Part 22

Separate the whites and yolks of four eggs, beat the whites stiff, and beat into them one-half cup of granulated sugar. Beat the yolks to a very stiff froth and beat into them one-half cup of granulated sugar. This last mixture must be beaten for exactly five minutes. Add the juice and grated rind of one small lemon; beat yolks and whites together well, then stir in very gently one scant cup of flour that has been sifted three times. Remember that every stroke of the spoon after the flour is added toughens the cake just that much, so fold the flour in just enough to mix well. If baked in small patty pans they taste just like lady fingers. Bake twenty or twenty-five minutes in moderate oven.

DOMINOES

Make a sponge cake batter, and bake in long tins, not too large. The batter should not exceed the depth of one-fourth of an inch, spread it evenly and bake it in a quick oven (line the tins with buttered paper). As each cake is taken from the oven, turn it upside down on a clean board or paper. Spread with a thin layer of currant or cranberry jelly, and lay the other cake on top of it. With a hot, sharp knife cut into strips like dominoes; push them with the knife about an inch apart, and ice them with ordinary white icing, putting a tablespoonful on each piece, the heat of the cake will soften it, and with little assistance the edges and sides may be smoothly covered. Set the cakes in a warm place, where the frosting will dry. Make a horn of stiff white paper with just a small opening; at the lower end. Put in one spoon of dark chocolate icing and close the horn at the top, and by pressing out the icing from the small opening, draw a line of it across the centre of each cake, and then make dots like those on dominoes. Keep the horn supplied with the icing.

LADY FINGERS

Beat the yolks of three eggs until light and creamy, add one-quarter pound of powdered sugar (sifted) and continue beating; add flavoring to taste, vanilla, lemon juice, grated rind of lemon or orange. To the whites of the three eggs add one-half saltspoon of salt and beat until very stiff. Stir in lightly one-half cup of flour and then fold in the beaten whites very gently. Press the mixture through a pastry tube on a baking-tin, covered with paper in portions one-half inch wide by four inches long, or drop on oblong molds; sift a little powdered sugar on top of each cake, and bake from ten to fifteen minutes in a moderate oven. Do not let brown. Remove immediately from pan, brush the flat surface of one cake with white of egg and press the underside of a second cake upon the first.

JELLY ROLL

Take three eggs creamed with one cup of granulated sugar, one cup of flour sifted with two teaspoons of baking-powder, add one-half cup of boiling water. Bake in broad pan--while hot, remove from pan and lay on cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle with powdered sugar.

ANGEL FOOD

Sift one cup of pastry flour once, then measure and sift three times. Add a pinch of salt to the whites of eight or nine eggs or just one cup of whites, beat about one-half, add one-half teaspoon of cream of tartar, then beat the whites until they will stand of their own weight; add one and one-fourth cups of sugar, then flour, not by stirring but folding over and over until thoroughly mixed in; flavor with one-half teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent tube pan preferred. Place the cake in an oven that will just warm it enough through until the batter has raised to the top of the mold, then increase the heat gradually until the cake is well browned over; if by pressing the top of the cake with the finger it will spring back without leaving the imprint of the finger the cake is done through. Great care should be taken that the oven is not too hot to begin with as the cake will rise too fast and settle or fall in the baking. Bake thirty-five to forty minutes. When done, invert the pan; when cool remove from pan.

SUNSHINE CAKE

Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated rind of one lemon. In another bowl beat seven whites to a froth with a scant one-half teaspoon of cream of tartar, then beat until whites are very stiff. Gradually add one cup of granulated sugar, sifted three times, to the beaten whites. Fold whites and sugar, when beaten, into the beaten yolks. Sift one cup of flour three times, then put into sifter and shake lightly, fold into the cake. Bake forty minutes in ungreased cake pan. As directed for sponge cake invert pan. Remove cake when it has cooled.

