. American cookery . autiful, clear,cherry red, and has a pleasantly tart, richflavor. There are several reasons why thecrust may shrink from the pan. Ofcourse, all pastry leaves the pan to a cer-tain degree when baked, but if an insuf-ficient amount of shortening is used, thepastry will be tough and shrink in same thing will happen if too muchwetting is used. One must train the eyeas well as the hand in order to keep thesame standard for texture in these dayswhen brands of food materials areconstantly changing. Any recipe for chocolate cake can beused with cocoa substituted for an
. American cookery . autiful, clear,cherry red, and has a pleasantly tart, richflavor. There are several reasons why thecrust may shrink from the pan. Ofcourse, all pastry leaves the pan to a cer-tain degree when baked, but if an insuf-ficient amount of shortening is used, thepastry will be tough and shrink in same thing will happen if too muchwetting is used. One must train the eyeas well as the hand in order to keep thesame standard for texture in these dayswhen brands of food materials areconstantly changing. Any recipe for chocolate cake can beused with cocoa substituted for an equalamount of chocolate, and any chocolatecake can be made with baking powderinstead of soda, using the standardamount of baking powder for the amountof flour used. Chocolate cake is bettermade with soda as the chocolate unites,chemically, better with soda. If addedwhen the chocolate mixture is hot thecake will be red in color and taste of thesoda. The following recipe makes asmall loaf. 210 whvj usebutteri n cake ?. AgiSCOl) \Jw dak Hating, Get Crisco from your grocer inthis sanitary, air-tight can. Itis never sold in bulk. There isnothing else like it. Sizes, onepound net weight and larger.
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
