New-York tribune., 1910-02-01
CAKE At SMALL COST.
Delicious Confections Made
scith One Egg or None.

Tt is not only In the Of meat that the
housekeeper has to economize these days
The price of eggs. though somewhat lower
now than for some time past, fairly forbids
the making OF sponge. angel or similar
cakes by the housewife with ordinary
means, but simple butter cakes may be
had at a more reasonable cost y very
good plain cake may be made with only
enc egg. and duck or turkey eggs. which
are splendid for cooking and considerably
larger than hen eggs. are sold In senne
markets at the same price Cakes may be
made too without any eggs at all. If more
butter is used and ereamed very well.
The following recipe has always given
very satisfactory results: -Four tablespoon
fuIs Of butter three-feurths of a eupful OF
sugar. one egg, one cupful and half OF
-four, one teaspeerful snd a half Of baking
powder, half a teaspoonful Of salt ana hs!1
a cupful Of milk or water. To ger the pest
results from these materials the hutter ana
sugar should be thoroughly creamed, then
the egg added. we'll beaten. The baking
powder. salt and -four should be sifted to-
gather. To prevent eurdlIng. the -four and
LIQUID should be added g little at time.
alternately When all the ingredients have
been combined the batter should be very
thorougI7Iv beaten When put into the pan,
il the cake is pushed slightly from the
centre toward the edges. 1t will be even on
top when baked.
Pastry -four ard fine granulated sugar
make better cake than bread -four and
coarse sugar II coarse sugar must oe
used. sitting several times will improve IL
It is we'll TO remember that coarse grained
cake results from, too little beating of the
whole mixture, too much baking powder or
too slow an oven. The cake will split across
the tep If too much -four has been used or
If the oven has been too hot For loar
cake the oven ia right when IL will turn
writing paper golden brown In i've min
utAs. Ham fat or olive oil is preferable to
and less costly than butter for sFeasins
ca ka pans.
To make plain cake from the recipe given
any desired favoring may be used, as nan
q teaspoonful OF vanilla or lemon extract
or a little nutmeg. Fer spice cake aud
ere-auarter of teaspeonful or cinnamon
and one-auarter Of a tsaspoenful of all
spice Substituting half a eupful or codee
for the water OF milk gives pleasing
change Shredded eeeeanut or chopped nut
meats may be added to the plain cake TO
convert this plain cake mixture into tFuit
cake. add one eupful OF chopped fruit or
rafsfns. currants. eitFeHs. etc, The fruit
should be very we'll Toured and added last
and the batter should be stiff enough so that
the fruit will NOT settle, OHe-duaTter Of a
eunfuI of coeea or one ounce of choeelats
melted and stirred into the cake VIII give
cherl1Iate cake Fer marble cake, divide
the original batter into as many parts as
one wishes. and color and flavor each as
desired, with chocolate. lemon. strawberry
or vanilla.
The recipe as given is just right for
baking In LAYERS or small fancy shaped
tins, and the layers may be put together
with ieings, which seem very different, out
reaIIy are not Boiled icing is bests and
vegetable celeriHgs are harmless Chopped
nuts are nice stirred into this Icing, ana
the use of dark brown sugar instead of the
granuiated makes q pleasant change, Il
soft custard or fruit juice stiffened slightly
with eernstarch makes q delicious ming
and a fine cream cake is raade by whipping
half a pint of cream, spreading 1t between
tba LAYERS and on top and sprinkling thickly
with shredded coeoarut.
An inexpensive caks that IS really de-
ueious is made from one eupful and half
Of apple sauce, one teaspoonful ef soda,
ene-fourth of eunful of melted butter
one teaspoonful each of cinnamon, cloves
and alispIee. one cupful and q half of
raisins or currents, one cuPful OF sugar
and a seant two cupfuis of -four. The
soda is mixed with about two tablespoon
frIs Of boiling water and poured quickly
into the apple sauce. The other lngre-
diants are then added, the fruit being put
in last The secret of success with this
cake is quick, thorough mixing, and cut
ting the -four and fruit in rather than
stirring 1t should be baked In very mod
crate oven for one hour.