CAKES
It is recommended that Royal baking powder be used where any is required.
Brown one pound flour; cream together one pound of sugar and one of butter, then add eight beaten eggs and one cup of molasses, one-half cup whiskey, one cup sour cream, a tablespoon each of mace, cinnamon, cloves, allspice and grated nutmeg. Stir in one pound of browned flour and one-half teaspoon of soda dissolved; gradually add one pound of seeded raisins, one pound of washed and dried currants, one pound citron cut in small pieces, all fruit being lightly dredged with flour. Bake in well-buttered paper laid in deep pans. This cake should be baked in large loaves. Be careful your oven is not too hot. Bake three to four hours.
Mrs. S. Bornstein
One pound powdered sugar, one pound butter, one pound flour, five pounds raisins, one pound currants, one pound citron, ten eggs, two teaspoonfuls cloves, one teaspoonful mace, one-half glass brandy or whiskey, one-half glass cider, wine-glass curaçoa, one-half cup molasses (small). Cream butter and sugar together; beat yolks and whites separately. Line pans with buttered paper.
R. L. S.
Mix well together two cups of sugar and three-fourths cup of butter, stir in one cup of milk and the whites of eight eggs beaten to a stiff froth. Stir together three cups of flour and two teaspoonfuls of baking powder. Flavor with vanilla. Beat ten minutes after putting all the ingredients in. Pour in a loaf tin in which you have laid buttered paper. Bake one hour in a carefully heated oven.
Mrs. E. M. Loeb
Mix one cup of butter and two cups of sugar and one of cold mashed unseasoned potatoes; add one-half cup of grated chocolate, four eggs, one cup of chopped walnuts, one-half cup milk, teaspoonful each of nutmeg, cinnamon and cloves. Sift two teaspoons of baking powder with two and one-half cups of flour. Stir all together. Bake the cake in square tins.
Mrs. B. Manheimer
The dough to be made the same as pie crust. Two cups of flour, one teaspoon baking powder, a pinch of salt (sift), butter the size of an egg, one egg, one-half cup powdered sugar, little milk; all of the above beaten together, which will form the dough. One pound pot cheese, one cup of cream, one tablespoon melted butter, one cup granulated sugar, one tablespoon flavor; separate yolks and whites of four eggs, dropping each yolk separatelyin the ingredients, stirring; beat whites and add last; stir in a little cinnamon and a few currants. Bake three-quarters of an hour in a moderate oven.
Mrs. D. Sine
Take eight eggs and two cups of sugar; beat for half an hour, then add two cups of sifted flour, with one-half teaspoon baking powder; also add two tablespoonfuls of cold water. Bake in large tins, spread with jelly while hot and roll; or bake in jelly tins and spread with jelly. Cover with sugar or boiled icing.
Miss L. Mayer
Rub one pound of butter and one pound of powdered sugar to a cream. Add the grated peel of a lemon, a wine-glass of brandy, and the yolks of nine eggs, one at a time. And last one and one-fourth pound of sifted flour and the beaten whites of the nine eggs. Bake slowly.
Mrs. I. O. Stern
Two tablespoons butter, pinch salt, one and one-eighth cup granulated sugar, three eggs beaten lightly, one-half cup milk, one and three-fourths cups flour, teaspoon vanilla, one teaspoon baking powder. Before putting in oven mix some butter and cracker crumbs together; sugar, cinnamon and chopped nuts may be added. Bake in flat roasting pan.
E. L.
One tablespoon butter, one scant cup sugar; mix together. Yolks of two eggs, two squares of chocolate dissolved in one-half cup hot water; add to the above. Mix two cups of flour with two scant teaspoons baking powder, one-half teaspoonful soda dissolved in one-half cup sour milk or one-half cup hot water, one-half teaspoon vanilla; mix well. Frosting: whites of two eggs, one teaspoonful cold water, one teaspoon lemon extract; whip together; add enough confectioner’s sugar (not powdered) to spread over cake while cake is still in pan, although cooled.
