The Barre daily times. (Barre, Vt.) 1897-1959, 1920-05-28
Varieties of Cake.

lake Is Ditt VI lHt lhVNt HtEhtat VI
desserts 1t * acceptable as very
important part of the luncheon menu,
adds Just the right touch to the simple
or elaborate dinner, and in one of its
various forms is very essential with
the afternoon tea, or with luncheon for
business, school or picnic
The earliest forms OF cake were pre-
pared with yeast a. leayening agent,
saws the Boston Sunday Herald. In
our present cake making baking pow
der is the leaven used, and only the
choicest materials, special -four, but
ter or high grade oleomargarine, fresh
eggs. isvoring, and fine graduated
sugar.
is the art of fine cake making dissp.
pearing from the home kitchen? If so.
is il on account of high prices of food
staples. or because the present genera
ton of housewives is not well instruct
ed in cake making2 Neither excuse
is really valid
Cake is good food. and. if used ss
food, it has a logical place in the meal.
A rich cake Is sufficient and welcome
dessert, and light cake served with
cooked fruit or ice cream l. always
acceptable, both from the viewpoint Of
food value and taste.
Cake-making to-day should be easier
than in the past. We have better ovens
and the materials for cake making are
now all standardized. BY that We
mean everything that the recipe calls
for comes in package form with the
name Of the manufacturer on the pack
age. If il is reliable firm We can
trust the contents to be pure and Of
good quality, and the contents of one
package to be the same a another.
There has never been time when so
much reliable domestic science instTuc-
ton has been given out generally in the
country. With good materials and cor
rect recipes there is no reason why
even an inexperienced cook should not
make good cake.
Sponge Cake-A sponge cake is q
very light cake in which eggs arc used
a. the leavening agent. In sponge
cakes. the air is beaten into the white
and yolk Of the egg, and the light
ness Of the cake depends upon the
amount of air beaten into the egg. the
care used in retaining the air in thr
mixture and the expansion of the air
in baking. Egg yolk i beaten until
light and lemon-cOlored. sugar and
havoring are added, and the -four and
egg whites added alternately. DO not
mix. Cut and fold in the whites Sponge
cake should be baked in a moderate
ly hot oven The pan in which il is
baked should not be creased. Cool in
she inverted pan; this will result in a
lighter cake.
Butter Cake For a butter cake. but
ter or butter substitutes are the foun
dstion. The foundation recipe may be
varied by vsriety Of flavor. chopped
fruits and nuts, filling or frosting. Tn
der this head NAV be classcd plain
white cake. DEVILS food cake, nut cake.
pound cake. white fruit cake. loaf cake,
a great variety Of iced cakes and a va
riety Of cookies.
DEVILS Food Cake cup butter sub
stitute. cups sugar. 4 egg yolks,
cup milk or diluted evapoFated milk.
, % cups flour. , teaspoons bak NC |
powder. Y teaspoon salt. I egg whites. |
4 squares chocolate, q teaspoon vsnil |
Ia. Cream the butter substitute and /
add gradually oRe-haslf the sugar. Beat /
volks OF eggs until thick and lemon /
colored. and add gradually remaining |
sugar. Combine mixtures and add al 1
ternatelv milk and dry ingredients |
siftcd ;ogt heg Then add whites q /
egg beaten still. chocolate melted, and 4
vanilla. Bake - 10 - minutes in an /
angel cake pan. Dorothy Dexter.