Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-07-20
BY MRS. s. r.. DULL

- 4 &&4kk9s a. 63s ~ ~ AA
1t may seem a bit out of place
to be writing about cake making
now, when sugar is so scarce and
high, but I have had so many re-
quests about cakes that l am tempt
ed to believe there is more sugar
than we know about.
There. are many standards for
them with little material; others
want the best that is to be had, and
SO there you are.
I had an oil man tell me that he
could make the finest kind of cake
with. cooking oil. Maybe. his stand
had occasion to make many tests
with butter, compound or cottonseed
product, the firm fat and the oil. Up
to this time 1 still claim the firm fat
gives the best results.
Recently at the pure food show L
made some wonderful cakes, using a
shortening other than butter. They
were white as angel food and per-
fectly delicious.
butter cakes and sponge cakes.
Sponge cakes are made without but
ter, while butter makes possess this
ingredient to a greater or lesser de-
gree. Good materials should always
be used, whether butter Or butter
substitute. Both will make a good
likes better, and the money one
wishes to put into the cake
The same may apply to. the number
of eggs. A good cake may be made
with six or eight. The Individual
must decide these questions. I'm go
ing to try to tell how to make them
either way.
First, one should have the proper
things with which, to measure or,
weigh, as well as the right kind of
cake pans, if it should be a layer.
Once L was called on to judge a
texture and taste was baked in pie
plates. One can imagine how the
sides looked.
Not so very long ago in passing
one of the downtown hardware es-
adjustments. display of cake pans
card read: pie plates for sale"
There wasn't a pie plate visible. Re
member that pans for layer cakes
have straight, vertical sides.
One will succeed best by using
pastry flour, fresh eggs and fine
graduated sugar. The coarse grain
will cause coarse grain cake and
a crusty crust. Pastry -four contains
less gluten and more starch, there
fore gives a lighter, whittier and bet
ter cake. Should bread flour be used,
less is required, because it takes UP
more moisture. The same numbsr of
cups of -four and liquid would be apt
to make a dry, tough cake, because
the batter would be too stiff. Cake
with small quantity of butter has
a much thinner batter than one with
more butter For example, a cake
with one egg and one spoonful or
butter is much thinner than a pound
cake batter, or with a cupful of but
| ter. Sponge cakes with no butter at
| all are always very thin. FIours vary
much and one must become familiar
with the brand or grade, or have the
| practical knowledge of mixing. Cakes
| are among the most difficult things
! to cook, and usually the first at
| tempted.
In summer, when everything is
| warm, the recipe usually requires a
| little more -four. A cake may be made
! ever so well, and if not properly
| baked, will turn out bad. A beautiful
batter can be baked too slowly and
| have a sad streak, while too much
butter and too much sugar VIII
| cause the same result
When cooking a cake, the thick
| the heat governed accordingly. A
| loaf cake three or four inches thick
| should bake in about one and one
| half hours. Should the pan have no
| staple or tube in the center, it will
| take a little longer
We will take the first mentioned
| The heat should be a little less than
| medium. The first thirty minutes u,
| should get warm and start to rise
| The second thirty minutes continue
| to rise and begin to brown slightly.
| The third and last thirty minutes.
finish browning. 1t will be cooked