Mix one pint of milk with two quarts of flour and one cup of yeast, let stand in a warm place all night. In morning, beat until very light four eggs, one pound of sugar, three-eighths pound of butter, one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with the dough thoroughly, and beat for a long time. When raised again, dredge with flour, a cup of seeded raisins, half a pound of currants, one-fourth pound of citron; add to dough; put into the pan, and let stand to rise again for half an hour. Bake in an oven suitable for bread. This cake will keep a long time.
Two cups of brown sugar, one scant cup of butter, one cup of sweet milk, four eggs, one and one-half teaspoons of baking powder, three cups of flour, one teaspoon each of cinnamon and cloves, one pound of raisins. This makes two cakes. Pour boiling water on the raisins, and let stand a few minutes before stoning them.
Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking molasses, stirring often; let cool over night. Then take two cups of sugar, one cup of butter, three eggs, four cups of flour, two teaspoons of baking powder, two teaspoons of ground cinnamon, two teaspoons of ground cloves, one grated nutmeg, two cups of raisins, one cup of citron (cut fine), and one pound of figs (chopped). Lastly, add the cooked apples. Stir all together, and bake as you would other fruit cake for two hours or longer in rather slow oven.
"ELECTRIC LIGHT FLOUR" is pure, white, and nutritious.
One cup of butter, two cups of sugar, one cup of sweet milk, two eggs, one teaspoon of soda, three and one-half cups of flour, two cups of raisins, two cups of dried apples, soaked over night, chopped fine, and then stewed in two cups of molasses. Beat butter and sugar to a cream; add milk, in which dissolve the soda; then the beaten eggs, the flour, and lastly, stir in well the raisins and apples. Bake one and a half hours.
One cup brown sugar, one cup molasses, one cup boiling coffee, one-half cup lard, one-half cup butter, one egg, one teasponful soda, one teaspoonful salt, one tablespoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups flour.
One cup brown sugar, one cup molasses, one-half cup butter, one cup strong liquid coffee, one or two eggs, four cups flour, one teaspoon soda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, one pound raisins, one-half pound currants, citron as you like. Mix the cake part, adding soda last. Dredge the fruit with flour before putting in. Bake in one large loaf, or two smaller ones.
Use "ELECTRIC LIGHT FLOUR" with these cake recipes.
One cup butter, two cups brown sugar, one cup liquid coffee, six eggs, one cup currants, one cup raisins, two teaspoons ground cinnamon, two teaspoons ground cloves, one teaspoon soda, and three cups flour.
One cup butter, two cups sugar, five eggs, one cup sweet milk, one pint hickory nut meats, one pound raisins or currants, one pound flour, one heaping teaspoon baking powder.
Two cups of sugar, one-half cup of butter, one cup of sweet milk, two and a half cups of flour, three teaspoons of baking powder, two eggs, and one pint of nut kernels.
Three cups bread sponge, three cups sugar, one cup butter, three eggs, one teaspoonful soda dissolved in a little water, one pound raisins, one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour enough to stiffen.
One pound of brown sugar, one pound of browned flour, three-quarters of a pound of butter, one cup of molasses, twelve eggs, two pounds of stoned raisins, two pounds of currants, one-half pound of citron cut in strips, one-half pound of figs chopped fine, one-half pound of almonds chopped fine, two wine glasses of boiled cider, two ounces of vanilla, one tablespoon of ground cinnamon, one small tablespoon of ground cloves, one tablespoon of ground mace, one grated nutmeg, a little pepper, and three teaspoons of baking powder. Bake three hours.
One cup butter, one cup brown sugar, two-thirds cup molasses, three cups flour, one-half cup sour milk, one cup raisins, one cup currants, one teaspoon soda in milk, four eggs, citron and spice to taste.
One pound flour, one pound brown sugar, one pound citron, two pounds raisins, two pounds currants, three-fourths pound butter, one pound almonds, one ounce mace, one cup molasses, one-half teaspoon soda stirred in molasses, ten eggs. Stir sugar and butter to a cream; then add whites and yolks of eggs, beaten separately. Stir in flour gradually, and molasses and spices; lastly, the fruit. This makes three loaves. Bake in a moderate oven.
Two cups butter, two and one-half cups sugar, two and one-half cups molasses, eight cups flour, two cups sour milk, eight eggs, two teaspoonfuls soda, three pounds raisins, three pounds currants, one pound citron, one pound figs, two lemons (grate the rind and squeeze the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs. Mix flour and fruit alternately. Bake three and one-half hours.
One cup sugar, one-half cup butter, three cups flour, one cup water, two eggs, one teaspoonful baking powder, one pound seeded and chopped raisins; nutmeg, cinnamon, and citron to taste.
