pint of boiling water on it, add one cup molasses, one teaspoon of
soda, two cups sugar, spices to suit taste, one pound of seeded and
dredged raisins and of currants and one cup of nuts, chopped. Stir
thick with flour about three and one half cups. Bake in one loaf. Cut
into pieces and steamed, this cake makes delicious pudding, served with
pudding sauce. It calls for no butter or eggs so is a cheap cake when
these foods are scarce and high priced.--Mrs. Whitehead.
CHOCOLATE COFFEE CAKE.--One cup granulated sugar, one half scant cup of
butter, yolks of two eggs and one white, one half cup strong coffee
warmed on stove with two squares of Bakers chocolate, one and one half
cups of flour sifted with two small teaspoons of baking powder. Cream
butter and sugar, then beat in eggs. Cool coffee and chocolate and add
lastly the flour, and a cup of chopped nuts. Bake in a moderate oven in
one loaf or in two layers. Ice with chocolate or white icing.--Mrs. A.
D. Paulson.
BREAD CAKE.--Three cups bread dough, three cups sugar, one cup of
butter, three eggs, one teaspoon each cinnamon, cloves and mace, a
little ginger, one cup raisins, one cup currants, one half teaspoon
soda. Let rise one hour and bake.--Mrs. R. J. Walker.
COFFEE CAKE.--Two or three cups of bread sponge, one cup of sugar, two
eggs well beaten, one pint of milk, (luke warm), two tablespoons of
melted butter or lard, one teaspoon of lemon extract or lemon juice,
one half teaspoon of nutmeg, one teaspoon salt. Mix all well and add
enough flour to make a stiff batter, set aside to rise, when light take
out and spread into well greased dripping pans. Spread melted butter
over top then mix three tablespoons of melted butter, one cup of sugar
and flour enough to make it dry and lumpy, to this add a little
cinnamon then sprinkle over top quite thick and bake twenty to thirty
minutes.
FIG CAKE.--One pound of powdered sugar, ten eggs, ten crackers rolled
fine, one half cake of sweet chocolate grated, one half pound of figs,
chopped fine, one teaspoon cinnamon, one teaspoon allspice, one
teaspoon baking powder. Whip the yolks of eggs very light, add sugar,
then beat again, add part of rolled cracker, then add the grated
chocolate, chopped figs, spices and lastly the well beaten whites of
eggs alternately with remaining crackers, into which the baking powder
is mixed. Bake in medium oven one hour very quietly, being careful not
to shake the stove.
RYE BREAD TORTE.--One pound powder sugar, ten eggs well beaten, three
ounces of rye bread, (grated), one half cake of sweet chocolate
(grated), one half cup of fine chopped sweet almonds, one half cup of
citron, cut fine, one teaspoon cloves, one teaspoon baking powder. Whip
the yolk of egg, add the sugar and beat again, add a portion of the
bread crumbs, then add the chocolate, citron, spice and almonds, mix
the baking powder in the remaining bread crumbs, lastly the well beaten
whites of eggs, alternately with the bread crumbs. Bake in a medium
oven about one hour. This may also be made in layers and whipped cream
placed between.--Mrs. George Bruegger.
GRIES TORTE OR FARINA CAKE.--One cup farina, one cup sugar, eight eggs.
Beat sugar and yolks of eggs one half hour then add farina slowly, and
the well beaten whites last. Bake one hour by slow fire. When cooled
put sliced pineapple on top and whipped cream.--Mrs. J. Bruegger.
FRUIT CAKE.--Cream one pound of brown sugar and one pound of butter,
add one pound of eggs (beaten light) one pound of flour sifted with two
teaspoons of baking powder, one nutmeg (grated) one tablespoon each of
cloves and allspice, half a pint of brandy and two pounds each of
seeded raisins and of currants, one half pound of chopped citron. Flour
the fruit well before adding to cake mixture. Bake in one loaf in
moderate oven. Pour half a pint of wine over it while it is warm, after
baking.--Mrs. George Newton.
