Two pints of sugar and two cups of butter; cream the butter and sugar
together. Add two cups of cold water; beat to a froth the whites of
eighteen eggs, mix them with the butter and sugar, four pints of
flour, and two teaspoonfuls of yeast powder; mix flour and yeast
powder together, and stir gently into the batter. Flavor with almond.
For a small cake take half the quantity of ingredients. It makes a
nicer cake to allow one of the pints of flour to be corn starch,
instead of common flour.
SUPERIOR GOLD CAKE
Take half a pound of butter, one pound of sugar, one pound of flour,
the yolks of ten eggs, one teaspoonful of soda mixed with a little
hot water. Cream the butter and sugar together; beat the eggs light,
and add them to the butter and sugar. Then stir in the flour and soda.
CHEAP AND RELIABLE GOLD AND SILVER CAKE
Two cups of butter and four of sugar creamed together, two cups of
sweet milk, or water, if you have no milk; eight cups of sifted flour
well mixed with four teaspoonfuls of cream of tartar, and two of
soda; beat separately the yolks and whites of eight eggs. Take half
the batter; use the yolks for the gold cake, and the whites for the
silver cake. Flavor differently, as with rose and lemon.
SUPERIOR SILVER CAKE
Take half a pound of butter, one pound of sugar, three-quarters of a
pound of flour, the whites of ten eggs beaten to a froth. Cream the
butter and sugar together, then add the eggs, and lastly, stir in the
flour.
COCOANUT SILVER CAKE
Cream one cup of butter and two cups of sugar, add a cup of milk,
the whites of six eggs, and three cups of sifted flour with one
teaspoonful of cream of tartar, and half a teaspoonful of soda mixed
in the flour. Grate a small cocoanut, dry it in a skillet over the
fire by stirring it about ten minutes. Stir the cocoanut into the
batter. Bake in a moderate oven about three-quarters of an hour.
COCOANUT CAKES
Grate a cocoanut, place it in a skillet over the fire, and stir until
it is as dry as flour. Beat one cup of sugar and the white of an egg
to a froth. Mix well, and make into small cakes; put them on buttered
paper and bake. The oven should not be very hot.
COCOANUT CAKES
Take a cocoanut, pare it and grate half a pound; allow the same
quantity of loaf sugar. Dissolve the sugar in two tablespoonfuls of
water, place it on the fire; when the syrup is boiling hot, stir in
the cocoanut. Continue to stir it until it is thick like candy, then
pour it out on a buttered pan, and cut it across in shapes, or use a
round cake cutter.
COCOANUT POUND CAKE
Take three coffee-cupfuls of flour, one of butter, and two of white
sugar; one cupful of milk; the whites of six eggs; one teaspoonful
of cream of tartar; one-half teaspoonful of carbonate of soda;
grated cocoanut--a small one. The cocoanut should be laid in water
as soon as the shell is broken; take out a piece at a time to pare
it; lay it in a dry cloth as soon as pared, and cover it up, that
the air may be kept out and the moisture absorbed. If the cocoanut
goes in wet it will make the cake heavy. Cream the butter; add the
sugar, and beat well; then put in the milk, slowly; the whites of
the eggs, well beaten, alternately with flour; the cocoanut last of
all. One-half of this quantity makes a good-sized cake. Bake in a
moderate oven; increase the heat at the last. It takes about one-half
or three-quarters of an hour to bake.
COCOANUT CAKE
Make a batter of one cup of butter, two cups of sugar, three cups of
flour and four eggs. Bake in jelly cake pans. Spread a layer of icing
between each cake with grated cocoanut on top of the icing; finally,
ornament the top with a thick layer of cocoanut.
COCOANUT DROPS
Take a grated cocoanut, the beaten whites of four eggs, and half a
pound of white sugar; flavor, mix, and bake on paper in drops.
PECAN CAKE
Half a cup of butter, one and one-half cups of sugar, two eggs,
three-quarters of a cup of sweet milk, two cups of sifted flour, one
and one-half teaspoonfuls of soda, and one teaspoonful of cream of
tartar in the flour, one cup of pecans picked out and cut fine. Bake
in a small cake pan.
