the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
Put in ingredients together and boil, stirring constantly until thick.
Cool and fill in cake.
CREAM LAYER CAKE
Rub one cup of butter and two scant cups of sugar to a cream; the yolks
of four eggs beaten in well, add gradually one cup of milk and three
cups of sifted flour, and add three teaspoons of baking-powder in last
sifting; put whites in last. Bake in layers as for jelly cake. When
cold, spread with the following filling: Moisten two tablespoons of
cornstarch with enough cold milk to work it into a paste. Scald one-half
pint of milk with one-half cup of sugar and a pinch of salt. Beat the
yolks of two eggs light; add the cornstarch to this, and as soon as the
milk is scalded pour in the mixture gradually, stirring constantly until
thick. Drop in one teaspoon of sweet butter, and when this is mixed in,
set away until cool. Spread between layers.
COCOANUT LAYER CAKE
Rub to a cream one-half cup of butter and one and one-half cups of
pulverized sugar. Add gradually three eggs, one-half cup of milk and two
cups of flour, adding two teaspoons of baking-powder in last sifting.
Bake in layers.
*Filling.*--One grated cocoanut and all of its milk, to half of which
add the beaten whites of two eggs and one cup of powdered sugar. Lay
this between the layers. Mix with the other half of the grated cocoanut
five tablespoons of powdered sugar and strew thickly on top of cake,
which has been previously iced.
CHOCOLATE LAYER CAKE
Stir one scant half cup of butter to a cream with one cup of sugar. Add
alternately one-half cup of sweet milk, yolks of two eggs which you have
previously beaten until quite light, add whites of two, and one-half cup
of sifted flour. Make a custard of one-half cup of milk, with one cup of
grated chocolate, one-half cup of granulated sugar; boil until thick,
add the yolk of one egg, then remove from the fire; stir until cool, add
this to the cake batter, add one and one-half cups of sifted flour, two
teaspoons of baking-powder and one of vanilla flavoring. Bake in layers
and ice between and on top with plain white icing flavored to taste. You
may substitute almond or colored icing.
CARAMEL LAYER CAKE
Place one-half cup of sugar in pan over fire. Stir until liquid smokes
and burns brown. Add one-half cup of boiling water and cook into syrup.
Take one cup butter, one and one-half cups of sugar, yolks of two eggs,
over one cup of water and two cups of flour. Beat all thoroughly. Add
enough of the burnt sugar to flavor, also one teaspoon of vanilla,
another half cup of flour, two teaspoons of baking-powder and whites of
two eggs. Bake in two layers, using remainder of burnt sugar for icing.
HUCKLEBERRY CAKE
Stir to a cream one cup of butter and two cups of powdered sugar and add
gradually the yolks of four eggs. Sift into this three cups of flour,
adding two teaspoons of baking-powder in the last sifting and add one
cup of sweet milk alternately with the flour to the creamed butter,
sugar and yolks. Spice with one teaspoon of cinnamon and add the
stiff-beaten whites of the eggs. Lastly, stir in two cups of
huckleberries which have been carefully picked over and well dredged
with flour. Be careful in stirring in the huckleberries that you do not
bruise them. You will find a wooden spoon the best for this purpose, the
edges not being so sharp. Bake in a moderately hot oven; try with a
straw, if it comes out clean, your cake is baked. This will keep fresh
for a long while.
CREAM PUFFS
One cup of hot water, one-half cup of butter; boil together, and while
boiling stir in one cup of sifted flour dry; take from the stove and
stir to a thin paste, and after this cools add three eggs unbeaten, and
stir vigorously for five minutes. Drop in tablespoonfuls on a buttered
tin and bake in a quick oven twenty-five minutes, opening the oven door
no oftener than is absolutely necessary, and being careful that they do
not touch each other in the pan. This amount will make twelve puffs.
Cream for puffs: one cup of milk, one cup of sugar, one egg, three
tablespoons of flour, vanilla to flavor. Stir the flour in a little of
the milk; boil the rest, turn this in and stir until the whole thickens.
When both this and the puffs are cool open the puff a little way with a
sharp knife and fill them with the cream.
CHOCOLATE ECLAIRS
To make éclairs spread the batter, prepared as in foregoing recipe, in
long ovals and when done cover with plain or chocolate frosting, as
follows: Boil one cup of brown sugar with one-half cup of molasses, one
tablespoon of butter and two tablespoons of flour. Boil for one-half
hour, then stir in one-fourth pound of grated chocolate wet in
one-fourth cup of sweet milk and boil until it hardens on the spoon.
