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L. Gagnore cookbook, 1930-1940
Page 49
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Cakes Cakes may be divided into two classes: 1- Cakes without butter - sponge cake. 2- Cakes with butter - cup + pound cake. Cake Making I. Best ingredients are essential. II. Care must be taken in measuring and combining ingredients III. Rules for combining a- Mix and sift dry ingredients. b- Cream butter, add sugar gradually. c- Yolks and whites of eggs beaten separately and yolks added to butter and sugar. d- Milk and flour added alternately e- Then the flavoring. f- Lastly the stiffly beaten whites of eggs are folded in. g- When fruit is used, save a little flour to cover it and add just before the whites of eggs. IV. Pans must be properly prepared. a- Buttered and dredged with flour, or b- Lined with buttered or oiled paper.
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Cakes Cakes may be divided into two classes: 1- Cakes without butter - sponge cake. 2- Cakes with butter - cup + pound cake. Cake Making I. Best ingredients are essential. II. Care must be taken in measuring and combining ingredients III. Rules for combining a- Mix and sift dry ingredients. b- Cream butter, add sugar gradually. c- Yolks and whites of eggs beaten separately and yolks added to butter and sugar. d- Milk and flour added alternately e- Then the flavoring. f- Lastly the stiffly beaten whites of eggs are folded in. g- When fruit is used, save a little flour to cover it and add just before the whites of eggs. IV. Pans must be properly prepared. a- Buttered and dredged with flour, or b- Lined with buttered or oiled paper.
Szathmary Culinary Manuscripts and Cookbooks
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