Sample Copies sent Free to any Address.
HMitor riinl
JOSH,
( 'oiiut-c-U-d \vi1li 1}ie MKRCTJKY is one olllic
FINEST AND MOST COMPLETE JOB OFFICES
IX XHE STATE.
ALL KINDS OK BOOK and JOB
in ar\ Artistic
.\r LD\V Rates.
-/>. • E - "l'I IK JT~^ ^
'
Published in the Great Santa Clara Valley,
leading ^oui'aal of Central and Soutluni CaTa.
DAILY MKKCrKY.
WEEKLY .MKKc:rk\.
Pel Annum (by mail), in advance ...... $6 oo Per Annum (in advance)
Six Months " ..... 3 oo r.. „ . .....
Three Months
1'cr M<mth, delivered by carrier
3
i 50
Six Months
Three Months
Sample Copies sent Free to any Address.
Editor arid P-uVjlissl 1^-1
with the ."VIKRCTJRY i« one of the
FINEST AND MOST COMPLETE JOB OFFICES
IN XHE STATE.
A I, I. KIXUS OR BOOK arid JOB I'HIX'J IX(i
K .vecuted in an Artistic
At Lo\v Rates.
When going to make pies or cakes (or do any other baking),
the first thing to be done is to build your fire, and get the oven
just right. Let the heat of the oven be regular and moderate.
The next thing is to put yourself in order; secure the hair in a
net, or other covering, to prevent any from falling, and brush the
shoulders and back to be sure none are lodged there that might,
blow off; make the hands and finger-nails clean; (you should use
separate towels when cooking), roll the sleeves up above the
elbows, and put on a large, clean, white linen apron, which you
should have especially for that purpose. Get your ingredients
together; in warm weather it is best to place eggs in cold water
for a few minutes, as they will make a finer froth; be sure your
eggs are fresh, as stale ones will not make a stiff froth; have
the flour sifted, sugar rolled, yolks of eggs well beaten (beat
them till they cease to froth, and are thick, as if mixed with flour),
set the whites away in a cool place until you are ready for them,
then beat them vigorously, in a cool room, till they will remain
in the dish when turned upside down. Grease the pans with
fresh lard, which is much better than butter; line the bottom
with paper, using six or eight thicknesses, if the cake is large,
greasing the top one well. (In some ovens, however, fewer thick-
nesses of paper would be needed on the bottom, and, in some,
the sides also should be lined with one or more thicknesses).
Use none but the best materials for making cake. Be very par-
ticular to stir the butter and sugar to a cream, and beat the eggs
well. Cakes are often spoiled because this rule is not followed.
All kinds of cakes are better for having the whites and yolks of
the eggs beaten separately. In winter, soften but do not melt
the butter. Never add fruit till ready to bake, and in .aised
160 CAKE.
Page 95
Presented as published in 1887. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Sample Copies sent Free to any Address.
HMitor riinl
JOSH,
( 'oiiut-c-U-d \vi1li 1}ie MKRCTJKY is one olllic
FINEST AND MOST COMPLETE JOB OFFICES
IX XHE STATE.
ALL KINDS OK BOOK and JOB
in ar\ Artistic
.\r LD\V Rates.
-/>. • E - "l'I IK JT~^ ^
'
Published in the Great Santa Clara Valley,
leading ^oui'aal of Central and Soutluni CaTa.
DAILY MKKCrKY.
WEEKLY .MKKc:rk\.
Pel Annum (by mail), in advance ...... $6 oo Per Annum (in advance)
Six Months " ..... 3 oo r.. „ . .....
Three Months
1'cr M<mth, delivered by carrier
3
i 50
Six Months
Three Months
Sample Copies sent Free to any Address.
Editor arid P-uVjlissl 1^-1
with the ."VIKRCTJRY i« one of the
FINEST AND MOST COMPLETE JOB OFFICES
IN XHE STATE.
A I, I. KIXUS OR BOOK arid JOB I'HIX'J IX(i
K .vecuted in an Artistic
At Lo\v Rates.
When going to make pies or cakes (or do any other baking),
the first thing to be done is to build your fire, and get the oven
just right. Let the heat of the oven be regular and moderate.
The next thing is to put yourself in order; secure the hair in a
net, or other covering, to prevent any from falling, and brush the
shoulders and back to be sure none are lodged there that might,
blow off; make the hands and finger-nails clean; (you should use
separate towels when cooking), roll the sleeves up above the
elbows, and put on a large, clean, white linen apron, which you
should have especially for that purpose. Get your ingredients
together; in warm weather it is best to place eggs in cold water
for a few minutes, as they will make a finer froth; be sure your
eggs are fresh, as stale ones will not make a stiff froth; have
the flour sifted, sugar rolled, yolks of eggs well beaten (beat
them till they cease to froth, and are thick, as if mixed with flour),
set the whites away in a cool place until you are ready for them,
then beat them vigorously, in a cool room, till they will remain
in the dish when turned upside down. Grease the pans with
fresh lard, which is much better than butter; line the bottom
with paper, using six or eight thicknesses, if the cake is large,
greasing the top one well. (In some ovens, however, fewer thick-
nesses of paper would be needed on the bottom, and, in some,
the sides also should be lined with one or more thicknesses).
Use none but the best materials for making cake. Be very par-
ticular to stir the butter and sugar to a cream, and beat the eggs
well. Cakes are often spoiled because this rule is not followed.
All kinds of cakes are better for having the whites and yolks of
the eggs beaten separately. In winter, soften but do not melt
the butter. Never add fruit till ready to bake, and in .aised
160 CAKE.