The patent pan with perforated cover, illustrated, is highly rec-
ommended for baking cakes. Cakes in fancy forms
are baked in molds, the Turk's-Head mold being most
commonly used. When baking in a brick oven the
mold is used with a cover, but in a stove oven the PM«itPu.
cover is removed and a stem placed inside, but can be used without
60 CAKE-MAKING.
Btem. If mold when inverted has not sufficient base (most molds are
more or less conical) to stand in oven, make a pasteboard box
which will support it, as heat suflScient to bake any delicate or fruit
cake will not burn the pasteboard. Many persons frost the bottom
of cake instead of the top, as it presents a smooth surface.
Sponge cake must be quickly made and quickly baked. The
yolks of eggs, the whites of which have been used for white cakes,
may be kept for several days by beating thoroughly and setting in
a cool place. In cutting a warm cake use a warm knife.
To prepare cocoanut for cake ; cut a hole through meat in one
end, let out milk, pound on all sides to loosen meat, crack, remove
meat, place pieces in a cool oven or in heat-
er to dry and then grate. Any part not used
after grating may be sprinkled with sugar ca^Paddie.
and spread out to dry in a cool place, and it will keep for some
time. If dessicated, moisten with milk before using.
For siftingjUse sieves made of fine annealed wire coated with tin as
they are more durable. The three grades most used are No. 40 for
flour, 50 for sugar, and 60 for finely powdered sugar used in icing.
Brushes are of three grades : one an inch in diameter, like a
painter's brush, for greasing pans and molds ; one fiat brush of fine
hairs one and a half inches wide, for top-dressing cakes with glaz-
ing ; and one a half inch wider for top-dressing with water.
In baking cakes the ordinary cake pans are generally used, but
when they can be afi*orded molds are handsomer. The round mold
for angel cake is of the shape called
Turk's Head, hut not scalloped) it
Cake Spoon. "^^^ must be smooth all around, and the
tube in the centre must be at least one inch higher than the rim of
the mold. The best size for this use is nine and a half inches across
the bottom, 12 inches across the top and five inches deep. Another
is the scalloped or fiuted Turk's Head, of the same size and shape
as the above, for loaf, pound, sponge, Sunshine, and many other
cakes intended to be served in slices. Two or three ordinary bread
pans, both round and square, with sloping sides, and as many with
straight sides for wedding and fruit cakes will be wanted, with at
least four round jelly-cake pans, for baking thin layers of cake.
Two or three dozens of small patty pans, round and scalloped, for
tea cakes, plunkets, ginger cakes and the like are necessary, and
\
CAKE-MAKING. 61
lastly two sheets of heary Russia iron, a little smaller in size than
oven for the baking of macaroons, lady fingers, jumbles, and many
other of the thinner sort of cakes. In case recipes
call for weights when it is desired to use
measures, reference^ should be made to the table of
weights and measures, where the equivalent of
each is given. Any icing may be used, but Du- T^rw.
plex, French and Cape May are recommended. For definition
of the term cream, double-cream, etc., see preface to Creams and
Page 46
Presented as published in 1890. 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
The patent pan with perforated cover, illustrated, is highly recommended for baking cakes. Cakes in fancy forms are baked in molds, the Turk's-Head mold being most commonly used. When baking in a brick oven the mold is used with a cover, but in a stove oven the PATENT cover is removed and a stem placed inside, but can be used without
Btem. If mold when inverted has not sufficient base (most molds are more or less conical) to stand in oven, make a pasteboard box which will support it, as heat sufficient to bake any delicate or fruit cake will not burn the pasteboard. Many persons frost the bottom of cake instead of the top, as it presents a smooth surface.
Sponge cake must be quickly made and quickly baked. The yolks of eggs, the whites of which have been used for white cakes, may be kept for several days by beating thoroughly and setting in a cool place. In cutting a warm cake use a warm knife.
To prepare cocoanut for cake ; cut a hole through meat in one end, let out milk, pound on all sides to loosen meat, crack, remove meat, place pieces in a cool oven or in heater to dry and then grate. Any part not used after grating may be sprinkled with sugar and
and spread out to dry in a cool place, and it will keep for some time. If dessicated, moisten with milk before using.
For sifting. Use sieves made of fine annealed wire coated with tin as they are more durable. The three grades most used are No. 40 for flour, 50 for sugar, and 60 for finely powdered sugar used in icing.
Brushes are of three grades : one an inch in diameter, like a painter's brush, for greasing pans and molds ; one fiat brush of fine hairs one and a half inches wide, for top-dressing cakes with glazing ; and one a half inch wider for top-dressing with water.
In baking cakes the ordinary cake pans are generally used, but when they can be afforded molds are handsomer. The round mold
for angel cake is of the shape called Turk's Head, but not scalloped; it Cake Spoon. "^^^ must be smooth all around, and the tube in the centre must be at least one inch higher than the rim of the mold. The best size for this use is nine and a half inches across the bottom, 12 inches across the top and five inches deep. Another is the scalloped or fiuted Turk's Head, of the same size and shape as the above, for loaf, pound, sponge, Sunshine, and many other cakes intended to be served in slices. Two or three ordinary bread pans, both round and square, with sloping sides, and as many with straight sides for wedding and fruit cakes will be wanted, with at least four round jelly-cake pans, for baking thin layers of cake. Two or three dozens of small patty pans, round and scalloped, for tea cakes, plunkets, ginger cakes and the like are necessary, and
\
lastly two sheets of heary Russia iron, a little smaller in size than
oven for the baking of macaroons, lady fingers, jumbles, and many
other of the thinner sort of cakes. In case recipes
call for weights when it is desired to use
measures, reference should be made to the table of
weights and measures, where the equivalent of
each is given. Any icing may be used, but Du- T^rw.
plex, French and Cape May are recommended. For definition
of the term cream, double-cream, etc., see preface to Creams and