½ pound fat salt pork¼ pound citron shredded1 cup boiling water1 nutmeg grated1 cup molasses2 teaspoons cinnamon1 cup sugar½ teaspoon cloves2 eggs beaten½ teaspoon allspice½ pound raisins1 teaspoon soda½ pound currants4 cups flour
Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well;pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce.
2 tablespoons butter1½ cups flour½ cup sugar2½ teaspoons baking powder1 eggGrated rind of 1 lemon½ cup milk
Cream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour.
¼ cup shortening1½ cups flour1 cup sugar2½ teaspoons baking powder1 eggGrated rind ½ orange½ cup milk
Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527).
1/3 cup shortening1-2/3 cups flour1 cup sugar3 teaspoons baking powder2 eggsFew grains salt½ cup milk½ teaspoon lemon extract
Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in twolayer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings.
1/3 cup shortening1½ teaspoons cinnamon1 cup sugar¾ teaspoon nutmeg1 cup sour milk¼ teaspoon cloves2 cups flour¼ teaspoon salt1 teaspoon soda1 cup raisins seeded and chopped
Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing.
Whites of 2 eggs3 teaspoons baking powderMelted butter7/8 cup sugarMilk½ teaspoon almond extract1½ cups flour
Break the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven.
Yolks of 2 eggsWhites of 2 eggs¼ cup hot water1 cup flour7/8 cup sugar2 teaspoons baking powderGrated rind 1 lemon¼ teaspoon salt
Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the eggbeater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan, and bake in a moderate oven twenty-five minutes.
2 eggs½ cup pastry flour1 cup sugar2 teaspoons baking powder1/8 teaspoon saltGrated rind 1 lemon¼ cup potato flour1/3 cup hot milk
Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven.
Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531).
2 eggs1 cup flour1 cup powdered sugar1½ teaspoons baking powder1/3 cup hot water¼ teaspoon salt
Beat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap ina paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562).
To recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll.
¼ cup shortening1 teaspoon soda1 cup dark molasses½ teaspoon salt½ cup boiling water1½ teaspoons ginger2 cups bread flour½ teaspoon cinnamon
Mix shortening, molasses, and water; add dry ingredients sifted together, and beat well. Pour into greased muffin pans and bake in a moderate oven twenty minutes; or pour into a greased shallow pan and bake twenty-five minutes.
1/3 cup beef drippings2¾ cups flour2/3 cup boiling water1 teaspoon soda1 cup dark molasses½ teaspoon salt1 egg well beaten1½ teaspoons ginger
Pour boiling water over shortening, add molasses and egg; mix and sift dry ingredients, add to first mixture, and beat well. Pour into a shallow, greased cake pan, and bake in a moderate oven twenty-five minutes.
2 cups flour1 cup molasses1½ teaspoons soda1 cup thick sour milk1 teaspoon ginger1 egg well beaten¼ teaspoon salt
Mix and sift dry ingredients, add molasses, milk, and egg, and beat well; pour into a greased pan, and bake in a moderate oven twenty-five minutes.
Follow any recipe for gingerbread, bake in two layers, and put Apple Filling (see No. 529) between layers and on top.
½ cup molasses1½ cups flour¼ cup brown sugar1 teaspoon soda¼ cup shortening1 teaspoon ginger½ cup boiling water½ teaspoon cinnamon1 beaten egg¼ teaspoon salt
Mix in order given, sifting the dry ingredients together; beat well, pour into greased muffin tins, and bake in a moderate oven twenty minutes.
1 cup bran¼ teaspoon clove½ cup flour¼ cup molasses¼ teaspoon salt¼ cup sugar¼ teaspoon soda¼ cup melted shortening½ teaspoon cinnamon¼ cup milk
Mix in order given, drop from tablespoon, two inches apart, on greased pan, and bake in a hot oven twelve minutes.
2 tablespoons butter1/8 teaspoon paprika¼ cup grated cheese1/8 teaspoon mustard¼ cup dried and sifted crumbsFew grains cayenne¼ teaspoon saltWhites of 2 eggs
Cream butter and cheese together; mix crumbs with seasonings and add to cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon on a greased baking sheet about two inches apart, and bake in a moderate oven about twelve minutes. Serve with soup or salad.
1 cup flour1 tablespoon shortening¼ teaspoon salt½ cup grated cheese½ teaspoon paprika¼ cup cold water
Mix and sift flour, salt, and paprika; rub in shortening with finger tips; add cheese and mix to a stiff paste with cold water; roll out very thin, cut with a small round cutter, place on a greased baking sheet, and bake in a moderate oven five or six minutes. Serve with salad or soup.
