and two of water; drop the apples into the boiling syrup; when they are
tender put them on a platter, when cool cover with a thin layer of
meringue and brown. Let the syrup boil until reduced to one half
cupful, when cold, will form a jelly, cut into squares and place over
and around the apples. Serve cold with sugar and cream.
FRUIT JELLY.
MISS FRY.
To one large box of gelatine add one half pint cold water. When
dissolved add juice of three lemons, two cups sugar, one pint of boiling
water. Arrange in layers in a mould. Four bananas and two or more
oranges (sliced) six castane nuts chopped fine, six figs, one quarter
lb. dates cut into small pieces. Strain jelly over this and cool. Serve
with whipped cream. A lining of ladies fingers is an improvement.
COMPOTE OF APPLES.
MISS SEPTIMUS BARROW.
Take five apples, wipe, but do not peel them, take the cores out of four
of them and put them in a deep dish. Slice the fifth apple and put the
slices and a small lemon sliced with the four apples. One quarter lb.
brown sugar to be sprinkled over apples. One half pint of water. Bake
until perfectly soft but do not let them lose their shape. Put them in a
dish, press and strain the cut up pieces over the cooked apples. To be
eaten cold.
POMMES À LA VESUVE.
MISS LAMPSON.
Pile some apple marmalade high in a dish; get ready some macaroni boiled
in water well drained, and afterwards sweetened with white sugar, and
flavored with brandy; cut it into short lengths, lay it as a bordering
round the mountains of marmalade; dust the whole over with powdered
sugar, and on the apex form a crater with half a dozen nubs of sugar;
pour a gill of brandy over the top, and just before serving set fire to
it and place it on the table flaming.
LEMON SPONGE.
MISS BEEMER.
One half box gelatine, juice of three lemons, one pint of cold water,
one half pint of hot water, two teacups of sugar, whites of three eggs.
Soak one-half box of gelatine in the pint of cold water ten minutes;
then dissolve on the fire adding the juice of the lemons with the hot
water and sugar. Boil all together two or three minutes; pour into a
dish, and let it remain until nearly cold and beginning to set; then add
the whites of eggs well beaten and whisk ten minutes. When it becomes
the consistency of sponge, wet the inside of cups with the white of
eggs, pour in the sponge and set in a cold place. Serve with thin
custard, made with the yolks of four eggs, one tablespoonful of
cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of
vanilla. Boil until sufficiently thick and serve cold over the sponge.
The sponge should be allowed to stand twenty-four hours.
ORANGE SOUFFLÉ.
Pare and slice six oranges, boil one cup sugar, one pint of milk, the
yolks of three eggs, one tablespoon of cornstarch. As soon as thick,
pour over the oranges; beat the whites of eggs to a stiff froth;
sweeten: put on top and brown in oven. Serve cold. Bananas may be used
instead of oranges and are far more wholesome from contact with the
heat.
GELATINE, WITH FRUIT.
Take one ounce box of gelatine; put to soak in a pint of cold water for
an hour. Take the juice of three lemons and one orange, with three cups
of sugar; add this to the gelatine, and pour over all three pints of
boiling water: let this boil up once, stirring all the time. Take two
moulds of the same size, and pour half your jelly into each. Stir into
one mould half a cup of candied cherries, and into the other one pound
of blanched almonds. The almonds will rise to the top. Let these moulds
stand on ice, or in a cool place until thoroughly set, twenty-four hours
is best. When ready to serve loosen the sides, and place the almond
jelly on top the other, on a fruit platter. Slice down and serve with
whipped cream.
EASY ICE CREAM.
One pint of cream, half a pint of milk, teacupful of sugar, two eggs
beaten separately, the whites being added last, a teaspoonful of vanilla
extract. Stir thoroughly but do not cook, it is quite as nice without.
This will be sufficient for six persons. Dissolve half a pound of
macaroons in the above mixture before it is frozen and a delicious ice
cream may be had.
TRIFLE.
MISS RUTH SCOTT.
