The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-05-02
BAKING FAVoRiTE CAKES.


Paper bag cooking betters cakes as
much as 1t does meat or pastry Please
TO keep this fact in mind Also the
tact that you should never try to make
cakes AT haphazard Instead, take
DAY or several days off 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
10 make them of. 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 Set the butter crock outside
the refrigerator for several hours be
fore you need its contents-the
kitchen temperature will make the but
ter just right for Dreaming. Keep
eggs cool-they beat light the quicker
for II. 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,
II is needless to say, must be above
suspicion. Sift -four and set it where
il will get warm and dry without
scorchng. then sift it again before
using H. Measure II after the second
sitting. and If baking powder or soda
and cream tartar are to be put in il,
add them 20 the measured bulk. and
sift a third time
Cake must be beaten well, and thor
oughly, If you want II firm. yet light,
and 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 favors as lemon and va.
nilla. vanilla and rose-water. or rose
water and almond. give TO cake a tang
as delicious as it is unusual A spoon
full of brandy or even a good corn
whiskey, beaten well through the cake
just before the favoring-which
should be put in 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 -four 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. II should be sifted
afresh after the warming
As have said. paper bag cooking
betters cake as much as II does meat
but 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 !
themselves
To make a square paper-bag mould, |
split in half bag Of the largest size, |
crease each half gently all round about |
.hree inches from the cut edges. and |
Iold up each corner neatly, clipping |
he 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 mouli
HSlue Il DlS BIedstu DdB WHICH IcslS /
Ipon wire trivet Seal the outer bag, |
aking care that II does not press
Town the empty upper edges of the
mould inside, prick two or three small
holes in its upper side. and set the
rivet on the broiler in very hot
wen. Put on the shelf above il a
shallow pan filled half way with boil,
ng water. and on the floor underneath
/ pan with a little cold water. Close
he oven door and leave for ten min.
ites. Take out the water pans then.
md after two or three minutes slack
heat one-half and finish baking The
ime will, OF course, depend on the
,ize and kind OF cake.
Paper bag baking is little quicker,
md ever so much more certain.
Small patty pans, or fancy-shaped
muffin moulds, filled with cake batter
md baked inside bags, will afford an
Utmost infinite variety OF ornamented
rood things.
Copyright 1911, by the Associated
Literary Press)