PLAIN CAKE
1⅓ cups pastry flour
2½ tsp. baking powder
¼ tsp. salt
3 tbsp. Carnation Milk
5 tbsp. water
¼ cup fat
¾ cup sugar
1 egg
½ tsp. vanilla
Measure flour after it has been sifted once. Resift flour with baking powder and salt. Dilute the Carnation with the water. Cream the fat and sugar thoroughly. Add well beaten egg and beat until the mixture is a light color and creamy. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour, as this helps to keep the mixture creamy. Add the flavoring last. Pour into tins that have been oiled and dusted with a thin film of flour. Bake in a moderate (375°F) oven.
CARNATION MAKES FINE TEXTURE CAKES