Put a layer of fig; then one of cream.
NEAPOLITAN CAKE. MRS. A. C. AULT.
DARK PART.--One cup brown sugar, one-half cup butter, one-half cup
molasses; one-half cup strong coffee, two eggs, two and one-half cups
flour, one cup raisins, one teaspoon each of soda, cinnamon, and
cloves, one and one-half teaspoons mace.
WHITE PART.--Two cups sugar, one-half cup butter, one cup sweet milk,
two cups flour, one cup corn starch, white of two eggs, one teaspoon
baking powder.
MAPLE CAKE. MRS. C. C. CAMPBELL.
One cup sugar, two tablespoonfuls butter, two eggs (leaving out the
white of one), three-fourths cup cold water, two and one-half cups
flour, three teaspoonfuls baking powder.
FROSTING.--One-half cup maple syrup or sugar; boil to a taffy; pour
over the beaten white of one egg.
VANITY CAKE. MRS. JOHN LANDON.
One and a half cups sugar, half cup butter, half cup sweet milk, one
and one-half cups flour, half cup corn starch, teaspoonful baking
powder, whites of six eggs; bake in two cakes, putting a frosting
between and on top. Grate cocoanut all over.
DEVILS FOOD CAKE. MRS. FENTON FISH.
Two cups darkest brown sugar, one-half cup butter, two eggs, one-half
cup sour milk, three cups flour, one pinch salt; mix thoroughly
together. Take one-half cup boiling water; stir into this one
teaspoon soda, and one-half cup grated Baker's chocolate; stir into
batter.
FILLING.--Two cups dark brown sugar, one-half cup butter, one-half cup
sweet milk or cream. Cook until it threads.
DEVILS FOOD CAKE. MRS. G. H. WRIGHT.
PART I.--One cup brown sugar, three quarters of a cup butter, one-half
cup sour milk, two and one-half cups sifted flour, one level teaspoon
soda, yolks of three eggs, whites of two. Stir this together, and
then add--
PART II.--One cup brown sugar, one-half cup sweet milk, one cup grated
chocolate, put this on the stove, let it dissolve, and add while still
warm to Part I. Bake in two layers, and put icing between.
DELMONICO'S CAKE. MRS. M. S. LEONARD.
One-half cup of butter, two cups of sugar, two teaspoonfuls of baking
powder, two-thirds of a cup of sweet milk, three cups of sifted flour,
the whites of eight eggs, beaten stiff. Cream the butter and sugar;
add the milk; then the flour; beat thoroughly; then add the eggs; and
flour, with vanilla.
FILLING.--Two cups of maple or brown-sugar, one cup of milk, a lump of
butter the size of a walnut, a tablespoonful of vanilla, or any
flavor. Boil till it gets like candy; beat to a cream.
ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.
One and one-half cups of sugar, one-half cup of butter, one-half cup
of water, one and one-half cups of flour, one-half cup of corn starch,
two teaspoons of baking powder, the whites of six eggs. Flavor with
lemon. Bake in layers.
FILLING.--Two cups of light brown sugar, one-half cup of water. Boil
until it threads, and stir in the whites of two eggs, beating until it
creams; them stir in one pound of English walnuts, chopped fine.
COLUMBIA CAKE. OZELLA SEFFNER.
Two cups of coffee A sugar and one cup of butter creamed together; add
slowly one cup of sweet milk, three full cups of flour, in which three
teaspoons of baking powder have been stirred, and the whites of eight
eggs. Flavor to suit taste. Bake in layers, and put together with
boiled frosting and chocolate creams, or stir into the frosting one
pound of seeded raisins, or a glass of currant jelly. Any one of
these will make a delicious cake.
FAVORITE SNOW CAKE. MRS. CARRIE OWENS.
Beat one cup butter to a cream; add one and one-half cups flour, and
stir thoroughly together; then add one cup corn starch, and one cup
sweet milk, in which three teaspoons baking powder have been
dissolved; lastly, add the whites of eight eggs, and two cups sugar,
beaten together. Flavor to taste. Bake in sheets, and put together
with icing.
