The Hood River glacier. (Hood River, Or.) 1889-1933, 1908-04-09
BOX

Questions relating to the Kitchen or
Home by our subscribers will be an
swered in this column. Address letters
to SALLY LEE, care Glacier,
Vood River, Oregon
Will you please tell one how to
whiten a straw bat that lie turned
brown by the sun?-Mrs. g.
Get small bottle of peroxide hy-
drogen; take tooth brush and give
the hat brisk bath with it. This
method has been used with great sue
cess
Tried Cake Recipes.
She measured ont the butter with
very solemn air;
The milk and sugar also; she took the
greatest care
TO count the egg correctly and to add
a ittIe bit
OF baking powder, which, you know,
beginners oft omit.
Then she stirred it all together, and
she baked it full an hour;
But she never quite forgave herself
for leaving out the hour
E, L. Sylvester.
The good quality of all delicate
cake, aud especially OF sponge cake,
depends very much upon its being
made with fresh eggs Ii the we,ther
is watm, place the eggs in cold water
for few minutes, as they will then
make finer froth Grease pans with
fresh lard, which is much better than
bntter. Good butter must be used,
infn hoI
qualities. It it is hard, warm care
fully, but in no case allow to melt.
Too much care cannot be givan to the
preparation of the oven. Cake should
rise and begin to bake before brown
ing much, large cakes requiring a
good steady heat. as for bread; layer
cakes a brisk, hot fire Test cakes
with q broom sp;int or IA kni ting
needle. Settling away from the pan
or stopping its singing are other indi,
cations If being done, Cake should
remain in the pgn at least 10 minutes
after being taken from the oven.
gMolIy's Cake -Four eggs, three cups
-four, two cups sugar, one cup sweet
milk, one-hslt cup butter, two tea
spounfuls baking powder, one tea
spoonful vanilla OF lemon. Mix sugar
and butter thoroughly. Requires
more stirring than most other cakes.
Suonge Cake. --One cup sugar, three
eggs, one cup -four tteacupl, one tea
SPOONFUL baking powder, flavor with
lemon or vanilla, one-third cup OF
cold water, added last.
Mrs BIS Cake. One and one-hat
cups sugar, -tourths cup butter,
one cup milk, three eggs, three cups
-four, three teaspooufuls baking pow
der. flavor to taste Ibis cake is an
excellent one to cut up iuto blocks,
either for the table or picnic lunches
Coffee Cake. Que cup sugar, two
cups -four, one half cup butter, one
halt cup molssses, one-half cup cold
coffee, one cup raisins (seeded), two
eggs, one teospoonful (each) CHINA.
mon, cloves, mace, one teasponfui
soda dissolved in the fee. Mix
together, adding tie flour last.
Nut ke.-One and one half cups
sugar. one halt cup butter, two-thirds
Gun milk. whites of four eggs, two
cups -four. 'wo teaspConfnl vanilla.
pinch of ALT, one pound chopped
English walnut'.
FlOsting. Two-thirds cup sugar,
three tablaspoonfus boiling water,
white one egg. Let boil until it
strings, then add the beaten white.
Double it necessary,
Culrsnt Cake Half cnp butter, one
cup sugar, two eggs, yolk OF one egg.
half cup Of milk, two cups of hour,
three teaspoons baking powder, one
cup currants mixed with one table
spUon of flour Cream the butter,
add sugsr gradually, and eggs and egg
yolk we'll beaten. Tben add milk,
-four mixed aud sifted with baking
powder and currants B he forty
minutes in buttoFed and Toured
cake pan.
English Tea Cake.-Add two eggs,
two teaspoonfuls each Of butter, cream
ed sugar, aud two cupfuIs of flour.
Cream butter aud sugar very light,
beat in the whipped yolks, stir and
beat for a minute and sdd the flour
alternately with tho stilfened whites
Bake in jelly cake tins, butter and
eat while fresh.
Orange Short Cake Make a crust
as for straU u berry shortceke and spreah
slices of oranges from which the seeds
have been removed between The lay
ers. A little g:nted cccoanut may tie
mixed with the orange for variety.
Gooseberry Tart. Thoroughly stem
quart of green gooseberries. Pnt
into q sauce pan with enough wstrr
to prevent burning and stew them
slowly until they break. Stir c'teH
Sweeten them veil and set " TO It !
Pour into pie d. h Tined aiil pnf
paste, cover With tor crrst ard hase
in a good oven. Serve colt With
powdersd sugar sifted over top.
Ginger Cakes One cup hro@n 50.
gar, one eup Il uf, clpsHl, cue ~ III
tablespoon Il ;.ilnAuCn Cua hSGf IA
blespoonful ginger, one-halt cup but