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

The hghtenmg agent in the sponge mixtures is ^^ ^j g^„,_ j^^,^^ ^^^ ^^ ,^^^ , the air beaten mto the eggs. g,^^^ ^^^ 1^^^^ ^j^^ ^^ ^^^ ^ ^^ In some mixtures the sugar and eggs are beaten ^^ ^^^ ^^^ ^^^^^^ ^^ ^^ ^ jj j^^ ^^^^. together, mostly warm till light and then cold: in ^jd the eggs two at a time, beat them in well, others the eggs are separated, the yolks are then add the flour; mix in lightly but fully. Put stirred light with the sugar, and the whites are ^^^ ^j^j^,^ j^ ,j^^^ A pound cake beaten to a firm froth; both are put together be- should be about two and one-half inches thick when fore the flour is added. ^i^VeA; it bakes best in this thickness, and has n For the rich pound and lady cake mixtures the „j^^ appearance when cut. A baking heat of 200 creammg of the butter and sugar should be done ^ ^ Fahrenheit is the most suitable for carefully. It is best to have the butter a little j. . . soft, but do not let it become oily. If the cream p^^ ^^ ^^^ .^ ^^ ^^^ j^j„_ „^ j^^^ ^^^ gets too warm it injures the nch cakes. The ^ ^^n ^^^^^^ j^^^^^ „^ ^^^^^ j^i ^, ^ mixtures which contain baking powder are not so ^ay be cut in pound blocks and iced and deco- easily afiected by this, because they are lightened ^^^^ ^ ^^ ^^^ ^j^^^ p^^ p^^,y ^^^ \,it^^^y Dy tne powoer. cakes they should be baked in round rings of the The rich fruit cake mixtures are made from the proper size, which make a more attractive cake pound and white cake preparations. The fruit is ^^en ornamented. added for the heavy wedding and Christmas cakes 221. POUND CAKES NO. 2. in proportion of two pounds of mixed peel and Three pounds of sugar, two and one-half pounds fruit to one pound of cake batter; sometimes with „£ butter, three pounds of flour, thirty-six eggs, less sugar. The lighter cakes contain from sis one-eighth of an ounce of baking powder, vanilla ounces to one pound of fruit to one pound of batter, gavor. Caterers prepare the holiday fruit cakes a Sift the powder in the flour and mix same as month or more before they are used; this makes ^o. 220. the cake mellow and they are greatly improved 222.— POUND CAKES NO. 3. by age. One and three-quarters pounds of sugar, one Many of the lighter cake mixtures can be used and one-half pounds of butter, twenty-four eggs, for a stock mixture to make several kinds of cake two and one-quarter pounds of flour, one-half of from, by changing or adding to the ingredients, a teaspoonful of baking powder, one-eighth of a For instance, take the mixture of No. 229 and pint of milk, lemon and mace, or vanilla flavor. No. 224. The mixture will make a plaiu Pound Cream butter and sugar as in the other mix- or Wine cake, or, with a little more flour and tures; sift the flour and baking powder together, fruit added, a light Citron, Sultana, Currant or then add half of the flour. Mix in well, add the Nut cake. . . If the mixture is worked more after milk; mix again, add the rest of the flour and finish the flour has been added it will make nice Cup mixing. A little more or less of the milk may be 28 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. required to make smooth, which may be, added after the flour is in, beating the mixture smooth again. 223.— GENOA POUND CAKE. One pound o£ sugar, one pound of butter, fifteen eggs, one and one-half pounds of flour, the grated rind of one lemon✪ Old Time Pound Cake No. 1, the juice of half a lemon, flavor of mace, a pinch of soda. Sift the soda well in the flour. Cream same as for other pound cake, adding the lemon juice and flavor, and mix in the flour. A little milk may be added if needed. Bake like pound cakes; or in small pans, dusted with sugar and with a strip of lemon peel on top. 224.— PLAIN GENOA POUND CAKE, One and one-half pounds of sugar, one pound of butter, ten eggs, two pounds of flour, one and one-half ounces of baking powder, lemon flavor, milk to mix✪ Plain Genoa Pound Cake.