Flavor with vanilla. Spread this upon the éclairs.
DOBOS TORTE
Cream yolks of six eggs with one-half pound of powdered sugar; add
three-fourths cup of flour sifted three times; then add beaten whites of
six eggs lightly and carefully into the mixture. Butter pie plates on
under side and sprinkle with flour lightly over the butter and spread
the mixture very thin. This amount makes one cake of twelve layers.
Remove layers at once with a spatula.
*Filling.*--Cream one-half pound of sweet butter and put on ice
immediately; take one-half pound of sweet chocolate and break it into a
cup of strong liquid coffee; add one-half pound of granulated sugar and
let it boil until you can pull it almost like candy; remove from fire
and stir the chocolate until it is quite cold. When cold add the
chocolate mixture to the creamed butter. This filling is spread thin
between the layers, spread the icing thicker on top and sides of the
cake. This is very fine, but care must be taken in baking and removing
the layers, as layers are as thin as wafers. Bake and make filling a day
or two before needed.
SPONGE CAKE
Weigh any number of eggs, take the same weight of sugar and one-half the
weight of flour; the grated rind and juice of one lemon to five eggs.
For mixing this cake, see the directions given in "To Bake Cakes"; the
mixture should be very light and spongy, great care being used not to
break down the whipped whites. The oven should be moderate at first, and
the heat increased after a time. The cake must not be moved or jarred
while baking. The time will be forty to fifty minutes according to size
of cake. Use powdered sugar for sponge-cake. Rose-water makes a good
flavoring when a change from lemon is wanted.
SMALL SPONGE CAKES
Separate the whites and yolks of four eggs, beat the whites stiff, and
beat into them one-half cup of granulated sugar. Beat the yolks to a
very stiff froth and beat into them one-half cup of granulated sugar.
This last mixture must be beaten for exactly five minutes. Add the juice
and grated rind of one small lemon; beat yolks and whites together well,
then stir in very gently one scant cup of flour that has been sifted
three times. Remember that every stroke of the spoon after the flour is
added toughens the cake just that much, so fold the flour in just enough
to mix well. If baked in small patty pans they taste just like lady
fingers. Bake twenty or twenty-five minutes in moderate oven.
DOMINOES
Make a sponge cake batter, and bake in long tins, not too large. The
batter should not exceed the depth of one-fourth of an inch, spread it
evenly and bake it in a quick oven (line the tins with buttered paper).
As each cake is taken from the oven, turn it upside down on a clean
board or paper. Spread with a thin layer of currant or cranberry jelly,
and lay the other cake on top of it. With a hot, sharp knife cut into
strips like dominoes; push them with the knife about an inch apart, and
ice them with ordinary white icing, putting a tablespoonful on each
piece, the heat of the cake will soften it, and with little assistance
the edges and sides may be smoothly covered. Set the cakes in a warm
place, where the frosting will dry. Make a horn of stiff white paper
with just a small opening; at the lower end. Put in one spoon of dark
chocolate icing and close the horn at the top, and by pressing out the
icing from the small opening, draw a line of it across the centre of
each cake, and then make dots like those on dominoes. Keep the horn
supplied with the icing.
LADY FINGERS
Beat the yolks of three eggs until light and creamy, add one-quarter
pound of powdered sugar (sifted) and continue beating; add flavoring to
taste, vanilla, lemon juice, grated rind of lemon or orange. To the
whites of the three eggs add one-half saltspoon of salt and beat until
very stiff. Stir in lightly one-half cup of flour and then fold in the
beaten whites very gently. Press the mixture through a pastry tube on a
baking-tin, covered with paper in portions one-half inch wide by four
inches long, or drop on oblong molds; sift a little powdered sugar on
top of each cake, and bake from ten to fifteen minutes in a moderate
oven. Do not let brown. Remove immediately from pan, brush the flat
surface of one cake with white of egg and press the underside of a
second cake upon the first.
JELLY ROLL
Take three eggs creamed with one cup of granulated sugar, one cup of
flour sifted with two teaspoons of baking-powder, add one-half cup of
boiling water. Bake in broad pan--while hot, remove from pan and lay on
cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle
with powdered sugar.
ANGEL FOOD
Sift one cup of pastry flour once, then measure and sift three times.
