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- Herausgeber: Science & Technology Publishing
- Kategorie: Fachliteratur
- Sprache: Englisch
Book of American Baking: A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc. is a comprehensive and authoritative manual designed for both professional bakers and enthusiastic home cooks. This classic volume delves into the art and science of baking, offering a wealth of practical knowledge and time-tested techniques that span the full spectrum of the baking industry. Readers will find detailed instructions and recipes for a wide array of baked goods, from the simplest breads and rolls to elaborate cakes, pastries, and pies. The book is organized to guide readers through every stage of the baking process, beginning with the fundamentals of ingredient selection, mixing methods, and dough preparation. It covers the essentials of bread making, including the secrets to achieving perfect texture and flavor, as well as the intricacies of cake baking, with tips on creating light, moist, and beautifully decorated confections. The section on buns and pastries explores both sweet and savory options, providing step-by-step directions for classic favorites and innovative new treats. In addition to recipes, the book offers valuable insights into the business side of baking, making it an indispensable resource for those interested in pursuing baking as a profession. It addresses topics such as bakery management, equipment selection, and quality control, ensuring that readers are well-equipped to succeed in a commercial setting. With its clear, accessible language and practical approach, Book of American Baking stands as a timeless reference for anyone passionate about the craft of baking. Whether you are looking to master the basics or expand your repertoire with advanced techniques, this book provides the guidance and inspiration needed to achieve delicious results every time.
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FOUR PARTS
INDEX
Part I ——— Cakes, Buns and Pastry
CAKES, BUNS and PASTRY
Angel Cakes and Food.
2 qts. Whites.
3½ lbs. Sugar.
1¾ lbs. Flour.
1 oz. Cream of Tartar.
If preferred, a little more sugar and a little less flour may be used. Angel Food is practically the same as Angel Cake. Do not grease pans, but dip in water before filling. Turn upside down as soon as taking from the oven. Ice cake as desired.
Alberts.
Four lbs. flour, 2 lbs. sugar, 14 oz. butter and lard, 8 eggs, ½ oz. ammonia and a little lemon oil. Break and rub the butter and lard into the flour so as to incorporate it well. Make a tray, and place sugar in it, the eggs next, and the ammonia and oil of lemon. Beat the eggs a little with the hand so as to mix well the ammonia and oil of lemon. Work all together and shake up until thoroughly mixed; next break into small pieces and roll into balls, and when all are finished place them 1½ inches apart in pans without grease.
Then with a rounded point cone made for the purpose, press in the center of each, so that they will break open in three or four places around the sides, and bake in a tolerably warm oven.
Bolivars.See recipe for Molasses Cakes.
Cup Cakes.
3 lbs. Sugar.
1½ lbs. Butter.
18 Eggs.
1½ oz. Soda.
3 oz. Cream of Tartar.
1½ qts. Milk.
6 lbs. Flour.
Proceed same as ordinary fancy or drop cake. Bake in hot oven.
Cocoanut Cakes.
1½ lbs. Sugar.
3 oz. Butter.
¾ lb. Flour.
¼ oz. Cream of Tartar.
3 lbs. grated Cocoanut.
Egg Yolks.
Flavor (usually Lemon).
Use enough of the egg yolks to make a medium stiff dough and bake in a hot oven.
Currant Cake, No. 1.
Two pounds of sugar, 1 pound of lard, 12 eggs, 2 quarts of milk, 1 ounce of soda, 2 pounds of small currants, 3½ pounds of strong cake flour, 2 ounces cream of tartar, flavor with strawberry.
Take the sugar and lard, rub to a cream, add the eggs, next add the milk. Dissolve soda in the milk, put the currants in, mix all together, take your sieve, put over the bowl. Put the flour and cream of tartar in sieve and sieve through, mix light. Bake in small cup cake pans, grease light. These cakes you do not ice. Sell for one cent each, or six for five cents. Bake in heat of 550 degrees F.