ORANGE CAKE. MRS. CARRIE OWENS.
Two-thirds cup butter, two small cups sugar, one cup milk, three
teaspoons baking powder, the yolks of five eggs, three small cups
flour. Bake in jelly tins.
FILLING.--Whites of three eggs, beaten to a stiff froth, juice and
grated rind of one orange, sugar to give the right consistency to
spread between the layers; put white frosting on the top.
TEA CAKE. MRS. GEO. TURNER.
One egg, one cup sour cream, one-half teaspoon soda in one pint flour,
butter the size of half an egg, one cup sugar.
CARAMEL DRESSING.--One pint light brown sugar, butter the size of an
egg, one-half cup sweet milk. Cream the butter and sugar; then add
milk, and cook until it hardens in water like taffy; beat until cool
enough to spread smoothly.
RIBBON CAKE. MRS. LIZZIE MARTIN.
One small half cup of butter, one cup of sugar, two eggs, two-thirds
cup of water, two cups of flour, two teaspoons of baking powder. Take
out two layers in tins; leave enough for a third layer, and put in it
one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark
layer in middle, and icing between all.
JELLY CAKE. MRS. ELIZABETH McCURDY.
One cup sugar, two tablespoons butter, five tablespoons sweet milk,
three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor
with lemon. Bake in layers, and spread with jelly.
ALMOND JELLY CAKE. MRS. GEORGE KLING.
Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks
of six eggs, beaten together to a cream; five even cups sifted flour,
four teaspoonfuls baking powder; one and one-half cups sweet milk; the
whites of the six eggs beaten to a stiff froth, and added last; with
one teaspoonful lemon flavoring. Bake in layers.
ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and pounded
to a paste, one and one-half coffee-cups fresh, pure sour cream, one
and one-half coffee-cups sugar, four eggs (whites and yolks beaten
thoroughly together). Stir all together, and add vanilla enough to
drown the taste of sour cream.
WHITE LAYER CAKE. MRS. MARY DICKERSON.
One-half cup butter, two cups sugar, whites of five eggs, one cup
milk, two and one-half cups flour, two teaspoons baking powder, one
teaspoon vanilla.
ICING FOR CAKE. MRS. G. A. LIVINGSTON.
One cup sugar, one cup grated pineapple, one heaping teaspoon corn
starch, a pinch of salt; stir together well; add a small cup boiling
water. Set on the stove, and boil until quite thick. Let it cool
before using.
CHOCOLATE ICING. ETHEL CLARK.
Beat together three cups of four X sugar; add the white of one egg,
beaten stiff; thin it with milk, so it will spread; melt one-fourth
cake of Bakers chocolate, and stir into the icing.
FROSTING WITHOUT EGGS.
One cupful of granulated sugar, five tablespoonfuls of milk. Boil
four or five minutes till it threads from the spoon. Flavor as
desired. Stir till right thickness for spreading. This is fine
grained, white, and delicious.
FIG FILLING FOR CAKE.
Stew one-half pound of chopped figs in a syrup made of one-fourth
cupful of water and half cupful of sugar. Spread this when it is
quite thick. It is excellent. Another nice filling may be made by
using raisins instead of figs, treating them in the same way.
LEMON JELLY FOR CAKE.
Lemon jelly, to spread between layers of cake, or on the top of sago
or custard pudding, is made by grating the rinds of two lemons and
squeezing out the juice; add a heaping cup of sugar, a tablespoonful
of butter. Stir these together and then add three eggs, beaten very
light; set the basin or little pail in which you have this in another
of boiling water; stir it constantly until it thickens. When it is
cold, it is ready for use.
GINGERBREAD AND SMALL CAKES.
GINGERBREAD. MRS. W. H. ECKHART.
One and one-half cups Orleans molasses, one cup brown or granulated
sugar, one-half cup lard, one cup boiling water, one teaspoon soda
dissolved in the water, two teaspoons ginger, one teaspoon each of
cloves and cinnamon, three cups flour, one egg. Put all in the
vessel, excepting the water and egg; beat well; then add the water and
soda; after stirring this well together, add the beaten egg. Bake in
quick oven. Put greased paper in pan before pouring in the mixture.
