Chapter 5

Three cups flour, one cup bread crumbs, one and one-half cup sweet milk, three-fourths cup cider, one cup sugar, one-half pound raisins, one-half pound currants, one-half pound suet, one nutmeg, two ounces citron, one teaspoonful cinnamon, one teaspoonful baking powder, one-half teaspoonful mace, yolks of four eggs, whites of two eggs. Boil five hours.

PLUM PUDDING.

Five-cent bakers' loaf of bread, one and one-half cup stoned raisins, one cup currants, one-fourth cup citron, one cup suet, one cup New Orleans molasses, one saltspoonful cloves, one tablespoonful cinnamon, two eggs, two teaspoonfuls baking powder, one cup flour, heaping. Soak loaf of bread thoroughly in cold water, then squeeze dry. Steam five or six hours. Serves sixteen persons.

PRUNE PUDDING.

Cook twelve large prunes until soft. Strain through a colander. Beat the whites of four eggs stiff and add one cup cracker or dried rusk crumbs, one cup powdered sugar and pulp of prunes. Boil in double boiler about one and one-half hours and serve with whipped cream.

PRUNE WHIP.

One-half pound prunes, one-half cup sugar, one-fourth teaspoonful lemon juice, white of one egg. Beat white of egg to stiff froth, add slowly three teaspoonfuls prunes, pressed through a sieve, then the lemon juice and sugar. The prunes should be soaked over night in enough water to cover; cook in same water till soft. Remove stones and force through a strainer (use the yolk of egg for custard sauce). One egg yolk, one-half cup milk, one tablespoonful sugar, pinch of salt, nutmeg. Beat egg and sugar, heat milk, pour over egg, cook in double boiler till it coats the spoon, about five minutes. Bake in a buttered dish, eight minutes in slow oven.

QUINCE HONEY.

Four quinces, three apples grated raw, four pounds sugar and one pint water cooked together, then put in the quinces and apples and boil twenty minutes.

SAILOR'S DUFF.

One egg and two tablespoonfuls sugar, beaten together, and one-half cup molasses beaten in. Then add two tablespoonfuls melted butter and beat again; one teaspoonful soda dissolved in a little warm water, one and one-half cup fine white pastry flour, one-half cup boiling water, added last. Steam three-fourths of an hour.

Sauce.

Yolks of two eggs, add one cup pulverized sugar and one teaspoonful vanilla extract, well beaten together; add one-half pint whipped cream just before serving.

SAUCE FOR ICE CREAM.

To six figs add a pint of hot water. When they have cooked a short time, add enough granulated sugar to make a rich syrup and stew them until the figs are tender. After they are cold, add a tablespoonful of vanilla. Pour over the ice cream. Serve in glass cups and add a portion of the fig on each cup.

SNOW PUDDING.

Soak one tablespoonful gelatine in one-fourth cup cold water, add a little pinch of salt, and dissolve in one and one-fourth cup boiling water; add three-fourths cup sugar and one-fourth cup lemon juice. When mixture begins to form, beat with a Dover beater until almost white, then add well-beaten whites of three eggs and beat thoroughly. Set aside to cool, and serve with sweet or whipped cream.

SNOW CUSTARD.

One-half package of Cox's gelatine, three eggs, two cups sugar, one large cup boiling water, one pint milk, juice of one lemon. Soak the gelatine one hour in a teacupful of cold water. Then stir in two-thirds of the sugar, the lemon juice and the boiling water. Beat the whites of the eggs to a stiff froth, and when the strained gelatine is quite cold, whip it into the whites, a spoonful at a time--for half an hour if you use the Dover egg beater, at least an hour with any other. When all is white and stiff, pour into a wet mold. Make the custard of the sugar, yolks and milk; flavor with vanilla. Boil until it begins to thicken. When the meringue is turned into the dish, pour the cold custard about the base.

SNOWBALLS.

