7. 1 c. pineapple, 1 c. marshmallows, 1 c. white grapes, ^ c.
nuts.
8. 1 c. oranges, 1 c. Bermuda onions.
9. 1 c. peas, 1 c. cheese cut in small cubes.
10. 1 c. lobster, 1 c. celery.
11. 3^ pt. oysters, 3 grapefruit.
12. 1 chicken, an equal amount of celery (about 13^ c), 3^ c.
olives. }/2 c. nuts.
SALADS 263
13, 1 c. cooked chicken, 1 cucumber, 1 c. walnuts, 1 c. peas.
14, Sweetbreads, 1 pt., equal amount of cucumbers.
15, 1 c. olives cut lengthwise, 1 c. almonds cut the same.
16, Canned pears cut in halves, shredded almonds. Place
almonds in the pears like quills in a porcupine. Serve on
lettuce, one for each guest.
17, 2 c. salmon, 1 c. celery cut fine, }/2 doz. sour pickles.
18, Head lettuce and roquefort cheese.
19, Cooked asparagus, rings of green peppers, slices of pimentos.
20, Sliced hard-boiled eggs, cucumbers, celery, and lettuce.
21, 2 c. cold string beans, 1 tsp. chives cut fine, I/2 doz. radishes
sliced thin.
22, 1 can strained tomatoes, % box gelatine, 1 tsp. salt, 1 tsp.
powdered sugar. Make a jelly, put into molds, serve on
lettuce.
23, Dressing for head lettuce: 1 tsp. parsley chopped fine, 1
tsp. beets chopped fine, 1 egg hard-boiled cut fine, added to
mayonnaise, also a little vinegar, paprika, and Chili sauce.
24, 1 pt. beets, 1 pt. cabbage, ^ c. horseradish.
LESSON 17
CAKES WITHOUT BUTTER
Cakes are divided into two classes: (1) Cakes without
butter ; examples, sponge cake, angel food, sunshine cake.
(2) Cakes with butter; examples, cup and pound cakes.
Things Essential in Cake-Making. — 1. Use only the
best ingredients, — fresh eggs, fine granulated sugar, best
butter, and the best pastry flour.
2. Use accurate measures.
3. Never grease pans for cakes without butter. Grease
pans for cakes with butter.
4. Have a uniform heat for cake-baking.
5. Watch the cake during the baking.
Utensils for Mixing. — Use a deep, earthen mixing-bowl
and a slotted wooden spoon.
General Method for Cakes without Butter. — Separate
the yolks and whites of eggs. Beat the yolks until lemon-
colored and thick; add the sifted sugar slowly while beating.
Add the flavoring; then fold in the whites beaten stiff and
dry. Sift the flour several times, cut and fold it into the
mixture, until all is well blended. Pour into a pan wet
with water and kept for cakes of this class.
Sponge cakes and others of the class are raised mainly
by air and steam and, containing many eggs, need a mod-
erate oven.
Baking. — Oven test for sponge cake: Turns white
paper light yellow in 5 minutes.
Put the cake in the center of the lower rack in the oven
at first. Later move above if the oven does not brown
(264)
CAKES WITHOUT BUTTER 265
enough. Do not open the oven door too much, and avoid
any jar or the cake may fall.
The Baking of Cakes. — Divide baking time into quar-
ters : —
15/ quarter, — the mixture rises.
2nd quarter, — it continues rising, begins to brown.
Zrd quarter — it continues to brown.
4:th quarter, — it finishes baking, settles and shrinks from
the pan.
If oven is too hot, cover cake with tent made of paper,
turn gas down or check fire, or place a pan of cold water
in oven. Cake should not be moved in oven before it has
risen to full height.
Tests for Cake. — 1. Cake is done when it shrinks from
the sides of the pan. ✪ Sponge Cake
Page 111 · 2 recipe records on this page
Presented as published in 1914. 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
7. 1 c. pineapple, 1 c. marshmallows, 1 c. white grapes, ^ c. nuts.
8. 1 c. oranges, 1 c. Bermuda onions.
9. 1 c. peas, 1 c. cheese cut in small cubes.
10. 1 c. lobster, 1 c. celery.
11. 3^ pt. oysters, 3 grapefruit.
12. 1 chicken, an equal amount of celery (about 13^ c), 3^ c. olives. }/2 c. nuts.
SALADS 263
13, 1 c. cooked chicken, 1 cucumber, 1 c. walnuts, 1 c. peas.
14, Sweetbreads, 1 pt., equal amount of cucumbers.
15, 1 c. olives cut lengthwise, 1 c. almonds cut the same.
16, Canned pears cut in halves, shredded almonds. Place almonds in the pears like quills in a porcupine. Serve on lettuce, one for each guest.
17, 2 c. salmon, 1 c. celery cut fine, }/2 doz. sour pickles.
18, Head lettuce and roquefort cheese.
19, Cooked asparagus, rings of green peppers, slices of pimentos.
20, Sliced hard-boiled eggs, cucumbers, celery, and lettuce.
21, 2 c. cold string beans, 1 tsp. chives cut fine, I/2 doz. radishes sliced thin.
22, 1 can strained tomatoes, % box gelatine, 1 tsp. salt, 1 tsp. powdered sugar. Make a jelly, put into molds, serve on lettuce.
23, Dressing for head lettuce: 1 tsp. parsley chopped fine, 1 tsp. beets chopped fine, 1 egg hard-boiled cut fine, added to mayonnaise, also a little vinegar, paprika, and Chili sauce.
24, 1 pt. beets, 1 pt. cabbage, ^ c. horseradish.
CAKES WITHOUT BUTTER
Cakes are divided into two classes: (1) Cakes without butter ; examples, sponge cake, angel food, sunshine cake. (2) Cakes with butter; examples, cup and pound cakes.
Things Essential in Cake-Making. — 1. Use only the best ingredients, — fresh eggs, fine granulated sugar, best butter, and the best pastry flour.
2. Use accurate measures.
3. Never grease pans for cakes without butter. Grease pans for cakes with butter.
4. Have a uniform heat for cake-baking.
5. Watch the cake during the baking.
Utensils for Mixing. — Use a deep, earthen mixing-bowl and a slotted wooden spoon.
General Method for Cakes without Butter. — Separate the yolks and whites of eggs. Beat the yolks until lemoncolored and thick; add the sifted sugar slowly while beating. Add the flavoring; then fold in the whites beaten stiff and dry. Sift the flour several times, cut and fold it into the mixture, until all is well blended. Pour into a pan wet with water and kept for cakes of this class.
Sponge cakes and others of the class are raised mainly by air and steam and, containing many eggs, need a moderate oven.
Baking. — Oven test for sponge cake: Turns white paper light yellow in 5 minutes.
Put the cake in the center of the lower rack in the oven at first. Later move above if the oven does not brown
(264)
CAKES WITHOUT BUTTER 265
enough. Do not open the oven door too much, and avoid any jar or the cake may fall.
The Baking of Cakes. — Divide baking time into quarters : —
15/ quarter, — the mixture rises.
2nd quarter, — it continues rising, begins to brown.
Zrd quarter — it continues to brown.
4:th quarter, — it finishes baking, settles and shrinks from the pan.
If oven is too hot, cover cake with tent made of paper, turn gas down or check fire, or place a pan of cold water in oven. Cake should not be moved in oven before it has risen to full height.
Tests for Cake. — 1. Cake is done when it shrinks from the sides of the pan.
Records on this page
Sponge CakeAngel Food