Mazdaznan encyclopedia of dietetics and home cook book

Cakes, when made with vegetable oils and eaten only in small quantities as a dessert, are not harmful to well-being. Do not bake cakes in tin pans. The oxide of tin, formed by the heat during baking, permeates the cake and poisons the system when eaten. Use pans made from graniteware, earthenware or aluminum. Be sure the flour is perfectly dry. Have eggs cold before whipping. Bake large cakes in a moderate oven. Lay a sheet of clean, white paper on top of cake when first placed in the oven to prevent a sudden formation of a top crust which would interfere with its rising. Remove the paper when the cake has become thoroly heated and well raised, otherwise it will not brown. A pan of water set in the oven alongside of the cake is often advantageous in preventing burning. To insure fine cakes beat the oil with a fork after heating. ALMOND COOKIES. Into three cupfuls flour put one tablespoonful cinnamon cream, one cupful blanched and finely-chopped almonds, adding one and a half cupfuls sugar, three quarters of a cup melted butter and, lastly, the yolks of six eggs. Beat thoroly. Drop small spoonfuls on a well-oiled pan and bake to a light brown. CREAM CAKE. Cream one-half cupful oil with one and a half cupfuls sugar. Cream until very light. Add one and a half teaspoonfuls vanilla, one teaspoonful lemon, one cupful warm water, and sprinkle gradually three cupfuls of well-sifted flour. Beat for five minutes, then add the whites of six well-beaten and frothed eggs. Bake for forty-five minutes in well-oiled pan. SPONGE CAKE. Into six well-beaten eggs put three tablespoonfuls cold water, grated rind of one lemon and one pint sugar, lastly stir in one pint flour. Work it all quickly and bake without delay. CHOCOLATE LAYER CAKE. Beat half a cupful butter to a cream, and gradually beat into it one cupful sugar. When this is light, beat in half a cupful sweet milk, one teaspoonful vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoonful baking powder with two scant cupfuls flour. Stir the flour and whites of eggs, alternately, into the mixture. Have three deep baking plates well oiled, and spread two-thirds of the batter in two of them. Into the remaining batter stir one ounce of melted chocolate, and spread this batter in the third plate. Bake the cakes in a moderate oven for about twenty minutes. Put a layer of white cake on a large plate, and spread with white glace. Put the dark cake on this, and also spread with white glace. On this put the third cake. Spread with chocolate glace. SAND HEARTS. Cream into one-half pound of butter one pound of sugar and one pound of flour with yolks of three eggs. Roll very thin. Take another yolk and beat up with sweet milk and a little nutmeg. Wet the tops of cakes with it before baking. OATMEAL FLAKES. Beat very light two eggs. Add four tablespoonfuls cold water, two cupfuls raw oatmeal and one cupful sugar, creamed in one and a half pounds butter, one teaspoonful soda. Enough flour to roll thin. Bake quickly. CHOCOLATE GLACE.