sugar, 1 teaspoonful of cream tartar; the method of mixing similar to
angel cake. Bake in 3 layers.
For the filling: Yolks of 4 eggs, 1 tablespoon of sugar, 2 teaspoons of
corn-starch mixed in enough milk to moisten, 1 pint of cream. Heat the
cream in a double boiler, then add other ingredients, stir constantly
and do not let it thicken too much; add a few drops of almond
flavouring and 1/2 cup of chopped almonds.
For the frosting: White of 1 egg beaten stiff, 1 cup of sugar with
enough water to melt it. Boil 2 minutes. Stir half of it into the egg,
let the remainder boil thick. Add all together and beat to the right
consistency; flavour with sherry or Madeira.
QUEEN CAKES
(English)
Melt 4 oz. of butter, then add 4 oz. of corn flour, 4 oz. flour, 6
oz. sugar, 3 eggs, 1/8 of a teaspoonful of lemon-juice, 1/8 of a
teaspoonful of lemon extract, 1 small teaspoonful of baking powder.
Beat well for 10 minutes and then bake in well-buttered patty pans in a
warm oven.
FRANCESCAS
Mix together 2 eggs, 1 cup of sugar, 1/2 cup of butter, 1/2 cup of
flour (scant), 2 squares of melted bitter chocolate, and 1 cup of
chopped (not too finely) walnuts. Bake on well-buttered paper in
moderate oven. Cut in squares while hot.
OAT CAKES
(Canadian)
Cream 1 cup of sugar with 1 tablespoonful of butter, add 2 cups of
rolled oats, a few drops of bitter almond, 2 scant teaspoons of baking
powder, then the yolks of 2 eggs, lastly the whites beaten stiff. Drop
on buttered paper and bake until a good brown.
GATEAU POLONAIS
Proportions: 1/4 lb. of almonds, 1/4 lb. of sifted sugar, 2 tablespoons
of orange water, 2 dessert-spoons of water. Pound the almonds,
moistening them with the water and orange water; mix in the sugar. Take
1/2 lb. of puff paste, divide it into two parts one a little larger
than the other. Roll the smaller piece to the thickness of 1/8 inch,
lay it at the bottom of a round baking sheet, spread on it the almond
paste to within 1/2 inch of the border, moisten the border; roll the
other piece of pastry to twice the thickness of the lower piece, place
it over the almonds, join by pressing lightly on the edges of the two
pieces of pastry; brush over the top with yolk of egg. Bake in a good
oven from 25 to 30 minutes; an instant before taking out, powder some
sugar on the top to glaze it.
ANISE CAKES
(French)
Beat well together 1/2 lb. flour, 1/2 lb. sugar, and 3 eggs. Add
aniseed to taste. Drop on buttered pans, making small round cakes and
bake slowly.
GORDON HIGHLANDER GINGERBREAD
Put in a mixing bowl 1/2 a lb. of flour, 2 oz. of brown sugar, 2 oz.
peel, 3/4 of an egg or 1 small egg, well beaten, 1/2 teaspoonful of
soda mixed with 1/4 of a cup of milk, 1/4 oz. each of ginger, mace,
and cinnamon, then beat into this slowly 3 oz. of butter that has been
warmed in 1/2 pint of molasses.
Bake very slowly in a tin lined with buttered paper.
SCOTCH SHORT BREAD
Beat to a cream 1/2 lb. of butter and 1 lb. of flour and 5 oz. of sugar
(fine), add 4 oz. ground almonds, mixing all thoroughly together. Roll
out into 3 cakes about 1/2 inch thick. Ornament around the edges and
prick the top with a fork. Bake in a moderate oven until a nice brown,
about 20 to 30 minutes.
CRAMIQUE
(Belgium)
Mix together 1/4 of a cup of sugar, 1/3 of a cup of butter, 1 cup of
milk, 1/2 teaspoonful of salt, 1 yeast cake dissolved in 1/2 a cup of
warm water, 2 pounded cardamon seeds, and let rise. When light add 1
cup of seeded raisins and enough flour to make a stiff batter. Let this
rise until it is twice the size, then shape in a round loaf and bake.
Brush over the top with the yolk of an egg.
