how to bake the perfect cake

8/12/2019 How to Bake the Perfect Cake

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HatoJarrets


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C O P Y R I G H T 1 9 0 7B Y I G L E H E A R T B R O S

Anyon e can m ak e good cak e ifthe advice given in this l i t t lebook is followed and Igleheart'sSwans Down Prepared CakeFlour is used.

JUST AS GOOD IN JULY AS IN DECEMBER

NOTA S E L FR I S I N GF L O U R


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Awarded Grand Prize at L ouisiana Purchase ExpositionSt. Louis 1904.

IGLEHEXRT'S SWANS DOWNPREPARED CAKE FLOURIs manufactured from the purest and best Winter Wheat by aprocess discovered by us especially for making fine Cakes.This process produces an exceedingly fine flour, light and fluffyas a feather, withou t gluten. It is used and endorsed by thebest teachers of cooking schools, confectioners and bakers every-where. In fact, one of the greatest secrets of making fine cakesis to use this carefully prepared cake flour.IT MAKES PERFECT ANGEL FOOD CAKE(one of the most difficult cakes to make) and is unequaled formaking all kinds of fine cakes, pudding, pastry, etc.


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CAKE SECRETS.Our friends and patrons will find our Booklet, CakeSecrets/' of real value, every recipe having been thoroughly

tested.One dollar at any book store will not supply you with thevaluable ready information contained in this book CakeSecre ts on fine Cake Baking.Read it and kee p for ready refere nce . Prized by everylady that takes pride in baking a fine cake.All persons interested in cake making will find Igleheart'sSwans Down Prepared Cake Flour the most perfect and superior

product of its kind ever offered in the United S tates. D on 't getthis confused with Self-Rising Flour.IT IS NOT A SELF-RISING FLOUR.

REMARKS.To serve Angel Food Cake to best advantage always usea fork, not a knife.Purchasers residing in high altitudes should adjust measure-m ents to suit their local surroundings. Recipes app ly to loweraltitudes, east of Rocky Mountains.With good judgment and care you can make an ideal cakefrom Swans Down Prepared Cake Flour in any country.Near to and west of Rocky Mountains the retail price is

higher owing to the very much higher freight rates, and pricesare based accordingly.It is not generally known that mills use largely a mixture ofSpring and Winter W heat. Flour made from this mixture willanswer for bread, but is not adapted for fine cakes.Every home should keep a package of Igleheart's SwansDown Prepared Cake Flour, made of winter wheat, unequaledfor finest cakes, pudding, pastry, etc.


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CAKE SECRETSBY MISS A. W. CRAMER,Teacher of Cooking.

CAZENOVIA, N. Y.Cake is to the appetite what mirth is to the melancholy.

HERE is no part of the duty of the modern housewifetha t requires more skill than the selection and prepa-ration of the cakes served upon her table.

In no way is the old adage, Variety is the spiceof life, more true than in the preparation of da intyand appetizing cakes.One of the best measures of a woman's ability as a house-keeper is her ingenuity in furnishing her table with cakes thatwill be enjoyed and remembered by her family and guests.How proudly beats the heart of every young girl, who canplace before her mother's guests a cake of the most delicatetexture and delicious flavor. Did you ever watch the flush ofpride, and glow of enthusiasm, as the school girl in confidencetells her dearest friend a hom e secret, which is simply this: Imake all the cake used at home; papa says it is ever so muchbetter than what mam ma makes. I learned a few CakeSecr ets at the cooking school, which is the key to m y success;I am so happy to be in possession of these secrets that I will tellthem to you.

The best material must be used. Flour containing mu chgluten will no t make a cake with delicate texture. This is morenoticeable in an angel or yellow sponge cake, than in buttercakes. Th e best flour for all cake making is Igleheart's SwansDow n Prepared Cake Flour. It brings forth perfect successevery time.Before beginning to make a cake you must have perfectcontrol of the fire, so that you can regulate the temperature asdesired, without adding fuel during the baking. Bring all thematerial to the work table; be accurate in measuring; when


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measuring by the spoonful, round over the top as much as itbow ls underneath, unless otherwise stated in recipe; sift flourand dip it with spoon or scoop into cup. M ash lum ps out ofbaking powder before measuring; grease pans with unsaltedmelted fat; then dredge with flour, invert, and shake the panto rem ove superfluous flour, leaving only a thin coating. Th isgives a sm ooth surface, and a lso prevents the cake fromsticking. In filling pans ha ve the mixture come well to thecorners and sides of the pans, leaving a slight depression in thecenter, then when baked, the cake will be perfectly flat on top.Cake pans should be filled nearly two-thirds full if the cake isexpected to rise to the top o the pan.

The baking of the cake is more critical than the mixing.In baking cake divide the time into quarters. During the firstquarter the mixture should become heated and begin to rise;second quarter, continue rising and begin to brown; third quar-ter, continue browning; fourth quarter, finish baking and shrinkfrom the pan. D o not m ove the cake in the oven while in a softcondition as that will break the air bubbles before all their cellsare cooked, thereby causing the cake to fall. W hen done thecake will spring back quickly if pressed gently with the finger onthe center of the cake.

A simple, yet very good test for temperature of oven is toplace in the oven a piece of soft yellow wrapping paper. Formoderate oven the paper should burn golden brown in five min-utes; this temperature for loaf butter cakes; then slightly in-crease the heat after the cake is well risen. For layer cakes,brown the paper golden brown in four m inutes. For angel orsponge cakes brown the paper golden brown in seven minutes.If cake is put in too cool an oven it will rise too much andbe of very coarse texture. To o much baking powder will alsoproduce a coarse texture. If cake is put in too hot an oven itbrowns and crusts over the top before it has sufficiently risen,and in its attempts to rise, breaks through the crust, thus makingan unsightly loaf. Cake will also bulge and crack on top if toomuch flour has been used. Sm all and layer cakes require a hot-ter oven than loaf cakes. All sponge cakes require a cool oven .


