Old Style
The very queen among cake makers sums her secret of success in a sentence: "The best of everything." Cake will never be better than the things whereof it is made, no matter how skilled the maker. But it can be, and too often is, dismally worse, thus involving a waste of heaven's good gifts of sugar, butter, eggs, flour and flavors. Having the best at hand, use it well. Isaac Walton's direction for the bait, "Use them as though you loved them," applies here as many otherwheres. read more...
The difference between biscuits and bread is that there is no yeast in the composition of the former; they are also for the most part unleavened and very highly dried. Though valuable as a temporary substi tute for bread, they can never be so wholesome from the absence of the water which is absorbed in the process of drying or baking. read more...
Perfectly fresh sweet cream makes the most delicious ice-cream. A substitute is a preparation of boiled milk, etc., made late in the evening if for dinner, in the morning if for tea, and placed on ice. read more...
Pie-crust perfection depends on several things - good flour, good fat, good handling, most especially good baking. A hot oven, quick but not scorching, expands the air betwixt layers of paste, and pops open the flour-grains, making them absorb the fat as it melts, thereby growing crisp and relishful instead of hard and tough. read more...
PUDDINGS
In making puddings always beat the eggs separatley, straining the yolks and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs; when fruit is added, stir it in at the last. read more...
As sugar is the basis or ground-work of the confectioner's art, it is essentially necessary that the practitioner should carefully study and observe the difference in its qualities, the changes which it undergoes or effects when combined with other articles in the process of manufacture, and also the different forms which it assumes by itself at various stages. read more...
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