Scientific cooking with scientific methods

Cream butter, add sugar slowly, milk drop by drop, then the flour and flavoring. Invert a dripping-pan, butter, and with a broad-bladed knife spread the mixture very thin. Crease in squares three inches in size, and bake in slow oven until a delicate brown. Remove, and roll while warm in cornucopia or tubular shape, and tie with narrow ribbon. Nut Macaroons. Whites 2 eggs. 2 cups pecan-nuts, finely 2 cups brown sugar. chopped Vi teaspoon salt. GINGERBREAD COOKIES AND WAFERS. 295 Beat whites of eggs until stiff; add gradually the sugar, beating all the while. Fold in the finely chopped nut meats, sprinkled with the salt. Drop from tip of the spoon on buttered sheets of paper one inch apart. Bake in moderate oven until brown. Seed Cake. Use recipe for cocoanut cookies, using one tablespoonful of caraway seed instead of the cocoanut. CHAPTER XXXII. THERE are two kinds of cake mixtures, and the numerous varieties of cake all over the world come under one of these two heads — cakes with butter and cakes without butter. Those without butter include all the sponge-cake family, while those with butter include the cup and pound cake mixtures. In cakemaking we want good material, correct measuring, knowledge of how to combine the ingredients, and proper pans, properly prepared, and, above all, an oven with heat so regulated that the cake will be a success, for the best prepared cake can be entirely spoiled in the baking. The material required is good butter, fine granulated sugar, fresh eggs and pastry flour. Too much flour will cause the cake to burst on top ; too little will cause it to fall. In cake-baking we make varieties by difl:'erent icings, fruits, nuts, etc, more than we do in the different batters we make them of. If you have a good recipe for a layer cake, you can make no end of different cakes by using different frostings, fruits, nuts, and different ways of arranging them. To Mix Sponge Cake. Prepare your pans and set aside. Separate eggs, putting yolks in mixing-bowl and w^hites on platter. Measure sugar, sift and measure flour, and add bakingpowder to flour. You can sift or stir thoroughly, grate rind and add juice of lemon, or get ready to hand whatever flavor you intend to use. If hot water is to be used, see to it that there is some on stove before beginning- the work of putting the cake .together. Begin by first beating whites until stiff and dry, then beat yolk until thick and lemon color, adding the sugar as you beat. Add juice and rind of the lemon, the boiling water, then fold in the beaten whites and the flour. Fold and cut until flour and eggs are well incorporated, but no longer. Turn into your prepared pans, and place in oven.