249.87 1178 •03 .082 .589 .0047 Soda . % tsp. 2.1 .0004 Salt . . 2 tsp. 9.2 .OOO6 Ginger i tbsp. 6 .003 Totals, / cooked \ 24 I large / 628.4 46.46 51.56 482.92 2579 .116 1.213 I.56l .0527 loo-Calorie Portion i large 23-38 1-75 1.96 18.45 100 .004 •047 .062 .0020 Hermits Butter . . |c. 84.2 .842 7L57 647.5 .0425 .OI9 .025 Sugar . fc. 137 137 548 .02 Egg . . I 44-5 5.96 4.67 66 .036 •039 .158 .0012 Milk . . 2 tbsp. 42.8 I.4I 1.71 2.14 30 .OO28 .069 .09 .0001 Flour . r3 r I4 C. 194.6 21.79 1.94 145-75 688 .021 .048 •344 .0027 Raisins 1 r 3^ C- 51-3 1-33 1.49 39-03 175 .OII7 •035 •H .0017 Spices . ii-3 Total, cooked 52 479 38.91 81.39 323-92 2153 •134 .210 • 757 .0057 loo-Calorie small Portion 3 22.22 1-55 3-77 15-2 IOO .0057 .0105 •0378 .0002 CHAPTER XIV CAKE CAKES WITH BUTTER General Rules for Mixing. Measure all ingredients, and grease the pans. Mix and sift dry ingredients except sugar. Cream butter by continued rubbing against the bowl with a wooden spoon. (Any edible fat may be used in place of butter.) Add the sugar gradually and continue creaming until mixture is smooth. Beat yolk of egg until thick and lemon-colored; add to the butter and sugar. Add the flour and milk alternately; add vanilla. Beat whites until stiff and dry ; cut and fold into the mixture. When fruit or nuts are used, save out a little flour to cover them and add to the cake just before the whites of the eggs. Fill greased pans half full, with sides well filled and a slight depression in the center. General Rules for Baking. Temperature of oven - - moderate. Time depends on thickness of cake. a. cup cakes, 12-15 minutes layer cakes, 20-30 minutes loaf cakes, 30-40 minutes b. quarters of time 1. begins to rise 2. continues rising ; begins to brown 3. finishes browning 4. shrinks from pan 218 CAKE 219 » Care after Baking. a. loosen edges with knife b. invert on cooler c. turn right side up after a few minutes Standard Cake Ingredients : | c. butter \ c. milk 1 c. sugar i^ c. flour 2 eggs 2 \ tsp. baking powder i tsp. lemon juice or \ tsp. vanilla Modifications : Spice i tsp. spice sifted with the flour Nut 1 c. chopped nuts added before folding in the whites Chocolate 2 oz. melted and added after adding the yolks Currant % c. added before folding in the whites Ribbon Double the recipe and bake f as 2 plain layers. To remaining ^ add i tbsp. molasses, i tsp. spice, and f c. raisins. White Cake Ingredients : % c. butter 2 c. flour i c. sugar 4 tsp. baking powder whites 4 eggs \ c. milk \ tsp. almond extract Spanish Cake Ingredients : \ c. butter if c. flour 1 c. sugar 3 tsp. baking powder \ c. milk 1 1 tsp. cinnamon 2 eggs | tsp. salt 220 LABORATORY MANUAL OF FOODS AND COOKERY Chocolate Cake I Ingredients : 3 oz. chocolate ^ c. sugar \ c. milk Boil until thickens to a paste and cool. Add to : \ c. butter 2 c. flour 1 c. sugar i tsp. baking soda 2 eggs \ tsp. salt 1 tsp. vanilla | c. milk Chocolate Cake II Ingredients : 2 oz. chocolate i 4 tbsp. butter \ Boil until it thickens to a paste and cool \ c. boiling water J Add i c. sugar i c. flour i egg f tsp. soda \ c. sour milk Lady Baltimore Cake Ingredients : ✪ Molasses Layer Cake

