The Wichita daily eagle., 1894-03-02

| a Good Family Variety-Easy to Make and
Keep Well.
To produce good cake, uniformly up
to the standard, the housewife must
have supply of first-class flour, kept
dry; likewise of powdered sugar or the
finest granulated, also kept dry. No
granulated sugar can be incorporated
with butter SO readily or perfectly as
sugar powdered. Store both in wooden
buckets and keep in cool. dry place.
Heat and moisture affect -four and
sugar to a degree unsuspected by cooks
who complain of "bad luck with their
bread and cakes Sift -four before
| using, and measure after sitting. Mix
all batters in earthenware bowls
Using good -four, sugar, butter and
eggs, three kinds of especially dainty
cakes can be made by means of the di-
rections given here. These are the
standard recipes for the everyday fam
lily table cake in several households
where uniformly excellent cookery is
insisted upon.
SAND CAKE.-Beat half pound OF
sweet butter to cream; add the yolks
of five eggs and half pound of sugar;
for this cake granulated sugar is al
half an hour, then add gradually half
pound of cornstarch; CRATE in the
thin yellow rind of half lemon, add
little of the juice, and, last of all. stir
in lightly the stif1y beaten whites of
three eggs. The right tin to
bake this in is high one with
q tube in the center, and the pan should
be thoroughly creased with lard before
putting in the cake; the cake may stick
If butter is used. Bake from half to
three-quarters of an hour. Ice the top,
If desired.
Always make sand cake a couple of
days before cutting it
LIGHT LAYER CAKE. a pound OF
butter to a cream and add one at
time, the yolks of seven eggs: as you
drop in yolk, break in also whole
egg, making seven eggs in addition to
the seven yolks- Mix thoroughly, and
add gradually one pound of sugar. Stir
| fifteen minutes before putting in a
pound of sifted flour and the juice and
grated rind of lemon. Bake in layer
cake tins and fill as preferred.
A perfectly delicious filling is made
with nuts; make a boiled sirup of two
ounces of sugar and three tablespoons
of water. Have ready three oun ces of
walnut meats-or hazelnuts-which
must be pounded fine with q ia tablespoon
Of cream. Put into these scant tea
spoonful of vanilla essence and an
ounce of candied lemon or orange peel
minced pour the sirup over this and
stir lightly. Put between the layers of
cake; the top can be iced or simply
| have powdered sugar sifted thickly
over
PROMISES. TO make promises" mix
together one egg. six ounces of sugar.
three-quarters of pound of butter;
when thoroughly mixed add one pound
Of sifted -four; stir this until all is
smooth. The dough should be the
consistency of soft putty. Lay
/ large lump in large biscuit pan
and press it out with the hand to cover
the tin as evenly as possible, not more
than "a quarter of an inch thick and
less if you can This may seem trouble
some. but if you keep little dry -four
10 dip your hand N il VIII be easy.
sift over the fiattened dough some pow
3ered sugar and ground cinnamon
Bake in a moderate oven until the
edges are brown and the rest pale
sellow. Take the pan from the oven
md cut quickly from end 10 end and
.hen cross in stripes: use sharp knife
and lift the cakes very carefully, 81
they viii harden a. they COO These
ittle cakes are delicious with tea or
.offee and should ne served on cut pa
yer in a light, careless pile Detroit