[Illustration: _Respectfully, F.D. Hauptmann._]
BREAD AND CAKE
BAKING:
A
COLLECTION OF RECIPES
FOR MAKING
BREAD, CAKES, PIES, ICE CREAM, &C.
AND DESIGNED AS
AN ASSISTANT TO ALL INTERESTED IN BAKING.
BY
FREDERICK D. HAUPTMANN.
PITTSBURGH:
PRINTED BY STEVENSON & FOSTER.
1877.
_All rights reserved._
Entered according to Act of Congress, in the year 1877, by FREDERICK D.
HAUPTMANN, in the office of the Librarian of Congress, at Washington.
Parties found infringing this copyright will be dealt with according to
law.
PREFACE.
My object in preparing this work for the public is, the recording of
such information as I have gained by a practical experience of over ten
years at bread and cake baking, ice cream making, &c., as will be of
value to _all_ interested in baking. Although there are a great number
of bakers who do not _need_ the book, I have no doubt that many of
them will find something new. It is also hoped that the book will fill
a vacancy felt by parents, who wish to place before their daughters
a useful book on the art of baking, &c. The recipes are such as I
have used, with the exception of a few given me by friends. While no
extraordinary merit is claimed for the book, it is hoped, at the _very
least_, that every purchaser will feel, after having tried some of the
recipes, that he has received a _full equivalent_ for his money.
Respectfully,
THE AUTHOR.
This book will be mailed to any address upon receipt of the price,
$1.00, and can only be procured of the author, or by sending to his
address.
F. D. HAUPTMANN,
P. O. BOX 94,
_New Waterford, Ohio_.
BREAD AND CAKE BAKING.
REMARKS.
As this book is designed as an assistant to all interested in baking,
I think it not out of place to call the attention of employers,
journeymen bakers, and all persons connected with baking as a business,
to a few of the evils existing at the present time. Hoping that there
will be some remedy devised for them, that will be satisfactory to
all rightminded persons concerned. The first I will mention is, the
great number of hours employees in some bakeries are kept at work.
The truth of the adage, “Man’s inhumanity to man makes countless
thousands mourn,” is certainly apparent. Every person desires a few
hours each day that he can call _his own_. I don’t think that there
is a journeyman baker but would be satisfied by having twelve hours
as a day’s work, nor do I think that any rightminded employer ought
reasonably to demand more from him.
Another evil is the night work, and in many instances, working on
Sunday. I believe this to be pretty generally, if not altogether,
unnecessary. I do not wish it inferred by any remarks that I might
herein make, that I wish to cast a stigma upon employers or any one
else. Unprincipled persons may be found among all classes of people
(at least as far as my observation has extended), and journeymen
bakers, as a class, are no exception, for it is frequently found,
after an employer has discharged a baker, that the baker has, before
leaving, spoiled the flour or yeast. As in an instance that came to my
notice, where a baker had put ashes in the stock yeast and ferment, and
gunpowder in the malt.
There are in most of the large cities in the United States, what
are known as “Bakers’ Homes.” The evil to which I wish to call the
attention of all concerned, is the “treating” at these places. When
a baker gets a situation and leaves there, he is generally expected
to “treat the house,” and if an employer hires a baker there it is
likewise expected from the employer. I do not say that all “Bakers’
Homes” are of this class, but there are a number of them. What is
wanted is _sober, intelligent_ workmen. While an occasional glass
of ale or beer may benefit the person who indulges in it, or at the
least do no harm, to get “on a drunk” certainly does not. Treating
one another is a poor show of friendship; but to meet together
occasionally, and each one to express his opinion on various subjects
connected with baking, &c., is for _the benefit of all concerned_.
The Bakeshop.
One of the evils about a great many bakeries is a miserable bakeshop.
There is a tendency to too much show, in a number of bakeries. While
the store and ice cream saloon may be fitted up grand, it is too often
the case that the bakeshop is not fit to work in. I have seen bakeshops
that were never scrubbed out, there being nothing but a few boards laid
for a floor, or sometimes no floor but the ground. A bakeshop should be
above ground, and not in the cellar, as I believe the majority of them
are, and have enough windows to light up the shop well, and so arranged
that plenty of pure air may be admitted. The shop should be kept warm
or cool, as desired, and have some sort of flue or contrivance for
carrying off to the top of the building the odors which arise from
boiling hops, frying crullers, &c., when the shop is situated in the
cellar, thereby preventing the store from being filled with them, which
is sometimes the case. It should have a good hard wood floor, and so
arranged that it may be easily scrubbed out, which ought to be done
once every week, or _at least_ once every two weeks. There should be a
cupboard for all small pans and cake moulds.
A bake trough should be a little narrower at the bottom than at the
top, and be made of hard dry wood. A large trough should be made of
plank about two inches thick.
Bread.
Good bread should have a nice, soft, light brown crust, be white and
spongy inside, and have an agreeable flavor. Too much yeast, or letting
the dough get _too old_, will cause bread to crumble when cut. Take
bread out of the pans as soon as baked, and stand it up edgewise on
the bench or table; don’t put on a pine table, as the bread will get a
pine flavor. Cover up immediately with a thick cloth. Never put bread
in the proof oven to raise. After it is put in pans, put in shallow
wooden boxes, and cover by putting one box on the other, or put into a
close cupboard. If you are sure of the heat of the oven, close the oven
door when the bread is put in, and allow it to remain closed until the
bread is about baked. The time it should be left in the oven will vary
according to the size of the loaves, and the quality and lightness of
the dough. The bread nearest the furnace will bake first; take that
out when done, and change some of the pans around to where those stood
that have been taken out, and proceed in this manner until all is
baked. After the oven is heated, it should be allowed to stand with the
dampers and doors closed for some time, from one-half hour to one and a
half hours.
