School and Home Cooking by Carlotta C. Greer Published: 1920
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DIVISION FOURTEEN
CAKE
LESSON CXLIII
CAKE WITHOUT FAT--SPONGE CAKE
COMPARISON OF SPONGE CAKE AND POPOVERS.--See the recipe for Popovers.
Compare it with the recipe for Sponge Cake I.
SPONGE CAKE NO. I
4 egg yolks
1 cupful sugar
1 teaspoonful lemon juice
Grated rind of 1/2 lemon
4 egg whites
1/2 teaspoonful salt
1 cupful flour
What two ingredients are similar in these recipes? What ingredients does
Sponge Cake contain which do not exist in Popovers? What ingredients in
Popovers are omitted in Sponge Cake? Note the number of eggs in each. What
is the wetting material in Popovers? In Sponge Cake? By what means are
Popovers lightened? Sponge Cake? How do you account for the difference in
the number of eggs?
NOTE.--A typical Sponge Cake contains no baking powder or moisture except
that contained in the eggs and flavoring material. To make a cheaper cake,
the following modification may be made: Instead of 4 eggs, 2 eggs with 1/4
cupful of water and 1 teaspoonful of baking powder may be used.
METHOD OF MIXING SPONGE CAKE. Beat the yolks of the eggs until thick and
lemon-colored. Add the sugar and continue beating; then add the flavoring
and any other liquid that the recipe may call for. Beat the mixture well.
Add the salt to the egg whites and beat until the whites are stiff. Sift
the flour (and baking powder if used) several times. Add part of the dry
ingredients through the sifter to the yolk mixture, then add some of the
egg whites. Repeat until all the dry ingredients and the egg whites have
been added. Mix by cutting and folding the ingredients. Turn at once into
an unoiled pan. Bake in a moderate oven (325 degrees F.) for 50 or 60
minutes.
BAKING SPONGE CAKES.--The baking of a cake, as well as the manner of
mixing the ingredients and the quality of the ingredients themselves,
determines the success of the cake. A practical test for the temperature
of the oven is the placing of a bit of flour or white paper in the oven.
If at the end of 5 minutes the paper or flour is slightly browned, the
oven is of proper temperature for sponge cakes or cakes without fat. The
time required to bake a cake should be divided into quarters. During the
first quarter the cake should begin to rise; during the second quarter it
should continue to rise and begin to brown; during the third quarter it
should continue to brown, and the fourth quarter it should finish baking.
If the mixing and the baking have been successful, failure may result
after removing the cake from the oven. It should not be placed in a cold
place or in a draft. Invert the cake pan on a wire rack and allow the cake
to remain until cool. Remove the cake from the pan, and store in a covered
tin box.
SPONGE CAKE NO. II
2 or 3 egg yolks
l 1/2 cupfuls sugar
1 tablespoonful lemon juice
3/4 cupful water
2 cupfuls flour
1/2 teaspoonful salt
2 teaspoonfuls baking powder
2 or 3 egg whites
Mix and bake according to the directions given above. It is advisable to
oil the pan for this cake.
WASHINGTON PIE
Sponge Cake with Cream Filling is termed Washington Pie. Follow the recipe
for Cream Filling and put it between the layers of Sponge Cake, or as a
filling between split sheets of a loaf or thick sheet of Sponge Cake.
QUESTIONS
What is the purpose of cutting and folding the egg whites and the dry
ingredients into a sponge cake mixture?
Why is it necessary to add moisture and baking powder to Sponge Cake No.
II?
What is the effect of too cool an oven on Sponge Cake?
LESSON CXLIV
CAKE CONTAINING FAT--ONE-EGG CAKE
CLASSES OF CAKES.--Cakes are commonly divided into two classes: (a)
Cakes without fat and (b) Cakes containing fat. Sponge Cake is an
example of the first class and the One-egg Cake given below is an example
of the second class. The method of mixing cakes containing fat differs
from the method of mixing cakes without fat. The temperature of the oven
and the length of time required for baking also differ for the two classes
of cakes.
COMPARISON OF ONE-EGG CAKE AND MUFFINS.--See the recipe for Plain Muffins.
Compare it with the following recipe.
ONE-EGG CAKE [Footnote 113: NOTE TO THE TEACHER.--If a richer cake is
desired, follow the Plain Cake recipe given in Lesson CXLV.]
2 cupfuls flour
3 1/2 teaspoonfuls baking powder
1/2 teaspoonful salt
3/4 to 1 cupful sugar
1 egg
1 cupful milk or water
1 teaspoonful flavoring
2 to 4 tablespoonfuls fat
What ingredient does cake contain that is not present in muffins? What two
ingredients exist in greater quantity in cake than in muffins?
