Only war-time cake receipts are given in this book. Should a receipt for a finer cake be needed, use any of those found on leaflet in the Cake Flour advertised in this book.

"Fat" in these receipts means butter substitute, Crisco, or vegetable oils. When using an unsalted fat in cake add as much of a teaspoon of salt as you use of a cup of fat, thus: 1 cup fat requires 1 teaspoon salt; one-third cup fat requires one-third teaspoon salt.

"Liquid" in these cake receipts means milk or water. Milk will increase the food value, while water will make the cake more tender.

Flour quantities specified in these receipts are for cake flour.

The best cakes cannot be made with ordinary sugar and hard wheat flour, but they demand a specially prepared sugar and cake flour. Flour and sugar should be sifted once before measuring.

No definite time can be given for baking cakes without knowing exact depth of batter in the pan. A medium layer cake should bake in twenty minutes, while a loaf cake requires from forty-five minutes to an hour.

When cake shrinks from pan it is done. This test does not apply to pound or fruit cake; they must feel firm to the touch.

Two-Minute Cake

1 cup sugar

1/4 cup soft or liquid fat

1/4 teaspoon salt

1/2 cup milk

2 egg whites 2 cups flour

1 teaspoons baking powder 1/4 teaspoon flavoring

Put all ingredients together in mixing bowl, beat two minutes, turn into greased and floured pan, and bake according to depth of dough.

Crumb Cake

2 cups flour

1 cup brown sugar

1/2 cup Cat

1/2 teaspoon salt (if fat is unsalted, otherwise 1/4 teaspoon)

Rub these ingredients together until well mixed. Take out a cup of these crumbs, to balance add

1 teaspoon cinnamon

1/2 spoon cloves

1 tablespoon cocoa

3 teaspoons baking powder 1/2 cup liquid

1/4 teaspoon vanilla

1/2 cup of figs, dates, nuts or raisins may be added

Beat hard two minutes, turn into greased and floured pan. Over the top spread the reserved crumbs, pressing gently into cake dough. These crumbs make an acceptable substitute for icing.

Potato Cake

1 cup hot mashed potatoes

1 cup sugar 1/2 cup fat

2 tablespoons cocoa 1 teaspoon cinnamon

1/2 cup liquid 1 cup flour

4 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon alspice

Put all ingredients into mixing bowl, beat two minutes, turn into greased and floured shallow pan and bake.

Fruit Cake

2 cups flour 1 cup brown sugar 1/2 cup soft fat 1 1/2 teaspoons cinnamon 3/4 teaspoon cloves 1/2 teaspoon ginger 4 teaspoons baking powder 1/2 teaspoon salt

1 pound raisins

1 package dates 1/2 pound figs

1/2 cup carrot or orange marmalade

2 ounces citron 3/4 cup liquid (preferably grape juice)

Sift flour with spices and baking powder, add fruits, which have been washed, dried and chopped. Add all other ingredients, beat well and bake in two loaf pans or one large tube pan.