lukewarm water, two and one half cups of sifted flour, four eggs, whites
only, one lemon juice and grated rind, two teaspoons of vanilla extract,
two teaspoons of baking powder. Cream the butter in an earthen dish with
silver spoon, stirring till light cream color, add sugar beating
thoroughly. Sift the flour, add one half of it and the cup of water a
little of each, till cup is finished. Beat whites of eggs stiff and dry,
add one half, beat, then the rest of the flour. Beat well, add the
juice, and grated rind of lemon or vanilla as preferred, next the baking
powder and the balance of the beaten eggs. Turn quickly into a deep,
well buttered tin, and bake for three quarters of an hour. The tin
should be ready for use immediately the baking powder is added. When
cold, frost with white icing.
LEMON CAKE.
MISS BEEMER.
One half cup of butter creamed well with one and a half cups of sugar,
stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of
baking powder sifted with three cups of flour and added alternately with
the whites of the three eggs beaten to a stiff froth. Bake in rather a
quick oven in three tins of uniform size, and place, between layers, a
frosting made of the grated rind of one, and juice of two lemons, and
three fourths cup of sugar. Let boil and throw it over the well beaten
whites of two eggs. This cake is one that keeps well for five or six
days.
NUT CAKE.
MRS. GEORGE M. CRAIG.
One cup sugar, half a cup of butter whipped to a cream with sugar, four
eggs, one tablespoonful of milk if needed, quarter of pound of almond
nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking
powder and one cup of flour.
NEW PORT CAKE.
MRS. THEOPHILUS OLIVER.
Two eggs, one half cup of white sugar, one half cup of butter, (melted)
one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet
milk, one teaspoonful of soda dissolved in hot water. Bake in a deep
pan (eaten hot).
PLAIN CAKE.
MRS. GILMOUR.
One half cup butter, one cup sugar, three eggs, two cups of flour, two
and one half teaspoons baking powder, one cup of milk.
SANDWICH CAKE.
MRS. FRANK LAURIE.
Four eggs, one cup sugar, one cup flour, one teaspoonful of baking
powder; mix the yolks and the sugar together, then whip up the whites,
mix in with the yolks and sugar, then add the flour and the baking
powder putting the latter into the flour. Bake in a hot oven.
SANDWICH CAKE.
MISS M. SAMPSON.
Two thirds cup sugar, one egg, two thirds cup milk, butter the size of
an egg, one and one half cupfuls of flour, two teaspoonfuls baking
powder. Bake in a quick oven.
SPANISH BUN.
MRS. THOM.
One and one half cups sugar, four eggs, leave out the whites of three
for icing, three fourths cup butter, one cup milk, one tablespoonful
cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three
spoonfuls baking powder. Bake in flat tin well greased.
ICING.
Take the whites of three eggs, beat to a stiff froth then add a cup of
light brown sugar; while the cake is hot, spread this over, return to
the oven and brown.
WHITE CAKE. (Delicious.)
MRS. STOCKING.
One cup sugar, one half cup butter, whites of two eggs, one cup of milk
or water, two cups of flour, two teaspoons baking powder, cream the
butter, stir in sugar, then add milk or water, beaten whites, flour, and
lastly the extract.
NUT FILLING.--One cup milk, one cup nut meats, one tablespoon flour, one
egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and
flour stirred together; cook until thick.
WALNUT CAKE.
MRS. PEIFFER.
Cream one cup granulated sugar and one fourth of butter, and two eggs,
then two heaping cups flour, two heaping teaspoons baking powder sifted
four times: while your flour is still heaped in the mixing bowl on top
of the butter, etc., add one heaping saucer chopped walnuts, then use as
much as you need of one cup sweet milk to make a nice stiff batter, not
too thin.
ICINGS FOR CAKES.
APPLE FILLING FOR CAKE.
MRS. W. W. HENRY.
One apple grated, one cup of sugar, one teaspoonful of vanilla, the
white of one egg beaten stiff.
CHOCOLATE FROSTING.
MISS MAUD THOMSON.
