package of gelatine which has been soaked and dissolved, mould, chill,
and serve with whipped cream.
BLUEBERRY CAKE
Cream a tablespoonful of butter with a cupful of sugar, add an
unbeaten egg and mix thoroughly. Add a cupful of milk, and two and
one-half cupfuls of flour sifted with three teaspoonfuls of
baking-powder. Add a pinch of grated nutmeg and stir in lightly three
cupfuls of blueberries. Turn into buttered pans and bake for
thirty-five minutes in a hot oven.
BLUEBERRY TEA-CAKES
Sift two cupfuls of flour with a pinch of salt and two teaspoonfuls of
baking-powder. Work into it a tablespoonful of butter, add the yolk of
an egg beaten with half a cupful of sugar, and one cupful of milk.
Fold in the stiffly beaten white of the egg and add a heaping cupful
of blueberries, which have been dredged with flour. Bake for half an
hour in muffin pans. Sour milk may be used with half a teaspoonful of
soda instead of the baking-powder.
CHOCOLATE CAKE
Beat the yolks of six eggs, add a cupful of sugar, and the grated rind
and juice of half a lemon. Sift in half a cake of grated bitter
chocolate, a teaspoonful of baking-powder, with a pinch each of
cinnamon, and clove, and enough flour to make a thin batter. Fold in
the stiffly beaten whites of the eggs and bake in layer-cake pans. Put
together with currant jelly. Ice with frosting made of a beaten egg, a
cupful of powdered sugar, and half a teaspoonful of vanilla.
CHOCOLATE CREAM CAKE
Cream half a cupful of butter with one cupful of sugar, add the
stiffly beaten whites of four eggs, and sift in one and one-half
cupfuls of flour with a teaspoonful of baking-powder. Flavor with
vanilla. Bake in a square tin. Boil one and one-half cupfuls of sugar
with half a cupful of milk until the syrup makes a soft ball when
dropped in cold water. Flavor with vanilla, stir until thick, spread
on the cake and pour melted chocolate on top.
COCOANUT CAKE
Cream half a cupful of butter with two cupfuls of sugar, add the
beaten yolks of five eggs, a teaspoonful of vanilla, one cupful of
milk and four cupfuls of flour sifted with a teaspoonful of soda and
two teaspoonfuls of cream tartar. Fold in the stiffly beaten whites of
the eggs, add a cupful of shredded cocoanut soaked soft in milk, and
bake in a moderate oven. Spread with boiled frosting, sprinkling
thickly with grated cocoanut.
CREAM CAKE
Beat three eggs with one and one-half cupfuls of powdered sugar, add
a tablespoonful of lemon-juice and half a cupful of cold water. Sift
in two cupfuls of flour and two teaspoonfuls of baking-powder. Bake in
layer-cake tins. Heat one and one-half cupfuls of milk in a double
boiler. Beat together one tablespoonful of flour, two-thirds cupful of
sugar, two eggs, and a pinch of salt. Add gradually to the boiling
milk, stir, and cook for fifteen minutes. Flavor to taste, cool, and
put the cake together with the filling. Ice with any preferred
frosting.
COFFEE CREAM CAKE
Cream together half a cupful of butter and a cupful of sugar. Add half
a cupful of milk and sift in half a cupful of cornstarch, one and
one-fourth cupfuls of flour, half a teaspoonful of cream tartar and a
pinch of soda. Fold in the stiffly beaten whites of three eggs and
bake in buttered layer-cake tins for half an hour. Cook in a
double-boiler one cupful of milk, one cupful of strong coffee, and a
cupful of sugar. Thicken with the yolks of three eggs and three
tablespoonfuls of flour rubbed smooth with a little cold milk. Stir
while cooking. Take from the fire, add two tablespoonfuls of butter,
and cool. Spread between the layers and ice with confectioner's sugar
moistened with coffee.
CREAM PUFFS
Bring to the boil one cupful of water, half a cupful of lard or
butter, and a pinch of salt. Add enough sifted flour to make a smooth
thick paste, sifting it in gradually and stirring it constantly. Take
from the fire and add one at a time five unbeaten eggs, beating
thoroughly each time. Drop by spoonfuls on a buttered tin sheet and
bake for twenty minutes in a moderate oven. Thicken a pint of milk and
two beaten eggs in a double-boiler with half a cupful of sifted flour
rubbed smooth with a little cold milk. Sweeten and flavor to taste.
