The Cornell Reading-Courses 



PUBLISHED BY THE 



NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY 



Entered as second-class matter at the post oflBce at Ithaca, New York 



B. T. Galloway. Director A. R. Mann, General Editor 



COURSE FOR THE FARM HOME, MARTHA VAN RENSSELAER and FLORA ROSE. SupervisorB 

 VOL. IV. Ho. 75 NOVEMBER i, 1914 ^^^Nofff^^^ 



MAKING CAKE.— PART n 



Katherixe H. Mills 



Success in making cake depends not on the perfect proportion of the 

 recipe but on the thorough understanding of the principles governing 

 the making of cake. In Part I of the lesson on making cake these prin- 

 ciples were discussed, in order that the housekeeper might become more 

 certain of her results in making cake and that she might know the reasons 

 for her failures. This part of the lesson should be carefully studied 

 before the recipes given here are tried. 



For this same reason a short discussion of the principles of sugar cookery 

 is given before the recipes for cake frostings and fillings. A well-made 

 frosting or filling adds much to the attractiveness as well as the palatability 

 of a cake. It also helps to retain the moisture of the cake and in this 

 way adds to the keeping quality. Cakes may be simply frosted with 

 a quickly made frosting or they may be put together with a rich nut 

 and fruit filling and elaborately decorated. It should be remembered, 

 however, in decorating a cake, or any other object, that the fundamentals 

 are simplicity and good quality. 



SELECTED AND TESTED RECIPES FOR CAKE 



Sour cream cake 

 2 cupfuls sour cream 3I cupftds flour 



2 cupfvils sugar 3 teaspoonfuls baking powder 



4 eggs I teaspoonful soda (scant) 



Thick sour cream is equivalent to one third to one half of its measure 

 in fat. The above recipe corresponds ver\' closely to formula 11.^ Two 

 cupfuls of sour cream corresponds to about i^ cupful of liquid plus f 

 cupful of fat, or, reduced to the exact terms of the formula, 15- cupful 

 of liquid and about % cupful of fat (if sweet milk and fat were used instead 

 of sour cream). The baking powder plus the soda corresponds to 5 

 teaspoonfuls of baking powder alone if used without soda and with sweet 



1 Making Cake. — Part I. page 1457. The Cornell Reading-Courses. Lesson for the Farm Home, No. 73. 



[1461I 



