The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-10-11
WOMAN'S WORLD.

@83 III
Once upon q time, says Table Talk,
q woman, whose life had been spent in
schoolrooms and newspaper offices, found
herself among strangers in a strange
country with a little home, a husband
and a baby on her hands. She consid-
cred herself a woman of judgment and
resource, but when she tried to make
cake and baby clothes. she learned that
Judgment comes from experience She
had none whatever on these lines
Her first attempts at cake-making We're
from receipts selected at random from
cook books. One, a sponge cake, contain
ing the whites of ten eggs, came from
the oven a heavy, shapeless mass, good
for nothing at all; others puffed and
dripped over the tins IN to the oven bot
tom, finally subsiding into ~nothingness,
while a few rose high and cracked open
in dry, tasteless loaves. The woman Wept
with vexation, then it occurred to her
that beginners should select inexpensive
receipts.
Ten years later she had explored a
wide, weary area In the realm of cake
making. 1t had been dreary and barren
enough, but she had found four bright
oases which had been sources of strength
and comfort to her. They were four
receipts for cake which was always good,
even when her head ached. or baby was
cross, or company was coming. She
could stir them up hastily in any dish
and with any kind of a spoon she hap
pened to have. and she could peep into
the oven as often as she liked and they
wouldn't fall. She was only careful to
mix the ingredients thoroughly together
and bake until done. And If she CHANGED
to forget and let them burn the loss was
trifiing.
That woman has a compassionate ten
derness for all young and ignorant house.
keepers now. She is constantly running
after them with her four receipts and
other bits of household lore that she has
wrested from rough experience. The
other day 1 met her at the home of a
young friend. She had brought her the
receipts, and was beaming with delight
as she recounted their merits. you
can't help having good cake. she as
serted triumphantly. ITS bound to be
good in spite of YOU" When I asked
her for copies, she dubbed over with
willingness. Give. them to all the poor,
alSCQ0&aSco SO4AS rOo S9
your, she coaxed. And here they are
just as she wrote them:-
No. 1-One-half cupful of sugar, one
tablespoonful of butter, one egg, one
fourth cupful of sweet milk, one cupful
of -four, one teaspoonful of baking pow
der, one-half cupfuI of ~raisins. seeded and
cut in two. Beat thoroughly together
and AXE in twelve scalloped tins or in
one loaf, as preferred. Fresh blueber-
ries, well Toured, may be used instead of
the raisins, or dried currants, which will
give a very different flavor to the cake
No. Zone cupful of sugar, o~ne-fourth
cupful of butter, whites Of two eggs,
three-fourths cupful of cold water, one
and t~hree-fourths eupfuls of -four, one
teaspoonful of baking powder, one tea
spoonful of lemon extract This is a
moist and delicate white cake. 1t may be
varied by using the yolks of two g or
one whole egg, instead of the whites Of
two for economy. II making custard, use
the whites for cake and yolks for GUS
tard; If making frosting, use yolks for
cake and whites for fresting. This makes
the cake yellow instead Of white.
No. 3.-One cuDful of sugar. one egg,
one tablespoonful of butter, one cupful of
sweet milk, two cupfuls of flour, two
heaping teaspoonfuIs of baking powder,
flavor Cor not with one t~easpoonful of
vanilla. If baked In a large shallow tin,
this receipt will make a nice sheet of cake
which may be covered with a soft choeo-
late or cocoanut frosting and cut in
squares, or it may be used for lay cakes.
Spread them on the tin, as it will rise
high in baking. A smooth. hard frosting
for cakes No. 1 and No. 2 may be made
of our tablespoonfuls of sugar and the
white of one egg stirred well together mot
beaten). For the soft frosting for No. 8
melt one square of Bakers chocolate in a
teaspoonful of milk. Beat the white of
an egg thick, add one-half a cupful Of SUI
gar and beat, then add the chocolate and
beat. Grated cocoanut may be used in
stead of chocolate.
No. 4.-One cupful of sour milk-it must
be thick and the cream should be left in
one cupful Of brown sugar. one cupful Of
raisins seeded and chopped, one-fourth
cupful OF butter. two cupfuls Of -four, one
level teaspoonfui of soda. one-half tea
spoonful each of ground cinnamon, cloves
and allspice, and a little nutmeg. This Is
a cheap fruit cake, but better than many
of the more expensive inc 1t must
bake nearly an hour, slowly, or it will
burn. Instead Of the raisins alone, part
dried currants and cftron. cut fine, may
be used: and the cake may be frosted
with the hard frosting. This cake inn
proves with keeping, If covered closely
from the air.
Hungry as a shark" says many a man
as he sits down to breakfast on a bracing
inter morning and falls TO indiscrimin-
ately on oatmeal, chops. baked potatoes
or whatsoever offers, says the Boston
Herald" mo desire for a morselr'
often says the same man as he takes his
seat on one of these muggy, dogday
mornings and laBguidly surveys the set
out on the board. Not even a spicy nut
meg melon. cut in halves. stuffed with
cracked ice and breathing a delicious fra
GRANGE through the room, makes appeal
enough TO his jaded senses to tempt him
to raise a spoon to his lips and transfer a
little gouge out Of the melon into his
mouth.
What is the reason of all this? Pure
laziness. The mans tongue, his ~nostrils,
hts jaws, his salivary glands, his internal
pepSin apparatus-aN that constitute him
p~hysically-are permeated with laziness,