B. FROSTING. Frost cake with uncooked frosting, I or II, using one-fourth the amounts. Without egg 1 c. powdered sugar water milk 2 tbsp. liquid < cream orange juice etc. 1 tbsp. lemon juice✪ Frosting Without Egg II With egg 1 c. powdered sugar 1 egg white 1 tsp. flavoring Beat with a spoon till mix- ture begins to thicken. C. Class Experiment. BREAD FLOUR AND PASTRY FLOUR. 1. Compare bread flour and pastry flour : a. Color. 6. Feeling. c. Packing in hand when pressed. 2. Weigh a cup of pastry flour (sifted once). Com- pare with the weight of a cup of bread flour de- termined in the last lesson. How much bread flour is equal in weight to a cup of pastry flour ? 3. Fill a cup with pastry flour. Sift and remeas- ure. Continue sifting as long as there is any increase in volume. How many times is it worth while to sift flour for cake? CAKE-MAKING 235 4. Wash out the gluten from equal weights of the two flours and compare the amounts obtained. (Add water gradually to make a dough ball which can be handled. Knead in the palm of the hand under running water or in a bowl, until all of the starch has been removed. How can this be tested? Bake a small portion in a hot oven as for pop-overs.) CAKE-MAKING At first glance there seems to be an almost endless variety of recipes for cake. Even omitting flavorings as variations, there are still plain cakes, and rich cakes, differ- ing in the amount of egg, sugar, and butter used, until one almost concludes that any proportions will do. But on further analysis certain fundamental facts can be dis- tinguished. Take, first, the proportion of liquid to flour. Whether the butter is melted in mixing or not, it melts in the oven and then counts as liquid. The fat, then, as well as the liquid, must be counted. If a richer cake is de- sired than the one made in the laboratory, the amount of butter can be increased if the amount of liquid is cor- respondingly decreased. For example, good cake can be made with three-quarters of a cup of butter and three- quarters of a cup of liquid, or with a cup of butter and a half of a cup of liquid. In any of these cases the sum of the two is still one and a half cups. In "pound cake" the whole amount is butter, and no liquid proper is used. Eggs, on the other hand, while they increase the liquid before baking, do not count as liquid after heat is applied. The sponge cake recipe would call for eighteen eggs to three cups of flour, with three tablespoons of lemon juice. 236 FOOD STUDY Notice the very large number of eggs necessary when so little liquid is used. In pound cake the proportions for three cups of flour would be only seven and a half eggs because of the butter used. Sugar makes the cake more crumbly as more and more is added, and increases the size and the lightness, but, meanwhile, the crust becomes sticky and tough, and the cake sweeter and sweeter. The amount of sugar in the general recipe may be increased to two cups if one likes a sweeter cake. If chocolate is added, the larger amount of sugar is desirable.

AI-modernized reading of the original text

B. FROSTING. Frost cake with uncooked frosting, I or II, using one-fourth the amounts. Without egg 1 c. powdered sugar water milk 2 tbsp. liquid < cream orange juice etc. 1 tbsp. lemon juice With egg 1 c. powdered sugar 1 egg white 1 tsp. flavoring Beat with a spoon till mixture begins to thicken. C. Class Experiment. BREAD FLOUR AND PASTRY FLOUR. 1. Compare bread flour and pastry flour : a. Color. 6. Feeling. c. Packing in hand when pressed. 2. Weigh a cup of pastry flour (sifted once). Compare with the weight of a cup of bread flour determined in the last lesson. How much bread flour is equal in weight to a cup of pastry flour ? 3. Fill a cup with pastry flour. Sift and remeasure. Continue sifting as long as there is any increase in volume. How many times is it worth while to sift flour for cake? CAKE-MAKING 235 4. Wash out the gluten from equal weights of the two flours and compare the amounts obtained. (Add water gradually to make a dough ball which can be handled. Knead in the palm of the hand under running water or in a bowl, until all of the starch has been removed. How can this be tested? Bake a small portion in a hot oven as for pop-overs.) CAKE-MAKING At first glance there seems to be an almost endless variety of recipes for cake. Even omitting flavorings as variations, there are still plain cakes, and rich cakes, differing in the amount of egg, sugar, and butter used, until one almost concludes that any proportions will do. But on further analysis certain fundamental facts can be distinguished. Take, first, the proportion of liquid to flour. Whether the butter is melted in mixing or not, it melts in the oven and then counts as liquid. The fat, then, as well as the liquid, must be counted. If a richer cake is desired than the one made in the laboratory, the amount of butter can be increased if the amount of liquid is correspondingly decreased. For example, good cake can be made with three-quarters of a cup of butter and threequarters of a cup of liquid, or with a cup of butter and a half of a cup of liquid. In any of these cases the sum of the two is still one and a half cups. In "pound cake" the whole amount is butter, and no liquid proper is used. Eggs, on the other hand, while they increase the liquid before baking, do not count as liquid after heat is applied. The sponge cake recipe would call for eighteen eggs to three cups of flour, with three tablespoons of lemon juice. Notice the very large number of eggs necessary when so little liquid is used. In pound cake the proportions for three cups of flour would be only seven and a half eggs because of the butter used. Sugar makes the cake more crumbly as more and more is added, and increases the size and the lightness, but, meanwhile, the crust becomes sticky and tough, and the cake sweeter and sweeter. The amount of sugar in the general recipe may be increased to two cups if one likes a sweeter cake. If chocolate is added, the larger amount of sugar is desirable.

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