CAKES AND PIES

The secret of success in cake making consists in using the best materials and having everything ready so that there may be no delays in the process of mixing and baking. The fire should be in the right condition so that it will not be necessary to cool the oven by adding, fresh coal while the cake is baking. The pans should be buttered or lined with butter or oifed paper. The measuring cups, spoons, egg beater, etc., and all ingredients, should be all ready to use.

Always sift the flour before measuring and mix the flour, baking powder and all dry ingredients thoroughly together before adding the liquids; several siftings are essential to ensure thorough mixing of the ingredients and to assist in achieving the best results.

In making cake, have the butter where it will grow soft but not melt; cream the butter, and add the sugar gradually; beat the eggs very light and add to the butter and sugar, then mix in the flour, in which the baking powder, spices and salt have been sifted, and milk alternately.

Always use the Slade’s Baking Powder and Slade’s Spices, for thesd are absolutely pure and extra strong; one great cause of failure in cake making is found in the vary- ing strength of different baking powders and spices. If you always use the Slade’s Baking Powder and Slade’s Spices, Cream Tartar, Baking Soda, etc., you can be sure of uni-

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Tell your neighbor about the superiority of Slade’s Flavor- ing Extracts, that they may enjoy luxurious living.

formly good results and avoid all dangers attending the use of adulterated goods so often forced upon consumers by unprincipled manufacturers and dealers. Alum baking powder and bulk cream tartar containing terra alba are specially to be avoided as dangerous to health. The only protection you can have against adulteration and fraud is to insist upon having the brand of goods you know to be pure and good; Slade’s are always reliable. Do not accept any other brand said to be the same thing under another brand — such are fraudulent — Slade puts up no other brands.

In all recipes calling for Baking Powder the modern cook- ing School method is to use two level teaspoons of Slade’s Baking Powder to a cup instead of the old way of two heaping teaspoons to a quart of flour.

Never slam the oven door when baking, but open and close softly.

Angel Cakelets. —

%cup granulated sugar % teaspoon Slade’s Cream

% cup pastry flour Tartar

Whites of three eggs 1 teaspoon Slade’s Orange

Sift the dry ingredients together and gradually mix into the stiffly beaten whites. Add flavoring and drop with a tea- spoon upon a pan covered with buttered paper. Bake in a moderate oven 10 to 15 minutes.

This quantity should make two dozen. — Mary E. Ditson, Allston, Mass.

Angel Cake. —

Whites of eight eggs 1 cup flour

% teaspoon Slade’s Cream Pinch of salt Tartar % teaspoon of Slade’s

1% cups of granulated Vanilla

Sift the flour four times before measuring. Add salt to eggs, then whip till frothy. Add cream of tartar and con- tinue beating until eggs are stiff and dry, then add sugar gradually.

Add flavoring and lastly fold the flour lightly and thor- oughly through the mixture. Bake 45 minutes in a moder- ate oven in an unbuttered angel cake pan. — Anna A. Mur- phy, Teacher of Cookery in Worcester, Mass., and teacher in the Public Schools of Newark, N. J., during the summer.

Angel Cake. — Whites of eight eggs, one cup of sugar, one-half cup Slade’s Potato Flour, one-fourth teaspoon of Slade’s Cream of Tartar, salt and flavoring. Beat the eggs stiff, then add gradually the sifted sugar, flour, cream of tartar and salt. Flavor and bake in an ungreased angel cake tin for one hour; do not open the oven door for twenty minutes after the cake is in.

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The selection, cleaning and powdering of spices is an art Over sixty years’ experience is back of Slade’s Spices.

Apple Sauce Cake. —

1 cup sugar % cup butter 1 cup unsweetened apple sauce

1 teaspoon Slade’s Soda 1% cups flour 1 speck salt 1 cup raisins, seeded, chopped and floured

Cream the butter and add one-half of the sugar; add the remainder of the sugar to the apple sauce and then add that to the first mixture. Sift the dry ingredients and add them; stir in the prepared raisins last. Bake % of an hour in a moderate oven. Frost when cool.

Frosting. —

1 cup sugar 1 stiffly beaten white of

% cup water egg

Speck of Slade’s Cream 1 teaspoon Slade’s Vanilla Tartar

Mix the sugar, water and cream tartar; beat slowly, stir until it forms a thread when dropped from the spoon. Pour slowly over the beaten white of egg, beating as you pour, flavor and beat until thick enough to spread. — L. C. Smith, Brookline, Mass.

