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Cakes
GENERAL DIRECTIONS FOR MAKING CAKE.—Cream the butter and sugar, usually beat the whites and yolks of eggs separately, mix the yolks with the butter and sugar, add the milk, sift the baking powder with the flour and stir in a little at a time then the whites of the eggs, then the flavoring. For cakes containing no butter beat the egg yolks until very light and thick. Add the sugar gradually beating until very light and spongy. Add flavoring and liquid. Have the whites beaten to a stiff froth adding them alternately with the sifted flour (mixed with the baking powder or cream of tartar) and cut both in very lightly.
GOLD CAKE.—Yolks of eight eggs, one and one fourth cups granulated sugar, three fourths cup butter, three fourths cup water, two and one half cups flour, two heaping teaspoons baking powder, one half teaspoon of lemon extract. Sift flour and measure, add baking powder and sift three times. Cream butter and sugar until light and creamy, add yolks beaten light and beat well together, then add water and flavoring and the flour. Beat hard. Bake in greased tin or in layers. Loaf cakes are nicer baked in a funnel cake pan.—Mrs. Fred Southard.
DELICATE CAKE.—One half cup of butter creamed with one cup of sugar until very light, add one half cupful of milk and one and one half cups of flour sifted with one teaspoon of baking powder. Lastly add the flavoring and stiffly beaten whites of four eggs. Bake in one sheet or in two layers and ice with brown carmel or white frosting. Nice for small family. For large layer cake double the recipe.—Mrs. Whitehead.
LULA'S WHITE CAKE.—One and one half cups of sugar creamed with one half cup butter until very light, add one cup of milk alternately with three cups of sifted flour. (Sift flour four times). Whites of six eggs beaten very stiff. When partly beaten add two even teaspoons of cream of tartar to the eggs. Dissolve one even teaspoon of soda in one tablespoon of the milk and add it with the milk. Cut in the beaten whites of eggs last, as you do for sponge cake. Flavor with lemon, vanilla or almond extract as preferred. Bake in a greased funnel tin. Bake twenty minutes in a moderately warm oven, then increase the heat and bake to fifty minutes or until done. Ice with boiled frosting.—Mrs. Whitehead.
GOLD CAKE.—One cup of butter, one and one half cups of sugar, eight yolks of eggs, three cupfuls of pastry flour, one teaspoon of baking powder, one teaspoon of lemon flavor. Cream butter and sugar, add the well whipped yolks, then the flour with baking powder and lastly the flavor. Two cupfuls of common flour with one cup of corn starch may be used instead of pastry flour.—Mrs. George Bruegger.
NO EGG CAKE.—One and one half cups of sugar, one quarter cup of butter, one cup of sour cream, two cups of chopped raisins, one teaspoon cinnamon, one half teaspoon cloves, one half teaspoon nutmeg, one tablespoon grated chocolate, one teaspoon of soda dissolved in hot water, four cups of flour. Mix spices and chocolate into flour, and add to the above, and add raisins dredged in flour. Bake one hour.—Mrs. George Bruegger.
MAHOGANY CAKE.—One half cupful chocolate cooked in one half cup of sweet milk, one and one half cups of sugar, one half cup of butter, two and one half cups of flour, one half cup sweet milk, three eggs, level teaspoon of soda, dissolved in milk. Bake in layers.—Mrs. Wolpert.
SWEET CREAM CAKE.—One large egg, beaten very light, one cup sugar beaten with egg till light as cream, one cup thick, sweet cream, one half spoon salt, one and one half cups flour, one teaspoonful baking powder. Flavor with lemon. Beat continuously while mixing. Bake either in layers or as a loaf cake.—M. E. Cooper.
SILVER OR GOLD CAKE.—Three fourths cup butter, one and one half cups sugar, one half cup cold water, with one half teaspoon of soda dissolved in it, two and one half large cups of flour sifted with one level teaspoon of cream of tartar (or use two level teaspoons of baking powder and omit the soda and cream of tartar) and lastly the flavoring and stiffly beaten whites of eight eggs. Cream butter and sugar until light and smooth, add water but do not stir, then beat in the flour and beat five minutes. Cut in the whites and bake in a greased funnel loaf cake tin in a moderate oven forty minutes or until done when tested with a broom straw. For gold cake add the beaten yolks of eight eggs to the creamed butter and sugar and omit the whites and use scant measure of flour. Ice the gold cake with white boiled frosting.—Mrs. Whitehead.
CORN STARCH CAKE.—Two cups sugar, one cup butter, one cup of sweet milk, two cups flour, one cup corn starch, whites of seven eggs, one and one half teaspoons of baking powder. Flavor.—Contributed.
JELLY ROLL.—One cup sugar, three eggs well beaten, one cup flour, one teaspoon baking powder, one half cup boiling water added last, one half teaspoon lemon or vanilla, pinch of salt. Spread in well buttered dripping pans. When done turn out, spread with jelly and roll quickly. Makes two rolls.—Contributed.
BREAD CAKE.—Three cups bread sponge, one cup lard or butter, one pound raisins, two cups sugar, two eggs, one teaspoon soda in a little water, nutmeg and spices. Mix, raise until light and bake in one loaf.
MOCHA CAKE.—Bake a sponge cake mixture in two round layer cake pans and spread smoothly between the layers and on the outside with Mocha cream. Wash one half cup of butter, then beat to a cream and add slowly enough thick syrup to sweeten. Make syrup as follows: Cook together one cup of sugar and one half cup of clear, strong coffee until a thick syrup is formed; cool before using. (New and delicious.)
MOCHA ICING.—One quarter pound chopped almonds, blanched, put in oven to dry, one half cup of butter, eight tablespoons of icing sugar, one tablespoon of brandy or whisky; mix butter and sugar to a paste, then add almonds and whisky.
PARIS STICKS.—Three cupfuls of chopped almonds, two and one half cupfuls of pulverized sugar, the whites of five eggs beaten to a stiff froth, the grated rind of two lemons. Mix the ingredients and roll out on pulverized sugar, cut into strips an inch wide and put into paraffined pans. Bake in a slow oven. Excellent.
SUNSHINE CAKE.—Whites of seven eggs, yolks of five eggs, one third teaspoon cream of tartar, one cup sugar, one cup of flour, a little salt and vanilla. Beat whites stiff, add salt and cream of tartar, add sugar, then beaten yolks, then flour which has been sifted several times. Flavor and bake in a funnel tin.—Contributed.
MOCK ANGEL FOOD.—One cup sweet milk, bring to boiling point, one cup flour, one cup sugar, three teaspoons of baking powder. Sift dry ingredients together four times, add warm milk and stir well then fold in beaten whites of two eggs. Flavor. Bake in angel cake tins.—Contributed.
ANGEL CAKE.—Whites of twelve eggs—or, measured, one and one quarter cups of whites of eggs. Add one third of a teaspoonful of salt, and beat until stiff. Sift into this 1¼ cups of granulated sugar, and beat. Have at hand one cup of flour that you have sifted five times; sift this in and mix one teaspoonful of extract of bitter almonds, or any preferred flavor. Bake in slow oven, and do not grease your pan. With a gas stove one young friend puts the grate in the oven in its lowest sliding place and bakes her angel cake there, lighting both burners for one minute. Then she turns the front out and the other so low that it looks like a row of blue beads. She bakes it one hour. Another, equally successful, puts her grate a little higher than the middle of the oven, and bakes the cake there for one half hour with a very moderate oven.
