The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1890-08-20
HOUSEHOLD NOTES.
Mrs. S. a. NETTLES.

the ingredients properly. A great
many persons will insist that it makes
no difference whether the eggs are
beaten separately, or what things are
mixed first. But from experience
system is required in cake-baking as
we'll as other things First begin by
sitting the baking powder into the
-four, and Sitting the hour several
ti.nes is an addition. Coarse granu-
lated sugar is apt to make :, cake
soggy and heavy. Cakes containing
butter should be beaten qnite hard
after mixing, but sponge cakes very
little. Beat the butter to q cream
and then add the sugar and beat
again; next the yolks of the eggs,
then the milk or water and the flour
in small portions alternately beating
each time, and lastly the whites
of the eggs beaten to stiff froth.
In baking be careful to have the
stove not too hot, but with suffi-
cient fuel to last until the cake is done,
for any jar about the stove will be
likely TO make the cake fall. Layer
cakes require hotter fire than loaf
cakes and with all the fire should be
hottest at first. Loaf cakes should
be nearly level when done, if they
rise in the center it indicates that
they are too stiff with -four, and if it
burns before rising the fire is too hot.
Always place piece Of buttered writ
ing paper, cut the size Of the pan in
the bottom before putting the cake
in, as that will prevent the cake from
sticking to the pan, and also prevents
it from burning Fruit cakes require
a slow fire, and takes much more time
to bake than any others. Layer cakes
are the easiest and great variety
can be made by simply changing the
filings between the layers, The fol-
lowing are nice filings:
Fig-cake: take one-half pound figs,
one cup water, one cup sugar, and
juice of one lemon. Chop the figs
fine, boil altogether until thick, let
cool, and then spread. This makes
quite thick layers. For thinner layers
and without the lemon take ore-fourth
pound figs, seven tablespoonfuls su-
gar and two-thirds cup of water.
Raisius chopped and stirred into
frosting are nice for layer-cake, or
they may be used in the place of figs
in the above recipe.
Lemon-cream: juice of one lemon,
one egg, one-half coffee cup sugar,
and one tablespoon of butter Boil
until the consistency of jelly. Cool
before spreading.
The following is a nice receipt for
the cake to be used with these filings:
One cup sugar, one-hali cup butter,
one-half cup sweet milk, one and one
half cups flour, one teaspoon baking
powder, whites Of four eggs, or two
whole eggs.
This also makes a nice loaf-cake,
singly, or doubled for a large loaf.
For q cake to be eaten fresh, and
that contains no butter, take one cup
sugar, three eggs, three tablespoons
water, two teaspoons baking powder,
and one and one-half cups flour
In preparing sponge cake mixtures
begin with the yelks of the eggs and
beat until light. Add the sugar grad
ually and beat again, then add the
havoring and water Beat the whites
until stiff and dry, cut or fold them
in lightly. Then sift in the flour, and
fold in carefully without stirring.
Bake at once.
Those who are fond of cake which
"will fairly melt in your mouth" will
be sure to be pleased with this ice
cream cake. Two cups sugar, one
cup butter, one cup sweet milk, one
cup corn starch, two cups flour, whites
of eight eggs, two large teaspoons
baklng:powder. This will make three
large layers. For icing, take whites
Of four eggs beaten stiff, four cups su
gar, one half-pint boiling water.
Pour the water over the sugar and let
it boil until like candy, try in cool
water, and put this slowly over the
eggs. Flavor with vanilla and let it
stand until cool. Put the icing over
each layer almost as thick as the cake.
Dry in cool oven before putting to-
gether. Finish it with a soft frosting
ornamented with slice of orange on
top, and serve IL for desert at dinner.
It makes a very dainty dish.
Orange-cream: put in a cup the
grated rind of half and the juice OF
one orange, one tablespoon Of lemon
juice, and till with cold water Strain
and put on to boil. Add one table
spoon starch, wet in cold water.
Stir until thick, then cook over hot
water ten minutes. Beat the yolk of
one egg, add two heaplnS tablespoons
sugar, stir into the starch, cook one
minute, add one teaspoon butter, and
cool.
Frosting: one cup granulated su-
gar and five tablespoons sweet milk.
Boil five minutes, then beat until cool
enough to spread. This makes a
frosting that never sticks, and even
when boiled too much will always cut
crumbling. If, after beating
until nearly cold, it seems to be too
:hick, small amount Of milk or hot
water can be added; but, if exact
and exact time are observed
;here will seldom be need of altcra
ions.
Chocolate frosting may be made by
Using triae more milk and adding
he grated chocolate while it is still