Name: 10 Cakes Husbands Like Best: From Spry's Recipe Round-up
Author: Unknown

The Project Gutenberg eBook of 10 Cakes Husbands Like Best: From Spry's Recipe Round-up This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: 10 Cakes Husbands Like Best: From Spry's Recipe Round-up Creator: Lever Brothers Company Release date: August 22, 2020 [eBook #63004] Most recently updated: October 18, 2024 Language: English Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net *** START OF THE PROJECT GUTENBERG EBOOK 10 CAKES HUSBANDS LIKE BEST: FROM SPRY'S RECIPE ROUND-UP *** 10 CAKES HUSBANDS LIKE BEST _FROM SPRY’S RECIPE ROUND-UP!_ _“Here they are—the 10 cakes husbands like best!”_ says _Aunt Jenny_ [Illustration: {Aunt Jenny}] When I recently asked women to send me recipes for the cakes their husbands like best, I expected to get a lot of good ideas. But I never dreamed they’d arrive by the truckload! I’ve been simply snowed under—thousands and thousands of wonderful recipes! When all the recipes were sorted and listed, we had what amounts to a real popularity poll. Certain kinds of cake proved to be “husbands’ favorites,” time and again, all over the country! _They’re ALL hits!_ So we took the best recipes we could find for the ten kinds of cake wives said their husbands like best. We checked them for easy making as well as luscious eating ... and here they are! They’re tested, they’re sure-fire and you’ll find they make the most delicious cakes any husband could ever ask for. _And all sure successes with Spry!_ Of course, since they’re Spry cakes, you’ll find they’re all higher, lighter, better-tasting! For Spry is homogenized, pre-creamed to mix more easily with dry ingredients. And Spry is the only kind of shortening specially made to combine with the liquids your cake recipes call for. That’s why your Spry cakes are so high ... so light ... so velvety-textured. _You’ll_ bake a better cake, _be_ a better cook, with Homogenized Spry. _Which one will HE choose?_ And now you can run your own popularity poll—bake each one of these ten beauties, and see which wins with HIM. Every one of them will win you compliments, and among them he’ll find his favorite cake! Chocolate Rapture Cake [Illustration: Chocolate Rapture Cake] Oven temperature: 350°F. (moderate) Baking time: 25-30 min. Yield: 2 round 9″ layers Sift ... 1¾ cups sifted cake flour, 1½ cups sugar, ¾ teaspoon salt, ½ teaspoon double acting baking powder[1], ¾ teaspoon soda into mixing bowl Add ... ½ cup Homogenized Spry, 3 ounces melted chocolate, 1 cup thick sour milk or buttermilk, 1 teaspoon vanilla Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... 2 unbeaten eggs Beat ... 200 strokes (same as above) Stir in ... 1 cup cut-fine coconut Pour ... into 2 round 9″ Sprycoated layer pans 1¼″ deep Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Tawny Satin Frosting (p. 12) between layers and on top and sides. Dribble ... melted and cooled mixture of ½ oz. chocolate and ½ teaspoon Spry around rim of cake, letting a few “ribbons” trickle down sides. Spicy Prune Whip Cake [Illustration: Spicy Prune Whip Cake] Oven temperature: 360°F. (moderate) Baking time: 30-35 min. Yield: two 8″ round layers Sift ... 2 cups sifted cake flour, 1⅓ cups sugar, 2 teaspoons double acting baking powder[2], ¼ teaspoon soda, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, 1 teaspoon salt into mixing bowl Add ... ½ cup Homogenized Spry, ½ cup unsweetened prune juice, ¼ cup milk, 1 teaspoon vanilla Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... ¼ cup milk, 2 unbeaten eggs Beat ... 200 strokes (same as above) Pour ... into 2 Sprycoated 8″ round layer pans 1½″ deep Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Prune Whip Frosting (p. 11) between layers and on sides and top. Marble Cake Supreme [Illustration: Marble Cake Supreme] Oven temperature: 375°F. (moderately hot) Baking time: 60-70 min. Yield: 1 large tube cake Sift ... 2¾ cups sifted cake flour, 1¾ cups sugar, 2 teaspoons double acting baking powder[3], 1½ teaspoons salt into mixing bowl Add ... 1 cup Homogenized Spry, ¾ cup milk, 2 teaspoons vanilla, 1 unbeaten egg Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... 2 unbeaten eggs, 1 unbeaten egg yolk Beat ... 