water. When cool add one teaspoonful suet, one teaspoon butter, one-half
cup molasses and one-half yeast cake dissolved in a little water. Stir
this thoroughly and then add two quarts sifted flour. Do not knead this
and allow it to rise over night, and in the morning stir it again, and
then put it in well buttered bread pans: let it rise until it fills the
pans and then bake in a moderate oven. It takes a little longer to bake
than white bread.
~OATMEAL BREAD~--Cook one cup of rolled oats in water for serving at
breakfast, and one cup of molasses, one and one-half cups of lukewarm
water in which is dissolved one yeast cake and one teaspoon of salt. Mix
in enough flour to make a stiff dough, cover and let rise. When very
light stir down, put in pans, let rise light and bake in a slow oven.
The heat should be sufficient at first to check the rising, then the
baking should be slow.
~ORIENTAL OATMEAL BREAD~--Take two cupfuls of rolled oats, put in bread
pan, turn on four cupfuls of boiling water, stir for awhile. Add, while
hot, a heaping tablespoonful of lard or one scant tablespoonful of
butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls
of sugar and three of molasses. Now add two cupfuls of cold water
(making six cups of water in all) and, if cool enough, add one yeast
cake dissolved in a very little water. Now stir in all the white flour
it will take until it is as stiff as you can manage it with the spoon.
Set in warm place over night, and in the morning with spoon and knife
fill your tins part full, let rise to nearly top of pan, then bake an
hour for medium size loaves.
~RAISIN BREAD~--Scald three cups of milk and add one teaspoon of salt
and two tablespoons of sugar. Cool and add one-half yeast cake,
dissolved in one-quarter cup of lukewarm water. Mix in enough flour to
make a drop batter and set to rise. When this sponge is light put in two
cups of seeded raisins and enough flour to make a soft dough, but stiff
enough to knead. Let rise again, then mold into two loaves. Let the
loaves double in size and bake slowly, covering with another pan for the
first twenty minutes of baking.
~STEAMED BROWN BREAD~--Beat one egg light, add one cup of cornmeal, one
cup rye-meal and one and one-half cups of flour sifted with a half level
teaspoon of salt. Add one cup of molasses, and after it is turned out
put in one level teaspoon of soda and fill with boiling water. Add to
the other one-third cup more of the water. Pour into well buttered mold
and steam four hours.
~SOUTHERN CORNCAKE~--Mix two cups of white cornmeal, a rounding
tablespoon of sugar and a level teaspoon of salt, then pour enough hot
milk or milk and water to moisten the meal well, but not to make it of a
soft consistency. Let stand until cool, then add three well beaten eggs
and spread on a buttered shallow pan about half an inch thick. Bake in a
quick oven, cut in squares, split and butter while hot.
~STEAMED CORN BREAD~--Sift together one cup cornmeal and flour and a
level teaspoon of salt. Put one level teaspoon soda in one tablespoon of
water, add to one-half cup of molasses and stir into the meal with one
and two-thirds cups of milk. Beat and turn into a greased mold. Steam
four hours, take off the lid of the mold and set in the oven fifteen
minutes.
~STEAMED GRAHAM BREAD~--Put into a mixing bowl two cups of sour milk,
one cup of molasses, one level teaspoon of salt, two of soda and then
enough graham flour to make a batter as stiff as can be stirred with a
spoon, adding one-half cup of seeded raisins. Pour into a two-quart mold
or lard pail well greased, cover closely and set in a kettle of boiling
water that comes two-thirds the depth of the mold. Cover the kettle and
keep the water boiling constantly for four hours.
~WHOLE WHEAT BREAD~--Scald one cupful of milk and one teaspoonful of
butter, one of salt, one cup of water and one tablespoonful of sugar.
When lukewarm add half a cake of compressed yeast dissolved in a little
water and enough wheat flour to make a thin batter. Beat vigorously
until smooth and let rise until very light. Add as much whole wheat
flour as you can beat in with a spoon. Pour into greased tins, let rise
until light and bake in moderate oven for one hour.
~ASPARAGUS FRITTERS~--Make a thick sauce with one-half cup of milk, one
rounding tablespoon of butter and one-quarter cup of flour. Stir in one
cup of cooked asparagus tips and cool. Add one beaten egg and cook on a
hot buttered griddle in small cakes.
~CORN FRITTERS~--One-half can corn, one-half cup flour, one-half level
teaspoon baking powder, one level teaspoon salt, a dash of cayenne and
one egg. Chop the corn fine and add the flour, sifted with the baking
powder, salt and cayenne. Add the egg yolk, well beaten and fold in the
white beaten stiff. Drop by spoonfuls into hot fat one-half inch deep.
