Plain Cake

Ingredients

• 4 tablespoonfuls shortening
• 1% cupfuls flour
• 1 cupful sugar
• 2% teaspoonfuls baking powder
• 2 eggs
• 1/2 teaspoonful vanilla
• 1/2 cupful milk
• 1/2 teaspoonful salt

Method

1. 1

   Cream the shortening with a spoon and add the sugar.

2. 2

   Beat until light and creamy.

3. 3

   Then add the beaten egg yolks.

4. 4

   Sift the flour and baking powder together and add them alternately with the milk.

5. 5

   Add salt and vanilla, fold in the stiffly beaten egg whites and pour the batter in the tins for baking.

6. 6

   This may be baked in layers or as a loaf.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 16. The excerpt below is the record exactly as published.

1 teaspoonful salt 2 tablespoonfuls flour 8 slices toast 2 tablespoonfuls butter 2 tablespoonfuls butter Scald the milk and add the flour and butter which have been mixed together thoroughly. Add the salt and cook, stirring constantly, until the mixture thickens. Pour this hot sauce over the toast which has been buttered with 2 tablespoonfuls of butter. French Toast 3 eggs 9 slices bread 1% cupfuls milk 1 teaspoonful salt Beat' the eggs slightly and add the milk and salt. Dip the bread in' this mixture and brown quickly on both sides in a fry- ing pan containing a little fat. Cinnamon Toast Mix equal parts of powdered cinnamon and powdered sugar and sprinkle generously over buttered toast. Serve while hot. 33 34 THE FAEM COOK AND RULE BOOK Tomato Toast 4 tablespoonfuls butter 1% cupfuls strained tomato pulp 3 tablespoonfuls flour ^ teaspoonful soda % teaspoonful salt % cupful scalded cream % teaspoonful pepper 8 slices toast Melt the butter in a saucepan and add the flour and salt. Gradually pour in the tomato which has been dissolved. Stir constantly and add the scalded cream. Pour the hot sauce over the toast and serve immediately. CHAPTER 7 CAKES Cakes are divided into two classes, those which contain butter and those which do not contain butter. To be successful in cake making the best ingredients, accurate measurements and the right oven temperatures must be used. Loaf cakes require an oven warm enough to turn a little flour light brown in 4 minutes, or a temperature of about 350 de- grees Fahrenheit. Layer and cup cakes require a somewhat warmer oven, a temperature of 375 degrees Fahrenheit, while sponge cakes are best baked in a slower oven, or one with a temperature of approximately 300 degrees Fahrenheit. If a thermostat in the oven door is used to measure the temperature instead of an oven thermometer, subtract about 50 degrees from these temperatures. A small pan of water set in one corner of a kerosene or gas heated oven helps to insure even baking. Baking Suggestions The time of baking is divided into quarters. During the first quarter the cake should begin to rise, in the second it should continue to rise and begin to brown, in the third it should continue to brown, and in the fourth it should finish browning and shrink from the pan. Cake pans are oiled lightly or are lined with oiled paper before the batter is poured into them. The pans should be about three-fourths full of the batter which is spread evenly toward the sides and corners. Cake is baked as near the center of the oven as is possible. Mistakes to Avoid When the cake breaks open on top, it is a sign that the oven was too hot when the batter was inserted or that too much flour 35 36 THE FARM COOK AND RULE BOOK was used. A soggy, heavy cake contains too little flour and too much sugar and fat. A cake which runs over the edges of the pan contains too much baking powder or it was baked in an oven that was not hot enough. Since it is sometimes necessary to make substitutions in cake making, this table of equivalents may be helpful ■ 8 egg whites and 1 egg equal 4 1 cupful chocolate equals % cup- eggs in a cake ful butter 1 cupful nut meats equals % cup- % to % cupful bread flour equals ful butter 1 cupful pastry flour Plain Cake 4 tablespoonfuls shortening 1% cupfuls flour 1 cupful sugar 2% teaspoonfuls baking powder 2 eggs y% teaspoonful vanilla % cupful milk *% teaspoonful salt Cream the shortening with a spoon and add the sugar. Beat until light and creamy. Then add the beaten ^gg yolks. Sift the flour and baking powder together and add them alternately with the milk. Add salt and vanilla, fold in the stiffly beaten ^gg whites and pour the batter in the tins for baking. This may be baked in layers or as a loaf. Spice Cake Add 1 teaspoonful of cinnamon and 1 teaspoonful of cloves to the plain cake batter. Raisin Cake Add 1/2 cupful of chopped and floured raisins to the batter for plain cake just before the egg whites are folded into the mixture. Nut Cake Add % cupful of chopped and floured nut meats to the plain cake batter just before folding in the ^gg whites. Since the plain cake is not very rich, the amount of fat does not need to be reduced when the nut meats are added. Orange Cake Add 2 tablespoonfuls of grated orange peel to the plain cake batter. CAKES 37 Chocolate Cake Add 2 ounces of melted chocolate to the plain cake batter just before the egg yolks are stirred into the sugar and butter. White Cake y2 cupful butter 3 teaspoonfuls baking powder ly^ cupfuls sugar ^ teaspoonful cream of tartar % cupful milk 6 egg whites 2^ cupfuls flour ^ teaspoonful flavoring Cream the butter, add the sugar gradually and beat until light and creamy. Mix the dry ingredients together and add them alternately with the milk. Add the flavoring and fold in the stiffly beaten egg whites. Bake as a loaf. White Layer Cake % cupful butter 4 teaspoonfuls baking powder IVs cupfuls sugar 4 egg whites 1 cupful milk V4: teaspoonful salt 3 cupfuls flour 1^ teaspoonfuls vanilla

Cook this with the app: pantry check, scaling, and the assistant.