FOOD PREPARATIONS. 277 



alternately in small quantities; then yolks of eggs, then whites (beaten), 

 and flour in small quantities, and lastly, flavoring. The baking powder 

 should be mixed with a cup or more of the flour and added with the 

 whites. Never beat cake in tin or with an iron spoon, as they would turn 

 it dark. 



Powdered sugar may be sifted on the top of any cake while it is a little 

 warm. If it dissolves add more when it is cold. Keep some for this pur- 

 pose in a spice box with perforated top. The white portion of lemon or 

 orange peel should never be used; grate only the yellow portion of the 

 rind. 



When recipes call for soda and cream tartar, baking powder may be 

 used instead, by taking the same quantity as required of both. 



Milk should always mean sweet milk; any cup means a tea cup not a cof- 

 fee cup. One-third of a cup of molasses instead of a wineglass of brandy in 

 cake gives good results with the added satisfaction of cooking on strictly 

 temperance principles. For those who object to the use of liquors in any 

 way and who prefer not to keep them in the house, the above will be 

 found an excellent and cheap substitute. Raisins should not be washed 

 as it is difficult to dry them— rub them in a coarse towel and then look 

 them over carefully. They should be prepared before the cake, and added 

 the last thing before putting in the oven, or, being heavy, they will sink 

 to the bottom. Do not chop raisins too fine; if for light fruit cake seed- 

 ing is all that is necessary. Slice citron thin and do not have the pieces 

 too large as they will cause the cake to break apart when cutttng. Pre- 

 pare currants for use as follows: Wash in tepid water jn a colander set in 

 a pan, rubbing well, changing water until clear. Pick out bad ones and 

 dry in a cool oven or in the "heater." 



The batter for fruit cake should be quite stiff. When using a milk pan 

 or pans without stems, a glass bottle, filled with shot to give it weight, 

 greased, may be placed in the centre of the pan. All except layer cakes 

 should be covered with a paper cap or a sheet of brown paper (saved from 

 the grocer's packages) when first put in the oven. Take a square of brown 

 paper large enough to cover the cake pan ? cut off the corners and lay a 

 little plait on four sides, fasten with pins so as to fit the pan and throw it 

 up in the centre. 



Care should be given to the preparation of the oven, which is oftener 

 too hot than too cool: still too cool an oven will ruin any cake. Cake 

 should rise and begin to bake before browning much. The good quality of 

 all delicate cake depends upon its being made with fresh eggs. 



The above is gleaned mostly from the Buckeye Cook Book. 



