The Maryville times. (Maryville, Tenn.) 1884-1944, 1886-10-27
BAKING.
Valuable Practical Suggestions Abo
Making and Keeping Cakes.

Valuable Practical Suggestions About
Making and Keeping Cakes.
In the making of cake, as all other
things, it is necessary it be done "de-
Gently and in order and the first
thing 10 b, orderly about is ones self.
Let the hair be secured in u net lor
other covering, to prevent any from
falling. and faithfully brush the shoul.
ders and back that none lodge. to fly
here and there. BE very particular
about washing the hands and wrists,
and roll the sleeves well above the o.
bows Have large. clean apron al
hand which will cover the dress. A
good cook will not be over nice about
the style and trimming of her apron,
so that IL be of firm material and adapt
ed to her purpose. Before beginning.
have things ready. BY that 1 mean
clear the Kitchen table of every thing
not needed, and provide things that are
needed. Have the sugar, butter, eggs,
flour. spices and haking-pans At hand.
Silt flour and sugar (f not pulver-
ized). and measure or weigh. In warm
weather lei the eggs stand a few mo-
ments in cold water. as they will make
finer froth. Be sure, if possible, that
the eggs are fresh, as no amount oil
beating will render them stiff if old.
Beat the yelks thoroughly. and put
whites in a cool place until needed;
then beat in cool room till the froth
will remain in dish when turned up.
side down. .--4 -
Good butter should also be used.
Nothing is gained by resorting to
cooking butter" as heat develops
latent bad qualities. In very cold
weather the butter may be warmed a
little, but in no case allow it to melt.
'g In using milk it is well to remen-
Der that sour milk makes spongy.
light cake; sweet milk, one that cuts
like pound cake. With sour milk
soda alone is to be used; with sweet,
baking powder. or soda and cream oi
, tartar. Never use fresh and stale
milk in same cake. Butter. should be
beaten to . cream, and sugar added
gradually; next yelks3 Of eggs, then
flour. whites. and lastly the favoring
or spice.
Do not STIR the cake mixture, bu,
beat thoroughly. The batter should
be brought mp from the dish at every
stroke, in this way driving the air into
the cells instead Of out. The cells will
be inner II the motion is slower toward
the last, remembering it should nj.
ways be upward.
Never beat or mix cake in TIN;
earthen or stone-ware should always
be used, and a wooden spoon is rec
commended. 1t is better to grease the
pans with lard-fresh, nice lard than
butter. Several thicknesses of papel
should be placed in the bottom, and q
little cap of paper over most kinds,
O. except layer cake. A little cap may b.
made Of brown paper, and saved fol
several bakings. .. Hisay- -
The oven should receive agood share
of attention. Too hot or too cool, and
your cake making or baking is fail.
ure. II necessary to move the cake
while baking. do it very gently.
Shrinking away from the sides of the
pan and stopping it's sinking" are in.
locations it Is time to leave the oven.
When the cake is removed from the
pan and set away. always place itrigh:
tide up .,., M
Finally, tin chest or stone jar j.
best to keep it in, and it is well to wral
closely in napkin, that the aroma b
aot lost-L. Eaqenie Eldridge, ~ Goot
Housekeeping.