Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-03-29
A GOOD CAKE.

A GOOD CAKE.
lam often asked, "How do you always
have success with your cakes and what
recipe do you uses'
answer the drst question by saying l
nee only the best materials and mix them
with great care and attention 70 the
smallest detail. Very often the difference
between q very good cake and very
poor one IL to be found in the way II Il
mixed and not In the amount Of materials
used. In reply to the next question !
will give below . recipe, which l find
comes nearer perfection than any l
know.
Use only the best pastry -four, buying
1t of first-class grocer.
Use either very fine granulated sugar
dered sugar is too starchy and makes a
tasteless cake.
First put upon the table every article
needed In the cake. Thus-four, sugar,
butter, eggs, milk extract, baking pow
der, etc.
A standard measuring cup, such as the
Boston measuring glass, Is necessity,
as only by It's use can exact quantities
be determined, and upon this exactness
the success Of cake largely depends.
This Is an improved measure Of finest
quality Of crystal glass, and the quantity
10 the glass can readily be seen.
Whites Of six eggs, one and one-hali
cupfuls Of sugar, half cupful OF butter,
half a cupful Of milk, two cupfuls OF
pastry -four before measuring), flavor
ing, two rounded teaspoonfuls Of bak.
ing powder. Sift the -four five times
after measuring and set aside. Next,
sift the sugar. Measure the butter push
ing down In cup so that there will be 8
solid half cupfnl, Wash and beat butter
To cream. Beat whites Of the eggs
There are two ways Of mixing this cake
each good. give both Of them.
FIRST METHOD.
Beat the whites light, but not dry, mix
the sugar In gradually, stirring con-
stsntly. Next beat In the cresmed buttei
until OF even color and texture, then the
-four and milk not allowing the batter tc
become uneven. This may be avoided
by adding little milk and little fioul
alternately, until all Ia used. The flavor
ing can now be added. Three-quarter;
of a tesspoonful OF vanilla and ter
drops OF almond IL n pleasing combine
ton. Last and alone add two rounded
,easpoonfuls OF baking powder.
SECOND METHOD.
Cream the butter and then add th'
sugar and cream again until very light
Next add the milk and -four alternately
and then the whites OF the eggs heater
very light. Next the Nsvoring and lss
the baking powder.
The oven must be right or the cake
will be failure even yet. IL the hsnc
ca N be held In II until forty-two can b
counted slowly IL IL right.
II not quite sure OF the oven q little
trv-cake can be baked In q patty pan. Il
right, divide the batter between tw'
layer pans. When broom straw rur
into the cake comes out clean IL IL done
This should be In about twenty-five
minutes. When cool II Is ready for TIT
filling and icing.
The following Is always acceptable l
plain To two cupfuls granulated suga
add ten tablespoonfuls OF boiling waite
and stir until dissolved, but no longer
While the sugar and water are boilinf
beat the whites OF two eggs to dr.,
froth. and when the syrup will spin I
thread when held In current Of ali
pour over the beaten eggs rery, Gerry slow
ly, almost spoonful by spoonful, beatin'
all the time. and when well mixed TAKE
the wire egg beater, and beat unit
smooth, glossy and cool. Use gener
Gus half for the filling. and Ice the TOT
aud sides with the remainder.
When this primary work, so 10 speak
in cake making Is well mastered more
elaborate filling may be tried.-Ex
change.