A barrel of flour (196 lbs.) will yield about 262 lbs. of baked bread,
although it will vary a little according to the quality of the flour.
To tell good flour, put a little in a cup or tumbler, add enough cold
water to make a rather stiff dough, stir with a stick; if the dough
is sticky it is bad. Good flour should be white, with a very pale
straw-colored tint. A good idea is to use several brands of flour.
Before buying flour smell it, to see that it is not musty.
Stock Yeast.
Before beginning to make yeast have the yeast tub or crock thoroughly
scalded and aired. To do this, fill the tub or crock about one-fourth
or one-half full of _scalding hot_ water, cover closely, and let it
stand about half an hour. Then scrub out thoroughly with a brush, rinse
out well with clean cold water, and stand upside down in a cool shady
place. Never use a tub or crock that has had grease in it, as the least
bit of grease will spoil the yeast. It is a good plan to have an extra
scrubbing brush for scrubbing out the yeast tubs, not using it for
anything else, an extra dipper for taking the yeast out of the tub, and
also a sieve for straining it. A hair sieve is the best. Good clear
rain water is the best for stock yeast, but if that is not to be had,
use any other that is clear.
To each “Patent Bucket” of water (holding about 2½ gallons) allow 2
oz. hops, 1 lb. flour, 10 oz. malt, and 1 pint stock yeast. Put the
water in a kettle, and when boiling briskly throw in the hops. Keep
boiling briskly for about fifteen or twenty minutes, strain enough of
the boiling hop water on the flour to make a stiff paste, stirring well
with a paddle until right smooth, then strain on this the balance of
the hop water, and set it away to cool. Stir it occasionally to hasten
the cooling, or in summer set the crock in a tub of cold water, or take
out some and put it into a tin bucket, and set this in cold water; when
the whole of it is cool enough so that the hand can be well borne in
it, put in the malt, stir it well, and let it set until about milkwarm.
If the weather is very warm, let it get nearly cold. Then put in the
stock yeast, stir well, and set in a warm place, in winter: in the
summer, set on the floor, in a corner of the bakeshop. If made in the
morning, let it set until the next morning, or until it has _raised and
fell_. It will not raise more than two or three inches. Then strain
through a sieve into a clean bucket, rinse the tub or crock with cold
water, and pour the yeast back into it again, and set it in a cool
place, or on ice if the weather is very warm. Make this yeast twice
a week, or if there is a great amount of baking to be done, and the
weather is very warm, it is a good plan to make every other day.
Always taste the stock yeast before “stocking” the fresh away, to see
that it is not sour; if sour, throw it away, and procure fresh from
some baker who makes good bread. If the stock yeast is not to be had,
put in six cakes of “National Dry Yeast,” which is made at Seneca,
N. Y. There may be others equally as good, but as I have used this
I therefore recommend it. Should the yeast at any time appear to be
_weak_, when making yeast again use a few cakes of the “National Yeast”
along with the stock yeast that is used for “stocking” the yeast away
with; or in the evening before making yeast, scald a little flour in a
small bowl or crock, making a rather soft paste. When it is milk warm
put in one tablespoonful of stock yeast to one pint of this. When it
has fallen about half an inch or an inch, it is ready for use, and
should not be allowed to stand long after that. Use about a half pint
of this for “stocking” away two and one-half gallons of yeast. There
are thermometers made especially for yeast, to show the degrees of
heat, but in making this it is not necessary to use one.
Ferment.
Take 1 peck potatoes, wash clean, put into a kettle, and put on them 4
gallons water, or sufficient to scald 8 lbs. flour. When the potatoes
have boiled soft put 8 lbs. of sieved flour in the ferment tub, and
pour on enough of the boiling water to make a smooth, soft paste; or
empty both the potatoes and water on the flour, and stir well with a
stick or paddle, until the flour is all thoroughly scalded, after which
pour on cold water until the hand can be borne in it, then squeeze all
lumps fine with the hand and pour on more cold water until the mixture
is milkwarm, or in warm weather nearly cold. Then put in 5 quarts stock
yeast, and stir well. Make this in the evening and it will be ready for
use by the next morning. It should stand in a moderately warm place.
In winter use 6 quarts of stock yeast. Great care should be taken with
this, as with stock yeast, to thoroughly scald the tubs, and not use
anything that is greasy. This should _raise and fall_ before it is
used. It is best when made every day, but it can be kept several days
in a cool place.
To Set Sponge.
To every three buckets of ferment use one bucket of water. Use milkwarm
water in temperate weather. If the weather is very warm, set with
cold water, or put just enough hot water into the cold to remove
the _chill_. In very cold weather use the water as warm as the hand
can be borne in it, and pour the water on the flour first, stirring
around a few times before putting in the ferment. Use sifted flour for
setting sponge and making dough. Set a rather stiff batter. Set the
“span board” so that the sponge will raise nearly to the top of the
dough-trough, but not touch the lid. Allow the sponge to fall two or
three inches before beginning to make dough. Some bakers make dough as
soon as the dough commences to fall, and others allow it to raise and
fall twice.
Making Dough.
Use about three-fourths as much water for dough as you used ferment
and water for setting sponge, providing you take no sponge out for
anything else. For instance, when you set a “four-bucket sponge” add to
this three buckets more water. Less water can be added, or more, the
same as with setting sponge. If too little water is used, the dough
will raise slow, and the bread will generally be dark, and if too
much is used the dough will raise too fast, and will tear apart and
appear to be _rotten_. Adding more or less water generally depends on
circumstances, according to the weather, the amount of bread wanted,
and the help. Always thoroughly mix the flour in the dough, cutting
the dough in good-sized pieces with the scraper, and piling at one end
of the trough; then pull the dough up at the sides of the trough, cut
in pieces again, and pile to the other end of the trough. When well
_mixed_, punch the dough with the fist, turn up at the sides, and throw
to the other end of the trough again. Before throwing over the dough
for the last time, sprinkle fine salt over the bottom of the trough;
this will prevent the dough from sticking to the trough. A rather soft
dough, well worked, will make the largest loaf of bread.
