Show Simple Cake Baking Rules Rules' Here are some more a about out cakes says sass S' S Sa a recognized expert expert ex ex- pert on the tho subject Here flere Is the letter and anti here are my answers which may Interest some of you In spite of the fact that I have told you rou now and again much 1 about bou cake Because you taught me how to tomake tomake tomake make cream puffs to my everlasting pride you may now If 11 you will tell me rue some other things I dont don't know I make malce chocolate roll frequently frequently- the the kind with nothing but eggs chocolate and sugar sugar but but It always sticks to the tile pan and I have to scoop It out out rolling rolling Is Js out of the question What should the pan be greased with and does anyone ever get It put out whole t I want to make gln gingerbread but I want to make the thc kind that Is a little HUle moist and quite flaky not flaky not either bither dry hard or r soggy Have you a g good d recipe I I want the kind southern cooks make mal It makes me inc sick but Its It's worth It One mor I cannot learn to make good butter cake cake I I stick to angel sponge and the the- the like CreamIng Creaming Creaming Cream Cream- ing butter bores hores and nd tires mo mp and I t dont don't know Just how long to keep It up Someone told me once Just when wIlen butter and are arc creamed but I J forgot My cakes cakes like t tea 1 calces or sweet muffins muffins are are always very loose In texture with crisp crusts not crusts not firmand firm firmand firmand and evenly grained How can tan I do doIt doIt doit It Isn't It wr ng to stir sUt a batter Shouldn't It always be beaten except when egg whites are folded In ln Do help mc me he because a I adore plain cake and cannot make It This is primer stuff for ml most st st. cooks cools I hn know but I do 10 want to tomake make some really delicious little dough buttons but but- tons I find that the kind of pan has much to todo do with the a th thin n layer such as ns we use for for- for for-a a chocolate or or a Jelly If It you have hav a n smooth light colored tin Un pan 15 by 10 Inches which Is kept especially for fr this purpose purpose pur pur- pose pos you ou may not find It Jt necessary to line Une It with paper hut If your pan panIs panis is Js n not t In good condition or of ot dark tin you will do well to use greased I paper to line Une It If you yon are using a anew anew anew new pan It must be e lined ined or else tempered by greasing slightly and heating before it Is used A hotter I oven t than laI I Is n used ed for other sponge cake Is ls necessary If you iise use a n double action baking powder Instead of a phosphate or a e p powder you should use about third one less than Is demanded by the usual recipe I will answer the third question next because this thing about baking baIting p powders applies to all butter cakes The only tiling thing I Ican can do Is to give lve my standard recipe for butter cake which never falls fails m rue me Measurements must of course o be m mode male e carefully Butter must be creamed wen well If It ItIs Itis itis Is to be used It t will soften at nt r room temperature and will vill cream quite easily If It a a little of the beaten eaten eff ex eg yolk or whole egg Is added while the sugar suar i is being blended It Is easier to cream it Cookies may be beaten one or or two minutes after mixing but not too long I d do not think It makes much difference rence whether the tIle batter Is heaten beaten heat heat- en or or lf if when either milk or flour is added alternately ly each one is thoroughly mixed cd before more of I 1 Ithe the other is added From the description of the crusts on her cakes which the troubled cook gives I should say that her oven was probably too hot I lUke like degrees Fahrenheit best for layer cake ke and cup cakes Now about gingerbread There are areso areso areso so many different nt standards for this cake I am only giving jou you ou my favorite favorite fa fa- fa- fa recipes for It t and will say IlY that I think they are wonderful One Is a ilc cake e gingerbread read which can be served hot as Is or with butter or whipped cream or cream or cottage cheese for a satisfying dessert The Theother Theother Theother other Is card gIn gingerbread which Isa is isa isa a cross between a cookie and a cake Here Is good luck to the cake maker er 1 I Standard Butter Cake 2 cups cake or pastry flour 3 teaspoons baking powder 2 U te teaspoon poon salt snit h cup butter or other shortening 1 cup sugar 2 eggs ss i t cup milk 1 teaspoon vanilla Mix sifted flour with baking pow powder powder der and salt snIt and sift together Cream butter thoroughly ad add sugar gradually grad grad- and anel cream together until fluffy Beat Bent eggs well wen and add Beat 1 min mm- ute Add sifted flour alternately with milk Add vanilla Beat after each ad addition p. p Fill 2 greased Inch 0 layer lay lay- er pans or 2 sets of ot muffin pans Bake In moderate oven degrees Fahrenheit Fahrenheit 25 to 30 SO minutes For For a layer c cake ke made from half halt the ml mixture mixture mix mix- ture use se oblong pan and after bakIng baking bak bak- Ing cut ut In halves and put together with fh frosting I 1933 1933 Den Syndicate S Service Salt Lake City's l' l HOTEL TEMPLE SQUARE Rooms Tile Baths Radio connection In every room RATES FROM Just JUt o opposite olite Mormon Ta Tabernacle ERNEST C. 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