nuts, and an egg yolk for decorating. Cream one cup of butter, add
three-fourths cup of sugar, then two whole eggs, almonds and two cups of
flour. Roll thin and cut in strips or squares, with fluted cookie
cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and
bake in medium oven.
PLAIN WAFERS
Sift one cup of flour and one teaspoon of salt together. Chop in one
tablespoon of butter, and add milk to make a very stiff dough; chop
thoroughly and knead until smooth; make into small balls and roll each
one into a thin wafer. Place in shallow greased and floured pans and
bake in a hot oven until they puff and are brown.
POPPY SEED COOKIES (MOHN PLAETZCHEN)
Take an equal quantity of flour, sugar and butter, and mix it well by
rubbing with the hollow of the hands until small grains are formed. Then
add one cup of poppy seed, two eggs, and enough Rhine wine to hold the
dough together. Roll out the dough on a well-floured board, about half a
finger in thickness, cut into any shape desired.
CARAWAY SEED COOKIES
Beat three-quarters of a pound of butter and a pound of sugar to a
cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
and a teaspoon of powdered mace, stirring all well together to a cream;
then pour in a cup of sour milk in which a level teaspoon of baking-soda
is stirred.
Hold the cup over the mixing bowl while stirring in the soda, as it will
foam over the cup. Last of all stir in enough sifted flour to make a
light dough, stiff enough to roll thin. Roll on a pastry board well
dusted with flour. Cut in round shapes and place in baking-tins well
rubbed with flour.
Sprinkle a little sugar over the cookies and bake them in a moderate
oven till a light brown. When cool, carefully lift the cookies from the
pans with a pancake turner.
CITRON COOKIES
Take one-half cup of butter and one cup and a half of sugar, and rub to
a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of
citron, cut up very fine, one teaspoon of allspice and one of cloves.
Sift one heaping teaspoon of baking-powder into enough flour to thicken.
Make stiffer than ordinary cup cake dough; flavor to suit taste, and
drop on large tins with a teaspoon. Grease the pans, and bake in a
quick oven. The best plan is to try one on a plate. If the dough runs
too much add more flour.
GINGER WAFERS
Take one cup of butter, one cup of sugar, one cup of molasses, half a
cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger,
and flour enough to make a dough stiff enough to roll out thin. Shape
with cutter and bake in quick oven.
ANISE ZWIEBACK
Take the yolks of five eggs, one-half pound of sugar, one tablespoon of
water, vanilla, one-half pound of flour, one teaspoon of baking-powder,
one-half of five cents worth anise seeds, and the beaten whites of the
eggs. Butter square tins and bake. When cooled cut in strips one inch
wide and toast on both sides.
HURRY UPS (OATMEAL)
Sift one cup of flour with two teaspoons of baking-powder, one teaspoon
of salt, add one cup of rolled oats, one tablespoon of sugar and two
tablespoons of melted butter, mix with one-half cup of milk.
Drop by teaspoons onto a greased pan, press well into each two or three
raisins, or a split date and bake for twenty minutes in a hot oven. Can
be served with butter, honey, or maple sugar.
PECAN, WALNUT, OR HICKORY NUT MACAROONS
Take one cup of pulverized sugar, and one cup of finely-pounded nut
meats, the unbeaten whites of two eggs, two heaping teaspoons of flour,
and one scant teaspoon of baking-powder. Mix these ingredients together
and drop from a teaspoon which, you have previously dipped in cold
water, upon buttered paper. Do not put them too near each other, for
they always spread a great deal. Bake about fifteen minutes.
DATE MACAROONS
Stone thirty dates; chop them fine. Cut one-half pound of almonds
lengthwise in slices, but do not blanch them. Beat the whites of two
eggs until foamy, add one cup of powdered sugar, and beat until stiff;
add the dates, then the almonds, and mix very thoroughly. Drop mixture
with teaspoon in small piles on tins, one-half inch apart. Bake thirty
minutes in a very slow oven or until dry. They are done when they leave
the pan readily.
MANDELCHEN
Blanch two cups of almonds and dry them overnight. Grind very fine, add
one-half cup of sugar and enough butter to knead into a very stiff
paste. Roll very thin, cut in small rounds, place in baking-tin in
moderate oven. When done, roll in grated almonds and powdered sugar.
COCOANUT KISSES
Beat the white of one egg; add one-half cup of sugar with a flavoring of
vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
well-greased baking-pan, inverted, and bake for about ten or twelve
minutes in a slow oven. Remove from pan when cookies are cold.
