Home › Pastry And Puddings › House-Wife'S Table Of Equivalents

House-Wife'S Table Of Equivalents

I. Cake an Economical Food.

E have known persons begrudge their families cake, on the ground that it was expensive. This is a mistake. Milk, eggs, butter, flour and sugar are the ingredients of most cakes. The three first all farmers have, or should have plenty of, and sugar is no longer costly. As a condensed food, cake is cheaper than the best beefsteak, even in the country, and more than twice as nourishing. Eggs are more nourishing, pound for pound, than fresh meat, and a quart of good milk contains as much nourishment as a pound of fresh beef. II. General Rules for Making Cake.

THERE are some general rules for making cake that must be observed: 1. The ingredients must be of the best, for the best are most economical. 2. Never allow butter to get oily before mixing it in the cake. 3. Always have an earthen or other enameled dish to mix and work the materials for cake. Tin, if not new, is apt to discolor the material. Remember that egg will tarnish even silver. Hence always use a clean wooden spoon. 4. As a rule, in mixing cake, first beat the sugar and butter together to a cream; then add the yolks of the eggs.

If spices or liquors are used, these come in with the yolks of eggs; then comes milk; and last, the thoroughly whisked whites of the eggs and the flavor. If fruit is a portion, this is put in with the flour.