When people learn the superiority of Slade’s flavoring extracts they will refuse to accept other kinds.

Callas. — Three eggs, one cup sugar, one cup flour, three tablespoons water, two teaspoons Slade’s Baking Powder, a little salt, and any flavor liked. These need a quick oven. One tablespoon in a saucer. When done, turn on a napkin, and press in the form of a calla lily. Fill with whipped cream slightly sweetened and flavored. — Mrs. J. M. Hill, Boston, Mass.

Caramel Cake, Filling and Frosting. —

Cake. — Cream 4 tablespoons (level) of butter, add % cup sugar, 1 large, well beaten egg, % cup milk, 1% cups flour, 1 teaspoon Slade’s Cream Tartar, % teaspoon Slade’s Soda (or 2H teaspoons Slade’s Baking Powder in place of Cream Tartar and Soda). Bake in quick oven in two Wash- ington pie tins.

Filling. — Caramelize % cup sugar in small omelet pan, add to 1 % cups scalded milk. When the sugar is dis- solved, add V* cup sugar, mixed with % cup flour and cook 20 minutes in double boiler. Add beaten yolk of egg, cook two minutes, when cool flavor with H teaspoon Slade’s Va- nilla. Spread between cakes.

Frosting. — Caramelize M cup sugar in small omelet pan, add 1 cup granulated sugar, % cup water and boil until

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1 teaspoon Slade’s Cin- namon

% teaspoon Slade’s Cloves % teaspoon Slade’s Nut- . meg

hi teaspoon Slade’s Allspice

Indifference and carelessness place a premium upon fraud. Be careful to get Slade’s Spices and Specialties.

syrup will thread long threads when dropped from tip of spoon. Pour syrup slowly onto the beaten white of egg, beat with egg beater until mixed, then beat with spoon until stiff enough to hold its shape. Spread on cake. — I. R. Jarvis (Miss Farmer’s School Cookery), Boston, Mass. *

► Cocoanut Fruit Cake.— Cream one-half cup butter; add gradually one cup sugar, then the beaten yolks of three eggs and, alternately, one-fourth cup milk and one cup and a half of flour, sifted with one-half teaspoon S’ade’s soda and two level teaspoons Slade’s Cream of Tartar. Flavor with one teaspoon of Slade’s Lemon Extract or a grating of lemon rind; beat in half a grated cocoanut and one-half cup of sliced citron, and lastly, the whites of two eggs beaten dry. Bake in a tube pan about forty minutes. Ice with a boiled frosting flavored with lemon — peel and juice, or extract — adding, also, the rest of the cocoanut, grated. — Mrs. J. M. Hill.

Cocoa Sponge Cake. —

3 eggs % cup cocoa

iVz cups sugar 2 teaspoons Slade’s Bak-

Vz cup cold water ing Powder

1 teaspoon Slade’s Vanilla 1 teaspoon Slade’s Cin-

1% cups flour namon

Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven twenty-five or thirty minutes. — Myrtie Ethelyn Robinson, Twentieth Century Cooking School.

Cocoa Doughnuts. — One egg, one-half cup sugar, one- half cup milk, one-quarter teaspoonful salt, one-quarter teaspoon Slade’s Cinnamon, two cups flour, one-quarter cup Baker’s Breakfast Cocoa, two teaspoonfuls Slade’s Baking Powder. Mix in the order given, sifting the bak- ing powder and cocoa with the flour. Roll to one-third inch in thickness, cut and fry. — Myrtie Ethelyn Robinson, Twentieth Century Cooking School.

Chocolate Cake. — One cup sugar, Vz cup sweet milk, one tablespoon butter (melted), one teaspoonful Slade’s Vanilla, 1% cups flour, Cook over the fire two squares of chocolate and Vz cup milk and yolk of one egg until thick. Mix with the other mixture, and add a level tea- spoonful of Slade’s Soda dissolved in one tablespoonful of hot water. — Alice M. Williams, Lynn, Mass.

