CAKE AND COOKIES; FROSTINGS AND FILLINGS
Suggestions for making and baking Cake
1st. Get all materials needed together.
2d. Attend to fire, making sure, if it is a coal fire, that there is
sufficient coal to last through the baking.
3d. Measure all ingredients with same cup, dry ones first.
4th. Mix and sift all dry ingredients except sugar; if soda is used,
sift through a very fine sieve before sifting with other ingredients.
Mixing Butter Cakes
_Cream Butter._—Cream butter, that is, beat it with a spoon until it
is of a creamy consistency; then add sugar very gradually; when well
blended, add yolks of eggs which have been beaten with a Dover egg
beater until lemon-colored and thick.
When the ingredients are thoroughly incorporated, add sifted dry
ingredients alternately with the milk. When all milk and flour have
been used, beat well; then cut and fold in the stiffly beaten whites
of eggs. Pour into buttered and papered pan, having mixture a little
higher on the sides than in the middle.
_Cutting and Folding._—Cut through and through the mixture with a knife
or side of a wooden spoon, fold by turning the spoon completely over,
thereby blending the materials without breaking the air bubbles. Never
stir or beat after cutting and folding.
Mixing Sponge Cake
Beat yolks of eggs until lemon-colored and thick; add sugar and
continue beating; add flour; when well blended, cut and fold in the
stiffly beaten whites of eggs. Pour into buttered and papered pan; bake
in a round pan with a tube in the center.
Baking Cake
For baking both sponge and butter cakes divide the time into quarters.
The first quarter, the cake should rise; the second quarter, form a
crust and begin to brown; third quarter, continue browning; and fourth
quarter, finish browning and shrink from the pan. When baked, this
may be determined by pressing crust with the finger; if a depression
is left the cake is not done; if the cake springs back and leaves no
depression, it is done. Take from oven, invert on a cake cooler, remove
paper, turn right-side up and cool. When cold, frost.
Time for baking Cake
Thin cakes and individual cakes require from twelve to fifteen minutes
to bake; loaf cakes from thirty to sixty minutes according to size.
If the cake rises unevenly, the mixture is too thick or the oven is too
hot.
If the oven seems too hot, when the cake is ready for the oven, put the
cake in the oven, but do not close the oven door for the first five or
ten minutes of baking.
To grease Tins
Warm pans slightly; brush with melted lard, suet, or clarified butter;
cover bottom of pan only with tissue paper, then grease the paper.
Lard or suet is less apt to brown than butter, but many object to
their use; if so, clarify the butter, by melting butter, letting stand
until salt has settled to the bottom, then pouring off the liquid
butter.
CAKE
Plain Chocolate Cake
½ cup butter
1½ cups sugar
2 cups flour
3 teaspoons baking powder
4 ounces Lowney’s Premium Chocolate
5 tablespoons boiling water
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla
4 eggs
Cream the butter; add the sugar very gradually, yolks of eggs well
beaten, flour in which the baking powder and salt have been sifted,
milk, and chocolate mixed with water. Beat well; add beaten whites,
pour into buttered pans, and bake forty to fifty minutes in a moderate
oven. This cake may be baked in small cakes by omitting one fourth cup
flour.
Chocolate Cake No. 2
4 ounces Lowney’s Premium Chocolate
1½ cups sugar
½ cup butter
½ cup milk
2 cups flour
3 eggs
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons boiling water
Melt chocolate, add boiling water, and cook over hot water until
smooth. Cream butter; add sugar gradually; when of a creamy
consistency, add chocolate mixture, yolks of eggs well beaten, flour in
which salt and baking powder have been sifted, and milk. Beat well; cut
and fold in well-beaten whites; add flavoring. Pour into buttered pans
and bake in a moderate oven thirty or forty minutes. Frost with White
or Chocolate Frosting.
This mixture may be used for layer cakes by omitting one fourth cup
flour and baking in layer cake pans.
Chocolate Raisin Cake
1 cup butter
1½ cups sugar
¾ cup milk
5 egg yolks
¼ teaspoon salt
2 tablespoons sherry or brandy
2 squares Lowney’s Premium Chocolate, grated
½ teaspoon cinnamon
2 cups seeded raisins
3½ cups flour
3 teaspoons baking powder
5 egg whites
Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon,
baking powder and salt sifted with flour, milk. Beat well; add
flavoring and well-beaten whites of eggs. Bake in deep buttered pans,
forty minutes. This amount will make two loaves. The wine or brandy may
be omitted, in which case, use one cup of milk instead of three fourths
cup.
Chocolate Pound Cake
1 cup butter
1 cup sugar
5 egg yolks
5 egg whites
½ teaspoon salt
¼ cup Lowney’s Premium Chocolate, grated
2 cups flour
¼ cup brandy
1 cup citron cut in small pieces
Cream butter; add sugar gradually, yolks of eggs beaten until thick and
lemon-colored, flour, citron, salt. Beat well; cut and fold in whites
of eggs beaten until stiff. Pour into buttered pans and bake one hour
in a moderate oven. This cake may be baked in a buttered dripping pan
and when cold cut into fancy shapes and iced.
Devil’s Food
¾ cup butter
2 cups sugar
4 eggs
1 cup milk
8 tablespoons chocolate
2¼ cups flour
1 teaspoon cinnamon
¼ teaspoon clove
4 teaspoons baking powder
⅛ teaspoon salt
Cream the butter, add the sugar, the chocolate melted, eggs well
beaten, flour sifted with baking powder, salt and spices, and the
milk. Beat well, and bake in angel cake pan. Frost with Chocolate or
Marshmallow Frosting.
Cocoa Cake
½ cup butter
1½ cups sugar
4 eggs
½ cup Lowney’s Cocoa
½ cup milk
1½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla
Mix in the order given and beat well for five minutes. Bake in buttered
pan thirty to forty minutes in moderate oven.
