Three-quarters cup of sugar,
Ten tablespoonfuls of shortening,
Three and one-half cups of flour,
One level tablespoon of baking powder,
One cup of cold water,
One teaspoon of baking soda, dissolved in the water,
One egg,
One teaspoon of ginger,
One teaspoon of cinnamon,
One-half teaspoon of cloves.
Beat to thoroughly mix and then divide and add the fruit to one part,
the cocoanut or chopped nuts to the second part and bake the other
part plain. Pour into well-greased and floured loaf-shaped pans and
bake in slow oven for forty minutes.
SWISS CRUMB CAKE
Place in a mixing bowl
Three-quarters cup of brown sugar,
Two cups of flour,
One teaspoon of salt,
Two tablespoons of baking powder,
One teaspoon of cinnamon,
One teaspoon of ginger,
One-half teaspoon of cloves,
One-half cup of cocoa.
Sift to mix and then rub in
One-half cup of shortening
and
One cup of syrup,
Two cups of sour milk,
Three-quarters teaspoon baking soda,
Two cups of fine bread crumbs,
One package of seedless raisins.
Dissolve the baking soda in the milk. Beat all hard to mix and then
pour into well-greased and floured oblong pans and bake in a slow oven
for one hour. Cool and ice with water icing. This cake is delicious
and will keep, if wrapped in wax paper, for a month.
LOUISIANA CRULLERS
One cup of sour cream,
One cup of sugar,
One level teaspoonful baking soda,
One level teaspoonful nutmeg,
One egg.
Beat to thoroughly blend and then add four and one-half cupfuls of
flour. Roll out on a floured pastry board and then cut and fry in hot
vegetable cooking oil until they are golden brown. The temperature for
cooking crullers in the oil is 360 degrees Fahrenheit.
MORAVIAN SPICE CAKE
One and one-half cups of brown sugar,
Nine tablespoons of shortening,
One egg,
One cup of sour milk,
One teaspoon of baking soda dissolved in the milk,
Two teaspoons of cinnamon,
One teaspoon of ginger,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
Five tablespoons of cocoa,
Three and one-half cups of sifted flour,
One level tablespoon of baking powder,
One-half cup of chopped nuts,
One-half package of seedless raisins.
Beat to mix and then bake in well-greased and floured loaf-shaped pans
in moderate oven for forty minutes. Ice with chocolate icing made as
follows:
One cup of XXXX sugar,
Six tablespoons cocoa,
One tablespoon of cornstarch.
Sift to mix and then add just sufficient boiling water to make a
mixture that will spread.
TWO LAYER CAKE
Place in bowl
One and one-half cups of sugar,
Yolks of two eggs.
Cream, then add
One-half cup of shortening,
Cream again, then add
Three cups of flour,
Two level tablespoons baking powder,
One teaspoonful flavoring,
One cup of water or milk.
Beat just enough to mix, then fold in whites of two eggs, bake in
well-greased and floured deep layer-cake pans in moderate oven twenty
minutes.
Every variety of layer cake may be made from this foundation. To
chocolate layer cake--put together with chocolate icing and cover cake
with same icing.
DROP CAKES
Place in a mixing bowl
Three-quarters cup of sugar,
Yolks of two eggs.
Cream and then add
Four tablespoonfuls of shortening,
One and one-half cups of flour,
Three teaspoonfuls of baking powder,
Stiffly-beaten whites of two eggs.
Drop by the spoonful three inches apart on well-greased and floured
baking sheet. Bake in a moderate oven.
LOAF CAKE
Place in a mixing bowl
One and one-half cups of sugar,
Yolks of four eggs.
Cream until well blended and then add
Six ounces of butter.
Cream again and then add
Four cups of flour,
Five teaspoons of baking powder,
One teaspoon of flavoring,
One and one-quarter cups of milk.
Beat to mix and then cut and fold in the stiffly beaten whites of the
four eggs. Place in a well-greased and floured loaf-shaped pan and
bake fifty minutes in moderate oven.
COTTAGE PUDDING
Place in a mixing bowl
One cup of sugar,
One egg,
Six tablespoons of shortening,
Two and one-half cups of flour,
Five teaspoonfuls of baking powder,
One cup of water.
Beat hard and thoroughly mix and then bake one-half of this mixture in
well-greased custard cups for cottage pudding. To the balance of the
mixture add a choice of any of the following:
One-half cup cocoanut or
One-half cup of finely chopped nuts,
One-half cup of finely chopped raisins,
One-half cup of currants, candied orange peel or lemon peel,
One-half cup of finely chopped figs, dates or evaporated apricots.
Pour into well-greased and floured loaf-shaped pan and bake in
moderate oven for thirty minutes. Cool and ice with water icing.
FONDANT ICING
Place in saucepan
Two and one-half cups of sugar,
One-quarter cup white corn syrup,
One-half cup water.
Stir to dissolve sugar, bring to boil, cook until it forms soft
ball when tried in cold water, or 240 degrees Fahrenheit in candy
thermometer. Remove from the fire, pour on large well-greased meat
platter and let cool; then begin and knead with spatula or spoon until
creamy white--when stiff knead like dough, cover and set aside for
twenty-four hours. To use, melt in double boiler, adding flavoring
desired and just a tablespoon or two of boiling water to make a
consistency that will spread.
CHOCOLATE ICING
Place in bowl
One pound XXXX sugar,
Two tablespoons cornstarch,
One-half cup cocoa,
Sufficient boiling water to make mixture spread.
Beat until smooth, then add one tablespoon of melted butter and use.
BUTTER CREAM ICING
Wash salt from two ounces of butter, then beat until creamy, then add
white of one egg and beat until mixture fluffs, then add
One teaspoonful vanilla extract,
One-half teaspoonful almond or rose extract,
One pound XXXX sugar.
Beat to thoroughly blend, if too thick, add one tablespoonful of
boiling water, spread between layers and use for icing the cake.
Cakes covered with butter cream icing may also be covered with finely
chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in
pan in hot oven for few minutes, stirring frequently until it just
begins to take the color.
SOFT GINGERBREAD
One cup of molasses,
One-half cup of sugar,
Eight tablespoons of shortening,
Two and one-half cups of flour,
One teaspoon of soda dissolved in one-half cup of water,
One teaspoon of ginger,
One-half teaspoon of cloves,
Two teaspoons of cinnamon,
Two teaspoons of baking powder.
Beat hard to blend and then pour into well-greased and floured pan and
bake in a slow oven for thirty-five minutes.
PLAIN WATER ICING
Place in bowl
One pound XXXX sugar.
Two tablespoonfuls cornstarch,
One teaspoonful lemon juice,
Sufficient hot water to spread.
Beat to mix, then use.
ORANGE WATER ICING
Place in bowl
One pound XXXX sugar,
Two tablespoonfuls cornstarch,
Yolk of one egg,
One teaspoonful grated orange peel.
Sufficient hot orange juice to make a mixture which will spread. Beat
hard for a few minutes to make glassy.
MOLASSES CAKE
Place in a mixing bowl
One-half cup of syrup,
One-half cup of brown sugar,
Six tablespoons of shortening,
One egg.
Cream well and then add
One cup of seeded raisins,
Two and one-half cups of flour,
One-half teaspoon of baking soda dissolved in
One-quarter cup of cold water or milk,
One-quarter teaspoonful mace,
One-quarter teaspoonful cloves,
One-half teaspoonful ginger.
Work to a smooth dough and then roll on a slightly floured board and
cut. Brush the tops of the cakes with syrup and sprinkle with finely
chopped nuts. Bake for eight minutes in a moderate oven. This makes
about three dozen cakes.
WHITE MOUNTAIN ICING
Place in saucepan
Two cups of sugar,
One-half cup of corn syrup,
One-half cup of water.
Stir to dissolve sugar; bring to a boil, cook until mixture forms soft
ball, then pour in fine stream upon stiffly beaten white of egg. Beat
to blend and use while warm.
DEVIL'S FOOD CAKE
One cupful of sugar,
Six tablespoonfuls of shortening.
Cream well and then add
Yolk of one egg,
One whole egg,
Three-quarter cupful of milk,
Two cupfuls of flour,
Three teaspoonfuls of baking powder,
One-half cupful of powdered cocoa,
One teaspoonful of cinnamon.
Beat to mix and then bake in two layers in a moderate oven for
twenty-five minutes. Now place
Left over white of egg,
One-half glassful of apple jelly
in a bowl and beat with a Dover egg-beater to a heavy meringue that
will hold its shape. Use this for filling. For icing use
One cupful of XXXX sugar,
Two tablespoonfuls of cornstarch.
Sift sugar and starch and add sufficient boiling water to moisten,
beat smooth and spread on the cake.
CHOCOLATE LAYER CAKE
Place in a bowl
One cup of sugar,
Yolks of two eggs.
Cream and then add
Six tablespoons of shortening,
Three cups of flour,
Five level teaspoons baking powder,
Two teaspoons of vanilla,
One cup of milk or water.
Beat to mix and then cut and fold in the stiffly beaten whites of
two eggs. Bake in two layers in prepared pans and when cool place a
chocolate filling between and ice with chocolate butter cream. See
chocolate filling recipe.
SOFT COOKIES
Place in a saucepan
One cupful of molasses,
Six tablespoons of shortening.
Bring to a boil and then add
One teaspoonful of ginger,
One and one-half teaspoonfuls of cinnamon,
One-half teaspoon of allspice.
Stir to blend and then take from fire and let cool, now add
One egg,
One cupful of sour milk,
One teaspoonful of baking soda.
Beat with a Dover egg-beater to blend and then add sufficient flour
to make a soft dough that can be handled, usually about seven cupfuls.
Form into balls the size of a walnut and then flatten between the
hands. Bake upon a greased and floured inverted baking pan in a
moderate oven for about ten minutes.
CHARLOTTE RUSSE
Bake the sponge cake mixture in muffin pans and then cool. Cut slice
from the top, scoop out the crumbs and then fill with whipped cream or
fruit whip.
CHOCOLATE BUTTER CREAM
Place two ounces of butter in a bowl and beat to a cream, then add
Two and one-half cups of XXXX sugar,
Three-quarters cup of cocoa,
One-half teaspoon cinnamon,
One teaspoon of vanilla,
Four tablespoonfuls of boiling coffee.
Beat to a smooth cream and then spread on the cake.
ENGLISH SEED CAKES
Three-quarters cup of sugar,
One egg,
Five tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of milk,
Two tablespoonfuls of caraway seeds.
Place in a mixing bowl and beat to mix. Pour into a well-greased pan
and place the following mixture on top:
Place in a mixing bowl
Six tablespoons of flour,
Four tablespoons of brown sugar,
One and one-half tablespoons of caraway seeds,
Two tablespoonfuls of shortening.
Rub between the fingers until fine and crumbly. Spread over the top of
the cake and bake in a moderate oven for thirty-five minutes.
To prepare the pan: Use a deep layer-cake pan and grease it. Then line
with paper and grease again.
ENGLISH ROCKS
Place in a mixing bowl
One and one-half cups of brown sugar,
Two-thirds cup of shortening,
Two eggs,
One teaspoon of soda, dissolved in
Four tablespoons of water,
Two teaspoonfuls of cinnamon,
One teaspoonful of nutmeg.
Two and one-half cups of flour,
One and one-half cups of finely chopped nuts,
One and one-half cups of finely chopped raisins.
Mix thoroughly and drop by a teaspoon on a well-greased and floured
baking sheet and bake for twelve minutes in a moderate oven.
FRUIT CAKE
A handsome and rich fruit cake is usually the accepted cake for
weddings and anniversaries. In the days of long ago the young women of
the household delighted to show their skill in the making and baking
of this queen of cakes. In those days folks felt that it was an
indispensable feature of the feast, and the reveler of to-day holds
it in equal esteem as did his grandad before him. Here is an old and
treasured recipe:
Place one glass of spiced jam in a bowl and add
One tablespoon of cocoa,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
Two tablespoons of vanilla extract.
Beat to thoroughly mix and then spread over the cake. Set the cake
in a deep aluminum saucepan or stone crock and put in a warm room
to ripen, until just before Christmas. Then remove the cake from the
crock and wipe with a cloth which has been wrung very dry from hot
water, then ice with chocolate icing.
AN INEXPENSIVE FRUIT CAKE
One cup of syrup,
One-half cup of brown sugar,
One-half cup of shortening,
One egg.
Cream well and then add
Three cups of flour,
One-half cup of cocoa,
Three level tablespoons of baking powder,
One cup of black coffee,
One level tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of cloves,
One-quarter teaspoon of ginger,
One package of seedless raisins,
One cup of seeded raisins,
One cup of finely chopped peanuts,
One cup of finely chopped prunes.
Mix well and bake in well-greased and floured pan, which has been
lined with a greased and floured paper. Bake in a slow oven for one
hour.
RUMANIAN FRUIT CAKE
This is the richest cake made in Europe during the holiday season and
is usually for royalty. The original recipe came to me in a form
that is much too large for the ordinary family, so I have divided the
proportions so that even the thrifty housewife may feel she can afford
this one extravagance. The recipe follows:
One cup of honey,
One cup of brown sugar,
Three-quarters cup of good shortening,
One teaspoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of ginger,
One-half teaspoon of cloves,
One-quarter teaspoon of allspice,
Yolks of three eggs.
Cream together and then add
One-half pint cup of spiced jam,
One-half pint cup of any kind of jelly.
Beat again to blend and then add
Six cups of sifted flour,
Tour tablespoons of baking powder,
Three-quarters cup of strong black coffee.
Beat just enough to mix and then cut and fold in the stiffly beaten
whites of three eggs and add
One and one-half cups of seeded raisins,
One cup of seedless raisins,
One-half cup of seeded currants,
One and one-half cups of finely chopped peanuts, or other nuts,
One cup of finely chopped citron,
One-half cup of finely chopped orange or lemon peel, mixed,
One cup of finely chopped figs,
One cup of finely chopped apricots,
One cup of finely chopped and stoned prunes.
Mix in the fruit well and then grease and flour a round pudding pan
and line with three thicknesses of greased and floured paper. Pour
in the cake mixture and cover the top of the cake with a well-greased
paper. Now set the pan containing the cake in a large baking pan,
which contains about three cups of boiling water. Place in a slow oven
and bake for two and one-half hours. Remove and let cool and then turn
from the pan and brush the paper with boiling water to remove. Now to
ripen or age.
CHEAP FRUIT CAKE
Place in a saucepan
One cup of syrup,
One cup of coffee,
One-half cup of shortening,
One-half cup of cocoa,
One-half cup of brown sugar,
One package of raisins,
One and one-half cups of finely chopped peanuts,
Two teaspoons of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of cloves.
Bring to a boil and then set back on the stove and let cook very
slowly for ten minutes. Turn into a mixing bowl and let cool. Now add
five cups of sifted flour, four level tablespoons of baking powder;
beat to thoroughly mix and then turn into well-greased and floured pan
and bake in a slow oven for fifty-five minutes. Cool and store as for
Rumanian fruit cake.
WHITE FRUIT CAKE
Which is commonly called the Bride's Cake.
Eight ounces of creamery butter,
Two cupfuls of sugar.
Cream together until frothy and like snow, and then add, one at a
time, six eggs, then add
Five cupfuls of sifted flour,
Two level tablespoonfuls baking powder,
One cupful of seeded raisins,
One cupful of currants,
One cupful of finely chopped citron,
One and one-quarter cups of milk,
One cupful of finely chopped nuts.
Beat to mix and then bake in a slow oven in a prepared pan one and
one-half hours. To prepare the pan, grease and flour the pan and then
line it with greased and floured paper.
WHITE POUND CAKE
Four ounces of butter,
One and one-half cups of sugar.
Cream until light and frothy, and then add
One cupful of milk,
Three and one-half cupfuls of flour,
Four teaspoonfuls of baking powder,
One teaspoonful of almond extract,
One-half teaspoonful of mace.
Beat for five minutes to blend and then cut and fold in the stiffly
beaten whites of five eggs. Bake in prepared pans for one hour in a
moderate oven. Use the pans prepared the same as for the fruit cake.
Golden cake may be made from this recipe, using the yolks of seven
eggs.
To use successfully you must use good shortening, pastry flour,
granulated sugar and fresh eggs. Exact care in measuring with
the proper methods of compounding and finally careful baking are
necessary. Now for another point: do not stir the cake after its final
beating.
In filling the cake pan put the mixture well into the corners and
leave a slight depression in the centre. This will leave the cake
perfectly smooth on top. Now, if the oven is too cool when the cakes
go into it the cake will rise over the top of the pans and become
coarse-grained. While, on the other hand, if it is too hot it will
brown quickly on the top before the cake has had a chance to rise;
then when the dough does attempt to rise it will break through and
crack the crust. Too much flour will also cause this. Now to break the
old hoodoos about cake-baking! You may look at the cake after it is in
the oven ten minutes if you will open and shut the oven door gently,
and if necessary to remove the cake wait until it has reached its full
height and is beginning to brown. Then it may be removed carefully
without danger of falling. Sometimes it may be necessary to remove the
cakes so that they may brown evenly. Icing the cakes greatly improves
their appearance. Should the cake for any reason scorch, don't trim
it with a knife. This spoils its appearance; instead use a grater and
remove the scorched part.
Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt
to ice a cake until it is cool and then coat the entire cake over with
a plain water icing.
A SMALL POUND CAKE
Four ounces of butter,
One cupful of sugar.
Place in a warm bowl and cream until light and frothy; now add yolks
of four eggs and beat well for ten minutes, then add
Three cupfuls of flour,
Four level teaspoonfuls baking powder,
One cupful of milk,
One teaspoonful of nutmeg.
Beat hard for fifteen minutes and then carefully fold in the stiffly
beaten white of an egg and then pour into a prepared pan and bake for
sixty minutes in slow oven.
A LARGE POUND CAKE
One and one-half cupfuls of sugar,
Eight ounces of shortening.
Cream together until light and fluffy and then add
Yolks of six eggs,
Five cupfuls of sifted flour,
Three level teaspoons of baking powder,
One and one-half cupfuls of milk,
One teaspoonful of mace.
Beat for twenty minutes to blend and then carefully fold in the
stiffly beaten whites of the six eggs. Bake in a prepared pan for
eighty minutes in a moderate oven.
COBBLER, SOUTHERN STYLE
Select the fruit desired and to one quart of stewed fruit add
One and one-half cups of fine bread crumbs,
One cup of brown sugar,
Three tablespoonfuls of melted shortening,
One teaspoon of nutmeg or cinnamon.
Mix well and then turn into well-greased baking dish and cover with
a crust of pastry. Bake in a slow oven for forty minutes. Serve with
either fruit or vanilla sauce.
CHERRY ROLY-POLY
Place in a mixing bowl
Two and one-half cups of sifted flour,
Two tablespoons of baking powder,
One teaspoon of salt,
One-half cup of sugar.
Sift to mix. Now rub in one-half cup of shortening and mix to a dough
with three-quarters cup of water. Roll out one-quarter inch thick and
fill with the prepared cherries. Roll as for jelly roll and then
place in a well-greased and floured pan. Bake in a moderate oven for
thirty-five minutes, basting every ten minutes with syrup made from
One-half cup of brown sugar,
Three-quarters cup of boiling water.
To prepare the cherries: Stone two pounds of cherries and place in a
saucepan and add
One cup of brown sugar,
Four tablespoons of water.
Cook slowly until the cherries are soft and then add
Two tablespoons of cornstarch dissolved in
Three tablespoons of water.
Bring to a boil and cook for five minutes. Cool and use. This mixture
must be very thick.
OATMEAL DROPS
Place in a saucepan
One cup of corn syrup,
One-half cup of shortening,
One cup of chopped raisins.
Bring to a boil and cook for five minutes and then add
One teaspoon of soda dissolved in
Four tablespoons of cold water,
Two cups of rolled oats,
One-half cup of flour,
One-half teaspoon of nutmeg.
Mix and then drop by the spoonful on a greased and floured baking
sheet two inches apart. Bake in a hot oven for ten minutes.
CHEESE CAKE
Use level measurements. Place in a saucepan
One cupful of milk,
Two tablespoonfuls cornstarch.
Dissolve the starch in the milk and then bring to a boil. Cook for
five minutes. Cool and then rub one and one-half cupfuls of cottage
cheese through a sieve. Add
One teaspoonful of nutmeg,
Two yolks of eggs,
One teaspoonful of vanilla extract,
Two-thirds cup of sugar.
Beat to cream and then fill into the oblong cheese-cake pan, which has
been lined with plain pastry. Bake in a slow oven for thirty minutes.
SOFT CHOCOLATE COOKIES
One-half cup of brown sugar,
One-half cup of syrup,
Six tablespoons of shortening,
One egg.
Cream and then add
One-half cup of cocoa,
One-half cup of milk,
Two teaspoons of baking powder,
Four cupfuls of flour,
One teaspoon of cinnamon.
Work to a dough and then roll, cut and bake in a moderate oven for
eight minutes. Cool and cover with a damp cloth for three minutes.
Store in an air-tight container.
BLACK NUT CAKE
One cup of brown sugar,
Five tablespoons of shortening.
Cream well and then add
One-half cup of cocoa,
Two cups of sifted flour,
Four level teaspoons baking powder,
One well-beaten egg,
One cup of milk,
One teaspoon of cinnamon,
One teaspoon vanilla,
One cup of finely chopped nuts.
Peanuts or any other variety selected will do. Beat to mix and
then pour into well-greased and floured loaf-shaped pans. Bake for
thirty-five minutes in a moderate oven. Ice with water icing. This
cake is delicious.
ANIMAL COOKIES
One cupful of brown sugar,
One and one-half cupfuls of flour,
One-quarter teaspoonful of baking soda,
Two teaspoonfuls of baking powder,
One teaspoonful of ginger,
Two teaspoonfuls of cinnamon,
One-half teaspoon of nutmeg.
Mix thoroughly by sifting and then rub into the mixture seven
tablespoons of shortening. Mix to dough with
One well-beaten egg,
Six tablespoons of coffee.
Knead dough well and then roll out one-quarter inch on slightly
floured pastry board. Cut with animal cutters and then bake on a
baking sheet in a moderate oven for ten minutes. Cool and then wash
with a mixture of syrup and water and roll in confectioner's sugar.
NOTE.--The dough must be fairly soft. If necessary, add more coffee.
Syrup Wash:
Three tablespoons syrup,
One tablespoon boiling water.
Mix and use.
CHOCOLATE FILLING FOR CAKES MADE FROM COCOA
Place in a saucepan
One cup of water,
One cup of syrup,
One-half cup of cocoa,
Six tablespoons of cornstarch,
One teaspoon of cinnamon.
Stir until the starch is dissolved and then bring to a boil. Cook
slowly for six minutes and then add one teaspoon of vanilla. Cool and
use for chocolate filling between cakes, in éclairs or cream puffs, or
for chocolate pie.
VEGETABLES
BAKED GREEN PEPPERS
Allow one large pepper for each person. Cut a slice from the top and
remove the seeds and then place in cold water until needed. Now mince
fine four onions and then cook until tender but not brown, in four
tablespoons of shortening. Place in a bowl and then add
Two ounces of bacon, diced and cooked to a light brown,
One and one-half cups of fine bread crumbs,
Two teaspoons of salt,
One teaspoon paprika,
One-half teaspoon thyme,
Three-quarters cup of milk,
One well-beaten egg.
Mix and then fill into six large peppers. Place in a greased baking
pan and add one-half cup of water. Bake for forty minutes in a
moderate oven. Five minutes before removing from the oven place a
strip of bacon over each pepper. When nicely browned, serve.
EGG PLANT CROQUETTES
Pare the egg plant and then cut in slices and cover with boiling
water. Cook until tender and then drain well. Place in a bowl and add