THE INGREDIENTS OF A CAKE CONTAINING FAT.--Materials of the best quality
should be used for cakes. Pastry flour and the finest granulated sugar are
necessary ingredients.
In determining the kind of fat to use in a cake, one should consider all
of the ingredients in a recipe, and then decide which one will give the
most pronounced flavor to the combined materials. If a cake contains so
much fat that the fat will be one of the predominating flavoring
ingredients, table butter should be used alone or combined with some bland
fat. When but little fat is used in Plain Cake, there is little difference
in the flavor of cake made with butter or substitutes. Oleomargarine,
tried-out chicken fat, suet, lard, or vegetable fat may be used for spice
cakes or other highly flavored cakes. Cake is one of the foods whose
ingredients require the greatest accuracy and care in measuring. When a
cake contains much fat, the latter can usually be more easily and
accurately weighed than measured.
METHOD OF MIXING CAKE CONTAINING FAT.--Since cakes contain much more fat
and sugar than muffins, a different method of mixing the fat with the
other ingredients of the cake has been used quite generally. The fat and
sugar have usually been blended by creaming them.
However, many experiments in the mixing and baking of cakes have been
made. These show that a cake of good quality may be made by following the
method of mixing fat in a muffin mixture, i.e. melting the fat and
adding it to other ingredients. The following is the method of mixing cake
when melted fat is used:
Beat the eggs, add the sugar, liquid, and flavoring. Melt the fat and add
it to the other ingredients. Mix the dry ingredients, i.e. the
flour, baking powder, and salt. Add these through a sifter to the egg and
sugar mixture. Beat from 1 to 2 minutes.
In cake mixing, the yolks and the whites of the eggs are often separated.
When this is done, the yolks and sugar are blended, the moisture,
flavoring, melted fat, and dry ingredients are added, the mixture beaten,
and finally the beaten whites are folded in.
In combining cake ingredients, great care must be taken to mix all
ingredients thoroughly. Cakes, except those containing very little
moisture and much fat, such as Jumbles or Pound Cake, can be made
satisfactorily by adding melted fat. It has been estimated that half as
much time is required for mixing a cake in which melted fat is used as one
in which the fat is creamed. It has been found [Footnote 114: See Journal
Home Economics, Vol. X, pp. 542-7, December, 1918.] that the amount of
mixing and the preparation of ingredients in a cake are much more
important factors than the manner of combining the ingredients. Too little
beating makes a cake of coarse, crumbly mixture. Too much beating makes it
compact in texture with "tunnels" through it.
PREPARING THE PANS FOR CAKES CONTAINING FAT.--The pans for cakes that
contain fat should be well oiled. It is well to line the pans with paper
and to oil the paper thoroughly, or to oil the pans well and to sprinkle a
little flour over them before adding the cake batter.
BAKING LAYER AND LOAF CAKES.--If a bit of flour or white paper is
delicately browned after being placed for 2 minutes in the oven, the oven
is of proper temperature for layer cakes containing fat. For a loaf cake
the oven should be cooler, since a longer time for baking is required. It
is especially important that a crust does not form over the top of a cake
before the cake has risen, or before it has been in the oven one fourth of
the time required (see Baking Sponge Cakes). To avoid this, the
temperature of the oven should be quite low when a thick loaf cake is
first placed in it. Some housekeepers find it most satisfactory to cover
the top of a pan containing loaf cake with paper until the cake has risen.
In general, layer cakes require 20 to 35 minutes for baking and loaf cakes
from 40 minutes to 1 1/2 hours. Shortly after taking from the oven, cake
containing fat may be removed from the pan, and placed on a wire cake
cooler or towel until cold. In a heat-regulated oven, bake layer cakes at
375 degrees F., and loaf cakes at 350 degrees F.
THE QUALITY OF CAKE.--Desirable cake is tender and light, but of fine
grain. The quantity of eggs, sugar, fat, and moisture affects these
qualities. Too much sugar makes a cake of coarse grain and of waxy or
tough texture. On the other hand, a cake containing too little sugar is
not as fine grained as one having "just enough."
A cake in which there is too much fat is crisp or crumbly,--i.e. it will
not hold its shape. Too little fat may make it tough in texture. Generally
the more fat a cake contains the smaller the quantity of moisture needed.
Note that the One-egg Cake recipe contains 1 cupful of liquid, but when
the fat is increased to 1/2 cupful, the moisture is decreased to 2/3
cupful (see Plain Cake recipe).
