A LESSON PLAN

ON

CAKES, FROSTINGS
and FILLINGS

Prepared for Teachers, Demonstrators and Students

of F o o d s a n d Cookery, by

RUTH LEONE RUTLEDGE, B. S., Director

D o m e s t i c Science D e p a r t m e n t

R. B. Davis Company
M a n u f a c t u r e r s of
Davis Baking Powder, Dry Yeast Baking Powder
and
C ocomal t
 Introduction

V ^ A K E S have been defined as "sweetened,

m flavored and ornamented bread."
m Though cakes have appeared in the
. menus of the different nations of the
^ ^ world since early times, our conception
of their importance as a food is comparatively
modern.
With the realization that cake was not an ac-
cessory, but a nutritious food in itself, more at-
tention was given t o its making. T h e result has
been that cake making is no longer considered t o
be purely an art, but is known to be a science,
as well.
By means of research cookery, experts have de-
termined correct proportions of ingredients, cor-
rect methods of manipulation and proper oven
temperatures, so that results are uniformly
dependable. There is no guess work about it
and the careless cook can no longer say she had
"poor luck" with her cake, but must admit that
she "didn't stop t o measure," "left out this or
t h a t " or "had her oven too hot."
Lesson plans such as the following have been
prepared to pass along such information as has
already been gained, as a foundation for further
study along these lines.
 CLASSIFICATION OF CAKES
Cakes are divided into two general classes, i.e.:
(a) Butter cakes—those containing butter or other shortening.
(b) Sponge cakes—those which contain no shortening.
Any cake, no matter what the form—loaf, layer or cup cake—falls into one of
these classes and the method of combining and mixing will differ according to
whether it is a butter or a sponge cake.

ESSENTIALS FOR PERFECT PRODUCTS

(a) Ingredients of the best quality.
(b) Accurate measurements.
(c) Proper methods of mixing.
(d) Correct oven temperature.
(e) Careful handling during and after baking.

INGREDIENTS
Eggs
Eggs used for cake making must be in the best condition. Eggs help to make
the cake light and of fine texture; increase the food value and help to hold the
other ingredients together. Because eggs toughen at high temperatures—
(Example: Egg boiled hard)—cakes containing a considerable portion of egg
(as plain sponge, sunshine and angel food cakes) should be cooked at a very
moderate temperature, not over 350° F., t o obtain a tender product.

Sugar
Granulated sugar is used unless the recipe specifies another kind. Fine granu-
lated sugar is better than coarse, because it makes a product of finer texture.

Shortening
Tenderness, one of the characteristics of good cake, is obtained by careful
mixing of the ingredients and use of the best type and quality of shortening.
The equivalents for cup of butter are as follows:
Y cup oleomargarine
tablespoons lard
7 tablespoons lard substitute
1 Yz cups thick cream
N o t e : If lard or lard substitute is used in place of butter, the amount of
liquid called for in the recipe should be increased slightly and the cake mix-
ture beaten thoroughly. If cream is used, omit the liquid called for in the
recipe.
Butter and sugar make the cell walls of the cake very tender. A good cake-
maker is careful to keep a balance between the amount of egg (toughening
agent) and the amounts of butter and sugar (weakening agents). If she a d d s
more butter than the recipe calls for, she should increase the amount of egg.
If she uses less egg (because of expense) she must also decrease the amount
of butter. If this balance is not maintained, a very rich cake may fall.

Liquid
Milk produces the best results, although water, potato water or fruit juice
may be substituted.

Flour
There are two kinds of wheat flour used in cake making:
(a) Pastry flour—made from Winter wheat.
(b) Bread flour—made from Spring wheat.

The main difference between pastry and bread flour is that the bread flour
is "strong" (has great resistance) and the pastry flour is "weak" (breaks down
more easily).
Pastry flour is usually preferred for cake making because it makes a lighter,
whiter and more tender product. However, recent investigations have
brought out the fact that for very rich cakes, bread or "hard" flour holds u p
better and still does not produce a tough product because a large amount
of shortening has been used.
If bread flour is substituted, about two tablespoons less to the cup should
be used or the cake mixture will be too stiff.
Each time flour is sifted, air is incorporated, just as beating eggs aerates them.
Therefore, in making very fluffy cakes (angel food, etc.) the flour is sifted
several times.

