Social Distinction Was Won In Older Times by Proficiency In It.

Manawatu Herald, 1 September 1896, Page 4

Social Distinction Was Won In Older Times by Proficiency In It.

The first reqaisite is good stuff— fresh eggs, sweet butter, light, lively looking brown sugar or the finest loaf and flour not too white, but of the quality that when squeezed in the hand will keep the lines and veining of the palm. Besides these have flavorings— a bottle of brandy, another of the very best whisky, spices, homemade citron, raisins, molasses and sherry or Madeira wine. From such basis 3*ou can evolve at least 20 different cakes, each in its own Way nnapproachably excellent. Begin with the butter. Whether f rssh or Bait, wash it twice carefully through clear, cold water; then cream in a cool place, since in a warm one there is danger of oiling. Beat very light and stir all the time until mixed with the other Ingredients. Abont the eggs it depends. In winter they moat be fairly warmed; in summer, chilled with the coldest spring or well water. The flour must always be heated — set In the sun after the first sifting, provided it shines hot enough; otherwise put into a bag and place upon an earthen dish inside the oven until hot through. Then it must be sifted again fast as the hands can move, aud at once stirred lightly into the cake batter. Sugar is powdered, sifted and dried, bat not made hot. Two methods of mixing obtain about equally. In one the 6ugar is put first with the creamed butter, beaten in thoroughly, and the yellow of egg, also beaten very light, added a little at a time. Then comes the flour, also added gradually; next the white of eggs, beaten till the dish that holds it might be turned upside down without spilling it; then the flavoring; lost of all, whisky in the proportion of a tableapoonful for each roar eggs tided in the cake. That is for pound cake or silver or gold oake. In fruit or spice cakes brandy takes Its place. The spirit is used not as flavoring, but M a sort of chemic solvent, which softens the crude component flavors into a harmonious whole. In the other way the sugar and yolk of. eggs are beaten together, the flonr mixed with the creamed butter, then the two components carefully stirred together. Severally the whisky and flavorIng go into the butter before the eggs and sugar are added. Last of all comes the frothed whites; then after 10 minutes of vigorous beating the oake is ready for the oven.