Page:The English housekeeper, 6th.djvu/299

Rh iron pots are hung, or it will stand upon a trivet, and then the crumpets are cooked in the same way as pancakes; and are much better thus, fresh made, than as they are generally eaten.

In the country, where eggs, cream, and flour (the chief ingredients), are always to be obtained in perfection, there is no excuse for an absence of cakes for the tea, or of rolls at the breakfast table. In most houses, there are young ladies who might attend to this department, with very little loss of time, and with much credit to themselves, and I should be glad if I saw reason to hope that those who are now growing up would not despise the practice. The more difficult and intricate articles of ornamental confectionary, may be too troublesome for any but professors of the art; but all cakes may be made at home. Nothing worth knowing, is to be learned without trouble; but in the art of making and baking cakes, few failures can arise after any number of trials.

Flour for cakes should be of the best quality, well dried, and sifted. The eggs fresh, beaten separately, and beaten well. Currants well washed, picked, and dried in a cloth, or before the fire. The ingredients thoroughly mixed, and the cake put into the oven instantly, unless there be yeast, and then time must be given for it to rise.

Sal Volatile is used, not to make cakes rise, but to prevent their flattening, after they have risen, but though the practice may not be injurious, it had better be avoided. Yeast ought to be sweet, white, and thick; and may be prepared in the manner directed for bread. Pearl-ash is sometimes used to lighten bread and cakes.

An iceing is made as follows: to ½ lb. finely sifted sugar put the whites of 2 eggs, beaten with a little water; beat all well with a whisk till quite smooth, and spread it thickly over the cake, with a spoon; for small cakes, put it on lightly, with a brush.

Ovens vary so much, that experience alone can teach what quantity of fuel, and what portion of time may be required to heat any particular one. When such knowledge is once obtained, it will be a matter of no great difficulty so to manage the oven that it be always of the right temperature; which it must be, or all labour is lost.

Cakes keep moist covered with a cloth, in a pan.