juice of quarter of a lemon and just enough flour to thicken like a
batter; add the beaten whites and dip in one slice of orange at a time,
take up with a large kitchen spoon and lay in the hot oil or
butter-substitute and fry a nice brown. Sprinkle pulverized sugar on
top.
MATRIMONIES
Sift three cups of flour in a bowl, pour in two scant cups of sour milk,
beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of
three eggs, mix well, then add the stiffly-beaten whites of the eggs and
one level teaspoon of soda sifted with one teaspoon of flour. Mix well
and fry at once in very hot butter or butter-substitute. Baste the
grease over them with a spoon until they are nicely browned. Serve with
preserves.
QUEEN FRITTERS
Put in a deep skillet on the fire one cup of water, one-fourth cup of
fresh butter; when it comes to a boil, stir in one cup of sifted flour
and continue stirring until the dough leaves the side of the skillet
clean. Remove from the fire and when cool break in three eggs, one at a
time, stirring continually. Add a little salt. Mix all well, then drop
pieces about the size of a walnut into plenty of boiling butter or
Crisco and fry a light brown. Drain, make an opening in each, fill with
preserves and sprinkle with sugar; serve at once.
VEGETABLE FRITTERS
Cook the vegetables thoroughly; drain them, chop fine and add to the
batter. Drop in boiling hot fat, drain and dry on paper.
CORN FRITTERS
Grate two cups of corn from the cob. Ears that are too old for eating in
the ordinary method will serve very well for this. Mix with the corn one
egg, beaten light, a cup of sweet milk into which has been stirred a bit
of soda the size of a pea, two teaspoons of melted butter, a pinch of
salt and enough flour to make a thin batter. Beat well together and fry
on a griddle as you would cakes for breakfast.
ERBSEN LIEVANZEN (DRIED PEA FRITTERS)
Boil one cup of dried peas, pass through a hair sieve, pour into a bowl,
add two ounces of butter rubbed to a cream, add also some soaked bread
(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon
of sugar, one yolk and one whole egg; one ounce of blanched and pounded
almonds. If too thick add more egg, if too thin more bread. Fry a nice
brown.
SQUASH FRITTERS
Two cups of boiled squash, half a cup of flour, one teaspoon of
baking-powder, one egg and two tablespoons of milk. It is assumed that
the squash has been prepared as a vegetable, with seasoning and a little
butter, and what is here used is a cold, left over portion of the same.
Mix baking-powder with the flour and add to the squash; add milk and
stir all together. Beat egg and stir in. Have hot fat in pan and drop
fritters from spoon into pan. When browned on both sides remove to hot
platter.
FRENCH PUFFS (WINDBEUTEL)
Put one cup of water and one-quarter pound of butter on to boil. When it
begins to boil stir in one-quarter pound of sifted flour. Stir until it
leaves the kettle clean, take off the fire and stir until milk-warm,
then stir in four eggs, one at a time, stirring until all used up.
Flavor with the grated peel of a lemon. Put on some rendered butter in a
kettle. When the butter is hot, dip a large teaspoon in cold water and
cut pieces of dough with it as large as a walnut, and drop into the hot
butter. Try one first to see whether the butter is hot enough. Do not
crowd--they want plenty of room to raise. Dip the hot butter over them
with a spoon, fry a deep yellow and sprinkle powdered sugar over them.
SHAVINGS (KRAUS-GEBACKENES)
Sift about one pint of flour in a bowl, make a depression in the centre;
break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and
one tablespoon of pulverized sugar. Mix this as you would a noodle
dough, though not quite as stiff. Roll out very thin and cut into long
strips with a jagging iron. Fry a light yellow. Roll on a round stick as
soon as taken up from the fat or butter, sprinkle with sugar and
cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the
butter get too brown; if the fire is too strong take off a few minutes.
SNIP NOODLES, FRIED
Sift two cups of flour with three teaspoons of salt in it, make into a
dough by adding enough sweet milk to make soft as biscuit dough. Break
off small pieces and roll between the hands in the shape of croquettes.
Now put one-half cup of rendered butter in a skillet that has a top to
it; when the butter is hot, lay in the pieces of dough (do not put too
many in at one time), throw in one-half cup of cold water, put on the
cover and let cook until the water is cooked out and noodles are brown
on one side. Remove the cover and brown on the other side.
NOODLE PUFFS
Make a noodle dough with as many eggs as desired, roll out somewhat
thin, cut in strips four inches long by one inch wide.
