The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-04-15

THERE are. primarily. but two
kinds OF cake mixtures, and all
the manifold big and little, round
and square. large and loaf vari-
ties are but notifications. cmbelhsh-
ments or different combinations OF
these two cake foundations. There are
cakes without butter. of which sponge
cake is the best example, and cake
with butter, OF which cup and pound
cakes are best known.
There is no such thing as luck IN
cooking II is like any other arr Nh'
result Of skill; in some. In part inoo'h'
In others. acquired; but I'm either case
the result OF practice, And the irsV
gtep iE preparation How To measure
and then persistence In doing 1t, is one
Of the first maxims Of good cooking
A measuring cup holds one-halt plnt
or two gills-Or sixteen level tahle-
spoonfuls OF dry material teaspoons
and tablespoons for kitchen use shouIu
be OF regulation size, Just as muvh as
tho cups used. Any cup or spoon or
handy utensil will not answer
In general. dry materials should be
aifted before measuring, and when q
cupful Is called for. the cup should not
he dipped into the -four or sugar ana
shaken down until lcveled. This not
alone adds more Of the particulat IN
gredient than Is called for, but IL IL
apt to make a messy process out or
what can and should be very dainty
one. All measurements are level unless
the recipe states to the contrary. ana
n rounding spoonful equals two level
ones. For II should round as much
above as the spoon rounds underneath.
To measure a cupful, put the mate
rial in by spoon or scoop, round slight
IL. then level with a knife DO not
shake the cup TO settle the Hour or
whatever Il may be. To measure
spoonful dip 1t in, then level quickly
and deftly with the knife. Halves are
divided lengthwise Of the spoon.
A cupful or spoonful Of liquid is all
the cup or spoon will hold, not to
carry from pantry To kitchen, but all
IL will hold right there, whore every
thing should be ready For the proc
ess OF cake making resembles direc-
tons for a childish game: one 10
make ready; two, TO prepare; hree'
to 20 slam bang-and then-there you
Let 1t be cup cakes with butter that
are about TO be made--that difficult
p cake called one-egg cake.
~ il TO get butter. sugar,
eggs, milk. -four, baking powder bowls.
spoons, fork or beater and pans ready
creased. all there at hand. The next
IL. not to begin to mix, but to attend
TO the fire and the oven. for If the
proof OF the pudding is in the eating.
ing There are no infallible rules to
guide the seeker TO success hcre--cv-
erything depends. ovens are as indi-
vi1ual as people, ana ranges form hab-
It's OF their own. The fire should be
clear and even. and in such a condi-
tion that Il will not have 10 be remc-
disd or attended TO while the baking
Is going on. Only experience can teach
one here. but some OF the helps 20 this
may be found in keeping the interior
Of tho stove clean around the oven;
no ashes nor coal above or below. And
when a stove is red hot the chances
are tho oven Is coOlng-for the heat
from the stove Is being thrown into
the room in place Of going whore II
belongs.
In making good cake. as IN making
good coffee, II Is necessary 10 have
good materials 90 begin with. The but
ter may not be too salt or filled with
water; the sugar should not be the
COARSE but finely granulated, and pas
try hour should be used. Measure or
weigh the quantities required. then sft
the -four again, and right here a divi-
sion OF opinion will be found as 10
whether the baking powder should or
should not be sifted with it Baking
powder is made OF certain ingredients
which unite I'm the presence OF water,