MOCHA CAKE.—One cupful of sugar, one cupful of flour and one teaspoon of cream of tartar and one half teaspoon of soda sifted all together twice, blend in one large teaspoon of melted butter and break in the eggs and stir well, then add one half cup of boiling milk. Bake in one loaf in a moderate oven.
MOCHA FILLING.—One cupful of powdered sugar, a small piece of butter, two tablespoons of coffee, two teaspoons of vanilla. Cream butter and sugar, add coffee and flavoring gradually and a little more sugar if necessary. Spread with a knife dipped in hot water.—Contributed.
MARSHMALLOW FILLING.—One cupful of brown sugar, one cupful of white sugar, one cupful water and one tablespoon of vinegar boiled together like candy. Beat two eggs very light and stir into the candy with one quarter pound of marshmallows, cut up. Spread on layers of cake.—Contributed.
DEVIL'S FOOD.—Two eggs, one cup sugar, one half cup butter, two thirds cup sweet milk, one teaspoon vanilla, one half cup melted chocolate, one half teaspoon soda, one teaspoon baking powder, two scant cups of flour.—Mrs. Creaser.
DEVIL'S FOOD CAKE.—One egg, one cup sugar, half cup sour milk, one tablespoon butter, one fourth cup boiling water, 1 teaspoon soda, one and one half squares chocolate and one cup flour. (Can use sour cream instead of milk and butter.) Cream eggs and sugar. Melt chocolate over hot water and add butter to melt it, then add eggs and sugar. Dissolve soda in water.—Mrs. G. A. McIntosh.
BOISE BROWN CAKE.—One and one half cups sugar, three fourths cup butter, four eggs, three fourths cup grated chocolate, one cup milk, one cup chopped nuts, two cups flour, two teaspoons baking powder, one teaspoon vanilla, one teaspoon cloves, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon salt.—Mrs. D. E. Plier.
MASHED POTATO CAKE.—Two cups sugar, three quarters cup butter, one cup mashed potatoes, four eggs, one cup chocolate, one half cup sweet milk, one teaspoonful cloves, one teaspoonful vanilla, one cup chopped walnut, two cups flour, two teaspoons baking powder.—Mrs. F. Kleinsorge.
CHOCOLATE LOAF CAKE.—One half cake of chocolate shaved in a bowl or three fourths cup of cocoa. Pour one cup of boiling water on this mixture and let it stand while you are mixing the cake. Cream three fourths cup of butter with two cups of sugar until light. It is best to cream the butter first and add sugar gradually especially if the butter is hard and cold. Beat in yolks of two eggs, one half cup of sour milk or butter milk, one teaspoon of soda dissolved in a little water, (about two tablespoonfuls,) two cups of flour sifted, and beaten whites of two eggs. Beat well, then add the chocolate. Bake in one sheet in a dripping pan lined with greased paper. Let the cake stand in the pan. Ice with boiled frosting and when firm and cold, cover with one square of chocolate that has been melted in one teaspoon of butter in a cup placed in a pan of hot water for five minutes. Pour the chocolate over the white frosting and spread evenly with a silver knife. Cut the cake diagonally across the pan into two inch diamond shaped pieces. A cupful of floured chopped nuts may be added to the cake batter before baking, if nut loaf is liked, and sometimes I place a half English walnut in the center of the frosting on each diamond. This chocolate and white frosting is also nice with white layer cake and chopped nuts make it extra nice for a thick filling to a square two layer cake, shaking the nuts over the white frosting and then baking them with the chocolate.—Mrs. Whitehead.
SPONGE CAKE.—Beat four eggs and one cupful of granulated sugar until mixture is creamy white. Add four tablespoons of cold water and one cup of flour sifted several times with a teaspoonful of baking powder. Bake in a moderate oven. Flavor with lemon. May be baked in layers.—Mrs. H. Hanson.
SPONGE CAKE.—Six eggs, (reserve whites of two for frosting), two cups sugar. Beat (not stir) eggs and sugar until almost cream colored, two and one half cups flour, one teaspoon flavoring, and one teaspoon baking powder last, one cup boiling water, the water must be added gradually. While adding flour and water stir instead of beating. Bake in loaf in a moderate oven thirty or forty minutes.—Mrs. C. C. Mackenroth.
HOT WATER SPONGE CAKES.—Four eggs beaten 15 minutes, two scant cups sugar, 2 cups sifted flour, 2 teaspoons baking powder, two thirds cup boiling water, flavor with lemon or vanilla. Bake in a deep square tin.—Mrs. Southard.
BOILED SPONGE CAKE.—Five eggs, one cup white sugar, one cup flour, juice of one half lemon, one teaspoon vanilla. Boil the sugar with three tablespoons water until it threads. Pour over the stiffly beaten whites of eggs, beat this fifteen minutes, then add egg yolks, flavoring and the flour sifted three times. Bake in angel food tin.—Mrs. Aaron J. Bessie.
GOLD SPONGE CAKE.—Whites of eleven eggs beaten very stiff, yolks of four eggs beaten very light with one and one half cups of powdered sugar. Cut in the whites and add one cup of swans down flour sifted with one teaspoonful of baking powder. Flavor. Cut flour in lightly as you would for sponge cake. Bake in one loaf.—Mrs. C. H. McKay.
SNOW SPONGE CAKE WITH COCOANUT FILLING.—Beat the whites of ten eggs very light, add one and one half cupfuls of powdered sugar and beat until the bowl can be inverted and retain the eggs. Add one teaspoon cream tartar to one cupful of flour and sift several times. Cut this into the egg mixture, flavor with almond extract and turn into square ungreased cake tins, baking in two sheets. Fill with cocoanut frosting made by boiling two cupfuls of sugar with water until it hairs from the spoon, turn it hot on to the beaten whites of two eggs and whip to a frosting. Add one small cocoanut which has been freed from the shell and all brown skin and grated fine. Flavor with lemon or vanilla. If fresh cocoanut cannot be obtained try soaking the shredded cocoanut in warm milk and steaming it an hour or two before using and then squeeze it dry. This will make it more moist. If you have only one angel cake tin, split the cake through the center after it is cold and put the icing between the layers. Swans down flour is best for this cake and the fresh cocoanut make a delicious filling.—Mrs. B. G. Whitehead.
SUNSHINE CAKE.—Whites of ten eggs, yolks of six, one level teaspoonful of cream of tartar, one and one half cupfuls of sugar, sifted, one cupful of flour, sifted twice, the grated peel of one orange or one teaspoonful of lemon or vanilla or one half teaspoon of almond extract. Beat whites very stiff, then beat in one half of the sugar, beat yolks light about ten minutes, add the flavoring and balance of the sugar and beat five minutes. Mix yolks and whites lightly together and cut in the flour that has been sifted with the cream of tartar. Bake in an ungreased, funnel angel cake tin about an hour in a slow oven or 45 minutes in a moderate oven. Avoid baking too long as it makes the cake dry and coarse. When the cake shrinks from the tin at sides of the pan it is sufficiently baked. Invert the tin and let it stand until cold. If it sticks then run a knife around the edge of cake, pat the tin slightly on the bottom and sides until it drops from the pan. If a frosted cake is preferred ice it with white boiled icing.—Mrs. Whitehead.
