414.— THE USE OF CAKE CRUMBS AND
LEFT-OVER CAKES.
I have given a variety of recipes in which cake
crumbs are mentioned, and also others where the
left-over cake can be used in pieces. These
recipes are useful to dispose of cake trimmings
and broken or stale cakes. Even bread crumbs
may be used to some extent, but in these cakes the
mixtures should be made richer. Crumbs are also
mentioned in some fillings, where they take the
place of eggs. If there is still a surplus of
crumbs, they may be used with half the flour in
spiced muffins, ginger bread, or in Boston brown
bread.
In the following pudding receipts, cakes and
crumbs are required in many ways, and there is
use for all of them, so that there is no need of
any of them going to waste.
It is best to keep the light and dark crumbs
and cakes apart, so they can be used as required.
Rich crumbs readily become rancid and should
be used as fresh as possible.
END OF PART THREE.
(other RECEIPES to follow in the BREAD MAKING.)
PART 4.
415.-PUDDINGS AND SAUCES.
As in cake baking, the ingredients used in the
pudding receipes should be carefully studied and
everything should be got ready before mixing.
The baking or boiling of the puddings to the
right point is essential to obtain good results.
Some of the ingredients, as rice, farina, tapioca and
sago, take up a large amount of milk or water in
boiling or baking. If the boiling is continued too
long, the liquid evaporates, making the pudding
dry. The same materials differ often greatly in
their liquid absorbing qualities, therefore good
judgment has to be used, adding more or less
liquid to make the pudding perfect.
After the mixtures have been prepared, before
baking, they should be tasted carefully, to ascer-
tain if they contain the proper flavor and season-
ing.
In baking light puddings which contain custard,
the pudding should bake only until the eggs are
set; more baking makes the puddings pufi up
high, the eggs separate from the milk, which
curdles, and when taken from the oven the pud-
ding falls and gets watery.
Puddings that are served in the dishes in which
they are baked require less eggs, and can be
made more tender than the puddings which have
to be turned from the molds before serving.
Puddings which are turned from the molds are
best if baked in a pan partly fllled with hot water;
and for hot puddings, the molds should be but-
tered and sprinkled with granulated sugar before
filling in the mixture. In this manner they are
easily turned out of the mold.
Most all the hotels have steamers, in which rice,
sago and tapioca can be steamed to best advantage
without stirring, and then finished with the other
ingredients and made ready for the baking.
STEAMER FOR PASTRY ROOM: The best,
cheapest and most practical steamer for the pastry
room, is a closet, made from galvanized sheet iron,
about 16 inches square, and from 18 to 24 inches
high, with changeable perforated shelves of the
same material, a perforated steampipe run in
along the bottom in the rear; and a small trough
at the bottom in front of the door, which catches
the condensed water, to run from there into a pail
or drain. In these steamers, steamed rolls and
dumplings can be set right on the shelves and
steamed without molds. And for other steamed
puddings and Boston brown bread they are far
more practical and make better puddings, than
the deep cast iron vegetable steamers often found
in the pastry rooms.
If the pudding is to be boiled, it is best to sus-
pend it in the boihng water, so it does not touch
the botton of the pot; or a perforated pie tin may
be placed in the bottom to prevent this. During
boiling, the pudding should be covered by the
water, and the pot filled with more boiling water
as it boils down, till the pudding is done.
PUDDING SAUCES.
416.— WINE CREAM SAUCE.
FOAMING SAUCE. ✪ Wine Cream Sauce
Page 57 · 1 recipe record on this page
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
414.— THE USE OF CAKE CRUMBS AND LEFT-OVER CAKES. I have given a variety of recipes in which cake crumbs are mentioned, and also others where the left-over cake can be used in pieces. These recipes are useful to dispose of cake trimmings and broken or stale cakes. Even bread crumbs may be used to some extent, but in these cakes the mixtures should be made richer. Crumbs are also mentioned in some fillings, where they take the place of eggs. If there is still a surplus of
crumbs, they may be used with half the flour in spiced muffins, ginger bread, or in Boston brown bread.
In the following pudding receipts, cakes and crumbs are required in many ways, and there is use for all of them, so that there is no need of any of them going to waste.
It is best to keep the light and dark crumbs and cakes apart, so they can be used as required.
Rich crumbs readily become rancid and should be used as fresh as possible.
END OF PART THREE. (other RECEIPES to follow in the BREAD MAKING.)
PART 4.
415.-PUDDINGS AND SAUCES.
As in cake baking, the ingredients used in the pudding receipes should be carefully studied and everything should be got ready before mixing.
The baking or boiling of the puddings to the right point is essential to obtain good results. Some of the ingredients, as rice, farina, tapioca and sago, take up a large amount of milk or water in boiling or baking. If the boiling is continued too long, the liquid evaporates, making the pudding dry. The same materials differ often greatly in their liquid absorbing qualities, therefore good judgment has to be used, adding more or less liquid to make the pudding perfect.
After the mixtures have been prepared, before baking, they should be tasted carefully, to ascertain if they contain the proper flavor and seasoning.
In baking light puddings which contain custard, the pudding should bake only until the eggs are set; more baking makes the puddings pufi up high, the eggs separate from the milk, which curdles, and when taken from the oven the pudding falls and gets watery.
Puddings that are served in the dishes in which they are baked require less eggs, and can be made more tender than the puddings which have to be turned from the molds before serving.
Puddings which are turned from the molds are best if baked in a pan partly filled with hot water; and for hot puddings, the molds should be buttered and sprinkled with granulated sugar before filling in the mixture. In this manner they are easily turned out of the mold.
Most all the hotels have steamers, in which rice, sago and tapioca can be steamed to best advantage without stirring, and then finished with the other ingredients and made ready for the baking.
STEAMER FOR PASTRY ROOM: The best, cheapest and most practical steamer for the pastry room, is a closet, made from galvanized sheet iron, about 16 inches square, and from 18 to 24 inches high, with changeable perforated shelves of the same material, a perforated steampipe run in along the bottom in the rear; and a small trough at the bottom in front of the door, which catches the condensed water, to run from there into a pail or drain. In these steamers, steamed rolls and dumplings can be set right on the shelves and steamed without molds. And for other steamed puddings and Boston brown bread they are far more practical and make better puddings, than the deep cast iron vegetable steamers often found in the pastry rooms.
If the pudding is to be boiled, it is best to suspend it in the boiling water, so it does not touch the botton of the pot; or a perforated pie tin may be placed in the bottom to prevent this. During boiling, the pudding should be covered by the water, and the pot filled with more boiling water as it boils down, till the pudding is done.
PUDDING SAUCES.
416.— WINE CREAM SAUCE.
FOAMING SAUCE.
Records on this page
Wine Cream Sauce