To this day Mom swears by the superior moistness and lightness of baked goods made with White Lily flour. At some point Mom had received enough skeptical looks from people who believed that “flour is flour” that she felt her credibility was in question.
One time when Mom needed two White Cakes and only had enough White Lily flour to make one, she put her theory to test. She made the two cakes, one with White Lily flour and the other with Gold Medal flour, with all other ingredients being the same.
Mom was absolutely right. Side by side, even a non gourmand could tell the difference. Good for Mom for being confident of her convictions and not being afraid to test them in a blind taste test.