The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-17

a Ian - Ia
and injurious powders are used this meth
eggs Will make a far more digestible cake.
as YOU get lightness without having a cake
a FEW RULES TO OBSERVE
dishes cool. and if possible do your beat
Ing and mixing in a. c0oIAroOm-
The -four should always be sifted be-
fore measured The best granulated sugar
should be used unless the recipe calls SDe-
cIally for powdered or dark moist sugar.
yoIks until they become frothy and begin
Is thfcken and the whites until they are
frothy and stiH enough to remain on the
dish when inverted, but not until they be-
gin to separate. A tiny pinch of salt may
mis- IS not necessar-v- unless the eggs are
not quite fresh and the whites thin When
salt must be added q the cake batter
The quantity al fiollr must be regulated
-four employed: at least one-eighth less
Of the new process is required.
Sweet milk makes a cake that cuts firm,
more like pound cake: while water
hot or very cold water should not be used
IN making cake, the former making sit It
to make it heavy. The butter should never
ing a cake The best plan is 10 measure
the quantity needed and let is stand in a
warm room until It softens and il will
Their cream easily. When in a hurry you
may pour hot water into your mixing
bowl let it stand a few moments, pour out
wipe the bowl dry, ana then put in the
butter: but see that the bowl IS not too
Cream your butter first before adding
the sugar, and then stir that in gradually
Use the finer graduates sugar IN pref
erence to the coarse, unless you desire a
cake OF loose, coarse texture
Most cakes require q moderate. steady
heat Fruit cakes require the sloWest
oven. sponge cakes the quickest; while
others require the heat to be regulated
Of shortening. etc, used
oven temperature and a cake baker de-
ponds on the old-timle test with the hand
II you can hold your hand in the oven
from % to 30 degrees. while slowly
counting that number, you have a quick
oven From IS TO IS is a moderate, and
Each cook must understand her oven
and its capabilities. as the light or heavy
the heating of the oven.
We have already given full directions
Tor measuring. mixing. filling pans, ba.k-
Ing and testing the cakes, but will repeat
one or two important points.
ten minutes after the cake goes in the
oven; then open as seldom as possible
draughts OF cold air to strike the cake.
Do not move the cake until il has risen
to its full height and then do so as care
tuily as possible Allow 30 minutes for
each inch of thickness in a quick oven
sure your cake has had time to bake be
fore testing it. Let it settle or shrink a
14tlte from Ene SlOeS OF the pan and.
large: rich cake. stop its ticking or
singing before removing 1t from the
oven
For the large loaf cake. test with the
broom straw; if it. comes out clean and
Tree from dough, the cake is done For
4 lightly on the center Of the cake: If an
/ impression remains. the cake is not done,
from the oven. Many light cakes are over
! baked and will not keep moist and the
pow6er.
Inquiries Answered.
mo attention raid to inquiries not Civ
Ing name and address Of writer, plainly
Miss Z. Dunbar writes: win you kindly
/ Tvs re a recipe for making whole wheat
WHOLE WHEAT BREAD.
Heat one pint Of milk in double boiler
and when scalding hot pour. into a mixing
bowl with two tablespoonfuls of sugar
lukewarm add a cake Of compressed yeast
dissolved IN third OF a cup OF lulyeWarrn
batter; beat untn fail 81 bubbles. then add
enough -four to make a stin dough, about
but cut and fold over with a spatula or
and let rise until it doubles its bulk Cut
and fold again and turn into well CREASED
,rf9I ~ ps1, ming Ia5l 1alL, let rise again
bake. Do not have the oven quite as hot
as for white bread.
VANILLA BEAN.
tel me how the vanilla bean is or can
be used for favorihg2 Also let me know
how the extract is made. and do you think
II can be made at homer
me vanilla bean can be used for favor
ing BY chopping it fine and then pounding
~ a mortar with sugar and pressing
through q sieve. adding this to the milk
and cooking for several minutes and
stra1nlng- Some cut the pod into strips
and boil in the milk but this is rather
an extravagant way
EXTRACT OF VANILLA
Chop two or three vanilla beans and
pound them in a mortar with a small
quantity Of confectoner's sugar Then
put into a pint bottle. add a tablespoonful
OF water and allow to stand over night.
The next day add half a pint Of spirits
Of wine. cork closely and let stand q
month shaking the bottle every day
VANILLA SUGAR
II you prefer you can make vanilla fla
voring as follows: Cut up half a pound
OF Mexican vanilla beans place in a NOR
tar with half a pound of loaf sugar and
pound to a fine powder. Sift through a
very fine sieve. return what remains IN the
sieve e the mortar and pound again.
Z M hen thoroughly powdered and siftad put
into small bottles and cork tightly and
keep dry.