For hearth bread, make a stiff dough. Never use water that is warmer
than milkwarm for making dough. The time dough should stand will
vary, but generally requires from one-half hour to one and one-half
hours. After the water is added to the sponge, mix the sponge well
by squeezing with the hands, before adding the flour. Add ½ lb. salt
to every 3 gallons of water. After the dough has raised well, cut in
large pieces, punch together well, and throw out into shallow wooden
boxes; then throw a piece on the bench, weigh into loaves and mould
up round, dust a box with flour, put the loaves in it, and when they
have remained in the boxes covered for fifteen or twenty minutes, put
into pans, and put into shallow wooden boxes to raise, or set in a
close cupboard. Don’t set too close to the floor. Some bakers steam the
bread, but the objections to this plan are that the pans become rusty.
For my part, I prefer the shallow wooden boxes, and setting one box on
another.
Rye Bread.
Take some of the wheat sponge after it has been thinned by the addition
of the salt and water; add sufficient rye flour that has been sieved,
to make a rather stiff dough. Let it raise well. Then throw out on the
bench, work together, weigh into loaves, and mould round. Then lay a
piece of coarse toweling on a board and dust it with flour. Roll out a
loaf lengthwise, having it thick in the middle, lay at one end of the
cloth, then pull up the cloth against this, and lay down another loaf,
and so on. Lay the loaves upside down, cover them with a cloth; if they
raise too fast, remove the cloth. When they have raised sufficiently,
dust slightly with flour and turn on the peel right side up, and with a
sharp pointed stick make three or four holes in each loaf. Bake before
bread, and bake on the hearth, and when taking out of the oven wash the
loaves with a brush dipped in water. Don’t set the loaves too close
together in the oven.
French Bread
is made of wheat bread dough, set on cloths in the same manner as rye
bread, but instead of rolling the loaf so it will be thick in the
middle, have it rolled one thickness. Set in the oven, and wash over in
the same manner as rye bread.
Graham Bread.
To each half gallon sponge after it has been thinned, add one-fourth
pint of N. O. molasses, and add Graham flour to make a rather soft
dough. Work the dough well, and let it raise well. Then throw on the
bench and work together, and weigh off in loaves; put in square tin or
sheet iron moulds, and set in shallow wooden boxes. Bake the same as
wheat bread, being careful that the oven is not too cold. Should the
dough appear to crack, and tear apart after it remains in the pans a
short time, it is generally on account of too little water being added
to the sponge.
Twist.
Take out one-half gallon sponge after it has been thinned with the
addition of the water and salt. Add about ¼ lb. soft butter. Make the
dough a little stiffer than for bread. Let it raise well, then weigh
off into pieces weighing about 1 lb. each. Pinch each piece in three
equal pieces, mould them round and set on the bench, previously dusting
the bench with flour. Let them remain about fifteen minutes, then roll
out lengthwise, thin at the ends, and twist. Put them on pans and let
them raise well, and bake before the bread. Grease over with a brush
dipped in melted butter, when taken out of the oven. When making a
large quantity, add a little scalded white corn meal; it will make them
much whiter.
Buns.
Take out one-half gallon sponge before it has been thinned. Put into
a wooden bowl, add 2 eggs, ½ lb. white sugar, a pint of warm milk or
water, and about ¼ lb. of soft butter or lard, also a pinch of salt;
add flour to make a soft dough, and work it well, let it raise well,
then throw out on the bench, and punch together. Cut off with the
scraper, and make into round balls. Put them on pans, and set them a
good distance apart, put in the proof oven or a warm place to raise
well; bake before the bread.
Rusks or Light Cakes.
Take of the same dough as mentioned for buns. Make the dough a little
stiffer, allow it to raise well. Roll in the same manner as buns,
making them smaller; set close together on a pan that has a high rim.
Bake just after the bread is taken out of the oven.
Rolls.
Take out sponge before it has been thinned, add a little warm milk or
water, a little soft butter or lard, a very little white sugar, and a
pinch of salt. Make a rather stiff dough and work it well. Cover with
a cloth, and allow it to raise well, then throw on the bench, punch
together, and cut off with the scraper, and mould in small round balls.
Set on the bench so they will not touch each other while raising,
previously dusting the bench with flour. Cover with a cloth and allow
them to set about fifteen minutes, then with a stick or the edge of the
hand press down in the middle of each roll, and grease them by dipping
a brush in melted butter, and greasing them in the middle; then turn
over one side and press slightly with the hand.
Cinnamon Cake.
Take 5½ lbs. of the same dough as mentioned for buns, work in a handful
of flour, and work the dough into nearly a square shape, a little
longer than wide. Set on the bench, which should be previously dusted
with flour. Allow it to remain about fifteen minutes, then roll out the
size of the pan, which should be a large one, dust it slightly with
flour, fold together, and lay on the pan, unfolding it again, then wash
over with a brush dipped in warm milk and egg beaten up, or water and
eggs. Sprinkle thick with granulated or coarse white sugar, and put
little pieces of butter on the top, let it raise well and bake after
the bread is taken out.
Wash to impart a gloss, to Buns, Rolls, &c.
Take a little white sugar and molasses, thin it by adding water. Dip
a brush in this, and wash over the buns, rolls, &c., as soon as taken
from the oven. If too sticky, more water should be added and not so
much molasses.