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If the oven is too hot open the check drafts, or butter wella thick white paper and lay carefully over the top. If, afterthe cake is put in, it seems to bake too fast, put a brown paperloosely over the top of the pan, care being taken that it doesnot touch the cake, and do not open the oven door for five min-ntes at least; the cake should then be quickly examined and thedoor carefully shut, or the rush of cold air will cause it to fall.Setting a small dish of hot water in the oven will also preventthe cake from scorching.To remove cake from pan: Do not hurry it; loosen aroundthe edges with a knife and rest pan on its four sides successively;then invert on wire cake cooler or on a board, covered with apiece of old linen or cheese cloth. Let the cake cool before icingit. The general principles involved in cake making may beincluded under two divisions: 1st, sponge cakes; 2nd, buttercakes. Sponge cakes are made rich with eggs; the lightnessdepends upon the amount of air beaten into the eggs; cold airwhen heated will expand seventy times its original volume.Never use a tin dish or metal spoon when mixing cakes, asthe tin will rub off and discolor the cake; also, tin is unwhole-some.In mixing sponge cakes cut and fold in the flour last, asgen tly as possible. If the mixture is stirred or beaten after add-ing the flour, many of the air bubbles will be broken and muchof the enclosed air will escape.In making butter cakes, creaming the butter encloses air,and makes a more delicate texture than melted butter. Usefine granulated sugar, as coarse sugar makes a coarse, toughtexture. A cake can be made fine grained only by long, vigorousbeating; cut and fold in the beaten whites of eggs last, and donot beat the mixture after adding the whites, as the mixture isso much heavier than the whites that in the beating many ofthe air bubbles will be broken, the air will escape and the cakebe less light.Butter should be placed where it will be moderately soft,but not melted in the least, or the cake will be sodden and heavy.Sugar should be rolled and sifted; spices ground or pounded.Always stir the butter and sugar to a cream, then add the beatenyolks, then the milk, the flavoring, then the flour and lastly cutand fold in the beaten whites.


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Ne ver stir a cake after the final beating or after the w hitesatthe eggs hav e been added. W hen yolks of eggs are used, beatthem until very light, then add them to the creamed butter andsugar.When fruit or nuts are added to a cake mixture, rub themthoroughly with a little flour and add to the mixture just beforethe whites of the eggs; also use one tablespoonful more flourthan the recipe calls for.Always sift baking powder with flour.The measuring cup should hold one-half pint.The following recipes have been carefully tested:ANGEL FOOD CAKE.

Whites of eight large or nine small eggs; (there is such adifference in the size of eggs that it is well to break them in acup; there should be just one cupful of the whites;) a pinch ofsalt added to the eggs to hurry beating. One and one-fourthcups granulated sugar; one cup of Igleheart's Swans D ow n CakeFlour. Sift flour once, then measure and sift three times; beatwhites of eggs about half, add one-half teaspoonful cream oftartar, then beat whites until they will stand of their ownweight; add the sugar, then flour, not by stirring but foldingover and over until thoroughly mixed in; flavor with one-halfteaspoonful vanilla or almond extract. Bak e in an ungreasedpan, patent pan preferred. As much care should be taken inbaking an Angel Foo d Cake as in mixing. Place the cake in anoven th at is just warm enough to know there is a fire inside; letthe oven stay just warm through until the batter has raised tothe top of the cake mould, then increase the heat graduallyuntil the cake is well browned over; if by pressing the top of thecake with the finger it will spring back without leaving the im-print of the finger the cake is done through. Great care shouldbe taken that the oven is not too hot to begin with as the cakewill rise too fast and settle or fall in the baking Should bake

C KE S ECRE TSGr an u l a t ed s t i pa r i s bas t f o r cakes .

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from thirty-five to forty minutes. W hen done, invert the pan;let stand until cold before removing from pan.ANGEL FOOD DESSERT.Bake an Angel Food Cake; pull the cake apart with afork in irregular pieces about two inches square; take eachpiece on a fork and dip in hot chocolate icing and let cool on aplatter and serve with dessert. B . 1.

SPONGE CAKE NO. 1.1 scant pint sugar 1 heaping pint Igleheart's Swans7 eggs beaten separately Do wn Cake Floury


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Beat the yolks until thick and light; add sugar graduallyand continue beating; then add water and vinegar; add thesalt to the whites and beat until very stiff; sift the flour withbaking powder three times; add the flavoring and fold in theflour and the beaten whites alternately as gently as possible.Bake about thirty-five minutes in a moderately hot oven.

SUNSHINE CAKE.W hites of 7 small eggs 1 cup Swans Dow n Cake FlourYolks of 5 small eggs J^ teaspoonful cream of tartar1 cup granulated sugar, sifted scantteaspoonful orange extract A pinch of saltSift the flour five times, m easure and set aside. Separatethe eggs, putting th e yolks in small bowl and the w hites in m ixingbowl; beat yolks very light; beat whites to foam then addcream of tartar and whip until dry and stiff. Add sugar to thewhites and carefully fold in, then yolks and fold in, then flavoringand lastly the flour folded in very lightly; bake in deep pansabout thirty minutes. Ungreased paten t pan preferred. W hendone, invert the pan and do not remove until cool.

