Raisin Sauce. — To a cup of seedless or sultana raisins
add four cups of water, cover closely, and cook slowly
for two hours. Add a pinch of salt, a teaspoonful of
cornstarch, and a cup of granulated sugar mixed to-
gether, and simmer five minutes. Remove from the
fire, add a tablespoonful of lemon juice✪ Raisin Sauce, and serve with
either plain suet pudding, cottage, or bread and butter
pudding, or with boiled rice.
Sauces for puddings may be made in a similar man-
ner from fresh or dried cherries, and from some other
fruits.
Mace Sugar. — Mix together one cup of pulverized
sugar and one teaspoonful of ground mace✪ Mace Sugar. Serve with
boiled rice, clabber, junket, or any simple blanc-mange.
Liquid Sauce. — Mix together a tablespoonful of flour
246 The Art of Cookery,
and a cup of granulated sugar, add a cup of boiling
water, and simmer five minutes. Add a teaspoonful of
lemon juice, half a teaspoonful of grated lemon peel, a
fourth of a teaspoonful of grated nutmeg, and ten drops
of extract of ginger mixed together, and lastly whip into
the mixture half a cup of butter✪ Liquid Sauce, beaten to a cream.
CHAPTER XVIII.
CAKE-MAKING.
Cake-making is so universally practiced that any one
who understands the elementary principles of mixing
can, with the aid of a few formulas, make an unlimited
variety of the different classes of cake.
All pans in which thick loaves of cake are baked
should have a center tube as large at top as bottom, and
extending an inch or an inch and a half above the top
edges of the pan. A pan made of tin seven inches
square and three inches in depth, with a center tube two
inches square and four and a half inches deep, is excel-
lent for baking cake of all kinds — angel cake included —
in loaves. And the tube extending an inch and a half
above the pan furnishes the best possible rest for the tin
cover which should be used to protect the top of the
cake from browning until the cake is perfectly risen.
Use buttered paper on the bottom of cake pans, and for
all cakes containing butter, sift over the paper a small
quantity of flour before putting the cake mixture in the
pan. To test whether or not the cake is done, press
with the finger lightly upon its surface. If it rebounds
when the pressure is removed the cake is sufficiently
baked; if it does not, let it remain in the oven until it is
baked.
Angel Cake,— One cup of white of egg, one heaping
347
248 The Art of Cookery.
cup of winter wheat flour, one and a half cups of fine
granulated sugar, one level teaspoonful cream of tartar,
one teaspoonful of almond extract✪ Angel Cake. Eggs vary so much
in size that it is better to take a certain measure of
the white than a certain number of the eggs. Put
the measured whites in an earthen bowl, break lightly
with an ^^^ whip, sift in the cream of tartar, and beat
until the ^^% will cling to the bowl and not slip out
if the bowl is turned upside down, then beat the sugar
into the ^^%, sifting it in gradually, add the flavor-
ing, and lastly sift in the flour, stirring only enough to
combine it with the ^^^ and sugar. Put the mixture in
an ungreased pan, the bottom of which has been covered
with white paper, place carefully in an oven of moderate
temperature, and cover with a baking sheet or tin, so as
to protect the top of the cake but not exclude the air.
Page 113 · 6 recipe records on this page
Presented as published in 1899. 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
Raisin Sauce. — To a cup of seedless or sultana raisins add four cups of water, cover closely, and cook slowly for two hours. Add a pinch of salt, a teaspoonful of cornstarch, and a cup of granulated sugar mixed together, and simmer five minutes. Remove from the fire, add a tablespoonful of lemon juice, and serve with either plain suet pudding, cottage, or bread and butter pudding, or with boiled rice.
Sauces for puddings may be made in a similar manner from fresh or dried cherries, and from some other fruits.
Mace Sugar. — Mix together one cup of pulverized sugar and one teaspoonful of ground mace. Serve with boiled rice, clabber, junket, or any simple blanc-mange.
Liquid Sauce. — Mix together a tablespoonful of flour
246 The Art of Cookery,
and a cup of granulated sugar, add a cup of boiling water, and simmer five minutes. Add a teaspoonful of lemon juice, half a teaspoonful of grated lemon peel, a fourth of a teaspoonful of grated nutmeg, and ten drops of extract of ginger mixed together, and lastly whip into the mixture half a cup of butter, beaten to a cream.
CHAPTER XVIII.
CAKE-MAKING.
Cake-making is so universally practiced that any one who understands the elementary principles of mixing can, with the aid of a few formulas, make an unlimited variety of the different classes of cake.
All pans in which thick loaves of cake are baked should have a center tube as large at top as bottom, and extending an inch or an inch and a half above the top edges of the pan. A pan made of tin seven inches square and three inches in depth, with a center tube two inches square and four and a half inches deep, is excellent for baking cake of all kinds — angel cake included — in loaves. And the tube extending an inch and a half above the pan furnishes the best possible rest for the tin cover which should be used to protect the top of the cake from browning until the cake is perfectly risen. Use buttered paper on the bottom of cake pans, and for all cakes containing butter, sift over the paper a small quantity of flour before putting the cake mixture in the pan. To test whether or not the cake is done, press with the finger lightly upon its surface. If it rebounds when the pressure is removed the cake is sufficiently baked; if it does not, let it remain in the oven until it is baked.
Angel Cake,— One cup of white of egg, one heaping
248 The Art of Cookery.
cup of winter wheat flour, one and a half cups of fine granulated sugar, one level teaspoonful cream of tartar, one teaspoonful of almond extract. Eggs vary so much in size that it is better to take a certain measure of the white than a certain number of the eggs. Put the measured whites in an earthen bowl, break lightly with an egg whip, sift in the cream of tartar, and beat until the egg will cling to the bowl and not slip out if the bowl is turned upside down, then beat the sugar into the egg, sifting it in gradually, add the flavoring, and lastly sift in the flour, stirring only enough to combine it with the egg and sugar. Put the mixture in an ungreased pan, the bottom of which has been covered with white paper, place carefully in an oven of moderate temperature, and cover with a baking sheet or tin, so as to protect the top of the cake but not exclude the air.
Records on this page
Raisin SauceMace SugarMace SugarLiquid SauceAngel CakeDelicate Cake