Have a skillet half full of boiling hot chicken fat; drop in the strips,
a few at a time, baste with the hot grease until brown on both sides.
Remove to a platter, sprinkle generously with powdered sugar and
cinnamon, and serve.
SNOWBALLS (HESTERLISTE)
Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
of sugar with one egg. Add one tablespoon of cream, one teaspoon of
brandy and flour to make stiff dough. Work the whole together with a
spoon until the flour is incorporated with the other ingredients and you
have a dough easily handled. Break the dough in pieces about the size of
a walnut; roll each piece out separately just as thin as possible
without tearing (the thinner the better), make three lengthwise slashes
in the centre of each piece of dough after rolling out.
Heat a large deep skillet about half full with boiling hot butter or
Crisco, drop in the snowballs, not more than three at one time, brown
quickly on one side, then on the other, turn carefully with a perforated
skimmer as they are easily broken. Remove to a platter, sprinkle with
powdered sugar and cinnamon and a few drops of lemon juice.
MACROTES
Blend one pound of good light dough with two eggs, six ounces of butter,
and add as much flour as may be needed to make the whole sufficiently
dry. Make it into the shape of a French roll, and cut off rather thin
slices, which should be placed before the fire to rise, and then fried
in oil. Let them drain carefully, and when nearly cold dip each in very
thick syrup flavored with essence of lemon.
*CAKES*
GENERAL DIRECTIONS FOR MAKING CAKES
Use only the best material in making cake.
Gather together all ingredients and utensils that are required. If tins
are to be greased, do so the first thing; some cakes require greased or
buttered paper, if so, have paper cut the size that is needed and butter
the paper.
All measurements are level. See "Measurement of Food Materials".
Use pastry flour. Sift flour twice at least and measure after sifting.
Measure or weigh the sugar, butter, milk and flour. In measuring butter
always pack the cup so as to be sure to get the proper quantity. Use the
half-pint measuring cup.
If fruit is to be used, wash and dry it the day before it is needed.
Dust with flour just before using, and mix with the hand till each piece
is powdered so that all will mix evenly with the dough instead of
sinking to the bottom.
A few necessary implements for good cake making are a pair of scales, a
wooden spoon, two wire egg-whips, one for the yolks and the other for
the whites of eggs.
A ten-inch mixing-bowl, and two smaller bowls.
Two spatula or leveling knives.
A set of aluminum spoons of standard sizes.
For convenience, cakes are divided into two classes: Those containing
butter or a butter substitute and cake containing no shortening.
The rules for mixing cakes with butter are:
Break the eggs, dropping each in a saucer or cup. If the whites and
yolks are to be used separately divide them as you break the eggs and
beat both well before using; the yolks until light and the whites to a
stiff froth, so stiff that you can turn the dish upside down and the
eggs will adhere to the dish.
Rub the butter to a cream which should be done with a wooden spoon in a
deep bowl, add the sugar gradually. In winter set the bowl over hot
water for a few minutes as the butter will then cream more easily. Add
the yolks or the whole eggs, one at a time, to creamed butter and sugar.
Sift the baking-powder with the last cup of flour, add flour and milk
alternately until both are beaten thoroughly into the mixture, add
beaten whites of eggs last to the dough and then set in the oven
immediately.
Sponge cakes and cakes that do not contain butter and milk must never be
stirred, but the ingredients beaten in, being careful to beat with an
upward stroke. Separate the yolks of the eggs from the whites, and beat
the yolks with an egg-beater until they are thick and lemon-colored.
Then add the sugar, a little at a time, beating constantly. Now beat the
whites until they are stiff and dry; add them; the flour should be added
last and folded lightly through. Every stroke of the spoon after flour
is added tends to toughen the batter. Bake at once. All sponge cakes and
torten should be baked in ungreased molds.
TO BAKE CAKES
Make sure the oven is in condition, it can better wait for the cake than
the other way around.
Light your gas oven five or ten minutes before needed and reduce heat
accordingly when cake is put in oven.
For the coal range, have the oven the right temperature and do not add
coal or shake the coals while cake is baking.
If a piece of soft yellow paper burns golden brown in five minutes the
oven is moderately hot; if it takes four minutes the oven is hot, if
seven minutes is required the oven is fit for slow baking.
Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes
with butter a moderate oven.
Never look after your cake until it has been in the oven ten minutes.
