Neither does the art of cake making consist in the possession of
numerous recipes.. It depends upon certain fundamental rules and a
certain knowledge of the application of heat. Some people grasp these
things intuitively, while- others have to give more thought to the subject.
For instance, eggs and their manipulation are one of the main
stumbling blocks, although each detail of cake making is important.
Eggs contain albumen, which begins to coagulate at about 134 degrees
Fahr., while flour has to be subjected to a much greater heat in order
to cook the starch. Therefore it will readily be understood that all cakes
must rise to their full extent before browning over the top or applying
heat enough to cook the flour.
A quickly effervescing baking powder is also to be avoided in the
making of cakes. If a quickly effervescing baking powder is used, it
should be held back until the cake is ready for the pan, when it should
be beaten in thoroughly and the batter immediately put into the pan
for baking. More important still is the proportion of baking powder.
Accuracy in measurement of all materials is absolutely necessary.
Every kitchen should be provided with one or two of the glass or tin
measuring cups and with them this accuracy can be obtained; Other
tools necessary for cake making are the egg whip for the white of
the egg and a rotary beater for the yolks, a wooden spoon with slotted
bowl for the creaming of butter and sugar and mixing. The large size
ordinary milk crock is superior to any other mixing bowl.. «
For the baking of cakes the aluminum pans with the tubes are a
little better than those without. Do not grease the sides of the cake pans.
Grease the bottom and flour the sides and bottom. A paper is necessary
for fruit loaf cakes or for any cake baked in a long sheet. Do not grease
either paper or pan, unless the paper does not entirely cover the bottom
of the pan. Then grease the uncovered bottom and corners.
Prepare the pans first, then prepare and measure all the materials
before beginning the mixing. The whites and yolks of the eggs should
be beaten separately unless the recipe specifically directs otherwise. If
the butter is cold and hard, warm the sugar slightly or add a couple of
tablespoons of hot water to the sugar. Never melt the butter. Cream the
butter and sugar thoroughly, until white and creamy.
45
LESSON No. 3 Domestic Science
Carbohydrates
In making measurements, level off the cup or spoon with a knife.
The proper proportion of baking powder is one level teaspoon for each
level cup of flour. Cakes are never as delicious made with bread flour
as with winter wheat or pastry flour. All cake recipes presuppose that
winter wheat flour is to be used. Therefore, if bread flour is used, the
measurement must be one-fifth less as bread flour takes up more moisture,
or substitute for one-third of the flour an equal amount of corn starch or
rice starch.
HIGH ALTITUDES — Almost all cake recipes are compounded for
low altitude and the amount or proportion of flour depends on the alti-
tude. For instance, a cake recipe calling for two and one-half cups of
flour in ordinary altitudes would in Butte or Denver, or any point
in the mountains, require three cups, about one-fifth, more flour.
Page 22
Presented as published in 1916. 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
Neither does the art of cake making consist in the possession of numerous recipes.. It depends upon certain fundamental rules and a certain knowledge of the application of heat. Some people grasp these things intuitively, while- others have to give more thought to the subject.
For instance, eggs and their manipulation are one of the main stumbling blocks, although each detail of cake making is important. Eggs contain albumen, which begins to coagulate at about 134 degrees Fahr., while flour has to be subjected to a much greater heat in order to cook the starch. Therefore it will readily be understood that all cakes must rise to their full extent before browning over the top or applying heat enough to cook the flour.
A quickly effervescing baking powder is also to be avoided in the making of cakes. If a quickly effervescing baking powder is used, it should be held back until the cake is ready for the pan, when it should be beaten in thoroughly and the batter immediately put into the pan for baking. More important still is the proportion of baking powder.
Accuracy in measurement of all materials is absolutely necessary. Every kitchen should be provided with one or two of the glass or tin measuring cups and with them this accuracy can be obtained; Other tools necessary for cake making are the egg whip for the white of the egg and a rotary beater for the yolks, a wooden spoon with slotted bowl for the creaming of butter and sugar and mixing. The large size ordinary milk crock is superior to any other mixing bowl.. «
For the baking of cakes the aluminum pans with the tubes are a little better than those without. Do not grease the sides of the cake pans. Grease the bottom and flour the sides and bottom. A paper is necessary for fruit loaf cakes or for any cake baked in a long sheet. Do not grease either paper or pan, unless the paper does not entirely cover the bottom of the pan. Then grease the uncovered bottom and corners.
Prepare the pans first, then prepare and measure all the materials before beginning the mixing. The whites and yolks of the eggs should be beaten separately unless the recipe specifically directs otherwise. If the butter is cold and hard, warm the sugar slightly or add a couple of tablespoons of hot water to the sugar. Never melt the butter. Cream the butter and sugar thoroughly, until white and creamy.
LESSON No. 3 Domestic Science
Carbohydrates
In making measurements, level off the cup or spoon with a knife. The proper proportion of baking powder is one level teaspoon for each level cup of flour. Cakes are never as delicious made with bread flour as with winter wheat or pastry flour. All cake recipes presuppose that winter wheat flour is to be used. Therefore, if bread flour is used, the measurement must be one-fifth less as bread flour takes up more moisture, or substitute for one-third of the flour an equal amount of corn starch or rice starch.
HIGH ALTITUDES — Almost all cake recipes are compounded for low altitude and the amount or proportion of flour depends on the altitude. For instance, a cake recipe calling for two and one-half cups of flour in ordinary altitudes would in Butte or Denver, or any point in the mountains, require three cups, about one-fifth, more flour.