Farming, Saturday," July For t! Farm Wife and Family Cakes and More Cakes By Mrs. Bichard O. Spence Whether plain or fancy, a well made cake is considered the best-to-eat sweet m most any home. It may be surprising to note that in spite of the abundance of commercial mixes available to today’s homemaker,’ she still likes to bake a cake from “scratch.” mg, it is essential that ingre dients be as close as possib’e to the temperature which will permit them to expand to the greatest volume. 3. Follow the recipe direc tions exactly, and measure ac curately. A cake recipe is a carefully balanced formula, scientifically designed and test ed to yield optimum results. 4. When combining a liquid or creamed mixture with the dry ingredients, the object is to blend well not too much, and not too little. Most cake recipes give specific mixing times and speeds. If directions are not included, stir the ingre dients until just blended, then beat an additional 200 strokes by hand or about 1 to 1 % minutes on medium speed of into the eggs and/or shoiten- an electric mixer. Cakes are the most sensitive of the frequently home baked products, m terms of the ef fect of physical factors on the finished product, such as tem perature, handling, ingredient balance, mixing, etc. Considera tion of some general rules for cake baking may well help the novice baker. 1. High quality ingredients will yield the best quality pro duct. Use fresh eggs, milk and butter; fresh baking powder to get the best volume. Don’t use lumpy flour and sugar an indication they may have become wet. 2. Ingredients should be at room temperature. Since the reason for the creaming, beat ing or whipping steps in cake mixing is to incorporate air FARM LOANS Loans for Machinery, Livestock, Cars, Repairs, and any farm purpose. 10 - 35 year Farm Mortgages Full and part-time farms eligible FARM CREDIT OFFICE 411 W. Roseville Rd. Lane. 393-3921 6, 1963., 5. Use the size nans speci fied. A pan which is too deep may prevent the cake from browning; one too large may yield a dry cake; one with too small a diameter (or surface area) may cause the cake to peak or fall. 6. Check your oven tempera ture with a thermometer, to be sure your temperature is accurate. Tne oven should al ways be preneated unless the recipe directs otherwise. Place the cake as near to the center of the oven as possible, and teSa® Need . . . HAY-STRAW-EAR CORN Buy Now and Save! More and more farmers are buying from us lor better value and all around satisfaction. Delivered any quantity Phone Strasburg 687-7631 Esbenshade Turkey Farm PARADISE, PA. ATTENTION Farmers and Poultrymen We are the largest suppliers of Wood Shavings in the East for Poultry Litter and Cattle Bedding packaged in hales, burlap and paper bags. We deliver anywhere. We are now receiving a new crop of very clean peanut hull. Save money by picking up at our warehouse. For prompt service call 0. & D. SAWDUST CO., Inc. 659 E. Main St, Lih'tz, Pa. (formerly of Manheim) Phone 626-2068 Distributor For Shredded Pine bark for Mulching Evergreens, roses, etc. awky'from the oven 1 'Si iefttetl cjohfes 1 j J, sure there's? aJf space between" *" * pans on the same shelf. l)o not This Basic. White Cake is put foil on the bottom of the made by a slightly modified oven; this can cause uneven.“conventional” method the heat reflection and may cut one generally used for white off proper air circulation,' cakes. That is, shortening and yielding an unevenly baked sugar are creamed' together, cake. Finally, be sure your flour and liquid added alter range is level. nately, then the beaten egg 7. If your cake is to be re- whites folded in last. The re moved from the pan, and no cipe yields a fine-textured, not specific directions are given too rich cake, ideal for varia tor tins step, allow it to cool tion by adding nuts, fruits, or for 10 to 15 minutes before unusual frostings and topu reniaving. This will permit the mgs. We put our cake togeth hot cake to “set” a bit, so it er with Orange Filling and will be less fragile for bun.ll- frosted it with a Flufty White Frosting. * BASIC .WHITE CAKE cups sifted enriched flour tablespoon baking powder teaspoon salt . cup butter or margarine Combine % cup strUned cups sugar orange juice, Vz cup sugar, 3 cup milk egg y° lks - 2 tablespoons en cup water - riched flour, 1-% teaspoons teaspoon vanilla extract grated orange rind ana a dash egg whites of salt in saucepan.-Cook over Sift together flour, baking moderate* heat until thicken powder and salt. Cream to- e< *’ stirring constantly. Re gether butter or margarine and move from heat and stir in 1 sugar until light and fluffy, tablespoon butter or margar- Combine milk, water and van- *ne. Cool at room temperature ilia extract. Add flour mixture a t>out 30 minutes, to creamed mixture alternately (Continued on Page 7) mg. This two-egg cake is the most versatile of all cakes It calls for combining ingredients by the conventional method shortening and sugar " are creamed together, the eggs beaten in, then the flour and liquid added alternately. It may ;be baked in two layers as here, then filled and frosted. Or, it may be topped with a broiled on frosting, or-the lay ers split and tilled with jam or cream filling then re-stacked into a torte. It might also be used as the base for Boston Cream Pie. TWO-EGG CAKE cups sifted enriched flour tablespoon baking powder teaspoon salt cup butter or margarine (i/4 pound) shortening may be used cup sugar teaspoon vanilla extract 2 eggs % cup milk Sift together flour, baking powder and salt. Cream togeth er butter or margarine and sugar until light and flutfy. Blend in vanilla extract. Beat in eggs one at a time. Add flour mixture to creamed mix ture alternately with milk, be ginning and ending with flour. Beat well after each addition. Turn into two greased waxed paper-lined 8 inch round pans. Bake in moderate oven (350 degrees) 30 to 35 minutes or until cake tester inserted, in % IV2 % y 2 ■■■■■■■■■■■■■Hi ELECTRIC FANS Groff's Hardware if you open a savings or checking account . . . rent a safe deposit box . . . or have your dealer arrange the financing of your new car with us. THE LANCASTER COUNTY NATIONAL BANK LANCASTER 9 East King Street (temporary address) 138 North Queen Street (Drive-in Window) Prince and James Streets (Drive-in Window) 1643 Lincoln Hwy. Bast 1847 Columbia Avenue m6unt jot One West Main Street (Drive-in Window) QUARRTVILLB FLORIN State and Church Streets 801 Main Street Established 1841 Member Federal Deposit Insurance Corporation 'Hfrftlr’milk, and/eUd-,, - ing’ with 'flour. Beatwell .af ter each addition,” forming a thick batter,. Beat egg Whites until stiff but not dry. Fold egg whites into batter. Turn into two greased waxed-paper lined 9 inch round pans. -Bake in moderate oven (350 de grees) 35 to 40 minutes or until cake tester inserted in center comes out clean. Re move cake from oven and cool for 10 minutes before remov ing from pans. Remove cake from pans and cool. Frost be tween layers with Orange Fill ing. Frost top and sides of cake with Fluffy White Frost ing. ORANGE PILLING New Holland • 8 Convenient Offices ■■■■■
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