Cake Hints

Rich cakes need plenty of beating to fill the batter with air and make it light, but cakes that are mostly of beaten eggs, angel food and sponge, must be treated very lightly or the air held by the eggs will be liberated and the cake made tough.

Cakes are guaranteed not to stick in tins that have had flour sprinkled over them after greasing thoroughly. This also improves the lower crust.

Skimp the milk measure a little, beat a little hot water in just before making and notice improvement.

Too many eggs harm, rather than help many cakes, by making them seem solid.

Cake must be baked till done, determine by testing with clean broom splint; but to leave it in the oven longer is to shrink and toughen it.

Angel Food

1 Cup egg whites (9 to 11), 1 level teaspoon cream of tartar mixed with 1 cup Swans Down flour, 1 1/2 cups fine granulated sugar (flour and sugar sifted 5 times before measuring), 1/4 teaspoon salt, 1 teaspoon vanilla, 1/4 teaspoon almond flavoring. Beat eggs until stiff but not too dry, acid salt, fold in sugar 1 tablespoon at a time, add flavoring and fold in flour same as sugar. Put in ungreased pan and bake 50 to 60 minutes. Mrs. D. A. Lehman.

Angel Food

1 Cup egg whites, 11/4\ cups sugar, 1 level cup flour sifted 3 times, 1 teaspoon cream of tartar, 1 teaspoon flavoring, a pinch salt. Beat eggs and salt until eggs are foamy, add cream of tartar and beat until stiff. Add sugar, flavoring and flour, fold in gently with mixing spoon. Bake 20 to 25 minutes.

For larger cake \\ cups egg whites, 1 1/2 cups sugar and a rounded cup flour, same amount of salt, cream of tartar and flavoring. Mix as in first and bake 30 minutes.

Mrs. Warner Bramlet.

Angel Food

1 Cup Swans Down flour sifted 7 times, 11/2 cups sugar sifted 7 times, whites 11 eggs beaten stiff, 1 teaspoon cream of tartar, a pinch salt and 1 teaspoon vanilla. Beat the whites very stiff, adding cream of tartar as soon as eggs begin to froth, then add the sugar gradually, then the salt, then fold in the flour and add the vanilla. Bake 1 hour in slow oven. Mrs. C. F. Elder.

Angel Food

Whites of 8 large or 9 medium eggs, 11/4 cups granulated sugar, 1 cup Swans Down cake flour, 1 teaspoon cream of tartar, a pint salt added to eggs before beating, flavor to taste. Sift, measure and set aside sugar and flour, whip eggs to foam, add cream of tartar and whip until very stiff, then fold in sugar, flavor and add flour and fold in lightly through. Put in a moderate oven at once. Will bake in about 25 minutes. Should not take longer, as baking too long dries out moisture and makes cake tough and dry. When it is done it begins to shrink; let shrink back to level of pan, take out and invert immediately, rest on center tube and let hang until perfectly cold, then cut cake loose from around sides and center tube. Mrs. W. J. Blackard.

Angel Food

Beat to a stiff froth with a pinch of salt the whites of 11 eggs, mix in gradually a cup and a half powdered sugar, then add a cup of flour sifted twice with a teaspoon of cream of tartar. Mix smooth and add the strained juice of half a lemon. Put into a smooth ungreased pan. Bake in a moderate oven for 1 hour. Take up and turn the pan upside down on a cloth and let it stand until the cake falls out.

Mabel Dale.

Angel Food

1 1/2 Cups sugar, sifted 7 times, 1 scant cup Swans Down flour sifted 7 times. After the third time measure again. The whites of 11 or 12 eggs, beaten stiff but not dry, mix 1/2 teaspoon (level) cream of tartar with eggs after they have been beaten to a froth, then fold in sugar, add 1 teaspoon flavoring and lastly fold in flour. Bake in a very slow oven for 1 hour. Do not open oven for first 15 minutes. Have oven real cool at first then increase heat the last half hour very slowly. Mrs. J. B. Hetherington, Jr.

Angel Food

1 Tumbler of flour (scant), 1 tumbler sugar (heaping), whites 12 eggs, pinch salt in eggs, 2/3 teaspoon cream of tartar. Sift flour and sugar separately 7 times. When eggs are half beaten add cream of tartar. Fold in sugar then fold in flour, 1 teaspoon among, flavoring.

Mrs. Margaret Hixson.

Angel Orange Cake

1 Cup egg whites, 1 1/4 cups sugar, 1 cup Swans Down flour, 1 teaspoon cream of tartar, flavoring. Sift flour before measuring, then sift three times. Beat egg whites until frothy and add cream of tartar and beat until they will stand of their own weight. Fold in sugar quickly, flavor, fold in flour and bake in an ungreased pan. When cold spread the following orange filling:

Orange Filling: i Cup sugar, juice of half a lemon, 1/3 cup of flour, 2 tablespoons butter, 3 egg yolks, 1/4 teaspoon salt and 1 cup orange juice. Mix sugar, flour, salt and fruit juice and cook in double boiler, stirring until thick. Add butter and egg yolks well beaten and cook 2 minutes longer. Chopped almonds improve this filling. Ruby Rice.