One cup butter, one and one-half cups brown sugar, one cup molasses, one cup sweet milk, three cups flour, two teaspoonfuls baking powder sifted into flour, five well beaten eggs, two pounds raisins, one pound currants, one-half pound chopped citron, one-half teaspoonful ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg. Put flour in oven, and brown—be careful not to burn. Dredge fruit, and add last.
Cream one pound butter and one pound powdered sugar together; to this add the beaten yolks of twelve eggs, one pound sifted flour, and two teaspoons baking powder. Grate one cocoanut, blanch and chop one half pound almonds; slice one and one-half pounds citron; add to batter and stir in beaten whites of eggs. Put in a pan lined with greased paper, and bake two hours. When cold, ice.
If you use "ELECTRIC LIGHT FLOUR" with the recipes in this book, you have no trouble.
Beat two cups of sugar and three-fourths cup of butter to a cream, and then add three-fourths cup of water, three heaping cups of flour, the whites of six eggs beaten to a stiff froth, three teaspoons of baking powder, and one teaspoon of vanilla. Bake in layer pans, and put together with frosting.
Two cups sugar, one cup butter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor to taste.
One and one-half cups sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one-half cup corn starch, two teaspoonfuls baking powder, three eggs (separate whites). Flavor to taste.
Two-thirds cup of butter, one full cup of brown sugar, one cup of blackberry jam, one-half cup of sweet milk, three eggs, two cups of flour, two teaspoons of baking powder, one teaspoon each of cinnamon and allspice, one-half teaspoon of cloves, one-quarter cup of chopped citron, one cup of either walnuts or hickory nuts, vanilla flavoring. Bake in layers and fill between with either frosting or fig paste.
One cup coffee A or light brown sugar, one-half cup butter, two cups flour, one cup blackberry jam, three eggs, three tablespoons sour cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg. Put in the ingredients in the order given. Bake in layers, and finish with boiled icing.
One cup brown sugar, one-half cup butter, one cup jam, one-half cup seeded raisins, two cups flour, three eggs, two teaspoons baking powder, four tablespoons sweet milk, one teaspoonful cinnamon, one-half nutmeg. Bake like jelly cake, with icing between layers.
This may be made like blackberry jam cake, only substituting grape jam for the blackberry.
One cup brown sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon soda dissolved in a little warm water and then added to the milk.
Make a cream of one cup grated chocolate, two-thirds cup brown sugar, one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla. Cook up until like cream, and mix into above cake. Bake in slow oven in two layers, or in one shallow pan; frost with a white frosting, or the following—
CHOCOLATE FROSTING.—Put enough water over a cup of white sugar to dissolve it; grate into it two squares of chocolate, and boil until thick enough to spread. Put on cake when cool.
One scant cup butter, two cups sugar, two cups flour, one-half cup sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon vanilla; add a small quarter cake of chocolate, grated and dissolved in one-half cup boiling water. Allow this to cool before adding it to the cake. Leave out the white of one egg for icing between the layers of cake.
Grate one-half cup chocolate; mix with one-half cup milk, yolk of one egg, one cup pulverized sugar, one teaspoon vanilla. Boil until chocolate and sugar are melted. Let this cool while making cake from one cup sugar, one-half cup butter, one-half cup milk, two cups flour, two eggs, two teaspoons baking powder; add to this the boiled chocolate, and bake in layers.
FILLING.—Boil two cups granulated sugar and six tablespoons water until it threads; then stir into it the whites of two eggs, well beaten. Flavor with vanilla.
Buy seasonable and stylish millinery of Jennie Thomas.
Three-fourths cup butter, two cups sugar, one cup sweet milk, three scant cups flour, three teaspoonfuls baking powder; lastly, the whites of five eggs, beaten to a stiff froth. Bake in layers.
ICING.—Boil two cups of sugar to a taffy; add the white of one egg, beaten to a stiff froth and one ten cent cake of German chocolate, grated. Beat the icing continually while stirring in the white of egg and until it is almost cold.
One and one-half cups sugar, two-thirds cup butter, one teaspoonful vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls baking powder, whites of five eggs, well beaten.
ICING.—One and one half cups sugar, one half cup milk (or a little more), a lump of butter the size of a walnut, one teaspoonful vanilla. Boil until waxy; remove from fire; beat until stiff. Spread melted chocolate on bottom and top of layers, and put the cream icing between.
One cup sugar, three eggs, one and one-half cups flour, three tablespoons water, two teaspoons baking powder, flavoring to taste. Bake in about three layers and put between them this—
CREAM.—Three-quarters pint milk, one egg, two tablespoons corn starch, three tablespoons sugar. Put milk on to boil; mix other ingredients together; put in milk, and boil until it thickens. Flavor to taste when cool.
