To Glaze Pastry

Ingredients

• one tablespoonful of water
• one quarter teaspoonful of salt to all cakes
• one teaspoonful of cream of tartar
• one half teaspoonful of soda
• a pinch of salt
• a piece of white paper
• two layers of pastry are to be stuck together
• one
• one teaspoonful of baking-powder is the equivalent of one teaspoonful of cream o
• one half the time required
• one side
• one side than
• one half
• salt

Directions

1. Take an egg and one tablespoonful of water, and beat the egg enough to break it, but not enough to make it froth. The yolk alone may be used with the water, but the white alone will not give it color. Brush it lightly over the pastry, using a brush or quill-feather, and dust it with a very little sugar. This will give a brown and polished surface to the pastry.

2. When two layers of pastry are to be stuck together, brush the top of one with water, and lay the other on it before baking them.

3. CHAPTER XXI

4. [Sidenote: Baking.]

5. The most difficult part of cake-making is the baking. Unless the oven is right, the cake will be a failure, no matter how carefully it may have been mixed.

6. Have everything ready before beginning to mix the cake.

7. Have the weights and measures exact.

8. [Sidenote: Fire.]

9. Have the fire so it will last through the baking, and the heat of the oven just right (see below), for on this the success of the cake mostly depends.

10. Do not mix the cake until the oven is entirely ready for it to go in.

11. Sift the flour before measuring it.

12. If baking-powder or cream of tartar is used, sift it with the flour.

13. Mix in an earthen bowl with a wooden spoon.

14. Beat the yolks and whites of the eggs separately.

15. Grease the tins with lard, as butter blackens.

16. For some cakes it is better to line the pans with paper.

17. [Sidenote: Fruit.]

18. When fruit is used, roll it in flour, and add it the last thing.

19. If the fruit is wanted in layers, add it while the mixture is being poured into the tins.

20. [Sidenote: Salt.]

21. Add one quarter teaspoonful of salt to all cakes.

22. [Sidenote: Sugary crust.]

23. If a sugary crust is wanted, sprinkle the top with sugar before the cake is baked.

24. [Sidenote: Cause of cracking.]

25. If the cake cracks open as it rises, too much flour has been used.

26. [Sidenote: Uneven rising.]

27. If it rises in a cone in the center, the oven is too hot.

28. [Sidenote: Beating.]

29. Beating eggs and butter makes them light, beating flour makes it tough; hence the rule to add it last.

30. [Sidenote: Adding white of egg.]

31. When the whipped whites are added do not stir, but turn or fold them in lightly, so as not to break the air-cells.

32. [Sidenote: Pans, how filled.]

33. In filling the pans let the mixture be a little higher on the sides than in the middle.

34. [Sidenote: Soda and baking powder.]

35. When molasses is used, baking-powder (also cream of tartar) must be omitted, and soda alone used for raising the cake.

36. [Sidenote: Equivalents.]

37. One teaspoonful of baking-powder is the equivalent of one teaspoonful of cream of tartar, and one half teaspoonful of soda.

38. HOW TO BEAT EGGS

39. [Sidenote: Whites.]

40. [Sidenote: Yolks.]

41. Place the whites on a flat dish, being careful that not a particle of the yolk gets in. Add a pinch of salt, and with a daisy beater held flat whip the whites with an upward motion to a stiff, dry froth. It will take but a very few minutes if the eggs are fresh and cold. Put the yolks in an earthen bowl, and with a wooden or silver spoon beat them until a lemon color. If sugar is used add it at this time, and stir until the whole becomes light and creamy.

42. HOW TO LINE TINS WITH PAPER

43. Turn the tin bottom side up, lay over it the paper, and crease the circle for the bottom. Cut the paper in several places down to the circular mark, fold it around the pan, and cut away the paper that doubles over. Grease the paper, and fit it neatly inside the pan, leaving an inch of paper rising above the edge.

44. HOW TO GREASE PANS

45. [Sidenote: Flouring tins.]

46. Warm the pan, and with a brush spread evenly the lard or cottolene. For flat tins to be used for small cakes, brush them lightly with oil; then with a paper or cloth rub them dry, and sprinkle with flour. Jar them so the flour will completely cover them; then turn over the tins, and strike them against the table. All the superfluous flour will fall, leaving the tins lightly coated with flour. This will give a clean surface to the bottom of the cake.

47. HOW TO BAKE CAKE

48. [Sidenote: Rising.]

49. [Sidenote: Time.]

50. The oven should be only moderately hot at first, so that the cake can get heated through, and can rise before forming a crust; the heat should then be increased, so that when the cake has been in the oven one half the time required for baking a light crust will be formed. It should rise evenly, and be smooth on top. When it rises in a cone in the center it is because the oven is too hot, and a crust has formed on the edges before it has had time to rise. Sometimes it rises on one side, showing the oven is hotter on one side than the other, in which case it should be turned or a screen interposed; but it must be done with the greatest care. Moving or jarring the cake before the air-cells are fixed is almost sure to cause it to fall. Do not open the oven door for the first five minutes, and then open and shut it very gently, so as not to jar the cake. Cake takes from fifteen minutes to an hour to bake, according to its kind and thickness. A hotter oven is needed for a thin cake than for a thick one. It is done when it shrinks from the pan, and makes no singing noise; or when a broom straw run into it comes out clean and smooth. Be sure the cake is done before removing it from the oven. Let it stand a few minutes in the tin, and it will then come out easily. Always handle the cake carefully.

51. [Sidenote: Tests for the oven.]

52. The following test for the oven is given by Miss Parloa. Put in a piece of white paper. If at the end of five minutes the paper is a rich yellow color, the oven is right for sponge-cake; if light yellow, it is too cool; if dark brown, too hot. For pound or butter-cakes, it should be light yellow at the end of five minutes. For gingerbreads and thin rolled cakes, it should be dark brown.

53. MIXING SPONGE-CAKES

54. Cream the yolks and sugar together. Add the flavoring and water; then fold in the beaten whites, and lastly the flour, sprinkling it in, and lightly folding, not stirring it in. If baking-powder is used, it is mixed with the flour.

55. MIXING CAKE MADE WITH BUTTER

56. Rub the butter until it is light and smooth. Add the sugar, and stir until creamy. If there is too much sugar to mix with the butter, beat one half with the yolks of the eggs. Add the beaten yolks to the creamed butter and sugar. (If only a little butter is used melt it, and add it to the yolks and sugar.) Next add the flavoring, and then the milk and flour alternately, until all are in. Beat the batter a few minutes to give it fine grain; then fold in the whipped whites of the eggs lightly. If fruit is used, flour and add it the last thing. Turn it into the pans, and put it at once into a moderate oven.[465-*]

57. FOOTNOTES:

58. [465-*] Cake made with butter needs to have the dough quite thick with flour, as the butter when melted acts as a wetting.

Nutrition, whole recipe (rough)

Counts 3 of 6 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0
Pastry	not in our table	0

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