Beat I c of egg whites until stiff, then gradually add
134 c sifted sugar. Mix and sift four times 1 c pastry
flour and 34 t salt, then carefully fold into the egg and
sugar mixture. Add i t vanilla✪ Angel Cake, and turn into an un-
buttered angel cake pan. Bake 40 to 45 m in a slow oven.
After the cake has risen and begins to brown, cover with
MABCH MENUS 247
a buttered paper to keep the top from becoming brown.
When done invert pan until the cake is cool.
Preparing the Supper
The timbale cases and salad wafers should be prepared
in the morning and at the same time so that they may both
be fried while the fat is hot. The cake also should be
baked in the morning. The sherbet should be made at least
2 h before using. Then the sandwiches may be made,
packed in a bowl and covered with a damp cloth. Then the
salad mixture made. Prepare the angelica and cherries,
then arrange the table.
Measure and prepare the ingredients to be used in the
salmon hollandaise, and place on the table. In preparing
the salmon drain off the oil, then remove all of the bones
and skin from the fish, and separate into small pieces.
Drain the liquor from a can of peas, turn into a sieve and
rinse well with cold water. Put the sherbet glasses in a
cold place. When everything is ready fill the salad wafers
and place them on the table ; also the timbale cases. Make
the coffee, put the cream and sugar on the coffee tray, cut
the cake and place on a side table. Then serve the sand-
wiches. Put hot water in the water bath and light the
chafing dish stove. Seat the guests and begin the prepara-
tion of the hollandaise.
When the first course has been -finished, remove the
chafing dish and soiled dishes. Place the coffee tray and
the cake on the table, serve the sherbet and pour the coffee.
24S LIJSSOKS IN COOKING
HELPFUL SUGGESTIONS
Chafing Dishes
In selecting a chafing dish be sure that the lamp can be
removed from the standard without disturbing the cooker.
This is a great convenience as well as being at times a neces-
sity, as there may be something cooking in the dish which
should not be disturbed and the alcohol need replenishing.
The lamp should be so made that the flame can be easily
and well regulated, thus increasing or reducing the heat as
desired.
The chafing dish consists of the water bath and blazer,
the latter being the pan in which the cooking is usually
done. Generally the blazer only is provided with a long
handle, while the water bath has two short ones. It would
be much more convenient to have the long handles on both
pans. This can occasionally be found.
A flagon with which to fill the lamp, a fork, a spoon and
a skimmer are quite necessary adjuncts to a chafing dish.
The whole should be placed on a large tray both for safety
and cleanliness.
In using the water bath be careful not to put in too
much water, as otherwise it will boil over.
While cooking always have a plate on which to lay the
soiled utensils, and a second one on which to place the lid
when it is removed from the chafing dish.
Carving at Table
Page 137 · 1 recipe record on this page
Presented as published in 1912. 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
Beat I c of egg whites until stiff, then gradually add 134 c sifted sugar. Mix and sift four times 1 c pastry flour and 34 t salt, then carefully fold into the egg and sugar mixture. Add i t vanilla, and turn into an unbuttered angel cake pan. Bake 40 to 45 m in a slow oven. After the cake has risen and begins to brown, cover with
MABCH MENUS 247
a buttered paper to keep the top from becoming brown. When done invert pan until the cake is cool.
Preparing the Supper
The timbale cases and salad wafers should be prepared in the morning and at the same time so that they may both be fried while the fat is hot. The cake also should be baked in the morning. The sherbet should be made at least 2 h before using. Then the sandwiches may be made, packed in a bowl and covered with a damp cloth. Then the salad mixture made. Prepare the angelica and cherries, then arrange the table.
Measure and prepare the ingredients to be used in the salmon hollandaise, and place on the table. In preparing the salmon drain off the oil, then remove all of the bones and skin from the fish, and separate into small pieces. Drain the liquor from a can of peas, turn into a sieve and rinse well with cold water. Put the sherbet glasses in a cold place. When everything is ready fill the salad wafers and place them on the table ; also the timbale cases. Make the coffee, put the cream and sugar on the coffee tray, cut the cake and place on a side table. Then serve the sandwiches. Put hot water in the water bath and light the chafing dish stove. Seat the guests and begin the preparation of the hollandaise.
When the first course has been -finished, remove the chafing dish and soiled dishes. Place the coffee tray and the cake on the table, serve the sherbet and pour the coffee.
248 LESSONS IN COOKING
Chafing Dishes
In selecting a chafing dish be sure that the lamp can be removed from the standard without disturbing the cooker. This is a great convenience as well as being at times a necessity, as there may be something cooking in the dish which should not be disturbed and the alcohol need replenishing.
The lamp should be so made that the flame can be easily and well regulated, thus increasing or reducing the heat as desired.
The chafing dish consists of the water bath and blazer, the latter being the pan in which the cooking is usually done. Generally the blazer only is provided with a long handle, while the water bath has two short ones. It would be much more convenient to have the long handles on both pans. This can occasionally be found.
A flagon with which to fill the lamp, a fork, a spoon and a skimmer are quite necessary adjuncts to a chafing dish. The whole should be placed on a large tray both for safety and cleanliness.
In using the water bath be careful not to put in too much water, as otherwise it will boil over.
While cooking always have a plate on which to lay the soiled utensils, and a second one on which to place the lid when it is removed from the chafing dish.
Carving at Table
Records on this page
Angel Cake