MOCHA CAKE.—One cup sugar, one half cup butter, three quarters cup milk, two cups flour, two teaspoons baking powder, one spoon vanilla, three eggs beaten separately. Bake in small dripping pan. When cold cut into small squares. Put into oven to brown. Three cups shelled peanuts, pour over three teaspoons melted butter. When slightly browned put through meat grinder. Whip one half pound butter with two cups powdered sugar to a cream. Butter each piece of cake with this cream paste and roll into ground nuts.—Mrs. A. McKay.
NUT LOAF CAKE.—One cup sugar, one half cup butter, one half cup sweet milk, one and one half cups sifted flour, one cup chopped walnuts or hickory nuts, two eggs, two teaspoons baking powder.—Mrs. Schollander.
BLITZ KUCHEN.—One cup sugar, three fourths cup butter, four eggs, one cup of flour, one half teaspoon baking powder, grated rind and juice of one lemon. Cream butter and sugar and then add eggs, one at a time and stirring each five minutes, then add the flour and spread dough in square tin about half an inch thick. Chop one fourth pound almonds, mix with sugar and cinnamon and sprinkle on top of cake before putting in the oven. Bake about thirty minutes.—Mrs. J. Bruegger. German Cookery.
SOUR CREAM NUT CAKE.—Break two eggs into a large cup and fill with sour cream. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar, beat all well add flour to make quite stiff and flavor with vanilla. Take a pound of English walnuts, chop all but what you wish to put on top of cake and stir into the batter. Bake in moderate oven. Ice the tops and lay on the half meats.—Mrs. G. A. McIntosh.
DARK CAKE.—One cup sugar, one cup butter and lard mixed, three eggs, one half cup black molasses, one cup cold coffee, one level teaspoon soda, two pounds raisins, flour to thicken. Bake in moderate oven.—Mrs. W. C. Lynch.
DARK COFFEE CAKE.—One cup sugar, pinch of salt, one cup shortening (butter and lard) one cup cold coffee, one cup sour cream or milk (add that ingredient), three fourths cup molasses, two level teaspoonfuls soda dissolved in warm water, cloves, cinnamon, allspice and nutmeg to suit the taste, one pound raisins, and flour enough to make a nice batter. Nuts may also be used if desired.—Mrs. W. S. Davidson.
RAISIN CAKE.—Four eggs, one cup butter, two cups brown sugar, three cups flour, one cup sour milk, one teaspoon soda, dissolved in very little water, one small teaspoon each of cinnamon, cloves and allspice, one half teaspoon vanilla. This is very nice used as a layer cake with carmel icing.—Mrs. Aaron J. Bessie.
COFFEE CAKE.—One cup sugar, one cup butter, one cup coffee, one cup molasses, one teaspoon soda, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon cloves, nutmeg and lemon essence. Four cups flour, one half pound raisins.—Mrs. Mary Harvey.
FRUIT SPICE CAKE.—One scant cup butter, one cup brown sugar, one fourth cup molasses, whites of three eggs, yolks of three eggs, three fourths cup water, one fourth teaspoonful baking soda. Three cups flour, one teaspoon each of cinnamon, allspice, cloves and nutmeg, mixed. One half cup raisins, one fourth cup currants, and one fourth cup citron. Mix like any batter cake adding molasses to the butter and sugar. Remember to add soda last.—Dorothy Whitehead.
SALT PORK CAKE.—One pound of salt pork chopped fine. Pour one half pint of boiling water on it, add one cup molasses, one teaspoon of soda, two cups sugar, spices to suit taste, one pound of seeded and dredged raisins and of currants and one cup of nuts, chopped. Stir thick with flour about three and one half cups. Bake in one loaf. Cut into pieces and steamed, this cake makes delicious pudding, served with pudding sauce. It calls for no butter or eggs so is a cheap cake when these foods are scarce and high priced.—Mrs. Whitehead.
CHOCOLATE COFFEE CAKE.—One cup granulated sugar, one half scant cup of butter, yolks of two eggs and one white, one half cup strong coffee warmed on stove with two squares of Bakers chocolate, one and one half cups of flour sifted with two small teaspoons of baking powder. Cream butter and sugar, then beat in eggs. Cool coffee and chocolate and add lastly the flour, and a cup of chopped nuts. Bake in a moderate oven in one loaf or in two layers. Ice with chocolate or white icing.—Mrs. A. D. Paulson.
BREAD CAKE.—Three cups bread dough, three cups sugar, one cup of butter, three eggs, one teaspoon each cinnamon, cloves and mace, a little ginger, one cup raisins, one cup currants, one half teaspoon soda. Let rise one hour and bake.—Mrs. R. J. Walker.
COFFEE CAKE.—Two or three cups of bread sponge, one cup of sugar, two eggs well beaten, one pint of milk, (luke warm), two tablespoons of melted butter or lard, one teaspoon of lemon extract or lemon juice, one half teaspoon of nutmeg, one teaspoon salt. Mix all well and add enough flour to make a stiff batter, set aside to rise, when light take out and spread into well greased dripping pans. Spread melted butter over top then mix three tablespoons of melted butter, one cup of sugar and flour enough to make it dry and lumpy, to this add a little cinnamon then sprinkle over top quite thick and bake twenty to thirty minutes.
FIG CAKE.—One pound of powdered sugar, ten eggs, ten crackers rolled fine, one half cake of sweet chocolate grated, one half pound of figs, chopped fine, one teaspoon cinnamon, one teaspoon allspice, one teaspoon baking powder. Whip the yolks of eggs very light, add sugar, then beat again, add part of rolled cracker, then add the grated chocolate, chopped figs, spices and lastly the well beaten whites of eggs alternately with remaining crackers, into which the baking powder is mixed. Bake in medium oven one hour very quietly, being careful not to shake the stove.
RYE BREAD TORTE.—One pound powder sugar, ten eggs well beaten, three ounces of rye bread, (grated), one half cake of sweet chocolate (grated), one half cup of fine chopped sweet almonds, one half cup of citron, cut fine, one teaspoon cloves, one teaspoon baking powder. Whip the yolk of egg, add the sugar and beat again, add a portion of the bread crumbs, then add the chocolate, citron, spice and almonds, mix the baking powder in the remaining bread crumbs, lastly the well beaten whites of eggs, alternately with the bread crumbs. Bake in a medium oven about one hour. This may also be made in layers and whipped cream placed between.—Mrs. George Bruegger.
GRIES TORTE OR FARINA CAKE.—One cup farina, one cup sugar, eight eggs. Beat sugar and yolks of eggs one half hour then add farina slowly, and the well beaten whites last. Bake one hour by slow fire. When cooled put sliced pineapple on top and whipped cream.—Mrs. J. Bruegger.
FRUIT CAKE.—Cream one pound of brown sugar and one pound of butter, add one pound of eggs (beaten light) one pound of flour sifted with two teaspoons of baking powder, one nutmeg (grated) one tablespoon each of cloves and allspice, half a pint of brandy and two pounds each of seeded raisins and of currants, one half pound of chopped citron. Flour the fruit well before adding to cake mixture. Bake in one loaf in moderate oven. Pour half a pint of wine over it while it is warm, after baking.—Mrs. George Newton.