GAUFRES
1/2 lb. flour, 1/4 lb. sugar, a little salt, 1/4 lb. butter, 2 whole
eggs, 1 yolk, 1 teaspoonful brandy, 1 teaspoonful warm water, 1/2 pint
milk.
Mix all in basin to a liquid paste, beat well until creamy.
Heat the waffle irons, butter them lightly, pour into the middle a
teaspoonful of the mixture; cook to a golden brown on both sides of the
cakes. When done, should be quite thin like an ice cream wafer. These
are delicious but it is necessary to have the proper irons.
PETS DE NONNE
Proportions: 2-1/2 cups water, 3 oz. butter, 1-1/4 oz. sugar, a pinch
salt, grated rind 1 lemon, 1/2 lb. flour, 4 whole eggs. Boil together
the water, butter, sugar, and salt for two minutes.
When the liquid is boiling remove the stewpan from fire and add the
flour all at once, then the lemon peel. When half cool add the eggs
one by one.
Drop by spoonfuls in hot frying fat, which must not be too hot. When a
golden brown remove from fire, drain, and roll in fine sugar.
BRIOCHE DE LA LUNE
Dissolve 2 yeast cakes in 1 cup of warm water; mix this into 1/4 lb.
of flour, a pinch of salt, 1 even tablespoon of sugar and 2 pounded
cardamon seeds. Put 2 dessert-spoonsful of warm water in a bowl and
place the dough in it and put in a very warm place to rise. Then work
soft 3/4 of a lb. of butter and mix into it 8 eggs and 3/4 of a lb. of
flour by degrees so that a smooth paste is obtained; when the paste is
smooth and shining add to it the yeast, butter, and 1 dessert-spoonful
of cream.
Leave in gentle temperature 4 or 5 hours or until the dough has risen
to twice its size.
Roll out on a board 1/4 of an inch thick, spread thinly with softened
butter, then turn the edges over to the center to make 3 layers. Roll
out 1/2 an inch thick. Cut into small squares. With a wet finger make a
hole in the center of each; into this hole put a piece of the dough in
the shape of a little pear; brush the top lightly with the yolk of egg.
Let it rise again and then bake in a moderate oven about 20 minutes.
VICTORIA SCONES
(English)
Two cups of flour, 4 teaspoonsful of baking powder, 2 teaspoonsful of
sugar, 1/2 teaspoon of salt, 4 tablespoonsful of butter, 2 eggs, 1/3
cup of cream.
Mix and sift together flour, baking powder, sugar, and salt. Rub in
butter, add beaten eggs and cream. Roll out on floured board 3/4 in.
thick, cut out with a small biscuit cutter, and brush over with white
of egg. Bake in a hot oven 15 minutes.
NUT BREAD
(New England)
Mix 3 cups of flour with 4 teaspoonsful of baking powder and 1
teaspoonful of salt.
In another bowl beat together 1/2 cup of sugar, 1 egg, 1 cup of milk,
and 1 cup of English walnuts broken in pieces. Add the dry ingredients
to this mixture and let rise 20 minutes, then bake in a loaf 30 to 40
minutes.
BRAN MUFFINS
(New England)
Mix 2 cups of bran, 1 cup of flour, 1 cup of milk, 1/2 cup molasses, 1
teaspoon of soda, and a pinch of salt.
Bake 20 minutes.
To this may be added some chopped nuts and raisins.
SCOTCH SCONES
Mix 3 teaspoons of baking powder with 3 cups of flour. Rub in 1
tablespoon of butter, add 1 cup of currants or raisins, 1 beaten egg,
and enough milk to make a paste to roll out. Cut into squares or rounds
and bake in a quick oven.
BLINNI
(Russian)
Mix together 2-1/2 cups of tepid milk, 4 cups of flour with 1/2 a
yeast cake and put in a warm place to rise 6 or 8 hours. One hour
before cooking add 2 cups of warm milk and 1 tablespoon of salt. Fry
like ordinary pan cakes. Serve very hot one on top of the other, well
buttered.
Blinni are spread with soured cream, and smoked salmon or caviare is
usually served with them.