One pint of cream well beaten, sugar and flavoring to taste. One quarter
of a pound of macaroons which have soaked in sherry for a few minutes.
Put in a deep dish alternate layers of macaroons and cream. Preserved
cherries and almonds (whole) are a great improvement.
CARAMEL CREAM.
MRS. BENSON BENNETT.
Boil two coffee cups of dark brown sugar, butter the size of an egg and
two thirds of a cup of thin sweet cream. Twelve minutes after it
commences to boil dissolve half a cup of gelatine in a little cold
water, add this to the boiling mixture and nearly a pint of sweet cream
all but the two thirds of a cup used in the beginning. Strain and flavor
with a tablespoonful of vanilla; pour into a pudding mould and let it
stand over night on the ice. Serve with whipped cream.
CLARET JELLY.
MRS. GILMOUR.
One ounce of gelatine, one cup of sugar, the rind and juice of two
lemons, two or three pieces of cinnamon, one and one half pints of
water, one half pint of claret, one glass of brandy. If Cox's gelatine
or Lady Charlotte, is used it will have to be soaked first in a little
of the cold water, if the leaf gelatine, boiling water can be poured on
it. Put all together into a saucepan with whites of three eggs, put on
the fire until it boils and then strain through a flannel bag.
CUP CUSTARD.
MR. JOSEPH FLEIG. (Baker to Grenoble Hotel, N. Y.)
Five eggs, six ounces of sugar, one quart of milk, extract to flavor,
spread cups or moulds with unsalted butter, fill up with the custard,
and place in pan filled with one inch water in good oven.
SPANISH CREAM.
MRS. W. R. DEAN.
Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice,
one pint of milk. Beat the eggs a little. Put all together on the fire
and stir constantly until it thickens. Pour into glass dish and garnish
with blanched almonds and strips of citron.
SPANISH CREAM.
MISS GREEN.
Soak one half package of gelatine in one pint of milk for half an hour;
while this is soaking take two eggs (separate them) beating the yolks
with one half a cup of white sugar, till light, and whip the whites to a
stiff froth: when the gelatine is soaked, put the sauce pan on the fire
and let gelatine and milk come to the boil: then add the yolks and
remove from fire, add the whites and one teaspoon of vanilla. Put in a
wet mould and cool.
CHARLOTTE RUSSE.
MISS EDITH HENRY.
To make the jelly for bottom of mould one half a package of gelatine
soaked in a little over a tumbler of water, sugar to taste, one half a
small cup of cooking wine and enough cochineal to color. Let this stand
until stiff. One pint of sweet cream, one half a box of gelatine
dissolved, wine to taste, one teaspoon of vanilla, a little over half a
cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly
the gelatine. Beat well together and pour into your mould lined with
ladies fingers and jelly.
WINE CREAM.
MRS. W. CRAWFORD.
Two cups of cream, half a cup of sugar, one box of gelatine dissolved in
half a cup of sherry over a steamer, when dissolved, strain into cream,
and put in a mould and in a cool place.
PINEAPPLE WATER ICE.
MRS. HARRY LAURIE.
Two large juicy pineapples, one and one half pounds of sugar, one quart
of water, juice of two lemons. Pare the pineapples, grate them and add
the juice of the lemons. Boil the sugar and water together for five
minutes. When cold add the pineapple and strain through a sieve. Turn
into freezer and freeze.
LEMON WATER ICE.
Four large juicy lemons, one quart of water, one orange, one and one
quarter pounds of sugar. Put the sugar and water over to boil. Chip the
yellow rind from three lemons and the orange, add to the syrup, boil
five minutes and stand away to cool. Square the juice from the orange
and lemon add it to the cold syrup, strain it through a cloth and
freeze.
ROLLED JELLY.
MRS. W. W. WELCH.
Two eggs, yolks and whites beaten separately. Take the yolks and beat to
a cream with one cup of sugar, three tablespoonfuls of milk, then add
one cup of flour, one heaping teaspoon of baking powder and the well
beaten whites last, also extract as fancied. When baked place on a wet
cloth and trim outside edges, cover with preserves, roll in the cloth
and let it stand for ten minutes, eat with whipped cream.
