gradually the yolks of four eggs. Sift into this three cups of flour, adding two teaspoons of baking-powder in the last sifting and add one cup of sweet milk alternately with the flour to the creamed butter, sugar and yolks. Spice with one teaspoon of cinnamon and add the stiff-beaten whites of the eggs. Lastly, stir in two cups of huckleberries which have been carefully picked over and well dredged with flour. Be careful in stirring in the huckleberries that you do not bruise them. You will find a wooden spoon the best for this purpose, the edges not being so sharp. Bake in a moderately hot oven; try with a straw, if it comes out clean, your cake is baked. This will keep fresh for a long while.
CREAM PUFFS
One cup of hot water, one-half cup of butter; boil together, and while boiling stir in one cup of sifted flour dry; take from the stove and stir to a thin paste, and after this cools add three eggs unbeaten, and stir vigorously for five minutes. Drop in tablespoonfuls on a buttered tin and bake in a quick oven twenty-five minutes, opening the oven door no oftener than is absolutely necessary, and being careful that they do not touch each other in the pan. This amount will make twelve puffs. Cream for puffs: one cup of milk, one cup of sugar, one egg, three tablespoons of flour, vanilla to flavor. Stir the flour in a little of the milk; boil the rest, turn this in and stir until the whole thickens. When both this and the puffs are cool open the puff a little way with a sharp knife and fill them with the cream.
CHOCOLATE ECLAIRS
To make eclairs spread the batter, prepared as in foregoing recipe, in long ovals and when done cover with plain or chocolate frosting, as follows: Boil one cup of brown sugar with one-half cup of molasses, one tablespoon of butter and two tablespoons of flour. Boil for one-half hour, then stir in one-fourth pound of grated chocolate wet in one-fourth cup of sweet milk and boil until it hardens on the spoon. Flavor with vanilla. Spread this upon the eclairs.
DOBOS TORTE
Cream yolks of six eggs with one-half pound of powdered sugar; add three-fourths cup of flour sifted three times; then add beaten whites of six eggs lightly and carefully into the mixture. Butter pie plates on under side and sprinkle with flour lightly over the butter and spread the mixture very thin. This amount makes one cake of twelve layers. Remove layers at once with a spatula.
*Filling.*–Cream one-half pound of sweet butter and put on ice immediately; take one-half pound of sweet chocolate and break it into a cup of strong liquid coffee; add one-half pound of granulated sugar and let it boil until you can pull it almost like candy; remove from fire and stir the chocolate until it is quite cold. When cold add the chocolate mixture to the creamed butter. This filling is spread thin between the layers, spread the icing thicker on top and sides of the cake. This is very fine, but care must be taken in baking and removing the layers, as layers are as thin as wafers. Bake and make filling a day or two before needed.
SPONGE CAKE
Weigh any number of eggs, take the same weight of sugar and one-half the weight of flour; the grated rind and juice of one lemon to five eggs. For mixing this cake, see the directions given in “To Bake Cakes”; the mixture should be very light and spongy, great care being used not to break down the whipped whites. The oven should be moderate at first, and the heat increased after a time. The cake must not be moved or jarred while baking. The time will be forty to fifty minutes according to size of cake. Use powdered sugar for sponge-cake. Rose-water makes a good flavoring when a change from lemon is wanted.
SMALL SPONGE CAKES
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 puree 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 puree 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.
Cut off one-third of the butter and put the remaining two-thirds in a bowl of ice-water. Divide this into four equal parts; pat each into a thin sheet and set them away on ice. Mix and sift flour and salt; rub the reserved butter into it and make as stiff as possible with ice-water. Dust the slab with flour; turn the paste upon it; knead for one minute, then stand it on ice for five minutes. Roll the cold paste into a square sheet about one-third of an inch thick; place the cold batter in the centre and fold the paste over it, first from the sides and then the ends, keeping the shape square and folding so that the butter is completely covered and cannot escape through any cracks as it is rolled. Roll out to one-fourth inch thickness, keeping the square shape and folding as before, but without butter. Continue rolling and folding, enclosing a sheet of butter at every alternate folding until all four sheets are used. Then turn the folded side down and roll in one direction into a long narrow strip, keeping the edges as straight as possible. Fold the paste over, making three even layers. Then roll again and fold as before. Repeat the process until the dough has had six turns. Cut into the desired shapes and place on the ice for twenty minutes or longer before putting in the oven.
If during the making the paste sticks to the board or pin, remove it immediately and stand it on the ice until thoroughly chilled. Scrape the board clean; rub with a dry cloth and dust with fresh flour before trying again. Use as little flour as possible in rolling, but use enough to keep the paste dry. Roll with a light, even, long stroke in every direction, but never work the rolling-pin back and forth as that movement toughens the paste and breaks the bubbles of air.
The baking of puff paste is almost as important as the rolling, and the oven must be very hot, with the greatest heat at the bottom, so that the paste will rise before it browns. If the paste should begin to scorch, open the drafts at once and cool the temperature by placing a pan of ice-water in the oven.
FLEISCHIG PIE CRUST
For shortening; use drippings and mix with goose, duck or chicken fat. In the fall and winter, when poultry is plentiful and fat, save all drippings of poultry fat for pie-crust. If you have neither, use rendered beef fat.
Take one-half cup of shortening, one and one-half cups of flour. Sifted pastry flour is best. If you have none at hand take two tablespoons of flour off each cup after sifting; add a pinch of salt. With two knives cut the fat into the sifted flour until the shortening is in pieces as small as peas. Then pour in six or eight tablespoons of cold water; in summer use ice-water; work with the knife until well mixed (never use the hand). Flour a board or marble slab, roll the dough out thin, sprinkle with a little flour and put dabs of soft drippings here and there, fold the dough over and roll out thin again and spread with fat and sprinkle with flour, repeat this and then roll out not too thin and line a pie-plate with this dough. Always cut dough for lower crust a little larger than the upper dough and do not stretch the dough when lining pie-pan or plate.
If fruit is to be used for the filling, brush over top of the dough with white of egg slightly beaten, or sprinkle with one tablespoon of bread crumbs to prevent the dough from becoming soggy.
Put in the filling, brush over the edge of pastry with cold water, lay the second round of paste loosely over the filling; press the edges together lightly, and trim, if needed. Cut several slits in the top crust or prick it with a fork before putting it in place.
Bake from thirty-five to forty-five minutes until crust is a nice brown.
A gas stove is more satisfactory for baking pies than a coal stove as pies require the greatest heat at the bottom.