Two tablespoons butter, two teacups sugar, three eggs, one-half teacup sweet milk, two tablespoons cold water, two teacups flour, two teaspoons baking powder. Bake quickly in three or four round tins.
CREAM.—One-half pint milk, one-half teacup sugar, a small piece butter, one egg, one tablespoon corn starch, boil until very thick. When nearly cold, flavor with vanilla. When the cakes are cool, put them together with it.
Two cups white sugar, one-half cup butter, one cup sweet milk, one cup corn starch, two cups flour, two teaspoonfuls baking powder, whites of seven eggs, beaten and added last.
FILLING.—Whip one pint cream; sweeten and flavor to taste, and spread between layers.
Two cups granulated sugar, three-fourths cup butter, one cup sweet milk, three cups sifted flour, three teaspoons baking powder sifted in the flour, the well beaten whites of eight eggs. Bake in three layers.
One pint rich sweet cream, whipped with one small teacup sugar.Flavor to taste, and put between layers.
Four eggs, one and one-half cups sugar, two tablespoons water, two cups flour, two teaspoons baking powder.
FILLING.—One egg, one-half pint sweet milk, one-half cup sugar, two tablespoons flour, butter size of hickory nut. Flavor to taste.
One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder.
FILLING.—One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two lemons; mix all together, and boil to consistency of jelly. Spread between layers, and dust powdered sugar on top.
One cup butter rubbed with two cups white sugar to a cream, one cup sweet milk, three and one-half cups flour, three level teaspoons baking powder, and whites of eight eggs. Bake in jelly tins, and put together with boiled icing flavored with orange.
Four eggs (yolks and whites beaten separately), one and one-half cups sugar, one and one-half cups flour, two tablespoonfuls water, one-half teaspoonful baking powder mixed with the flour. Bake in dripping pan; spread with jelly, and roll.
Yolks of three eggs, and one cup of sugar, well beaten; one cup of flour, one heaped teaspoon of baking powder; about one-half cup of water, a little salt, whites of three eggs, well beaten.
JELLY.—Juice and grated rind of one lemon, one cup of sugar, one egg, one cup of water, one tablespoon of corn starch dissolved in part of the water. Put all together, and boil in a pail of water until it thickens.
Whites of six eggs, two cups white sugar, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, three scant cups flour.
FILLING.—One pound cut figs, one pint cream, whipped and sweetened.Put a layer of fig; then one of cream.
DARK PART.—One cup brown sugar, one-half cup butter, one-half cup molasses; one-half cup strong coffee, two eggs, two and one-half cups flour, one cup raisins, one teaspoon each of soda, cinnamon, and cloves, one and one-half teaspoons mace.
WHITE PART.—Two cups sugar, one-half cup butter, one cup sweet milk, two cups flour, one cup corn starch, white of two eggs, one teaspoon baking powder.
One cup sugar, two tablespoonfuls butter, two eggs (leaving out the white of one), three-fourths cup cold water, two and one-half cups flour, three teaspoonfuls baking powder.
FROSTING.—One-half cup maple syrup or sugar; boil to a taffy; pour over the beaten white of one egg.
One and a half cups sugar, half cup butter, half cup sweet milk, one and one-half cups flour, half cup corn starch, teaspoonful baking powder, whites of six eggs; bake in two cakes, putting a frosting between and on top. Grate cocoanut all over.
Two cups darkest brown sugar, one-half cup butter, two eggs, one-half cup sour milk, three cups flour, one pinch salt; mix thoroughly together. Take one-half cup boiling water; stir into this one teaspoon soda, and one-half cup grated Baker's chocolate; stir into batter.
FILLING.—Two cups dark brown sugar, one-half cup butter, one-half cup sweet milk or cream. Cook until it threads.
One-half cup of butter, two cups of sugar, two teaspoonfuls of baking powder, two-thirds of a cup of sweet milk, three cups of sifted flour, the whites of eight eggs, beaten stiff. Cream the butter and sugar; add the milk; then the flour; beat thoroughly; then add the eggs; and flour, with vanilla.
FILLING.—Two cups of maple or brown-sugar, one cup of milk, a lump of butter the size of a walnut, a tablespoonful of vanilla, or any flavor. Boil till it gets like candy; beat to a cream.
One and one-half cups of sugar, one-half cup of butter, one-half cup of water, one and one-half cups of flour, one-half cup of corn starch, two teaspoons of baking powder, the whites of six eggs. Flavor with lemon. Bake in layers.
