Cider Jelly.- K box gelatine soaked in half a pint of cold water
J^ hour with the juice and rind of i lemon and a little stick cinna-
mon. Add I pint of boiling water, >^ a pint of cider and ^2. of a pint
of sugar✪ Cider Jelly, strain through flannel.
CAKE.
In the making of cake, as in all other things, it is
necessary to be done decently and in order, and the
first thing to be orderly about is one's self. Let the
hair be secured in a net or other covering, to prevent
any from flying, and faithfully brush the shoulders
and back that none lodge, to fly here and there. Be
particular about washing the hands and wrists, and roll
the sleeves well above the elbows. Have a large,
clean apron at hand which will cover the dress. A
good cook will not be over-nice about the style and
trimming, so that it be of firm material and adapted to
her purpose. Before beginning, have things ready.
By that I mean clear the kitchen table cf everything
not needed, and provide things that are needed. Have
the sugar, butter, eggs, flour, spices and baking-pans
at hand.
Sift flour and sugar (if not pulverized), and measure
or weigh. In warm weather let the eggs stand a few
moments in cold water, as they will make a finer froth.
Be sure, if possible, that the eggs are fresh, as no
amount of beating will render them stiff if old. Beat
the eggs thoroughly, and put whites in a cool place
until needed; beat in a cool room till the froth will
remain in the dish when turned upside down.
Good butter should also be used. Nothing is gained
by resorting to "cooking butter," as heat develops la-
tent bad qualities. In very cold weather the butter
may be warmed a little, but in no case allow it to melt.
In using milk it is well to remember that sour milk
makes a spongy, light cake; sweet milk, one that
cuts like pound cake. With sour milk soda alone
is to be used; with sweet, baking powder, or soda and
cream of tartar. Never use fresh and stale milk in
same cake. Butter should be beaten to a cream, and
sugar added gradually: next yolks of eggs, then flour,
whites, and lastly the flavoring or spice.
Do not stir the cake mixture, but beat thoroughly.
The batter should be brought up from the dish at ev-
ery stroke, in this way driving the air into the cells in-
stead of out. The cells will be finer if the motion is
slower toward the last, remembering that it should al-
ways be upward.
Never beat or mix a cake in tin; earthern or stone-
ware should always be used, and a wooden spoon is
recommended. It is better to grease the pans with
lard — fresh, nice lard — than butter. Several thick-
nesses of paper should be placed in the bottom, and a
little cap of paper over most kinds, except layer cake.
A little cap may be made of brown paper, and saved
for several bakings.
The oven should receive a good share of attention.
Too hot or too cool, and your cake making or baking,
is a failure. If necessary to move the cake while bak-
ing, do it very gently. Shrinking away from the sides
of the pan and stopping its "singing" are indications
that it is time to leave the oven. When the cake is re-
moved from the pan and set away, always place it
right side up.
Finally, a tin chest or stone jar is best to keep it in,
and it is well to wrap closely in a napkin, that the aro-
ma be not lost. — L. Eugenie Eldridge in Good House-
keeping,
Page 32 · 1 recipe record on this page
Presented as published in 1892. 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
Cider Jelly.- K box gelatine soaked in half a pint of cold water J^ hour with the juice and rind of i lemon and a little stick cinnamon. Add I pint of boiling water, >^ a pint of cider and ^2. of a pint of sugar, strain through flannel.
CAKE.
In the making of cake, as in all other things, it is necessary to be done decently and in order, and the first thing to be orderly about is one's self. Let the hair be secured in a net or other covering, to prevent any from flying, and faithfully brush the shoulders and back that none lodge, to fly here and there. Be particular about washing the hands and wrists, and roll the sleeves well above the elbows. Have a large, clean apron at hand which will cover the dress. A good cook will not be over-nice about the style and trimming, so that it be of firm material and adapted to her purpose. Before beginning, have things ready. By that I mean clear the kitchen table cf everything not needed, and provide things that are needed. Have the sugar, butter, eggs, flour, spices and baking-pans at hand.
Sift flour and sugar (if not pulverized), and measure or weigh. In warm weather let the eggs stand a few moments in cold water, as they will make a finer froth. Be sure, if possible, that the eggs are fresh, as no amount of beating will render them stiff if old. Beat the eggs thoroughly, and put whites in a cool place until needed; beat in a cool room till the froth will remain in the dish when turned upside down.
Good butter should also be used. Nothing is gained by resorting to "cooking butter," as heat develops latent bad qualities. In very cold weather the butter
may be warmed a little, but in no case allow it to melt.
In using milk it is well to remember that sour milk makes a spongy, light cake; sweet milk, one that cuts like pound cake. With sour milk soda alone is to be used; with sweet, baking powder, or soda and cream of tartar. Never use fresh and stale milk in same cake. Butter should be beaten to a cream, and sugar added gradually: next yolks of eggs, then flour, whites, and lastly the flavoring or spice.
Do not stir the cake mixture, but beat thoroughly. The batter should be brought up from the dish at every stroke, in this way driving the air into the cells instead of out. The cells will be finer if the motion is slower toward the last, remembering that it should always be upward.
Never beat or mix a cake in tin; earthern or stoneware should always be used, and a wooden spoon is recommended. It is better to grease the pans with lard — fresh, nice lard — than butter. Several thicknesses of paper should be placed in the bottom, and a little cap of paper over most kinds, except layer cake. A little cap may be made of brown paper, and saved for several bakings.
The oven should receive a good share of attention. Too hot or too cool, and your cake making or baking, is a failure. If necessary to move the cake while baking, do it very gently. Shrinking away from the sides of the pan and stopping its "singing" are indications that it is time to leave the oven. When the cake is removed from the pan and set away, always place it right side up.
Finally, a tin chest or stone jar is best to keep it in, and it is well to wrap closely in a napkin, that the aroma be not lost. — L. Eugenie Eldridge in Good Housekeeping,
Records on this page
Cider Jelly