The recipe given above makes two crusts. Bake pies having a cooked filling in a quick oven and those with an uncooked filling in a moderate oven. Let pies cool upon plates on which they were made because slipping them onto cold plates develops moisture which always destroys the crispness of the lower crust.
TO MAKE AND BAKE A MERINGUE
To beat and bake a meringue have cold, fresh eggs, beat the whites until frothy; add to each white one level tablespoon of powdered sugar. Beat until so stiff that it can be cut with a knife. Spread on the pie and bake with, the oven door open until a rich golden brown. Too much sugar causes a meringue to liquefy; if not baked long enough the same effect is produced.
PIE CRUST (MERBERTEIG)
Rub one cup of butter to a cream, add four cups of sifted flour, a pinch of salt and a tablespoon of brown sugar; work these together until the flour looks like sand, then take the yolk of an egg, a wine-glass of brandy, one-half cup of ice-water and work it into the flour lightly. Do not use the hands; knead with a knife or wooden spoon, knead as little as possible. If the dough is of the right consistency no flour will be required when rolling out the dough. If it is necessary to use flour use as little as possible. Work quickly, handle dough as little as possible and bake in a hot oven. Follow directions given with Fleischig Pie Crust. Fat may be substituted for butter in the above recipe.
PARVE, COOKIE AND PIE DOUGH
Sift into a mixing-bowl one and one-half cups of flour and one-half teaspoon of baking-powder. Make a depression in the centre; into this pour a generous half cup of oil and an exact half cup of very cold (or ice) water; add pinch of salt, mix quickly with a fork, divide in two portions; do not knead, but roll on a well-floured board, spread on pans, fill and bake at once in a quick oven.
No failure is possible if the formula is accurately followed and these things observed; ingredients cold, no kneading or re-rolling; dough must not stand, but the whole process must be completed as rapidly as possible.
Do not pinch or crimp the edge of this or any other pie. To do so makes a hard edge that no one cares to eat. Instead, trim the edges in the usual way, then place the palms of the hand on opposite sides of the pie and raise the dough until the edges stand straight up. This prevents all leakage and the crust is tender to the last morsel.
TARTLETS
Roll puff paste one-eighth of an inch thick; cut it into squares; turn the points together into the middle and press slightly to make them stay. Bake until thoroughly done; place a spoonful of jam in the centre of each; cover the jam with meringue and brown the meringue in a quick oven.
By brushing the top of the paste with beaten egg, diluted with one teaspoon of water, a glazed appearance may be obtained.
BANBURY TARTS
Cut one cup of seeded muscatel raisins and one cup of nuts in small pieces, add one cup of sugar, one well-beaten egg, one tablespoon of water, the juice and grated rind of one lemon. Mix well. Line patty-pans with pie dough, fill with mixture and bake until crust is brown.
FRUIT TARTLETS
If canned fruit is used, take a large can of any kind of fruit, drain all the syrup off and put in a saucepan with an equal quantity of sugar. Cook until it forms a syrup, then pour in the fruit, which has been stoned (if necessary), and cook until the whole is a syrupy mass.
If fresh fruit is used, put on two parts of sugar to one of water and cook until syrupy, then add the fruit, which has been peeled, sliced and stoned, and cook until the whole is a thick, syrupy mass.
Line the patty cases or plain muffin rings with the puff paste. Put a spoonful or two of the fruit in each one and bake a nice brown. Peaches, white cherries, Malaga grapes, huckleberries and apples make nice tartlets.
One large can California fruit fills twelve tartlets.
APPLE FLADEN (HUNGARIAN)
Rub together on a pastry-board one-half pound of sweet butter with one pound (four cups sifted) of flour, add four tablespoons of powdered sugar, a little salt, four egg yolks and moisten with one-half cup of sour cream; cover and set aside in the ice-box for one-half hour. Take two pounds of sour apples, peel, cut fine, mix with one-half cup of light-colored raisins, sugar and cinnamon to taste. Cut the dough in two pieces, roll out one piece and place on greased baking-pan, spread over this four tablespoons of bread crumbs and the chopped sugared apples, roll out the other half of dough, place on top and spread with white of one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot oven.
LINSER TART
Make a dough of one-half pound each of flour, sugar and almonds that are grated with peel on, two eggs, a little allspice, a little citron, pinch of salt. Flavor with brandy. Take a little more than half, roll it out and line a pie-pan, put strawberry jam on and then cut rest of dough in strips and cover the same as you would prune pie. Brush these strips with yolk of egg and bake in moderate oven.
MACAROON TARTS
Line a gem or muffin-pan with rich pie dough; half fill each tart with any desired preserve, and bake in a quick oven. Beat the whites of three eggs to a stiff froth and add one-half pound of powdered sugar and stir about ten minutes or until very light, and gradually one-half pound of grated almonds. Divide this macaroon paste into equal portions. Roll and shape into strips, dusting hands with powdered sugar in place of flour. Place these strips on the baked tarts in parallel rows to cross each other diagonally. Return to oven and bake in a slow oven about fifteen minutes. Let remain in pans until almost cold.
LEMON TART (FLEISCHIG)
Make a rich crust and bake in small spring form. Beat three whole eggs and yolks of three very light with one cup of sugar. Add juice of three lemons and grated rind of one, and juice of one orange. Put whole on stove and stir until it comes to a boil. Put on baked crust, spread a meringue made of the remaining three whites and three tablespoons of sugar on top, and put in oven to brown. May be used as a filling for tartlets.
VIENNA PASTRY FOR KIPFEL
Take one-half pound of pot cheese and one-half pound of butter and two cups of flour sifted four times, add a pinch of salt and work these ingredients into a dough; make thirty small balls of it and put on a platter on the ice overnight. In the morning roll each ball separately into two-inch squares. These squares may be filled with, a teaspoon of jelly put in the centre and the squares folded over like an envelop; or fill them with one-half pound of walnuts, ground; one-half cup of sugar and moisten with a little hot milk. Roll and twist into shape. Brush with beaten egg and bake in a moderately hot oven.
CHEESE STRAWS
One-half cup of flour, two tablespoons of butter, four tablespoons of grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water to moisten. Mix as little as possible. Roll out about a quarter of an inch thick and cut into long, narrow strips. Shake a little more cheese on top and bake in hot oven. This is also an excellent pie crust for one pie, omitting pepper and cheese.
Serve cheese straws with salads.
LAMPLICH
Make a mince-meat by chopping finely eight medium-sized apples, one-half pound each of raisins, currants and sugar, a little citron peel, two or three cloves and one teaspoon of powdered cinnamon.