MOCHA TORTS

Beat one cup of powdered sugar with the yolks of four eggs; when very light, add one cup of sifted flour in which has been mixed one teaspoon of baking-powder, add three tablespoons of cold water, one-half teaspoon of vanilla, one tablespoon essence of mocha, add the stiffly-beaten whites and bake fifteen to twenty minutes in two layer pans in a moderate oven. Spread when cold with one-half pint of cream to which has been added one tablespoon of mocha essence, one and one-half tablespoon of powdered sugar and then well whipped. Garnish with pounded almonds.

PEACH SHORTCAKE

Make a sponge cake batter of four eggs, one cup of pulverized sugar, a pinch of salt and one cup of flour. Beat the eggs with the sugar until very light. Beat until the consistency of dough and add the grated peel of a lemon, and last the sifted flour. No baking-powder necessary. Bake in jelly tins. Cut the peaches quite fine and sugar bountifully. Put between layers. Eat with cream.

The same recipe may be used for Strawberry Shortcake.

BREMEN APPLE TORTE

Take seven peeled and cored apples, six tablespoons of sugar, two tablespoons of butter, and cook together until apples are soft. Cream six eggs; add to them one pint of sour cream, one tablespoon of vanilla, one-half teaspoon of cinnamon, and sugar to taste; then pour into the cooked apples and let all boil together till thick. Remove from stove. Take three cups of finely rolled zwieback, and in the bottom of a well-greased pan put a layer of two cups of crumbs, then a layer of the apple mixture, a layer of the remaining crumbs, and lastly lumps of butter over all. Bake one hour.

VIENNA PRATER CAKE

Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoon of vanilla. Add the beaten whites. Bake thirty minutes. When cold; cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stirring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one tablespoon of rum. Spread while hot.

SAND TORTE

Cream one-half pound of butter with one-half pound of sugar; drop in, one at a time, the yolks of six eggs. Add one small wine glass of rum, one-fourth pound of corn-starch, and one-fourth pound of flour that have been thoroughly mixed; one teaspoon of baking-powder, the beaten whites of six eggs. Bake one hour in a moderate oven.

ALMOND CAKE OR MANDEL TORTE, No. 1

Take one-half pound of almonds and blanch by pouring boiling water over them, and pound in a mortar or grate on grater (the latter is best). Beat yolks of eight eggs vigorously with one cup of sugar, add one-half lemon, grated peel and juice, one tablespoon of brandy, and four lady-fingers grated, the almonds, and fold in the stiffly-beaten whites of eggs. Bake in moderate oven one hour.

ALMOND CAKE OR MANDEL TORTE, No. 2

Take one-fourth pound of sweet almonds and one-eighth pound of bitter ones mixed. Blanch them the day previous to using and then grate or pound them as fine as powder. Beat until light the yolks of nine eggs with eight tablespoons of granulated sugar. Add the grated peel of one lemon and one-half teaspoon of mace or vanilla. Beat long and steadily. Add the grated almonds and continue the stirring in one direction. Add the juice of the lemon to the stiff-beaten whites. Grate four stale lady fingers, add and bake slowly for one hour at least.

BROD TORTE

Take six eggs, seven tablespoons of granulated sugar, seven tablespoons of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon of allspice, one tablespoon of jelly, grated rind and juice of one lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half wine glass of brandy. Beat yolks of eggs well and add sugar and beat until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and brandy. Then add beaten whites, and bake slowly about forty minutes.

RYE BREAD TORTE

Beat the yolks of four eggs very light with one cup of sugar; add one cup of sifted dry rye bread crumbs to which one teaspoon of baking-powder and a pinch of salt have been added. Moisten one-half cup of ground almonds with two tablespoons of sherry, add and lastly fold in the beaten whites of eggs. Bake in ungreased form in moderate oven.

ZWIEBACK TORTE

Beat the yolks of six eggs with one and one-eighth cups of sugar, add one-half box of zwieback, which has been rolled very fine, add one teaspoon of baking-powder, season with one tablespoon of rum or sherry wine and one-half teaspoon of bitter almond extract. Lastly fold in the stiffly-beaten whites of the six eggs and bake in ungreased form in moderate oven three-quarters of an hour.

