The Washington times., 1894-12-09

and kept scrupulously clean. The -four
should be good. butter sweet, and g
strictly fresh and the ingredients always
mixed in the same order. A big bowl is in
dispensable. and the same cup should ue
used for everything. Before starting. have
all things ready. say the cake to be baked
is currant cake, for which the receipt is as
follows:
Two cups sugar; one-half cup butter, three
cups flour. two teaspoons baking powder,
three eggs, two teaspoons vanilla, two cups
currants.
Have the currants cleaned and perfectly
dry Sprinkle with flour. and mix with the
hand till each is powdered so that they will
mix evenly through the dough. Any fruit or
nuts not Toured will sink at the bottom
Measure the flour and add to it the baking
powder Sitting two or three times. Beat the
eggs separately, very light, measure the
sugar and butter into the mixing bowl; have
the required amount of milk and the vanilla
ready, and lastly grease the pan well with
butter, and either flour thoroughly bottom and
sides or else put CREASED paper in the bot
tom.
First cream the butter and sugar thorougly,
then add the yolks of eggs, then the milk,
then the -four, handful at a time, then the
havoring, afterward the currants, and last
the whites of eggs. The mixture must be
stirred briskly and constantly in the same
=.
the best, as the handle will not bend like q
metal one. 1t takes a great deal Of strength
for the final beating. but unless ii is given the
texture of the cake will be coarse. All loaf
cakes should be baked in square tins rather
than round, and the mixture should not
reach the top by about three-foUrths of an
inch, to allow for raising, else it will run over
the sides and spoil its appearance.
The temperature of the oven is very i'm
nOrfan+ fnctor I choTld NOT ha foo hot at
first, or the outside will bake so much sooner
than the inside as to spoil the cake. Neither
should 1t be too cold. or the cake will fall at
once. If water dropped on the bottom Kisses
It is hot enough for baking. II the cake
shows tendency to brown too quickly on
the top. cover with a sheet of brown paper. if
on the contrary. the bottom cooks too rapidly
set the oven crate beneath it. Have the fire
steady, and do not shake the stove or open
the oven any oltener than is necessary. Test
with broom splint if nothing adheres to it
it is done through. Do not cut till cold, let
1t cool gradually. Then remove from the
pan. If desired to ice, it is better to leave till
the next day and then apply to the bottom in
stead OF top, as this gives smooth surface.
This is true of all cakes.
Layer CAKES take twenty minutes each TO
bake. Loaf cakes, from an hour and quar-
ter TO three hours. according to size and kind.
cup should be about half a pint in liquid.
or half pound in dry measure. Two cups
represent pound of sugar or flour, exempli-
flying the old adage "A pint's pound, the
world round.'' A half cup, representing a
gill or fourth of pint, is taken as four
ounces. Four teaspoonfuls are equal to one
tablespoonful, and two tablepoonsfuls equal
to one ounce. These measures are accepted
by all bakers
The yolks of eggs are well beaten when a
spoonful can be taken up. The whites, when
they are stiff and can be cut with a knife It
is claimed by some to be an advantage to dry
the sugar and hourtnoroughly; ifthis is done.
care must be taken not to scorch them, nor add
them TO the cake while warm.