large cup boiling water, one pint milk, juice of one lemon. Soak the
gelatine one hour in a teacupful of cold water. Then stir in two-thirds
of the sugar, the lemon juice and the boiling water. Beat the whites of
the eggs to a stiff froth, and when the strained gelatine is quite
cold, whip it into the whites, a spoonful at a time--for half an hour if
you use the Dover egg beater, at least an hour with any other. When all
is white and stiff, pour into a wet mold. Make the custard of the sugar,
yolks and milk; flavor with vanilla. Boil until it begins to thicken.
When the meringue is turned into the dish, pour the cold custard about
the base.
SNOWBALLS.
Three eggs, one scant cup flour, one cup sugar, one and one-half
teaspoonful baking powder, three tablespoonfuls water, two
tablespoonfuls lemon juice, grated rind of one lemon. Beat yolks of
eggs, add sugar, then water, lemon rind and juice, then the whites
beaten stiffly, finally the flour and baking powder, sifted together.
Stir quickly and well. Pour this batter into fifteen little,
well-buttered cups, steam one-half hour, have three tablespoonfuls
powdered sugar on a plate. When snowballs are done, turn out on the
sugar; roll them till covered with sugar. Serve with Strawberry Sauce:
Strawberry Sauce.
One can strawberries, put enough strawberries through a sieve to make
one-half cup. Stir this into whipped cream which has been thoroughly
chilled.
SPANISH CREAM.
One lemon, two eggs, one tablespoonful butter. Beat sugar and butter
together, then add eggs. Grate rind of lemon and squeeze out juice, add
last and bake five minutes.
SPONGE PUDDING.
One-half cup flour, dissolved in a little more than one pint milk. Set
into a pan of water and boil until thick. Stir into this mixture while
warm one teaspoonful butter. Separate whites and yolks of six eggs and
add the yolks, well beaten, one-half cup granulated sugar, then beat
well again. Beat white to stiff froth and stir all into the thickened
milk, whites last. Bake one hour in pudding pan placed in hot water.
Serve with cream, lightly whipped and flavored with vanilla.
STEAMED PRUNE PUDDING.
One-third cup stale bread crumbs, one-third cup fine chopped suet,
one-third cup prune puree, one level teaspoonful baking powder, one egg
beaten light, one-third cup flour, one-third cup sugar, one-fourth
teaspoonful salt, one-third cup milk. Recipe for ten people.
STEAM PUDDING.
Beat yolks of three eggs, add one cup sugar, three tablespoonfuls milk;
beat thoroughly, add one ounce melted chocolate, one cup flour, beaten
whites of three eggs, with two tablespoonfuls baking powder; steam
thirty minutes. Makes eight cups pudding. Grease cups.
Sauce for Same.
One-half cup sugar to one cup water, one-fourth cup flour, one
tablespoonful butter. Mix flour and sugar together, add flavoring, boil
in double boiler until thick like custard.
SUET PUDDING.
Two cups flour, two and one-half teaspoonfuls baking powder, a little
salt, four eggs, whites and yolks beaten separately, one and one-half
cup sweet milk, one cup suet chopped fine, two cups raisins well
floured. Put in mold or bag and boil about two hours. This is a nice,
simple pudding.
SUET PUDDING.
One cup suet, one pound raisins, one and one-half cup milk, one cup
sugar, cinnamon, cloves, nutmeg, two large teaspoonfuls baking powder;
thicken with cracker crumbs, but not too stiff. Steam three hours. Serve
with hard sauce.
TAPIOCA PUDDING.
Four tablespoonfuls tapioca, one quart milk, four eggs (leaving out the
whites of two for frosting), three tablespoonfuls sugar. Soak the
tapioca over night, or for several hours (four will do) in enough water
to cover it. Let the milk come to a boil and pour over the tapioca. When
it cools to blood-warm, add the sugar, then the eggs, well beaten. Bake
about an hour in a moderate oven. Take out, and when it has cooled a
little, spread over the top the whites of the two eggs whipped stiff and
one-half cup powdered sugar added. Return to top shelf for about two
minutes, or until the frosting is browned.
WOODFORD PUDDING.