MOTHER'S FRUIT CAKE.—One pound of butter, one and one half pounds of sugar, one pound of flour, one cupful of New Orleans molasses, one teaspoon of soda dissolved in two tablespoons of water, two teaspoons of cinnamon, one teaspoonful of cloves and one teaspoonful of mace, one dozen eggs, one gill or one cup of brandy, three pounds of raisins, (seeded), two pounds of dried currants, one pound of shredded citron, one pound stoned dates and one pound of shelled English walnuts or pecans, cream the butter and sugar until light, add beaten yolks of eggs, add the molasses, soda and spices. Clean and cut the fruit and dredge thoroughly with part of the flour, stir it into the mixture alternately with the flour and beaten whites of eggs. Mix well and lastly add the brandy. Bake in one large loaf very slowly. Test with a broom straw to be sure that the cake is well baked. The batter will seem thin but do not add extra flour if you want a rich moist fruit cake. Put in cake box and it will keep many months. Pieces of it can be quickly steamed and used with foam sauce as plum pudding for dessert in an emergency which is sometimes worth the price of the cake.—Mrs. B. G. Whitehead.
FRUIT CAKE.—Rub one pound butter and one and one half pounds sugar to a cream, add eight eggs and beat. Now add one tablespoon lemon extract, one grated nutmeg, one tablespoon cinnamon, one half teaspoon cloves, one pint sour cream. Now add four pounds raisins, one pound citron, two pounds almonds, two pounds English walnuts, two pounds flour with two teaspoons soda in it, one glass jelly. Bake three and one half hours in moderate oven. Pour one cup brandy over the top of cake after it is baked.—Mrs. Southard.
IMPERIAL FRUIT CAKE.—One pound of sugar, one pound of flour, three quarters pound of butter, one pound of almonds, blanched and cut fine, 1-2 pound of citron, 1-4 pound candied cherries and as much pineapple, one half pound of seeded raisins, rind and juice of one lemon, two pieces of candied orange, one nutmeg, ten eggs. This is very delicious and will keep for months. No baking powder or soda are used but the eggs are beaten separately, yolks added to creamed butter and sugar and the stiff whites put in last of all. Bake in one loaf in a slow oven. Ice with white boiled frosting.—Contributed.
BLANCHE'S DATE CAKE.—Beat three egg yolks with one cup of sugar, add one cup of flour sifted with one teaspoon of baking powder, stiffly beaten whites of three eggs and one pound of stoned dates and one pound chopped nuts, (pecans, English walnuts or hickory nuts). Bake in one loaf in a moderate oven. Remove from oven and while it is hot pour one cup of sour cream over it. The cream soaks into the cake and makes it moist like fruit cake. No butter is used in this recipe.—Mrs. Whitehead.
GINGER BREAD.—One half cup sugar, one half cup butter, one cup molasses, each one teaspoon (heaped), ginger, cloves and cinnamon, two level teaspoons soda in one cup boiling water, three scant cups of flour, two well beaten eggs. Make it in the above order. Eggs last.—Mrs. F. Kleinsorge.
GINGER BREAD.—One cup of butter, one cup of sugar, one cup of molasses, (New Orleans), one cup of boiling water, two eggs beaten in batter one at a time, one teaspoon of soda dissolved in the water, two and one half cups of flour, two tablespoons of ginger, one teaspoon of nutmeg. Bake in a loaf or in gem tins.—Mrs. John Heffernan.
GOOD PLAIN GINGER BREAD—One cup of molasses, one cup of sugar, one cup of boiling water, two level teaspoons of soda dissolved in the hot water, one half cupful (generous) of butter or shortening, one large teaspoon of ginger and a little salt. Add enough flour to make pretty stiff, about three cups. Bake in moderate oven in one sheet. As molasses cake of any kind burns easily care should be taken not to have the oven too hot. Eat warm for luncheon. Is nice sliced cold and served with whipped cream as a dessert also.—Mrs. Whitehead.
WALNUT FILLING FOR CAKE.—One pound chopped walnut meats, yolks of six eggs, two cups sugar, one cup sour cream, flavor with vanilla. Boil in double boiler until thick and beat until cool. Spread between layers of cake.—Mrs. Aaron J. Bessie.
RAISIN FILLING FOR CAKE.—One tablespoon of butter, two tablespoons of flour, four tablespoons of sugar. Mix well together, add enough hot water to cream it. Cook in double boiler until thick. Remove from fire and add one half package of raisins and two tablespoons of frosting.—Mrs. John Heffernan.
BOILED FROSTING.—Two cups of sugar boiled with water till it threads from spoon. Beat whites of two eggs very stiff. Pour the thick hot syrup gradually into the whites, beating continually until light and thick. Flavor to suit taste. For chocolate frosting add one third cake of Bakers chocolate cut or shaved fine, while the frosting is warm enough to melt it. For tutti-fruitti filling add mixed chopped nuts, raisins, figs, dates or crystalized fruits to two thirds of the frosting, reserving the balance for icing the top of cake. For cocoanut cake, spread the layers with frosting and sprinkle thickly with grated cocoanut. Marsh mallows may be steamed, mixed with nuts, and served through the frosting too.—Mrs. Whitehead.
WHITE CARAMEL OR FONDANT FROSTING.—Two cups of sugar, boiled with one and three fourths cups of milk or thin cream to the soft ball stage. Test it by dropping a spoonful in cold water. If you can pick it up in a soft ball take the carmel from the stove. Add one tablespoon of (uncolored) butter and one teaspoon of vanilla and beat steadily until it creams or turns to a fondant. Spread immediately on the cake. Chopped nuts are nice added to this or halved English walnuts may be placed regularly on top of a square cake. Chocolate may be added to the warm fondant before beating it. White icing like this is nice covered with thin layer of chocolate melted with butter or English walnuts buried in the white icing and then covered with chocolate fondant makes a delicious filling for layer cake. This caramel filling with nuts is especially nice on Devil's Food or dark chocolate. Brown sugar caramel is made likewise using half granulated and half brown sugar for the fondant.—Mrs. Whitehead.
MARSHMALLOW FILLING OR ICING FOR ANGEL FOOD CAKE.—Steam one pound of marsh mallows with one pint of milk, and beat into this half a pint of whipped cream and one half cup chopped nuts. Flavor with vanilla and spread between layers of Angel Food or sponge cake. May cover this filling with melted chocolate icing, also if liked.—Contributed.
Cookies, Drop Cakes and Doughnuts
"Bake, bake, bake! For the cookie jar piled highBut yesterday, in some curious way,Is empty again, O my!Stir, stir, stir, in the froth of yellow and whiteFor well she knows how the story goesOf a small boy's appetite."—J. W. Foley.
"Bake, bake, bake! For the cookie jar piled highBut yesterday, in some curious way,Is empty again, O my!Stir, stir, stir, in the froth of yellow and whiteFor well she knows how the story goesOf a small boy's appetite."—J. W. Foley.
"Bake, bake, bake! For the cookie jar piled highBut yesterday, in some curious way,Is empty again, O my!Stir, stir, stir, in the froth of yellow and whiteFor well she knows how the story goesOf a small boy's appetite."—J. W. Foley.
"Bake, bake, bake! For the cookie jar piled high
But yesterday, in some curious way,
Is empty again, O my!
Stir, stir, stir, in the froth of yellow and white
For well she knows how the story goes
Of a small boy's appetite."—J. W. Foley.
GERMAN CHRISTMAS COOKIES.—There are many different kinds and I will give you the names of them just as they are called in German as some names cannot be well translated into English language. The first will be Springelie. One pound of sugar, one pound of flour, four eggs, butter the size of a walnut and one half teaspoon of baking powder. Beat sugar and butter, and eggs one at a time, beating for fifteen minutes, then add flour with baking powder, now roll and cut, sprinkle baking board with flour and anise seeds, and lay cookies on that until next morning, then bake in a moderate oven a light yellow.