Chocolate Pie. — Line a pie plate with paste, prick it .in several places, and bake a delicate brown. Scald 1 cup

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Don’t blame the grocer — you are responsible If you accept poor stuff in place of Slade’s Spices.

of milk. Mix together x /z cup sugar, % cup flour, 1 table- spoon cold milk and yolks of 2 eggs. Add to this the hot milk, cook over water 10 minutes, stirring constantly until it thickens; add # 1 tablespoon butter and tVz squares choco- late melted. Pour this mixture into the cooked pastry and cover with a meringue made of the whites of 2 eggs arid 4 tablespoons pulverized sugar flavored with Vz tea- spoon Slade’s Vanilla. Bake 10 to 15 minutes in a moder- ately hot oven. — Mrs. Mary L. Wade, Atlantic, Mass.

Coffee Spice Cake. —

Vz cup butter Vz cup sugar Vz cup molasses Vz cup cold coffee

2 cups flour

Vz teaspoon Slade’s Soda

Vz teaspoon Slade’s Cinnamon Vz teaspoon Slade’s Cloves

x k teaspoon Slade’s Allspice Vz cup currants

Cream the butter, add gradually the sugar, then the egg well beaten and molasses. Sift the flour with the spices and the soda. Add to the mixture alternating with the coffee. Bake in a long cake pan. — Isabelle Osborne. In- structor, School of Domestic Science, Boston, Mass.

Corn Starch Cake. —

Whites of three eggs x /z cup butter

Vz cup corn starch x k cup milk

1 cup sugar 1 cup flour

1 % teaspoons Slade’s Baking Powder

Mix and sift the flour, corn starch and baking powder. Cream the butter and sugar, add the milk, then dry in- gredients and lastly the stiffly beaten whites. Frost with a chocolate nut frosting, as follows:

Chocolate Nut Frosting. —

1 square chocolate Vz cup nuts

2 tablespoons boiling 1 cup sugar

water White one egg

x k teaspoon Slade’s Extract Vanilla

Put chocolate, water and 2 tablespoons of sugar into a saucepan and boil until smooth.

Beat the white of the egg and rest of sugar together; add to chocolate mixture and boil till thick. Take from fire and add Vanilla and the Vz cup chopped nuts. — M. A. Davis, Worcester, Mass.

Dutch Apple Cake. — Sift together two cups flour, one- half teaspoon salt, one-half teaspoon sifted Slade’s Soda, and two level teaspoons Slade’s Cream of Tartar; with

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People will be humbugged until they learn to ask for Slade’s Spices and Extracts.

the tips of the fingers work in one-fourth cup butter; beat an egg, add a cup of milk, and stir into the dry ingredients; turn into a buttered pan, spread evenly and press into the top of the dough apples pared and quartered. Sift three tablespoons sugar and one of Slade’s cinnamon over the top. Bake and serve with butter, a hard sauce or a hot pudding sauce. Peaches may be used in the place of apples, and three level teaspoons Slade’s Baking Powder in place of soda and cream of tartar. — -Mrs. J. M. Hill, Boston, Mass.

Fruit Cake.—

% cup butter % cup sugar Vz cup molasses Vz cup milk Vz teaspoon Slade’s Cinnamon Vz teaspoon Slade’s Allspice

Vz teaspoon Slade’s Mace Vz teaspoon Slade’s Cloves

Cream the butter, add the sugar gradually, then the molasses, eggs well beaten and the fruit. Mix thoroughly, then add the milk. Sift together twice flour, soda and spices and add to the mixture. Bake in a cake pan in a slow oven one and one-half hours. — Anna A. Murphy, Teacher of Cookery in Worcester; also Teacher in Summer Schools of Cookery at Newark, N. J.

Fruit Cake. —

2 cups butter 2 cups sugar 6 eggs

2 cups molasses 2 % cups sweet milk 6 cups flour

1 teaspoon Slade’s Soda

2 teaspoons Slade’s Cream Tartar

1 teaspoon Slade’s Cinnamon *

Put together like an ordinary cake mixture. Steam four hours in a brick loaf bread pan. This quantity will make three loaves. — Mary Macdermaid, Instructor, School of Domestic Science, Boston, Mass.

In place of Cream Tartar and Soda you can use three teaspoons Slade’s Baking Powder.

1 teaspoon Slade’s Mace

1 teaspoon Slade’s Cloves (scant)

Vz teaspoon Slade’s Nutmeg

2 cups Sultana raisins 2 cups currants

2 cups citron 2 cups chopped dates

2 eggs 2 cups flour

1 teaspoon Slade’s Soda Vz cup raisins, stoned and cut in pieces Vz cup chopped figs Vz cup currants Vz cup citron cut in strips Grated rind and juice of one lemon

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Don’t complain — throw away the poor stuff, and ever after get Slade’s, which you know to be pure and good.

