Chapter 9

Butter well a pudding dish, cover the bottom with slices of stale sponge cake about an inch thick, fit closely together. Beat the yolks of three eggs with three teaspoonfuls of granulated sugar, add the grated rind of half and the juice of one orange, the juice of half a small lemon, two tablespoonfuls of melted butter and stir in soda as large as a pea into a cup and a half of milk, add this to the orange and egg and stir well together. Pour three-quarters of this mixture over the cake, set the dish in a pan of boiling water in the oven, and when the cake has absorbed the custard and no longer floats, add the remainder of the custard. While the pudding is baking make a meringue of three whites of eggs beaten to a stiff froth and three-quarters of a cup of granulated sugar, flavor with the grated rind of half an orange and a few drops of orange extract. Spread quickly over the pudding and bake fifteen minutes.

PUDDING OF STALE CAKE.

Almost any kind of stale cake will do for this pudding. To three cups of the cake crumbs allow a cup and a half of milk, three tablespoonfuls of melted butter and two eggs beaten light. Pour the milk over the crumbs and let them soak until soft, then stir in the melted butter and the eggs, beat well and pour into a mould that has been well buttered and sprinkled with fine bread crumbs. Set the mould in a pan of hot water in the oven, cover to prevent browning and bake three-quarters of an hour. Serve hot with fruit or wine sauce.

BAKED TAPIOCA PUDDING.

Soak a cup and a half of pearl tapioca two hours in a quart of rich milk, put it in a double boiler and cook until the tapioca looks clear, remove from the fire, stir into it two slightly heaping tablespoonfuls of butter and a scant half cup of sugar. When cold add four eggs beaten light and flavor with vanilla, or the rind of a lemon grated and added when the tapioca is cooking. Butter a mould, sprinkle with dried bread crumbs, turn the mixture into it and bake. Turn out on a platter and serve hot with a foaming sauce.

TAPIOCA CREAM.

A quarter of a cup of pearl tapioca, a cup of water, a pint of rich milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla extract, two eggs and a little salt. Soak the tapioca in the water two hours, then turn it into a double boiler with the milk; when it boils, beat the yolks of eggs to a cream and the whites to a stiff froth, mix a little of the milk with the egg, then pour it into the boiler and stir a moment until thick, remove from the fire, add the vanilla extract and stir in lightly the beaten whites of eggs. The froth should show through the custard. Serve very cold in a glass bowl.

STEAMED RICE.

Half a cup of rice, half a teaspoonful of salt and one and one-third cups of boiling water. Put in small cups in a steamer, cover closely and steam three-quarters of an hour. Serve with stewed fruit and cream or sugar and cream.

RICE CAKE.

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and a half of sugar, half a cup of almonds blanched and chopped, two ounces of stoned raisins, a little citron, three heaping tablespoonfuls of dried bread crumbs, and four ounces of butter. Wash the rice and scald with boiling water, drain and put it into the milk, which must be boiling on the stove, cook until it is stiff like mush; remove from the fire and stir into it the butter. When it is cool, add the eggs, one at a time, the sugar, the almonds chopped fine, the raisins, a little citron finely cut, and the bread crumbs dried and rolled fine. Butter a mould, turn the cake into it and bake one hour in a moderate oven. Serve cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three whole eggs and six and a half ounces of sugar; beat together for fifteen minutes, then add six and a half ounces of almonds blanched and chopped fine, a dash of cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of citron cut very fine; then add eight ounces and a half of brown bread grated and soaked in a few spoonfuls of claret or milk. Butter a mould, sprinkle with bread crumbs, pour the pudding into it and set it in a pan of hot water in a moderate oven. Bake three-quarters of an hour and serve with a sauce.

Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks and a small vanilla bean. Put the milk in a double boiler with the vanilla bean split into halves; beat the sugar and eggs to a cream, stir into the hot milk and beat briskly until thick, remove from the fire, strain; when cold, freeze.

