ODDS AND ENDS

Evening Star, Issue 20256, 17 August 1929, Page 5

ODDS AND ENDS

THE SECRET OF; SUCCESSFUL CAKE BAKING. Tho rule, of the thumb must never be practised in cake making. Everything should be f carefully -weighed and prepared before beginning to mix. ■’ Butter .and sugar should be creamed; not melted. Flour should be dry and well sifted. Fruit should be washed and dried well, else the cake will be heavy. It put in before the flour it will not fall to the bottom. All taste may bo removed from dripping if a few drops of lemon juice are squeezed on it and it - is creamed. When , eggs are dear, use instead one dessertspoonful of vinegar to a gill of milk, and this will serve as a substitute for two. Bent all mixtures very well before adding baking powder. Dissolve baking powder or cream of tartar and all such powder in milk, and stir in whilst effervescing. * Add salt to all cakes. Grease tins and dust with flour, or in the case of rich cakes line with greased paper. Sprinkle ground rice in the bottom and sides to prevent burning. Salt sprinkled on the oven shelf prevents burning. Fill the sides higher than the centre. Only a moderately hot oven is required for cakes, and all draughts should be excluded. Wrap a cloth round the tin when cake is taken out of the oven,, and thus avoid sticking when turning out. Test the cake by inserting a knife in tbe centre, and if it conies out clean the cake is done.