200 strokes (same as above) Put ... ⅓ of batter in a smaller mixing bowl Add ... ¾ teaspoon cinnamon, ¹/₁₆ teaspoon cloves, ⅜ teaspoon allspice, ⅜ teaspoon nutmeg, ¾ tablespoon cocoa to ⅓ of batter Spoon ... both batters alternately by tablespoonfuls into Spry-coated 8½″ tube pan Run ... spatula through batters several times to marble Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Lemon cream Icing (p. 12) on sides and top. Fudge Frosted Layer Cake [Illustration: Fudge Frosted Layer Cake] Oven temperature: 375°F. (moderately hot) Baking time: 25-35 min. Yield: 2 square or round 8″ layers Sift ... 2 cups sifted cake flour, 1⅓ cups sugar, 2½ teaspoons double acting baking powder[4], 1 teaspoon salt into mixing bowl Add ... ½ cup Homogenized Spry Combine ... 1 cup less 2 tablespoons milk, 1½ teaspoons vanilla Add ... ⅔ of combined milk and vanilla Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... remaining milk and vanilla, 2 unbeaten eggs Beat ... 200 strokes (same as above) Pour ... into 2 square 8″x8″x2″ Spry-coated pans or 2 round 8″ pans 1¼″ deep Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Chocolate Fudge Frosting (p. 11) between layers and on top and sides. Serve ... with walnut halves. “Happy Birthday” Coconut Cake [Illustration: “Happy Birthday” Coconut Cake] Oven temperature: 375°F. (moderately hot) Baking time: 25-30 min Yield: two 9″ round layers Sift ... 2¼ cups sifted cake flour, 1½ cups sugar, 2½ teaspoons double acting baking powder[5], 1 teaspoon salt into mixing bowl Add ... ¾ cup Homogenized Spry, ½ cup milk, 1 teaspoon orange extract, ½ teaspoon almond extract, 1 unbeaten egg Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... ¼ cup milk, 2 unbeaten eggs Beat ... 200 strokes (same as above) Pour ... into 2 round 9″ Sprycoated layer pans 1½″ deep. Bake ... until cake tests done Cool ... and remove from pans, see inside back cover Spread ... Best Seven-Minute Frosting (p. 12) between layers, sprinkle with ¼ cup coconut, and spread remaining frosting on sides and top of cake. Pat ... 1 cup coconut onto sides of cake Write ... Happy Birthday across top of cake with pink frosting. Place pink candles in holders around rim of cake. Twin Applesauce Loaves [Illustration: Twin Applesauce Loaves] Oven temperature: 350°F. (moderate) Baking time: 1 hour and 25-35 min. Yield: 2 small loaf cakes or 1 large tube cake Sift ... 2 cups sifted cake flour, 1½ cups sugar, 1½ teaspoons soda, 1½ teaspoons salt, 2 tablespoons cocoa, ½ teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice into mixing bowl Add ... teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice into ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice into cup Homogenized Spry, 1½ cups unsweetened applesauce[6] Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... 2 unbeaten eggs Beat ... 200 strokes (same as above) Stir in ... ¾ cup cut-up dates, ¾ cup chopped raisins, ⅓ cup diced citron, ¾ cup chopped nuts Pour ... into 2 small Sprycoated loaf pans, 4″x 6½″x2¾″ (or into 8½″ tube pan). On top of 1 loaf, sprinkle mixture of 2 tablespoons chopped nuts and 1 tablespoon brown sugar. Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Creamy Vanilla Frosting (p. 12) on sides and top of plain loaf. Bonnie Butterscotch Cake [Illustration: Bonnie Butterscotch Cake] Oven temperature: 375°F. (moderately hot) Baking time: 25-35 min. Yield: 2 round 9″ layers Mix ... 1 cup firmly packed light brown sugar, ¼ cup butter or margarine, ¼ cup milk in saucepan Place ... on low heat and bring to boil, stirring constantly. Boil gently until a small amount of mixture forms a hard ball in cold water (250°F.), stirring often. Remove from heat. Stir in ... gradually 1¼ cups scalded milk. Cool. Sift ... 2¾ cups sifted cake flour, 1 cup firmly packed light brown sugar, 3½ teaspoons double acting baking powder[7], ¾ teaspoon salt into mixing bowl Add ... ⅔ cup Homogenized Spry, ¾ of the cooled butterscotch mixture, 1 unbeaten egg, 1 teaspoon vanilla Beat ... 250 strokes (2½ min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... remaining butterscotch mixture, 2 unbeaten eggs Beat ... 250 strokes (same as above) Pour ... into 2 round 9″ Sprycoated layer pans 1½″ deep Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Butterscotch Frosting (p. 12) between layers. Sprinkle with ¼ cup chopped pecans. Spread remaining frosting on sides and top. Decorate ... with pecan halves. Triple-Tier Party Cake [Illustration: Triple-Tier Party Cake] Oven temperature: 375°F. (moderately hot) Baking time: 22-27 min. Yield: three 9″ round layers Sift ... 