Advice and Instructions for Baking these Cakes

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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Use the best materials. It always pays in the delicate and perfect taste of the Cake.

Soda, if not properly dissolved, will give to Cakes and Biscuits a bad, greenish color.

Keep the Cake out of the draft while beating and baking. All the following Cakes, as, indeed, all Cakes, should be baked in their own steam, that is, keep the door and damper shut till the Cakes have finished spreading. Then, if the oven is hot enough, you may open the damper. This gives the Cake a light, bright color. Remember Meringues and other large Cakes are not included in these instructions. For Meringues the oven must never be very hot.