Turn once while cooking. When done, drain on brown paper and serve.
~CRUMB GRIDDLE CAKES~--Soak one pint of bread crumbs in one pint of sour
milk for an hour, then add a level teaspoon of soda dissolved in one cup
of sweet milk, and one well beaten egg, half a teaspoon of salt and
flour enough to make a drop batter as thick as griddle cakes are usually
made.
~HOMINY CAKES~--To two cups of boiled hominy add two tablespoons of
melted butter. Break the whole very fine with spoon or fork. Add two
well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper.
Form into little cakes, after adding enough milk to make it of the right
consistency to handle. Set cakes on buttered dish and dust with a little
finely grated cheese. Bake in hot oven and serve at once.
~OATMEAL CAKE~--Mix fine oatmeal into a stiff dough with milk-warm
water, roll it to the thinness almost of a wafer, bake on a griddle or
iron plate placed over a slow fire for three or four minutes, then place
it on edge before the fire to harden. This will be good for months, if
kept in a dry place.
~PINEAPPLE PANCAKES~--Make a batter using half pound sifted flour and
three good sized eggs with a cupful of milk. This makes a very thin
batter. When smooth and free from lumps, bake in a well buttered frying
pan, making the cakes about eight inches in diameter. As soon as brown
on one side turn. When cooked on both sides remove to a hot serving dish
and sprinkle with sweetened pineapple. Bake the remainder of batter in
the same way, piling in layers with the pineapple between the cakes. Cut
in triangular pieces like pie and serve very hot.
~SQUASH FRITTERS~--To two cups of mashed dry winter squash add one cup
of milk, two well beaten eggs, one teaspoon of salt, a little pepper and
one heaping teaspoon of baking powder. Beat well and drop by spoonfuls
into hot butter or cooking oil and fry.
PIES AND PASTRIES
~A GOOD CRUST FOR GREAT PIES~--To a peck of flour, add the yolks of
three eggs. Boil some water, put in half a pound of fried suet and a
pound and a half of butter. Skim off the butter and suet and as much of
the liquor as will make a light crust. Mix well and roll out.
~CRUST FOR CUSTARDS~--Take a half pound of flour, six ounces of butter,
the yolks of two eggs, three spoonfuls of cream. Mix well and roll very
thin.
~DRIPPING CRUST~--Take a pound and a half of beef drippings; boil in
water, strain and let it get cold, taking off the hard fat. Scrape off
and boil it four or five times; then work it up well into three pounds
of flour, then add enough cold water to make dough, just stiff enough to
roll. This makes a very fine crust.
~PASTE FOR TARTS~--One pound of flour, three-quarters of a pound of
butter and just enough cold water to mix together. Beat well with a
rolling pin.
~PUFF PASTE~--Take a quarter of a peck of flour, rub in a pound of
butter, make it up into a light paste with a little cold waters, just
stiff enough to handle; then roll out to about the thickness of a crown
piece. Spread over with butter and sprinkle over with flour, then double
up and roll out again. Double and roll out seven or eight times. It is
then fit for all kinds of pies and tarts that require a puff paste.
~APPLE PIE~--Make up a puff paste crust and lay some around the sides of
a dish. Pare and quarter apples. Put a layer of apples in the dish,
sprinkle with sugar, and add a little lemon peel, cut up fine, a little
lemon juice, a few cloves; then the rest of the apples, sugar and so on.
Sweeten to taste. Boil the peels and cores of the apples in a little
water, strain and boil the syrup with a little sugar. Pour over the
apples. Put on the upper crust and bake. A little quince or marmalade
may be used, if desired.
Pears may be used instead of apples, omitting the quince or marmalade.
Pies may be buttered when taken from oven. If a sauce is desired, beat
up the yolks of two eggs, add half pint of cream, little nutmeg and
sugar. Put over a slow fire, stirring well until it just boils up. Take
off the upper crust and pour the sauce over the pie, replacing the
crust.
~APPLE PIE--SOUTHERN STYLE~--For four pies half pound butter, quarter
pound of lard, half dinner teaspoon of salt, work four cups flour and
the above ingredients with a fork, and then mix with ice water and mix
it so it will just stick together. Then ready for use.
~BEATEN CREAM PIE~--Line a plate with good paste, prick in several
places to prevent rising out of shape. Bake and spread over some jelly
or jam about half an inch thick, and cover with one cup of cream beaten
stiff with two rounding tablespoons of powdered sugar and flavored with
one teaspoon of vanilla.