2¾ cups sifted cake flour, 1¾ cups sugar, 2 teaspoons double acting baking powder[8], 1½ teaspoons salt into mixing bowl Add ... 1 cup Homogenized Spry, ¾ cup milk, 1 teaspoon almond extract, 1 teaspoon orange extract, 1 unbeaten egg Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... 2 unbeaten eggs, 1 unbeaten egg yolk Beat ... 200 strokes (same as above) Stir in ... 1 cup finely cut coconut Pour ... into 3 round 9″ Sprycoated layer pans 1¼″ deep Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Fantasia Frosting (p. 12) between layers and on sides and top, making graceful little peaks. Hawaiian Lei Cake [Illustration: Hawaiian Lei Cake] Oven temperature: 360°F. (moderate) Baking time: 20-25 min. Yield: two 9″ round layers Sift ... 2¼ cups sifted cake flour, 1½ cups sugar, 4 teaspoons double acting baking powder[9], 1 teaspoon salt into mixing bowl Add ... ½ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla, 1 teaspoon orange extract Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... 4 unbeaten egg whites, ¼ cup milk Beat ... 200 strokes (same as above) Pour ... into 2 round 9″ Sprycoated layer pans 1½″ deep Bake ... until cake tests done Cool ... and remove from pans, see inside back cover. Spread ... Waikiki Frosting (p. 11) between layers and on sides and top of cake. Decorate ... with a “lei” made by arranging bits of pineapple, candied orange peel, and citron around top of cake. Marshmallow Devil’s Food Cake [Illustration: Marshmallow Devil’s Food Cake] Oven temperature: 350°F. (moderate) Baking time: 40-50 min. Yield: 1 large oblong loaf cake Sift ... 1½ cups sifted cake flour, 1¼ cups sugar, ½ cup cocoa, 1¼ teaspoons soda, ¼ teaspoon cream of tartar, 1 teaspoon salt into mixing bowl Add ... ⅔ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add ... ¼ cup milk, 2 unbeaten eggs Beat ... 200 strokes (same as above) Pour ... into oblong 8″x12″x2″ Sprycoated pan Bake ... until cake tests done Cool ... and remove from pan, see inside back cover. Spread ... Marshmallow Frosting (p. 11) on sides and top, using short strokes to create attractive irregular effect. Mark ... with knife into squares Decorate ... alternate squares with 2 pecan halves. 10 Luscious Frostings made to glorify the 10 Cakes Husbands like best [Illustration: {uncaptioned}] Chocolate Fudge Frosting Combine in a saucepan 3 oz. chocolate, cut fine, 2¼ cups sugar, ¾ cup milk, 6 tablespoons Homogenized Spry, 3 tablespoons butter or margarine, 1½ tablespoons corn sirup, and ¼ teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil _briskly_ for 2 min. (On a rainy or very humid day, boil mixture 2¼ min.) Cool to lukewarm, add 1½ teaspoons vanilla and beat until creamy and thick enough to spread. Yield: frosting for tops and sides of two square 8″ layers. Prune Whip Frosting Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup brown sugar, firmly packed, ½ cup granulated sugar, ⅛ teaspoon salt, and 5 tablespoons unsweetened prune juice. Put over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, and beat until cool and thick enough to spread. Stir in 2 teaspoons lemon juice, 6 cooked prunes, drained and cut in small pieces, 2 tablespoons almonds, blanched, chopped, and toasted. (Optional: Frosted cake may be sprinkled with 2 more tablespoons of almonds.) Yield: frosting for tops and sides of two 8″ layers. Waikiki Frosting Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 5 tablespoons canned pineapple sirup (drained from crushed pineapple), 1 teaspoon light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon vanilla, ½ teaspoon orange extract and beat till cool and thick enough to spread. Fold in ½ cup crushed pineapple. Yield: frosting for tops and sides of two 9″ layers. Marshmallow Frosting Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 3 tablespoons light corn sirup, 4 tablespoons water, ¼ teaspoon cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, and beat until cool and thick enough to spread. Just before spreading, fold in 1 cup marshmallows, cut in quarters. Yield: frosting for top and sides of 8″ x 12″ x 2″ loaf. Best Seven-minute Frosting Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 5 tablespoons cold water, 1 teaspoon light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon orange extract, ½ teaspoon almond extract and 2 marshmallows, cut in pieces. Beat until cool and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers. Tawny Satin Frosting Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup granulated sugar, ½ cup brown sugar, firmly packed, 4 tablespoons water, 3 tablespoons dark corn sirup, ¼ teaspoon cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, and beat until cool and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers. Lemon Cream Icing In a mixing bowl blend 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, ⅛ teaspoon salt, ¼ teaspoon grated lemon rind and 1 tablespoon lemon juice. Beat in ½ cup sifted confectioners’ sugar. Add 5 tablespoons scalded light cream and 2½ cups sifted confectioners’ sugar, alternately, beating well after each addition. Tint delicately with a few drops of yellow coloring, if desired. Yield: frosting for top and sides of 8½″ tube cake. Fantasia Frosting Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 4 tablespoons cold water, 3 tablespoons light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, ½ teaspoon almond extract, and beat until cool and thick enough to spread. Fold in 1 cup mixed candied cherries, citron, and dates, cut very fine, and 1 cup pecans, chopped fine and toasted. Yield: frosting for sides and tops of three 9″ layers. Butterscotch Frosting In a saucepan mix well 2 cups light brown sugar, firmly packed, 1 cup granulated sugar, 2 tablespoons light corn sirup, ¾ cup milk, ¼ cup Homogenized Spry, ¼ cup butter or margarine and ¼ teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil _briskly_ 2 minutes. (Boil 2½ min. on a rainy or very humid day.) Cool to lukewarm, add 1 teaspoon vanilla, and beat until creamy and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers. Creamy Vanilla Frosting Blend together 1 tablespoon Homogenized Spry, 1 tablespoon butter or margarine, ¾ teaspoon vanilla, and ¼ teaspoon salt. Beat in ½ cup sifted confectioners’ sugar. Add, alternately, 1½ cups sifted confectioners’ sugar and 3 tablespoons scalded light cream, beating well after each addition. Yield: frosting for top and sides of 4″ x 6½″ x 2¾″ loaf. Now for the fun! [Illustration: _Frosting Tips_] _Here are the crowning touches—the simple, easy ways to add glamour to your cakes_ Designing and executing a pretty decorative finish for a handsome cake is pure fun—and certainly worth the trouble in the extra pleasure that it gives. Do it when you won’t be disturbed and remember planning is half the battle. If the plan is elaborate, draw it on paper first and then mark the important spots with toothpicks set lightly in place after the cake is frosted. They will serve as guides and insure even spacing. Be sure cake is thoroughly cold (see inside back cover) before starting to frost. Brush off loose crumbs and trim off over-browned or ragged edges. Have decorations ready to use. How to frost a cake For layer cakes: Turn the bottom layer from the rack onto the cake plate, bottom side up, and spread some of the frosting with a spatula evenly over the surface. Top it with the second layer, bottom side down, with edges even. Frost sides of cake first, using light up-and-down strokes and bringing the frosting up and just over the top rim of the cake. Pile the remaining frosting on top and spread out to rim, making graceful swirls or soft ridges according to the type of frosting. With a seven-minute frosting, attractive little peaks can be made by lifting the frosting gently with a spatula. For certain types of decoration, like lettering, a smooth frosted top is best. Avoid “puttering” with frosting, as overworking ruins its appearance. * * * * * * * * For tube or loaf cake: Place cake top or bottom side up, as preferred. Frost sides, then top, following suggestions for frosting layer cakes. To adorn the frosted cake For decorating, use good-to-eat ingredients, chosen to go with the cake in color, texture, and character. Let the decorations be simple but artistic and effective. For example, the ingredients commonly found in the kitchen cupboard make beautiful decorations when used correctly. Coconut—For an all-over sprinkle of coconut, use the canned moist shredded coconut with long glistening white shreds. Pat it on while the frosting is still soft. To tint, add a few