Show A HOUSEHOLD HOLD HINTS under this lend head our readers are invited to ex exchange chang with C cadi ac li other recipes and other oilier helpful hints of use in every bo household wo we will be glud glad to publish any letter sent in for talis purpose ed PRACTICAL r BAKING LESSON S CAKES continued in last lesson I 1 gave full directions and nind two cindle recipes for cake the great a alpi 01 essentials in making cakes are to uso use good materials to measure carci carefully fully and to uso use cere care in baking A cake should look appetizing A careless cook will seldom i make mak 6 a good lim cako or one that looks good jt it is worth whilo while to uso use a little earn care and attention in order to have ve a n nice appearing cake U all bif ff jl ifcic ca 1 cup clip butte butt 0 r I 1 cup culi granulated aucar sur nr aj J cup milk or water 1 whitco of tarco ceja i i r 2 cups cupa sifted inga flour I 1 level lem K X a 0 baking ro powder j 1 vanilla extract cs tract to mix mis whito white cake measure tho the flour and ft it at least three times with tho the baling baking next cream tho the butter and sugar cucar t agether until creamy and white then add io water or milk milic and tho be flour mixture it a I 1 atlo at L time alternately to this creamed VIx fixture ture stirring it all tile tho time after till all moisture and flour aro are added and tho the batter is perfectly smooth and glossy beat tho hits of tho the cris until unta thoy aro very eglit adding these to iho batter last bako bake in two r eisold i pd layer pans and put to if p rith v ith chocolate pineapple pin capplo or plain long S sa IX pic chocolate chocolata Cho colata riling filling 1 ix cung cu S of paivi derad or confectioners confection ers bigar an and enough nilla or water to diss dissolve olvo I 1 lie ho sugar work it into a smooth th paste pasta by stirring then add 2 tablespoonfuls of melted booking chocolate and when smooth spread upon tho the cake to melt tile tho clio colato barsal in luru lur ipg in a dip cot in hoi holec ing water or over t tho he steam of tho tua tea bettio f i Unc coad pineapple king icing 3 i cup grated pineapple pin capplo f 1 I agg white unbeaten 2 cups powdered or confection confectionery confectioners ers bugar put ogg W ato in n bowl with tho pineapple t kp 0 a ro t liry c egg b beater bater ater and beat the sugar in ua a very avery little at a timo and continue beating until icing is 3 stiff enough to 6 spread this i icing ineis is improved I 1 A by long beating and adding ragar chear t radu jy not at a time thia oniso icino i cino may bo be varied by using 6 cup of any lindof lin of crushed fruit such as aa grated sou BOW strawberries peaches bananas arango or lemon juico juice diluted ono half with water dolled icing H 1 cup bolline boiling water white of I 1 egg ny 14 t A cup CLIP granulated sugar stir ugar and boiling water until sugar is ia dissolved put over firo fire and cook without reining until tio the syrup will vill form a soft spongy V ongy ball when dropped in cold water R then en pour into 1110 of cag slowly beating constantly until stiff enough to flavor to suit buit and spread apon the a juico juice syrup tho the icing spongy this makes enough fortio for two layers instead of 11 i cup avater uso use I 1 up bf tiny fruit juico juice to make different icings s nuts raisins or figs can bo be added if desired r geless icing 2 cups powdered or confection confectionery ers sugar luico juice of 6 lemon and water cream or milk 0 o soften sugar to consistency to spread this cannot fail for if ono one should got it ib too soft clinnly add a little morn sugar tins this can also bo be made with any 1 kind ind of fruit juico juice to soften sugar instead of water cream cacam or milk agold caks cake IS i cup butter yolks of 4 eggs Y I 1 cup sugar 24 i cup milk or water laup flour less 2 tablespoonfuls tablespoon fula 2 level teaspoonfuls K X 0 baking bakin powder grated rind lindof of orange acci U 1312 1012 ly jaquei co to mi mis gold cold cako sift flour and baking powder to together gother three times cream butter and sugar beat yolks of eggs add sheso to creamed mixture and lastly add tho mois turo and flour alternately beating batter until smooth gold cake can only bo be mado successfully by beating yolks of eggs very very creamy cream and light lemon colored using a rotary aca pi tho the rotary beater is the tha only beater jhb will do justice to tho the yolks of cres tho the boating beating kills all egg taste and improves mcg tho texture of tho the cako cake gold cako eaR can ba baked in a small tubo tube pan or in inders usina tho the samo same directions for heat beat of tho the oven as in tho the whito white cako cake abobo ct cake cae 15 cup butter I 1 16 teaspoonful salt I 1 cup sugar 1 1312 cups pastry flow flour yolks of 2 1 eggs bea beaten liht light 2 21 level teaspoonfuls K 0 akia baking g powder whites of 2 eggs beaten dry 2 squares ordinary cooking chocolate melted I 1 teaspoonful vanilla extract yn cup clip milk or water to mix mis sift together three times tho the hour flour and baking powder cream butt sr r ann anal sugar add beaten yolks of tho the eggs and add fill thasco so to tho the creamed mixture ture then tho melted chocolate and alternately tho the moisture and bour and tile tho well beanca bebette be fEtte i whiles of tho cess last balco bako in layers or loaf things to io remember always have tho the cako cake batter so eo it if will bill d drop ro casily cashy from tho the spoon adding moia mora ano lois sture turo if the amount called for by tho recipe make inako it soften soft enough ou I 1 ulm calo a batter that is reasonably soft abc will bacomo arnd much lighter always uso use a double baiso baking powder ta 0 o guard against cake falling and to ba b assured of a light fine textured cake K 0 dah baking ing powder is a modern double baiso rai so baking powder always giving giving uniform results it is a baking powder with two distinct raise 3 firt first I 1 when moisture is added and again when heat is applied this sustains stains Bu tho the raising until the batter is cooked when whan of course it cannot fall yolks and whites of eggs should bo beaten separately uso a rotary beater for tho yolks and a flat or spoon whip for tho tha whites never grease the sides of tho the cake tins let tho batter stick to tho the sides and cut cub it loose with a knife when baked this keeps 1 the layers even if tho the sides of the pan arc greased tho the cako caka will pull away making the top of tho the layer narrower than tho bott bottom oin and making mailing it impossible to stack the layers ayers evenly bear in mind that baked dough cannot rise n sc always start baking with a a low flamo or moderate oven and allow the tho cake to double in size before increasing the heat then bake with a hot oven until unfit tho the top is brown and tho center responds to tho the touch to cut a cake when still warm or quito fresh dip the blade of the knife in hot or cold water and out with tho the damp blade this prevents tho the cake cah c from sticking to the knife tho the next nent lesson will be on with beveral excellent recipes and full direct directions iono how to them light and moist |