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Cookery

Cookery image
Parent Issue
Day
25
Month
May
Year
1892
Copyright
Public Domain
OCR Text

In the larger cities it is the eustom to haye dinner at night. This undoubt edly carne about by reason of the fact that men have business offices far away from their homes and cannot get to them until night. In the country tea is the evening meal, and one of the absolute requisites is cake. A city woman who vlsits the country will cry out in alarm at the quantity of sweet stuff put before her, and if she acknowledges to a healthy appetite she will rebel. It is to be feared that this department will always be found laeking in this particular line of cookery- cake- for it is the belief of the editor that "cakes and pies and things," are far less desirable food than nieat and vegetables, but to show that her good will is not laeking she will head the list of recipes this month with one for cake. SXOW CAKE. (The Boston Cook Book.)- Three-fourths cup of butter, 2 cups of sugar, 1-2 cup of milk, 2 1-2 cups of flour, 1-2 teaspoonful of soda, 1 1-2 teaspoonfuls of cream of tartar, whites of eight eggs, and one teaspoonful of almond extract. Mix the soda and cream of tartar with the flour. Be sure to use one teaspoonful and a half of cream of tartar, as the extra amount is needed to stiften the whites of the eggs. Eub the butter to a cream, add the sugar, and beat again; add the milk and flour alternately, a little at a time, and bea-t well. Lastly, add the beaten whites and the almond. Bake in two small pans in a moderate oven. DREAM CAKE.- Bake the enow cake in three shallow paus. Make the ornamental U-osting, and flavor one part with vauilla auother with lenion, and the third with rose. Frost each cake, put together, and sprinkle grated iresh cocoauut on the top. ORNAMENTEL FROSTING.- Whites of three eggs, three cups of confeconers' sugar, sifted, and three teaspoonfuls of lemon juice. Put the eggs Ln a large bowl; sprinkle with three teaspoonïuls of the sugar. Beat with a perforated wooden spoon, adding three teaspoonfuls of gugar every five minutes. When it begins to thicken add the lemon juice and beat as before. It should thicken by the beating of the egg, and not by the addition of too much 6ugar. Do not use all the measure of sugar unless needed. Beat with a long flop, over and over, and never stir. When stiff enough to leave a "clean cut," or not to run together when cut with a knife, spread a thin layer of frosting on the cake, and when this is hard put on another layer a quarter of au inch thick. When this is firm, mark it for cutting. To the remainder of the frosting add sugar more rapidly, until it begins to harden on the spoon and bowl. Put a confectioner's tube into the end of a pastry bag, fill the bag w;th frosting, twist the end tightly, and press the frosting tlirough the tube on the cake in any design you wish.

Article

Subjects
Old News
Ann Arbor Courier