FILLING.—Two cups of light brown sugar, one-half cup of water. Boil until it threads, and stir in the whites of two eggs, beating until it creams; them stir in one pound of English walnuts, chopped fine.
Two cups of coffee A sugar and one cup of butter creamed together; add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs. Flavor to suit taste. Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a glass of currant jelly. Any one of these will make a delicious cake.
Beat one cup butter to a cream; add one and one-half cups flour, and stir thoroughly together; then add one cup corn starch, and one cup sweet milk, in which three teaspoons baking powder have been dissolved; lastly, add the whites of eight eggs, and two cups sugar, beaten together. Flavor to taste. Bake in sheets, and put together with icing.
Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five eggs, three small cups flour. Bake in jelly tins.
FILLING.—Whites of three eggs, beaten to a stiff froth, juice and grated rind of one orange, sugar to give the right consistency to spread between the layers; put white frosting on the top.
One egg, one cup sour cream, one-half teaspoon soda in one pint flour, butter the size of half an egg, one cup sugar.
CARAMEL DRESSING.—One pint light brown sugar, butter the size of an egg, one-half cup sweet milk. Cream the butter and sugar; then add milk, and cook until it hardens in water like taffy; beat until cool enough to spread smoothly.
One small half cup of butter, one cup of sugar, two eggs, two-thirds cup of water, two cups of flour, two teaspoons of baking powder. Take out two layers in tins; leave enough for a third layer, and put in it one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark layer in middle, and icing between all.
JELLY CAKE. MRS. ELIZABETH McCURDY.
One cup sugar, two tablespoons butter, five tablespoons sweet milk, three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor with lemon. Bake in layers, and spread with jelly.
Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks of six eggs, beaten together to a cream; five even cups sifted flour, four teaspoonfuls baking powder; one and one-half cups sweet milk; the whites of the six eggs beaten to a stiff froth, and added last; with one teaspoonful lemon flavoring. Bake in layers.
ALMOND SAUCE FOR FILLING.—Three pounds almonds, blanched and pounded to a paste, one and one-half coffee-cups fresh, pure sour cream, one and one-half coffee-cups sugar, four eggs (whites and yolks beaten thoroughly together). Stir all together, and add vanilla enough to drown the taste of sour cream.
One-half cup butter, two cups sugar, whites of five eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder, one teaspoon vanilla.
One cup sugar, one cup grated pineapple, one heaping teaspoon corn starch, a pinch of salt; stir together well; add a small cup boiling water. Set on the stove, and boil until quite thick. Let it cool before using.
Beat together three cups of four X sugar; add the white of one egg, beaten stiff; thin it with milk, so it will spread; melt one-fourth cake of Bakers chocolate, and stir into the icing.
One cupful of granulated sugar, five tablespoonfuls of milk. Boil four or five minutes till it threads from the spoon. Flavor as desired. Stir till right thickness for spreading. This is fine grained, white, and delicious.
Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. Spread this when it is quite thick. It is excellent. Another nice filling may be made by using raisins instead of figs, treating them in the same way.
Lemon jelly, to spread between layers of cake, or on the top of sago or custard pudding, is made by grating the rinds of two lemons and squeezing out the juice; add a heaping cup of sugar, a tablespoonful of butter. Stir these together and then add three eggs, beaten very light; set the basin or little pail in which you have this in another of boiling water; stir it constantly until it thickens. When it is cold, it is ready for use.
One and one-half cups Orleans molasses, one cup brown or granulated sugar, one-half cup lard, one cup boiling water, one teaspoon soda dissolved in the water, two teaspoons ginger, one teaspoon each of cloves and cinnamon, three cups flour, one egg. Put all in the vessel, excepting the water and egg; beat well; then add the water and soda; after stirring this well together, add the beaten egg. Bake in quick oven. Put greased paper in pan before pouring in the mixture. Let cool in the pans.
One quart of flour, one cup of sugar, one cup of molasses, one cup of butter, one cup of sour milk, two teaspoonfuls of soda, three eggs, one tablespoon of ginger, one teaspoon of cinnamon.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda, one tablespoon melted butter; stir this together; then pour on half a cup boiling water, and stir in one pint flour. Be sure and have the water boiling, and beat well. Pour into the pan one inch deep.
One-half cup sugar, one-half cup butter, one cup molasses, two and one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of boiling water (put this in last).
One cup molasses, one-half cup sugar, one-half cup butter or lard, one-half cup sour milk, two and one-half cups flour, two eggs, one teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in the milk. Bake in a moderate oven about half an hour.
One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half teaspoon ginger; mix all together; add three cups sifted flour, and bake in shallow pans.
Six tablespoons sweet milk, five tablespoons molasses, one tablespoon of sugar, one-half scant teaspoon soda, one and one-fourth cups flour.
