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Published by General Foods Corporation of New York in 1933, this booklet is introduced on the first page as "a concise summary of the inexhaustible subject of cake…a handbook of cake making for the use of home economists, students, and all others who are interested in successful cake making." Booklet covers cake ingredients, utensils, classes of cakes, baking, frostings, fillings, cake difficulties, judging, characteristics of the perfect cake, and more. There is more educational information in this booklet than recipes, but it does include the recipes for Butter Cake, Angel Food Cake, and Sponge Cake. Good manual for the serious baker as it help to identify and solve many baking problems. 48 pages, good condition.
Buyer pays $3.50 for insured first class shipping/handling in the U.S. International customers, please contact me for rates.
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