Currant Cake, No. 2.Small Mixture.
Three-quarters pound sugar, ¾ pound lard, 5 eggs, ½ pint milk, ½ pound currants, ½ ounce soda, 2½ pounds flour, 1 ounce cream tartar.
This cake is mixed and baked the same as Currant Cake No. 1.
Cheese Cake.
Two lbs. of cheese passed through a sieve. Put in a bowl and add half a pound of powdered sugar, 4 eggs, 3 oz. of butter and 2 oz. of cornstarch or 4 oz. of flour mixed well together; flavor with cinnamon, lemon, vanilla or mace. Vanilla and lemon may be used together. The mixture should be of a running order, adding sufficient milk to become so. Cheese cake, when baked, should have the appearance of custard, it should be nice and smooth when cut. Cheese cake can be altered or cheapened to suit prices and trade. Less butter and eggs may be used and a proportionately large amount of cornstarch or flour and milk added.
Care should be taken in selecting a good cheese for this cake. Hard, sandy and dry cheese is as good as useless, for you never get the “grit” out of it, and it will absorb the milk or moisture. All cheese cakes when baked are sprinkled over with powdered sugar.
Cup Cake, No. 1.
Two and one-half pounds of sugar, 1½ pounds lard or butter, 15 eggs, 1 quart milk, 1 ounce soda, 4½ pounds flour, 2 ounces cream of tartar, flavor with vanilla.
Take sugar and lard, rub to a cream. Next add the eggs, mix. Take the milk. Dissolve the soda in the milk, mix together. Take your sieve, put over the bowl. Put your flour in and cream of tartar. Sieve through, mix and bake in heat of 500 degrees F. These cakes are baked in large lunch cake pans. When baked and cooled, ice with vanilla and chocolate, and sell at two cents each, or three for five cents.
Cup Cake, No. 2.Small Mixture.
One pound sugar, ½ pound lard or butter, 7 eggs, 1 quart milk, ½ ounce soda, 2 pounds flour, 1 ounce cream of tartar, flavor with vanilla.
This mixture is made and baked in the same way as Cup Cake No. 1, only difference is, no icing. Put, say, about ten or twelve currants in each pan and bake in same heat as Cup Cake No. 1.
Caramel Cake.
1 lb. Batter.
2¼ lbs. Sugar.
3 Lemon Rinds (grated).
1 teaspoonful powdered Mace.
15 Eggs.
1½ pts. Milk.
2 gills Rosewater.
1½ lbs. Flour.
9 oz. Corn Starch.
1¾ lb. Baking Powder.
A small quantity of Powdered Cinnamon.
Cream sugar, butter, lemon and mace together, add eggs gradually, add rosewater and milk, kneading well. Mix baking powder, flour and starch and add to mixture, stirring well. Bake in round pans, moderate oven.
The filler is prepared as follows: 9 oz. Sugar, 3 Eggs, 1 gill Caramel, 5 yolks Eggs, 1½ tablespoonfuls Corn Starch, 1½ pts. Milk. Cream eggs, sugar and caramel, beat yolks and starch together and mix all until smooth. Add milk and cook to a custard. Spread between layers and dust top of cake with powdered sugar.
I. Drop Cakes.
3 lbs. Sugar.
1½ lbs. Butter and Lard.
20 Eggs.
1 qt. Milk.
2 oz. Ammonia.
2½ lbs. Flour.
Rub sugar and butter thoroughly, adding eggs gradually. Then add milk, flour and ammonia. Bake in hot oven.
II.
3 lbs. Sugar.
1½ lbs. Butter.
15 Eggs.
1 qt. Milk.
1¼ oz. Ammonia.
4½ lbs. Flour.
Cream and proceed as above.
Fancy Cakes.
6 lbs. Sugar.
4 lbs. Butter.
48 Eggs.
2 qts. Milk.
1⅓ oz. Soda.
1⅓ oz. Ammonia.
10 lbs. Flour.
