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Cake Making Precepts

Cake Making Precepts image
Parent Issue
Day
31
Month
July
Year
1903
Copyright
Public Domain
OCR Text

Sweet milk makes heavy cake; sour milk makes light, spongy cake.

To have your cake fine grained beat thoroughly after the flour is added.

When a cake cracks open while baking the recipe contains too much flour.

The smaller the cake the hotter should the oven be. Large, rich cakes require slow baking.

Grease cake pans with lard or drippings, as butter is likely to make the cake stick on account of the salt in it