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Classic
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page 372
In the receipts for the cakes, the time for baking is given as precisely as
possible, but the length of time to finish the baking depends largely upon the
heat of the oven; there are various tests for determining how near the cake is
done, such as piercing it with a straw or something similar, which, if dry when
drawn out, indicates that the cake is done. Leaving the cake in the oven
unnecessarily long is very detrimental to it, particularly if it is a yeast
cake.
After the cake has been taken out of the oven let it stand in the mould for
about 10 minutes where there is 110 draught. Then take it out of the mould but
do not bring it into a cold room at once. Cake moulds made so that the outer rim
is removable are the best, because then the cake can be taken out without
shaking, which causes spongy cakes to fall. All kinds of cakes should be turned
out of the mould onto a wire cake cooler. which will allow them to cool more
readily. The mould should be cleaned with soft paper or a cloth immediately
after being used.
Cakes will keep best in a, tightly covered porcelain or glass dish. Tin cake
boxes are also very good, but must be cleaned from time to time with hot water
and frequently aired. Yeast or fruit cakes are the best when fresh, although
they are good after a few days when placed in the oven for a few moments before
serving. If it should happen that a fruit cake is not baked until done at first,
it will not lose in taste if it is finished the next day in a hot oven.
2. puff paste. 1 pound of dry flour, 1 pound of good butter, 1-1 1/2 cupfuls of
cold water, 1 small glassful of rum or arrac and 1 whole egg.
The evening before wanted, wash the butter so that it will become firm, spread
on a plate to about the thickness of 1 inch and put into the cellar. The next
day put the flour on the bread board, make a depression in the center of the
flour, put in the egg, water and rum, stir with a knife and work the dough with
the hands as you would bread. It must not be too stiff, neither must it stick to
the hands. Then roll out about 1/2 inch think, put the butter on this, fold the
dough and set aside in a cool place, for a while. Then roll again, using but
very little flour for dusting. Brush off any
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