fine, add two cups skinned and chopped onions, two cups chopped celery,
two cups sugar, one cup salt, four tablespoons white mustard seed, two
teaspoons ground cloves, six or eight red peppers chopped fine, two
teaspoons of ground black pepper and one quart of pure vinegar. Seal in
air tight bottle.--Contributed.
PICKLES.--To a gallon of rain water add one cup of salt. Boil it and
cover a gallon jar of pickles with the brine, drain off water, bring to
a boil and turn over pickles for nine successive mornings. Then take
out the pickles, pack in jars with layers of mixed spices. Boil enough
vinegar (diluted if very strong) and add one cup of sugar to each
gallon of vinegar and add a piece of alum size of a small walnut. Pour
hot over the pickles in the jar, cover and put a weight on them and
store in a dry, cool place. Good.--Contributed.
EASY PICKLES.--Take pickles of uniform size (about three inches long)
wash and pack in fruit jars as tightly as you can. Add one cup of salt,
one cup of sugar, an ounce of mixed white and black mustard seed, an
ounce of whole cloves and cinnamon bark mixed or any spices preferred
and alum the size of a walnut to one gallon of vinegar. Bring to a good
boil, then turn over the pickles in the jars and seal. A piece of horse
radish root is nice placed in each jar.--Contributed.
WATER MELON PICKLES.--Peel and cut the water melon rind into small
cubes and boil it until tender and clear in water to cover, with alum
the size of a pea. Drain and boil again in a syrup made of one pint of
diluted vinegar and three pints of sugar. Add cloves and cinnamon in
spice bag, to suit taste. Pour over the pickles, bring to a boil and
cover pickles for three days in succession. Then seal.--Contributed.
CANNED CURRANT JUICE.--Express juice from currants by mashing through
colander. Mix one pound of sugar with each pint of juice. Cook five
minutes and seal. Use one tablespoon of canned juice to a glass of ice
water and fill with crushed ice. Raspberry, strawberry and cherry
juices may be canned likewise using a little less sugar.
SPICED GOOSEBERRIES.--Six quarts of gooseberries, four and one half
quarts sugar. Boil one hour, add one pint vinegar and one tablespoon
each of cloves, cinnamon and allspice. Boil three minutes then seal.
SPICED PLUMS.--Ten pounds of blue plums, eight pounds sugar, one pint
vinegar and one tablespoon cloves and cinnamon. Boil to a jam and seal.
SPICED GRAPES.--Pulp seven pounds of grapes by separating skins and
pulp and pressing pulp through a colander to extract seeds, then mixing
it with the skins. Boil with four and one half pounds of sugar and one
teaspoon each of cloves, cinnamon and allspice. Boil twenty minutes or
to a soft jam.
SPICED CURRANTS.--To four quarts of ripe currants, add three and one
half pounds brown sugar, one pint vinegar and one tablespoon each of
cloves and cinnamon. Cook until currants are tender. Boil syrup thick
first then adding the currants.
SPICED GREEN TOMATOES.--Chop eight pounds of green tomatoes fine, add
four pounds brown sugar, boil three hours then add nearly one quart of
vinegar and one teaspoon each of cloves, cinnamon and mace. Boil
fifteen minutes and seal.
PEPPER HASH.--(Uncooked.) Chop one head of cabbage, one bunch celery,
one half dozen green peppers and one half dozen peeled and sliced
onions fine together and let stand over night. Drain in the morning and
mix the chopped vegetables with one quart of vinegar, two cups white
sugar, one half cup of salt, two tablespoons of mustard seed and one
tablespoon of celery seed. Seal in jars, keeps well all
winter.--Contributed.
SPICED GOOSEBERRIES AND SPICED CURRANTS.--Make a syrup of three pounds
of sugar and one pint of vinegar, add steamed gooseberries (about six
pounds) and when cooked thick add one tablespoon of cinnamon and one
half tablespoon of cloves and allspice. For spiced currants substitute
fresh red currants freed from stems but cook only until the currants
are tender as too much boiling makes them hard and tough. Boil the
syrup quite thick before adding the currants and then bring to a boil
and simmer five minutes.
