Mix like any butter cake, adding the molasses to the
butter and sugar. Remember to add soda last.
Gold calce.
VaC.sc.
IV4 c.
4
Vac.
2t.
2 c.
Grated nutmeg, Vi t.
Make Gold and Silver cake at the same time, to use
both i)arts of the eggs.
Silver cake.
Vac.sc.
IV4 c.
4
y2C.
2 t.
2 c.
Almond extract, i^t.
Juice and grated rind
of half a lemon.
Salt, V4 1.
Si'ONGifi Cakk.
lV4C.powd.
or gran.
5
5
IV4 c.
Baking-powder
spongo cake.
1% c.
3
3
^c.
2t.
P/4C.
Salt, 14 t.
Lemon extract, Vz t.
Sugar Cookiiss.
Vi c.
Ic.
1
1
V4C.
2t.
Enough to
roll out,
about 3 c.
A sprinkling of nut-
meg after cookies
are cut.
Mix like butter cakes. When stiff enough to roll, turn
out on a floured board, and roll out, part at a time
one-fourth of an inch thick. Keep board and pin
well floured. Bake L-j minutes on shallow pans.
Whole-wheat ginger
snaps.
Vac.
Ic.
2 lb.
1
1
'^/4t;.
It.
V4t. 1 ^Ybole-wlleat
Flour,
about 3 c.
Ginger, 1 tb.
Roll as thin as possible.
SUGAR AND SWEETS 269
or Cup Cake half a cup of raidns and one fourth cup each
of currants and citron.
Chocolate Layer Cake. — Bake Standard Cake in three
jelly-cake tins, and spread chocolate frosting on top
and between the layers.
Plain Spice Cake is made by omitting ginger from the
gingerbread recipe, and adding spice as in Spice Cake.
Coffee Cake. — Use coffee instead of water in Spice
Cake.
Points to be remembered in Cake-making
433. 1. Use only the best materials, — fresh eggs,
fine granulated sugar, good butter. Otherwise the cake
will not pay for the trouble of making it.^
2. If you cannot get fine sugar, sift what you have.
Sponge cake is better for having both flour and sugar
sifted separately several times.
3. See that the fire is so arranged that the oven will
be ready when the cake is mixed.
4. If very little butter is used, melt it and add it to
the sugar, or to the sugar and eggs. In cold weather
warm the bowl slightly with hot water before creaming
butter. A teaspoonful or two of milk may be added to
the butter and sugar, if they are very slow to cream.
5. Cake containing molasses burns easily. Bake such
cake and any thick loaves requiring long baking in tins
lined with greased paper.
1 Pastry flour makes the tenderest cake, but bread flour gives satis-
factory results. If you substitute bread flour for pastry flour in a
recipe calling for the latter, use but seven-eighths of the measure
given.
270 THEORY AND PRACTICE OF COOKERY
6. If cake browns within fifteen minutes after it is
put into the oven, the heat is too great. Reduce it, or
make a tent of brown paper over the pan, shaped like
this J L- A pan of water put into the oven will reduce
the heat. Explain why.
Recipes for Cake Frostings and Fillings
Quick Frosting (Boston School Kitchen Text-book)
Powdered sugar, 1 cupful.
Boiling water, 1 tablespoonful.
Lemon juice, 1 tablespoonful.
Mix these ingredients, and add more boiling water,
a few drops at a time, till the sugar settles when you
cease stirring. Spread on cake while the latter is hot.
Soft Frosting
Granulated sugar, }4 cupful. Water, X cupful.
White of 1 egg. Lemon juice, 1)4 teaspoonfuls.
Lemon extract, }4 teaspoonful.
Page 121
Presented as published in 1901. 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.
Mix like any butter cake, adding the molasses to the
butter and sugar. Remember to add soda last.
Gold calce.
VaC.sc.
IV4 c.
4
Vac.
2t.
2 c.
Grated nutmeg, Vi t.
Make Gold and Silver cake at the same time, to use
both i)arts of the eggs.
Silver cake.
Vac.sc.
IV4 c.
4
y2C.
2 t.
2 c.
Almond extract, i^t.
Juice and grated rind
of half a lemon.
Salt, V4 1.
Si'ONGifi Cakk.
lV4C.powd.
or gran.
5
5
IV4 c.
Baking-powder
spongo cake.
1% c.
3
3
^c.
2t.
P/4C.
Salt, 14 t.
Lemon extract, Vz t.
Sugar Cookiiss.
Vi c.
Ic.
1
1
V4C.
2t.
Enough to
roll out,
about 3 c.
A sprinkling of nut-
meg after cookies
are cut.
Mix like butter cakes. When stiff enough to roll, turn
out on a floured board, and roll out, part at a time
one-fourth of an inch thick. Keep board and pin
well floured. Bake L-j minutes on shallow pans.
Whole-wheat ginger
snaps.
Vac.
Ic.
2 lb.
1
1
'^/4t;.
It.
V4t. 1 ^Ybole-wlleat
Flour,
about 3 c.
Ginger, 1 tb.
Roll as thin as possible.
SUGAR AND SWEETS 269
or Cup Cake half a cup of raidns and one fourth cup each
of currants and citron.
Chocolate Layer Cake. — Bake Standard Cake in three
jelly-cake tins, and spread chocolate frosting on top
and between the layers.
Plain Spice Cake is made by omitting ginger from the
gingerbread recipe, and adding spice as in Spice Cake.
Coffee Cake. — Use coffee instead of water in Spice
Cake.
Points to be remembered in Cake-making
433. 1. Use only the best materials, — fresh eggs,
fine granulated sugar, good butter. Otherwise the cake
will not pay for the trouble of making it.^
2. If you cannot get fine sugar, sift what you have.
Sponge cake is better for having both flour and sugar
sifted separately several times.
3. See that the fire is so arranged that the oven will
be ready when the cake is mixed.
4. If very little butter is used, melt it and add it to
the sugar, or to the sugar and eggs. In cold weather
warm the bowl slightly with hot water before creaming
butter. A teaspoonful or two of milk may be added to
the butter and sugar, if they are very slow to cream.
5. Cake containing molasses burns easily. Bake such
cake and any thick loaves requiring long baking in tins
lined with greased paper.
1 Pastry flour makes the tenderest cake, but bread flour gives satis-
factory results. If you substitute bread flour for pastry flour in a
recipe calling for the latter, use but seven-eighths of the measure
given.
270 THEORY AND PRACTICE OF COOKERY
6. If cake browns within fifteen minutes after it is
put into the oven, the heat is too great. Reduce it, or
make a tent of brown paper over the pan, shaped like
this J L- A pan of water put into the oven will reduce
the heat. Explain why.
Recipes for Cake Frostings and Fillings
Quick Frosting (Boston School Kitchen Text-book)
Powdered sugar, 1 cupful.
Boiling water, 1 tablespoonful.
Lemon juice, 1 tablespoonful.
Mix these ingredients, and add more boiling water,
a few drops at a time, till the sugar settles when you
cease stirring. Spread on cake while the latter is hot.
Soft Frosting
Granulated sugar, }4 cupful. Water, X cupful.
White of 1 egg. Lemon juice, 1)4 teaspoonfuls.
Lemon extract, }4 teaspoonful.