on the borders of creamed tourtes , or on other varieties of fine pastry.
White sugar-candy broken into large grains or crystals and coloured
in the same manner has a yet better effect.
TO PREPARE BUTTER FOR RICH CAKES.
For all large and very rich cakes the usual directions are, to beat
the butter to a cream ; but we find that they are quite as light when
it is cut small and gently melted with just so much heat as will dis-
solve it, and no more. If it be shaken round in a saucepan previously
warmed, and held near the fire for a short time, it will soon be
liquefied, which is all that is required : it must on no account be hot
when it is added to the other ingredients, to which it must be poured
in small portions after they are all mixed, in the way which we have
minutely described in the receipt for a Madeira cake, and that of the
Sutherland puddings (Chapter XXI.) To cream it, drain the
water well from it after it is cut, soften it a little before the fire
should it be very hard, and then with the back of a large strong
wooden spoon beat it until it resembles thick cream. When prepared
thus, the sugar is added to it first, and then the other ingredients in
succession. For plum-cakes it is better creamed than liquefied, as
the fruit requires a paste of some consistence to prevent its sinking to
the bottom of the mould in which it is baked. For plain seed-cakes
the more simple plan answers perfectly.
TO WHISK EGGS FOR LIGHT RICH CAKES.
Break them one by one, and separate the yolks from the whites :
this is done easily by pouring the yolk from one half of the shell to
the other, and letting the white drop from it into a basin beneath.
With a small three-pronged fork take out the specks from each egg
as it is broken, that none may accidentally escape notice. Whisk the
yolks until they appear light, and the whites until they are a quite
solid froth ; while any liquid remains at the bottom of the bowl they
are not sufficiently beaten : when a portion of them, taken up with
the whisk, and dropped from it, remains standing in points, they
are in the proper state for use, and should be mixed with the cake
directly.
SUGAR GLAZINGS AND ICINGS.
{For Fine Pastry and Cakes.')
The clear glaze which resembles barley sugar, and which requires
to be as carefully guarded from damp, is given by just dipping the
surface of the pastry into liquid caramel (see Chapter XXV1L) ; or by
sifting sugar thickly over it directly it is drawn from the oven, and
melting it down with a salamander, or red-hot shovel held closely
/
544
MODERN COOKERY.
[chap. XXVI.
Page 472
Presented as published in 1884. 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
on the borders of creamed tortes , or on other varieties of fine pastry. White sugar-candy broken into large grains or crystals and coloured in the same manner has a yet better effect.
TO PREPARE BUTTER FOR RICH CAKES.
For all large and very rich cakes the usual directions are, to beat the butter to a cream ; but we find that they are quite as light when it is cut small and gently melted with just so much heat as will dissolve it, and no more. If it be shaken round in a saucepan previously warmed, and held near the fire for a short time, it will soon be liquefied, which is all that is required : it must on no account be hot when it is added to the other ingredients, to which it must be poured in small portions after they are all mixed, in the way which we have minutely described in the receipt for a Madeira cake, and that of the Sutherland puddings (Chapter XXI.) To cream it, drain the water well from it after it is cut, soften it a little before the fire should it be very hard, and then with the back of a large strong wooden spoon beat it until it resembles thick cream. When prepared thus, the sugar is added to it first, and then the other ingredients in succession. For plum-cakes it is better creamed than liquefied, as the fruit requires a paste of some consistence to prevent its sinking to the bottom of the mould in which it is baked. For plain seed-cakes the more simple plan answers perfectly.
TO WHISK EGGS FOR LIGHT RICH CAKES.
Break them one by one, and separate the yolks from the whites : this is done easily by pouring the yolk from one half of the shell to the other, and letting the white drop from it into a basin beneath. With a small three-pronged fork take out the specks from each egg as it is broken, that none may accidentally escape notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth ; while any liquid remains at the bottom of the bowl they are not sufficiently beaten : when a portion of them, taken up with the whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed with the cake directly.
SUGAR GLAZINGS AND ICINGS.
{For Fine Pastry and Cakes.')
The clear glaze which resembles barley sugar, and which requires to be as carefully guarded from damp, is given by just dipping the surface of the pastry into liquid caramel (see Chapter XXV1L) ; or by sifting sugar thickly over it directly it is drawn from the oven, and melting it down with a salamander, or red-hot shovel held closely
/
[chap. XXVI.