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Classic
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page 43
Currants should be kept prepared for use as follows: Wash in warm water, rubbing
well, pour off water, and repeat until the water is clear; drain them in a
sieve, spread on a cloth and rub dry; pick out bad ones, dry carefully in a cool
oven, and set away for use. When the fruit is all mixed, cream the butter and
sugar--this is very important in all cakes--add the spices, molasses, or
liquors, then the milk (if any is used), next the eggs well beaten, adding
whites with the flour as previously directed. Always beat whites and yolks
separately if many eggs are used, but if only a few, it is just as well to beat
both together. Next add the flour (which in making black fruit cake may be
browned), prepared with baking-powder or soda and cream tartar, then the
flavoring (if any is used), and lastly the fruit dredged with a very little
flour.
Some prefer to mix the fruit with all the flour.
In making very large cakes that require three or four hours to bake, an
excellent way for lining the pan is the following: Fit three papers carefully,
grease thoroughly, make a paste of equal parts Graham and fine flour wet with
water just stiff enough to spread easily with a spoon, place the first paper in
the pan with the greased side down, and spread the paste evenly over the paper
about as thick as pie-crust. In covering the sides of the pan, use a little
paste to stick a portion of the paper to the top of the pan to keep it from
slipping out of place, press the second paper carefully into its place with the
greased side up, and next put in the third paper as you would into any
baking-pan, and pour in the cake. Earthen pans are used by some, as they do not
heat so quickly, and are less liable to burn the cake.
All except layer cakes should be covered with a paper cap when first put into
the oven. Take a square of brown paper large enough to cover well the cake-pan,
cut off the corners, and lay a plait on four sides, fastening each with a pin so
as to fit nicely over the pan. This will throw it up in the center, so that the
cover will not touch the cake. Save the cap, as it can be used several times.
THE OVEN.
Too much care can not be given to the preparation of the oven, which is oftener
too hot than too cool; however, an oven too cold at
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