WEISSE PFEFFER NUSSE.—One pound of flour, one pound of sugar, four large eggs, three ounces of citron, the grated rind of one lemon, one nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one teaspoon of baking powder. Eggs, sugar, baking powder and spices must be well beaten, then mix with flour and citron; roll and cut and let lay over night or form into little balls and bake until they become dry inside.
EIER KRANZE.—One pound of flour, one pound of butter, one fourth pound of sugar, the yolks of six hard boiled eggs, one half cupful of brandy. Rub the boiled yolks and mix with the flour and butter, (which have been rubbed smooth together like pie crust) then sugar is added and the grated yolks of hard boiled eggs; then add brandy. Roll and cut with doughnut cutter, brush with beaten egg and sprinkle with sugar, cinnamon and chopped almond. Bake in hot oven.
BAISORS OR KISSES.—Beat the whites of six eggs and three cups of sugar one hour or until the egg beater will stand in the mixture without falling, then flavor with vanilla and drop by spoonful on a tin and bake in a moderate oven.—Mrs. John Bruegger demonstrated all of the above recipes in the German Cookery series for the club meeting of June 9, 1909.
COOKIES.—Take two quarts of flour and two cups of sugar, sift the two together, then add one heaping cup of lard or butter; rub well through the flour and sugar and then add four teaspoons of baking powder and rub well through the flour, sugar and butter. Then make a hole in the center and into it break five eggs and a half cup of sweet milk and flavor to taste. Stir these contents together, roll out and bake in hot oven.—Mrs. F. Kleinsorge.
MRS. HAYES' DATE COOKIES.—One cup butter, one half cup lard, one and one half cups brown sugar, one half cup sour milk, one teaspoon soda, three cups oat meal, two cups flour, mix, one pound dates, one cup sugar, one cup water, boil one hour till it is a smooth paste. Roll the dough as thin as you can and cut with a small round cutter. Place one teaspoon of date paste on a cooky, then cover with another. Bake in a moderate oven.—Mrs. Creaser.
ROSETTES.—Two eggs, one teaspoonful of sugar, one fourth teaspoonful salt, one cup of milk, one cup of flour, (a little more if necessary). Mix flour and milk smooth then add sugar and salt and the beaten eggs. Heat the rosette iron in the hot lard then dip into batter, not letting batter come over the top of iron, now return to the hot lard covering the iron with same for at least twenty five seconds. Drain and sprinkle with powdered sugar and serve as cakes.—Mrs. J. Bruegger.
MARGUERITES.—One cup sugar, one third cup water. Boil until it threads or hairs and beat into beaten white of eggs. Add nuts and spread on Saratoga flakes and brown in oven.—Mrs. G. A. McIntosh.
OAT MEAL COOKIES WITH DATE FILLING.—One cup light brown sugar, one and one half cups butter, one half cup sour milk, three cups oat meal, two cups flour, one teaspoon soda in milk.
DATE FILLING.—One pound dates chopped, one cup sugar, one cup boiling water, cook until thick. Spread between cookies. Press together on edges and bake.—Mrs. G. A. McIntosh.
OAT MEAL COOKIES.—One cup butter, one cup sugar, two eggs, six tablespoons sweet milk, three fourths teaspoon soda, one half teaspoon each of cinnamon, cloves and nutmeg, one cup chopped raisins, one half cup currants, two cups flour, two cups oat meal, three fourths cup chopped walnuts. Drop from teaspoon into greased pan and bake.—Contributed.
OAT MEAL COOKIES, DATE FILLING.—Four cups of oat meal, two cups of flour, one cup of shortening, three quarters cup of sugar, one teaspoon of soda, water to roll. Roll thin, bake and put two together with cooked dates.—Mrs. Geo. Farries.
OAT MEAL DROP COOKIES.—Three quarters cup butter, one cup sugar, cream together, three eggs well beaten, two cups flour, two cups of rolled oats, one and one half cups seeded chopped raisins, one teaspoon cinnamon, three quarters teaspoon soda. Drop on buttered tins and bake in slow oven.—Mrs. Geo. Farries.
GOOD COOKIES.—One and a half cups sugar, three fourths cup butter. Rub butter and sugar to a cream, (three eggs) beating them into the cream one at a time, three tablespoons of cream, or sweet milk, one teaspoon cream tartar, half teaspoon soda, (soda dissolved in milk, cream of tartar put through sieve with flour), flour enough to roll thin, flavor with teaspoon nutmeg and vanilla. Sprinkle with sugar and cut out. Bake in a hot oven.—Mrs. John Heffernan.
CHOCOLATE COOKIES.—One tablespoon lard, one half cup butter, one cup sugar, pinch of salt, one half teaspoon cinnamon, one half teaspoon soda, dissolve in very little cold milk, two ounces melted chocolate, two cups flour. Roll very thin, cut and bake in greased tins.—Mrs. Aaron J. Bessie.
EGGLESS COOKIES.—Two cups sugar, one cup sweet milk, one cup butter, one half teaspoon soda, (dissolved in cold water), lemon extract, flour enough to roll out.—Mrs. Aaron J. Bessie.
OAT MEAL COOKIES.—One cup butter, one and one third cups sugar, two eggs, one and three fourths cup raw oat meal, two cups flour, three fourths teaspoon of soda, one half teaspoon salt, one teaspoonful cinnamon, one and one half cups raisins, and three fourths cup of sour milk. Drop by teaspoonful into floured tins and bake in a very moderate oven.—Clara Cooper.
ALMOND RINGS.—Three fourths pound of butter creamed with one half pound powdered sugar; add three yolks of eggs (beaten) and one pound of flour. Flavor with vanilla or almond extract. Mix and roll thin. Cut in large rings. Beat three whites of eggs to a froth, brush over the cookies and sprinkle thickly with chopped almond, granulated sugar and cinnamon. Brown in the oven.—Mrs. Whitehead.
CHOCOLATE NUT KISSES.—Ten ounces of powdered sugar beaten with the whites of six eggs for one hour. Add ten ounces of grated chocolate and seven ounces of ground almond. Bake like kisses in a moderate oven.—Mrs. Whitehead.
COCOANUT DROP CAKES.—Two cupfuls of sugar boiled with one cupful of water until it threads from the spoon. Beat the whites of two eggs very light. Beat in the hot syrup and beat until light and thick, flavor with vanilla or lemon and stir very stiff with shredded cocoanut. Drop in little stiff cakes on buttered papers on tins and brown a delicate color in a moderate oven. Invert the papers and brush the backs of paper with a little cold water when the cakes will readily slip off. Chopped pecans may be used instead of cocoanut but there must be enough nuts to make a stiff mixture that will not run when dropped on the papers.—Mrs. Whitehead.
ROCKS.—Two cups brown sugar, one cup butter, one cup cold strong coffee, two eggs, one level teaspoon soda, one teaspoon baking powder, sifted with three cups flour, one teaspoon cinnamon, one teaspoon nutmeg, two cups seeded raisins, one cup nuts chopped but not fine. Roll out and cut into cookies. Bake in quick oven. Very good.—Mrs. Alta Southard.
VANILLA WAFERS OR CRISP COOKIES.—One half cup of lard and butter mixed. Cream with one cup of sugar; add one well beaten egg, one fourth cup of milk, two and one half cups of flour, one teaspoon baking powder, one half teaspoon of salt and two teaspoons of vanilla. Mix soft in order given, flour board and roll very thin. Cut into small cookies and bake in a hot oven.—Mrs. Whitehead.
