"Custards for supper and an endless host of other such lady-like luxuries."—Shelley.
MRS. ERNEST F. WURTELE.
One quart of water, the juice and pulp of two lemons, one coffee cup of sugar. When boiling add four tablespoons of cornstarch; let it boil fifteen minutes stirring all the time, when cold pour over the top of four or five peeled and sliced oranges. Over this spread beaten whites of three eggs. Sweeten and add a few drops of vanilla.
A large teacupful of white wine, the juice of a nice lemon, one half ounce of isinglass, sugar to taste, let boil together, till nearly all the isinglass is dissolved, then strain and add one pint of cream. Let it stand until nearly cold and then put it into the mould. It requires to be made some hours before it is turned out.
Put about three dozen prunes into one quart of boiling water and let them boil for one hour, take out the prunes and stone them making use of half the kernels as a flavoring. Put the prunes back into the water, with the blanched kernels, adding one cup of sugar and let boil half an hour more. Dissolve half a box of Cox's gelatine in water and add to the above and boil ten minutes longer. Put into a mould and serve cold with whipped cream.
Make a custard with three eggs and about one pint of milk, flavor with vanilla and a small cup of white sugar. Put four tablespoons of brown sugar in a frying pan and brown it well. Take from the stove and stir till off the boil, then stir into the custard. Put all in a dipper or deep dish; take a large dish full of snow and coarse salt, put the dipper into this and stir the custard until it is quite thick. Put into a mould and leave in a cool place. Serve with whipped cream.
Wet two heaping teaspoons of arrowroot with a little cold water, stir it into a cup of boiling water in which has been dissolved 2 teaspoons of white sugar. Stir while it boils ten minutes. Add one tablespoon of brandy, or three of sherry. Put into a mould and serve cold with custard as a sauce. This is very nice for invalids, omitting the sauce.
One half pound ground rice, one quart of milk, three ounces of sugar, the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice in the milk for twenty minutes with the sugar and rind of lemon, then remove the rind and add the vanilla. Put it into a wet mould.
MISS CLINT.
Dissolve one package or twelve sheets of gelatine in a little warm water. Then add three and one half pints of boiling water, one pound of sugar and the juice of four lemons. Cool in a mould.
MRS. GAUDET.
Two tablespoons of coffee, one package of gelatine, one glass of sherry boiled down to one pint.
MRS. W. W. WELCH.
Pare and core six apples; cook them in a syrup made of one cup of sugar, and two of water; drop the apples into the boiling syrup; when they are tender put them on a platter, when cool cover with a thin layer of meringue and brown. Let thesyrup boil until reduced to one half cupful, when cold, will form a jelly, cut into squares and place over and around the apples. Serve cold with sugar and cream.
MISS FRY.
To one large box of gelatine add one half pint cold water. When dissolved add juice of three lemons, two cups sugar, one pint of boiling water. Arrange in layers in a mould. Four bananas and two or more oranges (sliced) six castane nuts chopped fine, six figs, one quarter lb. dates cut into small pieces. Strain jelly over this and cool. Serve with whipped cream. A lining of ladies fingers is an improvement.
MISS SEPTIMUS BARROW.
Take five apples, wipe, but do not peel them, take the cores out of four of them and put them in a deep dish. Slice the fifth apple and put the slices and a small lemon sliced with the four apples. One quarter lb. brown sugar to be sprinkled over apples. One half pint of water. Bake until perfectly soft but do not let them lose their shape. Put them in a dish, press and strain the cut up pieces over the cooked apples. To be eaten cold.
MISS LAMPSON.
Pile some apple marmalade high in a dish; get ready some macaroni boiled in water well drained, and afterwards sweetened with white sugar, and flavored with brandy; cut it into short lengths, lay it as a bordering round the mountains of marmalade; dust the whole over with powdered sugar, and on the apex form a crater with half a dozen nubs of sugar; pour a gill of brandy over the top, and just before serving set fire to it and place it on the table flaming.
MISS BEEMER.
One half box gelatine, juice of three lemons, one pint of cold water, one half pint of hot water, two teacups of sugar, whites of three eggs. Soak one-half box of gelatine in the pint of cold water ten minutes; then dissolve on the fire adding the juice of the lemons with the hot water and sugar. Boil all together two or three minutes; pour into a dish, and let it remain until nearly cold and beginning to set; then add the whites of eggs well beaten and whisk ten minutes. When it becomes the consistency of sponge, wet the inside of cups with the white of eggs, pour in the sponge and set in a cold place. Serve with thin custard, made with the yolks of four eggs, one tablespoonful of cornstarch,one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick and serve cold over the sponge. The sponge should be allowed to stand twenty-four hours.
Pare and slice six oranges, boil one cup sugar, one pint of milk, the yolks of three eggs, one tablespoon of cornstarch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten: put on top and brown in oven. Serve cold. Bananas may be used instead of oranges and are far more wholesome from contact with the heat.
Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons and one orange, with three cups of sugar; add this to the gelatine, and pour over all three pints of boiling water: let this boil up once, stirring all the time. Take two moulds of the same size, and pour half your jelly into each. Stir into one mould half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these moulds stand on ice, or in a cool place until thoroughly set, twenty-four hours is best. When ready to serve loosen the sides, and place the almond jelly on top the other, on a fruit platter. Slice down and serve with whipped cream.
One pint of cream, half a pint of milk, teacupful of sugar, two eggs beaten separately, the whites being added last, a teaspoonful of vanilla extract. Stir thoroughly but do not cook, it is quite as nice without. This will be sufficient for six persons. Dissolve half a pound of macaroons in the above mixture before it is frozen and a delicious ice cream may be had.
MISS RUTH SCOTT.
One pint of cream well beaten, sugar and flavoring to taste. One quarter of a pound of macaroons which have soaked in sherry for a few minutes. Put in a deep dish alternate layers of macaroons and cream. Preserved cherries and almonds (whole) are a great improvement.
MRS. BENSON BENNETT.
Boil two coffee cups of dark brown sugar, butter the size of an egg and two thirds of a cup of thin sweet cream. Twelve minutes after it commences to boil dissolve half a cup of gelatine in a little cold water, add this to the boiling mixture and nearly a pint of sweet cream all but the two thirds of a cup used in the beginning. Strain and flavor with atablespoonful of vanilla; pour into a pudding mould and let it stand over night on the ice. Serve with whipped cream.
MRS. GILMOUR.
One ounce of gelatine, one cup of sugar, the rind and juice of two lemons, two or three pieces of cinnamon, one and one half pints of water, one half pint of claret, one glass of brandy. If Cox's gelatine or Lady Charlotte, is used it will have to be soaked first in a little of the cold water, if the leaf gelatine, boiling water can be poured on it. Put all together into a saucepan with whites of three eggs, put on the fire until it boils and then strain through a flannel bag.
MR. JOSEPH FLEIG.
(Baker to Grenoble Hotel, N. Y.)
Five eggs, six ounces of sugar, one quart of milk, extract to flavor, spread cups or moulds with unsalted butter, fill up with the custard, and place in pan filled with one inch water in good oven.
MRS. W. R. DEAN.
Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice, one pint of milk. Beatthe eggs a little. Put all together on the fire and stir constantly until it thickens. Pour into glass dish and garnish with blanched almonds and strips of citron.
MISS GREEN.
Soak one half package of gelatine in one pint of milk for half an hour; while this is soaking take two eggs (separate them) beating the yolks with one half a cup of white sugar, till light, and whip the whites to a stiff froth: when the gelatine is soaked, put the sauce pan on the fire and let gelatine and milk come to the boil: then add the yolks and remove from fire, add the whites and one teaspoon of vanilla. Put in a wet mould and cool.
MISS EDITH HENRY.
To make the jelly for bottom of mould one half a package of gelatine soaked in a little over a tumbler of water, sugar to taste, one half a small cup of cooking wine and enough cochineal to color. Let this stand until stiff. One pint of sweet cream, one half a box of gelatine dissolved, wine to taste, one teaspoon of vanilla, a little over half a cup of sugar: whip cream stiff, then add sugar, wine, vanilla and lastly the gelatine. Beat well together and pour into your mould lined with ladies fingers and jelly.
MRS. W. CRAWFORD.
Two cups of cream, half a cup of sugar, one box of gelatine dissolved in half a cup of sherry over a steamer, when dissolved, strain into cream, and put in a mould and in a cool place.
MRS. HARRY LAURIE.
Two large juicy pineapples, one and one half pounds of sugar, one quart of water, juice of two lemons. Pare the pineapples, grate them and add the juice of the lemons. Boil the sugar and water together for five minutes. When cold add the pineapple and strain through a sieve. Turn into freezer and freeze.
Four large juicy lemons, one quart of water, one orange, one and one quarter pounds of sugar. Put the sugar and water over to boil. Chip the yellow rind from three lemons and the orange, add to the syrup, boil five minutes and stand away to cool. Square the juice from the orange and lemon add it to the cold syrup, strain it through a cloth and freeze.
MRS. W. W. WELCH.
Two eggs, yolks and whites beaten separately. Take the yolks and beat to a cream with one cup of sugar, three tablespoonfuls of milk, then add one cup of flour, one heaping teaspoon of baking powder and the well beaten whites last, also extract as fancied. When baked place on a wet cloth and trim outside edges, cover with preserves, roll in the cloth and let it stand for ten minutes, eat with whipped cream.
MRS. STUART OLIVER.
Slightly warm one quart milk, add junket tablet dissolved, and two or three tablespoonfuls sugar. Keep in a warm place near fire till solid. Then remove to a cool place till served. Serve with cream and maple sugar or preserves.
"With weights and measures just and true,Oven of even heat,Well buttered tins and quiet nerves,Success will be complete."
"In making cake, the ingredients should be of the first quality—the flour super-fine, and always sifted; the butter fresh and sweet and not too much salted. Coffee A, or granulated sugar is best for cakes. Much care should be taken in breaking and separating the eggs, and equal care taken as regards their freshness. Break each egg separately in a teacup; then into the vessels in which they are to be beaten. Never use an egg when the white is the least discolored. Before beating the whites remove every particle of yolk. If any is allowed to remain, it will prevent them becoming as stiff and dry as required. Deep earthen bowls are best for mixing cake, and a wooden spoon or paddle is best for beating batter. Before commencing to make your cake, see that all the ingredients required are at hand. By so doing the work may be done in much less time.
