The Arizona sentinel., 1888-04-28
ABOUT MAKING CAKES.
How to Master One of the Most Difficult of
 Domestic Arts.

an accomplishment that all house. wives should possess. It 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 half made. There are times when the
 best of cooks will have poor cake, ow- ing to too hot or too cold an oven,
 bad flour or eggs. and number ot
 other things, but she has always the consolation of knowing that it was
 not due 10 her inability in making for
 generally the cause is no fault of hers.
 It is q dscouraging thing to spend
 time and material with the eXpecta-
 ton of having nice cake, and then have to admit it as a failure. AL
 though in cake making, as in every
 thing else. experience is a good
 teacher, it is usually very severe
 one, and most people would rather
 profit by another s 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-
 ceipe, 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.
 if liked better. cut piece of white
 paper to fit the bottom of the pan.
 grease it and the sides of the pan. It
 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 smaller one and quite
 shallow. for beaiing 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 inc yelk. it is the better way
 to break small hole in the narrow
 end and let the white run out of it,
 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 yclk mixes with the whIte it
 will be almost impossible to beat the
 white to stiff fro:h. In frOsling it
 is especially important that the white
 should b. free from the yelk and per- fectly clear, or the icing will ba a { 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 10 cream in the |. mixing dish. using a wooden spoon; add the beaen yelks. mix well to-
 gether, stir in the whites. now sift the four on Cto the moulding board and , measure. Never measure before sifting. Pu. the quantity 10 be used
 into the sieve, add inc baking
 pow der. and sift all into the mixing dish. Always put the baking powder , through the dry flour. and the more four is sifted the lighter will be the cake. After the flour has been put in
 stir iust 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- lievc that the longer cake is stirred the better it will be. when the con- 1 trary is the fact for too much stirrin 2 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 do 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 wafer should be placed in it to pre- vent the cake burning, and a paper i cap placed over the top of the cake. When looking into the oven 10 see how it is getting along, do not open r the door and shut it quickly. thereby creating draught which will cause
 the cake to fall and be heavy but after looking al 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 it from the oven to the board or tab'e, turn the pan on it's
 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 a covered tin cake box or jar. It will keep much better if wrapped in clean towel or napkin.
 In layer cake never spread the jelly or cream until the cake is c ,ld. 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 a sharp knife. -BOS,on Budget.