PICKLED CHERRIES.--Five pounds of stoned cherries, one quart of
vinegar, two pounds of sugar, one half ounce each of cinnamon, cloves
and mace. Tie spices in a thin bag and boil with the vinegar and sugar
to a thick syrup. Pour over the cherries and seal. If the large dark
California cherries are used do not stone them.
TOMATO CATSUP.--Wash and cut up one half bushel of tomatoes and six
onions, mix with two pounds brown sugar, one fourth pound whole black
peppers, one fourth pound each allspice and of salt, one ounce of
cloves, cayenne pepper to suit taste. Boil all together about two
hours, strain through flour sieve and mix with one quart of vinegar.
Boil thick and seal hot. Spices may be omitted if not liked.
GOOSEBERRY CATSUP.--Cook gooseberries soft in water, press through
colander. Allow three pounds of sugar to five pounds of pulp, half a
pint of vinegar, and small teaspoon each of cinnamon and salt. Boil
until thick and seal. For grape catsup follow same directions, adding
cloves to the spices.
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[Illustration:
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Cakes
GENERAL DIRECTIONS FOR MAKING CAKE.--Cream the butter and sugar,
usually beat the whites and yolks of eggs separately, mix the yolks
with the butter and sugar, add the milk, sift the baking powder with
the flour and stir in a little at a time then the whites of the eggs,
then the flavoring. For cakes containing no butter beat the egg yolks
until very light and thick. Add the sugar gradually beating until very
light and spongy. Add flavoring and liquid. Have the whites beaten to a
stiff froth adding them alternately with the sifted flour (mixed with
the baking powder or cream of tartar) and cut both in very lightly.
GOLD CAKE.--Yolks of eight eggs, one and one fourth cups granulated
sugar, three fourths cup butter, three fourths cup water, two and one
half cups flour, two heaping teaspoons baking powder, one half teaspoon
of lemon extract. Sift flour and measure, add baking powder and sift
three times. Cream butter and sugar until light and creamy, add yolks
beaten light and beat well together, then add water and flavoring and
the flour. Beat hard. Bake in greased tin or in layers. Loaf cakes are
nicer baked in a funnel cake pan.--Mrs. Fred Southard.
DELICATE CAKE.--One half cup of butter creamed with one cup of sugar
until very light, add one half cupful of milk and one and one half cups
of flour sifted with one teaspoon of baking powder. Lastly add the
flavoring and stiffly beaten whites of four eggs. Bake in one sheet or
in two layers and ice with brown carmel or white frosting. Nice for
small family. For large layer cake double the recipe.--Mrs. Whitehead.
LULA'S WHITE CAKE.--One and one half cups of sugar creamed with one
half cup butter until very light, add one cup of milk alternately with
three cups of sifted flour. (Sift flour four times). Whites of six eggs
beaten very stiff. When partly beaten add two even teaspoons of cream
of tartar to the eggs. Dissolve one even teaspoon of soda in one
tablespoon of the milk and add it with the milk. Cut in the beaten
whites of eggs last, as you do for sponge cake. Flavor with lemon,
vanilla or almond extract as preferred. Bake in a greased funnel tin.
Bake twenty minutes in a moderately warm oven, then increase the heat
and bake to fifty minutes or until done. Ice with boiled
frosting.--Mrs. Whitehead.
GOLD CAKE.--One cup of butter, one and one half cups of sugar, eight
yolks of eggs, three cupfuls of pastry flour, one teaspoon of baking
powder, one teaspoon of lemon flavor. Cream butter and sugar, add the
well whipped yolks, then the flour with baking powder and lastly the
flavor. Two cupfuls of common flour with one cup of corn starch may be
used instead of pastry flour.--Mrs. George Bruegger.