Doughnuts.
Take bun dough, add a little flour; the dough should be a little
stiffer than for buns, but not much. After the flour is worked in well,
allow the dough to raise well, then throw on the bench, and work the
dough into nearly a square shape. Roll about half an inch thick, cut
out with a round cutter, and set in shallow wooden boxes that have been
dusted with flour, and cover with another box, or lay on coarse cloths
that have been slightly dusted. Cover with cloths, and when well raised
fry in lard, turning them with a stick, and taking out with a skimmer,
or a “lifter” made of wire.
Apple Cake
Is made of bun dough, rolled out in the same manner as cinnamon cake.
Set slices of apples right close together on the cake. When the cake
has risen sufficiently, beat up a few eggs, pour on some sour cream,
sweeten with sugar, and flavor with cinnamon, or put on some cream
cake custard. Be careful that the cake does not raise too much before
putting on the apples and custard. Bake in a moderate oven.
Ferment, without Stock Yeast.
Make the ferment as heretofore mentioned, but instead of 8 lbs. flour
use 4 lbs., and instead of using stock yeast put in 4 quarts ferment,
or 5 quarts in winter. This ferment should be made every day. Throw in
a small handful of hops in the kettle with the potatoes every other
day, also a double handful of malt in the tub with the flour. Be
careful not to have the mixture more than milkwarm before putting in
the ferment, and allow the ferment to fall well before using. It will
not generally raise very high. When sponge is set with this ferment it
should be allowed to raise and fall twice before making dough. Always
set as much of this ferment in a cool place as is wanted to start the
fresh with.
Baking with Fleischmann’s Compressed Yeast.
Dissolve 2 oz. compressed yeast in a little milkwarm water; be very
careful not to have the water warmer than milkwarm. Put this in a
bucket holding 2½ gallons water, and add enough milkwarm water to fill
the bucket, being careful not to spill any. Set a soft sponge with this
the evening before you wish to bake. In the morning add one-half or
three-quarters of a bucket of milkwarm water to the sponge, and make
dough; or make a ferment as herein mentioned, and instead of using
stock yeast, use ¼ lb. of compressed yeast. Be careful in winter that
the bakeshop does not get too cold. If using this yeast, always allow
the sponge to _raise and fall twice_ before making dough.
Where to procure Articles, Utensils, &c.
It is expected that this work will fall into the hands of many persons
who wish to know where to procure articles and utensils for baking,
making candies, cooking, &c. To all such I suggest to procure a copy
of the “Confectioners’ Journal,” which is at present published at
501 Chestnut street, Philadelphia, and which will cost them probably
25 cents. Each number contains a collection of recipes and useful
information for confectioners, bakers, cooks, &c.
Hints on Making Cakes.
Always have good flour and sieve it before using. Good packed butter is
preferable to fresh for pound cakes, lady cakes, &c., as it can be beat
lighter. When opening eggs, always open one or two at a time into a
cup, and then empty into a larger vessel. By this method there will be
no danger of having to throw away several dozen on account of a rotten
one, or worse still, what is known as a “hay egg.” The white of a hay
egg resembles water, but is more greenish-looking, and has an offensive
smell. One hay egg is sufficient to spoil 40 lbs. of pound cake batter.
I remember of getting a part of one in a batch of “rough and readys.”
The cakes were put into the show case with other small cakes, and
they tainted all the rest. Oil of bitter almonds, which is one of the
strongest flavors for cakes known, will not remove the taste or smell
of a hay egg.
Remember that cakes with molasses in, or a great deal of sugar, will
be liable to burn easily. Before mixing cakes, always get everything
ready for them (that is, if you have no one to assist you). First weigh
the sugar, which should be sieved; then the flour, which should also be
sieved. Mash soda with the pallet knife, and dissolve in the milk or
water. Carbonate of ammonia should be pounded in a mortar, and sieved
through a fine sieve, and kept in a wide-mouthed bottle or jar, tightly
corked to exclude the air. Currants should be well washed in water, and
then spread out thin on boards, and dried; when dried, put a few in the
flour sieve, sprinkle a little flour on them, and rub around with the
hand; pick out what stems will not go through the sieve. As a general
thing, in making cakes the sugar and butter are well stirred together.
The butter should be soft, but not melted. The eggs are worked in by
degrees, two or three at a time, unless for a large mixture, then put
in more. If the butter is hard, place in a warm room some time previous
to making the cakes. If it is salty, wash it thoroughly, and press out
all the water. For making cakes, have a wooden bowl of good hard wood,
and nice and smooth inside. It is generally better to put cakes into
the oven as soon as made, although some kinds can remain out a long
time, as sugar cakes, &c. Allow cakes to cool before packing away.
Mix cakes in a bowl, stirring with the hand, unless for a small batch,
then use a spatula. If you have a bakery, get walnut or tin trays made
for cakes, lay the cakes in nicely, or stand on end if not liable to
break; lay a sheet of paper on the bottom of the tray. There should be
a sort of rack under the counter, where the trays will fit in nicely,
and where it will be convenient to get at them when wanted. Cover the
cakes with a cloth. Fill up a plate with each kind of cakes for the
show case, by piling them up in a pyramid shape. The show case should
always be well cleaned and polished, and before putting in the cakes,
lay white paper on the bottom. Cakes that are sold by the slice should
be cut through in the middle, such as citron, lady, Paris, &c. These
cakes also present a very attractive appearance at the supper table, if
cut in slices with a sharp knife, and nicely arranged on plates.
Pound Cake.
