6 eggs1 cup granulated sugarrind of half a lemon2 tablespoons lemon juice1 cup flour1 teaspoon Royal Baking Powder1/2 teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sifted sugar, then grated lemon rind, lemon juice and one-half beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; add remainder of whites, mix lightly and bake in ungreased sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler.
1 cup sugar1/2 cup water3 eggs1 cup flour1/2 teaspoon salt2 teaspoons Royal Baking Powder1 teaspoon vanilla or lemon extract1/8 cup cold water
Boil sugar and water without stirring until syrup spins a thread and add slowly to beaten egg whites, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat egg yolks until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; add cold water and flavoring; mix lightly. Bake in ungreased tin in moderate, oven about one hour.
2 eggs1 cup sugar6 tablespoons hot milk1 teaspoon vanilla or lemon extract1 cup flour1-1/2 teaspoons Royal Baking Powder1/8 teaspoon salt
Beat egg yolks until thick; add half the sugar, beating continually; add hot milk, remainder of sugar and beaten egg whites; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.
1/2 cup shortening1 cup sugar2 eggs1/2 cup strong coffee2 cups flour3 teaspoons Royal Baking Powder1/8 teaspoon salt2 teaspoons mixed spices
Cream shortening and sugar until light; add beaten egg yolks; add coffee slowly; add half the flour sifted with baking powder, salt and spices; mix well and add beaten egg whites; add remainder of flour and mix lightly. Bake in greased layer cake tins in moderate oven 45 to 50 minutes. Spread layers and cover top with
MOCHA ICING AND FILLING
1 tablespoon butter1 cup confectioner's sugar1 tablespoon cocoa2 tablespoons strong coffee1/4 teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry, add more coffee.
1 cup granulated sugar1/2 cup waterwhite of 1 egg1/2 teaspoon flavoring extract1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavoring and baking powder; allow to stand few minutes before spreading.
1 unbeaten egg white1-1/2 cups confectioner's sugar1 teaspoon vanilla extract
Put egg white into shallow dish; add sugar gradually, beating with wire whip until of right consistency to spread; add vanilla and spread on cake.
1-1/2 cups granulated sugar1/2 cup water2 egg whites1 teaspoon flavoring extract1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl. Spread on cake saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube, or, through a cornucopia, made from ordinary white letter paper.
1-1/2 cups confectioner's sugar2 tablespoons hot milk1/2 teaspoon butter1/2 teaspoon vanilla extract
Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla. Spread on cake.
For pink icing add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.
1 unbeaten egg white7/8 cup granulated sugar3 tablespoons cold water
Place all ingredients in top of double boiler. Place over boiling water and beat with beater for seven minutes. Add 1/2 teaspoon flavoring and spread on cake.
For "Chocolate Icing" add to above 1-1/2 ounces melted unsweetened chocolate.
For "Coffee Icing" add 3 tablespoons cold boiled coffee in place of water.
whites of 2 eggs2 cups confectioner's sugar1-1/2 tablespoons milk1 teaspoon vanilla extract4 ounces chocolate1 teaspoon butter
Beat whites until stiff; add sugar slowly, beating well; add milk, vanilla and chocolate which has been melted with butter; mix until smooth. Spread on cake.
3 ounces melted chocolate3 tablespoons cream1 egg3/4 cup powdered sugar1 tablespoon corn starch1/8 teaspoon salt1 teaspoon vanilla extract
Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add corn starch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.
2/3 cup light syrup1/3 cup granulated sugar2 tablespoons cold waterwhites of 2 eggs1 teaspoon corn starch1/2 teaspoon Royal Baking Powder1 teaspoon vanilla extract
Boil syrup, sugar and water without stirring until syrup spins a thread; pour slowly into stiffly beaten egg whites and beat well. Add corn starch, baking powder and flavoring, and mix until smooth.