White of one egg, eight tablespoons powdered sugar, one inch square of
chocolate, one half teaspoon vanilla. Do not whip the egg but stir the
sugar into it beating until smooth. Place the chocolate in a teacup,
float the latter in a saucepan full of boiling water. Cover the pan and
when the chocolate melts stir into the frosting and add vanilla and
spread upon the cake.
CHOCOLATE ICING (Original).
MRS. E. A. PFEIFFER.
One cup granulated sugar, two squares of chocolate, boil till thick (do
not stir) then turn into beaten white of one egg.
BOILED ICING.
One cup granulated sugar, boiled till it threads, then turned into the
beaten whites of two eggs, and whip till cold.
CHOCOLATE PASTE.
MRS. BENSON BENNETT.
Melt two ounces Baker's chocolate, add one tablespoonful of water, and
three of milk, one piece of butter, one egg well beaten, one cup of
sugar, make as in lemon marmalade.
FIG CAKE FILLING.
MRS. STOCKING.
One pound figs, one half cup sugar, two thirds cup of water. Boil figs
after being chopped fine with sugar and water until thick.
MAPLE SYRUP ICING.
MISS M. W. HOME.
One cup maple syrup, boil until it will harden slightly when dropped in
cold water, then pour on the stiffly beaten white of an egg and stir
constantly until it thickens, then spread on cake.
MAPLE SUGAR ICING.
MRS. ALBERT CLINT.
One cup of maple sugar, six teaspoonsful water, boiled till thick. White
of one egg beaten crisp to be stirred in with the syrup until cool,
then spread on the cake. Stir quickly when mixing the syrup and egg.
ORANGE JELLY ICING.
Two oranges, one lemon, one cup of sugar, one cup of water, one
tablespoonful of cornstarch. Grate the rinds, add the juice of oranges
and lemon; mix the cornstarch with a little water, put in a saucepan and
let it come to the boil until thick and clear, stir constantly. When
cool enough spread between cakes.
SOFT ICING FOR CAKES.
Two cups of white sugar (teacups), three fourths cup of sweet milk, one
half a tablespoonful of washed butter. Boil for ten minutes, take off
and stir constantly till it begins to thicken, then spread immediately
over cakes. Put in flavoring to taste when you begin to stir.
CREAM ICING.
MRS. RATTRAY.
Take a piece of butter about one half the size of an almond, wash
thoroughly to remove salt, beat it to a cream with one tablespoonful of
rich cream, flavor with a few drops of lemon, vanilla or any flavoring
preferred, then thicken with powdered sugar and spread on cake with a
knife dipped in cold water. Let stand before using an hour or longer.
GINGERBREAD AND SMALL CAKES.
GINGERBREAD.
MRS. FARQUHARSON SMITH.
Three fourths pound of butter, two cups of milk, five cups of flour, two
cups of molasses, two cups of sugar, five eggs, four tablespoons of
ginger. Mix butter and sugar together. Mix the molasses and milk and
flour, then the eggs, whip the latter well but not separately, the
risings put in last, one teaspoonful of baking soda, and two of cream
tartar; if sour milk or cream is used the latter need not be used; a
large flat pan with well buttered paper. Cooked in a moderate oven it
takes about three quarters of an hour to bake. Sour cream makes it much
richer and not quite so much butter required.
SPONGE GINGERCAKE.
MRS. ANDREW T. LOVE.
Four eggs, three cups molasses, one cup sugar, one half cup of milk or
water, one half cup butter, three small tablespoons ginger, one half
teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light
weight, three teaspoon baking powder, lemon or vanilla flavoring.
SOFT GINGERBREAD.
MRS. W. R. DEAN.
One quart of flour, rub in it one half cup butter, one pint of molasses,
two eggs, one tablespoon ginger, two teaspoons soda dissolved in a
tumbler of milk. About forty minutes to bake.
SOFT GINGERBREAD.
MISS BEEMER.