Cream well and bake in hot oven.
Fruit Cake.
6 lbs. Sugar.
6 lbs. Butter.
48 Eggs.
5¼ lbs. Flour.
15 lbs. Raisins.
18 lbs. Currants.
1½ pts. Molasses.
¾ pt. Brandy.
Spices, etc.
A smaller and different mixture with citron may be made as follows: 1½ lbs. Sugar, 1½ lbs. Butter, 15 Eggs, 1½ lbs. Flour, 1½ lbs. Citron, 6 lbs. Raisins and Currants, ½ or full pint of Brandy.
Florence Cake.
Sugar, 1¼ lbs.; butter, 12 oz.; whites, 1 pint; milk, 1 pint; soda, ⅓ oz.; cream of tartar, ⅔ oz.; flour, 1¾ lbs. Rub the butter and half the sugar light; beat the whites and the rest of the sugar to them. Then mix in with your rubbed butter and sugar; then milk, flavoring and flour.
Genoa Cake.
2 lbs. Sugar.
1½ lbs. Butter.
15 Eggs.
2¼ lbs. Flour.
3 lbs. Currants and Citron.
The above is a favorite English cake and is usually sold by the pound.
Ginger Nuts.
3 qts. Molasses.
1½ pts. Water.
6 oz. Soda.
3 lbs. Lard.
1½ lbs. Sugar.
8 lbs. Flour.
Less lard may be used if desired. Many add different spices.
Ginger Cakes.
Four lbs. flour, 1 qt. molasses, ½ lb. lard, ½ pint water, 1 oz. soda, 1 oz. ginger, little salt; place the flour on one side of the bowl; put molasses, lard, ginger and salt in the other. Mix one handful of the flour well into these ingredients; then add the soda dissolved in the water, and the remaining flour, and make a smooth dough. Roll out and cut with plain cutter; place on greased pans ½ inch apart, and bake in hot oven.
Honey Cakes.
Put 4 qts. molasses in a kettle and bring to boil. As soon as it starts to boil, add 1 pint water and take from fire. When almost cold mix in about 10 lbs. flour, 1 oz. cinnamon, ginger, and allspice, 2½ oz. powdered ammonia, 1 oz. soda, and make a baking sample. If there is too much leavening in, work in some more flour; if not enough, work in some more ammonia.
Jelly Roll.
1½ lbs. Sugar.
2¼ lbs. Flour.
7 or 8 Eggs.
¾ pt. Milk.
1½ oz. Baking Powder.
If preferred ½ oz. of Soda and 1 oz. Cream of Tartar may be used instead of Baking Powder. It is important to note that this requires mixing only. Don’t beat.
Jelly Roll.
3½ lbs. Sugar.
20 Eggs.
1 qt. Warm Water.
5 lbs. Flour.
1 oz. Baking Powder.
Add warm water after eggs and sugar are thoroughly beaten together, then add flour with which the baking powder has been mixed. Bake on wet paper and roll, just covering layer with jelly.
Lady Finger.
2 lbs. Sugar.
24 Eggs.
2¼ lbs. Flour.
Soda and Cream of Tartar.
The eggs should be beaten while slightly warm.
Lady Cake.
2¼ lbs. Sugar.
1½ lbs. Butter
36 Whites of Eggs.
2¼ lbs. Flour.
Almond or other flavor.
Proceed same as “mixture No. 2” in marble cake recipe elsewhere.
Lemon Cake.
One and three-quarter lbs. flour, ¼ lb. lard, 1 pint molasses, ½ pint water, 1 oz. soda, a few drops of oil of lemon, a pinch of salt; mix one-third of the flour, the molasses, lard, salt and oil of lemon well together, then add the soda dissolved in the water, and the remaining flour, and mix it perfectly smooth. Bake in straight flanged round pans, greased, in a quick oven.
Lunch Cake.