1-3/4 cups sugar1/8 teaspoon salt1/2 cup water1/2 cup marshmallowswhites of 3 eggs
Mix sugar, salt and water, add marshmallows and boil until syrup spins a thread, then add slowly to beaten egg whites; beat until firm enough to spread.
2 cups granulated sugar2/3 cup boiling waterwhites of 2 eggs1/4 cup chopped nuts1 cup mixed figs, raisins, citron, cherries and pine apple, cut fine
Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between layers of cake.
Crush ten strawberries with a little sugar and few drops lemon juice and let stand until juicy; mix in gradually three cups of confectioner's sugar. Spread between layers and on top of cake.
1/2 teaspoon butter2 tablespoons hot milk1-1/2 cups confectioner's sugar1/2 teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add flavoring and spread on cake.
1 cup maple syrupwhites of 2 eggs
Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.
rind of 1 orange2 teaspoons lemon juice1 cup confectioner's or powdered sugarwhite of 1 egg
Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on warm cake.
white of 1 egg1/2 cup currant or other jelly
Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.
1 cup brown sugar1/3 cup waterwhite of 1 egg1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread. Add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder. When icing foams, put between layers and on top of cake.
1 cup confectioner's sugar4 tablespoons cocoa1 egg white1 teaspoon vanilla extract1 tablespoon cream1 teaspoon melted butter
Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.
3 cups brown sugar1 cup milk1 tablespoon butter1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake. Chopped nuts can be added if desired.
2 cups light syrup1/2 cup butter1/2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.
Chopped nuts may be added while icing is still soft.
4 tablespoons shortening1 cup sugar1 egg1/2 cup milk1-3/4 cups flour3 teaspoons Royal Baking Powder1/2 cup cocoa1/4 teaspoon salt1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour, baking powder, salt and cocoa into mixture; stir until smooth; add vanilla. Put one tablespoon of batter into each greased muffin tin and bake in moderate oven about 20 minutes. Cover with boiled icing,page 16.
Or bake in shallow pan; cool, and before removing cut across diagonally to make diamond-shaped pieces; cover with icing.
4 tablespoons shortening1 cup sugar1 egg2/3 cup milk1-3/4 cups flour3 teaspoons Royal Baking Powder1/8 teaspoon salt1 cup raisins1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk very slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add flavoring, mix well. Put a small amount of mixture into each greased individual cake tin and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.
4 tablespoons shortening1 cup sugar2/3 cup milk1 egg2 cups flour3 teaspoons Royal Baking Powder1/8 teaspoon salt1 teaspoon orange extractgrated rind of 1 orange
Cream shortening; add sugar slowly beating well; add milk a little at a time; add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and grated orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange icing,page 17.
1/2 cup shortening1 cup brown sugar1 egg1-3/4 cups flour3 teaspoons Royal Baking Powder1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon cloves1/2 cup milk1 cup chopped raisins
Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which have been sifted together; add milk and mix well; mix in raisins which have been slightly floured. Bake in small greased tins in moderate oven about 25 minutes.
1/3 cup shortening1/4 cup sugar1/2 cup honey1 egg1/2 tablespoon lemon juice1-1/2 cups flour1-1/2 teaspoons Royal Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop far apart on greased baking sheet and bake in hot oven 10 to 15 minutes.
1 cup molasses1/2 cup sugar1/2 cup melted shortening1/2 cup boiling water3 cups flour3 teaspoons Royal Baking Powder1 teaspoon salt1/2 teaspoon soda2 teaspoons cinnamon1 teaspoon nutmeg1 teaspoon cloves1 cup stale bread crumbs
Mix molasses, sugar, shortening and boiling water together; add flour, baking powder, salt, soda and spices which have been sifted together; add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet and bake in moderate oven 10 to 12 minutes.
1/2 cup shortening1 cup granulated or powdered sugaryolks of 3 eggs1/2 cup milk2 cups flour2 teaspoons Royal Baking Powder
Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half, one teaspoon lemon juice and grated rind of half a lemon; to remainder of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in small individual tins in hot oven about 15 minutes. If large pan is used, when cool, cut cakes into fancy shapes. Cakes should be less than an inch thick when baked. Spread with colored icing,page 16, or marshmallow icing,page 17.