CORNFLAKE COCOANUT KISSES
Mix the whites of two eggs, beaten stiff, with one-half cup of sugar,
add one-half cup of shredded cocoanut, fold in two cups of corn flakes,
a pinch of salt, one-half teaspoon of vanilla. Make and bake same as
kisses above.
CHOCOLATE COOKIES
Beat whites of three eggs to a snow, add three-fourths cup of powdered
sugar, one cup of ground sweet chocolate, one cup of walnuts chopped,
three tablespoons of flour. Drop by teaspoonful on greased baking-tin.
Bake in slow oven.
BASELER LOEKERLEIN (HONEY CAKES)
Take half a pound of strained honey, half a pound of sifted powdered
sugar, half a pound of almonds (cut in half lengthwise), half a pound of
finest flour, one ounce of citron (cut or chopped extremely fine), peel
of a lemon, a little grated nutmeg, also a pinch of ground cloves and a
wineglass of brandy. Set the honey and sugar over the fire together, put
in the almonds, stir all up thoroughly. Next put in the spices and work
into a dough. Put away in a cold place for a week, then roll about as
thick as a finger. Bake in a quick oven and cut into strips with a sharp
knife after they are baked (do this while hot), cut three inches long
and two inches wide.
HONEY CAKES, No. 1
One pound of real honey, not jar; one cup of granulated sugar, four
eggs, one tablespoon of allspice, three tablespoons of salad-oil, four
cups of flour, well sifted; three teaspoons of baking-powder. Warm up or
heat honey, not hot, just warm. Rub yolks well with sugar, beat whites
to a froth, then mix ingredients, add flour and bake in moderate oven
for one hour.
HONEY CAKES, No. 2
Three eggs, not separated, beaten with one cup of sugar, one cup of
honey, one cup of blanched almonds chopped finely, one teaspoon each of
allspice, cloves, and cinnamon, one cup of chocolate and flour enough to
make a thick batter; one teaspoon of baking-soda. Spread very thin on
square, buttered pans, bake in a hot oven, and when done, spread with a
white icing, cut into squares, and put a half blanched almond in the
centre of each square.
LEKACH
This recipe is one that is used in Palestine. It makes a honey cake not
nearly as rich as those in the foregoing recipes for honey cakes, but
will very nicely take the place of a sweet cracker to serve with tea.
Take three cups of sifted flour, one-quarter teaspoon of salt, add three
eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind
and juice of one-half lemon and three tablespoons of honey, mix all
ingredients well. Roll on board to one-fourth inch in thickness and cut
with form. Brush with white of egg or honey diluted with water. On each
cake put an almond or walnut. Bake in moderate oven from fifteen to
twenty minutes.
LEBKUCHEN
Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of
citron shredded, one-eighth pound of shelled walnuts (broken), one and
one-half cups of flour, one teaspoon of baking-powder, two teaspoons of
cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans
with well-floured hands, have about one and one-half inches thick. Bake
in very moderate oven. When baked, cut in squares and spread with icing.
Set in a cool stove or the sun to dry.
It is best to let these cakes and all honey cakes stand a week before
using.
OLD-FASHIONED LEBKUCHEN
Heat one cup of molasses, mix it with two cups of brown sugar and three
eggs, reserving one white for the icing; add one level teaspoon of
baking-soda that has been dissolved in a little milk, then put in
alternately a little flour and a cup of milk; now add one tablespoon of
mixed spices, half cup of brandy, one small cup each of chopped nuts and
citron, and lastly, flour enough to make a stiff batter. Place in
shallow pans and bake slowly. When done, cover with icing and cut in
squares or strips.
*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten
white of one egg; flavor with one teaspoon of brandy or lemon juice.
*DESSERTS*
BOILED CUSTARD
Take two cups of milk, two eggs or the yolks of three eggs, two
tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on
to heat in a double boiler. Beat the eggs thoroughly with the sugar;
into them pour the hot milk, stirring to prevent lumps. Return all to
the double boiler and cook until the custard coats the spoon, but no
longer. If the mixture should curdle, set the boiler in a pan of cold
water and beat with a wire egg-beater until smooth. When the steam
passes off add the vanilla, or other flavoring.
In the winter, when eggs are expensive, the custard may be made with one
egg and one heaping teaspoon of cornstarch dissolved in a little cold
milk.
If desired, the whites of the eggs may be beaten separately and added to
the custard after it is cold or beaten with sugar into a meringue.
