sugar, add the yolks of five eggs, beaten until light-colored, and one
cup of milk. Sift three and one-half cups of flour with five level
teaspoons of baking powder and add to the first mixture. Stir well and
fold in the beaten whites of two eggs. Beat in layer cake tins and
spread the following mixture between when the cakes are nearly cold.
Beat one and one-half cups of powdered sugar, three level tablespoons of
cocoa, one teaspoon of vanilla, and the whites of three eggs together
until a smooth mixture is made that will spread easily. The exact amount
of sugar varies a little on account of size of eggs.
~CHOCOLATE CAKE~--Cook one cup of sugar, one-half cup of milk, one-half
cup of grated chocolate and the beaten yolk of one egg together until
smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup
of butter to a cream, add one cup of sugar slowly, and beat smooth. Add
two beaten eggs, one-half cup of milk, two cups of flour in which
two-thirds teaspoon of soda has been sifted and when well beaten add the
cool chocolate mixture. Bake in four layers and put together with a
white boiled icing.
~CHOCOLATE CAKE~--Cook one cup of sugar, one-half cup of milk, one cup
of grated chocolate and the beaten yolk of one egg together until
smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup
of butter to a cream, add one cup of sugar slowly and beat smooth. Add
two beaten eggs, one-half cup of milk, two cups of flour in which
two-thirds teaspoon of soda has been sifted, and when well beaten add
the cool chocolate mixture. Bake in four layers and put together with a
white boiled icing.
~CHOCOLATE LAYER CAKE~--Beat a half cupful butter to a cream, adding
gradually one cupful sugar. When light beat in a little at a time, a
half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs
to a stiff froth and sift a teaspoonful and a half with two cupfuls
flour. Add the sifted flour to the mixture. Then fold in the whipped
whites. Have three buttered layer cake tins ready and put two-thirds of
the mixture into two of them, into the third tin put the remainder of
the batter, having first added to it two tablespoons melted chocolate.
Bake the cakes in a rather quick oven for twenty minutes. Put a layer of
the white cake on a large plate and cover with white icing, on this lay
a dark layer and cover with more of the white icing. On this put the
third cake and cover with the chocolate icing. Put into a graniteware
pan one cupful and a half cupful water and cook gently until bubbles
begin to rise from bottom. Do not stir or shake while cooking. Take at
once from the stove and pour in a thin stream over the stiffly whipped
whites of two eggs. Beat it until thick, flavor with vanilla, and use
two-thirds of this for the white icing. Into the remainder put a
tablespoon and a half melted chocolate and a suspicion of cinnamon
extract, and frost the top and sides of the cake.
~CHOCOLATE LOAF CAKES~--Cream one cup of butter, add two and one-half
cups of sugar and beat to a cream. Beat the yolks of five eggs light,
add to the butter and sugar, with one cup of milk and three cups of
flour in which four level teaspoons of baking powder have been sifted,
the stiffly beaten whites of five eggs and two teaspoons of vanilla
flavoring and two squares of chocolate melted. Bake in a moderate oven.
~COCOA CAKE~--Cream one-half cup of butter, add one cup of sugar, and
beat again. Add the beaten yolks of three eggs and a teaspoon of
vanilla. Sift two cups of pastry flour twice with one-quarter cup of
cocoa and four level teaspoons of baking powder. Add to the first
mixture alternately with three-quarters cup of milk, beat hard, and fold
in the stiffly beaten whites of three eggs. Bake in a loaf and cover
with white icing.
~CREAM CAKE OR PIE~--This recipe makes a simple layer cake to be filled
in various ways. Cream one-quarter cup of butter with one cup of sugar,
add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat
hard, then mix in one-half cup of milk alternately with one and one-half
cups of flour sifted twice with two level teaspoons of baking powder.
Beat just enough to make smooth, then fold in lightly the stiffly beaten
whites of two eggs and pour into an oblong shallow pan that is buttered,
floured and rapped to shake out all that is superfluous. Bake about
twenty minutes, take from pan and cool. Just before serving split the
cake and fill with a cooked cream filling or with sweet thick cream
beaten, sweetened with powdered sugar and flavored to the taste.