Many eggs without a proportionate quantity of fat and sugar produce a
tough cake. The toughness occasioned by eggs, may be offset, of course, by
the tenderness produced by fat. It is a most interesting study to compare
cake recipes. Some are well proportioned, others could be greatly improved
by variations in the quantity of ingredients.
The flavor of a cake is largely affected by the proportion of ingredients
in a cake. For the sake of economy, however, certain ingredients,
especially fat and eggs, must be decreased even though texture, grain, and
flavor are sacrificed. The matter of wholesomeness must also be taken into
consideration. Many persons can eat with comfort plain cakes, i.e. those
containing little fat and a moderate quantity of sugar, while rich cakes
distress them.
SCORE CARD FOR CAKE,--DETERMINING ITS QUALITY
Flavor 40
Lightness 20
Grain and texture 15
Baking (crust and color) 15
Appearance (shape and icing) 10
---
Total 100
QUESTIONS
How should cake batter be spread in the pan to prevent it from rising
higher in the center than at the edges?
What is the purpose of placing the warm cake on a cake cooler or on a
cloth? Mention some substitute other than a cloth for a wire cake cooler.
Why not place the warm cake inverted on the cake cooler?
Explain why a hot cake should not be placed in a cool place or in a draft.
Why store a cake in a tightly covered tin box?
Give two reasons for the cracking of the crust of a cake.
What is the effect of using too much fat in a cake? Too much sugar? Too
much moisture?
If the quantity of fat is increased, what ingredient in a cake recipe
should be decreased?
If the number of eggs in a cake is reduced, what ingredient should be
increased?
LESSON CXLV
CAKE CONTAINING FAT--PLAIN CAKE AND ITS MODIFICATIONS (A)
The "Conventional" method of mixing cake is as follows: Cream the fat;
then gradually add the sugar. Cream the mixture. Add egg yolks that have
been beaten until light. Add the flavoring. Then add some of the milk and
part of the dry ingredients. Repeat until all the milk and dry ingredients
have been added. Beat the mixture thoroughly. Cut and fold in the whites
of the eggs quickly; then turn into oiled pans. Bake layer cakes at
375 degrees F., and loaf cakes at 350 degrees F.
PLAIN CAKE
2 cupfuls flour
2 teaspoonfuls baking powder
1/2 teaspoonful salt
2 eggs
1 cupful sugar
2/3 cupful liquid
1 teaspoonful flavoring
1/4 to 1/2 cupful fat
Mix according to the directions above or according to Method of Mixing
Cake Containing Fat.
Compare this recipe with that for One-egg Cake. Note that the eggs
and fat are increased, while the baking powder and moisture are decreased.
Can you account for these variations?
WHITE CAKE
Follow the Plain Cake recipe, using 4 egg whites instead of 2 eggs and the
greater quantity of fat. Vanilla or almond flavoring are pleasing in White
Cake. If almond extract is used, add only 1/2 teaspoonful.
White Cake is mixed according to the general directions, except, of
course, that the egg yolks are omitted; the egg whites are beaten until
stiff and folded into the other ingredients.
A cheaper but tasty white cake may be made by following the recipe for
One-egg Cake and using 2 egg whites instead of 1 whole egg.
FRESH COCONUT CAKE
Break open a fresh coconut, save all the milk and use it as part of the
liquid for a White Cake. Add milk to the milk of coconut to make the 2/3
cupful of liquid in the plain cake recipe. Prepare a White Cake in two
layers.
CAKE
Break the coconut into pieces, pare these and put them through a food
chopper or grate them. Prepare Boiled Frosting. When the frosting is ready
to spread on the cake, add about 3/4 of the chopped coconut. Spread the
mixture on the cake layers and sprinkle the remainder of the coconut over
the frosting on the top layer of the cake.
A fresh coconut cake will keep moist for a week.
WATER FROSTING
1 cupful confectioner's sugar
1 tablespoonful hot water, milk, or cream
Salt
1 tablespoonful lemon juice
Stir the hot water into the sugar and add the salt and lemon juice. If too
stiff, add a little more boiling water.
3 tablespoonfuls of cocoa or 1 ounce of chocolate may be
mixed with 3 tablespoonfuls of water, cooked for a few minutes, and used
in place of the moisture and lemon juice. 1/2 teaspoonful of vanilla
should be added when these materials are used. When cocoa is used the
addition of 1 tablespoonful of butter improves the flavor.
Mocha frosting may be made by mixing the cocoa or chocolate with
strong coffee instead of water.