MOONSHINE CAKE.1 cup butter 4 cups Igleheart's Swan s Do wn2 cups sugar Cake Flour1 cup milk 2 heaping teaspoonfu ls bakingteaspoonful orange extract powderWhites of 8 eggsCream butter and sugar very light; sift the flour withbaking powder three times; put it back into the sifter for thefinal sifting into the cake; add alternately with the milk; addflavoring; cut and fold in the w hites very gently ; bake in square,shallow pans in a quick oven about twenty minutes; use anydesired icing; before icing is quite hard, mark with a knife insquares; half of an English Walnut placed on each square beforeicing hardens is very nice.C KE SECRETSDo no t m ove c ake i n t h e oven w h i l e in a so f tc o n d i t i o n .


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DELICATE CAKE No. 1.Yi cup butter 2 cups Swans Do wn Cake Flouf1 cup sugar 2 teaspoonfuls baking powderYi cup cold water WTiites of 4 eggs1 teaspoon vanilla Pinch of saltCream butter and sugar, then add the water slowly withtwo tablespoonfuls flour. Fold in the beaten whites, then theremainder of the flour into which the baking powder has pre-viously been well sifted. Ba ke in flat square pans in moderateove n until the cake leav es the sides of pans. Cover with caramelfrosting. DELICATE CAKE NO. 2.Yi cup butter 3 cups Igleheart's Swans Do wn2 scant cups sugar Cake FlourJi cup milk 2 heaping teaspoonfuls bakingteaspoonful almond powderflavoring W hites of 5 eggsMix in order given; bake in shallow square pans abouttw en ty minutes. W hen cool, cover with boiled icing.Mrs. R. K.

NEW COCOANUT CAKE.1 K cups of sugar 1 cup and 2 tablespo ons of milkYi cup of butter W hites of 3 eggs3 cups Swans Down Cake Flour Yi teaspoon vanilla.3 teaspoons of baking powderCream the butter well, then add the sugar gradually. Siftthe flour once before measuring, then sift the flour with the bak-ing powder three times.

Add the flavoring to the butter and sugar, then the milkand flour alternately. La stly fold in the stiffly beaten whites.Bake in a moderate oven in tw o round cake tins. Frost withcocoanut frosting.C KE S ECRE TS

C ak e p a n s s h o u l d b e f i l l e d n e ar l y f i f u l l i f t h ec a k e i s e x p e c t ed t o r i s e t o t h e t o p o f t h e p a n .


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SWANS DOWN CAKE.


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FEATHER CAKE.cup butter 2 H cups Swans Dow n Cake

1yi cups sugar FlourFlavor to taste 2 teaspoonfuls baking powderY cup water 4 eggsSift flour once and then measure; add baking powder andgift three times; cream butter and sugar, then add the yolks,which have been beaten to a stiff froth; add half a cup of theflour, then the water, then the rest of the flour, with the stifflybeaten whites alternately.

ORANGE CAKE.cup butter l j i cups Igleheart's Swan1 scant cup sugar Do w n Cake Flour% cup milk 2 teaspoonfuls baking powderW hites of 2 eggs Flavor with Orange Ex tractSift flour with baking powder three times and mix in therder given; bake in two shallow pans about twenty^minutes;

when cool, put together with orange filling.ORANGE FILLING.

Yi cup sugar Yi teaspoonful lemon juice2 tablespoonfuls flour 1 teaspoonful butterA little grated orange rind 1 egg slightly beatencup orange juiceMix in order given, beat up well, cook in double boilerfstircon stantly until thick as thin mush; when cool, it is ready for use.

C KE SECRETS

Eggs c o o l ed i n t h e i c e c h e s t a r e m u c h m o r ea s i l y b e a t e n .


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LADY BALTIMORE CAKE.J i ciip butter 3 H cups Igleheart's Swans2 cups sugar Down Cake Flour1 cup milk 2 teaspoonfuls baking powdery


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BLACKBERRY CAKE.H cup butter 2 cups Igleheart's Swans Dow n1 cup sugar Cake Flour4 teaspoonfuls cold water 1 cup blackberry jam1 teaspoonful soda 1 teaspoonful cinnamon2 eggs teaspoonful clovesteaspoonful maceCream b utter and sugar together until v ery ligh t; addbeaten yolks, water, soda, spices, berries, and flour; stir all to-gether; beat thoroughly; then cut and fold in the beaten whites;bake in a loaf in a moderate oven about forty-five minutes;when cool, cover with white icing. If desired, bake in tw o squarelayers and pu t together with wh ite icing. Black raspberries orstrawberries may be used instead of blackberries.

LIZZIE'S HERMITS.1 cup butter 1 cup nuts3 cups brown sugar 1 teaspoonful grated nutmeg4 tablespoonfuls sweet milk 1 teaspoonful cinnamon4 eggs A little grated orange peelteaspoonfuls soda 6 cups Igleheart's Swans Do wn2 cu ps raisins Cake Flour2 cups currantsCream the butter and the sugar; add the milk, eggs beatenlightly; and the soda sifted into half of the flour; add the fruitand nuts, which have been chopped and floured; work well to-gether; add the spice and the balance of the flour; drop by tea-spoonfuls on buttered tins, some distance apart and bake. Th eseare delicious and will keep a long time. Any kind of nu ts can bousedpecans are perhaps the best.C KE S ECRE TS

S u g a r f o r c a k e s s h o u l d a l w a y s b e s i f t e d . N ev -er m e l t t h e b u t t e r ; c r e a m i n g b u t t er e n c l o s e s a i ra n d m a k e s t h e c a k e s l i g h t ; c a k e s s h o u l d a l w a y sb e b e a t e n n o t s t i r r e d .


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MABEL'S DEVIL FOOD CAKE.y i cup of butter 3 eggs1 H cups brown sugar 2 cups Swans Dow n Cake Floury i cup milk 2 heaping teaspoonfu ls bakingpowderCream the butter and sugar; add the milk, then drop in thegg s one at a time and beat thoroughly. Add the flour into whichthe baking powder has been sifted and bo th again sifted together.Take 5 tablespoonfuls brown sugar.2 squares of Baker's bitter chocolate.Yi cup of milk.