drops of food coloring, then rub between the palms of the hands to color it evenly. For a rainbow effect, tint separate lots of coconut pink, green, yellow, and violet, and then mix them. To tint and flavor, rub 1 cup coconut with 8 fine-cut maraschino cherries or with the grated rind of 1 orange. For some cakes, golden toasted coconut is effective. To toast coconut, spread a thin layer in a shallow pan, toast in moderate oven (350°F.) until a delicate brown, stirring often to toast evenly. * * * * * * * [Illustration: {decorated cake frosting}] Chocolate—Striking effects can be obtained on a frosted cake with melted chocolate (see directions for Chocolate Rapture Cake, p. 1). For decorative dribbles or lettering, melt together over hot water ½ oz. unsweetened chocolate and ½ teaspoon Spry. Cool before using. For enough chocolate to cover the entire top of the cake and let it drip down the sides in interesting icicle formations, double these quantities. Melted chocolate can also be used for lettering as in “Happy Birthday” treatment. White frostings or delicately tinted pink or green mint frostings are especially pretty with melted chocolate decorations. Halloween black cats or witches for the top of a frosted cake can be made as follows: Draw or trace an outline of the desired shape on waxed paper, fill in the outline with melted chocolate. Put in refrigerator to harden, loosen from paper, and place on cake. Make other designs similarly. [Illustration: {decorated cake frosting}] A lacy filigree effect can be made on a white-frosted cake as follows: Melt ½ oz. chocolate with ½ teaspoon Spry. Mark 5 circles around top of cake and pour in chocolate. With a pointed knife, make 8 evenly spaced strokes toward the edge of the cake, then between them make 8 upward strokes toward the center, to get web effect (see illustration). * * * * * * * * Thin curls or shavings of sweetened or unsweetened chocolate make interesting decoration. They can be made with a vegetable peeler or a sharp knife. Semisweet chocolate bits can be used as push-ins on a soft frosting to form letters or designs. * * * * * * * * Nuts—Use perfect walnut or pecan halves for making interesting patterns on frosted cakes, pressing them in while the frosting is soft. Nuts can be tipped or tilted into frosting with artistic effect. For making nut borders, lines, or designs, cut the nuts in pieces; do not chop the nuts as this makes unattractive “dust.” Brazil nuts can be “curled” by softening them first in hot water, then cutting in very thin slices or “curls.” Blanched almonds can be used for making patterns; sprinkles of toasted slivered almonds are attractive on beige-colored frostings. Sprinkling the sides of the cake with chopped nuts gives an attractive finish. [Illustration: {decorated cake frosting}] Fruits and Peels—Fruits (canned, candied, dried, or fresh) can be used endlessly. Maraschino cherries are especially good for Valentine, holiday, or party cakes. Cherry halves can be cut to resemble hearts or flowers, then placed around the rim of a frosted cake. Lengthwise cherry slices can be arranged to form attractive poinsettias. Pineapple can be tinted with food coloring, or cut up and arranged in simple patterns with green citron; crushed pineapple, citron, and orange peel can be used to make an unusual “flower lei” (p. 9). At Christmastime, charming holly wreaths and Christmas trees can be fashioned on frosted cakes with bits of red and green cherries and green citron. Citron can be colored bright green with green coloring. Streamers of fine-cut dates, figs, or raisins are pretty on some frosted cakes, or definite patterns can be made with larger pieces if preferred. [Illustration: {decorated cake frosting}] Candies—Sprinkles of silver or gold dragées are beautiful on cakes with fluffy white or pastel frostings. Dragées can be used to outline interlocking hearts for a bridal shower, or to spell out “Happy Birthday.” Gumdrops, cut in small pieces, can be sprinkled on a white frosted cake for sparkling color, or arranged to outline a pattern like a green shamrock for St. Patrick’s Day. * * * * * * * * Lollipops, canes, all-day-suckers, or stick candy can be crushed and used as gay color on the frosted sides and for lettering on top of the cake. Contrasting colors are pretty. [Illustration: {decorated cake frosting}] Those