EGG FROSTING
1 egg white
1 tablespoonful lemon juice
1 cupful confectioner's sugar
Salt
Put the unbeaten egg white into a bowl; add the lemon juice, then the salt
and sugar. Mix thoroughly. Spread on warm cake.
The lemon juice may be omitted, and chocolate (or cocoa) and
vanilla added, as in Water Frosting.
GOLD FROSTING
2 egg yolks
Confectioner's sugar
1 tablespoonful lemon juice or vanilla
Salt
Add the flavoring and salt to the unbeaten yolks. Add enough
confectioner's sugar to the mixture to make it thick enough to spread. Use
on White Cake when it is warm.
BOILED FROSTING
3/4 to 1 cupful sugar
1 teaspoonful vinegar
1 teaspoonful flavoring
1/3 cupful water
1 egg white
Salt
Mix the sugar, water, and vinegar in a saucepan. Cook gently until
the sirup (when dropped from a spoon) "spins a thread" 3 inches long.
Remove from the fire, and gradually pour the sirup over the egg white to
which a pinch of salt has been added and which has been beaten stiff.
Continue to beat the mixture; when it begins to stiffen, add the
flavoring, and spread over cooled cake.
The less quantity of sugar produces a more delicate and less dense
frosting than the greater quantity.
CHOCOLATE-MARSHMALLOW FROSTING
1 cupful sugar
1/4 cupful boiling water
1/8 teaspoonful salt
12 marshmallows
2 ounces chocolate
3 tablespoonfuls water
1/2 teaspoonful vanilla
In a saucepan stir the sugar, boiling water, and salt. Then place over a
low flame and heat until the sugar is dissolved.
Cut the marshmallows in halves, add to the sugar mixture, and beat until
the marshmallows have melted. Cut the chocolate in pieces and mix with 3
tablespoonfuls water. Stir and cook over a low flame until a thick, smooth
paste is formed. Add to the sugar mixture. Beat until the frosting is of
proper consistency to spread, then stir in the vanilla.
QUESTIONS
Give the reason for the greater quantity of fat in cake when egg yolks are
omitted.
If the conventional method of mixing cake is followed, what can be done in
cold weather to hasten the creaming of fat? What is the result of
insufficient creaming?
Why is the cake mixture beaten thoroughly before the whites of eggs are
added?
What is the purpose of cutting and folding in the whites of eggs in the
cake mixture?
What kind of fat should be used for white cake? Why?
Why use hot water rather than cold water for Water Frosting (see
Experiment 11)?
When egg whites alone are used in cake, give at least three uses for the
yolks of the eggs.
Why is Egg Frosting used on warm cake, rather than on cold?
What is the use of vinegar in Boiled Frosting (see Christmas Candy)?
Why should the white of egg be beaten while the hot sirup is being poured
over it?
LESSON CXLVI
CAKE CONTAINING FAT--PLAIN CAKE AND ITS MODIFICATIONS (B)
CHOCOLATE CAKE
2 cupfuls flour
3 teaspoonfuls baking powder
1/2 to 1 teaspoonful salt
2 ounces chocolate or
1/3 cupful cocoa
1/2 cupful water
1/4 teaspoonful baking soda
2 eggs
1 1/2 cupfuls sugar
1/2 cupful milk
1 teaspoonful vanilla
1/3 cupful fat
Cook the chocolate or cocoa in the water until a smooth paste is formed,
stirring constantly while cooking. Cool, and add the baking soda.
Beat the egg yolks and whites separately. Mix as plain cake, adding the
chocolate mixture after the egg yolks have been mixed with the sugar. Use
the less quantity of salt if butter is used for the fat.
Bake in layers at 375 degrees F., placing Chocolate Filling between the
layers and Boiled Frosting on the top layer.
Sour milk may be substituted for the sweet milk. When this is done,
increase the baking soda to 1/2 teaspoonful and decrease the baking powder
to 2 teaspoonfuls.
Baking soda is used with chocolate to neutralize a small quantity of acid
(tartaric) contained in it. Its use with chocolate will also darken the
cake.
CHOCOLATE FILLING
1/2 cupful sugar
1/3 cupful flour
1 cupful milk
1 ounce chocolate
3 tablespoonfuls water
1/4 teaspoonful salt
1 egg yolk
1 teaspoonful vanilla
Mix all ingredients except the egg yolk and flavoring in the same manner
as Chocolate Corn-starch Pudding. When sufficiently cooked, add the egg
yolk as directed for Butterscotch Tapioca. Continue cooking until the egg
is coagulated. Remove from the fire, cool, add vanilla.
3 tablespoonfuls of cocoa may be substituted for the chocolate. When this
substitution is made, mix the cocoa with the flour and sugar and omit the
water.
