The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-02-18


boEe perfeot cakes-who go about
n as II the most ordinary job about
housekeeping (and many OF them
Jo that very thing) have reached
the zenith of culinary triumphs.
10 is much easier 20 turn out good
cakes now than II was In the yester-
sears. Modern equipment--stoves
with ovens that may be depended
upor, the standardized recipes are
wonderful aids to success.
THE selection OF a recipe requires
some care and judgment. Wonder
fl improvements have been made
I'M the past few years I'm printed
rcclpes The information is pretty
well understood that all measures
are level.
Rounding and heaping measures
have no place In "A modern recipe.
II Is only the oldfashloned-the hit
and miss, tho pinch of this and
pinch OF that cook, who uses them
In these days.
In this 'level' measuring, 1t means
that cup, tea or tablespoon OF an
Ingredient. is filled, then scraped
level with knife edge-not flat
side.
Good materials are important.
The mixing is only important In
general way.
But the baking is very, very i'm
portant. -,
at higher temperature than n thick
batter.
Cakes with high per cent OF egg
or sugar. or syrup, must be baked at
low temperature. In fact many
good cake bakers do not light the
oven (if gas or oil is the heaD un-
III the cake Is placed in the oven.
The flame is then turned az low as
can be and the cake bakes very
gently.
Nine caes out of ten, when a cake
ba failure--it is traceable TO too
strong heat IN the baking.
For the experienced GOOD cake
baker, no great number Of recipes
are necessary.
She decides on good formula,
then changes II around to make the
cake wanted. For instance, with
these ingredients as "a foundation,
anumber Of varieties may be made:
cup sugar,
Z cup vegetable shortening,
2 eggs,
Il teaspoon salt
teaspoons baking powder.
y teaspoon vanilla,
u cup milk,
IL cups flour.
when this batter is made up II
may be used for tea cakes-a plain
layer cake or n sheet cake.
Add to the flour:
X teaspoon cinnamon,
u teaspoon allspice,
is teaspoon cloves,
and you have a most delightful spice
cake
II you want a chocolate cake, add
ounces a tablespoons shaved
chocolate or cocoa) melted chocolate
or cocoa 10 the sugar and fat mix
ture, Just before adding the yolks.
II you want a nut cake, add ! cup
chopped nuts TO the batter Just be-
fore YOU fold in the beaten whites
II you want a raisin cake, add /
cup raisins to the flour-lift them
out, then add later Just before the
egg whites are folded IN.
other good varieties are made by
varying the icings.
The top may be spread with n
thin layer Of Jelly, then busted with
powdered sugar. Jam or jelly may
be spread between the layers
An uncooked icing that never
falls, may be made by moistening
powdered sugar with sweet thick
cream over hot water. In n double
boiler put ! teaspoon heavy cream
lhen work into 1t powdered sugar
This win be favored differently
almond white rose, banana, etc.
Or while this is moist, sprinkle on
all the cocoanut that will stick.
But for a plain, extra good white
cake, little different combination
must be used. These amounts are
good:
\ cups fine white sugar.
= cup shortening.
y cup milk,
tract,
teaspoons baking powder,
teaspoon salt,
"a cups flour.
= teaspoon cream OF tartar,
egg whites
S!eam the fat and sugar until II Il
ngut ana fluffy. Add the milk ant
ssHH.Iast and thoroughly blend. sif
e tlour, baking powder and sal
seIAee three times, then add 70 tn
s,A;uIe' Beat the egg whites until
,..hy' men slft In the cream o
,Sa Ss.lr' Now beat until stiff. Pill
to'5 on top OF the cake batter, an,
ess whip. Fold lightly. but do no
batter. Ou'ep !" '''
rour In a creased and slight
ii.sel pan. Set in a cold oven
ss,It me fire, turning low as pos
gS baking slowly until cake 4
,sn nn IN the centeg. This is best de
~. tb"lhed by lightly touching witt
up OF the finger.
ssfs you see, the making Of thl
Wbo,.N ~ very elementary, but tn
batj~ caution must come in tn
neesas, The amount OF egg whit,
mata 49,. \. .es very slow baking. I,
Hne grained and fluffy.
eos, a. oaAed too fast, Il will be tough
Se grained ard dry.
No, I bt hot give up-saying you can
giyln., cakes. until you have tried
mav need to these cautions. The
'S make you famous