Learn to bake... : you'll love it!.

Date:
[1947?]
Catalogue details

Licence: Public Domain Mark

Credit: Learn to bake... : you'll love it!. Source: Wellcome Collection.

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    spoons cocoa; sprinkle over batter. Then pour boiling water over top of batter. (This forms a chocolate sauce in the bottom of pan as pudding bakes.) Bake in moderate oven (350°F.) 30 to 40 minutes. Makes 6 to 8 servings. Cherry Pudding 1 cup sifted flour 1 teaspoon Calumet Baking Powder Y4 teaspoon salt V3 cup sugar ¥3 cup milk _ I tablespoon melted shortening 1 box Birds Eye Red Sour Pitted Cherries, thawed and drained (or 1/4 cups drained fresh or canned red cherries) 1% cups cherry juice and hot water Y3 to Y2 cupsugar _ 1 tablespoon butter Sift flour once, measure, add baking pow- der, salt, and Y3 cup sugar, and sift into mixing bowl. Add milk and melted shortening; stir only until smooth. Spread evenly in greased 10x6x2-inch baking dish or an 8x8x2-inch square pan. Arrange cherries over top. Combine cherry juice and water, sugar, and butter and bring to a boil. Pour mix- ture over cherries. Bake at once in moderate oven (375°F.) 40 minutes, or until done. Serve warm. Makes 6 servings. Praline Topping Y2 cup brown sugar (firmly packed) 2 tablespoons Swans Down Cake Flour V4 cup melted butter 2 tablespoons water VY, cup finely chopped pecans Mix together all ingredients. Spread care- fully, a small amount at a time, over hot cake in pan. Place in moderate oven GT5°F .) and bake 5 minutes. Cool and cut ‘cake in pan. Makes topping for 9x9-inch Seven Minute Frosting 2 egg whites, unbeaten 114 cups sugar Dash of salt 5 tablespoons water 12 teaspoons light corn syrup 1 teaspoon yanilla Combine egg whites, sugar, salt, water, and corn syrup in top of double boiler, mixing thoroughly. Place over rapidly boiling water, beat constantly with rotary egg beater (or at high speed of electric mixer), and cook 7 minutes, or until the frosting will stand up in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 13x9x2-inch cake, or about 14 large or 2 dozen small cupcakes. For half recipe, use half of ingredients and reduce cooking time to about 4 min- utes. Makes enough for top and sides of 9- inch tube cake, or top of 10x10-inch cake. Coconut Seven Minute Frosting Use recipe for Seven Minute Frosting (above). Spread on cake and sprinkle with Baker’s Shredded Coconut while frosting is still soft. Caramel Frosting Use recipe for Seven Minute Frosting (above). Add 114 to 2 tablespoons Cara- melized Sugar Syrup (page 61) before cooking. Makes enough frosting to cover top of 16x10-inch cake. Sea Foam Frosting Use recipe for Seven Minute Frosting (above), omitting corn syrup. Substitute firmly packed brown sugar for granulated sugar. After spreading, the soft frosting may be sprinkled with chopped walnuts.
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