(17) Why is it of no use to add flavoring extracts to a cake mi.xture?
Ans. The volatile extracts are dissipated in baking. (Jrated rind
of an orange or lemon may be used in certain cakes; in other
cakes add extracts to f rostings and fillings when they are cold
and flavor the cake in this way.
Why are cakes made with either yolks of eggs or molasses baked in a
cooler oven than cakes with whites of eggs and sugar?

Yolks of eggs contain a large proportion of fat; ))oth fat
and molasses burn easily and the temperature of the oven
must be regulated accordingly.
Why wash down, with tips of fingers or cloth wet in cold water, the inside
of the saucepan in which sugar and water are being cooked for boiled
frosting?

47



(18)

Ans.
(19)



Alls. Water is used on the inside of the saucepan to remove
grains of sugar which if left would make the frosting "grainy,"
to obviate this still more, cover the saucepan while the sugar
boils three or four minutes, to steam and melt any grains of
sugar thrown up in cooking, then uncover and let boil undis-
turbed to the right degree.
120) Wli\ jiuL beat llie eggs for frosting or fur a t-ake mixture some time in
advance of usc.^

Ans. AYhites of eggs, beaten stiff, will liquify on standing and can
not again be beaten light; they will make neither satisfactory
cake nor frosting.
(21) Wliy not beat the whites of eggs for the cake, and then a little later use
the egg beater without washing to tieat whites of eggs for frosting.'

Ans. Whites of eggs — except on the rarest occasions — cannot be
beaten light imless the egg beater be absolutely clean and dry.
