One cupful of brown sugar, one cupful of molasses, one half a cupful
of butter, one beaten egg, one half a cupful of strong coffee, one
tablespoonful of ground cinnamon, one teaspoonful of ground cloves,
four cupfuls of seeded raisins, one cupful of thinly sliced citron,
four cupfuls of flour into which has been sifted one teaspoonful of
soda. Bake in moderate oven.
CREAM CAKE.
Dissolve one half teaspoonful of soda and mix with one scant cupful of
sour cream, beat one egg and stir in, add a scant cupful of sugar and
one and one half cupfuls of flour. This can be baked as a loaf, or in
gem pans, or used for layer cake.
FRIED CAKES.
Two cupfuls of sugar, four eggs, one cupful of sour cream, and one
cupful of buttermilk, one teaspoonful of soda, nutmeg to taste, flour
enough to make a soft dough; roll until one half inch thick, cut in
rounds, cutting out small ring in center; fry in hot cocoanut butter.
The fat should be deep enough to float the cakes and hot enough to cook
quickly; when nicely browned, drain, then powder with confectioner’s
sugar.
SUGAR COOKIES.
Mix one half cupful of creamed butter with one cupful of sugar, beat
to a smooth cream. Whip one egg light and add to sugar and butter;
add one teaspoonful of flavoring and one fourth cupful of milk with
flour enough to make sufficiently stiff to roll thin, having previously
sifted through the flour one half teaspoonful of baking powder. Roll a
little at a time, cut out and bake about ten minutes in hot oven.
JUMBLES.
Two eggs, six tablespoonfuls of butter, six tablespoonfuls of sugar,
one teaspoonful of lemon extract, a pinch of soda sifted in flour
enough to make a dough stiff enough to roll. Roll very thin, cut and
bake in quick oven.
GINGER SNAPS.
To one cupful of molasses add one half a cupful of water, in which
has been dissolved one teaspoonful of soda; one cupful of sugar, one
teaspoonful of ginger, one teaspoonful of cinnamon, one cupful of
butter with flour enough to roll. Cut and bake in quick oven.
SOFT GINGERBREAD.
Dissolve one teaspoonful of soda in four tablespoonfuls of hot water,
mix with three fourths of a cupful of molasses; add four tablespoonfuls
of melted butter and one and three fourths cupfuls of flour with ginger
enough to flavor; bake in gem tins.
MACAROONS.
One pound of sweet almonds blanched and beaten to a paste; mix with
them one and a quarter pounds of powdered sugar, the grated rind of two
lemons and the whites of six eggs. Drop on buttered paper and bake a
light brown in a moderate oven.
LADY FINGERS, NO. 1.
Beat two eggs until light; add one teacupful of sugar, a little salt,
and flavoring to taste. Use one teacupful of flour sifted with one
teaspoonful of baking powder, making the dough of a consistency that
can be rolled. Cut into strips the size of the finger and bake.
LADY FINGERS, No. 2.
One half pint whites of eggs, beaten very stiff; add gradually one
half pound sugar, beating well all the time, add the yolks of the eggs
and mix together lightly; then stir in very lightly one half pound of
flour. Transfer the mixture into fingers on sheets of paper. Dust with
powdered sugar, and put on pans and bake in hot oven. Watch them very
carefully, as it only takes a few minutes to bake them. When cold they
may be removed from the paper by placing them on the table face down,
and washing the bottom of the paper with a wet sponge. Now turn back
to their proper position and they can be easily removed. Join them in
pairs and keep them covered until used.
ÊCLAIRS.
Put into an enameled saucepan one quarter pound of butter, one quarter
pint of water, and a few drops of lemon juice; bring all to a boil;
while boiling mix in smoothly one quarter pound of flour, draw back
the saucepan from the fire and add to the mixture three well beaten
eggs. Bake on greased tins in hot oven about twenty minutes. When done
make a slit in side of each and quickly fill with either thick custard,
or stiff whipped cream that has been sweetened and flavored; then as
quickly as possible pour some chocolate frosting over the top. Serve
when cold.