WINE CAKES
One-quarter pound of butter, one-half pound of sugar, one egg, a few
drops of essence of lemon, and a good half pound of flour. Mix, roll
thin, and cut out in round cakes. They are very nice with wine.
NAPLES BISCUIT
Beat four eggs light; add half a pound of fine white sugar, and half
a pound of sifted flour. Flavor with essence of lemon.
SHREWSBURY CAKE
Beat to a cream half a pound of butter, and three-quarters of a pound
of sugar; add five well beaten eggs, a nutmeg, some essence, and
about a quart of flour. Sift the flour, mix it well, and drop the
mixture with a spoon on buttered tins. Add currants if you wish.
COFFEE CAKE
One cup of butter, two cups of sugar, one cup of molasses, one cup of
strong coffee, two eggs, five cups of flour, one teaspoonful of soda,
one cup of currants, one cup of raisins. Spice to taste.
NICE DROP CAKES
One-half pound sugar, one-quarter pound of butter creamed together,
four well beaten eggs, one-half pound of currants, a spoonful of
brandy, grated nutmeg or lemon peel, and flour sufficient for a stiff
batter. Beat well. Drop by spoonfuls on buttered tins and bake in a
quick oven. They are light and tender.
DIAMOND BACHELORS
Biscuit dough rolled thin, cut into diamonds and boiled in lard.
Ladies are very fond of them.
VELVET CAKE
One cup of yeast, three eggs well beaten, one quart of warm milk, one
quart of sifted flour, salt, a large spoonful of butter well beaten;
let it rise. Pour into greased muffin rings and bake.
DELICATE CAKE
Two eggs, two cups of sugar, half a cup of butter, one cup of sweet
milk, three cups of flour, one teaspoonful of cream of tartar, half a
teaspoonful of soda. Bake in squares.
LITTLE DROP CAKES
Half a pound of sugar, four eggs, half a pound of flour; quarter of a
pound of butter.
CREAM CAKES
Boil a cup of butter with a half pint of water; while it is boiling,
stir in two cups of sifted flour; let it cool, and when cool, add
five eggs well beaten, and a quarter of a spoonful of soda dry. Drop
this mixture with a teaspoon on tins and bake in a quick oven.
FOR THE INSIDE OF THE CAKES
Take a pint of milk, one-half a cup of flour, one cup of sugar and
two eggs. Boil the milk and flour together, add the eggs and sugar;
flavor the custard with lemon. Now, you must take the first or
outside cakes, and split each one gently, so as to place in it the
cream or custard, which must be cold before you introduce it. Put
into each cake about a teaspoonful of the cream. These are delicious.
One-half this quantity makes a large dishful of cakes.
ANOTHER CREAM CAKE WITH CRUST AND CREAM
CRUST.--Three-quarter pint of water, half a pint of butter,
three-quarters of a pound of flour, eight eggs, boil the water and
butter together, and while boiling stir in the flour, take it off
and let it cool, then add your eggs (beaten separately), and a
teaspoonful of dry soda. Use about a spoonful of the crust for each
puff; bake on tins for about twenty minutes. When done cut the crust
open and put in the cream.
CREAM.--Two pints of milk, one cup of flour, two cups of sugar,
four eggs; while the milk is boiling add your flour, sugar and eggs
(previously well beaten together), let it cook until it begins to
thicken, take it off, and flavor with rose water.
TIPSY CAKE
Place a sponge cake weighing about a pound in a glass bowl, pour over
it half a pint of sherry and Madeira (mixed). Make a rich custard of
six eggs and a quart of milk, sweeten to taste, flavor and let it
cool. Blanch half a pound of almonds, stick them in the top of the
sponge cake and pour over it the custard.
PLAIN TEA CAKES
Half a cup of butter, or a large spoonful of lard, one and a half
cups of sugar, one teacupful of milk, one teaspoonful of soda, seven
cupfuls of sifted flour. Roll thin.