Three eggs, one cup sugar, one cup flour, one cup jam, one teaspoonful
soda dissolved in three tablespoonfuls sour milk, cinnamon and nutmeg to
taste. Pour batter into greased cake pan and steam over boiling water
three hours. For the sauce, whites of three eggs and one cup sugar,
beaten together, one teaspoonful vanilla, and when ready to serve add
one pint cream, well beaten.
CAKE
"Have I not earned my cake in baking it?"--Tennyson.
ALDEN OATMEAL COOKIES.
Cream one and one-half cup butter with two cups brown sugar, add three
well-beaten eggs, one-half cup milk (sweet or sour), one and one-half
teaspoonful soda, one and one-half teaspoonful cinnamon, three cups
uncooked oatmeal and three cups flour, one pound raisins chopped fine.
Drop by spoonfuls on greased pans.
ANGEL FOOD.
Whites of twelve eggs, one-half pint flour, three-fourths pint sugar,
one level teaspoonful cream of tartar. Beat the whites to a stiff froth.
Sift the sugar and flour separately four times before measuring. Add the
cream of tartar to the flour after measuring and sift once more. Add the
sugar to the eggs and last the flour. Do not grease the pan. Bake forty
minutes in a moderate oven.
BLACK CAKE.
One cup sugar, one-half cup butter, three eggs beaten separately, one
cup cold black coffee or milk, one-half cup grated chocolate, one and
one-half cup flour, two teaspoonfuls baking powder, a little cloves and
cinnamon and a pinch of salt.
BOSTON CAKE.
One pound sugar, one pound flour, one-half pound butter, four eggs, one
nutmeg, one-half pound raisins, one teacup sweet milk, one teaspoonful
soda, one wineglassful brandy or wine, one teaspoonful cinnamon,
one-half teaspoonful cloves. The above recipe can be modified by using
coffee instead of milk, and a couple of teaspoonfuls of baking powder
instead of soda, leaving out the raisins.
1/2-1-2-3-4 CAKE.
One-half cup butter, large; one cup milk, two cups sugar, three cups
flour, four eggs and three teaspoonfuls baking powder. This can be used
as a layer cake, or nuts or raisins can be added.
CALIFORNIA COOKIES.
Two cups sugar, one cup butter and lard melted, four cups flour,
two-thirds cup sweet milk, three teaspoonfuls baking powder, one-half
nutmeg, one egg. Mix as for ordinary cake, roll thin, put raisins or
salted almonds in center of each and bake a light brown.
CALIFORNIA WHITE CAKE.
One cup granulated sugar, one-fourth cup butter, one and one-half cup
flour, one-half cup sweet milk, one and one-half teaspoonful baking
powder, whites of three eggs beaten stiff, flavoring. Bake in two
layers.
CARAMEL FILLING.
One pint brown sugar, one-half cup milk, one tablespoonful butter, one
teaspoonful vanilla. Boil to a syrup.
CHARLOTTE RUSSE SPONGE CAKE.
One cup sugar, four eggs, four tablespoonfuls water, one and one-half
cup flour, one teaspoonful baking powder, flavor to taste.
Filling.
One-half pint cream flavor and add a pinch of gelatine dissolved in hot
water. You may use two and one-half times recipe.
CHOCOLATE ICING.
Whites of three eggs, one cup sugar, one-half pint grated chocolate.
COCOANUT CAKE.
Whites of four eggs, one-half teacup butter, one teacup sugar, one
teacup sweet milk, two cups flour, two teaspoonfuls cream of tartar, one
teaspoonful soda, flavor with lemon. Bake in jelly cake pans. When done,
have ready icing made not quite so stiff as for the tops of cake; three
eggs will make enough. Spread the layers with icing. Sprinkle quite
thick with cocoanut.
COOKIES.
One and one-half cup sugar, one cup butter, three eggs, four cups flour,
one teaspoonful soda in a little hot water, one cup chopped walnut
meats, one cup chopped raisins. Cream the sugar and butter; add the
eggs, well beaten, then the flour, nuts and raisins, last the soda. Drop
on buttered pan and bake in hot oven.
COOKIES.
Two scant cups sugar, two eggs, one-half cup sour cream or sour milk,
one teaspoonful soda, season with nutmeg, flour enough to roll out.
CREAM COOKIES.
