Seventeen Golden Hints.

New Zealand Graphic, Volume XXIX, Issue I, 5 July 1902, Page 59

Seventeen Golden Hints.

1. Be accurate in proportioning the ingredients. 2. Use "Pastry" or "Vienna” flour, or similar tine light makes. 3. Good sweet butter and fresh eggs 4. Fine castor sugar makes the light est cakes. , 5. Dry- and sieve the flour. 6. Pay a reasonable price for your fruit. Very low prices often mean paying for the dirt and rubbish left from last year’s fruit. 7. Wash and dry slowly currants, etc. 8. Grease small tins, or line large ones, with g:e>sed paper. Clarified dripping is better to use than butter, for unless you clarify it the salt in it -ticks and burns. 9. For the best cakes beat the butter and sugar to a soft cream. An egg whisk does this more quickly and effectually than a spoon. 10. Break each egg separately into a cup to ascertain if good. Many’ a cake mixture has been rendered worthless by discovering too late that an egg was “musty.” 11. Cakes containing baking powder must be baked as speedily as possible after the moisture is added, or it will, have lost its effervescing power. 12. Place all cakes in a hot oven at first, to make them rise, then move them to a cooler part to bake more slowly. 13. Large cakes need a cooler oven than smaller ones, and cakes containing treacle need special eare, as they an very liable to burn. 14. Never move a cake in the oven till the centre is set. or it will "fall”; an I open and close the oven door as speedily as possible. Never bang the oven door for the same reason. 15. Protect delicately coloured cakes, once they begin to colour, with a piece of buttered paper. 16. When cooked allow to stand a min ute or two, as it shrinks a little in cooling. and may then be more easily turned out of the tin. 17. Keep in a warm plaee, and on its side, till cool, otherwise it will be heavy.