~LARGE LEMON PIE~--Mix three level teaspoons of corn starch smooth in a
little cold water, and stir into three cups of boiling water. Cook five
minutes; stir in one level tablespoon of butter, the juice and grated
yellow rind of two lemons, one and one-half cups of sugar, and the yolks
of three eggs. Cook until the egg thickens, take from the fire and cool.
Line a large pie plate with paste and gash it in several places to
prevent rising unevenly, bake and fill with the mixture. Cover with a
meringue made from the white of three eggs beaten with six level
tablespoons of powdered sugar. Set in the oven to color.
~LEMON PIE~--This is an old fashion pie, because it is baked between two
crusts, yet many have called it the best of all kinds. Grate the yellow
rind of two lemons, take off all the white skin and chop the remainder
very fine, discarding all the seeds. Add two cups of sugar and two
beaten eggs. Mix well and pour into a paste lined plate cover, and bake
thirty minutes.
~NUT MINCE PIES~--One cup of walnut meats chopped fine, two cups of
chopped apple, one cup of raisins, one and one-half cups of sugar mixed
with one teaspoon each of cinnamon and allspice and one-half teaspoon
each of cloves and salt, one-half cup of vinegar and one-half cup of
water or fruit juice. Mix thoroughly. This quantity makes two large
pies.
~PINEAPPLE CREAM PIE~--One-half cup butter, one cup sugar, one can
shredded pineapple, one-half cup milk, two eggs. Cream the butter, add
gradually the sugar, then the pineapple, milk and eggs well beaten. Mix
well and bake in one crust like custard pie. When cool cover with a
meringue or with whipped cream sweetened and flavored with vanilla.
~PLAIN PIE PASTE~--Sift one and one-half cups of flour with a saltspoon
of salt and rub in one-quarter cup of lard. Moisten with very cold water
until a stiff dough is formed. Pat out and lay on one-quarter cup of
cold butter rolled out in a sheet. Fold in three layers, turn half way
round, and pat out again. Fold and roll twice more. This will make one
large pie with two crusts.
~CHERRY PIE~--Make a good crust, lining the sides of a pie pan. Place
stoned cherries, well sweetened, in the pan and cover with upper crust.
Bake in slow oven. (A few red currants may be added to the cherries if
desired.)
Plums or gooseberry pies may be made in the same way.
~CHERRY PIE~--Roll two large soda crackers into fine dust and stone
cherries enough to measure two cups. Line a pie plate with good rich
paste and scatter one-half cup of sugar over. Sprinkle one-half of the
cracker dust, and over that one-half of the cherries. Repeat the three
layers, pour on one cup of cherry juice and cold water, cover with paste
and bake in a moderate oven.
~FRESH RASPBERRY PIE~--Line a pie plate with rich paste, fill with
raspberries and scatter on sugar to sweeten. Cover with a crust and bake
in a quick oven. When done draw from the oven, cut a gash in the top,
and pour in the following mixture: The yolks of two eggs beaten light
with a tablespoon of sugar and mixed with one cup of hot thin cream. Set
back in the oven for five minutes.
~GREEN CURRANT PIE~--Stew and mash a pint of rather green currants,
sweeten abundantly, add a sprinkling of flour or a rolled cracker and
bake with two crusts. Dust generously with powdered sugar.
~GREEN TOMATO PIE~--Take green tomatoes not yet turned and peel and
slice wafer thin. Fill a plate nearly full, add a tablespoonful vinegar
and plenty of sugar, dot with bits of butter and flavor with nutmeg or
lemon. Bake in one or two crusts as preferred.
~LEMON CREAM PIE~--Stir into one cup of boiling water one tablespoonful
of cornstarch dissolved in a little cold water. Cook until thickened and
clear, then add one cup of sugar, a teaspoonful of butter, and the juice
and grated rind of two lemons. Add the beaten yolks of three eggs and
take from the fire. Have ready the bottom crust of a pie that has been
baked, first pricking with a fork to prevent blisters. Place the custard
in the crust and bake half an hour. When done take from the oven and
spread over the top a meringue made from the stiffly whipped whites of
the eggs, and three tablespoonfuls of sugar. Shut off the oven so it
will be as cool as possible giving the meringue plenty of time to rise,
stiffen and color to a delicate gold.
~APPLE FRITTERS~--Beat the yolks of eight eggs and the white of four
together. Add a quart of cream. Put over a fire and heat until you can
bear your finger in it. Add quarter of a pint of sack, three-quarters of
a pint of ale and make a posset of it. When cool put in nutmeg, ginger,
salt and flour. The batter should be pretty thick. Add pippins, sliced
or scraped and fry in deep fat.
