Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1888-04-12
ABOUT MAKING CAKES.
how TO Master One of the Most Difficult Of
Domestic Arts.

no" 10 Master One of the Most Difficult Of
Domestic Arts.
10 know how to make good cake is
an accomplishment that all house,
wives should possess. 1t is not of so
much Importance that they shall
know how to make a variety of kinds,
Tor two or three kinds we'll made are
much TO be preferred to dozen half
mace. There are times when the
best OF cooks will have poor cake, ow-
ing TO too hot or too cold an oven,
pad Hour or eggs. and number of
other things. but she has always the
consolation of knowing that it was
not due to her in ability in making. for
generally the cause is no fault of hers.
IL IS discouraging thing to spend
time and material with the expecta-
ton OF having nice cake, and then
nave to admit it as failure. AL
though in cake making, as in every
thlng else. experience is good
teacher, it is usually very severe
one, and most people would rather
profit by another experience than by
their own.
After getting good recipe, first
have near at hand on your board or
table every thing required in the re-
celre. SO that you will not have to leave
your cake while mixing to get some
ingredient wanted. Grease the baking
pans well with good lard or butter. or.
II liked better, cut piece of white
paper to fit the bottom of the pan.
grease it and the sides of the pan. 1t
Is best to use paper on the bottom if
the pan is an old one, or when the
oven is inclined to be too hot and burn
the bottom of the cake. Although
many women prefer earthenware for
mixing cake. good clean tin is every
bit as good. and much lighter and
easier 10 handle. Have aside from the
mixing dish Il smaller one and quite
shallow. for beating the white of the
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 the 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 it,
for iii this way there is very little dam
ger of the yelk breaking and mixing
with the white. If the least particle
of the yelk mixes with the white. it
will be almost impossible to beat the
white to stiff fro,h. In frosting it
is especially important that the white
should be free from the yelk and per-
fectly clear, or the icing will be
failure. Before mixing the cake beat
the whites very stiff and put in a cold
place until wanted for use. Beat the
butter and sugar to a cream in The
mixing dish. using wooden spoon;
add the beaten yelks. mix well to-
gether, stir in the whites. now sift the
flour 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 sift 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 to 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
in To ,11oan ofi 1T 4
not smooth it with the spoon OF knife.
Have the oven of medium heat but as
it is a hard matter to regulate an
oven. if it seems hot Il 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 to see
how it is getting along, do not open
the door and shut it quickly. thereby
creating draught which will 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 sign it is
done. Remove it from the oven to the
board OF 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 do not try to shake it out. but
loosen carefully with knife. Never
put away cake until perfectly cold,
and then put it in covered tin cake
box or jar. 1t will keep much better
if wrapped in a clean towel or napkin. |
In layer cake never spread the jelly 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 al |
ways frost the bottom While icing,
the knife used for spreading the FROST
ing should be dipped frequently INTO
cold water. In cutting cake always
use sharp knife. Boston Bxdget
The Basis of Ethics.