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1&CJb*1
By KATE SMITH
RADIO MIRROR'S NEW FOOD COUNSELLOR
HELLO, everybody: This is Kate Smith speaking to you from the cooking pages of Radio Mirror where each month I'm going to visit with you and talk about the most important item in the housewife's notebook — food.
From time to time we'll discuss other matters, too. If I hear about a new gadget or a different way of doing some household task that will make your kitchen workshop function more efficiently, I'll pass the news on to you. But for the most part, we'll concentrate on planning nourishing, appetizing meals which are economical and simple to prepare.
Since so many of my friends seem to feel that baking is the most difficult of kitchen arts, we are going to consider first of all cake and cooky making. Many people believe that baking requires a special knack. That is quite true. But — and this is the important thing — you can acquire that knack.
The first step in acquiring it is to use only the best ingredients. Be sure that such important items as flour, shortening, baking powder and flavoring are the best the market affords.
Before you start to bake, read your recipe over carefully and be sure that everything you require is at hand. Next — and I can't stress this too much — follow your recipe to the letter. Measure accurately, combine the ingredients as directed and see to it that your oven registers the exact temperature specified.
This month I've a very special recipe to give you — a recipe that you can use to make at least three entirely different and equally delicious cakes. What a blessing to be
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Tune in Kate Smith's noon-day talks Monday through Friday at twelve, EJS.T. and on Friday nights at eight, both over CBS.
able to master just one recipe and still get a variety of cakes! Your family will cheer the results. I've tried the recipe myself and I know.
Basic Cake Recipe
cups sifted cake flour tsps. double-acting baking powder Vz tsp. salt
cup shortening 1 cup sugar egg yolks, well beaten 3 cup milk 1 tsp. vanilla extract 3 egg whites, stiffly beaten
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Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening thoroughly, add sugar and cream together until light and fluffy. Add beaten egg yolks and beat well. Add flour, alternately with -milk, a small quantity at a time, and beat after each addition until smooth. Add vanilla extract. Fold in egg whites. Bake in three greased 9-inch layer pans at 375 degrees F., until done (25 to 30 minutes).
The first time you use this recipe,
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