Gingerbread . —

2 cups flour % teaspoon Slade’s Ginger

V4 teaspoon Slade’s Cinnamon Vi cup sugar

V4 cup melted butter, or V4 cup chicken fat and Vi teaspoon salt 1 teaspoon Slade’s Soda Vi cup molasses Vi cup water

Mix and sift dry ingredients. Add molasses and water slowly beating constantly till smooth. Add shortening and beat well. Pour into a well-greased small shallow pan and bake in a moderate oven about 25 minutes. — Anna A. Murphy, Teacher of Cookery in Worcester, Mass., and in the Summer Schools of Newark, N. J.

Ginger Puffs. — Beat one egg, and Vi cup sugar, Vi cup molasses, 4 tablespoons butter and Vi cup warm water. Add 2 cups flour mixed and sifted with one teaspoon each of Slade’s Cinnamon, Ginger and Soda and Vi teaspoon salt.

Combine mixtures and bake in small buttered pans. — I. R. Jarvis.

Lemon Pie Filling. — Line two small pie plates with plain paste and fill with the following mixture:

Yolks 3 eggs Vi cup milk

1 cup sugar 5 teaspoons pounded and

Speck salt sifted cracker crumbs

Juice and rind of one lemon

Beat egg yolks until light, add juice and rind of one lemon, sugar and salt. When thoroughly blended, combine with cracker crumbs which have been added to cold milk. Bake without an upper crust until the Ailing is thick and the pastry thoroughly cooked. Cover with the beaten whites of three eggs combined with three tablespoons of sugar and bake in a very moderate oven until the meringue is brown.

The pounded cracker crumbs which are used for thick- ening in pla 9 e of cornstarch make this lemon Ailing very delicate. — Jean Kenrick, Newton, Mass.

Hamlets. —

Scant % cup butter lVi cups sugar 2 eggs

2 tablespoonfuls sour milk 1 teaspoon Slade’s Soda

1 cup raisins, chopped

2 teaspoons Slade’s Cinnamon

Flour to roll

Cream the butter, add the sugar gradually, then the eggs beaten light and the cinnamon, then the sour milk and raisins. Sift the soda with one cup of flour and add

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A little of Slade’s Spice is better than a great quantity of poor stuff.

that and enough more flour to make them stiff enough to roll.

Sweet milk may be used. Keep the dough as soft as you can possibly roll it. — Alice M. Williams, Lynn, Mass.

Maple Walnut Cream Cake.- % cup butter % cup sugar Whites of two eggs Yz cup milk

1 teaspoon Slade’s Vanilla IY& cups flour 2% teaspoons Slade’s Baking Powder

Cream the butter and sugar and add milk, Vanilla and flour mixed and sifted with the baking powder, mix and beat thoroughly. Fold in whites beaten stiff. Bake in round shallow pans lined with paper and buttered. When cold trim, fill with maple frosting, sprinkle over Yz cup walnut meats cut in small pieces. Cover the top and sides with frosting.

Maple Frosting. —

1 cup Maple Syrup Whites of two eggs,

beaten stiff

Boil syrup until it threads, pour slowly into the eggs, beating constantly until thick enough to spread. — Miss Bertha M. Babb, Walker Manual Training School, Port- land, Maine.

Molasses Drop Cakes. —

1 cup molasses

Y< cup shortening, melted

Yz cup milk

lYs cups bread flour

1 teaspoonful Slade’s Soda

Vz teaspoonful Slade’s Ginger

Y* teaspoonful Slade’s Cloves

Yl teaspoonful Slade’s Cinnamon

Mix the molasses and shortening, add milk and flour, mixed and sifted with the soda and spices. Beat until smooth. Bake in gem pans. — Bertha M. Babb, Walker Manual Training School, Portland, Maine.

Molasses Doughnuts. —

2 eggs Yz cup sugar 1 cup molasses 1 cup thick sour milk Yi. teaspoonful salt

% teaspoonful Slade’s Ginger

1 teaspoon Slade’s Cinnamon

2 teaspoons Slade’s Soda 1 cup flour

Beat the eggs until very light, add sugar, molasses, sour milk and flour mixed and sifted with spices, salt and soda. Add enough more flour to make a soft dough.

Roll on floured board, shape and fry in hot fat. — Bertha M. Babb, Walker Manual Training School, Portland, Me.