round flat orange patties can be used as jack-o’-lanterns by making little faces on them with melted chocolate and arranging them on a chocolate frosted cake for Halloween. Chocolate candy animals standing lightly on frosted cupcakes delight the children. Tiny colored sugar flowers can be bought in the 5-and-10 cent store and these are pretty arranged on cakes with fluffy white or pastel frostings. For “extra-special” cakes you can buy candied violets or rose petals to make wreaths of dainty flowers on a frosted cake. You’ve probably had thoughts of your own as you were reading—of other materials and other ways to use them. Go to it! Experimenting is half the fun. Happy decorating! Fancy Frosting Effects These call for special tools, “boughten” or homemade, and special frostings. Cake-decorating sets, consisting of a bag or “gun” and assorted tubes can be purchased in housewares departments. They can be used for making flowers, designs, or lettering on special-occasion cakes. If you haven’t a tube set, a paper cone for decorating can be easily made. Just cut a 6” square of waxed paper and roll it into a cone. Spoon in the frosting, filling the cone not more than half full. Fold down the top edges and cut off the tip at the bottom to make a tiny opening for the frosting to come through. Then take the cone in left hand, and grasp its top with right hand, bringing thumb down to about the center. Pressing down with the thumb forces the frosting down to the tip of the cone and out through the hole, while your hand directs the movement of the cone. With a little practice, lovely effects can be obtained. The best frosting for this purpose is Ornamental Frosting because it is very stiff, squeezes out ideally, and sets up firm on the cake. _How to make your own Cake Decorator_ [Illustration: Make a waxed paper cone for each color icing you plan to use (see instructions above).] Ornamental Frosting (_To use in cake-decorating set or paper cone_) 2¼ cups confectioners’ sugar ⅓ teaspoon cream of tartar 2 egg whites, unbeaten ⅓ teaspoon vanilla Sift sugar and cream of tartar through very fine sieve.... Add egg whites and mix with slotted spoon or wire whip.... Continue to mix for 3-4 min.... Add vanilla.... Beat 8-20 min. longer with spoon or 3-4 min. on mixer at high speed.... Frosting should be so stiff that a sharp ridge is held when the tip of a knife is drawn through.... Frosting may be tinted with a few drops of food coloring, if desired.... Yield: 1½ cups. Spry Pan-Coat [Illustration: {uncaptioned}] Prepare cake pans for baking by rubbing them with Spry Pan-coat. Mix ... ½ cup Homogenized Spry ¼ cup all-purpose flour Use ... for “greasing” cake pans, baking sheets, etc. Gives even, brown crust—prevents sticking. Store ... Pan-coat in covered dish in cupboard for handy use—can be made ahead and stored till wanted. Need not be refrigerated. How to tell when a cake is done The cake recipes in this booklet specify a baking range in minutes within which the cake should finish baking and be “done.” However, before removing the cake from the oven, test it for doneness by touching the top of the cake in the center lightly with finger. If the cake springs back leaving no impression, the cake is done. Also, insert a toothpick or wire cake tester in the center, and if it comes out clean, the cake is done. If any dough adheres to the tester, longer baking is needed. [Illustration: Cakes come out of pans readily with Spry Pan-coat (p. 16) and proper cooling.] Care of cake after baking When cake has finished baking, remove it from the oven and put it on a wire cake rack, in the pan. This permits circulation of air around it and insures even cooling. Let it stand 10-15 min. Then gently loosen the cake from the sides of the pan with a spatula or knife, working carefully to avoid breaking edge. Place another rack on top of the pan, turn over, and lift off the pan. Then turn cake right side up on rack to finish cooling. When the cake is thoroughly cold, it is ready to be frosted. For frosting recipes and frosting suggestions, see pp. 11-16. You can bake a BETTER Cake with Homogenized Spry [Illustration: Homogenized Spry] Dip your spoon into Homogenized Spry—see how much lighter and fluffier it is than other shortenings—how easy to work with. It’s pre-creamed, easier to blend with dry ingredients. And Spry is the