Leavening Agents
Baking Powder is the most satisfactory and commonly used leavening agent.
There are four main classes of baking powder:
(1) Composite Baking Powder—containing both phosphate and sodium
aluminium sulphate as the acid reacting materials.
(2) Phosphate Baking Powder—containing phosphate as the only acid
reacting material.
(3) Sodium Aluminium Sulphate Baking Powder—containing sodium alu-
minium sulphate as the only acid reacting material.
(4) Tartrate Baking Powder—containing cream of tartar alone or a mix-
ture of cream of tartar and tartaric acid as the acid reacting materials.

Flavoring
Flavoring extracts, chocolate, cocoa, fruits, fruit juices or nuts are used for
flavoring cakes.
Fruits and nuts must be floured before they are added to the cake mixture.
Since nuts contain fat, the amount of shortening should be reduced by 1 or
1 Y tablespoons for each cup of nuts used.
A little salt improves the flavor of the product.
 MEASUREMENTS
T o obtain the best results use accurate, level measurements. To level, fill
the measure and scrape off the surplus with a knife.

Equivalent measures:
3 teaspoons —1 tablespoon
16 tablespoons —1 cup
2 cups —1 pint
2 cups sugar —1 pound
4 cups flour (sifted) —1 pound
2 cups shortening —1 pound

MECHANICAL METHODS OF COMBINING

There are three methods employed in combining ingredients in cake making:
Stirring is the simple process of mixing b y moving the spoon around and
around, gradually widening the circles, until the materials are thoroughly
blended.
Beating is t h e method of mixing by moving the spoon from the surface of the
mixture t o the bottom of the bowl, turning the batter over and over, thus
enclosing air which makes the mixture light.
Cutting and Folding is the process of careful mixing in which the batter is cut
into with the spoon and carefully folded over. B y repeating these motions
several times, stiffly beaten egg whites or whipped cream may be blended
with the batter without the loss of air already incorporated.

GENERAL RULES FOR PREPARATION

1. Have all necessary utensils ready before starting work. A round-bot-
tomed mixing bowl is the best type for cake making. A wooden spoon is
more suitable for beating t h a n a metal spoon. For beating egg whites, a
wire beater should be used because it encloses more air than a Dover
beater.
2. Collect all ingredients called for in a given recipe before starting to combine.
3. Before combining ingredients, see that the oven is ready for use.
4. Sift flour before measuring. Combine flour, baking powder, salt and spices
and sift together two cr three times.
5. Break the eggs carefully, placing the yolks and whites in separate bowls
for beating.
6. Combine materials.
J u s t as there are two general classes of cake, so are there two general methods
of mixing or combining the ingredients. Cakes containing shortening of any
kind are mixed by the "Butter Cake Method". Cakes without shortening
are mixed by the ' 'Sponge Cake Method". Understanding these two methods,
a n y student can devise her own directions for mixing a given recipe.
The General Rules are:

(a) For Butter Cakes:

1. Cream butter by stirring. Never melt. Add sugar gradually
and cream until smooth and light.
2. Beat egg yolks until thick and lemon colored; add to creamed
mixture and beat thoroughly.
3. Add alternately, a little at a time, the flour mixture and the
liquid, beating after each addition.
4. Add flavoring and beat vigorously.
5. Lastly, cut and fold in the stiffly beaten egg whites.

(b) For Sponge Cakes:

1. Beat the egg yolks until thick and lemon colored.
2. Gradually sift and stir in t h e sugar.
3. Add the flavoring.
4. Fold in about half of the stiffly beaten whites.
5. Carefully sift in the flour, cutting and folding the mixture
at the same time.
6. Cut and fold in the rest of the beaten whites.

