about two cups of the flour. Mix thoroughly, cover, and set in a warm
place to rise. When well risen and lively, add the rest of the flour,
and leave until perfectly smooth. Roll out about half an inch thick.
Put in greased pans, brush the top with melted butter, let rise until
about double its original size, and bake. Split, and fill with whole or
crushed berries, sprinkled with sugar.
STRAWBERRY GRANOSE
Put a layer of granose in a deep pan of sufficient size; cover with a
layer of crushed berries and sugar; repeat till the pan is full. Press
lightly. Serve with cream.
FLOATING ISLAND
Milk, 1 quart.
Sugar, ½ cup.
Eggs, 5.
Jelly, 2 tablespoonfuls.
Flavor to suit.
Make a custard with the milk, the yolks of the eggs, the whites of two,
and the sugar. Whip the remaining three whites to a stiff froth with
a little sugar and flavoring, same as custard. Pour the custard into
individual glass dishes, drop spoonfuls of the whites on the custard
so as to form islands, or it may be put on with a pastry tube or paper
funnel. Drop a little bright jelly in the center of each island.
CORN STARCH BLANC MANGE
Milk, 1 quart.
Corn starch, 4 heaped tablespoonfuls.
Eggs, whites, 3.
Sugar, ½ cup.
Lemon flavoring.
Put half the milk in a double boiler and set over the fire. When
scalding hot, add the remaining milk in which has been dissolved the
sugar and corn starch. Stir till it is thick and there are no lumps.
Flavor with lemon, take from the range, and add the stiffly beaten
whites. Pour into molds and set in a cool place to get firm.
A pleasing effect may be obtained by dividing the mixture after it is
cooked, and coloring one-half pink, then filling the mold one-third of
one, and filling up with the other. When turned from the mold they will
look like small, white pyramids capped with pink, or pink with white. A
custard to be served with this blanc mange is made of two cups of milk,
the yolks of three eggs, and half a cup of sugar. Flavor same as blanc
mange.
GRANOSE MOLD
Boiling milk, 2 cups.
Granose flakes, 3 cups.
Sugar, 2 tablespoonfuls.
Beaten eggs, 6.
Stir the granose flakes into the boiling milk; then add the beaten
eggs and sugar. Let boil two minutes, and pour into molds. Serve with
vanilla sauce.
PINEAPPLE TAPIOCA
Pearl tapioca, 1 cup.
Pineapple, ripe, 1.
Water, 1 quart.
Sugar, 1 cup.
Wash the tapioca, and put to cook with the water and sugar in a double
boiler; cook until cleared. Pare the pineapple, remove the core, and
slice very thin. Put a layer of the pineapple in a deep pan; pour over
some of the tapioca, then another layer of pineapple, and so on till
all the pineapple and tapioca are used. Serve cold.
BANANA TAPIOCA
Same as pineapple tapioca, but use bananas instead of pineapples. Milk
may be substituted for water, and two eggs used if desired.
The tapioca may be flavored and colored if desired.
DATES STUFFED WITH MALTED NUTS
Wash, dry, and pit the desired quantity of dates, being careful not to
break more than are necessary. Fill the cavity made by removing the pit
with malted nuts, and press together. Make an icing of the white of an
egg, eight or nine tablespoonfuls of powdered sugar, a few drops of
lemon juice, and one teaspoonful of corn starch. Dip the dates in this,
using a sharp toothpick with which to handle them, and place on an
oiled paper or plate to dry. Or the icing may be made with less sugar,
and after they are dipped, roll them in powdered or Victor sugar.
SAGO FRUIT
Sago, 1 cup.
Sugar, ½ cup.
Oranges, 2.
Wash the sago through three waters, and simmer in a quart of water
with the sugar until transparent and thoroughly done. Peel and slice
the oranges, remove the pips, and add to the sago. Cook a few minutes
longer, then turn into six or eight individual glass sauce dishes, and
put away to cool. Garnish with a little bright colored jelly or jam.
RICE PATTIES
Rice, cooked, 2 cups.
