Part 4
Crush ten strawberries with a little sugar and few drops lemon juice and let stand until juicy; mix in gradually three cups of confectioner's sugar. Spread between layers and on top of cake.
Maple Icing. I
1/2 teaspoon butter 2 tablespoons hot milk 1-1/2 cups confectioner's sugar 1/2 teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add flavoring and spread on cake.
Maple Icing. II
1 cup maple syrup whites of 2 eggs
Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.
Orange Icing
rind of 1 orange 2 teaspoons lemon juice 1 cup confectioner's or powdered sugar white of 1 egg
Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on warm cake.
Jelly Meringue
white of 1 egg 1/2 cup currant or other jelly
Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.
Sea Foam Icing
1 cup brown sugar 1/3 cup water white of 1 egg 1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread. Add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder. When icing foams, put between layers and on top of cake.
Cocoa Icing
1 cup confectioner's sugar 4 tablespoons cocoa 1 egg white 1 teaspoon vanilla extract 1 tablespoon cream 1 teaspoon melted butter
Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.
Brown Sugar Icing and Filling
3 cups brown sugar 1 cup milk 1 tablespoon butter 1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake. Chopped nuts can be added if desired.
Butter Scotch Icing and Filling (Without Sugar)
2 cups light syrup 1/2 cup butter 1/2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.
Chopped nuts may be added while icing is still soft.
Cookies and Small Cakes
Cocoa Drop Cakes
4 tablespoons shortening 1 cup sugar 1 egg 1/2 cup milk 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1/2 cup cocoa 1/4 teaspoon salt 1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour, baking powder, salt and cocoa into mixture; stir until smooth; add vanilla. Put one tablespoon of batter into each greased muffin tin and bake in moderate oven about 20 minutes. Cover with boiled icing, page 16.
Or bake in shallow pan; cool, and before removing cut across diagonally to make diamond-shaped pieces; cover with icing.
Raisin Drop Cakes
4 tablespoons shortening 1 cup sugar 1 egg 2/3 cup milk 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1 cup raisins 1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk very slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add flavoring, mix well. Put a small amount of mixture into each greased individual cake tin and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.
Orange Cakes
4 tablespoons shortening 1 cup sugar 2/3 cup milk 1 egg 2 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1 teaspoon orange extract grated rind of 1 orange
Cream shortening; add sugar slowly beating well; add milk a little at a time; add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and grated orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange icing, page 17.
Spice Cakes
1/2 cup shortening 1 cup brown sugar 1 egg 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup milk 1 cup chopped raisins
Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which have been sifted together; add milk and mix well; mix in raisins which have been slightly floured. Bake in small greased tins in moderate oven about 25 minutes.
Honey Drop Cakes
1/3 cup shortening 1/4 cup sugar 1/2 cup honey 1 egg 1/2 tablespoon lemon juice 1-1/2 cups flour 1-1/2 teaspoons Royal Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop far apart on greased baking sheet and bake in hot oven 10 to 15 minutes.
Molasses Cakes
1 cup molasses 1/2 cup sugar 1/2 cup melted shortening 1/2 cup boiling water 3 cups flour 3 teaspoons Royal Baking Powder 1 teaspoon salt 1/2 teaspoon soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 cup stale bread crumbs
Mix molasses, sugar, shortening and boiling water together; add flour, baking powder, salt, soda and spices which have been sifted together; add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet and bake in moderate oven 10 to 12 minutes.
Small Fancy Cakes. I
1/2 cup shortening 1 cup granulated or powdered sugar yolks of 3 eggs 1/2 cup milk 2 cups flour 2 teaspoons Royal Baking Powder
Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half, one teaspoon lemon juice and grated rind of half a lemon; to remainder of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in small individual tins in hot oven about 15 minutes. If large pan is used, when cool, cut cakes into fancy shapes. Cakes should be less than an inch thick when baked. Spread with colored icing, page 16, or marshmallow icing, page 17.
Small Fancy Cakes. II
1/2 cup shortening 1 cup granulated sugar 2/3 cup water 1 teaspoon vanilla extract 2 cups flour 1/4 teaspoon salt 3 teaspoons Royal Baking Powder whites of 3 eggs
Cream shortening and sugar together until very light; add water very slowly and beat constantly; add flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into small individual cake tins and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.
Cookies
3/4 cup shortening 2 cups sugar 1/4 cup milk 2 eggs 1/4 teaspoon grated nutmeg 1 teaspoon vanilla or grated rind of 1 lemon 4 cups flour 3 teaspoons Royal Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add flavoring; add 2 cups flour sifted with baking powder and nutmeg; add enough more flour to roll easily. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.