One cup sour cream, one cup shortening, two cups sugar, one teaspoonful
soda, one tablespoonful lemon extract, three eggs.
CREAM CAKE.
Yolk of four eggs, one cup granulated sugar, beat very well; four
tablespoonfuls hot water, add one-half cup sifted flour, one and
one-half teaspoonful baking powder, four beaten whites, moderate oven,
flavor, three yolks eggs, three tablespoonfuls sugar, one pint milk,
pinch of salt, one and one-half teaspoonful cornstarch, flavor.
CUP CAKE.
One cup butter, two cups sugar, three cups flour, four eggs, scant cup
water, two heaping teaspoonfuls baking powder.
DOUGHNUTS.
One cup sugar, yolks of four eggs, one cup sour milk, one teaspoonful
soda, nutmeg and pinch of cinnamon, pinch salt, two large spoonfuls
melted butter, flour enough to roll out.
DOUGHNUTS.
Cream together one teaspoonful butter, one cup sugar. Beat into them one
egg, one-half teaspoonful salt and grated nutmeg, two teaspoonfuls
baking powder, one quart flour sifted together, one cup milk; add
alternately to make a soft dough. Do not knead. Roll one-half inch
thick, cut out, fry in lard.
DUTCH CAKES.
One-half pint milk, one-half pint warm water, one-half cake yeast, one
heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough
to make a soft dough. Let rise in warm place two or three hours until
light, then roll one-half inch thick, cut into two-inch squares, let
rise again one-half hour and fry in hot lard just as you do doughnuts.
EXCELLENT GINGERBREAD.
One cup brown sugar, one-half cup butter, four eggs, one cup sour cream
or milk, one cup New Orleans molasses, three cups flour, one teaspoonful
allspice, one teaspoonful cloves, one teaspoonful ginger, two
tablespoonfuls cinnamon, one teaspoonful soda. This will make two
sheets. Bake in moderate oven.
ENGLISH WALNUT CAKE.
One cup butter, two cups sugar, one cup milk, three cups flour; three
eggs, both whites and yolks beaten thoroughly together; two teaspoonfuls
baking powder, one cup English walnuts chopped fine. For the icing use
the whites of three eggs and one pound confectioners' sugar, flavored
with vanilla. Bake the batter in two dripping pans about fifteen inches
long and six inches wide. When cold, cut each in half, spread icing
between, then ice the tops; with a knife mark off squares, and lay
one-half out each square. As there are often poor nuts among the good,
it is best to have one and one-half pound on hand.
EGG KISSES.
Whites of four eggs, one pint granulated sugar. Beat with silver spoon
for forty minutes, add nut kernels and drop from spoon on buttered
papers. Bake in slow oven on inverted bread pans.
FEATHER CAKE.
One-half cup butter, two cups sugar, three cups flour, one cup sweet
milk, three eggs, two teaspoonfuls baking powder, grated rind of lemon.
Bake in long pan. Sprinkle top with sugar. Cut slices out of pan when
served.
FLORIDA DOUGHNUTS.
Three eggs, one cup sugar, one tablespoonful butter, one teaspoonful
soda, two teaspoonfuls cream of tartar dissolved in one cup milk, flour
to roll.
FRENCH CREAM CAKE.
Three eggs, one cup granulated sugar, one and one-half cup flour, four
tablespoonfuls cold water, one teaspoonful baking powder. This is enough
for two cakes, baked in pie pans, to be split while warm, spreading the
hot custard between them. For custard, boil nearly one pint sweet milk,
mix two tablespoonfuls cornstarch with a half teacup sweet milk, add two
well-beaten eggs; when milk has boiled, add nearly a cup sugar, and add
gradually the cornstarch and eggs, stirring briskly; add a half cup
butter, stirring until dissolved. Flavor with one teaspoonful vanilla
and spread between cakes while hot.
GERMAN COFFEE CAKE.
Three cups flour, one-half teaspoonful salt, three tablespoonfuls sugar,
two teaspoonfuls baking powder. Rub in two tablespoonfuls butter, beat
two eggs, two-thirds cup sweet milk; add more milk if necessary to make
stiff batter. Spread in pan, mix together two tablespoonfuls flour, four
tablespoonfuls sugar, one heaping tablespoonful cinnamon or chocolate.