CARE IN BAKING
1. If possible, have separate sets of tins for butter and sponge cakes, as sponge
cake pans need not be oiled. Oil the tins for butter cakes with melted fat;
sift a layer of flour over this and shake off the surplus. If one set of tins
must answer both purposes, oiling will be necessary in every case.
2. Fill the cake tin two-thirds full, having the center slightly lower so that t h e
finished product will be level on the top. For loaf cake, use a round
pan with a tube, because a more even temperature is obtained in this
way.
3. The oven temperature and time required for baking depend upon the size
and kind of cake. In general, cakes require a moderate temperature, with
a slight increase during the baking period. If the oven is too hot, a crust
will form before leavening action has ceased, causing the cake t o break
open as raising continues. If the cake browns too quickly, cover with oiled
paper. T h e cake should be placed in or near t h e center of the oven, so it
will bake evenly.
Continually opening the oven causes loss of heat and uneven temperature.
To eliminate this difficulty, the time required for baking may be divided
into periods, at the end of which the door may safely be opened t o see if
the cake has reached the correct stage, thereby judging the oven tempera-
ture. At the end of five minutes, the cake should have started rising.
During the next 10 minutes, rising continues and the cake starts to
brown. The rest of the time, browning continues and when the cake is
done it draws away from the sides of the pan. At this point, test the center
of the cake with a clean, dry tooth pick, straw or hat pin. If no dough
clings to the tester, the cake is thoroughly baked.
 CAKES
BUTTER CAKES
"One-Two-Three-Four Cake"
(Standard Recipe)
Date Time.„_
1 cup butter 1 cup milk
2 cups sugar 2 teaspoons baking powder
3 cups flour 34 teaspoon salt
4 eggs 2 teaspoons flavoring
Cream the butter and sugar; add beaten yolks; alternately stir in the liquid
and the flour which has been mixed and sifted with t h e baking powder and salt.
Lastly fold in the stiffly beaten whites and the flavoring. Bake in layer pans
in moderately hot oven (375° F.) for 20-25 minutes.
To Vary the Standard Recipe:
1. Chocolate Cake —Add 2 squares melted chocolate and cut down on
shortening.
2. Spice Cake —Add 1 teaspoon of mixed spices.
3. Fruit Cake —Add 54 cup raisins or currants and use less flour.
4. Caramel or Maple—Add desired flavor.
5. N u t Cake —Add 54 cup chopped nuts and use less flour.
6. Molasses Cake —Add 34 cup molasses and a little soda (J4 teaspoon).
Cost Amount

PLAIN CAKE
Date Time...
34 cup shortening 1J4 cups flour (pastry)
cup sugar 2 teaspoons baking powder
2 eggs 34 cup milk
34 teaspoon vanilla
Cream the shortening and mix in sugar gradually. Separate yolks from whites
and beat yolks untif light; add to creamed butter and sugar. Sift together
remaining dry ingredients; add alternately with milk, beating thoroughly.
Fold in vanilla and stiffly beaten whites. H a v e cake pans oiled and lightly
floured; fill two-thirds full with mixture. Bake in moderately hot oven,
about 380° F., increasing heat slightly after first period.
Cost Amount

SPICE CAKE
Date Time __
34 cup butter 2 teaspoons baking powder
cup sugar 54 teaspoon cinnamon
2 eggs 34 teaspoon nutmeg
34 cup milk 34 teaspoon cloves and allspice
134 cups flour (pastry) 34 cup chopped nuts or raisins
This is a plain cake recipe varied by the addition of spices and nuts or fruit,
reducing the amount of flour slightly to allow for the addition. Cream the
shortening and mix in sugar gradually. Separate yolks from whites and beat
yolks until light; add to creamed butter and sugar. Sift spices with flour
and add alternately with milk. Add floured nuts or raisins before egg whites
are folded in. Bake about 50 minutes at an initial oven temperature of
about 380° F.
Cost Amount

MARSHMALLOW CAKE
Date Time.
Y cup shortening Y teaspoon salt
\ Y cups sugar Y cup milk
2 Y cups flour (pastry) 4 egg whites
2 Y teaspoons baking powder 1 teaspoon vanilla
Cream the shortening; add the sugar gradually. Mix and sift the dry ingre-
dients (flour, baking powder and salt) and add alternately with the milk.
Lastly, add the stiffly beaten egg whites and the flavoring. Bake in layer cake
pans about 30 minutes, at an oven temperature of about 375° F. P u t layers
together with Marshmallow Frosting and ice with French Cream Frosting.
Cost Amount

