Cakes

The picayune has now come to one of the most interesting sections of its Cook Book — certainly a favorite section, as far as the Creole girls are concerned. There is scarcely a girl who can make a good Cake who does not pride herself upon this accomplishment, and Ma Belle Creole is no exception to this rule. She may not be able to make a Ratatouille a la Creole, a Bisque d’Ecrevisses, or turn a Pigeon a la Crapaudine, but if she knows how to make a Gateau a I’Archange or a Gateau d’Amandes, it will not be long before she will treat you to one of these dainty Creole Cakes, which her maman will be sure to tell you Marguerite has made all by herself. The mixing and baking of Cakes has always been held a very important branch of cookery. The baking is the most difficult part, but good Cake-Making depends quite as much upon the quality of the ingredients used, and the manner of putting them together. Attention to the most minute detail in mixing is required if you seek success. Careless mixing will spoil the most perfect recipe. The greatest accuracy must be followed in proportioning out the ingredients, using just so much, and no more. Often a tablespoonful of flour above the amount specified will cause the Cake to crack open. The cream, the butter, the eggs, must be of the best quality. A stale egg will spoil the best Cake, as also rancid butter. No Cake should be flavored with a poor, cheap Extract. Care must be exercised in the choice of all the materials, care in the exact weight specified, care in the proper heat of the oven.