Part 4

Stir one heaping teaspoon of flour into one cup of sugar. Into the yolks of three eggs stir the juice and grated rind of a lemon; then add the lemon and sugar and half a cup of cold water. Put in the crust and bake. When baked cover with a meringue made of whites of the eggs beaten with a little sugar. After putting on the meringue let the pie stand a few minutes in a moderate oven.

_Mrs. R. Kohn_

COCOANUT PIE

One-half cup desiccated cocoanut soaked in one cupful of milk, two eggs, one small cupful of sugar, butter size of egg. This quantity makes enough for one small pie. Nice with a meringue on top.

_Mrs. M. Cohen_

PASSOVER DISHES

DISHES TO BE MADE OF A. GOODMAN & SON’S MATZOTH AND MATZOTH MEAL

MATZOTH SHALET

Soak two matzoths, squeeze out, add one cup of sugar, cinnamon, sliced apples, a few raisins, almonds, four eggs, one-half cup of matzoth meal. Mix well, grease pan well, and on top of shalet put small pieces of butter. Bake until light brown.

_Mrs. A. Herz_

MATZOTH BALLS

Soak one or more matzoths according to amount of balls wanted; when soft squeeze out. Now cut into small pieces or chop one small onion. Let brown in one large spoonful of fat; then add your matzoths, which have been squeezed out; remove from fire; add salt, pepper, two eggs, and one-fourth cup meal. Mix well; when cold make into balls.

_Mrs. H. J. Sower_

MATZOTH CAKE

Twelve eggs, separate them; take yolks of eggs, beat with one tablespoon powdered sugar to each egg, one cup matzoth meal, one-half cup chopped almonds, grated rind and juice of one lemon. After mixing well, add the beaten whites of the eggs. Bake in a slow oven.

_Mrs. S. Neuburger_

MATZOTH PANCAKE

Soak two matzoths in milk until soft, a little salt, four eggs. Mix well. Fry in butter.

PANCAKE NO. 2

Take one cupful matzoth flour, mix with boiling water, four eggs, a little salt. Fry in butter.

_Mrs. Albert Soloman_

FILLED MATZOTH KLOESSE

Prepare a dough as for soup balls. Make round flat cakes with your hands and fill with seeded prunes; place one flat cake over the filled one; press edges firmly together and roll until perfectly round. Boil them in salt water. Let water boil hard before putting in kloesse. Heat goose fat, cut up an onion, and let brown; pour this over the kloesse and serve hot. The kloesse are nice without any filling.

_Mrs. H. J. Sower_

MATZOTH FRITTERS

Soak two or three matzoths in water, when soft squeeze out, add four eggs, a pinch of salt, one-half cup sugar, one-half teaspoonful cinnamon and one apple sliced very fine. Have your fat or butter very hot and drop in a tablespoonful at a time to brown. They are very nice served with any stewed fruits.

_Mrs. H. J. Sower_

BREAD, FRITTERS, ETC.

BOSTON BROWN BREAD

One cake Fleischmann’s yeast, one and three-fourths pint water, two cups graham flour, one-half cup sifted rye flour, two and one-half cups sifted wheat flour, one and one-half cup sifted corn meal, one tablespoonful butter, one teaspoonful salt, three-fourths cup molasses. Heat one pint of the water to boiling, and pour it over the corn meal and salt; let stand to scald a few minutes. Then add the butter, melted, one cup of water (cold), molasses, graham, rye, and wheat flours, and lastly the yeast, previously dissolved in the remaining half cup of lukewarm water; mix thoroughly; half fill well-greased baking-tins having covers, and set to rise for about two hours, or until within an inch of the top. Then grease and put on covers, and bake in moderate oven for three hours and a half; take off covers and bake for another half hour. This recipe, carefully followed, makes the original Boston brown bread. An ordinary three-pound lard-pail makes a good baking-tin for this purpose. This recipe makes sufficient for two pails. The entire process takes about six hours.

_Mrs. Shipley_

ENTIRE-WHEAT BREAD

One cake Fleischmann’s yeast, one cup lukewarm water, one cup lukewarm milk, three pints entire-wheat flour, two teaspoonfuls sugar, one teaspoonful salt. Put milk, salt, and sugar into bowl; add to it water in which the yeast has previously been dissolved. Then add the flour gradually, reserving a little for use in kneading. This dough should be kneaded thoroughly, but must be kept soft. After kneading set in a warm place to rise for from two to two and one-half hours. When light, turn out on a floured kneading-board, divide into two equal parts and knead again thoroughly. Place in well-greased pans and set to rise for from three-quarters of an hour to an hour. When well risen bake for one hour in a slower oven than is required for white bread. After bread is baked, remove from pans, and cool by contact with the air on all sides. One tablespoonful of butter may be added with the sugar, if desired. If set over night, use one-half cake of yeast. In summer, use the liquid cold; in winter, tepid. The entire process takes four hours.

NOTE.--Entire-wheat bread may be made by following any good bread recipe and substituting whole-wheat flour for the ordinary wheat flour.

