Strawberry Sponge.
One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. Mash the strawberries, and add half the sugar to them. Boil the remainder of the sugar and the cupful of water gently twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries. Place in a pan of ice water and beat five minutes. Add the whites of eggs and beat until the mixture begins to thicken. Pour into the moulds and set away to harden. Serve with sugar and cream. Raspberry and blackberry sponges are made in the same way.
Pineapple Sponge.
One small fresh pineapple, or a pint-and-a-half can of the fruit; one small cupful of sugar, half a package of gelatine, one cupful and a half of water, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. Chop the pineapple, and put it and the juice in a sauce-pan with the sugar and the remainder of the water. Simmer ten minutes. Add the gelatine, take from the fire immediately, and strain into a tin basin. When partially cooled, add the whites of the eggs, and beat until the mixture begins to thicken. Pour into a mould and set away to harden. Serve with soft custard flavored with wine.
Strawberry Bavarian Cream.
One quart of strawberries, one pint of cream, one large cupful of sugar, half a cupful of boiling water, half a cupful of cold water. Soak the gelatine two hours in the cold water. Mash the berries and sugar together, and let them stand one hour. Whip the cream to a froth. Strain the juice from the berries, pressing through as much as possible without the seeds. Pour the hot water on the gelatine, and when dissolved, strain it into the strawberry juice. Place the basin (which should be tin) in a pan of ice water and beat until the cream begins to thicken. When as thick as soft custard, stir in the whipped cream; and when this is well mixed, turn into the mould (it will make nearly two quarts), and set away to harden. Serve with whipped cream heaped around it, or, if the border mould is used, have the cream in the centre.
Raspberry and blackberry Bavarian creams are made the same as the strawberry.
Orange Bavarian Cream.
A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the cold water. Whip the cream, and skim off until there is less than half a pint unwhipped. Grate the rind of the oranges on the gelatine, Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler. Beat the yolks of the eggs and add to the milk. Stir this mixture until it begins to thicken, and add the gelatine. As soon as the gelatine is dissolved, take off, and place in a pan of ice water. Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds. Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream.
Peach Bavarian Cream.
One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water. Mash the peaches and rub them and the juice through a sieve. Add the sugar. Soak the gelatine two hours in the cold water. Whip the cream to a froth. Put the peaches in a sauce-pan and let them simmer twenty minutes. Stir often. Add the gelatine to the hot peaches and remove from the fire immediately. Place the sauce-pan in a pan of ice water and beat until the mixture begins to thicken; then stir in the cream. Mix thoroughly, and pour into the mould. Set away to harden. Serve with whipped cream. Apricot and pear Bavarian creams are made in the same way.
Pineapple Bavarian Cream.
One pint of canned pineapple, one small tea-cupful of sugar, one pint of cream, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the water. Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. Add the gelatine, and strain immediately into a tin basin. Rub as much of the pineapple as possible through the sieve. Beat until it begins to thicken, and add the cream, which has been whipped to a froth. When well mixed, pour into the mould, and put away to harden. Serve with whipped cream.
Almond Bavarian Cream.
One pint and a half of cream, one pint of blanched sweet almonds, one-fourth of a teaspoonful of essence of almond, half a package of gelatine, three eggs, one small cupful of sugar, half a cupful of milk. Soak the gelatine two hours in the milk. Whip the cream to a stiff froth, until about half a pint is left unwhipped. Pound the almonds to a paste in the mortar. Put the almonds and unwhipped cream in the double boiler. Beat the sugar and eggs together and stir in with the cream and almonds. Cook until the mixture begins to thicken; then stir in the gelatine, and remove from the fire. Strain this into a tin basin, and add the essence of almond. Beat until it begins to thicken, and add the whipped cream. Mix well, pour into the moulds, and set away. Serve with whipped cream. Pistachio Bavarian cream is made in the same way, using one pint of pistachio nuts instead of the almonds, and omitting the essence of almond.
Chocolate Bavarian Cream.
One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker's chocolate (an ounce). Soak the gelatine in half a cupful of the milk. Whip the cream to a stiff froth. Scrape the chocolate, and add two table-spoonfuls of the sugar to it. Put in a small frying-pan with one table-spoonful of hot water. Stir over a hot fire until smooth and glossy. Have the remaining half cupful of milk boiling. Stir the chocolate into it, and add the gelatine. Strain into a tin basin, and add the remainder of the sugar. Place the basin in a pan of ice water and beat the mixture until it begins to thicken; then add the whipped cream; and when well mixed, turn into the mould. When hard, serve with whipped cream heaped around.
Coffee Bavarian Cream.
One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar, one-third of a cupful of cold water. Soak the gelatine two hours in the cold water. Pour on this the coffee, boiling hot, and when the gelatine is dissolved, add the sugar. Strain into a tin basin, which put in a pan of ice water. Beat with a whisk until it begins to thicken; then add the cream, which has been whipped to a froth. When thoroughly mixed, turn into a mould and set away to harden. Serve with sugar and cream.
Directions for Freezing.
Four the mixture that is to be frozen into the tin can, put the beater in this, and put on the cover. Place in the tub, being careful to have the point on the bottom fit into the socket in the tub. Put on the cross-piece, and turn the crank to see if everything is in the right place. Next comes the packing. Ice should be broken in large pieces, and put in a canvas bag, and pounded fine with a mallet. Put a thick layer of it in the tub (about five inches deep), and then a thin layer of salt. Continue this until the tub is full, and pack down solid with a paddle or a common piece of wood. After turning the crank a few times add more salt and ice, and again pack down. Continue in this way until the tub is full. For a gallon can, three pints of salt and perhaps ten quarts of fine ice will be required. Remember that if the freezer is packed solid at first, no more ice or salt is needed. The water must never be let off, as it is one of the strongest elements to help the freezing. If more salt than the quantity given is used, the cream will freeze sooner, but it will not be so smooth and rich as when less is used.
Turn the crank for twenty minutes--not fast at first, but very rapidly the last ten minutes. It will be hard to torn when the mixture is frozen. Turn back the cross-piece, wipe the salt and ice from the cover, and take off the cover, not displacing the can itself. Remove the beater and scrape the cream from it. Work a large spoon up and down in the cream until it is light and the space left by taking out the beater is filled. Cover the can, cork up the hole from which the handle of the beater was taken, put on the cross piece, and set the tub in a cool place until serving time. Then dip the can for a few seconds in water that is a trifle warm, wipe it, and turn on the dish. Rest it for a moment, and lift a little.
If the cream is to be served from a mould, remove it when you do the beater. Fill the mould and work the cream up and down with a spoon. This will press the cream into every part, and lighten it. Cover the top of the mould with thick white paper, put on the tin cover, and bury in fresh ice and salt.
There are a great many good freezers. The Packer is especially suited to family use. It turns so easily that any lady can make her own creams. For the first twelve minutes a child can work it. It is made of the best stock, and will last many years. The cogs on freezers should be oiled occasionally. When you have made cream, see that every part of the freezer is clean and perfectly dry before putting away.
Vanilla Ice Cream.
The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour,scant; two eggs, one quart of cream, one table-spoonful of vanilla extract, and when the cream is added, another tea-cupful of sugar. Let the milk come to a boil. Beat the first cupful of sugar, the flour and eggs together, and stir into the boiling milk. Cook twenty minutes, stirring often. Set away to cool, and when cool add the sugar, seasoning and cream, and freeze.
