The optional ingredients, given at the upper part of the
figure, afford opportunity for still greater variety accord-
ing to the quantity used and the various combinations
that may be made, such as nuts and spice, nuts and
chocolate, nuts and fruit, or nuts and spice and fruit, or
nuts and chocolate and fruit. Where a combination of
two or more of these is used the volume of the mixture had
better not exceed two cups.
Standard Method of Mixing
Cream the butter until it is white and satiny and may
be beaten with a spoon. Add the sugar, and mix this in
thoroughly. Add the stiffly-beaten eggs, then the flour
(sifted with the salt and baking powder), alternately
with the milk, being careful to add only a very little of
204 PRINCIPLES OF FOOD PREPARATION
the milk at a time, so as to avoid curdling the batter
and spoiling the grain of the cake.
VARIETIES IN METHODS OF MIXING
Eggs may be added by:
1. Beating stiff, adding to the milk, and using the
mixture for wetting.
2. Adding the beaten yolks to the creamed butter and
sugar; adding the stiffly-beaten whites the last thing to
the batter.
3. Adding the whole egg, unbeaten, to the creamed
butter and sugar.
Butter may be added by:
1. Rubbing it into the flour until thoroughly well
mixed.
2. Melting, and adding it the last thing to the batter.
3. Chopping it lightly into the dry mixture.
Fruit may be added by:
1. Flouring the fruit and adding it the last thing to the
batter, or just before the stiffly-beaten whites of eggs, if
eggs are added by Method 2.
2. Adding the fruit directly to the creamed butter, and
mixing well.
3. Heating the fruit until well plumped up, and add-
ing as in 1.
Other varieties in the general method are: (1) adding
the baking powder by stirring it into the batter just
before this goes into the baking pan; (2) putting all the
ingredients together into a bowl, the butter being just
softened, and beating them all up at once until a fine-
textured batter results. This last method needs for
success either a patent cake mixer or a strong arm.
CAKES, PIES, AND PUDDINGS 205
PIES
General Rules for Making Pies
1. When the filling of the pie is uncooked, the pastry
and the filling are baked together.
2. Pies made \vith a cooked filling are best when the
crust, or shell, is previously baked.
3. When a pie is made of very juicy fruit its under crust
should be brushed over with white of egg, to prevent
sogginess, and a little flour should be added to the filling,
two tablespoonfuls to every cup of sugar used as sweeten-
ing, to absorb excess of moisture.
4. When the skins are retained on the fruit for a pie,
or when other forms of tough cellulose are present; the
sugar should be added last. (Why?) In this case the
filling is very often cooked, and then Rule 2 should be
observed.
5. If a large amount of flour or starchy substance is used
for the filling, this must be cooked before it goes into the
pastry shell.
6. Eggs may be substituted for flour, or flour for eggs,
as thickening for the filling, or a mixture of both may be
used for thickening.
.'
Note. One cup of flour mil make upper and under crusts for a good-
sized pie; six tablespoonfuls will be enough for an individual pie 5-6
inches in diameter.
EXAMPLES
Apple Pie ✪ Apple Pie
Page 89 · 2 recipe records on this page
Presented as published in 1914. 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
The optional ingredients, given at the upper part of the figure, afford opportunity for still greater variety according to the quantity used and the various combinations that may be made, such as nuts and spice, nuts and chocolate, nuts and fruit, or nuts and spice and fruit, or nuts and chocolate and fruit. Where a combination of two or more of these is used the volume of the mixture had better not exceed two cups.
Standard Method of Mixing
Cream the butter until it is white and satiny and may be beaten with a spoon. Add the sugar, and mix this in thoroughly. Add the stiffly-beaten eggs, then the flour (sifted with the salt and baking powder), alternately with the milk, being careful to add only a very little of
the milk at a time, so as to avoid curdling the batter and spoiling the grain of the cake.
VARIETIES IN METHODS OF MIXING
Eggs may be added by:
1. Beating stiff, adding to the milk, and using the mixture for wetting.
2. Adding the beaten yolks to the creamed butter and sugar; adding the stiffly-beaten whites the last thing to the batter.
3. Adding the whole egg, unbeaten, to the creamed butter and sugar.
Butter may be added by:
1. Rubbing it into the flour until thoroughly well mixed.
2. Melting, and adding it the last thing to the batter.
3. Chopping it lightly into the dry mixture. Fruit may be added by:
1. Flouring the fruit and adding it the last thing to the batter, or just before the stiffly-beaten whites of eggs, if eggs are added by Method 2.
2. Adding the fruit directly to the creamed butter, and mixing well.
3. Heating the fruit until well plumped up, and adding as in 1.
Other varieties in the general method are: (1) adding the baking powder by stirring it into the batter just before this goes into the baking pan; (2) putting all the ingredients together into a bowl, the butter being just softened, and beating them all up at once until a finetextured batter results. This last method needs for success either a patent cake mixer or a strong arm.
PIES
General Rules for Making Pies
1. When the filling of the pie is uncooked, the pastry and the filling are baked together.
2. Pies made with a cooked filling are best when the crust, or shell, is previously baked.
3. When a pie is made of very juicy fruit its under crust should be brushed over with white of egg, to prevent sogginess, and a little flour should be added to the filling, two tablespoonfuls to every cup of sugar used as sweetening, to absorb excess of moisture.
4. When the skins are retained on the fruit for a pie, or when other forms of tough cellulose are present; the sugar should be added last. (Why?) In this case the filling is very often cooked, and then Rule 2 should be observed.
5. If a large amount of flour or starchy substance is used for the filling, this must be cooked before it goes into the pastry shell.
6. Eggs may be substituted for flour, or flour for eggs, as thickening for the filling, or a mixture of both may be
used for thickening.
.'
Note. One cup of flour mil make upper and under crusts for a goodsized pie; six tablespoonfuls will be enough for an individual pie 5-6 inches in diameter.
EXAMPLES
Apple Pie
Records on this page
Apple PieApple Pie