~APPLE SLUMP~--Fill a deep baking dish with apples, pared, cored and
sliced. Scatter on a little cinnamon and cover with good paste rolled a
little thicker than for pie. Bake in a moderate oven until the apples
are done, serve in the same dish, cutting the crust into several
sections. Before cutting, the crust may be lifted and the apples
seasoned with butter and sugar, or the seasoning may be added after
serving. A liquid or a hard sauce may be served with the slump. If the
apples are a kind that do not cook easily bake half an hour, then put on
the crust and set back in the oven.
~BREAD PUFFS WITH SAUCE~--When bread dough is raised light, cut off
small pieces and pull out two or three inches long. Fry like doughnuts
in deep fat and put into a deep dish, turn over the puffs a cream sauce
seasoned with salt and pepper.
~CHERRY DUMPLINGS~--Sift two cups of pastry flour with four level
teaspoons of baking powder and a saltspoon of salt. Mix with
three-quarters cup of milk or enough to make a soft dough. Butter some
cups well, put a tablespoon of dough in each, then a large tablespoon of
stoned cherries and another tablespoon of dough. Set in a steamer or set
the cups in a pan of hot water and into the oven to cook half an hour.
Serve with a sweet liquid sauce.
~COTTAGE CHEESE TARTLETS~--One cup cheese, three level tablespoons
sugar, few grains salt, two teaspoons melted butter, one tablespoon
lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs. Press
the cheese through a potato ricer or sieve, then add the sugar, salt,
butter, lemon juice, and the egg yolks well beaten and mixed with the
milk. Mix well and fold the whites of the eggs beaten stiff. Line
individual tins with pastry and fill three-fourths full with the
mixture. Bake in a moderate oven for thirty minutes.
~PRUNE TARTS~--Wash the prunes thoroughly and soak over night or for
several hours. Cook in the same water. When very tender rub them through
a sieve. To one cup of the pulp add one tablespoon of lemon juice, the
yolks of two eggs beaten with one-half cup of thin cream and a few
grains of salt. Mix well and sweeten to taste, then fold in the whites
of two eggs beaten very stiff. Line small tins with paste, fill with the
mixture and bake in a moderate oven. Serve cold.
~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double
boiler. Pour over it two cups of boiling water, add one-half teaspoon of
salt and two tablespoons of sugar and cook thirty minutes or until soft.
Have some small pudding cloths about twelve inches square, wring them
out of hot water and lay them over a small half pint bowl. Spread the
rice one-third of an inch thick over the cloth, and fill the center with
fresh raspberries. Draw the cloth around until the rice covers the
berries and they are a good round shape. Tie the ends of the cloth
firmly, drop them into boiling water and cook twenty minutes. Remove the
cloth and serve with lemon sauce.
~TART SHELLS~--Roll out thin a nice puff paste, cut with a small biscuit
cutter. With cutter take out the centers of two or three of these, lay
the rings thus made on the third and bake immediately. Shells may also
be made by lining pattypans with the paste; if the paste is light the
shells will be fine and may be used for tarts or oyster patties. Filled
with jelly and covered with meringue (a tablespoonful of sugar to the
white of an egg), and browned in the oven.
~BAVARIAN CREAM~--Soak one-quarter of a box of gelatin in cold water
until it is soft, then dissolve it in a cup of hot milk with one-third
of a cup of sugar. Flavor with vanilla and set away to cool. Whip one
pint of cream and when the gelatin is cold and beginning to stiffen stir
in the cream lightly. Form in mold.
~BOILED CUSTARD~--Heat two cups of milk in a double boiler and pour on
to the yolks of three eggs beaten light, with three rounding tablespoons
of sugar and a pinch of salt. Return to the double boiler and cook until
the spoon will coat with the custard. Cool and add flavoring.
~CALLA LILIES~--Beat three eggs and a rounding cup of sugar together,
add two-thirds cup of flour and one-half teaspoon of lemon flavoring.
Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to
spread in baking. Bake in a moderate oven, take up with a knife, and
roll at once into lily shape. Bake but four or five at a time because if
the cakes cool even a little they will break. Fill each with a little
beaten and sweetened cream.
~COCOA CUSTARD~--For three cups of milk allow four teaspoons of cocoa,
three beaten eggs, three tablespoons of sugar, and three-quarters
teaspoon of vanilla. Heat the milk, stir in the cocoa, and cool a little
before pouring over the egg and sugar. Bake in custard cups set in a pan
of hot water in a moderate oven.