Two pounds of powdered sugar, 1 pound of lard or butter, 10 eggs, 2 quarts of milk, 1 ounce of soda, 4 pounds of cake flour, 2 ounces of cream of tartar, flavor with vanilla.
Take the sugar and lard, put in the bowl, rub to a good cream. Next add the eggs, rub this also to a cream. Take the milk. Dissolve the soda in the milk and mix together. Now take your sieve, put over the bowl, put your flour in the sieve, put the cream of tartar on the flour, sieve through, mix and bake in greased lunch cake pans. Bake in heat of about 550 degrees F. When baked, ice with vanilla icing. When mixing this mixture, be very careful not to mix more than needed, for this will make your cake short and heavy. Sell for one cent each, or six for five cents.
Milan Cake.
Two pounds sugar, a pound of almond paste, a pound and a half of butter, 20 eggs, 4½ lbs. cake flour, vanilla flavor. The almond paste, sugar and butter should be creamed up, the eggs added by turns, and then the flavor and the flour worked in. The mixture should then be medium stiff. Fill into bag with medium sized star tube and dress upon paper into small cakes of different shape, such as crescents, apples, fingers, etc.; then place a small piece of French fruit, a blanched and split almond or pistachio nut on top and bake in a moderate heat.
Marble Cake.
5⅔ lbs. Sugar.
4½ lbs. Butter.
2¼ qts. Whites of Eggs.
6 lbs. Flour.
Color one-quarter of the mixture with chocolate and another quarter with cochineal keeping one-half natural color. Start with a thin layer of the latter at the bottom, then drop in the other mixtures alternately with spoons, making such effects as the fancy of the operator may dictate.
Mixture No. 2.
Another good recipe for the above is as follows: 4½ lbs. Sugar, 1½ lbs. Butter, 3 oz. Baking Powder, 36 Whites of Eggs, 3 pints Water, 4½ lbs. Flour, Lemon flavor. Proceed same as for pound cake. When cool ice over and cut into squares. This mixture can also be used for a standard white cake.
Molasses Cakes.
3 pts. Molasses.
3 pts. Water.
1 lb. Lard.
5¾ lbs. Flour.
3 oz. Soda.
2 Eggs.
The above can be made with 1 egg. Some use 3 and 4 eggs. Many also use about 3 oz. sugar. For Bolivars add spices. Sugar Bolivars are made as follows: 6 lbs. Sugar, 3 lbs. Lard, 4½ oz. Ammonia, 3 qts. Milk, 12 lbs. Flour and Flavoring.
Metropolitan Cake.
One and one-half pounds sugar, 1 pound lard, 7 eggs, 1 pint milk, ⅓ ounce soda, 2 pounds cake flour, ⅔ ounce cream of tartar, flavor with lemon.
Take sugar and lard, rub to a cream. Add the eggs. Next take the milk. Dissolve the soda in the milk, mix together. Take your sieve, put over bowl, put flour and cream of tartar in it. Sieve through, mix and bake in large lunch cake pans in heat about 575 degrees F. When baked and cooled, jelly the side with fine currant jelly or any other good jelly. Dip them in cocoanut chopped fine. Keep them on a pan. Take a paper cornet, fill with vanilla and chocolate icing, more vanilla than chocolate. Put two round rings on top. These cakes are very good. Sold for two cents apiece, or three for five cents.
New Year’s Cake.
1 lb. Butter.
2 lbs. Sugar.
9 oz. Lard.
1½ pts. Water.
¾ oz. Ammonia.
¾ oz. Caraway Seed.
6 lbs. Flour.
The dough for the above should be worked well. Break the butter up well with the sugar and water.
Orange Cake.
21 Eggs.
1½ lbs. powdered Sugar.
¾ lb. Flour.
¾ lb. Corn Starch.
¾ lb. Butter.
First beat the yolks and whites separately. Mix together the flour and corn starch. Add to the whites, beaten very stiff, the yolks and sugar, separately, gradually. Next add flour, and while stirring pour in butter hot. Make a smooth batter and bake in hot oven.