Three eggs, one scant cup flour, one cup sugar, one and one-half teaspoonful baking powder, three tablespoonfuls water, two tablespoonfuls lemon juice, grated rind of one lemon. Beat yolks of eggs, add sugar, then water, lemon rind and juice, then the whites beaten stiffly, finally the flour and baking powder, sifted together. Stir quickly and well. Pour this batter into fifteen little, well-buttered cups, steam one-half hour, have three tablespoonfuls powdered sugar on a plate. When snowballs are done, turn out on the sugar; roll them till covered with sugar. Serve with Strawberry Sauce:

Strawberry Sauce.

One can strawberries, put enough strawberries through a sieve to make one-half cup. Stir this into whipped cream which has been thoroughly chilled.

SPANISH CREAM.

One lemon, two eggs, one tablespoonful butter. Beat sugar and butter together, then add eggs. Grate rind of lemon and squeeze out juice, add last and bake five minutes.

SPONGE PUDDING.

One-half cup flour, dissolved in a little more than one pint milk. Set into a pan of water and boil until thick. Stir into this mixture while warm one teaspoonful butter. Separate whites and yolks of six eggs and add the yolks, well beaten, one-half cup granulated sugar, then beat well again. Beat white to stiff froth and stir all into the thickened milk, whites last. Bake one hour in pudding pan placed in hot water. Serve with cream, lightly whipped and flavored with vanilla.

STEAMED PRUNE PUDDING.

One-third cup stale bread crumbs, one-third cup fine chopped suet, one-third cup prune puree, one level teaspoonful baking powder, one egg beaten light, one-third cup flour, one-third cup sugar, one-fourth teaspoonful salt, one-third cup milk. Recipe for ten people.

STEAM PUDDING.

Beat yolks of three eggs, add one cup sugar, three tablespoonfuls milk; beat thoroughly, add one ounce melted chocolate, one cup flour, beaten whites of three eggs, with two tablespoonfuls baking powder; steam thirty minutes. Makes eight cups pudding. Grease cups.

Sauce for Same.

One-half cup sugar to one cup water, one-fourth cup flour, one tablespoonful butter. Mix flour and sugar together, add flavoring, boil in double boiler until thick like custard.

SUET PUDDING.

Two cups flour, two and one-half teaspoonfuls baking powder, a little salt, four eggs, whites and yolks beaten separately, one and one-half cup sweet milk, one cup suet chopped fine, two cups raisins well floured. Put in mold or bag and boil about two hours. This is a nice, simple pudding.

SUET PUDDING.

One cup suet, one pound raisins, one and one-half cup milk, one cup sugar, cinnamon, cloves, nutmeg, two large teaspoonfuls baking powder; thicken with cracker crumbs, but not too stiff. Steam three hours. Serve with hard sauce.

TAPIOCA PUDDING.

Four tablespoonfuls tapioca, one quart milk, four eggs (leaving out the whites of two for frosting), three tablespoonfuls sugar. Soak the tapioca over night, or for several hours (four will do) in enough water to cover it. Let the milk come to a boil and pour over the tapioca. When it cools to blood-warm, add the sugar, then the eggs, well beaten. Bake about an hour in a moderate oven. Take out, and when it has cooled a little, spread over the top the whites of the two eggs whipped stiff and one-half cup powdered sugar added. Return to top shelf for about two minutes, or until the frosting is browned.

WOODFORD PUDDING.

Three eggs, one cup sugar, one cup flour, one cup jam, one teaspoonful soda dissolved in three tablespoonfuls sour milk, cinnamon and nutmeg to taste. Pour batter into greased cake pan and steam over boiling water three hours. For the sauce, whites of three eggs and one cup sugar, beaten together, one teaspoonful vanilla, and when ready to serve add one pint cream, well beaten.

CAKE

"Have I not earned my cake in baking it?"--Tennyson.

ALDEN OATMEAL COOKIES.

Cream one and one-half cup butter with two cups brown sugar, add three well-beaten eggs, one-half cup milk (sweet or sour), one and one-half teaspoonful soda, one and one-half teaspoonful cinnamon, three cups uncooked oatmeal and three cups flour, one pound raisins chopped fine. Drop by spoonfuls on greased pans.

