CHAPTER XXIII
GETTING READY FOR A PARTY
"HOW time flies!"
Mary Frances tied on her new apron and put on her pretty little cap.
"Fly time is nearly gone," said Sauce Pan, "and—school time is almost here," he added, seeing Mary Frances didn't seem to notice.
"Yes," she said, "but before school time, there's a grand good time—Mother comes home to-morrow!"
"Whew!" whistled Tea Kettle. "So soon?"
"Well," said Mary Frances, "it doesn't seem soon when I think of it without my cooking lessons—but when I think I'm nearly through the book——"
"What's to-day's lesson?" asked Aunty Rolling Pin. "I'm so anxious you do get through!"
"Thank you, Aunty Rolling Pin, I must tell you. I'm going to give a Tea Party!"
"A Tea Party!" exclaimed Tea Pot, clapping his lid up and down. "Oh, lovely!"
"Oh, this is a Tea Party without tea," said Mary Frances. "We're going to have two kinds of cake,—and cocoa!"
Then, seeing how disappointed Tea Pot looked:
"Oh, I will have tea, too. Aunt Maria without tea! That will never do!"
"Now for the next recipe:
No. 31.—Sponge Cake.
| 2 eggs |
| 1 cup sugar |
| 1/3 cup boiling water |
| ½ teaspoon vanilla (or lemon extract) |
| 1 cup flour |
| 1½ teaspoon baking powder |
| dash of salt |
1. Separate yolks of eggs and beat in a large bowl.
2. Add gradually half the sugar, stirring well.
3. Add the boiling water slowly.
4. Add remaining sugar, and the flavoring.
5. Sift together twice flour, baking powder and salt.
6. Sift by small quantities into the mixture, beating well each time.
7. Beat whites of eggs and fold them into the cake.
8. Grease pan. Toss around in it ¼ cup flour. Throw out. This prevents sticking.
9. Pour in the cake.
10. Bake in a moderate oven about 35 minutes.
"Humph!" said Aunty Rolling Pin, "that's all right, but it doesn't give you much idea how the oven should be."
"No," explained Mary Frances, "I 'spose Mother intended to show me about that."
"Of course, child," said Aunty Rolling Pin, "that was it. Now, I'll tell you all about cake——"
"What's that!" a queer, muffled voice.
Mary Frances started in surprise.
A great com-mo-tion inside the pantry, and the sound of many little voices! Then she made out the words:
"Get out of my way! Here, you, step aside!" (Then a little shriek or two followed by the sound of falling tins.) "Oh, you knocked my nose. There! that makes the fiftieth dent! No wonder I look old and worn out. Can't you wait a minute?"
At length there came a pounding on the door, and a high little voice—or was it two voices?
"Let me out! Oh, I say, please let us out!"
"Mercy!" thought Mary Frances, "I hope there isn't going to be any trouble." And she cautiously opened the pantry door a little way. The two Cake Tins pushed their way out.
"Oh, thank you!" they said, breathlessly, in chorus (looking at each other all the while as though they'd learned and rehearsed every word). "I thought I'd never get out to help! I've listened through the door to every lesson, just hoping my turn would come. There I was back of the other pots and pans, and when I heard 'Cake' I just jumped!"
"As I had just started to say"—Aunty Rolling Pin began.
"What do you know about cakes!" cried the Cake Tins, angrily. "If everybody'd just mind his own cooking—who ever rolls cakes?"
"Well, I know about cookies," said Aunty Rolling Pin; "and besides, I know about most things,—I belonged to a real cooking teacher!"
"Prove it!" cried the Cake Tins.
"I will," said Aunty Rolling Pin; "here's part of a lecture the teacher used to give:
"Now, ladies, you can see the ex-ceed-ing-ly good texture of this cake, as I drop it from the spoon. The nu-tri-tive value of the ut-il-ized com-po-si-tion is unequaled, except in rare cases of cul-in-ary e-con-om-y. For instance, the proteids, the car-bon-a-ce-ous contrib-u-tions plus the con-di-ments, afford an instance of un-u-su-al strength-giving power. The in-ex-cus-a-ble prod-i-gal-i-ty of the A-mer-i-can house-wife——'"
"Whew!" whistled Tea Kettle, "for pity's sake, stop it!"
