C.A. IKIES. 



CAKE-MAKING, BAKING-, ETC.— &en*r<rt ttemoMrJa and Explan- 

 ationg. — To make good cake every article used nrnst be good, of its kind- 

 flour, sugar, or molasses, butter or lard, eggs, spices, or flavoring extracts, 

 fruit, cream of tartar and soda, or saleratus, or baking-powder, milk, etc. 



But to save repeating the explanation with every cake receipt given (many 

 of which must be very similar, if not absolutely the same), I will make such an 

 explanation in connection with each of the articles mentioned as entering into 

 cake-mixtures that persons can soon familiarize themselves with, all that is 

 necessary, to a full and complete understanding ot the whole subject, -without 

 the repetition referred to. 



Flour. — It being understood, then, that all the articles, or material used 

 In making cake shall be good, I need only say: The flour will be the better if 

 put into the oven and thoroughly dried — stirring a few times while drying— 

 Jhen sifted; and if cream of tartar with soda, or baking-powder are to be used, 

 they — or the one to be used — should be stirred into the flour before sifting. 



Sugar and Butter. — Use your own judgment at to whether white or 

 light brown sugar may be used. For common purposes the light brown will 

 do very well; but if a delicate cake, for any particular occasion, is to be made, 

 use pure white sugar and very nice butter. If sugar is at all lumpy, crush 

 by rolling, then the sugar and butter should always be creamed together, 

 i. e. , beaten together until they are completely blended into a mass, much the 

 appearance of cream, hence the word "creamed" has been appropriately 

 applied. And this creaming of the butter and sugar is a very important part of 

 cake-making; for, by this process, the oiliness and consequent indigestibility of 

 the butter is overcome, the cake rises brighter, and is much more healthy and 

 digestible than by rubbing the butter into the flour, which has heretofore been 

 the more usual custom. 



In cold weather it may be necessary to place the butter in a warm place a 

 short time to soften — not to melt — to enable the creaming to be properly 

 done. 



Lard and Drippings. — Neither lard nor drippings are as good as but- 

 ter, but, for family use, half the amount may be very satisfactorily put in the 

 place of half of the butter named. 



Molasses. — When molasses is used the cake will scorch quickly if the 

 oven is too hot; hence for these, and for cakes having fruit in them, bake in a 

 moderate oven, especially such as fruit loaf -cakes, they being generally thick, 

 require a longer time for baking. Then, if there is danger of burning the top, 

 in any case, cover with brown paper, until nearly done. 



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