When it had been beaten enough to satisfy even Aunt
Jane's requiring eye, the three cooks taking it in turn,
the light batter was poured into the tin pan, which had
been lined with nice white paper and well buttered.
" We mus'nt make it a bit more than half full," said
Aunt Jane, " for this is an aspiring cake, and he means
to rise and rise till he fills the whole pan and rounds up
in the middle in a little hill. Now the fire must be kept
very even, and we shan't need to look at the cake for a
long time, so as to give it a chance to get well set. Then
it may want turning."
AUNT JANE'S OOOKINO CLASS. 179
" I have a bright idea, girls," said Aunt Jane when the
oven door had been closed upon the cake from which so
much was expected. " Instead of soft custard, suppose
we make whipped cream for to-morrow, as this is a great
occasion."
" Oh, that would be perfectly delicious," cried Kose.
"Everybody likes whipped cream, and it will look so
much more like a party than custard, such as we have
every few days. Is there any particular recipe for it,
Aunt Jane?'1
" Yes, indeed; I'll give it to you now, though we can't
make the cream till to-morrow, because it must be fresh."
No. 162 — WHIPPED CBEAM.
One pint cream, one small cup fine sugar, one gill wine✪ Whipped Cream.
Mix all together in a large bowl and beat hard with a
whisk, or what is still better, churn with a whip -churn.
As the froth rises, take it carefully off with a spoon, and
place in the dish in which it is to be served.
« That will look beautiful with the jelly," said Edith.
" What kind shall we make to go with it? '
" We haven't tried orange jelly yet; and as there is to
be wine in the cream, we don't care for wine jelly to eat
180 SIX LITTLE OOOK8.
with it. I think orange will suit our young friends as well
as anything."
No. 163 — ORANGE JELLY.
Juice of two oranges and grated rind of one, one lem-
on, juice and peel, one package Cox's gelatine, soaked in
a very little water for an hour, one pint boiling water,
one cup and a half sugar, half a cup of wine, a good pinch
of cinnamon✪ Orange Jelly.
"The gelatine has been soaking more than an hour,"
said Aunt Jane, " and we may as well begin on it now as
any time. Edith, you may make the jelly, Rose the
jumbles, and Grace the macaroons. While the jelly is
under way, Edith will have time to make the cocoanut
drops. All these will keep nicely if they are shut up
tight. To-morrow we will make the little sponge-cakes,
soda biscuits, puffs, chocolate and whip."
" I thought you said we would have crisp cookies, Aunt
Jane."
" Did I? I think we shall have quite enough without
them. We'll leave them until some other time. They
are exceedingly nice, are made without any soda, and will
keep a long time. !N~ow get to work, all of you."
AUNT JANE'S COOKING GLASS. 181
Six little cooks
1910Page 60 · 2 recipe records on this page
Presented as published in 1910. 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
When it had been beaten enough to satisfy even Aunt Jane's requiring eye, the three cooks taking it in turn, the light batter was poured into the tin pan, which had been lined with nice white paper and well buttered.
" We mus'nt make it a bit more than half full," said Aunt Jane, " for this is an aspiring cake, and he means to rise and rise till he fills the whole pan and rounds up in the middle in a little hill. Now the fire must be kept very even, and we shan't need to look at the cake for a long time, so as to give it a chance to get well set. Then it may want turning."
" I have a bright idea, girls," said Aunt Jane when the oven door had been closed upon the cake from which so much was expected. " Instead of soft custard, suppose we make whipped cream for to-morrow, as this is a great
occasion."
" Oh, that would be perfectly delicious," cried Rose. "Everybody likes whipped cream, and it will look so much more like a party than custard, such as we have every few days. Is there any particular recipe for it, Aunt Jane?'1
" Yes, indeed; I'll give it to you now, though we can't make the cream till to-morrow, because it must be fresh."
No. 162 — WHIPPED CREAM.
One pint cream, one small cup fine sugar, one gill wine. Mix all together in a large bowl and beat hard with a whisk, or what is still better, churn with a whip-churn. As the froth rises, take it carefully off with a spoon, and place in the dish in which it is to be served.
« That will look beautiful with the jelly," said Edith. " What kind shall we make to go with it? '
" We haven't tried orange jelly yet; and as there is to be wine in the cream, we don't care for wine jelly to eat
with it. I think orange will suit our young friends as well as anything."
No. 163 — ORANGE JELLY.
Juice of two oranges and grated rind of one, one lemon, juice and peel, one package Cox's gelatine, soaked in a very little water for an hour, one pint boiling water, one cup and a half sugar, half a cup of wine, a good pinch of cinnamon.
"The gelatine has been soaking more than an hour," said Aunt Jane, " and we may as well begin on it now as any time. Edith, you may make the jelly, Rose the jumbles, and Grace the macaroons. While the jelly is under way, Edith will have time to make the cocoanut drops. All these will keep nicely if they are shut up tight. To-morrow we will make the little sponge-cakes, soda biscuits, puffs, chocolate and whip."
" I thought you said we would have crisp cookies, Aunt Jane."
" Did I? I think we shall have quite enough without them. We'll leave them until some other time. They are exceedingly nice, are made without any soda, and will keep a long time. !N~ow get to work, all of you."
Records on this page
Whipped CreamOrange Jelly