Making Cake. — Part I 1447 



Fat 



Types of fat good for use in cake making 



Fat to be used in making cake should possess a good flavor and odor. 

 The substitution of fresh lard for part of the butter can hardly be detected 

 in the flavor or the texture of the product. Cake made of a good grade 

 of cottonseed oil tastes and smells slightly of the oil when the cake is warm; 

 but when it is cold the flavor is nutty and pleasing, the cake is fine-grained, 

 light, and soft, due to the use of the soft fat, and the keeping quality is 

 excellent. Cottonseed cooking oil may be obtained for $1.25 a gallon, 

 and it is therefore economical for use in the place of butter. Chicken fat, 

 properly tried out, is an excellent substitute for butter. The pieces of 

 fat should be put into the double boiler and tried out over hot water. 

 This prevents the fat from becoming too hot and from developing a strong 

 flavor. 



How to substitute other fats for butter 



The following table will assist the housekeeper who wishes to substitute 

 a fat that is cheaper than butter, for all or a part of the butter, in making 

 a cake. The table is arranged on the basis of what wotdd be the correct 

 substitute if the recipe called for one half cupful of butter, and may, 

 of course, be increased or decreased according to the amount of fat called 

 for in the recipe: 



TABLE 2. Substitutes for Pat 



I cupful chicken fat ^ 



I cupful lard less i tablespoonful 



I cupful lard substitute less i| tablespoonful 



I cupful butter plus 3 tablespoonfuls lard 



J cupful butter plus 3 tablespoonfuls lard substitute 



^ cupful cottonseed oil less i tablespoonful 



/• 



Equivalent of 

 h cup ^ 

 of butter 



I 



The reason why a less amount of the softer fats than of butter is 

 needed, is in part because the former contain less moisture, and therefore 

 possess greater shortening power, than does butter; and in part because 

 of the absence in the softer fats of foreign substances, such as the curd, 

 salt, and buttermilk found in butter. 



When an unsalted fat is used in making cake, a little salt should be 

 aided to the mixture; otherwise an essential flavor may be missed. 



The ejfect on cake of a large amount of fat 



A very rich cake — that is, a cake that contains a large amount of 

 fat — will be close-grained ; while one that contains a small amount of 



