Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1896-03-13
VARIETY IN CAkE-MAkING.
4 Basis For Varying the Kinds
With ihe Least Labor.
The Home.

often, imagine one might even re-
fuse the nectar OF the gods il it were
offered every day in the week and
every week in the year. ! once read
an article in which the writer con-
tended that il the same kind of food
was eaten for too long time, it be-
came poisonous; and in proof of his
theory he mentioned the great desire
one always has for change now and
then in the bill of fare. No home
maker wishes to poison her household
by monotony in cake, and yet to fill
the mind with numerous receipts, or
to constantly consult cook book is a
burden. I have been following a sim.
pie device that protects the family on
one hand and the cook on the other.
Doubtless many of the readers OF
this magazine have as good, or even
better way, but it may be helpful TO
beginners.
1 take for my basis the old.time one,
two, three receipt and create from that
foundation loaves OF cake so different
in taste and appearance, that the I'M
initiated would fancy they have little
In common.
I halve the receipt, since half is
enough for one loaf, and fresh cake is
more acceptable than that several
days old. My basis then is this: one
half cup OF butter, one cup of sugar
one and one-half cups -four, two eggs,
one.half teaspoonful saleratus, one
teaspoonful cream tartar, one half cup
of milk.
One following this rule soon finds it
80 familiar that the receipt is clearly
written in the mind. A word about
the manner of mixing may not be out
OF place before I introduce my variety
element. The first step is to butter
the pan, next measure the ingredients,
then mix the cream tartar and saler-
atus thoroughly with the flour; to sift
the -four after they have been added
is an excellent way; beat the sugar
and butter to a cream, add the yolks
of the eggs we'll beaten, then the
whites also we'll beaten, pour this mix
ture into the middle of the -four, and
as it thickens add the milk. 1t is bet
ter to stir the mixture quickly to even.
ness and lightness than to beat it
slowly and laboriously, as the latter
tends to make it tough.
To the basis l have outlined, add
one cup of currants, dredged with
-four and the result is currant cake.
When this has disappeared make
the basis ready again, add one cup OF
dessicated cocoanut and one-half tea
spoonful of vanilla, and cocoanut cake
is the result.
For third variety, add to the basis
eight tablespoonful OF grated choco-
late dissolved in one.third cup OF milk.
Heat the chocolate and milk in q
double boiler until the chocolate is
thoroughly melted, and then allow it
to cool little before adding it. Choc-
olate cake is the result.
A fourth variety, is layer cake.
Add to the materials for the basis one.
half cup of milk. When we'll mixed,
take out one-third and add to it one
cup Of fruit, currants and chopped
raisins dredged in -four, two table.
spoonfuls mOlasses, one teaspOOnful
each, Glove, cinnamon, allspice and q
little nutmeg. Bake this in a shallow
round tin, the remainder in two shall.
low round tins. Put the dark layer
between the other two.
A fifth variety is marble cake. Re-
serve one-half the milk to add last.
Take out one-half the mixture and to
it add the reserved milk into which
four tablespoonful of grated chocolate
have been dissolved, as when preparing
chocolate cake. Flavor the other hall
with lemon or vanilla according to
taste. Put into the pan tablespoon.
full of the dark and light mixture al.
ternately.
If the pantry is supplied with va
riety of extracts, variety of kinds Of
cake can be evolved from our basis by
achange from time to time in flavors
The frosting OF the cake also offer,
an opportunity for variety. One cur
OF powdered sugar stirred into the
white OF one egg we'll beaten, makes 8
good frosting. 1t should be put or
when the cake is warm. This I may
call frosting number one. To thi!
add one-half cup Of dessicated cocoa
nut and you have number two.
For number three, procure SOM
marsh-mallows; hslve the pieces ant
lay them side by side on the frostini
before it hardens. For number fou
add grated chocolate more or less, .
you wish your irosting light or dark
For number five add English walnuts
laying the halves upon the frostinI
before it hardens. For number siz
use the yolk instead of the white o
the egg.
If eggs are not plentiful a good frost
ing can be made from one cup of pow
dered sugar and one-third cup of mil
and piece OF butter the size OF wal
nut. Boil four minutes. Spread Of
the cake when warm. Work quickl