If cake is put in too cool an oven it will rise too much and be of very
coarse texture. If too hot, it browns and crusts over the top before it
has sufficiently risen. If, after the cake is put in, it seems to bake
too fast, put a brown paper loosely over the top of the pan, and do not
open the oven door for five minutes at least; the cake should then be
quickly examined and the door carefully shut, or the rush of cold air
will cause it to fall. Setting a small dish of hot water in the oven
will also prevent the cake from scorching.
When you think your cake is baked, open the oven door carefully so as
not to jar, take a straw and run it through the thickest part of the
cake, and if the straw comes out perfectly clean and dry your cake is
done. When done, take it out and set it where no draft of air will
strike it, and in ten minutes turn it out on a flat plate or board.
Do not put it in the cake box until perfectly cold. Scald out the tin
cake box each time before putting a fresh cake in it. Make sure it is
air-tight. Keep in a cool place, but not in a damp cellar or a
refrigerator.
TIME-TABLE FOR BAKING CAKES
Sponge cake, three-quarters of an hour.
Pound cake, one hour.
Fruit cake, three and four hours, depending upon size.
Cookies, from ten to fifteen minutes. Watch carefully.
Cup cakes, a full half hour.
Layer cakes, twenty minutes.
ONE EGG CAKE
Cream one-fourth cup of butter with one-half cup of sugar, add sugar
gradually, and one egg, well-beaten. Mix and sift one and one-half cups
of flour and two and one-half teaspoons of baking-powder, add the sifted
flour alternately with one-half cup of milk to the first mixture; flavor
with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with
chocolate frosting.
LITTLE FRENCH CAKES
Beat one-fourth cup of butter to a cream with one-fourth cup of sugar
and add one cup of flour. Stir well and then add one egg which has been
beaten into half a pint of milk, a little at a time. Fill buttered
saucers with the mixture, bake and when done, place the cakes one on top
of another with jam spread between.
GRAFTON CAKE. LAYERS AND SMALL CAKES
Cream four tablespoons of butter with one and one-half cups of sugar,
beat in separately two whole eggs, add one cup of milk alternately with
two cups of flour in which has been sifted two teaspoons of
baking-powder, beat all thoroughly.
This recipe will make two layer-cakes which may be spread with any of
the cake fillings or icings.
To make small cakes omit one of the egg-whites, fill well-buttered gem
pans a little more than half full, and bake in a moderately hot oven
until a delicate brown. The white reserved may be beaten to a stiff
froth and then gradually stir in four tablespoons of powdered sugar and
the juice of half a lemon. When the cakes are cool, spread with the
icing and decorate with raisins, nut meats, one on top of each or
sprinkle with candied caraway seeds.
CUP CAKE
Cream one cup of butter with two cups of sugar and add gradually the
yolks of four eggs, one at a time. Sift three cups of flour, measure
again after sifting, and add two teaspoons of baking-powder in the last
sifting. Add alternately the sifted flour and one cup of sweet milk. Add
last the beaten whites of the eggs. Flavor to taste. Bake in loaf or
jelly-tins.
GOLD CAKE
Take one cup of powdered sugar, one-half cup of butter rubbed to a
cream; add yolks of six eggs and stir until very light. Then sift two
cups of flour with one and one-half teaspoons of baking-powder sifted in
well (sift the flour two or three times). Grate in the peel of a lemon
or an orange, add the juice also, and add three-quarters cup of milk
alternately with the flour. Bake in moderate oven.
WHITE CAKE
Cream three-quarters cup of butter and one and one-quarter cups of sugar
very well. Stop stirring, pour one-half cup of cold water on top of
butter mixture and whites of eight eggs slightly beaten on top of water;
do not stir, add one teaspoon of vanilla. Sift two and one-half cups of
pastry flour, measure, then mix with two heaping teaspoons of
baking-powder, and sift three times. Add to cake mixture and then beat
hard until very smooth. Turn into ungreased angel cake pan, place in
slow oven. Let cake rise to top of pan, then increase heat and bake
until firm. Invert pan, when cool cut out.
MARBLE CAKE
Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of
milk, three cups of flour, and three teaspoons of baking-powder (scant).
Cream the butter and sugar, and add the yolks of eggs. Then add the
milk, flour, baking-powder, and the beaten whites of the eggs; flavor
with lemon. To make the brown part; take a square of bitter chocolate
and melt above steam, and mix with some of the white; flavor the brown
with vanilla. Put first a tablespoon of brown batter in the pan, and
then the white. Bake in quick oven thirty-five minutes.
