The Portland daily press., 1900-05-31
THE HOME.
a NEw Way mo- NIX CAKE.

what TO Eat, . decries the old system Of
mixing the ingredients Of cake, e.,
creaming the butter and sugar together,
beating the yolks and whites separately,
and then baking slowly. Young America
declares this to be waste Of time, and
says have had just as good results
when less than one-half the time was
used. First, 9ssake such fire as VIII
heat the oven quickly; every cook an
derstands the kind OF fire her particular
range requires. Now put all your materi-
ais together into your mixing bowl before
you begin beating or stirring at all but
ter, eggs, sugar, milk, baking powder,
flavoring and flour, then begin the stir
ring, and continue steadily until the
whole is smooth batter; butter your
baking pans and put in the batter and
bake as quickly as possible without
scorching. II you are sceptlcal about
this method, just try G. of simple
recipes at first and see now much less
time and trouble Is required to do the
work and the result Is quite as satisfac-
tory. have never tried making angel
food in this way but believe IL can be
done Just as well as other kinds OF sponge
cake and know by my own experience
that excellent sponge cake can be made
in this way.
Try some plain cookies that the child
rem or even dyspeptics can eat with no
bad results. One cup OF sugar, half
cup sweet milk, one egg, one teaspoon
baking powder; favor TO suit the taste,
add two cups of -four, put all together
in the mixing bowl and stir until all Is
smooth mass then add enough more flour
H. .t..t~
White Cake-Whites OF four eggs, one
cup of sugar, one-half cup of sweet milk,
one-half cup of butter, one-half cup of
cornstarch, one and one half cups of flour,
two teaspoonfuls of baking powder, flavor
TO suit taste; put all ingredients togeth-
er and stir briskly until 1t is smooth
batter, and bake in q quick oven.
Plain Sponge Cake-Ihree eggs, one
cup of sugar, three tablespoonfuls of
sweet milk, one cup of flour. one tea
spoonful of baking powder, flavor, and
bake in loaf, or sheet, and spread with
jelly, and roll. In cool weather the but
ter should be softened, rs it mixes more
readily, and the quicker cake is ready
for the oven the better the result, proyid-
ed, however, the oven Is properly heated.
SAUCES FOR DESSERTS.
Does every housekeeper know that hard
sauce, that old standby, is far better
made of powdered than of granulated
sugar? The latter may be sweeter, but
powdered sugar is sweet enough, and
gives much better texture. The pro-
portions to be maintained are twice as
much sugar as butter, and If the sugar
reaches three times the amount of butter
ii will not be to the detriment of the
sauce. Cream the butter first, then sift
In the sugar, and beat until light; add
and stand in the ice-box to. chill before
using. Nutmeg makes the most accepta-
BILE flavoring.
Favorite Sauce.-Cream one fourth of a
cupful of butter; and gradually one half
cupful of powdered sugar and the yoiks
of tw6 eggs, beating to "a cream; next
add half cupful of cream, and coo k
over hot water until the mixture thick
ems Then add dessert-spoonful of
lemon juice, some nutmeg, and the
whites of the eggs beaten TO n froth !;
blend thoroughly.
Kentucky Sauce. - Cream together two
cupfuls of well favored brown sugar, one
half cupful Of butter and three egg-yolks
until very light; then add one-half cup
full of cream, and heat over hot water,
stirring all the time until It is foamy all
through, then add flayoring; serve imme-
diately.
Fresh Fruit Sauce.-Beat together TO a
light cream one-half cupful of butter,
one cupful of powdered sugar and the
white OF one egg. Mash cupful of ripe
berries, cherries or other fruit, and sweet
en-, allowing II to stand an hour. Heat
the beaten mixture over hot water until
it becomes foamy, when strain into il the
fruit juice. II preferred the fruit pulp
may be added, but il poss ible strain out
even the smallest seeds. e NJ. kretsch
mar, in Woman's Home Companion.