Boston Cooking-School cook book

5 tablespoons milk Cream butter, beat in sugar and egg yolks, one at a time. Mix and sift flour and baking powder. Add alternately with milk to first mixture. Add flavoring. Spread in 2 shallow cake pans lined with waxed paper. Beat egg whites until stiff, add cream of tartar, and beat in sugar slowly. Spread over cakes. Bake 25 minutes at 250° F., then 20 minutes longer at 350° F. Cool. Spread with whipped cream or crushed sweetened strawberries and whipped cream or heavy sour cream, etc. MOCHA TORTE 4 egg yolks 34 cup cake flour 1 cup powdered sugar _ 1 teaspoon baking powder 1 tablespoon strong coffee 4 egg whites, beaten stiff Beat yolks until lemon-colored, beat in sifted sugar. Add coffee (cold) and flour sifted with baking powder. Fold in egg whites. Bake in 2 layer-cake tins, in moderately slow oven (325° F.). Put together with whipped cream, sweetened and flavored with strong coffee or coffee essence. Equipment for Freezing and Serving. 1. Freezer. Select one of good quality which will pack and drain easily. 2. Ice shaver and tub or wooden mallet and canvas bag. 3. Scoop or large measure for measuring ice and salt. 4. Heavy cloth or newspaper to cover freezer after freezing is completed. 5. Coarse rock salt. 6. Ice or Snow. 7. Large round brick or melon molds, or individual molds, if desired. 8. Ice-cream scoop, if ice cream is to be served from freezer can. General Directions for Freezing. Crush ice with shaver or with mallet in canvas bag, until pieces are about size of rock salt. Measure. Prepare three parts ice to one of salt for Ice Creams, Water Ices, and Sherbets. Prepare equal parts ice and salt for Mousses (frozen without stirring) and Frappés. Have can and mixture to be frozen very cold. To Freeze Ice Creams, Sherbets, ete. Place can in tub, put in dasher, fill can two-thirds full of mixture (to allow for expansion during freezing), cover, and adjust top and crank. Turn once or twice to be sure all is in place. Fill tub one-third full of crushed ice. Put in remaining ice and salt in alternate layers to top of can. Pack solidly, forcing down with mallet handle. If small quantity is being frozen, pack only slightly above level of mixture in can. If snow is used and is not quickly acted upon by salt, pour in 1 cup water. Let stand 5 minutes, then begin turning crank slowly and steadily to insure smooth, fine-grained cream. After frozen to a mush (5 to 10 minutes), turn crank more rapidly until it turns with difficulty, showing that mixture is frozen solid. Add more ice and salt if necessary, using same proportions. If ice cream is granular, too much salt was used in freezing, the can was too full, or the crank was turned too rapidly. To Freeze Mousses, Parfaits, etc. (Without Stirring). Fill molds to overflowing, cover with buttered paper and with tight cover. Bind on cover with strip of cloth dipped in melted fat (not oil). Lamb fat may be used. Individual molds may be covered with double thickness of wax paper held in place with elastic bands. Pack molds in ice and salt, using equal amounts, having ice and salt under, over, and around the molds. Let stand until firm, turning off the salt water as it accumulates, before it reaches the top of the molds. Leave 2 hours if in small molds, 3 to 4 hours if in larger molds. To Pack. Draw off water, wipe off lid, remove, and lift out dasher. Pack mixture solidly down with spoon. Put cork in opening of cover or put on solid cover. Repack freezer, using 4 parts ice to 1 part salt. Cover with newspapers or heavy cloth or carpet. Let stand at least 30 minutes before serving, 2 hours if possible.