SUGAR COOKIES.—One half cup butter creamed with one cup sugar, add two beaten eggs, one fourth cup milk, two and one half cups flour, one large teaspoon baking powder, one half teaspoon of lemon extract and grated nutmeg if liked. Mix soft and roll but sprinkle with sugar, roll it in then cut and bake in greased pans in a hot oven.—Contributed.
BROWN COOKIES.—Mix two cups of brown sugar with one cup of lard, add one cup of cooking molasses, and one cup of boiling water with two teaspoons of soda dissolved in it, one tablespoon of ginger. Mix in flour enough to make a stiff dough and let it stand over night. Roll out quite thick, cut and bake. When cool spread with a stiff icing of lemon juice and powdered sugar.—Mrs. Harry Hanson.
MOTHER'S WHITE COOKIES.—Two eggs, one cup of sugar, one cupful of butter, one half cupful of sour milk, one half teaspoon of soda, nutmeg to taste, one teaspoonful of baking powder. Flour enough to make soft dough. Roll thin and bake.—Mrs. E. G. Schollander.
GINGER SNAPS.—Heat to boiling point one cup butter, add one cup molasses, two cups brown sugar, one tablespoon ginger, one tablespoon cinnamon, one scant teaspoon soda. Take from fire, beat well, add two eggs. Roll with six cups of flour. Let stand over night.—Mrs. E. Schollander.
CLARA'S DROP CAKES.—Two cups sugar, two eggs, one cup sweet milk, one teaspoon soda, one teaspoon cinnamon, one cup raisins, one cup shortening, one cup molasses, four cups flour, one teaspoon salt, one teaspoon cloves, one cup currants. Mix together sugar and shortening, stir in eggs beaten lightly, add soda dissolved in molasses, cloves, cinnamon, milk, fruit, mixed with a little of the flour and lastly the flour and salt sifted together. Drop from teaspoon on greased tin and bake in moderate oven. This makes quite a large amount.—Clara Monroe.
PEPPER GINGER COOKIES.—One cup sugar, one cup molasses, one cup shortening (mixed lard and butter, one tablespoon ginger, 1 fourth teaspoon (scant) black pepper, one teaspoon soda in one cup boiling water. Mix with flour enough to roll out, about three large cups. Roll thin, cut into cookies and bake in greased tins in a moderate oven. Cheap and good.—Contributed.
OAT MEAL COOKIES WITH DATE FILLING.—One cup of sugar, one cup butter, creamed together, add two eggs, beat and then add one half of a large cup of sour milk with one teaspoon soda dissolved in it, two cups of raw rolled oats and two cups of flour, a little salt. Flavor with vanilla or lemon and roll and cut into small cookies. Chopped raisins may be mixed with the dough or a date filling may be used, made as follows: Boil one pound of stoned dates with one cup of water and one cup of sugar to a thick paste. Spread a teaspoon of Dates on each cookie, cover with another cookie, press edges together firmly and bake in moderate oven.—Mrs. Whitehead.
SOFT MOLASSES COOKIES.—Two cups molasses boiled, one cup lard and butter put into boiling molasses, two eggs or yolks of four or five, two cups sugar, one cup sour milk, one half teaspoon nutmeg, one half teaspoon cloves, one heaping teaspoon each of ginger and cinnamon, pinch of salt, two heaping teaspoons soda, flour to roll very soft. Do not let molasses boil more than a minute or two.—Mrs. Paul Leonhardy.
HERMITS.—One and one half cups brown sugar, one cup butter, one half teaspoon soda, three eggs, pinch of salt, nutmeg, one and one half cups chopped raisins or dates, one and one half cups chopped nuts, three and one half cups flour, one teaspoonful of cream of tartar. Drop these in small, stiff, rough cakes on greased tins and bake brown. For chocolate hermits, add one half cup of grated Bakers chocolate before baking or shave the chocolate and melt it in a little hot water. Cocoa may be substituted for chocolate.—Contributed.
FATTIGMAND. (Scandinavian).—Three well beaten eggs, three tablespoons of sugar, three teaspoons of cream, add cardamom seeds to flavor and one teaspoon of brandy. Stir well together, add flour to roll soft, roll, cut in fancy strips or small cookies and fry in hot lard like crullers.—Contributed.
BERLINER KRARZE. (Scandinavian). Four raw egg yolks, three hard boiled egg yolks (grated), one cup sugar, one cup butter, three and one half cups of flour. Flavor with one tablespoon of brandy or with any favorite extract. Roll thin, cut, dip cookies into beaten whites of eggs, then into rolled loaf sugar and bake or finely chopped nuts and cinnamon may be sprinkled on them just before baking.—Contributed.
"S" FINGERS. (Scandinavian).—One cup sugar, one half cup butter, two eggs, four tablespoons of milk, two teaspoons of baking powder. Flour to roll stiff and flavoring. Roll thin, cut into letter "S" fingers and bake in greased pans.
JUMBLES.—One cup sugar, one cup molasses, three eggs, one cup sour cream mixed with two level teaspoons of soda. Add four cups flour, one half teaspoon ginger, one fourth teaspoon cloves and a little salt. Drop in small cakes on greased pans and bake in moderate oven.—Contributed.
PUFF BALLS.—Three eggs, one cup sugar, four cups of flour, two teaspoons melted butter, one and one half cups sweet milk, two teaspoons baking powder. Flavor, mix and drop in small balls into deep, smoking hot fat. Drain and roll in powdered sugar.—Wahpeton Cook Book.
HERMITS.—Two eggs, one and one half cups brown sugar, one cup butter and lard mixed, two thirds cup sour milk, one teaspoon of soda, one teaspoon cinnamon, one teaspoon vanilla, one half teaspoon cloves, one cup chopped raisins, one cup chopped nuts, about three cups of flour. Drop dough on buttered pans with spoon. Bake.—Contributed.
Doughnuts
"Cook says it's awful 'scouragin' to bake and fret and fuss,An' w'en she thinks she's got 'em in the crock they're all in us!"—J. W. Foley.
"Cook says it's awful 'scouragin' to bake and fret and fuss,An' w'en she thinks she's got 'em in the crock they're all in us!"—J. W. Foley.
"Cook says it's awful 'scouragin' to bake and fret and fuss,An' w'en she thinks she's got 'em in the crock they're all in us!"—J. W. Foley.
"Cook says it's awful 'scouragin' to bake and fret and fuss,
An' w'en she thinks she's got 'em in the crock they're all in us!"—J. W. Foley.
DOUGHNUTS.—One and one half cups sugar, three eggs, one cup sour cream, one half cup milk sweet or sour, one half teaspoon soda dissolved in water and stirred into the cream, two teaspoons baking powder with flour to make soft dough, season to taste.—Mrs. L. L. Lampman.
DOUGHNUTS.—Three eggs beaten light, one cup sugar, two tablespoons butter, one cup sour milk, one teaspoon soda dissolved in hot water, one half teaspoon nutmeg, a little salt, one half teaspoon baking powder. Use swansdown cake flour to make a nice smooth dough. Roll, cut and fry brown in deep smoking hot lard.—Mrs. Southard.
DOUGHNUTS.—Two cups sugar, two eggs, one cup sweet milk, one heaping teaspoon butter, one and one half cups mashed potatoes, salt, nutmeg, three teaspoons baking powder. Mash the potatoes and while they are hot add the butter, sugar, salt and nutmeg. Beat the eggs and add with the milk, sift baking powder with flour twice. Use only flour to roll out, the less flour used the better doughnuts will be.—Mrs. Aaron J. Bessie.