Add a pinch of salt to the whites of eight or nine eggs or just one cup
of whites, beat about one-half, add one-half teaspoon of cream of
tartar, then beat the whites until they will stand of their own weight;
add one and one-fourth cups of sugar, then flour, not by stirring but
folding over and over until thoroughly mixed in; flavor with one-half
teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent
tube pan preferred. Place the cake in an oven that will just warm it
enough through until the batter has raised to the top of the mold, then
increase the heat gradually until the cake is well browned over; if by
pressing the top of the cake with the finger it will spring back without
leaving the imprint of the finger the cake is done through. Great care
should be taken that the oven is not too hot to begin with as the cake
will rise too fast and settle or fall in the baking. Bake thirty-five to
forty minutes. When done, invert the pan; when cool remove from pan.
SUNSHINE CAKE
Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated
rind of one lemon. In another bowl beat seven whites to a froth with a
scant one-half teaspoon of cream of tartar, then beat until whites are
very stiff. Gradually add one cup of granulated sugar, sifted three
times, to the beaten whites. Fold whites and sugar, when beaten, into
the beaten yolks. Sift one cup of flour three times, then put into
sifter and shake lightly, fold into the cake. Bake forty minutes in
ungreased cake pan. As directed for sponge cake invert pan. Remove cake
when it has cooled.
MOCHA TORTS
Beat one cup of powdered sugar with the yolks of four eggs; when very
light, add one cup of sifted flour in which has been mixed one teaspoon
of baking-powder, add three tablespoons of cold water, one-half teaspoon
of vanilla, one tablespoon essence of mocha, add the stiffly-beaten
whites and bake fifteen to twenty minutes in two layer pans in a
moderate oven. Spread when cold with one-half pint of cream to which has
been added one tablespoon of mocha essence, one and one-half tablespoon
of powdered sugar and then well whipped. Garnish with pounded almonds.
PEACH SHORTCAKE
Make a sponge cake batter of four eggs, one cup of pulverized sugar, a
pinch of salt and one cup of flour. Beat the eggs with the sugar until
very light. Beat until the consistency of dough and add the grated peel
of a lemon, and last the sifted flour. No baking-powder necessary. Bake
in jelly tins. Cut the peaches quite fine and sugar bountifully. Put
between layers. Eat with cream.
The same recipe may be used for Strawberry Shortcake.
BREMEN APPLE TORTE
Take seven peeled and cored apples, six tablespoons of sugar, two
tablespoons of butter, and cook together until apples are soft. Cream
six eggs; add to them one pint of sour cream, one tablespoon of vanilla,
one-half teaspoon of cinnamon, and sugar to taste; then pour into the
cooked apples and let all boil together till thick. Remove from stove.
Take three cups of finely rolled zwieback, and in the bottom of a
well-greased pan put a layer of two cups of crumbs, then a layer of the
apple mixture, a layer of the remaining crumbs, and lastly lumps of
butter over all. Bake one hour.
VIENNA PRATER CAKE
Cream the yolks of six eggs with one cup of granulated sugar. Add
three-fourths cup of sifted chocolate, three-fourths cup of flour
(sifted twice), one and one-half teaspoon of vanilla. Add the beaten
whites. Bake thirty minutes. When cold; cut in half and fill with the
following: One cup of milk, yolks of two eggs, one cup of chopped
walnuts. Boil, stirring constantly to prevent curdling. Sweeten to
taste, and after removing from the fire add one tablespoon of rum.
Spread while hot.
SAND TORTE
Cream one-half pound of butter with one-half pound of sugar; drop in,
one at a time, the yolks of six eggs. Add one small wine glass of rum,
one-fourth pound of corn-starch, and one-fourth pound of flour that have
been thoroughly mixed; one teaspoon of baking-powder, the beaten whites
of six eggs. Bake one hour in a moderate oven.
ALMOND CAKE OR MANDEL TORTE, No. 1
Take one-half pound of almonds and blanch by pouring boiling water over
them, and pound in a mortar or grate on grater (the latter is best).
Beat yolks of eight eggs vigorously with one cup of sugar, add one-half
lemon, grated peel and juice, one tablespoon of brandy, and four
lady-fingers grated, the almonds, and fold in the stiffly-beaten whites
of eggs. Bake in moderate oven one hour.
ALMOND CAKE OR MANDEL TORTE, No. 2
Take one-fourth pound of sweet almonds and one-eighth pound of bitter
ones mixed. Blanch them the day previous to using and then grate or
pound them as fine as powder. Beat until light the yolks of nine eggs
with eight tablespoons of granulated sugar. Add the grated peel of one
lemon and one-half teaspoon of mace or vanilla. Beat long and steadily.
Add the grated almonds and continue the stirring in one direction. Add
the juice of the lemon to the stiff-beaten whites. Grate four stale lady
fingers, add and bake slowly for one hour at least.
