Evening star., 1933-06-09
Making Popular Desserts
Requirements for Cake, Frosting and Filling Are
Given-Producng Perfect Jelly Roll-Pie Rules.

~ EFORE baking a cake in a gas
f., l. oven, put the cake batter in a
cold place for a while, and light
/ IL but one burner, halfway turned
on. You will find that this
method not only saves gas, but the cake
will be evenly baked and free from al
burn. If you bake cake in range
| leave the oven door open while mixing
| the cake. in order to cool the oven
, somewhat. This will give the cake
time to rise before the baking begins.
A good way of testing an oven foI
cake baking is to sprinkle little Hour
on sheet of white paper. Leave this
with the oven door closed, on an upper
shelf, for 10 minutes and then examine
it. In a comparatively cool oven the
turn pale brown. Cakes require such
temperature If the heat is brisk
the -four will be a golden brown color,
while in a greater heat the shade Will
be much darker. An excessively hot
oven is useless for cooking anything
and the flour will have become black.
Special Thermometers can be obtained
for recording the heat Of an oven.
To secure a perfect golden brown
on pastry moisten the surface of the
dough with milk before putting 1t in
the oven Make tent of brown paper
and set it over the cake in the oven.
It will keep it from burning on top.
To prevent a cake from sticking to
the tin, first grease the tin, then flour
it, lightly beating out all loose flour
and leaving only what clings to the
grease. To get the cake out of the
ban in perfect condition, first cool the
bottom of the pan quickly by placing
it on ice, or by folding on it a wet
cloth which has been soaked in cold
water. Sprinkle sugar on paper or
cloth before turning the cake layers
Tout. The sugar keeps them from stick
ing and the layers will be nice and
smooth when ready for filling.
To prevent cakes from burning on
the bottom, sprinkle the bottom of the
oven with fine dry salt, and your cake
will bake perfectly If you have not
done this and your cake has become
somewhat burned, do not consider, 1t
ruined. Take sufficient quantity OF
butter and spread it over the burned
part while it is still warm. In min
ute or so all of the burned part can be
easily lifted of by running knife un-
der it, and the rest ef The cake is not
in the least unfit for use. A froSting
spread over 1t would even conceal the
fact that any OF the cake had been re-
moved
A cake rack is necessary for the final
step in producing 2erfect cake. Air
currents circulate evenly around the
cake, and in this way prevent sogginess
from forming while the cake cools. A
simple idea, but a precaution against
spelling an otherwise excellent cake.
A piece of apple or a thick slice OF
bread in the cake box will prevent cake
from becoming stale.
To make a perfect jelly roll, turn the
hot cake quickly on transparent sheeting
busted with confectioner's sugar. Re-
move the paper, cut of the edge Of the
cake all around, spread with jelly, roll
and wrap In transparent sheeting.
Frostings and Filings.
If you have allowed your boiled FROST
ing to cook little too long, and it has
become rough and crumble, add piece
of butter the size Of a walnut, and beat
the frosting, and it will become smooth
and creamy, with a delicious rich flavor.