Vanilla Ice Cream, No. 2.
One pint of sugar, one of water, three pints of cream--not too rich, the yolks of five eggs and one large table-spoonful of vanilla extract Boil the sugar and water together for twenty-five minutes. Beat the yolks of the eggs with one-fourth of a teaspoonful of salt Place the basin of boiling syrup in another of boiling water. Stir the yolks of the eggs into the syrup, and beat rapidly for three minutes. Take the basin from the fire, place it in a pan of ice water and beat until cold. Add the vanilla and cream, and freeze.
Lemon Ice Cream.
Make the same as vanilla cream, and flavor with one table-spoonful of lemon extract.
Lemon Ice Cream, No. 2.
Three tea-cupfuls of sugar, the juice of three lemons, three pints of cream, the yolks of eight eggs, one pint of water. Boil the water, sugar and lemon juice together twenty minutes; then proceed as directed for vanilla ice cream, No. 2.
Orange Ice Cream.
Follow the second rule for lemon cream, but use the juice of six oranges instead of that of lemons.
Pineapple Ice Cream.
Make the same as vanilla, and flavor with a teaspoonful of extract of pineapple.
Pineapple Ice Cream, No. 2.
Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint of water and a scant pint of sugar. Simmer gently for thirty minutes. Rub through a sieve, add the cream, gradually, and freeze.
Strawberry Ice Cream.
One quart of cream, one quart of strawberries, one pint of sugar. Mash the sugar and strawberries together, and let them stand one or two hours. Add the cream, rub through a strainer into the freezer, and freeze. Or, the cream can be made the same as the vanilla cream, and when half frozen, the whole berries be stirred in.
Strawberry Ice Cream à la Surprise.
Put three pints of strawberries in a deep dish with one cupful of sugar. Season three pints of cream with a cupful and a half of sugar and two table-spoonfuls of wine. Freeze this. Take out the beater and draw the frozen cream to the sides of the freezer. Fill the space in the centre with the strawberries and sugar, which cover with the frozen cream. Put on the cover and set away for an hour or more. When the cream is turned out, garnish the base, if you please, with strawberries.
Raspberry Ice Cream.
Make raspberry ice cream the same as strawberry, using a little less sugar.
Apricot Ice Cream.
One quart of cream, one generous pint of canned apricot, one pint of sugar, the yolks of three eggs, one pint of water. Boil the sugar and water together twenty minutes. Rub the apricot through a sieve and add it to the boiling syrup; add also the beaten yolks of the eggs, and cook for six minutes, stirring all the while. Take from the fire and place in a pan of cold water. Beat the mixture ten minutes. If cold at the end of that time, add the cream, and freeze.
Peach Ice Cream.
Peach ice cream can be made like the apricot, having the pint of peaches a very generous one.
Banana Ice Cream.
Make this the same as the apricot, using, however, only one cupful and a half of sugar, and six bananas. More bananas can be used if a strong flavor of the fruit is liked.
Chocolate Ice Cream.
Make a foundation with two eggs, one cupful of sugar, half a cupful of flour and a pint of milk, the same as for vanilla ice cream. While this is cooking, scrape one square (an ounce) of Baker's chocolate, and add to it two table-spoonfuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quantity gives a very delicate flavor. If a stronger one is wished use two squares of the chocolate. Put the mixture in cold water to cool. Stir occasionally. When cold, add one tea-cupful of sugar and one quart of milk. Freeze.
Brown Bread Ice Cream.
Dry the crust of brown bread in a warm oven. Roll fine and sift. Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla, and two-thirds of the second cupful of sugar must be omitted.
Macaroon Ice Cream.
Make a cream the same as for vanilla, except omit the second cupful of sugar and the vanilla flavor. Brown one dozen and a half macaroons into the oven. Let them cool; then roll them into fine crumbs. Add these and three table-spoonfuls of wine to the cream, and freeze.
Coffee Ice Cream.
Make the same as vanilla, with the addition of one cupful of strong coffee. This gives a strong flavor. Less can be used. The second cupful of sugar should be large.
Caramel Ice Cream.
Make the hot mixture, as for vanilla. Put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the boiling mixture, and put away to cool. When cold, add one quart of cream. Strain the mixture into the freezer, and freeze. The flavor of this cream can be varied by browning the sugar more or less.
Almond Ice Cream.
This is made the same as vanilla, except that one teaspoonful of extract of bitter almond is used for flavoring.
Almond Ice Cream, No. 2.
One pint of blanched almonds, the yolks of five eggs, one quart of cream, one and a half cupfuls of sugar, one pint of milk, one pint of water. Boil the water and sugar together for twenty-five minutes. Put the almonds in a frying-pan and stir over the fire until they are a rich brown. Remove from the fire, and pound to a paste in the mortar. Cook the milk and powdered almonds in the double boiler for twenty minutes. Beat the yolks of the eggs and stir them into the boiling syrup. Beat this for four minutes, having the basin in boiling water. Take from the fire, and gradually beat into it the almonds and milk. Strain the mixture through a sieve, and rub through as much as possible. Stir occasionally while cooling. When cold, add the cream and half a teaspoonful of extract of almond. Freeze.
Pistachio Ice Cream.
One pint of pistachio nuts, half a cupful of blanched almonds, one quart of cream, one pint of water, one scant pint of sugar, the yolks of five eggs, one pint of milk, spinach green enough to give a delicate color (about a heaping teaspoonful-to be cooked with the nuts). Make the same as almond cream.
Walnut Ice Cream.
One pint of the meat of walnuts (the American are the best), pounded fine in a mortar; one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt. Beat the eggs with one cupful of sugar. Put them and the milk in the double boiler, and stir constantly until the mixture begins to thicken; then add the salt, and put away to cool. When cold, add the cream and nut meat, and freeze.
Cocoanut Ice Cream.
One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar, one cupful of prepared cocoanut, the rind and juice of a lemon. Beat together the eggs and the grated lemon rind, and put with the milk in the double boiler. Stir until the mixture begins to thicken. Add the cocoanut, and put away to cool. When cool, add the sugar, lemon juice and cream. Freeze.
Fig Ice Cream.
One quart of milk, two table-spoonfuls of corn-starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs, cut fine; one table-spoonful of vanilla. Put the milk in the double boiler, reserving half a cupful. When it isboiling, stir in the corn-starch, which has been mixed with the cold milk. Cook ten minutes. Beat the eggs and sugar together. Pour the cooked mixture on this, stirring all the time. Return to the fire, add the gelatine, which has been soaking in four table-spoonfuls of cold water, and cook three minutes. Set away to cool. When cold, add the cream and vanilla, and freeze. When the cream has been freezing ten minutes, take off the cover and stir in the figs. Cover again and freeze until hard. Take out the beater, and with a large spoon, pack the cream smoothly. Set away until serving time.
Glacé Méringue.