[Illustration: WALNUT CHOCOLATE CAKE
Plate IX. For Receipt see page 262]
[Illustration: CHOCOLATE SPONGE CAKE
Plate X. For Receipt see page 262]
Walnut Chocolate Cake
¼ cup Lowney’s Always Ready Chocolate Powder
½ cup butter
1½ cups flour
½ cup milk
1 cup walnut meats
1 cup sugar
2 egg yolks
2½ teaspoons baking powder
2 tablespoons hot water
1 teaspoon vanilla
salt
Cream butter; add sugar, yolks of eggs well beaten and flour in which
baking powder has been sifted, milk, and chocolate which has been
moistened with hot water; beat well and add walnut meats. Bake in
buttered jelly cake pans about twenty minutes.
Spread one cake with one half cup of Lowney’s Sweet Chocolate Powder
moistened with one fourth cup boiling water and flavored with one
teaspoon vanilla. Sprinkle with broken walnuts, cover with other cake,
and ice with White Frosting. See colored illustration, Plate IX,
opposite.
Chocolate Sponge Cake
¼ cup Lowney’s Always Ready Chocolate Powder
yolks of 3 eggs
¼ cup sugar
whites of 3 eggs
2 tablespoons hot water
¼ teaspoon salt
¼ cup pastry flour
1 teaspoon vanilla
Beat yolks until lemon-colored and thick; add sugar and continue
beating. Mix chocolate with water, add to sugar mixture; cut and fold
in flour, salt and beaten whites. Flavor and bake in buttered pan in
a moderate oven three quarters of an hour. See colored illustration,
Plate X, opposite p. 262.
[Illustration: COCOA PARFAIT
Plate XI. For Receipt see page 302]
[Illustration: COCOA FRAPPÉ
Plate XII. For Receipt see page 295]
Chocolate Nut Cakes
4 squares Lowney’s Premium Chocolate, grated
1½ cups sugar
3 teaspoons baking powder
1 cup nut meats broken in pieces
2¼ cups flour
½ cup milk
8 egg whites
1 teaspoon vanilla
salt
¾ cup butter
Cream butter; add sugar, flour in which baking powder has been sifted,
and milk, and beat well; add whites of eggs beaten stiff and nut meats;
then add chocolate and vanilla. Pour into buttered gem pans and bake in
hot oven twenty-five minutes.
Simple Butter Cake
½ cup butter
2 cups sugar
4 egg yolks
1 cup milk
3 cups flour
4 teaspoons baking powder
4 egg whites
1 teaspoon flavoring
¼ teaspoon salt
Follow directions for making Butter Cake, and bake in a loaf in a
moderate oven forty minutes, or in rounds twenty minutes.
Currant Cake
Add one cup currants to Simple Butter Cake. Bake in loaves or rounds.
Layer Cake
Bake Simple Butter Cake in four square shallow pans. Fill with Lemon
Cream, Cocoanut Cream, Chocolate Cream, or Jelly.
Gold Cake
¾ cup butter
1½ cups sugar
8 egg yolks
1 egg
2¼ cups flour
4 teaspoons baking powder
1½ cups milk
¼ teaspoon salt
1 teaspoon lemon extract, or
1 teaspoon orange extract
Follow directions for Butter Cake, and bake in loaves or rounds.
Silver Cake
¾ cup butter
2 cups sugar
2 cups pastry flour
4 teaspoons baking powder
¼ teaspoon salt
½ cup milk
8 egg whites
1 teaspoon almond extract
Follow directions for mixing Butter Cake. Bake in loaves or rounds in
moderate oven.
Nut Cake
Add one cup chopped walnuts to Silver Cake mixture, and flavor with
vanilla instead of almond.
Orange Cake
¼ cup butter
1 cup sugar
2 egg yolks
¼ teaspoon salt
1½ cups flour
2 teaspoons baking powder
½ cup milk
2 egg whites
1 tablespoon orange extract
Mix as Butter Cake, and bake in two-layer cake pans twenty minutes.
Cool, fill with Orange Filling, and cover with Orange Frosting.
Cream Pie
Use rule for Orange Cake. Fill with Cream Filling, and sprinkle top
with powdered sugar.
Spice Cake
½ cup butter
1½ cups brown sugar
2 eggs
½ cup milk
¼ teaspoon salt
2 cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon clove
Mix and sift dry ingredients, add butter, sugar, eggs and milk, and
beat until smooth. Bake in a moderate oven forty minutes. One cup
chopped raisins, or one cup chopped dates may be added to this cake.
Marble Cake
½ cup butter
1 cup sugar
2 egg yolks
½ cup milk
2 egg whites
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1-¾ cups of flour
3 teaspoons baking powder
1 tablespoon molasses
Cream butter; add sugar, yolks of eggs beaten until thick, flour in
which baking powder has been sifted, alternately with milk and egg
whites, beaten until stiff. To one third of this mixture add the
spices. Pour into pan the light and dark mixtures irregularly.
Jelly Roll
3 egg yolks
1½ cups sugar
½ cup water
¼ teaspoon salt
2 cups pastry flour
2 teaspoons baking powder
3 egg whites
1 teaspoon vanilla
Sift baking powder and salt with flour, and follow directions for
making Sponge Cake. Pour into medium-sized buttered dripping pan to
depth of one half inch. Bake in a moderate oven ten to twelve minutes;
turn on to a wet cheese cloth sprinkled with confectioner’s sugar. Cut
off edges of cake, spread with warm Jelly, and roll. Work quickly.
Pound Cake
1 pound butter
1 pound sugar
10 eggs
1 pound flour
¼ cup wine
¼ cup brandy
few gratings nutmeg
Cream butter; add flour. When well blended, add yolks of eggs beaten
until thick, then sugar with nutmeg, whites of eggs beaten until stiff,
and wine and brandy. Bake in loaves or small cakes.
Fruit Cake
1 pound sugar (brown)
1 pound butter
12 eggs
1 pound flour
½ teaspoon cloves
1 teaspoon each nutmeg and mace
2 teaspoons cinnamon
2 cups raisins
4 cups currants
4 cups chopped almonds
4 cups chopped citron
juice and rind of 1 lemon
¼ cup brandy
Cream butter; add sugar, eggs well beaten, and remaining ingredients.
