Domestic science (1914 text-book)

3. The batter which is in contact with the tin is exposed to the greatest heat, therefore it cooks more quickly than that in the center, and the center, or middle part, has a chance to rise more. Hence, the batter at the beginning should be drawn away from the center toward the edges of the tin in order that the cake may be even on the top when done. 4. Because the cake is made with a thin batter, it needs a very hot oven, or it will run over. 5. The cake is placed on the bottom grate first that the bottom may start to bake and that the top crust may not be formed before the batter has become light. 6. The cake is raised to the top of the oven so that the top may be baked and browned and the batter may not run over. Serving: 1. Cakes are a composite food, that is, they contain both tissue-building and heat and energy-giving materials, and so they are a good food if properly served. They should be one of the important parts of a meal and not be served merely because of their pleasant flavor. 2. This cake may be served at luncheon or at a simple dinner with coffee, cooked or fresh fruit, and frozen dessert. Table service: Any hot beverage must be placed at the right of each guest. The handles of the cups should be at right angles to the edge of the table. Cleaning up: 1. Like other batter dishes, cake dishes should be soaked in cold or luke-warm water before being washed. Digitized by Google What has been learned: 1. How to mix ingredients by the butter-cake method. 2. Much creaming and beating make cakes fine grained. 3. That cake tins should be only about two-thirds full of batter. 4. That batter should be drawn toward the outside away from the center of cake tins. 5. How to test the oven for baking butter cake. 6. That cake should first be placed on the bottom grate of the oven. 7. That cake should be moved carefully when raising it to top grate. 8. How to test when cake is done. 9. How to remove cake from tin. 10. How to care for freshly baked cake. Supplementary Recipes Devil's Food Materials used : Class Rule Home Rule i tb butter J tp baking 1 c butter 4 tp baking 3i tb sugar powder 2 c sugar powder J egg yolk i egg white 4 egg yolks 4 egg whites li tb milk i square of 1 c milk 2 squares of 4 tb flour chocolate 2i c flour chocolate Use butter-cake method of combining; melt the chocolate in a cup over hot water before using it and add it to the batter just before the beaten egg whites. The whites should be folded in the last thing, only the beaten yolks being mixed with the creamed butter and sugar. One Egg Cake Materials used: Class Rule i tb butter IJ tb milk i c butter li tb sugar 4 tb flour J c sugar J of one egg 1 tp baking powder 1 egg Combine by butter-cake method. Home Rule J c milk li c flour 2i tp baking powder Digitized by Google Lesson XLVn Plain Boiled Frosting (without Egg) Home Rule 1 c sugar flavoring i c water knife spoons large bowl Materials used: Class Rule i c sugar flavoring 2 tb water Utensils needed: Saucepan measuring cup Work to be done: 1. Put sugar and water into a saucepan. 2. Put saucepan over fire and boil without stirring till the sytup forms hairs when it is dropped from the spoon into the saucepan, or till the syrup forms a soft ball when dropped into cold water. 3. Remove saucepan from stove and let the sjTup cool till it does not stick to the finger if touched. 4. Add a few drops of flavoring and beat the syrup until it is of the right consistency to spread. 5. Pour the frosting onto cake. 6. Spread the frosting carefully, evenly, and quickly over the cake with a knife.