Ebook - Recipes Tried And True (1894 Cookbook).txt

With weights and measures just and true,

Oven of even heat,

Well buttered tins and quiet nerves,

Success will be complete."

In making cake, the ingredients used should be of the best

quality--the flour super-fine, and always sifted; the butter fresh and

sweet, and not too much salted. Coffee A, or granulated sugar is best

for all cakes. Much care should be taken in breaking and separating

the eggs, and equal care taken as regards their freshness. One

imperfect egg would spoil the entire lot. Break each egg separately

in a teacup; then into the vessels in which they are to be beaten.

Never use an egg when the white is the least discolored. Before

beating the whites, remove every particle of yolk. If any is allowed

to remain, it will prevent them becoming as stiff and dry as required.

Deep earthen bowls are best for mixing cake, and should be kept

exclusively for that purpose. After using, wash well, dry perfectly,

and keep in a dry place. A wooden spoon or paddle is best for beating

batter. Before commencing to make your cake, see that all the

ingredients required are at hand. By so doing, the work may be done

in much less time.

The lightness of a cake depends not only upon the making, but the

baking, also. It is highly important to exercise judgment respecting

the heat of the oven, which must be regulated according to the cake

you bake, and the stove you use. Solid cake requires sufficient heat

to cause it to rise, and brown nicely without scorching. If it should

brown too fast, cover with thick brown paper. All light cakes require

quick heat, and are not good if baked in a cool oven. Those having

molasses as an ingredient scorch more quickly, consequently should be

baked in a moderate oven. Every cook should use her own judgment, and

by frequent baking she will, in a very short time, be able to tell by

the appearance of either bread or cake whether it is sufficiently

done.

DELICATE CAKE. MRS. C. H. WILLIAMS.

One cup of white sugar, one-half cup of butter, whites of four eggs

(

teaspoonful of cream tartar, and one-half teaspoonful of soda. Flavor

with lemon.

well beaten), one-half cup of sweet milk, two cups of flour, one

WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS.

One cup of butter, two cups of sugar, one cup of sweet milk, three

cups of flour, whites of five or six eggs, two teaspoons of baking

powder. This is easy to make, and very good.

WHITE CAKE. MRS. DELL W. DE WOLFE.

Two cups sugar, two-thirds cup butter, the whites of seven eggs (well

beaten), two thirds cup sweet milk, three cups flour, three

teaspoonfuls baking powder. Bake in square or round tins.

WHITE CAKE. MRS. WM. HOOVER.

Whites of five eggs, two cups of sugar, two-thirds cup of butter, two

and one-half cups of flour, one cup of sweet milk, two and one-half

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