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249.87 •03 .082 .589 .0047 Soda . % tsp. 2.1 .0004 Salt . . 2 tsp. 9.2 .OOO6 Ginger i tbsp. .003 Totals, / cooked \ 24 I large / 628.4 46.46 51.56 482.92 .116 1.213 I.56l .0527 loo-Calorie Portion i large 23-38 1-75 1.96 18.45 .004 •047 .062 .0020 Hermits Butter . . |c. 84.2 .842 647.5 .0425 .OI9 .025 Sugar . fc. .02 Egg . . 44-5 5.96 4.67 .036 •039 .158 .0012 Milk . . 2 tbsp. 42.8 I.4I 1.71 2.14 .OO28 .069 .09 .0001 Flour . r3 r I4 C. 194.6 21.79 1.94 145-75 .021 .048 •344 .0027 Raisins 1 r 3^ C- 51-3 1-33 1.49 39-03 .OII7 •035 •H .0017 Spices . ii-3 Total, cooked 38.91 81.39 323-92 •134 .210 • 757 .0057 loo-Calorie small Portion 22.22 1-55 3-77 15-2 IOO .0057 .0105 •0378 .0002 CHAPTER XIV CAKES WITH BUTTER General Rules for Mixing. Measure all ingredients, and grease the pans. Mix and sift dry ingredients except sugar. Cream butter by continued rubbing against the bowl with a wooden spoon. (Any edible fat may be used in place of butter.) Add the sugar gradually and continue creaming until mixture is smooth. Beat yolk of egg until thick and lemon-colored; add to the butter and sugar. Add the flour and milk alternately; add vanilla. Beat whites until stiff and dry ; cut and fold into the mixture. When fruit or nuts are used, save out a little flour to cover them and add to the cake just before the whites of the eggs. Fill greased pans half full, with sides well filled and a slight depression in the center. General Rules for Baking. Temperature of oven - - moderate. Time depends on thickness of cake. a. cup cakes, 12-15 minutes layer cakes, 20-30 minutes loaf cakes, 30-40 minutes b. quarters of time 1. begins to rise 2. continues rising ; begins to brown 3. finishes browning 4. shrinks from pan » Care after Baking. a. loosen edges with knife b. invert on cooler c. turn right side up after a few minutes Standard Cake Ingredients : | c. butter \ c. milk 1 c. sugar i^ c. flour 2 eggs 2 \ tsp. baking powder i tsp. lemon juice or \ tsp. vanilla Modifications : Spice i tsp. spice sifted with the flour Nut 1 c. chopped nuts added before folding in the whites Chocolate 2 oz. melted and added after adding the yolks Currant % c. added before folding in the whites Ribbon Double the recipe and bake f as 2 plain layers. To remaining ^ add i tbsp. molasses, i tsp. spice, and f c. raisins. White Cake Ingredients : % c. butter 2 c. flour i c. sugar 4 tsp. baking powder whites 4 eggs \ c. milk \ tsp. almond extract Spanish Cake Ingredients : \ c. butter if c. flour 1 c. sugar 3 tsp. baking powder \ c. milk 1 1 tsp. cinnamon 2 eggs | tsp. salt Chocolate Cake I Ingredients : 3 oz. chocolate ^ c. sugar \ c. milk Boil until thickens to a paste and cool. Add to : \ c. butter 2 c. flour 1 c. sugar i tsp. baking soda 2 eggs \ tsp. salt 1 tsp. vanilla | c. milk Chocolate Cake II Ingredients : 2 oz. chocolate i 4 tbsp. butter \ Boil until it thickens to a paste and cool \ c. boiling water J Add i c. sugar i c. flour i egg f tsp. soda \ c. sour milk Lady Baltimore Cake Ingredients :

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Molasses Layer Cake

A laboratory manual of foods and cookery