Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1888-05-03
AscJT MAKING CAKES.
How tn Master Ono Of the lGosf Difficult Of
nane,tic Artfi


To know how to make good cake is
an accomplishment that all house
wives should pos ,ss. 1t is not of so
much Importance that they shall
know how to make variety of kinds.
for two or three kinds well made are
much to be preferred to dozen halt
made. There are times when the
best of cooks will have poor cake. ow-
inc to too hot or too cold an oven,
bad flour OF eggs. and number OF
other things, but she has always the
consolation of knowing that it was
not due to her inability in making. for
generally the cause is no fault of hers.
1t is discouraging thing to spend
time and material with the expccta.
ton of having a nice cake, and then
have to admit it as failure. Al
though in cake making. as in every
thing else. experience is good
teacher, it is usually a very severe
one, and most people would rather
profit by ano,hcr's experiences than by
their own.
After getting good recipe. first
have near at hand on your board OF
table every thing required in the re-
ceirc, SO that you will not have to leave
your cake while mixing to get some
ingredient wanted. Grease the baking
pans we'll with good lard or butter, OF.
if liked BETTER cnt piece of white
paper to fit the bottom of the pan.
grease it and the sides of the pan. II
is best to use paper on the bottom if
the pan is an old one. or wien the
oven is inclined tn be too hot and burn
the bottom of the cake. Although
many women prefer earthcnware for
mixing cake. good clean tin is every
bit rs good. and much lighter and
easier to handle. Have aside from the
mixing dish smaller one and quite
shallow. for beating the white of tho
eggs. In making cake with eggs al
ways beat the whites and yelks sepa-
rately, no matter how cheap your cake
may be. and you will be sure
and have it nice and light
In separating tho white of an
egg from the yelk. it is the better way
to break small hole in the narrow
end and let the white run out of il,
for in this way there is very little dan
ger of the yelk breaking and mixing
with the white. If the least particle
of the yelk mixes with the white. ii
will be almost impossible to beat the
white to stiff fro;h. In frosting it
is especially important that the white
should b. free from the yelk and per-
fectly clear, or the icing will be a
failure. Before mixing the cake beat
the whites very stiff and put in 4 cold
place until wanted for use. Beat the
butter and sugar to a cream in the
mixing dish, using a wooden spoon;
add the beaten yelks. mix well to-
gether. stir in the whites. now sift the
-four on cto the moulding board and
measure. Never measure before
sitting. Put the quantity to be used
into the sieve, add the baking
powder. and sif: all into the mixing
dish. Always put the baking powder
through the dry flour. and the more
flour is sifted the lighter will be the
cake. After the flour has been put in
stir just enough 10 mix it with the
other ingredients. and when the bat
ter is smooth and free from Jumps, it
is ready for baking. Some women be-
lieve that the longer cake is stirred
the better it will be. when the CON-
trary is the fact. for too much stirring
after the ingredients are blended will
make the cake tough. Pour the bat
ter in the baking pans. and let it settle
into place of its own accord. but de-
not smooth it with the spoon or knife.
Have the oven of medium heat. but as
it is hard matter to regulate an
oven. if it seems hot dish of cold
water should be placed in it to pre-
vent the cake burning, and paper
cap placed over the top of the cake.
When looking into the oven 10 see
how it is getting along. do not open
the door and shut it quickly. thereby
CTcdtluS d III NuShl WuiC.A VIII cause
the cake to fall and be heavy. but after
looking AT or turning the cake. close
the door of the oven slowly. When
the cake shrinks from the sides Of the
pan and stops singing it is a sign it is
done. Remove i; from the oven to the
board or table. turn the pan on its
side. and holding the left hand against
the top of the cake. turn out the cake.
Place the pan upside down on the table
or board and put the cake to cool on
it. If it sticks to the sides of the
pan dc not try to shake it out. but
loosen carefully with a knife. Never
put away cake until perfectly cold,
and then put it in a covered tin cake
box or jar 1t will keep much better
if wrapped in clean towel or napkin.
In layer cake never spread the jolly or
cream until the cake is cold. or it will
soak through and make it soggy.
When frosting wait until the cake is
cold, turn the cake face down, and nj.
ways frost the bottom. While icing.
the knife used for spreading the frost.