CHAPTER XXII
CAKES AND COOKIES[11]
490.--APPLE SAUCE CAKE (without Butter, Eggs, or Milk)
1 cup unsweetened apple sauce 1/4 teaspoon salt 1/2 cup melted shortening 1 teaspoon cinnamon 1 cup sugar 1/2 teaspoon nutmeg 1 teaspoon soda 1/4 teaspoon clove 2 cups flour 1 cup raisins seeded and chopped
Mix in order given, sifting dry ingredients together, beat well, pour into a deep pan, and bake about one hour in a slow oven.
491.--CANADA WAR CAKE (without Butter, Eggs, or Milk)
1 cup brown sugar 1 teaspoon cinnamon 1/4 cup shortening 1/2 teaspoon mace 1 cup boiling water 1/4 teaspoon clove 2 cups seeded raisins 1 teaspoon soda 1/2 teaspoon salt 2 cups flour
Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour.
492.--DATE CAKE
1/3 cup melted shortening 1-3/4 cups flour 1-1/4 cups brown sugar 3-1/2 teaspoons baking powder 1 egg unbeaten 1/2 teaspoon mace 1/2 cup milk 1 cup dates stoned and chopped
Mix in order given, and beat vigorously for three or four minutes; bake in two layer-cake pans in a moderate oven for twenty-five minutes; when partly cool spread with tart jelly, and sprinkle top layer with powdered sugar.
493.--FUDGE CAKE
1/4 cup shortening 1/2 cup milk 1 cup brown sugar 1-1/2 cups flour 1 square chocolate 3 teaspoons baking powder 1 egg well beaten 1/4 teaspoon salt
Cream shortening, add sugar, and beat well; add chocolate melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533).
494.--OLD-FASHIONED PORK CAKE
1/2 pound fat salt pork 1/4 pound citron shredded 1 cup boiling water 1 nutmeg grated 1 cup molasses 2 teaspoons cinnamon 1 cup sugar 1/2 teaspoon cloves 2 eggs beaten 1/2 teaspoon allspice 1/2 pound raisins 1 teaspoon soda 1/2 pound currants 4 cups flour
Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce.
495.--ONE-EGG CAKE
2 tablespoons butter 1-1/2 cups flour 1/2 cup sugar 2-1/2 teaspoons baking powder 1 egg Grated rind of 1 lemon 1/2 cup milk
Cream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour.
496.--ORANGE CAKE
1/4 cup shortening 1-1/2 cups flour 1 cup sugar 2-1/2 teaspoons baking powder 1 egg Grated rind 1/2 orange 1/2 cup milk
Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527).
497.--PLAIN CAKE
1/3 cup shortening 1-2/3 cups flour 1 cup sugar 3 teaspoons baking powder 2 eggs Few grains salt 1/2 cup milk 1/2 teaspoon lemon extract
Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two layer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings.
498.--SPICE CAKE (without Eggs)
1/3 cup shortening 1-1/2 teaspoons cinnamon 1 cup sugar 3/4 teaspoon nutmeg 1 cup sour milk 1/4 teaspoon cloves 2 cups flour 1/4 teaspoon salt 1 teaspoon soda 1 cup raisins seeded and chopped
Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing.
499.--WHITE CAKE
Whites of 2 eggs 3 teaspoons baking powder Melted butter 7/8 cup sugar Milk 1/2 teaspoon almond extract 1-1/2 cups flour
Break the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven.
500.--SPONGE CAKE (Hot Water)
Yolks of 2 eggs Whites of 2 eggs 1/4 cup hot water 1 cup flour 7/8 cup sugar 2 teaspoons baking powder Grated rind 1 lemon 1/4 teaspoon salt
Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan, and bake in a moderate oven twenty-five minutes.
501.--VELVET SPONGE CAKE
2 eggs 1/2 cup pastry flour 1 cup sugar 2 teaspoons baking powder 1/8 teaspoon salt Grated rind 1 lemon 1/4 cup potato flour 1/3 cup hot milk
Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven.
502.--CREAM PIE
Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531).
503.--CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE
2 eggs 1 cup flour 1 cup powdered sugar 1-1/2 teaspoons baking powder 1/3 cup hot water 1/4 teaspoon salt
Beat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562).
504.--CHOCOLATE MARSHMALLOW ROLL
To recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll.
505.--HOT WATER GINGERBREAD (without Egg)
1/4 cup shortening 1 teaspoon soda 1 cup dark molasses 1/2 teaspoon salt 1/2 cup boiling water 1-1/2 teaspoons ginger 2 cups bread flour 1/2 teaspoon cinnamon
Mix shortening, molasses, and water; add dry ingredients sifted together, and beat well. Pour into greased muffin pans and bake in a moderate oven twenty minutes; or pour into a greased shallow pan and bake twenty-five minutes.
506.--HOT WATER GINGERBREAD (with Egg)
1/3 cup beef drippings 2-3/4 cups flour 2/3 cup boiling water 1 teaspoon soda 1 cup dark molasses 1/2 teaspoon salt 1 egg well beaten 1-1/2 teaspoons ginger
Pour boiling water over shortening, add molasses and egg; mix and sift dry ingredients, add to first mixture, and beat well. Pour into a shallow, greased cake pan, and bake in a moderate oven twenty-five minutes.
