The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1915-10-06
Cake
~ LILY HAxWoRTH WALLACE.
President OF Associated clubs
Of Domestic Science

Of Domestic Science
In cake making. perhaps even
more than In any other branch OF
cookery. special attention must be
paid not only to exact measure
ments. but to correct methods OF
manipulation.
Flour. pulverized sugar. and SINH.
lar ingredients must all be ,sifted
once before measuring. as they are
liable to pack" In the sack or bar
rel In which they are kept. Soda.
spices and making powder should be
stirred lightly and mixed before
measuring. for the same reason.
The ingredients used for cake
making should always be the best
obtainable: best tub butter. fresh
eggs. fine granulated sugar and pre-
ferably. pastry -four. II perfect re-
suits are to be obtained. Flours
vary In .thickening qualities, there
fore the exact amount OF liquid can
not always be stated.
There are three methods OF mix
ing: Stirring. beating, cutting or
folding.
In stirring. the spoon Is not lifted
from the bowl. and the motion may
be described as a circular one.
In beating. the object desired Is
to get all the air possible into the
mixture: the faster we beat the more
air will be Incorporated In the bat
ter. and the cake. In consequence.
will be lighter: but care must be
taken that after a cake Is beaten, no
stirring motion Is allowed. AZ this
will undo the good already accomp-
lIshed.
The term folding" applies more
especially to the mixing and blend
ing OF the whites OF stiffiy-beaten
eggs which are added just before
putting the cake batter In the pans.
The motion is that OF lifting the bat
ter from the bottom OF the bowl.
folding II over the beaten whites.
mixing them In and continuing the
process till the whites OF eggs are
no longer seen on top OF the batter.
The whole process must be perform
ed with great care TO avoid destroy
ing the lightness OF the air cells In
either batter or eggs.
In beating butter and sugar to a
cream. never warm them nor the
bowl. for II the warming is contin-
ued a little too long both favor and
texture OF the cake will suffer. In
tho butter IL very hard and II Is not
convenient to leave II In a warm
kitchen TO soften slowly, q table
spoon OF boiling water may be added
to the butter and sugar In the bowl.
To soften the butter Just enough to
make Il cream readily.
II whites and yolks OF eggs are
separated. add the whites, we'll
beaten. just before placing the cake
In pans. This method makes a light
or. fuffier cake. but one which will
become dry sooner than IL the yolks
and whites are beaten together.
Fruit should be washed and thor
ouEhly dried before added TO cake.
Most cake requires moderately
hot oven. but should not be baked
too quickly ct first. As soon as the
cake has risen well. the heat may
be increased a little. to give a good
crust. Cake Is done as soon as II
shrinks little from the sides OF
the pan. Another test Is press the
center OF the cake with the finger
and II Arm TO the touch II IL ready
to come out OF the oven. Testing
with a straw is also safe rule. IL
the straw, after having been pressed
we'll into the center OF the cake.
comes out clean, the cake is done.
II sticky. bake q little longer
Chocolate Loaf Cake
IL cups sugar,
IL cup butter,
2 eggs.
! cup milk,
2 cups -four.
2 teaspoons baking powder.
2 teaspoons vanilla extract,
2 squares chocolate.
Beat to a cream one cup OF the
sugar with the butter; add the eggs
well-beaten, then half cup OF the
milk and the vanilla. Sift together
the -four and baking powder. and
beat them into the other ingredients.
Put the remainder OF the sugar and
milk with the chocolate. into
saucepan. and cook till the chocolate
Is dissolved; add to the cake batter.
beat well. and bake in q moderate
oven about three-quarters of an hour.
White Fruit Cake
cup butter.
2 cups sugar.
cup grated cocoanut,