Put milk on to boil with pinch of salt, when it is boiling hot add the
sugar. Dip enough milk into the gelatine to dissolve it, then put all
into the milk and let boil for ten minutes hard, cut bananas in thin
small pieces. When all is cool put the bananas in the gelatine and milk,
then pour into your mould. Eat next day with whipped cream.
Ella G. Roads.
Baked Batter Pudding.
Beat 5 eggs very light, stir into them a pint of sifted flour, add a
little salt. When eggs and flour are mixed smoothly together add a pint
of milk (a little at a time), stirring continually. Pour in a buttered
dish and bake in a moderately quick oven.
SAUCE.—1½ cups of pulverized sugar, ⅔ cup of butter. Beat until
thoroughly light; then add a pint of red raspberries or strawberries and
beat all together. The hot pudding immediately dissolves the same.
M. B. Robertson.
Baked Rhubarb.
Butter a baking dish, cover the bottom with bread crumbs (stale), then a
layer of rhubarb cut in thin slices, cover this very thickly with sugar,
then bread crumbs, put over this bits of butter, then another layer of
rhubarb and so on, until the pan is full, having last layer of bread
crumbs. Bake the pudding in a slow oven for an hour until the rhubarb is
thoroughly cooked and the top brown.
Mrs. J. C. Stone.
Cottage Pudding.
1 pint of flour, 1 heaping teaspoonful of baking powder, 1 cup of sugar,
1 cup of sweet milk, 1 egg, ½ cup of butter, (melted). Bake 45 minutes
in a moderate oven.
SAUCE for pudding. ½ cup of butter, 1 cup of sugar, 1 egg, beat all
together ½ hour, just before serving add 1 teaspoonful vanilla and two
tablespoonsful of boiling water.
Rice Pudding.
2 quarts of new milk, 5 tablespoonsful of rice (uncooked), 5
tablespoonsful of sugar, ½ teaspoonful of salt. Cook on the back of the
stove six hours, stirring occasionally, then set in the oven to brown on
top.
Mrs. J. C. Stone.
Duchess Pudding.
1 can of grated pineapple, ¾ pint of tapioca, juice of 2 lemons, whites
of 2 eggs. Soak tapioca over night in cold water enough to cover, in the
morning cover with hot water, cook until perfectly clear, stirring
constantly about 1 hour, adding sugar and lemon the last half hour. When
taken from the fire stir in the beaten whites of 6 eggs; and when cold
add pineapple. To be eaten with cream, very good in summer.
Date Pudding.
1 pound of dates, remove stones.
BATTER.—1 cup of sugar, 3 tablespoonsful of butter, 2 eggs, 2 cups of
flour, ½ cup of cold water, 1 spoonful of baking powder, alternate
layers, steam 2 hours.
SAUCE.—1 cup of sugar, ½ cup butter creamed together, 2 teaspoonsful of
flour, 1 cup of boiling water, boil till clear, flavor.
N. E. P.
Fig Pudding.
6 ounces of suet, 8 ounces of bread crumbs, 6 ounces of sugar, ¾ pound
of fresh figs chopped, 3 eggs, 1 coffee cupful of milk, ½ wineglassful
of brandy or wine, 1 grated nutmeg, 2 teaspoonsful of baking powder, 1
teaspoonful of salt, mince all very fine and stir the mixture
thoroughly, steam 3 hours, steam pan should be firmly closed.
Fig Pudding Sauce.
½ cupful of butter, 1 cupful of sugar, white of 1 egg, a little vanilla,
2 tablespoonsful of wine or brandy, ½ wineglass of boiling water. Beat
the butter and sugar for about 15 minutes, then add the flavoring. Just
before sending to the table, add the egg beaten to a froth and stir in
the boiling water, beating it to a foam, or it may be flavored with
brandy or wine, without the vanilla, or use one lemon, only, all the
juice and half the grated peel, and one teaspoonful of grated nutmeg,
leaving out all the wine and brandy.
Gelatine Pudding.