Let cool in the pans.
SOFT GINGERBREAD. MRS. E. A SEFFNER.
One quart of flour, one cup of sugar, one cup of molasses, one cup of
butter, one cup of sour milk, two teaspoonfuls of soda, three eggs,
one tablespoon of ginger, one teaspoon of cinnamon.
SOFT GINGERBREAD. MISS KITTIE M. SMITH.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda,
one tablespoon melted butter; stir this together; then pour on half a
cup boiling water, and stir in one pint flour. Be sure and have the
water boiling, and beat well. Pour into the pan one inch deep.
SOFT GINGERBREAD. GAIL HAMILTON.
One-half cup sugar, one-half cup butter, one cup molasses, two and
one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,
one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of
boiling water (put this in last).
SOFT GINGERBREAD. MRS. G. E. SALMON.
One cup molasses, one-half cup sugar, one-half cup butter or lard,
one-half cup sour milk, two and one-half cups flour, two eggs, one
teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in
the milk. Bake in a moderate oven about half an hour.
EXCELLENT SOFT GINGERBREAD. MRS. CARRIE OWENS.
One and a half cups Orleans molasses, half cup brown sugar, half cup
butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half
teaspoon ginger; mix all together; add three cups sifted flour, and
bake in shallow pans.
GINGERBREAD FOR TWO. MRS. M. LEONARD.
Six tablespoons sweet milk, five tablespoons molasses, one tablespoon
of sugar, one-half scant teaspoon soda, one and one-fourth cups flour.
SOFT GINGERBREAD. MRS. M. VOSE.
One cup molasses, one-half cup shortening, one cup sour milk, one
teaspoon soda, just a pinch of ginger, flour to make as stiff as
sponge cake.
FRIED CAKES. MRS. J. C. JOHNSTONE.
Two cups of coffee A sugar, a small teaspoon of lard, one-half
teaspoon of ginger; rub all together; add two eggs, one cup of sweet
milk, three teaspoons of baking powder. Mix in enough flour so you
can work it nicely on the board. Cut out with cutter having hole in
the center. Have your lard hot when you drop cakes in, and do not
turn but once.
FRIED CAKES. MRS. LOUISE JONES.
One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking
powder, two tablespoonfuls melted butter, flour enough to roll and
cut.
DOUGHNUTS. MRS. G. H. WRIGHT.
One cup sugar, one cup sour milk, one level teaspoon soda in milk, two
eggs, butter or lard the size of a small egg, a little nutmeg, and a
pinch of salt, flour to roll out. Cut in rings and fry in hot lard.
DOUGHNUTS. MRS. R. H. JOHNSON.
One cup sugar, one cup sweet milk, two eggs, butter size of a small
egg, one teaspoonful baking powder, a little salt. Mix in enough
flour to roll in your hand. Always put a piece of apple or potato in
the lard when frying doughnuts.
DOUGHNUTS. MRS. T. H. LINSLEY.
Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little
nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.
DOUGHNUTS. MRS. A. C. AULT.
Two quarts flour, one cup sugar, one cup sweet milk, butter size of a
small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor
with nutmeg.
DOUGHNUTS. MRS. M. S. LEONARD.
One and one-third cups skimmed sweet milk, one cup sugar, two eggs,
four teaspoons melted butter, four teaspoons baking powder. Roll and
cut.
DOUGHNUTS. MRS. P. O. SHARPLESS.
One cup sugar, two eggs, one pint equal parts sour cream and
buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour
sufficient for a soft dough. If sour cream is not at hand, use
sufficient shortening to make it equal.
DOUGHNUTS. MAUD STOLTZ.
One and one-half cup sugar, two eggs, three tablespoonfuls melted
lard, one cup milk, one teaspoon soda.
DOUGHNUTS. MRS. J. S. REED.
One cup sweet milk, one cup sugar, four eggs, two teaspoons baking
powder. Beat the eggs and sugar well; then add milk and flour. Mix
soft, not stiff. Fry carefully.
CRULLERS. MRS. C. H. WILLIAMS.