JUNKET.
MRS. STUART OLIVER.
Slightly warm one quart milk, add junket tablet dissolved, and two or
three tablespoonfuls sugar. Keep in a warm place near fire till solid.
Then remove to a cool place till served. Serve with cream and maple
sugar or preserves.
CAKES.
"With weights and measures just and true,
Oven of even heat,
Well buttered tins and quiet nerves,
Success will be complete."
"In making cake, the ingredients should be of the first quality--the
flour super-fine, and always sifted; the butter fresh and sweet and not
too much salted. Coffee A, or granulated sugar is best for cakes. Much
care should be taken in breaking and separating the eggs, and equal care
taken as regards their freshness. Break each egg separately in a teacup;
then into the vessels in which they are to be beaten. Never use an egg
when the white is the least discolored. Before beating the whites remove
every particle of yolk. If any is allowed to remain, it will prevent
them becoming as stiff and dry as required. Deep earthen bowls are best
for mixing cake, and a wooden spoon or paddle is best for beating
batter. Before commencing to make your cake, see that all the
ingredients required are at hand. By so doing the work may be done in
much less time.
"The lightness of a cake depends not only upon the making, but the
baking also. It is highly important to exercise judgment respecting the
heat of the oven, which must be regulated according to the cake you
bake, and the stove you use. Solid cake requires sufficient heat to
cause it to rise and brown nicely without scorching. If it should brown
too fast cover with thick brown paper. All light cakes require quick
heat and are not good if baked in a cool oven. Those having molasses as
an ingredient scorch more quickly, consequently should be baked in a
moderate oven. Every cook should use her own judgment, and by frequent
baking she will in a very short time be able to tell by the appearance
of either bread or cake whether it is sufficiently done."
SCRIPTURE CAKE.
MRS. STOCKING.
One cup butter Judges V. 25
Four cups flour I. Kings IV. 22
Three cups sugar Jeremiah VI. 20
Two cups raisins I. Samuel XXX. 12
Two cups figs I. Samuel XXX. 12
One cup water Genesis XXIV. 17
One cup almonds Jeremiah I. 11
Six eggs Isaiah X. 14
One tablespoon honey Exodus XVI. 21
One teaspoon cream Exodus XII. 19
Baking powder three teaspoonfuls a pinch of salt Job VI. 6
Spices to taste I. Kings X. 10
Follow Solomon's advice for making good boys and you will have a good
cake.--Proverbs XXIII. 13.
CHRISTMAS FRUIT CAKE.
MRS. THOM.
One pound of flour, one pound of butter beaten to a cream, six eggs
beaten separately, two wineglasses of brandy, one pound sugar, one pound
of raisins, one pound of currants, one pound of prunes, one pound figs
chopped, one half pound mixed candied peel, one half pound almonds, one
half teaspoon mixed spice or nutmeg.
FRUITCAKE.
Two pounds of raisins, two pounds of currants, one half pound of citron,
one pound of sugar, one pound of flour, eight ounces of butter, ten
eggs, two nutmegs, one half ounce of mace, one tablespoon of cloves,
same of cinnamon, one glass of brandy, one tablespoon of baking powder,
one cup of molasses. Stir butter and sugar together until very light,
beat whites and yolks separately and bake in a slow oven.
ORANGE FROSTING.
One pound of frosting sugar, juice of one lemon and one orange, grate
rind of orange.
CARAMEL CAKE.
One tablespoon of butter, one cup of sugar, three eggs, one half cup of
milk, one and one half cups of flour, two teaspoons of baking powder.
FILLING.--Two cups of sugar, two thirds cup of milk, boil thirteen
minutes, add butter the size of a small egg, one good teaspoon of
vanilla, when done stir till thick enough to spread and not to run, bake
in three, spread between and on top.
CHARLOTTE RUSSE CAKE.