2 squares chocolate2 cups flour½ cup shortening2½ teaspoons baking powder1 cup brown sugar½ teaspoon salt1 egg well beaten½ teaspoon cinnamon¼ cup milk
Put chocolate with shortening in mixing bowl and place over hot water until melted; add other ingredients in order given. Chill, roll thin, and cut with fancy cutter. Bake in a moderate oven about ten minutes.
½ cup shortening¼ teaspoon salt1 cup brown sugar1¼ teaspoons ginger2¼ cups bread flour½ cup milk½ teaspoon soda
Cream shortening and sugar; sift soda, salt, and ginger with flour, and add alternately with milk; chill; roll thin on baking sheet; mark in squares, and bake in a moderate oven eight or ten minutes. Remove from pan while warm.
Arrange thin crackers or wafers on a baking sheet, place a marshmallow on each one, and bake in a moderate oven for a few minutes until marshmallows melt; into each one press half a nut meat, raisin, cherry, or a bit of candied fruit.
1/3 cup shortening1 beaten egg1/3 cup sugar½ teaspoon baking powder1/3 cup molasses1 cup flour2 squares melted chocolate¾ cup chopped nut meats
Cream the shortening, add other ingredients in order given, drop from spoon on greased pan, and bake about twelve minutes in a moderate oven.
1 egg1 cup rolled oats½ cup sugar1/3 cup shredded coconut1 tablespoon melted butter½ teaspoon salt
Beat egg until light, add other ingredients in order given, beat well, and drop from spoon on greased pan; bake about fifteen minutes in a moderate oven.
White of 1 egg1 cup powdered sugar1/8 teaspoon salt1 cup finely chopped peanuts
Add salt to the egg, and beat until stiff; add sugar and nuts, and mix well; drop from a teaspoon on a greased baking sheet two inches apart, and bake in a slow oven about fifteen minutes.
3 tablespoons shortening1 cup flour½ cup brown sugar2 teaspoons baking powder1 egg well beaten1 teaspoon cinnamon2 tablespoons milk½ cup raisins seeded and chopped
Cream the shortening and sugar; add egg and milk, and beat well; add flour, baking powder, and cinnamon sifted together; add raisins; beat well, drop from a teaspoon two inches apart on a greased baking sheet, and bake in a moderate oven about twelve minutes.
2 eggs¼ teaspoon salt1 cup brown sugar¼ teaspoon baking powder½ cup flour¾ cup chopped nut meats¼ teaspoon cinnamon
Beat eggs until light; add sugar, and beat well; add dry ingredients sifted together; beat well, add nuts, pour into a greased dripping pan, and bake in a moderate oven about ten minutes. Cut in squares while hot. Mixture may be baked in tiny scalloped tins if preferred.
1/3 cup boiling waterWhite of 1 egg1 cup sugar1 teaspoon vanilla1/8 teaspoon cream of tartar
Boil water and sugar to 240° F., or until the sirup forms soft ball when tried in cold water; add cream of tartar and vanilla, and pour slowly upon the stiffly beaten white of egg, beating constantly until thick enough to spread without running. For caramel flavor melt one-third of the sugar first.
1 cup brown sugar1 teaspoon butter1/3 cup milkFew grains salt
Put ingredients in saucepan, and boil to 240° F., or until a soft ball can be formed when tested in cold water. Beat until creamy, and spread while warm. Chopped nut meats may be added.
2 squares chocolateConfectioners' sugar¼ cup boiling water½ teaspoon vanilla
Melt chocolate, add boiling water, and mix well; add confectioners' sugar until of right consistency to spread; add vanilla and beat well. Coffee may be used in place of water.
1 tablespoon butter2 tablespoons cocoa2 tablespoons milkConfectioners' sugar
Heat butter and milk in a saucepan, remove from fire, add cocoa, and enough confectioners' sugar to thicken. About one cup of sugar will be required.
Follow directions for Boiled Icing (see No. 521), using strong coffee in place of water. Or to recipe for Quick Icing (see No. 528) or Cream Icing (see No. 526) add one teaspoon of instantaneous coffee.
1¼ cups confectioners' sugar¼ teaspoon vanillaHeavy cream
Sift sugar and add cream until of right consistency to spread (about two tablespoons); add flavoring, and beat well.
Juice of ½ orangeConfectioners' sugarGrated rind of ¼ orange
Mix sugar with orange juice and rind until icing is firm enough to spread.