The egg yolk may be omitted. When this is done add 1/2 tablespoonful of
corn-starch to the flour and sugar mixture.
Compare the recipes for chocolate and plain cake. How do you account for
the difference in the quantities of sugar (see Chocolate Corn-starch
Pudding)?
Does the water used for making the chocolate paste change in quantity
during the cooking? Explain. What ingredient do both chocolate and cocoa
contain which aids in thickening the cake? From this can you account for
the greater quantity of moisture used in Chocolate Cake?
Would it be advisable to use a greater quantity of fat (1/2 cupful) for
Chocolate Cake? Why?
NUT CAKE
Follow the recipe for Plain Cake, use the smaller quantity of fat, and add
1 cupful of chopped nuts. A convenient way of chopping nuts is to put them
through the food chopper, using the coarse knife.
CAKE CONTAINING FRUIT
Follow the recipe for Plain Cake, but add 1 cupful of raisins or currants.
Clean the fruit, then dry, and sprinkle it with flour. Raisins may be
chopped, or cut in two pieces (see To Prepare Raisins for Cooking).
Citron may also be added. It should be cut in thin slices or put through
the food chopper.
When light brown sugar is used instead of white sugar, dates make a
pleasing addition. These should be cleaned, stoned, cut into pieces, and
added as are the raisins or currants.
Spices give pleasing flavor when dried fruits are used. 1 teaspoonful each
of cinnamon and nutmeg and 1/8 teaspoonful of cloves make desirable
flavoring.
QUESTIONS
Mention the kinds of fat that could be used for spice cakes and for
Chocolate Cake. Give the reason for the selection made. From U. S.
Department of Agriculture, Bulletin 28, tabulate the percentage
composition of some common nuts. Of chocolate and cocoa.
Explain why the minimum quantity of fat should be used for Nut Cake.
Why are the dried fruits floured?
Why are nuts not floured?
Compare cakes made with the least and the greatest quantity of fat. Which
is the more tender? Which has the better taste?
Calculate the cost per pound of Sponge Cake. Calculate the cost per pound
of cake containing fat (see Plain Cake).
LESSON CXLVII
CAKE CONTAINING FAT--COOKIES
CLASSES OF COOKIES.--Cooky mixture may be thin like a drop batter and
dropped by spoonfuls on to a pan or it may be about as stiff as a soft
dough and rolled and then cut into rounds or other shapes. Hence cookies
may be classified as:
(1) Drop Cookies.
(2) Cut or Rolled Cookies.
TEXTURE OF COOKIES.--Drop cookies may or may not contain fat. Cut or
rolled cookies usually contain fat. Since a dough is prepared in making
the latter kind of cookies, fat is needed to make the mixture sufficiently
tender. A dough containing little or no fat usually produces a tough cut
cooky. A skilled cooky maker, however, can secure a soft cut cooky
containing little fat by making a very soft dough.
If crisp, cut cookies are desired, the dough should be rolled thin. To
secure soft cookies roll the dough to at least 1/4 inch thickness. If
cookies containing fat are stored in a tightly covered box, they become
softer after several days.
COMPARE the recipe for Sugar Cookies with that for Plain Cake. Account for
the difference in the quantity of milk. Explain why the quantity of milk
is decreased rather than the quantity of flour increased.
SUGAR COOKIES
2 cupfuls flour
2 teaspoonfuls baking powder
1/2 teaspoonful salt
1 egg
1 cupful sugar
1/2 cupful fat
Milk or water (about 3/8 cupful)
1 teaspoonful flavoring or spice
Mix as for Plain Cake (do not separate the eggs), adding just sufficient
milk to make the dough stiff enough to be rolled out. Put the dough in a
cool place to chill. Roll out in small portions; then sprinkle with sugar.
Cut and bake at 375 degrees F. 10 minutes or until browned.
SOUR MILK OR CREAM COOKIES
Follow the recipe for Sugar Cookies, using 1/2 cupful of thick sour milk
or cream in the place of sweet milk and adding 1/4 teaspoonful of baking
soda. If sour cream is used, only 1/3 cupful (instead of 1/2 cupful) of
fat is needed. Nutmeg--1/2 teaspoonful--is a pleasing flavoring material
for these cookies.
For Ginger Cookies, vary the recipe for Sour Cream Cookies as
follows:
Use 1/2 cupful sugar and 1/2 cupful molasses instead of 1 cupful of sugar.
Increase the baking soda to 1/2 teaspoonful.
For flavoring use 1 teaspoonful ginger and 1 teaspoonful allspice.
