Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1898-02-04
It ashlnaton Standard
Hot >EliULp HINTS.
cake Making

the hr-t ri recipes fail III til" hands Of
careless cooks. Perfect cake making
r.i1.n- not "nl! NIGEL! pr"portloncd
rll.- and ftultl'.>- ingredients, but
careful Judgment and pa;n>takins
Labor.
The cake tins should he prepared
| .urc tn, CAKE, IL there should b. no
delay in baking after the cake is mixed.
Grease the tins with lard then throw
in spoonful Of flour, AMI shake it
out thu keeps the CAKE from adhcr-
ins t. the tin when baked. Have all
the needed articles at hand. Eggs
should be- oil the freshest, milk the
purc>t, and butter without the slightest
faint. An earthcn or granite dish for
mixing is preferable to tin. II baking
powder is used, slit it into part OF
the flour.
Have the eggs very cool, then
separate the whites and the yolks, and
beat thoroughly. Warm the butter,
but not melt it. Cream the butter and
sugar together, add the beaten yolks,
then the milk, to which has been
added the ilavoring, and the flour
and baking powder, and lastly, beating
in the whites of eggs; which have
been whipped to a stiff froth.
Cake should not be stirred but
beaten, and that, if possible, in front
of an open window, so the air is forced
into the batter, making the mixture
much lighter. Fruit should be we'll
Toured before adding to cake. A
coup" always means teacup. Small
cakes or layer cakes should be allowed
to remain in the oven at least ten
minutes undisturbed, and large cakes
one half hour. The frequent opening
and shutting OF the oven door many
times proves fatal to the welfare of
the cake. Sprinkle the top of the
cake lightly with flour before frosting,
which helps to keep the frosting from
running.
A Kitchen Talk.
A few practical words relative to
this department OF the housekeeping
are welcome to those who are just
beginning the daily problem in little
home of their own. I suggest, as a
labor-saving device, the use of papers
on the kitchen table when at work
with the usual pots, pans, etc. News
papers are good for the purpose,
opened and spread out; and when
soiled should be consigned to the
stove and replaced by fresh ones.
Until this has been tried, one can
hardly realize the labor saved in
scrubbing and keeping the table clean.
Small, square boards, about an inch
thick, on the table to use under heavy
kettles and hot pans, prevent many
unsightly marks and burns, which no
amount of polishing will remove. A
stove cloth made of rough crash, for
opening the oven door and lifting
things from the stove, is another USE
full article in the kitchen, and saves
many careless person from taking
the dish towel or their apron when in
o hurry.
TIVE SuEgestions-Try them.
Some time, try mixing cracker
crumbs with meat for hash, instead
of potatoes. To one large cupful Of
finely chopped meat, add three or four
rolled soda crackers, or their equiva.
lent. Recooked meat will require but
little salt, but a good sprinkling OF
pepper, and quarter OF teaspoonful
of mustard is a pleasant addition. A
teaspoonful of butter, and hot water
enough to moisten we'll, with few
minutes cooking on the stove, or
longer in the oven-well, try it. With
less water, and and an egg stirred in,
the mixture made into little fattened
balls, and fried in butter, is nice
enough for company tea or luncheon.
If you have meat chopper, run the
crackers through that, after the meat,
without rolling.
Do you hate to pare raw potatoes?
Then don't do it. Use small brush.
broom (kept for the purpose) in wash
ing them, and you will not need to
put your hands in the water. Boil
them "with their jackets on" and
when done put them, one at a time,
through your fruit presser, rejecting
each skin, as it will not 60 through.
The potatoes are especially fine served
as they are then, with sprinkling of
salt and melted butter. Or, you can
easily make smooth mash of them,
with a spoon. A fruit presser costs
but twenty-five cents, and soon pays
for itself. You can mash squash or
pumpkin in "less than no time" with
one, saving all the old-time tedium of
q colander.
Sage CustaFd.
One pint of milk, yolks of three
egg; soak small cupful OF sage for
two hours; when the milk boils stir in
the sage, cook a few moments, then
stir in the yolks of the eggs with a
half cupful of sugar. Remove from
the fire, stir in the well-beaten whites,
flavor with vanilla. Eat when cold
with or without cream.
The Prodigal Daughter.