Butter, 1½ tablespoonfuls.
Egg whites, well-beaten, 2.
Sugar, 1 tablespoonful.
Nutmeg.
Mix, and stir over the fire till well blended; when cold, form into
patties, roll in beaten white of egg, and then in bread crumbs
moistened with melted butter. Bake. Serve hot with sweetened cream,
flavored with nutmeg.
LEMON OMELET
Corn starch, 1 dessertspoonful.
Cream, ½ cup.
Eggs, 4.
Butter.
Powdered sugar.
Flour, 1 teaspoonful.
Salt.
Boiling milk, 1 cup.
Lemon honey.
Mix the corn starch, flour, cream and salt. Beat till smooth; add the
beaten yolks of the eggs and the boiling milk. Stir in the whites of
the eggs, beaten to a stiff froth. Butter four pudding plates, pour in
the mixture, and bake in a quick oven ten minutes. Spread lemon honey
on half, fold over, and sprinkle powdered sugar on top. Serve hot.
LEMON HONEY
White sugar, 1 cup.
Egg yolks, 3.
Butter, 1 tablespoonful.
Lemon, grated rind and juice of 1.
Egg white, 1.
Put the juice, sugar, and butter in a double boiler over the fire;
while it is melting, beat the eggs and add to them the grated rind of
the lemon. Add this to the sugar and butter, cooking and stirring till
it is thick and clear like honey.
STRAWBERRY SOUFFLE
Fruit.
Fresh strawberries, 3 quarts.
Powdered sugar, 1½ cups.
Custard.
Egg yolks, 4.
Cream or milk, ¾ pint.
Sugar.
Meringue.
Egg whites, 4.
Put two and a half quarts of the strawberries and the powdered sugar
into a saucepan. Put in oven and let it simmer till sugar is melted.
Beat the yolks of the eggs in the cream or milk, and sweeten to taste.
Set in double boiler over the fire, and stir till thick. Arrange the
berries without the juice in glass dishes, so that they will form a
sort of wall. Fill the center with custard and meringue the top with
the whites. Use the remaining two cups of berries to decorate the
meringue with half or whole berries. Serve hot or cold.
PLAIN CUSTARD
Sugar, ¾ cup.
Eggs, 6.
Milk, 1 quart.
Salt.
Beat the eggs till light, and stir in the milk, sugar, and salt. Bake
in a pudding-pan; set in a pan of hot water. Bake until the center of
custard is set.
CARAMEL CUSTARD
Milk, 3 cups.
Butter, 1 tablespoonful.
Water, ½ cup.
Sugar, 1 cup.
Eggs, 6.
Vanilla, ½ teaspoonful.
Put the butter into a saucepan and set on the range. When melted,
stir in the sugar, and let cook until of a dark brown color, stirring
frequently to prevent burning. Now add the water, which should be hot,
and stir until the caramel (the browned sugar) is dissolved. Beat up
the eggs and mix with the milk; add this to the caramel and flavor
with the vanilla. Pour into custard cups, set into a shallow pan of
water, and bake till the custard is set in the middle.
TAPIOCA CUSTARD (RICH)
Tapioca, ½ cup.
Sugar, ¾ cup.
Salt, ¼ teaspoonful.
Milk, 1 quart.
Eggs, 4.
Flavor to suit.
Wash the tapioca and put to cook with the milk in a double boiler; stir
occasionally, and cook till clear. Beat the eggs till light; beat in
the sugar, and add to the tapioca. Let cook a minute and remove from
the range. Stir in the flavoring, and turn into a pan of suitable size.
Serve cold. If desired, the whites of two of the eggs may be used as a
meringue, which should be flavored the same as the custard.
RICE PUDDING
Rice, 4 tablespoonfuls.
Sugar, 2 tablespoonfuls.
Seedless raisins, ½ cup.
Milk, 4 cups.
Grated nutmeg, ¼ teaspoonful.
Salt, ½ teaspoonful.