WHITE FEATHER CAKE

Date._ Time
Y cup butter 2Y cups flour
1 Y cups sugar 3 teaspoons baking powder
Y cup cold water 5 egg whites
1 teaspoon vanilla
Cream the butter and sugar; alternately stir in the water and flour which has
been mixed and sifted with the baking powder. Lastly fold in the stiffly beaten
egg whites and flavoring. Bake in layers in moderately hot oven (375° F.) for
20-25 minutes.
Cost Amount

ONE EGG CAKE

Date._ Time
Y cup butter Y cup milk
Yz cup sugar l Y cups flour
1 egg 3 teaspoons baking powder
1 teaspoon vanilla
Cream butter and sugar; add beaten yolk. Mix and sift dry ingredients and
add alternately with the milk. Lastly fold in the stiffly beaten egg white and
flavoring. Bake in layers in a hot oven (375 ° F.) or in a sheet at 350° F.
 COCOANUT LAYER CAKE
Date... Time

J4 cup shortening 2 cups flour

1 cup sugar 3 teaspoons baking powder
2 eggs 54 teaspoon salt
54 cup cocoanut 54 cup milk
54 teaspoon lemon flavoring
Cream the shortening; add sugar slowly; add beaten yolks and the cocoanut.
Mix and sift the dry ingredients and add alternately with the milk. Lastly,
fold in the stiffly beaten whites and flavoring. Bake in two layers in a mod-
erately hot oven (375° F.) from 15 to 20 minutes. Put layers together, frost
with marshmallow icing and sprinkle with cocoanut.
Cost Amount ;

HONEY CAKES
Date Time

54 cup butter 1 egg

54 cup sugar 54 lemon (juice and grated rind)
54 cup honey (strained) 154 cups flour
2 drops maple extract 2 teaspoons baking powder
Cream the butter and sugar; add honey and extract slowly; beat in egg and
lemon. Add flour and baking powder which have been sifted together. Drop
in well greased muffin tins and bake in a hot oven (400° F.) for 20-25 minutes.

Cost...: Amount

DEVIL'S FOOD CAKE

Date Time...

54 cup butter 254 cups flour (pastry)

2 cups sugar 454 teaspoons baking powder
4 eggs 54 teaspoon salt
1 cup milk 1 teaspoon vanilla
2 ounces bitter chocolate
Cream the shortening; add sugar gradually; add egg yolks that have been
beaten until thick and lemon colored. Mix and sift dry ingredients (flour,
baking powder and salt) and add alternately with the milk. Lastly add melted
chocolate, vanilla and stiffly beaten egg whites. Bake from 45 minutes to an
hour at an oven temperature of about 380° F. Bake in round pan with tube
or in layers.
 BLACK CHOCOLATE CAKE
Date._ Time. ~
1 cup sugar ] Cook together in double boiler until melted. Set
Y CU P milk aside to cool. When cool add:
4 squares chocolate]
2 egg yolks—slightly beaten
1 teaspoon vanilla
While chocolate mixture is cooling combine the following:
Y CU P butter Y cup milk
1 cup sugar 2 cups flour
2 eggs 2 teaspoons baking powder
Y teaspoon salt
Cream the butter and sugar; stir in the whole eggs, one at a time; alternately
add the milk and flour which has been mixed and sifted with the baking powder
and salt. Then add the chocolate mixture. Stir well and bake in layer pans
in moderately hot oven (375° F.) 20-25 minutes.