One cup sugar, three eggs, one-half cup milk, butter the size of a
walnut, three teaspoonfuls baking powder. Fry in lard.
CREAM CRULLERS. MRS. C. H.
One and one-half cups sugar, one cup milk, two eggs, butter the size
of an egg, two teaspoonfuls baking powder. Mix in enough flour to
roll out soft. Fry in hot lard.
SOFT GINGER CAKES. MRS. J. S. REED.
One cup of molasses, one cup of sugar, one cup of lard or butter, four
cups of flour, one cup of sweet milk, one teaspoon of salt, one
teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon.
Bake in gem pans. Add soda the last thing; beat well.
GINGER CAKES. MRS. P. G. HARVEY.
One cup of brown sugar, one cup of molasses, one cup of lard, one and
a half cups of boiling water, one tablespoon of soda, one tablespoon
of ginger, four cups of flour; mix, and drop from a spoon into a
dripping pan.
CHEAP COOKIES. MRS. BELLE BLAND.
One teaspoonful of baking powder mixed in flour, two cups of white
sugar, one cup of butter, one cup of sour milk, one teaspoonful of
soda dissolved in the milk, one cup of chopped hickory nuts. Take
enough flour to mix very stiff, and bake in a quick oven.
COOKIES. MRS. L. M. DENISON.
Two cups sugar, one cup butter, two eggs, one teaspoon soda in two
tablespoons boiling water, flavoring to taste, flour sufficient to
roll.
COOKIES. MRS. JOHN LANDON.
One cup butter, two cups sugar, one cup cold water, one teaspoonful of
saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to
roll, and no more.
COOKIES. MRS. W. C. BUTCHER.
Two cups of sugar, three eggs, one cup of butter, one-half cup of
lard, four tablespoons of water, one teaspoon of soda, one teaspoon of
cream tartar, a pinch of salt, and nutmeg, or vanilla.
COOKIES. MRS. P. G. HARVEY.
Two cups of light brown sugar, one cup of shortening (butter and lard
mixed), four eggs, one-half cup of boiling water, one teaspoon of soda
dissolved in water, flour to thicken, and roll.
COOKIES. MRS. G. M. BEICHER.
Two cups sugar, one-third cup lard, and two-thirds cup butter; mix
like pie crust. Three eggs, three tablespoons water, one small
teaspoon soda sifted with sugar; add enough flour to roll. Roll very
thin.
CREAM COOKIES. MISS KITTIE SMITH.
One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one
teaspoon each of saleratus and cream tartar; mix soft, and bake in a
quick oven.
GOOD COOKIES. MRS. L. A. JONES.
Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda
in milk, yolks of two eggs, one teaspoonful baking powder in flour.
Flavor to taste. Flour enough to roll thin.
GOOD COOKIES. MRS. JENNIE KRAUSE.
Two eggs, one and one half cups brown sugar, one cup butter, three
tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon
salt, one-half teaspoon lemon extract, flour enough to mix soft.
COOKIES. MRS. H. A. MARTIN
One coffee-cup butter, one coffee-cup sugar, four eggs, four
tablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butter
and sugar to a cream first. [RB: 2 teaspoons baking powder?]
COOKIES. ANN THOMPSON.
One cup granulated sugar, one cup coffee A sugar, one-half cup butter,
two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,
one-half small nutmeg; cream together carefully; add two well beaten
eggs. Sift the flour, and begin with one pint, and two slightly
heaping teaspoonfuls baking powder; add more flour as you beat. When
thick enough to handle, take a small piece in the hand, make into a
ball, and roll; then place in buttered pans. Bake light brown in a
moderate oven.
SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT.
Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one
teaspoon vanilla, one pinch salt, just enough flour to roll them out.
HARD COOKIES. MRS. SALMON.
One and one-half cups granulated sugar, one cup butter, three eggs,
one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk,
flour enough to roll out thin; sift granulated sugar on top, and
gently roll it in.
COOKIES. MRS. LIZZIE MARTIN.
One cup butter, one pint sugar, three eggs, three tablespoons water,
two pints flour, two teaspoons baking powder, nutmeg to taste.
MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS.
Three eggs, two cups sugar, one cup butter and lard, two-thirds cup
sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with
vanilla. Use flour enough to roll. Stir only with a spoon.
MOLASSES COOKIES. MRS. C. E. MARTIN.
Whites and yolks of two eggs (beaten separately), one cup brown sugar,
one cup melted lard and butter, one cup New Orleans molasses, one
dessert spoon of ginger, one dessert-spoon soda, four tablespoons
boiling water, flour to stiffen. Do not roll too thin.
GINGER NUTS. MRS. BECKIE SMITH.
Two cups molasses, one cup sugar, one cup shortening, one
tablespoonful soda in a little milk, ginger to taste, flour to
stiffen, and roll.
GINGER SNAPS. MRS. HARRY TRUE.
One cup molasses (scalded), one cup brown sugar, one cup butter, one
tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup
water, flour to roll out stiff.
GINGER COOKIES. MRS. JACOB HOBERMAN.
One pint of molasses, one cup of sugar, one cup of lard, one pint of
sour milk, one tablespoon of soda, one tablespoon of ginger, one
tablespoon of cinnamon, three eggs.
GINGER COOKIES. MRS. CHAS. MOORE.
One pint New Orleans molasses, and one cup butter; let come to a boil;
take from fire, and cool, then dissolve an even tablespoonful soda in
hot water. Pour into molasses, and stir. Mix in enough flour to
roll, and two tablespoons ginger.
GINGER COOKIES. FLORENCE ECKHART.
One cup brown sugar, one pint molasses, one-half pint lard, one-half
ounce alum, one-half pint warm water, one ounce soda, two tablespoons
ginger, flour enough to stiffen, and roll. Beat an egg well, and
spread on the top of cakes just before baking.
SUGAR SNAPS. MRS. SUSIE SEFFNER.
One cup butter, two cups sugar, three eggs, one teaspoon soda, one
tablespoon ginger.
SAND CAKES. MRS. ABBIE A. LUCAS.
One pound corn starch, one-half pound butter, one pound sugar, eight
eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a
cream; then add one egg and a little corn starch alternately until the
whole is in. Bake a light brown in patty pans, in a quick oven. They
are improved by frosting.
COCOANUT COOKIES. MRS. A. A. LUCAS.
Two cups sugar, one cup butter, one-half cup sour cream, one-fourth
teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake
quick. Make an icing of whites of four eggs, one pound of sugar, and
as much grated or desiccated cocoanut as you can stir in. Spread on
cookies after they are baked.
LEMON CRACKERS. MRS. A. O. JOHNSON.
Three cups of sugar, one cup of lard, one pint of sweet milk, two
eggs, five cents worth of lemon oil, five cents worth of baking
ammonia. Pound the ammonia fine, and pour on it half a teacup of
boiling water. Mix as stiff as bread; roll out, and cut.
HICKORY NUT MACAROONS. MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS.
One cup of nut kernels (chopped fine), one cup of light brown sugar;
rub well together one-half cup flour, one egg (beaten light); mix
well, and drop with a spoon on buttered dripping pan. Bake with a
slow fire.
Mrs. Josie Yager adds to this a pinch of baking powder.
HICKORY MACAROONS. MRS. W. H. ECKHART.
Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons
water, one-half teaspoon baking powder, two cups hickory nut meats.
COCOANUT MACAROONS. MRS. J. C. WALTERS.
Two-thirds cup white sugar, one-half cup water; boil as for candy;
remove from the fire; stir in one-half pound crystallized cocoanut;
then add by degrees the beaten whites of three eggs. Mix thoroughly
with a spoon; drop and spread in small cakes on buttered tins; bake
until slightly browned.
CHOCOLATE MACAROONS. MRS. ECKHART.
One cake German sweet chocolate, one egg, one cup sugar, one-half cup
milk, one lump butter size of a walnut.
HICKORY NUT COOKIES. OZELLA SEFFNER.
