FRENCH PASTRY
French pastries are nationally popular and are very attractive for tea or fancy dessert service. The maker has wide scope for the display of individuality in devising and decorating pastries. Slices of jelly roll, loaf or sponge cake may be spread with mocha frosting to form individual cakes. Fruit-filled tarts, topped with a bit of meringue, are always popular. The real French pastry is made of puff paste, very tender and flaky, and filled with fruit.
CAKE MAKING (Continued from [page 36])
LEAVENING AGENTS
Baking powder, soda and eggs are used as leavening agents; this is to make the cake light. If the number of eggs is increased in the cake recipe, decrease the amount of baking powder. One egg is equivalent to one teaspoon baking powder in leavening. Egg and milk together should not exceed 1½ cups liquid with three cups flour.