Motion Picture (Aug 1937-Jan 1938)

GUARD AGAINST LINES AROUND YOUR EYES ^m^wi%L: "-,'m,v with 7Kcu/&e£Un& Special EYE CREAM Aids incounteracting dry condition of skin around the eyes which causes wrinkles, crows-feet, etc. Smooths, softens and refines texture of skin. A rich cream containing the precious vitamin "D". The first and worst signs of age or fatigue Show their traces more definitely and quickly in the tender area around the eyes. Eye wrinkles, lined eyelids, crows-feet, puffiness and circles are apt to make their appearance early in this region. These tender and sensitive skin tissues lose their natural oils much more quickly than any other facial area. Maybelline Eye Cream, unlike ordinary facial creams, is especially designed for the care and preservation of the youthful appearance of the skin around the eyes. The fine, rich, blended oils contained i n this cream are highly beneficial to this area, and there is the added benefit of "sunshine" element in wonderful vitamin "D". Start giving your eyes this youthifying treatment today with Maybelline Eye Cream ! Introductory sizes obtainable at 10c stores. Here is a story of temptation too alluring to resist. The true confession of an unhappy, romance-starved girl who took love where she found it — in the slums she hated and wanted to escape. You will be amazed at what happened to her in that violent, passion-swept background — where every girl has her "man trouble." Also in this issue: I WAS A "COME-ON" GIRL CRADLE SNATCHER SHE ASKED ME TO LOVE HER A Private Chauffeur's Amazing Romance ONE SUMMER'S FOLLY • and others Cakes Which Never Fail [Continued from page 64] into another with a light over-and-over motion which will not break up the air bubbles. It is most important to know this term and to use it rightly. When it demands "sift flour" this indicates that the flour must be sifted before measuring in order to secure the right proportion. Be sure that your measuring cup is a genuine standard cup, with accurate level measurements indicated on one side, and that the measuring spoon is also a true standard spoon. Very frequently the so-called measuring cup is entirely inaccurate, often failing by several ounces of the right contents. 1 standard measuring cup holds 16 level ounces. In making very fine or unusual cakes it is best to measure ingredients on the more accurate kitchen scale. TWO CHIEF TYPES OF CAKE: BUTTER CAKE AND SPONGE CAKE IT MUST be borne in mind that there are two chief and entirely different main types of cakes. One is a Butter Cake, which as its name implies contains a considerable amount of butter as an ingredient. The other, the Sponge Cake, has no butter or other shortening, and is made with a different technique. Suppose we look for a moment at this simple standard or Basic Recipe for Butter Cake, and see how we should mix and bake it : BASIC RECIPE FOR BUTTER CAKE Yi cup of butter shortening 1 cup granulated sugar 2 egg yolks, well beaten 1 teaspoon vanilla 2 cups pastry flour 3 teaspoons baking powder Y% teaspoon salt % cup milk 2 egg whites, stiffly whipped Cream shortening, add sugar gradually and cream together thoroughly. Add beaten yolks and beat until well blended. Add vanilla. Sift together all dry ingredients. Add alternately with milk to first mixture. Fold in stiffly whipped whites. Use greased loaf pan, and bake about 1 hour, moderate oven (350° F) ; or use greased layer cake pans and bake about 25 minutes, moderate oven (375 °F). (Makes 1 small loaf or 2 9-inch layers) I MAY say, parenthetically, that if you can make one good delicious and delicate butter cake, you are able to make a hundred variations of it ! You may bake it in one loaf or in several layers ; you may add various chopped ingredients to the mix ; you may flavor it differently or color it as you please ; and of course you may entirely change its character by the type, color and method of frosting its surfaces. 10 Secrets of Success: 1. Cream shortening. Never melt it, but with a cake spoon, soften and beat the butter until it looks milky. 2. Add sugar slozvly. About 1 tablespoon at a time so the sugar crystals will become incorporated fully. 3. Add egg yolks, one at a time. And beat well after each addition. 4. Sift all dry ingredients together 3 times, to achieve the most perfect blending. 5. Add dry ingredients alternately with milk or liquid, to avoid the lumps which might occur if added too suddenly. 6. Add flavoring. 7. Fold in stiffly whipped whites. Beat until whites begin to stand in peaks and whip can be removed dry. 8. Pour into pan greased zvith a non-salty shortening. Fill pan only % full to allow space for rising. 9. Bake at specified temperature for cake of its type. 10. Cake is baked when it shrinks from the pan, when it springs as it's lightly pressed with the finger, and when it allows a straw or wire tester to "come clean" after being inserted in the cake. And now for the other type of cake, the Sponge Cake : BASIC RECIPE FOR SPONGE CAKE 6 egg yolks, well beaten 1 cup granulated sugar, sifted grated rind, y2 lemon 2 tablespoons lemon juice 6 egg whites, whipped stiff 1 cup sifted pastry flour y2 teaspoon baking powder ]/2 teaspoon salt Beat egg yolks with wire whip until thick and lemon-colored. Gradually add sifted sugar, beating continually. Add lemon rind and juice. Using a large platter and a wire "shoe" beater, whip egg whites stiff but not dry. Fold half egg whites into first mixture. Fold in dry ingredients sifted together 3 times. Fold in remaining egg whites. Pour into greased tube pan. Bake about 50 minutes, moderate oven (350°F). Remove from oven and invert to cool. IT MAY be noted that when beating eggs for sponge cake mixtures, it is advisable to use the flat or "shoe" type of beater rather than the more familiar rotary beater. Also, by beating the whites on a large platter, and adding small quantities at a time, what amounts to a meringue is achieved. This is just the mixture which is really the basic foundation of all "sponge" mixtures, including the souffle which is baked in a casserole. Another point : butter cakes require that the baking pan be greased, floured and even lined with paper. Sponge cakes are always baked in an ungreased pan so that they will not "stick." Invert the cake pan to cool so that the sponge cake "hangs" while cooling. This shrinks the cake, and makes it easier to remove from the pan. And now for this particular "why does my cake fall in the middle ? question of our Mrs. Reader. Here are many reasons why cakes fail. Suppose you look through them carefully and see if you can locate the particular trouble of your particular cake : Failure — Cake "falls" ; Probable Cause — Too little flour ; or too much fat ; or too much baking powder. Failure — Cake has cracks or humps; Probable Cause — Too much flour ; or too little baking powder. 'Failure — Cake is heavy and gummy; Probable Cause — -Too much sugar ; or too little baking powder. Failure — Cake has moist sticky crust ; Probable Cause — Too much sugar. Failure — Cake is coarse grained ; Probable Cause — Too much fat; or too much 78 Accept No Substitutes! Always Insist ox the Advertised Brand!