ANGEL FOOD.

Whites of twelve eggs, one-half pint flour, three-fourths pint sugar, one level teaspoonful cream of tartar. Beat the whites to a stiff froth. Sift the sugar and flour separately four times before measuring. Add the cream of tartar to the flour after measuring and sift once more. Add the sugar to the eggs and last the flour. Do not grease the pan. Bake forty minutes in a moderate oven.

BLACK CAKE.

One cup sugar, one-half cup butter, three eggs beaten separately, one cup cold black coffee or milk, one-half cup grated chocolate, one and one-half cup flour, two teaspoonfuls baking powder, a little cloves and cinnamon and a pinch of salt.

BOSTON CAKE.

One pound sugar, one pound flour, one-half pound butter, four eggs, one nutmeg, one-half pound raisins, one teacup sweet milk, one teaspoonful soda, one wineglassful brandy or wine, one teaspoonful cinnamon, one-half teaspoonful cloves. The above recipe can be modified by using coffee instead of milk, and a couple of teaspoonfuls of baking powder instead of soda, leaving out the raisins.

1/2-1-2-3-4 CAKE.

One-half cup butter, large; one cup milk, two cups sugar, three cups flour, four eggs and three teaspoonfuls baking powder. This can be used as a layer cake, or nuts or raisins can be added.

CALIFORNIA COOKIES.

Two cups sugar, one cup butter and lard melted, four cups flour, two-thirds cup sweet milk, three teaspoonfuls baking powder, one-half nutmeg, one egg. Mix as for ordinary cake, roll thin, put raisins or salted almonds in center of each and bake a light brown.

CALIFORNIA WHITE CAKE.

One cup granulated sugar, one-fourth cup butter, one and one-half cup flour, one-half cup sweet milk, one and one-half teaspoonful baking powder, whites of three eggs beaten stiff, flavoring. Bake in two layers.

CARAMEL FILLING.

One pint brown sugar, one-half cup milk, one tablespoonful butter, one teaspoonful vanilla. Boil to a syrup.

CHARLOTTE RUSSE SPONGE CAKE.

One cup sugar, four eggs, four tablespoonfuls water, one and one-half cup flour, one teaspoonful baking powder, flavor to taste.

Filling.

One-half pint cream flavor and add a pinch of gelatine dissolved in hot water. You may use two and one-half times recipe.

CHOCOLATE ICING.

Whites of three eggs, one cup sugar, one-half pint grated chocolate.

COCOANUT CAKE.

Whites of four eggs, one-half teacup butter, one teacup sugar, one teacup sweet milk, two cups flour, two teaspoonfuls cream of tartar, one teaspoonful soda, flavor with lemon. Bake in jelly cake pans. When done, have ready icing made not quite so stiff as for the tops of cake; three eggs will make enough. Spread the layers with icing. Sprinkle quite thick with cocoanut.

COOKIES.

One and one-half cup sugar, one cup butter, three eggs, four cups flour, one teaspoonful soda in a little hot water, one cup chopped walnut meats, one cup chopped raisins. Cream the sugar and butter; add the eggs, well beaten, then the flour, nuts and raisins, last the soda. Drop on buttered pan and bake in hot oven.

COOKIES.

Two scant cups sugar, two eggs, one-half cup sour cream or sour milk, one teaspoonful soda, season with nutmeg, flour enough to roll out.

CREAM COOKIES.

One cup sour cream, one cup shortening, two cups sugar, one teaspoonful soda, one tablespoonful lemon extract, three eggs.

CREAM CAKE.

Yolk of four eggs, one cup granulated sugar, beat very well; four tablespoonfuls hot water, add one-half cup sifted flour, one and one-half teaspoonful baking powder, four beaten whites, moderate oven, flavor, three yolks eggs, three tablespoonfuls sugar, one pint milk, pinch of salt, one and one-half teaspoonful cornstarch, flavor.

CUP CAKE.

One cup butter, two cups sugar, three cups flour, four eggs, scant cup water, two heaping teaspoonfuls baking powder.