One lb. coarse pulverized sugar, ¾ lb. butter, 1 doz. eggs, 1 lb.
flour, add a few drops oil of lemon. Stir the sugar and butter together
until white and light, which will require twenty minutes or half an
hour. Then put in 2 eggs, and beat them in pretty well. Scrape the
mixture down from the side of the bowl with a pallet knife, put in two
more eggs, and beat as before; and so continue on until all the eggs
are in. Put in the oil of lemon, stir well, and scrape down as before.
Then put in the flour. As soon as you see that the flour is well mixed
in, put in moulds, and spread out smooth with the pallet knife, making
the cake a little hollow in the middle, so that it will be more even
when baked. The mould for a large pound cake should have a large spout;
the cake will bake better, and is not so liable to be doughy in the
centre. I have found good packed butter to be superior to fresh for
pound cakes. Always line the moulds with a couple of thicknesses of
brown paper for large pound cakes, and let them remain in the moulds
over night, or until perfectly cooled. If the heat of the oven is “just
right” for bread, and gives it a nice brown color, let the oven door
open a short time about fifteen or twenty minutes after the bread is
baked; then put in the pound cake--this is, if the oven is heated every
day. If not, it will be necessary to put it in immediately after the
bread. If the hearth of the oven is not level, slip a piece of wood
under the mould, so the mould will stand level. If the butter is salty,
wash it well in cold water, and work the water out well. The butter
should be rather soft, but not melted. If the butter is hard, place
in a warm room a few hours previous to making the cakes, or cut in
small pieces, put in a pan, set the pan on the back part of the stove,
and work with the hand until it is soft enough to be stirred with the
sugar. When not baking bread, remember that a rather cool oven is
required.
Lady Cake.
One lb. pulverized sugar, 1 lb. butter, 16 whites of eggs, 1¼ lbs.
flour, 2 or 3 _drops_ oil of bitter almonds. Stir the sugar and butter
together until white and light, then add the whites of eggs by degrees,
about three at a time, stirring well each time after they are put in.
Put in the oil of bitter almonds, stirring it in well, mix in the flour
lightly, and bake in a cool oven about the same as for pound cake.
Care should be taken not to use more of the oil of bitter almonds than
mentioned, as it is very strong and poisonous; but when used in so
small a quantity it will do no harm, and if objectionable use oil of
lemon instead.
Fruit Cake.
One lb. brown sugar, 1 lb. butter, 1 doz. eggs, 1¼ lbs. flour, 1½ lbs.
seedless raisins, 1½ lbs. currants, 1 lb. citron cut in small pieces,
1 gill brandy, and one tablespoonful each of ground cinnamon, mace,
allspice, and cloves. Stir the sugar and butter together for a few
minutes, then put in 2 eggs, stir a little, then 2 again, and so on
until all the eggs are in: put in the spices and brandy, stir a little
to mix well. Then put in the raisins, currants and citron, which should
be first thoroughly mixed in a separate bowl. Put in the flour, and
when it is well mixed in, put into molds that have been well greased.
The lard for greasing the molds should be warmed just a little, so it
can be laid on thick. Smooth the cakes out with the pallet knife, and
bake in a cool oven. Bake after the pound cakes are taken out of the
oven. Let the cakes remain in the mold until perfectly cold, as they
are easily broken while warm. This cake will keep a long time, and is
best when two or three months old.
Mountain Cake.
One lb. pulverized sugar, ¾ lb. butter, 8 eggs, 1 gill milk, a scant ½
teaspoon of soda, 1 teaspoon cream tartar, 1 lb. 3 oz. flour, a little
extract of vanilla to flavor with. Dissolve the soda in the milk, put
the cream tartar on a piece of paper. Stir the sugar and butter until
white and light, add the eggs, 2 at a time, stirring well after they
are put in (this cake does not require _quite_ as much stirring as
pound cake); then stir the milk and soda and add that and the vanilla,
after which the cream tartar, and then immediately mix in the flour.
Mix light; put this on three sheets of brown paper, an equal amount on
each sheet. Spread in a round shape, about ½ inch thick, lay each layer
of cake on a pan, and bake in a moderate oven. Be careful not to get
the cake the least burnt, nor dried out too much. When cool carefully
tear off the paper, and put between each layer of cake a thick layer of
grated cocoanut and icing. The cocoanut and icing should be previously
well mixed together. Use no acetic acid nor ultramarine blue for this
icing, but simply the whites of eggs and sugar, well beaten together.
Flavor with a little extract of vanilla. Trim the cake nice and round
with a sharp knife. Have a clean, thin, round or square board, a
little wider than the cake. Cut a piece of stiff white paper the size
of the board, place this on the board and set the cake on. Brush away
any crumbs that may be lying around the cake. Beat 15 whites of eggs
right stiff, and add 1½ lbs. pulverized sugar, adding of it about ¼
lb. while beating. Mix the sugar in lightly with a broad, thin, wooden
spatula, spread this evenly on the top and sides of the cake with the
pallet knife. Put this in the oven a few moments to dry a little, but
don’t let it get brown. Ornament it by taking some of the icing that
is left, putting in a gum sack, or one made of paper. Use a large star
tube, like that used for almond puffs, to make the border. The other
ornamenting should be done with a finer tube. When ornamented, dust
a little with pulverized sugar, set on the peel and put in the oven.
Let it remain there on the peel until a very delicate brown. The oven
should be just hot enough to give it a very delicate brown color.
The oven will be hot enough for some time after a batch of bread is
baked. Be sure that the cocoanut is fresh and sweet, and don’t remove
the cake from the board, as the icing is easily broken, but set on the
cake-stand with the board. Have the cocoanut and icing which is put
between the layers a rather stiff paste. If it is too soft, the layers
of cake are liable to slide. If too stiff, it does not taste as nice
and dries out soon. This cake should not be kept longer than two or
three days before it is eaten. The reason it is named Mountain Cake is,
I suppose, because it is nice for pic-nics “on the mountain.” However,
by using enough layers, a mountain can be made of it.
