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Show CAKE WISDOM FKO.M the lowly gingerbread to the luscious melting sweetness of the Lady Baltimore, there are cakes and still more cakes. There are cukes for every occaslua, birthday, birth-day, Christinas, wedding and chris tening cakes. With cake for dessert there Is an Infinite variety from which to choose. A square or gingerbread with whipped cream llavored with a hit of chopped preserved ginger and sweetened with Its sirup there Is nothing equal to It, If you like glu-gor. glu-gor. Chocolate cakes seem to hold the preference, they may be rich and luscious, full of soft rich tilling of fruit and nuts, or pluln, covered with a fudge frosting, any kind, If chocolate, Is welcome. Cup cakes filled with various tilling till-ing are always popular. Scoop out the center, leaving u shell thick enough to hold a chocolate nut tilling of sweetened and flavored whipped cream and topped with a maraschino cherry. Chocolate cup cakes filled with a mocha or a caramel cara-mel tilling are especially tastv. After all the care lu Ingredients, exact measurements and careful mixing, conies the baking. The oven should be slow for fruit cakes and those with molasses and brown sugar. Divide the time the cake . should hake into quarters. The first quarter It should begin to rise; the second, finish rising and begin to brown; the third, finish browning , and begin to shrink from the pan; th-? last quarter, test with a toothpick tooth-pick and be sure the cake Is baked to the center. Cool on a rack to avoid a moist and pasty bottom when the cake Is cut. If no rack Is at band use anything any-thing to keep the bottom of the pan free from the table. Too much flavoring is like too much perfume In poor taste. It Is better to blend a few drops of vanilla, va-nilla, lemon and almond or two of any desired flavoring extracts. by Western Newspaper Union. |