The Story of Crisco Part 28

For the fourth way the sugar, shortening, milk, and syrup or mola.s.ses are melted together, then cooled slightly and added to the dry ingredients. This method is used for ginger-breads.

In the fifth way the sugar and eggs are beaten thoroughly over boiling water, then cooled before the melted shortening and dry ingredients are added. This method is used for Gennoise cake and some kinds of layer cakes. Care must be taken to insure the right consistency of cakes. The mixture should be fairly stiff. If too moist the fruit will sink to the bottom. For rich cakes the tins should be lined with paper, the paper coming a short distance above the tins, so that the cake is protected as it rises. For very rich fruit cakes, experience has shown that it is best not to grease the paper or tin. The cake is not so liable to burn, and the paper can be removed easily when the cake is done without injuring it. On the other hand, if tins are lined for sponge cakes or jelly-rolls, the paper should be greased.

[Ill.u.s.tration]

When making cakes in which baking powder, carbonate of soda, cream of tartar or tartaric acid are used, almost everything depends upon the handling, which should be as light and as little as possible. The more rapidly such cakes are made the better they will be. Two cooks working from the same recipe will often produce entirely different results, if one kneads her mixture as if it were household bread, while the other handles it with due lightness of touch. As soon as the baking powder or other rising medium is added to the mixture, the cake should be put into the oven as quickly as possible. Soda alone is never good in a cake where there is shortening, unless some substance containing acid is used along with it. Mola.s.ses is one of the substances containing acid.

The greatest care and cleanliness must be exercised in all cake making; and accuracy in proportioning the materials to be used is indispensable. The flour should be thoroughly dried and sifted, and lightly stirred in. Always sift flour before measuring, then sift it again with the baking powder to insure a thorough blending.

Good cakes never can be made with indifferent materials. Eggs are used both as an aerating agent and as one of the "wetting" materials. It is not economy to buy cheap eggs, for such eggs are small, weak, colorless, and often very stale. Eggs should be well beaten, yolks and whites separately, unless other directions are given. The yolks must be beaten to a thick cream and the whites until they are a solid froth. Sugar tends to improve the texture of cakes, and when cheap cakes are made, plenty should be used, provided that the cake is not made too sweet. It should be dissolved before being added to the fat and the flour.

For best cakes, and all that are required of a light color, fine-grained sugar should be used. With coa.r.s.e-grained sugar there is danger of producing specks which show on the cakes after baking, unless they have been made by the method of beating up the eggs and sugar together with a beater over hot water. This method will dissolve the grains of sugar.

Always buy the best fruits for cake making, as they are sweetest and cleanest. Currants and sultana raisins for cakes should not be too large, but of medium size, sweet and fleshy. Cheap dry sultanas should not be used. Though there is no need to wash sultanas, yet if the fruit is inclined to be very dry, it will be better to do so than to put them in to spoil the appearance and the flavor of the cake.

Currants always should be washed, cleaned, and dried before using.

Orange, lemon, and citron peel should be of good color and flavor.

They should not be added to cake mixture in chunks, as often is done, but should be in long shredded pieces. Large pieces of peel are sometimes the cause of a cake cutting badly. In making fruit cakes add the fruit before the flour, as this will prevent it falling to the bottom.

If a cake cracks open while baking, the recipe contains too much flour. There are two kinds of thick crusts which some cakes have. The first of these is caused by the cake being overbaked in a very hot oven. Where this is so, the cake, if a very rich one, has a huge crack in the top caused by the heat of the oven forming a crust before the inside has finished aerating; then as the interior air or gas expands, it cracks the crust to escape. This crack spoils the appearance of the cake, and when cut it generally will be found to be close and heavy in texture. To guard against this it is necessary to bake them at a suitable temperature, noting that the richer the cake the longer the fruit takes to bake.