Put all together and bake about two hours. Stir with a fork three or
four times during first hour to prevent sticking. Should it get too
dry, add a little more milk.
CREAM RICE PUDDING
Washed rice, ½ cup.
Cream, or milk, 3 cups.
Eggs, 4.
Cook the rice in the cream or milk; when nearly done, remove from the
range, and stir in the yolks of the eggs. Pour into a pan, and set in
another containing water, and bake fifteen or twenty minutes, or till
the eggs are cooked. Make a meringue of the whites.
SANITAS CHOCOLATE PUDDING
Bread crumbs, 2 cups.
Eggs, 3.
Sanitas chocolate, ¼ pound.
Hot milk, 2 cups.
Sugar, ⅓ cup.
Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the
eggs and mix all the ingredients thoroughly. Put into a buttered can,
and steam two hours.
See note under "Beverages, Sanitas Chocolate."
APPLE NUT PUDDING
Apple pulp, 2 cups.
Nuttolene, ½ pound.
Eggs, 4.
Sugar, ¾ cup.
Bread crumbs, 1¾ pounds.
Cinnamon or nutmeg, 1 teaspoonful.
Grate sufficient tart apples to make two cups; then add the sugar,
cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through
a vegetable grinder, and the beaten yolks of the eggs. Beat well and
add the stiffly-beaten whites, put into an oiled pudding-pan set in a
pan of boiling water, and bake. Serve with sweetened cream or flavored
sauce.
PRUNE TAPIOCA PUDDING
Tapioca, ½ cup.
Cold water, 2½ cups.
Lemon juice, 1 tablespoonful.
Prunes, 1 cup.
Salt, ½ teaspoonful.
Sugar, ½ cup.
Put the prunes into enough water to cover them, and let simmer gently
till they absorb all the water. Turn onto a plate to cool and remove
stones. When tapioca has cooked until clear, put all the seasoning into
it, and put a layer into a pudding dish, then a layer of prunes, and so
on, having the top layer tapioca. Bake in moderate oven one hour; then
allow to partially cool, and serve with cream.
PRUNE PUDDING
Prune pulp, 1 cup.
Prune meats, chopped fine, ¼ cup.
Egg whites, well beaten, 4.
Sugar, ½ cup.
Stir the beaten whites of the eggs with the prune pulp, and add the
chopped prune meats and sugar. Bake till lightly browned, and serve
with cream.
BREAD PUDDING
Milk, 1 quart.
Sugar, ½ cup.
Stale bread, 1½ cups.
Eggs, 3.
Flavor to suit.
Soak the bread in the milk; beat the yolks and one of the whites of the
eggs with the sugar, and flavor. Mix and put into a pudding dish. Set
into a pan of hot water and bake until the custard is set. Meringue
with the whites.
If desired, the top of the pudding may first be marked with jelly,
marmalade, or fresh fruit of some kind, and the meringue put over all.
PRESSED FRUIT PUDDING
Bread, 8 slices.
Stewed huckleberries, 1 quart.
Sugar, ½ cup.
Trim the bread, cutting off all crusts, put four slices in the bottom
of a pudding-pan, cover with half the berries, which should have the
juice strained off, sprinkle over part of the sugar, then the rest of
the bread and the remainder of the berries and sugar. Pour over all
the juice that has been drained; there should be enough to moisten
the bread thoroughly. If served the same day, put another pan on top
of the pudding, with a weight in it, to press the pudding. It is not
necessary to press the pudding if not used the same day it is made.
Serve with sweetened cream or sweet sauce.
SNOW PUDDING
Milk, 1 quart.
Salt, ⅓ teaspoonful.
Eggs, whites, 5.
Sugar, ⅓ cup.
Corn starch, ⅓ cup.
Vanilla to suit.
Set milk, sugar, and salt in double boiler over the fire; when scalding
hot, add the corn starch mixed smooth in a little cold milk. When the
starch is cooked, remove from the fire, and beat well. When cold, stir
in carefully the stiffly-beaten whites and flavor with vanilla. Serve
with vanilla sauce.
