Evening Republican, Volume 18, Number 274, Rensselaer, Jasper County, 19 November 1914 — AS TO MAKING CAKES [ARTICLE]

AS TO MAKING CAKES

■XPERT ADVICE FROM DEPARTMENf OF AGRICULTURE. Cases Where Rendered Beef or VealFat May Be ‘Substituted for Bui, ter—lntroducing Variety Into the Confectlons. o There are, generally speaking, only two kinds of cake made by the American housewife; namely, sponge cakes and butter cakes. The- former never have butter in them and are frequently raised entirely by means of eggs. The eggs usually provide the only moisture used, but when eggs are expensive, economy sometimes demands that water be added ‘and baking powder used. - In the latter kind, butter is generally used on account of its flavor. Its effect on dough is to make it tender and brittle instead Of tough and elastic. Sponge cakes are mixed differently from butter cakes and should be baked in a cooler oven and about one and one-fourth times as long. The tests and rules for baking are the same for sponge cakes and butter cakes. Gingerbread and other highly spiced cakes may be classed as “butter cakes,” but for economy’s sake pure rendered beef'or veal fat may be substituted for butter as the flavor' of the fat will not be so evident as in other kinds of cake. A cooky also comes under the class of “butter cakes,” any buttercake recipe being applicable to cookies if only one-third to* one-half the amount of milk' called for .is used. The dough should, be rolled out on A . floured board. Cookies should bake in a slow oven for 8 to 10 minutes. Much variety can be made in cakes by introducing fruits, nuts, spices or different flavoring extracts into the dough, or by using only the whites of ’eggs for white cakes, or a larger number of yolks than whites tor yellow cakes. Brown sugar may be used for dark fruit cake. '*** Pastry flour will make lighter and more tender cake than standard flour. If standard flour Is used take two tablespoonfuls less for each cupful measured. In making, cake only line granulated or powdered sugar should be used as a rule. One the best of these materials In any case should be employed. In preparing the pans for cake they should be greased well with butter or lard or lined with paraffin paper. Bright, new pans will not need to be buttered for sponge cakes and If left unbuttered a more delicate crust is formed. If a wood or coal fire Is used there should be a small or moderate-sized fire, but one that will last without much addition through the baking. Regulate the oven long enough before the cake is to go in to have the dampers adjusted as they are to remain throughout the bakiug. If this Is not done the dampers must bo changed to regulate the heat during the baking, and the cake win not be bo well baked. Most cakes can be at once removed from the pan when baked, but very rich cakes and dark fruit cake* will be liable to break unless allowed to stand about live minutes.