a bake, an excellént way for lining the pan is the following: Fit three
_ papers carefully, grease thoroughly, make a paste of equal parts
Graham and fine flour, wet with water just stiff enough to spread
Gaily with a spoon, place the first paper in the pan with the greased
° side down, and spread the paste evenly over the paper about as
c - thick as pie-crust. In covering the sides of the pan, use a little
paste to stick a portion of the paper to the top of the pan to keep it
raisins should be prepared before the cake, and added the last Aten 7
before putting in the oven, as, being heavy, they sink to the bottom |
if allowed to stand. To seed, clip with the scissors, or cut with a
- fruit is ,all mixed, cream the butter and sugar✪ Fruit Cake—this is very im-
In making very large cakes that require three or four hours to
. from slipping out of place, press the second paper carefully into its’ |
pieces too large, or they will cause the cake to break apart in cut-—
Barthow
oa are euned : some, as “they a not heat so quickly and are aa a
liable to burn the cake.
When using a milk-pan or pans, without stems, a glass bottle filled iat
with shot to give it weight, and greased, may be placed in thé center — i
of the pan, or a stem may be made of paste-board, rolled up, but |
the latter is more troublesome to keep in place. The cake is apt to
: burn around the edges before it is done unless there is 2 tube i in the
eenter.
All except layer cakes should be covered with a paper cap, (or a : a, \
- sheet of brown paper, which the careful housewife will save from
her grocers’ packages), when first put into the oven. Take a square.
__ of brown paper large enough to cover well the cake pan, cut off the
a ; corners, and lay a plait on four sides, fastening each with a pin so.
as to fit-nicely over the pan. This will throw it up in the center,
_ 8o that the cover will not touch ee cake. Save the cap, as it can be
= ee several times. :
Before commencing, clean out the stove, take off the lids and brush —
ands, rake it out underneath, get all the ashes out of the corners,
have the best of fuel at hand. Don’t build a baking fire before it
is needed, have it only moderate, and add the extra fuel in time to! x
get it nicely burning.
THE OVEN.
Too much care can not be given to the preparation of the oven, __
~ which is oftener too hot than too cool; however, an oven too cold
at first will ruin any cake. Cake should rise and begin to bake
_ before browning much, large cakes requiring a good, steady, solid i ‘
. heat, about such as for baking bread ; layer cakes, a brisk hot fire, bs
as they must be baked quickly. A good plan is to fill the stove
‘ with hard wood (ash is the best for baking), let it burn until there — : ve
is a good body of heat, and then turn damper so as to throw the
ig heat. to the bottom of oven for fully ten minutes before the cake is
In this way a steady heat to start with is secured. Gener-
ally it is better to close the hearth when the cake is put in, as this
stops the draft and makes a more regular heat, Keep adding wood —
dann eee for if the heat becomes slack the Sie will be. rs
| CARE-MAKING.
heavy. Great care must be taken, for some stoves need to have the
Buckeye cookery
1892Page 33 · 1 recipe record on this page
Presented as published in 1892. 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
a bake, an excellént way for lining the pan is the following: Fit three _ papers carefully, grease thoroughly, make a paste of equal parts Graham and fine flour, wet with water just stiff enough to spread daily with a spoon, place the first paper in the pan with the greased ° side down, and spread the paste evenly over the paper about as c - thick as pie-crust. In covering the sides of the pan, use a little paste to stick a portion of the paper to the top of the pan to keep it
raisins should be prepared before the cake, and added the last Aten 7 before putting in the oven, as, being heavy, they sink to the bottom | if allowed to stand. To seed, clip with the scissors, or cut with a
- fruit is ,all mixed, cream the butter and sugar—this is very im-
In making very large cakes that require three or four hours to
. from slipping out of place, press the second paper carefully into its’ |
pieces too large, or they will cause the cake to break apart in cut-—
Barthow
oa are turned: some, as they do not heat so quickly and are aa a
liable to burn the cake.
When using a milk-pan or pans, without stems, a glass bottle filled iat
with shot to give it weight, and greased, may be placed in thé center — i of the pan, or a stem may be made of paste-board, rolled up, but |
the latter is more troublesome to keep in place. The cake is apt to
: burn around the edges before it is done unless there is 2 tube i in the eenter.
All except layer cakes should be covered with a paper cap, (or a : a, \ - sheet of brown paper, which the careful housewife will save from
her grocers’ packages), when first put into the oven. Take a square. __ of brown paper large enough to cover well the cake pan, cut off the
a ; corners, and lay a plait on four sides, fastening each with a pin so.
as to fit nicely over the pan. This will throw it up in the center,
_ 8o that the cover will not touch ee cake. Save the cap, as it can be used several times. : Before commencing, clean out the stove, take off the lids and brush —
ands, rake it out underneath, get all the ashes out of the corners, have the best of fuel at hand. Don’t build a baking fire before it is needed, have it only moderate, and add the extra fuel in time to! x
get it nicely burning. THE OVEN.
Too much care can not be given to the preparation of the oven, __
~ which is oftener too hot than too cool; however, an oven too cold at first will ruin any cake. Cake should rise and begin to bake
_ before browning much, large cakes requiring a good, steady, solid i ‘
. heat, about such as for baking bread ; layer cakes, a brisk hot fire, bs as they must be baked quickly. A good plan is to fill the stove
‘ with hard wood (ash is the best for baking), let it burn until there — : ve
is a good body of heat, and then turn damper so as to throw the
ig heat. to the bottom of oven for fully ten minutes before the cake is
In this way a steady heat to start with is secured. Generally it is better to close the hearth when the cake is put in, as this stops the draft and makes a more regular heat, Keep adding wood —
dann eee for if the heat becomes slack the Sie will be heavy.
| CARE-MAKING.
heavy. Great care must be taken, for some stoves need to have the
Records on this page
Fruit Cake