The practical cookbook

General Directions. All ingredients should be measured before the mixing is begun. Eggs should be washed and broken into a cup one at a time to test them before putting them into a bowl together. Cake-pans should be buttered and floured or lined with paper, which should project over two sides. The paper and unprotected ends of pan should then be buttered. Oven should d,:...l,CjOO^:;Ic be ready when cake is mixed. Except where otherwise directed, the butter should be well creamed and sugar added to it gradually. For Jelly roll and Cup cakes I the yolk and white of the egg should be beaten together. In all the other recipes the well-beaten yolks should be stirred into the butter and sugar, then the milk and sifted dry ingredients added alternately. If fruit, nuts, or coconut are to be used, they should be floured with a little of the flour and added next. Then fold in the whites of the eggs (beaten stiff) and flavor. Bake according to special directions. After baking is almost completed, test by inserting a clean wooden toothpick into the center of the loaf. If dry, cake is done. It should be well browned and elastic, and should shrink from pan ; there should be no singing sound. The oven should be carefully regulated while cake is baking. Divide the approximate time required into quarters. During the first quarter the cake should rise but not brown ; during the second the cake should continue to rise and begin to brown in spots ; during the third the rising should be completed and an even brown color develop ; during the fourth the cake will shrink slighdy and dry off. The oven heat may be decreased during this last period if necessary. For variety, |- to i c. currants, raisins, or citron (cut fine), \ c, chopped nuts, or \ c. shredded coconut may be added to Cup cakes /, Cup cakes II, Loaf cake. Sour-milk cake, or Coffee cake. All may be frosted if desired except Coffee cake. Jelly roll. Beat egg until light and add the sugar gradually ; then add the milk, flour sifted with baking-powder and salt, and lastly the butter (melted). Line bottom of drippingpan with buttered paper. Spread mixture evenly in pan and bake iz min. in a moderate oven. Take from oven and turn on cheesecloth or paper sprinkled with powdered sugar. Remove paper and cut off thin edges of cake. Spread with jelly or jam beaten a little, and roll. Then roll cake in cloth or paper till cool enough to retain its shape. d,:...l,CjOO^:;Ic Apricot roll. Make like Jelly roll, using stewed apricots instead of jelly. Layer cake. Mix according to General Directions, flavor with lemon or orange extract, and bake in layer-cake tins or gem-pans about 15 to 20 min. in a rather hot oven. Use any filling desired. Cup cakes I. Mix according to General Directions, flavor with any extract, and bake in gem-pans 15 to 20 min. in a rather hot oven. Cup cakes II. Follow directions for Cup cakes I (above). Loaf cake. Reserve the white of i egg for the frosting. Flavor cake with vanilla or | tsp. vanilla and ^ tsp. almond ; 4 tb. grated chocolate may be added if desired. Bake in an oblong cake-pan 35 to 40 min. in a moderate oven. Sour-milk cake. Flavor with lemon juice and grated rind and bake in an oblong cake-pan in a moderate oven. Coffee cake. Additional ingredients: \ c. molasses, \ c. strong coffee. Flavor with spice, allowing twice as much cinnamon as cloves and nutmeg mixed. Bake in a deep cakepan 45 to 55 min. in a slow oven and do not frost. White layer cake. Flavor with vanilla and bake in two ■ round or oblong layer-cake pans. Fill with Fig filling (p. 58), Chocolate filling (p. 58), or Orange filling (p. 58). White cake. Flavor with almond and bake in an oblong cake-pan 35 to 40 min. \c. sliced citron or chopped nuts may be added if desired.