Cassell's Vegetarian Cookery, page 189 by A. G. Payne
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ctly as in lemon-water, using oranges instead of lemons, and syrup containing less sugar.
ICE, WATER FRUIT.--All sorts of water fruit ices can be made by mixing half a pint of juice, such as currant-juice, with twice that quantity of syrup, and freezing. Grated ripe pine-apple, pounded and bruised, ripe cherries and greengages, strawberry-juice, raspberry-juice, can be mixed with syrup and frozen. Sometimes a little lemon-juice can be added with advantage, and in the case of cherry ice and greengage ice a little noyeau added is an improvement.
CHAPTER XIII.
CAKES AND BREAD.
In vegetarian cookery there is no difference, as far as cake-making is concerned, between it and ordinary cookery. In making cakes we will confine our attention chiefly to general principles which, if once known, render cake-making of every description comparatively easy work. Those who wish for detailed recipes for making almost every kind of cake known will find all that they require on a large scale in "Cassell's Dictionary of Cookery," and also everything necessary on a smaller scale in "Cassell's Shilling Cookery," which has already reached its hundred-thousandth edition.
Cakes may be divided into two classes--those that contain fruit and those that do not. Plum cakes can be made very rich indeed, like a wedding cake, or so plain that it can scarcely be distinguished from a loaf of bread with a few currants in it. Again, cakes that contain no fruit can, at the same time, be made exceedingly rich, the richness chiefly depending upon the amount of butter and eggs that are used. We will first give a few directions with regard to making what may be termed plain cakes, i.e., cakes that contain no fruit at all. Perhaps the best model we can give to illustrate the general principles will be that of a pound cake. The recipe is a very easy one to recollect, as a pound cake means one that is made from a pound of butter, a pound of sugar, a pound of eggs, and a po