CAKE-MAKING HINTS
When' making cakes, beginners should realise the importance of method. Order and cleanliness arc always in evidence in tho perfect kitchen, for the. cook clears as she goes, and her table is never in a hopeless muddle. When making cakes it is most important to have everything required ready to hand before you beg n mixing. The beginner must follow the recipes carefully, and be exact in all the details, and always use scales. But. for those readers who do not possess scales the following measures will he useful: — One ounce flour or soft sugar, one heaped tablespoonful; one ounce rice or currants, one level tablespoonful; one ounce loaf sugar, five medium-sized lumps; two ounces breadcrumbs, a teacupi'ul; one ounce butter or lard, a level tablespoonful; a full-sized hen's cpg, 2oz. ; a leacupful jam or treacle, Alb.; a breakfastcupful of l : quid, half pint : .a large tumbler liquid, half pint; a teacupful liquid, quarter pint.
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https://paperspast.natlib.govt.nz/newspapers/NZH19320903.2.177.53.4
Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21278, 3 September 1932, Page 7 (Supplement)
Word Count
157CAKE-MAKING HINTS New Zealand Herald, Volume LXIX, Issue 21278, 3 September 1932, Page 7 (Supplement)
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