The National home cook book

CAKE HELPS sf MAKING OVER CAKE THAT IS TOO RICH—TI have tried “this with devil’s food and fruit cake, both with fine success. ? Scrape cake back into the mixing ‘owl, add enough water -and milk to bring it to the consistency it was when you put -it in the oven; then add one-half cup sweet milk and one “cup flour with one and one-half teaspoons baking powder sifted in it. Stir all well put back in pans and bake. To “fruit cake add sour milk and let stand over. night; in the “morning stir till smooth, add a cup of sour milk and two ~ ‘cups flour, one-half teaspoon soda; mix all well and bake. ay - IN MAKING CAKE for immediate use, a nice way is to ‘take the white of one egg, beat to a froth, then take three “tablespoons of pear or apple butter, mix with white of egs; “it’s most delicious. ''- WHEN A CAKE recipe calls for two eggs and eggs are ! Bigh, use one egg and sift one tablespoon of cornstarch with “the flour. : DID YOU EVER TRY DIPPING spoon in milk or water “when making drop cakes or muffins? The batter will not : stick to the spoon and you can get your cakes even sized. : - WHEN CCREAMING BUTTER and sugar for cakes and ~— “cookies (in cold weather), add two tablespoons boiling water, then deduct this amount from other liquids used, “beat hard with a. spoon and mixture will become a light, -ereamy mass in one-third the time it would otherwise take. ‘ TO PREVENT CAKEHs FrxOM BURNING—It is not gen- erally Known but to prevent cakes from burning place a little bran at the bottom of the tins, this will save a lot of “grumbling and vexation. i IF CAKE STICKS—Many cooks have trouble in getting “a cake out of the tin even after well greasing the pam The ‘following method never fails: If the cake sticks after you “have turned the pan bottom side up, wring a cloth out in cold water and lay it over the bottom of the tin while the latter is still hot. Let it remain for a few seconds, then re- move it and your cake will come out easily without break- ing ETO KEEP FROM STICKING—In baking a cake, put tis- . sue paper in bottom of pans to keep from atic +. TO KEEP CAKES from sticking, grease tins with lard, then sprinkle with flour. e BURNT CAKE—The best bakers will sometimes be unfor-. -tunate enough to let cake burn on bottom. If such be the ease take ordinary grater, such as» used for grating choco- ‘late, etc., and rub briskly on cake while still hot; it will “remove all burnt part, and cake will be left a nice brown : without any burnt taste. TO KEEP CAKE—If a few slices of bread are kept with . “cake the cake will draw the moisture from the bread and no . "trouble will be found in keeping the cake as long as fresh “bread is kept with it. Keep an apple with fruit cake. | SLIPPERY LAYERS—In order to. keep layer cake from ‘slipping apart after being iced, put a toothpick at each corner, but do not fail to remove them after it is cold. — TO DISTRIBUTE FRUIT WELL IN CAKE—Put nearly half the batter in the tin before adding fruit, then put the “fruit in remaining batter and put on top of the other. The result is a rich cake with the fruit distributed evenly and nuch more satisfactory than dipping the fruit in flour. - CAKH TINS—When you have not enough batter to fill 1 the cake tins, put a little water in the remaining empty ~~ es and prevent them from burning. Try this and see how ~~ venient it is. cd sa STALE CAKE—Break cake up in dish Bron a little fruit Pi elly over cake, then put two cups milk in saucepan, @ th of salt, one cup sugar, yolks two eggs; beat yolks and r together; good tablespoon flour stirred with cold — ie . When milk is hot stir in yolks and sugar, carefulnot urn. Then add flour; boil till thick; when partly cool eee vanilla and pour over cake. Use whites for HEN BAKING loaf or fruit cake, it is apt to rise in the le too much to look nice. Make it higher around edg an than in the center when putting it in to bake. ce 5