CHOCOLATE BROD TORTE

Separate the yolks and whites of ten eggs. Beat the yolks with two cups of pulverized sugar. When thick add one and three-fourth cups of sifted dry rye bread crumbs, one-half pound of sweet almonds, also some bitter ones, grated or powdered as fine as possible, one-fourth pound of citron shredded fine, one cake of chocolate grated, the grated peel of one lemon, the juice of one orange and one lemon, one tablespoon of cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a wine glass of brandy. Bake very slowly in ungreased form. Frost with a chocolate icing, made as follows: Melt a small piece of chocolate. Beat the white of an egg stiff with scant cup of sugar, and stir into the melted chocolate and spread with a knife.

BURNT ALMOND TORTE

Beat up four eggs with one cup of sifted powdered sugar. Beat until it looks like a heavy batter. When you think you cannot possibly beat any longer stir one cup of sifted flour with one-half teaspoon of baking-powder. Stir it into batter gradually and lightly, adding three tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth pound of almonds (by pouring boiling water over them), remove skins, put them on a pie plate and set them in the oven to brown slightly. Meanwhile, melt three tablespoons of white sugar, without adding water, stirring it all the while. Stir up the almonds in this, then remove them from the fire and lay on a platter separately to cool. Make an icing of the whites of three eggs beaten very stiff, with one pound of pulverized sugar, and flavor with rose-water. Spread this upon layers and cover each layer with almonds. When finished frost the whole cake, decorating with almonds.

CHOCOLATE TORTE

Take nine eggs, one-half pound of pulverized sugar, one-half pound of almonds, half cut and grated; one-half pound of finest vanilla chocolate grated, one-half pound of raisins, cut and seeded; seven soda crackers, rolled to a powder; one teaspoon of baking-powder, juice of three lemons and one-fourth glass of wine. Beat whites of eggs to a stiff froth and stir in last. Beat yolks with sugar until very light; then add chocolate, and proceed as with other torten.

DATE TORTE

Beat one-half pound of pulverized sugar with the yolks of six large eggs. Beat long and steadily until a thick batter. Add one-half pound of dates, cut very fine, one teaspoon each of allspice and ground cinnamon, one-fourth pound of chocolate grated, juice and peel of one lemon, three and one-half soda crackers, rolled to a fine powder, one teaspoon of baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can be cut in half and put together with jelly.

GERMAN HAZELNUT TORTE

Beat together for twenty minutes until very light the yolks of eight eggs with one-half pound of granulated sugar, then add the very stiffly-beaten whites of eggs, place the bowl in which it has been stirred over a boiler in which water is boiling on the stove, stir continually but slowly until all the batter is well warmed but not too hot, add a small pinch of salt, and one-half pound of grated hazelnuts, add the nuts gradually, mix well and pour into a greased spring form. Bake very slowly. The grated rind of one-half lemon can be added if desired. Ice with boiled icing.

LINZER TORTE

Cream one pound of butter with one pound of sugar until foamy, then add one by one four whole eggs. Mix well, then stir in three-fourths pound of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth teaspoon of cloves, one pound of flour, one teaspoon of baking-powder, and a few drops of bitter almond essence. Put in four layer pans and bake in slow oven. Put together with apricot, strawberry, or raspberry jam and pineapple marmalade, each layer having a different preserve. Ice top and sides. If only two layers are desired for home use, half the quantity of ingredients can be used. This is a very fine cake. It is better the second day.

RUSSIAN PUNCH TORTE

Bake three layers of almond tart and flavor it with a wine glass of arrack. When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling: Boil one-half pound of sugar in one-fourth cup of water until it spins a thread. Add to this syrup a wine glass of rum, and the crumbs, and spread over the layers, piling one on top of the other. Another way to fill this cake is to take some crab-apple jelly or apple marmalade and thin it with a little brandy.