DOUGHNUTS.

One cup sugar, yolks of four eggs, one cup sour milk, one teaspoonful soda, nutmeg and pinch of cinnamon, pinch salt, two large spoonfuls melted butter, flour enough to roll out.

DOUGHNUTS.

Cream together one teaspoonful butter, one cup sugar. Beat into them one egg, one-half teaspoonful salt and grated nutmeg, two teaspoonfuls baking powder, one quart flour sifted together, one cup milk; add alternately to make a soft dough. Do not knead. Roll one-half inch thick, cut out, fry in lard.

DUTCH CAKES.

One-half pint milk, one-half pint warm water, one-half cake yeast, one heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough to make a soft dough. Let rise in warm place two or three hours until light, then roll one-half inch thick, cut into two-inch squares, let rise again one-half hour and fry in hot lard just as you do doughnuts.

EXCELLENT GINGERBREAD.

One cup brown sugar, one-half cup butter, four eggs, one cup sour cream or milk, one cup New Orleans molasses, three cups flour, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful ginger, two tablespoonfuls cinnamon, one teaspoonful soda. This will make two sheets. Bake in moderate oven.

ENGLISH WALNUT CAKE.

One cup butter, two cups sugar, one cup milk, three cups flour; three eggs, both whites and yolks beaten thoroughly together; two teaspoonfuls baking powder, one cup English walnuts chopped fine. For the icing use the whites of three eggs and one pound confectioners' sugar, flavored with vanilla. Bake the batter in two dripping pans about fifteen inches long and six inches wide. When cold, cut each in half, spread icing between, then ice the tops; with a knife mark off squares, and lay one-half out each square. As there are often poor nuts among the good, it is best to have one and one-half pound on hand.

EGG KISSES.

Whites of four eggs, one pint granulated sugar. Beat with silver spoon for forty minutes, add nut kernels and drop from spoon on buttered papers. Bake in slow oven on inverted bread pans.

FEATHER CAKE.

One-half cup butter, two cups sugar, three cups flour, one cup sweet milk, three eggs, two teaspoonfuls baking powder, grated rind of lemon. Bake in long pan. Sprinkle top with sugar. Cut slices out of pan when served.

FLORIDA DOUGHNUTS.

Three eggs, one cup sugar, one tablespoonful butter, one teaspoonful soda, two teaspoonfuls cream of tartar dissolved in one cup milk, flour to roll.

FRENCH CREAM CAKE.

Three eggs, one cup granulated sugar, one and one-half cup flour, four tablespoonfuls cold water, one teaspoonful baking powder. This is enough for two cakes, baked in pie pans, to be split while warm, spreading the hot custard between them. For custard, boil nearly one pint sweet milk, mix two tablespoonfuls cornstarch with a half teacup sweet milk, add two well-beaten eggs; when milk has boiled, add nearly a cup sugar, and add gradually the cornstarch and eggs, stirring briskly; add a half cup butter, stirring until dissolved. Flavor with one teaspoonful vanilla and spread between cakes while hot.

GERMAN COFFEE CAKE.

Three cups flour, one-half teaspoonful salt, three tablespoonfuls sugar, two teaspoonfuls baking powder. Rub in two tablespoonfuls butter, beat two eggs, two-thirds cup sweet milk; add more milk if necessary to make stiff batter. Spread in pan, mix together two tablespoonfuls flour, four tablespoonfuls sugar, one heaping tablespoonful cinnamon or chocolate. Rub in tablespoonful butter until crumbly, spread thickly over top of dough and bake one-half hour.

GINGER BREAD.

One-half cup of butter or lard, one-half cup sugar, two eggs, one cup molasses, two and one-half cups flour, one teaspoonful ginger, one teaspoonful cinnamon, one-half teaspoonful cloves, one-fourth teaspoonful salt, two teaspoonfuls baking soda dissolved in boiling water, last.

GOLDEN CAKE.

Yolks of eight eggs, one-half cup butter, two cups sugar, four cups flour, one cup milk, three tablespoonfuls baking powder. Mix butter and sugar, add flour and milk, then yolks well beaten.

