Chapter 6

Two cups of sugar and one half cup of butter beaten to a cream, slowly add one cup of milk; mix two teaspoonfuls of baking powder with three cups of flour, add this gradually, mixing and then beating, finally the whites of six eggs beaten to a stiff froth and one teaspoonful of lemon extract. This can be made in layers (three) or baked in a square pan.

ICING.

Whites of two eggs, one half pound of cocoanut, and enough powdered sugar to make it sufficiently stiff, one teaspoonful lemon extract.

CREAM CAKE.

MRS. W. R. DEAN.

One cup of butter, one cup of cream or sour milk, two cups of sugar, three cups of flour, four eggs, one teaspoon soda mixed in vinegar and stirred in at the last. Bake in shallow tins.

RAILROAD CAKE.

One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar, one half teaspoon of soda, four eggs. This will form a thick batter. Butter pan and bake about ten minutes.

MOUNTAIN CAKE.

One pound of sugar, one pound of flour, one half pound well beaten butter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one half teaspoon soda dissolved in the milk.

MOUNTAIN CAKE.

MRS. BENSON BENNETT.

Three fourths cup of butter and two cups of sugar beaten to a cream, four eggs beaten very light, three cups of flour with two teaspoonfuls of cream of tartar, one half cup of sweet milk with one teaspoonful of baking soda, bake about twenty-five minutes.

MARBLE CAKE.

MRS. W. R. DEAN.

One cup white sugar, one fourth cup butter, three eggs (whites and yolks beaten separately) one half cup milk, two cups of flour, two teaspoons baking powder. Separate this batter into three parts. In one part put a square of chocolate dissolved in a little hot water, in another part put one teaspoon cochineal to color it. Take a spoonful of each color (white, brown, pink) alternately and bake in long tin pan.

ICING.

White of one egg well beaten, one teaspoon of vanilla, and pulverized sugar.

MARBLE CAKE.

MISS MILDRED POWIS.

(Light Part.)

One fourth cup butter, three fourths cup white sugar, one fourth cup milk, one cup flour, whites of two eggs, one teaspoon of baking powder.

DARK PART.

One fourth cup butter, one half cup brown sugar, one fourth cup molasses, one fourth cup milk, one and one fourth cups of flour, yolks of two eggs, one good teaspoon baking powder, one half a teaspoon (good) each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful at a time of each part.

MACAROON TART.

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)

Make a paste of three quarters of a pound flour, five ounces of sugar, one half pound butter and two eggs. Roll part of this out to one fourth inch thick layer and spread over a round shallow cake pan about one half inch deep. Bake very slightly. When cold spread with thin layer of jam or jelly, then put with bag and star tube, stripes of macaroon over and bake in a slow oven nice and brown. Put some icing between the stripes after tart is baked.

PASTE FOR MACAROONS AND MACAROON TART.

Take one pound Hoide's Almond paste and mix fine with one pound powdered sugar then add gradually the whites of about eight eggs until the paste gets smooth and soft enough to pass through the bag and tube. For macaroons make paste softer and use round tube or teaspoon. Bake on paper in slow oven.

BUCKEYE CAKE.

MRS. POLLEY.

Two cups sugar, two thirds cup of butter, three eggs beaten separately, one cup of sweet milk, two teaspoons of baking powder sifted with three cups of flour, one teaspoon extract of lemon.

HARRISON CAKE.

One cup of sugar, one cup of butter, four eggs well beaten, one cup molasses, one pound stoned raisins, one teaspoonful each of saleratus, cloves, cinnamon and allspice, one nutmeg and four cups of flour.

ORANGE CAKE.

MRS. A. J. ELLIOTT.

Two cups of flour, one scant cup of milk, one cup of sugar, half a cup of butter, two eggs, one teaspoon soda and two of cream of tartar. Divided in six parts and spread as thin as possible in pans of uniform size. Bake about three minutes: when done lay together with layers of orange filling between. Method: cream sugar and butter together, then add milk in which the soda and cream of tartar has been dissolved, then the eggs well beaten and lastly the flour into which drop a pinch of salt. Beat well and don't scrimp the butter.

ORANGE FILLING.--The juice and part of the grated rind of two oranges, then add one cup of sugar. One tablespoon of flour dissolved in cup of water which is gradually added, then beat the yolk of the egg well, and mix well together, and boil in a steamer until it is as thick as custard or boil about three quarters of an hour. The steamer is the safest as the flour is liable to stick to the pan otherwise.

ORANGE CAKE.

MISS FRY.