EASY CAKE FOR YOUNG COOKS
Take two cups of flour, sift it and to each cup put a teaspoonful of
yeast powder. Beat the yolks of three eggs and one cup of fine white
sugar, together with half a cup of water mixed with extract or wine;
beat this well in the yolks and sugar (only half a cup); froth up the
whites of the eggs, add them, and last of all, beat in the flour with
the powder in it. Bake quickly in square or jelly cake pans.
YOUNG COOKS’ JELLY ROLL
Make the sponge for your jelly roll by taking a cup of white sugar,
one cup of flour, and three eggs. Mix, etc.; add baking powder with
the flour. Bake in a stewpan with a quick fire; turn the cake out on
a towel when done; spread the jelly while it is still warm and soft,
and roll it carefully. Cut it in slices when cold; a spoonful of
water beaten with the eggs makes the cake lighter, as it breaks the
tissue of the eggs if it is added to them when beaten up.
ALMOND DROPS
Blanch and pound five ounces of sweet, and three ounces of bitter
almonds (or peach kernels), with a little white of egg. Put half a
pound of sifted flour on your dough board, make a hole in the middle
of the flour, in which put the almonds, with a pound of sugar, four
yolks of eggs, and a little salt. Make into a paste. Cut in pieces
the size of a nut, lay them half an inch apart, on sheets of paper,
in a baking-pan, and bake in a moderate oven for fifteen or twenty
minutes.
ALMOND MACAROONS
Blanch and pound with a little rose-water half a pound of almonds;
add half a pound of sifted sugar, the whites of two eggs (not
beaten), form into a paste. Dip your hand in water, and roll the
preparation into balls the size of a nutmeg; lay them an inch apart,
on buttered paper, in a baking tin. Bake in a slow oven until a light
brown.
ALMOND MACAROONS
To a pound of the best white sugar, sifted, add a pound of blanched
almonds; put in a few drops of rose-water as you beat them together
in a mortar. Add to them the well-beaten whites of six eggs, and
form the paste into shapes in the palm of the hand by using a little
flour; butter some sheets of white paper, and drop the macaroons on
it, leaving a space between them. Strew a little white sugar on them,
and put in the oven to bake a light brown. Almonds are blanched by
pouring hot water on them, and slipping off the brown coating.
DESSERTS
CHARLOTTE RUSSE IN VARIOUS WAYS
There are many varieties of this Charlotte. They are always similarly
made, that is with sponge cake or lady fingers, and whipped cream,
custard or blanc-mange. One way is to beat the whites of three eggs
to a high froth, with a quarter of a pound of sugar, and half a pint
of cream, until it is quite thick and light; flavor this to your
taste with lemon or vanilla, and pour it into a cake-lined mould;
place some of the sliced cake or lady fingers on top of the mould and
over the cream; set it on ice, and when wanted turn it on a dish and
serve.
Or, having lined a basin or mould, or small tin cups with any
convenient cake, such as lady fingers, sliced savoy cake, or yellow
lady cake, fill them with mock cream, blanc-mange or custard, made
from the yolks of eggs; let them become cold, then turn them out and
serve.
ANOTHER WAY
Break an ounce of isinglass small, and pour on it a teacup of hot
milk or water; let it dissolve, then strain it through muslin, on
half a pound of fine white sugar. When nearly cold add to it a quart
of rich cream, already beaten to a froth; continue to beat it for a
few minutes, holding the pan on ice. Line your mould with sponges and
pour your cream in. Cover with sponge cake or lady fingers. Turn it
out and serve. The isinglass will make this very firm if held on ice
long enough to solidify before serving.
PLAIN CHARLOTTE RUSSE
Boil one ounce of isinglass in a pint of water until reduced
one-half. While it is boiling, make a custard of one-half pint of
milk, yolks of four eggs, and one-fourth of a pound of sugar; flavor
this with vanilla or lemon. Take a quart of cream, whip it up to a
fine froth, and when the isinglass is nearly cold, so that it will
not curdle the cream, stir it and the cream into the custard. Beat
all thoroughly and set it on ice. This is a nice, easy way to make
this dish, and may be made very ornamental, if wanted so, by lining
a glass dish with lady fingers, and then pouring in the cream and
laying fine fancy sugar-drops on top. If you have no lady finger
sponges, you can slice any light sponge cake, and lay it on the
bottom and sides of the glass bowl.
