ZufoloB. — Sift together tea-cup powdered sugar, rounded coffee*
£up flour and teaspoon creain tartar, add to the well-frothed whites
of eight eggs and stir without beating till well mixed. Fill mer-
ingue bag and preaa out in finger shapes or in drops, or bake in lady-
finger pan as described or in patty pans. The white fingers are
nice for charlotte-russe ; oi" make a batter of three eggs, one and a
half cups sugar, two of flour, half cup water, teaspoon cream tartar
and half of soda, bake in fancy-shaped patty pans and ice with
chocolate icing, either plain, boiled or caramel ; or cut any kind of
plain cake into small squares, cut small piece &om center of each
square, and fill cavity with some kind of marmalade or Jelly, re-
place part that was renioved, and cover with icing. The small sponge
cakes may be iced with white icing and when cold "marked in gold"
by dipping a very small bristle Drush in the yolk of aa egg and
writing a word or name upon them.
Layer Cakes.
In making layer cake batter follow directions given in cake pref-
ace, always remembering to sift the flour before measuring. In bak-
ing it is important to thoroughly grease the tins — to make
it emphatic we will say, thoroughly grease with lard or I
American cooking oil, and then grease again (it is not al- 1
ways necessary to line tins for layer cakes with paper) — I
and after using rub off with a coarse towel, taking care <
that they are perfectly free from all particles of cake, grease and fill
again, thus obviating the necessity of washing every time they are
filled. A much hotter fire is required for layer than for loaf cakes ;
a good test for the oven is to put in a piece of white paper, which
should be browned in one minute, when the oven is ready for the
cake. If jelly is used to spread between the layers it is a good plan
to beat it smoothly and spread it before the cakes are quite cool. In
^^^^^^ "building," an inverted jelly tin furnishes a perfectly
fl^^^P level surface on which to lay and spread the cake, and
j.iij c>k> Tin. it may be allowed to remain on it until perfectly cold
when it should be set away in a cake box in a cool place. In put-
ting the layers together many place them bottom side up, because of
the smoother surface afforded. In cutting it is better to first moke
a round hole in the center with a knife or tin tube obout an inch and
a quarter in diameter, which prevents the edge of the cake from
crumbling when cut. In making the cu.stard or "filling" for layer
cake, place in a custard kettle or tin pail and set in boiling water to
cook, thus avoiding all danger of burning.
74 LAYER CAKES.
To blanch almonds, pour boiling water over them, let boil a
moment, drain, throw them into cold water, slip off the skin and
pound. To prepare cocoanut, see cake preface. When dessicated
cocoanut is used for filling, moisten with a little milk.
Layer cakes are better eaten the day they are baked.
The filling given in the following recipes for any cake mai^ be
used for others, according to taste. Almost any filling given being
appropriate for any other cake, the recipe for which is given.
The fillings given are to be used only between the layers, with
icing on the top except in cases where directed otherwise in the recipe.
Page 58
Presented as published in 1890. 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
ZufoloB. — Sift together tea-cup powdered sugar, rounded coffee-cup flour and teaspoon creain tartar, add to the well-frothed whites of eight eggs and stir without beating till well mixed. Fill meringue bag and preaa out in finger shapes or in drops, or bake in ladyfinger pan as described or in patty pans. The white fingers are nice for charlotte-russe ; oi" make a batter of three eggs, one and a half cups sugar, two of flour, half cup water, teaspoon cream tartar and half of soda, bake in fancy-shaped patty pans and ice with chocolate icing, either plain, boiled or caramel ; or cut any kind of plain cake into small squares, cut small piece from center of each square, and fill cavity with some kind of marmalade or Jelly, replace part that was renioved, and cover with icing. The small sponge cakes may be iced with white icing and when cold "marked in gold" by dipping a very small bristle brush in the yolk of an egg and writing a word or name upon them.
Layer Cakes. In making layer cake batter follow directions given in cake preface, always remembering to sift the flour before measuring. In baking it is important to thoroughly grease the tins — to make it emphatic we will say, thoroughly grease with lard or American cooking oil, and then grease again (it is not always necessary to line tins for layer cakes with paper) — I and after using rub off with a coarse towel, taking care that they are perfectly free from all particles of cake, grease and fill again, thus obviating the necessity of washing every time they are filled. A much hotter fire is required for layer than for loaf cakes ; a good test for the oven is to put in a piece of white paper, which should be browned in one minute, when the oven is ready for the cake. If jelly is used to spread between the layers it is a good plan to beat it smoothly and spread it before the cakes are quite cool. [illustration: layer cake building instructions] it may be allowed to remain on it until perfectly cold when it should be set away in a cake box in a cool place. In putting the layers together many place them bottom side up, because of the smoother surface afforded. In cutting it is better to first moke a round hole in the center with a knife or tin tube about an inch and a quarter in diameter, which prevents the edge of the cake from crumbling when cut. In making the custard or "filling" for layer cake, place in a custard kettle or tin pail and set in boiling water to cook, thus avoiding all danger of burning.
To blanch almonds, pour boiling water over them, let boil a moment, drain, throw them into cold water, slip off the skin and pound. To prepare cocoanut, see cake preface. When dessicated cocoanut is used for filling, moisten with a little milk.
Layer cakes are better eaten the day they are baked.
The filling given in the following recipes for any cake mai^ be used for others, according to taste. Almost any filling given being appropriate for any other cake, the recipe for which is given.
The fillings given are to be used only between the layers, with icing on the top except in cases where directed otherwise in the recipe.