The International Jewish Cook Book Part 59

MACROTES

Blend one pound of good light dough with two eggs, six ounces of b.u.t.ter, and add as much flour as may be needed to make the whole sufficiently dry. Make it into the shape of a French roll, and cut off rather thin slices, which should be placed before the fire to rise, and then fried in oil. Let them drain carefully, and when nearly cold dip each in very thick syrup flavored with essence of lemon.

*CAKES*

GENERAL DIRECTIONS FOR MAKING CAKES

Use only the best material in making cake.

Gather together all ingredients and utensils that are required. If tins are to be greased, do so the first thing; some cakes require greased or b.u.t.tered paper, if so, have paper cut the size that is needed and b.u.t.ter the paper.

All measurements are level. See "Measurement of Food Materials".

Use pastry flour. Sift flour twice at least and measure after sifting.

Measure or weigh the sugar, b.u.t.ter, milk and flour. In measuring b.u.t.ter always pack the cup so as to be sure to get the proper quant.i.ty. Use the half-pint measuring cup.

If fruit is to be used, wash and dry it the day before it is needed.

Dust with flour just before using, and mix with the hand till each piece is powdered so that all will mix evenly with the dough instead of sinking to the bottom.

A few necessary implements for good cake making are a pair of scales, a wooden spoon, two wire egg-whips, one for the yolks and the other for the whites of eggs.

A ten-inch mixing-bowl, and two smaller bowls.

Two spatula or leveling knives.

A set of aluminum spoons of standard sizes.

For convenience, cakes are divided into two cla.s.ses: Those containing b.u.t.ter or a b.u.t.ter subst.i.tute and cake containing no shortening.

The rules for mixing cakes with b.u.t.ter are:

Break the eggs, dropping each in a saucer or cup. If the whites and yolks are to be used separately divide them as you break the eggs and beat both well before using; the yolks until light and the whites to a stiff froth, so stiff that you can turn the dish upside down and the eggs will adhere to the dish.

Rub the b.u.t.ter to a cream which should be done with a wooden spoon in a deep bowl, add the sugar gradually. In winter set the bowl over hot water for a few minutes as the b.u.t.ter will then cream more easily. Add the yolks or the whole eggs, one at a time, to creamed b.u.t.ter and sugar.

Sift the baking-powder with the last cup of flour, add flour and milk alternately until both are beaten thoroughly into the mixture, add beaten whites of eggs last to the dough and then set in the oven immediately.

Sponge cakes and cakes that do not contain b.u.t.ter and milk must never be stirred, but the ingredients beaten in, being careful to beat with an upward stroke. Separate the yolks of the eggs from the whites, and beat the yolks with an egg-beater until they are thick and lemon-colored.

Then add the sugar, a little at a time, beating constantly. Now beat the whites until they are stiff and dry; add them; the flour should be added last and folded lightly through. Every stroke of the spoon after flour is added tends to toughen the batter. Bake at once. All sponge cakes and torten should be baked in ungreased molds.

TO BAKE CAKES

Make sure the oven is in condition, it can better wait for the cake than the other way around.

Light your gas oven five or ten minutes before needed and reduce heat accordingly when cake is put in oven.

For the coal range, have the oven the right temperature and do not add coal or shake the coals while cake is baking.

If a piece of soft yellow paper burns golden brown in five minutes the oven is moderately hot; if it takes four minutes the oven is hot, if seven minutes is required the oven is fit for slow baking.

Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes with b.u.t.ter a moderate oven.

Never look after your cake until it has been in the oven ten minutes.

If cake is put in too cool an oven it will rise too much and be of very coa.r.s.e texture. If too hot, it browns and crusts over the top before it has sufficiently risen. If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, and do not open the oven door for five minutes at least; the cake should then be quickly examined and the door carefully shut, or the rush of cold air will cause it to fall. Setting a small dish of hot water in the oven will also prevent the cake from scorching.

When you think your cake is baked, open the oven door carefully so as not to jar, take a straw and run it through the thickest part of the cake, and if the straw comes out perfectly clean and dry your cake is done. When done, take it out and set it where no draft of air will strike it, and in ten minutes turn it out on a flat plate or board.

Do not put it in the cake box until perfectly cold. Scald out the tin cake box each time before putting a fresh cake in it. Make sure it is air-tight. Keep in a cool place, but not in a damp cellar or a refrigerator.

TIME-TABLE FOR BAKING CAKES

Sponge cake, three-quarters of an hour.

Pound cake, one hour.

Fruit cake, three and four hours, depending upon size.

Cookies, from ten to fifteen minutes. Watch carefully.

Cup cakes, a full half hour.

Layer cakes, twenty minutes.

ONE EGG CAKE

Cream one-fourth cup of b.u.t.ter with one-half cup of sugar, add sugar gradually, and one egg, well-beaten. Mix and sift one and one-half cups of flour and two and one-half teaspoons of baking-powder, add the sifted flour alternately with one-half cup of milk to the first mixture; flavor with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with chocolate frosting.

LITTLE FRENCH CAKES

Beat one-fourth cup of b.u.t.ter to a cream with one-fourth cup of sugar and add one cup of flour. Stir well and then add one egg which has been beaten into half a pint of milk, a little at a time. Fill b.u.t.tered saucers with the mixture, bake and when done, place the cakes one on top of another with jam spread between.

GRAFTON CAKE. LAYERS AND SMALL CAKES

Cream four tablespoons of b.u.t.ter with one and one-half cups of sugar, beat in separately two whole eggs, add one cup of milk alternately with two cups of flour in which has been sifted two teaspoons of baking-powder, beat all thoroughly.

This recipe will make two layer-cakes which may be spread with any of the cake fillings or icings.

To make small cakes omit one of the egg-whites, fill well-b.u.t.tered gem pans a little more than half full, and bake in a moderately hot oven until a delicate brown. The white reserved may be beaten to a stiff froth and then gradually stir in four tablespoons of powdered sugar and the juice of half a lemon. When the cakes are cool, spread with the icing and decorate with raisins, nut meats, one on top of each or sprinkle with candied caraway seeds.

CUP CAKE