NO EGG CAKE.--One and one half cups of sugar, one quarter cup of
butter, one cup of sour cream, two cups of chopped raisins, one
teaspoon cinnamon, one half teaspoon cloves, one half teaspoon nutmeg,
one tablespoon grated chocolate, one teaspoon of soda dissolved in hot
water, four cups of flour. Mix spices and chocolate into flour, and add
to the above, and add raisins dredged in flour. Bake one hour.--Mrs.
George Bruegger.
MAHOGANY CAKE.--One half cupful chocolate cooked in one half cup of
sweet milk, one and one half cups of sugar, one half cup of butter, two
and one half cups of flour, one half cup sweet milk, three eggs, level
teaspoon of soda, dissolved in milk. Bake in layers.--Mrs. Wolpert.
SWEET CREAM CAKE.--One large egg, beaten very light, one cup sugar
beaten with egg till light as cream, one cup thick, sweet cream, one
half spoon salt, one and one half cups flour, one teaspoonful baking
powder. Flavor with lemon. Beat continuously while mixing. Bake either
in layers or as a loaf cake.--M. E. Cooper.
SILVER OR GOLD CAKE.--Three fourths cup butter, one and one half cups
sugar, one half cup cold water, with one half teaspoon of soda
dissolved in it, two and one half large cups of flour sifted with one
level teaspoon of cream of tartar (or use two level teaspoons of baking
powder and omit the soda and cream of tartar) and lastly the flavoring
and stiffly beaten whites of eight eggs. Cream butter and sugar until
light and smooth, add water but do not stir, then beat in the flour and
beat five minutes. Cut in the whites and bake in a greased funnel loaf
cake tin in a moderate oven forty minutes or until done when tested
with a broom straw. For gold cake add the beaten yolks of eight eggs to
the creamed butter and sugar and omit the whites and use scant measure
of flour. Ice the gold cake with white boiled frosting.--Mrs.
Whitehead.
CORN STARCH CAKE.--Two cups sugar, one cup butter, one cup of sweet
milk, two cups flour, one cup corn starch, whites of seven eggs, one
and one half teaspoons of baking powder. Flavor.--Contributed.
JELLY ROLL.--One cup sugar, three eggs well beaten, one cup flour, one
teaspoon baking powder, one half cup boiling water added last, one half
teaspoon lemon or vanilla, pinch of salt. Spread in well buttered
dripping pans. When done turn out, spread with jelly and roll quickly.
Makes two rolls.--Contributed.
BREAD CAKE.--Three cups bread sponge, one cup lard or butter, one pound
raisins, two cups sugar, two eggs, one teaspoon soda in a little water,
nutmeg and spices. Mix, raise until light and bake in one loaf.
MOCHA CAKE.--Bake a sponge cake mixture in two round layer cake pans
and spread smoothly between the layers and on the outside with Mocha
cream. Wash one half cup of butter, then beat to a cream and add slowly
enough thick syrup to sweeten. Make syrup as follows: Cook together one
cup of sugar and one half cup of clear, strong coffee until a thick
syrup is formed; cool before using. (New and delicious.)
MOCHA ICING.--One quarter pound chopped almonds, blanched, put in oven
to dry, one half cup of butter, eight tablespoons of icing sugar, one
tablespoon of brandy or whisky; mix butter and sugar to a paste, then
add almonds and whisky.
PARIS STICKS.--Three cupfuls of chopped almonds, two and one half
cupfuls of pulverized sugar, the whites of five eggs beaten to a stiff
froth, the grated rind of two lemons. Mix the ingredients and roll out
on pulverized sugar, cut into strips an inch wide and put into
paraffined pans. Bake in a slow oven. Excellent.
SUNSHINE CAKE.--Whites of seven eggs, yolks of five eggs, one third
teaspoon cream of tartar, one cup sugar, one cup of flour, a little
salt and vanilla. Beat whites stiff, add salt and cream of tartar, add
sugar, then beaten yolks, then flour which has been sifted several
times. Flavor and bake in a funnel tin.--Contributed.
