Show GOOD CAKE IS RARE RULES THAT WILL HELP IMPROVE IM-PROVE COOKS WORK That Few Families Know What Good Cake Is Is Statement That Will Be Resented But It Is None the Less True Few families know what good cako Is This statement will be resented but Is none tho less true It Is equally equal-ly true that few professional cooks make as good cake as that baked by tho mistress of the house or ono of her daughters As every ono should know how to bake delicious cake whether she makes uso of It or not hero are a few rules that are essential Uso tile best materials Socalled cooking butter and stored eggs will make poor cake and lot no economl cal one persuade you otherwise What Is known as soft A sugar makes a cake of nicer grain than granulated or powdered sugar In measuring stint rather than heap up the cup or tho batter Is coarse grained Baking powder should be measured by gently rounding not heaped or lint teaspoonfuls With sour milk recipes uso baking soda and cream of tartar rather than baking powders Never guess at measurements Most recipes give exact proportionswhich a good cook sometimes modifies A cup when not defined usually means the stone china kitchen coffees cup that holds a little more than half a pint pintTho Tho richer tho milk tho better the cake More than Is called for Is often oft-en permissible to keep tho batter from getting too thick Stinting Hour Is the secret of good cake Few realize this as can bo told by two persons making up tho same recipe with results totally different dif-ferent for the cook who Is heavy on flour It Is safe to allow a quarter to half a cup less flour on most recipes Judgment Is Important In cake mixing mix-ing Flours differ In heaviness and eggs In size therefore to keep tile batter from being too stiff see that It runs easily from tho spoon yet Is not runny Thinning must bo done before baking powder and whites of eggs arc In I Havo all ingredients ready before beginning to mix a cako Once started start-ed It should go Into the oven quickly One mixing bowl and two smaller ones for eggs will be needed also a wooden paddle and a wire egg beater Sift Into batter before measuring and put Into batter through sifter Get ready pans before starting cake There is but one sure way to prevent stickingpaper the bottoms of pan and grease it not the pan which is only buttered on the edge Many persons per-sons use lard for greasing but butter never tastes Papering Is no trouble If ten cents worth of yellow wrapping paper is bought and cut In leisure moments to fit your various shaped pans Keep In an airtight box in the kitchen closet A good cako baker makes sure that her cake pans are not used for other purposes by keeping them under lock In the same place have all tho utensils uten-sils needed and there will be no delays de-lays Here also have an extra supply of baking powder flavoring extracts chocolate and the special sugar used Do not get more than five pounds at a time of the latter and see that it Is rolled and sifted before using |