The Birmingham age-herald., 1915-06-20
The Simple Art of Cake
 Making and lis Accomplishments
Fly MRS. J. B. REID

], For pound cake or any butter cake the paper should be light yellow in five minutes In the same length of time 1t should be dark brown for layer cakes, cookies or gingerbread. Always sift flour before measuring, then add baking powder and sift four times
 l In cake making more than any other branch of cooking measurements and ma nipation are most important.
 Flour varies in thickening quaities hence the exact amount of liquid cannot 1 be stated. Three methods of mixing are in vogue, beating, cutting, folding. In stir ring the spoon is not lifted from the bowl and the motion is circular; in beating the object desired is to get all the air pos sible into the mixture. the faster it is beat en the more afr will be incorporated in 1 the batter. This renders lighter cake
 but care must be taken that after the mix ture Is beaten. no stirring motion is all lowed, this would liberate the air The folding applies to mixing whites only, just before putting the batter in the pans. The batter then should be lifted from the
 bottom of the vessel and folded over whites until they cannot be seen; the pro- cess must be gentle and with care, to avoid destroying the lightness of the air lcells in either the batter or the eggs. l Never warm butter or sugar to cream
 them; this process injures the flavor and l tcAlule- II lle butter IS nara, to SOIten, add one tablespoon of boiling water to butter and sugar.
 In baking, after cake batter has risen
 in oven, the temperature may be increased a little When cake is done it shrnks rom sides of the pan, and again who
 knows anything of baking that does not know the value of broom straw as a
 safe guide to when done? If crumbs stick to straw, after 1t is pressed through the center of the ha ot e not done; if straw is clean. free from cake the job is over-cake is done" l Not a shorthand writer, but before a class of 60 women anxious to learn the
 success of cake making, from Mrs. Rogan | took down these lessons she gave as she measured. mixed and folded her bat
 ter in the pans, baked it in the oven by the directions and had the privilege of | tasting genuine old-time pound cake, made right before our eyes" l The process was so consistent, so sim- pie and so successful, the secret was too good to keep and I present it to women | today, who wonder why they cannot
 make good cakes hoping to inspire them
 to profit by the experience of proficient and successful teacher of good cooking. During the period of her lessons she covered meats, the broling of them sal ads, and bread making; not simply scien- tific lessons, but lessons for an everyday | hiedi WoitH WHlle. lneSe are the Stuules Tor fruitful cooking class.
 It is really strange to see how perfectly | fresh vegetables can be ruined in a few minutes preparation. It is just as waste ful to over cook them to under cook them.
 Whenever I hear the toast, Here s hoping" it reminds me of how much oi the world lives by this process-wishine for things to come their way without even trying to make them come.
 There are such simple ways to begin and with so little material at first and
 with so many people wanting others tc do their work, it seems an easy task tc
 be a real good cake maker, if one just
 follows the process and rules of those who have succeeded.
 There is a demand for your services
 and teachers and agents to help you--it
 remains for each individual to work | Hard toll can roughen form and face And want can quench the eyes bright grace.
 In every rank. or great or small,
 'Tis industry supports us all"