Cakes
Feed sparingly, and defy the physician.Who lives to eat, will die by eating.Whoever eats too much, or of food which is not healthful, is weakening his powers to resist the clamors of other appetites and passions.—“Christian Temperance.”The best seasoning for food is hunger.—Socrates.Reason should direct, and appetite obey.—Cicero.Men should be temperate in eating as well as drinking.—Dr. Brandreth.
Feed sparingly, and defy the physician.Who lives to eat, will die by eating.
Feed sparingly, and defy the physician.Who lives to eat, will die by eating.
Feed sparingly, and defy the physician.Who lives to eat, will die by eating.
Feed sparingly, and defy the physician.
Who lives to eat, will die by eating.
Whoever eats too much, or of food which is not healthful, is weakening his powers to resist the clamors of other appetites and passions.—“Christian Temperance.”
The best seasoning for food is hunger.—Socrates.
Reason should direct, and appetite obey.—Cicero.
Men should be temperate in eating as well as drinking.—Dr. Brandreth.
Leaf separator
Dover Egg Beater
Dover Egg Beater
Itis important that all the necessary materials should be gathered together before beginning the cake. If baking-powder is used, allow a teaspoonful to each cup of flour; sift it in the flour, and measure the sugar; have the pans for baking in readiness. Beat the whites and yolks of eggs separately in china bowls, using a Dover egg-beater. The whites should be beaten till stiff enough to cut with a knife, the yolks till they cease to froth and begin to thicken. Cream the butter by beating it, first warming the dish by rinsing with hot water, if the weather is cold. Then add the sugar slowly, then the beaten yolks of eggs; add a little of the milk, then a part of the flour, thus alternating with the milk and flour till all are used, being careful to have the mixture always of about the same consistency.
Next fold in the stiffly beaten whites, add flavoring if desired, and beat for a few moments. If fruit is used, fold it in, well floured, the last thing, or it will sink to the bottom of the cake.
The baking is an important part of cake-making. The oven should be at a proper temperature; if too hot at first, the cake browns too quickly, and a crust is formed over the top before the cake has sufficient time to rise; if not hot enough, the air that has been beaten in escapes before the heat has time to expand it; the result is that the cake is coarse-grained and heavy.
Have the oven less hot for cake than for bread, but hotter for thin cake than for loaf cake. It is about right for loaf cake made with butter when it turns a piece of writing-paper a light brown in five minutes. About an hour will be required to bake a loaf cake: from fifteen to twenty minutes for small cakes and layer cakes.
Cake Pan
Cake Pan
A tube cake pan, as shown in the accompanying cut, is very good for baking ordinary cakes, as the tube causes the cake to bake more evenly, and renders it less liable to fall.
If it is necessary to move the cake after putting it in the oven, it should be done carefully, as jarring is liable to make it fall. A cake is done when a clean broom straw passed through the thickest part comes out clean.
If a cake rises up, cracks open, and remains that way, it has baked too fast, or too much flour has been used. To bake properly, it should rise first on the edges, then in the middle, crack open slightly, then settle till level, when it will have closed nearly together again. The outside should be a golden brown, the inside slightly moist, and fine grained.
In beating the yolks of eggs where both eggs and milk are used, first rinse the bowl in which the yolks are to be beaten with a little of the milk.
In beating the whites of the eggs, do not stop until they are stiff, as they can not be beaten stiff after standing till they have become liquid again. Eggs will beat stiffer if cold, and beaten in a cold dish and in a cool room.
Jelly for filling should be beaten till smooth, then spread between the layers before they are quite cool. In using dessicated cocoanut, first moisten it with a little sweet cream.
Citron used in cake should be cut into fine strips. Currants and raisins should be looked over, washed, dried, and then be well floured before being added to the cake, as they absorb moisture and tend to make the cake heavy. Rich cake should be avoided. Sponge cake may be considered the most healthful.
To make sponge cake, beat the yolks till thick and light-colored, then beat in the sugar, add lemon-juice, or other liquid and flavoring to be used. Then add the stiffly beaten whites, sift in the flour over them, and fold all in together without stirring or beating. Beating sponge cake after adding the flour makes it firm and tough, as also does the addition of too much flour. Sponge cake should be put together lightly and quickly, and baked at once.
Beat the yolks of three eggs; then gradually add one cupful of granulated sugar, one tablespoonful each of cold water and lemon-juice. Add the beaten whites and one cupful of flour, following general directions for making sponge cake as given above.