~CREAM LAYER CAKE~--Cream one-quarter cup of butter well with one cup of
sugar, add the yolks of three eggs beaten light, one-half cup of milk,
then one and one-half cups of flour sifted twice with three level
teaspoons of baking powder. Stir in lightly last of all the whites of
three eggs beaten stiff. Bake in a pan large enough to make one thin
cake and bake. Cool and split, then spread on one-half pint of cream
beaten light, sweetened, and flavored with a few drops of vanilla. Put
on the top cake and dust with powdered sugar.
~DATE CAKE~--Sift two cups of flour with four level teaspoons of baking
powder, one-half level teaspoon of salt and one-quarter cup of butter.
Beat one egg, add three-quarters cup of milk and mix into the
ingredients. Add last one and one-half cups of dates stoned and cut
into small pieces and rolled in flour. Bake in a sheet in a moderate
oven and serve warm or with a liquid sauce as a pudding.
~EGGLESS CAKE~--One and one-half cups sugar, one cup sour milk, three
cups sifted flour, one-half cup shortening, one teaspoon soda, one-half
teaspoon cinnamon, one-half teaspoon nutmeg, one cup chopped raisins,
salt.
~FEATHER CAKE~--Sift one cup of sugar, two cups of sifted flour, three
level teaspoons of baking powder and a few grains of salt. Add one cup
of milk, one well beaten egg, three tablespoons of melted butter and a
teaspoon of vanilla or lemon flavoring or a level teaspoon of mixed
spices. Beat hard and bake in a loaf in a moderate oven about half an
hour.
~FIG CAKE~--Two cupfuls of sugar, two-thirds of a cup of butter, one
cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls
of cream of tartar, one of soda, sifted with the flour, mix the butter
and sugar until creamed, add the unbeaten yolks of the eggs, add the
milk and the flour slowly, beating all the time, lastly the whites of
the eggs. Flavor two cupfuls of chopped figs and mix in. Bake quickly.
~FIG LAYER CAKE~--Cream one-quarter cup of butter with one cup of sugar,
add one beaten egg, one cup of milk, two cups of flour sifted twice with
four teaspoons of baking powder. Bake in layer tins.
For the filling-chop one-half pound of figs fine, add one-half cup of
sugar and one-quarter cup of cold water. Cook in a double boiler until
soft, let cool, and spread between the cakes.
~FRUIT CAKE~--One cup dark sugar, one-half cup butter, one cup molasses,
one cup coffee (cold liquid), three eggs, three tablespoons mixed
spices, one pound currants, two pounds raisins, three cups flour, three
teaspoons baking powder, one-fourth pound citron.
~GOLD CAKE~--Mix the yolks of four eggs, one cup of sugar, one-half cup
of sweet milk, one-half cup of butter, three cups of flour sifted three
times, one teaspoonful of cream of tartar and one-half teaspoon of soda.
Beat very thoroughly. Use a moderate cake oven.
~HICKORY NUT CAKE~--Cream one cup of butter with two cups of sugar, add
the well beaten yolks of four eggs, and one-half cup of milk. Sift three
level teaspoons of baking powder twice with two and one-half cups of
pastry flour. Reserve one-half cup of the flour and add the remainder to
the first mixture. Now fold in the whites of four eggs beaten stiff,
one teaspoon of lemon juice, half a dozen gratings of the yellow rind of
lemon and one cup each of seeded and chopped raisins and of chopped
hickory nuts mixed with the reserved half cup of flour. Bake in a
moderate oven, cover with a white icing and garnish without meats.
~HUCKLEBERRY CAKES~--Mix together one quart of flour, one teaspoon salt,
four teaspoons baking powder and one-half cup of sugar. Mix one-third
cup butter, melted with one cup of milk. Add it to the flour and then
add enough more milk to make a dough stiff enough to keep in shape when
dropped from a spoon. Flour one pint of berries, stir in quickly, and
drop by the large spoonful on a buttered pan or in muffin rings. Bake
twenty minutes.
