CAKES. 3r.7 



Uiought and experiment that hundreds of varieties may be made from the few 

 pages of recipes here given— tlie same will hold good throughout the book, pro- 

 vided the principles of chemistry are not interfered with, i. e. , if sour milk or 

 buttermilk is used, the soda must never be left out, it neutralizes the acid and 

 thereby produces a gas (carbonic acid gas), which gives lightness to the rolls, or 

 cakes. 



Parker House Breakfast Rolls.— Sifted flour, 2 qts.: sugar, butter 

 and yeast, of each J^ cup. Directions — Mix with new milk until the con- 

 sistence of a nice light bread dough. If for tea, stand in a warm place 4 hours; 

 if for breakfast, let stand in a cooler place over night. When light, in either 

 case, take enough off for a roll, and roll it out to any desired size. Spread on 

 one-half of the piece J^ tea-spoonful of melted butter, and lap over the other 

 half, place in a pan to rise again, and as soon as light bake in a quick oven. 



Remarks. — If as nicely done as at the Parker House, Boston, they will be 

 very nice indeed. I have tried them there and at home. 



Heating the Oven for Cake Baking. — So much depends, in baking 

 cake, upon the heat of the oven, it is probably best to repeat here some of the 

 instructions given in the general directions, and, perhaps, an additional thought 

 or two upon the subject. In baking cake the oven should always be hot, 

 xmless the directions give something especially to the contrary; yet, if the oven 

 is too hot, a few nails may be placed under the pans, and the paper doubled 

 over the top, and a cover may be removed from the top of the stove; but the 

 oven door must not be left open any longer than is absolutely necessary, to fol- 

 low the above hints. The drafts may be entirely closed (should always be par- 

 tially closed when baking cake) for a short time, or until the temperature Is 

 right. To tell when the cake is done, pierce it with a broom splint, and if the 

 splint comes out free of the cake mixture, it may be considered done, but it is 

 better to leave it in a few minutes over, ratlier than to remove it a minute too 

 quick, the same holds good also with short cake, bread, pies, etc. 



Short Cake, Sweet, with Soda.— Flour, 3 cups; butter, 3 table- 

 spoonfuls; sour cream, or rich clabber (milk becoming thick), i% cups; 1 egg', 

 sugar, 1 table-spoonful; soda, 1 tea-spoonful; salt, i tea-spoonful. Directions 

 — Dissolve the soda in a little warm w^ater and add it and the beaten egg to the 

 milk; having put the salt in the flour, cut the butter in small pieces, and work 

 it in smoothly also; mix all, handling as little as possible. Roll quickly and 

 bake in a hot oven. The soda and sour cream will take care of the rising. 



Shortcake, Plain, from Light Dough.— Prepare the dough as foi 

 f)iscuit, doubling the amoimt of butter; roll out to make a cake of good thick- 

 ness; let rise and bake in a quick oven. 



Strawberry Shortcake, in Layers.— Make the cake as for the sweet 

 above, but roll in 2 sheets, % an inch thick for the upper, the lower less; spread 

 a very little butter upon the thin one, placing it m the pan, put the other upon 

 it, and bake. When a little cool, lift off the top one and place a good layer of 

 strawberries upon the crther, and replace the top. spreading as many berries 



