1448 The Cornell Rkading-Courses 



shortening will be porous, and will dry out quickly. Too much fat will 

 cause a cake to crumble, and will make its removal from the tin without 

 breaking into pieces a difficult process. A large excess of fat will also 

 cause the cake to be heavy. If the proportion of fat given in a recipe 

 is increased, there should be a corresponding increase in the amount of 

 flour, and also in the amount of either baking powder or eggs. 



Melted fat 



When melted fat is added to a cake batter it should not be hot, as hot 

 fat is likely to make the cake tough, coarse in grain, and not so light 

 as it shoidd be. 



Cream 



The use of sour cream and sweet cream will be discussed under the 

 subject of liquids. 



Liquids 

 Milk and water 



Sweet milk, either whole or skimmed, is the liquid most generally used 

 in making cake. Other liquids may be used, however, with good results, 

 if their nature is thoroughly understood. Water may be substituted 

 for milk, although its use may cause a slight toughness in the cake. 

 Solids form about twelve per cent, or one eighth, of the composition of 

 milk; therefore seven eighths of a cup of water is equivalent to one cup 

 of skimmed milk. 



Whey 



Sweet fresh whey, or sour whey to which a very little soda has been 

 ad,ded, is an excellent substitute for sweet milk. Not over one eighth 

 of a teaspoonful of soda should be added to one cupful of sour whey. 

 With either of these the amount of baking powder that the recipe required 

 shpuld be used. 



Potato water 



Water in which potatoes have been boiled may be used as a substitute 

 for sweet milk in making cake. The result in this case will be a moist 

 cake and one that does not dry out quickly. Merely substitute the 

 potato water for the full amount of liquid as required by the recipe. 



Sweet cream 



Sweet cream may be used in place of sweet rmlk; in that case less fat 

 than is called for in the recipe, and more cream than the amount of milk 