APPLE PUDDING (BAKED)
Butter, 2 tablespoonfuls.
Eggs, 4.
Green tart apples, grated, 6.
Sugar, ½ cup.
Lemon, 1.
Stir the butter and sugar to a cream; stir into this the well-beaten
yolks of the eggs, the juice and grated rind of the lemon, and the
grated apples. Stir in the beaten whites of the eggs, flavor with
cinnamon or nutmeg, and bake. Serve cold with cream.
PLUM PUDDING
Eggs, 4.
Cream, 1 cup.
Flour, 1¾ cups.
Raisins, seeded, chopped, ½ pound.
Dried cherries, ½ pound.
Candied orange peel, 2 ounces.
Sugar, 1 cup.
Bread crumbs 1 cup.
Butter, ⅓ pound.
Currants, ½ pound.
Candied citron, 2 ounces.
Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat
well together, and mix in the sugar and fruit. Mix well, pour into a
buttered pan, cover, and steam about two hours.
CABINET PUDDING
Candied citron, ½ cup.
Seedless raisins, ½ cup.
Currants, ½ cup.
Cinnamon.
Nutmeg.
Stale sponge cake, 1 quart.
Milk, 2 cups.
Eggs, 2.
Butter, melted, 1 tablespoonful.
Salt.
Butter a pudding mold that will hold at least two quarts. Have the
citron and raisins chopped fine, the currants well washed, and the cake
cut into strips about an inch and a half wide and half an inch thick;
sprinkle some of the fruit on the bottom of the mold, then slices of
the cake; sprinkle on a little cinnamon and nutmeg, then more fruit,
then cake, and so on till the ingredients are all used. Pour over this
a custard made of the milk, eggs, and melted butter. Pour this over the
cake without cooking, and let soak one-half hour, then set into a pan
of water, cover, and bake until the custard is set. Serve with a tart
sauce.
CREAM SAGO PUDDING
Sago, ½ cup.
Sugar, 1 cup.
Milk or cream, 1 quart.
Eggs, 2.
Lemon flavoring.
Wash the sago, and with the milk put into a double boiler, and cook
until clear. Beat the eggs very light, and add the sugar and flavor.
Remove the sago from the range, and allow to cool a little, then pour
in the eggs and sugar, beating all the time. Put in a pudding-pan, set
in a pan of water, cover, and bake until the custard is set.
STEAMED FRUIT PUDDING
Tart apple pulp, 2 cups.
Sugar, 1 cup.
Eggs, 6.
Grape juice, 2½ cups.
Salt, ½ teaspoonful.
Toasted bread crumbs, 4 cups.
Seedless raisins, 1 cup.
Lemon rind, grated, 1.
Vanilla, 1 tablespoonful.
Mix all well together except the whites of the eggs, which should be
beaten stiff and added last. Turn into a buttered mold, and steam or
boil for three hours. Serve with sweetened cream, flavored with nutmeg.
SPONGE PUDDING
Milk, 2 cups.
Flour, ½ cup.
Sugar, ⅓ cup.
Eggs, 4.
Put milk into a double boiler. Mix the sugar and flour with a little
cold milk; pour this into the scalding milk, and stir till it thickens;
then stir it into the well-beaten yolks of the eggs; then add the
whites beaten stiff. Pour the mixture into buttered cups or into a
pudding dish. Put the cup or dish into a pan of boiling water, place
in the oven, and bake twenty minutes. About five minutes before it is
done, remove from the pan of water, and finish baking on the grate.
Serve in the cups in which it is baked or on hot plates if baked in
a pudding dish. This should not be allowed to stand, but be served
immediately.
FIG PUDDING
Butter, 2 tablespoonfuls.
Corn starch, ½ cup.
Flour, ½ cup.
Fig marmalade, 1¼ cups.
Cream, 1½ cups.
Sugar, 1 cup.
Eggs, 4.
