[Illustration: (Decorative Design)]
HINTS ON BAKING.—To achieve perfect success, the cook must use
discrimination and care. Some flour requires more water, or milk,
than others; so that the quantity may have to be varied to make dough
of a proper consistency. Different bakings will vary as to time and
heat required, and should, therefore, be examined occasionally. To
ascertain whether the bread is sufficiently done in the center of the
loaf or cake, thrust a clean straw or long thin splinter into it. If
done, there will be no dough on it when drawn out. Measure the flour,
and _be careful to mix with it the baking powder in a dry state, and
before sifting_. You can always substitute water for milk, or milk for
water; butter for lard, or lard for butter. The number of eggs may be
increased or diminished, or, in plainer cake, etc., dispensed with
entirely. Where fewer eggs are used than directed, always use a little
more baking powder. _Never use sour milk._
When about to cut new bread or cake, heat the knife very hot; this
will prevent its crumbling.
CAKE BAKING.—For a plain cake made with one pound of flour, Royal
Baking Powder, etc., the time to be allowed in baking would be from 40
to 50 minutes; at the outside not more than 1 hour. Very rich cakes,
in which butter and eggs predominate, take, of course, very much
longer time to bake, a pound cake taking from 1½ to 2 hours, and a
bride’s cake 3½. On no account should an oven be too hot when the cake
is put in—that is, hot enough to brown at once; if so, in 5 minutes
the whole outside will be burned and the interior will stand little
chance of being baked. The old plan of feeling the handle of the
oven door to test the heat is not always successful; it is better to
sprinkle a little flour inside and shut the door for about 3 minutes;
if at the end of that time it is of a rich light brown, the cake may
be put in, but if burned the heat must be lessened.
In baking loaf cake, remember that unless you place a piece of paper
over for protection at first, a top crust will be formed at once that
prevents the raising. When cake is well raised, remove the paper for
browning on top.
ADVICE TO THE COOK.—Great cleanliness, as well as care and attention,
are required from a cook. Keep your hands _very_ clean; try to prevent
your nails from getting black or discolored; don’t “scatter” in your
kitchen; clean up as you go; put cold water into each saucepan or
stewpan as you finish using it. Dry your saucepans before you put them
on the shelf. Scour tins with good mineral soap and rinse thoroughly
in hot water. In cleaning a frying-pan, scour the _outside_ as well
as the inside. In cleaning greasy utensils, such as the soup-pot and
frying-pan, wipe off the worst of the grease with soft paper (which
can be burned), then soak in warm water to which soap-powder or a
little ammonia has been added, finishing with mineral soap. Wash your
pudding-cloths, _scald_, and hang them to dry directly after using
them; air them before you put them away, or they will be musty; keep
in dry place. Be careful not to use a knife that has cut onions till
it has been cleaned. Keep sink and sink-brush very clean; be careful
never to throw anything but water down sink. Do not throw cabbage
water down it; throw it away out of doors; its smell is very bad.
Never have sticky plates or dishes; use very hot water for washing
them; when greasy, change it. Take care that you look at the meat the
butcher brings, to see that it is good. Let there be no waste in the
kitchen.
[Illustration: (Decorative Design)]