1 tablespoon butterConfectioners' sugar2 tablespoons boiling water¼ teaspoon flavoring
Pour boiling water over butter; stir in sugar enough to thicken; add extract, and beat well before spreading. (A little more than one cup of sugar will usually be required.)
3 baked apples1 cup confectioners' sugarWhite of 1 egg
Press apples through a sieve; beat white of egg until stiff; add half of sugar, and beat well; add apple and remaining sugar gradually, and beat until very light. Spread between layers and on top of cake. Two tablespoons of tart jelly may be beaten with the apple.
Follow recipe for Cream Filling (see No. 531), but use one-half cup strong coffee in place of one-half cup of milk. Or add one teaspoon of instantaneous coffee to the recipe.
1½ cups milk1/8 teaspoon salt1 cup sugar1 egg slightly beaten¼ cup cornstarch1 teaspoon flavoring
Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook over hot water, stirring constantly until mixture thickens; cook fifteen minutes, stirring occasionally. Cool and flavor before spreading.
1 cup figs½ cup boiling water1 cup datesJuice ½ lemon½ cup sugar
Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit with sugar, water, and lemon juice, and cook over hot water until thick enough to spread.
1½ cups brown sugar1/3 cup milk1 tablespoon butterFew grains salt1 square chocolate½ cup nut meats chopped
Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly to boiling point, and boil to 240° F., or until a soft ball can be formed when tested in cold water; remove from fire, add nuts, and beat until smooth and creamy.
1 cup sugar½ pound marshmallows1/3 cup boiling water1 teaspoon vanilla
Boil sugar and water to 240° F., or until a soft ball can be formed when tested in cold water; soften marshmallows over hot water, add sirup, and when partly cooled add vanilla and beat until stiff enough to spread. Chopped nuts, dates, figs, raisins, or candied fruits may be added.
2 tablespoons hot black coffee½ teaspoon vanilla1 tablespoon butter1 cup confectioners' sugar2 tablespoons cocoa
Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture to spread without running.
½ cup sugar½ cup orange juice3 tablespoons flour1 beaten eggGrated rind ½ orange1 teaspoon butter
Mix sugar, flour, and rind in the top of double boiler, add orange juice, egg, and butter, and cook over hot water for twelve minutes, stirring often.
To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces, and the chopped meats from six of the prune stones. Spread between layers of cake.
Use recipe for Baking Powder Biscuit (see No. 424); roll dough very thin, brush with melted butter, and spread with one cup of chopped apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon; roll firmly like a jelly roll, cut in three-fourths-inch slices, place in buttered pan, and bake in a hot oven fifteen minutes. Serve with hot liquid sauce.
1½ cups flour½ cup milk3 teaspoons baking powder2 tablespoons melted shortening½ teaspoon salt3 apples3 tablespoons sugar2 tablespoons sugar1 egg¼ teaspoon cinnamon
Sift together flour, baking powder, salt, and sugar; add egg well beaten, milk, and shortening; beat well, and spread in a greased pan, having mixture about an inch deep; core, pare, and quarter apples, cut in thick slices, and arrange in rows on top of cake; sprinkle with sugar and cinnamon, and bake in hot oven half an hour. Serve with liquid sauce.
6 apples3 teaspoons baking powder½ cup sugar½ teaspoon salt½ teaspoon nutmeg2 tablespoons shortening1½ cups flour¾ cup milk
Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617).
Mash and sweeten bananas, heap on rounds of buttered toast, and heat in oven. Serve hot with cream or rich milk. Garnish with split cherries, nuts, or bits of jelly.
Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) and serve with Blackberry Sauce (see No. 618).
To recipe for Cottage Pudding (see No. 549) add one cup of blueberries.
2 cups soft bread crumbs¼ teaspoon clove4 tablespoons butter¼ teaspoon nutmeg4 apples2 tablespoons molasses1/3 cup brown sugar2 tablespoons hot water½ teaspoon cinnamon¼ teaspoon salt
Mix crumbs with melted butter; pare, core, and slice apples; mix sugar and spices; arrange crumbs and applein layers in a greased baking dish, sprinkle each layer with sugar; mix molasses, water, and salt, and pour over all. Bake slowly for an hour and a half.
2 cups soft bread crumbs1 cup sugar¼ cup butter½ cup sultana raisins1 cup chopped cranberries¼ cup boiling water
Mix crumbs with melted butter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617).
2 cups boiling water3 cups hot milk1 teaspoon salt¼ cup molasses5 tablespoons fine corn meal½ teaspoon ginger
Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, molasses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611).
