Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-07-05
Cake. Making.

Cake. Making.
There is no such thing as 'luck" in
cake making. Given good ingredients,
properly measured and prepared, the
right sort of pan, and an oven of correct
temperature, the cake will be salts
factory. If It is coarse-grained, or
heavy, or tasteless, there Is blunder
somewhere.
To make cake comfortably, one needs
large earthen bowl to mix In; an egg
beater; large spoon, preferably
wooden one; q bowl to beat eggs in;
platter for the whites, II there are to be
many; a teaspoon for measuring, and
cup for the same purpose; and pan or
several pans to bake the cake in. The
bottoms and sides of the pans should be
we'll creased, but not with butter, as
this makes the contents stick, but with
suet, lard, or oil. II one makes fruit
cake, or any other which requires long
baking, the pan should be lined with
paper, we'll creased.
The usual method for mixing cake is
to work the butter to a cream, adding
the sugar, then the beaten yolks, next
the flavoring, and then the flour, alter
nately with the milk, until both are used
up. Last of all, fold in lightly the
whites, after they have been beaten stiff
and dry. Do not beat these in, and do
not beat the cake hard after they are
added. Put it at once into the pan and
set in the oven. Close the door gently,
and do not allow any jar in the kitchen
while the cake is baking.
Cake must not be put into an oven
which is very hot at first and cools later.
This cooks the outside Of the batter and
prevents its rising as it should; then, as
the heat declines, the baked crust press
ing on the unbaked interior makes it
fail.
Do not open the oven until you think
the cake has 'set," or is partly baked
all through, and not then until you have
reason to fear that one side of the oven
is hotter than the other. Never move
the cake until the crust has formed.
When a loaf must bake for long time,
it is we'll to cover it for the first half
hour with brown paper. When done,
the cake will shrink slightly from the
sides of the pan; and if loaf cake, will
have crack across the top. A clean
straw run into the thickest part will
come out clean and free from dough.
CocoANUT CREAM CAKE.
Cream q half cup of butter with two
cups of powdered sugar, add the yolks
of four eggs, beaten very light, tea
cupful of cream or unskimmed milk,
and three cupfus of flour sifted with
two teaspoonfuls of baking powder.
Fold in the beaten whites and bake in
three layer-tins. When cold, make a
filling aud coating of cupful of cream,
the white of one egg, sugar to taste, and
a grated cocoanut. Beat the white very
stiff, and whip the cream; then add it to
the stiffened white; beat in the sugar
and two-thirds of the grated cocOanut.
Put this mixture between the cake
layers, and set them on top of each
other. Cover the top and sides of the
entire cake with the white mixture, and,
as it begins TO stiffen slightly, sprinkle
the remaining cocoanut over it.
MAPLE-sUGAR CAKE.
Work to a cream one cup Of butter
and two cups OF sugar, add cup of
milk, four egg >yolks, and about four
cupfuls of -four sifted with two heaping
teaspoonfuls of baking powder. II
more -four is needed, it can be added
later, and as some brands thicken more
than others, do not put the full quantity
in at once. Fold in the whites of the
eggs, and bake in layer tins.
To make the maple filling, boil half
pint OF maple sugar until it threads.
Have ready beaten the white of an egg,
and pour the scalding syrup slowly upon
this, whipping steadily. Whip until the
mixture is cool and stiff enough to
spread on the cake and between the
layers.
ALMOND CAKE.
Cream cupful of butter; work into ii
two cupfuls of sugar; add four eggs,
white and yolks beaten together and very
light; stir in cupful Of cold water and
a teaspoonful of almond extract. Cut
into coarse bits two cupfuls of blanched
almonds, and sprinkle them thickly with
flour. Add these to the batter with
-four enough to make it of the proper
loaf-tip. This cake may be iced, but is
also very good without frosting of any
kind.
ORANGE LAYER CAKE.
Rub three tablespoonful of butter to
a cream, add two cupfuls of sugar, the
well-beaten yolks of five eggs, a cupful
of cold water, the juice and half of the
grated peel of one large orange or of two
small ones, and Tablespoonful OF
baking soda dissolved in a tablespoonful
of hot water. Sift three cupfuls of flour
with a teaspoonful of cream of tartar,
and stir this in alternately with the
stiffened whites Of three eggs. If more
flour is needed, add it cautiously. Bake
in layer. cake pans. For the filling put
into two unbeaten egg whites cupful
of powdered sugar, and beat very light,
adding the juice and half the grated peel
of an orange. If too thin, put in more
sugar. Put the layers together with
this mixture, add to what is left more
powdered sugar, and ice the cake with it.
II properly made this is a delicious cake.
HOMEMADE CREAM PUFFs.
Put a pint of water into a saucepan,
bring to boil, and stir into it half
pound OF butter. Bring again to the
boiling point, and beat in three-quarters
of a pound of flour. Stir all the time,
and boil until the mixture no longer
sticks to the sides of the saucepan. This
will take only a minute or two. Re-
move from the fire the moment this
point is reached, and set away to cool.
When cold, break into the mixture, one
at time, eight eggs, beating the batter
for two minutes after each one is added.
Set the batter in the ice until very cold,
then drop by the great spoonful upon
pans lined with waxed paper. Bake in
a steady oven until pulled and colored a
golden brown. When cold cut a slit in
the side of each puff, and I'll with whip
ped cream favored to suit the taste.
Sprinkle with sugar and serve.-Harper's
Bazaar.
Various Recipes.