MRS. RICHARD TURNER.
One cup of flour, one cup of sugar, three eggs, two teaspoons baking
powder, three tablespoons boiling water. Bake same as sandwich cake.
THE FILLING.--One large cup of cream, one fourth package gelatine,
dissolved in a little milk; whip cream to a stiff froth, then add
gelatine, sugar, flavoring to taste. Ice the top.
CORNSTARCH CAKE.
MRS. JAMES LAURIE.
One half pound of butter and two cups white sugar stirred together, add
the yolks of four eggs, one cup of milk, two cups of cornstarch and one
of flour sifted well, one heaping teaspoonful of baking powder and add
the whites of the four eggs last. Flavor a little and line tins with
buttered paper.
SPONGECAKE. (Splendid.)
MRS. ERSKINE SCOTT.
Beat four eggs, over one cup of white sugar, for half an hour, then mix
one cup of flour, after it is in the pan pour some essence of lemon on
the top and bake immediately.
SPONGE CAKE.
MISS K. H. MARSH.
Beat seven eggs together with their weight in white sugar for half an
hour, then sift in the weight of four eggs in flour. Add a little lemon
to flavor and bake twenty minutes in a quick oven.
SPONGE CAKE.
MRS. FARQUHARSON SMITH.
Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in
flour, the rind of two lemons and juice of one. Break the eggs on the
sugar and beat them twenty minutes with two pronged steel carving fork
until in a lovely light cream, then grate the lemon rind into it with
the juice of one lemon. Sift the flour several times and next mix in the
flour most carefully barely stirring to mix it in, if stirred too much
it will make the cake heavy. Beat it with the back of the fork towards
you. The oven should be a little quick at first until the cake rises,
if baking too quickly place a piece of white paper over it and buttered
paper should be placed in the pans. N. B.--Delicious if properly made.
SPONGE CAKE.
MRS. ANDREW T. LOVE.
Six eggs, the weight of five in sugar, and three in flour, beat the
whites and yolks separately, lemon flavoring.
EASY SPONGE CAKE.
MRS. BLAIR.
Four eggs, two even cups of sugar, three-fourth's cup _hot_ water, one
and three fourth's cups of flour, even measure, two teaspoonfuls baking
powder, salt, flavor with lemon. Beat the eggs separately. To the yolks
gradually add the sugar. Mix well. Then add hot water. Mix the baking
powder with the flour and add a portion, then part of the well beaten
whites, and so on until all is used. Flavor. It will be thin but do not
add any more flour, for it is all right. Bake in a moderate oven. It may
be baked very thin, cut into shapes like dominos; frost, and mark the
lines and dots with a camel's hair brush dipped in chocolate.
CACOUNA CAKE.
MISS K. H. MARSH.
Three cups of sugar, two cups of butter, seven eggs, one pound of
raisins, wineglass of wine, one nutmeg, one cup sour milk and one
teaspoon soda, five cups of flour. Beat the butter to a cream, then add
the sugar and the eggs (well beaten), the fruit, spice and wine, then
the flour and lastly the soda dissolved in a cup of sour milk.
DELICIOUS ANGEL'S FOOD.
MISS RITCHIE.
Beat the whites of eleven eggs to a stiff froth, then stir in carefully
a cup and a half of sifted granulated sugar, (or better still of castor
sugar,) a teaspoonful of vanilla and one cup of flour that has been
sifted with a teaspoonful of cream of tartar five times; add this very
carefully and mix thoroughly, turn into an ungreased pan and bake in a
moderate oven for about fifty-five minutes. When done turn upside down
and when cool it will either drop out or it may be easily removed from
the pan with a knife.
CHOCOLATE CAKE.
MISS M. A. RITCHIE.
Dissolve two ounces of chocolate in five tablespoonfuls boiling water.
