The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-08-30
THE HOUSEHOLD.
EDITED n x.s. enc. xAro..
ITEMS TO BE HEEDED IN MAKING

ITEMS no BE NEEDED IN MAKING
For making cake one should have q
good-sized bowl, large strong spoon,
a good egg-beater, fine sifted -four.
fresh eggs, the sweetest Of butter, fine
white sugar, and an untiring arm and
as . celebrated painter once replied
to q man who asked him what he
mixed his paints with, brains. sir,
brains" So fine, light close-grained
cake cannot be made without this
requisite. Merely getting the things
together, stirring them in u mass and
baking II In a careless manner, will
not produces desirable cake at all, and
the very best material I'm the hands of
an unskillful manager are of little
avail unless she have good stock OF
brains for the "preponderating ingre-
dent" Again, quite as much de-
ponds upon the regulation OF the oven
as the preparation of the cake; for IL
the oven Is too hot, the cake will rise
unevenly, and beapt to split across the
top, or II not quite hot enough, 1t will
rise too much and be too porous, or by
opening the oven door, draft of cold
air may spoil all by rendering the cake
heavy.
To begin with, then-the oven
should be first put in working order,
having aslow even heat for rich cake,
quick heat for a plain cake. Next
collect all the materials to be used,
and first line your tins with buttered
paper; then sift the flour, weigh or
measure 1t, and the sugar, butter, fruit
and milk. Beat the whites and yolks
Of eggs separately. Never mix sweet
and sour milk. Baking powder, or
cream tartar should always be sifted i'm
the flour. Dissolve soda i'm q little
cold water.
Everything being In readiness; put
the butter In bowl and stir until soft,
then add the sugar, and beat until light
and white like thick cream; next the
yolks Of eggs well beaten, then a little
Of the -four and very gradually the
milk, beating the butter steadily, then
the whites Of the eggs beaten to a stiff
foam, with the remainder of the flour.
Flavoring to be added last of all. Beat
the batter till all are thoroughly COM
bined and you will be sure of q light,
fine-textured cake. When fruit Is to
be used, 1t Is always better to pick 1t
over, slice or stOnea and ifneed be wash
and dry 1t the evening before you
wish to use 1t, and 1t should be added
to the cake the very last thing, dredge
In little Of the -four that has been
measured out for the cake; or II may
be added in alternate layers with the
batter as you fill 1t into the pans.
Cakes should be put into the oven AS
soon as possible after being mixed.
To try If q cake Is done. use "a fine knit
1t comes out quite free from any parti-
Gle of batter, IL Is done. When cake is
baked in layers, It will be done before
it is colored much.
Nice cakes keep fresh long time II
wrapped in linen and placed in large
stone pot, or cake safe.
DOLLY WARDEN CAKE.
Two cups of sugar, one-half cup but
ter, one cup of milk, three cups of
flour, two heaping teaspoOnfuls baking
powder, three eggs. After mixing and
beating well, take out a little more
baked in two layers. To the remain
der add tablespoonful of molasses, a
teaspoonful of cinnamon and half "a
much ground cloves, and two cups of
chopped raisins, or one of raisins and
one OF currants, and bake in two lay
ers, to be put together alternately with
the light; with either frosting or jelly
-frosting being far preferable.
Mrs. M. H. WALLINE.
SNOW CAKE.
Two cups sugar, one cup butter, one
and half cups of -four, one and half
cups of corn starch, one and a half
cups sweet milk, whites of eight eggs,
three large teaspoons of baking powder.
Stir the butter to a cream, and then
gradually add the -four. Add sugar as
for frosting, and put in the last thing
before baking.
CREAM CAKE.
A lady In the Inter-O Ocean says she
has used the following recipe for thirty
years, and can vouch for its perfection:
Take pint of water and one-half Id.
of butter; boil together and stir i'm
while boiling three-fOurths of a pound
of -four, then pour In dish and stir i'm
nine eggs, one at time when all are
in, add one teaspoonful Of water drop
on tins and bake in quick oven;
they should be well baked or they may
fall after taking them from the oven
for the filling take a quart of milk,
thicken with four eggs, one cup Of
flour and two of sugar; flavor with
lemon let the cakes stand till they
are cool, then fill them.
EVERY TIME CAKE.
One-half cup sugar, One-half cup
molasses, One-half cup sour milk, one
egg, butter size of egg, one cup chop
ped raisins; spice to taste.
LAURA Il. SWEETING.