SICILIAN BISCUIT DROPPED ON TINS
Take four eggs, twelve ounces of powdered and sifted sugar, and ten
ounces of flour. Beat the eggs and sugar together in a stewpan on
the fire, until the batter feels warm to the touch; remove it from
the fire, and stir it thoroughly until it becomes cold; now add the
flour, and flavor with vanilla. Butter some paper and place it on the
baking tins, or pans. Drop the cake mixture in round or ovals on the
buttered paper, and bake in a slow oven. When put in the oven sift
white sugar over the biscuit.
QUEEN’S DROPS
Beat up a quarter of a pound of butter, and a quarter of a pound of
sifted sugar, two eggs, and six ounces of flour. Flavor with almonds,
or vanilla, or lemon. Butter some paper, place it on baking-sheet or
pans, and drop the mixture in drops about the size of a nutmeg. Bake
in a hot oven.
ALMOND MERINGUE
Beat the whites of two eggs with a quarter of a pound of powdered
sugar and a quarter of a pound of blanched and cut almonds. Form them
into rings on letter paper, put the paper on tin, and place them in
the stove oven, to harden and brown lightly.
APPLE COMPOTE
Make a syrup of three-quarters of a pound of sugar and a cup of
water; let it boil while you are paring and taking out the cores of
six nice sour apples. Throw them into the syrup and let them boil for
half an hour, or until transparent. Pour into a glass or china dish,
and serve for a lunch or tea. They are nice when served warm.
MAIZENA BLANC MANGE
This can be made with maizena, corn starch, or potato flour, but
maizena is preferable. Take a quarter of a pound of maizena and three
pints of milk. Put two and a half pints of the milk on to boil, and
wet the corn starch or maizena with the remaining half pint. When
the milk boils add to it (or better before it boils), a quarter of a
pound of white sugar and some lemon rind, sliced or grated. Let this
boil a little, and then stir in the mixed maizena or corn starch.
When cooked five minutes, pour it into moulds or bowls; wet the bowls
first with cold water to prevent the jelly sticking to the sides.
When firm and cold, eat it with cream or any kind of stewed fruit you
may have.
GELATINE BLANC MANGE
To one quart of milk add an ounce of Nelson’s or Coxe’s gelatine,
which has been soaked an hour in a cup of cold water. Add to this
half a pound of fine white sugar; let it simmer very gently on the
fire in a stewpan until all the gelatine is dissolved. Strain it,
and pour it in a mould; when it begins to thicken, put it on ice and
serve it with cream.
GELATINE BLANC MANGE
Take a quart of new milk, set it on to boil; stir into the boiling
milk, half a box of gelatine, which should have been soaked in cold
water ten or fifteen minutes. When the gelatine is dissolved, stir
into the milk a cup of sugar; take the jelly from the fire, and last
of all while the mixture is very hot, stir in four eggs; season with
vanilla or lemon extract, and pour into moulds. Eat with cream. This
is very nourishing for invalids.
CHOCOLATE MANGE
Made the same as gelatine blanc mange above described, except
seasoning the jelly with six ounces of grated chocolate in the
boiling milk. Eat with cream or wine sauce.
ISINGLASS JELLY
Boil in one pint of water, one ounce of isinglass, and when well
dissolved, add to it one pound of sugar, and a cup of pale wine. When
the water is boiling, add to it the rind of a lemon, and when taken
off the fire, add the juice and grated rind of lemon. Strain this
mixture and whisk it till it begins to thicken, then pour it into the
vessel you wish to mould it in, and set in a cool place, or on ice,
to harden.
LEMON CUSTARD
Boil a cup of water, and stir into it a tablespoonful of flour,
or corn starch. Beat the yolks of three eggs with a cup of brown
sugar. Add the juice of a lemon strained; beat it up with the yolks
and sugar. Pour this in a paste, and bake it. While the custard is
baking, take the whites of the three eggs and beat them up with a
cup of pulverized sugar. Spread this icing on the baked custard, and
brown it slightly.
