Evening star., 1902-01-28
able and Kitchen.
some Good Brown Cakes and the Ma
terials In Them

The cakes so dainty. frail.
Ihey would not bear a bite-no, not a
MUNICH
But melted away like ice.
The general rules for mixing and baking
dark cakes are much the same as for
others although these vary slightly in GER
tain points, owing to nature of ingredients,
such as molasses, honey or chocolate which
are added to many OF the dark cakes.
These materials affect the quantity of
flour and the temperature of oven.
Brown flour Is sometimes used in the
dark cakes The browning partially de-
stroys the thickening power of the flour,
and this fact must be considered in meas
urfng the proportions for the cake unless
the given recipe calls for Drowned -four
The materials must be selected with the
same care for all cakes There is an cid
adage which runs thus:
Learn how to choose,
When determined to use,
The best of their kind,
And leave all else behind
The process of putting together is quite
as important feature as the selecting and
baking. In cold weather those who use
butter for all cake making have some diff
Guilty In creaming the butter. This can, In
a great measure, be obviated by putting it
In moderately warm place some time be-
fore you commence operations: then YOU
can place 1t in bowl that has been
warmed enough to take off the chill; but
you must not allow the butter to become
oliy do not use tin for mixing your cakes
for the metal will be scratched off and the
cake discolored if the tin is not new
How to Proceed.
The usual procedure is to add the sugar
gradually to the creamed butter, beating
both to cream; then the beaten yolks of
the eggs; then the Spices liquors and fla
vorings; then the milk and molasses, If lat
ter is used; then the flour and baking pow
der, and lastly the whites of the eggs
beaten to stiff froth If the flour and
liquid are added alternately the butter can
be Kept smooth The flour and white of
eggs are sometimes used alternately, but
this will not give such fine-grained cake
as when the batter is beaten perfectly
smooth before the stiff1y beaten whites are
added.
Coffee may be used instead Of water in
making almost any dark cake except choc-
olate, and may be used even In this cake
Tor sake OF variety and change. 1t will
make the cake darker, while 1t gives more
flavor to it.
Molasses cakes require slower ovens, be-
cause they burn easily.
Chocolate cakes also require a moder-
ate heat, as they are richer than an ordi-
nary plain butter cake.
For a molasSeS cake mix the molasses
and milk or coffee together before adding
to other materials. When milk is pre-
ferred use soda and mix it in with the
flour. good baking powder can be used
Just as well as the soda in molasses cake,
fine blended flour. will make tender
cake and at same time richer than a
straight pastry flour; but a straight bread
-four will not give perfect satisfaction.
rms VIII make very dry fruit or choco-
late cake.
Honey Apple Cake.
Wash two cupfuls of dried apples odd
fashioned kind are the best) and soak them
over night. Next morning drain them and
mince as fine as possible and simmer for
two hours in pint of honey. Pour into a
bowl and add while hot half a cup of but
ter, stir until butter is melted and mixed,
then let cool. Add a cup of sifted sugar
and half cup of milk, teaspoonful each
or cloves and cinnamon, the grated rind OF
haf lemon, two eggs well beaten and two
cups or flour In which you have mixed two
teaspoontms of baking powder. Line long,
shallow tins with buttered paper and pour
in the batter to depth of half an inch
When baked, cut into strips size of lady
nngers and dust with powdered sugar.
Another Dried Apple Cake.
Soak the dried apples over night and in
the morning chop fine, having two cupfuls;
then simmer in two cups Of molasses until
apples are soft. Cream two cups of sugar
with a scant cup of butter; add three we'll
beaten eggs; then the apples and molasses;
half pound of raisins, seeded, three cups
Of flour sifted with two teaspoonfus baking
powder and half a teaspoonful each of Gin
namon, cloves and grated nutmeg Bake
In very moderate oven as you would fruit
cake.
Brownies Cake.
One cup of brown sugar beaten to
cream with half a cup of butter; add the
well-beaten yolks Of four eggs and half
cup of strong, cold coffee. Ground cloves
cinnamon, allspice and nutmeg to taste;
two and a half cups of flour sifted with
two teaspoonfuls of baking powder, and
last Of all the whites Of the eggs beaten to
a stiff froth and folded in. Bake in two
layers and fill in and ice with dark cara
mel or maple sugar icing.
Caramel Icing
Put four cups Of brown sugar in sauce
pan with a cup of sweet cream or rich milk
and boil until 1t will thread from a spoon.
Take from the fire and beat until nearly
cold and then put between the layers and
over the cake.
Glove Cake.
Cream half a cup of butter with two
cups Of dark brown sugar; add the beaten
yolks Of four eggs and then half a pound
of seeded and chopped raisins or figs; add
half a cup of milk. Sift with two cups of
a teaspoonful each of cinnamon cloves and
Stir this into the cake and beat
to a smooth batter. Then fold in the
whites of the eggs. Bake in a loaf in
rather quick oven.
Honey Gingerbread.
Put one pound of honey, two and a third
cups brown sugar and a quarter Of a
cup Of water on to boil in saucepan;
when 1t boils add three-quarters of a
pound Of almonds, shelled, blanched and
sliced. Remove from the fire and add half
an ounce Of cinnamon, pinch each of
cloves, mace and nutmeg, the grated rind |
Of a lemon, quarter Of a pound of citron, |
candied orange peel or preserved water |
melon rind and an ounce of candied ginger |
root, all chopped fine. Then add one and |
one-haif pounds Of flour or enough to make |
quite a stiff batter. Let stand over night, |
then make into cakes and bake in a mod |
crate oven. Make rather thick syrup |
of sugar and water and brush the top of |
the cakes as soon as they come from the |
oven with this; sprinkle the top with |
grilled almonds.
Chocolate Cake.
Take two cups Of sugar, three-quarters |
ne o,,n Of huftor fhroa aorc o,,o 49,. - |