Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/117

 Pecans—Use grated for best results in very light- textured cakes, but finely broken or chopped may be used in all cakes.

Spices—Sift with flour.

Mixing Sponge cakes are made light by the beating in of air, Follow specific directions, being careful not to stir at any time, but always use beating motion. Do not eontinue beating after flour is

incorporated. Put at once into ungreased pan used only for sponge cakes.

Butter cakes are leavened by use of chemicals. Use earthen bow] and wooden spoon for mixing. Follow specific directions, beating thoroughly to insure fine-grained texture. Never stir after final beating. Pour into greased pan which has been lightly dusted with flour. Fill pan two-thirds full to have cake rise to top of pan.

Baking

Do not have oven too hot at start. Put pan in center of oven. Baking powder cakes require about 350° in layers. If soda is used, lower tem-