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Slade’s Spices and Specialties are all pure, always pure and pure in all ways.

Nut Layer Cake. — Cream one-half cup butter. Add grad- ually one and one-half cups sugar, then one-half cup milk, one teaspoon Slade’s Vanilla, two and one-fourth cups flour, sifted with one-fourth teaspoon Slade’s Soda and three- fourths teaspoon Slade’s Cream of Tartar. Lastly, fold in the whites of five eggs. Spread in two layer-cake pans. Press halves of English walnuts into the top of one of the layers, to make lengthwise rows of nut meats. Sprinkle the whole with granulated sugar, and bake about twenty minutes. Put the layers together with

Chocolate Nut Frosting. — Boil one cup sugar and half a cup of water until it forms a thread when tried with a spoon. Pour in a fine stream, beating constantly, on to the beaten yolks of two eggs. Then pour this mixture on to a square of melted chocolate, add the chopped meats remaining from a pound of unshelled nuts, and one-half teaspoon Slade’s Vanilla, and beat until cold enough to

spread. — Mrs. J. M. Hill, Boston. Oatmenl Drop Cookies. —

% cup butter

1 teaspoon Slade’s Soda

1 cup light brown sugar

M i teaspoon salt

^4 teaspoon Slade’s Cin-

4 tablespoons milk

2 cups rolled oats

V* teaspoon Slade’s

1 cup raisins

1 cup chopped nut meats

V* teaspoon Slade’s

1 cup flour

Sift dry ingredients together.

Cream butter, add sugar,

eggs well beaten, milk, flour, fruit and rolled oats. Beat well, drop by spoonfuls One inch apart on a buttered sheet. Bake in a moderate oven. — Frances Lowe Smith, Instructor School of Domestic Science, Boston, Mass.

When the convenience and superior excellence of Slade’s Powdered Nutmeg becomes generally known, everybody will want it.

Orange Shortcake. — Cream one-third cup butter; add gradually one cup granulated sugar, then the yolks of ten eggs beaten until light-colored and thick; now add, alter- nately, one-half cup milk and one and three-fourths cups flour, into which three teaspoons Slade’s Baking Pow- der have been sifted. Bake in two shallow tins lined with buttered paper. Slice eight or ten oranges, sprinkle with sugar, and arrange between the layers and around the cake. Sprinkle the top of the cake with powdered sugar and garnish with sections of orange, from which the mem- brane has been removed; or instead of the sugar use a

Boiled Frosting. — Boil one cup granulated sugar and one- half cup water until the syrup threads from the end of a

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It is a mistake to take any other brand than Slade’s.

spoon; then pour In a fine stream onto the white of one large or two small eggs, beaten until foamy but not dry; beat until cool, standing in a dish of cold water, then pour upon the cake. Spread evenly at once and decorate as before. — Mrs. J. M. Hill, Boston, Mass.

Orange and Pineapple Shortcake. —

2 cups bread flour & teaspoon salt

2 tablespoons butter 1 can shredded pineapple

1 cup milk 4 oranges

4 tablespoons Slade’s Baking Powder

Cut the oranges in small pieces, mix with pineapple, sweeten to taste and let it stand an hour.

Sift the flour, salt and baking powder. Cut in the butter with a knife, then add milk. This will fill two round shallow cake tins. Put half the fruit between the layers and the rest on the top.— -M. A. Davis, Worcester, Mass.

Slade’s Baking Powder has been on the market for over 60 years. If it had not possessed superior merits, it would have been driven from the market a generation ago. Quick Loaf Cake. —

1 cup butter 2 eggs

2 cups sugar 3 cups bread flour

1% cups milk 2 teaspoons Slade’s Bak-

1 cup cooked potato yeast ing Powder

1 teaspoon SJade’s Nut- „ meg

Cream the butter, add the sugar gradually, then well beaten eggs, and yeast. Sift the flour, nutmeg and bak- ing powdter together and add to cake mixture alternately with the milk. One cup of seeded raisins and H cup citron cut fine may be added if desired. Bake in loaves one hour. This makes two loaves. — Isabelle Osborne, Instructor, School of Domestic Science, Boston, Mass.

Raisin Pie. — •

1 cup cranberries, cut in Vi cup hot water pieces 1 teaspoonful Slade's

% cup raisins chopped Vanila

1 cup sugar 1 tablespoonful butter

4 tablespoonfuls flour

Mix the sugar and flour, add to the hot water, then add cranberries and raisins.

