Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1888-10-12
A CHAPTER ON CAKES.
Use good butter.

Don't guess" at your ingredients.
The rule of thumb" is not infall-
ible.
Molasses is an excellent substitute
for brandy in fruit cake.
Beat, not stir, cake-batter. This
drives air into, and not out of the
mixture.
Wash firkin or very salt butter be-
fore using.
A successful cake-maker told the
writer that she preferred eggs week
or more old for cake to those newly
laid
When cocoanut is to be added to
the batter it is better to crate it the
day before wanted. II spread out
and somewhat dried there is no dan
ger of the cake being heavy.
1t pays to know that your oven is
of the right heat for the particular
cake YOU are baking.
A Philadelphia confectioner made
the statement to us that water was
much better than milk for mixing
cake batters, but that YOU could not
make a woman believe it.
ROSE LAYER CAKE.
Two cups of sugar, one cup of but
ter, fourth of a cup of sweet milk,
whites of eight eggs beaten stiff, three
and fourth cups of flour and two
teaspoonfuls of baking powder. Bake
in jelly tins. Grease the tins well
and dust flour over every part before
putting in the batter. Boil two cups
of powdered sugar in a half teacupful
of water, stirring constantly. When
very thick pour boiling hot over the
beaten whites of two eggs. Beat until
almost cold. Flavor with rose extract
and color with cochineal. Put the
cakes together with this icing
For the pink coloring matter, buy
five cents worth of bakers cochineal
of the druggist, put half teaspoon
full into a cup and cover with two tea
spoonfuls of boiling water. Let stand
an hour. add alum powdered the
size of large pea, and add drop by
drop to the icing until of pretty
pink color.
FRENCH CREAM CAKE.
To one cup of powdered sugar put
the yelks of three eggs and beat very
light. add one and one-half cup of
flour sifted with one teaspoonful of
baking powder, and, at last put in
the whites of the eggs beaten very
light in butter, one cup of milk, three
eggs, three cups of sifted flour, three
even teaspoonfuls of baking powder,
one-half pound of citron, cut in strips,
one cup of seeded raisins and one Of
currants. Stir the butter, sugar and
yelks of eggs together thoroughly,
then add the milk, stir together, add
the beaten whites then the flour with
the baking powder stirred through it,
and, last the fruit, which has been
Toured Bake in a steady heat, but
not too hot.
ANGEL CAKE.
Four ounces and a heaping table
spoonful of flour, twelve ounces of
powdered sugar, the whites of eleven
eggs beaten to a very stiff froth, Flavor
with rose before beating) teaspoon
ful of cream-of-tartar and little salt
Mix the sugar, flour, salt and cream
Of-tartar together and sift through
very fine sieve six times. Then stir
in lightly the beaten whites. Bake
in new pan, without greasing for 40
minutes After taking from the oven,
invert the pan and place upon cups
or tumblers until the cake is cold,
then remove and cover with thin
icing. No soda is used. a pan with
a tin tube in the center is preferable
for baking.
BERWICK SPONGE CAKE.
Beat six eggs two minutes. Add
three cups of sugar, beat four minutes,
two cups of flour, two teaspoonfuls of
cream of-tartar, beat two minutes
longer, then add one cup of cold water
and one teaspoonful of salaratus; beat
again, and last two cups Of flour and
essence of lemon one teaspoonful.
Beat The secret of having this cake
nice is in the baking. Have about
the same heat as for raised bread, put
into the oven and let it remain GER
tainly without looking at it. If it can
bake until done without the oven
door being opened, so much the bet
ter.
CUP CAKE.
A cup of sugar and half a cup of
butter. Rub we'll together, put in the
yelks of two eggs and mix again. Beat
the whites to stiff froth and pro-
coed in the same manner, add one cup
of milk and three cups of flour, with
two teaspoonfuls Of baking powder
sifted with it. Flavor to taste. Bake
in brisk oven With this everyday
cake batter we sometimes make layer
chocolate cake, sometimes little gems
with icing on, and again bake in one
pan to slice as tea cake. Very con-
venient, as one mixture makes three
varieties for one tea company.
DELICATE CAKE.
Two cups of sugar, one-half cup of