Pour into buttered and papered pans. Steam three hours and bake two
hours.
Raised Fruit Cake
4 cups flour
1 cup butter
1¼ cups sugar
½ cup milk
1 teaspoon salt
½ yeast cake dissolved in one half cup water
2 eggs
¼ cup wine
2 cups seeded raisins
1 cup citron
Mix all ingredients except eggs and fruit. Raise over night. In the
morning add eggs and fruit; cover and raise again; pour into buttered
and papered pans; let it rise one hour. Bake in moderate oven one and
one half to two hours.
Imperial Cake
¾ cup butter
1½ cups sugar
3 egg yolks
2½ cups flour
3 teaspoons baking powder
¼ cup milk
2 cups seeded raisins
1½ cups currants
1 cup citron
½ cup candied orange peel
¼ cup brandy
3 egg whites
½ teaspoon salt
Mix as Butter Cake, adding fruit last. Bake in buttered and papered
pans in a moderate oven one hour.
Fig Cake
Use rule for Orange Cake. Bake in layers. Fill with Fig Filling, and
sprinkle with confectioner’s sugar.
Marshmallow Cake
Bake Silver Cake in layers. Fill and frost with Marshmallow Frosting.
Chocolate Marshmallow Cake
Add four squares melted chocolate to Silver Cake. Bake in layers, and
fill and cover with Marshmallow Frosting.
Mocha Cake
Use rule for Hot Water Sponge Cake. Bake in layers. Cool; cut in
rounds; arrange in three layers, with confectioner’s frosting between;
spread sides and top with Mocha Frosting; sprinkle sides with cocoanut,
and garnish top with Mocha Frosting put through pastry bag.
If a coffee cake is preferred, substitute hot coffee for hot water in
Hot Water Sponge Cake.
Plain Sponge Cake No. 1
8 eggs
½ weight of eggs in flour
weight of eggs in sugar
3 tablespoons lemon juice
Beat yolks ten minutes; add sugar; beat five minutes; add lemon juice
and flour; when well blended, add stiffly beaten whites, cutting and
folding them in.
Pour into angel cake pan and bake in a moderate oven one hour.
Plain Sponge Cake No. 2
1 cup powdered sugar
¾ cup flour
¼ teaspoon salt
grated rind ½ lemon
1 tablespoon lemon juice
4 eggs
Beat yolks until lemon-colored and thick; add sugar, rind and juice of
lemon. Cut and fold in the well-beaten whites, also the sifted flour.
When thoroughly blended, pour into buttered and papered pan and bake
thirty to forty minutes.
Hot Water Sponge Cake
3 egg yolks
1 cup sugar
1 cup flour
1 tablespoon lemon juice
1 teaspoon baking powder
2 tablespoons hot water
3 egg whites
¼ teaspoon salt
Beat egg yolks until lemon-colored and thick; add sugar and continue
beating. Add flour, mixed and sifted with baking powder and salt, hot
water, and whites of eggs beaten until stiff, with lemon juice added.
Simple Chocolate Cake
3 eggs
½ cup sugar
¼ teaspoon salt
¼ cup Lowney’s Cocoa
½ teaspoon vanilla
grated rind and juice of ½ lemon
1 tablespoon flour
½ teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon clove
Mix cocoa, spice, flour, baking powder, and salt; beat the yolks of
eggs until lemon-colored and thick; add sugar and beat well; add lemon
juice and rind; when well blended, add chocolate mixture and the
beaten whites of eggs. Bake in buttered shallow pans twenty minutes
in a moderate oven. When cool put together with Chocolate Frosting or
Currant Jelly or White Mountain Cream.
Cold Water Sponge Cake
6 eggs
3 cups sugar
grated rind and juice of ½ lemon
¾ cup cold water
3 cups flour
3 teaspoons baking powder
½ teaspoon salt
Beat yolks of eggs until lemon-colored and thick; add sugar, rind and
juice of lemon, water, flour in which salt and baking powder has been
sifted. When well blended, cut and fold in the beaten whites of eggs.
Bake in two pans thirty to forty minutes.
Cream Sponge Cake
1 cup sugar
½ cup water
5 egg yolks
grated rind and juice 1 lemon
1⅛ cups flour
5 egg whites
Cook water and sugar until it threads. Beat egg yolks until
lemon-colored and thick. Add sugar sirup, lemon juice and rind, and
beat until mixture is cold. Cut and fold in the beaten whites and
flour. Bake in an angel cake pan forty to fifty minutes.
True Sponge Cake
6 eggs
1 cup sugar
1 cup flour
juice and rind 1 lemon
⅛ teaspoon salt
Follow directions for making Sponge Cake. Bake in a deep pan forty to
sixty minutes.
Angel Cake
1 cup granulated sugar
1 cup egg whites
1 cup flour
¼ teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla
Beat egg whites on platter with wire beater. When foamy, add cream of
tartar; when stiff, add sugar gradually. Sift flour four times with
salt. Cut and fold into egg mixture. Add vanilla, bake one hour in
moderate oven in angel cake pan. Invert pan on cake cooler and allow
it to drop out itself. If too brown, wrap in wet cheese cloth for ten
minutes; then brown may be easily removed.
Sunshine Cake
1 cup sugar
5 egg yolks
¼ teaspoon salt
¾ cup flour
½ teaspoon cream of tartar
6 egg whites
1½ tablespoons orange juice
1 teaspoon lemon juice
Beat yolks until lemon-colored and thick; add sugar and flavoring and
continue beating. Mix and sift flour and cream of tartar four times.
Cut and fold in stiffly beaten whites, alternately with flour. Bake in
an angel cake pan one hour in a moderate oven.
Chocolate Cake
½ cup butter
1 cup sugar
3 eggs
½ cup milk
2 cups flour
3 teaspoons baking powder
4 ounces chocolate, melted
1 teaspoon vanilla
Follow rule for mixing Butter Cake and bake in loaf or rounds in
moderate oven.