Cook for a few minutes, remove from fire and add Slade’s Vanilla. Line a plate with paste, add the filling, dot over with the butter, cover with strips of paste and bake. — Miss Bertha M. Babb, Walker Manual Training School, Portland, Maine.

Rocks. — Cream % cup butter, add % cup sugar, 2 well- beaten eggs, Vz teaspoon Slade's Soda dissolved in % table- spoon hot water, 1% cups flour mixed and sifted with %

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Like the mark “sterling” on silver, the name SLADE’S guarantees genuine quality.

teaspoon Slade’s Cinnamon, % teaspoon Slade’s Allspice, % teaspoon of salt, Vz teaspoon Slade’s Vanilla. Add % lb. of dates, stoned and chopped fine', % lb. of walnuts cut in large pieces.

Drop from a teaspoon on an inverted buttered dripping pan, one inch apart and bake as cookies. — I. R. Jarvis.

Spice Cake.—

Vz cup raisins 1 teaspoon Slade’s Cin- namon

Vz teaspoon Slade’s Cloves

% teaspoon Slade’s Allspice

Vz cup butter

1 cup sugar

Vk cup sour milk Vi. cup molasses Vz teaspoon Slade’s Soda 2 Vl cups pastry flour Vz cup currants

Sift the dry ingredients together. Dust the fruit with a little of the flour. Cream the butter, add sugar, cream again, add eggs well beaten, molasses and sour milk. Add flour gradually, beat well, bake in patty pans in a moder- ate oven. — Frances Lowe Smith, Instructor, School of Do- mestic Science, Boston, Mass.

For making all kinds of cake, there is nothing which excels the Slade’s Baking Powder. It is absolutely pure, wholesome, and the highest possible strength. Ask your grocer for Slade’s Baking Powder.

Spice Cake. —

Vz teaspoonful Cinnamon

Vi. teaspoonful Slade’s Allspice

Vi. teaspoonful Slade’s Cloves

2Vz teaspoonfuls Slade’s Baking Powder

% cup sugar % cup butter 2 eggs

*4 cup molasses Vz cup milk

1 teaspoonful Slade’s Vanilla 1% cups flour 1 tablespoonful cocoa

Cream the butter and sugar together, add to the well- beaten eggs and beat together until very smooth, add molasses, milk and vanilla and the flour mixed and sifted with the spices, cocoa and baking powder, beat very thor- oughly. Bake in a shallow buttered and papered pan about 30 minutes. — Bertha M. Babb, Walker Manual Train- ing School, Portland, Maine.

Spice Cake. — Cream 6 level tablespoons butter, add Vz cup white sugar, add 1 egg well beaten, Vz cup sweet milk in which Vz teaspoon Slade’s Soda has been dissolved, 1% cups flour mixed and sifted with Vz teaspoon each of Slade’s Cinnamon and Cloves. Bake in a loaf. One- half cup of raisins cut in quarters and Vz cup walnut meats broken in pieces may be added. — I. R. Jarvis.

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Slade’s Flavoring Extracts are as high grade as money and skill can make them.

Sour Milk Doughnuts. —

1 cup sugar 1 teaspoon Slade’s Baking

2 eggs Powder

1 cup sour milk V* teaspoon Slade’s Nut-

2 tablespoonfuls butter, meg

melted V* teaspoon Slade’s Cin-

1 teaspoon Slade’s Soda namon (if desired)

1 teaspoon salt 4 cups bread flour. Omit

butter if cream is used.

Beat eggs, add sugar, sour milk and butter. Sift to- gether flour, soda, salt, baking powder and spices, add to the egg mixture, turn on to well-floured board, knead slight- ly, rolling out about % of the mixture at a time,: Cut into shape with doughnut cutter and fry in deep fat. Drain on brown paper and roll in sugar. — Katherine M. Parsons, Lynn, Mass.

Do not make the mistake of allowing anyone to talk you into using a doubtful baking powder; your health is too valuable to be trifled with. Tell your grocer you must have Slade’s Baking Powder, which is known to be absolutely pure and free from all unhealthful ingredi- ents.

Sponge Oake. — One-half cup Slade’s Potato Flour, one- half teaspoon Slade’s Baking Powder, four eggs, whites and yolks beaten separately, one cup sugar, a little salt. Mix the baking powder, flour and salt thoroughly together. Beat the yolks of the eggs with the sugar, add the flour and baking powder, then the well-beaten whites of the eggs; flavor to suit taste. Bake at once in a quick oven. This makes a delicious sponge cake that is even better the second day than the first.