One quart of cream, one large cupful of granulated sugar and six table-spoonfuls of powdered, one table-spoonful of vanilla extract, the whites of six eggs, one cupful of milk, one table-spoonful of gelatine, soaked an hour in four of cold water. Let the milk come to a boil, and stir the gelatine into it. Strain into the cream. Add the vanilla and granulated sugar. Turn into the tin, and freeze. When the mixture is frozen (it will take about fifteen minutes), take out the beater and pack the cream smoothly, being careful to have the top perfectly level. Set away until serving time. It should stand half an hour at least. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar. Turn the cream out on an earthen dish and cover every part with the méringue. Brown in a hot oven, and serve immediately. If the dish is flat, put a board under it. This keeps the heat from the bottom.Glacé méringueis an elegant dish.
Bombe Glacée.
One quart of strawberry or raspberry sherbet, No. 2, one pint of sugar, one pint and a half of water, the yolks of eighteen eggs, one large table-spoonful of vanilla extract. Boil the sugar and water together twenty minutes. Beat the yolks of the eggs very light. Place the sauce-pan, with the syrup, in another of boiling water. Stir the beaten yolks of eggs into this syrup and beat with a whisk for ten minutes. Take from the fire, place the basin in a pan of cold water, and continue beating for twelve or fifteen minutes. Pack an ice cream mould in salt and ice. Take the sherbet from the freezer and spread on the sides and bottom of the mould. When it is hard, put the cooked mixture in the centre, being careful not to disturb the sherbet. Cover the cream with a piece of thick white paper. Put on the cover, and cover the top of the mould with salt and ice.Bombe glacéecan be made with any kind of (No. 2) sherbet, having the centre part flavored to correspond with the sherbet. The handsomest dishes are, of course, made with the brightest-colored sherbets.
Frozen Pudding.
One generous pint of milk, two cupfuls of granulated sugar, a scant half cupful of flour, two eggs, two table-spoonfuls of gelatine, one quart of cream, one pound of French candied fruit--half a pound will do, four table-spoonfuls of wine. Let the milk come to a boil. Beat the flour, one cupful of sugar and the eggs together, and stir into the boiling milk. Cook twenty minutes, and add the gelatine, which has been soaking one or two hours in water enough to cover it. Set away to cool. When cool, add the wine, sugar and cream. Freeze ten minutes; then add the candied fruit, and finish freezing. Take out the beater, pack smoothly, and set away for an hour or two. When ready to serve, dip the tin in warm water, turn out the cream, and serve with whipped cream heaped around.
Nesselrode Pudding.
One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolks of ten eggs, half a pound of French candied fruit, one table-spoonful of vanilla extract, four of wine, one pint of water, one of sugar. Boil the chestnuts half an hour; then rub off the black skins, and pound in the mortar until a paste. Blanch the almonds, and pound in the same manner. Boil the sugar, water and juice from the pineapple for twenty minutes in a sauce-pan. Beat the yolks of the eggs, and stir them into the syrup. Put the sauce-pan in another of boiling water and beat the mixture, with an egg beater, until it thickens. Take off, place in a basin of cold water, and beat for ten minutes. Mix the almonds and chestnuts with the cream, and rub all through a sieve. Add the candied fruit and the pineapple, cut fine. Mix this with the cooked mixture. Add the flavor and half a teaspoonful of salt. Freeze the same as ice cream.
Lemon Sherbet.
The juice of five lemons, one pint of sugar, one quart of water, one table-spoonful of gelatine. Soak the gelatine in a little of the water. Boil one cupful of the water and dissolve the gelatine in it. Mix together the sugar, water, gelatine and lemon juice. Turn into the can, and freeze. This is light and creamy.
Lemon. Sherbet, No. 2.
One pint and a half of sugar, three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five minutes. Add the lemon juice, and strain and freeze. This makes a smooth, rich sherbet.
Orange Sherbet.
Make this the same as the lemon, using, however, ten oranges. In the spring, when oranges are not very acid, add the juice of a lemon.
Orange Sherbet, No. 2.
Make the same as lemon sherbet, No. 2, but use the juice of twenty oranges instead of ten lemons. Boil the syrup for this dish thirty minutes.
Pineapple Sherbet.
A pint-and-a-half can of pineapple, or, if fresh fruit is used, one large pineapple; a small pint of sugar, a pint of water, one table-spoonful of gelatine. Soak the gelatine one or two hours in cold water to cover. Cut the hearts and eyes from the fruit, chop it fine, and add to the sugar and the juice from the can. Have half of the water hot, and dissolve the gelatine in it. Stir this and the cold water into the pineapple. Freeze. This sherbet will be white and creamy.
Pineapple Sherbet, No. 2.
Two small cans of pineapple, one generous pint of sugar, one quart of water. Pour the juice of the pineapple into a bowl. Put the fruit in a sauce-pan with half the water, and simmer twenty minutes. Put the sugar and the remainder of the water on to boil. Cook fifteen minutes. Rub the cooked pineapple through a sieve and add it to the boiling syrup. Cook fifteen minutes longer. Add the juice, and cool and freeze.
Strawberry Sherbet.
Two quarts of strawberries, one pint of sugar, one pint and a half of water, one table-spoonful of gelatine. Mash the berries and sugar together, and let them stand two hours. Soak the gelatine in cold water to cover. Add one pint of the water to the strawberries, and strain. Dissolve the gelatine in half a pint of boiling water, add this to the strained mixture, and freeze.
Strawberry Sherbet, No. 2.
One pint and a half of strawberry juice, one pint of sugar, one pint and a half of water, the juice of two lemons. Boil the water and sugar together for twenty minutes. Add the lemon and strawberry juice. Strain, and freeze.
Raspberry Sherbet.
This sherbet is made the same as the strawberry. When raspberries are not in season, use the preserved or canned fruit and a smaller quantity of sugar. The juice of a lemon or two is always an improvement, but is not necessary. The sherbet can also be made by following the second rule for strawberry sherbet.
Raspberry Sherbet, No. 2.
One bottle of German raspberries (holding a little more than a pint, and costing about $1.25), one cupful of sugar, one quart of water, the juice of two lemons. Mix all together, strain, and freeze.
Currant Sherbet.
One pint of currant juice, one pint and a half of water, the juice of one lemon, one pint of sugar, one table-spoonful of gelatine. Have the gelatine soaked in cold water, and dissolve it in half a pint of boiling water. Mix it with the pint of cold water, the sugar, lemon and currant juice, and freeze.
Currant Sherbet, No. 2.
One pint of sugar, one quart of water, one pint of currant juice, the juice of a lemon. Boil the water and sugar together half an hour. Add the currant and lemon juice to the syrup. Let this cool, and freeze.
Frozen Strawberries.
Two quarts of fresh strawberries, one pint of sugar, one quart of water. Boil the water and sugar together half an hour; then add the strawberries, and cook fifteen minutes longer. Let this cool, and freeze. When the beater is taken out add one pint of whipped cream. Preserved fruit can be used instead of the fresh. In this case, to each quart of preserves add one quart of water, and freeze.
Frozen Raspberries.
Prepare raspberries the same as strawberries. When cold, add the juice of three lemons; and freeze. All kinds of canned and preserved fruits can be prepared and frozen in any of the three ways given.
Frozen Peaches.
One can of peaches, one heaping pint of granulated sugar, one quart of water, two cupfuls of whipped cream. Boil the sugar and water together twelve minutes; then add the peaches, and cook twenty minutes longer. Rub through a sieve; and when cool, freeze. When the beater is taken out, stir in the whipped cream with a large spoon. Cover, and set away until serving time. It should stand one hour at least.
Frozen Apricots.