Two cups molasses, one half cup of shortening (lard), three fourths cup
boiling water, one tablespoon each of ginger, cinnamon and saleratus,
(soda) two tablespoonfuls vinegar, three and one half cups of flour, one
teaspoon salt (even), melt the molasses and shortening on the stove
slowly, mix the saleratus with the boiling water and add it to the
above, then add the vinegar; mix the ginger, cinnamon and salt with the
flour and stir in slowly. Bake in a long flat tin in a moderate oven
about half an hour.
COOKIES.
MRS. W. H. POLLEY.
Three eggs, three cups sugar, one and one half cups of butter, one half
cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway
seeds and enough flour to roll out.
MOLASSES COOKIES.
One cup molasses boiled, one half cup lard, one half cup of butter, one
teaspoonful each of ginger and saleratus, flour enough to roll out.
OATMEAL COOKIES.
MRS. WADDLE.
One cup hot water, one cup butter and lard mixed, one cup of sugar, two
cups of oatmeal, two cups of flour, one teaspoon soda in a little
boiling water, roll thin and bake in a hot oven.
COOKIES. (Splendid).
MRS. FRANK GLASS.
One cup sugar, one cup butter, two eggs, three teaspoons baking powder,
one tablespoon water, flour to roll, one teaspoon vanilla, roll out but
a little of the dough at a time.
GINGER SNAPS.
One and one half cups molasses, one cup brown sugar, pinch of ginger,
one teaspoon soda, one half cup sour milk, one half cup of butter, one
half cup lard, flour to roll.
DOUGHNUTS.
One half cup butter and one cup sugar beaten together, three eggs beaten
light, one half cup sour milk, one teaspoon soda, flour enough to roll
fry in hot lard.
FRIED CAKES.
MRS. HENRY THOMSON.
One cup sugar, butter size of an egg, one cup milk, two eggs, one quart
of flour, two teaspoons cream of tartar, one half teaspoon of soda,
spice to taste.
CRULLERS.
MRS. ARCHIBALD LAURIE.
One cup sour cream, two eggs beaten separately, three fourths of a cup
sugar, one half teaspoon soda dissolved in boiling water, one teaspoon
cream of tartar sifted with flour, flour enough to roll rather soft, and
boil in fresh lard.
CRULLERS.
MISS GREEN.
One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of
baking powder, flour enough to make a batter fit for rolling.
CROQUIGNOLES.
MADAME A. GRENIER.
One half pint of cream, one half pint of milk, four eggs well beaten,
three quarters of a pound of granulated sugar, one quarter of a pound of
butter blended with the flour, one teaspoon of soda dissolved in
vinegar, two teaspoonfuls of baking powder, flour enough to roll out.
CROQUIGNOLES.
MRS. ARCHIE COOK.
Three eggs, one cup of milk, one quarter of a pound of butter, one and
one half cups of sugar, three teaspoons of baking powder, flour enough
to roll out and a little essence of lemon.
DOUGHNUTS.
MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
One half pound sugar, three oz. butter, four eggs, one pint of milk, a
little essence of lemon and two pounds of flour with one ounce of baking
powder.
WAFER JUMBLES.
One half pound sugar, one half pound butter and one half pound flour,
three eggs and vanilla flavoring. Place on a long flat pan using bag and
tube, bake in good oven.
PUFFETS. (Hot tea cake.)
MRS. BENSON BENNETT.
One and one half pints of flour, three eggs, one half cup of butter, one
half cup of powdered sugar, two teaspoonfuls of cream of tartar, one
ditto of carbonate of soda, one half pint of milk.
BOSTON CREAM CAKE.
MRS. JOHN MACNAUGHTON.
Boil one quarter pound butter in one half pint of water. Stir in while
boiling six ounces of flour. Take from the fire and stir in gradually
(when it has cooled a few minutes) five eggs well beaten. Add one
quarter teaspoon soda and a little salt. Above recipe makes about two
dozens cakes. They must be baked from twenty minutes to half an hour. Be
sure to let them bake enough. Do not think them burning unless you see
them doing so.
CREAM FOR FILLING.