GRANDMOTHER'S SPONGE CAKE.

One pound sugar (leave a little out for top of cake), one-half pound flour, the grated rind and juice of one lemon, twelve eggs (leaving out the yolks of eight of the eggs). Beat the yolks (four) light, then add sugar and beat very hard. Mix in the flour and part of the whites very slowly. Bake from one and one-half to two hours.

HERMITS.

One and one-half cup sugar, one cup butter, three eggs (whites and yolks beaten separately), one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful allspice, one teaspoonful cloves, one nutmeg, juice of lemon, one cup raisins (stone and pull in pieces), two teaspoonfuls baking powder, trifle over three cups flour.

HICKORY NUT CAKE.

Stir one cup of butter and two of granulated sugar to a cream. Beat the whites of six eggs to a stiff froth. Sift flour, then measure four cups and add to it two teaspoonfuls baking powder. Sift again, three times. Now stir in the creamed butter and sugar, one cup sweet milk and most of the flour, a little at a time, alternately. Then balance of flour and egg. Don't beat, only stir well and lightly. Bake in _moderate_ oven. When you add milk and flour, stir in one cup of hickory nuts, chopped tolerably fine and floured.

Icing.

Whites of five eggs, one and one-fourth pound powdered sugar, teaspoonful vanilla, a tiny bit of citric acid. Put all the sugar except two ounces in a bright tin pan with just enough water to moisten well. Place on stove to boil. While this is boiling beat eggs to a stiff froth, then add the two ounces of sugar, a little at a time. Now try the boiling syrup in cold water, as for taffy, and when brittle pour in a fine stream into the eggs previously prepared, beating hard all the time. Beat awhile and while cooling add vanilla and citric acid. When nearly cold spread on cake.

JAM CAKE.

One cup blackberry jam, one cup sugar, three cups flour, one-half cup butter, one-half cup sour milk, one teaspoonful soda, four eggs (two will do, if scarce), one teaspoonful of all kinds of spices and nutmeg.

KISMET CAKE.

Butterless, Eggless and Milkless Cake.

One-half cup brown sugar, one cup water, one-third cup pork drippings, one pound seeded raisins, one-half teaspoonful nutmeg, one teaspoonful cinnamon, three-fourths teaspoonful cloves, one-half teaspoonful salt. Boil together five minutes. Cool, and then add one teaspoonful baking soda, dissolved in one-half cup hot water; then two cups flour, in which one-half teaspoonful of baking powder has been sifted. Bake in a moderate oven.

LADY BALTIMORE CAKE.

One cup butter, two cups sugar, three and one-half cups flour, one cup sweet milk, whites of six eggs, two level teaspoonfuls baking powder. Bake in three layers.

Filling.

Three cups granulated sugar dissolved in boiling water. Cook until it threads, then pour slowly over beaten whites of three more eggs, stirring constantly. Add to this frosting one cup chopped raisins, one cup pecans and five figs cut in very thin, small slices. Spread at once over layers, top and sides of cake.

MARSHMALLOW ICING.

Two cups granulated sugar, one cup milk; cook these together until it strings. Melt one-fourth pound (or twenty) marshmallows by steaming them after putting three tablespoonfuls boiling water over them. Add to cream filling and beat until stiff enough to spread.

MRS. AULTMAN'S COOKIES.

Two cups sugar, one cup butter or lard, five eggs, three teaspoonfuls baking powder; mix stiff enough to roll. Bake in moderate oven.

NUT CAKE.

One cup sugar, one-half cup butter, two eggs, one-half cup water, one and one-half cup flour, one-half teaspoonful cream of tartar, one cup chopped hickory nuts. Ice the top, place on large pieces of English walnuts.

OATMEAL COOKIES.

Two cups rolled oats, two cups flour, one cup sugar, one cup raisins, one cup lard and butter mixed, two eggs, one teaspoonful cloves, one teaspoonful cinnamon, three-fourths teaspoonful baking soda dissolved in one-third cup milk, a little salt. Mix thoroughly and drop on greased pans. Bake in moderate oven.