~ICE CREAM CAKE~--Cream three-quarters cup of butter with two cups of
fine granulated sugar. Add one cup of milk with two cups of flour and
three-quarters cup of cornstarch sifted twice with five level teaspoons
of baking powder. Fold in slowly the whites of seven eggs and bake in
layers.
~LAYER CAKE~--One and one-half cups of sugar, two-thirds of a cup of
butter, the whites of six eggs, one cup of sweet milk, two and one-half
cups of pastry flour, two teaspoonfuls of baking powder, flavor with
lemon, put two-thirds of the mixture into jelly tins. To the rest add
two tablespoonfuls of molasses, one-half cup of raisins (seeded), three
figs (chopped), one teaspoonful cinnamon, one-half teaspoonful allspice,
two tablespoonfuls of flour. Bake, when cool, together with jelly,
having the dark layer in the center.
~MARGARETTES~--One-half pound of peanuts, one pound of dates chopped
fine. One cup of milk in the dates, and boil, add peanuts. Make a boiled
icing. Take the long branch crackers, spread the filling between the
crackers, put on the icing, and put in the oven to brown.
~PLAIN CAKE~--Beat together one-half cup of butter and two cups of sugar
until light and creamy, add the well beaten yolks of three eggs,
one-half cup of milk, three cups of flour in which three teaspoons of
baking powder have been sifted, and last the stiffly beaten whites of
three eggs. Add any flavoring preferred and bake in a moderate oven.
~PLAIN TEA CAKE~--Cream two level tablespoons of butter and one cup of
sugar together, add one beaten egg, one cup of milk and two cups of
flour in which three level teaspoons of baking powder have been sifted.
Bake in a sheet, and serve while fresh.
~RAISIN CAKE~--One cup butter, three eggs, one and one-half cups sugar,
one cup sour milk, one teaspoon soda, one cup raisins, little nutmeg,
three cups flour. One can use two eggs and one-half cup butter; then
bake as usual.
~ROCKLAND CAKE~--Two cups sugar, one cup butter beaten to a cream, five
eggs, one cup milk, four cups flour, two teaspoonfuls baking powder, one
teaspoonful essence of lemon.
~SNIPPODOODLES~--One cup of sugar, one tablespoon of butter, one-half
cup of milk, one egg, one cup of flour, one teaspoon of cinnamon. Cream
the butter, add the sugar, then the eggs well beaten, then the flour,
baking powder and cinnamon, sifted together, and the milk. Spread very
thin on the tin sheet and bake. When nearly done sprinkle with sugar;
when brown remove from the oven, cut into squares and remove quickly
with a knife. They should be thin and crispy.
~SNOW CAKE~--Beat the white of four eggs stiff. Cream one-half cup of
milk and one cup of butter and one cup of sugar, add one-half cup of
milk and two cups of flour sifted twice with three level teaspoons of
baking-powder. Fold in the whites of the eggs last and half a teaspoon
or more of lemon or vanilla flavoring.
~SPICE CAKES~--For little spice cakes cream one-half cup of butter with
one cup of sugar, add one beaten egg, one-half cup of sour milk, and
one-half level teaspoon each of soda, baking powder, and cinnamon, and a
few gratings of nutmeg sifted with two and one-half cups of pastry
flour. Stir in one-half cup each of chopped walnut meats and seeded and
chopped raisins. Roll out thin and cut in shape or put small spoonfuls
some distance apart on a buttered pan and press out with the end of a
baking powder can until as thin as needed; do not add more flour. Bake
slowly.
~SPONGE CAKE~--Whites of two eggs beaten to a stiff froth, beat the
yolks thoroughly, then beat both together, then add one scant cup of
granulated sugar (beating again), one scant cup of flour (beat again),
and one teaspoon of baking powder. Sift the flour three or four times,
stir the baking powder in the flour, and lastly add five tablespoons of
hot water.
~SULTANA TEA CAKES~--Into three-quarters of a pound of flour stir a
pinch of salt, a teaspoonful of baking powder, three ounces of butter
and lard mixed in equal portions, three ounces of sifted sugar and two
ounces of sultanas. Chop one and half ounces of candied lemon peel, add
that and moisten all with two well beaten eggs and a little milk if
necessary. Work these ingredients together, with a wooden spoon turn on
to a board and form into round cakes. Place them on a floured baking
sheet and cook in a quick oven. Five minutes before the cakes are done
brush them over with milk to form a glaze, and when ready to serve cut
each through with a knife and spread liberally with butter.
~SUNSHINE CAKE~--Cream one cup of butter, add two cups of sugar and
beat, add one cup of milk, the yolks of eleven eggs beaten until very
light and smooth, and three cups of flour sifted with four teaspoons of
baking powder three times to make it very light. Turn into a tube baking
pan and bake three-quarters of an hour in a moderate oven.
~TEA CAKE~--This cake is to be eaten warm with butter. Rub a rounding
tablespoon of butter into three cups of flour sifted with a saltspoon of
salt, six level teaspoons of baking powder and one-quarter cup of sugar.
Beat one egg light, add one and one-half cups of milk and the dry
ingredients and beat well. Pour into a long buttered pan and bake about
twenty minutes. Do not slice this cake, but cut through the crust with a
sharp knife and break apart. This mixture can be baked in muffin tins,
but it saves time to bake it in a loaf.
~VELVET CAKE~--One-half cup butter, one and one-half cups sugar, yolks
four eggs, one-half cup milk, one and one-half cups flour, one-half cup
cornstarch, four level teaspoons baking powder, whites four eggs,
one-third cup almonds blanched shredded. Cream the butter, add gradually
the sugar, then the egg-yolks well beaten. Beat well and add the milk,
the flour, cornstarch, and baking powder sifted together, and egg whites
beaten stiff. Beat well and turn into buttered shallow pan. Sprinkle
with the almonds, then with powdered sugar and bake forty minutes in a
moderate oven.
~WHITE PATTY CAKES~--Cream one-third cup of butter with one cup of
sugar, add one-half cup of milk, one and three-quarter cups of flour
sifted twice with two and one-half level teaspoons of baking powder, and
flavor with a mixture of one-third teaspoon of lemon flavoring and
two-thirds teaspoon of vanilla flavoring. Bake in little plain patty
pans and cover the top of each with white icing. Garnish with two little
leaves cut from angelica and a bit of red candied cherry.
~COFFEE CREAM CAKES AND FILLING~--Roll good plain paste three-eighths of
an inch thick and cut in rounds and through a pastry tube force a cream
cake mixture to make a border come out even with the edge of the round,
and bake in a hot oven. Fill and frost. For the cream cake mixture put
one cup of boiling water, one-half cup of butter and one level
tablespoon of sugar together in a saucepan and boil one minute, then add
one and three-quarters cups of flour all at once. Stir rapidly and when
the cooked mixture cleaves from the pan add five eggs one at a time,
beating well between each addition. Do not beat the eggs before adding.
~COFFEE ECLAIRS~--Put one cup of hot water, one-half cup of butter and
one-half teaspoon of salt in a small saucepan over the fire. The instant
it boils add quickly one and one-half cups of sifted pastry flour. Stir
thoroughly for five minutes, or till it all clears from the pan in a
lump. Let it cool slightly and then add five eggs whole, one at a time.
Mix very thoroughly, then drop the dough with a spoon on to a buttered
baking pan in pieces about four inches long and one and one-half inches
wide and some distance apart. Bake in a quick oven until well puffed up
and done through; they will settle as soon as removed if not baked
sufficiently. When cool, cut along one edge and fill with the prepared
cream and frost with coffee icing.
~CRUMPETS~--Scald two cups of milk, add four tablespoons of melted
butter and when lukewarm one level teaspoon of salt and three and
one-half cups of flour. Beat hard, add one-half yeast cake, dissolved in
one-half cup of lukewarm water and beat again. Let rise until light,
then grease large muffin rings and set them on a hot griddle. Fill each
ring not over half full and bake slowly until a light brown, turn rings
and contents over, bake a little longer, then slip rings off. Serve hot.
If any are left over, split, toast and butter them.
~CRULLERS~--Scald one cup of milk, and when lukewarm add one yeast cake
dissolved in one-quarter cup of lukewarm water, and add one and one-half
cups of flour and a level teaspoon of salt. Cover and let rise until
very light; add one cup of sugar, one-quarter cup of melted butter,
three well beaten eggs, one-half of a small nutmeg grated and enough
more flour to make a stiff dough. Cover and let rise light, turn on to
a floured board and roll out lightly. Cut into long narrow strips and
let rise on the board. Now twist the strips and fry until a light brown
color, and dust over with powdered sugar.
~DUTCH CRULLERS~--Cream one cup of sugar and one-half cup of butter, add
one egg and beat, then one cup of sour milk. Sift one level teaspoon of
flour and add to the mixture, now beat in enough sifted pastry flour to
make a dough that can be rolled out. Cut in rings and taking hold of
each side of a ring twist it inside out. Fry in deep hot fat.
~INDIVIDUAL SHORTCAKES~--Sift two cups of flour, three teaspoons of
baking powder, and one-half level teaspoon of salt together. Add two
well beaten eggs and one-half cup of melted butter. Beat and pour into
greased muffin pans until they are two-thirds full. Bake in a hot oven,
then split and butter. Crush a quart box of any kind of berries,
sprinkle with one-half of cup of sugar and use as a filling for the
little shortcakes.
~RAISED DOUGHNUTS~--Scald one cup of milk. When lukewarm add one-quarter
of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one
teaspoon salt and flour enough to make a stiff batter. Let it rise over
night. In the morning add one-third of a cup of shortening (butter and
lard mixed), one cup light brown sugar, two eggs well beaten, one-half
nutmeg grated and enough flour to make a stiff dough. Let it rise again,
toss on floured board, pat and roll out. Shape with the biscuit cutter
and work between the hands until round. Place on the floured board, let
rise one hour, turn and let rise again. Fry in deep fat and drain on
brown paper. Cool and roll in powdered sugar.
~SOUR MILK DOUGHNUTS~--Beat two eggs light, add one cup of sugar and
beat, one-half cup of butter and lard mixed, and beat again. Stir one
level teaspoon of soda into one pint of sour milk, add to the other
ingredients and mix with enough sifted pastry flour to make a dough as
soft as can be rolled. Take a part at a time, roll half an inch thick,
cut in rings and fry. Use nutmeg, cinnamon, or any flavoring liked.
These doughnuts are good for the picnic basket or to carry out to the
boys at their camp.
~SUGAR COOKIES~--Beat to a cream one cupful of shortening, half lard and
half butter, one cupful granulated sugar. Add one cup rich sour cream
and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful
soda and a half teaspoonful baking powder. Stir just enough to make a
stiff dough, toss on to the lightly floured molding board and knead
another cupful of flour into it. This mixing gives the cookies a fine
grain. Flavor with a little nutmeg, roll out, cut into cookies, and
bake.
~SOFT GINGER COOKIES~--Put a level teaspoon of soda in a measuring cup,
add three tablespoons of boiling water, one-quarter cup of melted butter
or lard, a saltspoon of salt, a level teaspoon of ginger, and enough
sifted pastry flour to make a dough as soft as can be handled. Shape
small bits of dough, lay in the greased baking pan and press out half an
inch thick; bake carefully.
CANDIES
~CANDIED VIOLETS~--Gather the required quantity of perfect sweet
violets, white or blue. If possible, pick in the early morning while the
dew is still on them. Spread on an inverted sieve and stand in the air
until dried, but not crisp. Make a sirup, using a half pound of pure
granulated sugar and a half pint of water. Cook without stirring until
it spins a thread. Take each violet by the stem, dip into the hot sirup
and return to the sieve, which should be slightly oiled. Leave for
several hours. If the flowers then look preserved and clear they will
not require a second dipping, but if they appear dry as if some portions
of the petals were not properly saturated, dip again. Now have ready a
half cupful of melted fondant. Add a drop or two of violet extract and a
few drops of water to reduce the fondant to a thin, grayish, paste-like
consistency. Dip the flowers in this one at a time, dust with powdered
crystallized sugar, and lay on oiled paper to harden. Rose leaves may he
candied in the same way, substituting essence of rose for the violet and
a drop or two of cochineal to make the required color. A candy dipper or
fine wire can be used for dipping the rose petals.
~CREAMED WALNUTS~--Cook two cups of sugar and one-half cup of water
together until the sirup threads. Add a teaspoon of vanilla, take from
the range and beat until thick and creamy. Make small balls of the candy
and press half a walnut meat into each side. Drop on to a plate of
granulated sugar.
~CRYSTALLIZED COWSLIPS~--These make a prized English confection, much
used for ornamenting fancy desserts. The flowers are gathered when in
full bloom, washed gently and placed on a screen to dry. When this is
accomplished the stems are cut to within two inches of the head and the
flowers are then laid heads down on the tray of the crystallizing tin,
pushing the stalks through so the flowers shall be upright. When full
put the tray in the deep tin and fill with the same crystallizing sirup,
pouring around the sides and not over the flowers. When dry, arrange in
baskets or use in decorating.
~FRUIT PASTE~--Take equal weights of nut meats, figs, dates and prepared
seedless raisins. Wipe the figs and remove the stems, remove the scales
and stones from the dates. Mix well and chop fine or run it all through
a meat chopper. Mold it on a board in confectioners' sugar until you
have a smooth, firm paste. Roll out thin and cut into inch squares or
small rounds. Roll the edge in sugar, then pack them away in layers with
paper between the layers.
~GLACE FIGS~--Make a sirup by boiling together two cups of sugar and one
and a half cups of water. Wash and add as many figs as can be covered by
the sirup. Cook until they are tender and yellow, then remove from the
fire and let them stand in the sirup over night. In the morning cook for
thirty minutes, and again let them stand over night. Then cook until the
stems are transparent. When cold drain and lay them on a buttered cake
rack or wire broiler and let them remain until very dry.
~PINEAPPLE MARSHMALLOWS~--This is a good confection for Thanksgiving.
Soak four ounces gum arabic in one cupful pineapple juice until
dissolved. Put into a granite saucepan with a half pound of powdered
sugar, and set in a larger pan of hot water over the fire. Stir until
the mixture is white and thickened. Test by dropping a little in cold
water. If it "balls," take from the fire and whip in the stiffly whipped
whites of three eggs. Flavor with a teaspoonful vanilla or orange juice,
then turn into a square pan that has been dusted with cornstarch. The
mixture should be about an inch in thickness. Stand in a cold place for
twelve hours, then cut into inch squares and roll in a mixture of
cornstarch and powdered sugar.
~RAISIN FUDGE~--Put into a saucepan one heaped tablespoon butter, melt
and add one-half cup milk, two cups sugar, one-fourth cup molasses and
two squares chocolate grated. Boil until it is waxy when dropped into
cold water. Remove from fire, beat until creamy, then add one-half cup
each of chopped raisins and pecans. Pour into a buttered tin, and when
cool mark into squares.
~SIMPLE WAY OF SUGARING FLOWERS~--A simple way of sugaring flowers where
they are to be used at once consists in making the customary sirup and
cooking to the crack degree. Rub the inside of cups with salad oil, put
into each cup four tablespoonfuls of the flowers and sugar, let stand
until cold, turn out, and serve piled one on top of the other.
ICE CREAM AND SHERBETS