CREAM PUFFS.
Boil with a large cupful of hot water half a teacupful of butter,
stirring in one teacupful of flour during the boiling; set aside to
cool and when cold stir in four eggs, one at a time without beating;
drop on tins quickly and bake in a fairly hot oven. When baked fill in
with a cream made by beating together three tablespoonfuls of flour,
one egg, and half a teacupful or more of sugar, according to taste;
stirred into half a pint of milk while boiling, and flavored to liking.
FRUIT JUMBLES.
Beat to a cream one cupful of butter; add gradually one and one half
cupfuls of sugar, the yolks of three eggs beaten, one teaspoonful of
ground cinnamon, one half teaspoonful of ground cloves, one half a
nutmeg, grated, the juice and rind of one lemon, three tablespoonfuls
of sour milk, in which has been mixed three fourths teaspoonful of
soda; one cupful of seeded and chopped raisins, the beaten whites of
three eggs, and about three and one half cupfuls of flour; either roll
and cut out, or drop by the spoonful on a buttered sheet.
CHOCOLATE STRIPS.
Cream three tablespoonfuls of butter, add gradually one cupful of
sugar, add three tablespoonfuls of melted chocolate, one teaspoonful of
vanilla and one cupful of flour, beat thoroughly, spread very thin on
well buttered pans, bake in a quick oven, brush with the white of egg
as soon as you take from the oven, cut into strips one inch wide while
hot.
MISS FARMER’S SPONGE CAKE.
Beat the yolks of four eggs until thick, add gradually one cupful of
sugar, and beat for two minutes; add three tablespoonfuls of cold
water, mix and sift thoroughly one and one half tablespoonfuls of corn
starch, one scant cupful of flour, one level teaspoonful of baking
powder, one fourth teaspoonful of salt; add to the first mixture the
whites of four eggs beaten stiff, and one teaspoonful extract of lemon.
Bake in a buttered angel cake pan for forty-five minutes, or in a
shallow cake-pan for thirty-five minutes in a moderate oven.
VELVET CAKE.
Cream one half cupful of butter, add gradually one and one half cupfuls
of sugar, add three egg yolks well beaten and one half cupful of cold
water, mix and sift thoroughly one and one half cupfuls of flour, one
half cupful of corn starch, two level teaspoonfuls of baking powder;
add with the beaten whites of four eggs; cover with opera caramel
frosting.
ICINGS.
SOFT FROSTING.
Boil one cupful of sugar and one third cupful of water until it will
string, pour slowly on the beaten white of one egg, beating constantly
until cool; flavor to taste.
CREAM ICING.
Two tablespoonfuls of cream and one half teaspoonful of flavoring, add
sufficient confectioners’ sugar to make stiff enough to spread. Any
kind of fruit juice may be used instead of cream. Orange is very nice.
ORANGE ICING.
Yolk of one egg, grated rind and juice of one orange; confectioners’
sugar to make thick enough to spread.
OPERA CARAMEL FROSTING.
Cook one and one half cupfuls of brown sugar, three fourths cupful of
thin cream and one half tablespoonful of butter until a ball is formed,
when the mixture is tried in cold water. Beat until ready to spread.
DESSERTS.
PASTRY.
Sift one cupful of flour and one saltspoonful of baking powder
together. Rub in two tablespoonfuls of shortening, mix quite stiff
with ice water, using about one fourth cupful. Turn out on a floured
board, pat, and roll till one fourth inch thick, then distribute one
teaspoonful of butter over the surface. Sprinkle with flour and fold
over and over, roll out again into a long strip, then roll like a jelly
roll, and cut from end as needed, and roll out from end. The secret of
good pastry is to thoroughly chill material.
For all fruit and custard pies brush bottom crust with white of egg
before putting in filling. The crust will then remain dry and delicate.
A RICH PUFF PASTE.