Almond Cake
Use rule for Silver Cake. Bake in shallow pan; sprinkle with powdered
sugar and chopped almonds. Bake twenty to thirty minutes in moderate
oven.
Bride’s Cake
Use rule for Silver Cake and bake in angel cake pan forty to sixty
minutes.
Lemon Queens
½ cup butter
1 cup sugar
1 cup flour
2 teaspoons baking powder
4 egg yolks
grated rind 1 lemon
2 tablespoons lemon juice
4 egg whites
Make as Butter Cake and bake in buttered lemon queen pans twenty to
thirty minutes.
Cream Puffs
1 cup boiling water
½ cup butter
1-¾ cups flour
5 eggs
1 tablespoon sugar
¼ teaspoon salt
Boil sugar, water and butter one minute; add flour all at once. Beat
until mixture leaves side of the pan in a mass, add eggs, one at a
time, beating thoroughly. When all eggs are used, beat five minutes;
drop from tip of tablespoon on to a buttered sheet and bake one half
hour in quick oven. Fill with Cream Filling, Strawberry Filling,
Chocolate Filling, or Whipped Cream.
Éclairs
Use rule for Cream Puffs. Put mixture in pastry bag or shape in strips
three and one half inches long and one inch wide, on buttered sheet.
Bake twenty to thirty minutes in quick oven.
Fill with Cream, Chocolate, Coffee, or Strawberry Filling, and brush
tops with melted Fondant, Chocolate Frosting, or Confectioner’s
Frosting.
Lady Fingers
6 eggs
¾ cup powdered sugar
1 cup flour
grated rind 1 lemon
⅛ teaspoon salt
powdered sugar
1 tablespoon lemon juice
Beat yolks until lemon-colored and thick; add sugar and continue
beating. Add lemon rind and the egg whites, beaten to a stiff froth.
Cut and fold in the flour and salt. Shape on buttered sheet, using
tablespoon or pastry bag and tube, four inches long and one inch wide.
Sprinkle thickly with powdered sugar.
Bake twelve minutes in a moderately hot oven.
Sponge Drops
Use rule for Lady Fingers. Drop from a tablespoon in rounds the size
of a silver dollar on buttered sheet. Sprinkle with powdered sugar and
bake as Lady Fingers.
Sugar Cookies
½ cup butter
1 cup sugar
1 tablespoon milk
flavoring
2 eggs
2 teaspoons baking powder
¼ teaspoon salt
2 cups flour
Cream butter; add sugar, yolks well beaten, flour, baking powder, and
salt, milk, and whites beaten to a stiff froth, and enough more flour
to make of consistency to roll. Cut off a small piece of dough, roll on
floured board, sprinkle with granulated sugar, shape with cooky cutter,
and bake ten minutes. Save all trimmings until the last. Do not mix
trimmings with fresh dough.
Soft Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
⅛ teaspoon salt
1 cup milk
4 cups flour
3 teaspoons baking powder
1 teaspoon lemon extract
Cream the butter, add sugar, and when creamy the remaining ingredients.
Chill. Roll, cut in rounds and bake in a quick oven.
Sand Cookies
½ cup butter
1 cup sugar
1 egg
¼ teaspoon salt
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon mixed with
4 tablespoons sugar
½ cup blanched almonds
Mix as sugar cookies; roll; shape with doughnut cutter; brush with
water or white of egg; sprinkle with cinnamon mixture. Decorate with
halves of almonds. Bake in a quick oven.
Nut Cookies
¼ cup butter
½ cup sugar
2 eggs
2 teaspoons baking powder
½ teaspoon salt
1 cup flour
¼ cup milk
1 cup chopped nut meats
flavoring
Mix like Sugar Cookies. Add nuts; drop from a teaspoon on to buttered
sheet. Decorate with halves of nuts. Bake in quick oven.
Almond Cookies
½ cup butter
½ cup sugar
1 cup chopped almonds
1 teaspoon cinnamon
3 egg yolks
1½ cups flour
2 teaspoons baking powder
½ teaspoon vanilla
Mix in the order given. Chill, roll, brush with white of egg, sprinkle
with granulated sugar, cut, and bake in a quick oven.
Bangor Brownies
¼ cup butter
1 cup brown sugar
1 egg
3 squares chocolate
½ to ¾ cup flour
1 cup nut meats
¼ teaspoon salt
Put all ingredients in bowl and beat until well mixed. Spread evenly in
buttered baking pan. Bake and cut in strips.
Creoles
3 eggs
1½ cups brown sugar
¾ cup of flour
½ teaspoon salt
1½ cups pecan nut meats
few grains cayenne
Mix all ingredients in bowl; beat well. Fill small buttered fluted tins
one half full. Decorate with pecans. Bake twelve to fifteen minutes.
Hermits
¾ cup butter
1 cup brown sugar
2 eggs
¾ teaspoon soda
1 tablespoon hot water
2½ cups flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon each, clove, mace and nutmeg
1 cup raisins
Mix ingredients in order given. Roll mixture one quarter inch thick.
Shape with cooky cutter. Put one raisin in center of each round. Bake
in moderate oven twelve to fifteen minutes.
Chocolate Wafers
½ cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1¼ cups flour
⅛ teaspoon salt
4 tablespoons Lowney’s Premium Chocolate, melted
Mix in the order given. Beat well. Pour into buttered pans in thin
layers. Bake in quick oven six to eight minutes. Cut in long narrow
strips while hot, and serve cold.
Wafers
½ cup butter
1 cup powdered sugar
½ cup milk
1-¾ cups flour
1 teaspoon vanilla
⅛ teaspoon salt
Cream the butter and add other ingredients. Spread on inverted buttered
tins. Bake in quick oven, cut in squares, and roll. If this is done on
top of the range, there will be less danger of the wafers breaking.
Nut Wafers
Sprinkle finely chopped nuts on the wafers just before baking.