When the puffs are cold, split with a sharp knife and fill with the
cream. Sprinkle the puffs with powdered sugar and serve.
DEVIL'S FOOD CAKE
Boil together until thick one-half cupful each of grated chocolate,
milk, and sugar, then cool. Cream one-half cupful of butter with a
cupful of brown sugar, add two eggs well-beaten, two-thirds cupful of
milk, and a teaspoonful of vanilla. Add the cooked mixture and sift in
two cupfuls of flour with a heaping teaspoonful of baking-powder. Bake
in layers and put together with chocolate frosting or boiled frosting.
FIG LOAF CAKE
Cream a cupful of butter with two cupfuls of brown sugar, add four
eggs well-beaten, one teaspoonful each of cinnamon and nutmeg, half a
teaspoonful of powdered cloves, and a cupful of water. Sift in three
cupfuls of flour with two teaspoonfuls of baking-powder and add half
a pound of finely cut figs and two cupfuls of raisins, dredging the
fruit with flour. Bake for two hours in a moderate oven.
FRUIT CAKE
Cream a cupful each of butter and sugar, add the yolks of four eggs
well-beaten, a pinch of grated nutmeg, and a cupful of flour sifted
with a teaspoonful of baking-powder. Fold in the stiffly beaten
whites, add half a cupful each of currants and blanched and shredded
almonds, and, gradually, half a cupful of sherry. Put into a buttered
tin in layers, alternating with shredded candied orange-peel and
citron. Bake in a moderate oven for three hours and ice with boiled
frosting.
HONEY TEA-CAKE
Mix one cupful of honey, half a cupful of sour cream, two eggs
well-beaten, half a cupful of butter, melted, and two cupfuls of flour
sifted with half a teaspoonful of soda and a teaspoonful of cream
tartar. Bake for half an hour in a moderate oven.
MARGUERITES
Blanch and chop a pound of almonds and mix to a stiff paste with the
stiffly beaten whites of two eggs. Beat the white of another egg to a
stiff froth and add enough powdered sugar to make a thick icing.
Spread crackers with the icing, then with the chopped nuts, and bake
golden brown in a cool oven.
NUT CAKE
Cream a cupful each of butter and sugar, add two eggs well-beaten, a
cupful of milk, a teaspoonful of vanilla, and two cupfuls of flour
sifted with two teaspoonfuls of baking-powder. Add a cupful each of
blanched and chopped nuts and stoned raisins dredged with flour and
bake in a deep buttered pan in a moderate oven.
RASPBERRY TEA-CAKE
Beat together one cupful of sugar and one tablespoonful of butter,
melted, add two eggs well-beaten, a pinch of salt, a grating of
nutmeg, one cupful of milk, and two cupfuls of flour sifted with three
teaspoonfuls of baking-powder. Bake in two layers and put together
with butter and raspberry jam. Serve hot.
SPICE CAKE
Beat an egg and add to it two-thirds cupful each of sugar, melted
butter, and molasses. Add a cupful of milk in which a teaspoonful of
soda has been dissolved, and sift in two and one-half cupfuls of flour
with a teaspoonful of cream tartar. Add a tablespoonful each of
lemon-juice and mixed spice, turn into a shallow pan, and bake for
twenty minutes in a moderate oven.
SPONGE CAKE
Mix two beaten eggs with a cupful of sugar, add one-third cupful of
water, a teaspoonful of lemon or vanilla, and fold in lightly one
cupful of flour sifted with a teaspoonful of baking-powder. Bake in a
square pan.
TEA-CAKE
Cream a tablespoonful of butter with a cupful of sugar, add one egg
well-beaten and three-fourths cupful of milk. Add three-fourths cupful
of currants or raisins which have been dredged with flour and sift in
one and one-half cupfuls of flour and a teaspoonful of baking-powder.
Bake in a buttered tin or in patty-pans.