"The lightness of a cake depends not only upon the making, but the baking also. It is highly important to exercise judgment respecting the heat of the oven, which must be regulated according to the cake you bake, and the stove you use. Solid cake requires sufficient heat to cause it to rise and brown nicely without scorching. If it should brown too fast cover with thick brown paper. All light cakes require quick heat and are not good if baked in a cool oven. Those having molasses as an ingredient scorch more quickly, consequently should be baked in a moderate oven. Every cook should use her own judgment, and by frequent baking she will in a very short time be able to tell by the appearance of either bread or cake whether it is sufficiently done."
MRS. STOCKING.
Follow Solomon's advice for making good boys and you will have a good cake.—Proverbs XXIII. 13.
MRS. THOM.
One pound of flour, one pound of butter beaten to a cream, six eggs beaten separately, two wineglasses of brandy, one pound sugar, one pound of raisins, one pound of currants, one pound of prunes, one pound figs chopped, one half pound mixed candied peel, one half pound almonds, one half teaspoon mixed spice or nutmeg.
Two pounds of raisins, two pounds of currants, one half pound of citron, one pound of sugar, one pound of flour, eight ounces of butter, ten eggs, two nutmegs, one half ounce of mace, one tablespoon of cloves, same of cinnamon, one glass of brandy, one tablespoon of baking powder, one cup of molasses. Stir butter and sugar together until very light, beat whites and yolks separately and bake in a slow oven.
One pound of frosting sugar, juice of one lemon and one orange, grate rind of orange.
One tablespoon of butter, one cup of sugar, three eggs, one half cup of milk, one and one half cups of flour, two teaspoons of baking powder.
Filling.—Two cups of sugar, two thirds cup of milk, boil thirteen minutes, add butter the size of a small egg, one good teaspoon of vanilla, when done stir till thick enough to spread and not to run, bake in three, spread between and on top.
MRS. RICHARD TURNER.
One cup of flour, one cup of sugar, three eggs, two teaspoons baking powder, three tablespoons boiling water. Bake same as sandwich cake.
The filling.—One large cup of cream, one fourth package gelatine, dissolved in a little milk; whip cream to a stiff froth, then add gelatine, sugar, flavoring to taste. Ice the top.
MRS. JAMES LAURIE.
One half pound of butter and two cups white sugar stirred together, add the yolks of four eggs, one cup of milk, two cups of cornstarch and one of flour sifted well, one heaping teaspoonful of baking powder and add the whites of the four eggs last. Flavor a little and line tins with buttered paper.
MRS. ERSKINE SCOTT.
Beat four eggs, over one cup of white sugar, for half an hour, then mix one cup of flour, after it is in the pan pour some essence of lemon on the top and bake immediately.
MISS K. H. MARSH.
Beat seven eggs together with their weight in white sugar for half an hour, then sift in the weight of four eggs in flour. Add a little lemon to flavor and bake twenty minutes in a quick oven.
MRS. FARQUHARSON SMITH.
Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in flour, the rind of two lemons and juice of one. Break the eggs on the sugar and beat them twenty minutes with two pronged steel carving fork until in a lovely light cream, then grate the lemon rind into it with the juice of one lemon. Sift the flour several times and next mix in the flour most carefully barely stirring to mix it in, if stirred too much it will make the cake heavy. Beat it with the back of the fork towards you. The oven should be a little quick atfirst until the cake rises, if baking too quickly place a piece of white paper over it and buttered paper should be placed in the pans. N. B.—Delicious if properly made.
MRS. ANDREW T. LOVE.
Six eggs, the weight of five in sugar, and three in flour, beat the whites and yolks separately, lemon flavoring.
MRS. BLAIR.
Four eggs, two even cups of sugar, three-fourth's cuphotwater, one and three fourth's cups of flour, even measure, two teaspoonfuls baking powder, salt, flavor with lemon. Beat the eggs separately. To the yolks gradually add the sugar. Mix well. Then add hot water. Mix the baking powder with the flour and add a portion, then part of the well beaten whites, and so on until all is used. Flavor. It will be thin but do not add any more flour, for it is all right. Bake in a moderate oven. It may be baked very thin, cut into shapes like dominos; frost, and mark the lines and dots with a camel's hair brush dipped in chocolate.
MISS K. H. MARSH.
Three cups of sugar, two cups of butter, seven eggs, one pound of raisins, wineglass of wine, onenutmeg, one cup sour milk and one teaspoon soda, five cups of flour. Beat the butter to a cream, then add the sugar and the eggs (well beaten), the fruit, spice and wine, then the flour and lastly the soda dissolved in a cup of sour milk.
MISS RITCHIE.
