Makint. Cake. — Part 1 1441 



Spatula. — A spatula, or kiiifc having a round, blunt blade that bends 

 easily, is especially useful in remo\dng the cake from the tin after baking 

 and in scraping the batter from the bowl. 



Flour sifter. — Any good flour sifter may be chosen, but many cooks 

 prefer a round-bottomed, wdre-handled, wire sieve of the kind used for 

 straining soups. Such a sieve may be pushed dowTi into the flour, and 

 the flour will work its way up through the meshes. In this way the 

 flour is sifted once by the mere process of pushing it down into the con- 

 tainer, and the usual method of shaking the sieve gives a second sifting. 

 This is a quick method of sifting flour, and the strainer is small enough 

 to be left in the flour box when not in use. 



Cake mixers. — Probabh' the most rapid method of mixing cake is by 

 the use of a cake mixer. This utensil costs S1.75, and if large quantities 

 of cake are to be made, or if cake must be made frequently, the expense 

 is quite justifiable. 



Cake pans. — An old tin pan, one that has been used frequently, is 

 better for baking cake than a new one, as the cake is less likely to scorch 

 or to stick to tin that has been seasoned by use than to new tin. 

 New tin should be seasoned by greasing it well wdth unsalted fat 

 and baking it thoroughly in the oven until it has a bluish, unglazed 

 appearance. 



The tube pan is the most satisfactory for some kinds of cake. The tube 

 allows a cturent of warm air to rise through the center of the cake, so that 

 it bakes very evenly; and the tendency is for the cake to rise lighter in 

 the tube pan than in a tin that has no tube. A broad, shallow pan is, 

 in general, more desirable than a deep, narrow one. This is because the 

 shallowness of the tin makes it possible for the heat to penetrate quickly 

 and evenly through all parts of the batter. With the deep pan, while 

 the center of the cake is being baked through, the crust is Hkely to become 

 thick, tough, and dr^-. The shallow pan obviates this. In rich fruit 

 cakes, however, in which lightness is not essential, this drxdng-out is not 

 undesirable. Cakes of this kind are frequently baked in deep pans, and 

 some precautions are taken to keep the under and upper crusts soft — 

 as a slow oven, heavy paper placed over the cake, and asbestos placed 

 under it. 



INGREDIENTS 



Of course it goes without saying that the ingredients used in making 

 cake should be of good quality, fine flavor, and agreeable odor. While 

 it is often possible to substitute a cheaper ingredient for the more expensive 

 one called for, no attempt should be made to substitute one that is inferior 

 of its kind. 



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