Boil three quarters of a pint of milk, and stir in while boiling two
eggs, one cup of sugar, and one half a cup of flour beaten together very
smoothly. Flavor to taste, and when cool fill the cake through a small
slit made in the side of each with a sharp knife. The cakes must also be
cool before they are filled.
DOMINO CAKES.
Mix together as quickly as possible two cupfuls of sugar with one of
butter, then the beaten yolks and lastly the stiffly whipped whites of
three eggs, and a teaspoonful extract of lemon. Mix in just enough flour
to roll the mass out very thin and cut it into domino shape. After the
cakes are in the pan, brush with the white of an egg, using a feather,
and sprinkle them with comfits. Bake a light brown. These are delicious
and pretty, and will keep fresh a long time.
QUEEN CAKES.
MRS. SMYTHE.
One cup of flour, four tablespoons of sugar, two tablespoons butter, one
half teaspoon baking powder, ditto of lemon extract, two eggs and a few
currants. Beat eggs with sugar, add butter melted, then the flour and
essence of lemon, sprinkle a few currants at the bottom of small moulds.
Bake about fifteen minutes.
SHREWSBURY CAKES.
MISS HENRY.
Rub to a cream six ounces of sugar, with six ounces of butter, add two
well beaten eggs and work in twelve ounces flour, adding a teaspoonful
of rose water. Roll out thin and cut into small cakes.
CONFECTIONS.
"Sweet meats, messengers of strong prevailment in an unhardened
youth."--SHAKESPEARE.
SALTED ALMONDS.
MRS. BENSON BENNETT.
Blanch, put into a baking pan, and to each pound allow a tablespoonful
of butter, stand them in the oven, watch and shake until all are nicely
browned; take out and lift carefully from the grease, dust thickly with
salt, and put in a cool place at once.
BUTTER SCOTCH. (Original.)
MRS. E. A. PFEIFFER.
One pint of maple syrup, butter size of an egg, boil till stiff when
dropped in cold water.
CHOCOLATE CREAMS.
MRS. EDWARD C. POWERS.
Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one
tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten
very stiff); mix all together, and roll into small balls; let stand
one-half hour; then dip into the chocolate prepared thus: One half cake
Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the
butter; mix in the chocolate. When cool dip the creams in, and set on a
buttered plate to harden.
VANILLA TAFFY.
Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook _without stirring_ until it threads; add
one tablespoonful of vanilla; let cool; pull until white; cut into small
squares.
EVERTON TOFFEE.
MRS. FRANK LAURIE.
Put one pound of brown sugar, a breakfast cupful of cold water, eight
ounces of unsalted butter, mix well together in a small preserving pan,
stir till quite through the boil. Test the strength of the toffee as you
do barley sugar.
BUTTER SCOTCH.
MRS. W. R. DEAN.
Two cups brown sugar, one tablespoon water, butter size of an egg. Boil
without stirring. Try it in cold water, and it is done when it hardens
on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered
plates. Mark into squares before it hardens, and when it is cool it will
break off neatly.
CHOCOLATE FUDGE.
Four cups sugar (white), two cups milk, one pound butter, one cup grated
chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly
(as for sucre à la crême) pour on buttered plates and cut into squares.
NUT CANDY.
Two cups white granulated sugar, one half cup sweet milk. Boil for
_about_ ten minutes, and add three quarters cup cut up walnuts. Remove
from stove and beat thoroughly and when it thickens pour out on buttered
plates. Cocoanut candy may be made same way. If the candy does not
thicken after being beaten, it is not boiled sufficiently and can be put
back on stove. Stir constantly through, if the _nuts_ are in.
PICKLES.
"Peter Piper picked a peck of pickled peppers."--MOTHER GOOSE.
CANADIAN TOMATO CHUTNEY. (Splendid.)
MRS. RATTRAY.
