NutB are lighter than fruit and are not likely to settle to the
486 A MANUAL OF HOME-MAKING
nXf
iiottom of the Mn; thcTofore they do ik^i npecl In be floured
They contain fat, and, when arlded to rieli eake, the amount
of fat in the recijK? slioukJ I>e *ieere!i.stHi in projiortion to the
rirhness added by the nuts. J^Yoin 1 to 1}2 tablespoon fuls Jess
of fat to each eopful of nut.^i is usually sufficient. A good method
of preparing nuts for cake l.s to grind (hern ihnmgh the coarse
knife of the footi chopper. When Enghsh wahiuts or other
nut meats are I nought already shelled, they hhould tie washed and
drieil in the oven before beinjs^ uaed.
Cakes made of gotwl materials require no additional flavoring.
If flavoring is desired, fresh fruit juices or other fr€*sh flavors arc
preferable to conimereial extracts.
I
CAKE FILLINGS
A layer cake should be arranged if possible in such a way tl
the bottom of the layers will receive tfie filling, beeaum-
bottom is more porous than the top and cons<*quently takes the
filling l>etter. Fillings may fje classified a8 cream fillings,
fruit fillings, and pastes*
CAKE FR08TING8 I
A cake may be merely (histed over the top with powdered
sugar and the layers put together with a cream filling. The
BUgar will stick to the cake l>etter if the white of an egg or fruit
jelly has been brushed over the top fii-st. Fruit or nuts, and
sugar may be sprinkled over the top of a cuke before it is baked.
Frostings which are made of sugar and liquid and which com- ]
pletely cover the surface of a cake, may he eitlier cooked or
uneooke<l. Various kinds of sugar may Ik? uscnlL and nutH or
fruit if clesirt>d. Uncooked frost ings should be niaile of eonfee-
tioner*s sugar. The sugar should always be sifte<l. The rules
for sugar cookery (page 57GJ should be followed in making
eookixl frosting.
For cutting a frosted c^ke, a knife dipped in boiling water
stiould l>e used in order to pre\^ent breaking the frosting.
In frosting a layer cake, it has been founfl helpful to pin a
strip of glazed paper about an inch higher than the cake around
CAKES
487
it. This will serve as a retainer when the frosting is poured on
the cake. After the frosting has set, the strip of paper should
be removed, using a thin-bladed knife that has been wet in
hot water.
Boiled frosiings*
In making boiled frosting, just as in making cake, it is
possible to vary the amounts of ingredients iiseil in propor-
tion to the time of cooking. There are three ingredients
essential to the making of any ^o-called boiled frosting, water,
sugar, and white of egg. Cream of tartar may l>e used
with good effect, for it gives the frosting a creamy eonsist-
eney, but if none is at hand the same effect may be produced
by substituting vinegar or by increasing the amount of water
and thus prolonging the time of cooking. When the amount
of white of egg used in a recipe is increased, the temperature
to which the sugar solution is eooked should be increased.
Hecipe
I cup sugar
i4 cup water
1/16 teaspoon rrenm of tartar
White ol 1 o|5g
Page 275
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
NutB are lighter than fruit and are not likely to settle to the
486 A MANUAL OF HOME-MAKING
nXf
iiottom of the Mn; thcTofore they do ik^i npecl In be floured
They contain fat, and, when arlded to rieli eake, the amount
of fat in the recijK? slioukJ I>e *ieere!i.stHi in projiortion to the
rirhness added by the nuts. J^Yoin 1 to 1}2 tablespoon fuls Jess
of fat to each eopful of nut.^i is usually sufficient. A good method
of preparing nuts for cake l.s to grind (hern ihnmgh the coarse
knife of the footi chopper. When Enghsh wahiuts or other
nut meats are I nought already shelled, they hhould tie washed and
drieil in the oven before beinjs^ uaed.
Cakes made of gotwl materials require no additional flavoring.
If flavoring is desired, fresh fruit juices or other fr€*sh flavors arc
preferable to conimereial extracts.
I
CAKE FILLINGS
A layer cake should be arranged if possible in such a way tl
the bottom of the layers will receive tfie filling, beeaum-
bottom is more porous than the top and cons<*quently takes the
filling l>etter. Fillings may fje classified a8 cream fillings,
fruit fillings, and pastes*
CAKE FR08TING8 I
A cake may be merely (histed over the top with powdered
sugar and the layers put together with a cream filling. The
BUgar will stick to the cake l>etter if the white of an egg or fruit
jelly has been brushed over the top fii-st. Fruit or nuts, and
sugar may be sprinkled over the top of a cuke before it is baked.
Frostings which are made of sugar and liquid and which com- ]
pletely cover the surface of a cake, may he eitlier cooked or
uneooke<l. Various kinds of sugar may Ik? uscnlL and nutH or
fruit if clesirt>d. Uncooked frost ings should be niaile of eonfee-
tioner*s sugar. The sugar should always be sifte<l. The rules
for sugar cookery (page 57GJ should be followed in making
eookixl frosting.
For cutting a frosted c^ke, a knife dipped in boiling water
stiould l>e used in order to pre\^ent breaking the frosting.
In frosting a layer cake, it has been founfl helpful to pin a
strip of glazed paper about an inch higher than the cake around
CAKES
487
it. This will serve as a retainer when the frosting is poured on
the cake. After the frosting has set, the strip of paper should
be removed, using a thin-bladed knife that has been wet in
hot water.
Boiled frosiings*
In making boiled frosting, just as in making cake, it is
possible to vary the amounts of ingredients iiseil in propor-
tion to the time of cooking. There are three ingredients
essential to the making of any ^o-called boiled frosting, water,
sugar, and white of egg. Cream of tartar may l>e used
with good effect, for it gives the frosting a creamy eonsist-
eney, but if none is at hand the same effect may be produced
by substituting vinegar or by increasing the amount of water
and thus prolonging the time of cooking. When the amount
of white of egg used in a recipe is increased, the temperature
to which the sugar solution is eooked should be increased.
Hecipe
I cup sugar
i4 cup water
1/16 teaspoon rrenm of tartar
White ol 1 o|5g