Paris Cake.
1¼ lbs. white sugar, ¼ lb. butter, 15 eggs, and the yolks of 8 more,
1¼ lbs. corn starch; beat the sugar and eggs together until when the
beater is raised above the mixture, the mixture falling from the beater
will lay on top of the other a few moments without sinking down. Have
the butter melted to a thick oil. Take the beater out of the mixture,
and put in a little oil of lemon to flavor, pour in the butter and stir
with a spatula, after which mix in the corn starch, pour quickly in
small pans. Have the mixture about 1½ inches or 2 inches thick in the
pans. The pans should hold from ½ lb. to about 1½ lbs. of the mixture.
Put in the oven as soon as possible, which should be about the same
heat as for sponge cakes, or a trifle hotter. After they are baked
turn out of the mould on a tray, and when cool, ice over and mark in
slices. This makes a splendid-looking cake when cut in slices with a
sharp knife. Don’t attempt to make a large cake of this mixture, as the
butter will sink to the bottom of the cake, and it will not be fit to
eat. Some bakers use ½ flour instead of corn starch.
Jelly Cake.
One lb. white sugar, ¾ lb. butter, 1¼ lbs. flour, ¼ oz. carbonate
of ammonia, oil of lemon to flavor. Mix as mountain cake. Make four
layers, and when baked put jelly between the layers, and trim nice and
round with a sharp knife.
Large Sponge Cake.
One lb. white sugar, 1 doz. eggs, 1 lb. flour, a little oil of lemon
to flavor. Beat the sugar and eggs together, until when the beater is
raised above the mixture, the mixture falling from the beater will lay
on top of the other a moment without sinking. Add the oil of lemon,
mix in the flour lightly but thoroughly. Bake in a very moderate oven.
Don’t allow it to stand in the mould after it is baked.
Drop Cakes.
One lb. white sugar, ¾ lb. butter, 1 pint sweet milk or water, ½ oz.
carbonate of ammonia, light weight, 2 lbs. 2 oz. flour, a little oil
of lemon to flavor. Stir the sugar and butter together for about ten
minutes; then add the eggs 2 at a time, and stirring well each time
after adding them. When the eggs are well mixed in, put in the water
and the flavor. Mix the flour in well, beating it in a little. Drop
out with a tablespoon on pans that have been slightly greased, and
bake in a medium hot oven. Should the hearth of the oven be very hot,
so as to burn the cakes at the bottom, put the pan that the mixture
is dropped out on another pan. Good leaf lard can also be used; if
using lard, use milk instead of water, and put in also a pinch of salt
with the lard. These cakes also look well baked in small scalloped
moulds (Patty pans). A few currants may be put on each cake if desired.
Lady Fingers.
One lb. white sugar, 1 doz. eggs, 1 lb. 1 oz. flour, a few drops oil
of lemon. Beat the sugar and eggs together, until when the beater is
raised above the mixture and run around, the mixture will lie on top a
short time without sinking. Have ready a sack made in a conical shape,
with an opening large enough to admit a tin tube without letting the
tube slip through. Put a stopper of wood or a piece of paper in the
tube, to prevent the mixture from falling through. Secure the sack
to the bench by laying a 4 lb. weight on the corner of it. Open it
out, and it is ready to put in the mixture. Have also some sheets of
brown paper, a good quality of ordinary wrapping paper. Smooth out
nicely, and cut a little smaller than the size of the pans. Also some
pulverized sugar and a fine sieve. When the sugar and eggs are beaten
as mentioned, put in the oil of lemon. Mix in the flour lightly but
well. Mix the flour with the hand or a spatula. Fill the sack about
three-fourths full of the mixture, and run out the lady fingers on the
paper, in a long narrow shape, about 2 inches long, and 1 inch apart.
Sieve pulverized sugar on immediately, and take the paper by the ends
nearest you, lift up and let the sugar run to the other side. Then
take the ends farthest from you, and lift the paper up altogether, so
the sugar falls off. Put on the pan, and blow off any sugar that may
be on the paper or pan. Bake in a pretty hot oven, until of a nice
light brown color. Always run out the lady fingers and bake as soon as
possible after the flour is mixed in, or they will crack on top and not
look nice. When cool, turn over on the bench and wash over with a brush
dipped in water. Spread with jelly and stick together. Always pick out
two as near the same size as possible. Don’t pile them high on a plate
or tray.
Lemon Cakes.
1½ lbs. white sugar, 1 lb. butter, 4 eggs, ½ pint water, 3¼ lbs. flour,
½ oz., light weight, carbonate of ammonia. Flavor pretty strong with
oil of lemon. Stir the sugar and butter together a few minutes, then
stir in the eggs, after which add the water and oil of lemon. Mix in
the flour lightly, and roll out in long rolls about the thickness of a
broomstick. Cut in pieces about the size of a walnut with the scraper,
and roll lengthwise with the hand; roll them so they will be thick in
the middle and narrowing to a point at the ends. Throw on them coarse
dry sifted sugar, press slightly, and lay on pans that have been
slightly greased. Don’t set close together, as they spread a great
deal. Keep the sugared side uppermost. Bake in a pretty hot oven, to
a very light brown color, being careful that they will not get burnt
black at the bottom.
Sponge Biscuit.