BAKED HOMINY
(New England)
A good way to prepare any cereal for children. Put a pint of milk with
2 teaspoons of sugar and one of salt in a saucepan on the fire--when at
the boiling point add 6 oz. of hominy; let it cook about ten minutes.
Remove the saucepan from the fire, add a tablespoonful of butter and
three eggs. Pour this into a baking pan and bake about 20 minutes.
Baked hominy may be served with meats or fish.
MARRONS GLACÉS
Put the chestnuts on the fire in cold water, boil 5 minutes, take them
out, and while hot strip them of their outer and inner skins. Put them
in a big saucepan containing a syrup of the proportion of 1/2 lb. of
sugar to 1 quart water and 1 teaspoonful of butter, when they come to
the boiling point remove to the back of the stove. Use a large quantity
of the syrup to the quantity of chestnuts. This syrup should diminish
very slowly. When it has become very thick take out the chestnuts
and drain them, add a little vanilla to the syrup. Now pour boiling
water over the chestnuts to remove the syrup which covers them. Dry
them well. Beat the thick syrup until it is opaque, then roll the dry
chestnuts in it; remove with a skimmer and let them dry on a sieve.
Prunes may be treated in the same way.
SMALL CUCUMBER PICKLES
Put 1 pint of salt on 1/2 of a bushel of small green cucumbers, cover
them with boiling water, and let them stand over night. Drain off
the water and put them on the stove, a gallon at a time, in cold
vinegar, to which add a lump of alum the size of a small hickory nut.
Let them come to a boil, then take out and place in a stone jar. Have
on the stove a gallon of the best cider vinegar, to which add about 2
lbs. of brown sugar, let come to a good boil. Take out the seeds of
4 red peppers and 2 green peppers, cut them in rings, cut in pieces
1 horse-radish root, pour boiling water over them, and let stand 15
minutes; drain off, add 1/2 cup of white mustard seed, a few whole
cloves, and some cinnamon sticks. Then put all of this mixture on the
pickles, cover them with boiling vinegar, and put away. Two or three
cloves of garlic put in the jar are an addition.
PRESERVED STRAWBERRIES
(French)
These berries will remain whole. Prepare a basin of lime water. When
the lime water is cool put in the strawberries and let them stand 1/4
of an hour, then rinse them an instant in fresh water, drain them,
taking care not to bruise the fruit. Take an equal amount of sugar to
the amount of berries. To each pound of sugar, add 1 cup of water, boil
until a very thick syrup, then add the berries. Cook 5 minutes, pour
into sterilized jars and seal.
RHUBARB JELLY
(English)
Rhubarb, sugar, and 1 teaspoonful powdered alum.
Wash and cut the rhubarb in small pieces; wash again, and boil it over
a slow fire with a breakfastcupful of water till well cooked and all
the juice extracted; let it drip all night through a jelly bag; to each
good 1/2 pint of juice add 1 lb. of sugar, and add the alum to the
whole; stir till it comes to the boil, and let it boil for 10 minutes;
pour into pots.
TOMATO SOUP FOR CANNING
(New England)
Put in a preserving kettle 1/2 bushel of ripe tomatoes, 2 bunches of
celery (leaves and all), 30 sprays of parsley, 4 or 5 sweet green
peppers, 20 onions, 1 clove of garlic, 12 whole cloves, 1/2 stick of
cinnamon, 30 bay leaves, 1 teaspoonful of whole black pepper; boil this
4 hours, strain through a sieve, and add 1-1/2 cups of flour, one cup
of sugar, 1 lb. of butter, and 5 tablespoonsful of salt. Cook 1/2 hour
longer and seal in sterilized jars.
This is a good soup and will keep all winter.
BUDO CUP
To 1 pint bottle of dry ginger ale, add 1 pint bottle of grape juice,
juice of 1 orange, 1 lemon, 2 tablespoonsful of Jamaica rum, and 1
bottle of effervescent water.
* * * * *
Transcriber's note:
Varied hyphenation was retained.
This text uses the spelling of Curaçoa in place of the more usual
Curaçao.
Page 16, "excelent" changed to "excellent" (make an excellent)
Page 71, "Bechamel" changed to "Béchamel" (layer of Béchamel)