New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-09-18
CAKES, LARGE AND SMALL.
SOME FAMOUS GERMAN RECIPES.
BY MRS. BAYARD TAYLOR
copyrisnt: 1892: BY The Tribune Assoetano

Copyrsnt 1892: BY The Tribune A"oetahon
To have cakes OF light kind ready at all hours Is
great convenience. Put IN porcelain jar well
covered. tin box cake Of all sorts Will keep for
many days. and Is always at hand to be offered TO I'M
expected guests be served with creams or other
light desserts. To produce good cake is art by IT.
self, and not easy some people think. There Is
no reason, however, why you should not Try 10 ex-
Gel In baking cakes you have already In some other
culinary branches. Only, do not devote any more
time II than necessary 10 keep yourself reasonably
supplied. For, cake Is merely luxury, easily spared
pleasant appendix TO indispensable fare rather
than actual food. For prelminanes keep In mind the
following: The nour used for cake must be Of the
very best that you get the pure article and that
It Is dry and yet not dry as to make II seem like
dust when taken up In your hand and allowed 10 Sill
through your fingers Flour. II kept In damp place
or warm one will spoil easily, and then Is unfit for
USE Get all the other Ingredients also OF the purest
and best your sugar. Ike your -four has 10 DE ory
and finely powdered your butter must be the freshest
and II too much salted will have to be worked over
through several waters in order to sweeten It, Break
each egg separately in cup before using It, so as to
test its freshness. All eggs which have the yolk
running with the white must be rejected. II yolls
and whites have to be separated be very CAREFUL not
TO have any particle OF the yellow enter the white,
since II would prevent the latter from getting sun
when whipped. To whip the whites TO snow, put
wide opening. By means OF an eggbeater they VIII
soon be stiff enough 20 hold spoon upright when IN
trod,iced Then leave the froth untouched until
mi xed into the calsebatter. 1t Is best 10 have one
person strike batter and another whip the eggs. ana 10
have the latter just done when needed Bf II this Is
impractioahe whip your eggs before you begin sur
ring the batter and when done set In dish OF cola
water to keep.
When recipe tells you to beat butter to a cream,
uatr buf tor first
the bowl in which you mean TO stir your cake Pace
II near the stove for about hour beforehand TO get
soft rlt do not let II melt a wooden spoon with
long straight. handle to stir vigorously In one ana
the same direction until the butter Is white and foam
ing When adding eggs let them have about the
same temperature the butter, or the latter VIII
curle To further avoid this add one egg at time,
alternating with a spoonful OF your sugar Tor some
tines -four, and only add the next egg when the
former Is thoroughly mixed. Beat all yOur cakes III
one direction and with uniform alacrfty. Your sue
cess depends n good deal on this rule. The snow OF
the whites Is always added at the Last moment DO
not stir In. but mix from the sides OF the vessei "
ward the middle In gentle strokes. The batter when
tins finished must not sand. but must be baked mt
once The fire Is another important factor in baking.
1t ought to looked after at least an hour before
hand and be in such a condition as to need no hand
ling during the tine Of baking
Most cakes need moderately hot and some even
cool oven. good old test is to put piece OF thick
paper into the oven to shut the door and open 1t
again after five minutes II the paper Is OF light
brown color The oven Is moderately hot, and II yellow
the oven Il cool Now. 10 FORMS II Is advisable 10
have one or two shcetiron pans with low rims. Just
fitting mo your oven for small cakes, ther TO be di-
rcctlv placed upon them, for holding number OF
small cake moulds. Then, to have n round N moulh.
pretty open. with straight rim around - Ihgh rs
your forefnger and lastly high copper form rounded
below with a raised pattern and we'll timed inside.
Your forms must be Immediately clean, perfectly
drv and 10 receive the cakebatter have to be but
tered Inside and busted either with cmcker-dust
or powdered sugar-except when otherwise directed.
For butteing the form | first met the butter and
then use soft painters brush (kept for THIS sole
purposc) TO give the form coating of the butter Ee'
YOUR form Or forms) ready for receiving yoir cake
batter before you begin stirring the latter. When the
baking Is done, do not turn your cake out OF inc
form Immediately but let It stand while TO get cool
when II will come out OF the form unframed. DO not
let It get cold even then suddenly, or will fall
Keen ALL these rules In mind for shall not repeat
The following recipes almost all OF them old and
tried ones handed down In one family for generations.
The first one Is associated with grnndmother's cnke-
box. always opening at the sesame Of Might eyes
pleading and chubby hands outstretched. VIII call
the recipe German drop cakes: Take hall pound
OF sugar half a pound OF -four. two whole eggs and
hour then add the -four and stir until thoroughly
mixed You may also take half o0rnsnrch and half
wheat -four, instead OF all wheat which will make
fhc cakes somewhat more delicate. Have ready
shectron PAN grease II very slightly and drop on IL
small hcans of the butter from teaspoon. Have
sufficient space between them for they Will run and
Get AT least double their original Size. FAKE IN n
cool oven I'm about half an hour. They must not
get brown but look pale yellow. Loosen them with
hay cot somewhat
them TO the cake box after they quite cold. They
will keep for weeks
Another cake. which may be kept for long time.
Is called Israel cake" Take for It half pound OF
butter half a pound Of sugar. good half-ounce OF
cornsarch threequarters Of an ounce OF wheat-nour
good weight, and three Beat the butter TO
cream add the eggs and sugar and the -four at the
lns, STIR half an hour. The butter ought TO be
rather thick Butter a shallow sheetiron pan. fill
II with he batter about quarter OF an inch high
smooth Il with the blade OF knife, then dust sugar
over IT, and II you wish. some almonds cut into nnc
shreds Bake In cool oven, Hight yellow. Gut
into small pieces OF any shape you Wish whhe sun
warm.
A Main cake made very quickly IS Jenny lind
colc" Why It was called after che great singer
do not know, but here Is the recipe Take two cups
Of flour one and a half OF sugar. half cup OF butter,
one OF cream two eggs. one teaspooniul OF baking
powder mixed with the nour. Put all these III
gradients into u deep dish and beat until heh'. IL
Is no, necessary To beat them separately as In some
other cakes. Bake In deep form and In moderately
hot oven for about half m hour.
Ile,c Is a Lightning Cake. Take quarter OF a
pou1d of butter: beat 1t to cream then add ono
after the other a quarter OF pound Of sugar the
VOLTS II three eggs quarter of pound OF Hour,
Navorng OF lemon peel, and the snow Of the thrco
whites of eggs Put into round form and bake one
nuarter of an -four. In quick oven. When cod
dust powdered sugar over the cake and ornament II
with preserved fruit. or, cover II Win an ICING
yo can also bake two such cakes and put one on
top of tn, other, with Jelly between.
The following recipe Is for the best sponge cako
hive ever eaten Take half pound OF sugar, the
yolks Of ten eggs and stir for half an hour. Add
iavorlng OF lemon peel or vanilla. a quarter OF
mound of cornstarch and the snow of the whites OF