The Washington times., 1920-05-07
SaUing Moneyin the Home;
Little Tricks For Women ;
in Household Economics
BY Elizabeth Lattimer.

III ~
~ are guides Tor the dre.s-
maker. Tns good drsssmshsr doe
not pwchAss . new p&ttera. for
each nsw garment that shs makes
but uses her plain sleeve. her plain
watst. and hsr plain skirt pattsrns
and alters them TO meet individual
requirements and current styieA. So
the home maker should learn to
simplify her food preparation by
using . few basic general propor-
uons OF ingredients In them ana the
standard method OF Combining
these ingredients and varying these
recipes to meet her needs.
Quick bAtters and doughs mako
up large group OF our common
foods for which recipes are slmost
endless yet all are variation. OF tha
few types Eiven In the table
How TO mix the ingredients tsx-
eept for pastry: MIX sugar with
shortening. Add e6g I'm some
cakes only the yolk Is added at this
time-the separated white Is folded
in the batter at the last). Add
liquid and sifted dry ingredients
alternssely.
The way to make pastry 10: Nix
fat and flour thoroughly, then add
water slowly. MiI and roll thin.
All OF these basic recipes can be
varied In . number of ways Take
the plain cake for example, by
varying tho flavorings. etc. one
can have many recipes from the one
pattern recipe.
vaFlatlsns WitA One Bafter. =
FOR LAYER CAKE-Bake bat
ter IN layer cake tina The various
layers may be differentiy coIorsd
II desired Put together with I'LL
ing or frosting.
FOR CHOCOLATE CAKB.-Add I
square chocolate Il OF or 4 cup)
and I tablespoon less Of flour than
called for. Or while melting cho-
coiate. make thick paste with 2
tablespoons boiling water cooking
Il mfn thick and of about the same
consistency a. the cake batter. In
tho latter case the full amount Of
flour may be used
NUT CAKE-Add u cup finely
chopped or coarsely ground nut
meats Decrease fat tablespoon.
SPICE CAKE.-Add "A teaspoon
cinnamon and \ teaspoon cloves.
VERY DARK SPICE CAKE
Use brown sugar in L/sce OF white
and u teaspoon each Of cinnamon,
cloves. and nutmeg.
RIBBON CAKE.-Add to Is the
batter, y teaspoon each of CHINA
mon, cloves. nutmeg, and 4 cup
raisins cut into small pieces Bake
dark batter as one layer and light
as two. put dark between with
raisin jelly, fruit, chocolate. or any
desired filling. Or, divide batter
and color as desired, pink, green.
chocolate. etc. baking each portion
separately and put together.
SILVER OR WHITE CAKE-Use
4 whites in place Of 2 whole eggs
and add a tablespoonful butter.
GOLD OR YELLOW CAKE-Use
yolks in place of whole eggs.
MARBLE CAKE-Color about one
third Of the batter by adding 2 ia
blespoonfuls molasses or 1 table,
spoonful cocoa or 1 square choco-
late. Put the plain mixture in the
tin and into this drop. by the spoon
full, the dark mixture. This makes
a mottled light and dark marble
effect.
Any Of these may be baked in
loaf. layer or muffin tins. The cake
Is made by using double the plain
cake recipe, dividing the batter into
quarters. and varying the favors.
To the batter used for the bottom
layer, Y cup of raisins and 2 table
spoonfuls of shredded citron were
added. To the next portion, u tea
spoonful of cinnamon, Y teaspoon
full allspice, and Is teaspoon Of nut
meg were added. The third portion
was left plain, while the fourth por-
tion or the top layer had one-third
square of melted chocolate added
to 1t.
Many other common recipes can