The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1874-05-29
,rnee,& ~ NAL, in Advance
HOUSEHOLD DEPARTMENT.

One copy, mos l.0O Ten 0Cr1eS, VI. l6.u
HOUSEHOLD DEPARTMENT.
#
Contributions to this Department OF well
tested recipes and experiences, respectfully
solicited from our lady readeIs.l
Prepared expressly for the Weekly Register
BYA PRACTICAL HoUsEKEfPER.
As it is our purpose to give recipes
for the making of cake, more or less
every week. lew general directions
here will not be inappropriate. OF
course these hints are intended more
especially for the young housekeepers.
We all know that in these days the
usual accomplishments are acquired by
yonng ladies in all grades OF society,
but there is no school where there is
class for the teaching OF domestic
knowledge that is supposed to be
taught at home, but alas, too often il is
not, and many u girl finds herself mis-
tress OF an establishment oil her own,
and also finds herself utterly incompe-
tent to take care OF it, and can not even
put together cake az il should be, let
alone the more useful branches of cook
ing. such as bread making, cooking
meats and vegetables, etc. All this
smacks Of the old etory, bit observa-
ton convinces one OF the great need
there is OF repeating it often, and as
continual dropping will wear away a
stone" perhaps at last, some good may
be done.
General Directions for Cake Making.-
Put the kitchen in order and arrange
all the articles and utensils you will
have occasion to use, then put on q
large apron and tie up your hair 30
that none can fall. Butter your pans
before beginning to make the cakes, 80
as not to stop for that purpose; it is
better to use lard than butter, as the
salt 10 the latter often causes the cake
to stick to the pan. Always sift your
-four, not merely because there may be
dirs in it, but because packing injuries
its lightness and sitting restores it and
makes bread and cake lighter, Dis
solve soda in warm water as milk does
not perfectly dissolve it, and thus there
will be yellow specks made in the cake.
II baking powder is used mix it thor
oughly with the -four. II your eggs
are cold they will beat much lighter.
Never mix sweet and sour milk a. it
makes cake heavy. Be exact in your
measurement, and do not take cup
heaping full of flour and only even full
OF sugar aud 80 on. Do not use your
hand to stir cake, particularly in warm
weather, as the heat from the hand
makes the butter oily. Earthen ware
is the best to make cake in. Strong
butter spoils cake.
An oven to bake q cake well, should
have q good heat at the bottom; If
that cannot be obtained without heat
| ing the top ALEC, it is a good plan to
cover the cake with heavy brown pa
per, or what is still better an iron pot
lid.
Cake that is to be frosted should be
baked in pans with perpendicular in
stead OF slanting sides.
Try whether cake is done by pierre
ing it with a broom splinter; if moth
ing adheres it is done.
In making fruit cake it is best to pre-.
pare the fruit and spices the day before.
The best way to put fruit in the cake
ia To sprinkle flour over it, then put 1t
in and mix thoroughly. The old fash
toned way (and a very good one it is. az
old fashioned ways often are) is to put
layer OF cake half an inch thick, then
a lsyer OF fruit, taking care it does not
touch the side of the pan and thus dry
up; then a little more cake, then an
other layer OF fruit, and thus till the
cake is three inches thick (not mors)
and let the top layer be cake.
Cake to be light and white should be
we'll beaten after all the ingredients
are in.
Cake keeps better in q tin box or
stone jar.
Silver Clks-Two cups sugar, one Of
butter, one OF milk and four of -four,
the whites of eight eggs, two table
spoonsiul baking power. Mix the
butter and sugar together, add the
milk, then the flour and lastly the
whites of the eggs heated to . stiff froth.
Cocoanm Cdke-One pound OF sugar,
one pound of flour, one-half pound but
ter, six eggs, one cup sweet milk, two
teaspoousful baking powder, one cocoa
not, grated. or two cups desicated or
prepared cocoannt. If the latter is
used the milk must be poured over it,
and it must soak while you are stirring
the butter and sugar together. Beat
the eggs separately.
Real Old Fashioned Sponge Cake
Take ten eggs Of equal size, balance
them with sugar; take out
four eggs and balance the re.
naming six with flour. Rub the sugar
and the yellows OF the ten eggs together,
then add the we'll beaten whites OF the
eggs, and lastly add the flour mixed
with one tablespoonful OF baking pow
der. Flavor to taste.
While Sponge Cake-The whites OF
ten eggs, one and half large goblets-
full OF sugar, one gobl.tlul of -four
Beat the eggs to stiff froth, then add
the sugar and then the flour with q
teaspoontul of cream-tartsr. The
quicker q sponge cake is made and pu,
Into the oven TO bake the better.
| Chocolate Caks-One pound sugar