Cost Amount

FRUIT CAKE
Date._ Time
1 lb. (2 cups) shortening 2 tablespoons fruit juice
1 lb. (2 cups) light brown sugar 2 tablespoons milk
7 eggs 2 lbs. currants
1 lb. (4 cups) flour 2 lbs. raisins, seeded and finely
2 teaspoons mace chopped
2 teaspoons cinnamon Y lb. dates, finely chopped
2 teaspoons baking powder Y lb. citron, thinly sliced and cut
Y teaspoon salt into short strips
Y lb. mixed, candied orange, lemon and grapefruit peel, cut in small
pieces
Cream the shortening, add sugar gradually and beat well. Beat egg yolks
until light and lemon colored and whites until stiff and dry. Add these to the
butter and sugar mixture and then add the milk, fruit juice, chopped nuts
and fruit that has been rolled in flour. Lastly, sift and add d r y ingredients,
(flour, spices, baking powder and salt). Beat t h e mixture thoroughly and
place in deep, round cake pans lined with several thicknesses of oiled paper.
Bake 3 to 4 hours at an oven temperature of about 250° F., or steam 3 hours
(with only 1 thickness of buttered paper in pans) and bake 1 hour in a very
slow oven. This cake may be kept in a tin box or stone crock for 3 or 4 weeks
with improvement in flavor.
 PLAIN SPONGE CAKE
Date._„ Time
4 egg yolks 1 }4 teaspoons baking powder
1 cup sugar 34 teaspoon salt
X cup flour (pastry) 34 lemon
4 to 6 egg whites
In general, use equal measures of eggs, sugar and flour. Number of eggs used
depends on size. Squeeze juice from 34 lemon, pour over grated rind and let
stand until ready to use. Beat yolks until thick and lemon colored; add sugar
very gradually, with continued beating, using Dover beater. Strain lemon
juice; add to mixture and beat again. Beat whites stiff with wire beater
and fold about half into mixture. Mix and sift together several times, the
flour, baking powder and salt. Sift part of flour over egg mixture, carefully
cutting and folding it in; then fold in alternately remainder of whites and
flour. Be careful not to stir. Bake in slow oven (325° F.) for 50 minutes. This
may be baked in tube, muffin or lady finger pans, or in dripping pan for jelly
roll. A little powdered sugar sprinkled over top before baking will produce a
flaky crust.
Cost - Amount.....

SYRUP SPONGE CAKE

Date... Time.
1 cup sugar 6 egg whites
34 cup water 34 lemon (juice and rind)
6 egg yolks 1 cup flour
1 teaspoon baking powder
Boil sugar and water to 242° F. or until it spins a thread; pour over stiffly
beaten whites, beating while adding syrup. When cool, add egg yolks, beaten
until smooth, and lemon juice and rind. Carefully fold in the flour which has
been mixed and sifted with the baking powder. Bake 1 hour and 15 minutes
in a slow oven (330° F.). Remove the cake from oven, place upside down on
a cake cooler and allow to become cold before attempting to remove from pan.
Cost Amount 1

EGG YOLK SPONGE CAKE

Date. - Time.
5-7 egg yolks 1J4 cups flour
1 cup sugar 2 teaspoons baking powder
34 cup boiling water 1 teaspoon lemon extract
Beat egg yolks with rotary beater until light and lemon colored; add sugar and
continue beating; add boiling water while beating. Sift flour and baking
powder together and fold into the mixture. Add flavoring, and beat well.
Bake 45-60 minutes in moderate oven (325 ° F.). Invert on cooler and allow to
cool before removing from pan.
 SYRUP ANGEL CAKE
Date Time

1 34 cups sugar 34 teaspoon salt

J4 cup water 1 teaspoon cream of tartar
1 cup egg whites 1 cup flour
1 teaspoon flavoring
Boil sugar and water until syrup spins a thread (242° F.). Add salt and
cream of tartar to egg whites and beat until stiff. When the syrup is slightly
cooled (180°-200° F.) pour over egg whites, beating constantly. Add flavor;
fold in flour which has been sifted 5 times. Bake in ungreased angel pans 55
minutes at 340° F. (moderately hot oven). Remove from oven; turn upside
down on cake rack and leave until cold before trying to remove from pan.
Cost Amount

ANGEL FOOD CAKE

Date. Time

134 cups e gg whites 1 teaspoon baking powder

1 teaspoon cream of tartar 134 cups sugar
1 cup pastry flour 1 teaspoon vanilla
34 teaspoon almond
Beat egg whites until frothy; add cream of tartar and continue beating until
they hold their own weight and mass slips easily in bowl. Lightly fold in sifted
dry ingredients and flavoring. Pour into ungreased angel pan and bake for one
hour at 325 ° F. Let cool before taking from the pan.