1/2 cup shortening1 cup granulated sugar2/3 cup water1 teaspoon vanilla extract2 cups flour1/4 teaspoon salt3 teaspoons Royal Baking Powderwhites of 3 eggs
Cream shortening and sugar together until very light; add water very slowly and beat constantly; add flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into small individual cake tins and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.
3/4 cup shortening2 cups sugar1/4 cup milk2 eggs1/4 teaspoon grated nutmeg1 teaspoon vanilla or gratedrind of 1 lemon4 cups flour3 teaspoons Royal Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add flavoring; add 2 cups flour sifted with baking powder and nutmeg; add enough more flour to roll easily. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.
4 tablespoons shortening1 cup sugar1/4 cup milk1 egg2 cups flour3 teaspoons Royal Baking Powder1/4 teaspoon salt1/2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well. Sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.
1/4 cup shortening1/2 cup sugar1 egg1/2 teaspoon lemon juice or extract1/2 cup milk1-1/2 cups flour3 teaspoons Royal Baking Powder1/8 teaspoon salt2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.
1/3 cup shortening1 cup sugar1 egg1/2 cup milk1 teaspoon vanilla extract3-1/2 cups flour1/2 teaspoon salt4 teaspoons Royal Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoon of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour1/2 cup sugar1/2 cup water1/2 cup chopped raisins1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.
Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing,page 17.
3 tablespoons shortening1 cup sugar1 egg2 ounces melted unsweetened chocolate1/2 teaspoon vanilla extract1/3 cup milk1 cup flour1 teaspoon Royal Baking Powder1/8 teaspoon salt1/2 cup nut meats chopped—not too fine
Melt shortening; add sugar and unbeaten egg; mix well; add chocolate, vanilla and milk; add flour which has been sifted with baking powder and salt; add nut meats, mix well. Spread thinly on greased shallow cake pan, and bake in slow oven 20 to 30 minutes. Cut into 2-inch squares before removing from pan.
1 cup sugar.1 tablespoon melted shortening2 eggs3/4 teaspoon salt2-1/2 cups rolled oats2 teaspoons Royal Baking Powder1 teaspoon vanilla extract
Cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, beaten egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about 10 minutes in moderate oven.
6 tablespoons shortening1 cup brown sugar1 egg1/2 cup milk1-1/2 cups flour2 teaspoons Royal Baking Powder1/4 teaspoon salt1 teaspoon cloves1 teaspoon allspice1 teaspoon cinnamon1 cup chopped seeded raisins2 tablespoons chopped citron
Cream shortening; add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; add fruit dredged with flour. Drop from spoon on greased tins and bake in moderate oven 15 minutes.
1/2 cup shortening1-1/2 cups sugar2 eggs4 tablespoons milk4 cups flour3 teaspoons Royal Baking Powder1/8 teaspoon salt1/2 cup chopped blanched almonds
Cream shortening and sugar together; add beaten yolk of one egg; add beaten whites of two eggs and three tablespoons milk; mix well. Sift together flour, baking powder and salt and add, mixing well. Roll half of dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.
Although strawberries are generally used, other fruits such as raspberries, blackberries, loganberries, bananas, peaches and oranges, and even stewed or canned fruit, can be substituted and make delicious short cakes.
2 cups flour1/2 teaspoon salt2 tablespoons sugar4 teaspoons Royal Baking Powder3 tablespoons shortening3/4 cup milk1 quart berries
Sift dry ingredients; mix in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split, butter and spread sweetened crushed berries or other fruit between layers.
2 cups flour1/2 teaspoon salt2 tablespoons sugar4 teaspoons Royal Baking Powder3 tablespoons shortening1 egg1/2 cup milk
Sift dry ingredients, mix in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Smooth one half of dough out lightly. Put into greased deep layer tin; spread with butter; cover with other half of dough which has also been smoothed out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.
