New-York tribune., 1906-06-04
TO MAKE PERFECT CAKE,
Mrs. Rorer,s Ne7c Book of Ercel-
lent Hints and Recipes.

Measure or weigh carefully all ingredients be-
fore beginning Attend to the fire. make sure IT
will be in good baking condition when you are
ready for Il Prepare the tins. Either grease iheIn
wi:n oil or suet line them with creased paper.
Do not use butter: It burns and makes the cake
stick 70 the pans Get out al the necessary uien-
sIls"
With these words OF counsel does the author IN
troduce her new little book. entitled Mrs Rcrer 5
Cakes. Iclnes and Filings" by Mrs. Sarah Iysoi;
Rorer tArnold & Co.. Philadelphia.
Cake plays so important role in many An1efi-
can households and the American woman is so
iz.lv 10 be ambitious for success in this direc-
tion provided she cook at ALL That Mfs
Rorers advice on this interesting subject and the
practical well selected recipes with which tI'e
greater part OF this manual is occupied VIII DE
pretty sure 10 carry their welcome with thein
wherever they 20.
Apropos OF mixing butter cakes. Mrs. Rorer
recommends measuring all the dry ingredientS
first 'Sift baking powder and -four once al leasI'
twice three tines IS better. In spice cakes SIN
-four. baking powder and spices together separate
thc eggs. unless --oiIe especially directs o'her-
wise
In cold weather ~: the butter into small pieces
and allow u stand ar the fire, where II VIII
soften without becoming oilv When everything
gradually the sugar. boat - minutes by time:
then add Eolks 81 eggs: ae "in In lie Iieua milk
or water and the -four When '~.s-e i beat
minutes and stir or fold ir the '--' -ateh
whites OF csgs and bake at once.
II IS wise 10 limo .h~ pan with creased T. 'sr
for all butter cakes Shake the mixture wei! .
the sides OF the pan"
Baking butter cakes is. Mrs Rorer thinks. per-
Fruit pound and brides cakes rich in butter, re-
ouire a very slow oven 3nd long baking. dc not
open the door 10 regulate the heat; manipu-
late the stove" she cautions IF. however. the
oven. through negligence. gets very hot. open the
door ard stand a pan of cold water in the oven
before putting in the cake. Do not look al the
cake for FIVE minutes; hen 90 it quickly a"d close
the door carefully"
Angels food and sunshine cake require n very
cool first, says the author For these light
cakes all the dry Ingredients must be added to the
well beaten whites Sponge cake belongs also 20
this class, but in this the sugar IS beaten with
the volks tho beaten whites then added and -four
ly II baked in unEreased pans Soft icings are
hest for cakes without butter To ice cakes, have
both cakes and icing colo quite cool
Here some Of Ms Rorer's recipes:
DEVILS FOOD CAKE.
aalf cup Of butter one and one-half cups
of sugar. three cups OF pastry -four, four level
tcaspoonfuls of baking powder. cup Of
milk four squares OF chocolate. four eggs. Put
the milk and chocolate I'm a double boiler ard cook
until smooth. Stand aside 10 cool Beat the but
ter 20 cream, add the sugar and the yOlks OF the
ceEs and beat until very light. Sift the -four and
tho baking DoWder together. add il alternately In
small Guart+ios with the cold chocolate mixture.
then beat thoroughly for five minutes. Stir in
carefully the well beaten whites of the eggs Bake
j. three LAYERS in = moderate over twenty minutes
when cold put the layers together with cream
aliinC 10 which has Seen added one cupful of
chopped nuts. This cake is also called brown