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Classic
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page 41
CAKE-MAKING.
"LET all things be done decently and in order," and the first to put in order
when you are going to bake is yourself. Secure the hair in a net or other
covering, to prevent any from falling, and brush the shoulders and back to be
sure none are lodged there that might blow off; make the hands and finger-nails
clean, roll the sleeves up above the elbows, and put on a large, clean apron.
Clean the kitchen table of utensils and every thing not needed, and provide
every thing that will be needed until the cake is baked, not forgetting even the
broom-splints previously picked off the new broom and laid away carefully in a
little box. (A knitting-needle may be kept for testing cake instead of splints.)
If it is warm weather place the eggs in cold water, and let stand a few minutes,
as they will then make a finer froth, and be sure they are fresh, as they will
not make a stiff froth with any amount of beating if old. Grease the pans with
fresh lard, which is much better than butter; line the bottom with paper, using
six or eight thicknesses if the cake is large, and greasing the top one well.
(In some ovens, however, fewer thicknesses of paper would be needed on the
bottom, and in some the sides also should be lined with one or two thicknesses.)
Sift flour and sugar (if not pulverized) and measure or weigh. Firkin or very
salt butter should be cut in bits and washed to freshen a little; if very hard,
warm carefully, but in no case allow any of it to melt. Good butter must be
used, as the heat develops any latent bad qualities. Beat the yolks of eggs
thoroughly, and strain; set the whites away in a cool place until the cake is
ready for them, then beat them vigorously in a cool room, till they will
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