  When you wish a fine-grained cake, beat the whites of the eggs to a stiff foam with a Dover egg-beater. If something spongy, such as an angel cake, is desired, use a wire egg-beater, which makes a more air-inflated foam. Recipes in the older, much-prized cook-books often call for a teacupful of yeast. A teacupful liquid yeast is equal to one cake of compressed yeast. To remove pecan meats whole, pour boiling water over nuts and let them stand until cold. Then stand the nut on end and crack with a hammer, striking the small end of the nut. If beef or mutton drippings are used in making a pie-crust, beat them to a cream with a teaspoonful of baking-powder and the juice of half a lemon. This effectually removes all taste. When a cake sticks to a pan, set it for a few minutes on a cloth wrung out of cold water. It will then come out in good shape. Heat the blade of the bread-knife before cutting a loaf of fresh bread. This prevents the usual breaking and crumbling of the slices. For cutting hot fudge, first dip the blade of the knife in boiling water. Nothing is better for pudding molds than jelly tumblers with light tin covers. One can readily tell when the puddings are done without removing the covers. The juice will not boil out of apple or berry pies if you dot bits of Swift's Premium Oleomargarine near the outer edge. A little salt in the oven under the baking-tins will prevent burning on the bottom. There is nothing more effective for removing the burned crust from cake or bread than a flat grater. It works evenly and leaves a smooth surface. Use a wooden potato masher for stirring butter and sugar together for a cake. It is much quicker than a spoon. |
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