Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-10-24
Can You Bake . Cake ?


son River, MILDLY on shore-leave was
asked by benevolent lady what she
could do to make his visit to New York
happy for him, thinking, perhaps, to
furnish tickets to show, or for trip
around the big city.
"Gee, ma'sm, do you mean it?" the
MILDLY turned and asked, while his fn-
gers worked convulsively.
The woman nodded.
sThen give me piece OF homemade
cake-just one of them wedge-shaped
slabs-and it's all / want. It's three
years since I've been home" ssg
And before the evening bugle called, q
cake OF the longed.for kind found Its
way across the water to the great, dark
battleship, and one more boy was given
the courage to 60 on.
From purely dietetic standpoint, cake
10 not one of our necessary foods, and
many of Ms, no INDEPENDENTLY chill
dren-would be better of with less than
more of 1t, and yet there are times when
the right kind of homemade cake can
have value far above gold, and Its bak-
ing 10 an art that should not be despised,
nor can We afford to forget it.
Cake that is light, of good flavor and
fine In texture, Is neither matter OF
chance nor knack. Perfect and uniform
results are possible for all, If the follow
ing essentials of good cake baking are
observed:
A reliable recipe.
Proper utensils to work with.
Use of first-cla materials only.
Accuracy in measuring ingredients.
A properly regulated oven.
Perhaps the last three are the most
important, for no matter how perfect
recipe may be, nor what good utensils
one may have to work with, poor ma
terials, Indifferent measuring, or care
less baking will not produce good re-
suits. All the essentials, with the ex-
ception of the last named, are easily
within our control. Until the oven Their
mometer is more accurately standardiz-
ed, however, and its adoption becomes
more general, the proper regulation OF
the oven must depend largely on expert
epce and Judgment. Good results are
usually obtained by dividing the time
for baking into three equal periods.
During the first, the cake should rise
slowly; during the second, finish rising
and begin to brown; during the last,
finish baking and browning, and shrink
from the sides of the pan.
There are two classes or types OF cake,
those without butter and those with.
The sponge, angel and sunshine cakes
belong to the former class. Containing
no shortening, these are the safest for
children. Cup, pound and fruit cakes
belong to the latter class. In dark
fruit or spice cake, sour cream Is fire..
quently substituted for butter. One
good recipe of each type, variously and
skillfully treated as to favor, form, fill
ing and frostipg will produce long list
of interesting, delicious and different"
cakes.
The right kind of equipment makes
the work easy. An enameled mixing
bowl is less cumbersome than the heavy
earthen bowl, and wooden paddle,
with Sits, for beating, is the most com.
Portable to handle, produces the best re-
suits, and will not scratch the bowl, nor
bend in the hand. A standard teaspoon,
tablespoon and graduated cup are
necessary for accurate measurements.
The double revolving heater, or q wire
whisk, are among the better kinds OF
egg-beaters. A fine sieve will be needed
for sitting -four and baking-powder.
Where there is much baking, cake
mixer saves time and energy.
The freshest and best quality OF ma
terials are slways the most economical.
Strong butter or stale egg will spoil a
cake. Several very good butter substi-
tutes are now on the market. Expert
ence or directions will teach one in what
proportions, In relation to butter, these
may be used. A fine granulated sugar
is better than the coarse. Pastry flour
makes more tender cake than bread
-four. All fours vary, however, and 1t
is sometimes necessary to use little
more or less than the recipe calls for.
The batter should be just heavy enough
to drop readily from spoon, but not
thin enough to pour. Cake batter that
Ia to hold fruit or nut should be slightly
sitter than that for plain cake. A reli-
able baking powder only should be used.
Impure flavoring extracts are dangerous
and expensive.
RULES FOR CAKE BAKING
/. Follow reliable recipe. Use only
best materials. Collect all ingredients
and utensils before beginning.
2. Regulate or "start" the oven, so
that 1t will be ready as soon as cake is
mixed. Layer and small cakes or cookies
require hotter oven and less time than
loaf cakes (about 1850 F..
8. Use a measuring cup and standard
spoons. Measurements, unless other.
wise stated, are level.
4. Flour should be sifted before meas
uring. Use pastry -four If possible;
when bread -four must be used, reduce
quantity slightly. If too much -four Is
used, cake will crack open when baking.
Sift baking powder with -four. Flour
fruit or nuts before adding to batter.
8. When eggs are separated, add q
pinch of salt to whites before beating,
and add whites at the last, cutting and
folding them through the mixture; do
not stir or beat.
8. Grease pans lightly or line with
buttered paper. Fill pan two.thirds
full; let mixture be slightly higher at
sides than in center. Angel and sponge
cakes are best baked In pan with
tube In the middle.
Z. Do not let q cake stand after 1t is
mixed; bake Immediately. Oven heat
should be moderate at fret, then increas-
ed little and then reduced again. II
oven lie too hot, cake will brown before
1t lie risen and baked through. This Is
undesirable, as 1t may rise to point and
DO unsightly, or II may fall when taken
from the oven. Ifoven Is too slow, cake
will be coarse grained and will spread
over the sides of the pan. Watch care
fully while baking; do not open oven
door too soon; do not jar oven.
8. A cake is usually done when 1t
shrinks from the pan and does not sing.
Pound and fruit cake should feel firm
when pressed with the finger. To re-
move cake from pan, loosen around
edges carefully With thin, round blsd-
ed knife; invert on q cake cooler. The
properly baked cake should be level with
Tho ton nj tho M n ouI N rSfoeunlo h.o.n