The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-10-25
5o'& 2ex52
CAKES FOR WINTER soCIALs.


An earthen or wooden dish and wood
en- spoon are best for stirring cake.
Before you BEGIN to mix the cake,
grease the tins with butter or lard as
preferred-butter gives the crust a
sweeter taste--but the cake is less likely
to stick to the pans if lard is used but
if the tins are lined with paper, it will
not matter which is used-paraffine pa
per may be used for lining the tins with
out greasing at all. Several thicknesses
of paper should be laid in the bottom
OF pans for fruit cake, as this is more
liable to burn than other kinds.
Have all the necessary ingredients at
hand and see that the fire is good as
cake should not be allowed to stand dur
ing the process of mixing, or when
ready for the oven.
The butter and sugar should be stirred
to a cream. This process is facilitated by
having the mixing bowl slightly warm
but on no account melt the butter. Upon
this faithful Dreaming" of the butter
and sugar, depends chiefly the success of
the cake.
To the butter and sugar add the eggs
beaten thoroughly. In most cakes bet
ter result is obtained by beating yolks
beaten whites last.
Next add the milk and flavoring. Sift
the baking powder or cream of tartar
and soda thoroughly through the flour.
Fruit and spices should always be add
ed the last thing.
But much of the success Of cake max
ing depends upon the oven. Most cake
requires a moderately hot oven to make
it rise up we'll Fruit cake should be
put into a slow oven, as it needs longer
baking and is apt to burn. For all cake
the heat should be well kept up Sponge
cake in particular needs a steady heat
jelly cake and all layer cakes need
hot oven, and are easier to bake than
loaf cake They bake quickly and re-
quire close watching to prevent burning
around the edges When loaf cake is
placed in the oven do not open the door or
the oven till the end of ten minutes or
more as the chill of the outer air might
cause the cake to fall. Do not remove
the cake until it is thoroughly baked or
it will fall.
Good cooks vary as to the use of pastry
flour or bread -four in cake making, Pas-
try -four being generally advised by the
best writer's on cookery but from actual
results both are considered good.
A very good plate of assorted cake
| may be made up from the following re-
| ceipes.
ANGLE CAKE.
One scant cup of -four measured after
| sitting four tines; one teaspuonful
| cream of tartar sifted into the Hour,
eleven eggs (Whites only, one and one
| half cup finest granulated sugar, va
nila for naVoring. Use pastry flour.
| Beat the whites of the eggs till stun,
| then beat in lightly the sifted Hour, sug-
ar and vanilla, pour into an INCREASED
| pan without paper. Bake IN aqulcK
oven. When the cake is done turn the
Ian upside down and rest it on something
so the air can pass under the cake until
Ct partly cools Turn it out and frost
the bottom with confectioners sugar
wet up to the right consistency with cold
water and favored with vanilla and
! spread on the cake while warm.
DEVILS FOOD.
One-half cup grated chocolate one
half cup milk one egg (yolk only)' coon
all together i'm steW-pan till thick thrp
add this custard to one cup sugar ana
one-third cup butter one-half cup mix
one and one-half cups flour into which Is
siftod oue-half teaspoonful soda Bake
in square tin and frost with boiled irost-
ing
BOILED FROSTING.
one cup granulated sugar one half
cup water boiled together tin a little
hair forms from the spoon. Then cool
ana pour on to the stiiily beaten white OF
en- egg stir till it graduates and spread
on cake quickly while both the trostlhs
and cake all warm
DATE POUND CAKE,
One-half pound sugar one-haf cur
butter. one-half pound flour, five eggs
one-half pound dates cut up fine, ms
and bake in usual way Very nice
pURL CAKE.
one cup sugar, one-half cup butter
whites three eggs one-half cup corr
starch, one-half cup sweet milk one-hal
teaspoon cream tartar, one-quarter tea
spoon soda. vanilla, Frost with choco
late frosting.
EMMA G. JEFFERSON