One cup molasses, one-half cup shortening, one cup sour milk, one teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge cake.
Two cups of coffee A sugar, a small teaspoon of lard, one-half teaspoon of ginger; rub all together; add two eggs, one cup of sweet milk, three teaspoons of baking powder. Mix in enough flour so you can work it nicely on the board. Cut out with cutter having hole in the center. Have your lard hot when you drop cakes in, and do not turn but once.
One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking powder, two tablespoonfuls melted butter, flour enough to roll and cut.
One cup sugar, one cup sour milk, one level teaspoon soda in milk, two eggs, butter or lard the size of a small egg, a little nutmeg, and a pinch of salt, flour to roll out. Cut in rings and fry in hot lard.
One cup sugar, one cup sweet milk, two eggs, butter size of a small egg, one teaspoonful baking powder, a little salt. Mix in enough flour to roll in your hand. Always put a piece of apple or potato in the lard when frying doughnuts.
Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.
Two quarts flour, one cup sugar, one cup sweet milk, butter size of a small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor with nutmeg.
One and one-third cups skimmed sweet milk, one cup sugar, two eggs, four teaspoons melted butter, four teaspoons baking powder. Roll and cut.
One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal.
One and one-half cup sugar, two eggs, three tablespoonfuls melted lard, one cup milk, one teaspoon soda.
One cup sweet milk, one cup sugar, four eggs, two teaspoons baking powder. Beat the eggs and sugar well; then add milk and flour. Mix soft, not stiff. Fry carefully.
One cup sugar, three eggs, one-half cup milk, butter the size of a walnut, three teaspoonfuls baking powder. Fry in lard.
One and one-half cups sugar, one cup milk, two eggs, butter the size of an egg, two teaspoonfuls baking powder. Mix in enough flour to roll out soft. Fry in hot lard.
One cup of molasses, one cup of sugar, one cup of lard or butter, four cups of flour, one cup of sweet milk, one teaspoon of salt, one teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon. Bake in gem pans. Add soda the last thing; beat well.
One cup of brown sugar, one cup of molasses, one cup of lard, one and a half cups of boiling water, one tablespoon of soda, one tablespoon of ginger, four cups of flour; mix, and drop from a spoon into a dripping pan.
One teaspoonful of baking powder mixed in flour, two cups of white sugar, one cup of butter, one cup of sour milk, one teaspoonful of soda dissolved in the milk, one cup of chopped hickory nuts. Take enough flour to mix very stiff, and bake in a quick oven.
Two cups sugar, one cup butter, two eggs, one teaspoon soda in two tablespoons boiling water, flavoring to taste, flour sufficient to roll.
One cup butter, two cups sugar, one cup cold water, one teaspoonful of saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to roll, and no more.
Two cups of sugar, three eggs, one cup of butter, one-half cup of lard, four tablespoons of water, one teaspoon of soda, one teaspoon of cream tartar, a pinch of salt, and nutmeg, or vanilla.
Two cups of light brown sugar, one cup of shortening (butter and lard mixed), four eggs, one-half cup of boiling water, one teaspoon of soda dissolved in water, flour to thicken, and roll.
Two cups sugar, one-third cup lard, and two-thirds cup butter; mix like pie crust. Three eggs, three tablespoons water, one small teaspoon soda sifted with sugar; add enough flour to roll. Roll very thin.
One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one teaspoon each of saleratus and cream tartar; mix soft, and bake in a quick oven.
Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda in milk, yolks of two eggs, one teaspoonful baking powder in flour. Flavor to taste. Flour enough to roll thin.
Two eggs, one and one half cups brown sugar, one cup butter, three tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon salt, one-half teaspoon lemon extract, flour enough to mix soft.
One coffee-cup butter, one coffee-cup sugar, four eggs, four tablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butter and sugar to a cream first. [RB: 2 teaspoons baking powder?]
One cup granulated sugar, one cup coffee A sugar, one-half cup butter, two level teaspoonfuls cinnamon, one-half level teaspoonful cloves, one-half small nutmeg; cream together carefully; add two well beaten eggs. Sift the flour, and begin with one pint, and two slightly heaping teaspoonfuls baking powder; add more flour as you beat. When thick enough to handle, take a small piece in the hand, make into a ball, and roll; then place in buttered pans. Bake light brown in a moderate oven.
Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one teaspoon vanilla, one pinch salt, just enough flour to roll them out.
One and one-half cups granulated sugar, one cup butter, three eggs, one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk, flour enough to roll out thin; sift granulated sugar on top, and gently roll it in.
