New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-09

The oldfashioned cook knew only two ways Of
raising her cake-one with yeast and the other was
with the white of eggs and delicate beating. she
knew to perfection all the arts OF beating stirring and
folding known the modern cooking school. but it is
doubtful II she could have explained all these pro-
cesses She was too prone TO call these processes
knack and 10 explain all her methods by the remark
that some were born cooks and some were not Tho
mystery is how she ever capable OF handing down
the mass Of culinary knowledge which she certainly
possessed. OF baking pjwdc:s she knew nothing.
They had not been invented. She raised few ginger
cakes by OF saleraus and molasses for the early
cake baker had no of tartar fine soda.
saeratus was a comparatively coarse compound. TT
only for coarse cakes. The finest cakes, like old
fashioned poundcake and spongecake, were raised
wholly with eggs and baked In perfect ovens with
precision which has made modern housekeepers despair
Of success in their making. For plain cake the old
time housekeeper depended wholly upon the yeast.
Hartford election cake of these old yeast cakes
loaf cakes, they were frequently called. The old
Connecticut rule for Hartford election cake which II
one of the best Of the loaf cakes two pounds Of
sugar two pounds of butter four quart Of milk.
two cups OF yeast two pounds OF raisins half pound
OF ctron half an ounce Of nutmeg and five pounds Of
dried and sifted -four. Beat the butter and half tho
sugar to a and mix very fine in the -four then
add half the milk "bloodwarm" in summer and hot In
winter, but not hot enough to scsld the yeast Add
the yeast and beat thoroughly. Add also the eggs
and finally the remainder OF the milk Beat the batter
thoroughly. Let the cake rise overnight, and IN tho
morning beat II again and add the remainder Of tho
sugar Let the cake rise five six hours longer, or
till IL IS very light Then add the fruit, pour IL into
pms and let Il rise three-quarters Of hour in the
pans then put II in the and bake one hour
Another method Of making loaf cake was With bread
dough- The rule for this is three cups Of risen
dough- one and half cups of sugar. three-quaroers
OF cup Of melted butter three eggs, cup of risns
and baif mfr
into the dough with the hand then beat
the batter vigorously, working the Ingredients
thoroughly together Add the raistns last OF all Inc
rule is 70 work ingredients together for quarter
Of an hour before adding the rasns Pour the batter
into butered pans and let it rise In them for half an
hour; then let IL bake Tor an hour Ii all oven aier e
bread IS taken out.
A feature Of these cakes thick icing which
completely covered them The simplest way TO make
white Icing is 10 boil IT, and for the benefit Of those
who have not followed the recipes given before, We
reneat a simple rule for boiled icing. Measure out .
run Of granulated sugar: add FIVE tablespoons Of
water: stir the water aud sugar together till the
sugar dssoves but do not stir ii afterward. Let IL
boil TIL il ropes-that is, till little taken up with
teaspoon forms continuous string, Instead Of falling
in drops Ike a thin liquid. Have the white Of one
egg beaten thoroughly. Let some one pour the thick
svr,n into the white OF the egg while You beat IT, Beat
il for two or three minutes till II is thick and creamy.
pour u instantly over the cake 10 be iced. as 1t VIII
harden I'm q few moments after II is cold.
Tbe,e are many delicious temperance drinks which
ire csnecally refreshing in midsummer One Of the
hest OF these IS the od-faShioned root-beer, made
wholly Of mountain roots and herbs. The old-timo
rule for IL was one part OF black birch bark one par.
wtnerereen leaves and stems, onehalf the quantits
of spruce twgs oncquarter the quantity of princes
nine and small OF fennel to every six gallons Of
water used Pour cold water over the herbs and
roots and bring them 10 the boiling point boiling them
t their strength is extracted. strain OF the water.
II there is too strong favor. dilute ID with water.
Add pound OF sugar 10 every gallon of the mixture.
and a cup Of yeast. Let the mixture be lukewann
when the yeast is added. II should stand twenty
four hours and be stirred frequently At the end Of
this time bottle IL pour II In a small keg II makes
a refreshing and wholesome summer drink
Ginger beer Is also excellent summer beverage.
II Is easy TO make il contains materials except
those found In the ordinary store closet or the drug
gIsts' shops. Boil eleven ounces OF gingerroot, OF
ordinary ginger tied In bag for half al hour IN .
gallon Of water with the yellow peel Of two lemons.
Then add eight gallons of water, ten pounds Of
sugar, the juice Of four lemons half pound Of honey
and three pints OF yeast Strain II when cold. add
the white Of egg well beaterS aud let tAe beer,