MOCK ANGEL FOOD.--One cup sweet milk, bring to boiling point, one cup
flour, one cup sugar, three teaspoons of baking powder. Sift dry
ingredients together four times, add warm milk and stir well then fold
in beaten whites of two eggs. Flavor. Bake in angel cake
tins.--Contributed.
ANGEL CAKE.--Whites of twelve eggs--or, measured, one and one quarter
cups of whites of eggs. Add one third of a teaspoonful of salt, and
beat until stiff. Sift into this 1-1/4 cups of granulated sugar, and
beat. Have at hand one cup of flour that you have sifted five times;
sift this in and mix one teaspoonful of extract of bitter almonds, or
any preferred flavor. Bake in slow oven, and do not grease your pan.
With a gas stove one young friend puts the grate in the oven in its
lowest sliding place and bakes her angel cake there, lighting both
burners for one minute. Then she turns the front out and the other so
low that it looks like a row of blue beads. She bakes it one hour.
Another, equally successful, puts her grate a little higher than the
middle of the oven, and bakes the cake there for one half hour with a
very moderate oven.
MOCHA CAKE.--One cupful of sugar, one cupful of flour and one teaspoon
of cream of tartar and one half teaspoon of soda sifted all together
twice, blend in one large teaspoon of melted butter and break in the
eggs and stir well, then add one half cup of boiling milk. Bake in one
loaf in a moderate oven.
MOCHA FILLING.--One cupful of powdered sugar, a small piece of butter,
two tablespoons of coffee, two teaspoons of vanilla. Cream butter and
sugar, add coffee and flavoring gradually and a little more sugar if
necessary. Spread with a knife dipped in hot water.--Contributed.
MARSHMALLOW FILLING.--One cupful of brown sugar, one cupful of white
sugar, one cupful water and one tablespoon of vinegar boiled together
like candy. Beat two eggs very light and stir into the candy with one
quarter pound of marshmallows, cut up. Spread on layers of
cake.--Contributed.
DEVIL'S FOOD.--Two eggs, one cup sugar, one half cup butter, two thirds
cup sweet milk, one teaspoon vanilla, one half cup melted chocolate,
one half teaspoon soda, one teaspoon baking powder, two scant cups of
flour.--Mrs. Creaser.
DEVIL'S FOOD CAKE.--One egg, one cup sugar, half cup sour milk, one
tablespoon butter, one fourth cup boiling water, 1 teaspoon soda, one
and one half squares chocolate and one cup flour. (Can use sour cream
instead of milk and butter.) Cream eggs and sugar. Melt chocolate over
hot water and add butter to melt it, then add eggs and sugar. Dissolve
soda in water.--Mrs. G. A. McIntosh.
BOISE BROWN CAKE.--One and one half cups sugar, three fourths cup
butter, four eggs, three fourths cup grated chocolate, one cup milk,
one cup chopped nuts, two cups flour, two teaspoons baking powder, one
teaspoon vanilla, one teaspoon cloves, one teaspoon cinnamon, one
teaspoon allspice, one half teaspoon salt.--Mrs. D. E. Plier.
MASHED POTATO CAKE.--Two cups sugar, three quarters cup butter, one cup
mashed potatoes, four eggs, one cup chocolate, one half cup sweet milk,
one teaspoonful cloves, one teaspoonful vanilla, one cup chopped
walnut, two cups flour, two teaspoons baking powder.--Mrs. F.
Kleinsorge.
CHOCOLATE LOAF CAKE.--One half cake of chocolate shaved in a bowl or
three fourths cup of cocoa. Pour one cup of boiling water on this
mixture and let it stand while you are mixing the cake. Cream three
fourths cup of butter with two cups of sugar until light. It is best to
cream the butter first and add sugar gradually especially if the butter
is hard and cold. Beat in yolks of two eggs, one half cup of sour milk
or butter milk, one teaspoon of soda dissolved in a little water,
(about two tablespoonfuls,) two cups of flour sifted, and beaten whites
of two eggs. Beat well, then add the chocolate. Bake in one sheet in a
dripping pan lined with greased paper. Let the cake stand in the pan.