One lb. white sugar, 1 doz. eggs, 1¼ lbs. flour, ¼ oz., strong weight,
carbonate of ammonia, oil of lemon to flavor. Beat the sugar and eggs
together about the same as for sponge cake; when beaten as described,
add the carbonate of ammonia and oil of lemon, stir in well with the
beater, after which mix in the flour, and drop out with a spoon on very
slightly greased pans. Drop small and a good distance apart from each
other. Bake in a rather cool oven, and as they are taken out of the
oven cut them loose from the pans with a pallet knife. These are nice
cakes, but they dry out soon, and therefore should be baked very light.
Cream Puffs.
One lb. 2 oz. flour, 10 oz. best leaf lard, 1 qt. water; let the
water and lard come to a boil in a sauce pan. As soon as the lard
is melted, which may be known by stirring with a spatula (have the
flour sieved and in a scoop ready to put in), and while the lard and
water is boiling briskly, with the left hand set the pan on the edge
of the stove, and with the right empty in the flour immediately, and
stir right brisk for a few minutes with a spatula. Take off the stove
and put in 3 eggs and a scant ½ oz. carbonate of ammonia; stir well.
It will require about 20 eggs, putting in 3 at a time. Scrape the
mixture down from the sides of the pan, and stir thoroughly each time
3 eggs are put in. When 18 of the eggs are in, drop a medium heaped
tablespoonful of the mixture on a pie plate and put in the oven.
Should the cake remain small and not raise much, stir in more eggs,
being careful not to get in too many, as in that case the cakes will
run out flat. Drop on pans very slightly greased, a good distance
apart, and bake in a hot oven (just before putting in bread). If not
baked sufficiently, they will fall shortly after being taken from the
oven. When baked take a thin sharp knife and cut in at the side of
the cake, about half way through. Hold the cake up sideways in the
left hand, holding the top up with the thumb and finger, and put in a
tablespoonful of custard with the right. They will not keep more than
about a day in the summer when filled with custard.
Custard for Cream Puffs.
One-half gallon sweet milk, ¾ lb. white sugar, 9 eggs, ½ lb. corn
starch or flour. Stir the sugar, eggs and corn starch together until
smooth. As soon as the milk boils pour this in quickly, and set to the
edge of the stove, stirring briskly with a paddle, to prevent burning.
When cool flavor with vanilla or lemon.
Small Sponge Cake.
One lb. white sugar, 1 doz. eggs, 1 lb. 1 oz. flour, a few drops oil of
lemon. Beat the sugar and eggs together until when the beater is raised
a little above the mixture, and run around, the mixture falling from
the beater will lay on the top of the rest for a moment without sinking
right away. Mix in the flour light but thoroughly. The moulds should be
a little longer than wide, and hold about a tablespoonful. Bake in a
medium hot oven.
Cup Cake.
1½ lbs. white sugar, 1 lb. butter, 1 pint eggs, 1 pint sweet milk, 2¾
lbs. flour, the weight of one copper penny of soda and two of cream
tartar. Put into round tin moulds holding about ½ lb. each, and bake in
a moderately cool oven.
Brown Scotch Cake, No. 1.
Two lbs. brown sugar, 1 lb. butter, 4 eggs, ½ teaspoon soda, a very
little water--about ½ gill--2¼ lbs. flour. Flavor strong with ground
cinnamon. Mix and cut out rather thin with a square cutter. Don’t roll
out much of the mixture at a time, as it is _short_ and rather hard
to cut out, and don’t set the cakes very close together on the pans.
Grease the pans very slightly, and bake in a moderate oven to a nice
brown color.
Brown Scotch Cake, No. 2.
Two lbs. brown sugar, ½ lb. butter, 3 lbs. flour, a little ground
cinnamon, enough molasses to make a rather stiff dough. Roll and cut
out with a round cutter. Grease the pans slightly, and bake in a
moderate oven.
White Jumbles.
One lb. 2 oz. white sugar, 10 oz. butter, 1 pint water or sweet milk
(scant measure), a very little carbonate of ammonia, about a scant ½
oz., 4 eggs, oil of lemon, 2¼ lbs. flour. Stir the sugar and butter
together a few minutes, then put in the eggs, 2 at a time, stirring
them in well. Add the carbonate of ammonia, and oil of lemon and
water, stir a little and add the flour. Don’t mix more than is
necessary to get the flour mixed in, or they will be tough. Squeeze
through a sack in the same manner as lady fingers, substituting a
“jumble tube” instead of a plain one (a plain one will do). Form into
large rings on pans that have been very slightly greased. If squeezed
through a “jumble machine,” about ¼ lb. more flour should be added, and
then make in long strips on the bench, previously dusting the bench
with flour. Cut in strips 4 or 5 inches long, and lay on the pans,
forming rings. Bake in a hot oven, and slip another pan under each pan
of jumbles before putting in the oven, to prevent them from burning.
Brown Jumbles.
Brown sugar 1½ lbs., lard ¾ lb., 6 eggs, ½ oz. carbonate of ammonia, 1
pint sweet milk, 3¼ lbs. flour, about ½ oz. ground cinnamon. Stir the
butter and sugar together, add the eggs, 2 at a time, stirring well
each time after they are put in; then add the carbonate of ammonia,
milk and cinnamon. Stir well and mix in the flour. Don’t mix longer
than is necessary to have it well mixed in. Sift a little granulated
sugar on the bench, and press the mixture through a jumble machine
on the sugar in long strips. Cut in pieces about 4 or 5 inches long,
forming rings, and set on slightly greased pans, keeping them a good
distance apart, and keep the sugared side of the jumbles uppermost.
Bake in a moderately hot oven.
White Scotch Cakes.
1½ lbs. white sugar, 1 lb. butter, 4 eggs, a little over a gill sweet
milk or water, ¼ oz. carbonate of ammonia, 2½ lbs. flour, and a little
oil of lemon to flavor. Stir the sugar and butter together, add the
eggs, stir well, then the carbonate of ammonia, milk and oil of lemon,
after which the flour. Mix and roll out thin, and cut out with a rather
small round cutter. Don’t roll out much of the mixture at a time, put
on slightly greased pans, and bake in a cool oven.
