Just for two; a collection of recipes designed for two persons by Langdon Amelie

Author:Langdon, Amelie
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: Minneapolis, Wilson
Published: 1909-03-25T05:00:00+00:00

Cream of Carrot Soup.

Celery. Wafers. Olives.

Roast Turkey with Gravy.

Mashed White Potatoes. Stewed Tomatoes.

Lingham Berries. Quince Jelly.

Lemon Ice.

Water Cress Salad.

Cheese Wafers.

Plum Pudding or Pumpkin Pie.

Nuts. Raisins.

Black Coffee.

CAKES

RULES FOR CAKE MAKING

In making cake, accuracy in measuring the ingredients is absolutely necessary. Success follows those who give strict attention to detail. The baking is usually the most difficult part. Eggs must be perfectly fresh; butter sweet, and flour fine. Butter cakes, as pound cake, cup cake and fruit cake, must be baked in a very moderate oven (220°Fahr.), while layer cakes may be baked more quickly (from 280° to 300° Fahr.), Angels' food and sunshine cake should be placed in a very cool oven (212° Fahr.), the heat increased slowly for three-quarters of an hour, browning at the last. Do not beat the butter, sugar and eggs in a tin basin; it scours the basin, but discolors the materials. Use a wooden spoon and a white enameled bowl.

Measure everything before beginning.

Always separate the whites and yolks of the eggs, unless the recipe specifically directs otherwise.

Beat the butter to a cream before adding the sugar; then beat the sugar and butter until very light before adding the eggs.

When a recipe calls for a teaspoonful of baking powder, it always means a rounding spoonful, unless otherwise stated.

Each teaspoonful of baking powder may be replaced by a half teaspoonful of soda (level) and a level teaspoonful ot cream of tartar sifted with the flour three or four times.

Dried fruits, as currants and raisins, must be perfectly dean and well floured, and added to the cakes at the last moment.

If fruits sink to the bottom of the cake, the cake is not sufficiently thick to hold them in place; add more flour to the batter.

Cups used for measuring hold a half pint.

Suet is the best material for greasing cake pans. Butter burns easily, sticks and holds the cake to the

pan. . .

Have the oven ready as soon as the cake is mixed.

Cookies, thin small cakes as wafers, require a moderately quick oven (240 0 Fahr.); molasses cakes, a very moderate oven; as they scorch easily.

If you are without a thermometer, and must guess at the heat of the oven (a most unsatisfactory way), and you find it too hot, quickly lift the lids of the stove and put a pan of cold water in the oven. Cakes baked too quickly at first will come up in the center, crack and run over the sides of the pan.. It is impossible to keep them in shape.

Do not jar the stove, or open and close the oven door until the center of the cake is "set."

Do not cover a cake with paper; the paper burns and spoils the flavor of the cake.

Regulate your oven. If necessary to look at a cake while baking, do it as quickly as possible, and open and close the door carefully.

In recipes, where time is given for baking, remember it is guaged by a thermometer, and it is impossible for you to follow it correctly without one.

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