The Home

New Zealand Tablet, Volume XXXIII, Issue 27, 6 July 1905, Page 30

The Home

By Maureen

Cakes, and How to Make Them. In the matter of cake-inakiug there are a Tew simple miles which should always be observed, unless the contrary is distinctly specified in the particular recipe in question. Everything being r-ea'dy, and the tins well greased with butter or lard, the first thing is to beat the butter and sugar to a cream, putting plenty of energy into the whisking. Next the eggs should be added, then the flour a,nd baking powder, first mixed together, and finally tihe fruit or other ingredients. The mixture miust then be beaten thoroughly to ensure its beingj perfectly mixed. If the cake in question be a fruit one, or a oake in which fruit pla_vs a principal part, it should be made rather stiff, as otherwise the raisins, currants, etc., may sink to t-he bottom. Should it happen that the mixture is a very s^ft one, then the fruit should be dusted wi»t'h flour before being added to the cake, as this simple precaution prevents sinking. The oven door should not be opened for twenty minutes aSter the oakes have been put in, unless specially sue, ifled, and then Only very gently and carefully, as, if the door Is opened quickly, the cakes are liable to fall in the middle and become heavy and uneatable. This rule does not hold good with small ca^es or other mixtures which only require from ten to fifteen minutes to cook. For beginners ib is advisable to use self-raising flour, as inexperienced cooks are aflb to come to grief in the matter of bakjngMpowder — using too much or too little, the result in either case bring unsatisfactory. If self-rais-ing flonr be u c ed mistakes and disappointments will be avoided. Should self-raising ffour be unobtainable, the baking-powder should he carefully measured and mixed with the flour as directed. A Good Pound Cake. Cream half a pound of butter with half a pound of sugar, add gradually 4 epfcs (the yolks and whiles 'beaten separately). Then arid half a pound of sifted flour with a teaspoonful of baking-powder and half a teaspoonful of cinnamon. Finally, the fruit — &o/. sultanas, currants, £lh raisirs (^tmod), lemon peel. Sift flour, etc., gradually into butter, ca;gs ?,nd sugar, beating y ell all the time with a wooden s^oon. When thorough'v mixed bi<at> for fne min/utes. Put mixture in a well greased tin, and Vale in a moderate oven for 2A ho'T^. After ca y e looks done it will improve by heing alloy M to remain in a cool part of* tbe oven 1o ' soak ' for some Hime. This is a rich ra l e, and will keen well for p. fairly long time.

Victoria Roll, Whisk the yolks of two large eggs, or three small ones, to a froth, and then add to them 3oz castor sugar. Mix well, and add 2oz self-raising flour, and finally the whites of the eggs, whisked to la froth. Butter a shallow tin thickly, pour in the mixture, and bake lor* ten minutes in a very quick oven. Spread^ quickly with jam, roll up, sprinkle thickly with castor sugar, leave till cold before cutting. Lemon Butter Cake. Take the weight of 1 large egg, or two small ones, in self-raising flour, castor sugar, butter, and ground lica. 'Cream the butter and sugar together and Ihen add the egg. previously well whisked ; then add the ground rice and flour, which should be first mixed together. Whisk all well for five or six minutes. Then spread on two thickly buttered plates. Bake for ten minutes in a quick oven, then take out. Spread liberally with lemon butter and place the two halves together. Dust with castor sugar, leave till cold and serve. Lemon Butter. One tablespoon butter, 1 tablespoon sugar, half a leni'-n rind grated, the juice of 1 lemon, and 1 whole egfT. stir over fiie in enamelled saucepan till thick. Use when tool. Raspberry Sandwioh. Ta! c the weight of 2 large eggs, or 3 small ones, in butter, sugar, and self-raising flour. Whisk the butter and "sjc;ar to a cream, then add the eggs whipped to a froth, and mix again. Finally add self-raising flour, or, failir.g this, the flour mixed with a teaspoonful of bakingrpowder. Whip together lightly, yet thoroughly, pour the mixture into thicMy buttered tins, and bake in a plow o\en. When done, turn out carefully, spread 1hlc"lv with raspberry jam, place the two halves together, dust with sifted sugar, lea\e till cold, and use as re^'iied Strawberry sandwich is made in precisely the same way, substituting strawberry for raspberry jam. A Delicious .Sponge Cake. Two cupfrls flour, 2 cupfuls sugar, 12 eggs. Beat vMifu' and yolks separately for thirty mir.utes, putting the vol'*s with the sue;ar. Add one teaspoont'vl of bak-ins;-row'der. if self-raising flour is not obtainable. ' Add favoiinn; to taste.