The practical cookbook

Ginger snaps. Additional ingredient: J tsp. soda. Heat molasses and shortening to boiling point. Add dry ingredients, mixed and sifted. Chill thoroughly and roll very thin. Cut with a small round cutter and bake in a moderate oven. Sponge Cakes etc. Source. General. Food Value. Chiefly for carbohydrates. Contain some protein. Cost. See market prices and cost of individual items. Water sponge cake Cheap sponge cake Rich sponge cake ■ Sponge drops ■ ■ Angel cake . . . Creamcakes . . . General Directions. Separate the eggs ; beat the whites stiff and the yolks till light-colored and thick. Add the sugar to the beaten yolks unless otherwise directed, then all the liquid if rule calls for it. Stir in other dry ingredients and fold in the whites lightly. d,:..:l,CjOo^:;Ic Water sponge cake. Flavor with lemon extract and bake 2$ mill, in a buttered and floured shallow pan. For cream pies etc. use two round pans. When cake is cool, split and fill. Dries quickly, but is good if used at once. Cheap sponge cake. Use vinegar for flavoring and bake 35 min. in a moderate oven in a buttered and floured cake-pan. Does not keep well, so should be used at once. Rich sponge cake. Use lemon juice as flavoring ; a little grated lemon rind may also be added. Bake 30 to 40 min. in a moderate oven in a buttered and floured deep pan, preferably one with a tube. Sponge drops. Use vanilla for flavoring. Beat the whites of eggs till stiff and dry, then add sugar and continue beating. Mix in the yolks (well beaten), then flavor, and cut and fold in the dry ingredients. Shape with a teaspoon on unbuttered paper, sprinkle with powdered sugar, and bake 8 min. in a moderate oven. Lady fingers. Make like Sponge drops and shape long and narrow with a pastry bag or a spoon. Angel cake. Use whites of eggs only, flavor with vanilla, and add i tsp. cream of tartar to whites of eggs while beating. Beat till stiff, then add sugar gradually. Fold in flour, mbced and sifted 4 times with the salt, add vanilla, and bake 35 to 45 min. in an unbuttered tube pan. (Only a pan that has never been buttered can be Used in this way. Others must be buttered, but the crust of the cake will in that case be thicker.) Angel cake requires a hotter oven than sponge cake and may be covered with buttered paper when it begins to brown, Creamcakes. Cook water and butter in a saucepan, and as soon as it boils add flour and continue beating till mixture is smooth and thick. Remove from fire and add unbeaten eggs, one at a time, beating each one into the mixture separately. When all have been added, beat well and drop by the spoonful on a buttered tin, leaving spaces between. Bake 30 min, in a rather hot oven. When firm and brown remove, cool, d,:...l,CjOO^:;Ic 5" split, and fill with Cream filling (p. 58) or whipped cream. Recipe should make 10 to 12 creamcakes. Apricot puffs. Fill Creamcakes (p. 50) with stewed and sweetened apricots and serve with whipped cream as a dessert. Crushed and sweetened strawberries may also be used. Vanilla Eclairs. Make creamcake mixture, shape in long, narrow ovals, and bake. Fill with Cream filling (p. 58) and frost with Confectioner' s frosting (p. 57). Chocolate Eclairs. Make like Vanilla Eclairs, adding i oz. chocolate to the filling and i oz. to the frosting. Coffee Eclairs. Make like Vanilla Eclairs, flavoring both filling and frosting with i tb. coffee extract. Butter Cakes Source. General. Food Value. Largely for carbohydrates and fat. Cost. See market prices and cost of individual items. Jelly roll . . . Layer cake . . Cup cakes I . Cup cakes II . Loaf cake . . Sour- milk cake Coffee cake. . White layer caki White cake . . Chocolate cake :. itsp. ■■ Jtsp. :. itsp. :. itsp. ^ itsp. ;. itsp. :. itsp. :. itsp. ;. itsp. :. itsp.