One quart of flour and one pound of butter; sift the flour and work in
the yolk of an egg well beaten; mix with ice water and roll out to the
thickness of an inch or less. After the butter has been worked in cold
water to extract the salt, place it on one half of the dough, folding
the other half over it, set away for fifteen minutes in an ice chest,
or other equally cold place, and then roll out into a long strip, which
fold into three parts by turning over each end and rolling each fold;
repeat this operation six or seven times. The colder the dough can be
kept while being worked in this way, the better will be the results.
MINCE PIES.
To one cupful of water add one cupful of molasses, one cupful of
sugar, one beaten egg, one cupful of vinegar, two and one half Boston
crackers, rolled fine, one cupful of stoned raisins, butter the size
of an egg, one quarter of a teaspoonful of cloves; two thirds of a
teaspoonful of cinnamon; two thirds of a teaspoonful of allspice.
This will make three pies. The pies should bake slowly, taking about
three quarters of an hour. A grating of nutmeg should be added to each
pie before putting on upper crust. The egg, cracker, and slow baking
thickens this apparently thin mixture.
FRUIT PIE.
Carefully wash two thirds of a cupful of dried currants, add equal
quantity of seeded raisins; with one cupful of sugar and one cupful of
water; place in saucepan and boil gently for one half hour; remove from
the fire and add two tablespoonfuls of vinegar, with cinnamon, cloves,
allspice, and nutmeg to taste; two chopped apples, one tablespoonful of
rolled crackers, half a cupful of chopped, sweet pickled peaches, or
any preserved or spiced fruit; bake with two crusts. This will make two
pies.
CREAM PIE.
Make a boiled custard, with one pint of milk, yolks of two eggs well
beaten, and three tablespoonfuls of sugar, place in double boiler and
thicken with one tablespoonful of flour that has been blended with
melted butter, add one half teaspoonful of vanilla, let cook until
flour is thoroughly done (if too thick a little more milk can be
added). Have ready a baked pastry, fill with the mixture; then whip
the whites of the two eggs to a very stiff froth and add one half
cupful sugar and a few drops of flavoring, spread over the pie; set in
oven just long enough to set the frosting and touch it with delicate
brown. Serve cold. A chocolate pie can be made after the same method
by omitting the yolks of the eggs and beating into hot milk one-fourth
cake of chocolate.
CUSTARD PIE.
Beat three eggs until light, add three tablespoonfuls of sugar and beat
again. Then grate sufficient nutmeg to flavor, and add three cupfuls of
scalded milk. Bake slowly in single crust; as soon as the custard puffs
and a knife blade can be dipped in and comes out clean, it is done.
LEMON PIE.
Beat the yolks of three eggs until thick, add one cupful of sugar and
the grated yellow rind of one large lemon (be very careful not to
grate any of the white of the lemon skin or it will make pie bitter),
also the juice; beat until thick and light colored, then add one
tablespoonful of corn starch, dissolved in a little water. Pour into a
pie shell and bake slowly until it puffs. Beat the whites of the eggs
until light, then gradually add three tablespoonfuls of sugar and beat
until stiff. When the pie is slightly cooled, cover with this frosting,
return to oven, and let it get a very delicate brown. Serve cold.
SQUASH PIE.
To one and one half cupfuls of prepared squash, add one cupful of
scalded milk, one half cupful of sugar, one saltspoonful of cinnamon,
a dash of nutmeg and cloves, and one egg well beaten, pour in egged
crust, and bake thirty minutes, or until it puffs up all over. Sweet
potato may be used in place of squash. To prepare squash or sweet
potato, steam and mash.
RIPE CURRANT PIE.
To one cupful of the fruit, washed and removed from stems, add one
cupful of sugar; one cupful of cream, and one tablespoonful of flour;
bake with only an under crust.
NEUFCHATEL CHEESE PIE.
