Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1898-12-01
HINTS ON CAKE MAKING.

| Sy LOUIS ROle.
In these articles we have considered
practically all the essentials of a dinner
except the cake. ice cream and other
ices that the fair sex so dote upon. Ice
cream is certainly a pleasing addition
| to dinner and in these days, when ev-
eryone can own freezer at so small an
expense. it has ceased to be a luxury
that cannot be afforded upon the average
table. If you like to live we'll, buy a
freezer, and a little elbow grease. fur
nished by the man OF the house. viii do
The rest-after you have prepared the
| ingredients
But IL you have ice cream. you must
have cake, and il 1t Will not he too
presunptuous for man to discourse on
| cake making, / desire to give you some
suggestions that win repay you for the
reading. Cake making Is an art, and
| good results can only be obtained by
| following certain conditions. The first
essential is good oven with a fire that
will furnish steady heat. While some
cake requires quicker oven than Others,
all demand a steady oven Be sure then
to attend 10 your fire, get the oven just
as you want IL, so you will not have TO
put ON coal when the cake is baking.
An oven too hot burns the top of the
cake, one not hot and quick enough
| makes the cake soggy.
One word about preparing your cake
tins. Grease them with fresh lard tfor
cake made with butter-with butter II
for sponge cake) dredge over a little
flour. and then shake all Off that VIII
come off readily
As butter and eggs are essential IN
gradients OF nearly all cake l wish TO
cali special attention TO their use. As
pointer number one, let me suggest that
these ingredients. and all others used
in cake making. should be mixed In
crock or bowl and never in tin. No good
cake maker uses tin for mixing. Next
In using butter it must be warmed, but
only slightly mot melted), for If II nelts
you will not have good cake. This mis-
take is one of the most common OF in
experienced cooks.
The eggs are the backbone of the cake.
They must be fresh. stale eggs would
ruin your best endeavors. The beating
of the eggs properly is important, and
can only be done by beating whites and
yolks separately Your cake spoon
should be of wire or one with Sits In the
bowl Place whites I'm the bowl, beat ID
foam tyou can hardly overdo this).
Then beat yolks as thoroughly as the
whites and pour together.
have been very explicit in pointing
out the above rules. for upon them your
success in cake making lies.
When the cake Is done remove from
the oven and turn upside down on clean
white paper on the shelf. cake box or
a clean board which is a trifie at least
larger than the cake. As precaution
Il is well to run knife around the cake
before turning out so as 10 be sure 1t
comes out intact.
ar reciDeS FOR cake there are legion.
hut / wish especially to commend those !
which follow this number of Good Cook
erv as worthy of trial. They are all
tried recipes. not expensive and cannot
fail to please.
1 will however. venture TO suggest
nv method of making chocolate frosting.
Beat the whites Of two eggs to froth.
add one and one-half cups powdered
sugar and FIVE tablespoonfuis grated or
scraped, unsweetened chocolate and a
few drops extract of vanilla AS soon
as you turn your loaf out of the tin put !
on the frosting with a silver knife thaN-
ing a dipper OF hot water in which to
heat the knife). smooth and smooth the |
frosting till the chocolate is all melted
ana frostfng well distributed on both
ton and sides. Then put at once into the
49, Sc--
FIG CAKE.
One-half cup Of butter. one cup OF su-
gar. one-half cup Of sweet milk, two
cups OF -four. four eggs whites only).
one heaping teaspoonful OF cream of tar
tar. mixed with the -four. one even tea
spoonful Of soda. dissolved in the milk.
Bake in layers. Filing: One7half i
pound Of figs and one cup OF stoned raj
sins. Cut the figs In halves and steam
the raIsins and figs one-haif hour
While warm. chop fine. Beat the white
az an egg 10 a stiff froth. add two-thirds
~ a cupful Of sugar and one teaspoon
ful Of vanilla Mix with the figs and Il
ralslns and spread between the layers
Of the cake.
COFFEE COOKIES.
one cup sugar. one cup molasses. one
c,n butter. one egg. one-hah cup strong
-,,erae one teaspoonful soda. one tea
-. -s-<.~ f7our fn mix