Minnie A. Lardan
Four eggs, one full cup sugar mixed; one cup milk, let come to a boil; two cups flour mixed with four teaspoons baking powder added, with eggs and sugar; then add hot milk and vanilla flavoring. Chocolate filling is fine if cake is baked in layers.
Minnie A. Lardan
Cream one-half cup butter with one and one-half cup sugar, then add gradually yolks of four eggs, one at a time. Beat mixture thoroughly, then add one-half cup milk, beating all the time. Next two squares Baker’s bitter chocolate in five tablespoons boiling water, when dissolved add to the batter, stirring constantly. Now add slowly one and three-fourths cup of sifted flour; give, all a vigorous beating, add beaten whites of four eggs; stircarefully into mixture, then teaspoon vanilla, and lastly one heaping teaspoon baking powder. Bake in moderate oven one hour. This cake should be baked with one flame, and do not light oven until cake is almost ready for baking. It should rise slowly.
Mrs. S. F. Breslauer
One-fourth cup butter, one and one-half cup granulated sugar, four eggs beaten quite a while before mixing with sugar, three-fourths cup milk, one cup cocoa and sugar mixed, two cups flour, two teaspoonfuls baking powder, one teaspoon vanilla.
Mrs. L. S. Firetag
One cup dark cooking molasses, one cup sour cream, one egg, one teaspoonful soda dissolved in a little warm water; one teaspoonful salt, one heaping teaspoonful ginger. Use enough flour to make about as thick as cup cake. To be eaten warm.
Mrs. M. Cohen
Four eggs separated, beat yolks well with one cup powdered sugar, beat in whipped whites, one cup flour, one teaspoon baking powder, two tablespoon coffee extract. This makes two layers. Filling: one-half pint cream flavored with coffee extract and sweetened, to which add chopped nuts.
F. B.
The whites of eleven eggs beaten to a stiff froth, nine and one-fourth ounces sugar, five and three-fourths ounces flour, one teaspoonful cream tartar sifted with the flour. Don’t butter the cake-form. Bake about forty minutes.
Mrs. D. Sine
One-half cup butter, one cup sugar, three eggs, two teaspoons baking powder, two cups of flour, flavor with vanilla and bitter almonds. This makes a very stiff dough. Flatten out, then take a quart of blueberries, cherries, apples, or any fruit is nice. Heat fruit and thicken with cornstarch. Place half of the dough in a pan, then spread with the fruit, then dough and fruit, etc.; lastly, add chopped almonds.
Mrs. F. C. Mock
Four eggs, beat whites to snow; one cup of grated almonds, three-fourths cup matzoth meal sifted, three-fourths teaspoon baking powder, rind and juice of one lemon. Bake in slow oven one-half hour. Serve with whipped cream.
H. M.
Six eggs, twelve tablespoonfuls sweet milk, six tablespoonfuls butter, one-half teaspoonful soda. Mould with flour, pounding and working half an hour. Roll thin, bake in rather quick oven.
One cup brown sugar, one-half cup strong cold coffee, two cups of flour, one cup of raisins, one-fourth cup nuts, one teaspoonful cinnamon, one-half cup molasses, one-half cup butter, one cup currants, one-half cup citron, one teaspoonful soda, two eggs, and a little brandy. Mix well all together.
Mrs. M. Wolff
Beat together the yolks of four eggs with two cups of powdered sugar. Then take one-fourth pound of grated chocolate and one cup of milk; boil this together. When cool mix with the egg and sugar, add one cup of sifted flour, one teaspoon baking powder, flavor with vanilla. Beat the four whites and mix all together. This makes two layers. Filling: One cup of chopped walnuts, one whole egg, one cup of milk, one tablespoon of granulated sugar; boil together until thick, when cool spread between layers.
Mrs. J. Muhlfelder
Yolks of eight eggs, two cups of granulated sugar, one-fourth pound grated almonds, one wineglassful wine and brandy mixed, one teaspoonful cinnamon, one teaspoonful cloves, one cup of grated bread crumbs, two teaspoonfuls baking powder, eight whites beaten very stiff. Grease pan or oil paper. Bake slowly.