One peck green tomatoes, twelve large red onions, one large cauliflower,
two heads celery, two heads garlic, six red peppers. Wash tomatoes and
dry them; peel the onions, cut the cauliflower into small pieces, also
the celery and peppers and scald and separate the garlic. When all are
prepared slice the tomatoes and onions, and put a deep layer into your
preserving pan mixing some of the other ingredients with them, then
sprinkle with coarse salt, and continue layer by layer until all are in
the pan. Let this stand twenty-four hours, then drain the liquor off and
add the following, placing all on the fire to boil at least two hours,
or until soft; three pints of vinegar, three pounds brown sugar, one
tablespoonful of cloves (ground), and ditto of cinnamon, allspice and
pepper, one ounce of turmeric powder. Stir all from the bottom
frequently lest it should stick and scorch.
TOMATO CHUTNEY.
MRS. J. MACNAUGHTON.
Slice one peck of green tomatoes into a jar, sprinkle a little salt over
each layer and let stand for twenty-four hours, drain off the liquor;
put the tomatoes into a kettle with a teaspoonful each of the following
spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful
of scraped horse-radish, twelve small or three large red peppers, three
onions, a cup full of brown sugar, cover all with vinegar; boil slowly
for three hours.
CRAB APPLE PICKLE.
MRS. J. MACNAUGHTON.
One quart good vinegar, six cups brown or maple sugar, one teaspoonful
each cloves, cinnamon and allspice. Boil vinegar and sugar together,
skim and add spices. Take the blossom end from the apples and put as
many in at a time as will lie on the top of the vinegar without crowding
and cook until easily pierced with a straw. Seal in glass fruit jars.
CHILI SAUCE.
MRS. WADDLE.
Six large tomatoes, three small green peppers, one onion, two large
tablespoons sugar, salt to taste, one and one half cups vinegar,
tomatoes peeled, peppers and onions chopped fine and all boiled one
hour.
CHOW CHOW.
MRS. SEPTIMUS BARROW.
One peck green tomatoes chopped fine, one dozen good large onions
chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon
each of allspice and cloves, two tablespoons each of ground mustard,
black pepper and salt, one half teacup grated horse-radish. Mix all
together and stew until perfectly tender, stirring often to prevent
burning. Seal in glass jars while hot.
CHOW CHOW. (Original.)
MRS. E. A. PFEIFFER.
Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart
of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and
black pepper, one tablespoon of allspice and ditto of cloves.
CELERY SAUCE.
MRS. THEOPHILUS OLIVER.
Fifteen ripe tomatoes, two peppers, five large onions, seven and a half
tablespoonfuls of white sugar, two and one half tablespoonfuls of salt,
three cups of vinegar, two heads of celery, chop celery onions, and
peppers, and boil all together an hour and a half.
MUSTARD PICKLE.
MRS. J. MACNAUGHTON.
Six ounces ground mustard, two ounces corn starch, one and one half
ounces of turmeric, one ounce curry powder, two quarts white wine
vinegar. Mix the ingredients in cold vinegar and stir into the rest of
the vinegar when boiling. Stir half an hour and pour over the pickles
which have been covered with a strong brine of salt and boiled for three
minutes, then strained and put in bottles or jars. This is nice for
cauliflower and is sufficient for one large head which must be cut into
small pieces. Other vegetables such as gherkins may be used.
PICKLE FOR CORN BEEF.
MRS. HENRY THOMSON.
Two gallons of water (soft the best), two and one half pounds salt, one
half pound sugar, two ounces of salt petre.
PICKLED PEACHES.
MISS EDITH HENRY.
Eight pounds of peaches, four pounds of white sugar, one quart of
vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm
freestone peaches, remove the skins and put into a jar. Put the sugar,
vinegar, and spices into a kettle, let it come to a boil, skim, and
pour over the fruit. The next day pour off the syrup and boil again and
pour over the peaches. Then the third day, put the fruit and all into
the kettle and boil until tender, or about ten minutes. If you use
ground spices put in cheese cloth bag.
SWEET TOMATO PICKLE.
MRS. JOHN JACK.