[Illustration: CHOCOLATE JUMBLES
Plate XIII. For Receipt see page 275]
[Illustration: CHOCOLATE WALNUT WAFERS
Plate XIV. For Receipt see page 275]
[Illustration: LOWNEY’S CHOCOLATE HERMITS
Plate XV. For Receipt see page 275]
[Illustration: CHOCOLATE SWEDISH MERINGUES
Plate XVI. For Receipt see page 276]
Chocolate Jumbles
½ cup butter
1 cup sugar
2 squares Lowney’s Premium Chocolate, grated
2 eggs
2 teaspoons baking powder
2 cups flour and enough more flour to roll out.
1 tablespoon milk
Mix in the order given, toss on to a floured board, and roll to an inch
in thickness. Cut out with a doughnut cutter. Just before putting into
the oven, dust over with granulated sugar and bake ten minutes. See
colored illustration, Plate XIII, opposite p. 274.
Chocolate Walnut Wafers
¼ cup butter
½ cup powdered sugar
2 squares Lowney’s Premium Chocolate, grated
¼ cup milk
1 cup flour
½ teaspoon vanilla
1 cup chopped walnuts
½ teaspoon salt
Cream butter; add dry ingredients, milk and flavoring. Spread on
inverted pans which have been well buttered. Sprinkle with chopped
nuts. Bake in moderate oven. Crease immediately on removing from oven.
See colored illustration, Plate XIV, opposite p. 274.
Lowney’s Chocolate Hermits
½ cup butter
⅔ cup sugar
2 eggs
½ cup raisins seeded
¼ teaspoon salt
2 teaspoons baking powder
2 cups flour
¼ cup Lowney’s Always Ready Chocolate Powder
2 tablespoons hot water
1 teaspoon cinnamon
Cream butter; add sugar, eggs, raisins, flour in which baking powder
has been sifted, chocolate melted in water, salt and cinnamon. Drop
from a teaspoon on to a buttered baking sheet, put a raisin in the
center of each hermit, and bake in a moderate oven. See colored
illustration, Plate XV, opposite p. 275.
Chocolate Swedish Meringues
5 egg whites
½ teaspoon cream of tartar
1 cup sugar
¼ cup Lowney’s Cocoa
½ cup flour
½ teaspoon vanilla
Beat the whites of eggs until foamy; add cream of tartar, sugar and
cocoa. Continue beating until spoon will stand up in mixture; add
vanilla and fold in the flour. Bake in buttered shallow pans in a
moderate oven about twenty minutes. Put cakes together with following
filling, and decorate top with filling and candied fruit and nuts.
FILLING
Melt one half pound marshmallows. Cook one cup sugar and one third cup
boiling water until, when dropped from tip of a spoon, a thread is
formed. Pour slowly on to melted marshmallows, add one half teaspoon
vanilla, and beat until thick enough to spread. Put between and on top
of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica.
This may be made in one large cake or cut in small ones the shape of
dominoes and decorated in the same way. See colored illustration, Plate
XVI, opposite p. 275.
Cornucopias
Shape Wafers as soon as taken from the oven. Fill with Whipped Cream,
or Cream Fillings of various flavors.
Chocolate Dominoes
½ cup chopped walnut meats
½ cup chopped figs
½ cup almond paste
grated rind of orange
2 squares Lowney’s Premium Chocolate, melted
¼ teaspoon salt
orange juice
sugar
Mix the ingredients with enough orange juice to make the mixture of
the consistency to spread. Knead on a sugared board. Cut in shape of
dominoes, coat with melted chocolate, and decorate with pieces of
almonds.
Chocolate Angelettes
4 egg whites
½ teaspoon cream of tartar
½ cup sugar
⅛ teaspoon salt
4 tablespoons Lowney’s Always Ready Chocolate Powder
¼ cup flour
1 teaspoon vanilla
confectioner’s sugar
Beat whites; add cream of tartar and sugar, and continue beating. Cut
and fold in salt, chocolate, flour. Flavor and drop by spoonfuls on
to a buttered sheet; sprinkle with confectioner’s sugar and bake in a
moderate oven.
Chocolate Cookies
½ cup butter
1 cup sugar
1 egg
3 squares Lowney’s Premium Chocolate
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
4 tablespoons milk
Cream butter; add remaining ingredients. Chill, roll, and shape. Bake
in a moderate oven.
Chocolate Macaroons
½ pound almond paste
⅜ pound powdered sugar
3 egg whites
2 squares Lowney’s Premium Chocolate
⅛ teaspoon salt
1 teaspoon vanilla
Mix almond paste and sugar, until the mixture feels like meal; add
whites of eggs, one at a time, and work with a spatula until there are
no lumps; add chocolate, salt and vanilla. Drop from a teaspoon on to
a buttered paper; bake twenty to thirty minutes in a slow oven. Remove
from paper as soon as cooked. If baked in a quick oven, they will not
be a success.
Cocoa Cocoanut Cookies
3 eggs
1 cup sugar
½ cup heavy cream
½ cup shredded cocoanut
¼ cup Lowney’s Always Ready Chocolate Powder
2½ cups flour
2 teaspoons baking powder
1 teaspoon salt
Mix ingredients in order given. Chill, roll ¼ inch thick, and shape
with cooky cutter. Bake in moderate oven.
Lowney’s Brownies
½ cup butter
1 cup sugar
2 squares Lowney’s Premium Chocolate
2 eggs
½ cup nut meats
½ cup flour
¼ teaspoon salt
Cream butter, add remaining ingredients, spread on buttered sheets, and
bake ten to fifteen minutes. Cut in squares as soon as taken from oven.
Mushroom Meringue
Make a round of meringue mixture size of a quarter. Shape stems by
drawing mixture upward. Sprinkle tops with cocoa. Bake in moderate
oven. Remove from paper and press stems into bottom of rounds to
resemble mushrooms.
Macaroons
1 cup almond paste
1 cup powdered sugar
3 egg whites
¼ teaspoon almond extract
Mix almond paste and sugar until like meal. Add one egg white at a time
and mix thoroughly. When well blended, shape on buttered paper in small
rounds. Bake on inverted dripping pan in a very slow oven. Remove from
paper immediately.
