Motion Picture (Aug 1937-Jan 1938)

baking powder; or too little mixing; or too slow baking. Failure— Cake has mottled "macaroon" crust ; Probable Cause — Too much sugar ; or too slow an men. Failure — Cake is dry ; Probable Cause — Too much flour ; or too little fat ; or too much baking powder. Failure — Cake has uneven color,; Probable Cause — Too little mixing; or too fast baking, IN SHORT, most of the failures in cake making are caused by two main reasons : ( 1 ) the proportion of ingredients one to another is incorrect ; (2) the baking is handled wrongly. I have spoken of the importance of accurate and correct measurements in order to secure a right composition or blending or formula for the cake mixture. Too often the baker handles the ingredients in a careless manner, though she may not think so. An ounce more butter or two ounces more flour or a heaped-up cup of sugar may be sufficient to unbalance the recipe, and then, alas, the cake "fails." And now for the second reason, that of right baking. Today, with heat regulators on most improved ranges, there is little excuse for guessing at temperature. The old way of putting a piece of white paper into the oven and watching until it curled and became brown, or of putting your hand in the oven to feel the heat, are as outmoded as they always were unscientific guesswork. Any woman with a good modern range can easily knoiv her temperatures. Butter cakes require the oven to be pre-heated, so that the mixture begins to cook as soon as it is placed within. On the other hand, sponge cake mixtures, especially angel cake, should be placed in a practically cold oven, and the heat brought up slowly so that the eggs will rise and inflate as much as possible before the mixture is really baked and thus "set." If your range does not have an oven regulator, use a portable oven thermometer which may be set on the rack. Study your oven and learn the best place for special heating requirements. TEMPERATURE CHART FOR CAKES Angel Food — Put in cold oven, and gradually raise to 300-325 F. Sponge or Sunshine — Put in cold oven, and gradually raise to 300-325 F. Chocolate or Devil's Food — 350 F. Plain Loaf Cakes— 350 F. Plain Layer Cakes— 350-375 F. Thin Sheet Cakes— 375-400 F. Cup Cakes — 375 F. WHAT KIND OF FLOUR SHALL BE USED ANOTHER question asked frequently by . readers is what kind of flour to use in cake making. For making cakes which call for a spongy or fluffy texture, always use special cake flour. Such flour is put through special machinery and sifting through fine cloth so that the product is fine, even and light. It gives fine-textured cakes which are tender and retain their moisture for considerable periods. When making cakes like the heavier butter mixtures, use either cake flour or pastry flour which has been well sifted. Do not use bread flour which, while excellent for bread-making, is not so satisfactory for cakes, owing to its gluten (sticky) content which tends to make the dough rubbery or bread-like. And the frosting? Ah, that is a whole big subject in itself, and lack of space will make it necessary to devote an entire article to it in the near future. Frosting is to cake what make-up is to the complexion ! But the cake's the thing, and if you have enjoyed or benefited by this little chat on Cakes Which Never Fail, then you will surely wish to send for the recipes on the following coupon. FREE! FREE! FREE! Let me send you the 8 SUCCESSFUL CAKE recipes, including Queen of Hearts Cake (so' suitable for Valentine, Bridge, Engagement or Bridal Parties ) , Cream Cake with Fruit Filling, and the Black-Eyed Susan Cake. Just paste this coupon on a postcard and send it to Mrs. Christine Frederick, MOTION PICTURE, 1501 Broadway, New York City. This offer expires September 15, 1937. Name Street Address Town and State MP-9 Mr. and Mrs. Danny Danker and Mr. and Mrs. (June Collyer) Stuart Erwin arrive at the celebrated Jeanette MacDonald-Gene Raymond nuptials in gay, festive mood. The Stu Erwins are one of Hollywood's happiest married couples "I JUST DROPPED IN FOR CRISP, DELICIOUS SHREDDED WHEAT." Don't rob yourself of the vital, \ energy-building food essentials in Shredded Wheat. Order a package today ! 'THE BIG CHIEF SAYS HE'LL THROW IN THE WHOLE VILLAGE FOR A BOX OF SHREDDED WHEAT." Trade those dull, sluggish days for action and alertness. Get the vital nourishment of 100% whole wheat. 'DID I HEAR SOMEONE SAY SHREDDED WHEAT AN! PEACHES?" Have you tried that championship flavor teamShredded Wheat and peaches ? It's a winner. Try it! SHREOOED^WrB A Product of NATIONAL BISCUIT COMPANY. The Seal f5!i% bakers of Ritz, Uneeda Biscuit ° Baking k» an^ other famous varieties More Than a Billion Shredded Wheat Biscuits Sold Every Year When Answering Advertisements, Please Mention September MOTION PICTURE 79