New-York tribune., 1907-06-26
Of interest -
- to Won en-.
APT OF CAKE MAKING.
SabHety of Miring Re0ealed by
Paul Richards.

Paul Ficbards.s Book of Breads Cakes, Pastries,
Ices and sweetmeats,' published by The Hotel
Monthly Chicago, is especially adapted for the
use of the hotel and catering trades; but II con-
tains a considerable amount Of information usefui
N The private housekeeper. In the introduction
10 the chapter on cakes are many valuable hints.
IN making up a new recipe" says Mr.. Richards,
ga little study OF the materials is required The
same things do not always work the same way
F1ours differ greatly in their water absorbing
power and so do the different brands of starch
These qualities Of -four and starch make cakes
or creams too firm too soft as the case may be.
The best pastry and cake fours are the red winter
wheat fours Of Missouri and Illinois. Flour mer-
chants sell cake hours which blended specially
for cake baking
-If baking powder or cream Of tartar is USED X
should be sifted in the -four, and all the flour
should be sifted before using 1t in the mixtures
For cake and meringues the sugar should De dfy
and sifted before using.
"a good tough butter makes the best cream and
.he lightest cake. Very salty butter should be
MASHED before using.
aTle eggs should be as fresh as possible, and the
Breaking and separating should be done carefully
because one egg is liable 10 spoil the whole oatch.
THE safest way break the eggs one by one IN
b cup or If separating the whites, in two cups be-
gore adding them to the other eggs.
when mixing cakes if is best 10 have all the
materials ready which go into the mixture, so the
mixing can be done without interruption. Begin
nv rreparing the pans in which the cake Is TO be
haked; Ahen weigh the sugar. Of butter Is used
nut II on top of the sugar. adding the additional
weight this prevents the sticking of the butter 10
the scalesD Next weigh the -four and add the
baking powder or the cream Of tartar, and sift II
with -four into pan or on q paper. Then break
or separate the eggs and measure the eggs ana
milk II soda is used dissolve II in milk. Grated
demon rind and spices may be added 10 the sugar
The liuuid extracts added after the butter is
dreamed with the sugar and eggs, before the nour
sfPut the sugar and butter in the mixing bowl.
III is best for creaing to have the butter little
isnft but not TOO soft, Il becomes oiy) cream
.fhe butter and sugar light before adding the eggs
s1Iave the eggs cold, and add them two at a time
and work them in well
III milk is used in the mixture is is added after
she eggs are creamed with the butter; also the ex-
isrects: then the -four is worked in. IT IS pest 10
aeaye a little Of the milk out, if not sure or the
strength the -four, and add II after the nour Is
all in, II required
a.Tf frits or peels are used they should be added
when the hour is about half mixed In. For heavy
sruIt cakes the fruits and spices may be mixed
with syrup or liquor the day before using ana
nut in the mixture. For lighter cakes the fruit
should soft but dry, 10 prevent SINKING IN the
cakes during baking.
Sometimes II is advisable 10 bake the cakes on
double pans when the oven has TOO nuci polloih
sheat and large cakes require covering with paper
% ureveut their becoming TOO brown on top
, tsWhen a large cake is fully baked, II shrinkS
lightly from the sides, and feels elastic 10 the
touch of the fingers. The cakes may also be
tested by sticking splinter Of wood in the centre
AZ II comes out dry the cake is done
THE most difficult cakes 10 prepare properly are
mixtures which contain baking powder-the rich
mound and sponge cakes. The tightening agent In
9he sponge mixtures is the air beaten into the
eggs"
This chapter gives the interesting bit Of informa-
fton that commercial cakes Of the cheaper sort
are made without eggs, cooring being used TO give
the egg color.