One Neufchatel cheese, one teacupful of sugar, grate the rind of one
lemon and use with it one half of the juice, half a teacupful each
of rolled cracker crumbs, and currants, four eggs, one tablespoonful
melted butter, half a teacupful of cream, or rich milk, half a nutmeg
grated and one saltspoonful of salt. Crumble the cheese and cracker
crumbs well together, beat the eggs with the sugar and add to cracker
mixture, following with the butter and cream. If the cream is very rich
the butter may be omitted. Lastly, add lemon, nutmeg and currants. The
currants should previously be washed, dried and dusted with flour. Mix
all well together and put into well buttered patty-pans that have been
lined with puff-paste. Bake fifteen or twenty minutes in a quick oven.
They will puff up, but must not be permitted to get too brown.
PINE-APPLE TART.
Line a pie plate with pastry, and fill with mixture made of one ounce
of butter, and one half cupful of sugar beaten to a cream; the well
beaten yolks of five eggs, a grated pineapple, one teacupful of cream
and add last of all the whites of the eggs beaten stiff and folded in
lightly, with a little more sugar.
ALMOND PEACH PIE.
Line a pie dish with puff or good plain paste, lay halves of canned
peaches, with the stone side up all over the bottom of the crust;
fill the cavity where the pit was with a spoonful of chopped almonds;
sprinkle with sugar and pour over a very little of the peach juice;
cover with a crust, and bake till a nice brown; serve with, or without
cream.
PUDDINGS.
IRISH MOSS JELLY.
Pick over and wash carefully one half cupful of Irish Moss. Put it into
one pint of boiling water, add the thin yellow rind cut from one lemon,
and one cupful of sugar; simmer until the moss is dissolved, add the
juice of lemon and a grating of nutmeg, and strain into a cold, wet,
mould. Set away to harden; serve plain, or with cream. Orange may be
used in place of lemon, though a dessert spoonful of lemon juice used
with the orange improves the flavor. This Irish Moss may be substituted
in place of gelatine in all delicate puddings calling for that animal
product; it is to be had at any druggist’s.
SAGO MILK.
Soak a cupful of sago in a quart of cold milk; put in a double boiler
with one cupful of sugar; cook until the sago is dissolved; pour it
into a dish, and stir in ten drops of the essence of lemon or vanilla.
Serve it hot or cold.
SAGO JELLY.
Soak a cupful of sago in a quart of cold water over night; boil in
double boiler for an hour; then uncover it for the water to boil away.
Add two cupfuls of sugar and the strained juice of a lemon; pour it
into a dish in which it may be served. Serve it cold, with smooth fresh
cream, sweetened and flavored.
ORANGE FOAM (FOR TWELVE PERSONS).
To the juice of twelve oranges (the small, tart ones are best) add
the juice of one lemon, the grated yellow rind of two oranges, and
three cupfuls of sugar. Whip till very light the yolks of twelve eggs;
then whip in the prepared juice. Whip the whites of eggs as stiff as
possible (keep them well chilled while whipping) and beat in lightly,
yet thoroughly, the prepared mixture. Serve in punch glasses with lady
fingers. Place half of a lady finger in bottom of each glass. The
amount of sugar used may vary according to the flavor of the oranges.
If the foam is not stiff, then add more whites of eggs. It is difficult
to give exact quantities because the flavor and juiciness of the fruit
varies so. This should be prepared just before serving.
NEAPOLITAN PUDDING.
Dissolve a cupful of currant jelly in a cupful of hot water; thicken
with dissolved corn starch (be careful not to use too much corn starch,
only just enough to make it stiff when chilled). Have ready a chilled
mold, pour in the mixture as soon as the starch is thoroughly cooked,
and the white of one egg, whipped till very stiff, is added to the
mixture. Then make an equal quantity of strong sweet lemonade, bringing
this to a scald, thicken the same way, adding egg in same manner; pour
this as second layer in mold. Then take two cupfuls of milk, bring to a
scald, sweeten, and thicken as before, then add the yolks of two eggs,
well beaten, whipping in one half teaspoonful of vanilla flavoring,
add to previous layers in mould (the layers can be placed in order to
suit fancy), set away to chill thoroughly, and serve with whipped or
plain cream. Other fruit flavors can be used in same way--pineapple or
apricot syrups are very nice.
