The record-union., 1897-02-24


so doing much labor is saved. Use one
cup of sugar. Fine granulated sugar
should be used for cake, as if sugar has
humps in ii the sweetness will be in
spots. Add a small portion of the
sugar at a tinca. A wooden spoon and
crockery bowl should be used in making
cake. Tin darkens the cake.
After adding the sugar, cream it thor
oughly before adding the other ingre-
dients. perfect union of the material
is absolutely necessary to make a fine
grained cake. When thoroughly
creamed add the eggs. She would use
five eggs for this cake, two at a time,
and separate them. having the whites
unbeaten. Do not whip the whites sep
arately and add them as some books
say, as it is labor lost. Beating the
whites beats them full of air and when
they are added to the butter and sugar
ii is all beaten out again and just so
much labor is lost.
Do not add all the whites at a time,
as it saves labor to add them part at a
time. Beat the mixture TIL the eggs,
butter and sugar thoroughly unite be-
fore adding the last of the whites.
Where many eggs are used, add d little
whites of the eggs, say tea2poonful
Of the juice of fresh lemon.
The recipe calls for half a cupful of
milk and two and one-third of flour.
The amount of the flour depends on
what kind of flour is used There are
two kinds of four-bread flour and pas
try -four. Bread -four is a hard -four
ana has more gluten in it, and is bet
n,
softer Sift the -four, as ii does not
pack then, and measure it after sitting.
In this country she had to change her
recipes and Use more flour, SO she
slightly rounded the cups. In adding
the wetting to the batter it would make
the butter rise and separate from the
sugar and eggs, SO she added the milk
and -four alternately and reserved the
last third of c1pfm of -four for mix
ing in the baking powder. and thus
save labor. She would have to sift the
-four twice for BUTTERFLIES cakes. Sift
the flour and baking powder into the
cake.
Use two slightly rounding teaspoon
fuls Of baking powder. When the can
is full it is necessary to take a small
quantity out in order TO make accurate
measurements, as otherwise there viii
be more than one thinks. Mix it in and
sift into the batter. After all is thor
; Oughly mo:stened beat the batter till
it is smooth. The more you beat cake
batter the smoother it viii be. Take a
little more than half a teaspoonful each
of almond and orange extract as a
combination is always more acceptable
than one favor alone. When patent
pans are used it is not necessary to
bu.tar them at all. When ordinary
pans, use buttered paper, buttered on
the upper side with lard, drippings or
clarified butter. from which the salt
mas been ssttled. Push the batter to the
edges and into the corners in order that
your cake may be level on top. You
can bake in one loaf or two layers. 1t
VIII take about fifty minutes for the
former and twenty to Thirty minutes
for the latter in a moderately hot oven.
, Layer cake is not now made in the old
style Of five or six layers. To test the
oven hold the hand in 1t for thirty SEC
Onds, or put some flour on paper ia
the oven. If it turns brown in three
minutes the oven is right, if darker or
lighter 1t is too hot or not hot enough
The test of cake is that when it shI,inks
around the side lit is cooked. If the
finger leaves a dent in it it is not done
: MAYONNAISE DRESSING.
Take the yoiks or two eggs. For
bea,ing them take d cup large enough
: to take a Dover egg baater and beat tin
light. The oil should be cold, or kept
on ice till needed and drop it irlto the
: eggs very slowly, Daating ii all the
time. Be very, very caneful about drop
ping it till il is too thick 10 beat. Then
dilute 1T with O teaspCOnful of lemon
juice till 1T can be beaten again, and
drop oil and 1eGn-n juice till there is
enough dressing. If the OIL is too warm
an emulsion will net be formed The
= Oh and egg is simply an emulsion
when it is once thick the oil can be ad-
ded more rapidly than at the begin
ming
f COOKED MAYONNAISE
( For cooked mayonnaise take the yolks
of four eggs, and one whole egg, six
tablespoonfuls of vinegar; the proper
< tion should be | tablespoonful of vinegar
to each half egg. Bring the vinegar tc
just below the boiling point. but do not
, boil it, as it evaporates too quickly
Now beat the eggs until creamy, with q
rapidly for yolks Next pour the hot
' vinegar over the beaten eggs, stirring il
/ constantly Dc not put the egg into the
vinegar or it will come to grief Cook
over boiling water and stir constantly
until it is thick. When it is as thick as
= custard, add a generous teaspoonful OF
butter
- For a two thirds cup of mayonnaise
. use one level teaspoonful of mustard
5 and add q. little lemon juice. Use lemon
, because it is pleasanter than vinegar
2 although vinegar is all right. Add 8
= half teaspoonful Of salt. Spices are al
= ways measured level. Mix together be-
{ fore adding to the dressing, because tht
: grains of salt separate the mustard anC
/ keep it from Jumping. Add quarter
- teaspoonful of black pepper and a few
grains Of cayenne. Reduce the dressins
= with whipped cream. one cup to one pint
4 Of OIL but | rarely use as much Wher
4 the mayonnaise is cooked to a custar6
1 add one generous teaspoonful of butter
2 but do not cook it, This will keep in 6
y cool place from a week to ten days
!. RECIPES IN SHORT.
/ Miss Tracy furnished the recipes ii
shorter form as follows in order thai
many who asked for them can use then
/ handily:
Potato Salad-Four medium sized po-
I tatoes, four tablespoons of cooked may
/ onnaise, one tablespoon Of minced pa1s-
{ ley one tablespoon Of minced onion
three teaspoons of mixed aasoning
2 Sweet cream enough to make it tbs
consistency of tnin cream. Wash ant