The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1897-02-27

and sift it into the cake. The flavor
ing of different cakes should be made
a study so as not to have them all
alike. In pound cake take mace as
much as can be taken on the spoon.
1t is used simply to give flavor with
other extracts. A few drops OF ex-
tract of mace can be used, also a COM
bination of one scant teaspoonful OF eX-
tracts of orange and vanilla, about
one and one-half teaspoonfuls together.
Combinations make a better flavor ana
lemon and orange make good COM
bination Lemon is not good alone,
the grated rind being better. on OF
lemon and of orange become rancid
very quickly and are sometimes so
before they are put up. 1t also takes
considerable alcohol, giving taste that
many people dislike. If this quantity
is baked in one loaf, it will take from
an hour to one and one-quarter hours
to bake if in two loaves, they will take
from thirty-five to forty minutes. 1t
is not necessary to butter the pans, as
the paper can be buttered.
A lady once told her she had followed
was because it was not baked enough
and she did not try it properly. Make
the cake level on the top and corners,
so it will rise in the middle. If 1t
cracks in the middle, the fire has been
too hot. The process of baking cake is
that it takes heat and moisture to form
the gas made by baking powder. 1t
can be allowed to stand in a cold place
for several hours without injury, but
not in a warm room. During baking
the heat should strike the cake from
the bottom and pass up through It,
making it light. If there is too much
sugar or shortening, or if the cake gets
a heavy jar, it will fall.
Two or three layers an inch thick are
better than the old way of having five
or six layers. You can look at the
cake while baking as often as you
please, if the oven is kept at the same
temperature and do not hold the oven
door open too long, but be careful
about the position of the stove. See
that the door and window near it are
closed. so that a cold draft can not
strike into the oven. Leave the cake
in the pan till you can handle 1t with
out a holder and then remove it. Cut
warm cake with a fork instead Of a
knife, inserting the fork; it is best for
sponge and angel cake, hot or cold.
Never ice pound cake, as the crust is
delicious enough without icing.
CARAMEL ICE CREAM.
The word caramel" means burnt
sugar. but in making caramel do not
allow the sugar to burn-only to turn
to a rich golden color. 1t can be used
as a syrup for hot cakes and many pre-
fer it, and it keeps well. 1t is partic-
ularly nice in buildings and ice cream
Take two cupfuls of sugar and one
half cupful of water, the quantity of
water is immaterial, but it takes long
er to cook, as the water has to be evap-
grated. by adding hot water it cooks
more quickly Do not stir it at first,
or it will granulate. Wait till it be-
gins to caramelize. 1t takes hot fire
to cook syrup: if it cooks slowly it will
granulate.
For caramel ice cream use a full
quart of cream or half milk and half
cream. or three cups of milk and one
of cream, one and half cups of car
amelized sugar If sugar in syrup be
added to ice cream it will always be
smoother than with sugar not cooked.
To make ice cream where eggs are
used. cook the custard. Do not put
the custard in till it is cooled perfectly,
so that it may not sour orWaste the ice.
In making the caramel stir constantly
when the sugar begins to brown, or it Will
brown more on one side than the other.
It burns readily and must be watched
carefully When sufficiently brown add
one cupful of water: hot or cold may
be used as it will make the water boil
ANYWAY. Return il to the stove and
cook till thoroughly melted. Pour the
caramel into the bowl. The sweetness
of the sugar is somewhat destroyed
by boiling, so use more caramel than
you would raw sugar. Use coarse salt
with alternate layers of ice. Put the
dasher in the freezer and pour in the
cream. Add half a teaspoonful of salt
TO the quart of cream and caramel.
In freezing it is not necessary to turn
very rapidly at first, especially if the
cream is warm, as it churns it and
makes it rough. When it begins to
freeze turn rapidly and make it
smooth. It should not be removed imme-
diately after freezing; let it stand an
| hour or two to ripen and it viii have
a finer flavor.
To make brick Dream Of different
| Gavors freeze it without favoring and
| then flavor and color and pack in lay
ers. a hot spoon gives its pretty
| oval shape in serving it.
DREAMED OYSTERS.
| In making creamed oysters in chat
| ing dish, do not use the hot water
| dish. Take one rounding tablespoon
| full of butter. one tablespoonful OF
| -four, half a cupful of cream, quarter
| Of a teaspoonful of salt, dash of cay
| enne and a speck of white pepper
what you can take upon the point OF
' the spoon. Let the butter and flour