Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-10-19
CAKES FOR WINTER soc1A1s.

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 IL lard is used but
IL the tins are lined with paper. 1t will
not matter which is used-parafiine pa
per may be used for lining the tins with
out greaslng al all Several thleknesses
of paper should be laid IN the bottom
Of pans for fruit cake. as this Is more
liable 10 bu. n 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 'creaming" 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 oeating yolks
and whites separately, and adding the
beaten whites last.
Next add the milk and fiavoring Sift
the baking powder or cream Of tartar
and soda thoroughly through the -four.
Fruit and spices should always be add
ed the last thing.
But much 81 the success Of cake max
ing depends upon the oven. Most cake
requires a moderately hot oven 70 make
IL rise up well, Fruit cake should be
put into a slow oven. as II 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 a
hot oven. and are easier to bake than
loaf cake They bake quickly and re-
qulre close watching TO prevent burning
around the edges When loaf cake Is
placed in the oven do not open the door OF
the oven ull 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 Il is thoroughly baked or
IL viii fall
Good cooks vary as 10 the use Of pastry
-four 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
NAV be made up from the following re-
ceipes.
ANGLE CAKE.
one scant cup OF flour measured after
sitting four times: one teaspoonful
cream Of tartar sifted into the Hour.
eleven eggs twhites only. one and one
half cup finest graduated sugar va
nila for navoring Use pastry Hour.
Beat the whites OF the eggs TIL stin.
then beat in lightly the sifted Hour. sug-
ar and vanilla, pour into an INCREASED
nan without paper. Bake IN aqulck
oven. when the cake is done, turn the
ran upside down and rest il on something
50 the air can pass under the cake until
Il partly cools. Turn II out and frost
the bottom with confectioners' sugar,
wet up 10 the right consistency with cold
water and Favored with vanilla and
spread on the cake while warm.
DEVILS FOOD.
one-balf cup grated chocolate, one
half cup milk. one egg (yolk only, cook
an together in stew-pan till thick then
add this custard to one cup sugar and
third cup butter. one-half cup milk
one and one-half cups flour into which is
sifted one-half teaspoonful soda. Bake
in square TIN and frost with boiled frost
ing.
BOILED FROsTING.
one cup graduated sugar. one-haf
Gun water boiled together TIL a little
hair forms from the spoon. Then cool
ana pour on 20 the stifiiy beaten white OF
en- egg. stir tin il graduates and spread
on cake quickly while both the frosung
and cake are warm.
DATE POUND CAKE.
one-half pound sugar, one-haf cup
butter. one-half pound -four. five eggs,
one-haIf pound dates cut up fine. mix
ana bake in usual way. Very nice.
PURL CAKE.
one cup sugar. one-half cup butter
whites three eggs. one-half cup cern
starch. one-half cup sweet milk. one-halt
teaspoon cream tartar. one-quarter tea
spoon soda. vanilla Frost with choeo-
late frosting. ..