CARAMEL CUSTARD
Melt one-half cup of sugar until it is light brown in color, add four
cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
teaspoon of salt, one teaspoon of vanilla and bake in cups as directed
for cup custard. Serve with caramel sauce.
CUP CUSTARD FOR SIX
Stir until quite light four eggs, yolks and whites, and four tablespoons
of sugar; have ready four cups of scalded milk; mix, add pinch of salt
and one teaspoon of good vanilla; pour into cups and place cups into pan
of boiling water. Put into oven and bake exactly twenty-five minutes.
CHOCOLATE CUSTARD
Beat yolks of three eggs, three tablespoons of sugar till light,
dissolve one heaping tablespoon of grated unsweetened chocolate, one
tablespoon of sugar and one of hot water. When dissolved, add slowly one
pint of milk heated to boiling, pour this hot mixture over the beaten
eggs and sugar, cook in double boiler, stirring constantly till it
thickens; when cool, flavor with vanilla, and place on ice. When ready
to serve, half-fill small punch glasses with the custard, heap over
them sweetened whipped cream, flavored; putting on top of each glass,
and serve cold.
CHOCOLATE CORNSTARCH PUDDING
Take one quart of milk, one and one-half cups of sugar, seven heaping
tablespoons of cocoa, six level tablespoons of cornstarch, one
tablespoon of vanilla; place milk and sugar up to boil, when boiling,
add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
cold water, let come to a boil, remove from fire and add the vanilla;
then place in mold and allow to get cold. Serve with whipped cream.
BLANC MANGE
Heat one quart of milk to boiling point. Dissolve four large tablespoons
of cornstarch in a quarter cup of cold milk. Beat two whole eggs with
one-half cup of sugar until light, and add a tiny pinch of salt. When
the milk begins to boil, add a piece of butter, size of a hickory nut,
then pour it over the well-beaten eggs and sugar, mix well, and put back
on the stove. Stir until it begins to boil, then stir in the dissolved
cornstarch until the custard is very thick. Remove from the fire, flavor
with vanilla or lemon, pour into a mold, and set on ice till very cold
and firm. Serve with cream.
FLOATING ISLAND
Beat light the yolks of three eggs with one-quarter cup of sugar. Scald
a pint of milk, beat up the whites of three eggs very stiff and put them
into the boiling milk, a spoonful at a time. Take out the boiled whites
and lay them on a platter; now pour the hot milk gradually on the beaten
yolks, when thoroughly mixed, return to the fire to boil. When it begins
to thicken remove. When cool, flavor with vanilla or bitter almond. Pour
into a deep glass dish; put the whites on top, and garnish with jelly or
candied fruit. Eat cold.
RED RASPBERRY OR CURRANT FLOAT
Take a half-pint glass of red raspberry or currant juice and mix it with
a quarter cup of sugar. Beat the whites of four eggs to a stiff froth
and add gradually a quarter cup of powdered sugar. Press the raspberries
through a strainer to avoid seeds and by degrees beat the juice with the
sugar and eggs until so stiff that it stands in peaks. Chill it
thoroughly and serve in a glass dish half filled with cold whipped
cream. Heap on the mixture by the spoonful, like floating island. If
currant juice is used it will require a pint of sugar.
ROTHE GRITZE
Take one cup of currant juice, sufficiently sweetened, and a pinch of
salt. Let this boil and add to it enough cornstarch to render it
moderately thick and then boil again for ten minutes. It should be eaten
cold with cream. (About one-quarter cup of cornstarch dissolved in cold
water will be sufficient to thicken.)
APPLE SNOW
Peel and grate one large sour apple, sprinkling over it three-fourths
cup of powdered sugar as it is grated to keep it from turning dark. Add
the unbeaten whites of two eggs; beat constantly for half an hour;
arrange mound fashion on a glass dish with cold boiled custard around
it.
BOHEMIAN CREAM
Stir together and whip one pint of double cream and one pint of grape
juice or grape jelly melted, this must be whipped to a froth. Drain if
needed. Put in cups and set on ice for several hours. Serve with lady
lingers.
PRUNE WHIP
Soak one-half pound of prunes in cold water overnight. In the morning
let them simmer in this water until they are very soft. Remove stones
and rub through strainer. Add one-half cup of sugar and cook five
minutes or until the consistency of marmalade. When the fruit mixture is
cold, add the well-beaten whites of three eggs and one-half teaspoon of
lemon juice; add this gradually, then heap lightly in buttered dish and
bake twenty minutes in a slow oven. Serve cold with thin custard or
cream.