Mrs. G. B.
One cup powdered sugar, one tablespoon melted butter, three yolks of eggs, whites of six beaten to a froth, one-fourth teaspoon cloves, one of cinnamon, one cake of sweet chocolate, one cup of chopped almonds, one cup of cracker meal, one teaspoon baking powder. Bake in layers. Filling: one tablespoon flour, two of sugar, yolks of three eggs, one-half pint sweet cream; beat eggs with flour, stir into it cream; boil up, add one-half cup chopped almonds. Bake day before using and cover closely.
Mrs. M. Kohn
One cupful nuts grated, six eggs, six tablespoons powdered sugar, not quite one-half cup grated bread crumbs, one-half teaspoonful baking powder, one teaspoonful vanilla. Beat yolks of eggs with sugar until light; add nuts, then crumbs, then beaten whites and vanilla. Bake in spring form. Spread with whipped cream.
Miss Ray Mayer
Yolks of eight eggs, eight tablespoons of powdered sugar; beat for about one-half hour; one-half pound almonds blanched and grated, rind of a lemon, juice of one-half lemon, two tablespoons of cracker meal sifted; add one teaspoonful Royal baking powder, add whites stiffly beaten, pinch of salt. Bake in moderate oven in a spring form. This can be cut in half and filled with whipped cream.
Mrs. S. M. Bondy
One-fourth pound sugar, one-fourth pound sweet butter, one-fourth pound grated almonds (with peel), yolks of six eggs beaten for one-half hour; then add four cakes of Huyler’s sweet chocolate grated, and last the six whites beaten. Frosting: one-fourth pound granulated sugar, small lump of butter, four cakes chocolate, four tablespoons water. Let it boil well.
Mrs. R. L. Dannenberg
Nine eggs; beat whites and yolks separately. Beat yolks with one tumbler of sugar, add rind and juice of one-half lemon, also of one small orange; add one-half pound ground almonds, add whites and almonds alternately a little at a time. Put in a well-buttered spring form. When finished cover with a chocolate icing. Icing: three tablespoons cocoa, one cup sugar, seven tablespoons milk, a few drops vanilla, one teaspoon butter, put on fire in double boiler, stirring constantly for ten minutes. Then put on cake. This quantity makes a large cake.
Mrs. S. Brown
Make a sponge of two eggs, one-half cup of sugar, one-half cup of flour, one-half teaspoon baking powder, one of vanilla; bake in a spring form. Filling: the juice of three lemons, one cup sugar. Let boil to a syrup, separate eight eggs; mix yolks well with two tablespoonfuls of cold water. Beat whites stiff; now stir yolks into theboiling syrup, stirring until it thickens. Remove from the fire and add the syrup to the beaten whites; pour over the cake and put in a hot oven until a light brown.
Mrs. H. A. S.
Put one pint figs in one pint hot water; let stew gently for three hours. Use porcelain-lined dish. If water boils down, add enough to keep figs stewing; when nearly cooked add one cup of sugar; remove from fire; add juice of a good-sized lemon. Have ready some tiny shells of puff paste and fill with the figs. A teaspoonful of whipped cream added to each tart makes it very rich.
Mrs. B. Sondheim
Sift together and thoroughly mix one pound of pastry flour, one teaspoon of salt, one teaspoonful baking powder, blanch and pulverize one-half pound of almonds; mix the almonds with the flour ingredients and work in one-half cup of butter and lard mixed. Mix with ice water as in making pastry; cut in the shapes you wish and bake in a hot oven.
Mrs. E. G. R.
Whites of six eggs, two cups of sugar; stir one-half hour; one teaspoon vanilla, one tablespoon vinegar. Bake in very moderate oven. Whip cream very stiff for top or cut cake, put cream between layers.
Mrs. F. C. Mock
One and a half cups of sugar, nine to ten eggs, one cup of potato flour, one-half a lemon; beat whites of eggs very stiff.