Cut some good puff paste into little triangles and fill with the mince, turning the corners of the paste over it so as to make little puffs. Place these closely together and on a buttered baking-dish until it is full. Now mix two tablespoons of melted butter with one teacup of thick syrup flavored with essence of lemon, and pour it over the puffs. Bake until done in a rather slow oven.
MIRLITIOUS
Pound and sift six macaroons; add one tablespoon of grated chocolate and one pint of hot milk. Let stand ten minutes, and then add yolks of three eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line patty-tins with puff paste; fill with the mixture and bake twenty minutes.
APPLE PIE, No. 1
Pare, core and slice four apples. Line a pie-plate with plain pastry. Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two tablespoons of water if apples are not juicy. Cover with upper crust, slash and prick and bake in moderate oven until the crust is brown and the fruit is soft.
APPLE PIE, No. 2
Put in saucepan one-half cup of sugar and one-fourth cup of water, let it boil a few minutes, then lay in five large apples or six small ones, which have previously been peeled and quartered; cover with a lid and steam until tender but not broken. Line pie-plate with rich milchig pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of butter drop a few drops of syrup over all and bake.
INDIVIDUAL APPLE DUMPLINGS
Butter six muffin rings and set them on a shallow agate pan which has been well buttered. Fill the rings with sliced apples. Make a dough of one and one-half cups of pastry flour sifted several times with one-half teaspoon of salt and three level teaspoons of baking-powder. Chop into the dry ingredients one-fourth of a cup of shortening, gradually add three-fourths of a cup of milk or water. Drop the dough on the apples on the rings. Let bake about twenty minutes. With a spatula remove each dumpling from the ring, place on dish with the crust side down. Serve with cream and sugar, hard sauce or with a fruit sauce.
WHIPPED CREAM PIE
Make a crust as rich as possible and line a deep tin. Bake quickly in a hot oven and spread it with a layer of jelly or jam. Next whip one cup of sweet cream until it is thick. Set the cream in a bowl of ice while whipping. Sweeten slightly and flavor with vanilla, spread this over the pie and put in a cool place until wanted.
GRATED APPLE PIE
Line a pie-plate with a rich puff paste. Pare and grate four or five large tart apples into a bowl into which you have stirred the yolks of two eggs with about half a cup of sugar. Add a few raisins, a few currants, a few pounded almonds, a pinch of ground cinnamon, and the grated peel of a lemon. Have no top crust. Bake in a quick oven. In the meantime, make a meringue of the whites of the eggs by beating them to a very stiff froth and add about three tablespoons of pulverized sugar. Spread this over the pie when baked and set back in the oven until brown. Eat cold.
APPLE CUSTARD PIE
Line your pie-plates with a rich crust. Slice apples thin, half fill your plates and pour over them a custard made of four eggs and two cups of milk, sweetened and seasoned to taste.
CHERRY PIE, No. 1
Line a pie-plate with rich paste, sprinkle cornstarch lightly over the bottom crust and fill with cherries and regulate the quantity of sugar you scatter over them by their sweetness. Bake with an upper crust, secure the edges well by pinching firmly together. Eat cold.
CHERRY PIE, No. 2
Pick the stems out of your cherries and put them in an earthen crock, then set them in the oven until they get hot. Take them out and seed them. Make tarts with or without tops and sugar to your taste. The heating of the fruit gives the flavor of the seed, which is very rich, but the seeding of them while hot is not a delightful job. Made this way they need no water for juice.
SNOWBALLS
Pare and core nice large baking apples, fill the holes with some preserves or jam, roil the apples in sugar and cover with a rich pie crust and bake. When done, cover with a boiled icing and set back in the oven, leaving both doors open to let the icing dry.
BLACKBERRY AND CURRANT PIE
When ready to make the pie, mix as much fruit in a bowl as required, sweeten, stirring the sugar through the berries and currants lightly with a spoon. Dust in a little flour and stir it through the fruit. Cut one of the pieces of pastry in halves, dust the pastry-board with flour and roll the lump of pastry out very thin, cover the pie-plate, a big deep one, with the pastry, trim off the edges with a knife, cutting from you. Fill the dish with the fruit, dust the surface well with flour. Roll out the other piece for the top crust, fold it over the rolling pin, cut a few gashes in it for a steam vent.
Carefully put on the top crust, trim it well about the edge of the pie-plate. Press it closely together with the end of your thumb or with a pastry knife and stand the pie in a moderate oven and bake till the surface is a delicate brown. Then remove the pie and let it stand until it is cool.
The top crust may be made lattice fashion by cutting the pastry in strips, but it will not be as good as between two closed crusts.
CUSTARD PIE
Line the pie-plate with a rich crust. Beat up four eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nutmeg or grated lemon peel, and pour in shell and bake in slow oven.
CREAM PIE
First line a pie-plate with puff paste and bake, and then make a cream of the yolks of four eggs, a little more than a pint of milk, one tablespoon of cornstarch and four tablespoons of sugar, and flavor with two teaspoons of vanilla. Pour on crust and bake; beat up the whites with two tablespoons of powdered sugar and half a teaspoon of cream of tartar. Spread on top of pie and set back in the oven until baked a light brown.
COCOANUT PIE
Line a pie-plate with puff paste and fill with the following custard: Butter size of an egg, creamed with one cup of granulated sugar, one tablespoon of flour, three-fourths cup of grated cocoanut, one tablespoon of milk, vanilla, pinch of salt, and the beaten whites of three eggs.
COCOANUT LEMON PIE
Beat the yolks of six eggs and one cup of sugar until very light, squeeze in the juice of three lemons and the rind of two of them, stir well, then add one-half of a cocoanut grated, and lastly add the whites of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich pastry, sprinkle a little flour over it, pour in the lemon mixture and bake. This makes one pie in deep pie-plate.
LEMON PIE, No. 1
Cover the reverse side of a deep pie-plate with a rich puff paste, and bake a light brown. Remove from the oven until the filling is prepared. Take a large juicy lemon, grate and peel and squeeze out every drop of juice. Now take the lemon and put it into a cup of boiling water to extract every particle of juice. Put the cup of water on to boil with the lemon juice and grated peel, and a cup of sugar; beat up the yolks of four eggs very light and add to this gradually the boiling lemon juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch with a very little cold water, and add also a teaspoon of butter and when the boiling mixture has thickened remove from the fire and let it cool. Beat up the whites of the eggs to a very stiff froth, add half of the froth to the lemon mixture and reserve the other half for the top of the pie. Bake the lemon cream in the baked pie-crust. Add a few tablespoons of powdered sugar and half a teaspoon of cream of tartar to the remaining beaten whites. If you desire to have the meringue extra thick, add the whites of one or more eggs. When the pie is baked take from the oven just long enough to spread the meringue over the top, and set back for two or three minutes, leaving the oven doors open just the least bit, so as not to have it brown too quickly.