1 cup sugar4 tablespoons shortening1 egg2 cups flour3 teaspoons Royal Baking Powder1/8 teaspoon salt1 cup milk1 teaspoon vanilla extract1/2 pint heavy cream1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.
These old-fashioned "fried cakes," as sometimes called, need the addition of Royal Baking Powder to make them light, tender and digestible. The fat should be in a deep kettle, and hot enough to brown a piece of bread in 60 seconds or the doughnuts will absorb grease.
3 tablespoons shortening2/3 cup sugar1 egg2/3 cup milk1 teaspoon nutmeg3/4 teaspoon salt3 cups flour4 teaspoons Royal Baking Powder
Cream shortening; add sugar and beaten egg; stir in milk; add nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on floured board to about 1/4-inch thick; cut out. Fry in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar.
2 eggs6 tablespoons sugar3/4 teaspoon salt1/4 teaspoon grated nutmeg2 tablespoons melted shortening6 tablespoons milk2 cups flour3 teaspoons Royal Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg, shortening and milk; add flour and baking powder which have been sifted together; mix well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar.
4 tablespoons shortening1 cup sugar2 eggs3 cups flour1 teaspoon cinnamon1/2 teaspoon salt3 teaspoons Royal Baking Powder5/8 cup milk
Cream shortening; add gradually sugar and beaten eggs; sift together flour, cinnamon, salt and baking powder; add one-half and mix well; add milk and remainder of dry ingredients to make soft dough. Roll out on floured board to about 1/2 inch thick and cut into strips about 4 inches long and 1/2 inch wide; roll in hands and twist each strip bringing ends together. Fry in deep fat. Drain and roll in powdered sugar.
4 eggs1/2 cup sugar1/4 teaspoon salt1 teaspoon vanilla extract1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is baked.
For Caramel Custard add to eggs 4 tablespoons Caramel Sauce,page 26.
1 cup rice1-1/2 quarts milk1 teaspoon salt1 cup sugar1 cup seeded raisinsgrated orange rind
Wash rice with several waters; put into pudding dish; add milk, salt, orange rind and sugar and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.
1 cup flour1/2 cup sugar1/8 teaspoon salt2 teaspoons Royal Baking Powder1/2 cup milk1 egg2 tablespoons melted shortening
Sift together flour, sugar, salt and baking powder; add milk, beaten egg and shortening; beat well and bake in greased pan in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.
1/2 cup pearl tapioca or 3 tablespoons minute tapioca1 quart milk1 teaspoon melted butter6 tablespoons sugar1/4 teaspoon salt2 eggs1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook until thick. Add flavoring and serve hot or cold with cream.
1/2 cup chopped suet1/2 cup seeded raisins1/2 cup currants1-1/2 cups grated bread1 cup flour2 teaspoons Royal Baking Powder1/2 cup brown sugar2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce,page 25.
1-1/2 cups flour3 teaspoons Royal Baking Powder1/2 teaspoon salt2 tablespoons shortening1/2 cup milk4 or 5 apples1/2 cup sugar1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub in shortening very lightly; add milk and mix. Place dough on floured board and pat out 1/2 inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough; sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.
1 cup flour2 teaspoons Royal Baking Powder1/2 teaspoon salt3 tablespoons shortening1/2 cup milk4 apples4 tablespoons sugar2 teaspoons butter1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; put one teaspoon sugar with 1/4 teaspoon butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with little cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven. Serve with hard sauce,page 25.
Peach dumplings may be made in the same way.
4 medium sized apples1-1/2 cups sugar2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake,page 21). Roll out about 1/2-inch thick, spread with apples and roll into a long roll; cut into pieces about 1-1/2 or 2 inches long; place with cut side down in hot syrup; sprinkle with cinnamon and sugar and put small piece of butter on top of each. Bake in hot oven until apples are done and crust golden brown. Turn out on platter. Serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.
whites of 3 eggs1-1/4 cups granulated sugar3 teaspoons Royal Baking Powder1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in moderate oven 30 minutes. Increase heat and bake 30 minutes longer. Remove any soft part from center of meringues and return to oven to dry out, after turning off heat. Use two meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.
