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By George Forty

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They equip you for one-bowl cookie doughs, pound cakes, and ambitious fruitcakes, and are useful in other kinds of cooking. They work perfectly as the top of an improvised double boiler. Set one over a pan of simmering water to melt chocolate, stir lemon curd, or beat simple ingredients into a sweet, glossy bowl full of divinity icing. For beauty as well as practical use, ceramic bowls and bowl sets are a lovely addition to your baking shelf. Other mixing bowls are fine, too, but try to have several sizes, including a very large one.

Baking is fun and interesting, which is why I have been doing it since I was ten years old. Cake baking in the South has changed very little in its essential form since the Colonial era. Here are the principles to keep in mind and equipment to have on hand for making the best use of the recipes in this book. The Basics of Baking Cakes BEFORE YOU BAKE Before you begin your cake, heat the oven to the proper temperature, usually 350°F. Next, prepare your pans before you proceed to mix the cake. This way you can move right through the process and get those cakes into the oven pronto.

Beat well with a mixer at medium speed for 4 to 5 minutes, until they are thick, billowy, and pale yellow. Transfer to a medium saucepan, add the butter, and then cook over medium heat, stirring often and well, until thickened and smooth, 15 to 20 minutes. The filling should coat the back of a spoon and reach a temperature of 160°F on a candy thermometer. Remove from the heat and stir in the coconut, chopped raisins and pecans, bourbon, vanilla, and salt. Stir well to mix everything together into a uniformly thick, chunky filling.

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