THE COOK.

Horowhenua Chronicle, 12 July 1933, Page 3

THE COOK.

ON MAKING CAKES. We all prefer home-made cakes, and the making is not a difficult matter, but, like all other accomplishments, it needs practice to make perfect, and also care -both in. the making and baking. I advise the beginner to start off with small cakes, 'because they are so easy to bake —large- cakes need more knowledge, especially Avith regard to the cooking. Small cakes of all kinds need a hot oven, with the exception of the short-break and biscuit varieties, which need a slow oven, because we do not want them to rise.

Some large cakes need a hot oven to start with; those, for instance, that contain baking-powder, or bicarbonate of soda, but when they have risen the heat should be reduced to moderate. Large rich cakes need a very moderate oven, after they have risen, so that they are thoroughly cooked through without being burned, or hard outside. In fact, a very good rule is: The larger and richer the cake the slower the oven. The best test is a warm metal skewer inserted in the centre and drawn out quickly. If it is still clean and bright, you may be sure your cake is cooked, but if dull and sticky, it needs more cooking. Tins should be lined with two thicknesses of greaseproof paper for large cakes.. And when the cake has browned sufficiently, also cover it with greaseproof paper. Many kinds of small cakes can be made from one good recipe, using the same foundation but varying the kind of fruit, ete.^ SMALL CAKE MIXTURE. Ingredients: ,6 oz. flour; 1 teaspoon baking-powder; 4oz. margarine or butter; pinch salt; 3 oz. granulated sugar; 2 eggs, or 1 egg and two tablespoons of milk. Mix salt and bakingpowder with the flour, and sift them. If you are using only one egg, have a heaped-up teaspoonful of baking powder. Beat the butter and sugar with a wooden spoon until it is a soft cream. Next add the well-beaten eggs gradually and beat until smooth. Now stir in the flour and the milk, if you are using it, and any flavouring or fruit. Mix well. Three parts fill greased patty titns with the mixture and bake in a hot oven. For Madeira Cakes: Add the grated rind of half-a-lemon or a small halfteasoonful of vanilla. Coconut Cakes: Two ounces of dessieated coconut. Fruit Cakes: Two ounces of raisins, currants, ov sultanas and 1 ounce of candied peel, finely sliced. Almond Cakes: One ounce of ground almonds and one ounce of sweet almonds, blanched and sli-""<l.