BROD TORTE
Take six eggs, seven tablespoons of granulated sugar, seven tablespoons
of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon
of allspice, one tablespoon of jelly, grated rind and juice of one
lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half
wine glass of brandy. Beat yolks of eggs well and add sugar and beat
until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and
brandy. Then add beaten whites, and bake slowly about forty minutes.
RYE BREAD TORTE
Beat the yolks of four eggs very light with one cup of sugar; add one
cup of sifted dry rye bread crumbs to which one teaspoon of
baking-powder and a pinch of salt have been added. Moisten one-half cup
of ground almonds with two tablespoons of sherry, add and lastly fold in
the beaten whites of eggs. Bake in ungreased form in moderate oven.
ZWIEBACK TORTE
Beat the yolks of six eggs with one and one-eighth cups of sugar, add
one-half box of zwieback, which has been rolled very fine, add one
teaspoon of baking-powder, season with one tablespoon of rum or sherry
wine and one-half teaspoon of bitter almond extract. Lastly fold in the
stiffly-beaten whites of the six eggs and bake in ungreased form in
moderate oven three-quarters of an hour.
CHOCOLATE BROD TORTE
Separate the yolks and whites of ten eggs. Beat the yolks with two cups
of pulverized sugar. When thick add one and three-fourth cups of sifted
dry rye bread crumbs, one-half pound of sweet almonds, also some bitter
ones, grated or powdered as fine as possible, one-fourth pound of
citron shredded fine, one cake of chocolate grated, the grated peel of
one lemon, the juice of one orange and one lemon, one tablespoon of
cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a
wine glass of brandy. Bake very slowly in ungreased form. Frost with a
chocolate icing, made as follows: Melt a small piece of chocolate. Beat
the white of an egg stiff with scant cup of sugar, and stir into the
melted chocolate and spread with a knife.
BURNT ALMOND TORTE
Beat up four eggs with one cup of sifted powdered sugar. Beat until it
looks like a heavy batter. When you think you cannot possibly beat any
longer stir one cup of sifted flour with one-half teaspoon of
baking-powder. Stir it into batter gradually and lightly, adding three
tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth
pound of almonds (by pouring boiling water over them), remove skins, put
them on a pie plate and set them in the oven to brown slightly.
Meanwhile, melt three tablespoons of white sugar, without adding water,
stirring it all the while. Stir up the almonds in this, then remove them
from the fire and lay on a platter separately to cool. Make an icing of
the whites of three eggs beaten very stiff, with one pound of pulverized
sugar, and flavor with rose-water. Spread this upon layers and cover
each layer with almonds. When finished frost the whole cake, decorating
with almonds.
CHOCOLATE TORTE
Take nine eggs, one-half pound of pulverized sugar, one-half pound of
almonds, half cut and grated; one-half pound of finest vanilla chocolate
grated, one-half pound of raisins, cut and seeded; seven soda crackers,
rolled to a powder; one teaspoon of baking-powder, juice of three lemons
and one-fourth glass of wine. Beat whites of eggs to a stiff froth and
stir in last. Beat yolks with sugar until very light; then add
chocolate, and proceed as with other torten.
DATE TORTE
Beat one-half pound of pulverized sugar with the yolks of six large
eggs. Beat long and steadily until a thick batter. Add one-half pound of
dates, cut very fine, one teaspoon each of allspice and ground cinnamon,
one-fourth pound of chocolate grated, juice and peel of one lemon, three
and one-half soda crackers, rolled to a fine powder, one teaspoon of
baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can
be cut in half and put together with jelly.
GERMAN HAZELNUT TORTE
Beat together for twenty minutes until very light the yolks of eight
eggs with one-half pound of granulated sugar, then add the very
stiffly-beaten whites of eggs, place the bowl in which it has been
stirred over a boiler in which water is boiling on the stove, stir
continually but slowly until all the batter is well warmed but not too
hot, add a small pinch of salt, and one-half pound of grated hazelnuts,
add the nuts gradually, mix well and pour into a greased spring form.
Bake very slowly. The grated rind of one-half lemon can be added if
desired. Ice with boiled icing.
LINZER TORTE
Cream one pound of butter with one pound of sugar until foamy, then add
one by one four whole eggs. Mix well, then stir in three-fourths pound
of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth
teaspoon of cloves, one pound of flour, one teaspoon of baking-powder,
and a few drops of bitter almond essence. Put in four layer pans and
bake in slow oven. Put together with apricot, strawberry, or raspberry
jam and pineapple marmalade, each layer having a different preserve. Ice
top and sides. If only two layers are desired for home use, half the
quantity of ingredients can be used. This is a very fine cake. It is
better the second day.