CHARLOTTE RUSSE
Line charlotte-russe moulds or dessert glasses with lady-fingers,
split and trimmed to fit. Fill with cream whipped solid and sweetened
and flavored to taste.
ALMOND CHARLOTTE RUSSE
Arrange six small sponge cakes in a serving-dish and spread thinly
with jelly or jam. Stick blanched and split almonds into the cake and
pour over a custard made of a cupful of milk and two tablespoonfuls of
sugar, thickened with one egg well-beaten. Flavor with almond.
APPLE CHARLOTTE
Steam a quart of sliced sour apples until soft. Put into a baking-dish
with alternate layers of bread crumbs, sprinkling the apples with
sugar and cinnamon. Have crumbs on top. Beat the yolk of an egg with
two cupfuls of milk, add two tablespoonfuls of melted butter, a pinch
of salt, and two eggs well-beaten. Pour over the apples, bake until
the milk is absorbed, and serve with sugar and cream.
BLACKBERRY CHARLOTTE
Make a boiled custard with one quart of milk, the yolks of six eggs,
three-fourths cupful of sugar, and grated lemon peel to flavor. Line a
serving-dish with slices of sponge cake dipped in cream and fill with
alternate layers of cakes and blackberries crushed and sweetened. Pour
the cold custard over, cover with meringue, and decorate with
blackberries.
CREAM CHARLOTTE
Line a mould with lady-fingers. Whip a pint of cream to a stiff froth,
sweetening and flavoring to taste and adding one-half package of
soaked and dissolved gelatine. Pour into the mould, chill, and serve.
COFFEE CHARLOTTE
Thicken a cupful of milk with the yolks of four eggs beaten with a
cupful of sugar and add a cupful of very strong coffee. Add half a
package of gelatine which has been soaked and dissolved, and when cool
but not set, fold in two cupfuls of cream whipped solid. Turn into a
mould lined with lady-fingers, chill, and serve.
ORANGE CHARLOTTE
Soak and dissolve half a package of gelatine, using as little water as
possible. Add the juice of a lemon, one cupful each of sugar and
orange-juice, and a little of the grated orange peel. When cool but
not set, fold in a pint of cream whipped solid and turn into a mould
lined with slices or sections of oranges.
PEACH CHARLOTTE
Rub through a sieve enough canned peaches to make a cupful. Add the
juice of a lemon, a cupful of sugar and half a package of gelatine
which has been soaked and dissolved in as little water as possible.
When cool but not set, fold in the stiffly beaten whites of three
eggs, mould, chill, and serve with whipped cream. Pears or other
fruits may be used in the same way.
VICTORIA CHARLOTTE
Trim the frosting from a loaf of angel-food and cut it into squares.
Arrange in a serving-dish, cover with split marshmallows, minced
candied fruit, and chopped nuts, and pile high with whipped cream
sweetened and flavored to taste.
APPLE COBBLER
Sift together four cupfuls of flour, two heaping teaspoonfuls of
baking-powder, one teaspoonful of salt, and one tablespoonful of
sugar. Work into it half a cupful of butter and add enough milk to
make a dough that will roll. Line a deep buttered baking-dish with the
dough rolled thin, fill with peeled, cored, and quartered apples
sweetened and sprinkled with spice, cover the pan with the rest of the
dough rolled into a crust, and steam for two hours and a half, or
bake. Serve with a sauce made of syrup thickened with cornstarch,
seasoned with lemon-juice, grated peel, butter, and grated nutmeg or
other spice. Apricots, plums, and peaches or berries may be used in
the same way.
FRUIT COBBLER
Fill a deep buttered baking-dish with fresh or stewed fruit--apples,
peaches, apricots, rhubarb, plums, or gooseberries being commonly
used--and cover with a crust made as follows: Sift together two
cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it
half a cupful of butter and add one egg beaten with a cupful of milk.
Spread over the fruit which has been previously sweetened to taste and
bake until the crust is done. Serve either hot or cold with cream or
any preferred sauce.
COMPOTE OF APPLES
Peel and core the apples and cook until soft in syrup to cover,
flavoring with lemon or spice if desired. Drain, fill the cores with
jelly, reduce the syrup by rapid boiling, pour around the apples and
chill. At serving time cover with whipped cream and sprinkle with
chopped nuts.
COMPOTE OF FIGS
Soak a pound of figs over night in cold water to cover, and simmer
over a slow fire until tender. Add half a cupful of sugar and the
juice of half a lemon. Turn into a serving-dish, cool, and cover with
whipped cream slightly sweetened and flavored with vanilla.
ALMOND CREAM
Soak and dissolve a package of gelatine. Make a custard of six cupfuls
of milk, four eggs well-beaten, a pinch of salt, and a few drops of
almond extract. Add two-thirds cupful of sugar, and, when cool, the
gelatine. Add a few blanched and shredded almonds, mould and chill.
APPLE CREAM
Peel, core, and quarter six or eight apples and cook until soft in a
thin syrup to cover, flavoring the syrup with lemon-juice and spice.
Drain, reduce the syrup by rapid boiling, pour over the apples,
arrange in a serving-dish, and chill. Cover with whipped cream just
before serving.
BANANA CREAM
Peel five bananas and rub through a sieve with five tablespoonfuls of
powdered sugar and a tablespoonful of lemon-juice. Add half a package
of gelatine which has been soaked and dissolved in a little milk, and
when cool, but not set, fold in a cupful of cream whipped solid.
Mould, chill, and serve with whipped cream.
BAVARIAN CREAM
Soak half a package of gelatine in a cupful of cream and dissolve by
gentle heat. Rub through a sieve enough canned or fresh fruit to make
a cupful. Sweeten heavily and mix with the dissolved gelatine. Whip a
cupful of cream solid and when the fruit mixture is cool but not set,
fold it gradually into the cream. When it begins to stiffen, mould,
chill, and serve with whipped cream if desired. Observing the same
proportions, Bavarian Creams may be made of apples, apricots, bananas,
cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries,
plums, huckleberries, oranges, pears, peaches, pineapple, quinces,
raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup,
coffee,--indeed almost anything. When almonds are used, a little more
cream should be added. There should be one cupful of cream and
gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp.
Half a cupful of chocolate dissolved in a little cold water and cooked
to a paste will be sufficient. In using coffee or maple syrup put in
only enough to flavor. Pineapple Bavarian Cream should be served as
soon as possible after making, as the pineapple contains a ferment
which softens the gelatine.
CHESTNUT CREAM
Peel, boil, drain, and mash thirty large fresh chestnuts. Rub through
a sieve and cook for ten minutes with half a cupful each of sugar and
water. Arrange in a circle on a serving-dish and fill the centre with
whipped cream sweetened and flavored to taste.
GINGER CREAM
Add a package of soaked gelatine to a cupful of hot milk and dissolve
by gentle heat. Whip a cupful of cream solid, sweetening with powdered
sugar, add a tablespoonful of ginger syrup, a few drops of essence of
ginger, and a little preserved ginger chopped very fine. When the
gelatine is cool but not set, fold in the cream carefully and beat
until it begins to stiffen. Mould and chill. Serve with whipped cream
flavored with ginger syrup.
ITALIAN CREAM
Mix two cupfuls of cream, two-thirds cupful of sugar, and two
wineglassfuls of white wine. Add the juice of two lemons, a little of
the grated peel, and a package of gelatine which has been soaked in
cold water and dissolved in a pint of hot cream. Mould and chill. Nuts
or candied or preserved fruit may be added if desired.
MACAROON CREAM
Thicken a pint of cream with one tablespoonful of cornstarch rubbed
smooth with a little cold milk. Stir while cooking. Cool, flavor with
vanilla, and pour over macaroons arranged in a serving-dish. Chill and
garnish with bits of bright jelly or candied fruit.
MARSHMALLOW CREAM
Cut marshmallows into quarters and mix with whipped cream sweetened
and flavored to taste. Serve in dessert glasses and sprinkle with
chopped nuts or garnish with marshmallows or candied cherries.
ORANGE CREAM
Heat in a double boiler the juice of six oranges and the grated rind
of two. Add to it one cupful of sugar and half a package of gelatine
which has been soaked and dissolved. Take from the fire, add the
well-beaten yolks of six eggs, and stir until cool. When cool but not
set, fold in two cupfuls of cream whipped solid. Mould and chill.
PEACH CREAM
Mash through a sieve enough fresh peaches to make a cupful. Whip a
cupful of cream solid, add two tablespoonfuls of powdered sugar and
the peach pulp. Serve immediately in dessert glasses. Other fruits may
be used in the same way.
PINEAPPLE CREAM
Drain the juice from a pint can of pineapple and add to it the juice
of one orange. Season with grated lemon-peel and add half a package of
soaked gelatine. Heat over boiling water until the gelatine is
dissolved. Take from the fire and when cool, but not set, fold in
gradually one cupful of cream whipped solid and the pineapple cut
fine. Mould and chill.
RASPBERRY CREAM
Rub a pint of raspberries through a sieve, sweeten to taste, and add a
package of gelatine which has been soaked and dissolved in a cupful or
more of water. Mix in a few drops of vanilla and when cool, but not
set, fold in a cupful of cream whipped solid. Mould, chill, and serve
with whipped cream.
SPANISH CREAM
Soak half a package of gelatine in cold water to cover, and dissolve
by gentle heat. Beat together the yolks of three eggs, three
tablespoonfuls of sugar, and a pinch of salt. Pour into a double
boiler, add a pint of hot milk and cook until thick, stirring
constantly. Take from the fire, add the dissolved gelatine and fold in
the stiffly beaten whites of the eggs. Mould, chill, and serve with
any preferred sauce.
TAPIOCA CREAM
Soak half a cupful of tapioca over night in cold water and cook until
soft in a double boiler with a quart of milk and a pinch of salt. Add
the yolks of four eggs beaten with a cupful of sugar, cook for ten
minutes, then fold in the stiffly beaten whites of the eggs, and
flavor to taste. Turn into a serving-dish, cool, and drop a few
teaspoonfuls of currant jelly upon the pudding when serving. Three
eggs may be used instead of four.
APPLE CUSTARD
Sweeten four cupfuls of stewed and mashed apples with half a cupful of
sugar, two tablespoonfuls of butter, and the juice and grated rind of
a lemon. Add half a cupful of water, two eggs well beaten, and two
cupfuls of bread crumbs mixed with one tablespoonful of flour. Add a
cup of milk, heat well, turn into a buttered baking-dish, and bake for
forty minutes in a moderate oven. Serve with Hard Sauce or with sugar
and cream.
CARAMEL CUSTARD
Brown half a cupful of sugar, add half a cupful of hot water, and
simmer for fifteen minutes. Add to a pint of milk beaten slightly with
four eggs and a pinch of salt; turn into a baking-dish and bake in a
slow oven for forty minutes. Serve cold.
CHOCOLATE CUSTARD
Dissolve four heaping tablespoonfuls of grated bitter chocolate in a
quart of hot milk. Add the yolks of six eggs beaten with a cupful of
sugar and a teaspoonful of vanilla, take from the fire, pour into
custard cups, set into a baking-dish, with an inch of hot water and
bake slowly until set. Cover with meringue, return to the oven until
puffed and brown, and serve cold.
COFFEE CUSTARD
Thicken six cupfuls of boiling milk with the yolks of eight eggs
beaten with eight tablespoonfuls of sugar, and add a cupful of strong
black coffee. Strain into custard cups, put into a pan of water to
reach to half their height, and simmer for twenty minutes. Serve cold.
CREAM CUSTARD
Heat a cupful of cream with two tablespoonfuls of sugar, boil for
fifteen minutes, and flavor to taste. Take from the fire, fold in the
stiffly beaten whites of four eggs and chill. Or, put into a
baking-dish, sprinkle with sugar, bake until puffed and brown and
serve hot.
FRENCH CUSTARDS
Add to a pint of rich boiled custard half a cupful of blanched chopped
almonds and a little shredded citron. Serve cold.
MAPLE CUSTARD
Beat five eggs with a tablespoonful of flour, a cupful of maple sugar
and a pinch each of salt and grated nutmeg. Mix with three pints of
warm milk, turn into a baking-dish or custard cups, set the dish into
a pan of hot water and bake in a moderate oven until the custard is
set.
