Some Hints on Cake Making

Ingredients

• one who succeeded in making nice cake from the creamery butter
• 68 exchange cook book
• one recipe than
• one thing to write out a recipe aud quite another thing to put the cake together
• one thing
• two glasses just the same size
• one put the white of an egg

Directions

1. The first thing to be considered, as a matter of course, is the material used. First, get good country butter, the whiter the better. I have never heard of any one who succeeded in making nice cake from the creamery butter. Eggs must be fresh and cold in order to beat into a stiff firm froth.

2. The finer the granulated sugar the more confident I am of success. In creaming the butter and sugar I always use a little water. In winter use boiling water, and warm weather cold water; not ice water, but fresh from the well. I like a wooden paddle much better than a spoon for stirring cake, and always use one.

3. My tins are lined with paper, well-greased with fresh, sweet lard. Too much care cannot be given the oven, for the finest cake dough is easily spoiled in the baking. Cake requires a rather slow oven at first, until nicely raised and set, then an increase of heat is needed to finish off nicely.

4. I am well aware that some are more successful with one recipe than with others, and it is one thing to write out a recipe aud quite another thing to put the cake together. If "practice makes perfect" in any one thing, it does in cake making, therefore my advice to all cake makers is, get a good recipe and stick to it until practice has made perfect. — Mrs. H. G. Post.

5. confectioners' sugar icing. Take two glasses just the same size, into one put the white of an egg, into the other the same quantity of cold water, stir together, thicken with confectioner's sugar until it is very stiff, beating hard, add the juice of a lemon, use.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.