The PURITY CDK BaDK

CAKE MAKING

Women who have made for themselves an enviable reputation as cake bakers often
find, on moving to a different part of the country, that, to begin with at any rate, their
results are quite disappointing. ‘The reason for this is that many cake recipes require
modification with changes in altitude and atmospheric conditions.

The recipes in this book are designed for average conditions. With increasing
altitude, cakes require less leavening, and, therefore, slight reductions should be made in
the amount of sugar and baking powder and also in the creaming time. At high altitudes
somewhat lower oven temperatures should also be used. As sea level is approached,
slightly increased amounts of sugar and baking powder may be used with advantage, and
the shortening and sugar should be very thoroughly creamed.

The other factor for which compensation must be made is the humidity of the air.
On the prairies, and especially in the mountains, flour dries out very fast and, to adjust
for this when making cakes, extra liquid must be added.

Remember, when experimenting with any recipe, that it is best to make only one
change at a time and to make the change a small one. If the cake is improved, a further
modification in the same direction may be made; if not, a start should be made in some
other direction.

If our readers will bear these points in mind it is believed that they will have little
difficulty in adapting the following recipes to suit conditions prevailing in their locality.

GENERAL RULES

1. Have all necessary utensils and ingredients ready before beginning to mix cake, and

make sure that oven is at proper temperature when cake is ready to be baked.

. Around bottom bowl is the best type of mixing bowl.

. A wooden spoon is more suitable for beating than a metal spoon, and is noiseless.

. A wire beater should be used in beating egg whites,

. Shortening for cake making must be of best quality.

Fine granulated sugar makes a finer textured cake than coarse granulated. If coarse

granulated or brown sugar is used, it should be sifted and only the finer particles used.

7. Sift flour before measuring After combining dry materials—flour, baking powder,
salt and spices—sift again.

8. Break eggs carefully and in separating see that no particles of yolk are dropped into
the whites. When yolks and whites of eggs are added separately, beat yolks until
thick and lemon colored, then fold in egg whites, beaten until stiff.

9. Prolonged beating is the only way to secure fine-grained cake. Deo not stir, but beat
thoroughly, bringing the batter up from the bottom of the dish at every stroke, thus
driving the air into the cells of the batter.

10. Fruits should be thoroughly cleaned—a good rule is to sprinkle them with flour, then
rub with towel. (Cakes are sometimes made heavy by having moistened fruit added.)
Fruits and nuts should be lightly dredged with flour before adding to other ingredients.

11. There are two types of cake, shortened (butter) cake and unshortened (sponge) cake.
Grease cake pan, in which butter cakes are baked, with melted shortening. Fruit cakes
should be baked in pans oiled and lined with wax paper. Pans for butterless cakes,

Oak wn

such as sponge cake, should never be oiled or lined with paper. Butter cakes should —

— PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +