New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-01-04

soda and creamtartar than by OF baking powder
any kind. 1t is essential that all the ingredients
used I'm cake shall be of the best quality, the eggs
perfectly fresh. the butter beyond suspicion and the
navorlng the which be obtained from trust
worthy druggist The nav0rings put mp in quantity
family and sold by grocery stores generas
inferior.
The best dish TO make cake in is large yellow
carthcn bowl. Have at hand q smaller bowl in which
to beat If you patent beaten, or platter II
you prefer l-ht wire whip snch as professional
cake bakers use. Have all the materials for
making the cake ready before You 30 there
Will be no need Of the cake resting after
YOU begin. Weigh or measure ont your butter. Turn
boiling hot water into Your carthen bowl. and IN Two
minutes turn it ont and wipe the bowl quickly, and
pat In the bHtcr. Beat the butter in this warm bowl
and it will quickly come TO Il c.eam add tho sugar
gradually. remembering that If the grain of tine cake
is to be fine the butter and sugar must be thoroughly
beaten together A. soon aS the butter and eggs
are creamed add the yoHs of the eggs. ,tia,nng and
beating them through gravy stlainer. Beat the
ceke thoroughly ROW. aud ii there is milk 10 add stir
it in, if there i soda IN the cake add 1t to the milk
and beat it.
The next thing 70 be added is the -four, and the
cream Ia. ar mixed with it, il the cake calls for cream
tartar. Remember that il yon only Just Hour
enough % make the cake light. and no more, 1t VIII
be more tender Tie navOrHc can be added now, be
the cake is baked. it be lightly rubbed over
the bottom after the cake i Ou' OF the oNei IL -
then slipped back into the pan aud allowed to cool
there. more delicate flavor is obtained by the last
method but il is something of risk TO handle warm
| cake lest il become heavy. Tile last thing 10 be
added to any cake should be the whites Of the eggs
beaten to stif froth. stir the cake well, but
quickly pour in the pans. keeping it little hgher
al the sides than i'm the centre, to insure rs rising
evenly without being peaked and breaking open }" the
centre.
The oven for cup cake and pound cake should be
| Just hot enough to color piece Of White Wr!'ihs
paper shut mp IN it for five minutes light yeHo" am
only little hotter for sponge cake. il Is very III
| urlou, 10 cake to be- baked In too hOt~an oven
! slow baking gives a fine grained. delicate cake me
rule given for cup cake below is common enough bHt
! II tie directions set down above be carefully followed
| the result VIII DEE surprising TO many cooks WHO are
! careless. such cake properly MADE Is hearty A.
rich and delicou, pound cake. Where iai'lhs or
other fruit Is used add them at the last moment before
| the cake is poured into the pans. Always Ihe CAKE
pans with creased eapaper II is better to cool alI
cake in the pans I'm which is baked; sponge cake,
cup cake angels food and all cakes which are NOS
heavy with fruit are better baked In tins that can
be- turned upside down and rest on little legs at the
ionr corners Of afr passes over and under
the cake and tine result j, much lighter and better
| than can be- obtained in any other way.