The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

since different brands even of pastry flour differ, it is best to use the same brand when you find a good one and become accustomed to it. Sift flour once before measuring; and from 3-5 times for angel and other sponge cakes after measuring. The best way to sift flour several times is to lay down two pieces of large letter or Manila paper and to sift the flour first on to one and then on to the other. All measurements have the sifted flour laid lightly into the cup with a spoon. If the cup is shaken or knocked on the side with the spoon there will be too much flour. Skimmed milk and oil may be used in cakes and the cream saved for other purposes. At great altitude, more flour and less shortening and sugar will be required in cakes. In recipes calling for cream of tarter, use lemon juice in the proportion of 1 tablespn. or more to each teaspoon of cream of tartar. A larger quantity of lemon juice makes the cake more tender. 2 whites of eggs are said to equal 1 rounded teaspn. of baking powder, for lightness. Boil molasses or syrup before using in cakes. Half oil instead of all butter may be used in nearly all cakes, and in some cases, all oil is better. Use salt with oil. It is usually thought important to cream butter and sugar well together, but one professional cake-maker told me that cakes were lighter when the butter and sugar were just mixed. Always add a little of the flour for cakes to the creamed butter or sugar and butter, before adding eggs, milk or other liquids. Saffron is used for both color and flavor: a very small quantity only, is required of the imported for a deep color. For variety, thin slices of sweet prunes or dates are nice in place of other fruits in cakes. Round tube pans bake cake the most evenly, Turk’s head molds being the best of all. Do not oil the tins, for cakes without shortening. For cakes with