Two cups of flour, one cup of sugar, one half cup milk, two teaspoons baking powder, one tablespoon butter, one tablespoon orange juice, two eggs. Beat eggs and sugar, add butter (melted), orange juice and rind of one orange, then milk. Add flour and powder and bake one half hour. Filling:--juice and rind of one orange, one tablespoon each of lemon juice and cornstarch, two tablespoons sugar, one teaspoon butter, one egg. Put orange juice rind, and lemon juice into a cup, then fill with cold water. When it boils, add cornstarch with cold water. Beat yolk of egg with sugar, add this, then butter. When cold spread between layers. Icing. Beat whites of two eggs, add three fourths cup powdered sugar.

LADY CAKE.

MRS. GEORGE LAWRENCE.

One half cup butter, one and one half cups granulated sugar, one cup lukewarm water, two and one half cups of sifted flour, four eggs, whites only, one lemon juice and grated rind, two teaspoons of vanilla extract, two teaspoons of baking powder. Cream the butter in an earthen dish with silver spoon, stirring till light cream color, add sugar beating thoroughly. Sift the flour, add one half of it and the cup of water a little of each, till cup is finished. Beat whites of eggs stiff and dry, add one half, beat, then the rest of the flour. Beat well, add the juice, and grated rind of lemon or vanilla as preferred, next the baking powder and the balance of the beaten eggs. Turn quickly into a deep, well buttered tin, and bake for three quarters of an hour. The tin should be ready for use immediately the baking powder is added. When cold, frost with white icing.

LEMON CAKE.

MISS BEEMER.

One half cup of butter creamed well with one and a half cups of sugar, stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of baking powder sifted with three cups of flour and added alternately with the whites of the three eggs beaten to a stiff froth. Bake in rather a quick oven in three tins of uniform size, and place, between layers, a frosting made of the grated rind of one, and juice of two lemons, and three fourths cup of sugar. Let boil and throw it over the well beaten whites of two eggs. This cake is one that keeps well for five or six days.

NUT CAKE.

MRS. GEORGE M. CRAIG.

One cup sugar, half a cup of butter whipped to a cream with sugar, four eggs, one tablespoonful of milk if needed, quarter of pound of almond nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking powder and one cup of flour.

NEW PORT CAKE.

MRS. THEOPHILUS OLIVER.

Two eggs, one half cup of white sugar, one half cup of butter, (melted) one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet milk, one teaspoonful of soda dissolved in hot water. Bake in a deep pan (eaten hot).

PLAIN CAKE.

MRS. GILMOUR.

One half cup butter, one cup sugar, three eggs, two cups of flour, two and one half teaspoons baking powder, one cup of milk.

SANDWICH CAKE.

MRS. FRANK LAURIE.

Four eggs, one cup sugar, one cup flour, one teaspoonful of baking powder; mix the yolks and the sugar together, then whip up the whites, mix in with the yolks and sugar, then add the flour and the baking powder putting the latter into the flour. Bake in a hot oven.

SANDWICH CAKE.

MISS M. SAMPSON.

Two thirds cup sugar, one egg, two thirds cup milk, butter the size of an egg, one and one half cupfuls of flour, two teaspoonfuls baking powder. Bake in a quick oven.

SPANISH BUN.

MRS. THOM.

One and one half cups sugar, four eggs, leave out the whites of three for icing, three fourths cup butter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three spoonfuls baking powder. Bake in flat tin well greased.

ICING.

Take the whites of three eggs, beat to a stiff froth then add a cup of light brown sugar; while the cake is hot, spread this over, return to the oven and brown.

WHITE CAKE. (Delicious.)

MRS. STOCKING.

One cup sugar, one half cup butter, whites of two eggs, one cup of milk or water, two cups of flour, two teaspoons baking powder, cream the butter, stir in sugar, then add milk or water, beaten whites, flour, and lastly the extract.

NUT FILLING.--One cup milk, one cup nut meats, one tablespoon flour, one egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and flour stirred together; cook until thick.

WALNUT CAKE.

MRS. PEIFFER.

Cream one cup granulated sugar and one fourth of butter, and two eggs, then two heaping cups flour, two heaping teaspoons baking powder sifted four times: while your flour is still heaped in the mixing bowl on top of the butter, etc., add one heaping saucer chopped walnuts, then use as much as you need of one cup sweet milk to make a nice stiff batter, not too thin.

ICINGS FOR CAKES.

APPLE FILLING FOR CAKE.

MRS. W. W. HENRY.

One apple grated, one cup of sugar, one teaspoonful of vanilla, the white of one egg beaten stiff.

