For loaf cakes the oven should be at such a temperature
that during the first half of the time the cake will have
risen to its full height and just begun to brown.
The recipes given require no baking-powder, soda,
or saleratus.
RECIPES.
Delicate Cup Cake. — This cake contains no soda or baking-
powder, and to make it light requires the incorporation of as
much air as possible. In order to accomplish this, it should be
put together in the same manner as directed for batter breads
(page 50). Have all material measured and ever^'thing in
readiness before beginning to put the cake together ; then beat
together the yolk of one egg, one cup of sugar, and one cup of
very cold sweet cream, until all of a foam ; add a little grated
lemon rind for flavoring ; stir in slowly, beating briskly all the
time, two cups of granular white flour (sometimes termed gluten
flour), graham flour, or wheat-meal. When all the flour is added,
add lastly the beaten whites of two eggs✪ Delicate Cup Cake, stirring just enough to
mix them well throughout the whole; turn at once into slightly
heated gem-irons which have been previously oiled, and bake in
a moderately quick oven. If made according to directions, this
cake will be very light and delicate. It will not puff up much
above its first proportions, but will be light throughout.
A nice cake may be prepared in the same manner with gra-
ham flour or wheat-meal or even white flour, by the addition of a
heaping tablespoonful of corn-starch or maizena sifted into the
flour, in the way in which baking-powder is ordinarily mixed
with flour before using.
Plain Buns. — These are the simplest of all cakes. Dissolve
half of a small cake of compressed yeast in a cup of thin cream
which has been previously warmed to blood heat, add two cups
of warm flour, and beat thoroughly together. Put in a warm
place, and let it rise till very light. Add three tablespoonfuls of
sugar mixed well with a half cup of warm flour, one- half cup of
Zante currant✪ Plain Bunss, and sufficient flour to make of the consistoncj' of
dough. Buns should be kneaded just as soft as possible, and
from fifteen to twenty minutes. Shape into biscuits a little
larger than an English walnut, and place on tins far enough
apart so they will not touch each other when risen. Put in a
132 EVEKY-DAY DISHES.
warm place till they have risen to twice their first size, then
bake in a moderately quick oven. If desired, the currants may
be omitted and a little grated lemon rind for flavoring added
■with the sugar, or a bit of citron may be placed in the top of
each bun when shaping. When taken from the oven, sprinkle
the top of each with moist sugar, if desired, or glaze by brushing
with milk while baking.
Page 83 · 2 recipe records on this page
Presented as published in 1897. 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
For loaf cakes the oven should be at such a temperature that during the first half of the time the cake will have risen to its full height and just begun to brown.
The recipes given require no baking-powder, soda, or saleratus.
Delicate Cup Cake. — This cake contains no soda or bakingpowder, and to make it light requires the incorporation of as much air as possible. In order to accomplish this, it should be put together in the same manner as directed for batter breads (page 50). Have all material measured and everything in readiness before beginning to put the cake together ; then beat together the yolk of one egg, one cup of sugar, and one cup of very cold sweet cream, until all of a foam ; add a little grated lemon rind for flavoring ; stir in slowly, beating briskly all the time, two cups of granular white flour (sometimes termed gluten flour), graham flour, or wheat-meal. When all the flour is added, add lastly the beaten whites of two eggs, stirring just enough to mix them well throughout the whole; turn at once into slightly heated gem-irons which have been previously oiled, and bake in a moderately quick oven. If made according to directions, this cake will be very light and delicate. It will not puff up much above its first proportions, but will be light throughout.
A nice cake may be prepared in the same manner with graham flour or wheat-meal or even white flour, by the addition of a heaping tablespoonful of corn-starch or maizena sifted into the flour, in the way in which baking-powder is ordinarily mixed with flour before using.
Plain Buns. — These are the simplest of all cakes. Dissolve half of a small cake of compressed yeast in a cup of thin cream which has been previously warmed to blood heat, add two cups of warm flour, and beat thoroughly together. Put in a warm place, and let it rise till very light. Add three tablespoonfuls of sugar mixed well with a half cup of warm flour, one- half cup of Zante currants, and sufficient flour to make of the consistency of dough. Buns should be kneaded just as soft as possible, and from fifteen to twenty minutes. Shape into biscuits a little larger than an English walnut, and place on tins far enough apart so they will not touch each other when risen. Put in a
warm place till they have risen to twice their first size, then bake in a moderately quick oven. If desired, the currants may be omitted and a little grated lemon rind for flavoring added ■with the sugar, or a bit of citron may be placed in the top of each bun when shaping. When taken from the oven, sprinkle the top of each with moist sugar, if desired, or glaze by brushing with milk while baking.
Records on this page
Delicate Cup CakePlain Buns