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Helen R. Rohm cookbook, 1930-1940
Page 30
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Lady Baltimore Cake 1 1/2 cups sugar 3/4 cup butter or substitute 3 eggs 1 cup milk or warm water 3 cups flour 4 teaspoons B. powder 1 " almond flavoring 1/2 " vanilla 1/2 " salt if butter substitute is used. Sift the flour once, measure add the dry ingredients and sift four times. Cream shortening, add the sugar gradually, then the egg yolks unbeaten. Add the milk and dry ingredient alternately, beating hard after each addition then add the flavoring and fold in the stiffly beaten egg whites. Bake in three layers
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Lady Baltimore Cake 1 1/2 cups sugar 3/4 cup butter or substitute 3 eggs 1 cup milk or warm water 3 cups flour 4 teaspoons B. powder 1 " almond flavoring 1/2 " vanilla 1/2 " salt if butter substitute is used. Sift the flour once, measure add the dry ingredients and sift four times. Cream shortening, add the sugar gradually, then the egg yolks unbeaten. Add the milk and dry ingredient alternately, beating hard after each addition then add the flavoring and fold in the stiffly beaten egg whites. Bake in three layers
Szathmary Culinary Manuscripts and Cookbooks
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