Economical cookery . pound, and seed cakes. Thefat and sugar are creamed together, the eggs beaten in one at atime, and the fruit and flour stirred in quickly and lightly at thelast. In the third way the eggs and sugar are beaten together untilthick and creamy; then the flour is stirred in lightly and is used chiefly for sponge cakes and cakes of that texture. For the fourth way the sugar, fat, milk, and sirup or molassesare melted together, then cooled slightly and added to the dryingredients. This method is used for gingerbreads. Care must be taken to insure the right consistenc
Economical cookery . pound, and seed cakes. Thefat and sugar are creamed together, the eggs beaten in one at atime, and the fruit and flour stirred in quickly and lightly at thelast. In the third way the eggs and sugar are beaten together untilthick and creamy; then the flour is stirred in lightly and is used chiefly for sponge cakes and cakes of that texture. For the fourth way the sugar, fat, milk, and sirup or molassesare melted together, then cooled slightly and added to the dryingredients. This method is used for gingerbreads. Care must be taken to insure the right consistency of mixture should be fairly stiff. If too moist, the fruit willsink to the bottom. Good cakes can never be made with in-different materials. The greatest care in cleanliness must beexercised in all cake making; and accuracy in proportioning thematerials to be used is indispensable. The flour should be thoroughly dried and sifted, and lightlystirred in. Always sift flour before measuring, then sift it 198. Raisin axd Apple Pie. Page 196.
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