Since the molasses furnishes some moisture, it is usually necessary to add
more flour or decrease the sour milk or cream.
COOKIES WITH RAISIN FILLING
Prepare Sour Cream Cooky dough. Roll the dough into a thin sheet and cut
it into rounds. Spread half of the rounds with a thin layer of Raisin
Filling (see below). Then cover each round with another piece of dough.
Press the edges together. Place on an oiled baking sheet and bake in a
moderate oven.
RAISIN FILLING
1/2 cupful corn sirup
1 cupful seeded raisins
1/4 teaspoonful salt
Cook these ingredients until the mixture is thick enough to use as cake
filling.
One fourth cupful of chopped nuts may be added. One egg may also be added
to the mixture just before removing from the fire.
PEANUT BUTTER COOKIES
2 1/2 cupfuls flour
3 teaspoonfuls baking powder
1/2 teaspoonful baking soda
1/2 teaspoonful salt
1 egg
1 cupful sugar
3/4 cupful peanut butter
1 cupful sour milk
Mix and bake as Sugar Cookies. It is especially necessary to make the
dough for these cookies very soft. It requires skilful handling.
CORN-MEAL COOKIES
1/2 cupful melted fat
1/2 cupful molasses
1/2 cupful corn sirup
1 egg
6 tablespoonfuls sour milk
1/2 teaspoonful baking soda
2 teaspoonfuls baking powder
2 cupfuls corn-meal
1 cupful wheat flour
1/2 teaspoonful salt
Combine the melted fat, molasses, sirup, beaten egg, and milk. Sift the
dry ingredients and combine with the liquid. Drop from a teaspoon on to a
greased pan and bake in a moderate oven (375 degrees F.) for 15 minutes.
This makes 55 to 60 cookies about 2 inches in diameter.
(Adapted from United States Food Administration Bulletin.)
QUESTIONS
How does the method of preparing cooky mixture differ from that of
preparing cake mixture?
Why should cooky dough be chilled before rolling out?
What can be done to the cooky cutter to prevent it from sticking?
Why is less fat required for Sour Cream than for Sour Milk Cookies (see
Figure 64)?
From the United States Department of Agriculture, Bulletin No. 28,
find the per cent of fat in peanut butter. What is the per cent of fat in
butter (see Figure 63)? If butter were substituted for peanut butter in
Peanut Butter Cookies, how much would be needed to furnish the same
quantity of fat?
LESSON CXLVIII
CAKES WITHOUT EGGS
OMITTING EGGS IN CAKE.--It was previously stated that 2 teaspoonfuls of
baking powder are required to leaven 1 cupful of flour when no eggs are
used. The statement was also made that the quantity of baking powder is
reduced when eggs are used. Hence cakes made with eggs require less than
the proportionate quantity of leavening given above.
When eggs are omitted in a cake, it is necessary to use 2 teaspoonfuls of
baking powder (or its equivalent) for each cupful of flour.
The flavor of cakes is usually improved when eggs are used. In eggless
cakes, it is advisable to use spices or other materials of pronounced
flavor.
Since eggs are highly nutritious, their omission in cake decreases
considerably the food value of the cake. Leavens and flavoring materials
(except chocolate) used in eggless cakes have practically no food value.
APPLE SAUCE CAKE
2 cupfuls flour
1/8 teaspoonful cloves
1 1/2 teaspoonfuls cinnamon
1 teaspoonful nutmeg
1 teaspoonful baking soda
1/4 teaspoonful salt
1 cupful sugar
1 cupful apple sauce (unsweetened)
1/3 cupful fat
1 cupful raisins, cut in halves
Mix the sugar and apple sauce; add the fat. Mix the dry ingredients.
Through a sifter, add them to the apple sauce mixture. Flour the raisins
and stir them into the batter. Turn into a greased loaf-cake pan or into
two layer-cake pans. Bake in a moderate oven (375 degrees F.). If the
cake is baked in layers, put Raisin Filling between them, but omit the
raisins in the cake batter.
CHOCOLATE CAKE
2 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful salt
1/3 cupful cocoa
1/3 cupful water
1/4 cupful fat
1/2 teaspoonful baking soda
1 cupful sugar
3/4 cupful sour milk
1 teaspoonful vanilla
Mix the cocoa and water. Stir and cook until a thick smooth paste is
formed. Add the fat. If solid fat is used stir until it is melted. Set
aside to cool.
Add the baking soda and mix well. Then add the sugar and sour milk.
Through a sifter, add the dry ingredients. Then add the vanilla. Beat
well. Bake in two layers (375 degrees F.) or in one sheet (350 degrees
F.). Use frosting or Chocolate Filling made without eggs between the
layers and frosting on the top layer.