Cocoa Cookies
4 tablespoons shortening 1 cup sugar 1/4 cup milk 1 egg 2 cups flour 3 teaspoons Royal Baking Powder 1/4 teaspoon salt 1/2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well. Sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.
Cocoanut Cookies
1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon lemon juice or extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.
Filled Cookies
1/3 cup shortening 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla extract 3-1/2 cups flour 1/2 teaspoon salt 4 teaspoons Royal Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoon of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour 1/2 cup sugar 1/2 cup water 1/2 cup chopped raisins 1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.
Marshmallow Cookies
Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing, page 17.
Fudge Squares
3 tablespoons shortening 1 cup sugar 1 egg 2 ounces melted unsweetened chocolate 1/2 teaspoon vanilla extract 1/3 cup milk 1 cup flour 1 teaspoon Royal Baking Powder 1/8 teaspoon salt 1/2 cup nut meats chopped--not too fine
Melt shortening; add sugar and unbeaten egg; mix well; add chocolate, vanilla and milk; add flour which has been sifted with baking powder and salt; add nut meats, mix well. Spread thinly on greased shallow cake pan, and bake in slow oven 20 to 30 minutes. Cut into 2-inch squares before removing from pan.
Oatmeal Macaroons
1 cup sugar. 1 tablespoon melted shortening 2 eggs 3/4 teaspoon salt 2-1/2 cups rolled oats 2 teaspoons Royal Baking Powder 1 teaspoon vanilla extract
Cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, beaten egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about 10 minutes in moderate oven.
Hermits
6 tablespoons shortening 1 cup brown sugar 1 egg 1/2 cup milk 1-1/2 cups flour 2 teaspoons Royal Baking Powder 1/4 teaspoon salt 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 cup chopped seeded raisins 2 tablespoons chopped citron
Cream shortening; add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; add fruit dredged with flour. Drop from spoon on greased tins and bake in moderate oven 15 minutes.
Nut Bars
1/2 cup shortening 1-1/2 cups sugar 2 eggs 4 tablespoons milk 4 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1/2 cup chopped blanched almonds
Cream shortening and sugar together; add beaten yolk of one egg; add beaten whites of two eggs and three tablespoons milk; mix well. Sift together flour, baking powder and salt and add, mixing well. Roll half of dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.
Fruit Shortcakes
Although strawberries are generally used, other fruits such as raspberries, blackberries, loganberries, bananas, peaches and oranges, and even stewed or canned fruit, can be substituted and make delicious short cakes.
Old-Fashioned Shortcake
2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 4 teaspoons Royal Baking Powder 3 tablespoons shortening 3/4 cup milk 1 quart berries
Sift dry ingredients; mix in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split, butter and spread sweetened crushed berries or other fruit between layers.
Strawberry Shortcake
2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 4 teaspoons Royal Baking Powder 3 tablespoons shortening 1 egg 1/2 cup milk
Sift dry ingredients, mix in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Smooth one half of dough out lightly. Put into greased deep layer tin; spread with butter; cover with other half of dough which has also been smoothed out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.
Royal Strawberry Cake
1 cup sugar 4 tablespoons shortening 1 egg 2 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1/2 pint heavy cream 1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.
Doughnuts
These old-fashioned "fried cakes," as sometimes called, need the addition of Royal Baking Powder to make them light, tender and digestible. The fat should be in a deep kettle, and hot enough to brown a piece of bread in 60 seconds or the doughnuts will absorb grease.
Doughnuts
3 tablespoons shortening 2/3 cup sugar 1 egg 2/3 cup milk 1 teaspoon nutmeg 3/4 teaspoon salt 3 cups flour 4 teaspoons Royal Baking Powder
Cream shortening; add sugar and beaten egg; stir in milk; add nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on floured board to about 1/4-inch thick; cut out. Fry in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar.
Afternoon Tea doughnuts
2 eggs 6 tablespoons sugar 3/4 teaspoon salt 1/4 teaspoon grated nutmeg 2 tablespoons melted shortening 6 tablespoons milk 2 cups flour 3 teaspoons Royal Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg, shortening and milk; add flour and baking powder which have been sifted together; mix well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar.
Crullers
4 tablespoons shortening 1 cup sugar 2 eggs 3 cups flour 1 teaspoon cinnamon 1/2 teaspoon salt 3 teaspoons Royal Baking Powder 5/8 cup milk
Cream shortening; add gradually sugar and beaten eggs; sift together flour, cinnamon, salt and baking powder; add one-half and mix well; add milk and remainder of dry ingredients to make soft dough. Roll out on floured board to about 1/2 inch thick and cut into strips about 4 inches long and 1/2 inch wide; roll in hands and twist each strip bringing ends together. Fry in deep fat. Drain and roll in powdered sugar.
