Scientific cooking with scientific methods

Use rule for Lady Baltimore, and divide batter when finished into two parts. Color one-half a pale lavender and the other a delicate pink with Burnet's colorings, using the damask rose for the pink, and always be careful in coloring food not to get color too deep. Frost this cake with lemon frosting. Cream Cakes. 1/2 cup butter. 4 eggs. 1 cup boiling water. 1 cup flour. Place water and butter in saucepan on hot part of the range. As soon as boiling-point is reached, add flour all at once and stir rapidly until well mixed. Remove from fire and add unbeaten eggs, beating between each addition until well mixed and blended. Drop by spoonfuls on well-buttered sheets, allowing one and one-half inches between. Shape with spoon; have as nearly circular as possible. Have the mixture slightly piled in the center. Bake in moderate oven for about twenty-five minutes, or it may require thirty, according to heat of oven. With a pointed, sharp knife make a cut large enough to admit of filling. Fill with cream filling flavored with vanilla. The above amount will make from fifteen to eighteen cakes, according to size. If the cakes are taken from oven before thoroughly done, they will fall. Eclairs. Use cream cake mixture, and shape four inches long and one inch wide. This is done by using pastry bag and tube. Bake for twenty-five minutes, in moderate oven. Split on side and fill with any cream you like — vanilla, chocolate or coffee cream filling. Frost with fondant frosting by dipping eclairs in while frosting is hot, and, if chocolate is desired, add melted chocolate to hot fondant. Fruit Cake. % pound butter. 2 teaspoons baking-powder. V2 pound flour. I/2 cup preserves. 1/2 pound brown sugar. U cup whisky. 5 eggs. 1 teaspoon each of cloves, l^ pound cherries. cinnamon, mace and 3 pounds raisins. nutmeg. 14 pound figs. 1^ pound candied pineapple. % pound each of pecans, walnuts and almonds. Follow rule for making pound cake. Sift spices and baking-powder with flour, and chop nuts fine. They can be ground in food-chopper or cut with sharp knife. CHAPTER XXXIV. CAKE FILLINGS AND FROSTINQS. Cream Filling I. 1 cup sugar. 2 cups scalded milk. Vs cup flour. % teaspoon salt. Yolks 3 eggs. 1 teaspoon vanilla. Mix dry ingredients, add eggs beaten slightly, and reserve half of the milk cold and mix with the above. Pour on the scalded milk. Return to double boiler and cook for fifteen minutes, stirring all the time until the mixture becomes thick; after that, every few moments. Cool and flavor. Should there be lumps, strain through a sieve. Chocolate Cream Filling. Add two squares of unsweetened chocolate (melted in saucepan) to Cream Filling I. Cream Filling with Strawberries. 1 cup whipping cream. White 1 egg. % cup powdered sugar. i/. cup strawberries. 1 teaspoon lemon juice. Beat cream until thick to bottom with Dover eggbeater. Add sugar and white of egg beaten until stiff and dry. The strawberries crushed fine with the lemon juice. Date Filling. 1X<2 cups dates, cut into % cup pecan-nuts, cut fine. small pieces. i^ cup powdered sugar. 1 cup whipped cream. 1 tablespoon lemon juice. CAKE FILLINGS AND FROSTINGS. 313