507.--SOUR MILK GINGERBREAD
2 cups flour 1 cup molasses 1-1/2 teaspoons soda 1 cup thick sour milk 1 teaspoon ginger 1 egg well beaten 1/4 teaspoon salt
Mix and sift dry ingredients, add molasses, milk, and egg, and beat well; pour into a greased pan, and bake in a moderate oven twenty-five minutes.
508.--GINGER APPLE CAKE
Follow any recipe for gingerbread, bake in two layers, and put Apple Filling (see No. 529) between layers and on top.
509.--GINGER GEMS
1/2 cup molasses 1-1/2 cups flour 1/4 cup brown sugar 1 teaspoon soda 1/4 cup shortening 1 teaspoon ginger 1/2 cup boiling water 1/2 teaspoon cinnamon 1 beaten egg 1/4 teaspoon salt
Mix in order given, sifting the dry ingredients together; beat well, pour into greased muffin tins, and bake in a moderate oven twenty minutes.
510.--BRAN DROP COOKIES
1 cup bran 1/4 teaspoon clove 1/2 cup flour 1/4 cup molasses 1/4 teaspoon salt 1/4 cup sugar 1/4 teaspoon soda 1/4 cup melted shortening 1/2 teaspoon cinnamon 1/4 cup milk
Mix in order given, drop from tablespoon, two inches apart, on greased pan, and bake in a hot oven twelve minutes.
511.--CHEESE DROPS
2 tablespoons butter 1/8 teaspoon paprika 1/4 cup grated cheese 1/8 teaspoon mustard 1/4 cup dried and sifted crumbs Few grains cayenne 1/4 teaspoon salt Whites of 2 eggs
Cream butter and cheese together; mix crumbs with seasonings and add to cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon on a greased baking sheet about two inches apart, and bake in a moderate oven about twelve minutes. Serve with soup or salad.
512.--CHEESE WAFERS
1 cup flour 1 tablespoon shortening 1/4 teaspoon salt 1/2 cup grated cheese 1/2 teaspoon paprika 1/4 cup cold water
Mix and sift flour, salt, and paprika; rub in shortening with finger tips; add cheese and mix to a stiff paste with cold water; roll out very thin, cut with a small round cutter, place on a greased baking sheet, and bake in a moderate oven five or six minutes. Serve with salad or soup.
513.--CHOCOLATE COOKIES
2 squares chocolate 2 cups flour 1/2 cup shortening 2-1/2 teaspoons baking powder 1 cup brown sugar 1/2 teaspoon salt 1 egg well beaten 1/2 teaspoon cinnamon 1/4 cup milk
Put chocolate with shortening in mixing bowl and place over hot water until melted; add other ingredients in order given. Chill, roll thin, and cut with fancy cutter. Bake in a moderate oven about ten minutes.
514.--GINGER WAFERS
1/2 cup shortening 1/4 teaspoon salt 1 cup brown sugar 1-1/4 teaspoons ginger 2-1/4 cups bread flour 1/2 cup milk 1/2 teaspoon soda
Cream shortening and sugar; sift soda, salt, and ginger with flour, and add alternately with milk; chill; roll thin on baking sheet; mark in squares, and bake in a moderate oven eight or ten minutes. Remove from pan while warm.
515.--MARSHMALLOW WAFERS
Arrange thin crackers or wafers on a baking sheet, place a marshmallow on each one, and bake in a moderate oven for a few minutes until marshmallows melt; into each one press half a nut meat, raisin, cherry, or a bit of candied fruit.
516.--MOLASSES BROWNIES
1/3 cup shortening 1 beaten egg 1/3 cup sugar 1/2 teaspoon baking powder 1/3 cup molasses 1 cup flour 2 squares melted chocolate 3/4 cup chopped nut meats
Cream the shortening, add other ingredients in order given, drop from spoon on greased pan, and bake about twelve minutes in a moderate oven.
517.--OATMEAL MACAROONS
1 egg 1 cup rolled oats 1/2 cup sugar 1/3 cup shredded coconut 1 tablespoon melted butter 1/2 teaspoon salt
Beat egg until light, add other ingredients in order given, beat well, and drop from spoon on greased pan; bake about fifteen minutes in a moderate oven.
518.--PEANUT MACAROONS
White of 1 egg 1 cup powdered sugar 1/8 teaspoon salt 1 cup finely chopped peanuts
Add salt to the egg, and beat until stiff; add sugar and nuts, and mix well; drop from a teaspoon on a greased baking sheet two inches apart, and bake in a slow oven about fifteen minutes.
519.--RAISIN DROP COOKIES
3 tablespoons shortening 1 cup flour 1/2 cup brown sugar 2 teaspoons baking powder 1 egg well beaten 1 teaspoon cinnamon 2 tablespoons milk 1/2 cup raisins seeded and chopped
Cream the shortening and sugar; add egg and milk, and beat well; add flour, baking powder, and cinnamon sifted together; add raisins; beat well, drop from a teaspoon two inches apart on a greased baking sheet, and bake in a moderate oven about twelve minutes.
520.--WALNUT WAFERS
2 eggs 1/4 teaspoon salt 1 cup brown sugar 1/4 teaspoon baking powder 1/2 cup flour 3/4 cup chopped nut meats 1/4 teaspoon cinnamon
Beat eggs until light; add sugar, and beat well; add dry ingredients sifted together; beat well, add nuts, pour into a greased dripping pan, and bake in a moderate oven about ten minutes. Cut in squares while hot. Mixture may be baked in tiny scalloped tins if preferred.
FOOTNOTES:
[11] The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.