COFFEE ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, five ounces of coffee, eight egg yolks. Grind the coffee and stir it into half a pint of boiling milk, set it one side; put the rest of the milk in a double boiler, beat the eggs and sugar together until light, stir into the hot milk, stir briskly until it thickens, add the milk and coffee, turn it into a bowl and let it stand until the last moment; strain and freeze.

STRAWBERRY ICE CREAM.

A pint of cream, a pint of strawberry puree and three-quarters of a pound of sugar. Mix the sugar and strawberry puree together and let it stand until the sugar is dissolved, then add the cream; pass it through a sieve and freeze.

RASPBERRY ICE CREAM.

Follow the recipe for strawberry ice cream, using a little less sugar. All kinds of fresh fruit purees may be used for ice creams.

WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze.

ORANGE ICE.

Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beaten to a stiff froth.

STRAWBERRY ICE.

One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press through a sieve, pouring the water over it gradually until all is used. Put into the freezer; when it begins to freeze the whites of two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a quart and a pint of currants, mashed and put through a sieve, and a quarter of a pound more sugar.

PINEAPPLE ICE.

One quart of water, a pound and a quarter of sugar boiled and skimmed as before, and the juice of one lemon and a large, perfectly ripe pineapple, carefully peeled and shredded fine with a silver fork; freeze.

LEMON ICE.

One quart of water, a pound and a quarter of sugar, the juice of six large, fine lemons. Prepare as before, adding the beaten whites of two eggs when it begins to freeze.

RASPBERRY ICE.

Follow the directions for strawberry ice, adding the juice of two lemons. Any ripe fruit may be used, such as peaches, apricots, plums and red currants, sweetening as they require.

FROZEN PUDDING.

Prepare a custard with a quart of rich milk, a pint of cream, a pound of sugar, and the yolks of eight eggs. Set it on the fire and stir constantly until it begins to thicken; remove from the fire, and when it is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla, one teaspoonful of almond extract. Put in the freezer, and when partially frozen add a quarter of a pound of stoned raisins that have been cooked a little in water to soften them, a quarter of a pound of currants, a quarter of a pound of citron cut fine. Freeze smooth and put in a mould and pack in ice and salt.

WINDSOR ROCK PUNCH.

For twenty-four persons. Boil two quarts of cream; mix with it half a pound of granulated sugar and twelve eggs. Freeze the same as ice cream. Take one-half of the frozen mixture and add to it two wineglasses of Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa Cruz rum; mix. When serving add a small lump of the frozen mixture to a punch glass of the other, or liquid.

Cakes.

CAKE MAKING.

Have all the ingredients measured or weighed, the pans lined with paper or oiled, the nuts or fruit prepared, and the flour sifted before beginning to make a cake. Sift the baking powder and cream of tartar and soda with the flour or a part of it. Use pastry flour for all cake. Never put all the milk into a cake batter by itself, as it curdles and makes a coarse grained cake, but stir it in alternately with the flour. Put all loaves of cake into a moderate oven, that they may rise before beginning to bake. After the cake rises the heat may be increased.

ANGEL CAKE.

The whites of nine large, fresh eggs. When they are partly beaten add one-half teaspoonful of cream of tartar and then finish beating--the cream of tartar makes them lighter--then add one and a quarter cups of granulated sugar, stir the sugar very lightly into the whites of the eggs, and add a teaspoonful of vanilla. Have flour sifted five times, measure a cupful and fold it in very carefully, not with a circular motion, and do not stir long. Turn it into a Turk's head mould and bake forty-five minutes. Do not grease the mould, and when taken out of the oven invert it until the cake is cold before removing from the pan. Never use a patent egg-beater for this cake, but a whip, taking long, rapid strokes, and make it in a large platter, not a bowl.

BERLINERKRANDS (a Norwegian Cake).

Half a pound of butter washed in two waters and beaten to a cream, two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, four ounces of powdered sugar stirred into the eggs, then mix all with the butter, add a pound of flour and a wineglass of brandy, mix well. Roll under the hand and make into small jumble cakes or krunchens. Beat the white of an egg, dip each cake into it and then roll in granulated sugar, bake a delicate brown in a very slow oven fifteen or twenty minutes. Grease the tins.