Mix the butter with the corn starch and flour; mix the fig marmalade
and the cream; stir in the butter, corn starch, and flour mixture,
together with the sugar and the yolks of eggs. Mix well and fold in
quickly the well-beaten whites. Pour into a buttered pudding-pan and
steam one and one-half hours.
DATE PUDDING
Make same as fig pudding, using date marmalade.
ADELAIDE PUDDING
Eggs, 6.
Water, 2 cups.
Lemon extract, 1 teaspoonful.
Salt, 1 teaspoonful.
Corn starch, 1 cup.
Sugar, 1¼ cups.
Lemon, grated rind and juice, 1.
Flour, 1½ cups.
Over the beaten yolks pour a syrup made by boiling the sugar in the
water. Add lemon rind and juice, lemon extract, and salt. Beat up
well, and mix in slowly the flour and corn starch. Fold in the beaten
whites of the eggs, pour into a greased pudding dish, and steam one and
one-half hours.
CEREAL PUDDING
Milk, 4 cups.
Eggs, 4.
Sugar, ½ cup.
Cream of maize, or cerealine, 2 cups.
Lemon, grated rind and juice, 1.
Heat milk to boiling and stir in cream of maize or cerealine. Set in
double boiler and cook half an hour. Remove from range and stir in the
yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a
shallow pan, and set within another containing water, and bake till the
custard sets. Meringue with the whites.
_PIES_
PASTRY DOUGH FOR PIES
Flour, 1 pint.
Butter, 3 tablespoonfuls, rounding full,
or, Olive oil, ½ cup.
Salt, 1 teaspoonful.
Cold water, 6 tablespoonfuls.
Chop the butter in the flour, add the water and salt, and without
mixing turn upon the board. Roll out and double over three times. Then
roll out again and double. Continue this till the crust is smooth; then
roll out very thin and roll as for jelly cake. Cut into two pieces,
stand each piece on end, and roll out one for the top and the other for
the bottom crust.
PUMPKIN FOR PIES
Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and
put through a colander. The pumpkin is much sweeter cooked this way
than when the peel is removed before cooking.
PUMPKIN PIES
Mashed pumpkin, 1 cup.
Molasses, ⅓ cup.
Sugar, ⅓ cup.
Salt, 1 teaspoonful.
Flour, 1 tablespoonful.
Eggs, 2.
Cinnamon, 1 teaspoonful.
Milk, 1 cup.
Mix all together thoroughly, adding the milk last.
PUMPKIN PIES WITHOUT EGGS
Mashed pumpkin, 1 cup.
Flour, 1 tablespoonful.
Sugar, ½ cup.
Nutmeg, a dash.
Mix together, and when smooth, add
Sweet cream, 1 cup.
SANITAS CHOCOLATE CUSTARD PIE NO. 1
Milk, 1 quart.
Sugar, 1 cup.
Eggs, 6.
Chocolate, ¼ pound.
Water, 2 cups.
Vanilla, 2 teaspoonfuls.
Save the whites of three of the eggs for meringue; beat together the
remainder of the eggs, sugar, and vanilla; dissolve the chocolate in
the water and boil for three minutes. When nearly cold, add to the eggs
and sugar. Put in pan lined with good pastry and bake; makes two large
or three small pies.
SANITAS CHOCOLATE CUSTARD PIE NO. 2
Make an ordinary custard pie, flavor with vanilla; put the grated
chocolate into a basin on the side of the range, where it will melt,
but not burn. When melted, beat into it one egg and sugar to suit the
taste. Spread on top of the pie.
HYGIENIC MINCE MEAT
(For Six Pies)
Chopped apples, medium size, 14.
Chopped walnuts, 1 cup.
Chopped blanched almonds, ½ cup.
Chopped figs, ½ cup.
Chopped citron, ¼ cup.
Seeded raisins, 1 cup.
Seedless raisins or currants, 1 cup.
Caramel-cereal coffee, 1 cup.
Fruit juice or jelly, 1 cup.
Lemons, juice of, 4.
Salt, 1 tablespoonful.
Sugar and spice to taste.
