The Boston cooking-school cook book

followed paper will cling to cake, and it will be impossible to cut it in shapely pieces. Card Cakes ⅓ cup butter 1 cup powdered sugar 2 eggs 1 cup flour ⅓ teaspoon salt Jordan almonds 1 tablespoon Breakfast Cocoa 2 tablespoons sugar ¼ teaspoon powdered cinnamon ¼ teaspoon vanilla Shredded cocoanut Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a buttered inverted dripping-pan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond-shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut. CHAPTER XXXI CAKE The mixing and baking of cake requires more care and judgment than any other branch of cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced. Two kinds of cake mixtures are considered:— I. Without butter. Example: Sponge Cakes. II. With butter. Examples: Cup and Pound Cakes. In cake making (1) the best ingredients are essential; (2) great care must be taken in measuring and combining ingredients; (3) pans must be properly prepared; (4) oven heat must be regulated, and cake watched during baking. Best tub butter, fine granulated sugar, fresh eggs, and pastry flour are essentials for good cake. Coarse granulated sugar, bought by so many, if used in cake making, gives a coarse texture and hard crust. Pastry flour contains more starch and less gluten than bread flour, therefore makes a lighter, more tender cake. If bread flour must be used, allow two tablespoons less for each cup than the recipe calls for. Flour differs greatly in thickening properties; for this reason it is always well when using from a new bag to try a small cake, as the amount of flour given may not make the perfect loaf. In winter, cake may be made of less flour than in summer. Before attempting to mix cake, study How to Measure (p. 25) and How to Combine Ingredients (p. 26). Look