Rub in tablespoonful butter until crumbly, spread thickly over top of
dough and bake one-half hour.
GINGER BREAD.
One-half cup of butter or lard, one-half cup sugar, two eggs, one cup
molasses, two and one-half cups flour, one teaspoonful ginger, one
teaspoonful cinnamon, one-half teaspoonful cloves, one-fourth
teaspoonful salt, two teaspoonfuls baking soda dissolved in boiling
water, last.
GOLDEN CAKE.
Yolks of eight eggs, one-half cup butter, two cups sugar, four cups
flour, one cup milk, three tablespoonfuls baking powder. Mix butter and
sugar, add flour and milk, then yolks well beaten.
GRANDMOTHER'S SPONGE CAKE.
One pound sugar (leave a little out for top of cake), one-half pound
flour, the grated rind and juice of one lemon, twelve eggs (leaving out
the yolks of eight of the eggs). Beat the yolks (four) light, then add
sugar and beat very hard. Mix in the flour and part of the whites very
slowly. Bake from one and one-half to two hours.
HERMITS.
One and one-half cup sugar, one cup butter, three eggs (whites and yolks
beaten separately), one teaspoonful cinnamon, one teaspoonful ginger,
one teaspoonful allspice, one teaspoonful cloves, one nutmeg, juice of
lemon, one cup raisins (stone and pull in pieces), two teaspoonfuls
baking powder, trifle over three cups flour.
HICKORY NUT CAKE.
Stir one cup of butter and two of granulated sugar to a cream. Beat the
whites of six eggs to a stiff froth. Sift flour, then measure four cups
and add to it two teaspoonfuls baking powder. Sift again, three times.
Now stir in the creamed butter and sugar, one cup sweet milk and most of
the flour, a little at a time, alternately. Then balance of flour and
egg. Don't beat, only stir well and lightly. Bake in _moderate_ oven.
When you add milk and flour, stir in one cup of hickory nuts, chopped
tolerably fine and floured.
Icing.
Whites of five eggs, one and one-fourth pound powdered sugar,
teaspoonful vanilla, a tiny bit of citric acid. Put all the sugar except
two ounces in a bright tin pan with just enough water to moisten well.
Place on stove to boil. While this is boiling beat eggs to a stiff
froth, then add the two ounces of sugar, a little at a time. Now try the
boiling syrup in cold water, as for taffy, and when brittle pour in a
fine stream into the eggs previously prepared, beating hard all the
time. Beat awhile and while cooling add vanilla and citric acid. When
nearly cold spread on cake.
JAM CAKE.
One cup blackberry jam, one cup sugar, three cups flour, one-half cup
butter, one-half cup sour milk, one teaspoonful soda, four eggs (two
will do, if scarce), one teaspoonful of all kinds of spices and nutmeg.
KISMET CAKE.
Butterless, Eggless and Milkless Cake.
One-half cup brown sugar, one cup water, one-third cup pork drippings,
one pound seeded raisins, one-half teaspoonful nutmeg, one teaspoonful
cinnamon, three-fourths teaspoonful cloves, one-half teaspoonful salt.
Boil together five minutes. Cool, and then add one teaspoonful baking
soda, dissolved in one-half cup hot water; then two cups flour, in which
one-half teaspoonful of baking powder has been sifted. Bake in a
moderate oven.
LADY BALTIMORE CAKE.
One cup butter, two cups sugar, three and one-half cups flour, one cup
sweet milk, whites of six eggs, two level teaspoonfuls baking powder.
Bake in three layers.
Filling.
Three cups granulated sugar dissolved in boiling water. Cook until it
threads, then pour slowly over beaten whites of three more eggs,
stirring constantly. Add to this frosting one cup chopped raisins, one
cup pecans and five figs cut in very thin, small slices. Spread at once
over layers, top and sides of cake.
MARSHMALLOW ICING.
Two cups granulated sugar, one cup milk; cook these together until it
strings. Melt one-fourth pound (or twenty) marshmallows by steaming them
after putting three tablespoonfuls boiling water over them. Add to cream
filling and beat until stiff enough to spread.
MRS. AULTMAN'S COOKIES.
Two cups sugar, one cup butter or lard, five eggs, three teaspoonfuls
baking powder; mix stiff enough to roll. Bake in moderate oven.
