Almonis^ for cakes should be blanched by
being put into boiling water, and when they
have been in for a few minutes the skin should
be taken off and the almonds tlu-o^vn into cold
water ts preserve the colour. If they are
pounded, a few di-ops of water, rose-water, or
white of egg should be added in every two or
three minutes, to prevent them oiling. If they
are not poimded they should be cut into thin
slices or divided length^\■ise.
Milli. — Swiss condensed milk will be found to
be excellent for cakes when either cream or milk
is wanted ; but when it is used less sugar will
be required.
Yeast. — AMien yeast is used for cakes, less
butter and eggs are required.
Baking Powder. — Nearly all plain cakes wiU be
made lighter by the addition of a little baking
powder.
Moulds for cakes should be thickly buttered,
and it is a good plan to place some well-oiled
paper between the mould and the cake.
CAK
( 91 )
CAK
Bak'uig. — Small cakes require a quick oven
when they arc first put in, to make them rise,
but the heat should not be increased after they
have begun to bake. Largo cakes should be
put into a moderate oven, in order that they
may bo well baked in the middle before they
are overdone on the outside. In order to ascer-
tain if a cake is sufficiently baked, insert a
skewer or knitting-needle into the centre of it,
and if it comes out perfectly clean, the cake is
sufficiei«tly ready, but if anything is sticking to
it, the cake must be put back into the oven at
once. Cakes should be gently turned out of the
mould when ready, placed on the top of the
oven to dry, then laid on theu- sides to cool.
They should be kept in a cool place, and in tin
canisters, closely covered. A cake keeps better
when made without yeast.
Cake, Cheap and Wholesome.—
When bread is made at home, it is easy to make
a, good wholesome cake from the dough, of
which a little must be taken out of the bowl
after it has begun to rise. Allow one ounce of
butter, a quai-ter of a pound of moist sugar, a
little grated nutmeg, some chopped lemon-rind,
or candied peel, and either a quarter of a pound
of cui-rants or a few bruised caraway-seeds to
every pound of dough. Mix these ingredients
thoroughly together, di'edge a little flour over
them, and place the bowl near the fire, cover-
ing it with a thick cloth. When weU risen, put
it into buttered tins and bake immediately,
for three-quarters of an hour. One pound of
dough✪ Cake, Cheap and Wholesome will bo enough for a cake.
Cake, Common. — Mix two and a half
poimds of flour with half a pomid of brown
sugar. ytir in a tea-cupful of good yeast
and half a pint of lukewarm milk. Knead
these well together, and set the dough near the
fire to rise. SVhen it rises, add haK a pound of
picked cuii-ants, or two tea-sjioonfuls of cara-
wa j'-seeds, and half a pound of melted butter✪ Cake, Common in
another haU' jiint of milk. Knead again, and
let the mixtui-e rise once moi-e. Put it into tins,
^and bake in a moderate oven. Time to bake,
about an hoiu-. The above ingredients will
be sufficient for two large cakes. Probable
cost, 8d. eacla.
Cake, Diet Bread.— Beat four eggs, ✪ Cake, Diet Bread
Page 284 · 3 recipe records 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
A modernized reading is not available for this page yet. You are seeing the original text.
Almonis^ for cakes should be blanched by
being put into boiling water, and when they
have been in for a few minutes the skin should
be taken off and the almonds tlu-o^vn into cold
water ts preserve the colour. If they are
pounded, a few di-ops of water, rose-water, or
white of egg should be added in every two or
three minutes, to prevent them oiling. If they
are not poimded they should be cut into thin
slices or divided length^\■ise.
Milli. — Swiss condensed milk will be found to
be excellent for cakes when either cream or milk
is wanted ; but when it is used less sugar will
be required.
Yeast. — AMien yeast is used for cakes, less
butter and eggs are required.
Baking Powder. — Nearly all plain cakes wiU be
made lighter by the addition of a little baking
powder.
Moulds for cakes should be thickly buttered,
and it is a good plan to place some well-oiled
paper between the mould and the cake.
CAK
( 91 )
CAK
Bak'uig. — Small cakes require a quick oven
when they arc first put in, to make them rise,
but the heat should not be increased after they
have begun to bake. Largo cakes should be
put into a moderate oven, in order that they
may bo well baked in the middle before they
are overdone on the outside. In order to ascer-
tain if a cake is sufficiently baked, insert a
skewer or knitting-needle into the centre of it,
and if it comes out perfectly clean, the cake is
sufficiei«tly ready, but if anything is sticking to
it, the cake must be put back into the oven at
once. Cakes should be gently turned out of the
mould when ready, placed on the top of the
oven to dry, then laid on theu- sides to cool.
They should be kept in a cool place, and in tin
canisters, closely covered. A cake keeps better
when made without yeast.
Cake, Cheap and Wholesome.—
When bread is made at home, it is easy to make
a, good wholesome cake from the dough, of
which a little must be taken out of the bowl
after it has begun to rise. Allow one ounce of
butter, a quai-ter of a pound of moist sugar, a
little grated nutmeg, some chopped lemon-rind,
or candied peel, and either a quarter of a pound
of cui-rants or a few bruised caraway-seeds to
every pound of dough. Mix these ingredients
thoroughly together, di'edge a little flour over
them, and place the bowl near the fire, cover-
ing it with a thick cloth. When weU risen, put
it into buttered tins and bake immediately,
for three-quarters of an hour. One pound of
dough will bo enough for a cake.
Cake, Common. — Mix two and a half
poimds of flour with half a pomid of brown
sugar. ytir in a tea-cupful of good yeast
and half a pint of lukewarm milk. Knead
these well together, and set the dough near the
fire to rise. SVhen it rises, add haK a pound of
picked cuii-ants, or two tea-sjioonfuls of cara-
wa j'-seeds, and half a pound of melted butter in
another haU' jiint of milk. Knead again, and
let the mixtui-e rise once moi-e. Put it into tins,
^and bake in a moderate oven. Time to bake,
about an hoiu-. The above ingredients will
be sufficient for two large cakes. Probable
cost, 8d. eacla.
Cake, Diet Bread.— Beat four eggs,