One can of apricots, a generous pint of sugar, a quart of water, a pint of whipped cream--measured after being whipped. Cut the apricots in small pieces, add the sugar and water, and freeze. When nearly frozen add the cream.
Biscuit Glacé.
Mix together in a deep bowl or pail one pint ofrichcream, one-third of a cupful of sugar and one teaspoonful of vanilla extract. Put the mixture in a pan of ice water and whip to a stiff froth. Stir this down, and whip again. Skim the froth into a deep dish. When all the cream has been whipped to a froth, fill paper cases with it, and place these in a large tin box (or, the freezer will do,) that is nearly buried in ice and salt--two quarts of salt to six of ice--and is wholly covered after the cases are put in. Let these remain there two hours. Make a pint of strawberry sherbet. Put a thin layer of it on each case of cream, and return to the freezer. Let the cases stand half an hour longer, and serve. They should be arranged on a bright napkin, spread on a flat dish.
Biscuit Glacé, No. 2.
One pint of cream, whipped to a froth; a dozen and a half macaroons, three eggs, half a cupful of water, two-thirds of a cupful of sugar, a teaspoonful of vanilla extract. Boil the sugar and water together for half an hour. Beat the eggs well, and stir into the boiling syrup. Place the sauce-pan containing the mixture in another of boiling water, and beat for eight minutes. Take from the fire, place the sauce-pan in a pan of cold water, and beat the mixture until it is cold; then add the flavor and whipped cream. Stir well, and fill paper cases. Have the macaroons browned and rolled fine. Put a layer of the crumbs on the cream in the cases, and freeze as directed in the other recipe.
Chocolate Soufflé.
Two cupfuls of milk, one and a half squares of Baker's chocolate, three-fourths of a cupful of powdered sugar, two table-spoonfuls of corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a teaspoonful of vanilla extract. Boil the milk in the double boiler, leaving out a third of a cupful to mix with the corn-starch. After mixing, stir into the boiling milk, and cook eight minutes. Dissolve the chocolate with half a cupful of the sugar and two table-spoonfuls of boiling water. Add to the other mixture. Beat the yolks and add them and the salt. Cook two minutes. Set in cold water, and beat until cool; then add the flavor, and pour into a dish. Beat the whites of the eggs to a stiff froth, add the remaining sugar, and heap on the custard. Dredge with sugar. Brown with a salamander or hot shovel.
Orange Soufflé.
A pint of milk, five eggs, one-fourth of a cupful of granulated sugar and three table-spoonfuls of powdered, five Florida oranges and a speck of salt. Put the milk on to boil. Beat the yolks of five eggs and whites of two with the granulated sugar. Pour the milk, gradually, over this, stirring all the while. Return to the sauce-pan, place in a basin of boiling water, and stir until it begins to thicken like soft custard. This will be about two minutes. Add the salt, and set away to cool. Pare the oranges, remove the seeds, cut up fine, and put in a glass dish. Pour on the cold custard. Just before serving beat the three remaining whites of eggs to a stiff froth, and beat in the powdered sugar. Heap this on the custard, and brown with a hot shovel or a salamander.
Surprise Soufflé.
One pint of the juice of any kind of fruit, one-third of a package of gelatine, half a cupful of sugar (unless the fruit is very acid, in which case use a little more), one pint of soft custard, ten macaroons, half a cupful of water. Soak the gelatine two hours in a little of the water. Let the remainder of the water come to a boil, and pour it on the soaked gelatine. Place the basin in another of hot water and stir until all the gelatine is dissolved. Strain this into the fruit juice. Add the sugar. Place the basin in a pan of ice water, and as soon as the mixture begins to thicken, beat with a whisk until it hardens; then place in the ice chest for a few hours. Brown the macaroons in a cool oven. Let them cool and roll them fine. At serving time put the custard in asoufflédish. Heap the jelly on this, and cover all with the macaroon crumbs.
Omelet Soufflé à la Crème.
Four eggs, two table-spoonfuls of sugar, a speck of salt, half a teaspoonful of vanilla' extract, one cupful of whipped cream. Beat the whites of the eggs to a stiff froth, and gradually beat the sugar and the flavor into them. When well beaten, add the yolks, and lastly the whipped cream. Have a dish, holding about one quart, slightly buttered. Pour the mixture into this and bakejust twelve minutes. Serve the moment it is taken from the oven.
Omelet Soufflé à la Poêle.
The whites of eight and yolks of four eggs, two table-spoonfuls of sugar, a speck of salt, two table-spoonfuls of butter, half a teaspoonful of any kind of flavor. Beat the yolks of the eggs, the sugar, salt and flavor together. Beat the whites to a stiff froth. Stir this in with the beaten yolks. Have a large omelet pan very hot. Put one table-spoonful of butter in this, and pour in half the mixture. Shake rapidly for a minute; then fold, and turn on a hot dish. Put the remainder of the butter and mixture in the pan, and proceed as before. Turn this omelet on the dish by the side of the other. Dredge lightly with sugar, and place in the oven for eight minutes. Serve the moment it comes from the oven.
Charlotte Russe.
Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of vanilla extract, a package of gelatine, one and a half cupfuls of milk, one pint of cream. Soak the gelatine in half a cupful of the milk. Beat the yolks of the eggs and the sugar together, and put in the double boiler with the remaining milk. Stir until the mixture begins to thicken; then add the gelatine, and strain into a large tin basin. Place this in a pan of ice water, and when it begins to cool, add the whites of the eggs, well beaten, the wine and flavor, and the whipped cream. Mix thoroughly, and pour into moulds that have been lined with sponge cake. Set away to harden. With the quantities given two quart moulds can be filled. The lining may be one piece of sponge cake, or strips of it, or lady-fingers. The wine may be omitted.
Charlotte Russe, No. 2.
One pint ofrichcream, one teaspoonful of vanilla flavor, one-third of a cupful of sugar. Mix all together in a tin pail and place in a basin of ice water. Whip the cream to a stiff froth, and skim, into a colander. When nearly whipped, return to the pail that which has drained through the colander, and whip it again. Have a quart mould lined with stale sponge cake. Fill it with whipped cream and set in the ice chest for an hour or two.
Apple Charlotte.
One scant pint of apples, steamed, and rubbed through a sieve; one-third of a box of gelatine, soaked an hour in one-third of a cupful of cold water; one cupful of sugar, the juice of a large lemon, the whites of three eggs. Pour half a cupful of boiling water upon the gelatine, stir until thoroughly dissolved, and pour upon the apple; then add the sugar and lemon juice. Place in a basin of ice water, and beat until it begins to thicken. Add the whites of the eggs, beaten to a stiff froth. Pour into a two-quart mould, which has been lined with sponge cake, and put on ice to harden. Make a soft custard of the yolks of the eggs, one pint of milk and three table-spoonfuls of sugar. When the charlotte is turned out on a dish, pour this around.
Calf's Foot Jelly.
Four calf's feet, six quarts of water, the juice of two lemons and rind of one, two cloves, a two-inch piece of stick cinnamon, two cupfuls of sugar, a pint of wine, the whites and shells of two eggs. Wash the feet very carefully and put them on with the cold water. Boil gently until the water is reduced to two quarts; then strain through a napkin, and set away to harden. In the morning scrape off all the fat and wipe the jelly with a clean towel. Break it up and put in a kettle with the other ingredients, having first beaten the whites of the eggs and the shells with half a cupful of cold water. Let the mixture come to a boil slowly, and set back for twenty minutes where it will keep at the boiling point. Strain through a napkin, mould, and set away to harden.