Put this all in a double boiler and cook into a thick pasteabout ten minutes; let it cool and stir into the cake batter. Th iswill make two ten-inch layers. Bak e in a moderate oven . Canbe put together with icing or left separate.ICING FOR DEVIL'S FOOD.

White of one eggas much cold water as white of egg(donot beat) stir in enough confectioner's sugar to stiffen, add onesquare of melted Baker's chocolate, flavor with vanilla, lastlyadd a teaspoonful of thick cream.VARIETY CAKE.

Yi cup butter 2 teaspoonfuls baking powder1Y* cups sugar 1 teaspoonfu l cinnam ony cup milk y i teaspoonful clovesYolks of 4 eggs H cup chopped seeded raisinsW hites of 3 eggs H teaspoonful nutm eg2 cups Igleheart's Swans Down Cake FlourMix in usual order, omitting the spices; to one-third of themixture add the spices and raisins; bake in three square shallowpans; put together in layers with plain boiled icing. Th e darklayer in the center. Mrs. A. B.C KE SECRETS

Do n o t a t t e m p t t o m a k e c a k e u n l e s s y o u c a nh a v e e n t i r e c o n t r o l o f t h e f i r e a n d s e e t h a t i t i ss u f f i c i e n t t o l as t t h r o u g h t h e e n t i r e b a k i n g .


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SPICE CAKE1 cup butter 1 teaspoonful each cinnamon1 cup sugar and mace1 cup molasses 1 teaspoonful each nutm eg4 eggs and allspicei i cup sweet milk 4 J^ cups Igleheart's SwansK teaspoonful soda Dow n Cake Flour1^2 teaspoonfuls baking powderCream butter and sugar; add the molasses, then the eggs,dropped in one at a time and beaten thoroughly; sift the sodaand baking powder into the flour and add alternately with themilk, beating well; lastly the spices; bake in gem pans abouttwenty minutes; this will make two dozen and nine.Mrs. L. T.NEW GINGER BREAD

cup lard J^ cup sweet milkcup sugar 2 cups Swans Dow n Cake Flour1 egg 1 teaspoon gingerM cup molasses H teaspoon cinnamonteaspoon soda SaltFirst sift flour then measure two cups, add the soda, ginger,cinnam on and salt to flour and sift twice. Cream the lard, addthe sugar gradually then the well beaten egg. Be at this mix-ture thoroughly. M ix the molasses and milk and add thisalternately with the flour. Bake in thin sheet in a moderateoven . W hen cold cut in fancy shapes and frost with milk frost-ing.

C KE S ECRE TS

Never use any b u t bes t m a te r i a l s .B e a c c u r a t e i n y o u r m e a s u r e m e n t s .A l w a y s s i f t f l o u r b ef o r e m e a s u r i n g .


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LOAF NUT CAKE,H cup butter1 cup granulated sugar 2 cups Igleheart's Swans DownCake Flour2 eggs well beaten together 2 teaspoonfu ls baking powder1 cup pecan nuts, chopped Yi cup of milkCream butter and sugar; add the beaten eggs, then the milkand flour alternately, the nu ts last. Be at well. Bake in moder-ate oven in loaf from forty-five minutes to an hour.

One egg beaten with one cup of sugar until very light; intothis stir one cup of finely chopped English Walnuts; add fivetablespoonfuls Igleheart's Swans Down Cake Flour.Drop on buttered tins with teaspoon; make the pattiesabout the size of macaroons and bake in a medium hot oveaabout ten minutes.Fine for children's parties. K . B . K .

1 cup granulated sugar H cup waterBoil together gently without stirring until it threads quicklywhen lifted with spoon or knife; turn this hot mixture slowlyinto the white of one egg which has been beaten to a stiff froth,beat while turning on the hot liquid; continue to beat until stiffenough to spread; add one-fourth teaspoonful any preferredextract. If the sugar has cooked too much it will grain; then itmay be made smooth by beating in a little boiling water; a tea-spoonful at a time.

M ake the same as the plain boiled icing. It will take alittle longer time to cook the sugar.C KE SECRETS

NUT PATTIES.

BOILED ICING,

MAPLE SUGAR ICING.

F r u i t s h o u l d b e f l o u r e d t o k e ep i t f r o m s t i c k i n gt o g e t h e r o r s e t t l i n g .


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O R A N G E I C I N G .A l i t t l e g r a t e d o r a n g e rin d H t e a s p o o n f u l l e m o n j u i c e1 t a b l e s p o o n f u l o r a n g e j u i c e Y o l k o f o n e e g g

M i x i n o r d e r g i v e n a n d a d d c o n f e c t i o n e r s s u g a r u n t i l theright c o n s i s t e n c y t o s p r e a d .

C H O C O L A T E I C I N G .T o t h e b o i l e d i c in g a d d t w o s q u a r e s B a k e r s C h o c o l a t e ,

m e l t e d a n d a l i t t l e v a n i l l a .C A R A M E L I C I N G .

J H c u p s l i g h t b r o w n s u g a r 1 t a b l e s p o o n f u l b u t t e rI c u p c r e a m

B o i l i n g r e d i e n t s t o g e t h e r i n s a u c e p a n u n t i l a b a l l c a n bef o r m e d w h e n d r o p p e d i n t o c o l d w a t e r ; r e m o v e f r o m f i r e a n dbe at un t i l r ight con siste ncy to spr ead .

A t r i a l o f t h i s P e r f e c t C a k e F l o u r w i l l m a k ey o u i t s f r i e n d a n d y o u w i l l n e v e r a g a i n u s et h e c o a r s e , s o g g y , g i u t e n o u s flo ur w h i c hr u i n s s o m a n y f i n e c a ke s .

O K E S E C R E T S

S p ice s s h o u ld be m ixed w i th the f lour o r w i tht h e s u g a r


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PASTRYPUFF PASTB.

1 lb. Igleheart's Sw ans D ow n 1 lb. butterCake Flour A little ice waterAll the utensils used should be ice cold. Chill the flour;divide the butter into three parts, wash and pat each into a thinblong pat; wrap two of the butter pats in a napkin and placethem betw een pans of cracked ice; with th e tips of the fingers workthe oth er bu tter pat in to th e flour, keeping plen ty of flour betweenthe butter and the fingers; add ice water, using as little as pos-sible to make a smooth paste; toss the paste on floured board,

knead just enough to form a ball shape; pat and roll out one-fourth inch thick, keeping paste a little wider than long and cor-ners square; lay one pat of the butter on the paste, dredge veryligh tly with flour; fold over the pas te so as to enclose the butter ;roll up like a jelly roll; pa t and roll ou t one-fourth inch thick ; addbutter and roll out as above . After all of the butter has beenadded, fold and roll out four or five times; the more times it isfolded and rolled out the more air will be enclosed. T he mor*air retained in the paste the more pu ffy it will be. The rollingshould be done with gentle strokes from center ou t. As often asthe paste becomes a little soft, place it in a napkin between twoO KE SECRETS

Do n o t m o v e c a k e n t h e o v e n w h i l e n a s o f tc o n d i t i o n .


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pans of cracked ice and let it stand until thoroughly chilled. Th epaste should be ice cold when put m to the oven . Puff pasterequires a hot oven , greatest heat coming from the bottom ; turnfrequently that it may rise evenly; when well risen, decreasetemperature of oven.Puff paste should be used for pies, patties, vol-au-vents,rissoles, cheese straws, tarts, turnovers, etc.

PLAIN PASTE.1 cups Igleheart's Swans cup butterDown Cake Flour J i teaspoonful saltcup lard A little cold waterWash the butter and pat it into a thin pat; add salt toflour, and with the tips of the fingers work in the lard, keepingplenty of flour between the lard and the fingers; add enoughcold water to make a smooth paste, using as little as possible;ice water not essential, but desirable in summer; toss out onfloured board; pat and roll out one-fourth inch thick; fold in thebutter as for puff paste; fold and roll out two or three times;the folding and rolling if done gently makes the pastry flaky.U ss for pies only. Bake in a moderate oven.

PASTB, WITH LARD.1) 4 cups Igleheart's Swans cup lardDow n Cake Flour A little cold waterteaspoonful saltMaterial and utensils should be as cold as possible to havethem . Add salt to the flour; reserve one tablespoonfu l of lard;with the tips of the fingers work remainder of lard into the flour;add cold w ater using as little as possible to m ake a smooth paste;toss out on floured board; roll out one-fourth inch thick; spreadwith one-half of the reserved lard; dredge lightly with flour;fold over and roll up like a jelly roll; roll out and spread withremainder of lard; dredge lightly with flour; fo ld and roll up likea jelly roll; divide and roll out to fit baking dishes. This is onlysuitab le for pies. Bake in a moderate oven .G KE SECRETSLayer cak e req u i res a h o t t e r oven th an l oa feake.


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STRAWBERRY SHORT CAKE3 cupf Igleheart's Swans cup lardDow n Cake Flour % cup milkH teaspoonful salt 1 egg2 teaspoonfuls baking powderSift the baking powder with the flour into a granite bowlsadd salt, then rub in the lard thoroughly; beat the egg until verylight and add it to the milk, then stir gradually into the flour;spread it over a square shallow cake pan that has been wellgreased and bake from ten to fifteen minutes in a quick oven.W ith a knife that h as been hea ted, sp lit the cake open and spreadeach side with butter; put the berries that have been mashedand sweetened between the layers and on top; serve with creamor mashed and sweeten ed berries. Fresh ripe peach es are alsonice. An excellent shortcake.

SEA FOAM CUP PUDDING1 pt. Igleheart's Swan s D ow n A teaspoon ful of saltCake Flour J i cup milk2 teaspoonfuls baking powderSift the baking powder into the flour; add the salt; stir themilk in slowly until a soft dough is formed; put a teaspoonful ina buttered cup; then a teaspoonful of jam; then another tea-spoonful of batter. Steam thirty-five minutes. Serve w ithcream and sugar or a pudding sauce. A. T. B.POPOVERS3 cups Igleheart's Swan s 3 eggsDo wn Cake Flour 1 tablespoon ful butter, m elted2 teaspoon fuls baking powder 3 cups milkH teaspoonful saltMix the salt and baking powder with the flour: beat theyolks very light; add the sugar, melted butter and milk and stirinto the flour; lastly cut and fold in the whites, beaten stiff.Bake in cups and serve with cream and sugar. M . ELC KE SECRETS

T h e m e a s u r i n g c u p s h o u l d h o l d % p i n t .21


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DIXIE BISCUITTo those who have known the flavor of old time Southernhospita lity, it is all recalled by the taste of Dixie Biscuit. Th erecipe for these delicious biscuit was learned from an old familycook by a guest who had enjoyed her viands. Failing to elicita regular rule from old Au nt Becky , who insisted she just kep'the rule in her ha id, M iss Alice followed the old negress intothe cook room to see her make up the brad e for supper.Pencil and tablet in hand she stood by the table while Aunt

Becky sifted the flour; now tell me all the things you put in thebiscuit, Au nt Beck y, she began:Oh Law, I doan' know, honey, jes' all the things anybodyputs in biscuit.Flour? How m uch? suggested M iss Alice.It take s right smart foh dis fam bly, began Au nt BeckyI ginally takes the yaller bowl half full.An d m ilk? M iss Alice went on.Jes' a few draps, honey, you doan' want to git it battery. Lard, how much?Jes' accordin' to how rich you likes it, I jes' digs some upon the pint of the spoon.Sa lt persisted M iss Alice, how much salt?Jes' a nip, honey, and one aig'll do, kase hens ain't layuTwell now.