BLUEBERRY CAKE.

Half a cup of butter beaten to a cream with half a cup of sugar, one cup of Porto Rico molasses, one cup of thin sour cream or milk, three eggs, the whites and yolks beaten separately, two cups of berries, two and a half cups of flour, one teaspoonful of soda sifted with the flour. Bake as soft gingerbread and serve hot.

CINNAMON CAKE.

One cup of granulated sugar, butter the size of an egg, one egg, one cup of milk, two cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. Mix in the usual way, but sifting the soda and cream of tartar with the flour. Put in a shallow pan, sprinkle with sugar and cinnamon, and bake about fifteen minutes in a moderate oven.

CREAM PUFFS.

One pint of water, half a pound of butter, three-quarters of a pound of flour, and ten eggs. Boil the water and butter together, and while boiling stir in the flour. Let it boil five minutes, then stir in the eggs one at a time without beating. Drop into a pan by spoonfuls--not close together--and bake in a quick oven fifteen minutes. When cold cut them open and fill with the cream.

FILLING.--One quart of milk, two cups of sugar, one cup of flour and four eggs. Boil the milk, beat eggs, sugar and flour together and stir into the milk, stir constantly until thick--about five minutes--and flavor to taste.

LADY CAKE.

Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoonfuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract. Beat the butter and sugar to a cream, stir the milk into one cup of the flour and add to the butter and sugar, then the whites of eggs beaten to a stiff froth. Sift the baking powder and remaining cup of flour together, add to the other ingredients with the teaspoonful of almond extract. If baked in a loaf it will require three-quarters of an hour or more.

HONEY CAKE (a Norwegian Recipe).

Two pounds of strained honey, three-quarters of a pound of light brown sugar, three-quarters of an ounce of bicarbonate of potash, pounded very fine and dissolved in a little water, one cup of cream, half a cup of melted butter, ginger, cloves and pepper to taste, stir this all well together, add to it as much flour as will make it like a thick mush, set it away until the next day, then turn it into a well-greased cake mould and bake about three-quarters of an hour.

SIMPLE FRUIT CAKE.

Three-quarters of a pound of butter, three-quarters of a pound of sugar, one pound of sifted flour, one-half pound of currants washed, one-half pound of raisins stoned and chopped, one-half pound of citron cut fine, one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg, one-half cup of milk, one-half cup of brandy, four eggs and one teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of eggs beaten light with the spices and brandy; then the fruit rolled in part of the flour; add the soda to the rest of the flour and stir alternately with the milk into the other ingredients; add at the last the whites of eggs beaten to a stiff froth. Bake two hours in a moderate oven.

BAVARIAN CAKE.

One-fifth of a pound of blanched and chopped almonds, one-fifth of a pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg. Put the flour in a mixing bowl, then the sugar and spices, the butter and almonds, break the two eggs over it all and beat with a spoon, form into a dough with the hands and roll out about an inch thick. Cut in any shape liked, either round, square or oblong, reserving a little for strips to decorate the top. Spread with jam, either currant or strawberry or raspberry, and lay the thin narrow strips of dough across the top. They should be cut with a jagging iron. Bake about three-quarters of an hour in a moderate oven.

POUND CAKE.

One cup of butter, a cup and a half of flour, a cup and a half of granulated sugar, six eggs, and half a teaspoonful of baking powder, flavor with almond extract or any flavoring to suit the taste. Beat the eggs together very light, then, add sugar and beat again. Sift the flour and baking powder together, beat the butter to a cream, and stir the flour into it, and then add the eggs and sugar and flavoring.

SPONGE CAKE.--No. 1.

Twelve eggs, the weight of ten in powdered sugar, the weight of six in sifted flour, the grated rind and juice of one lemon. Beat the yolks of the eggs to a cream, add the sugar and stir well, and then the lemon juice and rind. Add the whites of eggs beaten to a stiff froth, and fold in the flour as quickly and lightly as possible.