Cream half a cup of butter adding gradually one and a half cups of
sugar; add the yolks of four eggs, beat thoroughly; then add the
chocolate, half a cup of cream or milk, a cup and three quarters of
flour, two rounding teaspoonfuls of baking powder, a teaspoonful of
vanilla. Beat the whites of the eggs to a stiff froth, stir them
carefully into the mixture, and it is ready to bake either in a loaf-pan
or in three layer cake pans. Frost with boiled icing flavored with
chocolate.
CHOCOLATE CAKE.
MRS. G. CRESSMAN.
One and one half squares of chocolate melted in one half cup of milk,
two eggs, reserving white of one egg for frosting, one cup sugar, one
teaspoonful soda in one half cup of milk, and one and one quarter cups
of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and
white of one egg.
MAPLE CREAM CAKE.
One cup of sugar, two eggs, two tablespoonfuls butter, a little less
than two cups of flour, two teaspoonfuls baking powder. Bake in two
tins. Frosting, one cup and a half of maple sugar, one half cup cream,
boil until quite thick then beat until it creams, add the white of one
egg, keep beating until thick.
COCOA CAKE.
MISS MAUD THOMSON.
Rub one half cup butter to a cream, with one cup of sugar, add the
beaten yolks of two eggs, and beat well. Mix one and one half cups of
flour, one teaspoonful baking powder and two teaspoonfuls cocoa,
thoroughly beat the whites of eggs stiff, measure one-half cup of milk,
and then add a little milk and flour alternately to the egg mixture,
lastly add the whites of eggs and one teaspoonful of lemon or vanilla.
Bake in a shallow pan about twenty minutes and then frost with plain
cocoa frosting.
ICING.--Mix one half teaspoonful cocoa with one cup powdered sugar, add
one tablespoonful lemon juice and one tablespoonful boiling water or
enough to make the sugar into a paste that settles to a level the moment
you stop stirring. Spread at once on the hot cake.
CORN CAKE.
MRS. W. W. HENRY.
One cup of corn meal, one cup of flour, two teaspoons baking powder,
sifted with the flour, one egg, two tablespoons melted butter, two
tablespoons sugar, little salt, one and one fourth cups of sweet milk,
bake in quick oven.
CREWE CAKE.
MISS M. C.
One pound of sugar, one pound of flour, three teaspoons of baking
powder, five eggs, one half pound of butter, a little milk, vanilla or
lemon flavoring.
CHRISTMAS CAKE.
MRS. GEORGE M. CRAIG.
One cup melted butter, one cup milk, one cup sugar, one cup molasses,
six eggs, six cups of flour, two pounds of currants, two pounds raisins,
two ounces peel, one teaspoonful of Durkee's baking powder to every cup
of flour.
COCOANUT CAKE. (Splendid.)
MISS. BEEMER.
Two cups of sugar and one half cup of butter beaten to a cream, slowly
add one cup of milk; mix two teaspoonfuls of baking powder with three
cups of flour, add this gradually, mixing and then beating, finally the
whites of six eggs beaten to a stiff froth and one teaspoonful of lemon
extract. This can be made in layers (three) or baked in a square pan.
ICING.
Whites of two eggs, one half pound of cocoanut, and enough powdered
sugar to make it sufficiently stiff, one teaspoonful lemon extract.
CREAM CAKE.
MRS. W. R. DEAN.
One cup of butter, one cup of cream or sour milk, two cups of sugar,
three cups of flour, four eggs, one teaspoon soda mixed in vinegar and
stirred in at the last. Bake in shallow tins.
RAILROAD CAKE.
One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar,
one half teaspoon of soda, four eggs. This will form a thick batter.
Butter pan and bake about ten minutes.
MOUNTAIN CAKE.
One pound of sugar, one pound of flour, one half pound well beaten
butter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one
half teaspoon soda dissolved in the milk.
MOUNTAIN CAKE.
MRS. BENSON BENNETT.
Three fourths cup of butter and two cups of sugar beaten to a cream,
four eggs beaten very light, three cups of flour with two teaspoonfuls
of cream of tartar, one half cup of sweet milk with one teaspoonful of
baking soda, bake about twenty-five minutes.
MARBLE CAKE.
