The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-01-20
THE HOME.
rHE MoTAkn or CAKES.

IN Chs A merican Kitchen magazine u
an mu 70 80 we'll % an inst. u NV Q
con, rsat between . book can, asser
ard. am us'caks maker. from which
We append the following extracts. IL IL
writtsn by Mira Smiley;
81 suppose could tell you the rule for
making more than half Of the cakes there
are In this book" said Aunt Susan,
after turning over few pages Of ths
book.
"You must have q wonderful memory %
said the little woman, not knowing what
else to say.
zone rule Ia all need TO remember, "
said Aunt Susan. with wise look
"why. am sure there Is o great varis-
IT," said the astonished saleswoman
Cake, Wits Mountsin Cake. Ribbon
Cake, Cream Cake. with three kinds OF
fliing, Marbls Cake, and white Fruit
Cake. six different kinds on this one
page" H.. =. -.
look at the recipes and ace II they are no.
all made after the one, two, three, Tour
cake rule which my mother used 20 Gall
cup cake but which always call the
mother Of cakes' White Mountain
Cake ono CUP sugar, one-half CUP butter,
two eggs, one-half CUP milk, one and
ons.haif cups tiour. taking powder and
have the one cup Of butter, two cups OF
sugar, three cups Of -four, and four eggs
Of the old tune recipe"
"But you will ind the Sunshine Caks
different" said the perplexed caller.
"Just the sane except that the whites
Of the eggs are put outside In the FROST
inn tnafaah ri thu gaka-p nAid Aunt
susan triumphantly. after reading u
through. Cream Cake cake Is q third
Of the Iuls, instead Of one-hAlf; marble
cake takes cut half cup Of sugar and
tubstitutes molasses and spices for the
dark part; and white ffuit cake leaves
and little mora ncur, but tbs skeleton Of
the cup cake Is there. and shows through
every one Of these recipes II you only
look for It."
81 believe you are right" said ths
little woman. ''bus am sure no one but
you VIC uld ever have found 1t out and
hope you will keep 1t secret until
sell all of my books" :,
"Cooks know how to keep secrets, y
said Amt Su san. with q twinkle uudsr
her glasses. "Colonsl Corbin ct the
hotel never GU sssed that the twelve kinds
were mixed up dozen eggs at time,
and dootored with raisins. and spice,
and chocolate, coooanut, citron, and
chopped almonds and hickory nut meats
until IL wouldn't have known itself II II
had seen itself iothe looking glass;" rad
Aunt Susan with chuckie.
GRAvIES-SAUCES.
Gravy Is the juice that runs from meal
while cooking, or q mixture Of 1t with
water thickensd with -four. Platter
gravy or juice au naturel is the juice
from the cooked meat which escapes In
loarving.
The term "sauoes" 10 often supposed tc
include only preparations Of fruit, like
apple-sauoe and cranberry sauce. or mix
lures OF butter. sugar, ETC., eaten with
puddings; but anything eaten with food
to improve It's relish may Be called Q
sauce. Gravies are sauces, but not al
sauces are gravies.
Graviss are made with meat or fsh
juios or broth, and may be either light
or dark. Sauces are made with meat
broth or juice, water, milk, cream OF
fruit Juice, or mixtures OF two or more Of
these materials.
The con sistency Of araviss and sauces
may be varied by using more or less fioul
In proportion to the liquid.
Cooking the -four In the hot butter OF
fat cooks 1t thoroughly; for the fat, when
1t stops bubbling, 10 much hotter thar
boiling water. When done In this way
the flour never has raw, unlocked taste
and the butter or fat IL absorbed BY the
-four instead Of floating on the surface o.
the gravy.
When brown sauce is desired, heat thu
butter and -four together long enough Il
have them turn brown before adding the
liquid. The fat Drowned alone win burr
easily, and the -four Drowned alone In
the oven, as many writsrs-not cooks
recommend, will be baked so hard thai
1t will only color the gravy, not swell
and thicken IT,
In making q white sauce, be careful Il
cook the -four In the hot butter, without
browning them; and II In haste, add the
LIQUID hot, that y may boil quickly and
swell and burst the starch In the hour,
and gradually, that the sauce may b.
stirred, while 1t is like thick paste, IN
I'll 1t IL smooth.
II all the hot liquid b poured on q,
once, or the mixture be not stirred thor
oughiy while 1t Ia thick. the sauce would
/ Dc lumpys huouBu iiqutu uuss " esoe
to swell all the -four, and make the sauce
Of the desired consistency. The usua
proportion 10 one tablespoonful Of fat ant
one tablespoonful Of -four TO one cupfu
Of liquid; and by varying thess proper
lions, and using different liquids anc
seasonings, q great variety Of gravies ant
sauces may be made from this genera
rule a. the foundation.
For convenience we append the follow
ing detailed formulas, which are as essen
tia1 for chatting dish cookery as for gener
al use.
white Sauce. Melt one rounded table
spoon butter In sauce pan, stir In one
rounded tablespoon -four or one level ia
blesr oon.. cornstarch -four or one level Ia
blespoonful oornstarch. mixed with on'
half level teaspoon salt and one-etgth tea
spodn Pepper. ADD one cup mill, or thir
cream, or water. or white stock. II hquit
be cold, stir 1t all at once into the houl
, mixture, and stir constantly as 1t thick
ems. II hot, add one-t third of 10 at time
stirring well until each portion has thick
ened. II not smooth, strain IL before Us
ing. Butter and -four cooked together II
t.kI. 80 L. ~ liaI a -htta rnnK Oanara