FRUIT MANGE.
To one pint of boiling water, add the juice of two nice, though any
sauce may be used--brought to a scald, add one tablespoonful dissolved
corn starch with sugar to taste; let boil until starch is well cooked,
remove from stove and add the whites of two eggs, beaten stiff; pour
into wet mould, and chill. Serve with cream and sugar.
LEMON SNOW.
To one pint of boiling water, add the juice of two lemons, and two
tablespoonfuls of corn starch, well mixed with one and one fourth
cupfuls of sugar; strain, and cook until thick. When partly cooled,
beat vigorously with a wire egg beater or spoon, add the whites of
three eggs, beaten to a stiff froth, whip in thoroughly, and pour into
a chilled, wet mould; when firm and cold, turn out and serve with cold
boiled custard and jelly, or cream and sugar.
ORANGE SOUFFLÉ.
Make a boiled custard with the yolks of five eggs, a quart of milk, and
sugar to taste. When cool pour it over four sliced oranges, from which
all seeds and tough fibre have been removed, and to which has been
added one cupful of sugar, and grated rind of one orange. Place this
in baking dish, cover with a meringue made of the whites of four eggs;
then place the dish in a shallow pan of cold water and put in oven
until the meringue is a golden brown. Serve cold.
ORANGE CUSTARDS.
Beat the yolks of six eggs with one and one half cupfuls granulated
sugar till light; add to this two cupfuls of orange juice, the juice of
one lemon, and the grated peel of one orange; fill in small cupfuls and
place in steamer, when solid set away to chill; serve on boiled rice,
over which pour a pint of rich cream, sweetened and flavored with a
little grated peel of orange.
CHESTNUT CREAM.
Roast the chestnuts, then grate to powdered flakes, heaping lightly
in middle of pudding dish, surround with apricot jam, and serve with
whipped cream.
PEACH CAKE.
Have sponge or plain cake baked in two layers; cut or slice canned
peaches; cover a layer of the cake with the cut peaches; put on another
layer of cake and more peaches and turn over all well sweetened and
flavored whipped cream.
STEAMED CABINET PUDDING.
Use one tablespoonful of butter to grease a three pint pudding mould.
Take one cupful of fruit; raisins, candied cherries, or preserved
fruits, as you prefer; sprinkle one half the fruit in the buttered
mould, then break in stale cake or bread crumbs, mixing with it the
rest of the fruit, filling the mould lightly. Then whip up three eggs,
add to them three tablespoonfuls of sugar and three cupfuls of milk,
pour over the cake and fruit mixture. Let stand one hour, then steam
for one and one fourth hours. Serve hot with creamy sauce.
COLD CABINET PUDDING.
Make a custard of one pint hot milk, yolks of three eggs, three
tablespoonfuls of sugar; thicken with corn starch. Flavor with
teaspoonful of vanilla. Decorate a mould with candied fruit; cover
fruit with custard; cool, add a layer of lady fingers or stale cake,
then a layer of fruit and more custard, and chill; continue until the
mould is full. Serve with whipped cream and candied cherries.
PRUNE WHIP.
Wash thoroughly one half pound of prunes and soak three hours in enough
water to cover; cook in same water until the consistency of marmalade.
Rub through a sieve, sweeten. Whip the whites of four eggs, and add the
prunes (which should be thoroughly chilled); beat until well mixed;
pile lightly on a buttered platter, and bake until a delicate brown.
Serve with whipped cream or soft custard.
WASHINGTON PIE, CHOCOLATE FILLING.
Make a plain cup cake, and bake in two layers. For the filling, beat
the yolks of two eggs till light, and add one half cupful of sugar;
stir this into one half cupful of milk; melt two ounces of chocolate
and stir into the milk; put on stove, and cook till it thickens; beat
till cool, flavor with vanilla and spread on the cake between layers
and sprinkle confectioners’ sugar on top. Plain Washington pie has
simply a dressing of whipped cream, sweetened, and flavored with
vanilla, between the layers.