RICE CUSTARD
Beat four eggs light with one cup of sugar. Add one cup of cooked rice,
two cups of sweet milk, juice and rind of one lemon, one-half teaspoon
of cinnamon. Pour in pudding-pan and place in a pan filled with hot
water; bake until firm in moderate oven. Serve with lemon sauce.
PRUNE CUSTARD
Heat a little more than a pint of sweet milk to the boiling point, then
stir in gradually a little cold milk in which you have rubbed smooth a
heaping tablespoon of butter and a little nutmeg. Let this just come to
a boil, then pour into a buttered pudding-dish, first adding one cup of
stewed prune with the stones taken out. Bake for fifteen to twenty
minutes, according to the state of oven. A little cream improves it when
it is served in the saucers.
TAPIOCA CUSTARD
Soak four tablespoons of tapioca overnight in one quart of sweet milk.
In the morning beat the yolks of three eggs with one cup of sugar. Put
the milk and tapioca on in a double boiler, adding a pinch of salt; when
this comes to boiling point stir in the eggs and sugar. Beat the whites
to a stiff froth and stir quickly and delicately into the hot mixture.
Flavor with vanilla. Eat cold.
WHIPPED CREAM
To one pint of rich thick cream add one-quarter of a pound of powdered
sugar and one-half teaspoon of vanilla.
Put in a large platter in a cool place and whip with a wire egg-whip
until perfectly smooth and velvety. Set on ice until wanted. In the
summer set the cream on ice before whipping. A good plan is to set the
bowl in another one filled with ice while whipping.
DESSERT WITH WHIPPED CREAM
Line the edges of a mold or a large glass dish with lady fingers and
fill up with whipped cream. Ornament with macaroons and candied fruit.
Serve cold.
AMBROSIA
Cut up into small pieces different kinds of fruit; then chop up nuts and
marshmallows (not too fine). Mix these and sugar, not allowing it to
draw too much juice. Flavor with sherry, if you like. Serve
individually, putting whipped cream on the top with a cherry.
MACAROON ISLAND
Fill a glass bowl with alternate layers of macaroons and lady fingers,
sprinkle a layer of finely-chopped nuts over the cake, then a layer of
crystallized cherries.
Boil one cup of wine, one cup of sugar and one-half cup of water
together until syrupy and thick, pour it over the contents of the bowl,
let this cool, then place a thick layer of thickly-whipped sweetened and
flavored cream over all. Serve very cold.
PISTACHIO CREAM
Take out the kernels of half a pound of pistachio nuts and pound them in
a mortar with one tablespoon of brandy. Put them in a double boiler with
a pint of rich cream and add gradually the yolks of three eggs, well
beaten. Stir over the fire until it thickens and then pour carefully
into a bowl, stirring as you do so and being careful not to crack the
bowl. (Put a silver spoon into the bowl before pouring in the cream, as
this will prevent it cracking). When cold, stick pieces of the nuts over
the cream and serve.
TIPSY PUDDING
Cut stale sponge cake into thin slices, spread with jelly or preserves,
put two pieces together like sandwiches and lay each slice or sandwich
on the plate on which it is to be served. Wet each piece with wine, pour
or spread a tablespoon of rich custard over each piece of pudding, and
then frost each piece with a frosting and put in a moderate oven for a
few minutes. Eat cold.
APPLE AND LADY-FINGER PUDDING
Core and peel apples, take top off, chop the top with almonds, citron
and raisins; butter your pan, fill apples, sugar them and pour over a
little wine, bake until tender; when cool add four yolks of eggs beaten
with one cup of sugar, then last, add beaten whites and eight lady
fingers rolled, and juice of one whole lemon; pour over apples, bake.
Eat cold.
FIG DESSERT
Soak two cups white figs overnight. In the morning boil slowly until
tender, add two cups of sugar and boil until a thick syrup is formed.
Line a dish with sponge cake or lady fingers; pour the figs in the
centre and cover with whipped cream that has been sweetened and
flavored. Decorate with candied cherries or angelica.
STRAWBERRIES À LA "BRIDGE"
Into a champagne-glass put large strawberries, halved and sugared, and
an equal amount of marshmallows halved. Place on top a mass of whipped
cream, already sweetened and flavored then a single strawberry, sprinkle
with shelled pecans.
QUEEN OF TRIFLES
Make a rich custard of four eggs, one cup of granulated sugar and one
quart of milk to which has been added one teaspoon of cornstarch. Let
this cook in double boiler, stirring constantly, until the custard is
very thick. Cool.