Beat the whites of eleven eggs to a stiff froth, then stir in carefully a cup and a half of sifted granulated sugar, (or better still of castor sugar,) a teaspoonful of vanilla and one cup of flour that has been sifted with a teaspoonful of cream of tartar five times; add this very carefully and mix thoroughly, turn into an ungreased pan and bake in a moderate oven for about fifty-five minutes. When done turn upside down and when cool it will either drop out or it may be easily removed from the pan with a knife.
MISS M. A. RITCHIE.
Dissolve two ounces of chocolate in five tablespoonfuls boiling water. Cream half a cup of butter adding gradually one and a half cups of sugar; add the yolks of four eggs, beat thoroughly; then add the chocolate, half a cup of cream or milk, a cup and three quarters of flour, two rounding teaspoonfuls of baking powder, a teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, stir themcarefully into the mixture, and it is ready to bake either in a loaf-pan or in three layer cake pans. Frost with boiled icing flavored with chocolate.
MRS. G. CRESSMAN.
One and one half squares of chocolate melted in one half cup of milk, two eggs, reserving white of one egg for frosting, one cup sugar, one teaspoonful soda in one half cup of milk, and one and one quarter cups of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and white of one egg.
One cup of sugar, two eggs, two tablespoonfuls butter, a little less than two cups of flour, two teaspoonfuls baking powder. Bake in two tins. Frosting, one cup and a half of maple sugar, one half cup cream, boil until quite thick then beat until it creams, add the white of one egg, keep beating until thick.
MISS MAUD THOMSON.
Rub one half cup butter to a cream, with one cup of sugar, add the beaten yolks of two eggs, and beat well. Mix one and one half cups of flour, one teaspoonful baking powder and two teaspoonfuls cocoa, thoroughly beat the whites of eggsstiff, measure one-half cup of milk, and then add a little milk and flour alternately to the egg mixture, lastly add the whites of eggs and one teaspoonful of lemon or vanilla. Bake in a shallow pan about twenty minutes and then frost with plain cocoa frosting.
Icing.—Mix one half teaspoonful cocoa with one cup powdered sugar, add one tablespoonful lemon juice and one tablespoonful boiling water or enough to make the sugar into a paste that settles to a level the moment you stop stirring. Spread at once on the hot cake.
MRS. W. W. HENRY.
One cup of corn meal, one cup of flour, two teaspoons baking powder, sifted with the flour, one egg, two tablespoons melted butter, two tablespoons sugar, little salt, one and one fourth cups of sweet milk, bake in quick oven.
MISS M. C.
One pound of sugar, one pound of flour, three teaspoons of baking powder, five eggs, one half pound of butter, a little milk, vanilla or lemon flavoring.
MRS. GEORGE M. CRAIG.
One cup melted butter, one cup milk, one cup sugar, one cup molasses, six eggs, six cups of flour, two pounds of currants, two pounds raisins, two ounces peel, one teaspoonful of Durkee's baking powder to every cup of flour.
MISS. BEEMER.
Two cups of sugar and one half cup of butter beaten to a cream, slowly add one cup of milk; mix two teaspoonfuls of baking powder with three cups of flour, add this gradually, mixing and then beating, finally the whites of six eggs beaten to a stiff froth and one teaspoonful of lemon extract. This can be made in layers (three) or baked in a square pan.
Whites of two eggs, one half pound of cocoanut, and enough powdered sugar to make it sufficiently stiff, one teaspoonful lemon extract.
MRS. W. R. DEAN.
One cup of butter, one cup of cream or sour milk, two cups of sugar, three cups of flour, four eggs, one teaspoon soda mixed in vinegar and stirred in at the last. Bake in shallow tins.
One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar, one half teaspoon of soda, four eggs. This will form a thick batter. Butter pan and bake about ten minutes.
One pound of sugar, one pound of flour, one half pound well beaten butter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one half teaspoon soda dissolved in the milk.
MRS. BENSON BENNETT.
Three fourths cup of butter and two cups of sugar beaten to a cream, four eggs beaten very light, three cups of flour with two teaspoonfuls of cream of tartar, one half cup of sweet milk with one teaspoonful of baking soda, bake about twenty-five minutes.
MRS. W. R. DEAN.
One cup white sugar, one fourth cup butter, three eggs (whites and yolks beaten separately) one half cup milk, two cups of flour, two teaspoons baking powder. Separate this batter into three parts. In one part put a square of chocolate dissolved in a little hot water, in another part putone teaspoon cochineal to color it. Take a spoonful of each color (white, brown, pink) alternately and bake in long tin pan.
White of one egg well beaten, one teaspoon of vanilla, and pulverized sugar.
MISS MILDRED POWIS.
(Light Part.)
One fourth cup butter, three fourths cup white sugar, one fourth cup milk, one cup flour, whites of two eggs, one teaspoon of baking powder.
One fourth cup butter, one half cup brown sugar, one fourth cup molasses, one fourth cup milk, one and one fourth cups of flour, yolks of two eggs, one good teaspoon baking powder, one half a teaspoon (good) each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful at a time of each part.
MR. JOSEPH FLEIG.
(Baker, Grenoble Hotel, N. Y.)