Wine Jelly.
One box of gelatine, half a pint of cold water, a pint and a half of boiling water, one pint of sherry, one of sugar, the juice of a lemon. Soak the gelatine two hours in the cold water. Pour the boiling water on it, and stir until dissolved. Add the lemon juice, sugar and wine. Strain through a napkin, turn into moulds, and, when cold, place in the ice chest for six or eight hours.
One good way to mould this jelly is to pour some of it into the mould, harden it a little, put in a layer of strawberries, pour in jelly to set them, and then enough to make another layer, then put in more berries, and a third layer of jelly, and so continue, until all the jelly has been used.
Cider Jelly.
A box of gelatine, one pint of sugar, a quart and half a pint of cider, half a pint of cold water. Soak the gelatine in the cold water for two hours. Let the cider come to a boil, and pour it on the gelatine. Add the sugar, strain through a napkin, and turn into moulds. When cold, place in the refrigerator for six or eight hours.
Lemon Jelly.
Two cupfuls of sugar, one of lemon juice, one quart of boiling water, one cupful of cold water, a box of gelatine. Soak the gelatine in the cold water for two hours. Pour the boiling water on it, add the sugar and lemon juice, strain through a napkin, mould and harden.
Orange Jelly.
One box of gelatine, one pint of orange juice, the juice of a lemon, one pint of sugar, a pint and a half of boiling water, half a pint of cold water, the white and shell of an egg. Soak the gelatine as for the other jellies. Add the boiling water, sugar, the fruit juice, and the white and shell of the egg, beaten with two table-spoonfuls of cold water. Let the mixture come to a boil, and set back for twenty minutes where it will keep hot, but will not boil. Strain through a napkin. A pretty way to mould this jelly is to fill the mould to the depth of two inches with liquid jelly, and, when this is hardened, put on a layer of oranges, divided into eighths; to pour on a little more jelly, to set the fruit, and then fill up with jelly. Keep in the ice chest for six or eight hours.
Currant Jelly.
Make the same as wine jelly, using a pint of currant juice instead of wine.
Strawberry Jelly.
Three pints of ripe strawberries, a box of gelatine, a pint of sugar, one pint of boiling water, half a pint of cold water, the juice of a lemon. Soak the gelatine for two hours in the cold water. Mash the berries with the sugar, and let them stand two hours. Pour the boiling water on the fruit and sugar. Press the juice from the strawberries and add it and the lemon juice to the dissolved gelatine. Strain through a napkin, pour into moulds, and harden. Raspberry jelly is made in the same way.
Pineapple Jelly.
A pint-and-a-half can of pineapple, a scant pint of sugar, the white and shell of an egg, a box of gelatine, the juice of a lemon, one quart of boiling water, half a pint of cold water. Cut the pineapple in fine pieces, put with the boiling water and simmer gently twenty minutes. Soak the gelatine in the cold water for two hours. Add it, the sugar, lemon and pineapple juice, and the white and shell of the egg to the boiling mixture. Let this boil up once, and set back for twenty minutes where it will keep hot, but will not boil. Strain through a napkin, turn into moulds and set away to harden.
Coffee Jelly.
One pint of sugar, one of strong coffee, a pint and a half of boiling water, half a pint of cold water, a box of gelatine. Soak the gelatine two hours in the cold water. Pour the boiling water on it, and when it is dissolved, add the sugar and coffee. Strain, turn into moulds, and set away to harden. This is to be served with sugar and cream.
Soft Custard.
One quart of milk, one scant half teacupful of sugar, half a teaspoonful of salt, the yolks of eight eggs and whites of two, one teaspoonful of lemon or vanilla flavor, or half as much of almond. Beat the sugar and eggs together, and add one cupful of milk. Let the remainder of the milk come to a boil, pour it on the beaten mixture, and put this on the fire in the double boiler. Stir until it begins to thicken, which will be in about five minutes, when add the salt, and set away to cool. When cold, add the flavor. Serve in custard glasses.
Soft Caramel Custard.
One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs, and add the cold milk to them. Stir the sugar in a small frying-pan until it becomes liquid and just begins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk, and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses.
Chocolate Whips.
One quart of milk, one (ounce) square of Baker's chocolate, one generous half cupful of sugar, six eggs, a speck of salt. Scrape the chocolate fine and put it in a small frying-pan with two table-spoonfuls of the sugar and one of boiling water. When dissolved, add it to a pint and a half of the milk, which should be hot in the double boiler. Beat the eggs and the remainder of the sugar together, add the cold milk, and stir into the boiling milk. Stir constantly until it begins to thicken. Add the salt, and set away to cool. Season one pint of cream with two table-spoonfuls of sugar and half a teaspoonful of vanilla extract. Whip to a stiff froth. When the custard is cold, half fill glasses with it, and heap whipped cream upon it. Or, it can be served in one large dish, with the whipped cream on top.
Kisses.
Beat the whites of six eggs to a stiff froth. They should be beaten until so light and dry that they begin to fly off of the beater. Stir in a cupful of powdered sugar, gently and quickly. Spread paraffin paper over three boards, which measure about nine by twelve inches. Drop the mixture by spoonfuls on the boards, having perhaps a dozen on each one. Dry in a warm oven for about three-quarters of an hour; then brown them slightly. Lift from the paper and stick them together at the base by twos. A dozen and a half can be made from the quantities given.
Cream Méringues.
These are made similar to kisses, but are pat on the paper in oblong shape, and dried two hours. Take from the board and, with a spoon, remove all the soft part. Season half a pint of rich cream with a table-spoonful of sugar and one of wine, or a speck of vanilla, and whip it to a stiff froth. Fill the shells with this, and join them. Or, they may be filled with ice cream. If the méringues are exposed to much heat they are spoiled.
Kiss Wafers.
Half a pint of blanched bitter almonds, one heaping cupful of powdered sugar, the whites of six eggs, one-third of a cupful of flour, two table-spoonfuls of corn-starch. Blanch the almonds and pound them in a mortar. As soon as they are a little broken add the white of an egg. Pound until very fine. When there is a smooth paste add the sugar, a little at a time, the whites of two eggs, one at a time, and the flour and corn-starch. When thoroughly mixed, add, by degrees, the three remaining whites. Butter the bottom of a flat baking pan and put the mixture on it in spoonfuls. Spread itvery thin, especially in the centre, and bake in a quick oven. The moment the cakes are taken from the oven, roll into the shape of cornucopias. If allowed to cool, they cannot be rolled, and for this reason it is best to bake only half a dozen at a time. When all are shaped, fill with the kiss mixture, made by beating the whites of three eggs to a stiff froth, and stirring into them, lightly, four table-spoonfuls of powdered sugar. Place the wafers in a warm oven for twenty minutes or half an hour, to dry. With the quantities given two dozen can be made.
Brier Hill Dessert.
Stew one quart of blackberries with one quart of sugar and half a cupful of water. They should cook only fifteen minutes. When cold, serve with powdered cracker and sugar and cream. The cracker and berries should be in separate dishes.
Richmond Maids of Honor.