NUT CAKE.
One cup sugar, one-half cup butter, two eggs, one-half cup water, one
and one-half cup flour, one-half teaspoonful cream of tartar, one cup
chopped hickory nuts. Ice the top, place on large pieces of English
walnuts.
OATMEAL COOKIES.
Two cups rolled oats, two cups flour, one cup sugar, one cup raisins,
one cup lard and butter mixed, two eggs, one teaspoonful cloves, one
teaspoonful cinnamon, three-fourths teaspoonful baking soda dissolved in
one-third cup milk, a little salt. Mix thoroughly and drop on greased
pans. Bake in moderate oven.
PRESBYTERIAN COOKIES.
Four eggs, one cup of butter (or Crisco), two cups light brown sugar,
three rounded teaspoonfuls baking powder, two teaspoonfuls extract lemon
or vanilla, flour to make dough of medium consistency. Roll not too
thin, bake in hot oven. Makes fifty cookies.
QUICK COFFEE CAKE.
Sift together twice one cup flour, one-half cup cornstarch, one-third
cup sugar, three level teaspoonfuls baking powder, a little salt and
one-half teaspoonful ground cinnamon. Mix to a soft dough with about
one-half cup milk stirred into a well-beaten egg. Add four
tablespoonfuls melted butter, spread in a shallow pan, sprinkle with
sugar mixed with cinnamon, and bake in a moderate oven.
ROCK COOKIES.
One cup dates, one cup figs, one cup English or common walnuts, one and
one-half cup brown sugar, one-half cup butter, one teaspoonful cinnamon,
one-half teaspoonful allspice, one tablespoonful baking soda dissolved
in one tablespoonful boiling water, two eggs, three cups flour. Mix well
and drop from a spoon on to a well-greased pan, and bake in a slow oven.
Cut nuts, figs and dates in small pieces.
SILVER CAKE.
Whites of four eggs, three-fourths cup sugar, one-half cup butter, one
and one-half cup flour, one-third cup sweet milk, one teaspoonful baking
powder, one-half teaspoonful lemon juice. Cream butter and sugar, then
add eggs, then milk. Add flour next, then baking powder and, last,
flavoring. Bake in moderate oven.
To make a gold cake use the same recipe as for silver cake, substituting
yolks for whites of eggs, and vanilla in place of lemon juice.
SHIPMAN'S GINGER BREAD.
One cup sugar, one cup molasses, one-half cup butter, one cup sour milk,
three and one-half cups flour, three eggs, one heaped teaspoonful
ginger, one even teaspoonful salt, one tablespoonful cinnamon, one
tablespoonful saleratus, stirred in dry. If milk is sweet, stir in one
tablespoonful vinegar and set it on the stove until it sours.
SOFT GINGER COOKIES.
One-half cup brown sugar, one cup New Orleans molasses, one-half cup
sour milk, one-half cup butter, one tablespoonful ginger, one
tablespoonful cinnamon, one teaspoonful soda, two eggs, enough flour to
make a dough stiff enough to roll out, cut with cutter and bake in
moderate oven.
SPICE CAKE.
Two cups sugar, one cup butter, one cup milk, five eggs, three cups
flour, two teaspoonfuls baking powder, one teaspoonful cinnamon,
allspice, cloves and nutmeg, one cup raisins if desired.
SPICE CAKE.
One and one-half cup granulated sugar, one-half cup butter, one-half cup
milk, three eggs (whites beaten separately), three cups flour, two
teaspoonfuls baking powder, two teaspoonfuls cinnamon, one teaspoonful
allspice, one pound raisins, cut fine and well floured.
SPONGE CAKE.
Seven eggs, separate yolks and whites, beat the whites to a stiff froth;
three cups powdered sugar, beaten well with the yolks, three cups flour
and one cup water, again well beaten with the sugar and yolks; three
level teaspoonfuls baking powder and the whites of the eggs, previously
well beaten to a stiff froth, laid over the top of the sponge, and all
well beaten for five minutes. Bake in a slow oven.
SPONGE CAKE.
