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Classic
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page 370
S.--Pastry, Cakes, etc.
I. CAKES.
1. General Directions. To be successful with cakes, pastry, etc., their
ingredients should be put into a warm place for a few hours--in the Winter for a
night--to get them to the proper temperature, and the stirring and working
should also be done in a warm place where there is no draught. With pie crust
and puff paste this is not necessary. When the whites of eggs are to be frothed,
they should not be brought where it is warm before they are to be used.
Directions for frosting see A, No. 2.
The flour and cornstarch used must always be of the best quality. As soon as
warm both the flour and sugar should be sifted; for very fine cakes the addition
of some rice flour is recommended. Flour and sugar are more or less moist and
should then be sifted after warming and drying.
The butter used should be of the best and unsalted. Cream the butter, put it on
boiling water or on top of the stove until soft, but it must not melt, then with
a wooden ladle rub it to a cream.
The eggs must be perfectly fresh; a single slightly stale egg will be sufficient
spoil the cake, and for this reason eggs should be broken into a seperate dish.
The extract of lemon can often be substituted for lemon peel and juice. Lemon
peel used in too large a quantity will impart an unpleasant taste to any dish,
and the same is the case with cardamom seeds, which are not liked by everybody.
Cakes in which yeast is used can be nicely flavored with rose water. Before the
dough is put
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Classic
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