SPONGE CAKE.--No. 2.

Four cups of flour, three cups of sugar, one cup of cold water, eight eggs, two even tablespoonfuls of baking powder, the grated peel of an orange. Pour the water on the sugar in a bowl, stir until almost dissolved, beat the whites to a stiff froth, the yolks to a cream, put one cup of flour with the yolks into the sugar and water, beat hard, add the whites of the eggs, mix the baking powder with the flour, and stir into the other ingredients by degrees quickly and lightly. Bake in a shallow pan in a quick oven. When it no longer sizzles it is done. Ice with a boiled icing while hot, flavored with almond extract.

CORN SPONGE CAKE (a Spanish Recipe).

Half a pound of corn meal, half a pound of butter, seven ounces of granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy). Beat separately the whites and yolks of the eggs; when the yolks are beaten to a cream add the sugar, then the whites of eggs, stir the corn meal in lightly, then the butter melted, and the brandy. Mix well, pour into shallow pans well buttered, and bake in a moderate oven from twelve to fifteen minutes, test with a straw. Best when quite fresh.

SPICED GINGERBREAD.

One cup of Porto Rico molasses, one cup of boiling water, butter the size of an egg, half a teaspoonful of ground cloves, one teaspoonful of cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of soda, a light half pound of flour, a quarter of a cup of brown sugar. Melt the butter and stir into the molasses, add the spices, then the water. Sift the soda with the flour and add at the last. Currants and raisins stoned and chopped may be added and are an improvement. The cake may be baked in a loaf or in small moulds.

CREAM GINGERBREAD.

One cup of Porto Rico molasses, one cup of sour cream, two cups of sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg, two tablespoonfuls of brown sugar. Beat the egg, sugar and spice together, add the molasses and one cup of flour, then the cream, after that the other cup of flour with the soda sifted together. It should be a thick batter, and if not thick enough add a little more flour--not more than half a cup. Bake in a shallow pan. When done the cake should be about two inches thick. Ice with boiled icing.

GINGER SPONGE CAKE.

Half a cup of milk, half a cup of molasses, one cup of sugar, a third of a cup of butter, a cup and a half of flour, half a teaspoonful of cream of tartar, a quarter of a teaspoonful of soda sifted together with the flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon, and half a teaspoonful of cloves. Bake in a shallow pan.

SOFT GINGERBREAD.

One cup of molasses, one cup of butter, one cup of brown sugar, one cup of sour milk, three and a half cups of flour, half a teaspoonful of soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat butter and sugar to a cream, stir in the molasses and spice, add a cup of the flour, then part of the milk, mix the soda with the rest of the flour and stir in alternately with the milk. Bake in shallow pans in a moderate oven.

GINGER CAKES.

Three-quarters of a pound of butter, three-quarters of a pound of granulated sugar, one pound of flour, one teaspoonful of ginger, two even teaspoonfuls of soda sifted with the flour. Mix well together. Roll out, cut in small round cakes, brush over with white of egg, and sprinkle with sugar and finely chopped almonds. Bake in a slow oven.

GINGER SNAPS.--No. 1.

Rub three-quarters of a pound of butter into a pound of sifted flour and mix in half a pound of brown sugar, add six tablespoonfuls of ginger, one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon, stir in a pint of Porto Rico molasses and the grated peel of a large lemon, add at the last a teaspoonful of soda dissolved in tepid water. Beat the mixture hard with a wooden spoon, make it into a lump of dough just stiff enough to roll. Cut in small cakes and bake in a moderate oven.

GINGER SNAPS.--No. 2.

One pint of Porto Rico molasses, one pound of brown sugar, one pound of butter, two pounds of flour, two tablespoonfuls of ginger, two of cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and half an ounce of soda. Beat butter and sugar to a cream, add the spice and molasses, mix the soda with half of the flour and stir all together. Roll thin, cut in small cakes and bake in a moderate oven.

HARD GINGERBREAD.