LEMON PIE, No. 2
Line a deep pie-plate with nice crust, then prepare a filling as follows: After removing the crust from two slices of bread about two inches thick, pour over it one cup of boiling water; add one dessertspoon of butler, and beat until the bread is well soaked and smooth; then add the juice and rind of one lemon, one cup of sugar, the yolks of two eggs, well beaten, and a little salt; mix well; fill pie with mixture and bake in hot oven until firm. Beat white of two eggs to a stiff froth, add four tablespoons of powdered sugar and spread on top and brown.
MOCK MINCE PIE
Pare, core, and chop fine eight tart apples. Add one cup of seedless raisins, one-half cup of currants, one ounce of chopped citron, one-half teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt and grated nutmeg. Pour over whole one tablespoon of brandy, and juice and rind of one lemon. Line bottom and sides of plate with crust, fill in with mixture, and put strips of dough across.
MINCE PIE
Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half pound chopped suet, shredded very fine, and all gristle removed. Mix in a bowl two pounds of seeded raisins, two pounds of currants, one-half pound of citron, chopped very fine. Two tablespoons of cinnamon, two tablespoons of mace, one grated nutmeg, one tablespoon of cloves, allspice, and salt. Mix this with meat and suet. Then take two cups of white wine, two and one-half pounds of brown sugar. Let stand. Chop fine four apples, and add meat to fruits. Then mix wine with whole, stir well, and put up in small stone jars. This will keep all winter in a cool place. Let stand at least two days before using. Line pie-plates with a rich crust, fill with mince meat mixture, put a rich paste crust on top, or strips if preferred, prick slightly and bake. Serve warm, not hot.
PUMPKIN PIE
Press through a sieve one pint of stewed pumpkin, add four eggs and a scant cup of sugar. Beat yolks and sugar together until very thick and add one pint of milk to the beaten eggs. Then add the pressed pumpkin, one-half teaspoon of cinnamon, less than one-half teaspoon of mace and grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very rich crust without cover.
GRAPE PIE
Squeeze out the pulps and put them in one vessel, the skins into another. Then simmer the pulp a little and press it through a colander to separate the seeds. Then put the skins and pulps together and they are ready for the pies.
HUCKLEBERRY PIE
Line a pie-plate with rich pastry. Pick, clean and wash one pint of huckleberries, drain and lay them thickly on the crust. Sprinkle thickly with sugar, lightly with cinnamon, and drop bits of butter over the top. Bake a nice even brown.
PEACH CREAM TARTS
One cup of butter, and a little salt; cut through just enough flour to thoroughly mix, a cup of ice-water, one whole egg and the yolks of two eggs mixed with a tablespoon of brown sugar. Add to the flour in which you have previously sifted two teaspoons of baking-powder. Handle the dough as little as possible in mixing. Bake in round rings in a hot oven until a light brown. When baked, sift pulverized sugar over the top and fill the hollow centre with a compote of peaches. Heap whipped cream or ice-cream on top of each one, the latter being preferable.
MOCK CHERRY PIE
Cover the bottom of pie-plate with rich crust; reserve enough for upper crust. For filling use two cups of cranberries, cut in halves; one cup of raisins, cut in pieces; two cups of sugar, butter the size of walnut. Dredge with flour, sprinkle with water. Bake thirty minutes in a moderate oven.
PEACH CREAM PIE
Line a pie-plate with a rich crust and bake, then fill with a layer of sweetened grated peaches which have had a few pounded peach kernels added to them. Whip one cup of rich cream, sweeten and flavor and spread over the peaches. Set in ice-chest until wanted.
PEACH PIE, No. 1
Line a pie-plate with a rich pie-crust, cover thickly with peaches that have been pared and sliced fine (canned peaches may be used when others are not to be had), adding; sugar and cover with strips of dough; bake quickly.
PEACH PIE, No. 2
Pare, stone, and slice the peaches. Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness. Add a few peach kernels, pounded fine, to each pie and bake with crossbars of paste across the top. If you want it extra fine, with the whites of three eggs to a stiff froth and sweeten with about four tablespoons of pulverized sugar, adding one-fourth of a teaspoon of cream tartar, spread over the pie and return to the oven until the meringue is set. Eat cold.
PINEAPPLE PIE, No. 1
Line your pie-plate with a rich paste, slice pineapples as thin as possible, sprinkle sugar over them abundantly and put flakes of sugar here and there. Cover and bake.
You may make pineapple pies according to any of the plain apple pie recipes.
PINEAPPLE PIE, No. 2
Pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough juice to stew the pineapple in. Bake two shells on perforated pie-plates of a rich pie dough. When the pineapple is stewed soft enough to mash, mash it and set it away to cool. When the crust is baked and cool whip half a pint of sweet cream and mix with the pineapple and fill in the baked shell.
PRUNE AND RAISIN PIE
Use one-half pound of prunes, cooked until soft enough to remove the stones. Mash with a fork and add the juice in which they have been cooked; one-half cup of raisins, cooked in a little water for a few minutes until soft; add to the prune mixture with one-half cup of sugar; a little ground clove or lemon juice improves the flavor. Bake with two crusts.
PRUNE PIE
Make a rich pie paste. After the paste is rolled out thin and the pie-plate lined with it, put in a layer of prunes that have been stewed the day before, with the addition of several slices of lemon and no sugar.
Split the prunes in halves and remove the pits before laying them on the pie crust.
After the first layer is in sprinkle it well with sugar, then pour over the sugar three or four tablespoons of the prune juice and dust the surface lightly with flour.
Repeat this process till there are three layers, then cut enough of the paste in strips to cover the top of the fruit with a lattice crust and bake the pie in a rather quick oven.
Few pies can excel this in daintiness of flavor.
PLUM PIE
Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in flour. Line your pie-tin with a rich paste and lay in the plums, close together, and sprinkle thickly with a whole cup of sugar. Lay strips of paste across the top, into bars, also a strip around the rim, and press all around the edge with a pointed knife or fork, which will make a fancy border. Sift powdered sugar on top. Damson pie is made in the same way. Eat cold.
