A good tough butter makes the best cream and '^^^^^ ^""°g baking, the lightest cake. Very salty butter should be The baking of pastry and cakes requires differ- washed before using. ent degrees of heat. Puff Paste from 400 to 450 The eggs should be as fresh as possible and the degrees Fahrenheit; Pie Paste 350 to 400 degrees breaking and separating be done carefully, be- Fahrenheit; also cream puffs, lady-fingers, layer cause one egg is liable to spoil the whole batch- '^^''^s and light cookies, from 300 to 350 degrees The safest way is to break the eggs one by one in Fahrenheit; the large cakes, which contain milk a cup; or, if separating the whites, in two cups. ^°^ baking powder, from 250 to 300 degrees before adding them to the other eggs. Fahrenheit; and the heavy pound and fruit cake, When mixing cakes it is best to have all the ^^out 200 degrees Fahrenheit. Hard cakes which materials ready which go into the mixture, so the consist of sugar and eggs only, or with little flour, mixing can proceed without interruption. Begin ^^^° '^e meringues, require still less heat in bak- by preparing the pans in which the cake is to be '°g. Large sheet and layer cakes, also the heavy baked; then weigh the sugar. (If butter is used '^^ge cakes, should be moved as little as possible put it on top of the sugar, adding the additional during the time they are coming up in the oven, weight: this prevents the sticking of the butter to ^^ moving causes the mixture to fall, the scales). Next weigh the flour and add the Sometimes it is advisable to bake the cakes on baking powder or cream of tartar, and sift it with double pans when the oven has got too much bot- the flour into a pan or on a paper. Then break toil heat; and large cakes require covering with up or separate the eggs, and measure eggs and paper to prevent baking too much color, milk. If soda is used dissolve it in the milk. When a large cake is fully baked, it shrinks Ammonia sho'ild be powdered very fine and may lightly from the sides, and feels elastic to th« PAUL JtlCBAROS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 7!} toach of the fingers. The cakes may abo be and Drop cake. . , By adding a little more milk it tested by sticking a splinter of wood in the center: can be made into a Layer or Sheet cake. . . By if it comes ont dry the cake is done. nsing whites of eggs instead of whole eggs, this Substitutes for batter are used in form of batter- makes Silver cake or White Mountain cake. . . It ine, lard and cottolene, for commercial cake colored partly chocolate and red it makes Choco- making. late cake. . . And all three colors combined makes Cakes of the cheaper kind are mads without Marble cake, eggs. Coloring is used in place of eggs; and a 218.— POUND CAKES, strong flour is used with baking powder to make The old pound to poimd mixtures have changed large cakes. in recent years into many other combinations, It is advisable to use always the best materials and given other names as Madeira and Genoa «nd, when making up a new receipt, figure out cakes, etc. Most all the plain cakes which con- 4ie cost, note the amount got out of the receipt, tain no fruit are termed pound cakes, and the «nd use it for a reference the next time. lighter kinds of these cakes contain milk andbak- To make this book suitable for all classes of the ing powder, less eggs and butter and more floor, trade. I give a variety of receipts for caterers, jjg. — qLD TIME POUND CAKES. and also for the general cake trade, where lower Onp pound of sugar, one pound of butter, ons prices obtain. pound of flour, one pint of eggs, a little nutmeg The most difficult cakes to prepare properly are grated, and the grated rind of one lemon, the mixtures which contain no baking powder— a20.-0LD TIME POUND CAKES NO. a. the rich pound and sponge cakes. _ One pound of sugar, one pound of butter, one ✪ Old Time Pound Cake No. 1

AI-modernized reading of the original text

A good tough butter makes the best cream and eggs for baking, the lightest cake. Very salty butter should be The baking of pastry and cakes requires differwashed before using. ent degrees of heat. Puff Paste from 400 to 450 The eggs should be as fresh as possible and the degrees Fahrenheit; Pie Paste 350 to 400 degrees breaking and separating be done carefully, be- Fahrenheit; also cream puffs, lady-fingers, layer because one egg is liable to spoil the whole batch.'^^''^s and light cookies, from 300 to 350 degrees The safest way is to break the eggs one by one in Fahrenheit; the large cakes, which contain milk a cup; or, if separating the whites, in two cups. ^°^ baking powder, from 250 to 300 degrees before adding them to the other ingredients. Fahrenheit; and the heavy pound and fruit cake, When mixing cakes it is best to have all the ^^out 200 degrees Fahrenheit. Hard cakes which materials ready which go into the mixture, so the consist of sugar and eggs only, or with little flour, mixing can proceed without interruption. Begin ^^^° '^e meringues, require still less heat in bakby preparing the pans in which the cake is to be '°g. Large sheet and layer cakes, also the heavy baked; then weigh the sugar. (If butter is used, '^^ge cakes, should be moved as little as possible put it on top of the sugar, adding the additional during the time they are coming up in the oven, weight: this prevents the sticking of the butter to ^^ moving causes the mixture to fall, the scales.) Next weigh the flour and add the Sometimes it is advisable to bake the cakes on baking powder or cream of tartar, and sift it with double pans when the oven has got too much botthe flour into a pan or on a paper. Then break toil heat; and large cakes require covering with up or separate the eggs, and measure eggs and paper to prevent baking too much color, milk. If soda is used, dissolve it in the milk. When a large cake is fully baked, it shrinks Ammonia should be powdered very fine and may lightly from the sides, and feels elastic to th« PAUL JtlCBAROS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 7!} touch of the fingers. The cakes may also be and Drop cake. . , By adding a little more milk it tested by sticking a splinter of wood in the center: can be made into a Layer or Sheet cake. . . By if it comes out dry the cake is done. nsing whites of eggs instead of whole eggs, this Substitutes for batter are used in form of batter- makes Silver cake or White Mountain cake. . . It ine, lard and cottolene for commercial cake colored partly chocolate and red it makes Chocomaking. late cake. . . And all three colors combined makes Cakes of the cheaper kind are made without Marble cake, eggs. Coloring is used in place of eggs; and a 218.— POUND CAKES, strong flour is used with baking powder to make The old pound to poimd mixtures have changed large cakes. in recent years into many other combinations, It is advisable to use always the best materials and given other names as Madeira and Genoa and, when making up a new receipt, figure out cakes, etc. Most all the plain cakes which con- 4ie cost, note the amount got out of the receipt, tain no fruit are termed pound cakes, and the and use it for a reference the next time. lighter kinds of these cakes contain milk andbak- To make this book suitable for all classes of the baking powder, less eggs and butter and more flour.rade. I give a variety of receipts for caterers, 219.— OLD TIME POUND CAKES. and also for the general cake trade where lower One pound of sugar, one pound of butter, one prices obtain. pound of flour, one pint of eggs, a little nutmeg The most difficult cakes to prepare properly are grated, and the grated rind of one lemon, the mixtures which contain no baking powder— 220.— OLD TIME POUND CAKES NO. 2. the rich pound and sponge cakes. _ One pound of sugar, one pound of butter, one

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Old Time Pound Cake No. 1Genoa Pound Cake

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats