Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-07-01
Katherine Helps Her Aunt Ellen.

Katherine helps nef Aunt Gien'
(By Louise Bennett weavsr)
"Good morning, Katherine, you are
inst in time to help me bake; how wouio
you like thsi?"
sob, Auntie, may ~"
ayes, put on that big blue apron, ano
get out that box Of recipes in the Top
drawer. | always keep Q number Oh
blank cards in that box, and whenever
| T End recipe like, l cut IL ous ana
haste il ON q card. Look under the card
marked cakes and get Devils Food; "
sob, goody, that Is such good cake;
here ii is"
"All right, put It right here on the
shelf. so / can read IL easily, and 80 that
| won't get anything on II.
"Behind you, Katherine, get piece
of that waxed paper, that comes AROUND
the bread, cut two pieces e1acty spe
size of the bottom of those square CAKE
pans. Fit them nicely in the bottoms.
"Shall i butter the sides where sne
paper does not Gomez"
HNo, indeed, for / want the CAKE 10
stick to the sides, and If they are but
tered the cake will draw away, and not
rise evenly" ,,.,.
"That is just the way mothers little
drop cakes act when she bakes them Id
muffin pans" -.
Tell your mother that always dust
nv little pans with flour and then the
cakes do not burn so easily, for you
know how butter burns, and the cakes
come out of the pans so nicely this other
way.
@Pleass get that round bottomed
bowl, and the wooden spoon with siits
| in it."
"Why the wooden spoon, Auntie9"
because it has a round handle, which
makes it easier on your hand to stir
with. Break the eggs, and be very care
full to get out all of the white, for often
that is wasted by clinging to the shell
and being thrown away"
"Why, Auntie, mother never throws
away the egg shells, but saves them TO
clear the coffee"
"Bow do you know what clearing the
coffee means, dearie?"
"How simple, Auntie, don't you know
that? When mother makes coffee she
takes an egg shell, all broken up, mixes
it with her coffee and little cold water,
then adds boiling water and lets it boil
Just three minutes, / think, and when it
is done it looks so pretty and clear"
"Put the egg whites in that other
round. bottomed bowl, then put the yolks
in that small bowl, for / am not going
to use them until tomorrow. You must
always have the egg-whites very cold to
beat nicely, so put them back in the ice
box until we are ready"
Those egg yolks won't be any good,
if you keep them,-motber's never are"
"Just wait and see. Beat them up
thoroughly with fork, add table
spoonful of cold water, and cover them
with that glass cover, now put them In
the ice box, and tomorrow they will be
as good as ever"
"what will you do with them to-mor-
row, Aunt Ellen?"
swell, / can make some salad dressing,
a custsrd, yellow cake, or put them 10
a salmon loaf, but l shall have to wait
until to- morrow comes.
ibid you mix the baking powder with
the -four? thought our book said not
to add that, the baking powder, until
the very last"
"You are surely an observing little
girl, Katherine. l always mix and silt
three times, a pinch of salt, the baking
powder and the -four. In this way the
baking powder is so much better dis
tributed through the cake, and it will
rise very much better. Remember
always to sift the -four once before you
measure 1t.
"Now, while i am adding these dry
ingredients and the milk, to the butter
and sugar, which has been creamed, you
may beat the egg whites.
"No, do not use the Dover egg-beater,
that is only for the yolks. When l
want anything, as cream or egg-whites,
to increase in bulk, always use that
spiral whip beaten, with all OF those
little wire coils aroapd the outside edge,
they help to entangle air and that makes
the eggs beat up much better"
"Sball / add pinch of salt to these
egg-whites?"
"Sursly, always, for that freshens'
them. Give me that vanilla, please"
81 didn't think that chocolate cake
needed Vanilla"
"Yes, but it does,-wait and see II this
does not taste good. The vanilla brings
out the other favors. You beat your
eggs, and will beat this cake mixture.
You know we do not beat the cake after
the egg-whites are added, for they lose
some of the air which has been beaten
in them. All ready, begin. We both
must use continuous, steady, vigorous