In the little town of Richmond, England, is a small pastry shop widely known for its cheese cakes. It is said that the original recipe for them was furnished by a maid of Queen Elizabeth, who had a palace at Richmond. In the neighboring city of London the cakes are in great demand, and the popular opinion there is that the only place to get them is the shop mentioned, where they are made somewhat as follows:
One cupful of sweet milk, one of sour, one of sugar, a lemon, the yolks of four eggs, a speck of salt. Put all the milk in the double boiler and cook until it curds; then strain. Rub the curd through a sieve. Beat the sugar and yolks of eggs together, and add the rind and juice of the lemon and the curd. Line little patty pans with puff or chopped paste, rolled very thin. Put a large spoonful of the mixture in each one, and bake from fifteen to twenty minutes in a moderate oven. Do not remove from the pans until cold. These are nice for suppers or lunches as well as for dessert.
Fanchonettes.
One cupful of sugar, half a cupful of water, one table-spoonful of corn-starch, one teaspoonful of butter, the yolks of four eggs, the juice and rind of two lemons. Mix the cornstarch with a little cold water, and stir in half a cupful of boiling water. Beat the sugar, eggs and lemon together, and stir into the boiling corn-starch. Place the basin in another of boiling water, and stir (over the fire) until it thickens, perhaps from eight to ten minutes; then add the butter and set away to cool. Line little patty pans with puff paste, or any rich paste, rolled very thin. Put a spoonful of the mixture in each one, and bake in a slow oven from twelve to twenty minutes. When cool, slip out of the pans, and serve on a napkin. They are nice for lunch, tea or children's parties, only for parties make them small. The mixture for fanchonettes will keep a number of weeks in a cool place, so that if one makes a quantity at one time, portions can be used with the trimmings of pastry left from pies.
Fruit Glacè.
Boil together for half an hour one cupful of granulated sugar, one of water. Dip the point of a skewer in the syrup, after it has been boiling the given time, and then in water. If the thread formed breaks off brittle the syrup is done. Have oranges pared, divided into eighths and wiped free of moisture. Pour part of the hot syrup into a small cup, which keep in boiling water. Take the pieces of orange on the point of a large needle or skewer and dip them in the syrup. Place them on a dish that has been buttered lightly. Grapes, cherries, walnuts, etc., can be prepared in the same way. Care must be taken not to stir the syrup, as that spoils it.
Gâteau Saint Honoré.
Make a paste the same as foréclairs. Butter three pie plates. Roll puff or chopped paste very thin, and cover the plates with it. Cut off the paste about an inch from the edge all round the plates. Spread a thin layer of the cooked paste over the puff paste. Put a tube, measuring about half an inch in diameter, in a pastry bag. Turn the remainder of the paste into the bag and press it through the tube on to the edges of the plates, where the puff paste has been cut off. Care must be taken to have the border of equal thickness all round the plates. With a fork, prick holes in the paste in the centre of the plate. Bake half an hour in a moderate oven. When the plates have been put in the oven, make what paste is left in the bag into balls about half the size of an American walnut. There will be enough for three dozen. Drop them into a pan that has been buttered lightly, and bake fifteen or twenty minutes. While they are baking, put half a cupful of water and half a cupful of granulated sugar in a small sauce-pan, and boil twenty-five minutes.
When the little balls and the paste in the plate is done, take the balls on the point of a skewer or large needle, dip them in the syrup and place them on the border of paste (the syrup will hold them), about two inches apart. A word of caution just here: Do not stir the syrup, as that will make it grain, and, of course, spoil it. A good plan is to pour part of the syrup into a small cup, which place in hot water. That remaining in the sauce-pan should be kept hot, but it should not boil, until needed. When all the balls have been used, dip four dozen French candied cherries in the syrup, and stick them between the balls. Reserve about fifteen cherries, with which to garnish the centre of the cake. Whip one pint and a half of cream to a froth. Soak half a package of gelatine in half a cupful of milk for two hours. Pour on this half a cupful of boiling milk. Place the pan of whipped cream in another of ice water, and sprinkle over it two-thirds of a cupful of sugar and nearly a teaspoonful of vanilla flavor. Strain the gelatine on this, and stir gently from the bottom until it begins to thicken. When it will just pour, fill the three plates with it, and set them in the ice chest for half an hour. Garnish the top with the remaining cherries, and serve. This is an excellent dish for dessert or party suppers.
CAKE.
Rice Cake.
One cupful of butter, two of sugar, two and one-fourth of rice flour, six eggs, the juice and rind of a lemon. Beat the butter to a cream; then gradually beat in the sugar, and add the lemon. Beat the yolks and whites separately, and add them to the beaten sugar and butter. Add also the rice flour. Pour into a shallow pan, to the depth of about two inches. Bake from thirty-five to forty-five minutes in a moderate oven.
Silver Cake.
One cupful of sugar, half a cupful of butter, the whites of three eggs, half a cupful of corn-starch, dissolved in nearly half a cupful of milk;--one and a fourth cupfuls of flour, half a teaspoonful of cream of tartar, one-fourth of a teaspoonful of soda, and vanilla or almond flavor. Beat the butter to a cream, and gradually beat in the sugar. Add the flavor. Mix the flour, cream of tartar and soda together, and sift. Beat the whites to a stiff froth. Add the corn-starch and milk to the beaten sugar and butter; then add the whites of the eggs and the flour. Mix quickly and thoroughly. Have the batter in sheets, and about two inches deep. Bake in a moderate oven for about half an hour. A chocolate frosting is nice with this cake. [Mrs. L. C. A.]
Gold Cake.
One cupful of sugar, half a cupful of butter, the yolks of three eggs and one whole egg, half a cupful of milk, one-fourth of a teaspoonful each of soda and cream of tartar, one and three-fourths cupfuls of flour. Mix the butter and sugar together, and add the eggs, milk, flavor and flour, in the order named. Bake the same as the silver cake. A white frosting is good with this cake. [Mrs. L. C. A.]
Angel Cake.
The whites of eleven eggs, one and a half cupfuls of granulated sugar, one cupful of pastry flour, measured after being sifted four times; one teaspoonful of cream of tartar, one of vanilla extract. Sift the flour and cream of tartar together. Beat the whites to a stiff froth. Beat the sugar into the eggs, and add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture in the oven. Use a pan that has little legs at the top corners, so that when the pan is turned upside down on the table, after the baking, a current of air will pass under and over it. Bake for forty minutes in a moderate oven. Do not grease the pan.
Sunshine Cake.
This is made almost exactly like angel cake. Have the whites of eleven eggs and yolks of six, one and a half cupfuls of granulated sugar, measured after one sifting; one cupful of flour, measured after sifting; one teaspoonful of cream of tartar and one of orange extract. Beat the whites to a stiff froth, and gradually beat in the sugar. Beat the yolks in a similar manner, and add to them the whites and sugar and the flavor. Finally, stir in the flour. Mix quickly and well. Bake for fifty minutes in a slow oven, using a pan like that for angel cake.
Demon Cake.