WALNUT TORTE, No. 1

Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat light the yolks of twelve eggs and three-fourths pound of sugar. Add the grated nuts and one-fourth pound of sifted flour, fold in the whites beaten to a stiff froth. Bake in layers and fill with sweetened whipped cream.

WALNUT TORTE, No. 2

Separate the yolks and whites of six eggs, being very careful not to get a particle of the yolks into the whites. Sift one-half pound of granulated sugar into the yolks and beat until thick as batter. Add a pinch of salt to the whites and beat very stiff. Have ready one-fourth pound of grated walnuts, reserve whole pieces for decorating the top of cake. Add the pounded nuts to the beaten yolks, and two tablespoons of grated lady fingers or stale sponge cake. Last add the stiffly-beaten whites of the eggs. Bake in layers and fill with almond or plain icing.

CHESTNUT TORTE

Boil one pound of chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander. Beat well the yolks of six eggs with six tablespoons of sugar, add all the chestnut purée but two or three tablespoons reserved for top of torte, then add three teaspoons of baking-powder and the well-beaten whites of the six eggs; bake in moderate oven fifteen to twenty minutes. Whip one-half pint of cream, add to this the chestnut purée which was reserved, and a little sugar; garnish torte with this mixture. Enough for twelve persons.

NUT HONEY CAKE

Mix two cups of brown sugar, two cups of honey, six egg yolks and beat them thoroughly. Sift together three cups of flour, one-quarter teaspoon of salt, three teaspoons of ground cinnamon, one-half teaspoon each of ground cloves, ground nutmeg and allspice, and one and one-half teaspoons of soda; add one cup of chopped raisins, one-half ounce of citron cut in small pieces, one-half ounce of candied orange peel cut in small pieces, one-half pound of almonds coarsely chopped. Beat the whites of three eggs very stiff and add them last. Pour the dough to the depth of about half an inch into well-buttered tins and bake in a slow oven for one-half hour.

*ICINGS AND FILLINGS FOR CAKES*

BOILED ICING

One cup of sugar, one-third cup of boiling water, white of one egg beaten stiff. Pour water on sugar until dissolved, heat slowly to boiling point without stirring; boil until syrup will thread when dropped from tip of spoon; as soon as it threads, pour slowly over beaten white, then beat with heavy wire spoon until of proper consistency to spread. Flavor.

WHITE CARAMEL ICING

Put on to boil two cups of brown sugar, one cup of milk and a small lump of butter. Boil until it gets as thick as cream, then beat with a fork or egg whip until thick and creamy. Spread quickly on cake.

MAPLE SUGAR ICING

Boil two cups of maple sugar with one-half cup of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold. Spread between layers and on top of cake. Do not make icings on cloudy or rainy days.

UNBOILED ICING

Take the white of one egg and add to it the same quantity of water (measure in an egg shell). Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake. Flavor with any flavoring desired. You may color it as you would boiled frosting by adding fruit coloring.

COCOANUT ICING

Mix cocoanut with the unboiled icing. If you desire to spread it between the cakes, scatter more cocoanut over and between the layers.

NUT ICING

Mix any quantity of finely chopped nuts into any quantity of cream icing (unboiled) as in the foregoing recipes. Ice the top of cake with plain icing, and lay the halves of walnuts on top.

ORANGE ICING

Grate the peel of one-half orange, mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minutes. Strain and add to the beaten yolk of one egg. Stir in enough powdered sugar to make it the right consistency to spread upon the cake.

CHOCOLATE GLAZING

Grate two sticks of bitter chocolate, add five tablespoons of powdered sugar and three tablespoons of boiling water. Put on the stove, over moderate fire, stir while boiling until smooth, glossy and thick. Spread at once on cake and set aside to harden.

CHOCOLATE ICING, UNBOILED

Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four tablespoons of grated chocolate and two teaspoons of vanilla.

