Arrangement in Oven. In placing pans in the oven, arrange the oven rack and the cake pans so that the top of the cake is as near the center of the oven as possible. When baking two layers, place the pans in opposite corners, with at least two inches between the sides and back of the oven and the pans. When the cake is baked in three layers, place the third pan on another rack, two inches above or below the one with two pans. Avoid placing one pan directly above another. An oven thermometer is the best meas¬ ure of the oven temperature. It may be used for checking the oven regulator; or, if there is no regulator, the gas may be adjusted by hand with the help of an oven thermometer. Baking Time. If the oven is perfectly regulated and the baking temperature has been tested for the particular cake being made, it is best not to open the oven door for testing until the minimum baking time is almost up. Then make the test as quickly as possible. The following baking times are only approximate, since they apply to one par¬ ticular cake recipe; but they will serve as a guide and in that way will help in work¬ ing out baking times and oven temperatures for other cake recipes: Cup cakes .... 37 5° F. for 20 minutes Layer cake . . . 375° F. for 25 minutes Sheet cake .... 375° F. for 30 minutes Loaf cake .... 325° F. for 45 to 55 minutes (size of loaf pan: 5X9 inches) A slightly lower temperature, with a consequent increase in time, is best for most chocolate cakes. Test for doneness by touching the top of the cake, in the center, lightly with a finger. If the slight indentation springs back, the cake is done; if the impression of the finger remains, the cake is not done and the door should be closed quickly. As a double check, and perhaps a better test for beginners, use a wooden pick for testing. Insert it into the center of the cake. If it comes out clean, the cake is thoroughly baked. As soon as the cake is done it should be removed from the oven to prevent drying out. Let it stand in the pan for five or seven minutes or until the cake shrinks from the sides of the pan as it begins to cool. Then it may be loosened with a spatula, permitting air to get in around the side of the cake, and turned onto a wire cooling rack. If the pan was lined with waxed paper, the paper should be peeled off at once. BAKING AT HIGH ALTITUDES Atmospheric pressure is very important in the baking of flour mixtures. The in¬ gredients most directly affected are those which furnish the leavening, when the leaven¬ ing is steam or carbon-dioxide gas. The volume of gas obtained from steam, baking powder, or soda varies with the atmospheric pressure. Equal amounts of baking powder or soda added to mixtures at sea level and at high altitude produce a greater volume of [304] gas at the high altitude. The same is true of steam; therefore baking powder, soda, and liquids which form steam should be de¬ creased in batter and dough mixtures as the elevation becomes higher and the atmos¬ pheric pressure is less. Table LXIII shows the adjustments which have worked success¬ fully in baking powder and soda for two- cups-of-flour cakes and gingerbread.1 Table LXIII • Changes in Leavening When No Other Corrections Are Used (For cakes and gingerbread using 2 cups flour ) ALTITUDE BAKING POWDER ALONE (Cakes) SODA ALONE (Ginger¬ bread)

AI-modernized reading of the original text

Arrangement in Oven. In placing pans in the oven, arrange the oven rack and the cake pans so that the top of the cake is as near the center of the oven as possible. When baking two layers, place the pans in opposite corners, with at least two inches between the sides and back of the oven and the pans. When the cake is baked in three layers, place the third pan on another rack, two inches above or below the one with two pans. Avoid placing one pan directly above another. An oven thermometer is the best measure of the oven temperature. It may be used for checking the oven regulator; or, if there is no regulator, the gas may be adjusted by hand with the help of an oven thermometer. Baking Time. If the oven is perfectly regulated and the baking temperature has been tested for the particular cake being made, it is best not to open the oven door for testing until the minimum baking time is almost up. Then make the test as quickly as possible. The following baking times are only approximate, since they apply to one particular cake recipe; but they will serve as a guide and in that way will help in working out baking times and oven temperatures for other cake recipes: Cup cakes .... 37 5° F. for 20 minutes Layer cake . . . 375° F. for 25 minutes Sheet cake .... 375° F. for 30 minutes Loaf cake .... 325° F. for 45 to 55 minutes (size of loaf pan: 5X9 inches) A slightly lower temperature, with a consequent increase in time, is best for most chocolate cakes. Test for doneness by touching the top of the cake, in the center, lightly with a finger. If the slight indentation springs back, the cake is done; if the impression of the finger remains, the cake is not done and the door should be closed quickly. As a double check, and perhaps a better test for beginners, use a wooden pick for testing. Insert it into the center of the cake. If it comes out clean, the cake is thoroughly baked. As soon as the cake is done it should be removed from the oven to prevent drying out. Let it stand in the pan for five or seven minutes or until the cake shrinks from the sides of the pan as it begins to cool. Then it may be loosened with a spatula, permitting air to get in around the side of the cake, and turned onto a wire cooling rack. If the pan was lined with waxed paper, the paper should be peeled off at once. BAKING AT HIGH ALTITUDES Atmospheric pressure is very important in the baking of flour mixtures. The ingredients most directly affected are those which furnish the leavening, when the leavening is steam or carbon-dioxide gas. The volume of gas obtained from steam, baking powder, or soda varies with the atmospheric pressure. Equal amounts of baking powder or soda added to mixtures at sea level and at high altitude produce a greater volume of [304] gas at the high altitude. The same is true of steam; therefore baking powder, soda, and liquids which form steam should be decreased in batter and dough mixtures as the elevation becomes higher and the atmos¬ pheric pressure is less. Table LXIII shows the adjustments which have worked success¬ fully in baking powder and soda for two-cups-of-flour cakes and gingerbread.1 Table LXIII • Changes in Leavening When No Other Corrections Are Used (For cakes and gingerbread using 2 cups flour ) ALTITUDE BAKING POWDER ALONE (Cakes) SODA ALONE (Ginger¬ bread)

Foods, their selection and preparation