One peck of green tomatoes sliced, six large onions sliced, strew a
teacupful of salt over them, let them remain over night, drain off in
the morning, then take two quarts of water and one of vinegar, boil them
in it fifteen or twenty minutes, put them in a sieve to drain, then take
four quarts vinegar, two pounds brown sugar, half pound white mustard
seed, two tablespoonfuls ground allspice, same of cloves, cinnamon,
ginger, and mustard and one teaspoonful cayenne pepper. Put all in a
kettle and cook fifteen minutes slowly. Follow directions, and you will
pronounce them capital.
TOMATO CATSUP.
MISS GREEN.
One peck of ripe tomatoes, one quart onions in an enamel kettle: boil
till soft, mash and strain through a coarse sieve. One quart or more
vinegar and from two to three tablespoons of salt, one ounce of mace and
one tablespoon each of black pepper, cayenne pepper, and ground cloves,
one and one half pounds brown sugar. Mix and boil slowly for two hours.
Bottle and seal.
PRESERVES.
"Will't please your honor taste of these conserves."
--SHAKESPEARE.
CANNING FRUIT.
MISS M. SAMPSON.
To can strawberries, raspberries or plums: to each pound of sugar add
one half pint of water, boil till you have a rich syrup, let stand till
cold; have your jars packed full of raw fruit (not crushed) and fill
with the cold syrup, put on the covers and screws, (not the rubber
rings,) and place in cold water up to the neck of the jars, you will
need straw or chips between the jars to prevent them touching each other
or burning on the bottom, let the water boil for fifteen minutes, have
some hot syrup to fill jars, put on rubber rings, screw up tightly and
keep in a cool dark place.
CANNED FRUIT JUICES.
MRS. FARQUHARSON SMITH.
Fruit juice may be kept for a long time by canning the same as whole
fruit. They are convenient for water ices and summer beverages. Mash
the fruit and rub the pulp through a fine sieve. Mix about three pounds
of sugar with one quart of fruit juice and pulp. Fill Mason's jars with
the syrup, cover and place in a heater with cold water to cover nearly
to the top of the jar. Let the water boil half an hour, then fill each
jar to the brim, seal and cool in the water.
TO BRANDY PEACHES.
To three pounds of sugar add a pint and a half water; boil and skim it;
prepare eight pounds of ripe clingstone peaches: wash and rub with a
coarse towel until all the down is off, then pierce them with a fork and
throw them into the syrup and boil them until a sharp straw can
punctuate them: as they soften put them into your jar, which must be
kept closely covered. Boil your syrup until it thickens, while hot, add
a quart of the best brandy and throw it over your peaches, tie the jar
down closely.
CURRANT JELLY.
Currants should not be over ripe. Equal parts of red and white currants
or currants and raspberries make a delicately colored and flavored
jelly. Pick over and remove the leaves and poor fruit, and if filthy
wash and drain them but do not stem them. Mash them in a porcelain
kettle, with wooden pestle without heating as that makes the jelly dark.
Let them drain in a flannel bag over night. _Do not_ squeeze them, or
the jelly will be cloudy. In the morning measure a bowl of sugar for
each bowl of juice, and heat the sugar carefully in an earthern dish in
the oven. Stir it often to prevent burning: boil the juice twenty
minutes and skim thoroughly. Add the hot sugar and boil from three to
five minutes or till it thickens on a spoon when exposed to the air.
Turn at once into glasses and let them remain in the sun several days
then cover with paper dipped in brandy and paste paper over the tops of
the glasses. One who is authority on this subject recommends covering
with melted paraffine, or putting a lump of paraffine in the jelly while
still hot. After draining the juice, the currants may be squeezed and a
second quality of jelly made, it may not be clear but will answer for
some purposes.
CANDIED PEEL.
MRS. DAVID BELL.
Put the lemon or orange skins, in strong salt and water, when they are
soft enough to pass a straw through, take them out and soak them
changing the water till all the salt taste is gone, then simmer them in
thin brown sugar syrup till clear; take them out, place on a dish, and
let them remain for a day or two. Boil the syrup till thick, then fill
the skins with it and put away to dry.
LEMON HONEY. (Filling.)
MRS. FRANK GLASS.