Domestic science, principles and application

Method. — Cream the butter, add sugar gradually, and egg well beaten. Sift the flour and add alternately with the milk. Then add the vanilla, and lastly fold in the baking powder, sifted over the top. Bake 30 to 40 minutes in a shallow pan. This rule may be varied in many ways, as stated above. {Basis for 2 girls, 3^ rule.) 2. Cup Cakes % c. butter 1 c. milk 2 c. sugar 3^ c. flour 4 eggs 4 tsp. baking powder 1 tsp. vanilla or lemon Method. — Cream the butter and sugar, add yolks of eggs, beat hard, add the milk, and then the flour mixed and sifted with the baking powder. Add flavoring, and bake in individual tins. Cover with uncooked frosting. Makes 3 dozen cakes. {Basis for 2 girls, M ride.) 3. Lemon Queens }/2 c. butter 1 c. flour 1 c. sugar 2 tsp. baking powder 4 eggs 1 tbsp. lemon juice Grated rind of 1 lemon Method. — Cream the butter, add the sugar, add eggs one at a time without beating. Beat mixture hard after adding each egg. Add flour, baking powder, and lemon juice. Bake 25 minutes in small muffin pans. Frost with uncooked frosting or orange frosting. Makes 16 cakes, (Basis for 2 girls, ^ rule.) 4. Orange Frosting 2 egg yolks 1 tsp. lemon juice 5 tbsp. orange juice 2 c. powdered sugar 1 tbsp. grated orange rind Method. — Mix orange and lemon juice with rind and let stand 10 minutes; then strain it. Add to egg yolks, slowly add powdered sugar, and beat until all is added and of the right consistency to spread. LAYER CAKES Time. — Bake layer cakes 15 to 30 minutes. Points of a Good Cake. — 1. A good cake is smooth on top and baked to an even brown. 2. Cake rounds slightly toward the center, but does not rise abruptly in the center, crack on top, or sink at the edges. If any of these difficulties occurs, either the cake has been baked too rapidly or too much flour was used. 3. The inside of a good cake is fine, even grained, moist but not sticky, and of the same texture throughout. Coarse-grained cake is caused either by a lack of beating or by too slow an oven. 1. Spanish Chocolate Cake }/2 c. butter 1 tsp. vanilla \}/2 c. sugar 2 sq. choc, melted 4 eggs 5 tbsp. boiling water 3^ c. milk or water \% sc. c. flour 4 tsp. baking powder Method. — Melt the chocolate, add the boiling water. Cream the butter, add sugar, and cream all thoroughly. Add yolks, and beat hard; then add the milk, melted chocolate, and gradually the flour. Beat vigorously. Fold in the stiffly beaten whites of eggs, vanilla, and baking powder. Mix quickly and bake in two layers in a moderate oven. Frost with chocolate or caramel frosting. {Basis for 2 girls, 3^ rule.) (271) 2. White Layer Cake 14 c. butter 3 c. flour 2 c. sugar 4 egg whites or 1 c. water or milk 2 whole eggs 1 tsp. vanilla 6 tsp. baking powder Method. — Same as for Chocolate Cake. Makes 3 layers. {Basis for 2 girls, 14 ^ule.) 3. Cooked Frosting 1 c. sugar 1 egg white ]/2 c. water 1 tsp. vanilla Method. — -Boil sugar and water together without stirring until it spins a thread when tested. Pour slowly over stiffly beaten egg white. Beat until it holds its shape when dropped from the spoon. Add flavoring, and spread on the cake. 4. Chocolate Frosting Method. — Add 2 squares melted chocolate to Cooked Frosting.