The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-28
Inquiries Answered.

Miss I B. B. writes: I am a reader Of
your Table and Kitchen department and
have tried some most excellent recipes.
Will you kindly tell me why layer cake
that rises in the oven will settle almost
Immediately after being taken out2 I
have used different makes of the best
baking powders, have tried soda, differ
ent kinds of flour in greater and lesser
+ quantity. stirring the cake good While
+ before adding the baking powder and
/ but little after. I put ingredients to-
+ gether according to the best rules. but
the result is invariably the samoa cake
/ so solid it would give Fiji islander IN
( digestion. Something must produce such
IA result and if you viii kindly tell me
what it is 1 Will be greatly indebted to
HEAVY CAKES.
Tt is Just possible that you do not have
your oven al right temperature and
4 give your cake sufficient time to bake.
/ The test for layer cake is very simple
and very sure When it has been in the
/ oven sufficiently long to be baked. IN
/ der proper conditions press the surface
/ in center of cake with tip of finger, II u
/ feels firm to the touch and follows the
/ finger back into place it is safe to con-
/ clude that it is done. 1t will also shrink
/ from the pan when done. Layer cakes
/ should not require more than 20 mia
utes The oven should be hotter Iof Jay
4 er than loaf cake, but not hot enough TO
{ brown the cake until - 4As@1 I~-A- go 49,
minutes.
The cake will sometimes be heavy II
the sugar and butter are lot sufficiently
i well creamed; they should be partially
cake should not be too frequently
/ looked al during the baking or over
door too quickly or carelessly closed az
4 a rush of cold air or a Jar may cause \
4 to settle if not we'll baked For the
same reason the cake should not Pc
! cd while baking
Sift all your dry ingredients together
that is flour, baking powder, etc.-anu
do not add powder separately
We will give you a lOng-tT1ed recipe
i for layer cake that never falls.
BUTTERCUP CAKE
/ Cream three ourths of a cup of but
ter with a cup Of sugar until very. very
light. then add the beaten yolks of three
eggs and beat again until you have q
4 smooth batter. Add half cup of water
or mill=do not have these ice cold or
your cake will be heavy. Sift -four, theie
/ measure out two euDfuls; add two tea
! spoonfuls of baking powder and silt
again. Add -four to cake and beat thor
lOughly. Then fold in the whites beaten
4 to a stiff Soam, and when thoroughly
/ mixed turn into two layer tins and bake
in quick oven for twenty OF twenty.
FIVE minutes. After the batter is mixed
F do nos give it an extra stir
ENTIRE WHEAT BREAD.
/ Mrs. ] B. w. writes: Would yot=
kindly send me your best recipe for
/ making entire wheat bread2
Mix half cake of compressed yeast
smooth in quarter of a cup Of luke
warm water Put haif a teaspoonful Of
salt and ia tablespoonful of butter in Il
bowl and pour over these a cup of boil
4 ing water. stir to dissolve the salt and
when lukewarm add the yeast and then
enough entire wheat flour TO make Z
/ drop batter Beat for FIVE minutes or
/ longer untN the batter is. fun of
1 bubbles. Cover the bowl closely and ser
4 il a moderately warm place to rise unta
double its original bulk. Then beat III
more -four using about three cupfuls
altogether Too much -four viii make II
! close and hard when baked. so that en-
/ tire wheat bread cannot be thoroughly
+ knea ded. Some at this stage turn out
out the dough and knead five minutes
and then mold into loaves. Others
cut and fold the dough in the bowl.
using flexible knife 1--WE prefer the
latter method after the bread is placed
/ in The pans; cover from the air and let
rise until they nearly double their first
/ bulk. Bake a little slower than white
bread.