The midland journal. (Rising Sun, Md.) 1885-1947, 1886-09-24

meet with unqualified success in that
direction, but just why, for instance,
with recipe Of authority before her
and after having put forth her best
energies to make cake for very
special occasion, she should at the
last hour find it married by a heavy
streak through its centre, or why in
taking the layer cake from its pans
it should adhere to them in waxy
persistcncy, to come out finally with
broken and ragged edges, are quest
ions so poignant in their annoyance
that an Immediate and satisfactory
answer would at that particular mo-
ment be ignored as insufficient re-
compense for so great disappoint-
ment.
She may read now, if she has not
previously discovered. that the fail
ure to make a successful cake is one
among many unsatisfactory results
of the use of too much sugar. 1t
often happens that where a recipe
requires two cupfuls, the generous
hearted measurer, intent upon max.
ing an extra good cake, will heap
the cups, which in most instances
causes waxy or brittle crust, with
the aforesaid disastrous results.
The quality of the sugar has also
much to do with the success of a
cake. The coarser grade of graau-
lated sugar should never be used,
for the reason that, in the short time
it requires to stir up a cake, it. he.
ing the hardest of all sugars to dis
solve, will not become Thoroughly in.
corporated with the butter, and
therefore, after the cake is in the
oven, there begins a melting and
hardening process of the pure sugar,
which not only interiors with a prop
er rising, but gives to it coarse un-
even texture. Small white spots on
the crust of sponge-cake also indicate
the use of too much sugar.
In the making of fruit jellies, if su.
gar is used out of proportion to the
quantity of liquid it will be detected in
the course of time by tho appearance
of hardened sugary crust over the top
of the jelly, and when used greatly out
of proportion it coagulates all through,
and forms what is commonly known as
"candied' jelly. 1t is common fault
with jelly and preserve makers to
sweater their products to excess, there
by detracting from their delicacy. and
destroying to great extent the origi-
nal fruit flavor.
The measurement of ''pound for
pound" which was in use in earlier
times, though quite necessary then for
the preservation of the fruit. is no
longer used by the best preservers.
Let the wife or servant be less lavish
in the use of sugar throughout the bill
of fare. and she will find that the re-
suits will not only be just as accepta-
BILE, but in many cases more satisfact
ory, and altogether more conducive to
good health, to say nothing of consider
ations of economy.
Sugar is not the only nor the great
est enemy to success in the preparation
of different kinds of food. Butter, lard,
and the various forms of fat enter still
more largely into the list of seasonings
or condiments which may make or mar
dish. An intelligent use Of these ar
ticles cannot be learned in day. Some
cooks never learn it. They-if they are
se.keepers-se before their families
and their guests rolls made dense with
lard; fried potatoes coated with grease,
gravies drowned in oil, vegetables float
ing in melted butter, puddings freight.
ed with suet, heavy cake, sodden pie
crust. and many more similarly ruined
dishes, all made unfit to enter upon
the coarse of sustaining the human body
by the reckless if not criminal use Of
grease in its various forms.
The inexperienced cook-generally
the most coufident-with her book of
instruction and recipes before her, she
undertakes to make pie crust. She
reads, and brightens as she thinks, "a
simple thing-who couldn't make pie
crust?' She light,heartily proceeds.
Questions arise in slow succession ::
why this sickness? why does the
dough fall apart in some places, and
act like gum arabic in others? why
won't it roll out? why does it fall to
pieces when it is being lifted to the
non7 Univ whom II IL fin,llu baked does