Doughnuts
1¼ cups sugar
2 egg yolks
1 egg
1 teaspoon salt
1 cup milk
4½ cups flour
1 teaspoon soda
2 teaspoons cream of tartar
few gratings of nutmeg
Beat eggs; add sugar, dry ingredients sifted, and milk. Beat well. Add
flour to make a soft dough. Chill over night if possible.
Roll to one inch thickness; cut with doughnut cutter; fry in hot fat,
turning often. Drain on brown paper.
Crullers
Add to doughnut mixture two tablespoons butter. Roll one quarter inch
thick. Cut in pieces four inches long and two inches wide. Make two
slits in each, twist slightly, and fry in hot fat.
Hard Gingerbread
1½ cups butter
2½ cups sugar
6 eggs
1 teaspoon soda
¼ cup milk
3 teaspoons ginger
8 cups flour
Cream butter; add remaining ingredients. Spread quarter inch thick on
buttered inverted dripping pan. Roll with creased rolling pin. Bake in
quick oven. Cut in squares. Cool and keep in air-tight receptacles.
Molasses Drops
⅓ cup butter
⅓ cup boiling water
⅔ cup molasses
1 teaspoon soda
½ teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
flour
Pour boiling water over butter; add remaining ingredients, using
sufficient flour to make a drop batter. Drop from tablespoon on to
buttered tin. Bake in moderate oven fifteen minutes.
New York Gingerbread
¾ cup butter
1½ cups flour
5 eggs
1-¾ cups powdered sugar
1 tablespoon yellow ginger
1 teaspoon baking powder
¼ teaspoon salt
Cream butter; add flour. Add remaining ingredients and beat ten
minutes. Bake in buttered bread pan forty-five to sixty minutes.
Meringues
1 cup egg whites
¼ teaspoon salt
1 cup fine granulated sugar
½ teaspoon vanilla
Add salt to eggs; beat until very stiff. Add two tablespoons sugar,
beat five minutes. So continue until half the sugar is used. When very
stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to
wet paper on inverted dripping pan. Bake in slow oven thirty minutes.
Remove from paper; take out uncooked portion; dry in oven. Cool and
fill with Whipped Cream or Ice Cream. Arrange in pairs.
Chocolate Meringues
Substitute one half cup Lowney’s Premium Chocolate for the one half cup
cocoanut in the receipt for Cocoanut Meringues.
Chocolate Cocoanut Meringues
Add one half cup Lowney’s Premium Chocolate to the receipt for Cocoanut
Meringues.
Cocoanut Meringues
4 egg whites
1 cup powdered sugar
⅛ teaspoon salt
½ cup cocoanut
½ teaspoon vanilla
Beat the whites until dry, add sugar, and continue beating. Cut and
fold in remaining ingredients. Shape, using pastry bag and tube. Bake
in a very moderate oven.
Superior Gingerbread
⅓ cup butter
1 cup molasses
1 cup boiling water
1 egg
1 teaspoon grated orange peel
3 cups flour
1½ teaspoons soda
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
Mix ingredients in order given. Beat well and bake in loaf thirty
minutes, or in muffin pans twenty minutes.
Sour Milk Gingerbread
1 cup molasses
1 cup sour milk
2 cups flour
1 egg
2 teaspoons ginger
2 teaspoons soda
½ teaspoon salt
Mix and sift dry ingredients; add remaining ingredients, beat well,
pour into buttered pan, and bake twenty to thirty minutes.
Hot Water Gingerbread
1 cup molasses
2 cups flour
1 teaspoon soda
1 tablespoon ginger
2 to 4 tablespoons butter or beef suet
½ cup boiling water
½ teaspoon salt
⅛ teaspoon cinnamon
Mix and sift dry ingredients; add remaining ingredients. Bake twenty to
thirty minutes.
Rochester Gingerbread
½ cup beef drippings
½ cup brown sugar
1 cup sour milk
1 cup molasses
2 eggs
3 cups flour
1 teaspoon soda
2 teaspoons ginger
Melt the beef drippings, add remaining ingredients, beat well, and bake
in deep bread pans in a moderate oven.
Ginger Snaps
1 cup molasses
¼ to ½ cup butter, suet, or chicken fat
3 cups flour
½ teaspoon soda
1 tablespoon ginger
2 teaspoons salt
Boil shortening and molasses two minutes. Add remaining ingredients,
mixed and sifted. Beat well; chill over night. Roll very thin. Shape
with knife or cutter. Bake on buttered pan in quick oven eight to ten
minutes.
FROSTINGS
Cocoa Frosting No. 1
1 cup confectioners sugar
1 egg white
1 teaspoon flavoring
¼ cup Lowney’s Cocoa
1 tablespoon cream or milk
1 teaspoon butter
Beat white of egg, sugar and cocoa for five minutes. Add flavoring,
milk and melted butter. Spread on cake when cool.
Cocoa Frosting No. 2
1 cup confectioner’s sugar
4 tablespoons strong coffee
¼ cup Lowney’s Cocoa
⅛ teaspoon salt
Mix cocoa and sugar; add hot coffee. Stir over fire five minutes. Add
salt and spread on cake.
Rich Chocolate Frosting
2 ounces Lowney’s Premium Chocolate
½ cup sugar
2 teaspoons butter
¼ cup milk
1 teaspoon sherry wine, or
½ teaspoon vanilla
Mix chocolate, add other ingredients, and cook until, when dropped in
water, a soft ball is formed.
Chocolate Frosting
2 ounces Lowney’s Premium Chocolate
½ cup cream
1 teaspoon melted butter
1 egg yolk
2 cups confectioner’s sugar
½ teaspoon vanilla
Melt chocolate, add other ingredients, and spread on cake. One cup
chopped walnuts makes a chocolate walnut frosting.
NOTE.—Confectioner’s sugar varies in thickening
properties. Should this frosting be too thick, dilute
with a small quantity of hot water or milk.