¾ cup sugar¼ teaspoon salt2 slices toast½ teaspoon nutmeg2 cups hot milk1 egg1 tablespoon butter
Caramelize sugar; cut each slice of toast in quarters, dip in caramel, and arrange in baking dish; add milk to caramel remaining in pan, and stir until dissolved;add butter, salt, nutmeg, and egg slightly beaten; pour over toast, and bake in slow oven about half an hour. Serve with cream, rich milk, or liquid sauce.
½ cup sugar1 cup flour1 tablespoon melted butter1½ teaspoons baking powder1 beaten egg½ teaspoon cinnamon½ cup milk1 square melted chocolate1/8 teaspoon salt
Mix in order given, put in pudding mold, cover closely, and steam one hour. Serve with cream or Soft Sauce (see No. 617).
¼ cup shortening2 cups flour½ cup sugar4 teaspoons baking powder1 egg¼ teaspoon salt¾ cup milk
Cream the butter; add the sugar and the well-beaten egg, and beat well; add the milk and then the flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot oven in pudding dish about half an hour, or in individual tins about twenty minutes. Serve with hot liquid sauce.
½ cup shortening1 teaspoon cinnamon½ cup sugar½ teaspoon nutmeg1 egg well beaten½ teaspoon salt1 cup milk1 pound figs chopped½ cup molasses¼ cup currants2½ cups flour½ cup flour5 teaspoons baking powder
Mix shortening and sugar, and beat until creamy; add egg, milk, and molasses, add two and a half cups of floursifted with baking powder, spices, and salt; beat well; add figs and currants mixed with one-half cup of flour. Pour into a greased mold, and steam three hours, or pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant Jelly Sauce (see No. 608). This pudding keeps well and can be reheated in the top of the double boiler.
1 egg well beaten½ teaspoon salt1 cup molasses1 teaspoon cinnamon½ cup water¼ teaspoon clove2 tablespoons melted shortening½ teaspoon mace1½ cups flour¾ cup raisins seeded and chopped½ teaspoon soda¼ cup currants
Mix egg, molasses, water, and shortening; add dry ingredients sifted together; add fruit; mix well, pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with a tart sauce. One cup of dates, stoned and cut in pieces, may be used instead of raisins and currants.
2 slices bread buttered1/3 cup sugar2 cups milk¼ teaspoon cinnamon½ cup molasses¼ teaspoon salt
Butter two slices bread cut three-quarters of an inch thick, put into buttered baking dish, and pour over the bread the rest of the ingredients mixed together. Bake one and a half hours in a slow oven.
1/3 cup pearl tapioca½ cup molasses2 cups boiling water1 tablespoon butter1½ teaspoons salt¼ teaspoon cinnamon¼ cup corn meal3 cups hot milk
Soak tapioca in cold water for one hour, and drain; add salt to boiling water, sift in corn meal, and boil ten minutes, stirring often; add tapioca and other ingredients, pour into a greased earthen dish, and bake slowly for two hours.
Cover halves of preserved peaches with Shortcake Dough (see No. 441) rolled thin; bake in hot oven, and serve with hot peach sirup and hard sauce.
1 cup cooked ricePinch of salt2 eggs1½ cups milk1/3 cup sugar½ teaspoon lemon extract
Mix in order given and bake about twenty minutes in a moderate oven. Serve hot or cold with cream or rich milk.
½ cup rice½ teaspoon salt2 cups milk½ nutmeg grated2 cups boiling water1 cup raisins seeded and chopped¼ cup sugar
Wash rice, mix with other ingredients, pour into a greased baking dish, and bake slowly for three hours. Stir occasionally during first hour of baking to preventrice and fruit from settling. Serve with rich milk or cream.
½ cup rice¼ teaspoon salt2 cups hot milk1 egg1 tablespoon butter½ teaspoon nutmeg2 tablespoons sugar2 tablespoons grape juice
Wash rice, and cook with milk, butter, sugar, and salt in double boiler until tender; beat egg, add nutmeg and grape juice, stir into rice, and cook five minutes. Serve with cream or rich milk.
4 bananas¼ cup powdered sugar¼ cup currant jelly4 slices of French Toast (see No. 467) or stale sponge cake
Force bananas and jelly through potato ricer or a sieve, add sugar, and heap on French toast or sponge cake. Or line individual glasses with lady fingers and fill with banana mixture.
4 bananas4 tablespoons powdered sugar4 tablespoons grape juice or jellyWhites of 2 eggs
Peel and scrape bananas, force through a sieve; add grape juice, sugar, and stiffly beaten whites of eggs; pile lightly in individual glass dishes, garnish with bits of jelly, and serve at once. All materials should be very cold.