Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1912-05-01
BAKING FAvoRITE. CAKES.

s. Paper bag cooking PETERS CAKES al
much as it does meat or pastry. Please
to keep this fact in mind. Also the
fact that you should never try to make
cakes at haphazard. Instead, take q
day or several days of 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. III Many a 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 is specifically called for in your
receipt. Settle butter crock outside
the, refrigerator fpr several hours be-
fofe you need its contents-the
kitchen temp will make the but
ter just right for Dreaming. Keep
eggs cool--they beat light the quicker
for It. Always add 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 -four and set 1t where
it will get warm and dry without
scorching, then sift 1t again before
using 1t. Measure 1t after the second.
sitting, and If baking powder or soda
and cream tartar are to be put In It,
add them to the measured bulk, and
sift a third time.
n Cake must be beaten well, and thor
oughly, If you, want It firm. yet light,
and OF fine, close texture. Sweet milk
helps to this fine texture. Sour milk
or cream, contrarywise, tends to 9
coarse, bubbly grain.
81 Prepare fruit over night, II possible.
Two such favors as lemon and va.
nilla, vanilla and rose-water, or rose
water and almond, give to cake tang
as delicious as it Is unusual. A spoon.
full Of brandy or even good corn
whisKey, beaten well through the cake
Just before II the fiayoring-which
should be putt the very last thing,
will make the cake lighter, better col.
ored, and of better keeping quality.
Sift spices through part of the -four,
adding the spiced flour alternately
with what is left plain. Always sift
sugar and more than once If It Is
clammy. Warming it gently helps to
make light cake. ut should be sifted
afresh after the warming.
AS i have said. paper bag cooking
betters cake as much rs 1t does meat
or pastry. 1t can be done in the bags,
EutfI advise using in conjunction with
the bags either paper souffle-cases or
very thin tin moulds, square, oblong,
or .round. or cases made from the bags
..'s.
To makes square paper.bag mould,
split in half a bag Of the largest size.
crease each 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 over 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 wire trivet. Seal the outer bag.
taking care that 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 ia q very hot
oven. Put on b the shelf above 1t q
shallow pan filed half way with boil
ing water, and on the floor und erneath
pan with little cold water. Close
the oven door and 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 on the
size and kind ,of cake. ~ VI
Paper bag baking is little quicker,
and ever so much more certain.
Small patty pans, or fancy-shaped
muffin moulds, filled with cake batter
and baked inside bags, will afford an
almost infinite variety Of ornamented
good things. y 81
Copyright, 1911, by the Associated
t5s Literary tPress.)