SOUR CREAM DOUGHNUTS.—One and one half cups sour milk, one half cup thick sour cream, one level teaspoon of soda, one and one half cups sugar, three eggs, a little salt and nutmeg or other flavoring. Flour to roll soft, about six cups, cut. Brown in deep, smoking hot fat, drain and sift powdered sugar over them, (two eggs will do).—Contributed.
EXTRA GOOD DOUGHNUTS.—One cup sugar, one cup sweet milk, one half (scant) cup sour cream, three eggs, two level teaspoons baking powder, one level teaspoon soda, salt. Flour to roll soft. Pour sweet milk over sugar, add soda to cream, stir in milk and sugar, then eggs and then flour, flavoring, etc.—Contributed.
Pastry, Pies and Tarts
"Cook your husband what he likes, and save a hundred household strikes."
PIE CRUST.—For one pie, mix one large cup of flour sifted with half a teaspoon of salt, with one half cup of lard and butter mixed. Blend these ingredients thoroughly with the hands or cut and shape with a knife, then lightly mix in one quarter cup ice cold water, just enough to bind the flour and lard together. Use scant measure of water and do not handle much. Flour the molding board and quickly roll half the dough into a thin crust and line the pie tin. Fill the pie with prepared fruit, wet the edges of the crust with water, roll out the balance of the dough for the upper crust, gash it across the center and lift it carefully and cover the pie, pressing edges together with a fork. If a glazed crust is wanted rub the crust over with a little milk, egg and sugar slightly mixed together. This insures a nice brown crust. The oven should be hot enough to turn white note paper a nice, rich brown color in five minutes time. Pastry requires a brisk oven but not too hot. The ingredients for pastry should be very cold. The measure of shortening (lard) should be generous and the water scant and it should not be handled after the water is added only sufficient to lift out of the mixing bowl and roll out. Flour the board well and flour the rolling pin.
CURRANT PIE.—One cup currants (fresh fruit), one cup sugar, one tablespoon flour, two tablespoons water, one lump of butter and yolks of two eggs. Beat all together and bake in one crust. When done frost with the beaten whites of the eggs.—Mrs. Davidson.
CHERRY PIE.—Line a pie plate with pie crust, fill it generously half full of fresh, stoned sour cherries, and sprinkle a generous cupful of sugar over them mixed with one large tablespoon of flour, dot with one level tablespoon of butter cut into bits, cover with another layer of cherries sprinkled lightly with sugar. Cover with an upper crust wetting the edges and pressing well together to prevent juice escaping. Cut a gash in center of top crust to allow steam to escape and bake in a moderate oven for forty minutes or until cherries are tender and the juice bubbles in a simp. If a novice at the work, test the fruit with a broom straw through the gash in the upper crust. If the straw can pierce the fruit easily the pie is done.—Mrs. Whitehead.
FRESH FRUIT PIES.—The recipe for cherry pie applies to all fresh berry or fruit pies gauging the sugar and flour according to the juicy sweetness of the fruit. Gooseberries, currants, strawberries, cranberries and plums will take good full measures of sugar and flour. Raspberries, blue berries and black berries require less sugar and apricots and peaches and apples small measures of flour. A little butter improves the flavor of all fruit pies and apple pie needs a dusting of nutmeg or cinnamon before adding the top crust. Canned fruit may be drained free of its syrup and used the same way using less sugar and adding half a cupful of the syrup.—L. W. W.
LEMON PIE. Crust.—One half large cup of flour, one heaping tablespoon of lard, pinch of salt. Mix well. Add enough water to make paste. Roll thin, put in tin, prick with fork and bake. Filling. One large cup of sugar, two heaping tablespoons of flour, one large cup of boiling water, butter the size of a walnut, juice and grated rind of one lemon, yolks of two eggs. Mix the flour and sugar together, add boiling water, put on the stove and let come to a boil, then add butter, yolks of two eggs, juice and grated rind of one lemon. Remove from fire at once. Beat the whites of two eggs with two tablespoons of sugar and put on top. Put in oven to brown.—Mrs. R. Meidell.
AMERICAN PRUNE PIE.—Stew about twenty four or thirty prunes, pitt and sweeten the prunes. Bake a pie crust. Whip one half pint of cream, sweeten with sugar, flavor with vanilla. Put a layer of prunes in the crust, then the whipped cream on top and serve cold.—Mrs. R. Meidell.
PUMPKIN PIE.—One cupful of mashed pumpkin, three quarters cup of sugar, one teaspoonful of salt, one half teaspoonful each of mace, cinnamon and ginger. Heat one teacupful of milk and beat three eggs and add to mixture. Bake with under crust only.—Mrs. H. Hanson.
PUMPKIN PIE.—One quart milk, three cups stewed pumpkin, one tablespoon flour, four eggs, one and one half cups brown sugar, one half cup molasses, one teaspoon salt, one level tablespoon cinnamon, one teaspoon ginger, one tablespoon melted butter. Bake with an under crust. Makes three pies. Beat eggs, add pumpkin, then flour, sugar, salt, spices, molasses and butter and lastly the milk which may be partly cream. Mix well, fill pie tins which have been lined with pie crust and bake from thirty to forty minutes.—L. W. W.
RHUBARB PIE.—One cup diced fresh rhubarb, one cup sugar, one tablespoon flour. Mix all together, turn into a pie tin lined with pie crust. Dot bits of butter over the top of rhubarb, sprinkle with one tablespoon of water. Cover with top crust and bake in moderate oven about forty minutes.—Contributed.
CREAM PIE.—Two yolks of eggs beaten with one half cup sugar, add one large tablespoon of flour and a scant tablespoon of corn starch dissolved in a little milk. Cook in one pint of boiling milk on back of range, stirring constantly. Flavor with vanilla or lemon. Fill baked pastry shell, cover with meringue and brown in oven. Serve cold.—L. W. W.
CUSTARD PIES.—The rule for custard pie is four beaten eggs and one scant cup sugar to each quart of milk. For one small pie use half this recipe. Mix all together and add flavoring of vanilla, lemon, almond or nutmeg. Line deep pie tin with pie crust and fill with the raw custard and bake in a moderate oven until the custard sets and can be cut clean with a silver knife. Do not bake too long or it will be dry and tough and use scant sugar measure to avoid a watery custard. Cocoanut custard pie is made by adding one cup of shredded cocoanut before baking. Date pie is made by pressing stewed dates through a colander and adding to the custard. Open fruit custard pies are made by laying a layer of prepared fruit on the crust in the tin and covering with the raw custard. All custard pies are baked with an under crust only. Pumpkin, squash and sweet potato pies are made by adding a quart of the cooked and mashed vegetable to each quart of custard and adding spices and salt to suit individual taste.—Contributed.
CREAM PIES.—The cream fillings are cooked on top of stove until thick. Line pie tins with a rich pie crust, pick with a fork to let out air while baking, and bake a golden brown, then fill with the cooked filling, cover with a meringue and bake until meringue sets. The rule for the cream filling is two eggs beaten with half a cup of sugar and one large tablespoon of flour or one scant tablespoon of cornstarch mixed smooth with a little milk, add flavoring. Bring two small cups of milk or water to a boil, add the egg mixture and cook thick. If liked add one teaspoon of butter to the milk or water. For chocolate pie double the sugar and use two squares of chocolate shaved fine and heat with the cream filling. For pineapple add grated pineapple to the cream filling, double the measure of flour as acids thin the mixture considerably. For lemon cream pie use the juice and grated rind of one large lemon or two small ones and double the flour and sugar measure. (For orange pie use juice of one large orange and half a lemon.) In lemon and orange pie water is generally used in preference to milk and if a rich pie is liked use an extra egg yolk and a large measure of sugar.—Contributed.
