To Beat Eggs (Yolk and White Together). — If
more than one egg is used, break them separately
first into a small cup or basin to make sure that
each one is fresh, then mix them together With
a fork or egg whisk beat them lightly with an
upward motion until they are light and frothy, and
the whites and yolks thoroughly mixed together.
Do not overbeat the eggs, or they will not be so
light.
To Whip the Whites of Eggs. — When only one or
two are used put them on a flat dinner plate, being
careful that none of the yolk falls in. Add a pinch
of salt, and, with a dry broad-bladed knife or
spatula, whip them with an upward motion to a
stiff dry froth, or until they are so firm that the
Whipping White of Egg
plate can be turned upside down without the
whites falling off. When more than two whites
are used, put them in a dry basin with a pinch of
salt, and beat them with a wire whisk until stiff
enough to stand on the end of the whisk without
dropping. There are also a number of patent
whisks sold for beating eggs ; directions for use
are generally given with them. The whites of eggs
ought to be beaten in a cool place, and if the eggs
are fresh and cool, the beating will only take a few
minutes.
To Whip Cream. — Cream for whipping must be
nice and thick and as cold as possible. Put it into
a basin, and, if there is only a small quantity, beat
it with a fork until it is stiff enough to stand
on the fork without dropping off. For a larger
quantity use a wire whisk instead of a fork. Stop
beating the cream as soon as it becomes thick,
otherwise it will turn into butter. Sugar and
flavouring may then be added as required.
THE BAKING OF CAKES
This is one of the most difficult parts of cake-
making. No matter how carefully the mixture has
been prepared, the success or failure of the cake
will very much depend upon the proper regulation
of the heat of the oven. Ovens require very close
observance ; some are inclined to burn at the
bottom, while in others the top is the hottest part,
and it is only by experience and careful watching
that the capabilities and faults of individual ovens
can be learned.
The most correct way of gauging the heat of an
oven is with the thermometer. These are no
longer the expensive articles they used to be : a
very simple and yet efficient one can now be bought
for the small sum of 2s. Gd., and will be found of
invaluable service to the amateur cake-maker.
The degrees of heat would be nearly the following :
From 400° to 450° . . .a hot oven.
300° to 350° . . .a moderate oven.
250° to 275° . . .a slow oven.
There are also one or two popular tests which
may be applied by novices, such as the following :
Sprinkle a little dry flour on a tin and place it in
the oven. If there is sufficient heat to bake a
cake, this will be brown in about 5 minutes. Or,
put a piece of white paper in the oven, and if at
the end of 5 minutes it is a good yellow colour, the
heat is moderate and suitable for most cakes.
After a very little experience the heat of the
oven can easily be judged by simply feeling
it with the hand.
Page 884
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Beat Eggs (Yolk and White Together). — If more than one egg is used, break them separately first into a small cup or basin to make sure that each one is fresh, then mix them together With a fork or egg whisk beat them lightly with an upward motion until they are light and frothy, and the whites and yolks thoroughly mixed together. Do not overbeat the eggs, or they will not be so light.
To Whip the Whites of Eggs. — When only one or two are used put them on a flat dinner plate, being careful that none of the yolk falls in. Add a pinch of salt, and, with a dry broad-bladed knife or spatula, whip them with an upward motion to a stiff dry froth, or until they are so firm that the
Whipping White of Egg
plate can be turned upside down without the whites falling off. When more than two whites are used, put them in a dry basin with a pinch of salt, and beat them with a wire whisk until stiff
enough to stand on the end of the whisk without dropping. There are also a number of patent whisks sold for beating eggs ; directions for use are generally given with them. The whites of eggs ought to be beaten in a cool place, and if the eggs are fresh and cool, the beating will only take a few minutes.
To Whip Cream. — Cream for whipping must be nice and thick and as cold as possible. Put it into a basin, and, if there is only a small quantity, beat it with a fork until it is stiff enough to stand on the fork without dropping off. For a larger quantity use a wire whisk instead of a fork. Stop beating the cream as soon as it becomes thick, otherwise it will turn into butter. Sugar and flavouring may then be added as required.
THE BAKING OF CAKES
This is one of the most difficult parts of cakemaking. No matter how carefully the mixture has been prepared, the success or failure of the cake will very much depend upon the proper regulation of the heat of the oven. Ovens require very close observance ; some are inclined to burn at the bottom, while in others the top is the hottest part, and it is only by experience and careful watching that the capabilities and faults of individual ovens can be learned.
The most correct way of gauging the heat of an oven is with the thermometer. These are no longer the expensive articles they used to be : a very simple and yet efficient one can now be bought for the small sum of 2s. Gd., and will be found of invaluable service to the amateur cake-maker. The degrees of heat would be nearly the following :
From 400° to 450° . . .a hot oven.
300° to 350° . . .a moderate oven.
250° to 275° . . .a slow oven.
There are also one or two popular tests which may be applied by novices, such as the following : Sprinkle a little dry flour on a tin and place it in the oven. If there is sufficient heat to bake a cake, this will be brown in about 5 minutes. Or, put a piece of white paper in the oven, and if at the end of 5 minutes it is a good yellow colour, the heat is moderate and suitable for most cakes.
After a very little experience the heat of the oven can easily be judged by simply feeling it with the hand.