|Fig. 202. Fig. 203. The screw thread for small bolts is represented by thick and thin lines, such as was shown in Figure 152, but in larger sizes; the angles of the thread also are drawn in, as in Figure 202, and the method of doing ... Read more of Screw Threads And Spirals at How to Draw.ca|| Informational|
Other Recipes from CAKESMacrotes
To Bake Cakes
Time-table For Baking Cakes
Pound Cake, One Hour.
One Egg Cake
Little French Cakes
Baking-powder Bunt Kuchen
Quick Coffee Cake
Baking-powder Cinnamon Cake
Covered Cheese Cake
Loaf Cocoanut Cake
Fruit Cake (wedding Cake)
Apple Sauce Cake
WHITE CAKE(Cakes) - (The International Jewish Cook Book)
Cream three-quarters cup of butter and one and one-quarter cups of sugar
very well. Stop stirring, pour one-half cup of cold water on top of
butter mixture and whites of eight eggs slightly beaten on top of water;
do not stir, add one teaspoon of vanilla. Sift two and one-half cups of
pastry flour, measure, then mix with two heaping teaspoons of
baking-powder, and sift three times. Add to cake mixture and then beat
hard until very smooth. Turn into ungreased angel cake pan, place in
slow oven. Let cake rise to top of pan, then increase heat and bake
until firm. Invert pan, when cool cut out.
A GOOD AND CHEAP "WHITE CAKE"2 cups sugar.
1/2 cup butter and lard, mixed.
1 cup milk.
Add a few drops of almond flavoring.
3 cups flour.
2 teaspoonfuls baking powder.
Whites of five eggs.
Cream together the butter and sugar, add flour sifted with baking
powder alternately with the stiffly beaten whites of eggs. The five
yolks of eggs left from baking white cake may be used when making
salad dressing. Use five yolks instead of three whole eggs, as called
for in recipe for salad dressing.
A WHITE CAKESift together, three times, the following:
1 cup of flour.
1 cup of sugar (granulated).
3 even teaspoonfuls of baking powder.
Scald one cup of milk and pour hot over the above mixture. Beat well.
Fold into the mixture, carefully, the stiffly beaten whites of 2 eggs.
Flavor with a few drops of almond extract. Bake in a _moderate oven_,
exactly as you would bake an angel cake.
This is a delicious, light, flaky cake, if directions are closely
followed, but a little difficult to get just right.
WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS.One cup of butter, two cups of sugar, one cup of sweet milk, three
cups of flour, whites of five or six eggs, two teaspoons of baking
powder. This is easy to make, and very good.
WHITE CAKE. MRS. DELL W. DE WOLFE.Two cups sugar, two-thirds cup butter, the whites of seven eggs (well
beaten), two thirds cup sweet milk, three cups flour, three
teaspoonfuls baking powder. Bake in square or round tins.
WHITE CAKE. MRS. WM. HOOVER.Whites of five eggs, two cups of sugar, two-thirds cup of butter, two
and one-half cups of flour, one cup of sweet milk, two and one-half
teaspoons of baking powder. Flavor to suit taste.
WHITE CAKE. MRS. A. C. AULT.Two cups white sugar, one cup butter, one cup sweet milk, two cups
flour, one cup corn starch, whites of six eggs, two teaspoonfuls
baking powder. Flavor to taste.
EXCELLENT WHITE CAKE. MRS. W. C. BUTCHER.Beat two cups of sugar and three-fourths cup of butter to a cream, and
then add three-fourths cup of water, three heaping cups of flour, the
whites of six eggs beaten to a stiff froth, three teaspoons of baking
powder, and one teaspoon of vanilla. Bake in layer pans, and put
together with frosting.
Plain White CakePut one cupful of cold boiled rice in a little sieve or colander and stand
it over the tea kettle where the steam will pass through it. Chop fine any
left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an
orange; they may be all mixed together and slightly sweetened. Put a
little of the rice into four serving dishes, put in the center of each a
tablespoonful of the chopped fruit and send to the table. This is rather
nice for children, and is a good way to use up both the rice and the
fruit, as it makes a good combination.
SALLY WHITE CAKEFrom MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
One pound butter, one pound brown sugar, one pound flour, twelve eggs,
four pounds currants, four pounds raisins, one pound citron, two
pounds figs, two pounds blanched almonds, two oranges, one
tablespoonful cinnamon, one tablespoonful allspice, one-half
tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one
lemon peel (chopped fine), one gill wine, one gill brandy; chop orange
peel and pulp (removing seeds), then work in all the sugar you can
(this is extra sugar), slice the almonds thin, also citron, chop figs
quite fine. Fruit should he weighed after seeding and currants washed.
Beat whites and yolks of eggs separately and roll fruit in flour
before putting together. This makes a ten quart pan full. One
tablespoonful baking powder; five pounds raisins, four pounds seeded;
four and one-fourth pounds currants, four pounds washed; six pounds
almonds, two pounds blanched.
WHITE CAKEFrom MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.
Use the same size cup for all ingredients. Two cups (coffee) sugar,
one-half cup butter, stir to a cream; whites of eight eggs beaten
stiff, three-fourths cup sweet milk, two and one-half cups flour, two
teaspoons baking powder stirred into flour; put whites of eggs in last
and stir gently.
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