Cost Amount

JELLY ROLL
Date._ Time
3 eggs 1 cup flour
1 cup sugar 1 teaspoon baking powder
34 cup milk 1 teaspoon lemon extract
Beat egg yolks; add sugar and milk and continue beating; add stiffly beaten
whites and fold in flour which has been sifted with baking powder. Add
extract. Fit a shallow dripping pan with greased paper and spread the batter
thinly onto this. Bake in moderate oven (350° F.) about 20 minutes. T u r n
quickly onto a paper sprinkled with powdered sugar; spread with jelly; trim
crisp edges and roll quickly. Wrap in cloth till cool.

Cost Amount
13
 SMALL CAKES OR COOKIES
POST TOASTIE MACAROONS
Date... Time ...
Whites of 2 eggs, beaten stiff 2 cups Post Toasties
1 cup sugar 54 cup or more cocoanut
1 teaspoon baking powder 1 teaspoon vanilla

Mix in order given, sifting the sugar and baking powder together. Drop on
buttered paper in pans and bake in moderate oven (350° F.) 15 to 20 minutes.
Cost _ Amount....

PLAIN COOKIES
Date Time
54 cup shortening 3 34 cups flour (pastry)
54 cup sugar 2 teaspoons baking powder
1 egg 34 teaspoon salt
34 cup milk
Cream the butter; gradually add sugar; add egg and beat thoroughly. Next
a d d alternately, the milk and 1 cup flour in which salt and baking powder
have been sifted. Add remainder of flour, or enough to make dough which
will roll out well. If dough is well chilled before rolling, it will be more easily
handled. Flour board slightly. Toss lightly on board to coat with flour and
prevent stickiness. Roll half of dough at a time. Occasionally, loosen dough
from board with floured knife as rolling proceeds. Roll to thickness of 34 inch
or less. Shape with cutter dipped in flour. Bake 12 minutes at an oven tem-
perature of about 390° F.
Cost Amount

VANILLA WAFERS
Date Time

J4 cup shortening 2 teaspoons vanilla

1 cup sugar 2 cups or more flour (pastry)
1 egg 2 teaspoons baking powder
54 cup milk 34 teaspoon salt
Cream shortening, add sugar and well beaten egg, then add milk and vanilla.
Sift dry ingredients together and add. Use just enough flour to make stiff
dough that can be thinly rolled and easily handled. Chill the dough. Follow
directions for rolling and cutting previously given for cookies, except that these
are t o be rolled as thin as possible, the thinner the better. Use small cutter.
Place close together in greased pan. Bake about 10 minutes at an oven tem-
perature of about 380° F.
 PEANUT COOKIES
Date Time
CU
Y P shortening Y teaspoon salt
1 cup sugar 2 cups flour (pastry)
2 eggs 2 teaspoons baking powder
Y CU P milk Y CU P chopped peanuts
Cream the shortening; add sugar and well beaten eggs. Mix and sift dry
ingredients and add alternately with milk. Add peanuts, finely chopped.
Drop from teaspoon on greased pans, an inch or two apart. Place a half
peanut on each and bake about 12 minutes at an oven temperature of about
380° F.
Cost Amount

DELIGHTS
Date. Time
Y cup shortening (scant) 2 cups flour (may require more or less)
1 Y cups light brown sugar 1 teaspoon cinnamon
2 well-beaten eggs Y teaspoon cloves
Y CU P milk (scant) Y cup chopped English walnuts
2 teaspoons baking powder 1 cup chopped seeded raisins
Y teaspoon salt
Cream the shortening and add sugar. Add milk and well-beaten eggs. Add
well-sifted dry ingredients and nuts and raisins that have been floured. Beat
thoroughly and drop from a spoon on baking sheet \ Y inches apart. Bake
fifteen minutes at an oven temperature of about 380° F.