Make a paste of three quarters of a pound flour, five ounces of sugar, one half pound butter and twoeggs. Roll part of this out to one fourth inch thick layer and spread over a round shallow cake pan about one half inch deep. Bake very slightly. When cold spread with thin layer of jam or jelly, then put with bag and star tube, stripes of macaroon over and bake in a slow oven nice and brown. Put some icing between the stripes after tart is baked.
Take one pound Hoide's Almond paste and mix fine with one pound powdered sugar then add gradually the whites of about eight eggs until the paste gets smooth and soft enough to pass through the bag and tube. For macaroons make paste softer and use round tube or teaspoon. Bake on paper in slow oven.
MRS. POLLEY.
Two cups sugar, two thirds cup of butter, three eggs beaten separately, one cup of sweet milk, two teaspoons of baking powder sifted with three cups of flour, one teaspoon extract of lemon.
One cup of sugar, one cup of butter, four eggs well beaten, one cup molasses, one pound stoned raisins, one teaspoonful each of saleratus, cloves, cinnamon and allspice, one nutmeg and four cups of flour.
MRS. A. J. ELLIOTT.
Two cups of flour, one scant cup of milk, one cup of sugar, half a cup of butter, two eggs, one teaspoon soda and two of cream of tartar. Divided in six parts and spread as thin as possible in pans of uniform size. Bake about three minutes: when done lay together with layers of orange filling between. Method: cream sugar and butter together, then add milk in which the soda and cream of tartar has been dissolved, then the eggs well beaten and lastly the flour into which drop a pinch of salt. Beat well and don't scrimp the butter.
Orange Filling.—The juice and part of the grated rind of two oranges, then add one cup of sugar. One tablespoon of flour dissolved in cup of water which is gradually added, then beat the yolk of the egg well, and mix well together, and boil in a steamer until it is as thick as custard or boil about three quarters of an hour. The steamer is the safest as the flour is liable to stick to the pan otherwise.
MISS FRY.
Two cups of flour, one cup of sugar, one half cup milk, two teaspoons baking powder, one tablespoon butter, one tablespoon orange juice, two eggs. Beat eggs and sugar, add butter (melted), orange juiceand rind of one orange, then milk. Add flour and powder and bake one half hour. Filling:—juice and rind of one orange, one tablespoon each of lemon juice and cornstarch, two tablespoons sugar, one teaspoon butter, one egg. Put orange juice rind, and lemon juice into a cup, then fill with cold water. When it boils, add cornstarch with cold water. Beat yolk of egg with sugar, add this, then butter. When cold spread between layers. Icing. Beat whites of two eggs, add three fourths cup powdered sugar.
MRS. GEORGE LAWRENCE.
One half cup butter, one and one half cups granulated sugar, one cup lukewarm water, two and one half cups of sifted flour, four eggs, whites only, one lemon juice and grated rind, two teaspoons of vanilla extract, two teaspoons of baking powder. Cream the butter in an earthen dish with silver spoon, stirring till light cream color, add sugar beating thoroughly. Sift the flour, add one half of it and the cup of water a little of each, till cup is finished. Beat whites of eggs stiff and dry, add one half, beat, then the rest of the flour. Beat well, add the juice, and grated rind of lemon or vanilla as preferred, next the baking powder and the balance of the beaten eggs. Turn quickly into a deep, well buttered tin, and bake for three quarters of an hour. The tin should be ready for use immediately the baking powder is added. When cold, frost with white icing.
MISS BEEMER.
One half cup of butter creamed well with one and a half cups of sugar, stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of baking powder sifted with three cups of flour and added alternately with the whites of the three eggs beaten to a stiff froth. Bake in rather a quick oven in three tins of uniform size, and place, between layers, a frosting made of the grated rind of one, and juice of two lemons, and three fourths cup of sugar. Let boil and throw it over the well beaten whites of two eggs. This cake is one that keeps well for five or six days.
MRS. GEORGE M. CRAIG.
One cup sugar, half a cup of butter whipped to a cream with sugar, four eggs, one tablespoonful of milk if needed, quarter of pound of almond nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking powder and one cup of flour.
MRS. THEOPHILUS OLIVER.
Two eggs, one half cup of white sugar, one half cup of butter, (melted) one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet milk,one teaspoonful of soda dissolved in hot water. Bake in a deep pan (eaten hot).
MRS. GILMOUR.
One half cup butter, one cup sugar, three eggs, two cups of flour, two and one half teaspoons baking powder, one cup of milk.
MRS. FRANK LAURIE.
Four eggs, one cup sugar, one cup flour, one teaspoonful of baking powder; mix the yolks and the sugar together, then whip up the whites, mix in with the yolks and sugar, then add the flour and the baking powder putting the latter into the flour. Bake in a hot oven.
MISS M. SAMPSON.
Two thirds cup sugar, one egg, two thirds cup milk, butter the size of an egg, one and one half cupfuls of flour, two teaspoonfuls baking powder. Bake in a quick oven.
MRS. THOM.
One and one half cups sugar, four eggs, leave out the whites of three for icing, three fourths cupbutter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three spoonfuls baking powder. Bake in flat tin well greased.