Two cups of Porto Rico molasses, one cup of brown sugar, one cup of butter, two tablespoonfuls of ginger, flour to make the dough stiff enough to roll. It requires to be kneaded thoroughly. It is better that the dough be made the day before the cakes are to be baked that it may dry a little, as they are spoiled if too much flour is added. Roll thin, cut in oblong cakes with a jagging iron, or in any way to suit the fancy.

BRANDY SNAPS.

One pound of flour, a quarter of a pound of butter, a quarter of a pound of brown sugar, three-quarters of a pound of maple syrup. Mix the ingredients well together and drop on greased paper; if it runs too much add flour, if not enough add more maple syrup.

PEPPER NUTS.--No. 1.

Two pounds of flour, one and a half pounds of sugar, half a pound of butter, three eggs, two even teaspoonfuls of soda sifted with the flour, pepper to taste. Beat the butter to a cream, add the sugar and beat very light, then the eggs and flour. Roll out and cut in small, round cakes, bake a light brown. They will keep a long time.

PEPPER NUTS--No. 2.

Half a pound of butter beaten to a cream, then add three-quarters of a pound of sugar, three egg yolks beaten light, half a cup of cream, two ounces of almonds chopped very fine, half a teaspoonful of almond extract, a little fine cut citron, and one pound of flour sifted with an even teaspoonful of soda. Mix well together, roll out and cut in small, round cakes and bake a light brown.

TEA CAKES.

One pint of cream, four heaping tablespoonfuls of granulated sugar, two eggs, a little cinnamon; beat well together and stir into it enough flour to roll. Roll out about a quarter of an inch thick, brush over with white of egg and sift sugar and cinnamon over it, cut into cakes about a finger long and one inch wide. Bake a delicate brown.

FIG CAKE.

Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two rounded teaspoonfuls of baking powder, the whites of four eggs. Beat the butter and sugar to a cream, stir the milk and one cup of the flour together and add to the butter and sugar. Sift the remaining cup of flour and the baking powder together, beat the whites of egg to a stiff froth and stir alternately with the flour into the other ingredients. Grease three layer cake tins well, divide the batter evenly and bake from seven to ten minutes.

FILLING.--Boil without stirring until it is clear one cup of sugar wet with a little water; remove from the fire and stir into it three-quarters of a cup of figs chopped fine and a quarter of a cup of currants, washed and dried. Spread two of the layers with this, put them together and ice top and sides with a plain icing made as follows: The whites of two eggs beaten to a froth and one and a half cups of powdered sugar stirred into it and flavored with almond extract.

GINGER LAYER CAKE.

Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the third of a cup of butter, one egg, one slightly heaping teaspoonful of soda sifted with the flour, one heaping teaspoonful of ginger, one cup of currants. Beat the egg a little, add the molasses with the butter melted and stirred into it, then the currants, about half the milk, all of the flour, beat well and add the rest of the milk. Bake in two cakes in a quick oven from twelve to fifteen minutes. Use the chocolate filling, given for chocolate layer cake, and ice the top and the sides with the same.

ORANGE CAKE.

Beat to a cream the yolks of four eggs with one cup of granulated sugar, to which add the whites of two eggs beaten to a stiff froth, one-half cup of milk alternately with one and a half cups of sifted flour into which a teaspoonful and a half of baking powder has been well mixed. Beat well and bake in three layers if the pans are large, or four if small, in a quick oven from seven to ten minutes, try with a broom straw, and when it comes out clean remove from the oven. Don't let them bake a moment too long, or they will not absorb the icing.

FILLING.--The whites of two eggs beaten to a stiff froth, to which add a cup of powdered sugar, pouring it in all at once and beating hard, then the grated rind of an orange--select one dark in color--and the juice. The mixture should be like a thick cream. Spread thickly on the cake while hot, and to what is left add enough sugar--about half a cupful--for frosting to harden. Ice the top and sides. This is a delicious cake, easily and quickly made.

PINEAPPLE CAKE.

Make the cake by the same recipe as for orange cake. Bake in three layers.