The labor world. [volume] (Duluth, Minn.) 1896-current, 1911-04-15

Curious as 1t may seem, many peo-
pie have troubles in baking even the
simplest layer cakes. While q loaf
cake or an angel food is the fetch
before which they bow in terror. ANY,
one, matron or maid, may command
absolute success every time If the few
essential rules Of measuring and COM
bining are mastered.
Home baked goods are not always
superior in taste and it must be- con-
coded that the professional bakers
wares are"more slightly and tempting.
This is due to the accuracy in weight.
ing and measuring and the utensils
at hand. Two measuring cups, one
large and one small spoon, a round
bottom mixing bowl. a Dover beaten,
! slotted spoon and bright, new tins
are the simple conveniences neces-
sary for good results. Without these
few utensils cake baking should not
be attempted. :,>
The selection of materials is. most
important. Eggs and butter must be-
Ian ahomination.s: II the eggs are to
be beaten before using they should
be chilled. Contrary to- the cooks
most sacred traditions, the butter and
/ sugar may be warmed slightly, or
better still be creamed together in
heated bowl. =. !: :. ...s
Sift the flour before measuring,
then add the baking powder and sift
once more. Beat tho eggs separately.
unless otherwise directed, and add the
milk or water to the yolks: and mix
these with the creamed butter and
/ sugar. When these are well blended
the beaten whites may be gently
folded in, then the flavoring and the
flour. s. T. r.
Az you value your cake do not beat
the flour in, but add it with light
dipping motion, folding and turning
until it is all incorporated.
! :. When making cake study your re-
ceipt carefully and do not, unless you
have had much experience In cooking
make any substitutions for what is
directed. All receipts in experienced
hands are capable Of many transfor-
nations. The same batter from which
lady fingers are made will produce a
splendid jelly roll or a sponge cake.
Sunshine cake may be metamor-
phosed into marble cake by adding
| OAAV~OA0SO W VAC '~&1sSVAs 0A4VCA 6AAN
white cake may be tinted any shade
with the excellent cake colorings sall
grocers sell, and renamed to suit the
artistic maker. Layer cakes are all
made in about the same way. A we'll
proportioned receipt is the following:
Three eggs, whites and yolks beaten
separately, two-thirds of cup Of bur
ter. creamed with two cups Of sugar,
two and a half teaspoons of baking
powder and three or more cups of
flour. II chocolate filling is to be
used flavor with vanilla extract; If
a white iced or a nut cake, use lemon
extract. Almond extract is we'll suited
with orange filling; rose water is gen
orally used with delicate pink shades
Of filling and frosting. =: :. =
Jelly roll is really form of layer
/ cake and modification Of. sponge
cake which is baked without milk,
butter and baking powder and de-
ponds on the expansion Of the eggs
for it's raising power. Two cups OF
granulated sugar, sifted with two cups
| of flour, mixed with SIX eg8es beaten
until lemon colored and frothy, OF
three eggs and two heaping teaspoons
of baking powder. II eggs are scarce
and high. Mix quickly and bake in
shallow tin. When done spread
with filling and lay on q bread towel
on the breadboard and roll with the
help of the towel; pin together until
!. ready to cut, then remove. the towel.
White or silver cake may be baked
in 9 loaf or. q layer. One cup Of
sugar. onehalf cup Of butter, onehalf
| cup Of milk. three egg whites beaten
stiffly,, one flour, one and halfetea-
spoons Of baking powder. ss 8;
i The New Handkerchiefs.
Initial embroidered hand erchiefs
Of sheerest linen have barred and
fancifully edged borders and the let
q ter framed in q wreath, medallion OF
floral semfcircle. A new fancy repres-
ents 8 butterfly towering over the
rose, with the tiny tnitial worked
between tho insects outspread wings
and the blossom q foliage
3leve hAid kerchiefs fbrss slidppins
81 49, - fh{ys6 -. = -. s., 81.