LEMON CAKE
Rub to a cream one-half cup of butter with one and one-half cups of
pulverized sugar and add gradually the yolks of three eggs, one at a
time, and one-half cup of sweet milk. Sift two cups of flour with one
teaspoon of baking-powder, add alternately with the milk and the
stiffly-beaten whites of three eggs. Add the grated peel of one-half
lemon and the juice of one lemon. Bake in moderate oven thirty minutes.
ORANGE CAKE
Beat light the yolks of five eggs with two cups of pulverized sugar, add
juice of a large orange and part of the peel grated; one-half a cup of
cold water and two cups of flour, sifted three times. Add two teaspoons
of baking-powder in last sifting and add last the stiff-beaten whites of
three eggs. Bake in layers, and spread the following icing between and
on top. Icing: beat the whites of two eggs stiff, add the juice and peel
of one orange and sugar enough to stiffen.
POTATO CAKE
Cream two-thirds cup of butter with two cups of granulated sugar; add
one-half cup of milk, yolks of four eggs, one cup of hot mashed
potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves,
and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two
cups of flour, two teaspoons of baking-powder, then beaten whites of
four eggs. Bake slowly in two pans, and cut in half when cold. Put jam
between layers.
POUND CAKE
Rub one pound of butter and one pound of powdered sugar to a cream, add
the grated peel of a lemon, a glass of brandy and the yolks of nine
eggs, added one at a time, and last one pound and a quarter of sifted
flour with one-half teaspoon of baking-powder and the beaten whites of
the eggs. Bake slowly.
BAKING-POWDER BUNT KUCHEN
Beat two whole eggs for ten minutes with two cups of sugar, two and
one-half tablespoons of melted butter, add one cup of milk, three cups
of flour in which have been sifted two teaspoons of baking-powder,
flavor with one teaspoon of vanilla; one-fourth cup of small raisins may
be added. Bake one hour.
QUICK COFFEE CAKE
Cream one-half cup of butter with one cup of sugar, add three eggs, one
and one-half cups of flour, two teaspoons of baking-powder, mixed with
the flour, and one-half cup of milk. Mix well together; bake in a long
bread or cake pan, and have on top chopped almonds, sugar and cinnamon.
BAKING-POWDER CINNAMON CAKE
Cream three-fourths cup of sugar with a piece of butter the size of an
egg, beat together; then add two eggs, one-half cup of milk (scant), one
and one-half cups of flour, one teaspoon of vanilla and two teaspoons of
baking-powder. Put cinnamon, flour, sugar and a few drops of water
together and form in little pfärvel with your hand and sprinkle on top
of cake; also sprinkle a few chopped nuts on top. Do not bake too
quickly. Bake in flat pan.
GERMAN COFFEE CAKE (BAKING-POWDER)
Take three cups of flour sifted, one teaspoon of salt, three tablespoons
of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of
butter, and two-thirds of a cup of milk. Stir well together, adding more
milk if necessary. Keep batter very stiff, sprinkle with melted butter
(generously) sugar and cinnamon, and again with melted butter. Put into
well-buttered shallow pans and bake about half an hour.
COVERED CHEESE CAKE
Cream one cup of sugar with butter the size of an egg, add two eggs well
beaten and one cup of water alternately with two and one-half cups of
flour in which has been sifted two teaspoons of baking-powder.
*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound
of pot cheese, one tablespoon of cornstarch boiled in one cup of milk,
cool this and add, flavor with lemon extract.
Put one-half of the batter in cake pan, then the filling and the other
half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top
when done.
BLITZ KUCHEN
Take one cup of powdered sugar, one-half cup of butter, one cup of
pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice
of one lemon, five or six eggs. Beat sugar with two whole eggs; add
butter, beat until foamy; after that the flour mixed with baking-powder,
lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix
this well, bake in form in a moderately hot oven.
KOENIG KUCHEN
Cream one-quarter cup of butter with one cup of sugar, yolks of six
eggs, one-quarter pound of raisins, one-quarter pound of currants, juice
and peel of one lemon, one spoon of rum, twenty blanched and grated
almonds, two cups of flour mixed with one-half teaspoon of
baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased
form one to one and one-half hours.
NUT CAKE
Take one-half cup of butter, three eggs, one and one-half cups of sugar,
two and one-half cups of flour, two and one-half level teaspoons of
baking-powder, and one-half cup of milk. One cup of any kind of nuts.