MERINGUE.—To make the meringue, beat the whites of two eggs very light and stiff, cut in two level tablespoons of sugar and beat five minutes. Spread on top of the filled pie, sprinkle lightly with sugar and brown in a slow oven. When meringue is firm to the touch it is done and will not fall or shrink, if under-done it falls. If the oven is too hot leave the oven door open for three minutes before putting the meringue in to bake. Long beating of the whites of eggs and sugar however will usually make a good, thick and firm meringue.—Contributed.
ENGLISH ORANGE CHEESE CAKES OR TARTS.—One half pound sugar (one cup) mixed with one fourth pound butter (one half cup) add three eggs, (reserving white of one); juice of two oranges and grated rind of one; juice of one lemon. Beat well. Simmer until like honey. Fill baked patty or tart shells of pie crust. Make a meringue of the stiffly beaten white of egg and one tablespoon of sugar. Frost the tarts, sprinkle with sugar and brown in a moderate oven. Serve cold.—Mrs. Whitehead.
DEVIL'S FOOD CAKE.—One and one half cups of sugar, creamed with one half cup butter, yolks of three eggs, one half cup milk, one square chocolate melted in half cup boiling water, two cups flour sifted with two heaping teaspoons baking powder. Add vanilla and the unbeaten whites of the three eggs the last thing.—Mrs. T. B. Huff.
BURNT SUGAR CAKE.—One and one half cups sugar creamed with one half cup butter, yolks of three eggs, one large cup cold water, three large tablespoons of thick burnt sugar or enough to make a light brown in color; two cups flour sifted with two heaping teaspoons baking powder. Add the unbeaten whites of the three eggs and vanilla the last thing. Frost with boiled frosting to which has been added one tablespoon of burnt sugar and a half cup broken nut meats.—Mrs. T. B. Huff.
TO MAKE BURNT SUGAR.—Put in a sauce pan one cup sugar and cook, stirring constantly; the sugar will then form into lumps, then melt and throw off a thick black smoke. Now take from fire and add three tablespoons hot water and place on stove and let come to a good boil; it is then ready to use and can be kept indefinitely.—Mrs. T. B. Huff.
CHOCOLATE FROSTING.—To make a good chocolate frosting make a quantity of fudge, beating it until very smooth and until it sets. Then add a teaspoon, or the necessary amount of cream, or milk, until the right consistency to spread.—Mrs. T. B. Huff.
BAKED FISH.—Large white fish, pike or cat fish are best, but small fish can also be used. Put in a pan, sprinkle well with salt and pepper and cover with bits of butter; then pour a little water or milk in the pan and bake, basting the fish often, and adding more water or milk as needed. This takes about a half hour to bake in a hot oven. Make a white gravy of milk, butter and flour, season well and add a can of mushroom and serve over the fish. Delicious.—Mrs. T. B. Huff.
COCOANUT CHEESE CAKES OR TARTS.—Boil one pint of sugar with two thirds of a pint of water and add one and one half cups of shredded cocoanut and boil slowly twelve minutes; remove to rear of range and while warm beat in one half cup of butter until smooth; then beat in the beaten yolks of five or six eggs. Flavor with lemon juice or vanilla or almond extract. Line patty pans or gem tins with a rich pastry crust, fill with the cocoanut custard and bake. They are pretty capped with a cube of currant jelly. Serve either hot or cold.
APPLE CHEESE CAKES.—One pint of steamed, sweetened and stewed apple sauce heated. Add grated rind of half a lemon, two level tablespoons of butter and beat smooth, then cut in two eggs beaten well. Bake in patty pans lined with pastry. Good way to use left over pie crust and apple sauce.
MINCE MEAT.—Four pounds of lean boiled meat, chopped fine; twice its weight in sour apples, peeled, cored and chopped fine, one pound of minced suet; three pounds of seeded raisins, two pounds of currants; one pound of brown sugar; one pint of molasses and of maple syrup or of fruit syrup, two quarts of sweet fresh cider, one pint of cider boiled, one tablespoon of salt, one scant teaspoon of pepper, one tablespoon each of mace, allspice and cloves, four tablespoons of cinnamon. Mix well and bring to a boil on the stove. When nearly cold stir in one pint of brandy and one pint of wine. If these are not liked use syrup from pickles or pears or unfermented grape juice. Pack in a large stone crock or seal in Mason jars and keep covered in a cool place. Will keep good all winter. Half of this recipe will suffice for the winter for a small family. Considering that the mince meats put up in cartons and packages contain no meat and often an inferior grade of dried apples, it certainly pays to make mince meat at home out of fresh material, when butchering is done and apples are cheapest.—Mrs. Whitehead.
MINCE MEAT. (Small jar for small family.) Two cups chopped boiled meat, or of hamburger steak, steamed tender in a double boiler, four cups of chopped apples, one pint of sweet cider or of juice from pickled peaches, one cup molasses, two cups sugar (scant), juice of three lemons, one cup shredded or chopped suet or one half cupful of butter or sweet drippings, one teaspoon of salt, mixed spices to suit taste. Cook five minutes. When ready for pie thin the mixture with cider or with a glass of tart jelly melted and add seeded raisins or currants and a little brandy if liked. Bake between two crusts of pastry and serve warm. One heaping cup of mince meat will make one pie. Fruit juice left from canned fruit is nice added to mince meat and often can be nicely utilized this way.
NEOPOLITANS.—Take pie crust left over after mixing pie. Roll it into a thin sheet and cut into oblong strips three by two inches. Bake in quick oven. Spread half with jam, lay balance of strips over that like sandwiches and spread jam or jelly on top. Dust with powdered sugar. Lemon or orange cake filling or frosting may be used instead of juice or marmolade, and crushed fresh, sweetened berries make a good filling and covering if capped with whipped cream.
ENGLISH CHEESE PIE.—One cupful of thick sour cream or milk curd, salted slightly, two beaten eggs, three fourths cup of sweet milk, one half cup sugar, one half cupful of English currants (dried). Rub curd thoroughly first and mix with other ingredients. Bake in a deep pie tin lined with pie crust. Powder with cinnamon.
FRENCH TART.—Pound eight macaroons fine, pour boiling milk over them to make a soft batter, add six well beaten eggs and one half cupful of sugar. Cook thick, add one half cup of butter and the juice of an orange. Line a pie with pastry, fill with the mixture and bake. Dust with powdered sugar before serving. Eight good sized macaroons will take from two to three cups of milk.
PATTIES.—Three cups flour, one cup lard, three fourths cup of ice water, one teaspoon baking powder, one teaspoon salt. Mix and roll like pie crust. Bake in patty pans. Makes thirty patties.
PIE CRUST.—One and one quarter cups flour, pinch baking powder, mix with one half cup lard and one teaspoon salt. Add ice cold water enough to roll out—about one fourth cup. Flour board and roll thin.
BERRY TARTS.—One pint of buttered strawberries or red raspberries, one cup sugar, the beaten white of one egg stirred through the sugar. Mix with the berries. Bake between two crusts until egg is set then serve with whipped cream.—Contributed.