FoodNetArchive

Magnet users cook book

1920

Page 40 · 6 recipe records on this page

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
OTHER MAKES TWICE AS HARD TO TURN—OUR MAGNET SKIMS 1,500 LBS. PER DAY Mr. Edwin G. Smith, Duncan, B.C., says:—The No. 3 Magnet I bought gives satisfaction. It only takes half the power to turn that our former worm gear did, and the Magnet is easier to clean and better in every way. We are skimming 1,500 pounds of milk daily. 47 ‘mixing of a cake: the heat of the oven must be such that it~ can be easi ly regulated. at once and without slamming. eg t The simplest way to get good results in cake pakine is to wwaten the cake and the clock. . 5 : Divide the time of baking into quarters. i yw (a( In the first quarter, the mixture should simply rise in the pan. ——- (b) In the second quarter, the mixture should brown in spots. : (c) In the third quarter, the whole top should be browned uniformly. (d) In the last quarter, the cake should settle a little and shrink from” the sides of the pan. ae The above gives the key to the baking of all cakes, large or small, ae ore in small cakes, the “quarters” being shorter, the oven must be hotter than when similar mixtures are given a longer time, as in thick, large cakes. Cake Baking Time Table —™S Cavers trill rai eau a Bk SP par ween 2 to 8 hours. CakostAayer ite .tehi. as oo ees 20 to 80 minutes. Cakes LOat ee Seg Hig ee ie spree 40 to 60 minutes. Cake DLAs «50%, ser eite ON Ge eae 20 to 40 minutes. bear: CARs SIN a ats, Cote nt sccoct gis aust siedseoe 15 to 25 minutes; — : ae Cake sponges: ost o0 .1es vay eee 45 to 60 minutes. : Ca ker aw COd ine ox: Gr, ea etait eee ae 3 to 5 hours. {-2-3-4 CAKE. One cup of butter, 2 cups sugar, 3 cups flour, 4 eggs, 2 teaspoons baking powder✪ 2-3-4 Cake.—Mrs. C. Hilliard, Macleod, Alta, ALICE CAKE. One and one-half cups sugar, 4% cup of cream, 4 well- — beaten eggs, pinch salt. Beat with two cups flour. Mix with a teaspoon of baking powder.—Miss Pearl Howard, Cochrane, Alta. =. ALMOND NUT CAKE. One egg, % cup coffee, 1% cup butter,.1 cup of ~ raisins, cut, 1 teaspoon cinnamon, 4 cup almonds, % teaspoon of soda in ~ 1% cup of buttermilk, flour to thicken, Bake in square cakes, and ice.—Mrs. Irwin Hodgins, Lucan, Ontario. . ANGEL CAKE. Whites of 5 eggs, % cup of white sugar, sifted, % cup — of flour, 4% teaspoon of cream of tartar. Cream the eggs and tartar, then the sugar and flour. Gently fold with a knife. Grease the pan—Mrs. J.H. ~— Birkin, Hamilton, Ontario, ars APPLE SAUCE CAKE. One egg, % cup shortening, 3-4 cup sugar, 1 = teaspoon of soda, spice to taste, 1 cup of apple sauce, 1% cup of flour, add currants and raisins if desired. Mix powders together, rub in shortening, then the sugar, fruit and last the egg. Mix all together well and bake in a quick oven.—Mrs. S. E. Sivesley, Box 109, Cromar, Man. BANANA CREAM CAKE. Cream 1-3 cup butter with 1 cup of sugar. Add the yolks of 2 eggs, % cup of sweet milk, and 1 3-4 cups flour, sifted “ with 2% level teaspoons of baking powder, and lastly the whites of eggs — beaten stiff. Bake in a square tin. When baked, dispose on the top four bananas, peeled and cut in halves, lengthwise, then cover with whipped 2 cups raisins, stoned and floured, 1 cup brown sugar, 1 cup of cold, strong ~ coffee, 1 egg, 1 teaspoon cinnamon, % teaspoon allspice, 6 to 10 drops of | lemion, 2 cups currants. Mix. Bake slowly. Cool before setting—Helen R. — : Crawford, R. R. No. 2, Kemptville, Ontario. MADE TO WEAR—AFTER 10 YEARS’ USE, WORKS LIKE NEW ONE Victor Boutin, Lorrainville, Que., says:—The Magnet is the best Separator — I know. It skims well and is easy to clean and turn. I have had mine ten — years and it is still like a new one. It is made to last. — 48 - Cream Separator made. a < ¢ oa no EGGLESS FRUIT CAKE. Two cups buttermilk, 2 cups sugar, % cup of ✪ Alice Cake