New Britain herald., 1924-06-12
SISTER .MaNS
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 recipes arc planned fer foi,r psisrhsl. : CAKE MAKING For tEe June bride aho has teen
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 coae for "over Sunday" ta.s ''t:ss
 how" story is planned.
 The bes. nla:eria'5, acuutdte s.:cas u-ea;ents ard careful baking are tn"
 fjla. requisites C; q succassiGi cl:s A s.aaGard measuring cup and
 ST oors shoulI be rart Of the eqlip- meat And bewafe o: recipe read tng Inca ning" teaspoon O. cup. ~f
 "tca" CT ccfee" cr.>. All measrrs-
 arents s"ou,d be lee! and every bl: e the Ingredient measured shoC,i b. ! put into ttc cake, If you leave ? ! tablespoon or more ct butter sticking i 10 the measuring cup ycur cake wal, | lose that much richness and perhaps that fluhfness you so much envy il 1 lour nc!ghber's cakes. l AipaFs follow the meSn3d oi rl.a. 1 ing described in tie ,sie. There. q reason fer doing things certain way and if you have faith in the recipe follow instructions explicitly. The inexperienced baker u4ualD has moie trouble regulating her oven : thsn mixing her cake, Ard no mat fer how carefully yo-'Ye mixed, i. | the oven !sn't right ths finished 1 caGs can't be as yuu want j.. Put your cake Oil the middle Grate Of inc i oven and as hear the center as pos- 1 sibls This iasurc5 zen heat, oa aI ! sides and at3ys ana below. + your i oven hskss too hard O. the bottom s.t q dripping pan af water under 1 the cake on the bottom e: the oven, T. you h-te an oven Thermometer and regulator mvah ot your guess worE about :ha ;emrsrature is elim- mated but F sou haven't, this old i ies. has s,soi the test of time. After a few experiences you will he able to tell by the feel" when your oven is right:
 If piece of white paper turns a deep yellow in five minutes time in tho oven, the oven is right for layer cakes. If the paper turns pale yellow in five minutes the oven IS right for sponge cakes.
 These hints" will be found worth following,
 Use pastry flower in preference to bread -four.
 Use half butter and half lard in dark cake.
 Cream shortening and sugar with a wooden spoon and work the short enng to a cream before adding the sugar. II saves "elbow grease"
 Have sll the ingredients assembled and the cake pans prepared before be- ginning to mix.
 oil the pans with lard or olive oil and dust with -four. The salt in but. ter scorches quickly and gives 8 strong unpleasant taste tc{the bot. tom of the cake,
 Since sponge and light cakes are more 'summery" than dark, cspe. cislly rich cakes. try this sponge cake recipe. st .e a-.
 Sponge Cake
 Five csgs, 1 cup sugar. 1 cup -four, Ia teaspoon salt, tablespoon lemon juice. 1 teaspoon vanilla.
 Separate yolks from whites Of eggs. Beat yoiks with a dover beat CT until thick and lemon colored. Add sugar slowly, beating with the eeg bsater Beat in lemon juice and vanilla. Beat whites of eggs on platter with a wire whisk until stiff and dry. Mix and tift four times flour and salt. Add beaten whites Of eggs 10 yolk mixture. using the beat CT. When the whites are about half mixed with the yolks remove bealer and fold in flour. Do not beat, but lift and cut and fold 10 mix. This prevents the breaking of the air bub- bles you have so laborously formed. Turn into deep pan. with or with out a chimney and bake fifty min utcs in a slow oven.
 When the cake is done it uill shrink from the sides Of the pan.
 The cake should not begin to color until 1t has been in the oven about twenty minutes. The first half Of the time for baking. the cake should rise 10 its full height and begin 10 brown. During the last half the cake continues to brown and really bakes
 The success Of this cake depends on the amount o' air you beat into the eggs and the care with which you fold in the flour. Above all things do not beat the batter after The flour is in. Of course. 1t must be thor oughly mixed, but it must be handled gently.
 In any recipe. unless otherSisr specified. eranulsted sugar should be used. \ fine grained sugar is prefer able.
 Turn the sponge cake upside down 10 cool and remove from the pan. DO not hurry it. but let it drop from the pan at it's own free piil.
 Plain Butter cake
 one-hslf cup butter. cup sugar. 2 eggs. 1-2 cup milk. 5 teaspoons bsking powder. 1st cups flour. tes- spoon vanilla. Is teaspoon salt.
 Let butter stand in q warm room. until softersd. Cream in n1ixilT boa using I wooden spoon Add sGgai slowly. beating vel. Add OIfs-fouiti cup -four measured after sifiinz o.c. Add yolks of eggs veil beaten. M and sift -four, hskinr powder and s3li Add about I-e cup of dry ingredient and mix thoroughly. Sc-.pe any Of th mixture elinginr 10 :he ruixisg tfoo into the batter nnl nest ztli. IT. should be perfectly smooth add rart of the milk and b-et well Continue sddinE milk and dry IT. giedienis alternately until all is used Fold in the whites of eggs beaten tn. tiI siiT aud ..rg. Turn iEio tso pre- ua-rd lstr< rsE4 rars o5- or@ lrsT