Squash Pie. —

1 cup stewed and sifted *4 teaspoonful Slade’s

squash . Ginger

1 pint milk, scalded % teaspoonful Slade’s

3 crackers, rolled fine and Cinnamon

sifted *4 teaspoonful salt

% cup sugar

Mix squash, milk and cracker crumbs together, then add sugar mixed with the spices and salt. Line a deep pie- plate with paste, fill with the squash mixture and bake in a moderate oven. — Miss Bertha M. Babb, Walker Manual Training School, Portland, Maine.

Strawberry Sortcake. — Sift together three cups pastry flour, one teaspoon salt, and six level teaspoons Slade’s Baking Powder; with the tips of the fingers, well floured, work into the mixture one-third cup butter; mix with about one and one-half cups milk and water combined, to a soft dough; spread in two buttered pans, smoothing the dough

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“I never saw its equal,” said a housekeeper of Slade’s Extract of Lemon.

with a knife or spoon. When baked, butter the under crust of each generously and put together with two bas- kets of strawberries that have been standing mixed with two cups granulated sugar an hour or more. The berries between the crusts and part of those on top may be sliced or mashed if desired. Beat a cup of double cream and two tablespoons powdered sugar until stiff to the bottom of the bowl. Use this to decorate the top of the short- cake, putting it on with a forcing bag and star tube. Or sprinkle the top of the berries with powdered sugar, and serve with cream from a pitcher. — Mrs. J. M. Hill.

Slade’s Baking Powder has been on the market for over 60 yers. If it had not possessed superior merits, it would have been driven from the market a generation ago. Strawberry Shortcake (Individual). —

1 pint pastry flour 1% box berries

4 teaspoons Slade’s Bak- 1 cup or more of sugar ing Powder % pint thin cream

% teaspoon salt Vl cup sugar

3 tablespoons butter % teaspoon Slade’s

% to % cup milk Vanilla

Mix and sift the dry ingredients and cut the butter in with a knife. Add gradually enough milk to make a soft dough (from % to % cup). Roll out % inch thick. Cut with a biscuit-cutter, and bake in a hot oven from 10 to 20 minutes. Wash, hull, and slightly mash the berries, set in a warm place, and add a cup or more of sugar to sweeten the berries to taste. Whip the cream, sweeten and flavor.

When the little cakes are done, split, butter, put berries between and on top, and garnish with the whipped cream. — L. C. Smith, Brookline, Mass.

Strawberry Shortcake. —

2 cups bread flour 1 tablespoon sugar

4 teaspoons Slade’s Bak- y 3 cup of butter

ing Powder % cup milk

Vi teaspoon salt

Mix and sift the dry ingredients twice. Work in the butter with the tips of the fingers and add enough milk, gradually, to make as soft a dough as possible and still one that will not stick to the floured board when it is tossed about. Divide the dough in two parts and roll out each half to fit a round layer-cake tin which has been well greased. Bake in a hot oven 10 or 15 minutes. Butter the under crust and spread with sweetened mashed berries. (Use one cup of sugar to a box of berries). Cover the top with sifted powdered sugar or cover the top with halved berries and sprinkle generously with powdered sugar, or cover the top with whipped cream, which should be sweet*

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Slade’s Orange Extract has a richness of flavor lacking in some other brands.

ened first with a heaping tablespoon of powdered sugar and M teaspoon of Slade’s Vanilla. — Anna A. Murphy, Teacher of Cookery in Worcester, Mass., and Teacher in the Public Schools of Newark, N. J., during the summer.

Tea Cake. —

2 eggs, reserving white of one

1 cup sugar % cup milk

% cup butter 2 cups flour

2 teaspoons Slade’s Baking Powder

Cream the butter, add the sugar and cream the two to- gether. Add the beaten egg. Sift the flour and baking powder together and add alternately . with the milk. Bake in two or three layers about 25 minutes.

Filling. — Beat the reserved white of the egg very stiff, add % cup of sugar and beat again, add % cup fresh straw- berries, crushed to a pulp and beat until stiff. Pile on top and fill between the cakes. Raspberries are as delicious as strawberries, also peaches may be used. — M. C. Jones, Cambridge, Mass.