One cup butter, one pint sugar, three eggs, three tablespoons water, two pints flour, two teaspoons baking powder, nutmeg to taste.
Three eggs, two cups sugar, one cup butter and lard, two-thirds cup sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with vanilla. Use flour enough to roll. Stir only with a spoon.
Whites and yolks of two eggs (beaten separately), one cup brown sugar, one cup melted lard and butter, one cup New Orleans molasses, one dessert spoon of ginger, one dessert-spoon soda, four tablespoons boiling water, flour to stiffen. Do not roll too thin.
Two cups molasses, one cup sugar, one cup shortening, one tablespoonful soda in a little milk, ginger to taste, flour to stiffen, and roll.
One cup molasses (scalded), one cup brown sugar, one cup butter, one tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup water, flour to roll out stiff.
One pint of molasses, one cup of sugar, one cup of lard, one pint of sour milk, one tablespoon of soda, one tablespoon of ginger, one tablespoon of cinnamon, three eggs.
One pint New Orleans molasses, and one cup butter; let come to a boil; take from fire, and cool, then dissolve an even tablespoonful soda in hot water. Pour into molasses, and stir. Mix in enough flour to roll, and two tablespoons ginger.
One cup brown sugar, one pint molasses, one-half pint lard, one-half ounce alum, one-half pint warm water, one ounce soda, two tablespoons ginger, flour enough to stiffen, and roll. Beat an egg well, and spread on the top of cakes just before baking.
One cup butter, two cups sugar, three eggs, one teaspoon soda, one tablespoon ginger.
One pound corn starch, one-half pound butter, one pound sugar, eight eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a cream; then add one egg and a little corn starch alternately until the whole is in. Bake a light brown in patty pans, in a quick oven. They are improved by frosting.
Two cups sugar, one cup butter, one-half cup sour cream, one-fourth teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake quick. Make an icing of whites of four eggs, one pound of sugar, and as much grated or desiccated cocoanut as you can stir in. Spread on cookies after they are baked.
Three cups of sugar, one cup of lard, one pint of sweet milk, two eggs, five cents worth of lemon oil, five cents worth of baking ammonia. Pound the ammonia fine, and pour on it half a teacup of boiling water. Mix as stiff as bread; roll out, and cut.
One cup of nut kernels (chopped fine), one cup of light brown sugar; rub well together one-half cup flour, one egg (beaten light); mix well, and drop with a spoon on buttered dripping pan. Bake with a slow fire.
Mrs. Josie Yager adds to this a pinch of baking powder.
Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons water, one-half teaspoon baking powder, two cups hickory nut meats.
Two-thirds cup white sugar, one-half cup water; boil as for candy; remove from the fire; stir in one-half pound crystallized cocoanut; then add by degrees the beaten whites of three eggs. Mix thoroughly with a spoon; drop and spread in small cakes on buttered tins; bake until slightly browned.
One cake German sweet chocolate, one egg, one cup sugar, one-half cup milk, one lump butter size of a walnut.
Two cups coffee A sugar, three eggs, one cup butter, one cup sweet milk, one pint nut kernels (chopped fine), two large teaspoonfuls baking powder, one tablespoon vanilla, flour to roll out. Bake in moderate oven.
Two cups brown sugar, two eggs, one-fourth cup butter, two cups hickory nuts, three tablespoons water, one teaspoon baking powder, flour to stiffen very stiff.
One cup meats, one cup sugar, one and one-half cups flour, one egg, a pinch of baking powder; roll thin, and cut into small cakes. Bake in quick oven.
Two cups water boiled with one cup butter, one and one-half cups flour; let stand until cool; then stir in five eggs, one at a time; drop on tins by the spoonful, and bake. Open one side, and put in this—
CREAM.—Two cups milk, one cup sugar, three eggs, and one-half cup flour. Cook like custard, and flavor with lemon.
White of one egg (beaten stiff), one teaspoonful of baking powder to the white of an egg; thicken with powdered sugar to drop from the spoon; add one small cup of nuts. Flavor to taste. Drop on buttered pans, and bake until light brown on top.
"Custards for supper, and an endless host of other such lady-likeluxuries."—SHELLEY.
To one quart apples, stewed and well mashed, put whites of three eggs (well beaten), and four heaping tablespoons of sugar; beat together for fifteen minutes. Serve with cream.
One pint milk, one tablespoon corn starch, yolks of two eggs. Beat yolks, and add one tablespoon cream, one cup coffee A sugar. Flavor when cool.
