APPLE CAKE.
Make as above; but, instead of huckleberries, use one pint of sour, tender apples, cut in thin slices. It is a delicious breakfast or tea cake.
BROWN-BREAD BREWIS.
Dry all bits of crust or bread in the oven, browning them nicely. To a pint of these, allow one quart of milk, half a cup of butter, and a teaspoonful of salt. Boil the milk; add the butter and salt, and then the browned bread, and simmer slowly for fifteen minutes, or until perfectly soft. It is very nice. Bits of white bread or sea biscuit can be used in the same way.
CRISPED CRACKERS.
Split large soft crackers, what is called the "Boston cracker" being best; butter them well as for eating; lay the buttered halves in baking-pans, and brown in a quick oven. Good at any meal.
SOUR BREAD.
If, by any mishap, bread has soured a little, make into water toast or brewis, adding a teaspoonful of soda to the water or milk.
TO USE DRY BREAD.
Brown in the oven every scrap that is left, seeing that it does not scorch. Roll while hot and crisp, and sift, using the fine crumbs for croquettes, &c., and the coarser ones for puddings and pancakes. Keep dry in glass jars; or tin cans will answer.
BREAD PANCAKES.
One cup of coarse crumbs, soaked over-night in a quart of warm milk, or milk and water. In the morning mash fine, and run through a sieve. Add three eggs well beaten, half a cup of flour, a large spoonful of sugar, a teaspoonful of salt, and, if liked, a little nutmeg. If the bread was in the least sour, add a teaspoonful of soda dissolved in a little warm water. Bake like pancakes, but more slowly.
TO FRESHEN STALE BREAD OR ROLLS.
Wrap in a cloth, and steam for ten or fifteen minutes in a steamer. 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. 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.
CUP CAKE.
One cup of butter; two cups of sugar; four eggs, yolks and whites beaten separately; one cup of milk; three and a half cups of flour; a grated nutmeg, or a teaspoonful of vanilla or lemon; and a heaping teaspoonful of baking powder.
Cream the butter; add the sugar, and then the yolks; then the milk and the whites, and last the flour, in which the baking powder has been sifted.
Bake half an hour, either in two brick loaves or one large one. It is nice, also, baked in little tins. Half may be flavored with essence, and the other half with a teaspoonful of mixed spice,--half cinnamon, and the rest mace and allspice. By using a heaping tablespoonful of yellow ginger, this becomes a delicious sugar gingerbread, or, with mixed spices and ginger, a spice gingerbread.
This cake with the variations upon it makes up page after page in the large cook-books. Use but half a cup of butter, and you have a plain _Cup Cake_. Add a cup of currants and one of chopped raisins, and it is plain _Fruit Cake_, needing to bake one hour. Bake on Washington-pie tins, and you have the foundation for _Cream_ and _Jelly Cakes_. A little experience, and then invention, will show you how varied are the combinations, and how one page in your cook-book can do duty for twenty.
POUND CAKE.
One pound of sugar; one pound of flour; three-quarters of a pound of butter; nine eggs; one teaspoonful of baking powder, and one of lemon extract; one nutmeg grated.
Cream the butter, and add half the flour, sifting the baking powder with the other half. Beat the yolks to a creamy foam, and add; and then the sugar, beating hard. Have the whites a stiff froth, and stir in, adding flavoring and remainder of flour. Bake in one large loaf for one hour, letting the oven be moderate. Frost, if liked.
FRUIT CAKE.
One pound of butter; one pound of sugar; one pound and a quarter of sifted flour; ten eggs; two nutmegs grated; a tablespoonful each of ground cloves, cinnamon, and allspice; a teaspoonful of soda; a cup of brandy or wine, and one of dark molasses; one pound of citron; two pounds of stoned and chopped raisins, and two of currants washed and dried.
Dredge the prepared fruit with enough of the flour to coat it thoroughly.
To have the cake very dark and rich looking, brown the flour a little, taking great care not to scorch it. Cream the butter, and add the sugar, in which the spices have been mixed; then the beaten yolks of eggs; then the whites beaten to a stiff froth, and the flour. Dissolve the soda in a very little warm water, and add. Now stir in the fruit. Have either one large, round pan, or two smaller ones. Put at least three thicknesses of buttered letter-paper on the sides and bottom; turn in the mixture, and bake for three hours in a moderate oven. Cover with thick paper if there is the least danger of scorching. This will keep, if well frosted, for two years.