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Creator:: Clark, Ava Milam, 1884-1976 and Oregon Agricultural College. Extension Division
Abstract:: Published May 1913. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Cake Making BY AVA B. MILAM Assistant Professor of Domestic Science JUNE, 1913 The Bulletins of the

Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published November 1916. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: any number of different kinds of cake. Bake in a loaf, two layers or gem pans. /}t:i'Ji>WC.~Q: jn a

Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published February 1917. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: { Cook as a mush, allowing it to steam 10 minutes. Cool to lukewarm. 1 c milk or water ½ cake yeast

Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published October 1917. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: salt ½ yeast cake 3 T brown sugar 3 c whole wheat or graham flour Soak yeast in ¼ cup of milk

Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published November 1916. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: , sponge cakes. Although the ingredientS:~ts.ed ''i.1r cake baking should be good, it is possible to

ScholarsArchive@OSU