In making cake, the ingredients used should be of the best quality--the flour super-fine, and always sifted; the b.u.t.ter 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 mola.s.ses 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 b.u.t.ter, whites of four eggs (well beaten), one-half cup of sweet milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda. Flavor with lemon.
WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS.
One cup of b.u.t.ter, 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 b.u.t.ter, 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 b.u.t.ter, two and one-half cups of flour, one cup of sweet milk, two and one-half teaspoons of baking powder. Flavor to suit taste.
WHITE CAKE. MRS. A. C. AULT.
Two cups white sugar, one cup b.u.t.ter, one cup sweet milk, two cups flour, one cup corn starch, whites of six eggs, two teaspoonfuls baking powder. Flavor to taste.
SNOW CAKE. MRS. JOHN KISHLER.
One cup sugar, one-half cup b.u.t.ter, one-half cup milk, one and one-half cups flour, one teaspoonful baking powder, whites of four eggs. Flavor to taste.
LOAF CAKE. MRS. JOHN LANDON.
Whites of five eggs, two cups of white sugar, one cup of b.u.t.ter, one cup of sweet milk, two and a half cups of flour, one cup of corn starch dissolved in some of the milk, half teaspoonful of soda, and one teaspoonful of cream tartar.
SILVER CAKE. MRS. JOHN LANDON.
Whites of eight eggs, two cups of b.u.t.ter, two cups of sugar, one cup of milk, one cup of corn starch, two cups of flour, one and one-half teaspoonfuls of baking powder; mix corn starch, flour, and baking powder together; add the b.u.t.ter and sugar alternately, then the milk; add the whites of seven eggs last. Flavor to taste.
GOLD CAKE. MRS. JOHN LANDON.
The yolks eight eggs, one whole egg, one-half cup of b.u.t.ter, one and one-half cups of sugar, three-fourths of a cup of milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda.
ANGELS FOOD CAKE. FLORENCE ECKHART.
The whites of ten eggs, one and a half tumblers of granulated sugar, one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of salt. Put through the sieve twice. Take one-half of eggs, and stir in one-half the sugar; beat until they have a gloss; then add the other half of eggs, and the rest of the sugar. Beat again; then add the flour and cream tartar. Stir up lightly. Flavor with almond.
Bake one hour in slow oven.
ANGEL CAKE. MRS. C. C. STOLTZ.
Whites of nine large or ten small fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoonful cream tartar; a pinch of salt added to eggs before beating. After sifting flour four or five times, measure and set aside one cup; then sift and measure one and one fourth cups granulated sugar; beat whites of eggs about half; add cream tartar and beat until very, very stiff.
Stir in sugar, and then flour, very lightly. Put in pan in moderate oven at once, and bake from thirty-five to fifty minutes.
ANGEL FOOD CAKE. MISS NELLIE LINSLEY.
Whites of eleven eggs, one cup of flour, one and one-half cups of granulated sugar, one teaspoonful of cream tartar, one teaspoonful of almond extract, one-half teaspoonful of salt. Sift sugar once; flour three times; add cream tartar to flour, and sift three times. Bake forty minutes.
SUNSHINE CAKE. MRS. FRANK ARROWSMITH AND MAUD STOLTZ.
Whites of seven small eggs, yolks of five eggs, one cup of granulated sugar, two-thirds cup of flour, one-third teaspoon of cream tartar, and a pinch of salt. Sift the flour and sugar five times; measure, and set aside, as for angel cake. Beat yolks of eggs thoroughly; then, after washing beater, beat the whites about half; add cream tartar, and beat until very, very stiff. Stir in sugar lightly; then the beaten yolks thoroughly; then add flour and flavoring, and put in tube pan in the oven at once. It will bake in thirty-five to fifty minutes.
COLD WATER CAKE. MISS ANNA BARTH.
One and one-half cups of sugar, one-quarter cup of b.u.t.ter, two and one-half cups of flour, two eggs, one cup of water, two teaspoons of baking powder. Flavor with vanilla or lemon.
Longest established in Marion--Jennie Thomas, milliner.
BRIDES CAKE. MRS. J. J. SLOAN.