Cake Hints Recipe

For those who would excel in cake making these admonitions are offered:

First--Cream the shortening.

Second--Add sugar slowly and cream it again.

Third--Add yolks of eggs well beaten.

Fourth--Mix and sift the dry ingredients.

Fifth--Add the dry materials to the mixture, which has the baking powder

in it; alternate flour and liquid.

Sixth--Cut and fold in (do not beat or stir) the whites of eggs which

are beaten to a dry stiff froth.

Seventh--Have a fire and pans ready. Put the cake into the oven quickly;

remember that the oven can wait, but the cake never. Bake according to

rule.

To test the oven heat--A hot oven will brown flour in five minutes; or

you can try if you can hold the hand in it and count twenty.

Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80

minutes; gem cakes, from 20 minutes to half an hour.

Never bang the oven door. The cake will fall if you do.

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To prevent icing from cracking when it cuts add a teaspoon sweet cream

to each unbeaten egg. When boiling syrup for icing add a pinch of cream

of tartar.

* * * * *

Brown sugar frosting which will not crack is made of one tablespoon of

vinegar, brown sugar enough to mix and the beaten white of half an egg.

Beat all well together and add sugar enough to spread.

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I have many times been asked how I retained the color of preserved

fruits. I allow for all preserves equal measure of sugar and fruit.

It is impossible to have success if you make large quantities. I never

make over three pints at a time--usually one quart.

The same method applies to all preserves. If possible, I extract some

juice to start with. I then put this with one quart of sugar, (no water

if the fruit contains plenty of juice, but if not, I add a little

water). Allow this to boil until thick then have fruit ready to drop

in; when it boils up, remove scum, and, as the juice is extracted by the

boiling, dip off and allow only enough to thicken quickly.

This juice can be used for sauces, beverages of all kinds--Fruit darkens

on account of continued boiling.