If it is feared that the bottom heat of an oven is too nerce, the gas should be lowered more often than is absolutely necessary. The oven door should not be opened after a cake is put in to bake, or the cake will become heavy. wifh°thpCflertam ff ,a,ca.ke ,is sufficiently baked, press fn U i fingeru 1 in the centre; if it yields to the hUk efiV® the Cake t0 finish soaking in the oven, but turn the gas quite out. bcUUf’ 3 *iak? is baked> !t should be turned out of its mould and placed out of all draught, on its side on a. sieve, T^ncher the cake the longer it will take to cook, he hnrnU m — j 6 cooler, or the outside will be burnt, and the inside under-done. For a large rich mixture, put into rather a warm oven for the first THE HOUSEHOLD 194 half-hour, then cool down for the rest of the time. Sponge cakes need a sharp oven. For scones and hot cakes, the oven should be hot. Short¬ bread, ginger biscuit, and such cakes as Shrewsbury, should be cooked in rather a cool oven, they should be crisp all through, and on no account be allowed to become too dark a brown, or the flavour is spoilt. All cakes on being removed from the tins should be placed on a pastry rack or folded towel, that the steam may escape. CAKES TO BAKE. A moderate oven is required, not so hot as^ for pastry, but when the cake is rising and browning, say in 5 to 10 minutes, lower the gas considerably, and when nearly done, turn the gas quite out in the oven to let the cake soak well. If a large cake taking 2 hours to bake, lower the flames to half-an-inch on putting it in the oven, and after 10 minutes lower the gas and reduce the heat every half-hour, turning the gas quite out for the last half-hour. If the cake takes only an hour to bake, reduce the heat every quarter of an hour and turn it quite off the last quarter of an hour, and so on in proportion for either large or small cakes, placing them always upon an open grid shelf and underneath the solid or browning shelf till risen and brown. Small cakes such as Rock Cakes, require a sharper oven to set them into shape, but the heat must be reduced after 2 or 3 minutes. Any Cake burnt underneath is due to too much gas being used. Macaroon Biscuits. — Ingredients : £ lb. ground almonds, 1 lb. castor sugar, 1 oz. ground rice, 4 whites of eggs✪ Macaroon Biscuits. . Place the almonds, sugar, and ground rice in a basin, then whisk the whites stiffly and add. then lay out teaspoonfuls of the mixture on wafer paper, and bake in a hot oven. Takeout the browning shelf. GAS COOKERY BOOK. 195 Chocolate Biscuits. Whisk the whites of two eggs to a stiff froth ; mix in lightly two and a half ounces of grated chocolate, one and a half ounces of fine flour and mie ounce of castor sugar✪ Chocolate Biscuits. Drop the mixture in small heaps on a sheet of paper, and bake for a few minutes in a brisk oven. Bath Buns.— 1 lb. Vienna flour, § oz. German yeast, 1 teaspoonful castor sugar, 1 gill tepid milk, 2 ozs. sultanas, 2 ozs. butter, 2 ozs. castor sugar, 3 ozs. candied peel, 3 eggs, 2 ozs. crushed lump sugar✪ Bath Buns.

AI-modernized reading of the original text

If it is feared that the bottom heat of an oven is too nerce, the gas should be lowered more often than is absolutely necessary. The oven door should not be opened after a cake is put in to bake, or the cake will become heavy. with other finger in the centre; if it yields to the hUk efiV® the Cake t0 finish soaking in the oven, but turn the gas quite out. bcUUf’ 3 *iak? is baked> !t should be turned out of its mould and placed out of all draught, on its side on a sieve, T^ncher the cake the longer it will take to cook, he the cooler, or the outside will be burnt, and the inside under-done. For a large rich mixture, put into rather a warm oven for the first half-hour, then cool down for the rest of the time. Sponge cakes need a sharp oven. For scones and hot cakes, the oven should be hot. Short¬ bread, ginger biscuit, and such cakes as Shrewsbury, should be cooked in rather a cool oven, they should be crisp all through, and on no account be allowed to become too dark a brown, or the flavour is spoilt. All cakes on being removed from the tins should be placed on a pastry rack or folded towel, that the steam may escape. CAKES TO BAKE. A moderate oven is required, not so hot as^ for pastry, but when the cake is rising and browning, say in 5 to 10 minutes, lower the gas considerably, and when nearly done, turn the gas quite out in the oven to let the cake soak well. If a large cake taking 2 hours to bake, lower the flames to half-an-inch on putting it in the oven, and after 10 minutes lower the gas and reduce the heat every half-hour, turning the gas quite out for the last half-hour. If the cake takes only an hour to bake, reduce the heat every quarter of an hour and turn it quite off the last quarter of an hour, and so on in proportion for either large or small cakes, placing them always upon an open grid shelf and underneath the solid or browning shelf till risen and brown. Small cakes such as Rock Cakes, require a sharper oven to set them into shape, but the heat must be reduced after 2 or 3 minutes. Any Cake burnt underneath is due to too much gas being used. Macaroon Biscuits. — Ingredients : £ lb. ground almonds, 1 lb. castor sugar, 1 oz. ground rice, 4 whites of eggs. . Place the almonds, sugar, and ground rice in a basin, then whisk the whites stiffly and add. then lay out teaspoonfuls of the mixture on wafer paper, and bake in a hot oven. Takeout the browning shelf. Chocolate Biscuits. Whisk the whites of two eggs to a stiff froth ; mix in lightly two and a half ounces of grated chocolate, one and a half ounces of fine flour and mie ounce of castor sugar. Drop the mixture in small heaps on a sheet of paper, and bake for a few minutes in a brisk oven. Bath Buns.— 1 lb. Vienna flour, § oz. German yeast, 1 teaspoonful castor sugar, 1 gill tepid milk, 2 ozs. sultanas, 2 ozs. butter, 2 ozs. castor sugar, 3 ozs. candied peel, 3 eggs, 2 ozs. crushed lump sugar.

Records on this page

Macaroon BiscuitsChocolate BiscuitsBath Buns

The household gas cookery book