One cupful of butter, one of sugar, one of molasses, two eggs, four and one-fourth cupfuls of flour, one table-spoonful of ginger, one of cinnamon, four of brandy, half a grated nutmeg, one teaspoonful of soda, dissolved in two table-spoonfuls of milk; one cupful of currants, and one of preserved ginger, cut in fine strips. Beat the butter to a cream; then beat in the sugar, molasses, brandy and spice. Have the eggs well beaten, and add them. Stir in the soda and flour. Have two pans well buttered, or lined with paraffin paper. Pour the cake mixture, to the depth of about two inches, in each pan. Sprinkle a layer of fruit on it. Cover with a thin layer of the mixture, and add more fruit. Continue this until all the batter and fruit is used. Bake two hours in a moderate oven.
Ames Cake.
One generous cupful of butter, two of sugar, three cupfuls of pastry flour, one small cupful of milk, the yolks of five eggs and whites of three, one teaspoonful of cream of tartar, half a teaspoonful of soda, or one and a half teaspoonfuls of baking powder, one teaspoonful of lemon extract, or the juice of one fresh lemon. Beat the butter to a cream. Add the sugar, gradually, then the seasoning, the eggs, well beaten, next the milk and then the flour, in which the soda and cream of tartar are mixed. Mix thoroughly, but quickly, and bake in two sheets in a moderate oven for twenty-five or thirty minutes. Cover with a frosting made by stirring two small cupfuls of powdered sugar into the whites of two eggs, and seasoning with lemon.
Black Cake.
Three cupfuls of butter, one quart of sugar, three pints of flour, half a pint of molasses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kinds of spices, twelve eggs, three pounds of raisins, two of currants, half a pound of citron. Bake in deep pans, in a moderate oven, between three and four hours. This is one of the best of rich cakes.
Fruit Cake.
One cupful of butter, two of sugar, three of flour, the whites of eight eggs, half a wine-glass of white wine, two teaspoonfuls of baking powder, one-fourth of a pound of citron, cut fine; half a pound of chopped almonds, one tea-cupful of dessicated cocoanut. Beat the butter to a cream, and gradually beat in the sugar, and then the wine. Beat the eggs to a stiff froth, and stir into the butter and sugar. Add the flour, which is thoroughly mixed with the baking powder, and lastly the fruit. Bake, in two loaves, forty minutes in a moderate oven.
Wedding Cake.
Nine cupfuls of butter, five pints of sugar, four quarts of flour, five dozen of eggs, seven pounds of currants, three and a half of citron, four of shelled almonds, seven of raisins, one and a half pints of brandy, two ounces of mace. Bake in a moderate oven for two hours or more. This will make eight loaves, which will keep for years.
Lady's Cake.
Three-fourths of a cupful of butter, two cupfuls of sugar, half a cupful of milk, three cupfuls of pastry flour, the whites of six eggs, one teaspoonful of baking powder, one teaspoonful of essence of almond. Beat the butter to a cream. Add the sugar, gradually, then the essence, milk, the whites of eggs, beaten to a stiff froth, and the flour, in which the baking powder has been mixed. Bake in one large pan or two small ones, and frost, or not, as you please. If baked in sheets about two inches deep, it will take about twenty-five minutes in a moderate oven.
Queen's Cake.
One cupful of butter, a pint of sugar, a quart of flour, four eggs, half a gill of wine, of brandy and of thin cream, one pound of fruit, spice to taste. Warm the liquids together, and stir quickly into the beaten sugar, butter and egg; add the flour; finally add the fruit. Bake in deep pans in a moderate oven.
Composition Cake.
One and one-half quarts of flour, half a pint of sour milk, one pint of butter, three-fourths of a quart of sugar, eight eggs, one wine-glass of wine and one of brandy, one scant teaspoonful of soda, one cupful of raisins, stoned and chopped; two pounds of currants, half a pound of citron, a nutmeg, two teaspoonfuls of cinnamon, one of allspice, one of mace, half a teaspoonful of clove. Beat the butter to a cream, and add the sugar, gradually, the well-beaten eggs, the spice, wine and brandy. Dissolve the soda in a table-spoonful of hot water; stir into the sour milk, and add to the other ingredients. Then add the flour, and lastly the fruit. Bake two hours in well-buttered pans in a moderate oven. This will make three loaves.
Ribbon Cake.
Two cupfuls of sugar, one of butter, one of milk, four of flour (rather scant), four eggs, half a teaspoonful of soda, one of cream of tartar. Beat the butter to a cream. Add the sugar, gradually, beating all the while; then the flavoring (lemon or nutmeg). Beat the eggs very light. Add them and the milk. Measure the flour after it has been sifted. Return it to the sieve, and mix the soda and cream of tartar with it. Sift this into the bowl of beaten ingredients. Beat quickly and vigorously, to thoroughly mix, and then stop. Take three sheet pans of the same size, and in each of two put one-third of the mixture, and bake. To the other third add four teaspoonfuls of cinnamon, a cupful of currants and about an eighth of a pound of citron, cut fine. Bake this in the remaining pan. When done, take out of the pans. Spread the light cake with a thin layer of jelly, while warm. Place on this the dark cake, and spread with jelly. Place the other sheet of light cake on this. Lay a paper over all, and then a thin sheet, on which put two irons. The cake will press in about two hours.
Regatta Cake.
Two pounds of raised dough, one pint of sugar, one cupful of butter, four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, one pound of raisins. Mix thoroughly, put in deep pans that have been thoroughly greased, and let it rise half an hour, if in very warm weather, or fifteen minutes longer, if in cold weather. Bake in a moderate oven.
Nut Cake.
One cupful of sugar, half a cupful of butter, half a cupful of milk, two cupfuls of pastry flour, two eggs, one coffee-cupful of chopped raisins, one of chopped English walnuts, one teaspoonful of cream of tartar, half a teaspoonful of soda. Beat the butter to a cream. Add the sugar, gradually, and when light, the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed. Mix quickly, and add the raisins and nuts. Bake in rather deep sheets, in a moderate oven, for thirty-five minutes. Frost, if you please. The quantities given are for one large or two small sheets. If you use baking powder, instead of cream of tartar and soda, take a teaspoonful and a half.
Snow Flake Cake.
Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking-powder, the juice of half a lemon. Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven. When nearly cool, frost.
Frosting: The whites of three eggs, two large cupfuls of powdered sugar, half a grated cocoanut, the juice of half a lemon. Beat the whites to a stiff froth. Add the sugar, gradually, and the lemon and cocoanut. Put a layer of frosting on one sheet of the cake. Place the other sheet on this, and cover with frosting. Or, simply frost the top of each sheet, as you would any ordinary cake. Set in a cool place to harden.
Federal Cake.
One pint of sugar, one and a half cupfuls of butter, three pints of flour, four eggs, two wine-glasses of milk, two of wine, two of brandy, one teaspoonful of cream of tartar, half a teaspoonful of saleratus, fruit and spice to taste. Bake in deep pans, the time depending on the quantity of fruit used.
Sponge Rusks.
Two cupfuls of sugar, one of butter, two of milk, one of yeast, three eggs. Rub the butter, sugar and eggs together. Add the milk and yeast, and flour enough to make a thick batter. Let this stand in a warm place until light, and then add flour enough to make as thick as for biscuit. Shape, and put in a pan in which they are to be baked, and let them stand two or three hours (three hours unless the weather is very warm). Bake about forty minutes in a moderate oven. It is always best to set the sponge at night, for it will then be ready to bake the following forenoon. If the rusks are wanted warm for tea, the sponge must, of course, be set early in the morning.
Taylor Cake.
