American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1912-05-16
BAKING rAvoRIrE cAkes.

"P 49, SOonAn OOltGIo SAh0B a.
much a. 1t does meat or pastry. Please
to keep this fact In mind. Also the
fact that o should never try to make
cakes at haphazard. Instead. take a
day or several days on from bridge
and shopping and give your whole
mind to the matter In hand. Decide
first what cakes you care to make,
then reckon up what you will need
to make them Of. Many q good cake
has been saddened past all remedy
through waiting at the wrong minute
for some essential ingredient. over.
looked In the general buying.
Never melt butter unless melted but.
ter IL specifically called for In your
receipt. Set the butter crock outside
the refrigerator for several hours be-
fore you need It's contents-the
KITCHEN temperature will make the but,
ter just right for Dreaming. Keep
eggs cool-they beat light the quicker
for 1t. Always add a tiny pinch of
salt to the whites In beginning to
froth them-it makes the frothing
easier and improves the taste. Eggs.
1t Is needless to say. must be above
suspicion. Sift flour and set 1t where
II will get warm n dry without
scOrching. then sift II again before
using It. Measure 1t after the second
sitting. and II baking powder or soda
n cream tartar are to be put In 1t.
add them to the measured bulk, and
sift a third time.
Cake must be beaten well, and thor
xtsuh1u a kyx.. sa.t ~ a... .At llwkt
n OF fine, close texture. Sweet milk
helps to this fine texture. Sour milk
or cream, contrarywise. tends to a
coarse, hubby grain.
Prepare fruit over night. II possible.
Two such iavors AS lemon and va.
nilla. vanilla n r~ose-water. or rose
water n almond. give to cake a tang
as delicious as II Ii unusual. A spoon
ful OF brandy or even u good corn
whiskey. beaten well through the cake
just before the iavoring-which
should be- put In the very last thing
will make the cake lighter. better col
ored. and of better keeping quality.
slit spices through part of the -four,
adding the splced flour alternately
with what Is left plain. Always sift
sugar. and more than once II II is
clammy. Warming It gently helps to
make light cake. II should be sifted
afresh after the warming.
As L have said. paper bag cooking
betters cake as much as 1t does meat
or pastry. 1t can be done In the bags.
but l advise using In conjunction with
the bags either paper so~uffle-cases or
very thin tin moulds. square. oblong.
or round. oil cases made from the bags
themselves.
To make a square paper-bag mould.
split in half a bag OF the largest size,
crease zach half gently all round about
three inches from the cut edges. and
fold up each corner neatly. clipping
the folds firmly with two or even three
clips. Brush owe this mould literally
with soft butter. taking care to cover
every fiber. Fill three parts with cake
batter. then slip the loaded mould
inside a big creased bag which rests
upon a wire trivet. Seal the outer bag
taking care hat 1t does not press
down the empty upper edges OF the
mould inside. prick two or three small
holes In It's upper side, and set the
trivet on the broiler in a very hot
oven. Put on the shelf above It a
shallow a filled half way with boil,
Ing water. and on the ioo underneath
a pan with a little cold water. Close
the oven door n leave for ten min
utes. Take out the water pans then.
and after two or three minutes slack
heat one-half and finish baking. The
time will. OF course, depend IN the
size and kind Of cake.
Paper bag baking 10 a little quicker.
and ever so much more certain.
Small patty pans, or fa~ncy-shaped
mufin moulds. filled with cake batter
and baked inside bags. will AFFORD an
almost infinite variety of ornamented
good things.
Copyright. 1911. by the Associated
Literary Press.)