MINCE PIE
Minced apples, 4 cups.
Prune juice, 1 cup.
Sugar, 1 cup.
Molasses, 1 cup.
Butter, 2 tablespoonfuls.
Minced protose, 3 cups.
Seedless raisins, 2 cups.
Lemon, grated rind and juice, 1.
Stew all together until thick enough for filling.
Flavor with
Salt, 1 teaspoonful.
Cinnamon.
Nutmeg.
BAKER'S CUSTARD PIE
Sugar, 3 tablespoonfuls.
Eggs, 3.
Vanilla, 1 teaspoonful.
Salt to taste.
Flour, 1 tablespoonful.
Milk, 2 cups.
Grated nutmeg.
Beat the yolks of the eggs to a cream, stir the flour thoroughly into
the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and
salt; then add well-beaten whites. Mix well and add by degrees the milk
that has been scalded and cooled (but not boiled), and turn all into a
deep pie-pan, lined with rich paste. Bake from twenty-five to thirty
minutes.
LEMON PIE (SUPERIOR)
Lemons, 3.
Water, 3 cups.
Corn starch, 2 tablespoonfuls.
Butter, 1 tablespoonful.
Sugar, 2½ cups.
Eggs, 3.
Flour, 4 tablespoonfuls.
Put the water and butter into a double boiler and set on the range.
Mix the sugar, flour, and corn starch together; grate in the lemon
rind, add the juice and beaten yolks of the eggs. When the water in
the boiler is scalding hot, stir in the mixture, and cook till of
the consistency of cold honey, stirring now and then to ensure even
cooking. Remove from the fire; when cool, pour into deep pie tins,
lined with good pastry. When done, meringue with the whites of the eggs.
COCOANUT PIE
Desiccated Cocoanut, ½ cup.
Eggs, 2.
Butter, size of an egg.
Milk, 1 cup.
Sugar, 1 small cup.
Soak the cocoanut in the milk, add the beaten egg, sugar, and butter
melted. Line a pie-pan with rich pastry, put in the filling, and bake.
The white of one of the eggs may be used as a meringue, if desired.
WASHINGTON CREAM PIE
Crust:
Eggs, 6.
Vanilla, 1 teaspoonful.
Flour, 1 rounded cup.
Sugar, 1 cup.
Lemon juice, 2 teaspoonfuls.
Beat the yolks of the eggs till very thick; add the sugar, vanilla,
and lemon juice. Beat the whites of the eggs very stiff, fold half
the whites into the yolk and sugar, then half the flour, then the
remainder of the whites and the rest of the flour. Divide this batter
into two pie-pans and bake. When cold, split each cake and put in the
filling.
Filling:
Milk, 2 cups.
Eggs, 2.
Flour, ½ cup.
Butter, 2 tablespoonfuls.
Sugar, 1 cup.
Vanilla, 1½ teaspoonfuls.
Put three-fourths of the milk into a double boiler, together with the
milk, and set on the range. Beat the eggs very light; add the sugar,
flour, and the remainder of the milk. Beat till perfectly smooth, and
when the milk in the boiler is scalding hot, stir in the mixture. Beat
till smooth, and cook thoroughly; when cool, add the vanilla. If made a
day or two before serving, and kept on ice, the quality of these pies
is greatly improved.
PRUNE PIE
Prune, marmalade, 1 pint.
Egg, 1.
Lemon, 1.
Sugar, ½ cup.
To the marmalade add the grated rind and juice of the lemon, sugar, and
beaten yolk of egg; put into a pie-pan lined with good paste and bake
till the crust is done; remove from oven and meringue with the white
of the egg.
APPLE PIE
Line a pie-pan with rich paste, sprinkle over the bottom a little flour
and sugar. Fill with apples cut in thin slices. The pan should be
slightly rounding full. Sprinkle a little flour and sugar, according
to the tartness of the fruit. Add two tablespoonfuls of water, and a
few small pieces of butter. Moisten the edge of the paste and put on
the upper crust, press down the edges, trim, make several perforations
in the top to allow the steam to escape, brush the crust with a little
milk, and bake about forty-five minutes.