1 cup flour2 teaspoons Royal Baking Powder2 tablespoons sugar1/4 teaspoon salt3/4 cup milk1 egg4 bananas
Sift together the flour, baking powder, sugar and salt; add milk and beaten egg; mix well. Peel and scrape bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve with
JELLY SAUCE
1 cup water2 tablespoons jelly1 tablespoon sugar1 teaspoon corn starch
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add corn starch wet with a little cold water; boil 3 minutes.
1 pint cream1/4 cup powdered sugar1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers, fill with whipped cream and serve cold.
2 eggs1 cup flour1-1/2 teaspoons Royal Baking Powder3/4 cup sugar1/8 teaspoon salt1/2 cup boiling milk1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together three or four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle powdered sugar on top of cake.
CREAM FILLING
1/2 cup sugar2 tablespoons corn starch1/8 teaspoon salt2 eggs1 cup scalded milk1 teaspoon butter1/2 teaspoon vanilla extract
Mix sugar, corn starch, salt and beaten eggs; pour on gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and spread between layers of cake.
3 tablespoons shortening1 cup sugar1 egg3/4 cup milk1-3/4 cups flour2 teaspoons Royal Baking Powder1-1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in very shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.
4 tablespoons corn starch3/4 cup sugar1/4 teaspoon salt1 quart milk3 ounces unsweetened chocolate1 teaspoon vanilla extract
Mix corn starch, sugar and salt together with a little of the cold milk. Put remainder of milk on to scald with chocolate, which has been cut into small pieces. As soon as chocolate is dissolved, stir in the corn starch mixture. Cook until thick and smooth, stirring constantly. Set over hot water and cook about 20 minutes longer. Add flavoring; pour into a mold which has been wet in cold water. Chill, and serve cold with sweetened whipped cream.
1 quart milk4 eggs4 tablespoons sugar1/4 teaspoon salt1/2 cup currant jelly2 teaspoons vanilla or almond extract
Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly in saucepan until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Make meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, and heap on top; or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. Chill and serve.
1 cup berries3 tablespoons sugar1 cup flour2 teaspoons Royal Baking Powder1/4 teaspoon salt1 teaspoon shortening1/2 cup milk
Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; brush with cold milk and bake about 12 minutes in hot oven. While warm break in half; butter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.
2 cups ground suet2 cups bread crumbs2 cups flour2 teaspoons Royal Baking Powder2 cups sugar2 cups seeded raisins2 cups currants1 cup finely cut citron1 cup finely cut figs1 tablespoon finely cut orange peel1 tablespoon finely cut lemon peel1 teaspoon ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon ground mace1 tablespoon salt1 cup water1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.
1 cup boiling water1/2 cup shortening1 cup flour1/8 teaspoon salt3 eggs2 teaspoons Royal Baking Powder
Heat water and shortening in saucepan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin; shape into circular form with wet spoon. Bake about 25 minutes in hot oven. Cut with sharp knife near base to admit filling.
CREAM FILLING
1 cup sugar1/3 cup corn starch1/8 teaspoon salt1 egg2 cups scalded milk1 teaspoon vanilla extract
Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor.
Sweetened whipped cream may be used instead of this filling.
1/4 cup shortening1 cup sugar1 egg1 cup milk2 cups flour4 teaspoons Royal Baking Powder1/8 teaspoon salt1/2 teaspoon vanilla or lemon extract1-1/2 cups chopped figs
Cream shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and figs. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce.
4 eggs1/2 cup powdered sugar1 cup cooked prunes
Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve cold with soft custard made from yolks of eggs (see recipe for Floating Island,page 24).
Other soft fruits may be used in the same way served hot with sauce or whipped cream.
