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Julie M. Clagett cookbook, June 1, 1886
Page 1
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Cake Notes- Prepare the tins before the cake is made by lining with several thicknesses of paper - the top one well greased- Very hard butter should be melted a little, but not melted- If quite salt or packed butter freshen in cold water breaking into bits In using sour milk, soda alum is necessary- but with sweet milk soda + cream of tar tar or baking powder is used- the first makes a spongy light cake. the last one like pound cake- For all white, delicate cakes use pwd sugar, for dark cakes the best brown sugar- & for jellycakes, light fruit cake coffee A or granulated. Good cake makers first stir the milk + flavoring into the creamed butter + sugar, then the yolks, next the whites + last the flour, after mixing the baking powder in 2/3 of it- leaving the rest to be used at discretion. Grate only the outer or yellow rind of
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Cake Notes- Prepare the tins before the cake is made by lining with several thicknesses of paper - the top one well greased- Very hard butter should be melted a little, but not melted- If quite salt or packed butter freshen in cold water breaking into bits In using sour milk, soda alum is necessary- but with sweet milk soda + cream of tar tar or baking powder is used- the first makes a spongy light cake. the last one like pound cake- For all white, delicate cakes use pwd sugar, for dark cakes the best brown sugar- & for jellycakes, light fruit cake coffee A or granulated. Good cake makers first stir the milk + flavoring into the creamed butter + sugar, then the yolks, next the whites + last the flour, after mixing the baking powder in 2/3 of it- leaving the rest to be used at discretion. Grate only the outer or yellow rind of
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