RHUBARB PIE
Make a very rich crust, and over the bottom layer sprinkle a large tablespoon of sugar and a good teaspoon of flour. Fill half-full of rhubarb that has been cut up, scatter in one-fourth cup of strawberries or raspberries, sprinkle with more sugar and flour, and then proceed as before. Over the top dot bits of butter and another dusting of flour. Use a good cup of sugar to a pie. Pinch the crusts together well after wetting them, to prevent the juice, which should be so thick that it does not soak through the lower crust at all, from cooking out.
STRAWBERRY PIE
Make a rich fleischig pie-crust and bake on the reverse side of pie-pan. Pick a quart of berries, wash and drain, then sugar. Take the yolks of four eggs beaten well with one-half cup of sugar and stir the beaten whites gently into this mixture. Pour over strawberries. Put in pie-crust and bake until brown. This mixture with most all fruit pies will be found delicious.
SWEET POTATO PIE
Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of sweet milk. Beat three whole eggs very light with one-half cup of sugar. Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line pie-plate with crust, fill with mixture, and bake in quick oven.
VINEGAR PIE
Line a pie-plate with a rich crust and fill with the following mixture: One cup of vinegar, two of water and two cups of sugar, boil; add a lump of butter and enough cornstarch to thicken; flavor with lemon essence and put in a shell and bake.
MOHNTORTE
Line a form with a rich puff paste, fill with half a pound of white mohn (poppy seed) which has been previously soaked in milk and then ground. Add a quarter of a pound of sugar and the yolks of six eggs; stir all together in one direction until quite thick. Then stir the beaten whites, to which add two ounces of sifted flour and a quarter of a pound of melted butter. Fill and bake. When done, frost either with vanilla or rose frosting.
RAISIN PIE
Line pie pan with rounds of rich pastry, fill with same mixture as for “Banbury Tarts”; cover with a round of pastry and bake a light brown.
RAISIN AND RHUBARB PIE
Chop one cup of rhubarb and one cup of raisins together, add two tablespoons of melted butter or chicken fat, grated rind and juice of one lemon, one cup of sugar, one well beaten egg, one-quarter cup of bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients thoroughly. Bake between two rounds of pastry. Canned rhubarb may be used.
*COOKIES*
In baking small cakes and cookies, grease the pans. If the pans cool before you can take off the cookies, set back on stove for a few moments. The cakes will then slip off easily. Sponge, drop cakes, anise cakes, etc., are better baked on floured pans.
A whole raisin, an almond blanched, a piece of citron or half a walnut may be used to decorate.
A good way to glaze is, when cookies are about baked, rub over with a brush dipped in sugar and water and return to oven a moment.
FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)
Make a paste by working three-fourths pound of butter into one pound of flour, with three-fourths pound of light brown sugar, one egg, one teaspoon of cinnamon, and a pinch of salt.
Next mix one-half pound of finely chopped citron peel with one-half pound of ground almonds, and three ounces of butter. Then flavor with one-half teaspoon of vanilla and bind with the yolks of two eggs.
Roll out the dough and divide into two parts. Place one-half on a well-buttered flat pan and spread the mixture over it and cover with the other half of the paste. Brush with beaten egg, sprinkle with poppy seed and bake in a moderately quick oven for one-half hour. When done let cool and then cut into square or oblong pieces.
The butter cakes may be made of one layer of dough sprinkled with citron and almonds and some poppy seed.
SUGAR COOKIES
In a mixing bowl put a cup of sweet butter and two cups of granulated sugar; beat these ingredients to a cream, then add three eggs, grated lemon rind, and four tablespoons of brandy. Beat the added ingredients thoroughly with the others till the mixture is smooth and creamy. Sift three cups of flour in a big bowl with a teaspoon of salt and three teaspoons of baking-powder; stir this a little at a time in the bowl with the other ingredients, until the mixture is a light dough, just stiff enough to roll out. If there is not enough flour, sift more in to make the dough the desired stiffness; then dust the pastry board well with flour, put part of the dough on the board, toss it lightly with your hands from side to side till the dough is covered with flour. Then dust the rolling-pin well with flour and roll the dough very thin; cut it in shapes with a cookie cutter, lift each cookie up carefully with a pancake turner, slip them quickly in a big baking-pan, the inside of which has been well rubbed with flour, and bake them in a moderate oven till light brown.
Just a moment before taking the pan out of the oven sprinkle the surface of the cookies lightly with granulated sugar. When a little cool take the cookies out of the pan with the pancake turner and lay them on a big platter. When they are cold put the cookies in a stone crock.
It is a good plan to have two or three baking-pans so, while one panful is baking, another may be filled and be ready to put in the oven when the other is removed. Only put enough dough on the pastry board at a time to roll out nicely on it.
OLD-FASHIONED HAMBURGER COOKIES
Take one pound of butter one pound of sugar, yolks of six eggs, hard-boiled, and flour enough to make a dough that is not too stiff.
Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place the ammonia in a large bowl and pour one cup of scalding milk over it. After this has cooled add it to the dough with one-half cup of cold milk. Flavor to taste. Flour the pans and the cookie dough. Roll and proceed as with sugar cookies.
MOTHER’S DELICIOUS COOKIES (MERBER KUCHEN)
Take ten boiled eggs and two raw ones, one pound of best butter, half a pound of almonds, one lemon, some cinnamon one wineglass of brandy, one pound of pulverized sugar and about one pound and a half of flour. This quantity makes one hundred cookies, and like fruit cake, age improves them, in other words, the older the better. Now to begin with: Set a dish of boiling water on the stove, when it boils hard, break the eggs carefully, one at a time, dropping the whites in a deep porcelain dish, and set away in a cool place. Take each yolk as you break the egg and put it in a half shell, and lay it in the boiling water until you have ten boiling. When boiled hard take them up and lay them on a plate to cool. In the meantime, cream the butter with a pound of pulverized sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half of the almonds, which have been blanched and pounded or grated (reserve the other half for the top of the cookies, which should not be grated, but pounded). Add the hard-boiled yolks, which must be grated, and the two raw eggs, sift in the flour, and add the brandy. Beat up the whites of the twelve eggs very stiff, add half to the dough, reserving the other half, but do not make the dough stiff, as it should be so rich that you can hardly handle it. Flour the baking-board well, roll out about an eighth of an inch thick. Now spread with the reserved whites of eggs, reserving half again, as you will have to roll out at least twice on a large baking-board. Sprinkle well with the pounded almonds after you have spread the beaten whites of the eggs on top, also sugar and cinnamon. Cut with a cookie-cutter. Have at least five large pans greased ready to receive them. See that you have a good fire. Time to bake, five to ten minutes. Pack them away when cold in a stone jar or tin cake-box. These cookies will keep a long time.
