Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1892-08-19
THE KITCHEN.

Experience has taught me some les
sens which I gladly embody in the fol
lowing hints for those who are begin
ming theireXperience as cooks in their
own new homes.
If your ingredients are scattered
bring them near at hand before be-
ginning your cake. Measure the sugar
into the dish you are to mix your cake
in, and add the correct amount of
butter, slightly warmed.
break the eggs into a bowl and after
beating lightly add them, and beat the
whole briskly, add milk, then measure
flour into the SITTER add cream tarter
ard saleratlS or their equivalent, Sift
into the embrayo cake and beat yigor-
ously.
Mix we'll the butter and sugar;
1t is well to have creased your pans
before beginning your cake; now Till
them and put into the oven.
If it is a layer cake and you are us
ing wood for baking, you should have
made a brisk fire and when it is about
cooling down, if a quick heater will
be ready for the cake, which will
bake quickly
If it is a loaf cake the even should have
been more quickly heated so that af-
ter second is burning well the cake
can be put in Adding fresh fuel
while a cake is in the oven is a bad
plan, unless just at the last it seems
baking too slowly, then a little light
light wood may be put in to finish.
Fruit cakes require a little more
flour in proportion than others, else the
weight of the fruit will cause it to set
tie Soft molasses cake is often spoiled
Ey too much cur, and this same fault
exists in much of the cake that is
made.
A cake of any kind should have just
enough -four to cause it to rise and
stand evenly acroS the top. # it pUfts
up in the middle to much has ben used
if en- the contrary there is 4 depression
it neds more flour.
The amount of flour can not be given
with eXactnes in any recipe, because OF
the difference i nthe different brands
A bit of advice for the novice is to
take little try cakes until expert encc
teaches the amounts of flour necessary
for the cake. and what the heat of the
oven should be.
If the try cake settles, and if after
aiding flour it is still heavy, beat an
other egg and add to the butter, and
unless you have omitted some essen
tial ingredient or toO much sugar has
been the fault it will be easily rene
died Plain cake batter Will seeIn
richer and taste better if baked in pat
ty pans, and if the cake is sailed q
little it will have u better flavor.
The young cook with one recipe that
never fails her, and the busy one who
has no time to try new recipes, may
vary their "never fails by different
filings and frostingS. The plain
boiled fro sting may be varied in many
Ways. The addition of grated choco-
late to the frostingfi gives Il line choco-
late filing for the layer cake or top
and side frosting for loaf cake. With
it may be used figs, dates, raisins 81
Or any candied fruit.
A ribbon cake may be made by col
oring Cne-third with chocolate and the
other two-thirds with prepared coch-
meal
A god yellow frosting is made of the
yclk of an egg by stirring in confectioli-
ers sugar till it spreads smoothly.
An inexpensive fro ting is made OF
confectioners sugar and just enough
water to make it spread well.
Another of granulated sugar and
water boiled and stirred till white and
creamy. Whipped cream is much used
but not so well known is the use OF
sour cream. Take of thick white sour
cream about half a cup, and stir it
into a cup Of granulated sugar. This
is very good with nothing mroe, but it
may be favored as you choose, or dies
sicated cocoanut added