Put two quarts of milk into a tin bucket, and place in a kettle of boiling water. While waiting for milk to boil, take the yolks of four eggs, beat, and add one tablespoonful of cream or milk, one cup of coffee A sugar, two teaspoonfuls of sifted flour; beat this to a creamy mixture. When the milk boils, take some of it, stir into the mixture, and then slowly pour this mixture into the rest of the boiling milk, stirring all the time. Put on the lid of the bucket; let boil for a few minutes. Flavor with vanilla. When cool, put in dish. Take the whites of four eggs; beat stiff; add granulated sugar; beat quite a while. Flavor with vanilla. Spread this over the top of the float, and on top of this put bits of jelly.
A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light, one ounce of gelatine dissolved in one gill of hot milk, the well beaten whites of two eggs, one small teacupful of powdered sugar, and any flavoring preferred. Mix the eggs, sugar and cream together, and then beat in the dissolved gelatine. The milk should be quite cold before it is added to the other ingredients. Line a dish with slices of sponge cake, or with lady fingers, and fill with cream. Set it on ice to cool.
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 one pint of cold water ten minutes; then dissolve over 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 egg, pour in the sponge, and set in a cold place. Serve with thin custard, made with the yolks of four eggs, one tablespoonful of corn starch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick, and serve cold over the sponge.
One-half box gelatine, one-half pint cold water, one-half pint boiling water, one-half cup sugar, juice of two lemons.
Take six large, juicy oranges, one lemon, one pound loaf sugar, one-half ounce gelatine. Dissolve the sugar in one-half pint of water. Pour one-half pint boiling water over the gelatine, and when dissolved, strain it. Put the sugar and water on the fire. When it boils, add the gelatine, the juice of the oranges, and the lemon, with a little of the peel. Let come to a boil; then strain in molds to cool.
Soak one box gelatine in half pint cold water until soft, add one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice; stir until sugar is dissolved; then strain.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. 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.
Take half a box of gelatine, and cover with eight tablespoonfuls of cold water, and soak a half hour. Stand the gelatine over the teakettle for a few minutes to melt; then add it to a pint of orange juice, and a cup of sugar, and strain. Turn this mixture into a dish, and stand in a cool place, watching carefully, and stirring occasionally. Whip a pint of cream to a stiff froth. As soon as the orange gelatine begins to congeal, stir in the whipped cream; turn into a mold, and stand it over in a cold place. Served with angels food, it makes a most delicate dessert.
One can shredded pineapple, and one cup sugar; let come to a boil; one-half box gelatine dissolved in a cup of warm water. When milk becomes warm, stir gelatine into pineapple, and add one pint of whipped cream. Whip all together thoroughly, and set away in a cold place.
Fill a saucer with fresh peaches, finely sliced, or strawberries, carefully picked and selected; over this, place a measure of ice-cream, vanilla flavor. Cover all with powdered sugar to the depth of one-fourth inch. Eat with spoon (if your income is over twenty thousand dollars, you can use a strawberry fork). Serve with angels food, or almond macaroons.
Soak two-thirds box gelatine in one-half cup cold water; stand until dissolved; pour one-half teacup hot water over the dissolved gelatine. Take the juice of two lemons, two oranges, one and one-half cups sugar. Separate one orange into smallest dimensions, removing the seeds. Lay bananas, cut in small pieces, and malaga grapes with the oranges in the bottom of mold; strain the liquid over these, and set to cool.
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 molds of the same size, and pour half your jelly into each. Stir into one mold half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these molds 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.
Remove the rind of two lemons, and cut the lemons in small pieces; add two cups of sugar, one pint of boiling water, three tablespoons of corn starch; mix with a little milk; put them all together, and boil slowly for five minutes. Cut into small bits four oranges; put in a deep dish, ready for the table, and sprinkle over them a little fine sugar; pour the lemon compound over them. When cold, whip whites of two eggs; add a very little sugar. Flavor with lemon extract. Put in ice box to cool.
Place a layer of sliced oranges in the bottom of a glass dish; then a layer of bananas; one of pineapple; sprinkle confectioners sugar between layers; continue this until the dish is nearly full; then pile high with fresh grated cocoanut.
Two oranges, two peaches, two bananas, a few slices of pineapple, one-half pound of mixed nuts, one-fourth pound of figs, candied cherries, juice of three lemons, one-half box of gelatine, one pint of boiling water, two cups of sugar, whipped cream to make clear; avoid stirring.
CUSTARD.—Two quarts milk, six eggs, two tablespoons corn starch, one cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart whipped cream, one pint each candied or preserved cherries, pineapple, and strawberries. Let custard cool before adding cream and fruit. Freeze as ice-cream.
One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put through the colander). Let cream and milk come to a boil; add sugar, and cool; add peach pulp, and freeze.
FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf sugar; peel one dozen oranges; take out the pulp; add it to sugar with the juice of three lemons; set it on ice two hours; then a quart of ice water, and freeze hard, and serve in glasses.
Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer, and is prepared by mixing and freezing, the same as water ices, then working and cutting the fruits, and using without straining.
Stone one quart of acid cherries; mix them with two pounds of sugar, and stand aside one hour; stir thoroughly; add a quart of ice water; put in the freezer, and stir rapidly until frozen; heat smooth; set aside half an hour, and serve. That is the way to make frozen cherries.
To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a bowl; sprinkle with sugar; cover with grated cocoanut; let stand two hours; mix all together; freeze. Take up in a large glass bowl; lay over the top thin slices of orange; sprinkle with cocoanut and sugar.
Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds from a quart of sour plums; mash, and add to the peaches. Work the kernels of both to a paste; add them to the sugar and fruit; let stand two hours; then add a quart of ice water; stir, and freeze. This is a delicious dish.
Pare, and remove the eyes from two good-sized pineapples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole stand until quite soft; then mash, and strain through a fine sieve. To one quart of juice so obtained, add one quart of water and twelve eggs, which have been rubbed to a cream with one and one-half pounds of sugar. Put the mixture in a farina kettle, and cook till it assumes the thickness of soft custard; then strain, and beat briskly till cold. Freeze, and serve with sweet cream, flavored with fruit juice.
Put in a farina kettle one quart of good sweet cream, three-quarters of a pound of sugar, and one tablespoonful of vanilla extract, and allow the mixture to cook till the water in the outer kettle boils; then remove from the fire. Brown two ounces of macaroons in a moderate oven; cool, and roll to a fine powder; stir into the cream, and when cold, freeze.
To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice after it commences to freeze.
To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiff froth. Put the syrup in the freezer; then add the beaten whites. Freeze same as ice-cream. Stir constantly until sufficiently frozen.
Make syrup same as lemon ice; add one can of apricots (mashed fine), three lemons, and juice of one orange, if wanted. Freeze same as lemon ice.
One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitcher; squeeze the juice into the pitcher; add it to the gelatine after it is dissolved; strain into the can, and freeze.
"Sweet meats, messengers of strong prevailment in an unhardenedyouth."—SHAKESPEARE.
Put them into cold water, and allow it to come to a boiling point; then remove the skins, and throw them into cold water a few moments to preserve the color.
For salted almonds, prepare as above; put into a dripping pan with some lumps of butter; set into a moderate oven until nicely browned. Sprinkle over them some salt, and toss until thoroughly mixed.
Peanuts may be prepared in same manner.
Two pounds XXXX confectioners' sugar, one-fourth pound grated cocoanut, 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 Bakers 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.
Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. When nearly done, add one tablespoonful vanilla. Pour into buttered tins.
One cup of sweet milk, two cups of brown sugar, two cups of molasses, one pint of water, a tablespoon of butter. Flavor to taste. Two ounces of chocolate just before taking from the fire.
Take one quart of molasses (maple is best); boil until it is crisp when put in water; then stir in one teaspoonful of soda dissolved in a little warm water; stir until well mixed. Pour into buttered pans. Pull part until white, and make into sticks. In the remainder put roasted corn, peanuts, walnuts, almonds, or hazelnuts.
Grate the white part of a cocoanut, the whites of four eggs (well beaten), one-half pound of sifted sugar. Flavor with lemon or rose. Mix as thick as can be stirred. Make in balls, putting them about one inch apart on paper on baking tins. Put into a quick oven; take out when they begin to look yellow.
Two cups brown sugar, two cups molasses, two tablespoonfuls butter, two tablespoonfuls vinegar. Boil until it threads; then pour into shallow pans to harden.
"Peter Piper picked a peck of pickled peppers."—MOTHER GOOSE.
Make a brine of cold water and salt strong enough to bear up an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and put over; let stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard seed, six cents worth ginger root, six cents worth cinnamon and allspice, one tablespoon celery seed, alum size butternut. Scald, pour over, and tie up in jars.
Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of vinegar to use. Take them out of water, wiping each one separately with dry towel; place in close layers in stone jar. To one gallon of vinegar, add one cup of salt, two tablespoons of pulverized alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar, and let come to boil; pour this over pickles. When cool, place plate over, and add a weight. Pickles prepared in this way will keep nicely a year.
One quart green cucumbers (cut lengthwise), one dozen small cucumbers (whole), one dozen small onions, one large cauliflower, one quart small green tomatoes. Put the cucumbers in brine for three days; the rest scald in salt and water; add pepper and other spices to taste. Two and one-half quarts vinegar, two and one-half cups sugar, one cup flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour, and mustard. Pour this over the whole bottle; and seal.