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Page 76
First, always cream the butter; that is, stir it till light and creamy. If
very cold, heat the bowl a little, but never enough to melt, only to
soften the butter. Second, add the sugar to the butter, and mix
thoroughly.
Third, if eggs are used, beat yolks and whites separately for a delicate
cake; add yolks to sugar and butter, and beat together a minute. For a
plain cake, beat yolks and whites together (a Dover egg-beater doing this
better than any thing else can), and add to butter and sugar.
Fourth, if milk is used, add this.
Fifth, stir in the measure of flour little by little, and beat smooth.
Flavoring may be added at any time. If dry spices are used, mix them with
the sugar. Always sift baking powder with the flour. If soda and cream of
tartar are used, sift the cream of tartar with the flour, and dissolve the
soda in a little milk or warm water. For very delicate cakes, powdered
sugar is best. For gingerbreads and small cakes or cookies, light brown
answers.
Where fruit cake is to be made, raisins should be stoned and chopped, and
currants washed and dried, the day beforehand. A cup of currants being a
nice and inexpensive addition to buns or any plain cake, it is well to
prepare several pounds at once, drying thoroughly, and keeping in glass
jars. Being the very dirtiest article known to the storeroom, currants
require at least three washings in warm water, rubbing them well in the
hands. Then spread them out on a towel, and proceed to pick out all the
sticks, grit, small stones, and legs and wings to be found; then put the
fruit into a slow oven, and dry it carefully, that none may scorch.
In baking, a moderate oven is one in which a teaspoonful of flour will
brown while you count thirty; a quick one, where but twelve can be
counted.
The "cup" used in all these receipts is the ordinary kitchen cup, holding
half a pint. The measures of flour are, in all cases, of _sifted flour_,
which can be sifted by the quantity, and kept in a wooden pail. "Prepared
flour" is especially nice for doughnuts and plain cakes. No great variety
of receipts is given, as every family is sure to have one enthusiastic
cake-maker who gleans from all sources; and this book aims to give fuller
space to substantials than to sweets. Half the energy spent by many
housekeepers upon cake would insure the perfect bread, which, nine times
out of ten, is not found upon their tables, and success in which they
count an impossibility. If cake is to be made, however, let it be done in
the most perfect way; seeing only that bread is first irreproachable.
SPONGE CAKE.
One pound of the finest granulated, or of powdered, sugar; half a pound of
sifted flour; ten eggs; grated rind of two lemons, and the juice of one;
and a saltspoonful of salt.
Break the eggs, yolks and whites separately, and beat the yolks to a
creamy froth. Beat the whites till they can be turned upside down without
spilling. Put yolks and whites together, and beat till blended; then add
the sugar slowly; then the lemon rind and juice and the salt, and last the
flour. Whisk together as lightly and quickly as possible. Turn into either
three buttered bread-pans of the size given on p. 201, or bake in a large
loaf, as preferred. Fill the pans two-thirds full, and, when in the oven,
do not open it for ten minutes. Bake about half an hour, and test by
running a clean broom-straw into the loaf. If it comes out dry, they are
done. Turn out, and cool on a sieve, or on the pans turned upside down.
ROLLED JELLY CAKE.
Three eggs, yolks and whites beaten separately; one heaped cup of sugar;
one scant cup of flour in which a teaspoonful of baking powder and a pinch
of salt have been sifted; quarter of a cup of boiling water.
Mix as in sponge cake; add the water last, and bake in a large
roasting-pan, spreading the batter as thinly as possible. It will bake in
ten minutes. When done, and while still hot, spread with any acid jelly,
and roll carefully from one side. This cake is nice for lining
Charlotte-Russe molds also. For that purpose the water may be omitted, its
only use being to make the cake roll more easily.
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