NICE BOILED CUSTARD
To every quart of milk, allow six eggs and a cup of white sugar.
Set the milk to boil; beat the whites of the eggs with a half cup
of sugar, and drop into the boiling milk for two minutes; then with
a skimmer remove the boiled whites, and put on a dish to cool. When
the whites are taken off, stir into the milk the yolks and sugar,
previously well beaten up together. Add rose, lemon, or peach-leaf
flavoring. Run this through a sieve into the bowl you expect to serve
it in; then pile up the whites on the custard. The whites can be
boiled without beating them with sugar.
APPLE CUSTARD. A NICE DISH
Take a dozen apples, a large cupful of brown sugar, a teacupful of
water, the grated rind of a lemon, one pint of milk, four eggs, and
two ounces of loaf sugar. Peel, cut and core the apples; put them
in a sauce-pan with the water; as they heat, add the brown sugar and
lemon-peel. When mashed and well cooked, take it off; put the fruit
in the bottom of a deep dish, and pour a custard of the milk, sugar
and eggs, over it, and bake in a moderate oven. Grate over it before
baking, a little nutmeg.
ALL THE YEAR ROUND PUDDING
Line a pie dish with paste, spread on this three ounces of any kind
of jam--strawberry or raspberry is best. Then beat well in a basin
three ounces of bread crumbs, three ounces butter, and the same of
sugar, and the rind and juice of a large lemon; add this to the
pastry and jam, and bake half an hour. If the lemon is not very
juicy, add a tablespoonful of water to it.
TO GLAZE PASTRY
Break an egg, separate the yolk from the white, and beat it well;
when the pastry is nearly baked take it out of the oven and brush it
over with this beaten yolk of egg, then put it back in the oven to
set the glaze.
TRANSPARENT PUDDING
Beat eight eggs very light; add them to half a pound of butter, and
the same of sugar, which have been beaten to a cream together; grate
in half a nutmeg, set it on the fire in a stew-pan, and stir it
constantly until it is hot. Do not leave it more than five minutes on
the fire, as you only wish to slightly cook the whites of the eggs to
prevent their running when put on the paste. Line two pie pans with
delicate paste, and pour in the mixture. Bake in a moderate oven, and
do not allow the top to burn, as it will, if not covered when first
put in the oven. Cover with a pan until the bottom is cooked, and
then a few moments colors the top. This pie has no meringue on top.
Serve it with a tart pie, as it is a very sweet dessert.
APPLE TRIFLE--A SUPPER DISH
Make a marmalade by stewing tart apples in sugar, seasoned with
lemon. Lay it when cold in a deep glass dish, pour over it a boiled
custard made of two eggs, half a pint of milk, sweetened with half a
cup of sugar. Finish it by whipping a pint of rich cream to a froth,
and pile it high on the custard. Ornament with strips of citron and
apple jelly laid on the whipped cream. This is a charming dish for
the country, where cream is abundant.
TRIFLES. DELICIOUS
Cover the bottom of a glass bowl, or dish, with lady fingers; break
up, and put also half dozen macaroons; pour over them a cup of wine,
or diluted extract, to moisten them; then put in three tablespoonfuls
of jelly or jam. Pour over this a boiled custard, made with a pint of
milk, three eggs and a cup of white sugar. Whip up the whites of two
eggs with a cup of white sugar and lemon juice to taste, and when it
will stand alone, put it on the custard, and serve.
GELATINE SNOW PUDDING
Take two tablespoonfuls of good gelatine, throw over it two spoonfuls
of water, let it soak ten minutes, then pour over it half a pint of
boiling water, three-quarters of a pound of white sugar, and the
juice of two lemons with the rind thrown in. Let it come to a boil,
take it off immediately, strain it, let it cool a little, and when
it begins to thicken add the beaten whites of two eggs. Beat all
thoroughly, and pour it in a mould on ice to get firm. When cold and
firm, send it to table in the middle of a glass basin or dish, and
pour around it a custard made from the yolks of the eggs, and a pint
of milk sweetened and flavored to taste. Sponge cake should be served
with this pudding.