C KE SECRETSS p o n g e c a k e r e q u i r e s a c o o l e v e n .


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By this time the old cook had the biscuit ready for the hotoven, but not before the quick eyes of Miss Alice had reduced todefinite measurements from the apparently haphazard quanti-ties of the

DIXIE BISCUITSift, then measure two cups of Swans Down Flour; addone-half teaspoonful salt, one rounding teaspoonful of bestbaking powder; sift again, add one-half tablespoonful of coldlard, rub through flour until smooth; beat white of one egg well,stir into one-third cup of sweet milk, mix into flour with spoon;crape out on board, toss about until smooth enough to roll; rollthin, cut with biscuit cutter; rub melted butter over top; doubleover; prick with fork; bake in quick hot oven.

W e re also makers of the famous SW AN S DO W N PU REW HE AT GRAHA M FLOUR, (the finest quality). If yourgrocer does not ha?e it in stock, write Igleheart Bros., Evans-vills, Ind., how to obtain it.

O KE SECRETSIn b a k i n g d i v i d e t h e t i m e i n t o q u a r t e r s . F i r s t

q u a r t e r t h e m i x t u r e s h o u l d b e c o m e h e a t e d a n db e g i n t o r i s e ; s e c o n d q u a r t e r , c o n t i n u e r i s i n ga n d b e g i n t o b r o w n ; t h i r d q u a r t e r , c o n t i n u eb r o w n i n g ; f o u r t h q u a r t e r , f i n i s h b a k i n g a n ds h r i n k f r o m t h e p a r


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A H I G H COMPLIMENT.

From One of the Highest Author'ties on this Subject.

As Tou Weil Know, Mrs. Sarah Tyson Rorer Edits a Pagin the Ladies' H om e Journal, in which Every W oman

is Interested.

Please note what she says.

M R S . S . T . R O R E R ,Principal Philadelphia Cooking School,

1715 Chestnut Street.Philadelphia, March 10, 1900.

Igleheart's Swans Dow n Prepared Cake Flou r is thevry nicest pastry flour we use, and I am always glad to call th#attention of my pupils to it for cake and pastry-making.

Very trul^ yours,S AR A I T Y S O N R O R B R .


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EN ORSEMENTSSpace will permit of only two or thre e. Th e following aresamples of what they say all over the country.

One of the Largest Fancy Retail Stores in Chicago.OFFICE OF C. J E V N E & Co., Retail Fancy Grocers, 1

C H IC A GO , I I I . , N O V . 1 1 , 1 8 9 9 . /IGLEHEART BROS. , Evansville, Ind.Gentlemen:Replying to your favor of the 9th inst., wethink that your Swans Down Prepared Cake Flour is a verycon ven ient article for making all sorts of pastry and cake. Inthese days when Minnesota and Dakota Hard Spring WheatFlour is mainly used for bread making purposes, and everyhousekeeper should know that Spring W heat Flour will no tmake good cake, Swans Down Cake Flour should find its wayinto every well regulated household. We beg to remain,

Yours respectfully,C . J E V N E & C o .On e of the Largest and B est W holesa le Grocers in the North-w e s t

O F F I C E O F A N T H O N Y K E L L Y&Co., W holesale Grocers, \M I N N E A P O L I S , M I N N . , N O V . 1 3 , 1 8 9 9 . /

M E S S R S . I G L E H E A R T B R O S . , Evansville, Ind.Gentlemen: W e think the best testimonial on Swans Dow nPrepared Cake Flour is the fact that in a city like Minneapolis,which has the reputation of manufacturing the best flour in theworld, we have been compelled by the demand from our trade totake hold of Swans D ow n Flour. We find the goods give uni-versal satisfaction and the demand for them is increasing.Yours truly,A N T H O N Y K E L L Y & C o .


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From one of the Best Known Importing and Jobbing Grocers*R O C K W O O D B R O S . C O . , Importing and Jobbing Giocers, \

C H IC A G O , I I I . , N O V . 1 1 , 1 8 9 9 . /I G L E H E A R T B R O S . , Evansville, Ind.Gentlemen:We have been handling Swans Down Pre-pared Cake Flour for the past three or four years supplyingsome of our very best trade, an d we tak e great pleasure in recom-mending it as being the finest article of the kind on the market.Customers, after first trial, always call for it again.Yours truly,R O C K W O O D B R O S . C O .

Note an Increase and Steady Business on this Brand.C H A R L E S H E W I T T , W holesale Grocer, \D E S M O I N E S , I O W A , N O V . 1 1 , 1 8 9 9 . /

I G L E H E A R T B R O S . , Evansville, Ind.Gentlemen:We have been handling your preparation,Swans D ow n Prepared Cake Flour, for the past year. We tookup with this article very reluctantly, as we did not feel we wouldhave a very large business on flour of th is character. We haveintroduced Swans Down Prepared Cake Flour in several of thebest retail stores in this city, and in an interview with partieswho are handling it find that it is giving the highest satisfactionof any article of this kind which has been placed on the market.The writer has also used this flour at home and can testify to itsmerits. It is the best article of pastry flour which my fam ilyhas ever used. We note an increased and steady bu siness onthis brand and will continue to handle it. You rs very truly,

C H A R L E S H E W I T T .Secured Many Premiums

T H E J O S E P H R . P E E B L E S ' S O N S C O . , Grocers, \C I N C I N N A T I , N O V . 2 1 , 1 8 9 9 . /M E S S R S . I G L E H E A R T B R O S . , Evansville, Ind.Gentlemen: W e wish to state that the Swans Dow n Pre-pared Cake Flour gives excellent satisfaction . One of ourcustomers took over $25.00 worth of premiums on cakes made


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from Swans Down Flour, within a few days this Fall, at thedifferent county fairs about Cincinnati.Very truly yours,T H E J O S E P H R . P E E B L E S ' S O N S C O . ,P e r E D W I N C . P E E B L E S .