Half a cupful of butter, two and a half of sugar, one of milk, three and a half of pastry flour, three eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, flavor to taste. Beat the butter to a cream, then beat in the sugar, next the eggs, well beaten; the seasoning, the milk, and lastly the flour, in which the soda and cream of tartar have been thoroughly mixed. Bake in a moderate oven, either in loaves or sheets. If in sheets, twenty-five minutes; if in loaves, forty-five. The quantities given are for two loaves or sheets. This cake is nice for Washington or chocolate pies, and is good baked in sheets and frosted.
Loaf Cake.
Two quarts of sugar, seven cupfuls of butter, six quarts of sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one quart of milk. It should be made at such an hour (being governed by the weather) as will give it time to get perfectly light by evening. It should stand about six hours in summer and eight in whiter.
Put in half the butter and eggs, and the milk, flavor and yeast, and beat thoroughly. In the evening add the remainder of the butter, rubbing it with the sugar, the rest of the eggs, and the spice. Let the cake rise again, until morning; then add the fruit. Put in deep pans, and let rise about half an hour. Bake from two to three hours in a slow oven.
Chocolate Cake.
One and a half cupfuls of sugar, half a cupful of butter, half a cupful of milk, one and three-fourths cupfuls of flour, a quarter of a pound of Baker's chocolate, three eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda. Scrape the chocolate fine, and add five table-spoonfuls of sugar to it (this in addition to the cupful and a half). Beat the butter to a cream. Gradually add the sugar, beating all the while. Add three table-spoonfuls of boiling water to the chocolate and sugar. Stir over the fire until smooth and glossy; then stir into the beaten sugar and butter. Add to this mixture the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed. Bake twenty minutes in a moderate oven. This will make two sheets. Frost it, if you like.
Chocolate Cake, No. 2.
One cupful of butter, two of sugar, three and a half of Sour, one of milk, five eggs--the whites of two being left out, one teaspoonful of cream of tartar and half a teaspoonful of soda, or one and a half of baking powder. Beat the butter to a cream. Add the sugar, gradually, then the eggs, well beaten, the milk, next the flour, in which the soda and cream of tartar have been well mixed. Bake in two sheets for thirty minutes in a moderate oven, and ice.
Icing: The whites of two eggs, one and a half cupfuls of powdered sugar, six table-spoonfuls of grated chocolate, one teaspoonful of vanilla. Put the chocolate and six table-spoonfuls of the sugar in a sauce-pan with two spoonfuls of hot water. Stir over a hot fire until smooth and glossy. Beat the whites to a froth, and add the sugar and chocolate.
Orange Cake.
Two cupfuls of sugar, a small half cupful of butter, two cupfuls of flour, half a cupful of water, the yolks of five eggs and whites of four, half a teaspoonful of soda, a teaspoonful of cream of tartar, the rind of one orange and the juice of one and a half. Beat the butter to a cream. Add the sugar, gradually, then the orange, the eggs, well beaten, the water and the flour, in which the soda and cream of tartar have been well mixed. Bake in sheets for twenty-five minutes, in a moderate oven, and when cool, frost.
Frosting: The white of an egg, the juice of one and a half oranges and the grated rind of one, one cupful and a half of powdered sugar, unless the egg and oranges are very large, in which case use two cupfuls.
Railroad Cake.
Two cupfuls of sugar, two of flour, six table-spoonfuls of butter, two of milk, six eggs, one teaspoonful of saleratus, two of cream of tartar, lemon peel. Bake in shallow pans in a quick oven.
Hot Water Sponge Cake.
Six eggs, two cupfuls of sugar, two of pastry flour, half a cupful ofboilingwater, the grated rind of half a lemon, and one teaspoonful of the juice. Beat the yolks and sugar to a froth; also, beat the whites to a stiff froth. Add the lemon to the yolks and sugar, then add the boiling water, next the whites, and, last of all, the flour. Mix quickly, and bake in two sheets for half an hour, in a moderate oven.
Sponge Cake.
Ten eggs, two and a half cupfuls of sugar, two and a half of pastry flour, the juice and grated rind of one lemon. Beat the yolks and sugar together until very light. Add the lemon. Beat the whites to a stiff froth. Stir the flour and this froth alternately into the beaten yolks and sugar. Have the batter about three inches deep in the pan. Sprinkle with sugar, and bake three-quarters of an hour in a moderate oven. If the batter is not so deep in the pan it will not take so long to bake.
Sponge Cake, No. 2.
The yolks of a dozen eggs and whites of eight, one and three-fourths cupfuls of sugar, the same quantity of flour, the rind of one lemon and juice of two. Beat the yolks and sugar together. Add the lemon rind and juice and beat a little longer. Beat the whites to a stiff froth, and add them to the mixture. Gradually stir in the flour. Pour the mixture into a baking pan to the depth of about two inches. Bake from thirty-five to forty minutes in a slow oven.
Viennois Oakes.
Cut any kind of plain cake into small squares. Cut a small piece from the centre of each square, and fill the cavity with some kind of marmalade or jelly. Replace the crust part that was removed, and cover with icing. These cakes are nice for dessert.
Dominos.
Have any kind of sponge cake baked in a rather thin sheet. Cut this into small oblong pieces, the shape of a domino. Frost the top and sides of them. When the frosting is hard, draw the black lines and make the dots with a small brush that has been dipped in melted chocolate. These are particularly good for children's parties.
Lady-Fingers.
Four eggs, three-fourths of a cupful of pastry flour, half a cupful ofpowderedsugar. Have the bottom of three large baking pans covered with paraffin paper or sheets of buttered note paper. Beat the yolks of the eggs and the sugar to a froth. Beat the whites to a stiff, dry froth, and add to the yolks and sugar. Add the flour, and stir quickly and gently. Pour the mixture into the pastry bag, and press it through on to the paper in the shape and of the size you wish. When all the mixture has been used, sprinkle powdered sugar on the cakes, and bake from twelve to sixteen minutes in averyslow oven.
Caution. The mixture must be stirred, after the flour is added, only enough to mix the flour lightly with the sugar and eggs. Much stirring turns the mixture liquid. If the oven is hot the fingers will rise and fall, and if too cool they will spread. It should be about half as hot as for bread.
You will not succeed in using the pastry bag the first time, but a little practice will make it easy to get the forms wished. There are pans especially for baking lady-fingers. They are quite expensive.
Sponge Drops.
Make the batter the same as for lady-fingers, and drop on the paper in teaspoonfuls. Sprinkle with sugar. Bake in a slow oven from twelve to sixteen minutes.
Sponge Drops, No. 2.
Three eggs, one and a half cupfuls of sugar, two of flour, half a cupful of cold water, one teaspoonful of cream of tartar, half a teaspoonful of saleratus. Beat the sugar and eggs together. Add the water when they are light, and then the flour, in which mix the saleratus and cream of tartar. Flavor with lemon. Have muffin cups very lightly buttered, and drop a teaspoonful of the mixture into each one. Bake in a quick oven. These drops are nice for dessert or tea.
Sponge Cake for Charlotte Russe.
Line the bottoms of two shallow baking pans with paraffin Paper or buttered paper, and spread the lady-finger mixture on it. Bake slowly eighteen minutes. Cut paper to fit the sides of the mould. When the cake is cold, lay this pattern on it and cut with a sharp knife.