Take the whites of three eggs, beat to a stiff froth then add a cup of light brown sugar; while the cake is hot, spread this over, return to the oven and brown.
MRS. STOCKING.
One cup sugar, one half cup butter, whites of two eggs, one cup of milk or water, two cups of flour, two teaspoons baking powder, cream the butter, stir in sugar, then add milk or water, beaten whites, flour, and lastly the extract.
Nut Filling.—One cup milk, one cup nut meats, one tablespoon flour, one egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and flour stirred together; cook until thick.
MRS. PEIFFER.
Cream one cup granulated sugar and one fourth of butter, and two eggs, then two heaping cups flour, two heaping teaspoons baking powder sifted four times: while your flour is still heaped in the mixing bowl on top of the butter, etc., add one heaping saucer chopped walnuts, then use as much as you need of one cup sweet milk to make a nice stiff batter, not too thin.
MRS. W. W. HENRY.
One apple grated, one cup of sugar, one teaspoonful of vanilla, the white of one egg beaten stiff.
MISS MAUD THOMSON.
White of one egg, eight tablespoons powdered sugar, one inch square of chocolate, one half teaspoon vanilla. Do not whip the egg but stir the sugar into it beating until smooth. Place the chocolate in a teacup, float the latter in a saucepan full of boiling water. Cover the pan and when the chocolate melts stir into the frosting and add vanilla and spread upon the cake.
MRS. E. A. PFEIFFER.
One cup granulated sugar, two squares of chocolate, boil till thick (do not stir) then turn into beaten white of one egg.
One cup granulated sugar, boiled till it threads, then turned into the beaten whites of two eggs, and whip till cold.
MRS. BENSON BENNETT.
Melt two ounces Baker's chocolate, add one tablespoonful of water, and three of milk, one piece of butter, one egg well beaten, one cup of sugar, make as in lemon marmalade.
MRS. STOCKING.
One pound figs, one half cup sugar, two thirds cup of water. Boil figs after being chopped fine with sugar and water until thick.
MISS M. W. HOME.
One cup maple syrup, boil until it will harden slightly when dropped in cold water, then pour on the stiffly beaten white of an egg and stir constantly until it thickens, then spread on cake.
MRS. ALBERT CLINT.
One cup of maple sugar, six teaspoonsful water, boiled till thick. White of one egg beaten crispto be stirred in with the syrup until cool, then spread on the cake. Stir quickly when mixing the syrup and egg.
Two oranges, one lemon, one cup of sugar, one cup of water, one tablespoonful of cornstarch. Grate the rinds, add the juice of oranges and lemon; mix the cornstarch with a little water, put in a saucepan and let it come to the boil until thick and clear, stir constantly. When cool enough spread between cakes.
Two cups of white sugar (teacups), three fourths cup of sweet milk, one half a tablespoonful of washed butter. Boil for ten minutes, take off and stir constantly till it begins to thicken, then spread immediately over cakes. Put in flavoring to taste when you begin to stir.
MRS. RATTRAY.
Take a piece of butter about one half the size of an almond, wash thoroughly to remove salt, beat it to a cream with one tablespoonful of rich cream, flavor with a few drops of lemon, vanilla or any flavoring preferred, then thicken with powdered sugar and spread on cake with a knife dipped in cold water. Let stand before using an hour or longer.
MRS. FARQUHARSON SMITH.
Three fourths pound of butter, two cups of milk, five cups of flour, two cups of molasses, two cups of sugar, five eggs, four tablespoons of ginger. Mix butter and sugar together. Mix the molasses and milk and flour, then the eggs, whip the latter well but not separately, the risings put in last, one teaspoonful of baking soda, and two of cream tartar; if sour milk or cream is used the latter need not be used; a large flat pan with well buttered paper. Cooked in a moderate oven it takes about three quarters of an hour to bake. Sour cream makes it much richer and not quite so much butter required.
MRS. ANDREW T. LOVE.
Four eggs, three cups molasses, one cup sugar, one half cup of milk or water, one half cup butter, three small tablespoons ginger, one half teaspoonnutmeg, cloves, cinnamon, one and one half pounds flour light weight, three teaspoon baking powder, lemon or vanilla flavoring.
MRS. W. R. DEAN.
One quart of flour, rub in it one half cup butter, one pint of molasses, two eggs, one tablespoon ginger, two teaspoons soda dissolved in a tumbler of milk. About forty minutes to bake.
MISS BEEMER.
Two cups molasses, one half cup of shortening (lard), three fourths cup boiling water, one tablespoon each of ginger, cinnamon and saleratus, (soda) two tablespoonfuls vinegar, three and one half cups of flour, one teaspoon salt (even), melt the molasses and shortening on the stove slowly, mix the saleratus with the boiling water and add it to the above, then add the vinegar; mix the ginger, cinnamon and salt with the flour and stir in slowly. Bake in a long flat tin in a moderate oven about half an hour.
MRS. W. H. POLLEY.
Three eggs, three cups sugar, one and one half cups of butter, one half cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway seeds and enough flour to roll out.
One cup molasses boiled, one half cup lard, one half cup of butter, one teaspoonful each of ginger and saleratus, flour enough to roll out.
