Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-10-23
USE GOOD MATERIALS AND FOLLOW
RULE CLOsHLY.

Use good materials Il you want good
cake. There IA no alchemy 10 the over
to transmute stale eggs, sticky sugar
strong butter and lumpy nour Into some,
thing rich and tooshsome. Neither vii
the most skillful mixing and baking do
away with the acrid favor resulting
from poor baking powders.
To judge dour rnfiie the surface OF IT.
the shadows between the heaps l0ol
family creamy. Blue-white fiour 10 Apt
to have faint Of corn -four or ooru
starch, or else to have been ground from
wheat below the highest grade. Perfect
flour, grssped 10 the hand, will show
when released all the veins OF the palm
a. well 40 keep shape. 1t has also sort
OF velvet feel, which may be learned,
but cannot be more accurately described
A soft, well favored coffee sugar with
only faint saccharine smell ID for many
sorts Of cake better than either granu'
lated or cut loaf, and frst-class grocers
will supply on demand light yellow
soft sugar much better for dark cakes
than sny of the white sugar tribe.
Butter speaks for itself TO eye and
nose. Eggs carry within the hall marl
Of freshness. Ii IL In the air bubble .,
and the shell. When the bubble Ii small
and located at the ends the eggs are Al
least reasonably fresh. II Il has shifted
to the top or Is as big as your thumbs
end, they are open to suspicion. Eggs are
better broken cool than warm; 90 In hol
weather II Ia well to lay them In ict
water or set them In 4 refrigerator hall
sn hour or 30 before using.
Cake making single-hsnded, 10 mat.
ter for method. First measure your
butter and set II where Il will softer
without melting. Melted butter cannot
be cresmed, and Dreaming IL essential tc
lightness In the cake. Put II In bow
big enough TO admit OF vigorous stirring
Then measure your -four, sitting IL first
put In the soda or the baking powder
and sift sgxin. Cake foar should always
be sifted twice. II 10 IL measured as II
comes out Of the barrel you viii iufsl
libby get too much Of II. If Il feels the
least DIT clammy, or even II the day !,
damp, set IL where Il will warm without
scorchipg until you are ready for Il.
Next measure your sugar, and be sure
the measure is exact. SLIT II and set II
also 70 warm, but be sure II does moi
melt. Now, break your eggs and sep
arste yolks and whites. Break each one
over 4 small dish, then II you find bad
one, you will not ruin the whole batch
Put the yolks into the mixing bowl-and
be sure Il IL big enough; II should b
s~-.t.a tka N. - ate. ho a. ~ foy
10 allow for beating. Beat the yolks ill
they foam and look almost creamy
white, then put 10 the sugar. . cupful al
time, and beat again.
After that, cream the butter-really
cream II. Do not be satisfied when Il ID
soft enough 10 stir. Keep beating and
stirring Il, always the same way, until II
drops from the spoon In q frothy rope
Add 10 10 the egg and sugar, alternately
with the -four, and take care TO stir In
every bit OF nour before you put In more
butter. A drop OF butter falling upon
dry fiour makes lump Il Il almost i'm.
possible TO be rid OF. When all the but.
ter and hour are 10, beat hard for ten
minutes, then 60 to work whipping the
whites OF eggs. Beat them very stiff,
and mix Il lightly. Now, II you have
used soda alone, put In your lemon jules
strained, or your sour cream. Beat the
whole mixture for three minutes longer
add your fisvoring, then pour Into mold,
and set In the oven.
Here is an excellent quick sponge cake
especially good 10 break and eat hot, OF
serve with sauce ~ . dessert. Breal
tive eggs, whites and yolks together
beat them very light, then add two cup.
Of sifted sugsr-three scant cups OF
twiee-sifted dour. Beat smooth, ther
add q cup OF strictly boiling water, In
which you have dissolved bali . level
tesspoonful OF baking sods. stir hard,
then follow I, with the strsined juice OF
two lemons, q teaspoonful OF lemon ex
tract, and the grated yellow rind Of the
fruit. Bake 10 quick oven.
This makes hne layer cake, By bsk'
Ing thin. Spread layer stsll warn
~ith frostina, then strew chopped nuts
and seeded raisins on the frostiug, and
pc, on another layer, Repeat until the
cake !. ss high as you IKE. let cool,
trim smooth al round, and frost thiekly
I-Exchange.