MOTHER'S FRUIT CAKE.--One pound of butter, one and one half pounds of
sugar, one pound of flour, one cupful of New Orleans molasses, one
teaspoon of soda dissolved in two tablespoons of water, two teaspoons
of cinnamon, one teaspoonful of cloves and one teaspoonful of mace, one
dozen eggs, one gill or one cup of brandy, three pounds of raisins,
(seeded), two pounds of dried currants, one pound of shredded citron,
one pound stoned dates and one pound of shelled English walnuts or
pecans, cream the butter and sugar until light, add beaten yolks of
eggs, add the molasses, soda and spices. Clean and cut the fruit and
dredge thoroughly with part of the flour, stir it into the mixture
alternately with the flour and beaten whites of eggs. Mix well and
lastly add the brandy. Bake in one large loaf very slowly. Test with a
broom straw to be sure that the cake is well baked. The batter will
seem thin but do not add extra flour if you want a rich moist fruit
cake. Put in cake box and it will keep many months. Pieces of it can be
quickly steamed and used with foam sauce as plum pudding for dessert in
an emergency which is sometimes worth the price of the cake.--Mrs. B.
G. Whitehead.
FRUIT CAKE.--Rub one pound butter and one and one half pounds sugar to
a cream, add eight eggs and beat. Now add one tablespoon lemon extract,
one grated nutmeg, one tablespoon cinnamon, one half teaspoon cloves,
one pint sour cream. Now add four pounds raisins, one pound citron, two
pounds almonds, two pounds English walnuts, two pounds flour with two
teaspoons soda in it, one glass jelly. Bake three and one half hours in
moderate oven. Pour one cup brandy over the top of cake after it is
baked.--Mrs. Southard.
IMPERIAL FRUIT CAKE.--One pound of sugar, one pound of flour, three
quarters pound of butter, one pound of almonds, blanched and cut fine,
1-2 pound of citron, 1-4 pound candied cherries and as much pineapple,
one half pound of seeded raisins, rind and juice of one lemon, two
pieces of candied orange, one nutmeg, ten eggs. This is very delicious
and will keep for months. No baking powder or soda are used but the
eggs are beaten separately, yolks added to creamed butter and sugar and
the stiff whites put in last of all. Bake in one loaf in a slow oven.
Ice with white boiled frosting.--Contributed.
BLANCHE'S DATE CAKE.--Beat three egg yolks with one cup of sugar, add
one cup of flour sifted with one teaspoon of baking powder, stiffly
beaten whites of three eggs and one pound of stoned dates and one pound
chopped nuts, (pecans, English walnuts or hickory nuts). Bake in one
loaf in a moderate oven. Remove from oven and while it is hot pour one
cup of sour cream over it. The cream soaks into the cake and makes it
moist like fruit cake. No butter is used in this recipe.--Mrs.
Whitehead.
GINGER BREAD.--One half cup sugar, one half cup butter, one cup
molasses, each one teaspoon (heaped), ginger, cloves and cinnamon, two
level teaspoons soda in one cup boiling water, three scant cups of
flour, two well beaten eggs. Make it in the above order. Eggs
last.--Mrs. F. Kleinsorge.
GINGER BREAD.--One cup of butter, one cup of sugar, one cup of
molasses, (New Orleans), one cup of boiling water, two eggs beaten in
batter one at a time, one teaspoon of soda dissolved in the water, two
and one half cups of flour, two tablespoons of ginger, one teaspoon of
nutmeg. Bake in a loaf or in gem tins.--Mrs. John Heffernan.
GOOD PLAIN GINGER BREAD--One cup of molasses, one cup of sugar, one cup
of boiling water, two level teaspoons of soda dissolved in the hot
water, one half cupful (generous) of butter or shortening, one large
teaspoon of ginger and a little salt. Add enough flour to make pretty
stiff, about three cups. Bake in moderate oven in one sheet. As
molasses cake of any kind burns easily care should be taken not to have
the oven too hot. Eat warm for luncheon. Is nice sliced cold and served
with whipped cream as a dessert also.--Mrs. Whitehead.
WALNUT FILLING FOR CAKE.--One pound chopped walnut meats, yolks of six
eggs, two cups sugar, one cup sour cream, flavor with vanilla. Boil in
double boiler until thick and beat until cool. Spread between layers of
cake.--Mrs. Aaron J. Bessie.