VANILLA COOKIES
Rub one cup of butter and one cup of sugar to a cream; add two eggs and two level teaspoons of baking-powder, flour enough to make a dough. Flavor with vanilla, roll very thin, spread with beaten white of egg and sugar. Proceed as for sugar cookies.
OLD-FASHIONED MOLASSES COOKIES
Put in a mixing bowl one generous cup of butter which has stood in a warm place until quite soft; add two cups of New Orleans molasses; whip these ingredients to a foam; then add two teaspoons of powdered ginger, one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir these spices well through the mixture; then dissolve two teaspoons of baking-soda in half a cup of hot water; stir it through the mixture, and last, stir in enough sifted flour to make a light dough just stiff enough to roll out.
Dust the pastry board well with flour and rub the rolling-pin well with flour; then flour the hands well, take out some of the dough, put it on the pastry board, quickly roll it out to the thickness of a quarter of an inch; cut the dough out with a round cutter, with or without scallops, and put them in well-floured baking-pans and bake in a slow oven till a golden brown.
SOUR MILK COOKIES
Take one cup of butter, one cup of sugar, two or three eggs, and two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a little hot water; add part of it at a time to the milk until it foams as you stir it. Be careful not to get in too much. Mix up soft only using flour sufficient to roll out thin. A teaspoon of cardamom seed may be sprinkled into the dough.
HUNGARIAN ALMOND COOKIES
Scant one-quarter of a pound of almonds, blanched and grated; scant one-half pound of sweet butter; not quite three-quarters of a pound of flour; a little sugar and a pinch of salt, and two yolks. Mix this well, pound the dough well with the rolling-pin, then roll out not too thin. Bake.
NUTMEG CAKES (PFEFFERNUESSE)
Sift one pound of flour and one pound of pulverized sugar into a large bowl, four eggs, a piece of citron grated or chopped very fine, also the peel of a lemon, one whole nutmeg grated, one tablespoon of ground cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of baking-powder in with the flour. Work into little balls as large as hickory nuts with buttered or floured hands. Bake on waxed or buttered tins, an inch apart.
ANISE SEED COOKIES (SPRINGELE)
Four eggs, not separated, but thoroughly beaten, then add one and one-half cups of granulated sugar, and beat for thirty minutes; add two heaping cups of flour and fourteen drops of anise seed oil; drop from a teaspoon on well-buttered pans, and bake in a moderate oven. It will improve them to let them stand from two to three hours in the pans before baking.
CARDAMOM COOKIES
Boil six eggs hard. When cold shell and grate the yolks (reserve the whites for salads or to garnish vegetables), add one-half pound of sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir in one-half pound of butter which has been worked to a cream. Sift in as much flour as you think will allow you to roll out the dough; take as little as possible, a little over half a pound, and flour the board very thick. Put in about two cents worth of cardamom seed and a little rosewater. Cut out with a fancy cake-cutter and brush with beaten egg. Sprinkle pounded almonds and sugar on top.
PURIM CAKES
Take two cups of flour, one tablespoon of sugar, add four eggs and two tablespoons of oil; knead all these together, roll out not very thin, cut in squares, close two sides, prick with a fork so they will not blister; put on tins and bake well. Then take one pound of honey, boil, and put the squares in this and let boil a bit; then drop in one-quarter pound of poppy seeds and put back on fire. When nice and brown sprinkle with a little cold water, take off and put on another dish so they do not stick to each other.
PARVE COOKIES
To one pound of flour take one teaspoon of baking-powder, four eggs, one-quarter pound of poppy seeds, three tablespoons of oil, two pounds of sugar and a little salt; knead not too stiff and put on tins and bake in hot oven till a nice brown. (Do not let burn.)
TEIGLECH
Mix one pound of flour, one teaspoon of baking-powder, three tablespoons of oil, and four eggs; knead very well. Roll out in strips three inches long, place on tins and bake. Take a pound of chopped nuts, one-half pound of honey, and one-half pound of sugar; mix thoroughly with wooden spoon and boil with the cakes until brown. Take off the stove; wet with cold water, spread out on board. When cold, pat with the hands to make thin and sprinkle with dry ginger.
HONEY CORN CAKES
Boil one pound of pure honey. Take one pound of cornmeal mixed with a little ground allspice, cloves, and pepper, add the boiled honey, make a loose batter, add one wineglass of brandy; mix all, and cool. Wet the hands with cold water, take pieces of the dough and knead until the dough comes clear from the hand; afterwards knead with white flour so it is not too hard; add one pound of chopped nuts, sprinkle flour on tins, spread dough, not too thin; leave the stove door open till it raises; then close door, and when done take out. Spread with brandy and cut in thin slices.
CROQUANTE CAKES (SMALL CAKES)
Blanch and cut in halves three-fourths pound of shelled almonds, and slice one-half pound of citron; mix well together and roll in a little flour; add to them three-fourths pound of sugar, then six eggs well beaten, and last the rest of the flour (three-fourths pound). Butter shallow pans, and put in the mixture about two inches thick; after it is baked in a quick oven slice cake in strips three-fourths of an inch wide and turn each piece. Put back in oven and bake a little longer. When cold put away in tin box.
KINDEL
Two pounds of soup fat rendered a day or two before using, three pints of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well, add enough beer to be able to roll. Let it stand two hours.
Roll, cut in long strips three inches wide. Fill with the following: One and one-half cups of brown sugar, two tablespoons of honey, two pounds of walnuts chopped fine, one pound of stewed prunes chopped fine, two cups of sponge cake crumbs, juice of one lemon, spices to taste, few raisins and currants, and a little citron chopped fine; add a little wine, a little chicken schmalz; heat a few minutes. You may use up remnants of jellies, jams, marmalades, etc. Put plenty of filling in centre of strips, fold over, with a round stick (use a wooden spoon), press the dough firmly three inches apart, then with a knife cut them apart. They will be the shape of the fig bars you buy. Grease the pan and the top of cakes, and bake in moderate oven. They will keep–the longer the better.
ALMOND MACAROONS, No. 1
Blanch half a pound of almonds, pound in mortar to a smooth paste, add one pound of pulverized sugar and the beaten whites of four eggs, and work the paste well together with the back of a spoon. Dip your hands in water and roll the mixture into balls the size of a hickory nut and lay on buttered or waxed paper an inch apart. When done, dip your hands in water and pass gently over the macaroons, making the surface smooth and shiny. Set in a cool oven three-quarters of an hour.