Puddings and Other Desserts
Baked Custard
4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is baked.
For Caramel Custard add to eggs 4 tablespoons Caramel Sauce, page 26.
Rice Pudding
1 cup rice 1-1/2 quarts milk 1 teaspoon salt 1 cup sugar 1 cup seeded raisins grated orange rind
Wash rice with several waters; put into pudding dish; add milk, salt, orange rind and sugar and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.
Cottage Pudding
1 cup flour 1/2 cup sugar 1/8 teaspoon salt 2 teaspoons Royal Baking Powder 1/2 cup milk 1 egg 2 tablespoons melted shortening
Sift together flour, sugar, salt and baking powder; add milk, beaten egg and shortening; beat well and bake in greased pan in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.
Tapioca Pudding
1/2 cup pearl tapioca or 3 tablespoons minute tapioca 1 quart milk 1 teaspoon melted butter 6 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook until thick. Add flavoring and serve hot or cold with cream.
Poor Man's Pudding
1/2 cup chopped suet 1/2 cup seeded raisins 1/2 cup currants 1-1/2 cups grated bread 1 cup flour 2 teaspoons Royal Baking Powder 1/2 cup brown sugar 2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce, page 25.
Apple Cake
1-1/2 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 1/2 cup milk 4 or 5 apples 1/2 cup sugar 1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub in shortening very lightly; add milk and mix. Place dough on floured board and pat out 1/2 inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough; sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.
Apple Dumplings
1 cup flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 4 apples 4 tablespoons sugar 2 teaspoons butter 1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; put one teaspoon sugar with 1/4 teaspoon butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with little cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven. Serve with hard sauce, page 25.
Peach dumplings may be made in the same way.
Apple Roll
4 medium sized apples 1-1/2 cups sugar 2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake, page 21). Roll out about 1/2-inch thick, spread with apples and roll into a long roll; cut into pieces about 1-1/2 or 2 inches long; place with cut side down in hot syrup; sprinkle with cinnamon and sugar and put small piece of butter on top of each. Bake in hot oven until apples are done and crust golden brown. Turn out on platter. Serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.
Meringues
whites of 3 eggs 1-1/4 cups granulated sugar 3 teaspoons Royal Baking Powder 1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in moderate oven 30 minutes. Increase heat and bake 30 minutes longer. Remove any soft part from center of meringues and return to oven to dry out, after turning off heat. Use two meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.
Banana Cake with Jelly Sauce
1 cup flour 2 teaspoons Royal Baking Powder 2 tablespoons sugar 1/4 teaspoon salt 3/4 cup milk 1 egg 4 bananas
Sift together the flour, baking powder, sugar and salt; add milk and beaten egg; mix well. Peel and scrape bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve with
JELLY SAUCE
1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon corn starch
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add corn starch wet with a little cold water; boil 3 minutes.
Charlotte Russe
1 pint cream 1/4 cup powdered sugar 1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers, fill with whipped cream and serve cold.
Boston Cream Pie
2 eggs 1 cup flour 1-1/2 teaspoons Royal Baking Powder 3/4 cup sugar 1/8 teaspoon salt 1/2 cup boiling milk 1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together three or four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle powdered sugar on top of cake.
CREAM FILLING
1/2 cup sugar 2 tablespoons corn starch 1/8 teaspoon salt 2 eggs 1 cup scalded milk 1 teaspoon butter 1/2 teaspoon vanilla extract
Mix sugar, corn starch, salt and beaten eggs; pour on gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and spread between layers of cake.
Blueberry Cake
3 tablespoons shortening 1 cup sugar 1 egg 3/4 cup milk 1-3/4 cups flour 2 teaspoons Royal Baking Powder 1-1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in very shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.
Chocolate Blanc Mange
4 tablespoons corn starch 3/4 cup sugar 1/4 teaspoon salt 1 quart milk 3 ounces unsweetened chocolate 1 teaspoon vanilla extract
Mix corn starch, sugar and salt together with a little of the cold milk. Put remainder of milk on to scald with chocolate, which has been cut into small pieces. As soon as chocolate is dissolved, stir in the corn starch mixture. Cook until thick and smooth, stirring constantly. Set over hot water and cook about 20 minutes longer. Add flavoring; pour into a mold which has been wet in cold water. Chill, and serve cold with sweetened whipped cream.
Floating Island
1 quart milk 4 eggs 4 tablespoons sugar 1/4 teaspoon salt 1/2 cup currant jelly 2 teaspoons vanilla or almond extract