Baking tin

“ Mix together the butter, sugar, eggs and flour, add the almonds and baking-powder last, form into buns and bake on a buttered tin for twenty minutes.
Queen Cakes are always favourites but require careful making and the proper heart-shaped tins to bake them in. ”

“ Tin toys may be baked in an oven when they are freshly painted. The baking dries the enamel paint very quickly and tends to make the paint dry very hard and smooth. The baking oven of a coal or gas range will do very well for the baking, but be very sure that the oven is not too hot, as a hot oven will cause the solder to melt and the toys to fall apart. It is better to leave the oven door opened slightly when baking the painted toys over a slow fire. ”

“ For beating eggs, you should have hickory rods or a wire whip, and broad shallow earthen pans. Neither the eggs, nor the butter and sugar should be beaten in tin, as the coldness of the metal will prevent them from becoming light.
For baking large cakes, the pans (whether of block tin or earthen) should have straight sides; if the sides slope inward, there will be much difficulty in icing the cake. Pans with a hollow tube going up from the centre, are supposed to diffuse the heat more equally through the middle of the cake. ”

“ Still another way of baking is in a reflector oven of tin. This is highly satisfactory, provided the oven is built on the scientific angles to throw the heat evenly on all parts of the bread-pan and equally on top and bottom. It is not so easy as you might imagine to get a good one made. These reflectors are all right for a permanent camp, but too fragile for transportation on pack-animals.
As for bread, try it unleavened once in a while by way of change. It is really very good,—just salt, water, flour, and a very little sugar. ”

“ Method.—Stir the sugar and yolks of eggs together until thick and creamy, then add the butter melted. Pass the flour, baking-powder and a good pinch of salt through a sieve, stir it lightly into the rest of the ingredients, and add milk by degrees until the mixture drops readily from the spoon. Now whisk the whites of eggs stiffly, stir them in as lightly as possible, and pour the preparation into a well-buttered Yorkshire pudding-tin. Bake in a moderately hot oven for about 20 minutes, let it cool, split in halves, spread thickly with jam, replace the parts, and press lightly together. ”

“ For baking the dough breads a perforated sheet of Russia iron or heavy tin, which any tinner can make to fit the oven, is the most serviceable, as it permits the hot air free access to all sides of the bread at once. ”

“ However—firstly—all things made of tin to-day are but steel or iron dip and coated with tin.
Tin melts at a comparatively low temperature and is besides affected by acids. That is why baking, stewing, etc. are not to be done with tin utensils plus acid food. The dark rings on baked apples cooked in a tin dish show very plainly what acid and tin do in combination.
In buying tin the criterion is its weight. It is only wise to buy tin ware in the best shops, because small, but out of the way hardware shops can rarely afford to keep on hand the best tinware. ”

“ If the fruit is well floured it will not sink, but it will be seen evenly dispersed all over the cake when baked. Take a large straight-sided block tin pan, grease it inside with the same butter used for the cake, and put the mixture carefully into it. Set it immediately into a well-heated oven, and keep up a steady heat while it is baking. When nearly done, the cake will shrink a little from the sides of the pan ”

“ Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. ”

“ Every leaf should be pulled off separately into a kind of tray made of tin, and put into an oven when about the right heat for baking bread: as soon as the leaves are dry enough to rub into powder, they should be crushed with a rolling pin, and after being sifted, put into wide-mouthed bottles, which should be carefully corked. Herbs thus prepared will keep good without losing their flavour for years; and they have the advantage of being always ready for use when wanted, without the smallest particle of dust. ”

“ They may be made of tin, sheet iron, aluminum, or heat-resisting glass, the only requirements being that all the pans used at one baking be of the same material, because, as heat penetrates some materials more quickly than others, the baking will then be more uniform. ”

“ Beat whites very stiff, then beat in one half of the sugar, beat yolks light about ten minutes, add the flavoring and balance of the sugar and beat five minutes. Mix yolks and whites lightly together and cut in the flour that has been sifted with the cream of tartar. Bake in an ungreased, funnel angel cake tin about an hour in a slow oven or 45 minutes in a moderate oven. Avoid baking too long as it makes the cake dry and coarse. When the cake shrinks from the tin at sides of the pan it is sufficiently baked. ”

“ Beat the butter and sugar together, add the flour and baking powder, and currants if liked, mix with the eggs well beaten, and a few drops of vanilla essence, roll out thin, cut with a wine glass, and bake on a floured tin in a moderate oven. ”

“ The tiles are then replaced in the oven so as not to touch one another, and that the action of the fire may penetrate them all equally: as the colours change by baking, the workmen apply them anew in proportion to the changes that take place; the red alone alters entirely. The varnish with which they are glazed is made with lead, tin, and white sand. These three substances are ground in a mill to powder, which is mixed with water, to form a paste, and baked in the oven ”

“ Work together and then roll in a thin sheet. Put a layer of this fruit paste between every two of the cakes in sandwich fashion. Bake in a hot oven. Marmalades or candied fruits or nut and fruit mixtures can be used for these bars.
Maple Drops
To a half cupful of maple syrup add one teaspoonful of melted butter, one well-beaten egg and one cup of flour sifted with a teaspoonful of baking-powder. Add a pinch of salt. Beat and drop by spoonfuls or half-spoonfuls on buttered tin, and bake in a quick oven. Cover with maple fondant. ”

“ To mould it in the usual form, make it into balls of uniform size, hollow these a little at the top by pressing the thumb round them, brush them over with yolk of egg, and put a second much smaller ball into the hollow part of each; glaze them entirely with yolk of egg, and send them to a quick oven for half an hour or more. The paste may also be made into the form of a large cake, then placed on a tin, or copper oven-leaf, and supported with a pasteboard in the baking; for the form of which see introductory page of Chapter XXVII.
114. ”