Rub the butter and sugar to a light white cream; add the eggs beaten a
little; then the flour sifted with the powder. Mix with the milk and
nuts into a rather firm batter. Bake in a paper lined tin in a steady
oven thirty-five minutes.
LOAF COCOANUT CAKE
Rub one cup of butter and two cups of sugar to a cream. Add one cup of
milk, whites of four eggs, three cups of flour (measure after sifting),
and three teaspoons of baking-powder added in last sifting. Add a grated
cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
with buttered paper.
FRUIT CAKE (WEDDING CAKE)
Take one pound of butter and one pound of sugar rubbed to a cream, yolks
of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice,
one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a
pound of almonds pounded, two pounds of raisins (seeded and chopped),
three pounds of currants (carefully cleaned), one pound of citron
(shredded very fine), and one-quarter of a pound of orange peel (chopped
very fine). Soak all this prepared fruit in one pint of brandy
overnight. Add all to the dough and put in the stiffly-beaten whites
last. Bake in a very slow oven for several hours, in cake pans lined
with buttered paper. When cold wrap in cloths dipped in brandy and put
in earthen jars. If baked in gas oven have light very low. Keep oven the
same temperature for four or five hours.
APPLE SAUCE CAKE
This apple sauce cake will be found as delicious and tasty as the rich
fruit cake, which is so difficult to prepare, and it is very much less
expensive.
In a big mixing bowl, beat to a creamy consistency four tablespoons of
butter, one egg and one cup of sugar. Add a saltspoon of salt, one
teaspoon of allspice, one teaspoon of vanilla and a little grated
nutmeg. Beat and stir all these ingredients well together with the other
mixture, then add one cup of chopped raisins, after dusting them with
flour. Mix these well through the dough and then add one cup of
unsweetened apple sauce which has been pressed through a fine wire
sieve. After this is well mixed with the other ingredients, stir in one
teaspoon of baking-soda dissolved in one tablespoon of boiling water.
Last of all, stir in one cup of flour, sifting twice after measuring it.
Bake forty-five minutes in moderate oven.
The tendency in making this cake is to get the dough too thin, therefore
the apple sauce should be cooked quite thick, and then if the dough is
still too thin add more flour. Bake one hour in moderate oven. This cake
can be made with chicken schmalz in place of butter. Ice with plain
white frosting.
SPICE CAKE
This spice cake is economical, easy to make and delicious, three
qualities which must appeal to the housewife.
Cream one cup of brown sugar and one-half cup of butter (or a little
less of any butter substitute). Add one-half teaspoon of ground cloves
and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda,
two cups of flour and one cup of raisins chopped. Have ready a warm oven
and bake three-quarters of an hour.
GREEN TREE LAYER CAKE AND ICING
One cup of granulated sugar, one-half cup of butter, three eggs, one cup
of milk, two and one-half scant cups of sifted flour, one teaspoon of
vanilla extract, two teaspoons of baking-powder. Cream the butter and
sugar together as usual, and then break in three eggs and beat until
very creamy. Add the flour and milk alternately, reserving a little of
the flour to add after the vanilla and baking-powder. Beat well and bake
in layer cake tins. The entire success and lightness of this cake
depends upon the beating of the sugar, butter and eggs. If these are
beaten long enough they will become as creamy and fluffy as whipped
cream.
*Icing for This Cake.*--One and one-half cups of confectioner's sugar
(not powdered), butter the size of a large egg, two tablespoons of
cocoa, one teaspoon of vanilla, moisten to make the mixture the
consistence of very thick cream. Cream or whipped cream may be used for
the mixing, but many like this icing when made with lukewarm coffee. The
sugar and butter are creamed together thoroughly and then the cocoa and
vanilla are added, and lastly the cream or coffee. This is a good
imitation of German tree cake. The icing on tree cake is an inch thick,
and it is marked to represent the bark of a tree. The way it is served
is with a little green candy on it, and it is really very delicious
although extremely rich. The thicker or rather firmer this icing is, the
better.
EGGLESS, BUTTERLESS, MILKLESS CAKE
One package of seeded raisins, two cups of sugar, two cups of boiling
water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons
of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of
salt. Boil all together five minutes, cool, add one teaspoon of soda
dissolved in water, three cups of flour. Bake forty-five minutes, make
two cakes in layer pans.
APPLE JELLY CAKE
Rub one cup of butter and two cups of sugar to a cream, add four eggs,
whites beaten separately, one cup of milk, two teaspoons of
baking-powder and three and one-half cups of flour. Bake in layer tins.