Wine Cake.
Four lbs. pulverized sugar, 2 lbs. butter, 2 doz. eggs, 2 oz. soda, 4
oz. cream tartar, 2 qts. sweet milk, 1 qt. water, as much flour as will
make a soft dough. Mix as pound cake, but not stirring as much. Beat
the flour in well, and flavor with oil of lemon, or leave out a little
of the water, and substitute wine. Put in round moulds, holding about ½
or ¾ of a pound of the mixture; moderately cool oven.
Molasses Cup Cake.
One qt. N. O. molasses, 1 doz. eggs, 1¾ qts. sweet milk, 1 oz. soda,
and 1 oz. carbonate of ammonia; a little butter or lard may be added.
Flavor with oil of lemon. Put in enough sieved flour to make a soft
dough, being careful not to get it too stiff. Beat the flour in well,
and bake in small scalloped moulds in a moderate oven.
Taylor Cake, No. 1.
One-half lb. brown sugar, ¾ lb. butter, 6 eggs, 1 qt. New Orleans
molasses, a scant pint of water, 2 oz. soda, about ½ oz. ground ginger,
and ¼ oz. ground allspice, 3½ lbs. flour. Stir the sugar and butter
together for a few moments, then add the spices, molasses, water and
soda. Stir well, and then put in the flour; when well mixed in, put
in the eggs, and stir the mixture right well, scraping down from the
sides of the bowl occasionally with the pallet knife. Drop on slightly
greased pans, or in Patty pans, and bake in a moderate oven. Bake
light, as they are easily burnt at the bottom.
Taylor Cake, No. 2.
Stir the sugar and butter, add the 6 eggs by degrees, adding 8 instead
of 6, beating up well, then put in the molasses, spices, water and
soda. Stir a little, and then put in the flour. Mix lightly. Bake as
No. 1.
Chocolate Sponge Drop.
Make a mixture the same as for lady fingers, and squeeze through the
“lady finger sack” on brown paper, making small round cakes; but don’t
sieve sugar on them. Bake in a medium hot oven. When baked and cool,
wet the paper with a brush dipped in water, and take off the cakes. Cut
the cakes to one size with a cake cutter, or trim with a sharp knife.
Lay two of them together, putting jelly between. Put in a small kettle
2 lbs. white sugar, ¼ lb. cocoa, cut fine, and add ½ pint water; boil
to a thread, which may be known by taking a little between the thumb
and finger and pulling apart; when a thread about an inch long can be
drawn in this manner, it has boiled sufficient. Take from the fire, and
with the spatula keep rubbing the mixture well against the sides of the
kettle, until pretty thick, which will be in about five or ten minutes.
Have the cakes and a few greased pans ready at hand, also a piece of
wire bent in the shape of a pair of tongs. Throw in the cakes one at a
time and take out with the wire, holding the cake against the wire with
the left forefinger. This should be done as soon as possible, as the
chocolate will soon harden. Set on the greased pans, trim off any lumps
of chocolate that may be hanging to the cakes, and set on a tray. Large
cakes may be covered with chocolate by first putting a plain border of
icing around the cake, using a large tube, that is, in case the cake
should be high in the middle, but if flat as jelly cake, spread out the
chocolate immediately with a pallet knife.
Jelly cakes covered with chocolate, and finely ornamented, produce
a fine effect. The chocolate that is left over may be used again by
adding more cocoa and sugar; but in using that which is left with
fresh, it is best to put in about ¼ lb. _Fondant_, after the sugar and
cocoa are boiled to a thread, and before rubbing against the sides of
the kettle. The quantity of sugar and chocolate herein mentioned is
sufficient for a 1 lb. batch of the cakes.
Jenny Lind Cakes.
Take lady cake mixture and squeeze through a “lady finger sack” into
small round cakes about the size of a large hickory nut, on pans that
have been slightly greased. Let them be a good distance apart. Lift
the pan up about a foot or two and let it fall down flat on the table
to flatten the cakes a little. Be careful to have pans that are smooth
and even. Bake just before lady cake, as they require an oven a trifle
hotter. When baked, the cakes should be nearly white, with a nice brown
edge. When cool, make a star, ring, heart, or other design on each
cake, with Meringue icing or ornamenting icing, and fill the space
inside of the design with nice red or amber colored jelly; squeeze the
jelly through foolscap paper, making it cone-shaped. Fill with jelly,
and then cut off the end. Be careful not to get the cakes baked too
much.
Jelly Roll.
One-half lb. white sugar, 14 eggs, ½ lb. flour. Beat the sugar and
eggs together until stiff, mix in the flour, and spread on a sheet of
brown paper that has been laid on a pan. Spread about ¼ or ½ in. thick.
Bake in a moderately hot oven. When baked, turn over on another piece
of brown paper laid on the table, and wash over with a brush dipped
in water, spread with jelly and roll up quick. It must be spread and
rolled as quickly as possible after it is taken out of the oven. If the
jelly is too thick, stir it so it will spread nicely.
Molasses Pound Cake.
One quart New Orleans molasses, 1 qt. milk or water, 1 oz. soda, strong
weight, 6 eggs, 6 oz. butter, 6 oz. lard, 2 tablespoonfuls ginger and
one of allspice, 4 lbs. flour. Have the butter a soft paste, stir
in the eggs well, mash the soda and dissolve in the milk, put in the
flour. Don’t mix it more than is necessary to mix it in. Put in medium
size pans, and bake in a cool oven.
Rough and Readys.