The Washington herald., 1912-09-20
HELPFUL HINTS
TO HOUSEWIVES
CAKES

There are q few golden rules to De
remembered in cake making. Beat
the lard, or butter. and sugar togeth-
er until very light before putting in
the other materials: then add the
yolks of the eggs. the liquid (either
water or milk). then the flower, with
which you have sifted the baking
powder, and lastly the whites OF
eggs.
Sweet milk will make a cake rich
and close; water. in the same cake
will make It light and delicate. In
nearly all recipes beat the whites and
yolks Of eggs separately. Always
s!ft the flour before measuring. then
add the baking powder and sift again
once or twice.
Pastry flour makes a much lighter
cake than bread four. Where real
pastry -four cannot be obtained, the
soft winter white flour will answer
the purpose.
GENUINE oLD-TIME SPONGE
CAKE.
The weight OF the eggs in sugar.
and half their weight in -four. This
enables you to make a cake Of any
size you desire. The usual proportion
for one loaf. by measure is four
large or five small eggs. one cup OF
fine granulated sugar. and one cup
of sifted pastry flour. the grated
rind and Juice OF half lemon Beat
yoIks till thick and very creamy, add
sugar and beat TIL light colored, add
lemon. Beat whites till stir and near
Iy dry. and fold them IN with care,
so as not to break down the bubbles.
sift in the -four lightly and fold over
mot stir) TIL Just barely covered.
Bake in a moderate oven from forty
to fifty minutes You will look far to
find a better sponge cake than this
when properly baked.
ONE EGG CAKE.
One-third cup OF lard. or butter, one
cup sugar, one egg, one teaspoon
vanilla, 1-2 teaspoon soda, one teas
poon cream OF tartar. two cups -four.
one cup milk. Rub the lard. or but
ter, and sugar to a light cream: add
the we'll beaten yolk OF egg and
vanilla Mix together the soda, cream
of tartar and flour. and stir into the
sugar mixture alternately with the
milk Add the well beaten white of
egg last. Bake in a shallow pan in
a moderate oven about half an hour.
Two level teaspoons OF baking pow
der may be used instead Of the soda
and cream OF tartar.
SUNSHINE CAKE.
Have ready one cup sfted granulat-
ed sugar. also two-thirds cup OF flour
with % teaspoon cream of tartar
sifted four times. Beat seven whites
OF eggs very light, with speck Of salt,
add sugar gently, then the yolks
beaten thick and light. then flour
and scant teaspoon extract lemon or
orange. Bake in ungreased pan slow
ly about ffty minutes and cool in
pan inverted. Remove the pan and
cover thickly with sweetened and
favored whipped cream. Garnish
with candied cherries or nuts and
serve.
ALMOND CREAM CAKE.
Cream IL cup Of butter and one
cup Of sugar. and mix in alternately
IL cup OF milk or water and two
cups Of pastry -four sifted three times
with two teaspoons baking powder.
Beat we'll. flavor and add FIVE stif1iy
beaten whites Bake two layers
Whip sweetened cream until stiff,
flavor with almond extract and sher-
ry, add chopped blanched almonds
and spread between and over the
layers. Garnish with cherries.
BREAD AND ROLLS.
Bread and rolls should rise in a
warm place. II in too
cold a place It will be heavy. and
Il in too hot. sour. In the case of
soured dough. a teaspoon OF soda VIII
correct the sourness Of the dough.
but will not bring back the sweet
ness Of the flour. Bread should rise
10 twice its original size before 1t Is
ready TO bake. and small loaves are
always preferable to large ones.
Rolls and all baking powder bread
require a hotter oven than yeast
raised bread. In using baking pow
der always sift It twice with the
-four. A teaspoon OF baking powder
to each pint Of four is a good pro-
portion.