"Humph!" said Square Cake Tin, "I don't see that that proves you know anything about cake. Now I'll explain:
"There are really only two kinds of cake in general:
"1. Cakes without butter, or some form of sponge cakes.
"2. Cakes with butter, or plain cakes.
"More important than the mixing of the cake is the baking.
"Have a rather low fire, which will grad-u-al-ly increase in heat without adding more fuel.
"Rules:
"Thin cakes require a hotter oven than larger ones.
"Molasses cakes will burn easily, so require a cooler oven than others.
"Sponge cakes require a 'slower' oven than butter cakes.
"Cake is done when it shrinks from the sides of a pan, or when a straw comes out dry. You know the way, don't you?"
"Yes," said Mary Frances. "My, what a lot you do know!"
"Now, read the next recipe, please. The butter kind," said Mary Frances; whereat the Cake Tins looked pleased.
No. 32.—Dream Cake.
| 4 tablespoons butter |
| 1 cup sugar |
| 2 eggs |
| ½ cup milk |
| 1¼ cups flour |
| 2 teaspoons baking powder |
| 1/8 teaspoon ground mace |
| dash of salt |
| 1 teaspoon vanilla |
1. Put butter in a bowl; add sugar. "Cream" or rub thoroughly together.
2. Beat yolks of eggs. Add to butter and sugar, stirring well.
3. Mix and sift twice flour, baking powder, mace and salt.
4. Add one-third of the milk to the yolks, butter and sugar.
5. Sift in one-third of the flour. Do this until all the milk and flour are used, beating well each time.
6. Add vanilla. Beat well.
7. Beat white of eggs light. Fold them into the cake.
8. Grease shallow pan as in No. 31. Pour in the cake.
9. Bake in moderate oven about 35 minutes, or until it shrinks from the pan.
"We'll both be used!" exclaimed the Cake Pans, joyously. "I told you so! I told you!" they cried at each other as though having an argument.
"Come," said Mary Frances, "less talking. We must get to work."
"Look at the oven first," said the Cake Pans, as Mary Frances started to break the eggs.
"Is it right?" asked the little girl, lifting them up to see.
"Yes," they said, "it will be just right when we are ready."
"All the ma-ter-i-als you'll need ready?" asked Round Cake Tin after a minute.
"Yes," looking over the table, "I see—everything. Good!"
"I brought the butter into the warm room an hour ago," said Mary Frances, "so that it would be softened by the time I needed it. I'll make the sponge cake first, as the oven will be cooler then."
"Right!" cried the Cake Tins; "but when you open the oven door, be careful to do so gently, as any jarring will break the 'gas bubbles' very easily, doing much more harm toward making the cake heavy than the air; in fact, if the door is opened carefully, and not too soon, it does no harm."
* * * * * * *
With the Cake Tins' help, a warm and tired, but very happy little girl brought two golden brown fragrant cakes to the table one-half hour before lunch time.
"Turn us on our sides," panted the Cake Tins, "to let us cool off quickly and evenly. My, but it was warm in there!"
"How beautiful the cakes look!" said Mary Frances, doing as she was told.
"Why not take a taste?" Square Cake Tin asked.
"Oh, it's just before lunch time," said Mary Frances, "and would spoil my ap-pe-tite. Mother doesn't allow me——"
"Just one sweet mouthful?" tempted Cake Tin.
"It seems so good. I guess I will—just this once," and cutting a piece, she ate it.
"Oh," she cried, "my beautiful cake! Look, it's sinking down in the middle!" The tears came to her eyes.
"Oh, I'm so, so sorry," said Cake Tin, "I was too excited and proud!"
"Why didn't you tell me," Mary Frances asked, "that a fresh cake, if cut, would 'fall?'"
"Oh," said Cake Tin, "I meant to be so helpful. I'll try never to be too proud again."