Boiled Frosting No. 1
1 cup sugar
⅓ cup hot water
1 teaspoon lemon juice
1 egg white
⅛ teaspoon cream of tartar
1 teaspoon vanilla
Boil sugar and water until it threads; pour on to the beaten egg white,
pouring in a steady stream and very slowly, adding, while beating,
cream of tartar, lemon juice and vanilla; stir until thick. Spread on
cold cake.
Boiled Frosting No. 2
1 cup sugar
⅓ cup water
2 egg whites
1 tablespoon lemon juice
1 teaspoon vanilla
Follow rule for cooking Boiled Frosting No. 1.
Confectioner’s Frosting No. 1
1 cup confectioner’s sugar
1 egg white
1 teaspoon flavoring extract
½ teaspoon lemon juice
Mix ingredients and beat until thick.
Confectioner’s Frosting No. 2
Same ingredients as Confectioner’s Frosting No. 1, omitting vanilla,
and flavoring with strawberry, raspberry, or orange juice.
Confectioner’s Frosting No. 3
3 tablespoons milk, cream, or boiling water
confectioner’s sugar
flavoring extract
1 teaspoon lemon juice
Add sufficient sugar to liquid to make of consistency to spread; add
flavoring and use.
Caramel Frosting No. 1
1 cup brown sugar
⅓ cup cream
few grains salt
3 tablespoons caramelized sugar
Boil sugar and cream till it begins to thread; add caramelized sugar
and spread.
Caramel Frosting No. 2
2 cups brown sugar
1 cup thin cream
1 tablespoon butter
few drops vanilla
Mix ingredients except vanilla, and boil without stirring until a soft
ball can be formed; add vanilla. Beat until creamy. Spread.
Chocolate Frostings
See p. 282.
Coffee Frosting
Confectioner’s Frosting No. 1
2 tablespoons black coffee
Follow directions for Confectioner’s Frosting No. 1.
Fudge Frosting
2 tablespoons butter
1 cup sugar
2 squares Lowney’s chocolate
1 teaspoon vanilla
⅓ cup milk
Cook sugar, milk and chocolate six minutes; add butter; cook six
minutes; add vanilla, and beat until of consistency to spread.
Fudge Nut Frosting
Add one cup shredded nuts to Fudge Frosting, just before removing from
fire.
Gelatine Frosting
1 teaspoon granulated gelatine
1 tablespoon cold water
¼ cup boiling water
confectioner’s sugar
1 teaspoon vanilla
Soak gelatine in cold water; add boiling water, stir until dissolved;
add sugar until of consistency to spread. Flavor and use.
Cocoanut Frosting
Use rule for Fudge Frosting; add one cup shredded cocoanut.
Maple Frosting
1 cup maple sugar
1 cup boiling water
1 egg white
⅛ teaspoon cream of tartar
Boil sugar, water and cream of tartar until thread is formed. Pour
on to the beaten white, and continue beating until of consistency to
spread.
Marshmallow Frosting
1 cup sugar
⅛ cup hot water
½ pound marshmallows
white of one egg
1 teaspoon vanilla
Melt marshmallows in double boiler. Cook sugar and water until thread
is formed. Pour on to the beaten white. Add melted marshmallows,
flavoring, and beat until of consistency to spread.
Marshmallow Nut Frosting
Add one cup shredded walnuts or castañas to Marshmallow Frosting.
Tutti-frutti Frosting
Add one cup mixed candied fruit and nuts to Marshmallow Frosting.
Orange Frosting
confectioner’s sugar
4 tablespoons orange juice
2 egg yolks
grated rind one orange
1 teaspoon lemon juice
Soak rind in fruit juice one half hour; strain; add remaining
ingredients until of consistency to spread.
Nougat Frosting
1 cup chopped almonds
4 tablespoons sugar
1 cup sugar
⅓ cup boiling water
2 egg whites
Brown almonds in oven. Caramelize four tablespoons sugar, add almonds,
cool, and pound. Boil sugar and water until it threads, add almond
powder, pour on to the beaten whites, and beat until thick enough to
spread.
Fig Frosting
To Confectioner’s Frosting No. 1 add one cup figs which have been
boiled in one half cup water until tender, and chopped until fine.
Wine Frosting
To Boiled Frosting No. 2 add one tablespoon Madeira or sherry wine, and
omit vanilla.
Fondant
3 cups sugar
1½ cups water
¼ teaspoon cream of tartar
flavoring
Boil sugar and water until a soft ball can be formed. Wash sides of
saucepan with moist cheese cloth, as fast as the sugar crystallizes.
Pour on to marble. When it begins to harden, work with a spatula until
creamy. Chill, flavor, melt, and use for frosting.
Ornamental Frosting
4 egg whites
2 tablespoons lemon juice
confectioner’s sugar
flavoring
To egg whites add three tablespoons sugar. Beat five minutes, add
sugar in small quantities, beating five minutes between each addition.
Continue thus until frosting is stiff enough to spread. Use pastry bag
and tube to decorate cake with this frosting.
Brown Sugar Frosting
1 cup brown sugar
⅓ cup water
2 egg whites
1 tablespoon lemon juice
1 teaspoon vanilla
Make the same as Boiled Frosting.
Marshmallow Frosting No. 2
Boiled Frosting
½ pound marshmallows
Heat marshmallows in oven; when puffed arrange on top of cake and pour
Boiled Frosting over them.
Mocha Frosting
½ cup butter
1¼ cups confectioner’s sugar
¼ cup flour
1 cup granulated sugar
¼ teaspoon salt
2 eggs
1½ cups scalded milk
¼ cup strong coffee
2 squares Lowney’s Premium Chocolate (melted)
1 teaspoon vanilla
Cream butter; add confectioner’s sugar. Beat eggs; add granulated
sugar, flour, salt, milk, coffee and chocolate. Cook in double boiler
ten minutes; cool, flavor, and add to creamed butter. Use for filling
and frosting for mocha cakes.
