The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1904-01-06
VERY DELICIOUS AND TOOTH.
SOME CAKES.

! ume being putting aside all considera-
tons other than the enjoyment of the
feeting pleasures of their blended ingre-
dents.
/ Whether we would be happy or not
without these commodities, hapit and
custom has made essential for all cere-
! monial occasions, We certainly would
avoid all unhappy moments if we re-
trained from too free an indulgence in
| these sweet SHARES to lead US to ut
| terly disregard hygiene.
| But who. having put away childish
things, does not still sling to their youth
full infatuation for some particular kim
of cake, although pleasure in all else
culinary fails
| Think what glory it was, before the
taste began to pail and grow critical for
| the childish appetite to riot in all the
susery confections-sweet cakes, buttery
cakes, creamy cakes. soft cakes. snappy
hard cakes, nut cakes. spick cakes. cakes
which make ones mouth water to renew
acquaintance with their delectable quail
ties.
Cakes made with wholesome ingr>e-
dents in their proper proporeitn and
I
ing a combination of eggs, sugar. but
ter, milk and -four When one cannot
indulge in both. it is better to substitute
cake for pie. and the expense is no great
er to produce simple cake than the
more indigestible pie
Always sift your flour before using for
cake and use one that has the moisture
well dried out.
Use only pure cane sugar for cake
making, not beet sugar or glucose sugar
Do not attempt to practice economy by
using poor butter in cakes. It not only
spoils the flavor of your cakes, but makes
them articles quite unfit for food. Sweet
milk is preferable to sour In most cakes
and must be used with most baking pow
ders.
Cakes that are to be eaten soon after
baking may be mixed with water If
large quantity of butter is used Fol-
low closely directions given in cake re-
cipes- If you have reason to doubt their
correctness do not use the recipe.
Remember that there is considerable
difference even in ffours known as cake
fours, and allowances must be made for
this fact in using a new recipe, which
may have been formulated in a section
of the country where a very different
-four was used or climatic and atmos-
pheric conditions may be very different
If you have good -four you must be
able to distinguish the difference in but
ters in order to determine whether the
amount Of -four used is sufficient or too
much.
I1oI-
terial for cakes. Yeast is not very salts
factory. although it is used for some few
kinds
While much care is necessary is meas
uring and putting the ingredients together
in making cakes the success largely de-
ponds on their baking
For cakes that are rolled out and cut
use only just enough flour to make stiff
enough to roll keeping the dough very
cold too much -four will make them
dry and bready. AS soon as the dough
is mixed it is best to set it is a cold
place for an hour, then cut off a piece
from which you can cut cuficient num-
Der of cakes for one baking. In this way
you will he able to handle the dough
without adding more -four than the recipe
calls for, and therefore have your cakes
nicer
Remember that molasses cakes burn
easily and have slower oven for these
Remember that ovens differ from one
another in some slight degree. and for
this reason absolute rules governing the
baking cannot be given. 1t is only by
personal application that the housewife
can determine just what is meant by a
quick, or moderate or slow oven.
The time required for sugar cookies
and cakes OF this class is about fifteen
minutes in a good. hot oven
Do not use too much flour on your
board, merely enough to keep the dough
from sticking while rolling it out Keep
the board and pin perfectly smooth and
free from dough.
Chocolate Fruit Cookies.
Cream together gradually one-half cup
of butter and one cup of sugar; mix two
tsblespoonfuls of grated chocolate with
one tablespoonful of sugar (taken from
the cupfuD. dissolve these in one table
spoonful of hot water; place over hot
water If the mixture does not become
smooth readily; add this 10 the butter and
81 II
together two cupfuls Of -four and one
teaspoonful of baking powderff add to the
other ingredients with half a cup of ston-
ed and chopped raisins If the dough IS
not stiff enough TO roll out add more
-four: roll out quarter Of an inch in thick
ness, cut in fancy shapes and bake about
ten minutes.
Peanut Cookies.
One pint OF sheIled peonuts Rug OF
all the skins and either chop very fine
or put through the meat chopper Cream
Of butter, add to this three eggs. two
IA blespoonfuls Of sweet milk. one-quarter
of tablespoonful OF salt. the chopped
nuts and -four enough 20 make a soft
dough Roll out. cut tn diamonds and
bake I'm moderate oven
Sugar Cookies.i
Cream half cup OF butter with one
cup Of GRADUATED sugar. and half cup /
OF sweet milk and little graten nutmeg:
add sufficient -four 10 make dough firm /.
enough 10 ron. sift two level teaspoon
fuls Of baking powder AMI half a tea /
spoonful Of salt into the sour before add
ing 10 tne otnes lnsleu-eUs Ron eut
very thin. cut in circles and dust xfth
sugar Bake in quick oven untf brown +
Serve with preserves. Jan or 3iiy.
Hermit Cookies.
Cream ore and a half cups Of Hight i
brown sugar with one cup Of butter. add 4
TO this three eggs vel beaten. half 4 4
Of soda dissolved n two 4
Of water. a pinch Of salt. /
half nutmeg. ore and q hall cupz q I
chopped raisizs. three ard hif cups u /
-four. in which has been sifted one tea
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