Dessert adds a touch that gives a good dinner its final, satisfying
note.
Before using the dessert recipes in this bulletin, refer to the section
on ingredients and measurements (p. 16).
Cake recipes in this publication generally need to be adapted for use
in high-altitude areas. Write to your State Experiment Station or
contact your county extension agent for information on baking cakes in
your area.
For pies and cakes, use pans of the size specified.
To grease pans for cakes, coat lightly with unsalted fat or oil. Then
sprinkle lightly with a little flour. Tip pan from side to side to coat
evenly; then shake out excess flour.
In recipes that call for greased and floured cakepans, you may use a
wax paper lining if you prefer. Cut wax paper to fit the bottom of the
pan. Then grease the paper lightly.