Belding banner. (Belding, Mich.) 1889-1918, 1917-01-31
Calculating
(By Margaret S. Bedell)


For success in cake-making, sift
your flour once before measuring, and
twice afterward, then adding the soda
and cream of tartar or baking-pow-
der Beat the eggs separately and
thoroughly; stir in the beaten whites
last and very lightly. Use a half
pint tin measuring-cup with quarter,
half, and three-quarter marks. A
good cake recipe can be varied by US
ing different filings. Here is test
ed recipe from my own stock:
White Cake.-One small cupful but
ter, one cupful milk, two cupfuls pow
dered sugar, whites of five eggs, one
teaspoonful cream of tartar, two and
three-fourths cupfuls sifted flour, one
half teaspoonful soda, almond and
vanilla flavoring. Bake in three or
four round tins, or, if preferred, in
two good-sized square ones.
Chocolate Filling.-One cupful of
shaved bitter chocolate, one and three
fourths cupfuls boiling water, one cup
full sugar, yolk of one egg, vanilla
flavoring, one cupful cupful hickory
nuts, pecan, or English walnut meats.
Boil the sugar, chocolate, and water
together until thick and glossy; move
to back of stove and add the yolk of
egg mixed with two tablespoonful
of cold water. Remove from the fire,
beat hard until it thickens, flavor
with vanilla, and add the nut meats
broken in small pieces. Spread just
before it gets cold, and, if too thick,
add little sweet cream or few
drops of milk.
Cocoanut Filling.-Two whites Of
eggs, well beaten, one large cocoanut,
two cupfuls graduated sugar, one
third scant teaspoonful cream of tar
tar, one-third cupful boiling water,
vanilla flavoring. Mix cream of tar
tar with sugar, add boiling water,
and boil, stirring very gently from
the edges, if necessary; boil until the
the syrup is thick and clear, and ropes
before beginning the cake. Beat the
whites to a froth, stiff and dry; slow
ly pour on the boiling syrup, beating
hard while pouring. When very thick,
flavor and add half the grated cocoa
nut; being moist, all would thin the
filling too much. Spread, and before
placing the next layer, sprinkle on the
filling some Of the reserve cocoanut;
using the rest on the top and sides.
This cake will keep for ten days, and
is most delicious.
Cream of Nut Filling.-Use above
boiled-icing recipe, but not not boil
the syrup down quite as thick as the
nut meats will thicken it. Beat un-
til cool, then add one large cupful of
hickory-nut meats; same amount of
raisins, few currants, and a little
grated cocoanut, if desired. Spread
when cool.
To make good tea for you and me
Wen heat this earthen pot, you see,
Then in it place just one, two, three
Full teaspoons of the fragrant tea.
One each for urn, and me and thee,
And when the water boiling be-
Turn on; then steep it thoroughly
Three minutes to set the flavor free.
A Good inexpensive Cake
One cupful sugar, one egg, five
tablespoonfuls butter, one and two
thirds cupfuls flour, one-half cupful
water, one-half teaspoonful vanilla, or
other flavoring, few grains of salt.
and two teaspoonfuls baking powder.
Beat the butter to a cream, add the
sugar gradually and then the egg
yolk unbeaten. Mix together the
flour and baking-powder, and add al
ternately with the water to the first
mixture, beating very thoroughly,
then stir in the egg-white whipped
stiff, and beat again. Bake in a loaf
for about forty-five minutes in