The Topeka state journal., 1902-01-29

Some Good Brown Cakes.
But then my fare was all SO light and
delicate;
The cakes-so dainty, frail,
They would not bear bite-no. not
MUNICH
But melted away like ice.
The general rules for mixing and bak-
ing dark cakes are much the same as
for others, although these vary slightly
in certain points, owing to nature of in
gradients, such as molasSeS, honey, or
chocolate, which are added to many of
the dark cakes.
These materials affect the quantity of
-four 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 measuring the proportions for the
cake unless the given recipe calls for
Drowned flour.
THE MATERIALS AND PUTTING
TOGETHER
The materials must be selected with
the same care for all cakes. There is
an old 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 Sc
lecting and baking. In cold weather
those who use butter for all cake MAX
ing have some difficulty in creaming
ure, be obviated by putting it in mod
erately warm place some time before
you commence operations; then you can
place it in a bowl that has been warm
ed enough to take off the chill; but you
must not allow the butter to become
oily. 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.
The usual procedure is to add the su-
gar gradually to the creamed butter,
beating both to cream; then the beat
en- yolks of the eggs; then spices, liquors
and flavorings: then the milk and mo-
lasses, if latter is used; then the hour
and baking powder, and lastly the whites
of the eggs beaten to a stiff froth. II
the flour and liquid are added alternate
ly the batter can be kept smooth. The
flour and white of eggs are sometimes
used alternately, but this will not
give such a grained cake as when
the batter is beaten perfectly smooth
before the stiffiy beaten whites are ad-
ded
Coffee may be used instead of water
in making almost any dark cake except
chocolate, and may be used even in this
cake for sake of variety and change. 1t
will make the cake darker, while it gives
more flavor to it.
Molasses cakes require slower ovens
because they burn easily.
Chocolate cakes also require mod
crate heat. as they are richer than an
ordinary plain butter cake.
For molasses cake mix the molasses
and milk coffee together before ad-
ding to other materials. When milk is
preferred use soda and mix it in with
the flour. A good baking powder can
be used Just as well as the soda in
molaSSeS cake.
A fine blended flour will make tender
cake and at same time richer than
straight pastry -four; but a straight
bread flour will not give perfect salts
faction. This will make very dry
fruit or chocolate cake.
Wash two cupfuls of dried apples (old-
fashioned kind are the besD and soak
them over night. Next morning drain
them and mince as f1ne as possible ana
simmer for two hours in a pint of hon
ey. Pour into a bowl and add while hot
/ half a cup of butter, stir until butter
is melted and mixed. then let cool Add
a cup of sifted sugar and half q cup OF
milk, a teaspoonful each of cloves and
( cinnamon, the grated rfnd of half
| lemon, two eggs well beaten and two
cups of flour in which you have mixed
1 two teaspoonfuls 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-fingerS and dust with pow
/ dered sugar.
Inquiries Answered
| Mrs. w. J. B. writes: Reading your
| article on the dietetic value of nuts has
| impeled me to write for further par
| ticulars If you have any literature on
| the subject for distribution, or any
/ whatever, please inform me by using
| enclosed envelope"
| DIETETIC PROPERTIES OF NUTS.
We have given your request our i'm
| mediate attention, so that the desired
| information and literature should reach
you without delay at address given.
| Will be pleased to be of further service
| to you at any time.
| CHOCOLATE FUDGE
| Mrs. w. writes: please give me the
name and address of the person who
| writes the column entitled Table and
| Kitchen for your estimable paper, OF
| have a recipe published for chocolate
| fudge using two pounds of sugar,
| stating the kind of sugar which will
make them creamy but not gritty and
| hard"
The following recipe makes delicious
| fudge: Four cups of granulated sugar
(this is two pounds), one pint of ricf
milk, two ounces of butter, half a cake
c,f lcaia1. .laf.