For the filling use 12 yolks of Eggs, 9 oz. Sugar, 3 oz. Corn Starch, 3 Oranges, 1 Lemon, pint of Water. Use both the juice and rind (grated) of the oranges and the juice only of the lemon. Make a smooth cream of the sugar and starch and then add the orange and lemon mixture. Boil and then spread between each layer, icing on top with soft orange icing.
Plain Apples.
Two lbs. flour, 1½ lbs. sugar, 1 lb. butter or lard, or half of each, pinch of mace. Rub the sugar, eggs and shortening lift, add the mace, ammonia dissolved in the milk, and then the flour. Roll out and cut with a square fluted cutter. Place on lightly greased pans, and bake in a moderate oven.
Raisin Cake.
6 lbs. Sugar.
3¾ lbs. Butter.
37 Eggs.
2½ qts. Milk.
½ oz. Soda.
1 oz. Cream of Tartar.
9 lbs. Flour.
9 lbs. Raisins.
This makes an exceptionally fine cake. If desired citron, currants or peel can be used instead of raisins.
Roosevelts.
In a bowl beat 1 pound 5 ounces of sugar, four whole eggs and 20 yolks light. In the meantime whip 16 whites of egg very stiff, gradually adding 8 ounces of powdered sugar, and carefully mix it in. Add 6 ounces Sultana raisins, 4 ounces of very clean currants, 2 ounces finely minced citron, 1 pound 9 ounces of flour, and finally 6 ounces melted butter. Fill into melon-shaped pans, which have been greased and dusted with flour, and bake in a cool oven. As soon as baked turn cakes out on a sieve and dust while hot liberally with vanilla sugar.
Scotch Short Cake.
3 lbs. Flour.
1½ lb. Butter.
¼ lb. Lard.
⅛ lb. Butter.
¾ lb. Sugar.
The above should be worked into a good stiff dough and baked in a cool oven. Too much heat will spoil it.
Sponge Cake.
1½ lbs. Sugar.
16 Eggs.
2 lbs. Flour.
1½ oz. Baking Powder.
Cream well and use a good cream of tartar baking powder.
Soda Cakes.
3¾ lbs. Sugar.
3¾ lbs. Butter.
13½ lbs. Self-raising Flour.
3 qts. Milk.
6¾ lbs. Currants.
1½ lbs. Citron.
15 Eggs.
The above are usually baked in square molds. Recipe for self-raising flour is published elsewhere.
Sugar Cakes.
6 lbs. Butter (or half Lard).
9 lbs. Sugar.
4½ oz. Ammonia.
2½ qts. Milk.
30 Eggs.
18 lbs. Flour.
Add flour last and do not work dough too much. Use exact proportions given.
Sugar Cakes Without Eggs.
6 lbs. Sugar.
2 lbs. Lard.
2 qts. Water.
2½ oz. Ammonia.
12 lbs. Flour.
Butter is usually used instead of lard. It is frequently used half and half. Milk is generally used also in place of water.
Sugar Cakes.
Four lbs. flour, 2 lbs. sugar, 1 lb. lard or butter, or half of each, 5 eggs, 5 gills of milk or water, ½ oz. ammonia, ¼ oz. soda, few drops of oil of lemon, and if lard is used, a pinch of salt; rub the butter or lard with the sugar until light, then rub in the eggs and soda; next add the ammonia dissolved in the milk or water, and the oil of lemon. When all these are slightly mixed work in the flour smoothly, roll out with rolling pin, and cut with fluted cutter; place on greased pans ¼ inch apart, and bake in hot oven.
Spice Cakes.
2 lbs. Crumbs.
¾ lb. Lard.
¾ lb. Sugar.
10 or 11 Eggs.
1½ pts. Molasses.
½ oz. Soda.
1 oz. Cream of Tartar.
1½ pts. Water.
2¼ lbs. Flour.
Spices.
The pans should be well greased. The tops are usually iced.