1 cup sugar1-1/2 cups water1 tablespoon granulated gelatine1/4 cup lemon juice
Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.
Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.
1 cup sugar1-1/2 cups flour2 teaspoons Royal Baking Powder1/8 teaspoon salt2 eggs4 tablespoons hot watercurrant or other jelly
Sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.
1/2 cup butter1 cup powdered sugar1/2 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.
6 tablespoons butter1 cup powdered sugar3 eggs1 teaspoon vanilla extract2 tablespoons boiling water
Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving, heat over boiling water five minutes, stirring constantly.
1 ounce unsweetened chocolate1 tablespoon butter1/3 cup boiling water1 cup sugar1/2 teaspoon vanilla extract
Melt chocolate in top of double boiler. Add butter and when mixed pour water on slowly, stirring constantly, then add sugar. Bring to boiling point and boil about fifteen minutes, add vanilla, and serve hot.
1 cup sugar1 cup water1 tablespoon lemon juice1 tablespoon maple flavoring1 teaspoon corn starch
Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.
1 cup water2 tablespoons lemon or orange juice2 tablespoons sugar1 teaspoons corn starch
Boil water, sugar and corn starch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.
1/3 cup butter1 cup fresh strawberries, raspberries or canned fruit drained from syrup1 cup powdered sugar1 egg white
Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add slowly fruit which has been carefully prepared and mashed. Beat until creamy.
2 cups granulated sugar5 cups boiling water
Melt sugar in saucepan and heat, stirring constantly until golden brown; add boiling water. Cook three minutes.
A pinch of salt and a little Royal Baking Powder make pastry light, flaky and more digestible.
Pastry should rise in baking to double its thickness, and be in light flaky layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. It is important to have all materials and utensils cold.
Pastry is better if allowed to stand in the icebox several hours before using.
2 cups flour1/2 teaspoon salt2 teaspoons Royal Baking Powder1/2 cup shorteningcold water
Sift together flour, salt and baking powder; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough and handle as little as possible). Divide in halves; roll out one part thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Cover pie; press edges together; trim off pastry and bake.
2 cups pastry flour1/2 teaspoon Royal Baking Powder1/2 teaspoon salt2/3 cup shorteningcold water
Sift flour, baking powder and salt; add one-half shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put loosely over pie plate, bringing paste well over edge of plate; trim off edges. Repeat with other half for top crust.
1-1/2 cups flour1-1/2 teaspoons Royal Baking Powder1/2 teaspoon salt1/3 cup shorteningcold water4 apples or 1 quart sliced apples4 tablespoons sugar1 tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar, and small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together, trim off extra pastry; prick top, and bake in moderate oven 30 minutes.
2 cups water3 tablespoons corn starch2 tablespoons flour1 cup sugar3 eggs4 tablespoons lemon juice1 teaspoon grated lemon rind1 teaspoon salt
Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix corn starch, flour and sugar with 1/2 cup cold water until smooth; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown in very slow oven.
1 cup flour1/2 teaspoon salt2 teaspoons Royal Baking Powder4 tablespoons shortening1/4 cup cold water1 quart strawberries
Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly to make a stiff dough. Roll out on floured board and use for bottom crust of pie, being careful to fold the paste well over the edge of pie plate. Bake in hot oven 12 to 15 minutes.
If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tablespoons syrup and 1 tablespoon water) and return to oven for 1 or 2 minutes until syrup hardens. Fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows:
Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water; bring to a boil and strain; add 1 tablespoon corn starch which has been mixed with little cold water. Cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick. Pour while hot over strawberries. Serve either hot or cold.
Mince Pie should always be made with two crusts. Line pie plate with paste,page 26, fill with mince meat, cover with paste and bake in hot oven 25 minutes.
