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

Conducted by Ida AmeS w Ills mar
uuette building. Chicago to whom all in
quiries should be addressed
All rights reserved by Banning Co. Chi
cago.
A Chapter on Cakes
In spite of the fact that so much has
been said and written relative to the dele
FERROUS effects of eating sweet cakes ana
marked decrease in the demand or con-
sumption OF these articles OF food In facr
more and not less OF sweet foods It is
hard to rOut q custom when Inclination
and desire are It's ready sponsors anu
cakes are so ind1ssolubly connected with
certain ceremonial and festive occasions,
II IS doubttui II those VINO LOOK upon lnsSe
sweet dishes as promoters OF indigestion
and its kindred evils. will ever succeed n
ency to indulge it. occasionally, at least
We have not reached that point OF per-
be a virtue. especially when it relates to
the appetite and taste, and he who be
lieves this end probably has large faith IN
human possibilities
Who does not remember that red-letter
erSw ne the feaste No work Of art has
ever. in our maturer years, appealed 50
the beautiful than these homemade birth
day cakes. Respondent with candles and
Can we imagine a wedding without a
bride cake. or q Christmas fesuFity shorn
THE QUESTION OF DIGESTIBIL1TY-
Personal experience has taught many
the need of self-denial and careful alb
steniousness in the eating of such foods.
and they regard their case as a cOnvinc-
ing evidence OF the harmfnlneSS Of this
form of diet
1t is readily admitted that these prep
aIatiOns are not essential foods. and there
IS little doubt that they enter too largely
into the dietary OF many whose physical
tendencies should warn then to avoid too
The harmful effect is largely. due. how
ever. to the poor and SOME times indigesti-
Bile materials used in making cakes. as
well as owing to the overtndulgence In
IT must be remembered that very rich
cakes contain an excess Of fat The ma
ture of this fat has much to do. naturally
with the digestibility OF the other ele-
ments. A fat that is difficult to digest,
often delays the digestion of other foods
until Preventative changes occur that give
rise TO great discomfort and often very
distressing results
Cakes need not necessarily be unwhole-
some If proper and wholesome materials
are used. and they are not made too rich
or combined with many other materials
that may be far more indigestible than the
much condemned pastry.
THE QUALITY OF MATERIALS
The only way TO be assured Of the quail
1ty Of the materials used in your cakes
difficult one, and when once acquired,
gives considerable pleasure in the prep
ing. The woman whose cakes always
melt in your mouth" is regarded with envy
and admiration by her less skillfuI friends.
who viii assure you. with a distress that
IS amusing to the initiated, that they do
must first obtain a knowledge of the art
OF blending and mixing their proportions.
aside from this, they can not expect to
get perfect results unless they use the
best materials For this reason many
housewives have considered cakes in the
light of expensive Injuries. and with good
reason. when butter, pastry -four and a
large quantity of eggs are called for
Better and more. wholesome cakes are
made with few eggs ard vegetable short
enins instead of butter
The quality of -four is a very ir1porta n L
feature. OF course specially prepared
pastry flour. being considered the only
thing possible Many housekeepers object
to keeping Two kinds Of -four on hand.
even when able to obtain 4 special brand
for cakes A modern. improved process
employed produces a -four that IS equally
available for the finest bread cake and
pastry And this IS possible. without los
ing the valuable constituents OF the grain
for bread making purposes
The baking powder is another important
factor in promoting success. and has very
considerable to do with the wholesome
ness Of the cake Many still consider the
old-tirne method of using q sufficient NAM
Der OF eggs. and vigorous and long beating
to obtain the desired results, much better
than the use Of baking powders. If cheap