The Washington times., 1920-03-04
Saving Moneyin heHome;
Little Tricks For Women
in Household Economics
Rx ELIZABETH LATTIMER.
By ELIZABETH LATTIMER.


cess with their cakes. yet are using
Just the same recipes and ressure-
ments that they have found sstls-
factory before.
This has started me thanking
and I am wondering IL there Is not
maybe. two reasons Tor the failures
The first, and 10 me most I'M
portant, is the mixing Of the CAR :
batter. The second - the flour.
Flour Is an "al- around ta;nl-y
product In other f'fds, II nay
be used for biscuits bread. pics or
cake r.
Ii. you have speh a Goor, then II
must be- that Il ia the way you
combine your Ingredients mat
makes "A failure.
Pastry T;our.
On the other hand, there are
flours on the market that make
good biscuits, but Wit not make
good cake or pie, because the
gluten content is too great. fastfg
flour contains less gluten and more
starch than bread flour, thus max.
ing "A lighter, more tender CAKE
One famous cook book written
a
cry, SAVE: az bread flour must be
used. allow two tablespoons less Tor
each cup than the recipe calls TOT
This author advocates pastry tlouf
entirely for cakes and pies.
use II at times. And 1 nave
used the all-purpose flour, ana l
manage pretty good results either
way, but, OF course. there are fiours
could not make good pastures
with; neither can you.
The Combining.
However. what l want specially
TO talk about is the combining OF
the butter and SUGAR. the eggs an"
milk and flour. SO oiten we gro"
careless OF this.
First, be sure Of your measure
ments. DO not guess. Then CON
slider the methods OF compoundlhs T.
stirring means mixing with a cir
cuIar motion, widening circles until
all IL blended Stirring is the
method ordinarily employed in all
cookery, either alone or in combi-
nation with beating. Thus. by
stirring. ingredients are mixed.
Beating means turning the ingre-
dients over and over, always bring
ing the under part to tho surface,
and allowing the utensi1 that one
IL beating with to constantly touch
the bottom Of the vessel in which
your mixture Is being COMPOUNDED.
SO. by beating, large amount OF
air is enclosed.
Cutting and folding introduces
one ingredient or another INTO
compound, as folding In the wn,tes
of esgs in the cake batter. rms
embraces two motions, a vertical
downward motion known as cutting
and a turning over. or beatins III
conjunction with the cutting. alter.
mating the two motions untll III
parts are thoroughly BLENDED. %
YOU see, by cutting and foidfns ar
already introduced Is prevented
; from escaping.
Differences.
In making sponge cakes, the egg
yolks are beaten until thick Gnd
lemon colored, then tbe sugar az
ed, beating all the time. Then aod
The flavoring. Have your flour and
salt sjfted. Whip or beat the whites
OF the eggs until stiff, and dry ana
add to yolks and sugar. beating
them in; then cut and fold in the
flour and other ingredients.
DO not beat after adding flour,
because IL you do II will undo nc
work Of beating in the air bubbles
that has already been accomplished.
These rules are especially FOR the
cakes where baking powder Is not
employed.
In mixing cakes where butter is
used. quite a different procedure is
employed.
First, measure all dry ingredients.
mixing flour salt, baking powder
and spices If they are to be used.
Measure your butter. then the
liquids and count out your eggs,
breaking them separately into
bowls 80 that you Will not spoil
. all of them should you find A stale
one. Separate the whites from
yolks as you break them, should the
recipe so specify.
II butter, or shortening, is very
hard you may let II stand in a
warm room to soften, but the best
cakes are never made with melted
butter. Neither are tho best cakes
made with coarsely granulated
sugar.
Now to the mixing: tut butter
in bowl and work with wooden
spoon until creamy. then add the
sugar ana cream II well, or peat IL
in. Next comes the yolks of egss,
or whole eggs, as required, beaten
until light before addition. Next,
the liquid, or alternate the liquid
and flour, and when yolks and
whites OF eggs are beaten separ-
ately, the whites, stiffy whipped,
are added last.
A cake is made fine grained only
by long beating, although light and
delicate by a small amount of beat
ing.
= Never stir n cake after the final
beating. remembering that the
heating motion should always be
the last to use.
Home Upholsterers Win
Today's Economy Prize.
DEAR ELIZABETH IArrtMErr
This fall we realized that our y d
fashioned horsehair. covered furniture
could not render further service az II
wsE We could not afford to buy new
The frames Of tho sever. ptccr a., wore
IN splendid condition and Of solid wal
nut An uphNletorer wanted to charge