2 lbs. fresh lean beef, boiled and chopped fine when cold1 lb. suet chopped very fine5 lbs. chopped apples1 lb. seeded raisins2 lbs. currants3/4 lb. sliced citron1-1/2 teaspoons cinnamon1 grated nutmeg2 tablespoons ground mace1 tablespoon ground cloves1 tablespoon allspice1 tablespoon fine salt2-1/2 lbs. brown sugar1 qt. sherry or 1 qt. boiled cider1 pt. brandy
Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place. Allow to stand 24 hours before using.
3 eggs3/4 cup sugar1 teaspoon salt2 cups milk1 teaspoon vanilla extract
Beat eggs; add sugar, salt and scalded milk slowly. Line pie plate with paste,page 26, pour in custard. Bake in moderate oven 25 to 30 minutes. The custard is baked when a knife put in center comes out dry.
Cocoanut Pie is made the same way, adding 1 cup fresh grated cocoanut, and using only 2 eggs. Bake as above.
2 cups stewed and strained pumpkin2 cups rich milk or cream3/4 cup brown or granulated sugar2 eggs1/4 teaspoon ginger1/2 teaspoon salt1 teaspoon cinnamon
Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.
2 cups rhubarb1 cup sugar1 tablespoon corn starch or flour1/4 teaspoon salt
Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with paste,page 26, sprinkle with corn starch, salt and sugar. Cover with paste and bake in hot oven about one-half hour.
3 cups blueberries, huckleberries, or blackberries2/3 cup sugar1/4 teaspoon salt1 teaspoon flour1 teaspoon butter
Line a pie plate with plain paste,page 26, fill heaping with berries; dredge with flour, salt and sugar; dot with small pieces of butter; cover with top crust or strips of pastry across top. Bake about 45 minutes in moderate oven.
Other fruit pies can be made in the same way.
1-1/2 cups flour1/2 teaspoon salt3 teaspoons Royal Baking Powder6 tablespoons shortening1/3 cup cold water1 quart pitted cherries
Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board and line patty pans, being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes. Fill with cherries. Cover with hot syrup made as for strawberry pie,page 27, using 1/2 cup juice from the cherries instead of strawberries.
Other fruit can be used in place of cherries.
Scald can, cover and dasher, adjust can in freezer; put in dasher; pour in the mixture to be frozen and fasten cover (the can should never be more than 3/4 full); adjust crank and turn once or twice. Fill space around can to within an inch of top with ice and salt (three parts crushed ice to one part salt), packing hard. Turn slowly at first, increasing speed when mixture begins to stiffen. Add more ice and salt as required. When mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen mixture from dasher and sides of can, and pack down solidly; cover with paper and replace can cover. Put cork in opening in cover. Pour off salt water if there is danger of its getting into the can. Fill up over top of can with ice and salt (four parts ice to one part salt). Cover freezer with heavy blanket and keep in cool place until ready to serve.
1 quart cream1 cup sugar1 tablespoon vanilla extract
Scald half pint of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Freeze as above.
Add to Philadelphia Ice Cream before freezing one quart of berries which have been washed, hulled, crushed and slightly sweetened.
Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.
1 cup milkyolks of 4 eggs1 cup sugar1/8 teaspoon salt1 tablespoon vanilla extract1 quart cream
Scald milk and add to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped. Freeze as above.
3 cups milk3 eggs1 cup sugar1 tablespoon corn starch1 cup chopped mixed fruit
Scald milk in double boiler. Mix corn starch with a little cold milk; add beaten eggs, sugar and a few grains of salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds and 1 tablespoon candied pineapple. Freeze, but not too stiff; put into mold and pack in ice and salt until ready to serve.
1 pint grape juice1 cup sugar1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.
juice of 3 lemons1-1/2 cups sugar1 quart milk
Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.
juice of 6 oranges2 teaspoons orange extractjuice of 1 lemon1 quart water2 cups powdered sugar1/2 cup cream
Mix all ingredients together; strain and freeze.
1 box strawberries1 cup sugar1/4 box or 1 tablespoon granulated gelatine2 tablespoons cold water3 tablespoons boiling water1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4 hours. Raspberries or peaches or shredded pineapple may be used instead of strawberries.