RAISIN FILLING FOR CAKE.--One tablespoon of butter, two tablespoons of
flour, four tablespoons of sugar. Mix well together, add enough hot
water to cream it. Cook in double boiler until thick. Remove from fire
and add one half package of raisins and two tablespoons of
frosting.--Mrs. John Heffernan.
BOILED FROSTING.--Two cups of sugar boiled with water till it threads
from spoon. Beat whites of two eggs very stiff. Pour the thick hot
syrup gradually into the whites, beating continually until light and
thick. Flavor to suit taste. For chocolate frosting add one third cake
of Bakers chocolate cut or shaved fine, while the frosting is warm
enough to melt it. For tutti-fruitti filling add mixed chopped nuts,
raisins, figs, dates or crystalized fruits to two thirds of the
frosting, reserving the balance for icing the top of cake. For cocoanut
cake, spread the layers with frosting and sprinkle thickly with grated
cocoanut. Marsh mallows may be steamed, mixed with nuts, and served
through the frosting too.--Mrs. Whitehead.
WHITE CARAMEL OR FONDANT FROSTING.--Two cups of sugar, boiled with one
and three fourths cups of milk or thin cream to the soft ball stage.
Test it by dropping a spoonful in cold water. If you can pick it up in
a soft ball take the carmel from the stove. Add one tablespoon of
(uncolored) butter and one teaspoon of vanilla and beat steadily until
it creams or turns to a fondant. Spread immediately on the cake.
Chopped nuts are nice added to this or halved English walnuts may be
placed regularly on top of a square cake. Chocolate may be added to the
warm fondant before beating it. White icing like this is nice covered
with thin layer of chocolate melted with butter or English walnuts
buried in the white icing and then covered with chocolate fondant makes
a delicious filling for layer cake. This caramel filling with nuts is
especially nice on Devil's Food or dark chocolate. Brown sugar caramel
is made likewise using half granulated and half brown sugar for the
fondant.--Mrs. Whitehead.
MARSHMALLOW FILLING OR ICING FOR ANGEL FOOD CAKE.--Steam one pound of
marsh mallows with one pint of milk, and beat into this half a pint of
whipped cream and one half cup chopped nuts. Flavor with vanilla and
spread between layers of Angel Food or sponge cake. May cover this
filling with melted chocolate icing, also if liked.--Contributed.
Cookies, Drop Cakes and Doughnuts
"Bake, bake, bake! For the cookie jar piled high
But yesterday, in some curious way,
Is empty again, O my!
Stir, stir, stir, in the froth of yellow and white
For well she knows how the story goes
Of a small boy's appetite."--J. W. Foley.
GERMAN CHRISTMAS COOKIES.--There are many different kinds and I will
give you the names of them just as they are called in German as some
names cannot be well translated into English language. The first will
be Springelie. One pound of sugar, one pound of flour, four eggs,
butter the size of a walnut and one half teaspoon of baking powder.
Beat sugar and butter, and eggs one at a time, beating for fifteen
minutes, then add flour with baking powder, now roll and cut, sprinkle
baking board with flour and anise seeds, and lay cookies on that until
next morning, then bake in a moderate oven a light yellow.
WEISSE PFEFFER NUSSE.--One pound of flour, one pound of sugar, four
large eggs, three ounces of citron, the grated rind of one lemon, one
nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one
teaspoon of baking powder. Eggs, sugar, baking powder and spices must
be well beaten, then mix with flour and citron; roll and cut and let
lay over night or form into little balls and bake until they become dry
inside.
EIER KRANZE.--One pound of flour, one pound of butter, one fourth pound
of sugar, the yolks of six hard boiled eggs, one half cupful of brandy.
Rub the boiled yolks and mix with the flour and butter, (which have
been rubbed smooth together like pie crust) then sugar is added and the
grated yolks of hard boiled eggs; then add brandy. Roll and cut with
doughnut cutter, brush with beaten egg and sprinkle with sugar,
cinnamon and chopped almond. Bake in hot oven.
BAISORS OR KISSES.--Beat the whites of six eggs and three cups of sugar
one hour or until the egg beater will stand in the mixture without
falling, then flavor with vanilla and drop by spoonful on a tin and
bake in a moderate oven.--Mrs. John Bruegger demonstrated all of the
above recipes in the German Cookery series for the club meeting of June
9, 1909.