“ When it snaps when tested in cold water, it is done. Pour on buttered tins, let cool, flavor and pull.
No. 15—ICE CREAM CANDY.
2 cups sugar 1⁄2 cup vinegar 1⁄2 cup water Butter, size of an egg Preparation: Boil sugar, vinegar and water together about ten minutes; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired.
No. 16—CRACKER JACK.
3 qts. ”

“ Affects acid fruits. Medium cost. Same uses as iron, also for roasting and baking pans, and smaller kettles.
27
Tin.—Tin, a “useful metal,” is plated on thin sheet iron for utensils. So-called block tin is the best quality. Will not endure intense heat. The tin wears and scratches off with use. Not easy to clean. Discolors easily, and colors acid fruit. Poor tin ware is not worth buying. Good quality is not cheap. May be used for measures, and for small saucepans, but is less desirable than other wares.
Wooden ware.—Used for molding boards, meat boards, and spoons. ”

“ The batter must run freely. Half fill the tins and set in a hot oven, taking care not to scorch before rising [140] is finished. Butter tins very freely—it is economy in the end. Be sure the tins sit level in the oven—thus you escape an ungainly final loaf. Get filling ready as baking goes forward so as to put your layers together while still warm and pliable. Let cool before frosting, so as to trim sides smooth. Take care fillings are not too watery, also that they are mixed smooth. Spread evenly, and press down a layer firmly all over, before putting filling on top. ”

“ If you have any pretty-shaped little tin dishes, without fluting, to mould and bake them in, they are very little trouble to make. Take the yolks of two eggs, two small tablespoonfuls of sherry, and one of rose-water, beat together only enough to mix, then use as much fine flour as will make a firm paste that can be rolled out exceedingly thin. Cover some nicely shaped little tins slightly buttered, press to the form, be careful the paste fits without creases, and bake in a cool oven. When the paste is crisp, with very little change of color, they are done. ”

“ Before putting a cake in the oven, particularly if it be a fruit cake, it will be found advisable to set on the bottom of the oven, a shallow pan with a little water in it. Put in the bag, close the oven door and leave ten minutes with the gas on, then reduce the heat at least one-half. Bag cooking prevents cake crusting over and thereby permits it to rise to its full height. It also saves from burning. Midway in the baking the position of cakes can be changed, those on the grid itself set low on the broiler and vice versa so all will cook evenly. ”

“ Mix gradually the sugar with the juice, till it is so thick you can scarcely stir it. Put it into a porcelain skillet. Set it on hot coals, or over a moderate fire, and stir it hard with a wooden spoon for five minutes after it begins to boil. Then take it off the fire, and with a silver spoon or the point of a broad knife, drop portions of the mixture upon a flat tin pan or [477] a pewter dish, smoothing the drops, and making them of good shape and regular size, which should be about that of a cent. When cold they will easily come off the tin. They are delicious, if properly made. ”

“ Tinned metal, which is well tempered, also, gives a thin, brown crust to layer cakes and pies. It makes good bread, loaf cake and cooky pans. Most of the cheap tin of today is iron-coated with very little tin. It does good work, but utensils made of it cannot be kept as well polished and as attractive in appearance as more heavily-tinned ones. ”

“ You can fry bread on the top of stone: when one side is baked stand the pan on edge by the side of the stone and allow baking to proceed in that way.
Remember that small cakes and biscuits must be baked quickly before a hot fire whereas large loaves, such as johnny cake, must have a slow even heat so as to get done through. The secret of the camp oven is the envelope of hot air which must not be too hot and must be kept even. Below are given the recipes which are most successfully used with the frying pan baker. Whole wheat flour makes easier than white and has more taste. ”

“ When making biscuits or bread with baking powder or soda and cream of tartar, the oven should be prepared first; the dough handled quickly and put into the oven immediately, as soon as it becomes the proper lightness, to ensure good success. If the oven is too slow, the article baked will be heavy and hard.
As in beating cake, never stir ingredients into batter, but beat them in, by beating down from the bottom, and up, and over again. This laps the air into the batter which produces little air-cells and causes the dough to puff and swell as it comes in contact with the heat while cooking. ”

“ Those that bake what I term a shanty loaf, in an iron bake-pot, or kettle, placed on the hot embers, set the dough to rise over a very few embers, or near the hot hearth, keeping the pot or pan turned as the loaf rises; when equally risen all over they put hot ashes beneath and upon the lid, taking care not to let the heat be too fierce at first. As this is the most common method of baking, and the first that a settler sees practised, it is as well they should be made familiar with it beforehand. At first I was inclined to grumble and rebel against the expediency of bake-pans or bake-kettles ”

“ If we take one of these tins and open it in the ordinary manner, leaving the tin half on as a lid, it is by no means an elegant-looking dish, whereas if we cut the tin entirely round the edge and take the top off, then make a little hole the other side in order to let the air get in, we can turn the whole of the contents of the tin out in a shape exactly as we could turn jelly out of a copper mould. The tin of potted beef, if that is what we have, can be turned out on an ornamental piece of paper placed in the middle of a dish. ”

“ Cream the sugar and shortening, as for cake, then add eggs well beaten, molasses and water, spices and soda, then flour, and lastly fruit. When the batter will take up no more flour, lift it up by teaspoonfuls, pat it flat and in shape in the baking pan, which must be well-buttered, put in bag, and bake in fairly hot oven, being careful not to scorch. ”