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The hghtenmg agent in the sponge mixtures is ^^ ^j g^„,_ j^^,^^ ^^^ ^^ ,^^^ , the air beaten mto the eggs. g,^^^ ^^^ 1^^^^ ^j^^ ^^ ^^^ ^ ^^ In some mixtures the sugar and eggs are beaten ^^ ^^^ ^^^ ^^^^^^ ^^ ^^ ^ jj j^^ ^^^^. together, mostly warm till light and then cold: in ^jd the eggs two at a time, beat them in well, others the eggs are separated, the yolks are then add the flour; mix in lightly but fully. Put stirred light with the sugar, and the whites are ^^^ ^j^j^,^ j^ ,j^^^ A pound cake beaten to a firm froth; both are put together be- should be about two and one-half inches thick when fore the flour is added. ^i^VeA; it bakes best in this thickness, and has n For the rich pound and lady cake mixtures the „j^^ appearance when cut. A baking heat of 200 creammg of the butter and sugar should be done ^ ^ Fahrenheit is the most suitable for carefully. It is best to have the butter a little j. . . soft, but do not let it become oily. If the cream p^^ ^^ ^^^ .^ ^^ ^^^ j^j„_ „^ j^^^ ^^^ gets too warm it injures the nch cakes. The ^ ^^n ^^^^^^ j^^^^^ „^ ^^^^^ j^i ^, ^ mixtures which contain baking powder are not so ^ay be cut in pound blocks and iced and deco- easily afiected by this, because they are lightened ^^^^ ^ ^^ ^^^ ^j^^^ p^^ p^^,y ^^^ \,it^^^y Dy tne powoer. cakes they should be baked in round rings of the The rich fruit cake mixtures are made from the proper size, which make a more attractive cake pound and white cake preparations. The fruit is ^^en ornamented. added for the heavy wedding and Christmas cakes 221. POUND CAKES NO. 2. in proportion of two pounds of mixed peel and Three pounds of sugar, two and one-half pounds fruit to one pound of cake batter; sometimes with „£ butter, three pounds of flour, thirty-six eggs, less sugar. The lighter cakes contain from sis one-eighth of an ounce of baking powder, vanilla ounces to one pound of fruit to one pound of batter, gavor. Caterers prepare the holiday fruit cakes a Sift the powder in the flour and mix same as month or more before they are used; this makes ^o. 220. the cake mellow and they are greatly improved 222.— POUND CAKES NO. 3. by age. One and three-quarters pounds of sugar, one Many of the lighter cake mixtures can be used and one-half pounds of butter, twenty-four eggs, for a stock mixture to make several kinds of cake two and one-quarter pounds of flour, one-half of from, by changing or adding to the ingredients, a teaspoonful of baking powder, one-eighth of a For instance, take the mixture of No. 229 and pint of milk, lemon and mace, or vanilla flavor. No. 224. The mixture will make a plaiu Pound Cream butter and sugar as in the other mix- or Wine cake, or, with a little more flour and tures; sift the flour and baking powder together, fruit added, a light Citron, Sultana, Currant or then add half of the flour. Mix in well, add the Nut cake. . . If the mixture is worked more after milk; mix again, add the rest of the flour and finish the flour has been added it will make nice Cup mixing. A little more or less of the milk may be 28 PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. required to make smooth, which may be, added after the flour is in, beating the mixture smooth again. 223.— GENOA POUND CAKE. One pound o£ sugar, one pound of butter, fifteen eggs, one and one-half pounds of flour, the grated rind of one lemon, the juice of half a lemon, flavor of mace, a pinch of soda. Sift the soda well in the flour. Cream same as for other pound cake, adding the lemon juice and flavor, and mix in the flour. A little milk may be added if needed. Bake like pound cakes; or in small pans, dusted with sugar and with a strip of lemon peel on top. 224.— PLAIN GENOA POUND CAKE, One and one-half pounds of sugar, one pound of butter, ten eggs, two pounds of flour, one and one-half ounces of baking powder, lemon flavor, milk to mix.