Two cups coffee A sugar, three eggs, one cup butter, one cup sweet
milk, one pint nut kernels (chopped fine), two large teaspoonfuls
baking powder, one tablespoon vanilla, flour to roll out. Bake in
moderate oven.
HICKORY NUT COOKIES. ANN THOMPSON.
Two cups brown sugar, two eggs, one-fourth cup butter, two cups
hickory nuts, three tablespoons water, one teaspoon baking powder,
flour to stiffen very stiff.
HICKORY NUT CAKES. MRS. O. W. WEEKS.
One cup meats, one cup sugar, one and one-half cups flour, one egg, a
pinch of baking powder; roll thin, and cut into small cakes. Bake in
quick oven.
CREAM PUFFS. MRS. T. H. LINSLEY.
Two cups water boiled with one cup butter, one and one-half cups
flour; let stand until cool; then stir in five eggs, one at a time;
drop on tins by the spoonful, and bake. Open one side, and put in
this--
CREAM.--Two cups milk, one cup sugar, three eggs, and one-half cup
flour. Cook like custard, and flavor with lemon.
KISSES. FLORENCE ECKHART.
White of one egg (beaten stiff), one teaspoonful of baking powder to
the white of an egg; thicken with powdered sugar to drop from the
spoon; add one small cup of nuts. Flavor to taste. Drop on buttered
pans, and bake until light brown on top.
DELICACIES.
"Custards for supper, and an endless host of other such lady-like
luxuries."
--SHELLEY.
APPLE FLOAT. MRS. M. E. WRIGHT.
To one quart apples, stewed and well mashed, put whites of three eggs
(well beaten), and four heaping tablespoons of sugar; beat together
for fifteen minutes. Serve with cream.
FLOAT. FLORENCE TURNEY.
One pint milk, one tablespoon corn starch, yolks of two eggs. Beat
yolks, and add one tablespoon cream, one cup coffee A sugar. Flavor
when cool.
FLOAT. FLORENCE TURNEY.
Put two quarts of milk into a tin bucket, and place in a kettle of
boiling water. While waiting for milk to boil, take the yolks of four
eggs, beat, and add one tablespoonful of cream or milk, one cup of
coffee A sugar, two teaspoonfuls of sifted flour; beat this to a
creamy mixture. When the milk boils, take some of it, stir into the
mixture, and then slowly pour this mixture into the rest of the
boiling milk, stirring all the time. Put on the lid of the bucket;
let boil for a few minutes. Flavor with vanilla. When cool, put in
dish. Take the whites of four eggs; beat stiff; add granulated sugar;
beat quite a while. Flavor with vanilla. Spread this over the top of
the float, and on top of this put bits of jelly.
CHARLOTTE RUSSE.
A very nice recipe for charlotte russe made with gelatine is as
follows: Use one pint of cream whipped till light, one ounce of
gelatine dissolved in one gill of hot milk, the well beaten whites of
two eggs, one small teacupful of powdered sugar, and any flavoring
preferred. Mix the eggs, sugar and cream together, and then beat in
the dissolved gelatine. The milk should be quite cold before it is
added to the other ingredients. Line a dish with slices of sponge
cake, or with lady fingers, and fill with cream. Set it on ice to
cool.
LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER.
One-half box gelatine, juice of three lemons, one pint of cold water,
one-half pint of hot water, two teacups of sugar, whites of three
eggs. Soak one-half box of gelatine in one pint of cold water ten
minutes; then dissolve over the fire, adding the juice of the lemons
with the hot water and sugar. Boil all together two or three minutes;
pour into a dish, and let it remain until nearly cold and beginning to
set; then add the whites of eggs, well beaten, and whisk ten minutes.
When it becomes the consistency of sponge, wet the inside of cups with
the white of egg, pour in the sponge, and set in a cold place. Serve
with thin custard, made with the yolks of four eggs, one tablespoonful
of corn starch, one-half teacup of sugar, one pint of milk,
teaspoonful of vanilla. Boil until sufficiently thick, and serve cold
over the sponge.
LEMON JELLY. GAIL HAMILTON.
One-half box gelatine, one-half pint cold water, one-half pint boiling
water, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS.