Thomas County cat., 1886-11-04
CAKE-BAKING.
Valuable Practical Suggestions About
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 to be orderly about is ones self.
Let the hair be secured in net or
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 we'll above the ell
bows. Have a large, clean apron at
hand which will cover the dress. 4
good cook will not be over nice about
the style and trimming of her apron,
so that it 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,
-four, spices and baking pans at hand.
Sifr flour and sugar Gf not pulver-
ized). and measure or weigh. In warm
weather let the eggs stand few mo-
ments in cold water. as they will make
a finer froth. Be sure, if possible, that
the eggs are fresh, as no amount OF
beating will render them stiff if old.
Beat the yelks thoroughly. and put
whites in cool place until needed;
then beat in cool room till the frotb
will remain in dish when turned up.
side down.
Good butter should also be used.
Nothing is gained by rcsorting 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.
In using milk it is we'll to remem-
Der that sour milk makes a 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 of
tartar. Never use fresh and stale
milk in same cake. Butter should be
beaten to a cream, and sugar added
gradually; next yelks of eggs. then
flour, whites, and lastly the fiavoring
or spice.
Do not STIR the cake mixture, but
beat thoroughly. The batter should
be brought up from the dish at every
stroke, in this way driving the air into
the cells instead of out. The cells will
be finer if the motion is slower toward
the last, remembering it should al
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 paper
shOuld be placed in the bottom, and
little cap of paper over most kinds.
except layer cake. A little cap may be
made of brown paper, and saved for
several bakings.
The oven should receive good share
of attention. Too hot or too cool, and
your cake making or baking is q fail
ure. II necessary to move the cake
while baking. do it very gently.
Shrinking away from the sides Of the
pan and stopping its sinking arc in
dications it e time to leave the oven.
When the cake is removed from tho |
pan and set awsy. always place itright
side mp.
Finally, q tin chest or stone jar is |
best to keep it in. and it is well to wrap
closely in napkin, that the aroma be
not lost. Ewgenjs EssIsdgs, IN GesG
Housekeeping