2i6^._USE OF COLORS IN ICING CAKES.
The use of colors in icing cakes should be care-
fully studied to produce the proper effects. Green
colors should be used sparingly because many
people object to green, except it is in the shape
of pistachio nuts or angelica. Delicate colors
are admissable in all decorations, while strong
colors are offensive to good taste. Fondant and
water icings may be used in connection with
candied French fruit glaces for decoration; and
clear fruit jellies of different colors make also
very pleasing effects.
END OF SECOND PART
PART 3.
CAKE BAKINa.
217— NEW RECEIPTS AND POINTS ON be dissolved in milk or added dry. Grated lemon
PAKE MAKING rind and spices may be added to the sugar. The
- ,. •.,.".., 1 J iiu liquid extracts are added after the butter is
In making up a new receipt a httle study of the ^ ,...., ■, i. i ^i. ai
,.,..,, f,. w creamed with the sugar and eggs, before the fl6ur.
materials is required, to obtain proper results; _ , ° ^^ ■ ^, ■ ■ t. t
J .. L ,j t , L it , - ,.u Put the sugar and butter m the mixing bowl,
and notice should be taken how they work in the ,..,., ■ ^ i_ ^i. t- ..i. i-.i.i
' (it IS best for creaming to have the butter a httle
mixtures. , . ,. ■ ^ •!>/-.
_, J J . , , ,-, ^u soft, but not too soft, as It becomes oily). Cream
The same goods do not work always alike. The , ' , ,. ti l « jj- ^i.
- ,.„ .,-.,.• . 1. V the butter and sugar light before adding the eggs,
flours differ greatly in their water- absorbing ,^ , r, T jj ^l ^ ^ ^•
,,.,.„ ,. , i i 1. Have the eggs cold and add them two at a time;
power; and so do the different brands of starch. , , . „ jj • ^-,1 ^i.
L. ... , . J . L .1. work them m well; add more again, till they are
These qualities of flour and starch cause the „ , , .
• . , ..• i j: i all worked in.
mixtures, cakes or creams, getting too firm or too „ , , ., ,.^. . , . • ■ .
,, ,, . I , u ij Some bakers add a little flour during mixing to
soft as the case may be; and more or less should , ,,. , j 1. ^.^ j
. , ,. ., jj J . ux • lu ■ ui prevent the curdling of eggs and butter; and
be used, or more liquid added to obtain the right '^ , . °, t ., . » •.- •
. ^ others cream flour and butter to prevent oiling m
_,,.,. , . ... , ,. the hot season, adding the sugar and eggs well
The baking and boiling process also causes the , , . , . ,
..1. 1- -J J •! ..• J 1 beaten together m the mixture,
evaporation of the liquids, and if continued too ,, .„ . , . , . , ., . jj j .^
, , . ^ . ,. ,. , J If milk is used in the mixture it is added after
long, causes the drying out of the articles made. , . ... ., , ^, , ^,
° . . ... - .. J the eggs are creamed with the butter; also the
The best pastry and cake flours are the red , , „ . , , . t. • l ,
..„,,,. . J T„. • r„. extracts; then the flour IS worked in. It is best
winter wheat flours of Missouri and Illinois. The , ,. , r . .„ -« , t .1^
,,. . . J ^, . a i u J to leave a little of the milk out, if not sure of the
Michigan and Ohio flours are more starchy, and , , , ., ...
,.^., , , , /, i_ J -lu lu strength of the flour, to prevent getting the mix-
a little strong patent flour may be used with these ° , , ,,,.:,, , j, ,
„ , , . ture too slack, and add it after the flour is all in if
flours for cake mixtures.
Flour merchants sell cake flours which are "
blended specially for cake baking. " f™''^ °' P««l^ "« "^«^' '^«y ^''""''^ ^"^ ^'^^^^
If baking powder or cream of tartar is used it ^l^^" "^^ flour is about half mixed in. For heavy
should be sifted in the flour; and all the flour fruitcakes, the fruits and spices may be mixed
should be sifted before using it in the mixtures. '«''"' ^y^P o^ l'q"°' '^e day before using, and
For cake and meringues the sugar should be P"' '° "^^ mixture. For lighter cakes the fruit
dry and sifted before using. should be soft but dry, to prevent sinking in the
Page 30
Presented as published in 1907. 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
216.—USE OF COLORS IN ICING CAKES. The use of colors in icing cakes should be carefully studied to produce the proper effects. Green colors should be used sparingly because many people object to green, except it is in the shape of pistachio nuts or angelica. Delicate colors are admissable in all decorations, while strong colors are offensive to good taste. Fondant and water icings may be used in connection with candied French fruit glaces for decoration; and clear fruit jellies of different colors make also very pleasing effects.
