Then
dry in the oven. Rolls or biscuits may have the top crust wet with a
little melted butter, and then brown a minute after steaming.
* * * * *
CAKE.
CAKE-MAKING.
In all cake-making, see that every thing is ready to your hand,--pans
buttered, or papered if necessary; flour sifted; all spices and other
materials on your working-table; and the fire in good order.
No matter how plain the cake, there is a certain order in mixing, which,
if followed, produces the best result from the materials used; and this
order is easily reduced to rules.
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.
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