The Washington times., 1906-03-01
HOW TO IMPROVE CAKE

Few experienced housewives realize
that there IS an art in keeping bread
and cake fresh. Many think that after
the loaves are put into a wooden box or
the cakes in a tin one they will keep
sufficiently soft and moist for several
days II not touched. If these women
could only eat cake, or bread either,
that has been properly kept for that
length Of time. they woud appreciate
the great difference between theirs, that
had received no care, and the layer cake
or bread that had.
According TO an accomplished New
England housewife. care OF bread and
cake should begin the moment they are
taken from the oven. For on the way
they are cooled their lightness or soggi-
nes depends.
Bread or cake taken fresh from the
oven should be set upon a soft, thick
folded cloth TO COOL she says. never
upon a solid surface. for it viii gather
the steam and Condense IL into water.
and as result the bread or cake will
be soggy on the bottom, q condition that
is undesirable. If possible stand the
loaves on one end upon n thick cloth and
change them every few minutes. Put
them in the sunshine or in d place
around and help to cool the hot mass
and take out the moisture. leaving the
crust crisp and brittle and the inside
fIaky and light.
When thoroughly cooled-and some
times tGis takes three or four hours
place the Ioaves in a bread jar or box
If Convenient. have the latter, and make
sure that the cover fits tight over the
md
that it is in good condition-weu
japanned tin with the corners soIdered,
So it viii be both moisture and dust
proof.
''I.inv the inside with a fresh piece of
linen crash or an old tablecloth. suf-
ficieHtly wide to cover the bottom and
the sides as well, and 10 fold over the
tops Of the lOaVes. For the ends an
other piece Of the same material should
be tucked about the bread. so that 1t
Is snugly EMBODIED with clean cloths
Two or three times a week is not TOO
often TO change these wrappings. and
the box should be well summed and aired
AT least once a week, after il is thor
3EghIy washed out with soda and scald-
iuE water.
Make sure the box is well dried. with
the top UP, before putting the bread
in again, or il may get u1oldy from
dampness. In this way crumbs are not
allowed to accumulate and make the
box untidy or create a musty odor.
with most cakes the taste is i'm
proved with a few days OF careful
storage They should be wrapped with
linen cloths in exactly the same way
that bread is. unless iced. Cakes Of all
descriptions should be cooled Just as
carefully as bread, and on a porus sur
face, such as sieve, never on a tin
or china dish. Instead. a piece of cloth
from six TO eight thicknesses through
viii not be too many to prevent the
steam from gathering and condenSing
For large cake three hours in the sun
shine, with the air blowing free'y
around it, will not be too long to thor
oughly cool the thickness to the desira-
bic nghtness for palatabIe eatirE.
Iced cakes keep longer than plain
ones, though 1t takes them a greater
length Of time 70 cool. The frosting
terms a coating that keeps them moist
and prevents the air from getting in
side TO dry out the layers.
Heavy fruit, rich nut and raised
treated differently. they should be al
lowed TO cool before being taken from
the pan When frosted cake comes
from the oven - fresh towel and a
heavy blanket should he. placed over
ing the cooling process less rapid, keep
ing II. the rich flavor and adding Ia
the richness of the cake. It also re-
Quires further special treatment
To begin with, it should be kept in a
practically alright eaTthen Jar or crock
ana wrapped with a cloth saturated
with brandy Once q week q fresh
piece of linen wet with the liquor should
De folded around the cake. In this way
It rlpenS SplendIdly and keeps moist. so
that after year OF such treatment it !
viii be as delicious as other cakes after |
q few days time"