RUSSIAN PUNCH TORTE
Bake three layers of almond tart and flavor it with a wine glass of
arrack. When baked, scrape part of the cake out of the thickest layer,
not disturbing the rim, and reserve these crumbs to add to the following
filling: Boil one-half pound of sugar in one-fourth cup of water until
it spins a thread. Add to this syrup a wine glass of rum, and the
crumbs, and spread over the layers, piling one on top of the other.
Another way to fill this cake is to take some crab-apple jelly or apple
marmalade and thin it with a little brandy.
WALNUT TORTE, No. 1
Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat
light the yolks of twelve eggs and three-fourths pound of sugar. Add
the grated nuts and one-fourth pound of sifted flour, fold in the whites
beaten to a stiff froth. Bake in layers and fill with sweetened whipped
cream.
WALNUT TORTE, No. 2
Separate the yolks and whites of six eggs, being very careful not to get
a particle of the yolks into the whites. Sift one-half pound of
granulated sugar into the yolks and beat until thick as batter. Add a
pinch of salt to the whites and beat very stiff. Have ready one-fourth
pound of grated walnuts, reserve whole pieces for decorating the top of
cake. Add the pounded nuts to the beaten yolks, and two tablespoons of
grated lady fingers or stale sponge cake. Last add the stiffly-beaten
whites of the eggs. Bake in layers and fill with almond or plain icing.
CHESTNUT TORTE
Boil one pound of chestnuts in the shells, peel them while warm, put
nuts through potato ricer or colander. Beat well the yolks of six eggs
with six tablespoons of sugar, add all the chestnut purée but two or
three tablespoons reserved for top of torte, then add three teaspoons of
baking-powder and the well-beaten whites of the six eggs; bake in
moderate oven fifteen to twenty minutes. Whip one-half pint of cream,
add to this the chestnut purée which was reserved, and a little sugar;
garnish torte with this mixture. Enough for twelve persons.
NUT HONEY CAKE
Mix two cups of brown sugar, two cups of honey, six egg yolks and beat
them thoroughly. Sift together three cups of flour, one-quarter teaspoon
of salt, three teaspoons of ground cinnamon, one-half teaspoon each of
ground cloves, ground nutmeg and allspice, and one and one-half
teaspoons of soda; add one cup of chopped raisins, one-half ounce of
citron cut in small pieces, one-half ounce of candied orange peel cut in
small pieces, one-half pound of almonds coarsely chopped. Beat the
whites of three eggs very stiff and add them last. Pour the dough to the
depth of about half an inch into well-buttered tins and bake in a slow
oven for one-half hour.
*ICINGS AND FILLINGS FOR CAKES*
BOILED ICING
One cup of sugar, one-third cup of boiling water, white of one egg
beaten stiff. Pour water on sugar until dissolved, heat slowly to
boiling point without stirring; boil until syrup will thread when
dropped from tip of spoon; as soon as it threads, pour slowly over
beaten white, then beat with heavy wire spoon until of proper
consistency to spread. Flavor.
WHITE CARAMEL ICING
Put on to boil two cups of brown sugar, one cup of milk and a small lump
of butter. Boil until it gets as thick as cream, then beat with a fork
or egg whip until thick and creamy. Spread quickly on cake.
MAPLE SUGAR ICING
Boil two cups of maple sugar with one-half cup of boiling water until it
threads from the spoon. Pour it upon the beaten whites of two eggs and
beat until cold. Spread between layers and on top of cake. Do not make
icings on cloudy or rainy days.
UNBOILED ICING
Take the white of one egg and add to it the same quantity of water
(measure in an egg shell). Stir into this as much confectioner's sugar
to make it of the right consistency to spread upon the cake. Flavor with
any flavoring desired. You may color it as you would boiled frosting by
adding fruit coloring.
COCOANUT ICING
Mix cocoanut with the unboiled icing. If you desire to spread it between
the cakes, scatter more cocoanut over and between the layers.
NUT ICING
Mix any quantity of finely chopped nuts into any quantity of cream icing
(unboiled) as in the foregoing recipes. Ice the top of cake with plain
icing, and lay the halves of walnuts on top.
ORANGE ICING
Grate the peel of one-half orange, mix with two tablespoons of orange
juice and one tablespoon of lemon juice and let stand fifteen minutes.
Strain and add to the beaten yolk of one egg. Stir in enough powdered
sugar to make it the right consistency to spread upon the cake.
CHOCOLATE GLAZING