Arizona republican. [volume] (Phoenix, Ariz.) 1890-1930, 1916-07-30
Hints For Arizona Housewife
Cake Baking Is A Scientific Process

of eggs stiffly beaten should be baked
in a very moderate oven. Cakes con-
tanning chocolate, molasses and fruits,
require d slower oven than plain but
ter cakes. Average time required for
a layer cake % minutes; for loaf
cake, without fruit, 40 minutes to one
hour, depending on size; with fruit,
molasscs or chocolate, 10 to Is minutes
longer. a we'll Baked cake shrinks
from the side Of the tin and springs
back when pressed with the finger.
The broom straw test is most reliable
for loaf cakes. Pierce the cake with
a clean straw. If batter clings TO it
when withdrawn the cake is not suf-
ficiently baked
FANORITE CAKE-One thord cup
butter, one cup sugar, two eggs, one
half cup Of milk, one and three-fourth
cups of flour, two and one-half tea
spoons of baking powder, one teaspoon
vanilla or other flavOring.
Cream the butter and sugar together
gradually, add eggs one at a time. and
beat until light; then add milk. alter
mating with the dry ingredients sifted
together. Pake IN two layer or one
loaf tin.
SILVER CAKE;-One third cup but
ter, one cup sugar, Oue-half cup milk
and one-haif teaspoons baking powder
whites three eggs. one teaspoon flaw
oring, vanilla or a mixture Of vanilla
and almond.
Cream the butter and sugar togeth-
er, add milk gradually alternating
with dry ingredients sifted together.
Add flavoring. Last fold in lightly the
stiffly beaten whites Do not beat
cake after the egg whites have been
added
4 FAVOPiTE CAKE-One third rup
butter, one cup sugar yolks three
eggs, one-half cup milk, one and three
fourths cups flour. three teaspoons
| Baking powder. one teaspoon flavor ing
Directions same as FOR Silver cake.
except egg yolks are added one at a
! time to the creamed butter and sugar
and are beaten until very light. Both
! these cakes make two medium sized
| layers.
| CREAM FROSTING-One cup OF
graduated sugar one teaspoon of corn
starch mixed together, add three ia
( teaspoons of boiling water, set on the
1 back Of the stove until sugar is dis
/ solved. then boil two and one half
minutes. taking time when syrup is
| buhbling in the center. Remove quick
| ~ from the fire and pour slowly over
| llit sunny ItJAFli VI iltit VI bllt VI tND
| eggs. Beat constantly until the rlgnt
! consistency to spread over the cake
that is. until the frosting will almost
hold its shape when piled up Flavor
with one teaspoon of vanilla.
This frosting is easily made if wa
Ter is measured exactly, if sugar is
dissolved before syrup boils and if the
time Of boiling is carefully watched
! CHOCOLATE FROSTING-One and
one half squares of chocolate or one
third Gun yoc0a onc-half cup hot milk
or thin cream, few grains of salt
yoke of one egg, one-half teaspoon
butter, one half teaspoon vanilla. pow
dered sugar.
Melt the chocolate over hot watei
and add to the hot milk gradually,
add the beaten egg yolk and other in
gradients, and when slightly cool ado
sugar gradually until the right con.
sistency to spread-about two and one
half cups-Edth c. Salisbury, HON,
Economics Specialist. University o
Arizona Agricultural Extension Service
and L. S. D. A.