END OF SECOND PART
PART 3.
CAKE BAKING.
217.—NEW RECEIPTS AND POINTS ON CAKE MAKING. Grated lemon
rind and spices may be added to the sugar. The
- ,. •.,.".., 1 J iiu liquid extracts are added after the butter is
In making up a new receipt a httle study of the ^ ,...., ■, i. i ^i. ai
,.,..,, f,. w creamed with the sugar and eggs, before the fl6ur.
materials is required, to obtain proper results; _ , ° ^^ ■ ^, ■ ■ t. t
J .. L ,j t , L it , - ,.u Put the sugar and butter m the mixing bowl,
and notice should be taken how they work in the ,..,., ■ ^ i_ ^i. t- ..i. i-.i.i
' (it IS best for creaming to have the butter a httle
mixtures. , . ,. ■ ^ •!>/-.
_, J J . , , ,-, ^u soft, but not too soft, as It becomes oily). Cream
The same goods do not work always alike. The , ' , ,. ti l « jj- ^i.
- ,.„ .,-.,.• . 1. V the butter and sugar light before adding the eggs,
flours differ greatly in their water- absorbing ,^ , r, T jj ^l ^ ^ ^•
,,.,.„ ,. , i i 1. Have the eggs cold and add them two at a time;
power; and so do the different brands of starch. , , . „ jj • ^-,1 ^i.
L. ... , . J . L .1. work them m well; add more again, till they are
These qualities of flour and starch cause the „ , , .
• . , ..• i j: i all worked in.
mixtures, cakes or creams, getting too firm or too „ , , ., ,.^. . , . • ■ .
,, ,, . I , u ij Some bakers add a little flour during mixing to
soft as the case may be; and more or less should , ,,. , j 1. ^.^ j
. , ,. ., jj J . ux • lu ■ ui prevent the curdling of eggs and butter; and
be used, or more liquid added to obtain the right '^ , . °, t ., . » •.- •
. ^ others cream flour and butter to prevent oiling m
_,,.,. , . ... , ,. the hot season, adding the sugar and eggs well
The baking and boiling process also causes the , , . , . ,
..1. 1- -J J •! ..• J 1 beaten together m the mixture,
evaporation of the liquids, and if continued too ,, .„ . , . , . , ., . jj j .^
, , . ^ . ,. ,. , J If milk is used in the mixture it is added after
long, causes the drying out of the articles made. , . ... ., , ^, , ^,
° . . ... - .. J the eggs are creamed with the butter; also the
The best pastry and cake flours are the red , , „ . , , . t. • l ,
..„,,,. . J T„. • r„. extracts; then the flour IS worked in. It is best
winter wheat flours of Missouri and Illinois. The , ,. , r . .„ -« , t .1^
,,. . . J ^, . a i u J to leave a little of the milk out, if not sure of the
Michigan and Ohio flours are more starchy, and , , , ., ...
,.^., , , , /, i_ J -lu lu strength of the flour, to prevent getting the mixa little strong patent flour may be used with these ° , , ,,,.:,, , j, ,
„ , , . ture too slack, and add it after the flour is all in if flours for cake mixtures.
Flour merchants sell cake flours which are "
blended specially for cake baking. " f™''^ °' P««l^ "« "^«^' '^«y ^''""''^ ^"^ ^'^^^^
If baking powder or cream of tartar is used it ^l^^" "^^ flour is about half mixed in. For heavy
should be sifted in the flour; and all the flour fruitcakes, the fruits and spices may be mixed
should be sifted before using it in the mixtures. '«''"' ^y^P o^ l'q"°' '^e day before using, and
For cake and meringues the sugar should be P"' '° "^^ mixture. For lighter cakes the fruit
dry and sifted before using. should be soft but dry, to prevent sinking in the