The second kind of thick crust referred to may only be on top of the cake, and in this case may be caused by an excess of fat and sugar being mixed together, or otherwise insufficient flour. In this case the mixture will not bake, but only forms a kind of syrup in the oven, and the cake sinks in the center. A cake made under such conditions would have a thick s.h.i.+ny crust, and be liable to crumble when touched.

The inside of the cake would be heavy, having more the appearance of pudding than cake.

Successful cake making means constant care. In recipes in which milk is used as one ingredient, either sweet or b.u.t.termilk may be used but not a mixture of both. b.u.t.termilk makes a light, spongy cake, and sweet milk makes a cake which cuts like pound cake. _In creaming shortening and sugar, when the shortening is too hard to blend easily warm the bowl slightly, but do not heat the shortening, as this will change both the flavor and texture of the cake._ For small cakes have a quick oven, so that they set right through, and the inside is baked by the time the outside is browned. For all large cakes have a quick oven at first, to raise them nicely and prevent the fruit sinking to the bottom. The oven then should be allowed to become slower to fire the cakes thoroughly.

Cake must not be hurried. Keep the oven steady though slow, and after putting a large cake into it do not open the door for at least twenty minutes. During baking, do not open the door unnecessarily, or in fact do anything to jar the cake lest the little bubbles formed by the action of the baking powder burst, causing the gas to escape and the cake to sink. This produces what is known as a "sad" cake, but refers probably to the state of mind of the cook. A very light cake put into a quick oven' rises rapidly round the sides, but leaves a hollow in the middle.

If a cake is made too light with eggs or powder and an insufficient quant.i.ty of flour is added it will drop in the center. Another frequent cause is the moving of cakes while in the oven before the mixture has set properly. The same defect is produced if the cakes are removed from the oven before being baked sufficiently. When a cake batter curdles, the texture will not be so even as if the curdling had not taken place. Sometimes the mixture will curdle through the eggs being added too quickly, or if the shortening contains too much water.

This forms a syrup with the sugar, and after a certain quant.i.ty of eggs have been added the batter will slip and slide about, and will not unite with the other ingredients. Weak, watery eggs are another cause of this happening; and although this may be checked by adding a little flour at the right time, yet the cake would be better if it were unnecessary to add any flour until all the eggs had been beaten in, that is, if the batter had not curdled. Before turning out a cake allow it to remain in the tin for a few minutes. It is best to lay it on a wire cake stand, or lay it on a sieve; but if you do not possess these, a loosely made basket turned upside down will do. If the cake will not turn out of the tin easily, rest it on its side, turning it round in a couple of minutes and it may loosen, if not, pa.s.s a knife round the edge, turn the cake over on a clean cloth, and let it stand a few minutes.

Do not place cakes in a cold place or at an open window, or the steam will condense and make them heavy. A rich cake improves in flavor and becomes softer with keeping (from 2 to 6 weeks, according to quality) before cutting. Wrap, when cold, first in a clean towel, then in paper. After a week remove the paper and put the cake into a tin wrapped in the towel. Small cakes may be baked in tiny molds or tins, or baked in a flat sheet, and then cut out into squares, diamonds or rounds. Then they can be frosted or coated with cream and decorated with cherries or other crystallized fruits. If a real distinction is desired, they may be placed in tiny crinkled paper cases, bought by the hundred at a trifling cost.

Cake tins should be greased with Crisco and dredged with flour, the superfluous flour shaken out, or they can be fitted with paper which has been greased with Crisco. When creaming Crisco and sugar, do not grudge hard work; at this stage of manufacture the tendency is to give insufficient work, with the result that the lightness of the cake is impaired.

Apple Sauce Fruit Cake without Milk

1 cupful brown sugar 1-1/2 cupfuls apple sauce 2-1/2 cupfuls flour 1/2 cupful Crisco 1 lb. raisins 1 teaspoonful powdered cloves 1 teaspoonful powdered cinnamon 1 teaspoonful grated nutmeg 2 teaspoonfuls baking soda 1/2 teaspoonful salt 3 tablespoonfuls vinegar

Cream Crisco and sugar thoroughly together, add apple sauce, flour, raisins, spices, salt, and soda mixed with vinegar. Mix and pour into greased and floured cake tin and bake in moderate oven one and a half hours.

