Perth Amboy evening news., 1921-11-16
Kitchen Hints
Tempting Menus

Cake is divided into two classes.
cake with butter and cake without.
Aside from this all cake recipes are
very much the same. The proper
tons and combinations vary, max
ing a cake light, iuffys moist, dry,
solid or spongy.
Careful baking is as important as
careful mixing. A steady. even heat
must be kept. If the oven bakes
too fast on the bottom put a pan OF
water directly under the cake.
Plain Sponge Cake
Four egg l cup sugar., 1 CUP
flour, l teaspoon baking powder. Is
teaspoon salt, 3 tablespoons water,
1 teaspoon vinegar. 1 teaspoon va
nilla.
Break eggs, separating the whites
from the yolks. Beat yolks and
water until thick and lemon colored,
using a dover beaten. Beat in the
sugar gradually, The mixture should
be smooth and creamy.
Add baking powder and salt to
-four and sift six times. Add this to
first mixture, beating fret with the
beater and finishing with a spoon.
Beat in vinegar and vanilla.
Beat whites, of eggs till stiff and
dry. The success of the cake de-
ponds greatly on the lightness OF the
whites. Fold the whites into the nrst
mixture and pour into a cake pan
with a chimney. Bake 40 minutes
in a moderate wen. :.
A sponge cake is done" when IL
shrinks from the sides OF the pan.
Remove from the over and turn up
side down on a cake rack. 1t should
drop from the pan in q few min
utes.
This rule for sponge cake was
worked out for bread flour.
Plain Butter Cake
One-half cup butter, I cup sugar,
2 eggs, n cup milk, ga teaspoons
baking powder, 1 "a cups flour, 1
teaspoon vanilla, " teaspoon salt.
Fill measuring cup half full OF
water and put in enough butter 70
make the water rise to the top OIL
the cup. Pour off water and put Dut-
ter in mixing bowl. Work butter
with a wooden spoon and pour on
any buttermilk or water that WORKS
out.
a Gradually sift in sugar until you
have a mass. Then slit IN
about one-fourth cup of the Hour.
This will prevent the mixture from
separating when the eggs are add-
ed. Beat eggs well with a dove
beaten and beat into first mixture;
Mix and sift -four, baking powder
and salt. Add part of this to the
frst mixture, stirring the whole TO
make a p~erfectly smooth mass, Stir
in mart of the milk, making the MIX
ture perfectly smooth. Add dry and
liouid ingredients alternately until
ali are used. Add vanilla and beat
lust enough to mix thoroughly.
Pour into an oiled and Toured
cake pan or two layer cake pans ana
bake in a moderate oven. II shouio
take the layers about 20 minutes TO
bake and the loaf about 80 or 40
minutes. Never grease q cake pan
with butter. The salt in the butter
scorches quickly and has a strong
taste. Olive oil or sweet lard Is pest:
When a loaf cake must be baked
very slowly the pan should be lined
with a parafine paper, n,
Granulated sugar should be USED
for all cakes unless otherwise staleo
in the recipe. Half butter and half
lard used in q dark cake makes a
tenderer cake.
All ingredients should be ready to
be put in the cake at their appointed
time without letting the cake mix
ture stand. This preparedness is one
secret of successful cake baking.s
Regulating the heat In the oven Is
perhaps the hardest part about cake
baking. A reliable oven thermom-
eter eliminates guesswork but an
old-fashioned test that has proven
itself is trying the oven with a piece
of white paper.
If the paper turns a deep yellow
in five minutes the over is right for
layer cakes. II the paper turns a
pale yellow in Ave minutes the oven
Is right for sponge cake,
A cake may be warm or cold TO
frost II a cooked frosting is USED. An
uneooked frosting should be spread
on a warm cake.
Copyright, 1921. NEA Service)