CHOCOLATE FROSTING.

MISS MAUD THOMSON.

White of one egg, eight tablespoons powdered sugar, one inch square of chocolate, one half teaspoon vanilla. Do not whip the egg but stir the sugar into it beating until smooth. Place the chocolate in a teacup, float the latter in a saucepan full of boiling water. Cover the pan and when the chocolate melts stir into the frosting and add vanilla and spread upon the cake.

CHOCOLATE ICING (Original).

MRS. E. A. PFEIFFER.

One cup granulated sugar, two squares of chocolate, boil till thick (do not stir) then turn into beaten white of one egg.

BOILED ICING.

One cup granulated sugar, boiled till it threads, then turned into the beaten whites of two eggs, and whip till cold.

CHOCOLATE PASTE.

MRS. BENSON BENNETT.

Melt two ounces Baker's chocolate, add one tablespoonful of water, and three of milk, one piece of butter, one egg well beaten, one cup of sugar, make as in lemon marmalade.

FIG CAKE FILLING.

MRS. STOCKING.

One pound figs, one half cup sugar, two thirds cup of water. Boil figs after being chopped fine with sugar and water until thick.

MAPLE SYRUP ICING.

MISS M. W. HOME.

One cup maple syrup, boil until it will harden slightly when dropped in cold water, then pour on the stiffly beaten white of an egg and stir constantly until it thickens, then spread on cake.

MAPLE SUGAR ICING.

MRS. ALBERT CLINT.

One cup of maple sugar, six teaspoonsful water, boiled till thick. White of one egg beaten crisp to be stirred in with the syrup until cool, then spread on the cake. Stir quickly when mixing the syrup and egg.

ORANGE JELLY ICING.

Two oranges, one lemon, one cup of sugar, one cup of water, one tablespoonful of cornstarch. Grate the rinds, add the juice of oranges and lemon; mix the cornstarch with a little water, put in a saucepan and let it come to the boil until thick and clear, stir constantly. When cool enough spread between cakes.

SOFT ICING FOR CAKES.

Two cups of white sugar (teacups), three fourths cup of sweet milk, one half a tablespoonful of washed butter. Boil for ten minutes, take off and stir constantly till it begins to thicken, then spread immediately over cakes. Put in flavoring to taste when you begin to stir.

CREAM ICING.

MRS. RATTRAY.

Take a piece of butter about one half the size of an almond, wash thoroughly to remove salt, beat it to a cream with one tablespoonful of rich cream, flavor with a few drops of lemon, vanilla or any flavoring preferred, then thicken with powdered sugar and spread on cake with a knife dipped in cold water. Let stand before using an hour or longer.

GINGERBREAD AND SMALL CAKES.

GINGERBREAD.

MRS. FARQUHARSON SMITH.

Three fourths pound of butter, two cups of milk, five cups of flour, two cups of molasses, two cups of sugar, five eggs, four tablespoons of ginger. Mix butter and sugar together. Mix the molasses and milk and flour, then the eggs, whip the latter well but not separately, the risings put in last, one teaspoonful of baking soda, and two of cream tartar; if sour milk or cream is used the latter need not be used; a large flat pan with well buttered paper. Cooked in a moderate oven it takes about three quarters of an hour to bake. Sour cream makes it much richer and not quite so much butter required.

SPONGE GINGERCAKE.

MRS. ANDREW T. LOVE.

Four eggs, three cups molasses, one cup sugar, one half cup of milk or water, one half cup butter, three small tablespoons ginger, one half teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light weight, three teaspoon baking powder, lemon or vanilla flavoring.

SOFT GINGERBREAD.

MRS. W. R. DEAN.

One quart of flour, rub in it one half cup butter, one pint of molasses, two eggs, one tablespoon ginger, two teaspoons soda dissolved in a tumbler of milk. About forty minutes to bake.

SOFT GINGERBREAD.

MISS BEEMER.

Two cups molasses, one half cup of shortening (lard), three fourths cup boiling water, one tablespoon each of ginger, cinnamon and saleratus, (soda) two tablespoonfuls vinegar, three and one half cups of flour, one teaspoon salt (even), melt the molasses and shortening on the stove slowly, mix the saleratus with the boiling water and add it to the above, then add the vinegar; mix the ginger, cinnamon and salt with the flour and stir in slowly. Bake in a long flat tin in a moderate oven about half an hour.

COOKIES.

MRS. W. H. POLLEY.

Three eggs, three cups sugar, one and one half cups of butter, one half cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway seeds and enough flour to roll out.

MOLASSES COOKIES.

