The Barre daily times. (Barre, Vt.) 1897-1959, 1913-04-12

cess is that she uses the best of every.
thing for her cakes. No cooking bitter
or cold storage eggs for her; but the
best of table butter and the highest
grade of eggs. Poor ingredients cannon
make anything but poor cake.
She uses rich milk in place of skim
milk, usually half cream. Then she is
careful in the matter of sugar. Some
people think that any kind of gran
ulated sugar, will do, but the coarser the
grain OF the sugar, the coarser will be
the cake; very fine gnanulated is the
best; it is known as soft A."
The flour is sifted several times and
the cake batter is always kept thin.
This is perhaps the nearest to Sc
cret of anything. The flour should be
stinted in its use, for a thick batter
makes poor cake.
Then, too, the batter is beaten with a
wooden paddle instead of with metal
spoon, little thing, but one which
means great deal in good cakemaking.
Here are some of her favorite cake re-
ceipts:
Gold and Silver Cake-These two
cakes are made at tne same time. Thoy
are made after an old southern receipt,
and the silver cake is frosted with white
and the gold cake with yellow.
Gold Cake-The yolks of eight egg,
one cupful of sugar, quarters Of
a eupful of butter, half cupful of
sweet milk, and one and one-half cup
fuls of -four, one teaspoonful of tartar,
and one-half teaspoonfu of soda. Flaw
or with lemon.
Silver Cake-The whites of eight eggs.
two cupfuls of sugar, half cupful of
butter, three quarters OF a cupful of
milk, three eupfuls of flour, one tea
spoonful of cream of tartar, and one
Of soda. Flavor with rose or vanilla.
Cream Sponge Cake-For this cake is
required two eggs; one cupful of sweet,
thick cream, one cupful of sugar two
and one-half cupfuls of four two lev
al teaspoonfuls of baking powder. salt
spoonful of salt, and any favoring to
taste.
To make it, beat the yolks of the eggs
we'll, then beat into them the cream,
then the sugar. Beat until smooth, then
add the flour, which has been we'll sift-
ID together with the baking powder and
,alt. Then add the whites of the eggs
hat have been whipped stiff. Bake III
/ loaf or in two layers; in the latter
ase fill with any filling desired. chloe
late, raspberry jam or cream mixture.
MARYLAND Marble Cake-For the dark
art of the cake cream into a cup of
'utter two cups of brown sugar, add TO
his the yolks of seven eggs, beaten as
tiff as possible. Stir into one cup OF
nolasses a teaspoonful of soda, and adj
his to the creamed sugar and butter;
eat vigorously, then add. still beating,
wo tablespoonfuls of cinnamon. and
ne tablespoonful of allspice, and one
up of sour milk. Then beat into the
after, very slowly, five cups of -four
hat has been sifted several times. Beat
r knead the whole for ten or fifteen
linutes.
For the white part of the cake, cream
ito one cup of butter two cups of very
ne graduated sugar, add to this the
hites of the seven eggs whipped till
lev will stand alone; dissolve thor
lghly half teaspoonful of soda in half
cup of sweet milk, beat this into the
utter. then sift a teaspoonful of cream
tartar thoroughly into three cups of
our and beat, then continue to beat
lie whole for ten or fifteen minutes.
hen ready to bake, spread layer Of
e dark batter about three quarters Of
inch deep on the bottom of baking
n, then layer of the white BATE
inch deep and then another of the
rk on top.
This receipt makes four loaves of cak.
lch when cut will show a variety Of
ntastic markings of the light and
rk.
Dorothy Dexter.