Eleven eggs, four cups powdered sugar, four cups flour, one cup cold
water, omit yolks of two eggs, beat nine yolks lightly and add sugar and
water gradually, add whites, also beaten until very light, then stir in
the flour, in the last cupful of which put one large teaspoonful baking
powder and one-half teaspoonful salt.
SPONGE CAKE.
Four eggs, two cups powdered sugar, two cups flour, three-fourths cup
very hot water, two teaspoonfuls baking powder, one-half teaspoonful
salt. Cream yolks of eggs and sugar, add one-half the hot water; mix
flour, salt, and baking powder, and alternate with the hot water. Beat
whites of eggs to a stiff froth and add to mixture. Flavor to taste.
Bake in moderate oven.
SPONGE CAKE.
Place upon the stove one cup milk and two tablespoonfuls butter. Beat
four eggs light with two cups sugar, stir in two cups flour, two
teaspoonfuls baking powder, then add hot milk and butter and flavoring.
Beat thoroughly and bake in a loaf in a moderate oven.
SPRINGERS.
Four eggs well beaten, one pound powdered sugar, one pound flour, a
pinch of salt, one-eighth teaspoonful soda, flavor with anise.
SUNSHINE CAKE.
Whites of seven eggs, yolks of five eggs, one and one-fourth cup
granulated sugar, one cup flour, one-fourth teaspoonful cream of tartar,
one teaspoonful lemon and orange extract. Beat whites of eggs very
stiff, adding cream of tartar while beating. Beat yolks until lemon
color. Sift sugar and flour several times before measuring. For mixing
add beaten yolks to beaten whites and fold in the sugar and flour
alternately; do not beat, only stir enough to mix thoroughly, and add
extract last. Bake in Van Duzen pan forty-five minutes in a moderate
oven.
TOLEDO CUP CAKE.
One-fourth cup butter, one-half cup sugar, one-fourth cup milk, one egg,
one small cup flour, one teaspoonful baking powder, one-half teaspoonful
vanilla. Rub the butter and sugar to a cream, beat the egg light without
separating and put it in next, then the milk, a little at a time. Add
the baking powder and flour, and then the vanilla. Bake in little tins.
VELVET SPONGE CAKE.
Two cups sugar, six eggs, leaving out the whites of three, one cup
boiling water, two and one-half cups flour, two teaspoonfuls baking
powder in the flour; beat the yolks a little, add the sugar and beat
fifteen minutes; add the three beaten whites and the cup of boiling
water just before the flour; flavor with a teaspoonful lemon extract and
bake in three layers, putting between them icing made by adding to the
three whites of eggs beaten to a stiff froth six dessert-spoonfuls
pulverized sugar to each egg, and lemon to flavor.
WHITE ICING.
Four cups sugar, one-half teaspoonful cream of tartar, one-half
teaspoonful baking powder, one cup hot water, whites of four eggs, juice
of one-half lemon. Mix sugar, cream of tartar and baking powder. Add
water and let boil. Do not stir. Beat whites of eggs, standing in a pan
of hot water. Add boiling syrup, a spoonful at a time, slowly, until
half has been added. Put in lemon juice and beat hard, letting the rest
of the syrup boil until it looks thick. Then pour it into mixture,
beating hard. Set in pan over hot water until it will stand alone when
dropped from spoon. If not thick enough, beat and steam again; if too
thick, add boiling water and steam more.
WHITE MOUNTAIN CAKE.
Two cups pulverized sugar, one-half cup butter beaten to a cream; add
one-half cup sweet milk, two and one-half cups flour, two and one-half
teaspoonfuls baking powder in the flour, whites of eight eggs; bake in
jelly tins and put together with icing made by boiling one-half teacup
water and three teacups sugar till thick; pour it slowly over the
well-beaten whites of three eggs and beat all together till cool. Beat
before putting on each layer. Sprinkle each layer thickly with grated
cocoanut, and a handsome cocoanut cake will result.
WHITE PERFECTION CAKE.
Three cups sugar, one cup butter, one cup milk, three cups flour, one
cup cornstarch, three teaspoonfuls baking powder, whites of twelve eggs
beaten to a stiff froth, cream, sugar and butter; dissolve cornstarch in
milk and add to the sugar and butter; mix flour and baking powder and
add to mixture. Lastly the whites of eggs, well beaten. Bake in a
moderate oven.
FRUITS