Ice with boiled frosting and when firm and cold, cover with one square
of chocolate that has been melted in one teaspoon of butter in a cup
placed in a pan of hot water for five minutes. Pour the chocolate over
the white frosting and spread evenly with a silver knife. Cut the cake
diagonally across the pan into two inch diamond shaped pieces. A cupful
of floured chopped nuts may be added to the cake batter before baking,
if nut loaf is liked, and sometimes I place a half English walnut in
the center of the frosting on each diamond. This chocolate and white
frosting is also nice with white layer cake and chopped nuts make it
extra nice for a thick filling to a square two layer cake, shaking the
nuts over the white frosting and then baking them with the
chocolate.--Mrs. Whitehead.
SPONGE CAKE.--Beat four eggs and one cupful of granulated sugar until
mixture is creamy white. Add four tablespoons of cold water and one cup
of flour sifted several times with a teaspoonful of baking powder. Bake
in a moderate oven. Flavor with lemon. May be baked in layers.--Mrs. H.
Hanson.
SPONGE CAKE.--Six eggs, (reserve whites of two for frosting), two cups
sugar. Beat (not stir) eggs and sugar until almost cream colored, two
and one half cups flour, one teaspoon flavoring, and one teaspoon
baking powder last, one cup boiling water, the water must be added
gradually. While adding flour and water stir instead of beating. Bake
in loaf in a moderate oven thirty or forty minutes.--Mrs. C. C.
Mackenroth.
HOT WATER SPONGE CAKES.--Four eggs beaten 15 minutes, two scant cups
sugar, 2 cups sifted flour, 2 teaspoons baking powder, two thirds cup
boiling water, flavor with lemon or vanilla. Bake in a deep square
tin.--Mrs. Southard.
BOILED SPONGE CAKE.--Five eggs, one cup white sugar, one cup flour,
juice of one half lemon, one teaspoon vanilla. Boil the sugar with
three tablespoons water until it threads. Pour over the stiffly beaten
whites of eggs, beat this fifteen minutes, then add egg yolks,
flavoring and the flour sifted three times. Bake in angel food
tin.--Mrs. Aaron J. Bessie.
GOLD SPONGE CAKE.--Whites of eleven eggs beaten very stiff, yolks of
four eggs beaten very light with one and one half cups of powdered
sugar. Cut in the whites and add one cup of swans down flour sifted
with one teaspoonful of baking powder. Flavor. Cut flour in lightly as
you would for sponge cake. Bake in one loaf.--Mrs. C. H. McKay.
SNOW SPONGE CAKE WITH COCOANUT FILLING.--Beat the whites of ten eggs
very light, add one and one half cupfuls of powdered sugar and beat
until the bowl can be inverted and retain the eggs. Add one teaspoon
cream tartar to one cupful of flour and sift several times. Cut this
into the egg mixture, flavor with almond extract and turn into square
ungreased cake tins, baking in two sheets. Fill with cocoanut frosting
made by boiling two cupfuls of sugar with water until it hairs from the
spoon, turn it hot on to the beaten whites of two eggs and whip to a
frosting. Add one small cocoanut which has been freed from the shell
and all brown skin and grated fine. Flavor with lemon or vanilla. If
fresh cocoanut cannot be obtained try soaking the shredded cocoanut in
warm milk and steaming it an hour or two before using and then squeeze
it dry. This will make it more moist. If you have only one angel cake
tin, split the cake through the center after it is cold and put the
icing between the layers. Swans down flour is best for this cake and
the fresh cocoanut make a delicious filling.--Mrs. B. G. Whitehead.
SUNSHINE CAKE.--Whites of ten eggs, yolks of six, one level teaspoonful
of cream of tartar, one and one half cupfuls of sugar, sifted, one
cupful of flour, sifted twice, the grated peel of one orange or one
teaspoonful of lemon or vanilla or one half teaspoon of almond extract.
