Weights and Measures

Ingredients

• one pound of brown sugar
• one pound of white sugar
• one pound of butter
• one pound
• one quart cakes
• one pint of granulated sugar
• ten eggs are equal to one pound
• one quart
• four large tablespoons are equal to one-half gill
• one-half gill
• eight large tablespoons are equal one gill
• one-half pint
• four ordinary teacups of liquid are equal to one quart cakes
• two eggs till they are firm
• two loaves

Directions

1. One pound of brown sugar, one pound of white sugar, powdered or loaf sugar broken, is equal to one quart.

2. One pound of butter, when soft, is equal to one quart.

3. One pound and two ounces Indian meal is equal to one quart.

4. One pound and two ounces of wheat flour is equal to one quart.

5. Sixteen large tablespoons are equal to one-half pint.

6. A common sized wine glass holds half a gill.

7. A common sized tumbler holds half a pint.

8. Four ordinary teacups of liquid are equal to one quart

9. But then my fare was all so light and delicate ; The Fruit, the Cakes, the Meats so dainty frail, They would not bear a bite — no, not a munch — But melted away like ice.

10. SUGGESTIONS.

11. In making Cake, it is very desirable that the materials be of the finest quality. Sweet, fresh butter, eggs and good flour are the first essentials. The process of putting together is also quite an important feature, and where other methods are not given in this work by contributors, it would be well for the young housekeeper to observe the following directions : Never allow the butter to oil, but soften it by putting it in a moderately warm place before you commence other preparations for your cake : then put it into an earthen dish (tin, if not new, will discolor your cake as you stir it), and add your sugar ; beat the butter and sugar to a cream ; add the yolks of the eggs, then the milk, and lastly the beaten whites of the eggs and flour Spices and liquors may be added after the yolks of the eggs are put in, and fruit should be put in with the flour.

12. The oven should be pretty hot for small cakes, and (322)

13. VALUABLE RECIPES. 323

14. moderate for larger. To ascertain if a large cake is suffi- ciently baked, pierce it with a broom-straw through the centre ; if done, the straw will come out free from dough ; if not done, dough will adhere to the straw. Take it out of the tin about fifteen minutes after it is taken from the oven (not sooner), and do not turn it over on the top to cool.

15. The following rules should be observed where boiled icing is not used :

16. Put the whites of your eggs in a shallow earthen dish and allow at least quarter of a pound or sixteen table- spoons of the finest white sugar for each egg. Take part of the sugar at first and sprinkle over the eggs ; beat them for about half an hour, stirring in gradually the rest of the sugar; then add the flavor. If you use the juice of a lemon, allow more sugar. Tartaric acid and lemon juice whitens icing. It may be shaded a pretty pink with straw- berry juice or cranberry syrup, or colored yellow by put- ting the juice and rind of a lemon in a thick muslin bag and squeezing it hard into the egg and sugar.

17. If cake is well dredged with flour after baking, and then carefully wiped before the icing is put on, it will not run and can be spread more smoothly. Put frosting on to the cake in large spoonfuls, commencing over the center; then spread it over the cake, using a large knife, dipping it occasionally in cold water. Dry the frosting on the cake in a cool, dry place.

18. 324 THE HOME COOK BOOK.

19. Mrs. Louise Dewey. / ^ One pint of granulated sugar, moisten thoroughly with

20. water sufficient to dissolve it when heated; let it boil

21. until it threads from the spoon, stirring often ; while the

22. sugar is boiling, beat the whites of two eggs till they are

23. firm ; then when thoroughly beaten, turn them into a deep

24. dish, and when the sugar is boiled, turn it over the whites,

25. beating all together rapidly until of the right consistency

26. to spread over the cake. Flavor with lemon if preferred

27. This is sufficient for two loaves.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.