Spice Cake.
One-half pound sugar, ½ pound lard, 2 eggs, 1 pound stale cake, ⅓ ounce soda, 1 quart molasses, 1 quart water, a few drops of cochineal, 2½ pounds flour, ⅓ ounce cream of tartar.
Take sugar and lard and mix to a cream, add eggs, next take the crumbs. Mix together and add the molasses and milk. Take the water, add the soda and mix together. Put the flour in the sieve and cream of tartar, sieve through. Mix and bake in lunch cake pans. Grease heavy. Bake in good heat, 600 degrees F. When baked and cool, ice with chocolate icing. Sold for one cent each, or six for five cents.
Tutti Frutti Cake.
Tutti Frutti Cake is made with ordinary cake mixture, any price you may wish, usually baked in pound moulds, covered on top with assorted fruit glace, including Almonds, Figs, Cherries, Apricots, etc., chopped fine and mixed with water icing. Some use whipped cream and as layer cake.
Velvet Cake.
1½ lbs. Sugar.
¾ lb. Butter.
9 Eggs.
1½ gills thick Cream.
1 big spoonful Rosewater.
1½ lbs. Flour.
1 oz. Bitter Almonds (blanched and powdered).
2¼ teaspoonfuls Baking Powder.
Separate yolks and white of eggs. When butter and sugar are thoroughly creamed, add yolks whipped thick. Next pour in the cream, almond paste and flour. Beat until smooth. Then add the flour and whites, which have been previously beaten stiff. Bake in shallow pans lined with buttered paper. Do not have the oven too hot.
Wine Cake Mixture.
2½ lbs. sugar; 1½ lbs. lard; 4½ lbs. flour; 3 oz. baking powder; 2½ pts. milk; 1½ pts. eggs; flavor.
Wine Cake.
3¾ lbs. Sugar.
2 lbs. Butter.
21 Eggs.
3 pts. Milk.
1 oz. Ammonia.
2 oz. Cream of Tartar.
6¾ lbs. flour.
Bake in hot oven. Cream, butter and sugar well and use exact proportions given.
White Mountain Cake.
4½ lbs. Sugar.
2¼ lbs. Butter.
18 Eggs (Whites only).
1½ pts. Milk.
1½ oz. Soda.
3 oz. Cream of Tartar.
31-5 lbs. Flour.
Lemon or Orange flavor.
These cakes are made to sell at 25 cents each. By cheapening the ingredients, however, many sell them at 15 cents, which seems to be the popular price.
LARGE CAKESBY LOUIS STERN
Lo Soni Cake.
Twenty-one pounds of powdered sugar, 13½ pounds of lard or butter; this must be rubbed well for fifteen minutes, and if made with cake machine will take eight or ten minutes; add 6 pints of eggs (rub them a few at a time), 3 quarts water or milk. Dissolve 2 ounces of ammonia in wet part of mixture, 1½ ounces of ground mace, 1 ounce of gelatine. Mix this all together. Next put 1 pound of egg nutrine or 2 teaspoonfuls of egg color; add 24 pounds of strong cake flour, with 1½ ounces cream of tartar. Mix this all together. Mix very light. This is baked in thin pound cake pans; each pan will hold from 7 to 9 pounds; fill three-quarters full, close lid down tight and set in cool oven in heat of about 330 degrees F. Baked, but still hot, take a good egg icing and cool it with some walnuts and sprinkle on top. This cake can be sold for 12 or 14 cents per pound, according to trade.
Genoa Cake.Sold by the pound. No. 1.
Five pounds of granulated sugar, 3½ pounds of lard or butter, 40 eggs, 1 ounce ammonia, 4 pounds raisins, 2½ pounds citron, 8 pounds of cake flour; rub sugar to a cream; add slowly few eggs at a time; dissolve ammonia in ¼ gill of cold milk; mix raisins and citron together and add to mixture. Now put in your flour; mix light, and bake in one large pan, greased good and thick; put heavy paper around and put in oven in slow heat of about 330 degrees F. When baked and still hot, put over it a good boiled fondant icing and sprinkle a few chopped nuts over the top. This is a very good cake and will lay for months without getting mouldy or hard. Sold for 12 or 14 cents a pound.
