Harper's cook book encyclopædia

Butter-scotch. See Candy. Cabbage. — The following recipes for cooking cabbage will be found under their respective headings as indicated: Cabbage and Bacon. See Vegetables. Cabbage, Stuffed. See Vegetables. Cold Slaw. .. Creamed. .. equal to Cauliflower. French method. German method. Hot Slaw. .. Red, Stewed. CA In making cakes, great care should be taken that everything which is used should be perfectly dry, as dampness in the materials is very likely to produce heaviness in the cake. It is always best to have each ingredient properly prepared before beginning to mix the cake. Butter should be mixed with the sugar, or with the yolks of eggs, adding the milk and flour alternately in small quantities. Flour. — The flour for cakes should be of the best quality. It should be weighed after it is sifted and. dried. If too much flour is used the cake will crack. Eggs. — Each egg should always be broken into a cup before it is put to the others, as this will prevent a bad one spoiling the rest. The yolks and whites should be separated, the specks removed, and then all the yolks transferred to one bowl and the whites to another. The yolks may be beaten till they are light and frothy, but the whites must be whisked till Omelet. See Eggs. Pickled. See Pickles. .. and Celery Salad. See Salads. .. Salad. .. Soup. See Soups. Cabinet Pudding. See Puddings. Cafe Frappd. See Beverages. KES they are one solid froth and no liquor remains at the bottom of the bowl. The eggs should be put in a cool place till required for use. When the whites only are to be used, the yolks, if unbroken, and kept covered, will keep good for three or four days. Currants should be washed, then spread upon a dish and carefully looked over, so that any little pieces of stone or stalk may be removed. The dish should then be placed before the fire, and the currants turned over frequently until they are quite dry. Fruit should be rolled in flour and put in the last thing. Sugar. — Fine granulated sugar is the best to use for cakes. Powdered sugar is apt to make a dry cake. Lemon. — Peel should be cut very thin, as the white, or inner side, will impart a bitter flavor to the cakes. Almonds for cakes should be blanched by being put into boiling water, and when they have been in for a few minutes the skin should be taken Almond Cake Almond Cake off and the almonds thrown into cold water to preserve the color. If they are pounded, a few drops of water, rose-water, or white of egg should be added in every two or three minutes, to prevent them oiling. If they are not pounded they should be cut into thin slices or divided lengthwise. Milk. — Condensed milk can be used for cakes when either cream or milk is not at hand ; but when it is used less sugar will be required. Yeast. — When yeast is used for cakes, less butter and eggs are required. Cake keeps better when made without yeast. One cake of compressed yeast is equal to one cupful of liquid yeast. One cupful is equal to two gills, or half a pint.