MRS. WADDLE.
One cup hot water, one cup butter and lard mixed, one cup of sugar, two cups of oatmeal, two cups of flour, one teaspoon soda in a little boiling water, roll thin and bake in a hot oven.
MRS. FRANK GLASS.
One cup sugar, one cup butter, two eggs, three teaspoons baking powder, one tablespoon water, flour to roll, one teaspoon vanilla, roll out but a little of the dough at a time.
One and one half cups molasses, one cup brown sugar, pinch of ginger, one teaspoon soda, one half cup sour milk, one half cup of butter, one half cup lard, flour to roll.
One half cup butter and one cup sugar beaten together, three eggs beaten light, one half cup sour milk, one teaspoon soda, flour enough to roll fry in hot lard.
MRS. HENRY THOMSON.
One cup sugar, butter size of an egg, one cup milk, two eggs, one quart of flour, two teaspoons cream of tartar, one half teaspoon of soda, spice to taste.
MRS. ARCHIBALD LAURIE.
One cup sour cream, two eggs beaten separately, three fourths of a cup sugar, one half teaspoon soda dissolved in boiling water, one teaspoon cream of tartar sifted with flour, flour enough to roll rather soft, and boil in fresh lard.
MISS GREEN.
One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of baking powder, flour enough to make a batter fit for rolling.
MADAME A. GRENIER.
One half pint of cream, one half pint of milk, four eggs well beaten, three quarters of a pound of granulated sugar, one quarter of a pound of butter blended with the flour, one teaspoon of soda dissolved in vinegar, two teaspoonfuls of baking powder, flour enough to roll out.
MRS. ARCHIE COOK.
Three eggs, one cup of milk, one quarter of a pound of butter, one and one half cups of sugar, three teaspoons of baking powder, flour enough to roll out and a little essence of lemon.
MR. JOSEPH FLEIG.
(Baker, Grenoble Hotel, N. Y.)
One half pound sugar, three oz. butter, four eggs, one pint of milk, a little essence of lemon and two pounds of flour with one ounce of baking powder.
One half pound sugar, one half pound butter and one half pound flour, three eggs and vanilla flavoring. Place on a long flat pan using bag and tube, bake in good oven.
MRS. BENSON BENNETT.
One and one half pints of flour, three eggs, one half cup of butter, one half cup of powdered sugar, two teaspoonfuls of cream of tartar, one ditto of carbonate of soda, one half pint of milk.
MRS. JOHN MACNAUGHTON.
Boil one quarter pound butter in one half pint of water. Stir in while boiling six ounces of flour. Take from the fire and stir in gradually (when it has cooled a few minutes) five eggs well beaten. Add one quarter teaspoon soda and a little salt. Above recipe makes about two dozens cakes. They must be baked from twenty minutes to half an hour. Be sure to let them bake enough. Do not think them burning unless you see them doing so.
Boil three quarters of a pint of milk, and stir in while boiling two eggs, one cup of sugar, and one half a cup of flour beaten together very smoothly. Flavor to taste, and when cool fill the cake through a small slit made in the side of each with a sharp knife. The cakes must also be cool before they are filled.
Mix together as quickly as possible two cupfuls of sugar with one of butter, then the beaten yolks and lastly the stiffly whipped whites of three eggs, and a teaspoonful extract of lemon. Mix in just enough flour to roll the mass out very thin and cut it into domino shape. After the cakes are in the pan, brush with the white of an egg, using a feather, and sprinkle them with comfits. Bake a light brown. These are delicious and pretty, and will keep fresh a long time.
MRS. SMYTHE.
One cup of flour, four tablespoons of sugar, two tablespoons butter, one half teaspoon baking powder, ditto of lemon extract, two eggs and a few currants. Beat eggs with sugar, add butter melted, then the flour and essence of lemon, sprinkle a few currants at the bottom of small moulds. Bake about fifteen minutes.
MISS HENRY.
Rub to a cream six ounces of sugar, with six ounces of butter, add two well beaten eggs and work in twelve ounces flour, adding a teaspoonful of rose water. Roll out thin and cut into small cakes.
"Sweet meats, messengers of strong prevailment in an unhardened youth."—Shakespeare.
MRS. BENSON BENNETT.
Blanch, put into a baking pan, and to each pound allow a tablespoonful of butter, stand them in the oven, watch and shake until all are nicely browned; take out and lift carefully from the grease, dust thickly with salt, and put in a cool place at once.
MRS. E. A. PFEIFFER.
One pint of maple syrup, butter size of an egg, boil till stiff when dropped in cold water.
MRS. EDWARD C. POWERS.
Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one tablespoonful vanilla,a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small balls; let stand one-half hour; then dip into the chocolate prepared thus: One half cake Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the butter; mix in the chocolate. When cool dip the creams in, and set on a buttered plate to harden.
Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.
MRS. FRANK LAURIE.
Put one pound of brown sugar, a breakfast cupful of cold water, eight ounces of unsalted butter, mix well together in a small preserving pan, stir till quite through the boil. Test the strength of the toffee as you do barley sugar.
MRS. W. R. DEAN.