Sufficient for one cake.

Black Cake with Prune Filling

1-1/2 cupfuls sugar 1/2 teaspoonful salt 3 eggs 1/2 cupful Crisco 1 cupful milk 1/2 teaspoonful baking soda 2 cupfuls flour 1 teaspoonful baking powder 1/2 teaspoonful vanilla extract 1/3 cake chocolate

For Filling

1 cupful sugar 1/3 cupful boiling water 1 white of egg 1/2 cupful stoned stewed prunes 1/3 cupful blanched chopped almonds

_For cake._ Beat 1 egg in double boiler, add 1/2 cupful milk, 1/2 cupful sugar and chocolate; mix well and cook until it thickens. Cool and set aside. Cream Crisco with remainder of sugar, add salt, eggs well beaten, soda mixed with remainder of milk, flour, baking powder and vanilla. Mix well and add chocolate paste, and divide into two Criscoed and floured layer cake tins. Bake twenty minutes in moderate oven.

_For filling._ Boil sugar and water together without stirring until it forms a soft ball when tried in cold water, or 240 F., then pour it over the beaten white of egg, beating all the time. Now add chopped prunes and almonds and beat well. Put between layers of cake.

Sufficient for one good-sized layer cake.

Pound Cake

2 cupfuls sugar 2 cupfuls Crisco 2 teaspoonfuls salt 12 eggs 4 cupfuls flour 1/2 teaspoon powered mace 3 tablespoons brandy

Cream Crisco and sugar thoroughly together, add yolks of eggs well beaten, fold in whites of eggs beaten to a stiff froth, add brandy, flour, salt and mace, and mix lightly and quickly. Turn into a papered cake pan and bake in a slow oven for one hour and twenty minutes.

Sufficient for one large cake.

Boiling Water Cake

1 cupful boiling water 1 cupful sugar 1/2 cupful Crisco 1 egg 1/4 cupful chopped candied citron peel 1 cupful sultana raisins 2-1/2 cupfuls flour 1/2 teaspoon salt 2 teaspoonfuls baking powder 1/4 teaspoonfuls grated nutmeg 1/2 teaspoon lemon extract

Put Crisco and sugar into basin, pour boiling water over them; let stand till cold, then add egg well beaten, sift in flour, salt, baking powder, and nutmeg, add peel, raisins, and lemon extract, and mix well. Turn into greased and floured small square tin and bake in moderate oven half hour. Cool and cover with boiled frosting.

Sufficient for one small cake.

b.u.t.terless-Milkless-Eggless Cake

2 cupfuls brown sugar 2/3 cupful Crisco 2 cupfuls water 2 cupfuls sultana raisins 2 cupfuls seeded raisins 1 teaspoonful salt 2 teaspoonfuls powdered cinnamon 1 teaspoonful powdered cloves 3 tablespoonfuls warm water 1/2 teaspoonful powdered mace 1/2 teaspoonful grated nutmeg 2 teaspoonfuls baking soda 4 cupfuls flour 1 teaspoonful baking powder 1-1/2 cupfuls chopped nut meats 3 tablespoons warm water

Put Crisco into saucepan, add sugar, water, raisins, salt, and spices, and boil three minutes. Cool, and when cold add flour, baking powder, soda dissolved in warm water and nut meats. Mix and turn into Criscoed and floured cake tin and bake in slow oven one and a half hours.

Sufficient for one medium-sized cake.

Caramel Cake

For Cake

1-1/4 cupfuls sifted sugar 2 eggs 1/2 cupful Crisco 1 cupful cold water 3 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful vanilla extract 1/2 cupful granulated sugar 1/2 teaspoonful salt 1/4 cupful boiling water