Superior to Any Pastry Flour.B LO O M IN G G R O V E , T E X A S , D e c . 1 , 1 8 9 9 .

IGL E HE ART B ROS . , Evansville, Ind.Gentlemen:Replying to your letter of recent date, willsay that your Swans Down Prepared Cake Flour is superior toany pastry flour that I have ever used, as it insures perfect suc-cess with all fine cakes and pastry. It is giving the highest satis-faction to all my customers and I find the demand steadilyincreasing. Very truly,M R S . M . G . Y O U N G .From a Woman Eminent in Her Profession and of NationalReputation.Mrs. Emma P. Ewing, Formerly Superintendent of the Chau-

tauqua School of Cooking, Now Professor of DomesticEconomy in the Iowa State Agricultural Col-lege, and of Household Science inPurdue University, Ind.CHAUTAUQUA, N. Y., July 7, 1896.IGL E HE ART B ROS . , Evansville, IndGentlemen:Since I became acquainted with your Igle-heart's Swans Down Prepared Cake Flour last winter in Evans-ville, I have tested it very thoroughly and consider it the nicest

cake flour in the market. Yours truly,E M M A P . E W I N G .W e are also makers of the famous SW AN S DO W N PUR EW HEA T GRAHAM FLOUR, (the finest quality). If yourgrocer does not have it in stock, write Igleheart Bros., Evans-ville, Ind., how to obtain it.


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WEIGHTS AND MEASURESFour teaspoonfu s liquid equal one tao espoonlulFour tablespoonfuls liquid equal one-fourth cup.One-half cup equals one gill.Two gills equal one cup or one-half pint.Two cups liquid equal one pint.Four cups liquid equal one quart.Three teaspoonfuls dry material equal one tabiespoonfulFour cups flour equal one pound.Two cups solid butter equal one pound.One-half cup butter equals one-quarter pound.Two cups granulated sugar equal one pound.Two and one half cup s pow dered su gar equal one pound,One round t ab iespoonfu l bu t te r equa l s one ounce,Two round tablespoonfuls flour equal one ounce.One heaping tabiespoonful sugar equals one ounce.A pinch of salt is about a saltspoon full.

P R O P O R T I O N S .One-half cup yeast or one-fourth compressed yeast cake

to one pint liquid.One even teaspoonful soda and two full teaspoonfuls ofcream of tartar to four cups of flour.Three heaping teaspoonfuls baking powder to four cup*

iour .One teaspoonful soda to two cups sour milk.One teaspoonful soda to one cup molasses.


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Swans Down Pure WheatGraham Flour

C o n t a i n s t h e e n t i r e W h e a t G r a i n , i n c l u d i n g t h e o u t e rc o v e r i n g , ex c e p t i n g t h e c o a r s e s t f i b r e .F I N EST Q U AL I TY

D i s t i n c t i v e an d d i f f e r e n t f r o m o r d i n a r yc o m m e r c i a l G r a h a m F l o u r .T r y i t a n d y o u w i l l f i n d i t a s o u r c e o f p l e a s u r e a n d s a t i s f a c -t i o n t o ev e r y m e m b e r o f y o u r h o u s e h o l d , a s w e l la s s t e p s t o g o o d h e a l t h .

MAKES DELIGHTFUL GRAHAM BREAKFASTCAKESA RELISH THE YEAR AROUND.Graham Flour RecipesALWAYS USE IGLEHEART'S SWA NS DOW N PURE WHEATGRAHAM FLOUR

Recipe for Muffins.1 quart Igleheart's Swans Down Graham Flour; 3 eggs, 2tablespoonfuls of sugar, lump of butter size of an egg, melted;2 teaspoonfuls baking powder; enough milk to make a thickbatter. Place in buttered tins and bake in a very quick oven .SWANS DOWN PURE WHEAT GRAHAM FLOURRecipe for Graham Bread with Raisins and NutsThis excellent recipe is submitted to you after being thor-oughly proven and tested; we invite a trial and we predict as aresult tha t your entire hou seho ld will be pleased. A loaf ofGraham Bread made from Igleheart's Swans Down Pure WheatGraham Flour consists of the whole of the wheat, is wholesome,delightful and nutritious as well as having a delicious flavor.33


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Ifleheart's Swans Down Pure Wheat Graham Bread withRaisins and Nuts

2 cups scalded m ilk, 1}^ cups wh ite flour, 1 cake compressedyaast dissolved in Ji cup water, 3 tablespoonfuls brown sugar,1 teaspoonful salt, 1 tablespoon abutter, enough Graham flour tomake a thick drop batter, % cup seeded raisins, cup pean utscut fine, 1 egg beaten slightly. Scald milk, add butter, sugar,salt, and the white flour and when cool enough add the egg andthe Graham and yeast, beat thoroughly to aircate and at thelast turn the raisins that are well floured with level tablespoon-ful of w hite flour, add nuts, bu tter over top to keep from crust-ing, put to rise, when it has doubled its bulk put it in butteredpans filling them half full, when it doubles its bulk second timebake in rather a slow oven as the Graham will brown quickertha n the wh ite flour.