only kind of shortening that is specially made to mix with the liquids your cake recipes call for. So you can see why Spry, with this special blending-action, makes any cake a better cake. You can count on it every time—you’ll bake a better cake, be a better cook, with Homogenized Spry. Footnotes [1]With a tartrate baking powder, use 1 teaspoon. [2]With a tartrate baking powder, use 3½ teaspoons. [3]With a tartrate baking powder, use 3 teaspoons. [4]With a tartrate baking powder, use 4 teaspoons. [5]With a tartrate baking powder, use 4 teaspoons. [6]If sweetened applesauce is used, use only 1¼ cups sugar. [7]With a tartrate baking powder, use 5½ teaspoons. [8]With a tartrate baking powder, use 3 teaspoons. [9]With a tartrate baking powder, use 5½ teaspoons. [Illustration: Back cover] Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. End of Project Gutenberg's 10 Cakes Husbands Like Best, by Anonymous *** END OF THE PROJECT GUTENBERG EBOOK 10 CAKES HUSBANDS LIKE BEST: FROM SPRY'S RECIPE ROUND-UP *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution. START: FULL LICENSE THE FULL PROJECT GUTENBERG LICENSE PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license. Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works 1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8. 1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below. 1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others. 1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States. 1.E. Unless you have removed all references to Project Gutenberg: 1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed: This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. 1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9. 1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work. 1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™. 1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License. 1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1. 1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9. 1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that: • You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.” • You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works. • You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work. • You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works. 1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below. 1.F. 1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment. 1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE. 1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem. 1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. 1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions. 1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause. Section 2. Information about the Mission of Project Gutenberg™ Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life. Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org. Section 3. Information about the Project Gutenberg Literary Archive Foundation The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws. The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS. The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate. While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate. International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff. Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate. Section 5. General Information About Project Gutenberg™ electronic works Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support. Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition. Most people start at our website which has the main PG search facility: www.gutenberg.org. This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.

More by Unknown

The lesser Key of Solomon, Goetia, the book of evil spirits

A Cyclopaedia of Canadian Biography: Being Chiefly Men of the Time

A Biblia Sagrada, Contendo o Velho e o Novo Testamento

The Egyptian Book of the dead

Twenty-Five Ghost Stories

The reader's guide to the Encyclopaedia Britannica

Related Books in Uncategorized

The Memoirs of François René Vicomte de Chateaubriand sometime Ambassador to England, Volume 1 (of 6)

Outing; Vol. XIII.; October, 1888 to March, 1889

Ricordi d'infanzia e di scuola

One Thousand Ways to Make Money

One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

The Silicon Jungle