STRAWBERRY CREAM CAKE.
Make cake the same as for any good layer cake. For the filling take one
cupful of thick sweet cream, whip until stiff, add four tablespoonfuls
of fine grained granulated sugar and one pint of strawberries, crushed
slightly, and sweetened. When cake is perfectly cold spread between
layers. This should not stand long before serving.
CHARLOTTE RUSSE PIE.
Three eggs, one and one half cupfuls of sugar, two cupfuls of flour,
one teaspoonful of pure cream of tartar, one half cupful of cold water,
one half teaspoonful of soda. Beat the eggs thoroughly with the sugar,
add one cupful of flour with even teaspoonful of pure cream of tartar,
then water, and another cupful of flour. Enough for two pies.
Filling--Pure, sweet cream, beaten until stiff; sweetened to taste;
flavored with vanilla. Cut open pie, fill, and pile some cream on top.
Two cupfuls of cream will fill two pies.
STEAMED FRUIT PUDDING.
Make a dough of six heaping tablespoonfuls of flour; pinch of salt, one
heaping teaspoonful of baking powder, two tablespoonfuls of cream, and
water enough to make a soft dough; mix as lightly as possible. Then add
one pint of any preserved or stewed fruit that is desired, the fruit
should be well sweetened; steam for forty minutes. Be particular to
keep the steam at regular heat, not letting it die down. Serve with
syrup, made of the fruit juice, or hard sauce.
CHARLOTTE RUSSE.
One quart of rich, sweet, cream; whipped to a stiff foam; sweeten,
after whipping, with two tablespoonfuls of sugar, and flavor with scant
teaspoonful of vanilla extract. Line a glass bowl with separated lady
fingers, and heap the whipped cream lightly in the bowl. Chill, and
serve within an hour.
CONNECTICUT INDIAN PUDDING.
Add to three tablespoonfuls of cornmeal, three fourths of a cupful of
molasses and a little salt; mix well; put one generous quart of milk in
double boiler; when scalding hot add the meal and molasses; stir till
free from lumps; let cook for five minutes; then butter well a baking
dish, grate the rind of two or three oranges; put a layer on the bottom
of the dish; pour in the liquid and put the rest of the grated peel on
top; add one tablespoonful of butter to one fourth cupful hot milk;
pour over pudding; bake three hours in a moderate oven; eat with rich
cream, or hard sauce.
CHINESE PUDDING.
Whip one pint of cream and set it in a pan of cracked ice; add one half
cupful of chopped preserved ginger, one half cupful powdered sugar; one
half cupful of cold boiled rice.
Dissolve one half cupful of Irish moss in boiling water, using as
little water as possible; strain, and stir into the cream mixture; stir
until it thickens. Set away to harden, and serve with ginger sauce.
BANANA PUDDING.
Make one quart of strong sweet lemonade, bring to a scalding point,
add juice of one orange. Thicken with dissolved cornstarch, the same
as any cornstarch pudding; being careful not to make too stiff. Have
ready the whites of two eggs, beaten very stiff. When the corn starch
is thoroughly cooked, set the dish off the stove and whip in the
eggs. Then slice in two bananas, pour in moulds, set away to chill
thoroughly, serve with cream and sugar. This is quite as delicious as
any gelatine pudding.
CREAM RICE PUDDING.
Two cupfuls of milk, two tablespoonfuls of rice, two tablespoonfuls
of sugar, one half saltspoonful grated nutmeg, one half cupful stoned
raisins. Stir frequently. When it begins to thicken add more milk,
sweetened and spiced; when rice is tender add one half cupful cream and
remove from oven. Serve cold.
SWEET POTATO PUDDING.
Peel and grate the potatoes. To one quart of them add two eggs, two
tablespoonfuls of butter, three fourths of a cupful of sugar and one
cupful of sweet milk. Cream the butter and sugar, add the eggs, stir
well, then add the other ingredients, stirring briskly. Bake one hour.
Serve hot without sauce.
OAT MEAL PUDDING.