Separate the yolks of 4 eggs, with the yolks make a boiled custard with
a pint of milk and sugar to taste. Put ⅓ box of Coxe’s gelatine to soak
a few minutes in a little cold water, then dissolve in ¾ cup of boiling
water. When the custard has cooled add the gelatine water and whites of
the eggs that have been beaten stiff. Put in a mold and serve cold with
cream.
K. E. R.
Baked Indian Pudding.
Heat 1 pint of sweet milk, when scalding hot stir in 2 cups of corn meal
to make a thin mush. Cool. Beat 2 eggs with 1 cup of sugar and flavor
with nutmeg and ginger or cinnamon. Stir into mush while warm, and add
another pint of milk. Add a small piece of butter and ½ cup of raisins
if desired.
Mrs. Seymour H. Jones.
Jelly Pudding.
1 teacup of butter, 1½ teacups of white sugar, 1 teacup of cream, 3
eggs, 4 tablespoonsful of jelly. Cream the butter and sugar, beat the
eggs light, then add alternately the other ingredients. Bake in a
pudding dish lined with puff, paste or slices of cake. The cake is
better.
W. B. Robertson.
John’s Delight.
2 cups of stale bread, chopped fine, ½ cup (large) of chopped suet, ½
cup of molasses, 1 egg, 1 cup of chopped raisins, ½ cup of currants, 1
cup of sweet milk with ½ teaspoonful of soda dissolved in it, ½ nutmeg,
2 teaspoonsful of cinnamon, a pinch of salt, ½ cup of corn meal. Boil 3
hours in pudding boiler. Serve with foaming sauce.
M. A. S.
Lemon Pudding.
6 eggs beaten separately. Stir into the yolks 1 pint of sugar, 1½
tablespoonsful of melted butter. Beat this thoroughly, then stir into
this the beaten whites, adding the juice of 2 large lemons and the
grated rind of 1 lemon. Lastly add 1 pint of milk and a pinch of salt.
Bake in a moderate oven from twenty minutes to a half hour. If baked too
long it will curdle. To be eaten cold. Serve with hot toasted crackers
and cheese.
Mrs. Wm. D. Eaton.
Orange Marmalade Pudding.
1½ cupsful of flour, ½ cupful of butter, 2 eggs, ½ teaspoonful baking
powder. Beat butter and sugar together, beat eggs separately, mix all
together, steam 2½ hours. Melt marmalade and pour over while hot.
K. E. R.
Peach or Apple Puff.
A heaping cupful of chopped fruit (if it be apple, it must be a variety
that cooks quickly). ¾ cup of powdered sugar, whites of 5 eggs, mix
fruit and sugar, then add the whites of eggs, beaten very light. Bake
about 15 minutes in quick oven. Serve with cream.
M. G. M.
Prune Pudding.
½ pound of prunes, ½ cup of granulated sugar, 3 eggs, stew the prunes
until they will wash fine, remove pits, stir in sugar. Beat the whites
of eggs to a stiff froth, and mix with prunes, bake 30 minutes. Make
boiled custard with the yolks of eggs, flavor with vanilla and serve
with pudding. To be eaten cold.
Mrs. E. E. Gay.
Prune Pudding.
¾ pound of prunes, stewed until very soft, set aside to cool, seed them
and chop meat remaining very fine. Beat the whites of 5 eggs to a stiff
froth, add ½ tumblerful of granulated sugar, stir carefully eggs, sugar
and prune meat together. Put in a buttered baking dish and bake 20
minutes, or until brown on top. Serve hot, with a sauce of cold whipped
cream.
Mrs. F. P. Carper.
Sago Pudding.
Boil 1 cupful of sago in a quart of milk until very thick, take off the
fire and let cool a little, beat three eggs very light, and add them
with a large tablespoonful of sugar and butter. Bake in a pan with hot
water in oven until brown. To be eaten cold with cream sauce.
Suet Pudding.
1 cupful of suet, 1 cupful of molasses, 1½ cupsful of sour cream or
milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cup raisins, steam
3 hours.
SAUCE.—2 cupsful of sugar, ½ cupful of butter, beat to a cream, yolks
of 2 eggs well beaten, wineglassful of Sherry, then add whites of eggs
beaten light and wineglassful of boiling water.
K. E. R.
Suet Pudding.
1 cupful of suet (chopped fine), 1 cupful of Orleans molasses, 1 cupful
of sweet milk, 1 cupful of fruit, (currants and raisins), 3 small
cupsful of flour, 1 teaspoonful of soda, mix soda with molasses, beating
thoroughly, then add suet, next milk, then flour and lastly fruit. Steam
two hours.
Mrs. W. G. Mercer.
Suet Pudding.
1 cupful of suet, 1 cupful of molasses, (thick black molasses), 1½
cupsful of sour milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½
cupsful of seeded raisins. Steam 3 or 4 hours and eat with hard sauce.
HARD SAUCE.—Work to a cream 4 heaping tablespoonsful of powdered sugar,
1 tablespoonful of butter, add juice of a medium sized lemon or a little
sherry wine.
Mrs. C. P. Squires.
Suet Pudding.
2 cupsful of chopped bread, ½ cupful of chopped suet, ½ cupful of
molasses, 1 egg, 1 cupful of raisins seeded, 1 cupful sweet milk, ½
teaspoonful of soda dissolved in milk, ½ teaspoonful of cloves, 1
teaspoonful of cinnamon, 1 pinch of mace and salt. Pour in mould and
steam two hours.
SAUCE.—Beat ½ cupful of butter and 1 cupful of sugar to a cream. Just
before serving add 1 cupful of boiling water.
Mrs. D. W. Peasley.
Gerolts Suet Pudding.
1 cupful of stoned raisins, 1 cupful of currants, 4 apples, ½ pound of
suet, all chopped very fine. 4 cupsful of sifted bread crumbs, the yolks
of 4 eggs, the grated rind of 1 lemon, pinch of salt, whites of the eggs
beaten very light. 4 tablespoonsful of sugar and one glassful of brandy.
Steam four hours in a mold. Serve with wine sauce.
Mrs. Wm. D. Eaton.
Snow Pudding.
In ½ teacupful of cold water, put ½ package of gelatine and let it stand
1 hour. Over this pour a pint of boiling water, add 2 teacupsful of
sugar and juice of a large lemon. Set aside, and when cool (but not
cold) mix in whites of 5 eggs and beat the whole to a stiff froth. For a
custard to be served separately and poured over pudding, take 1 egg
entire and yolks of 3 others, 1 pint of milk and 1 teacupful of sugar.
Mrs. A. N. Duffy.
Sponge Pudding.
¼ cupful of butter, ½ cupful of flour, 1 pint of boiled milk, 5 eggs and
sugar to taste. Mix together sugar and flour, wet with a little cold
milk. Stir into the pint of milk when it’s boiling, cook until it
thickens and is smooth, add butter and stir in the well beaten yolks.
When this is cold add the whites of eggs beaten to a stiff froth. Bake
in cups or pudding dish, in a pan of boiling water in a hot oven. To be
eaten with a rich sauce.
K. E. R.
Victoria Pudding.
Make a custard with 5 well beaten eggs, ½ pint of cream, same of milk,
add ¾ ounce of gelatine that has been dissolved, flavor with vanilla.
When cold stir in 2 dessert spoonsful of sherry or brandy, fill bottom
of pudding mold with custard, then a layer of sponge cake with jam
between, then the rest of the custard. Let it get cold and serve.
K. E. R.
Pudding Sauce.
Cream, ½ cupful of butter and as much powdered sugar as you can to have
it very light. Add the yolks of 2 eggs beaten well, then the beaten
whites. This can be set aside in a moderately cool place, and just
before sending to the table add a wineglassful of sherry very slowly,
stirring all the while, and lastly, very slowly as much boiling water as
will make it the consistency of rich custard.
Mrs. Wallace Campbell.
Rose Meringue.
Stir in 1 quart of milk (simmering) the yolks of 4 eggs beaten with 4
tablespoonsful of sugar, and then 2 tablespoonsful of corn starch. Boil
till it begins to thicken; add a little vanilla when cool. Mould in long
narrow glasses. Fill up with the whites of 2 eggs beaten stiff, with ½
cupful each of powdered sugar and red jelly.
M. G. M.
Stewed Figs.
¾ pound of dried figs, washed and torn in 4 parts, ¼ pound of brown
sugar, 3 tablespoonful of brandy, boiling water to cover the figs in a
sauce pan. Pour the boiling water on the figs and boil 10 minutes; add
the sugar and boil slowly for ½ hour. When cold, stir in the brandy
thoroughly. Serve very cold with whipped cream piled on top, with
crackers.
M. G. M.
Strawberry Fool.
1 pint of strawberry preserve, ½ box of gelatine, 1 lemon, ½ cupful of
cold water, 1 cupful of boiling water. Soak the gelatine in the cold
water and dissolve in the boiling water, add the strawberries and juice
of lemon, mold in individual molds, being careful not to break the
berries. When cold, turn out and cover each with a heaping tablespoonful
of whipped cream, 1 cupful of cream, ¼ cupful of sugar, flavor if you
like.
M. W. MacFarland.
Caramel Custard.
Make a soft boiled custard of 1 pint sweet milk, 2 eggs, a small
tablespoonful of corn starch and a little salt. Melt ½ cupful of sugar
in a stew pan on stove. When the sugar is of a golden-brown color, stir
this into the hot custard and beat till smooth.
Mrs. Seymour H. Jones.
Fruit Salad.
1 box of Coxe’s gelatine, 1 can of sliced pine apple, juice of 5 lemons,
8 oranges, 6 bananas, 3 cupsful of granulated sugar, 1 pint of hot
water, ½ the juice out of the can of pine apple. Dissolve the gelatine
in the hot water and stir until clear, pour on fruit while hot, stir
carefully and thoroughly, put in a dish and stand on ice over night.
H. E. P.
Junket.
1 pint of new milk, warmed to 98 degrees, 1 dessert-spoonful of sugar, 1
dessert-spoonful of sherry, 1 teaspoonful of vanilla, 1 dessert-spoonful
of liquid rennet. Pour into molds, let stand, sprinkle nutmeg on the top
and serve with cream and sugar.
M. A. S.
Pine Apple Cream.
1 can grated pine apple, put on stove with 1 cup of sugar, cook until
soft; ½ box of Coxe’s gelatine in a cup, fill cup with water, put in
basin on back of stove and dissolve slowly. Whip 1 pint of cream stiff.
Beat the pineapple and gelatine, when nearly cold, to a froth, stir in
the whipped cream and turn into a mold.
Mrs. H. W. Perkins.
Apricot Jelly.
1 ounce of gelatine, ½ pint of dried apricots. Soak the gelatine in a
pint of cold water. Put the apricots into one quart of cold water, place
them on the back of the stove and let them heat till soft, then let them
cook without stirring. When all the pieces are soft add 2 cupsful of
sugar and boil 2 minutes without stirring. Then carefully place the
pieces of apricot in the mold. Pour the dissolved gelatine into the
juice, let it boil. Then strain onto the apricots and cool. Serve with
whipped cream.
M. A. S.
Strawberry Jelly.
3 pints of strawberries, 1 box gelatine, 1 pint of sugar, 1 pint of
boiling water, 1 pint of cold water, juice of 1 lemon. Soak gelatine in
cold water 2 hours. Mash berries with sugar and let stand 2 hours. Pour
boiling water on fruit and sugar. Press out the juice and add to lemon
juice and gelatine. Strain through a napkin and mold. Serve with ice
cream or whipped cream.
S. M. W.
Coffee Jelly.
½ box of Plymouth Rock gelatine, soak the gelatine in 1 cup of cold
strong coffee ½ hour, add 1 teacupful of sugar, 1 pint of boiling water.
Strain and let harden on ice. Cut in cubes and serve with whipped cream.
Mrs. Seymour H. Jones.
Queen of Puddings.
1 pint of fine bread crumbs, 1 quart of milk, 1 cup of raisins, 1 cup of
sugar, yolks of 4 eggs beaten well, grated rind of 1 lemon, piece of
butter size of an egg. Bake until done, but not watery. Whip whites of
the eggs stiff, beating in a teacupful of sugar in which has been
stirred the juice of the lemon. Spread on the pudding a layer of jelly
or fruit, spread the whites on top of this, and brown nicely in the
oven.
Mrs. C. M. Levey.
Cherry Dessert.
Take 1 pint canned cherries, dissolve 1 teaspoonful of powdered
gelatine, add to cherries. Pour in mold, set on ice. Serve cold with
whipped cream.
Mrs. H. W. Perkins.
Velvet Cream.
1½ pints of sweet cream, 4 heaping tablespoonsful of powdered sugar,
whites of 4 eggs, 1 teaspoonful of vanilla. Scald the cream and pour
over the whites of egg and sugar. Mix thoroughly and strain into cups.
Bake until firm, in a slow oven, in a pan of water. Cover with heavy
paper as soon as put in oven. Do not beat whites of eggs. This will fill
about 6 teacups.
Mrs. A. N. Duffy.
[Illustration: decorative medallion]
* * * * *
THE SCHIER TAILORING CO.,
Tailors, Clothiers and Furnishers,
202 and 204 Jefferson St.,
BURLINGTON, IOWA.
* * * * *
JOHN BOESCH,
Dry Goods and Cloaks,
_ONE PRICE CASH STORE_.
No. 420 and 422 Jefferson Street.
Examine our Goods and Prices before making your Purchases
* * * * *
ALL THE
Leading Fashion Journals
——FOR SALE AT——
J. J. CURRAN & CO.,
Cor. Fourth and Jefferson Sts.
* * * * *
GNAHN’S BOOK STORE.
_FIRST-CLASS GOODS._
BEAUTIFUL PICTURES, FINE ART GOODS.
STOCK ALWAYS COMPLETE.
GNAHN’S BOOK STORE.
* * * * *
ICES.
Lemon Ice.
To 1 pint of lemon juice, add 1 quart of sugar and 1 quart of water, in
which the rind of the lemon has been allowed to stand until highly
flavored, when partly frozen add the whites of 4 eggs beaten to a stiff
froth.
Mrs. H. W. Perkins.
Lemon Ice.
Make a rich sweet lemonade, strain into the freezer. Then add the beaten
whites of 2 eggs to each quart of the lemonade after it is partly
frozen. Very good and quickly made.
Mrs. R. R. Crapo.
Coffee Ice Cream.
Required: 1 quart of best cream, 1½ pint of strong Mocha coffee, 14
ounces white pulverized sugar, yelks of 8 eggs. Mix these ingredients in
a porcelain-lined kettle and place on fire to thicken. Rub through hair
sieve, put into freezer and freeze.
Abbie Mac Flinn.
Pine-Apple Ice.
1 pint can of grated pineapple, ¾ pound of sugar, 1 quart of water. When
half frozen add the beaten whites of 2 eggs.
M. P. S.
Mousse Glace.
1 quart of cream, whipped, 2 cupsful of granulated sugar, ½ cupful of
wine. Place in a mold and freeze five hours.
M. P. S.
Strawberry Water Ice.
1 quart of strawberries, 1 quart of water, 1 pound of sugar, juice of 2
lemons, add sugar and lemon juice to the strawberries, mash them and
stand aside one hour, then strain through a fine sieve, add the water
and turn into the freezer to freeze.
Mrs. W. J. Pollock.
Milk Sherbet.
1 quart of milk, 1 pint of sugar, juice of 4 lemons. Let the milk and
sugar be partially frozen, then strain into the milk the juice of the
lemons.
Frances H. Potter.
Biscuit Glaces.
1 quart of cream, 1 teaspoonful of vanilla, yolks of 6 eggs, ¼
teaspoonful of salt, ½ pound of sugar, 1 quill of maraschino. Put half
of the cream on to boil. Beat sugar and yolks of eggs together until
very, very light, then stir them into boiling cream, and stir over fire
until it begins to thicken. Take from fire and put aside to cool, when
cold add vanilla and maraschino and freeze in usual manner, whip the
remaining pint of cream to a stiff froth, and stir into the frozen
mixture.
Frances H. Potter.
Milk Sherbet.
Take 2 cupsful of fruit juice, (grated pineapple, orange, raspberry or
strawberry), 2 cupsful of sugar, 2 cupsful of water, and 2 cupsful of
milk, adding milk last. Freeze till hard.
Mrs. Seymour H. Jones.
* * * * *
DRAKE HARDWARE CO.,
WHOLESALE,
BURLINGTON, IOWA.
* * * * *
Ices made according to receipts in this book should be frozen in
The Lightning Freezer.
ASK YOU HARDWARE DEALER FOR THEM.
* * * * *
CAKE AND COOKIES.
BANBERRY TARTS.
1 bowl of raisins, 1 cup of sugar, 1 lemon, 1 egg, 1 Boston cracker
(rolled), 1 tablespoonful of water, grate rind of lemon, use juice, chop
pulp with raisins.
Frances H. Potter.
HERMITS.
1¼ cups light brown sugar, ⅔ a cup of butter, 2 eggs, 3 tablespoonsful
of milk, 1 teaspoonful each of soda, cinnamon and nutmeg, soda in the
milk, 1 cup of raisins seeded and chopped. Flour enough to make them
soft as you can roll them out.
Frances H. Potter.
COOKIES.
⅔ a teacupful of butter, 1 coffee-cupful of sugar, 2 beaten eggs, 2
tablespoonsful of milk, 2 teaspoonsful of baking powder, 2 teaspoonsful
of vanilla. Mix with flour as soft as can be well rolled out.
Mrs. W. G. Mercer.
CHOCOLATE COOKIES.
2½ cupfuls of sugar, 1 cupful of butter, ½ cupful of hot water, 1
heaping cupful of grated chocolate, 2 eggs, 3 teaspoonsful of baking
powder, flour to make stiff enough to drop from a spoon. Drop in a
greased pan and bake in a quick oven.
Mrs. L. L. Arnold.
CLUB COOKIES.
1 cupful of butter, 2 cupsful of sugar, 3 cupsful of flour, 4 eggs, 1
teaspoonful baking powder. Cream the sugar and butter, add the flour
with baking powder sifted in and then add eggs well beaten. Season
highly with nutmeg. Take a teaspoonful of the dough, form into a ball by
rolling in the hands and press as thin as possible. Bake in a quick
oven.
M. W. McF.
JOE SOAN’S COOKIES.
4 cupsful of sugar, 3 cupsful of butter, 8 cupsful (scant) of flour, 1
large cupful sour cream, 5 eggs, 1 teaspoonful of soda. Drop them in
very small spoonsful on pan instead of rolling.
COOKIES.
4½ cupsful of flour, 1½ cupsful of sugar, ½ cupful of butter, 2 eggs,
teaspoonful of soda and sour milk enough to make a soft dough.
CRISP CAKES.
1 scant cupful of butter, 2 cupsful of sugar ¼ cupful of cold water, ¼
cupful whisky, 2 eggs, 1½ teaspoonsful baking powder, 1 teaspoonful
vanilla, flour to make a stiff dough. Roll as thin as a wafer and cut
out with a small biscuit cutter. Bake in a quick oven on an inverted
pan. This keeps the bottom from getting too brown.
Mrs. Wm. D. Eaton.
GINGER COOKIES.
1 cupful of Orleans molasses, 1 cupful of sugar, 1 cupful of butter and
lard mixed, 1 dessert spoonful of ginger, 1 dessert spoonful of soda.
Mix soda with flour and then mix all together. Roll thin, cut into forms
and bake in a quick oven.
Mrs. W. G. Mercer.
GINGER SNAPS.
1 cupful of molasses, 1 cupful of butter, 1 cupful of sugar, 1
tablespoonful of ginger, 2 eggs. Put molasses and butter on the stove
and when it comes to a boil take from the fire and add the sugar and
ginger. When well mixed add the eggs, which have been well beaten, and
then add flour enough to roll out. Have tin sheets. Put a small piece of
the dough on the tin sheet, roll as thin as a knife blade, cut into
round cakes and bake in a quick oven.
Mrs. E. S. Phelps.
HERMITS.
3 eggs, 2 cupsful of sugar, 1 cupful of chopped raisins, 1 cupful of
butter, 3 tablespoonsful of sour milk, 1 teaspoonful of cinnamon, 1
teaspoonful of cheese, ½ teaspoonful of nutmeg, ½ teaspoonful of soda.
Add flour, making the dough quite soft.
Bertha B.
HICKORY-NUT CAKES.
Whites of 7 eggs beaten to a stiff froth, 1 pint of pulverized sugar, 8
tablespoonsful of flour and 1 quart of nut kernels. Drop a teaspoonful
at a time on a greased pan and bake in oven.
L. R. B.
NUT COOKIES.
1 pint of nuts, any kind, 1 pint of flour, 1 pint of sugar, 4 eggs, 1
teaspoonful of baking powder, 1 tablespoonful of cinnamon. Drop in
spoonsful a little apart in greased pan and bake in quick oven.
Mrs. L. L. Arnold.
“NOTHINGS.”
3 well-beaten eggs, 1 tablespoonful of sugar, salt and flour enough for
a very stiff dough. Roll and cut into very thin small round cakes and
fry them in lard. When they rise to surface and are turned over they are
done. Drain on a sieve and put two together with jam or jelly between.
Miss Rhein.
NUT CAKES.
½ pound of sugar, whites of 3 eggs. Beat sugar and eggs together to a
stiff froth and add 1 pint nuts and 4 tablespoonsful of flour. Drop on
buttered tins and bake.
SCOTCH CAKES.
1 pound of brown sugar, ½ pound of butter, 2 eggs, 1 pound of flour, ½
tablespoonful of cinnamon. To be rolled quite thin.
WALNUT MACAROONS.
1 pint of sugar, 1 pint of flour, 1 pint of walnuts, 4 eggs, 2
teaspoonsful of baking powder, cinnamon, cloves and nutmeg to taste.
Drop very small in large pan and bake.
Miss Rhein.
APRICOT CAKE.
¼ cake of chocolate, grated, ½ cup of milk, yolks of 2 eggs. Boil until
thick and then let it cool. 1 tablespoonful of melted butter, ½ cupful
of milk, 1 cupful of sugar, 1 teaspoonful of vanilla, 1½ cupsful of
flour and 1 teaspoonful of soda. Put soda in flour. Put stewed apricots
between layers and frosting on top.
Mrs. W. G. Mercer.
BOSTON NUT CAKE.
3 eggs, 2 cupsful of sugar, 1 cupful of butter, 1 cupful of milk, 4
cupsful of flour, 2 teaspoonsful of baking powder, 1 large cup of
hickory-nut kernels, 1 large cup of raisins.
Miss Rhein.
CARAMEL CAKE.
1 cupful of butter, 2 cupsful of sugar, 3 small cupsful of flour, whites
of 8 eggs, 1 cupful of milk, 2 teaspoonsful of baking powder. Flavor
with vanilla. Bake in layers.
Filling for Same.—2 cupsful of dark brown sugar, 1 cupful of cream.
Boil together until the mixture becomes sticky, but not candy. Spread
between layers.
K. E. R.
CUP CAKE.
1 cupful of butter, 2 cupsful of sugar, 2½ cupsful of flour, 4 eggs, ½
cupful of sweet milk, 1 small nutmeg, 1 teaspoonful of baking powder.
Mix as you would for any cake. Butter and sugar creamed very light and
the eggs beaten together instead of separately. Bake in small tins or
one large one, as you fancy.
K. E. R.
CARAMEL FROSTING.
2 cupsful of brown sugar, ½ cupful of butter, ½ cupful of cream. Cook
all together and add a little vanilla before putting on the cake.
Mrs. C. P. Squires.
CHOCOLATE CAKE.
Whites of 6 eggs, 1½ cupsful of sugar, ½ cupful of flour, ½ cupful of
corn starch, ½ cupful of butter, ½ cupful of milk, 1 heaping teaspoonful
of baking powder, or 1 teaspoonful of cream tartar, ½ teaspoonful of
soda.
Frosting.—Whites of 3 eggs, 1½ cupsful of pulverized sugar, 1
teaspoonful of vanilla, 9 tablespoonsful of grated chocolate. Stir eggs
and chocolate together in a bowl over a boiling teakettle until
perfectly smooth, then add sugar and vanilla.
French Loaf Cake.