Cost Amount

CHOCOLATE COOKIES
Date Time
Y c u p shortening Y teaspoon salt
1 cup sugar 2 Y cups flour (pastry)
1 egg 2 teaspoons baking powder
2 ounces bitter chocolate Y CUP milk
Cream the shortening; add sugar gradually, then add well-beaten egg, melted
chocolate and salt. Add alternately with the milk, flour and baking powder
that have been sifted several times and mix thoroughly. Chill, roll Y of an
inch thick; shape with fancy cookie cutters and bake about 12 minutes at
an oven temperature of about 380° F.

Cost.._.. Amount
15
 CAKE FILLINGS AND FROSTINGS
Icing for cakes should be beaten until perfectly smooth and stiff enough to
hold its shape. As a general thing, cakes are frosted while still slightly warm.

BOILED FROSTING
Date Time
1 cup granulated sugar 34 teaspoon lemon juice
34 cup hot water 1 egg white
Dissolve sugar and lemon juice in hot water and boil without stirring until
syrup will spin a thread (242 ° F.). Let cool slightly while beating one egg white
stiff. Then pour hot syrup over egg in fine stream, beating well. When it
thickens and is perfectly smooth, pour over cake.
Cost Amount....

FRENCH CREAM FROSTING

Date Time
34 cup boiling water 2 egg whites
134 cups sugar 1 teaspoon vanilla
M a k e a syrup with the sugar and water, by gradually heating to the boiling
point and boil without stirring until the syrup spins a thread when dropped
from the tip of a spoon (242 0 F.). With a Dover beater, beat the egg whites to
a foamy consistency. Pour the syrup on them gradually and continue beating
until the frosting is of the right thickness t o spread. Then add the flavoring
and spread the mixture evenly over the cake with the back of a spoon or a
spatula. Crease for cutting as soon as firm. Caution should be taken t o beat
the frosting long enough so that it will not run. If by any chance the frosting
is beaten too long and becomes hard to handle, it can be improved by adding
a few drops of boiling water or lemon juice.
Cost..... Amount

CARAMEL FROSTING
Date— Time
134 cups brown sugar 1 tablespoon butter
34 cup cream 34 teaspoon vanilla
Combine sugar and cream and boil until the mixture forms a soft ball when
tested in cold water (238° F.). Add butter and vanilla. Beat until creamy,
then spread quickly. One cup of chopped nuts may be added just before
spreading.
Cost Amount

CHOCOLATE FUDGE FROSTING

Date... Time.
134 cups sugar 34 cup milk
34 cup cocoa 34 teaspoon salt
134 tablespoons butter 34 teaspoon vanilla
Combine sugar and cocoa, add butter, milk and salt. Boil until the mixture
forms a soft ball in cold water (238° F.). Beat until creamy, add flavoring.
Spread quickly.
 MARSHMALLOW FROSTING
Date._ Time.
2 tablespoons gelatine 34 cup hot water
6 tablespoons cold water 34 teaspoon lemon juice
2 cups sugar 1 egg white
Dissolve gelatine in cold water. Boil sugar, water and lemon juice until the
syrup spins a thread (242 ° F.). Pour hot syrup over dissolved gelatine, stirring
continually. Add this mixture to beaten egg white and beat until thick.
Spread a thick filling of this between the cake layers.
Cost Amount

RELIABLE ICING
Date._ Time
1 cup sugar 1 egg white
34 cup boiling water 34 teaspoon vanilla
Put sugar and boiling water in top part of double boiler; place over lower part
(which should contain boiling water) and keep the water boiling briskly during
the cooking. Stir until sugar is dissolved; add unbeaten egg white and beat
with rotary beater for 8 minutes. Reduce temperature of water somewhat and
beat until, upon lifting the beater, the frosting drops off instead of running off.
Remove from boiler and beat until thick enough to spread. Stir in 34 teaspoon
vanilla and spread on cake.
Cost Amount

UNCOOKED CHOCOLATE FROSTING

Date- Time
2 squares chocolate 3 tablespoons strong coffee
1 teaspoon butter Confectioners' sugar
34 teaspoon vanilla
Melt chocolate; add butter and coffee. Work confectioners' sugar into the
mixture until of the right consistency t o spread. Add vanilla, mix well and
spread.
Cost Amount

