Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-12-01
A Little Lesson in Cake Baking

nave Ddu SOlll6 l6llCIS OiA tAAO 49,
and I hope that all of you will feel
free to write me your problems
don't profess to know everything
about anything, but have traV-
eled far, have seen much and nave
tried to learn and to be some help
to those needing it.
Now about making cakes Inc
firss thing is to have good lnsre'
dents, and flour is this main IN
gredient. l don't know Whether
eggs or sugar come next, cheap
eggs are likely to be stale, and an
egg. two or three days old is better
than one laid that day. I'll tell you
why, whites of eggs that are stale
flatten out and in those too tresn
the whites dissolve.
Sugar that is too coarse some
times leaves specs in the cake
There are some that take all the
care possible with the mixing and
are careless with the baking, and 10
me there was more science in learn
ing to bake than to mix the ingre.
dents, however, there is a demand
for exactness in a cake from start
TO finish. Elbow grease" means a
it is an art to beat as fast as turn
ing a crank. Beating, slowly and
steadily IS better than stirring, for
beating puts air in the batter and
one must know exactly how to do
that when stirring the batter.
If a cake cracks open there is,
usually, one of these reasons, too
much flour, or too much heat. L
usually have the oven pretty cool
when I put in loaf cake, and try
to feel satisfied for ten minutes,
then 1 open the door and see what
is needed. l must comics sthat
gas stove, or one that burns oil is
better for cake baking than a wood
stove, however, l use ny wood
stowe and have made bakin1 in 1t
the basis for these remarks.
i seldom see a book Of recipes
offered in an advertisement that l
don't send for it. | may not use
that particular baking powder.
shortening, or whatever the article
may be, but one can adapt what
one has to the recipe. And right here
[ want to say that none of the
books has been more help to me
than the Story of Crisco. The recipes
are excellent and when L don't khCT
what in the world to have for din.
ner the calendar Of dinners tells me.
1 pand 50 for a set of recipes that
you often see advertised, and found
ore that was worth the money.
Even our standby, Church & Cos
soda has a book that helped me last
week. So my advice to you S not
to scorn the aids that are present
ed free.
Now about your Thanksgiving
cakes. # you are going to have a
very elaborate dinner you will want
a cold, u silver, a fruit, and one
other cake The fruit cake should
have been baked six weeks ago, but
if not, the sooner the better. And
I think there is not a better CAKE
made, nor one that will better help
you out Of close place when COM
pany comes. The Farmer does not
see it that way, he likes a rich loaf
cake, and is not sad" if the cake
should BE. [ have given some Of
YOU the one that calls for five
pounds of raisins and twelve eggs,
l have one that is nearer the size
for an ordinary family.
English Fruit Cake
I pound seeded raisins,
1 pound currants,
2 ounces candied orange peel.
1-2 pound Of citron.
10 pound Of flour,
1 IL teaspoons Of cinnamon,
~ 5teaspoonful of mace.
/ teaspoonful, each, nutmeg and
alspice,
IL ,cupful preserved fruit.
Juice of one lemon.
IA cup OF grape juice.
IA cup Of orange juice.
~ pound of butter.
10 pound Of sugar,
S eggs,
ga teaspoonful Of salt.
Method: Wash the currants vel!
and dry on a soft towel. Put the
raisins, candied orange peel, and
lemon peel through a food chopper.
Cut the citron in very thin slices.
Add the currants to the raisin mix.
ture. Mix the flour, salt and spices,
then through a sitter ada the flour
mixture to the fruit mixture.
Cream the butter, add the sugar
Separate the eggs and beat the yolks
<AQu lIlo NOlhS " DulleI anu SuSdl
and mix Well then add the fruit and
the -four mixture. the preserved
fruit CHERRIES if you have them) and
the fruit juices. Mix thoroughly
The egg whites must be stiff, then
cut and fold into the fruit mixture
This now finishes all the ingredients
except the citron. This will make a
cake weighing about five and a halt
pounds, and can be baked in one
large tube cake pan. or in several
loaf cake pans. 1t will fill two loaf
cake pans or two glass dishes meas
uring' SKI inches. Grease the paper
lined pan, and here is new wrinkle
put in dough enough to make a half
inch layer, then put in a layer of
citron, spread evenly. Repeat till
all the material is used, and have a
layer of dough on top Place in an
oven about as hot as for biscuits
leave the door ajar for a moment and
never let it get so hot that you can
not hold your hand in there at least
Il minute. 1t takes at least four
hours and must not get too brown
When You take it from the oven lei
it stand a few minutes, not where il
can cool too quickly. then take out
Of the pan and on e towel or wire
cake cooler. let it get entirely cool
here is another wrinkle" put a lay
err of dark brown sugar in the bot
tom of the cake box, set the fruit
cake in. it, then cover with more
sugar and then with waXed paper
Don't ice till the day before you are
going to serve it, and only as much
I6S6A S6esI Szass [SasA ga
sFs sg