|PIONEER COOKING RECIPES HOME PAGE
PART 1 BREADMAKING
PART 2 SANDWICHES, COOKIES, FRITTERS, DOUGHNUTS, ETC.
PART 3 CAKE MAKING
PART 4 CAKE RECIPES
PART 5 MEATS, POULTRY, GAME, FISH, OYSTERS & CROQUETTES
PART 6 SOUPS & VEGETABLE DISHES
PART 7 EGGS & OMLETES
PART 8 PICKLING
PART 9 CANNING
PIONEER HOUSEHOLD TIPS 236 TIPS INCLUDING RECIPES OF ALL KINDS
The introduction to Recipes and Directions for Making All Kinds of Cakes, Frostings,Icings and Fillings.
Only the best of materials should be used for cake. The pans for baking should be perfectly clean and free from odor and should not be used for any other purpose.
The butter should not be oily but just soft enough to cream well with sugar. In making white cake do not use colored butter for the coloring matter will not disappear like the natural color does. If there is too much salt in the butter it should be freshened by working it in cool water. Use only the very best.
The sugar should generally be either powdered sugar or "coffee A." If granulated sugar is used it should be very fine. Use pulverized sugar for delicate cakes; coffee-crushed, powdered and sifted for rich cakes; the best brown sugars for dark cakes ; granulated and "coffee A " for fruit cakes and jelly cakes.
The eggs should be fresh and cold to beat well. In summer cool them on ice or in cold water. Many of our best cooks think they got better results by whipping with a fork or wire spoon than with a beater. Always beat the eggs in an earthen vessel and never in tin; a pinch of salt added makes them come to a froth quicker. The whites and yolks should be beaten separately.
Most cooks grease the cake pans with fresh lard. If butter is used it should not be too salty or the cake will stick. Cover the bottoms of the pans with white or manila paper. As soon as taken from the oven set the pan upon a cloth wrung out of water for two or three minutes and the cake will not stick when being taken from the pan.
Always cream the butter and sugar first, then add the egg yolks of eggs, milk, and lastly the flour and whites of eggs.
In mixing cake, do not stir, but beat it thoroughly, unless otherwise directed, bringing the batter up from the bottom of the dish with every stroke. Use a long handled wooden spoon. An iron spoon turns the mixture black. Never beat a cake in tin but use earthen or stoneware.
Remember that sour milk and soda go together; and sweet milk and baking powder go together; and that baking powder combines the properties of soda and cream of tartar and is always used alone.
To one quart of flour use 2 1/2 teaspoonfuls of baking powder.
To one quart of flour use 1 teaspoonful of soda and 2 teaspoonfuls of cream of tartar.
When molasses is used the cake should always be baked in a moderate oven for the molasses makes it burn easily.
In cake making do not try to economize too much in materials as a cake is often spoiled by some petty economy.
It is a bad thing to disturb a cake or even open the oven door for the first ten minutes while baking or until the cake is "set," but if it is baking unevenly it should be turned very gently, keeping the oven door open as short a time as possible. Outside air affects the baking and will make the cake fall.
Test with a broom splint or knitting needle. When the cake is done none of the mixture will adhere.
If the oven bakes too fast on the bottom, place the grate under the cake; if too hot at the top, set a pie pan of water on the top grate.
For baking sponge or pound cake, the oven should be hot enough to turn a piece of white paper a rich yellow in 5 minutes. For cookies, layer cakes or cup cakes, the paper should turn a dark brown in 5 minutes. For baking bread, throw a little flour on the bottom of the oven and if it browns quickly without taking fire the heat is sufficient. For baking puff paste, the heat should be greatest first and decrease later. This [is] to keep the paste in shape. When the oven is too hot the temperature may be reduced by placing a pan of cold water in it.
After a cake is in, should the oven be found too hot so that the cake browns almost immediately, lift a lid off the stove and cover the cake with a buttered paper. The cake will not be as nice as if it were not browned so quickly but this is all you can do.
Sprinkle a little flour over the top of the cake to prevent the icing from running off. Pour on a small quantity of icing, spread it over the cake with a broad knife, which dip frequently in hot water to keep it from sticking. Never try to ice a cake while hot, and let layer cakes get nearly cold before putting together.
Gingerbread should be baked with a moderate fire as it is easily burned. Put only a little of the dough on the board at once in making the cookies. It is more easily managed in this way. Cookies must be gotten into the pans as soft as possible.
The fire should be fixed, the pans greased and everything in readiness before the cake is mixed if baking powder is used for it effervesces but once and there should be no delay in baking. The cake should rise in the oven and not the mixing bowl.