COOKIES.--Take two quarts of flour and two cups of sugar, sift the two
together, then add one heaping cup of lard or butter; rub well through
the flour and sugar and then add four teaspoons of baking powder and
rub well through the flour, sugar and butter. Then make a hole in the
center and into it break five eggs and a half cup of sweet milk and
flavor to taste. Stir these contents together, roll out and bake in hot
oven.--Mrs. F. Kleinsorge.
MRS. HAYES' DATE COOKIES.--One cup butter, one half cup lard, one and
one half cups brown sugar, one half cup sour milk, one teaspoon soda,
three cups oat meal, two cups flour, mix, one pound dates, one cup
sugar, one cup water, boil one hour till it is a smooth paste. Roll the
dough as thin as you can and cut with a small round cutter. Place one
teaspoon of date paste on a cooky, then cover with another. Bake in a
moderate oven.--Mrs. Creaser.
ROSETTES.--Two eggs, one teaspoonful of sugar, one fourth teaspoonful
salt, one cup of milk, one cup of flour, (a little more if necessary).
Mix flour and milk smooth then add sugar and salt and the beaten eggs.
Heat the rosette iron in the hot lard then dip into batter, not letting
batter come over the top of iron, now return to the hot lard covering
the iron with same for at least twenty five seconds. Drain and sprinkle
with powdered sugar and serve as cakes.--Mrs. J. Bruegger.
MARGUERITES.--One cup sugar, one third cup water. Boil until it threads
or hairs and beat into beaten white of eggs. Add nuts and spread on
Saratoga flakes and brown in oven.--Mrs. G. A. McIntosh.
OAT MEAL COOKIES WITH DATE FILLING.--One cup light brown sugar, one and
one half cups butter, one half cup sour milk, three cups oat meal, two
cups flour, one teaspoon soda in milk.
DATE FILLING.--One pound dates chopped, one cup sugar, one cup boiling
water, cook until thick. Spread between cookies. Press together on
edges and bake.--Mrs. G. A. McIntosh.
OAT MEAL COOKIES.--One cup butter, one cup sugar, two eggs, six
tablespoons sweet milk, three fourths teaspoon soda, one half teaspoon
each of cinnamon, cloves and nutmeg, one cup chopped raisins, one half
cup currants, two cups flour, two cups oat meal, three fourths cup
chopped walnuts. Drop from teaspoon into greased pan and
bake.--Contributed.
OAT MEAL COOKIES, DATE FILLING.--Four cups of oat meal, two cups of
flour, one cup of shortening, three quarters cup of sugar, one teaspoon
of soda, water to roll. Roll thin, bake and put two together with
cooked dates.--Mrs. Geo. Farries.
OAT MEAL DROP COOKIES.--Three quarters cup butter, one cup sugar, cream
together, three eggs well beaten, two cups flour, two cups of rolled
oats, one and one half cups seeded chopped raisins, one teaspoon
cinnamon, three quarters teaspoon soda. Drop on buttered tins and bake
in slow oven.--Mrs. Geo. Farries.
GOOD COOKIES.--One and a half cups sugar, three fourths cup butter. Rub
butter and sugar to a cream, (three eggs) beating them into the cream
one at a time, three tablespoons of cream, or sweet milk, one teaspoon
cream tartar, half teaspoon soda, (soda dissolved in milk, cream of
tartar put through sieve with flour), flour enough to roll thin, flavor
with teaspoon nutmeg and vanilla. Sprinkle with sugar and cut out. Bake
in a hot oven.--Mrs. John Heffernan.
CHOCOLATE COOKIES.--One tablespoon lard, one half cup butter, one cup
sugar, pinch of salt, one half teaspoon cinnamon, one half teaspoon
soda, dissolve in very little cold milk, two ounces melted chocolate,
two cups flour. Roll very thin, cut and bake in greased tins.--Mrs.
Aaron J. Bessie.
EGGLESS COOKIES.--Two cups sugar, one cup sweet milk, one cup butter,
one half teaspoon soda, (dissolved in cold water), lemon extract, flour
enough to roll out.--Mrs. Aaron J. Bessie.
