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(General Remarks.) - (The Jewish Manual)

Take one pound of French roll dough, six ounces of fresh butter, two
eggs, and as much flour as will be requisite to knead it together;
roll in into the form of a long French roll, and cut it in thin round
slices; set them at a short distance from the fire to rise, and then
fry in the best Florence oil; when nearly cold, dip them in clarified
sugar, flavored with essence of lemon.

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Blend one pound of good light dough with two eggs, six ounces of butter,
and add as much flour as may be needed to make the whole sufficiently
dry. Make it into the shape of a French roll, and cut off rather thin
slices, which should be placed before the fire to rise, and then fried
in oil. Let them drain carefully, and when nearly cold dip each in very
thick syrup flavored with essence of lemon.
Use only the best material in making cake.
Gather together all ingredients and utensils that are required. If tins
are to be greased, do so the first thing; some cakes require greased or
buttered paper, if so, have paper cut the size that is needed and butter
the paper.
All measurements are level. See "Measurement of Food Materials".
Use pastry flour. Sift flour twice at least and measure after sifting.
Measure or weigh the sugar, butter, milk and flour. In measuring butter
always pack the cup so as to be sure to get the proper quantity. Use the
half-pint measuring cup.
If fruit is to be used, wash and dry it the day before it is needed.
Dust with flour just before using, and mix with the hand till each piece
is powdered so that all will mix evenly with the dough instead of
sinking to the bottom.
A few necessary implements for good cake making are a pair of scales, a
wooden spoon, two wire egg-whips, one for the yolks and the other for
the whites of eggs.
A ten-inch mixing-bowl, and two smaller bowls.
Two spatula or leveling knives.
A set of aluminum spoons of standard sizes.
For convenience, cakes are divided into two classes: Those containing
butter or a butter substitute and cake containing no shortening.
The rules for mixing cakes with butter are:
Break the eggs, dropping each in a saucer or cup. If the whites and
yolks are to be used separately divide them as you break the eggs and
beat both well before using; the yolks until light and the whites to a
stiff froth, so stiff that you can turn the dish upside down and the
eggs will adhere to the dish.
Rub the butter to a cream which should be done with a wooden spoon in a
deep bowl, add the sugar gradually. In winter set the bowl over hot
water for a few minutes as the butter will then cream more easily. Add
the yolks or the whole eggs, one at a time, to creamed butter and sugar.
Sift the baking-powder with the last cup of flour, add flour and milk
alternately until both are beaten thoroughly into the mixture, add
beaten whites of eggs last to the dough and then set in the oven
Sponge cakes and cakes that do not contain butter and milk must never be
stirred, but the ingredients beaten in, being careful to beat with an
upward stroke. Separate the yolks of the eggs from the whites, and beat
the yolks with an egg-beater until they are thick and lemon-colored.
Then add the sugar, a little at a time, beating constantly. Now beat the
whites until they are stiff and dry; add them; the flour should be added
last and folded lightly through. Every stroke of the spoon after flour
is added tends to toughen the batter. Bake at once. All sponge cakes and
torten should be baked in ungreased molds.

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