Identifier: ladieshomejourna65janwyet (find matches)
Title: The Ladies' home journal
Year: 1889 (1880s)
Authors: Wyeth, N. C. (Newell Convers), 1882-1945
Subjects: Women's periodicals Janice Bluestein Longone Culinary Archive
Publisher: Philadelphia : (s.n.)
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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e by using another flour with it. *%»NTHEWAY«rS^DE /VENN s V-T J>*r I RECIPE FOR 10-IN. TUBE CAKE (l6 TO 20 SERVINGS) GET READY FOR 8 or 9-INSQUARE CAKE (a to io servings) Heat oven to 325° (slow moderate). 350° (moderate) Sift an ample amount of SOFTASILK Cake Flour onto asquare of paper. STEP 1 Measure (level meas-urementsthruout) andsift togetherinto mixingbowl 2 I.i cups sifted SOFTASILK CakeFlour (spoon lightlyinto cup—dont pack)1 Va cups sugar 3 tsp. double-actionbaking powder J tsp. salt Va cup cookingsalad oil such asMake a well Mazola or Wesson and add 5 unbeaten egg yolks (medium-sized) grated rind of 2 oranges(about 2 tbsp.) juice of 2 medium-sizedoranges plus waterto make % cup Beat with spoon until smooth. STEP 2 Measure into f 1 cup egg whites (7 or 8)large mixing sbowl I Va tsp. cream of tartar 1 Va cups (1 cupplus 2 tbsp.) V* cup1 Va tsp. Va fsp. Vt cup 2 yolks 1 tbsp. juice of 1 orangeplus water tomake 3/a cup( 4 cup plus2 tbsp.) Va cup (4 egg whites) y4 tsp.
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Whip until whites form very stiff peaks (picture 1). Theyshould be much stiffer than for Angel Food or meringue.DO NOT UNDERBEAT. STEP 3 Pour egg yolk mixture gradually over whipped egg whites gently folding (picture 2) with rubber scraper,just until blended. DO NOT stir. Pour into ungreasedpan at once

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