OAT MEAL COOKIES.--One cup butter, one and one third cups sugar, two
eggs, one and three fourths cup raw oat meal, two cups flour, three
fourths teaspoon of soda, one half teaspoon salt, one teaspoonful
cinnamon, one and one half cups raisins, and three fourths cup of sour
milk. Drop by teaspoonful into floured tins and bake in a very moderate
oven.--Clara Cooper.
ALMOND RINGS.--Three fourths pound of butter creamed with one half
pound powdered sugar; add three yolks of eggs (beaten) and one pound of
flour. Flavor with vanilla or almond extract. Mix and roll thin. Cut in
large rings. Beat three whites of eggs to a froth, brush over the
cookies and sprinkle thickly with chopped almond, granulated sugar and
cinnamon. Brown in the oven.--Mrs. Whitehead.
CHOCOLATE NUT KISSES.--Ten ounces of powdered sugar beaten with the
whites of six eggs for one hour. Add ten ounces of grated chocolate and
seven ounces of ground almond. Bake like kisses in a moderate
oven.--Mrs. Whitehead.
COCOANUT DROP CAKES.--Two cupfuls of sugar boiled with one cupful of
water until it threads from the spoon. Beat the whites of two eggs very
light. Beat in the hot syrup and beat until light and thick, flavor
with vanilla or lemon and stir very stiff with shredded cocoanut. Drop
in little stiff cakes on buttered papers on tins and brown a delicate
color in a moderate oven. Invert the papers and brush the backs of
paper with a little cold water when the cakes will readily slip off.
Chopped pecans may be used instead of cocoanut but there must be enough
nuts to make a stiff mixture that will not run when dropped on the
papers.--Mrs. Whitehead.
ROCKS.--Two cups brown sugar, one cup butter, one cup cold strong
coffee, two eggs, one level teaspoon soda, one teaspoon baking powder,
sifted with three cups flour, one teaspoon cinnamon, one teaspoon
nutmeg, two cups seeded raisins, one cup nuts chopped but not fine.
Roll out and cut into cookies. Bake in quick oven. Very good.--Mrs.
Alta Southard.
VANILLA WAFERS OR CRISP COOKIES.--One half cup of lard and butter
mixed. Cream with one cup of sugar; add one well beaten egg, one fourth
cup of milk, two and one half cups of flour, one teaspoon baking
powder, one half teaspoon of salt and two teaspoons of vanilla. Mix
soft in order given, flour board and roll very thin. Cut into small
cookies and bake in a hot oven.--Mrs. Whitehead.
SUGAR COOKIES.--One half cup butter creamed with one cup sugar, add two
beaten eggs, one fourth cup milk, two and one half cups flour, one
large teaspoon baking powder, one half teaspoon of lemon extract and
grated nutmeg if liked. Mix soft and roll but sprinkle with sugar, roll
it in then cut and bake in greased pans in a hot oven.--Contributed.
BROWN COOKIES.--Mix two cups of brown sugar with one cup of lard, add
one cup of cooking molasses, and one cup of boiling water with two
teaspoons of soda dissolved in it, one tablespoon of ginger. Mix in
flour enough to make a stiff dough and let it stand over night. Roll
out quite thick, cut and bake. When cool spread with a stiff icing of
lemon juice and powdered sugar.--Mrs. Harry Hanson.
MOTHER'S WHITE COOKIES.--Two eggs, one cup of sugar, one cupful of
butter, one half cupful of sour milk, one half teaspoon of soda, nutmeg
to taste, one teaspoonful of baking powder. Flour enough to make soft
dough. Roll thin and bake.--Mrs. E. G. Schollander.
GINGER SNAPS.--Heat to boiling point one cup butter, add one cup
molasses, two cups brown sugar, one tablespoon ginger, one tablespoon
cinnamon, one scant teaspoon soda. Take from fire, beat well, add two
eggs. Roll with six cups of flour. Let stand over night.--Mrs. E.
Schollander.
CLARA'S DROP CAKES.--Two cups sugar, two eggs, one cup sweet milk, one
teaspoon soda, one teaspoon cinnamon, one cup raisins, one cup
shortening, one cup molasses, four cups flour, one teaspoon salt, one
teaspoon cloves, one cup currants. Mix together sugar and shortening,
stir in eggs beaten lightly, add soda dissolved in molasses, cloves,
cinnamon, milk, fruit, mixed with a little of the flour and lastly the
flour and salt sifted together. Drop from teaspoon on greased tin and
bake in moderate oven. This makes quite a large amount.--Clara Monroe.