Two cups brown sugar, one tablespoon water, butter size of an egg. Boilwithout stirring. Try it in cold water, and it is done when it hardens on the spoon. (Add one teaspoon vanilla if preferred).Pour on buttered plates. Mark into squares before it hardens, and when it is cool it will break off neatly.
Four cups sugar (white), two cups milk, one pound butter, one cup grated chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly (as for sucre à la crême) pour on buttered plates and cut into squares.
Two cups white granulated sugar, one half cup sweet milk. Boil foraboutten minutes, and add three quarters cup cut up walnuts. Remove from stove and beat thoroughly and when it thickens pour out on buttered plates. Cocoanut candy may be made same way. If the candy does not thicken after being beaten, it is not boiled sufficiently and can be put back on stove. Stir constantly through, if thenutsare in.
"Peter Piper picked a peck of pickled peppers."—Mother Goose.
MRS. RATTRAY.
One peck green tomatoes, twelve large red onions, one large cauliflower, two heads celery, two heads garlic, six red peppers. Wash tomatoes and dry them; peel the onions, cut the cauliflower into small pieces, also the celery and peppers and scald and separate the garlic. When all are prepared slice the tomatoes and onions, and put a deep layer into your preserving pan mixing some of the other ingredients with them, then sprinkle with coarse salt, and continue layer by layer until all are in the pan. Let this stand twenty-four hours, then drain the liquor off and add the following, placing all on the fire to boil at least two hours, or until soft; three pints of vinegar, three pounds brown sugar, one tablespoonful of cloves (ground), and ditto of cinnamon, allspice and pepper, one ounce of turmeric powder. Stir all from the bottom frequently lest it should stick and scorch.
MRS. J. MACNAUGHTON.
Slice one peck of green tomatoes into a jar, sprinkle a little salt over each layer and let stand for twenty-four hours, drain off the liquor; put the tomatoes into a kettle with a teaspoonful each of the following spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful of scraped horse-radish, twelve small or three large red peppers, three onions, a cup full of brown sugar, cover all with vinegar; boil slowly for three hours.
MRS. J. MACNAUGHTON.
One quart good vinegar, six cups brown or maple sugar, one teaspoonful each cloves, cinnamon and allspice. Boil vinegar and sugar together, skim and add spices. Take the blossom end from the apples and put as many in at a time as will lie on the top of the vinegar without crowding and cook until easily pierced with a straw. Seal in glass fruit jars.
MRS. WADDLE.
Six large tomatoes, three small green peppers, one onion, two large tablespoons sugar, salt to taste, one and one half cups vinegar, tomatoes peeled, peppers and onions chopped fine and all boiled one hour.
MRS. SEPTIMUS BARROW.
One peck green tomatoes chopped fine, one dozen good large onions chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon each of allspice and cloves, two tablespoons each of ground mustard, black pepper and salt, one half teacup grated horse-radish. Mix all together and stew until perfectly tender, stirring often to prevent burning. Seal in glass jars while hot.
MRS. E. A. PFEIFFER.
Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart of sugar (brown), two tablespoons of coarse salt, ditto of mustard, and black pepper, one tablespoon of allspice and ditto of cloves.
MRS. THEOPHILUS OLIVER.
Fifteen ripe tomatoes, two peppers, five large onions, seven and a half tablespoonfuls of white sugar, two and one half tablespoonfuls of salt, three cups of vinegar, two heads of celery, chop celery onions, and peppers, and boil all together an hour and a half.
MRS. J. MACNAUGHTON.
Six ounces ground mustard, two ounces corn starch, one and one half ounces of turmeric, one ounce curry powder, two quarts white wine vinegar. Mix the ingredients in cold vinegar and stir into the rest of the vinegar when boiling. Stir half an hour and pour over the pickles which have been covered with a strong brine of salt and boiled for three minutes, then strained and put in bottles or jars. This is nice for cauliflower and is sufficient for one large head which must be cut into small pieces. Other vegetables such as gherkins may be used.
MRS. HENRY THOMSON.
Two gallons of water (soft the best), two and one half pounds salt, one half pound sugar, two ounces of salt petre.
MISS EDITH HENRY.
Eight pounds of peaches, four pounds of white sugar, one quart of vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm freestone peaches, remove the skins and put into a jar. Put the sugar, vinegar, and spices into a kettle, let itcome to a boil, skim, and pour over the fruit. The next day pour off the syrup and boil again and pour over the peaches. Then the third day, put the fruit and all into the kettle and boil until tender, or about ten minutes. If you use ground spices put in cheese cloth bag.
MRS. JOHN JACK.
One peck of green tomatoes sliced, six large onions sliced, strew a teacupful of salt over them, let them remain over night, drain off in the morning, then take two quarts of water and one of vinegar, boil them in it fifteen or twenty minutes, put them in a sieve to drain, then take four quarts vinegar, two pounds brown sugar, half pound white mustard seed, two tablespoonfuls ground allspice, same of cloves, cinnamon, ginger, and mustard and one teaspoonful cayenne pepper. Put all in a kettle and cook fifteen minutes slowly. Follow directions, and you will pronounce them capital.