Evening star., 1926-09-17

The best cake makers are always
ready and anxious to adopt each and
every suggestion that will save time
and work in the making of cakes,
providing the cakes are made better
by the adoption of the new sugges-
tions. The following suggestions are
gathered from the experience of
many good cake makers. These are
practical and can be easily utilized
by the home cook.
Better Cakes by Easy Methods.
One good cook declares that If you
have your cake batter ready for bak-
ing and you are suddenly called away
you may put the batter in the re-
frigerator until the next day, then
bake your cake and it will be just as
good as if baked the day before. Do
not heat your cake pans before pour
ing in the batter. Instead, grease
and flour the pans while cold and
YOUR cakes will not stick. If you will
set dish of water in the oven when
4 cake is baking you will find that
there will be no scorching of the cake.
To make a cake light, cream one
half the required amount of sugar
with the butter. then add the remain
ing sugar to the stiffly beaten whites
of the eggs used, and add to the cake
batter the last thing. This will en-
BILE you to cream the butter and
sugar better, as there will be less
sugar for the amount of butter. A
cake made by this method is similar
10 angel cake.
When making plain cake. if two
tablespoonfuls of cornstarch are
'dded in place of the same amount of
Iiour the cake will be much finer
grained than otherwise. For a loaf
AXE. use one cupful of cornstarch in
place of one cupful of flour and you
will be almost sure of a light cake.
For all kinds of dark loaf cake. use
old coffee In place of milk and see
low much better flavor and color it
viii have.
When making a cake from any
"ecipe, beat in the last thing a cup
.ul Of creamed potatoes as they are
prepared for the table, leaving out the
pepper, of course. Your cake will
he soft and will keep moist longer if
made this way. Beat the white of the
eggs first. then add just a heaping
teaspoonful Of the beaten whites to
the yolks and you can then beat the
yolks to fine froth in just a few
seconds.
To seed raisins easily for using In
cakes. first pour hot water on them
enough to cover, then press them
"etween your thumb and finger and
he seeds can be quickly removed
nd the entire pulp will be left in
ne raisins. Thoroughly warm them
n the oven before using. Before
running dates. figs or raisins through
food chopper, add a few drops of
'emon juice to prevent the fruit from
logging the chopper. To peel oranges
i1ly y1NF Il
or dish the quantity of oranges to
ne used. then cover them with boil
ing water the same as you would
tomatoes. then cover the dish for
about 4 minutes. The peeling will
then come off easily and also the
white inner skin. To shell pecan
nuts for use in a cake, soak them
over night in water This will expand
he hulls. In the morning they can
-'e picked out very easily. This is a
@reat help when making fruit cake
Jr nut cake.
Lemon and Orange FlavOring.
A heated lemon yields about twice
~ much juice as one that is cold
lemon juice that is mixed thick with
sugar will keep for several weeks if
iept tightly closed and in q cool, dry
PLACE. To utilize lemon rinds. CRATE
hem as soon as they come from the
store. or at any rate while they are
still fresh. Add an equal quantity
'f sugar, place in small jars and
over closely. In this way the fresh
favored essential oil will be preserved
md the lemon rind will be ready for
Ise when needed for frosting or flavor
'ng instead Of being wasted. as is so
ften the case when only lemon Juice
L,
ay Is TO save all lemon rinds. place
heln in dish, then cover them with
'nId water to which a small amount
II sugar has been added Bring TO
4 boil, then simmer for 10 minutes
ou will find this to be an excel
lent lemon f1avoring for filling.
Lemon or orange skins may be pre-
served by removing the yellow part
carefully. then running it through
food chopper with the finest plate.
then spreading out to dry. Put into
corked bottle. This viii save graf.
ing the peel if you are in a hurry. and
II Will make good f1avoring when
mesh oranges or lemons are not on
nano. Some cooks dry orange and
lemon peelS In q slow oven until
crisp, then roll fine with a rolling
pin. They have a rich flavor when
treated this way
O make an orange or lemon flavor
ing for a cake filling. first roll and
hruise the fruit. then put in into a
tight glass jar and cover with gran
ulated sugar. After 4 day or two, re-
move the fruit. keep the favored
sugar sealed in the jar. then use for
cake fiavoring. A tablespoonful of
lemon or orange extract is very
good substitute for fresh lemon or
orange tiavoring in case Of an emer-
gency.
Good Cake Filings.
When whipping sweet or sour
cream, put in a small pinch of baking
powder. II will then whip in much
less time. Sweet cream that is too
thin TO whip may be made to do so
by adding the unbeaten white of an
egg before beginning to whip it. 4
good substitute for whipped cream is
made by beating the white of an egg
until stiff, then slice a banana, add
It TO the egg. then beat until dis
solved Sweeten to taste, The rich
ness of color and the nutritious ingre-
CnNNIVC VTNCC