One cup molasses boiled, one half cup lard, one half cup of butter, one teaspoonful each of ginger and saleratus, flour enough to roll out.

OATMEAL COOKIES.

MRS. WADDLE.

One cup hot water, one cup butter and lard mixed, one cup of sugar, two cups of oatmeal, two cups of flour, one teaspoon soda in a little boiling water, roll thin and bake in a hot oven.

COOKIES. (Splendid).

MRS. FRANK GLASS.

One cup sugar, one cup butter, two eggs, three teaspoons baking powder, one tablespoon water, flour to roll, one teaspoon vanilla, roll out but a little of the dough at a time.

GINGER SNAPS.

One and one half cups molasses, one cup brown sugar, pinch of ginger, one teaspoon soda, one half cup sour milk, one half cup of butter, one half cup lard, flour to roll.

DOUGHNUTS.

One half cup butter and one cup sugar beaten together, three eggs beaten light, one half cup sour milk, one teaspoon soda, flour enough to roll fry in hot lard.

FRIED CAKES.

MRS. HENRY THOMSON.

One cup sugar, butter size of an egg, one cup milk, two eggs, one quart of flour, two teaspoons cream of tartar, one half teaspoon of soda, spice to taste.

CRULLERS.

MRS. ARCHIBALD LAURIE.

One cup sour cream, two eggs beaten separately, three fourths of a cup sugar, one half teaspoon soda dissolved in boiling water, one teaspoon cream of tartar sifted with flour, flour enough to roll rather soft, and boil in fresh lard.

CRULLERS.

MISS GREEN.

One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of baking powder, flour enough to make a batter fit for rolling.

CROQUIGNOLES.

MADAME A. GRENIER.

One half pint of cream, one half pint of milk, four eggs well beaten, three quarters of a pound of granulated sugar, one quarter of a pound of butter blended with the flour, one teaspoon of soda dissolved in vinegar, two teaspoonfuls of baking powder, flour enough to roll out.

CROQUIGNOLES.

MRS. ARCHIE COOK.

Three eggs, one cup of milk, one quarter of a pound of butter, one and one half cups of sugar, three teaspoons of baking powder, flour enough to roll out and a little essence of lemon.

DOUGHNUTS.

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)

One half pound sugar, three oz. butter, four eggs, one pint of milk, a little essence of lemon and two pounds of flour with one ounce of baking powder.

WAFER JUMBLES.

One half pound sugar, one half pound butter and one half pound flour, three eggs and vanilla flavoring. Place on a long flat pan using bag and tube, bake in good oven.

PUFFETS. (Hot tea cake.)

MRS. BENSON BENNETT.

One and one half pints of flour, three eggs, one half cup of butter, one half cup of powdered sugar, two teaspoonfuls of cream of tartar, one ditto of carbonate of soda, one half pint of milk.

BOSTON CREAM CAKE.

MRS. JOHN MACNAUGHTON.

Boil one quarter pound butter in one half pint of water. Stir in while boiling six ounces of flour. Take from the fire and stir in gradually (when it has cooled a few minutes) five eggs well beaten. Add one quarter teaspoon soda and a little salt. Above recipe makes about two dozens cakes. They must be baked from twenty minutes to half an hour. Be sure to let them bake enough. Do not think them burning unless you see them doing so.

CREAM FOR FILLING.

Boil three quarters of a pint of milk, and stir in while boiling two eggs, one cup of sugar, and one half a cup of flour beaten together very smoothly. Flavor to taste, and when cool fill the cake through a small slit made in the side of each with a sharp knife. The cakes must also be cool before they are filled.

DOMINO CAKES.

Mix together as quickly as possible two cupfuls of sugar with one of butter, then the beaten yolks and lastly the stiffly whipped whites of three eggs, and a teaspoonful extract of lemon. Mix in just enough flour to roll the mass out very thin and cut it into domino shape. After the cakes are in the pan, brush with the white of an egg, using a feather, and sprinkle them with comfits. Bake a light brown. These are delicious and pretty, and will keep fresh a long time.

QUEEN CAKES.

MRS. SMYTHE.

One cup of flour, four tablespoons of sugar, two tablespoons butter, one half teaspoon baking powder, ditto of lemon extract, two eggs and a few currants. Beat eggs with sugar, add butter melted, then the flour and essence of lemon, sprinkle a few currants at the bottom of small moulds. Bake about fifteen minutes.

SHREWSBURY CAKES.

MISS HENRY.

Rub to a cream six ounces of sugar, with six ounces of butter, add two well beaten eggs and work in twelve ounces flour, adding a teaspoonful of rose water. Roll out thin and cut into small cakes.

