Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1874-01-24
CAKE.

get good flour, dry white sugar, and
the best family butter, make up Your
mind to go without Your cake, and eat
plain bread with a clear conscience.
There are no intermediate degrees OF
quality in eggs. / believe I have said
that somewhere else, but it ought to be
repeated jus. here They should be,
like Caesars wife, above suspicion.
A tin whisp or whip is best for beating
them. All kinds of cake are better for
having the whites and volks beaten sep
arateiv.- Beat the former in n large
shallow dish until you can cut through
the froth with knife, leaving as clear
and distinct an incision rs You would in
solid substance. Beat the volks in an
eaithenware bowl until they cease to
froth, and tllicken as if mixed with
flour Have the dishes co0l-not too
cold. 1t is hard to whip whites stiff in
warm room.
Stir the butter and sugar to cream;
cakes often fail because this rule is not
followed. Beat these as faithfully as
YOU do the eggs, warming the butter
very slightly if hard Use only a silver
or wooden spoon in this as in other
parts of your work. l have heard Of
silver egg-whips, but they are not likely
to come into general use, except where
the mistress makes all the cake, pud
dings, etc
Do not use fresh and stale milk in the
same cake. 1t acts rs disastrously as
piece of new cloth in an old garment.
Sour milk makes a spongy cake; sweet,
one closer in grain.
Study the moods and lenses of your
oven carefully before essaying loaf of
cake. Contine your early efforts to tea
cakes and the like. Jelly-cake, baked
in shallow flat tins, is good practice
during the novitiate. Keep the heat
steady, and as good at the bottom as
the top.
Streaks in cake are caused by unskill-
full mixing, too rapid or uneven bak-
ing, or sudden decrease in heat before
the cake is quite done.
Don't delude yourself, and maltreat
those who are to eat your cake, by try
ipg to make soda do the whole or most
of the duty of eggs. Others have tried
it before, with unfortunate results. If
curiosity tempt you to the experiment,
you had better allay it by buying some
sponge-cake at the corner bakery.
Test whether cake is done by run
ming a clean straw into the thickest
part. 1t should come up clean.
Do not leave the oven door open, or
change the cake from one oven to the
other, except in extreme cases. If it
harden too fast on the top, cover with
paper. 1t should rise to full height
before the crust forms.
Except for gingerbread, use none but
white sugar.
Always sift the flour.
Be accurate in Your weights and
measures.
There is no short road to good fortune
in cake-baking. What is worth doing
at all is worth doing we'll. There is nc
disgrace in not having time to mix and
bake cake. You may we'll be ashamed
of yourself if you are too lazy, Or care.
less, or hurried to beat your eggs, cream
Your butter and sugar, or measure youl
ingredients.
Cream your sugar and butter, meas
ure milk, spices, ETC., before beginning
work. For fruitcake it is best to pre-
pare the materials the day before. LIE
your icing dry thoroughly before wrap
ping up the cake.
Sift your -four before measuring, al
all the following receipts are for siftet
-four:
Pound Cake.-One pound flour; 1 II
sugar; I b butter; l glass brandy;
nutmeg; teaspoonful mace.
Cream half the -four with the butter
and add brandy and spice. Beat tn
yolks until light, add the sugar, the1
the beaten whites and the rest of tn
flour alternately. When this is thor
oughly mixed, put all together and bea
steadily for half an hour.
If properly made and baked this is
splendid cake.
Washington Cake.-3 cups sugar;
cups butter; eggs; 1 cup milk;
cups flour; . ,easpoonsful cream-tartar
1 teaspoonful soda; Mix as usual an,
stir in, at the last, J Ii currents vel
washed and dredged; + b raisins seed
ed and chopped fine, then Toured; !
handful of citron sliced fine; CHINA
mon, nutmeg to taste. Fruit-cak
takes longer to bake than plain, and til
heat must he kept steady.
Lincoln Cake.-1 b butter; l h
sugar; l ID. -four; 6 eggs; cups sou
cream or milk; grated nutmeg; l tea
spoonful powdered cinnamon; table
spoonful rose-water; teaspoonful sod
dissolved in hot water, and stirred int
the milk just before adding the latter t.
the cake.
Cream and butter and sugar, pu
with them the yolks whipped light
then the cream and spice, next the -four
then the rose-water, and double hand
tul OF citron cut in slips and dredged
finally, the beaten whites of the eggs
Stir all we'll, and bake in a loaf or
card, using square shallow baking