News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1900-11-21
RICH WHITE CAKE,
And Other Mixtures, with Remarks
Baking Them.

on Baking Them.
had tried so many recipes for rich
white cake and found them unaltlsfac-
tory that | resolved to work out the
problem for myself by experiment. The
result of the first few attempts was
discouraging, but l kept trying and
at last succeeded in turning out a cake
that was all right, says a Table Talk
writer.
Its grain was soft as velvet. 1t was
light and yet firm in texture as having
substance in it 1t was rich and yet
delicate as the odor of a flower More
over, it was no chance hit that could
not be repeated, but was the outcome
of careful and exact experiments on
scientific lines. | have never met with
failure in baking this cake. The for
mula is as follows: One pound of granu-
lated sugar 1.-TWO cupfuls) one.half
pound of butter Zone cupfuD, seven
whites Of eggs, one pint of milk two
cupfuls), one pound of pastry flour
-four cupfuls); two heaping teaspoon
fuls of baking powder, One-half tea
spoonful of lemon juice, three drops of
almond. The cup have used for this
mixture holds exactly a half pint,
Cream the butter and sugar, work in
the whites one or two at time; flavor,
add the milk, then the flour into which
the baking Powder has been sifted.
Bake in moderate oven Gn low alti-
tudes) about 40 minutes. In high alti-
tudes a hotter oven will be required,
as the cake will rise more rapidly and
must be baked to prevent falling.
twenty-five to 80 minutes will be right
for Denver, Albuquerque and other
high regions.
Some may think that this cake calls
for too much milk. | consider that
view mistake. Many cake mixture
fails in the oven because there is not
enough milk to overcome the heavy,
greasy effect of the butter. A delicate
cake mixture using only half the but
ter called for in my rich cake uses also
less than half the amount of milk and
only little less flour. The recipe fol-
lows: One-half cupful of butter, two
cupfuls of powdered sugar Tor one and
One-half cupfuls of granulated sugar..
Cream the butter and sugar, flavor
with almond, then add three-quarters
of cupful of milk, three cupfuls of
sifted flour and two teaspoonfuls of
baking powder. Add milk and -four al
ternately, the baking powder having
been sifted into the flour. Eight whites
of eggs beaten very firm are to be add
ed at last. Bake in moderate oven
about an hour.
The difference in these two mixtures
is very marked, and if the baker I'M
derstands why the different results OBJ
tain she will be far more certain Of
success. In trying a new recipe a test
cake should be baked before trusting
the whole cake to the oven. Drop a
spoonful of the mixture on a patty tin
and bake it. If the little cake bakes
fat and rough over the top, there is too
- much sugar. Add a tablespoonful of
milk and one-third of a cupful of flour.
IL bhC SdhS 10 oOSSJ anu lhC I'LL GREASY,
there is too much shortening. Add a
little milk to neutralize the butter. If
it Is fiat and soggy, but not greasy,
there is too much milk Add a little
-four and baking powder. If the patty
is very light and dry, there is too much
baking powder. Add a tablespoonful
each of flour and milk. A fault with
many recipes is that too much sugar is
called for to make them practical ex-
cept under the most favorable condi-
tons.
Gold cake and other mixtures using
only the yolks of eggs are sometimes
light and fine grained, yet produce a
harsh sensation on the tongue. Too
much sugar and yolks give this dry re-
suit. Add milk and butter, making the
proportions for the entire cake as fol-
lows: Eight yolks, one and one-half
cupfuls of sugar, one and one-half cup
fuls of milk, three cupfuls Of -four, one
half cupful of butter and two teaspoon
fuls of baking powder; flavor. This
mixture will stand three-quarters of a
cupful of butter if preferred.