A PRETTY DISH OF ORANGES CROQUANTE
Take ten or a dozen oranges, remove the peel, all the white part
and the seeds. Do this carefully by quartering them, retaining the
transparent pulp and juice. Do not break the skins of the sections.
Boil a pound of loaf sugar in half a glass of water until the syrup
strings when lifted on a fork, then take it from the fire and dip
each section of orange in this candy while it is hot; you can do
this by placing each one on a little stick cut for the purpose. As
the pieces are dipped, arrange them in some pretty form on a dish
or bowl, and fill up the hollow with whipped cream, sweetened and
seasoned with a glass of maraschino.
FRANCATELLI’S LEMON PUDDING
The juice and grated rind of six lemons, a pint of milk or cream,
six ounces of sponge cake or macaroons, eight yolks, and the whites
of four eggs (whipped to a froth), one pound of sugar, and a little
salt. Mix in a basin, and work all these materials together for at
least ten minutes. Put a border of puff paste around a pie-dish, then
pour in the batter; strew cut-up almonds over it, and bake. Sift
powdered sugar over it, and serve.
WHIPPED CREAM WITH WINE
To the whites of three eggs, beaten to a froth, add a pint of cream,
four tablespoonfuls of sweet wine, and four spoonfuls of sugar. Put
bright jelly, or light-colored marmalade in spots among the cream,
and serve sponge cake with it.
BATTER PUDDING
One quart of milk, six eggs beaten separately, and seven
tablespoonfuls of flour. Boil the milk, stir in the eggs and flour,
while the milk is nearly hot enough to boil; do not let it boil when
you stir in the flour, but take it off the fire, or you will curdle
the eggs. Bake this batter half an hour, and eat it with wine or
lemon sauce. You should salt the milk slightly before boiling. When
well and quickly made, this is a delightful pudding, but it should be
eaten hot.
A SUPERIOR LEMON TART
Squeeze the juice from six lemons, wash the rinds and boil them; if
too strong of the lemon oil, it is better to change the water. You
must grate or pound the rinds, and when tender and cold, add to them
one pound of sugar, one-fourth of a pound of butter, and the yolks
and whites of five eggs. Stir in the juice of the lemons, and cook
the batter gently until it is thick as honey; then bake it in puff
paste without tops. Ornament with fancy strips of paste.
SUET PUDDING
Take a cupful of chopped suet, half a cup of molasses, one cup of
raisins chopped, a teaspoonful of powdered cloves and cinnamon,
one-half cup of sugar, two eggs well beaten, half a cup of sweet
milk, a little salt, and two teaspoonfuls of yeastpowder. Stir in
flour until it is a thick batter; flour a cloth, and pour in the
mixture, leaving room to swell. Boil two hours.
ROLL PUDDING OF ANY KIND OF FRUIT
Make a light paste, roll out lengthwise, spread any kind of fruit
over the paste, and roll it up in the dough; wrap it up in a cloth,
tie it carefully, and boil it one hour. You will find this delicious
if made of either blackberries, strawberries, peaches, or any kind of
dried fruit stewed and sugared; if fresh fruit is used, it needs no
stewing.
A DESSERT FOR A DELICATE PERSON
Boil one cup of rice until perfectly soft, then add a teacup of rich
sweet cream, and half a teacup of any acid jelly--currant is the best
but plum, strawberry or lemon will do. Put it over the fire a few
minutes, turn it into a mould. Eat with sweetened cream.
MACAROON PUDDING ICED
Line a mould with macaroons, as described for Iced Cabinet Pudding.
Fill the mould with dried cherries, seedless raisins and macaroons,
in layers; then pour a little Madeira or sherry wine over them, and
finish by pouring over all a custard of a pint of milk, two eggs and
flavoring to suit; sweeten it with half a pound of white sugar, and
in summer cover the mould up in ice and salt until wanted. In winter
steam it and serve with butter and sugar sauce.
STEAMED CABINET PUDDING, VERY FINE