CONFECTIONER'S FROSTING
Date Time
2 tablespoons hot water, milk, 1 cup confectioner's sugar
coffee or fruit juice 34 teaspoon vanilla
Mix sugar with liquid until stiff enough to keep its shape. Add flavoring.
Spread on cake with wet spoon or spatula.
Cost - Amount
17
 COCOMALT ICING
Date.— Time
4 tablespoons butter 34 cup hot coffee or other liquid
134 cups Cocomalt 34 teaspoon salt
134 cups confectioner's sugar J4 teaspoon vanilla
Cream butter, add some of the Cocomalt mixed and sifted with the sugar and
gradually use all the Cocomalt and enough of the liquid to make a paste of a
consistency to spread, but not run.
Cost Amount .:..__

QUICK FROSTING
Date— Time _..
1 tablespoon milk or cream 34 cup confectioner's sugar
34 teaspoon flavoring
Stir sifted confectioner's sugar into liquid until of consistency to spread.
Flavor as desired. Spread on cake with wet knife
Cost Amount —

ORANGE FILLING
Date— Time
34 cup sugar 34 cup orange juice
234 tablespoons 2 teaspoons lemon juice
grated rind of orange 1 egg
1 teaspoon butter
Mix sugar, flour and grated rind; stir in fruit juice and add egg, slightly beaten.
Add butter and cook in double boiler until quite thick (about 15 minutes).
Cool and spread.
Cost Amount

TUTTI FRUTTI FILLING

Date._ Time
cup milk 34 cup water
1 tablespoon cornstarch 1 egg white
1 tablespoon sugar 54 cup chopped raisins
1 cup sugar 34 cup chopped nuts
M a k e a custard of corn starch, 1 tablespoon of sugar and milk. Then boil
the cup of sugar as for boiled frosting, beating into egg white. When well
beaten, add the custard and beat until smooth. Lastly add raisins and nuts.
Raisins may be boiled a few minutes, before cutting up.
 Available Bulletins
The bulletins listed below, will be sent without charge to teachers, students,
demonstrators or dietitians. Simply write to the Department of Domestic
Science, R. B. Davis Company, Hoboken, New Jersey, stating the number of
each desired. Please write name and address plainly so that there will be no
confusion about mailing the material.

1. "A Lesson Plan on Baking Powder." A very complete manual giving a

discussion of the various types of baking powders and the chemistry
involved in the reactions of each.

2. "A Lesson Plan on Batters and Doughs." A general survey of the sub-
ject. Recipes.

3. "A Score Card for Batters and Doughs." A useful class room table and
score for judging baked doughs. Recipes.

4. "The Muffin Mixture and Its Variations." Containing standard recipes

and outlining the science of varying them. Recipes for those doughs
which are combined by mixing the dry ingredients, then the liquid
materials and finally the melted shortening.

5. "The Baking Powder Biscuit and Its Relatives." Treating with all
doughs combined by cutting the shortening into the sifted dry ingredients,
and giving a discussion of the principles of shortening. Recipes for bis-
cuits, pastries, etc.

6. "Cakes, Frostings and Fillings." The principles involved in cake making.

Classifications of cakes, standard recipes and variations.

7. "Deep Fat Frying." Containing tables of smoking temperatures, ap-

proximate compositions, etc., of common commercial fats with recipes
for doughnuts, crullers, fritters and other fried foods.

8. "Christmas Suggestions." A seasonable booklet with recipes for fruit

cakes, steamed puddings, assorted cakes and cookies, Christmas candies
and salads.

9. "Teacher's Outline for a Domestic Science Course." An outline for refer-

ence or direct adoption by home economics teachers.
Additional Copies Sent Free Upon Request

Domestic Science Department

R. B. DAVIS C O M P A N Y
Manufacturers of

DAVIS B A K I N G POWDER,
DRY YEAST BAKING POWDER
andCOCOMALT
H O B O K E N , N . J.

Copyrighted 1926
By R. B. Davis Company

P R E S S OF T H O S . B. BROOKS, I N C . , N . Y .