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Classic
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page 112
that make their own butter sometimes use it fresh from the churn, which prevents
the necessity of washing the salt out of it for cake, and it mixes more readily
than hard butter. Currants should be picked over, washed and dried; raisins
should be stemmed and stoned. When these preparations are made the day before,
it is a great assistance. Eggs should be fresh, or they will not beat light: in
beating the whites, take a broad flat dish, and beat them until you can hold the
dish upside down;--this is a test of their lightness. A large bowl is best for
mixing and beating cake. You must use your hand for mixing the sugar and butter,
and as you add the other ingredients, you may take a large wooden spoon; beat it
some time after all is mixed. The oven should be ready to bake immediately, as
standing makes cake heavy. A brick oven is the most certain,--and over your pans
of cake, you should spread several layers of newspaper, to prevent its browning
too suddenly. Cake requires more time than bread: a large cake should stay in
the oven from an hour and a half to two hours, turning and looking at it from
time to time; when you think it is sufficiently baked, stick a broad bright
knife in the centre; if it is dry and free from dough when drawn out, the cake
is likely to be done, though sometimes this is not a certain test, and you will
have to draw a little from the centre of the cake with the knife. A broom straw
will sometimes answer in a small cake instead of a knife. A large stone pan,
with a cover, is the best for keeping cake, or a large covered bowl.
Icing for Cake.
Roll and sift a pound of loaf-sugar; whip the whites of three eggs; put in the
sugar gradually, and beat it
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