The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-05-23
POINTS FOR CAKE MAKERS.

POINTS o CAKE MAKERS.
Keep the Firo Well Regulated, and, rs You
vaiuo the Finished Product, Don't SIEr,e
the Btove-wbat n Cuprui Mcans-Recipea
FOR Cakes ana FtiiinEs-A Boiled ncing.
The proverb There Is moro In baking than
there is in making" may we'll apply to the
baking Of cakes, and particularly in loaves. The
proper manner OF putting tho ingredients
together has much to do with the success Of
many kinds Of cake making, but not to have loaf
cakes II failure a great deal depends upon the
baking. II possible, have the fire 80 regulated
that the fuel will not need TO be roplonished
while the cake is in the oven. Most cakes require
q moderate heat ut first, and, as the mixture be-
comes heated through 1t will riso before n crust
is formed over the top. Then the heat may he
Increased and kept even and regular. The open
ing and shutting Of the oven door should be
done very carefully, sv not to jar tho cake, for
then It is likely to fall. IL possible. never move
o cake before the centre Is set. Layer cakes may
have a stronger heat than loaf cakes.
In most rules and recipe books a cupful means
half half e pint; and a cup n having ms Z the 10 q% ,nGn half ~,
msasnrins T. qSs afere lp sdmPeessins to to m niSH yoar
cake have everything at hand that the recipe
them and lining with u fitted paper. Tins should
be filled but two.thirds full. 30 as to allow
room for for b ths mixture m,ts ,h to rise misiul In S sRErSSsdin n{
thS sides than in the middle and the Loaf
baking, and then carefully wiped before an
icing is put on. the icing is not so likely TO run
ing icing use a broad, thin-bladed knife. dipping
1t into cold water so that the frosting will not
sling to 1t; i { a cake i7 not to l be frosted ed sprinkle
after # is put into the pans and 1t will have n
sugary, crust when baked.
cake made 1t by beating the yolks Of eight eggs
with one pint Of sugar ",til, SGur t arms TOO 90 tired I,od
and juice Of a fresh lemon, then stir in tho
beaten whites Of the eggs very lightly and one
pint of iiso%g F E Ian I'd only y Sy,a miI o II a bi1 fhis Put rott into ito
sisted that the flour should be folded in with as
few. strokes as possible, that sponge cake was
To make boiled sponge cake, put two cups Of
a dozen large tablespoonsful Of water, Set the
pan Isd upon IpS Il the ei stove e until the ,i Liquid ih boii S,.o.i Beat eat
and put them into the dish with the yoiks.
When the syrup has come to boiling slowly
mixture Is cool. add the ffavoring desired and
two cups of flour; Turn into pans lined with
placing u cup of water in the oven with the cake
to make the air Of the oven slightly moist.
of sugar in a bowl with half a cup Of butter and
together, until the mixture is like q thick cream,
them into the other ingredients. Add two cups
OF f baking powder S~fde o have Sa BEEN nV sifted. Wien the
batter is we'll mixed divide 1t into three parts.
ton add two tablespoonful OF moiasses one CUP Of
chopped raisins, one teasgoonful each Of ground i
nutmeg and mace. Add a very little moro -four
to this mixture and bake 1t in one layer. Cover
one of the white layers with a soft white frost
with a frosting and finish with the second layer
of white cake.
Cornstarch cake is an excellent, delicate loaf
cake. and is made thus: Cream together half a
cup of butter and one and one-half cups OF pow
dered sugar; then add half a cup Of sweet milk;
spoontu nr Of baking KIM 1 poS sS.%s'i Beat the i"' Whites ShH s0 Of
4 cree ssreamea mixture MKT reu and "t the sifted dry nm in.
gradients. Flavor with bitter ALMOND extract
tins with paper to prevent the outside OF the
cake from getting too brown,
thirds iiS o OF a cup p Of bStter with half a cup Of sugar "
and the same quantity of molasses, then add two
well beaten eggs. Dissolve one teaspoonful Of
soda in half a cup of sour milk and stir into the
cake mixture; then add two cups of -four, u
pinch OF salt, and enough powdered cinnamon
and ginger to give a good flavor. Bake in an
For sour cream cake Beat two eggs with
one cup Of sugar. Dissolve one teaspoonful of
soda in one cup of sour cream and stir 1t into
the egg and sugar mixture. Add two cups of
-four. q little salt, and some nutmeg for 1aNqr-
INK. a. AZ q ioulii Ioh wan luo IA tAS
middle. Seeded raisins and chopped nuts arc a
delightful addition to this cake;
made thus: Beat the yolk of an egg light and
mix with ii, one cup of sugar. the same amount
Or Sro %,.n' i nno p phs,auafP'fi Place et these &c sa insT re- ia1Hoi IN a
double boiler and cook until It is like q jelly.
Cream together one cup of sugar and half a cup
half a cup Of milk. SIT two teaspooniIls, Of
baking powder with two cups OF flour and add to
eggs beaten light. When the Jelly is cool,
but not cold. stir 1t into the cake mixture,
b bsEe. ma MSke sF g frosti haa By g" tsfinR half Pa a cup p@ Of
fcctioners' sugar until il is smooth icing that
prepared frostine thickiy over it. Make a choco,
late Icing by beating the whites of two eggs
chocolate and M, 1t in a mall stew pan with
efT ~ste ao'e FiSSe the q pan RO over hot Stf ire AND and stu stir
until the chocolate is melted and the mixture is
smooth and glossy. Slowly turn this into The
well mixed put carefully over the cake. .,
Potsdam cake is yyery quickly made and WITH
cups of sifted -four and two teaspoon
fuis OF baking powder; Turn over the 'ttoY,
a piece OF butter. the size Of an egg, that has
been, warmed and softened but, not melted
Break BT,h TIVE tWG egg T.r into ,b q tu intn ,h Hnf bd MI the NJ El a;
other ingredients. add fiavoring, OF some kind
and hen. with n wooden spoon. beat them wei
added to it. Bake in u loaf, or 7 is nice fo'
patty cakes. II also makes an excellent cake tc
bake in layers. and one may. make many VA
rieties by putting between the layers any OF the
following filings:
Caramel cake filling: Put two cups Of brown
sugar and one cup OF cream into q small granite
or porcelain lined saucepan. This must, not b.
cooked in tin. Place the pan over the back %
the fire and allow Its contents to boil SLOWLY, fol
forty minutes. stirring il occasionally. Wher
1t has cooked the required length of time re
move from the fire and beat tho miXture for
few moments. then spread between cake layers
and upon the top OF the cake. -,
Boiled chocolate frosting without eggs: IL
half a cup of grated chocolate add one cup o
graduated sugar, three tablespOonfuls Of milk
and II tiny bit OF butter Mix together and boi
fifteen minutes, Take from the fire, flavor Will
vanilla, and while hot spread over the cakes,
Lemon apple filing: Peel and crate thre
large tart apples. add to thcm one cup Of sugar
the grated yellow rind and juice OF one lemon
and one heaten egg, stand the dish containing
tho mixture over fhc fire in II pan Of boiling wa
ter and stir until il ihickens. then take from III