CONFECTIONS.

"Sweet meats, messengers of strong prevailment in an unhardened youth."--SHAKESPEARE.

SALTED ALMONDS.

MRS. BENSON BENNETT.

Blanch, put into a baking pan, and to each pound allow a tablespoonful of butter, stand them in the oven, watch and shake until all are nicely browned; take out and lift carefully from the grease, dust thickly with salt, and put in a cool place at once.

BUTTER SCOTCH. (Original.)

MRS. E. A. PFEIFFER.

One pint of maple syrup, butter size of an egg, boil till stiff when dropped in cold water.

CHOCOLATE CREAMS.

MRS. EDWARD C. POWERS.

Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small balls; let stand one-half hour; then dip into the chocolate prepared thus: One half cake Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the butter; mix in the chocolate. When cool dip the creams in, and set on a buttered plate to harden.

VANILLA TAFFY.

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.

EVERTON TOFFEE.

MRS. FRANK LAURIE.

Put one pound of brown sugar, a breakfast cupful of cold water, eight ounces of unsalted butter, mix well together in a small preserving pan, stir till quite through the boil. Test the strength of the toffee as you do barley sugar.

BUTTER SCOTCH.

MRS. W. R. DEAN.

Two cups brown sugar, one tablespoon water, butter size of an egg. Boil without stirring. Try it in cold water, and it is done when it hardens on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered plates. Mark into squares before it hardens, and when it is cool it will break off neatly.

CHOCOLATE FUDGE.

Four cups sugar (white), two cups milk, one pound butter, one cup grated chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly (as for sucre à la crême) pour on buttered plates and cut into squares.

NUT CANDY.

Two cups white granulated sugar, one half cup sweet milk. Boil for _about_ ten minutes, and add three quarters cup cut up walnuts. Remove from stove and beat thoroughly and when it thickens pour out on buttered plates. Cocoanut candy may be made same way. If the candy does not thicken after being beaten, it is not boiled sufficiently and can be put back on stove. Stir constantly through, if the _nuts_ are in.

PICKLES.

"Peter Piper picked a peck of pickled peppers."--MOTHER GOOSE.

CANADIAN TOMATO CHUTNEY. (Splendid.)

MRS. RATTRAY.

One peck green tomatoes, twelve large red onions, one large cauliflower, two heads celery, two heads garlic, six red peppers. Wash tomatoes and dry them; peel the onions, cut the cauliflower into small pieces, also the celery and peppers and scald and separate the garlic. When all are prepared slice the tomatoes and onions, and put a deep layer into your preserving pan mixing some of the other ingredients with them, then sprinkle with coarse salt, and continue layer by layer until all are in the pan. Let this stand twenty-four hours, then drain the liquor off and add the following, placing all on the fire to boil at least two hours, or until soft; three pints of vinegar, three pounds brown sugar, one tablespoonful of cloves (ground), and ditto of cinnamon, allspice and pepper, one ounce of turmeric powder. Stir all from the bottom frequently lest it should stick and scorch.

TOMATO CHUTNEY.

MRS. J. MACNAUGHTON.

Slice one peck of green tomatoes into a jar, sprinkle a little salt over each layer and let stand for twenty-four hours, drain off the liquor; put the tomatoes into a kettle with a teaspoonful each of the following spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful of scraped horse-radish, twelve small or three large red peppers, three onions, a cup full of brown sugar, cover all with vinegar; boil slowly for three hours.

CRAB APPLE PICKLE.

MRS. J. MACNAUGHTON.

One quart good vinegar, six cups brown or maple sugar, one teaspoonful each cloves, cinnamon and allspice. Boil vinegar and sugar together, skim and add spices. Take the blossom end from the apples and put as many in at a time as will lie on the top of the vinegar without crowding and cook until easily pierced with a straw. Seal in glass fruit jars.

CHILI SAUCE.

MRS. WADDLE.

Six large tomatoes, three small green peppers, one onion, two large tablespoons sugar, salt to taste, one and one half cups vinegar, tomatoes peeled, peppers and onions chopped fine and all boiled one hour.

CHOW CHOW.

MRS. SEPTIMUS BARROW.

One peck green tomatoes chopped fine, one dozen good large onions chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon each of allspice and cloves, two tablespoons each of ground mustard, black pepper and salt, one half teacup grated horse-radish. Mix all together and stew until perfectly tender, stirring often to prevent burning. Seal in glass jars while hot.

CHOW CHOW. (Original.)