~COFFEE CREAM~--Have one and one-half cups of strong coffee hot, add one
level tablespoon of gelatin soaked in one-half cup of milk for fifteen
minutes. When well dissolved add two-thirds cup of sugar, a saltspoon of
salt, and the yolks of three eggs beaten light, stir in the double
boiler till thick, take from the fire, and add the white of three eggs
beaten stiff and one-half teaspoon of vanilla. Fill molds that have been
dipped in cold water, set in cool place and when firm unmold and serve
with powdered sugar and cream.
~COFFEE CUP CUSTARD~--One quart milk, one-fourth cup ground coffee, four
eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half
teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and
put into double boiler with the milk. Scald until a good coffee color
and flavor is obtained, then remove from the fire. Remove the coffee.
Beat the eggs and add the sugar, salt and vanilla, then pour on
gradually the milk. Strain into cups, place in a pan of hot water, and
bake in a moderate oven until firm in the middle. Less vanilla is
required when combined with another flavoring.
CAKES, CRULLERS AND ECLAIRS
~ALMOND CAKES~--One pound sifted flour, one-half pound butter,
three-fourths pound sugar, two eggs, one-half teaspoon ground cinnamon,
four ounces of almonds blanched and chopped very fine. Two ounces of
raisins finely chopped. Mix all the dry ingredients together, then rub
in the butter, add eggs and spices last of all, roll out half an inch
thick, cut in fancy shapes and bake in a slow oven.
~ALMOND CHEESE CAKES~--Blanch and pound to a fine paste one cupful
almonds. As you pound them add rose water, a few drops at a time to keep
them from oiling. Add the paste to one cupful milk curd, together with a
half cup cream, one cupful sugar, three beaten egg yolks and a scant
teaspoonful of rose water. Fill patty pans lined with paste and bake in
hot oven ten minutes.
~AUNT AMY'S CAKE~--Take two eggs, one and one-half cups of sugar, one
cup of sour milk, one-half cup of butter, two cups of flour and one
teaspoonful of soda. Spice to taste. This is a good cake and one which
is also inexpensive in baking. Use a moderate oven and bake in loaves
rather than sheets.
~BALTIMORE CAKE~--Beat one cupful of butter to a cream, using a wood
cake spoon. Add gradually while beating constantly two cupfuls fine
granulated sugar. When creamy add a cupful of milk, alternating with
three and one-half cupfuls pastry flour that has been mixed and sifted
with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and
the whites of six eggs beaten stiff and dry. Bake in three buttered and
floured shallow cake tins, and spread between the layers and on top the
following icing: Put in a saucepan three cups sugar, one cup water. Heat
gradually to the boiling point, and cook without stirring until the
syrup will thread. Pour the hot syrup gradually over the well beaten
whites of three eggs and continue beating until of the right consistency
for spreading. Then add one cupful chopped and seeded raisins, one cup
chopped pecan meats and five figs cut in strips.
~BALTIMORE CAKE--~For this cake use one cupful butter, two cupfuls
sugar, three and one-half cupfuls flour, one cupful sweet milk, two
teaspoonfuls baking powder, the whites of six eggs and a teaspoonful of
rose water. Cream the butter, add the sugar gradually, beating steadily,
then the milk and flavoring, next the flour sifted with the baking
powder, and lastly the stiffly beaten whites folded in at the last. Bake
in three layer cake tins in an oven hotter than for loaf cake. While
baking prepare the filling. Dissolve three cupfuls sugar in one cupful
boiling water, and cook until it spins a thread. Pour over the stiffly
beaten whites of three eggs, stirring constantly. Add to this icing one
cupful chopped raisins, one cupful chopped nut meats, preferably pecans
or walnuts, and a half dozen figs cut in fine strips. Use this for
filling and also ice the top and sides with it.
~BREAD CAKE--~Cream one cup of sugar and one-half cup of butter, add
one-half cup of milk, two cups of flour sifted with three teaspoons of
baking powder and last the stiffly beaten whites of three eggs and half
a teaspoon of vanilla flavoring. Bake in one loaf.
~BRIDE'S CAKE--~One and one-half cupfuls of sugar, one-half cupful of
butter, one-half cupful of sweet milk, two cupfuls of flour, one-quarter
cupful cornstarch, six egg whites, one and one-half teaspoonfuls baking
powder, one teaspoonful vanilla. Cream the sugar and butter, add milk,
flour and cornstarch into which the baking powder has been thoroughly
sifted, stir in the whites of eggs quickly with the flavoring.
~BUTTERMILK CAKE--~Cream three tablespoons of butter with one cup of
sugar, add one cup of buttermilk, one well beaten egg, two cups of flour
sifted with four teaspoons of baking powder and one-half cup of seeded
raisins cut in pieces and rolled in flour.