PEPPER GINGER COOKIES.--One cup sugar, one cup molasses, one cup
shortening (mixed lard and butter, one tablespoon ginger, 1 fourth
teaspoon (scant) black pepper, one teaspoon soda in one cup boiling
water. Mix with flour enough to roll out, about three large cups. Roll
thin, cut into cookies and bake in greased tins in a moderate oven.
Cheap and good.--Contributed.
OAT MEAL COOKIES WITH DATE FILLING.--One cup of sugar, one cup butter,
creamed together, add two eggs, beat and then add one half of a large
cup of sour milk with one teaspoon soda dissolved in it, two cups of
raw rolled oats and two cups of flour, a little salt. Flavor with
vanilla or lemon and roll and cut into small cookies. Chopped raisins
may be mixed with the dough or a date filling may be used, made as
follows: Boil one pound of stoned dates with one cup of water and one
cup of sugar to a thick paste. Spread a teaspoon of Dates on each
cookie, cover with another cookie, press edges together firmly and bake
in moderate oven.--Mrs. Whitehead.
SOFT MOLASSES COOKIES.--Two cups molasses boiled, one cup lard and
butter put into boiling molasses, two eggs or yolks of four or five,
two cups sugar, one cup sour milk, one half teaspoon nutmeg, one half
teaspoon cloves, one heaping teaspoon each of ginger and cinnamon,
pinch of salt, two heaping teaspoons soda, flour to roll very soft. Do
not let molasses boil more than a minute or two.--Mrs. Paul Leonhardy.
HERMITS.--One and one half cups brown sugar, one cup butter, one half
teaspoon soda, three eggs, pinch of salt, nutmeg, one and one half cups
chopped raisins or dates, one and one half cups chopped nuts, three and
one half cups flour, one teaspoonful of cream of tartar. Drop these in
small, stiff, rough cakes on greased tins and bake brown. For chocolate
hermits, add one half cup of grated Bakers chocolate before baking or
shave the chocolate and melt it in a little hot water. Cocoa may be
substituted for chocolate.--Contributed.
FATTIGMAND. (Scandinavian).--Three well beaten eggs, three tablespoons
of sugar, three teaspoons of cream, add cardamom seeds to flavor and
one teaspoon of brandy. Stir well together, add flour to roll soft,
roll, cut in fancy strips or small cookies and fry in hot lard like
crullers.--Contributed.
BERLINER KRARZE. (Scandinavian). Four raw egg yolks, three hard boiled
egg yolks (grated), one cup sugar, one cup butter, three and one half
cups of flour. Flavor with one tablespoon of brandy or with any
favorite extract. Roll thin, cut, dip cookies into beaten whites of
eggs, then into rolled loaf sugar and bake or finely chopped nuts and
cinnamon may be sprinkled on them just before baking.--Contributed.
"S" FINGERS. (Scandinavian).--One cup sugar, one half cup butter, two
eggs, four tablespoons of milk, two teaspoons of baking powder. Flour
to roll stiff and flavoring. Roll thin, cut into letter "S" fingers and
bake in greased pans.
JUMBLES.--One cup sugar, one cup molasses, three eggs, one cup sour
cream mixed with two level teaspoons of soda. Add four cups flour, one
half teaspoon ginger, one fourth teaspoon cloves and a little salt.
Drop in small cakes on greased pans and bake in moderate
oven.--Contributed.
PUFF BALLS.--Three eggs, one cup sugar, four cups of flour, two
teaspoons melted butter, one and one half cups sweet milk, two
teaspoons baking powder. Flavor, mix and drop in small balls into deep,
smoking hot fat. Drain and roll in powdered sugar.--Wahpeton Cook Book.
HERMITS.--Two eggs, one and one half cups brown sugar, one cup butter
and lard mixed, two thirds cup sour milk, one teaspoon of soda, one
teaspoon cinnamon, one teaspoon vanilla, one half teaspoon cloves, one
cup chopped raisins, one cup chopped nuts, about three cups of flour.
Drop dough on buttered pans with spoon. Bake.--Contributed.
Doughnuts