Mrs. F. C. Mock
Beat together one-half a pound of sugar and one-half a pound butter; add five eggs, the whites and yokes beaten separately; one teaspoon of mace, one-half wine-glass of brandy, and one-half pound flour. Stir well together and drop in lady-finger pans for baking to a delicate brown. When done and while warm fasten the fingers together, painting with the white of an egg upon the flat side.
H. A. O.
Stir one cup of butter in one cup of sugar; add a beaten egg, one teaspoon of salt. Stir in gradually two cups of white flour, two cups of oatmeal, adding also one teaspoon of soda dissolved in two tablespoons of milk. When you have the dough well mixed, roll it thin, cut into shapes, and bake in a moderate oven.
Mrs. J. J. Asch
One cup of honey, one cup sugar, four pieces of chocolate grated, five eggs, one-half teaspoonful each of cloves, allspice, and cinnamon. Thicken dough with three cups of flour and three teaspoons of baking powder. Bake in a moderate oven.
Mrs. M. Wolff
Stir one-half pound of brown sugar with two eggs till well beaten; add one ounce of cinnamon, quarter teaspoon of salt, and then flour very finely sifted; enough flour to make the dough stand. Stir all thoroughly and drop from a small spoon upon a pan which you have dredged with flour. Bake a few minutes in a well-heated oven.
Mrs. A. Monheim
One-half pound butter, one cup sugar, four cups flour, four teaspoons baking powder, two eggs. Mix butter, sugar, and the flour with baking powder, and add one egg at a time. Beat two eggs, spread thinly on top of cookies, and sprinkle with sugar and cinnamon.
Mrs. L. S. Firetag
One-half cup of butter, one-half cup of sugar, one-half cup molasses, one-half cup cold coffee, one teaspoonful soda dissolved in a little water, one tablespoonful ginger, flour enough to make a stiff dough. Roll out thin; bake in quick oven.
Mrs. A. Ottenheimer
One cup of brown sugar, two eggs, one cup of chopped walnuts, one cup of flour, one-half teaspoonful baking powder. Drop with a teaspoon in a buttered pan.
Mrs. H. J. Sower
One-half pound almonds cut lengthwise, not blanched, fifteen dates cut lengthwise (remove pits), whites of three eggs beaten to snow, one cup powdered sugar, vanilla to taste. Mix all well together. Bake in a moderate oven on tins which have been well buttered, and cracker-dusted. Drop dough with a teaspoon about one inch apart.
A. G.
Four eggs, one large cup of granulated sugar; cream well together. One-half pound almonds cut fine, not blanched; one-half teaspoon each of cinnamon, cloves and allspice; vanilla to taste, one-half pound citron cut fine, one and one-half cup of flour, one-half teaspoon baking powder. Bake in a moderate oven.
A. G.
One-half pound dates, one-half pound almonds cut lengthwise, whites of four eggs, one cup of granulated sugar. Beat whites of eggs very stiff, add sugar, dates, and almonds. Grease pan with butter, sprinkle with cracker dust, drop with teaspoon. Bake in a very slow oven.
Mrs. Langstadter
One-fourth pound raisins, one-half pound almonds, one-half pound citron chopped fine; four whole eggs, one large cup granulated sugar, ground allspice and cinnamon,flour enough to make stiff batter. Beat eggs and sugar together, add almonds, citron, raisins, spices, last of all flour. Grease pan with butter, spread batter rather thin, bake in slow oven. When finished and while hot cut in diamond shape.
Mrs. Langstadter
Two cakes (one-half pound) sweet chocolate, whites of four eggs, one-half pound almonds. Beat whites of eggs very stiff, add chocolate (which has been grated) and almonds chopped fine. Grease pan with butter, sprinkle with cracker dust and drop with teaspoon. Bake in slow oven.
Mrs. Langstadter
Rub to a cream one-half pound sweet butter and one glass sugar, add two eggs, one tablespoon whiskey, two heaping tumblers flour, one-half teaspoon baking powder. Mix well, and leave on ice over night. In the morning roll out dough very thin, cut into shapes and place in buttered tins. Brush the top of each with yolk of egg and place a blanched almond in the centre. Bake light brown.
Mrs. R. Paris