MRS. W. R. DEAN.
One cup white sugar, one fourth cup butter, three eggs (whites and yolks
beaten separately) one half cup milk, two cups of flour, two teaspoons
baking powder. Separate this batter into three parts. In one part put a
square of chocolate dissolved in a little hot water, in another part
put one teaspoon cochineal to color it. Take a spoonful of each color
(white, brown, pink) alternately and bake in long tin pan.
ICING.
White of one egg well beaten, one teaspoon of vanilla, and pulverized
sugar.
MARBLE CAKE.
MISS MILDRED POWIS.
(Light Part.)
One fourth cup butter, three fourths cup white sugar, one fourth cup
milk, one cup flour, whites of two eggs, one teaspoon of baking powder.
DARK PART.
One fourth cup butter, one half cup brown sugar, one fourth cup
molasses, one fourth cup milk, one and one fourth cups of flour, yolks
of two eggs, one good teaspoon baking powder, one half a teaspoon (good)
each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful
at a time of each part.
MACAROON TART.
MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
Make a paste of three quarters of a pound flour, five ounces of sugar,
one half pound butter and two eggs. Roll part of this out to one fourth
inch thick layer and spread over a round shallow cake pan about one half
inch deep. Bake very slightly. When cold spread with thin layer of jam
or jelly, then put with bag and star tube, stripes of macaroon over and
bake in a slow oven nice and brown. Put some icing between the stripes
after tart is baked.
PASTE FOR MACAROONS AND MACAROON TART.
Take one pound Hoide's Almond paste and mix fine with one pound powdered
sugar then add gradually the whites of about eight eggs until the paste
gets smooth and soft enough to pass through the bag and tube. For
macaroons make paste softer and use round tube or teaspoon. Bake on
paper in slow oven.
BUCKEYE CAKE.
MRS. POLLEY.
Two cups sugar, two thirds cup of butter, three eggs beaten separately,
one cup of sweet milk, two teaspoons of baking powder sifted with three
cups of flour, one teaspoon extract of lemon.
HARRISON CAKE.
One cup of sugar, one cup of butter, four eggs well beaten, one cup
molasses, one pound stoned raisins, one teaspoonful each of saleratus,
cloves, cinnamon and allspice, one nutmeg and four cups of flour.
ORANGE CAKE.
MRS. A. J. ELLIOTT.
Two cups of flour, one scant cup of milk, one cup of sugar, half a cup
of butter, two eggs, one teaspoon soda and two of cream of tartar.
Divided in six parts and spread as thin as possible in pans of uniform
size. Bake about three minutes: when done lay together with layers of
orange filling between. Method: cream sugar and butter together, then
add milk in which the soda and cream of tartar has been dissolved, then
the eggs well beaten and lastly the flour into which drop a pinch of
salt. Beat well and don't scrimp the butter.
ORANGE FILLING.--The juice and part of the grated rind of two oranges,
then add one cup of sugar. One tablespoon of flour dissolved in cup of
water which is gradually added, then beat the yolk of the egg well, and
mix well together, and boil in a steamer until it is as thick as custard
or boil about three quarters of an hour. The steamer is the safest as
the flour is liable to stick to the pan otherwise.
ORANGE CAKE.
MISS FRY.
Two cups of flour, one cup of sugar, one half cup milk, two teaspoons
baking powder, one tablespoon butter, one tablespoon orange juice, two
eggs. Beat eggs and sugar, add butter (melted), orange juice and rind
of one orange, then milk. Add flour and powder and bake one half hour.
Filling:--juice and rind of one orange, one tablespoon each of lemon
juice and cornstarch, two tablespoons sugar, one teaspoon butter, one
egg. Put orange juice rind, and lemon juice into a cup, then fill with
cold water. When it boils, add cornstarch with cold water. Beat yolk of
egg with sugar, add this, then butter. When cold spread between layers.
Icing. Beat whites of two eggs, add three fourths cup powdered sugar.
LADY CAKE.
MRS. GEORGE LAWRENCE.