FILLINGS
Rich Chocolate Filling
5 egg yolks
½ cup sugar
2 tablespoons cornstarch
2 cups milk
3 ounces Lowney’s Premium Chocolate
2 tablespoons boiling water
¼ teaspoon salt
1 teaspoon vanilla
Melt chocolate; add hot water. Mix sugar and cornstarch, add yolks
of eggs and milk, and cook in double boiler until mixture thickens,
stirring constantly. Add flavoring, salt, and chocolate mixture.
Simple Chocolate Filling
4 ounces Lowney’s Premium Chocolate
3 tablespoons milk
¾ cup sugar
2 teaspoons butter
1 egg
¼ teaspoon salt
1 teaspoon vanilla, or
1 tablespoon wine
Melt chocolate, add remaining ingredients except flavoring, and cook
in double boiler until it thickens, stirring constantly. Cool and add
flavoring.
One cup chopped nuts or one cup shredded cocoanut or one cup mixed
fruit may be added to this filling.
Cocoa Nougat Filling
1 cup sugar
⅓ cup water
⅛ teaspoon cream of tartar
1 teaspoon flavoring
⅛ teaspoon salt
1 egg white
1 cup nut meats, cut very fine
¼ cup Lowney’s Cocoa
3 tablespoons powdered sugar
1 egg yolk
½ cup heavy cream
Mix nut meats, egg yolk and powdered sugar; add cream beaten until
stiff. Boil sugar and hot water until a thread is formed. Pour sugar
mixture on to slightly beaten white of egg; add cream of tartar and
flavoring, and beat until thick enough to spread. Add nut mixture, beat
well, and spread over cakes.
NOTE.—If this mixture becomes too thick, it may be
thinned by adding a small quantity of hot water.
Caramel Filling
1 cup cream
¾ cup sugar
2 tablespoons butter
6 tablespoons caramelized sugar
1 teaspoon vanilla
Cook butter, sugar and cream together until it threads. Add caramelized
sugar and flavoring. Cool and fill.
Cocoanut Filling
1 cup milk
1 tablespoon butter
2 egg yolks
1 cup powdered sugar
2 tablespoons cornstarch
1 cup grated cocoanut
juice and rind 1 lemon
Mix cornstarch, sugar and egg yolks; add milk, butter, and cook twenty
minutes, stirring occasionally; add lemon rind, juice and cocoanut.
Coffee Filling
Use rule for Cocoanut Filling, substituting one half cup black coffee
for cocoanut, omitting lemon, and cooking after addition of coffee
until mixture thickens.
Cream Filling
1 cup sugar
¼ cup cornstarch
1 tablespoon butter
2 eggs
1½ cups milk
⅛ teaspoon salt
1 teaspoon flavoring
Mix cornstarch, sugar and eggs; add milk and butter; cook in double
boiler twenty minutes, stirring constantly. Cool, add salt, flavoring,
and spread between cakes.
Curaçoa Filling
Use rule for Cream Filling, adding one tablespoon orange curaçoa.
Date Filling
2 cups dates
½ cup beaten cream
2 tablespoons lemon juice
½ cup powdered sugar
Remove stones and cut dates in small pieces; add remaining ingredients
and spread between cakes.
Fig Filling
2 cups figs, chopped
½ cup sugar
⅓ cup boiling water
2 tablespoons lemon juice
1 tablespoon butter
few grains salt
Cook ingredients in double boiler until of consistency to spread.
Date and Almond Filling
1 cup sugar
⅓ cup thin cream
2 egg whites
1 cup chopped dates
½ cup chopped almonds
Boil sugar and cream until it threads. Pour on to the whites of eggs;
add chopped dates and almonds. Cool and use for filling.
Maple Filling
1 cup maple sirup
1 egg white
½ cup beaten cream
few grains salt
Boil sirup until it threads; pour on to the beaten white; add cream,
salt, and beat until thick enough to spread.
Marshmallow Filling
½ pound marshmallows
1 egg white
Melt marshmallows in top of double boiler; when liquefied, pour on to
the beaten white, beat until thick.
Lemon Filling
2 egg whites
1 cup powdered sugar
2 teaspoons gelatine
2 tablespoons boiling water
1 teaspoon cold water
2 tablespoons lemon juice
grated rind 1 lemon
Cover gelatine with cold water; dissolve in boiling water; add to
beaten whites with sugar, rind and juice.
Nougat Filling
Boiled frosting
1 egg
1 cup chopped nut meats
¼ cup powdered sugar
¼ cup cream
Beat egg; add powdered sugar, beaten cream and nut meats; add mixture
to Boiled Frosting. Beat until thick enough to spread.
Nut and Raisin Filling
1 cup raisins
1 cup chopped nuts
1 egg white
2 tablespoons lemon juice
½ teaspoon salt
½ cup powdered sugar
Seed raisins and chop until fine; add chopped nuts. Beat egg until
stiff; add sugar, nuts, raisins and lemon juice.
Orange Filling
Cream Filling
juice and rind 1 orange
1 tablespoon lemon juice
1 teaspoon butter
½ cup orange pulp
Mix fruit juice and grated rind, butter, Cream Filling and orange pulp.
Spread on cake.
Fudge Filling
2 cups sugar
2 cups rich milk
4 squares chocolate
4 tablespoons butter
1 teaspoon vanilla
Mix all ingredients and let stand on back of range until mixture
liquefies. Boil until a soft ball is formed. Beat until creamy. Spread
between cakes.
Nut Fudge Filling
Add one cup chopped nuts to Fudge Filling.
Tutti-frutti Fudge Filling
Add one and one half cups chopped nuts and candied fruits to Fudge
Filling.
Marshmallow Fudge Filling
Melt one half pound marshmallows in double boiler and add to Fudge
Filling.
Peach Filling
1 cup beaten cream
1 cup powdered sugar
1 cup peach pulp
2 tablespoons lemon juice
few grains salt
Mix ingredients, spread between cake.
Pineapple Filling
1 cup grated pineapple
1 tablespoon orange rind
2 tablespoons lemon juice
sugar
Mix pineapple, fruit juice and rind, and enough confectioner’s sugar to
make of consistency to spread.