Take four eggs, one cup of sugar, one tablespoonful of lemon-juice, with a little of the grated rind, and one cupful of flour. Beat the yolks of the eggs to a foam, then beat in the sugar, adding a little at a time; then add the lemon-juice and gratedrind; beat the whites of the eggs until very stiff, then lightly fold and chop them into the mixture. Slowly sift in the flour, carefully working it in. Do not beat after the flour has been added. Bake in two layers, and put together with fruit jelly or lemon honey. Seepage 40.
Break ten eggs into a large bowl, add two large cupfuls of granulated sugar, and beat together for half an hour without pausing. Then add one cupful of sifted flour, the juice and grated rind of one lemon, and one-fourth cup of cold water. Turn into deep pans, sprinkle the top lightly with powdered sugar, and bake about an hour in a moderate oven.
Beat to a foam the yolk of one egg, one cup of sugar, and one cup of cold, thin, sweet cream; a little grated lemon rind may be added for flavoring. Stir in slowly, beating thoroughly, two cupfuls of flour into which a heaping tablespoonful of cornstarch has been sifted. Beat until light and smooth; then add the well-beaten whites of two eggs, stirring just enough to mix them in. Turn into oiled, heated gem irons, and bake in a rather quick oven.
Separate four eggs; add a pinch of salt to the whites, beat until stiff, then set in a cool place. Beat the yolks for several minutes, then slowly add one cupful of sugar, beating continuously; carefully fold in the beaten whites, and lastly add one-half cup of flour, sifted before measuring, and mixed with one-half cup of ground rice; work in carefully, and quickly turn the mixture into oiled patty-pans, or drop by spoonfuls into a large oiled baking pan, and bake in a quick oven.
One cupful each of sugar and sweet milk, one egg, one tablespoonful of butter, two cupfuls of flour, and two teaspoonfuls of baking-powder. Put together according to general directions. Bake in three layers, and put together with a filling made as follows: Heat one cupful of milk to boiling; to this add one-fourth cup of sugar, one dessertspoonful of flour rubbed smooth in a little cold milk reserved for this purpose, and one well-beaten egg; boil until thickened, let cool a little, and spread between the layers.
One and one-half cups of sugar, two tablespoonfuls of butter, two eggs, two cupfuls of flour, with two teaspoonfuls of baking-powder, and one cupful of milk. Put together according to general directions. Lastly, stir in one cupful of chopped nuts, and bake in a moderate oven.
Beat together for nearly an hour one cupful each of flour and rice flour, twelve eggs, two cupfuls of sugar, and a spoonful of caraway seeds. Bake in a tube cake pan.
One and one-half cups sugar, half cup of butter, three eggs, half cup of milk, and two heaping cups of sifted flour, with two teaspoonfuls of baking powder. Bake in three layers, and put together with a boiled frosting to which a cupful of chopped nuts or raisins may be added.
Take two eggs, beaten separately, one cup of sugar, one cup of rich milk, two cups of flour, and teaspoonful of vanilla. Make according to general directions; bake in patty pans, or gem irons.
Take one cup of light bread dough when ready for the pans, put into a dish, and work into it one-half cup of oil or butter, one egg well beaten, one cup of sugar, one-half cup of milk, one and one-half cups of flour, and lastly one cup of English currants or seedless raisins, chopped fine. Turn into an oiled bread tin, let rise in a warm place for about an hour and a half, or until light, then bake for nearly an hour in a moderate oven.
Beat the white of one egg until stiff, add a teaspoonful of lemon-juice, then gradually add one scant cup of powdered sugar; beat very hard; flavor as desired. To color it a delicate pink, add a little currant or strawberry juice; a yellow tint may be obtained by grating orange or lemon rind, and using two tablespoonfuls of the juice, first straining through a cloth.
Without stirring boil one cupful of sugar and two tablespoonfuls of water in a saucepan until clear; then pour it upon the stiffly beaten white of an egg, stirring well together, and spread over the cake with a knife, which dip frequently into cold water.
To two tablespoonfuls of cream and one teaspoonful of vanilla or other flavoring add enough confectioner’s sugar to make it stiff enough to spread. Orange, or other fruit juice, may be used in place of the cream.
Beat the yolk of one egg and add the juice and grated rind of one orange and enough confectioner’s sugar to make it stiff enough to spread.