Evening capital news. (Boise, Idaho) 1901-1927, 1914-08-28

ing time. The most delicate cake, the
brides loaf" can be mixed in that
time. This is the way to do 1t. Put
the butter (Which should have stood
in warm room until soft) and the
sugar into the mixing bowl. Cream
with a strong wire egg whip or a wire
potato masher Then break the eggs
and drop the whites into the bowl with
the creamed butter and sugar, whip
them with a wire whip or a mixing
spoon until the mixture is light, which
should require two or three minutes.
Next add the water or milk (do not
stir), and then the flour, and stir the
batter until perfectly SIN 10th. The bat
ter is then ready for the pan. Use
graduate measuring cup to measure
the ingredients, and follow this recipe:
Brides Loaf Cake.
The whites of seven or eight eggs,
one and one-half cupfuls of granu-
lated sugar, three cupfuls of flour sift-
ed once before measuring three even
teaspoonfuls of baking powder one
half cupful of butter, three -fourths
cupful of water or sweet milk one tea
spoonful of extract.
Some one will object to the number
of eggs, but it must be borne in mind
that this recipe calls for but three and
one-half eggs. Only the whites are
used, which represents but one half
the egg. The yolk remains to be used,
and it may be utilized in a dozen diff
ferent ways Seven egg yollIs and one
quart of milk, with one cupful of sugar
added, and seasoned with nutmeg or
some preferred extract, and turned
into a baking dish, then placed in
low heated oven until it is coagulated,
will convince you that the egg yolks
We're not wasted. Do not bake too long
or the custard will be watery.
Angel Food Cake.
This cake is the easiest of all cakes
to make. For an angel food cake take
the whites of eight fresh eggs, or one
cupful of whites, add one-half tea
spoonful of salt and whip with an egg
whip until they are foamy, then add
one-half teaspoonful of cream Of tar
tar, or two teaspoonfuls of lemon juice
demon juice. preferred), and continue
whipping the whites until they are stiff
enough to stand; then add one even
measuring cupful of graduated sugar,
and fold through gently until the sugar
seems dissolved, or until the whites and
sugar are well blended. Sift flour five
times before measuring, and turn one
cupful Of the sifted flour into the mix
ing bowl all at one time and fold
through gently, and only long enough
to get the batter smooth. Unnecessary
folding toughens the cake. Place in
cold or moderately warm oven, and
regulate the heat so it reaches the bak-
ing point in about 90 minutes and
bakes in about As minutes. If the heat
is too great at first, the cake will begin
to bake before 1t is properly risen
Angel food cake will always settle a
little just before it is ready to take
from the oven. Beware of grease when
mixing and baking angel food cake;
one drop in the batter will guarantee
failure. Do not grease the pan; put
an oiled paper in the bottom, and when
the cake is cold run a knife around the
sides of the pan to loosen the cake,
and then turn it over and the cake will
drop out
Always select soft winter wheat flour
for cake baking If you are DESTROYS of
having fine, tender, velvety. delicate
cakes. Hard wheat flours are good for
bread, but for light, delicate oak es
they are too harsh, and contain too
much gluten. One of the simplest tests
for determining whether flour Is soft
or hard is to squeeze handful, and if
the flour remains packed and shows
the imprint of the hand 1t Is soft, but
if 1t refuses to pack 1t is hard flour.
Use graduated cane sugar, not beet.
The difference between the cane and
beet sugar cannot be detected with the
naked eye. With the microscope or by
analysis they can be distinguished.
There is little need for alarm, for but
few grocerymen handle the beet sugar.
and when they do, If they are asked
they will inform the customer of the
fact.