Fruit Cake No. 1.
Thirteen pounds of powdered sugar, 12 pounds of lard, 100 eggs, 2 quarts of molasses, 1 pint of good sherry wine, ¼ pound of gelatine, 30 pounds of currants, 25 pounds of raisins, 10 pounds of citron and 10 pounds of strong cake flour. Put sugar and lard in cake machine, let work good. Next add the eggs and dissolve gelatine in ½ gill of water; add gelatine, molasses, currants, citron and raisins; let mix, and last add the flour. This is baked in large pound cake tins without a cover; put in oven in slow heat of about 330 degrees F. Very good cake, sold for 10 cents a pound.
Fruit Cake No. 2.
Bake in small duchess cake pans and sold by the pound at 10 cents per pound. Take 7 pounds of sugar, 5½ pounds of lard of cottonseed oil, 50 eggs, 1 quart of molasses, 1 pint of good sherry wine, 2 ounces gelatine, 15 pounds of currants, 4 pounds of citron, 5 pounds of raisins, and 5 pounds of strong flour, with 4 ounces cream of tartar. This is mixed the same as Fruit Cake No. 1. Baked in a heat of 400 degrees F.
Molasses Fruit Cake.Sold by the pound; 12 cents per pound.
Take 11 pounds of granulated sugar, 6½ pounds of hard lard, 70 eggs, 3 quarts milk, 1½ quarts of water, 1½ ounces soda, 3 ounces cream of tartar, 2 ounces of gelatine, 12 pounds of currants and 21 pounds of strong cake flour. Rub sugar and lard to a cream; next add the eggs, few at a time; dissolve soda and gelatine in the water; add milk and water. Mix together, then add the flour and cream of tartar, and last add the currants. Of course you can use any other fruit instead of currants, such as raisins, citron, lemon peel, and so on. Mix light and make in two large pound cake forms, propped down with large bricks. When this is half baked, take large piece of thick paper, put over the cake so it will not get too black, and put in heat of about 300 degrees F. When baked, turn over so to get to the bottom. Take some soft chocolate icing with some candy fruit, and pour over the cake. This cake must be kept in a showcase or a closed box so as to keep it away from the air. If kept away from air it will keep soft and fresh for weeks.
Raisin Cake No. 1.
Take 3 pounds of sugar, 2 pounds lard, 35 eggs, ½ ounce soda, 1 ounce cream of tartar, 2 pounds raisins, 1½ pounds of currants, flavor, and 4½ pounds strong cake flour. Take sugar and lard, rub to a cream; rub for about 10 minutes; add slowly the eggs, few at a time; take soda and dissolve in ⅛ of a gill of water. Now add your cream of tartar, flour, raisins and currants, and mix light. This cake is baked in diamond-shaped forms, about 20 pounds to the form; lay on flat baking pans, prop down with heavy bricks so it will not run from under. This cake is baked in a heat of 250 degrees F.
Cheap Raisin Cake No. 2.
Fourteen pounds of sugar, 9 pounds of lard, 2½ quarts of eggs, 1 ounce gelatine, ¾ egg nutrine, 2 quarts of water, 1 ounce of mace, 2 ounces cream of tartar, 6 pounds raisins and 15 pounds of strong cake flour. Rub sugar and lard to a cream, add slowly the eggs, few at a time. Dissolve gelatine and add egg nutrine in the water and mix. Now add the mace; mix all together, then take 15 pounds of flour; sift flour and cream of tartar, mix light. This is baked in duchess cake pans lined out with thick paper. Two pounds to the pan. Sprinkle fine raisins on top of cake and bake in heat of 300 degrees F. Takes one-half hour to bake.