RHUBARB PIE
Pie paste.
Rhubarb, 4 cups.
Sugar, 1 large cup.
Nutmeg.
Salt.
Flour.
Line a pie plate with paste rolled a little thicker than a dollar.
Strip the skin off the rhubarb and cut the stalk into half-inch
lengths. Fill the plate an inch deep, and to a quart of rhubarb add a
large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg
on top, with a little flour. Cover with a rich crust and bake in a
quick oven until the pie loosens from the dish.
BLUEBERRY PIE
Line a pie-pan with pie paste. Put in the berries half an inch deep,
and to one quart of berries put a teacup of brown sugar; sift a
teaspoonful of flour over, a pinch of salt, and a little grated nutmeg.
Cover with the top crust, pressing down the edges tightly. Trim and
bake in a good oven forty-five minutes. This pie is the typical berry
pie.
_CAKE_
FROSTING
Egg white, beaten stiff, 1.
Corn starch, 1 teaspoonful.
Powdered sugar, 9 tablespoonfuls.
Lemon or orange juice, 1 teaspoonful.
Mix and beat together.
SUNSHINE CAKE
Egg whites, 6.
Egg yolks, 3.
Sugar, granulated, 1 cup.
Flour, 1 scant cup.
Lemon juice, 2 teaspoonfuls.
Mix and bake as for Favorite Sponge Cake, flavor with
Grated rind of lemon.
Juice of ½ orange.
ORANGE CAKE
If boiled icing flavored with orange is used, the result will be orange
cake.
ANGEL CAKE
Flour, 1 cup sifted 5 times.
Lemon juice, 2 teaspoonfuls.
Powdered sugar, sifted, 1 cup.
Egg whites, 11 beaten to stiff froth.
Vanilla, 2 teaspoonfuls.
Stir the sugar into the whites very lightly and carefully, adding the
vanilla, after which add the flour, stirring quickly and lightly. Pour
into a bright, clean cake dish, which should not be buttered or lined.
Bake at once in a moderate oven about forty minutes. Test it with a
broom splint. When done, let it remain in the cake tin, turning it
upside down, with the sides resting on two saucers, so that a current
of air will pass over and under it.
SPONGE SHEET
Use and make the ingredients the same as for Simple Sponge Cake, but
bake in a sheet. Before baking, sprinkle a generous quantity of the
following mixture on top:--
Mix an equal quantity of granulated sugar and chopped almonds and add a
small pinch of ground cinnamon. This produces a delicious crust. Bake
in a buttered and floured pan, and remove from the pan as soon as done.
SIMPLE SPONGE CAKE
Eggs, 6.
Sifted granulated sugar, 1 cup.
Flour, 1 scant cup.
To the eggs add sugar, and beat with a wire egg beater till the mixture
is thick and light colored. Then add the flour, folding it in gently.
Drop by the spoonful in an unbuttered pan, and bake in a moderate oven.
When done, invert the pan, letting it rest on cups till the cake is
cool, when it can easily be taken out. Thus suspended from the bottom
of the pan, the cake is stretched by its own weight, which makes
it lighter and more elastic than if left to fall by its weight in
cooling. The quantity given will make a small loaf cake, or two layers.
FAVORITE SPONGE CAKE
Eggs, 6.
Granulated sugar, 1 cup.
Flour, 1 scant cup.
Lemon juice, 2 teaspoonfuls.
Sift the flour and sugar four or five times. Beat the whites of the egg
to a stiff froth, adding the lemon juice. When half beaten, fold in
carefully in regular order the sugar, well-beaten yolks of eggs, and
the flour. Bake in a moderate oven.
NUT SPONGE CAKE
Eggs, 7.
Water, ¼ cup.
Lemon extract, ¼ teaspoonful.
Ground English walnut, ¾ cup.
Sugar, 1¼ cups.
Vanilla, 1 teaspoonful.
Flour, 1 rounded cup.