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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

Page 98

General Directions Mrs. W. Nyes
In making cakes it is particularly necessary that the eggs should be well beaten. They are not sufficiently light till the surface looks smooth and level. - till they get so thick as to be of the consistence of boiled custard. Whites of eggs should always be beaten till it becomes a heap of stiff froth without any liquid at the bottom. Eggs become light soonest when new laid or in warm dry weather. Butter & sugar should be stirred till it looks like thick cream It should be kept cool - if too warm it will make the cakes heavy. Large cakes should be bakes in tin or earthen pans, with straight sides - is as nearly perpendicular as possible Before you ice a cake dredge it all over with flour, and then wipe the flour off. Before you cut the cake cut the icing by itself with a small sharp penknife as a large knife will crack and break it. If large cakes are baked in tin pans

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General Directions Mrs. W. Nyes In making cakes it is particularly necessary that the eggs should be well beaten. They are not sufficiently light till the surface looks smooth and level. - till they get so thick as to be of the consistence of boiled custard. Whites of eggs should always be beaten till it becomes a heap of stiff froth without any liquid at the bottom. Eggs become light soonest when new laid or in warm dry weather. Butter & sugar should be stirred till it looks like thick cream It should be kept cool - if too warm it will make the cakes heavy. Large cakes should be bakes in tin or earthen pans, with straight sides - is as nearly perpendicular as possible Before you ice a cake dredge it all over with flour, and then wipe the flour off. Before you cut the cake cut the icing by itself with a small sharp penknife as a large knife will crack and break it. If large cakes are baked in tin pans