. The standard domestic science cook book. cJELLY ROLL eHR15TMAS CAKE ^MUT^N^eHERRy FILLING Copyrigbt, 19U8,bj Wm U. Lm Many different kinds of cakes can be made up in similar forms as shown Department 15. THE art of making cakes depends largely upon the use of the bestmaterials and the proper temperature required for baking the variousdoughs. Test the oven by putting in a piece of white paper for fiveminutes. If the paper is but slightly jellowed, the oven has moderate heatand is right for all batter-cakes; if the color is a deep yellow, the oven ishot, and if dark brown, the heat is
. The standard domestic science cook book. cJELLY ROLL eHR15TMAS CAKE ^MUT^N^eHERRy FILLING Copyrigbt, 19U8,bj Wm U. Lm Many different kinds of cakes can be made up in similar forms as shown Department 15. THE art of making cakes depends largely upon the use of the bestmaterials and the proper temperature required for baking the variousdoughs. Test the oven by putting in a piece of white paper for fiveminutes. If the paper is but slightly jellowed, the oven has moderate heatand is right for all batter-cakes; if the color is a deep yellow, the oven ishot, and if dark brown, the heat is sufficient for quick baking. If a straw runinto the cake comes out clean and dry it is a proof that it has baked the cake out at once, and place the tin, for half an hour, where the aircan freely pass around and under it. Hot cake is considered injurious. To make good cake or pastry the flour should go through the sieve atleast three times, which tends to lighten and make flufiy. If sifted onto of brown paper, 10 to 12 inches square, will avoid waste and facilitate thepouring back into the sieve; the paper should form a funnel if properly handled. 861. LAYER CAKE. The fo
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