The Portland daily press., 1900-02-03
THE HOME.
HINTS ON CAKE MAKING.

Experience has taught me soms lessons
which gladly body In the following
hints for those who are beginning their
experience as cooks In their own new
HON 60:
II your Ingredients are scattered, bring
them near ut hand before beginning Jour
cake. Measure your sugar into the dish
you are to mix your cake in. and add the
correct amount Of butter, slightly warmed.
Mix we'll the butter and sugar; break
the eggs into bowl, and, after beating
lightly, add them. and beat the whole
briskly, add milk, then measure flour
into the sitter. add cream tartar and sal
eratus, or their equivalent, sift into the
embryo cake and beat vigorously.
1t IL well to have CREASED your tins be-
fore beginning your cake; now I'LL them
and put into the oven. =
II 1t 10 q layer cake and you are using
wood for baking, you should have made
q brisk fire, and when 1t is about cooling
down, your oven, II quick heater. will
DO ready for the cake, which will bake
quickly.
II 1t 10 . loaf cake the oven should have
been more gradually heated, SO that after
= second firing 10 burning we'll the cake
can be put In. Adding fresh fuel while
o cake Is In the oven 10 bad plan. I'M
less Just at the last It seems baking too
siowly, then little light wood may be
put In to finish.
Cakes with molasses require cooler,
slower oven than those with sugar, and
to the baking Of molasses fruit cake
time and attention must be given. AT
earthsrn dish 10 better than tin for .
fruit cake, and . new tin should not be
used, as 1t burns more easily than the
old.
Fruit cakes require Q little more flour
In proportion than others, else the weight
Of the II uit will cause IL to settle. Soft
molasses cake 10 often spoiled by too
much -four, and this same fault exists
In much or the cake shat Is made.
A cake of any kind should have just
enough -four to cause It TO rise and stand
evenly across the top. II 1t puts up In
the middle, too much has been used. II,
on the contrary, there Is depression, IL
needs more Hour.
The amount Of -four cannot be given
with exaotness in any recipe, because OF
the difference In the different brands.
A bis of advice to the novice Is to bake
es the amount Of flour necessary for she
cake, and what the heat Of the oven
should be-.
II the ''try cake" settles. and II after
adding -four 1t Is still heavy, beat anoth.
or egg and add to the battsr. and unless
you have omitted some essential ingredi-
emit, or too much sugar has been used,
the fault will be generally remedied.
Plain cake batter will seem richer and
taste better IL baked In patty-pans, and II
the cake 10 saltsd little 1t will have
better flavor.
The young cook with one: recipe that
never fails her. and the busy one who
has no time to try new receipts, may
vary their "never falls BY different I'll.
lings and frostings. The plain boiled
frosting may be varied In many wAys.
The addition Of grated chocolate to the
hot frosting gives tine chocolate filling
for the layer cake, OF top and side frost.
Ing for loaf cake. With 1t may be used
figs, dates. raisins, any candied fruit,
nuts or coooanut.
A ribbon cake may be made W color
ing one.third with chocolate and the 9th.
or two-thtrds with prepared oooAineal.
A good yellow rreseing 10 made Of the