MARQUISE CUSTARD
Thicken four cupfuls of boiling milk with the beaten yolks of eight
eggs and the whites of five, adding a pinch of salt, and sugar and
flavoring to taste. Cool, turn into a serving-dish, and beat the
whites of three eggs to a standing froth. Beat into the whites four
tablespoonfuls of raspberry or strawberry jam and drop by
tablespoonfuls upon the custard. Serve immediately.
NUT CUSTARD
Beat the yolks of four eggs with two cupfuls of milk, add half a
package of soaked gelatine, dissolve by gentle heat, add sugar to
taste, and strain. Add half a cupful of chopped nuts, stir until it
begins to stiffen, then mould and chill.
RASPBERRY CUSTARD
Beat together the yolks of two eggs, two cupfuls of milk, two
tablespoonfuls of sugar, and a tablespoonful of cornstarch, rubbed
smooth with a little milk. Cook slowly in a double boiler until
smooth and thick, stirring constantly. Put a pint of red raspberries
into a serving-dish, mash lightly with a spoon, sprinkle with powdered
sugar, pour over the custard and cool. Make a meringue of the beaten
whites and a tablespoonful of powdered sugar and tint it pink with
berry juice. Spread over the custard and serve. Other fruits may be
used in the same way.
RICE CUSTARD
Mix a pint of milk with a cupful of cream, a heaping tablespoonful of
ground rice, two tablespoonfuls of rose-water, and half a cupful of
sugar. Bring to the boil, stirring constantly, take from the fire, add
the beaten yolks of three eggs, turn into a serving-dish, sprinkle
with powdered sugar and grated nutmeg, and chill.
DOUGHNUTS
Cream one cupful of butter with two cupfuls of brown sugar, add six
eggs well-beaten, half a cupful of milk, and enough flour with
baking-powder to make a moderately stiff dough. Roll thin, cut out,
and fry in deep fat. Drain, and sprinkle with powdered sugar.
APPLE DUMPLINGS
Rub a tablespoonful of lard into a pint of flour sifted with a pinch
each of salt and soda and a teaspoonful of cream tartar. Mix to a
stiff dough with milk, roll thin, cut into squares, and put in the
centre of each a peeled and cored sour apple. Fill the cavity with
butter and sugar creamed together and season lightly with spice. Wrap
the dough around the apple, pinching firmly, and steam or bake. Serve
hot with sugar and cream or Hard Sauce.
PEACH DUMPLINGS
Peel and stone peaches, enclose in pastry, brush with beaten egg, and
bake. Serve either hot or cold with sugar or sweet sauce. Pears or
almost any other fruit may be used in the same way.
FRITTER BATTER
Beat one egg light, add a cupful of milk and one cupful of flour which
has been sifted with a teaspoonful of baking-powder and a pinch of
salt. Beat hard for three minutes, then dip prepared fruit into the
batter and fry brown in deep fat.
APPLE FRITTERS
Peel, core, and quarter small apples, sprinkle with sugar and nutmeg,
dip in fritter batter, fry in deep fat, drain, and serve with any
preferred sauce. Other fruits may be used in the same way. Sprinkle
with powdered sugar if desired.
VIENNA FRITTERS
Cut stale sponge cake into thin rounds and fry in butter. Drain,
spread with jam or jelly, and serve with cream.
_FROZEN DAINTIES_
APRICOT ICE
Rub through a sieve enough peeled apricots to make a cupful, sweeten
with syrup, add two cupfuls of water, and, if desired, the white of
one or two unbeaten eggs. Freeze. Canned apricots may be used.
BANANA ICE-CREAM
Heat a pint of cream in a double boiler with a cupful of sugar and
stir until dissolved. Cool, add eight bananas mashed through a sieve,
add another pint of cream, and freeze.
CAFE PARFAIT
Thicken a cupful each of milk and strong coffee with the yolks of
eight eggs beaten with ten tablespoonfuls of sugar. Cool, strain, and
fold in a cupful of cream whipped solid. Turn into a mould and bury in
ice and salt for four hours.
CARAMEL ICE-CREAM