ALMOND MACAROONS, No. 2
Prepare the almonds by blanching them in boiling water. Strip them of the skins and lay them on a clean towel to dry. Grate or pound one-half pound of almonds, beat the whites of five eggs to a stiff, very stiff froth; stir in gradually three-quarters of a pound of pulverized sugar (use confectioner’s sugar if you can get it), and then add the pounded almonds, to which add a tablespoon of rosewater or a teaspoon of essence of bitter almonds. Line a broad baking-pan with buttered or waxed paper and drop upon this half a teaspoon of the mixture at a time, allowing room enough to prevent their running together. Sift powdered sugar over them and bake in a quick oven to a delicate brown. If the mixture has been well beaten they will not run. Try one on a piece of paper before you venture to bake them all. If it runs add a little more sugar.
ALMOND MACAROONS WITH FIGS
Beat stiff the whites of three eggs, add one-half pound of sugar, and one-half pound of finely cut figs, one-half pound of either blanched almonds cut into long slices, or cut up walnuts. Heat a large pan, pass ironing-wax over surface, lay in waxed paper, and drop spoonfuls of mixture on paper, same distance apart. Bake very slowly in very moderate oven. Remove and let cool; then take paper out with the macaroons, turn over and place hot cloths on wrong; side, when cakes will drop off.
ALMOND STICKS–FLEISCHIG
Take one-half glass of fat, two eggs, four cups of flour, two teaspoons of baking-powder, one cup of water, one-half cup of sugar; knead lightly, and roll out not too thin. Two cups of sugar, mix with two teaspoons of cinnamon; one-half pound of grated almonds, one-half pound of small raisins (washed). Reserve one-half of the sugar and cinnamon, the nuts and raisins; brush the dough with melted fat and sprinkle with almonds and sugar. Put a little of the almond and raisin mixture around the edge and roll around twice. Cut in small pieces, brush every piece with fat, and roll in the sugar and almonds which has been reserved for this purpose. Place in greased pan and bake in hot oven.
ALMOND STICKS
Grind two cups of almonds and reserve one-quarter cup each of sugar and nuts, and an egg yolk for decorating. Cream one cup of butter, add three-fourths cup of sugar, then two whole eggs, almonds and two cups of flour. Roll thin and cut in strips or squares, with fluted cookie cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and bake in medium oven.
PLAIN WAFERS
Sift one cup of flour and one teaspoon of salt together. Chop in one tablespoon of butter, and add milk to make a very stiff dough; chop thoroughly and knead until smooth; make into small balls and roll each one into a thin wafer. Place in shallow greased and floured pans and bake in a hot oven until they puff and are brown.
POPPY SEED COOKIES (MOHN PLAETZCHEN)
Take an equal quantity of flour, sugar and butter, and mix it well by rubbing with the hollow of the hands until small grains are formed. Then add one cup of poppy seed, two eggs, and enough Rhine wine to hold the dough together. Roll out the dough on a well-floured board, about half a finger in thickness, cut into any shape desired.
CARAWAY SEED COOKIES
Beat three-quarters of a pound of butter and a pound of sugar to a cream; add three eggs, one saltspoon of salt, a gill of caraway seeds and a teaspoon of powdered mace, stirring all well together to a cream; then pour in a cup of sour milk in which a level teaspoon of baking-soda is stirred.
Hold the cup over the mixing bowl while stirring in the soda, as it will foam over the cup. Last of all stir in enough sifted flour to make a light dough, stiff enough to roll thin. Roll on a pastry board well dusted with flour. Cut in round shapes and place in baking-tins well rubbed with flour.
Sprinkle a little sugar over the cookies and bake them in a moderate oven till a light brown. When cool, carefully lift the cookies from the pans with a pancake turner.
CITRON COOKIES
Take one-half cup of butter and one cup and a half of sugar, and rub to a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of citron, cut up very fine, one teaspoon of allspice and one of cloves. Sift one heaping teaspoon of baking-powder into enough flour to thicken. Make stiffer than ordinary cup cake dough; flavor to suit taste, and drop on large tins with a teaspoon. Grease the pans, and bake in a quick oven. The best plan is to try one on a plate. If the dough runs too much add more flour.
GINGER WAFERS
Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger, and flour enough to make a dough stiff enough to roll out thin. Shape with cutter and bake in quick oven.
ANISE ZWIEBACK
Take the yolks of five eggs, one-half pound of sugar, one tablespoon of water, vanilla, one-half pound of flour, one teaspoon of baking-powder, one-half of five cents worth anise seeds, and the beaten whites of the eggs. Butter square tins and bake. When cooled cut in strips one inch wide and toast on both sides.
HURRY UPS (OATMEAL)
Sift one cup of flour with two teaspoons of baking-powder, one teaspoon of salt, add one cup of rolled oats, one tablespoon of sugar and two tablespoons of melted butter, mix with one-half cup of milk.
Drop by teaspoons onto a greased pan, press well into each two or three raisins, or a split date and bake for twenty minutes in a hot oven. Can be served with butter, honey, or maple sugar.
PECAN, WALNUT, OR HICKORY NUT MACAROONS
Take one cup of pulverized sugar, and one cup of finely-pounded nut meats, the unbeaten whites of two eggs, two heaping teaspoons of flour, and one scant teaspoon of baking-powder. Mix these ingredients together and drop from a teaspoon which, you have previously dipped in cold water, upon buttered paper. Do not put them too near each other, for they always spread a great deal. Bake about fifteen minutes.
DATE MACAROONS
Stone thirty dates; chop them fine. Cut one-half pound of almonds lengthwise in slices, but do not blanch them. Beat the whites of two eggs until foamy, add one cup of powdered sugar, and beat until stiff; add the dates, then the almonds, and mix very thoroughly. Drop mixture with teaspoon in small piles on tins, one-half inch apart. Bake thirty minutes in a very slow oven or until dry. They are done when they leave the pan readily.
MANDELCHEN
Blanch two cups of almonds and dry them overnight. Grind very fine, add one-half cup of sugar and enough butter to knead into a very stiff paste. Roll very thin, cut in small rounds, place in baking-tin in moderate oven. When done, roll in grated almonds and powdered sugar.
COCOANUT KISSES
Beat the white of one egg; add one-half cup of sugar with a flavoring of vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a well-greased baking-pan, inverted, and bake for about ten or twelve minutes in a slow oven. Remove from pan when cookies are cold.