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. Invert the tin and let it stand until cold.
If it sticks then run a knife around the edge of cake, pat the tin
slightly on the bottom and sides until it drops from the pan. If a
frosted cake is preferred ice it with white boiled icing.--Mrs.
Whitehead.
MOCHA CAKE.--One cup sugar, one half cup butter, three quarters cup
milk, two cups flour, two teaspoons baking powder, one spoon vanilla,
three eggs beaten separately. Bake in small dripping pan. When cold cut
into small squares. Put into oven to brown. Three cups shelled peanuts,
pour over three teaspoons melted butter. When slightly browned put
through meat grinder. Whip one half pound butter with two cups powdered
sugar to a cream. Butter each piece of cake with this cream paste and
roll into ground nuts.--Mrs. A. McKay.
NUT LOAF CAKE.--One cup sugar, one half cup butter, one half cup sweet
milk, one and one half cups sifted flour, one cup chopped walnuts or
hickory nuts, two eggs, two teaspoons baking powder.--Mrs. Schollander.
BLITZ KUCHEN.--One cup sugar, three fourths cup butter, four eggs, one
cup of flour, one half teaspoon baking powder, grated rind and juice of
one lemon. Cream butter and sugar and then add eggs, one at a time and
stirring each five minutes, then add the flour and spread dough in
square tin about half an inch thick. Chop one fourth pound almonds, mix
with sugar and cinnamon and sprinkle on top of cake before putting in
the oven. Bake about thirty minutes.--Mrs. J. Bruegger. German Cookery.
SOUR CREAM NUT CAKE.--Break two eggs into a large cup and fill with
sour cream. Put in a mixing bowl and add a level teaspoonful of soda
and one cupful of sugar, beat all well add flour to make quite stiff
and flavor with vanilla. Take a pound of English walnuts, chop all but
what you wish to put on top of cake and stir into the batter. Bake in
moderate oven. Ice the tops and lay on the half meats.--Mrs. G. A.
McIntosh.
DARK CAKE.--One cup sugar, one cup butter and lard mixed, three eggs,
one half cup black molasses, one cup cold coffee, one level teaspoon
soda, two pounds raisins, flour to thicken. Bake in moderate
oven.--Mrs. W. C. Lynch.
DARK COFFEE CAKE.--One cup sugar, pinch of salt, one cup shortening
(butter and lard) one cup cold coffee, one cup sour cream or milk (add
that ingredient), three fourths cup molasses, two level teaspoonfuls
soda dissolved in warm water, cloves, cinnamon, allspice and nutmeg to
suit the taste, one pound raisins, and flour enough to make a nice
batter. Nuts may also be used if desired.--Mrs. W. S. Davidson.
RAISIN CAKE.--Four eggs, one cup butter, two cups brown sugar, three
cups flour, one cup sour milk, one teaspoon soda, dissolved in very
little water, one small teaspoon each of cinnamon, cloves and allspice,
one half teaspoon vanilla. This is very nice used as a layer cake with
carmel icing.--Mrs. Aaron J. Bessie.
COFFEE CAKE.--One cup sugar, one cup butter, one cup coffee, one cup
molasses, one teaspoon soda, one teaspoon cinnamon, one teaspoon
allspice, one half teaspoon cloves, nutmeg and lemon essence. Four cups
flour, one half pound raisins.--Mrs. Mary Harvey.
FRUIT SPICE CAKE.--One scant cup butter, one cup brown sugar, one
fourth cup molasses, whites of three eggs, yolks of three eggs, three
fourths cup water, one fourth teaspoonful baking soda. Three cups
flour, one teaspoon each of cinnamon, allspice, cloves and nutmeg,
mixed. One half cup raisins, one fourth cup currants, and one fourth
cup citron. Mix like any batter cake adding molasses to the butter and
sugar. Remember to add soda last.--Dorothy Whitehead.