If it is desired to save sugar, a thin layer of Chocolate Filling may be
used between the layers and on the top layer.
SPICE CAKE
1 cupful brown sugar
1/4 cupful molasses
1 cupful seeded raisins
3/4 cupful water
1/2 cupful fat
1/2 teaspoonful salt
1 teaspoonful nutmeg
2 teaspoonfuls cinnamon
1/8 teaspoonful cloves
2 1/2 cupfuls flour
1/4 teaspoonful baking soda
3 1/2 teaspoonfuls baking powder
In a saucepan mix all the ingredients except flour and leavening
materials. Stir and cook the mixture at boiling temperature for 3 minutes.
Set aside to cool.
Through a sifter, add the leavening materials and flour. Beat well. Turn
into an oiled loaf-cake pan and bake in a moderate oven (350 degrees F.)
from 45 to 60 minutes.
Chopped nuts--1/2 cupful--may be added to this cake. This addition,
however, increases the cost. For economy the raisins may be omitted.
NOTE.--Various changes occur when certain of the ingredients of this cake
are cooked, viz.,
(a) The sugar is dissolved
(b) The raisins are softened
(c) The fat is melted
(d) The spices are improved in flavor.
QUESTIONS
What materials in Apple Sauce Cake leaven it?
What ingredient usually present in cake recipes is omitted in this cake?
What takes the place of this ingredient?
In Chocolate Cake, how much baking soda is required to neutralize the acid
of the sour milk? For what purpose is the additional quantity used?
What is the purpose of cooking the cocoa and water (see Cocoa and
Chocolate)?
Determine the difference in the cost of Chocolate Cake with and without
eggs.
What ingredient in Spice Cake contains a small quantity of acid? Explain
why baking soda is an ingredient of this ingredient.
Why should the cooked mixture of Spice Cake be cool before the remaining
ingredients are added?
RELATED WORK
LESSON CXLIX
THE LUNCHEON BOX
The luncheon box most commonly used is of pasteboard or tin. Both these
materials have advantages and disadvantages. Bread and cake are prevented
from drying out when placed in a tightly covered tin box. On the other
hand, food odors are retained and one pronounced odor may permeate all of
the foods. But since dry bread is unpalatable, the tin box is considered
more satisfactory. It should be kept clean and free from odors, should be
emptied of its contents every day, washed (scalded often), and allowed to
remain open all night. The collapsible box is the most convenient.
For most lunches, a teaspoon, jelly glass, and in some cases a drinking
cup are all the "dishes" needed. The jelly glass may serve for many
purposes. Cup custard may be steamed or baked in it, or it makes an
admirable mold for an individual steam pudding. Small fruits and fruit
sauces may also be carried in jelly glasses.
MENU MAKING FOR THE LUNCHEON BOX.--A luncheon box may be made a source of
pleasure to the school child or everyday worker. To bring this about, the
foods must be varied on successive days. It is not necessary that each
luncheon consist of various foods. Indeed, many kinds of food or foods in
great quantity are not desirable for a child who sits quietly at study
much of the day or for a person of sedentary occupation. It is both
possible and necessary, however,--if the luncheon box is not to become
monotonous,--to have different foods for each day of the week. As in any
meal, all of the foodstuffs should be represented in the food of a
luncheon box.
FOODS FOR THE LUNCHEON BOX.--(1) Sandwiches.--Bread is the basis of
almost all box luncheons. Since sandwiches furnish the most convenient way
of carrying foods that are to be eaten with bread, they invariably form a
part of every luncheon. Because they are used so frequently they should be
varied. Different kinds of bread, such as graham, Boston brown, and nut
bread, may be used. Variety may be had by serving bread sometimes in the
form of muffins or rolls. The slices of bread may be cut thin or thick to
suit the appetite of the eater. It is often desirable to leave the crusts
on the bread. Butter should be creamed before spreading it on the bread.
If the sandwiches are to be cut extremely thin, spread the bread before
cutting it into slices. If sandwiches are prepared some time before they
are served, they can be kept moist by wrapping in a dry towel, covered
with a towel wrung out of hot water.
