Any kind of cake can be baked in the fireless cooker; but different cakes require different heats, which can only be learned by experience. For instance: a batter with butter in it requires more heat than a light batter without butter. One must consider this fact in heating the radiators and in keeping the cake in the cooker. Use ordinary cake pans, placing same in bread and pastry rack which is furnished, using two radiators. It is a good plan after the cake has been in the cooker ten or fifteen minutes to open the top quickly and let the steam escape.
Below are a few recipes that have been well tried out on the fireless cooker.
1 cup sifted flour Whites of 8 to 10 eggs
1¼ cups sifted sugar Pinch of salt
½ teaspoon cream of tartar
Sift the flour four or five times before measuring; then sift and measure the sugar. Add the salt to the eggs; beat them to a froth; add cream of tartar and beat until very stiff. Stir in sugar; then flour, very lightly. Put in a pan in the pastry rack and bake between two moderately hot radiators.
1 cup sugar
1 cup flour
1 teaspoon baking powder
½ cup hot milk
1 teaspoon flavoring
Beat the yolks; stir into them the sugar and beaten whites; then fold in the flour and baking powder, well sifted. Add the hot milk and flavoring and bake for thirty minutes, using both radiators.
4 eggs Juice and rind of ½ lemon
1 cup sugar 1 cup flour
Beat the yolks and whites of the eggs separately. Into the yolks stir the sugar, lemon and whites; then fold in the flour. Bake between two moderately hot radiators for twenty-five minutes.
1½ pounds flour 1 teaspoon cinnamon 1 teaspoon nutmeg ¼ teaspoon cloves ⅔ teaspoon allspice 1 pound citron
1 pound currants
2 pounds seeded raisins
1 pound sugar 1 pound butter 12 eggs
Divide the flour into two parts; into one half put the cinnamon, nutmeg, cloves and allspice, and into the other mix the fruit. Cream the butter and sugar; add the eggs, well beaten, then the soda, dissolved in a little warm water and mixed with the molasses, salt and pepper. Put in round buttered pans and bake between two moderately hot radiators for two hours.
3/4 cup lard
1 cup sugar
1 cup molasses
1 tablespoon cloves
1 tablespoon mixed spices 1 tablespoon ginger 1 dessertspoon soda 1 tablespoon hot water Flour
1 cup boiling water
Cream the lard and sugar; add the other ingredients in the order named, dissolving the soda in the hot water before using.
1 cup sour milk
1 cup sugar ½ cup butter
2 cups flour
1 level teaspoon soda ½ cup chopped raisins Spices to taste
Mix all well together. Bake in a loaf with two radiators.
½ cup butter 1 cup sugar Yolks of 2 eggs 1/2 cup milk
2 cups flour
2 teaspoons baking powder 1 cup chopped nuts Whites of 2 eggs
Chop the nutmeats and sprinkle with flour. Cream the butter, sugar and yolks; add the milk, then the flour in which the baking powder has been sifted; then the nut-meats and, last, the well-whipped whites. Bake in layers or in round cake dish. Remove and ice with caramel icing and nut-meats. Bake with two radiators.