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BAKING HINTS

Creaming Butter and Sugar: In creaming butter and sugar for a
cake, a little hot milk added will aidin the creaming process.

After using the oven, leave the door open until oven is cool, so that
moisture will not condense and rust the metal.

To decorate a cake without a decorator, cut an envelope from one
of the top corners to the middle of the bottom of the envel-
ope. Cut a little piece off the corner.

An apple cut in half and placed in the cake box will keep the cake
fresh several days longer.

When making a cake always add 2 tablespoons of boiling water to
the butter and sugar mixture. This makes a fine textured
cake.

Do not grease the sides of cake pans. How would you like to climb
a greased pole?

To cut a fresh cake use a wet knife.

‘jo not discard rinds of grapefruit, oranges or lemons. Grate the
rinds first, put in a tightly covered glass jar and store in the
refrigerator. Makes excellent flavoring for cakes, frostings
and such.

When you do not want to heat your oven for a shortcake, make a
short biscuit dough with a little sugar added, to a thin batter
and bake in a waffle iron.

\ good, quick frosting is made by boiling a smail potato, mashing
it, and adding powdered sugar and vanilla.

To keep crisp cookies crisp, and soft cookies soft, place only one
kind in a cookie jar.

Any cake will be greatly improved if a teaspoon of lemon juice is
added to the butter and sugar. This makes a cake very light
and shorter. Fresh milk makes cakes close grained and more
solid.

For a nice decoration on white frosting, shave colored gum-drops
very thin and stick on. They will curl like little roses.

Baking Pans: For best results use correct size pan. The time and
oven temperature should be adjusted to the type of pan being
used. For shortening type cakes, bake cup cakes at 375 de-
grees for 18 to 20 minutes; layer cakes at 350 degrees for
30 to 35 minutes, and loaf cakes at 350 degrees for 40 to 45
minutes.

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