When baked, cover the tops with sugar dissolved in milk.
WAFFLES.--One quart of sweet or sour milk, four eggs, two-thirds of
a cup of butter, half a teaspoonful of salt, three teaspoonfuls of
baking-powder; flour enough to make a nice batter. If you use
sour milk leave out the baking-powder, and use two teaspoons soda.
Splendid.
YEAST.--In reference to yeast, we advise the use of Magic Yeast Cakes;
it keeps good a year, and works quicker and better than other yeasts.
SUGGESTIONS IN MAKING CAKE.--It is very desirable that the materials
be of the finest quality. Sweet, fresh butter, eggs, and good flour
are the first essentials. The process of putting together is also
quite an important feature, and where other methods are not given in
this work by contributors, it would be well for the young housekeeper
to observe the following directions:
Never allow the butter to oil, but soften it by putting in a
moderately warm place before you commence other preparations for your
cake; then put it into an earthen dish--tin, if not new, will discolor
your cake as you stir it--and add your sugar; beat the butter and
sugar to a cream, add the yolks of the eggs, then the milk, and lastly
the beaten whites of the eggs and flour. Spices and liquors may be
added after the yolks of the eggs are put in, and fruit should be put
in with the flour.
The oven should be pretty hot for small cakes, and moderate for
larger. To ascertain if a large cake is sufficiently baked, pierce it
with a broom-straw through the center; if done, the straw will come
out free from dough; if not done, dough will adhere to the straw.
Pages:
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353
354
355
356
357
358
359