_Mrs. Shipley_

WHITE BREAD--QUICK METHOD

Two cakes Fleischmann’s yeast, three and one-half quarts sifted flour (equal to three pounds unsifted flour), one quart lukewarm water, one teaspoonful salt, two tablespoonfuls sugar, one tablespoonful lard or butter. Dissolve the yeast in half of the water, and in the other half dissolve the salt and sugar. Mix thoroughly the water containing the yeast, salt, and sugar, then stir in gradually three quarts of the flour. Now work in the lard or butter, and make a moderately stiff dough. Knead well for ten or fifteen minutes; then set aside in a warm place, free from draught, to rise until light, which will be in from two to two and a half hours. Cover with cloth or paper to prevent crust forming on top. When light, make into loaves with the hand, place in well-greased pans and set to rise again for forty-five minutes. When light, bake in a hot oven for from three-quarters of an hour to an hour. The extra pint of flour will be needed to keep kneading-board well floured while kneading and forming into loaves. This makes three one-and-one-half pound loaves. The whole process takes about four hours. Half milk and half water may be used instead of all water, if a richer loaf is desired. Young housekeepers who have never done any baking have been eminently successful by following this recipe.

_Mrs. Shipley_

ORANGE, APPLE, OR BANANA FRITTERS

Yolks of four eggs, beaten with four tablespoons of sugar. Stir into this the juice of half a lemon; add enough flour to thicken like a batter; add beaten whites. Dip in one slice of fruit at a time. Take up with a large spoon and lay in hot fat. Fry a nice brown. Sprinkle pulverized sugar on top, and serve with a vanilla sauce.

_Mrs. Sig. Sondheim_

POPOVERS

One egg well beaten, one cup of sweet milk, one cup of sifted flour, one teaspoonful baking powder, one teaspoon salt; beat all lightly. Drop in buttered gem pans, and bake quickly in a hot oven.

_Mrs. H. A. S._

WAFFLES

Two cups flour, two cups milk, one-half cup melted butter, two teaspoons sugar, two teaspoonfuls baking powder, one teaspoon salt, two eggs with whites and yolks beaten separately. Have iron hot and well buttered.

_Mrs. Joe Newman_

CREAM WAFFLES

Three tablespoonfuls of cornstarch and one cup of flour stirred smoothly, then add one teaspoon salt. Gradually mix in one pint of sour cream, one well-beaten egg, and a small teaspoon of soda dissolved in water; pour on buttered irons.

_Mrs. J. Newman_

CORN FRITTERS

One pint grated green corn, one egg, small cup of flour, one-half cup butter, salt and pepper to taste. Bake on a griddle.

_Miss Ray Mayer_

POTATO PANCAKES

Six raw potatoes grated, two slices of bread soaked in milk and let boil one minute; two eggs, salt, thicken with flour. Fry in hot butter.

_Miss Ray Mayer_

QUICK BISCUITS

Two cups of flour, two teaspoonfuls baking powder, butter the size of a walnut, pinch of salt, enough milk to make a soft dough to drop off of spoon on buttered pan. Hot oven.

_Mrs. H. A. S._

DOUGHNUTS

Two eggs, one cup of sugar, one cup of milk, flour, two teaspoonfuls baking powder, and salt. Beat eggs and sugar well, add the milk and flour alternately and enough of the latter to make a light biscuit dough. Roll out and shape. Fry in plenty of butter or lard.

_Mrs. Mack_

PLAIN MUFFINS

Four cups flour, four teaspoonfuls baking powder, two teaspoonfuls salt, four tablespoonfuls butter, two cups milk. Sift flour, salt, and baking powder into a bowl; add butter, and knead with the back of a fork until it becomes mealy. Add milk and stir until it becomes a batter. Bake in greased pans in a hot oven twenty-five minutes.

_Adele J. Strauss_

SIMPLE HOT CAKES

One cup of flour, one egg beaten very light, milk enough to make the flour light, one-half teaspoonful salt, one and one-half teaspoon baking powder, one tablespoon sugar.

_Mrs. Preston_

CAKES

_It is recommended that Royal baking powder be used where any is required._

FRUIT CAKE

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_

PLUM CAKE

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._

DELICATE CAKE

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_

POTATO CAKE

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_

CHEESE CAKE

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 separately in 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_

JELLY ROLL OR LAYER CAKE

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_

POUND CAKE

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_

QUICK CINNAMON CAKE

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._

DEVIL’S CAKE

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_

SPONGE CAKE

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_

CHOCOLATE CAKE

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; stir carefully 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_

CHOCOLATE CAKE

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_

GINGERBREAD

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_

MOCHA CAKE

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._

ANGEL CAKE

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_

SCHLOSSER CAKE

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_

ALMOND CAKE

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._

FRENCH CRACKERS

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.

COFFEE CAKE (BLACK)

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_

CHOCOLATE LAYER CAKE

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_

BREAD TORTE

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._

CRACKER TORTE

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_

NUT TORTE

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_

ALMOND TORTE

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_

SACHENTORT

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_

NUT TART

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_

LEMON TART

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 the boiling 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._

FIG TARTS

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_

ALMOND STRAWS OR TARTS

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._

SCHAUM TORTE

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_

POTATO TORTE

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_

DAINTY FINGERS

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._

OATMEAL COOKIES

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_

HONEY CAKES

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_

CINNAMON DROPS

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_

SUGAR COOKIES

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_

GINGER WAFERS

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_

WALNUT COOKIES

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_

MANDELHAUFCHEN

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.