The fillings for sandwiches offer many variations. They may be divided
into two classes, seasoned and sweet. Seasoned fillings may include
meat, eggs, cheese, vegetables. If meat is used, it may be cut in slices,
or chopped and mixed with a sauce. If sliced meat is used, it is well to
tear it into pieces. (This applies also to lettuce.) If it is desired to
lessen the quantity of meat in a diet, the meat should be chopped, for it
has been found that only half as much meat is required when it is chopped
and mixed with a dressing. Either Salad Dressing or White Sauce may be
combined with meat. A French Dressing made of vegetable oil, lemon juice,
and seasonings is better, so far as ease of digestion is concerned, than
Cream or "Boiled" Salad Dressing. If oil is not palatable, learn to like
it. Any of the seasoned fillings may be mixed with Salad Dressing. Sliced
tomatoes spread with Mayonnaise or Cream Salad Dressing, chopped peanuts
mixed with salad dressing, sardines or cold chicken with lemon juice and
paprika make tasty sandwich fillings.
Sweet fillings for sandwiches include: preserved or dried fruits,
bananas, nuts. Sandwiches made with a sweet filling are most popular among
children. Some of them make good substitutes for cake, and are much more
easily digested. The dried fruits such as dates, figs, and prunes, cooked
and combined with bread and butter, make excellent foods. The growing
child is apt to become anemic. Since prunes contain iron, they should be
frequently used in children's diet. Cooked prunes--seeded and flavored
with lemon juice--make palatable sandwiches, especially when brown bread
is used or a few chopped nuts are added. Breads containing sugar or
molasses are most pleasing when used with a sweet filling. Banana
sandwiches are much improved by the addition of lemon juice or Salad
Dressing. Nuts are often combined with both sweet and seasoned materials;
their use gives opportunity for variety. Chopped raisins and nuts may be
moistened with grape juice and used as sandwich filling. Chopped dates,
apples, and nuts mixed with salad dressing make a pleasing filling.
Crushed maple or brown sugar mixed with cream or butter and used with
whole wheat bread is a favorite sandwich among children.
(2) Relishes.--Celery, olives, and radishes serve as relishes for
the luncheon box. Celery and olives (especially those stuffed with
pimentos or nuts) are pleasing as a sandwich filling. Most relishes,
however, are more suitable for the luncheon box of a mature person than
for that of a child.
(3) Desserts.--Cake is a common constituent of the luncheon box.
Not all cakes, however, are suitable for luncheons. For children, only the
plainer cakes, i.e. those containing little fat, should be used.
Plain cake and cookies, sponge cake, lady fingers, and gingerbread (if not
too highly spiced) are also desirable for the school luncheon. Cookies or
cakes baked in muffin pans are more suitable for packing than cut pieces
of cake.
Most fresh fruits can be easily packed in the luncheon box. As has been
mentioned, grapes, the small fruits such as strawberries and raspberries,
sliced pineapple, or fruit sauces may be carried in jelly glasses.
Cup custards and simple puddings may be used as desserts. If a child is
permitted to have sweets, a little candy may be placed in the luncheon
box; it is better for a child to have candy at the end of a luncheon than
after school (see Use of Candy in Diet).
PACKING THE LUNCHEON.--Neatness is an essential in an inviting luncheon
box. All foods should be wrapped separately in paraffin paper, and placed
neatly in the box. Since some foods crush readily, it is not always
possible to place the foods to be eaten first on top, but it is desirable
to arrange the foods so that not all of them will have to be removed
before beginning to eat the luncheon. The paper napkin should always be
placed on top. It is perhaps unnecessary to say that foods should not come
in direct contact with newspapers or any printed matter.
QUESTION
Plan menus for five school luncheons, making them as varied as possible.
If you carry your luncheon to school, follow these menus in preparing your
luncheon box.
LESSON CL
PLANNING AND PREPARING BOX LUNCHEONS
Plan [Footnote 115: See Footnote 72.] box luncheons. Make sandwiches and
other foods for the luncheon box. Fill one or more luncheon boxes
according to plans.
LESSON CLI
REVIEW--MEAL COOKING
MENU
Cake (for Cottage Pudding)
Vanilla Sauce
Cocoa
See Lesson XIV for suggestions regarding the preparation of the lesson.
LESSON CLII
HOME PROJECTS [Footnote 116: See Lesson IX]
SUGGESTIONS FOR HOME WORK.--Bake cake or cookies at least once a week. If
eggs are high in price, bake cake without eggs or bake One-egg Cake.
SUGGESTED AIMS: (1) To improve the quality of cake. As suggested in a
previous Home Project, score your product, determine the cause of any
undesirable quality, and then avoid your error at the next baking.
(2) To compare homemade and baker's cake. Determine the weight and cost of
homemade and baker's cake. Compare like kinds of cake, i.e. plain,
chocolate, etc. Compute the cost per pound of each. If possible compare
the flavor, grain, and texture of each. What are the advantages of
homemade over baker's cake?
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