IGLEHEART'S PERFECT BISCUIT FLOURA Delight to All HousekeepersRemoves the uncertainty in baking your biscuitsReady forUseThe use of this flour in your home saves the cost of bakingpowder, soda and salt. Ev ery economical housekeeper know sjust w hat tha t means. Five or ten m inutes is all tha t is requiredto make the most beautiful biscuits for luncheons, receptions,etc. Cam ping party outfits are incomplete w ithout it, and itis a boon to light housekeepers. It is manufactured in the m ostscientific manner (by a modern process, know n only to ourselves),

which enables us to supply the public with a product of thegreatest purity and excellence; consequently it is a householdfavorite and welcomed in thousands of hom es. A package con-tains sufficient flour to make 100 beautiful, dainty biscuits,wh ite as snow. D istinct and different from ordinary Self-RisingFlours. Alw ays keep a package in your hom e. It is composedof the best elements extracted from the purest and best winterwheat, and commends itself to the housekeeper for its superiorquality and excellence for this particular purpose. B y followingdirections explicitly, you will never fail to make an ideal biscuit.


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THE FLOUR WITH THE FLAVORYou Like Delicious Muffins

Everybody Likes ThemW he n you t h ink of G R A H A MFLOUR think of IGLEHEART'SS W A N S D O W N P U R E W H E A TG R A H A M F L O U R .Recipes on each package forMuff ins , Graham Bread, GrahamB i s c u i t , G r aham P anc ake s , G r a-ham Griddle Cakes .R e c om me n de d by a l l P hys i c i ans .T he mor e I g l e he ar t ' s Sw ansD ow n P ur e W he at G r aham F l ourused the less drug bi l ls paid.Not ice Clean, Sani tary Package

IGLEHEART'S PERFECT BISCUIT FLOUR, SELF-RISINGReady For Use.

A Hom e W ant, M akes 100Perfect Biscuits.

Quikk As A WinkkRecipes on package for

Perfect Biscuits, DropDumplings and

Waffles.

ENTIRE WHEAT


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IGLEHEART'S SWANS DOWN CRACKED WHEATF O R H O M E C O O K I N G A M E A L I N IT SE L FA Rare D ish An Old En gl i sh Dis hT o a p p re cia te S W A N S D O W NC R A C K E D W H E A T one ne e d on lytry their f irst package and followa rec ipe appearing on the packagef o r S W A N S D O W N C R A C K E DW H E A T M U S H o r P O R R I D G E ,this rec ipe ha ving b ee n in us e forgenerat ions in the fam i l ie s of theman ufac turers and ha nd ed down.W he n t he W he at i s c ook e d , ( bo i l -ing process ) , mould in je l ly g lassesand w hen c oo led , turn g la ss ups idedown and a m ou ld of Cooked W heatwil l drop out result a dain ty at-tract ive dish rea dy to se rv e withCream and Suga r . Th ere i s notable food that wi l l sur pa ss i t invalue for nutr it ious qual i t ies . Any-one who knows the value of agrain of wheat to sustain l i fe wi l lp rize S W A N S D O W N C R A C K E DW HE AT as i t cons i s t s ent ire ly ofthe bes t se lec ted c leaned ands e as on e d w he a t gr a ins , T H EW H O L E W H E A T s im p l y c r u sh e dor cracked . On e package conta ins suf f ic ient CRACK ED W HE AT to ma ke75 M oul ds , me d i um Je l l y G l as s s i z e .

F ire le s s Cooker can be used to great advantage .SW A N S D O W N C R A C K E D W H E A T i s be s t s e r ve d c o l d w i t h C r e amand Sugar , but if pre ferred can be RE HE AT ED and served hot wi th Creamand Sugar , or with Butter and Je l ly or Honey.SW A N S D O W N C R A C K E D W H E A T w i ll f ur the r c om me n d i t se l f t oyou wh en you know i t i s not touched by hu ma n h and s , and every packagebefore leaving the Factory, i s subjected to a great heat temperature to make i tGerm Proof and prolong i ts keeping Qual i t ies .G rea test va lue as foo d product , re l ished by chi ldren as w el l as G row n-up sAsk your phys ic ian of i t s va lue . Us ed in H om es , H ote l s , Ho spi ta l s andSani tar iums . Rec ipes on each package . Ask your Grocer as expla ined aboveJUST WHAT YOU ARE LOOKING FOR.E X P R E SS SH I P M E N T 3 pac kages P r e pa i d t o your ne ar e s t E xpr e s sOffice. Until your Grocer can supply yo u, we w ill for introd uction , Ex pres sprepaid three packag es of Sw an s D ow n P repared Cake Flour , S wa ns Do wnPu re W heat Graham Flour , Sw ans Do wn Cracked Wh eat , Ig lehear t ' s Per -fec t Biscuit Flour , or an asso rted Box of three packa ges . S ee pr ices be lowWhen writ ing please s tate name of your Grocer .EXPRESS BOX3 PackagesPREPAID to Your NearestExpress Office.Ea st of M iss iss ippi River $1.00W est and No rth-w est M iss iss ippi River 1.35W est of Den ver 1 .75Remit with order by P. O. or Express Money Order .If yo u wa nt 4 pa cka ge* ceo??-


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f NOTA S E L FR I S I N GF L O U R

S W A N S D O W N C A K E F L O U R IS N O T A M A G I C A LC O M P O U N D , T H A T N E E D O N L Y B E P U T W I T HE G GS , S U G A R , E T C ., T O M A K E A C A K E - B U T A N YW O M A N C A N M A K E E X C E L L E N T C A K E B Y U S IN G

T H E S W N S D O W N G I R L

how to bake the perfect cake

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