The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-04-15
Table Talksoo
BY Jeanette Boyer, Home Service Dept,
Royal Milling Company

90 IL ~W4S Ii &uM 900
BY Jeanette Boyer, Home Service Dept,
Royal Milling Company
Wearing White for Eastertide
SWeetly fragrant as a cherry tree in bios
som; chaste and stainless as the lily bride.
is the lovely white oak in its Easter dress
OF hlgn. sort, snowy frOsting.
As DlFthoay CAKE, bearing glowing can
ules on It's pure bosom, as dessert for party
OF sprlngtime luncheon, or cut into squares
20 make wee frosted tea cakes, the perfect
white cake is select among cakes.
TO make the perfect cake requires MANY
essentials, but chief among them are three:
" a good rule or recipe: (2) accurate
mef2;sure and 90 the right amount Of
lowing rule for Silver Cake a choice one.
Silver Cake
One-tnlrd cup butter or substitute, 1 Gun
sugar. e cup milk, 1913 cup Rex -four,
s tsp. baking powder, Il tsp. salt. whites
4 eggs, y tsp. almond extract.
cream the butter and add half the SMEAR
gEauually, while beating constantly. then
add milk alternately with hour mixed oDd
slIted with baking powder and salt. Beat
whites OF eggs until stiff and add to them
OIH tS aaIL OF sugar. Add to first mixture
! WIN navoring. Turn onto creased fins
Hned with WaXed paper and bake about A.
mImutes IN q moderate oven, $50 degrees r.
Z rms is the bare skeleton Of the recipe, to
MI II IN with fuller Instructions: Cream
{ the butter we'll before adding any sugar
! l ma that can save much time If the
: DItter Is slightly warm, although for rich
"NASN NohG 1 10 uOL NELL If. RUf hnfOrn
sugar is added it is so soft and fluffy that
Z IL VIII drop from the spoon.
A1d haIf the sugar gradually as the
= recipe says, and cream sugar and butfaT
t together until the butter whitens and ~
sugar seems pretty well dissolved. ME
= oCner half of the sugar is saved 70 beat
u INTO the egg whites which gives a fneJ
cake IMAM when it is all added to the butter
= A little of the dry Ingredients wbicl
nave been sifted together is added befor,
h any OF the milk, in order to bind together
me sugar. ana rat which would Otherwis,
separate. The dry and wet ingredients ar,
then added alternately.
"a water may be substituted for milk as Il
"a eIten done in white cakes, many DeopI
nhulhg That the cake is more moist an,
IT Keeps better with water. though tbn mill
IN adds more nutrient. W
s When the cake is a rich one In suqa
u ana rat, as most of the white cakes are, /
~ requires more stirring after the fOur /
auue0, than do the plain cakes. A genera
an rule is, the richer the cake. the more stir
u Ilng necessary. If you are using a creaI
tS OF tartar baking powder the Silver cak
ed requires 300 to 400 strokes in mixing afte
tne nour IS added. If you are using a slOv
70 actlng baking powder, such as the alu1
) pUMuerS, IL VIII require even more beatins
The egg whites which have been beate
y SIlIly, and the other half of the sugar ado
Sc ed, are put into the cake mixture i'm a YER
careful manner in order not to lose al
,sC whlch they hold. A spatula is best fC
X mixture. W
he The pans for the white cake are fir,
1Ie creased, then lined with waXed paper. The
re- grease the wax paper so that it Will I
70 easily removed from the cake without tai
" ing off the whole bottom crust with
ne Olling the pans and then the paper wi
give only q very thin light crust to Vol
cake. This rule for Silver cake will NAL
two good sized layers or three thin one
II you wish to have no crust at all b
tween layers, bake the cake as a loaf al
cut it in half horizontally Before icing.
ely Do not hurry the baking of the Silv
cake, but let it expand slowly and gTadus
lg. ly in a slow or moderate oven around 8
ina degrees T.. 1t is done when it shrin
bt- slightly from the edges Of the pan, when
ed. springs back when touched with the hng,
and stops singing" Turn it out Of {
pan onto a cake rack or onto a clean clOt
voc so that the cake will not gather mOistu
on the bottom and will not be sticky.
So much for the cake itself. what of t
nm crowning glory, the frOsting?
IN White Mountain Cream Icing
One cup sugar, Is cup boiling water,
tsp. vanilla, / egg white.
Put the sugar and water in a Saucep
m, and stir until all the sugar is disOly
ss- over a low fire. AS soon as dissolved,
90 syrup boil. In meantime, beat egg viii
nc until stiff and add to it one tablespoon
'P0 boiling syrup. Add four more tablespOC
IN one at a time, continuously beating. ]
nth syrup boil until it will spin a threat abb
oh four inches long from tip Of spoon, IL
add to egg whites in a fine stream WI
beating constantly until rather thick. A
,ro havOring and spread.
~ This icing is glossy white on the outs
and soft and creamy on the inside.
non have the ideal frOsting, one must remem
to have the sugar thoroughly dissolved
mrs the water before the syrup bOils. To
70 sure that all the crystals of sugar are
the sides Of the pan, either wash the
down with a cloth or brush dipped in C
water, or put the lid of the sauce pan o
few minutes so that the steam will ca
the crystals down, to be dissolved.
ron Tiny crystals clinging to the sides Of
oUi- pan and the spoon may cause the WI
" icing to crystalline.
If the frOsting is not stiff enough, bea
,ntv longer, or cook it over hot fire, or add C
fectiOner's sugar to stifen it.
to 49, 'm of bo Usn II roI Stn' T Tmo d
mr. The perfect icing on the perfect CAKE
,Ser rare, but with attention to the small
pulp Ialis u meaSuIIns aIu mlAlns ntSI 4uo
,ack low can be made to enchant the most
-G tidiOuS Dalate.