Soak one-half pound of macaroons in sherry wine, blanch and chop
one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
one-quarter pound of crystallized cherries and one-half pound of lady
fingers are required as well.
Line a deep glass bowl with the lady fingers cut in half, add macaroons,
fruit and almonds in layers until all are used. Then pour the boiled
custard over all. Set on ice and when cold, fill the bowl with whipped
cream that has been sweetened and flavored with vanilla. Decorate with a
few cherries.
ICE-BOX CAKE
One-half cup of butter creamed with one-half cup of confectioner's
sugar, three whole eggs added, one at a time, beat these all for twenty
minutes, add one-half pound of chopped nuts, one tablespoon mocha
essence or one square of bitter chocolate melted, or one teaspoon of
vanilla.
Grease a spring form, put two dozen lady fingers around the edge, at the
bottom put one dozen macaroons, then add the filling and let this all
stand for twenty-four hours in ice-box. When ready to serve, pour
one-half pint of cream, whipped, over all and serve.
AUFLAUF
Boil one cup of milk and when boiling stir in quickly one-half cup of
sifted flour and work smooth until all lumps are out and it is the
consistency of soft mashed potatoes. Stir all the while over fire. When
smooth remove from stove and while yet warm break in, one by one, yolks
of three eggs, a pinch of salt, then the beaten whites of three eggs.
Bake in well-buttered hot square pans, in very hot oven, from fifteen to
twenty minutes. Serve as soon as done with jelly or preserves. If batter
is not thick enough a little more flour must be added to the milk.
LEMON PUFFS
Beat the yolks of four eggs until very light, add the stiffly-beaten
whites and then stir in two cups of milk, add a pinch of salt, three
tablespoons of fresh butter melted, and five level tablespoons of flour
that have been wet with a little of the milk from the pint, stir well
together and divide equally between cups. Butter the cups before pouring
in the mixture. Bake in hot oven until brown (generally twenty minutes).
Turn out carefully in the dish in which they are to be served, and pour
over them the following:
LEMON SAUCE
Put on to boil one and one-half cups of water with juice of two lemons,
sweeten to taste, add a few small pieces of cinnamon bark; when boiling
stir in three teaspoons of cornstarch that have been dissolved in a
little cold water. Boil a few minutes, then pour over the well-beaten
yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
of eggs, and pour over and around puffs when cold. Serve cold.
LEAF PUFFS
Cream one cup of butter until soft, add two cups of sifted flour, mix
well, and add just enough sweet cream to make a nice dough, not too
soft. Roll thin, cut in long strips or squares, bake in long pans in a
moderately hot oven. When light brown, draw to the door of the oven,
sprinkle with powdered sugar and let stand a few minutes longer in the
oven.
SAGO PUDDING WITH STRAWBERRY JUICE
Prepare one cup berry juice and sweeten to taste. Have ready a scant
half teacup of sago soaked one hour in water enough to cover. Boil the
sago in the fruit juice until thick like jelly. Beat up the whites of
two eggs and add to the sago while hot and remove immediately from the
stove. Mold and serve with cream or berry juice.
This mold can be made with any kind of fruit juice preferred
APPLE TAPIOCA PUDDING
Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste. Pare and core six apples and place
them in a baking dish. Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top. Cover and bake until
the apples are soft Serve with cream.
RHUBARB PUDDING
Grate some stale rye bread and take a bunch of rhubarb; cut fine without
peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
and pour boiling water over to cover. While that is steeping, grate the
rye bread and butter pudding-form well, and put crumbs all over the pan
about one-quarter inch deep, then add one-half the rhubarb that has been
well drained of the water; season with brown sugar, cinnamon, nuts and
any other seasoning you like; then some more crumbs, and other one-half
of rhubarb, and season as before the top crumbs, put flakes of butter
all over top; bake until done.
SCALLOPED PEACHES
Pare a number of peaches and put them whole into a baking-tin, together
with layers of bread crumbs and sugar and add a few cloves. Bake until
the top is brown. Serve with hot butter sauce or cream.
CHESTNUT PUDDING
Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
put back on stove with a cup of milk and boil till tender. Rub through a
colander. Butter a mold, line it with the pulp, then add a layer of
apple sauce that has been colored with currant jelly, then another layer
of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
bake in a moderate oven. Turn out on a platter and serve with whipped
cream colored with currant jelly.
FARINA PUDDING WITH PEACHES