This quantity is sufficient for a very large cake.

INSTANTANEOUS FROSTING

To the white of an unbeaten egg add one and one-fourth cups of pulverized sugar and stir until smooth. Add three drops of rose-water, ten of vanilla, and the juice of half a lemon. It will at once become very white, and will harden in five or six minutes.

PLAIN FROSTING

To one cup of confectioner's sugar add some liquid, either milk or water, to make it the right consistency to spread, flavor with vanilla. Instead of the water or milk, orange juice can be used. A little of the rind must be added. Lemon juice can be substituted in place of vanilla. Chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing; flavor with vanilla.

ALMOND ICING

Take the whites of two eggs and one-half pound of sweet almonds, which should be blanched, dried and grated or pounded to a paste. Beat the whites of the eggs, add half a pound of confectioner's sugar, one tablespoon at a time, until all is used, and then add the almonds and a few drops of rosewater. Spread between or on top of cake. Put on thick, and when nearly dry cover with a plain icing. If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run and can be spread more smoothly. Put the frosting in the centre of the cake, dip a knife in cold water and spread from the centre toward the edge.

MOCHA FROSTING

One cup of pulverized sugar into which sift two dessertspoons of dry cocoa, two tablespoons of strong hot coffee in which is melted a piece of butter the size of a walnut. Beat well and add a little vanilla.

MARSHMALLOW FILLING

Melt one-half pound marshmallows over hot water, cook together one cup of sugar and one-quarter cup of cold water until it threads thoroughly. Beat up the white of an egg and syrup and mix, then add to the melted marshmallows and beat until creamy and cool. Can be used for cake filling or spread between two cookies.

FIG FILLING

One pound of figs chopped fine, one cup of water, one-half cup of sugar; cook all together until soft and smooth.

BANANA FILLING

Mash six bananas, add juice of one lemon and three or more tablespoons of sugar; or add mashed bananas with whipped cream or boiled icing.

CREAM FILLING

Scald two cups of milk. Mix together three-fourths of a cup of sugar, one-third cup of flour and one-eighth teaspoon of salt. Add to three slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over boiling water, stirring constantly until thickened. Cool and flavor. This can be used as a foundation for most fillings, by adding melted chocolate, nuts, fruits, etc.

COFFEE FILLING

Put three cups of warmed-over or freshly made coffee in a small casserole, add two tablespoons of powdered sugar, one-half teaspoon of vanilla. When at boiling point (do not let it boil), add one cup of milk or cream. Then add one tablespoon of cornstarch which has been moistened with cold water. Stir in while cooking till it is smooth and glossy. When the cake is cool, pour mixture over the layers.

LEMON JELLY FOR LAYER CAKE

Take one pound of sugar, yolks of eight eggs with two whole ones, the juice of five large lemons, the grated peel of two, and one-quarter pound of butter. Put the sugar, lemon and butter into saucepan and melt over a gentle fire. When all is dissolved, stir in the eggs which have been beaten, stir rapidly until it is thick as honey, and spread some of this between the layers of cake. Pack the remainder in jelly glasses.

LEMON PEEL

Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often you will have use for the juice of lemons only. Then it will be economical to put the lemon peel in the bottle to use for flavoring. A teaspoon of this is sufficient for the largest cake.

LEMON EXTRACT

Take the peel of half a dozen lemons and put in alcohol the same as for vanilla.

VANILLA EXTRACT

Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine bottles. Fill with half alcohol, half water; cork, seal, and in a week's time will be ready for use.

*PIES AND PASTRY*

PUFF PASTE OR BLAETTER TEIG

To make good puff paste one must have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp day. It should be made in a cool place as it is necessary to keep the paste cold during the whole time of preparation. This recipe makes two pies or four crusts, and requires one-half pound of butter and one-half teaspoon of salt, one-half pound of flour and one-fourth to one-half cup of ice-water.