PRESBYTERIAN COOKIES.

Four eggs, one cup of butter (or Crisco), two cups light brown sugar, three rounded teaspoonfuls baking powder, two teaspoonfuls extract lemon or vanilla, flour to make dough of medium consistency. Roll not too thin, bake in hot oven. Makes fifty cookies.

QUICK COFFEE CAKE.

Sift together twice one cup flour, one-half cup cornstarch, one-third cup sugar, three level teaspoonfuls baking powder, a little salt and one-half teaspoonful ground cinnamon. Mix to a soft dough with about one-half cup milk stirred into a well-beaten egg. Add four tablespoonfuls melted butter, spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.

ROCK COOKIES.

One cup dates, one cup figs, one cup English or common walnuts, one and one-half cup brown sugar, one-half cup butter, one teaspoonful cinnamon, one-half teaspoonful allspice, one tablespoonful baking soda dissolved in one tablespoonful boiling water, two eggs, three cups flour. Mix well and drop from a spoon on to a well-greased pan, and bake in a slow oven. Cut nuts, figs and dates in small pieces.

SILVER CAKE.

Whites of four eggs, three-fourths cup sugar, one-half cup butter, one and one-half cup flour, one-third cup sweet milk, one teaspoonful baking powder, one-half teaspoonful lemon juice. Cream butter and sugar, then add eggs, then milk. Add flour next, then baking powder and, last, flavoring. Bake in moderate oven.

To make a gold cake use the same recipe as for silver cake, substituting yolks for whites of eggs, and vanilla in place of lemon juice.

SHIPMAN'S GINGER BREAD.

One cup sugar, one cup molasses, one-half cup butter, one cup sour milk, three and one-half cups flour, three eggs, one heaped teaspoonful ginger, one even teaspoonful salt, one tablespoonful cinnamon, one tablespoonful saleratus, stirred in dry. If milk is sweet, stir in one tablespoonful vinegar and set it on the stove until it sours.

SOFT GINGER COOKIES.

One-half cup brown sugar, one cup New Orleans molasses, one-half cup sour milk, one-half cup butter, one tablespoonful ginger, one tablespoonful cinnamon, one teaspoonful soda, two eggs, enough flour to make a dough stiff enough to roll out, cut with cutter and bake in moderate oven.

SPICE CAKE.

Two cups sugar, one cup butter, one cup milk, five eggs, three cups flour, two teaspoonfuls baking powder, one teaspoonful cinnamon, allspice, cloves and nutmeg, one cup raisins if desired.

SPICE CAKE.

One and one-half cup granulated sugar, one-half cup butter, one-half cup milk, three eggs (whites beaten separately), three cups flour, two teaspoonfuls baking powder, two teaspoonfuls cinnamon, one teaspoonful allspice, one pound raisins, cut fine and well floured.

SPONGE CAKE.

Seven eggs, separate yolks and whites, beat the whites to a stiff froth; three cups powdered sugar, beaten well with the yolks, three cups flour and one cup water, again well beaten with the sugar and yolks; three level teaspoonfuls baking powder and the whites of the eggs, previously well beaten to a stiff froth, laid over the top of the sponge, and all well beaten for five minutes. Bake in a slow oven.

SPONGE CAKE.

Eleven eggs, four cups powdered sugar, four cups flour, one cup cold water, omit yolks of two eggs, beat nine yolks lightly and add sugar and water gradually, add whites, also beaten until very light, then stir in the flour, in the last cupful of which put one large teaspoonful baking powder and one-half teaspoonful salt.

SPONGE CAKE.

Four eggs, two cups powdered sugar, two cups flour, three-fourths cup very hot water, two teaspoonfuls baking powder, one-half teaspoonful salt. Cream yolks of eggs and sugar, add one-half the hot water; mix flour, salt, and baking powder, and alternate with the hot water. Beat whites of eggs to a stiff froth and add to mixture. Flavor to taste. Bake in moderate oven.

SPONGE CAKE.