CORNFLAKE COCOANUT KISSES
Mix the whites of two eggs, beaten stiff, with one-half cup of sugar, add one-half cup of shredded cocoanut, fold in two cups of corn flakes, a pinch of salt, one-half teaspoon of vanilla. Make and bake same as kisses above.
CHOCOLATE COOKIES
Beat whites of three eggs to a snow, add three-fourths cup of powdered sugar, one cup of ground sweet chocolate, one cup of walnuts chopped, three tablespoons of flour. Drop by teaspoonful on greased baking-tin. Bake in slow oven.
BASELER LOEKERLEIN (HONEY CAKES)
Take half a pound of strained honey, half a pound of sifted powdered sugar, half a pound of almonds (cut in half lengthwise), half a pound of finest flour, one ounce of citron (cut or chopped extremely fine), peel of a lemon, a little grated nutmeg, also a pinch of ground cloves and a wineglass of brandy. Set the honey and sugar over the fire together, put in the almonds, stir all up thoroughly. Next put in the spices and work into a dough. Put away in a cold place for a week, then roll about as thick as a finger. Bake in a quick oven and cut into strips with a sharp knife after they are baked (do this while hot), cut three inches long and two inches wide.
HONEY CAKES, No. 1
One pound of real honey, not jar; one cup of granulated sugar, four eggs, one tablespoon of allspice, three tablespoons of salad-oil, four cups of flour, well sifted; three teaspoons of baking-powder. Warm up or heat honey, not hot, just warm. Rub yolks well with sugar, beat whites to a froth, then mix ingredients, add flour and bake in moderate oven for one hour.
HONEY CAKES, No. 2
Three eggs, not separated, beaten with one cup of sugar, one cup of honey, one cup of blanched almonds chopped finely, one teaspoon each of allspice, cloves, and cinnamon, one cup of chocolate and flour enough to make a thick batter; one teaspoon of baking-soda. Spread very thin on square, buttered pans, bake in a hot oven, and when done, spread with a white icing, cut into squares, and put a half blanched almond in the centre of each square.
LEKACH
This recipe is one that is used in Palestine. It makes a honey cake not nearly as rich as those in the foregoing recipes for honey cakes, but will very nicely take the place of a sweet cracker to serve with tea.
Take three cups of sifted flour, one-quarter teaspoon of salt, add three eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind and juice of one-half lemon and three tablespoons of honey, mix all ingredients well. Roll on board to one-fourth inch in thickness and cut with form. Brush with white of egg or honey diluted with water. On each cake put an almond or walnut. Bake in moderate oven from fifteen to twenty minutes.
LEBKUCHEN
Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of citron shredded, one-eighth pound of shelled walnuts (broken), one and one-half cups of flour, one teaspoon of baking-powder, two teaspoons of cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans with well-floured hands, have about one and one-half inches thick. Bake in very moderate oven. When baked, cut in squares and spread with icing. Set in a cool stove or the sun to dry.
It is best to let these cakes and all honey cakes stand a week before using.
OLD-FASHIONED LEBKUCHEN
Heat one cup of molasses, mix it with two cups of brown sugar and three eggs, reserving one white for the icing; add one level teaspoon of baking-soda that has been dissolved in a little milk, then put in alternately a little flour and a cup of milk; now add one tablespoon of mixed spices, half cup of brandy, one small cup each of chopped nuts and citron, and lastly, flour enough to make a stiff batter. Place in shallow pans and bake slowly. When done, cover with icing and cut in squares or strips.
*Icing for Lebkuchen.*–One cup of powdered sugar added to the beaten white of one egg; flavor with one teaspoon of brandy or lemon juice.
*DESSERTS*
BOILED CUSTARD
Take two cups of milk, two eggs or the yolks of three eggs, two tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on to heat in a double boiler. Beat the eggs thoroughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire egg-beater until smooth. When the steam passes off add the vanilla, or other flavoring.
In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.
If desired, the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue.
CARAMEL CUSTARD
Melt one-half cup of sugar until it is light brown in color, add four cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter teaspoon of salt, one teaspoon of vanilla and bake in cups as directed for cup custard. Serve with caramel sauce.
CUP CUSTARD FOR SIX
Stir until quite light four eggs, yolks and whites, and four tablespoons of sugar; have ready four cups of scalded milk; mix, add pinch of salt and one teaspoon of good vanilla; pour into cups and place cups into pan of boiling water. Put into oven and bake exactly twenty-five minutes.
CHOCOLATE CUSTARD
Beat yolks of three eggs, three tablespoons of sugar till light, dissolve one heaping tablespoon of grated unsweetened chocolate, one tablespoon of sugar and one of hot water. When dissolved, add slowly one pint of milk heated to boiling, pour this hot mixture over the beaten eggs and sugar, cook in double boiler, stirring constantly till it thickens; when cool, flavor with vanilla, and place on ice. When ready to serve, half-fill small punch glasses with the custard, heap over them sweetened whipped cream, flavored; putting on top of each glass, and serve cold.
CHOCOLATE CORNSTARCH PUDDING
Take one quart of milk, one and one-half cups of sugar, seven heaping tablespoons of cocoa, six level tablespoons of cornstarch, one tablespoon of vanilla; place milk and sugar up to boil, when boiling, add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in cold water, let come to a boil, remove from fire and add the vanilla; then place in mold and allow to get cold. Serve with whipped cream.
BLANC MANGE
Heat one quart of milk to boiling point. Dissolve four large tablespoons of cornstarch in a quarter cup of cold milk. Beat two whole eggs with one-half cup of sugar until light, and add a tiny pinch of salt. When the milk begins to boil, add a piece of butter, size of a hickory nut, then pour it over the well-beaten eggs and sugar, mix well, and put back on the stove. Stir until it begins to boil, then stir in the dissolved cornstarch until the custard is very thick. Remove from the fire, flavor with vanilla or lemon, pour into a mold, and set on ice till very cold and firm. Serve with cream.
FLOATING ISLAND
Beat light the yolks of three eggs with one-quarter cup of sugar. Scald a pint of milk, beat up the whites of three eggs very stiff and put them into the boiling milk, a spoonful at a time. Take out the boiled whites and lay them on a platter; now pour the hot milk gradually on the beaten yolks, when thoroughly mixed, return to the fire to boil. When it begins to thicken remove. When cool, flavor with vanilla or bitter almond. Pour into a deep glass dish; put the whites on top, and garnish with jelly or candied fruit. Eat cold.
RED RASPBERRY OR CURRANT FLOAT
Take a half-pint glass of red raspberry or currant juice and mix it with a quarter cup of sugar. Beat the whites of four eggs to a stiff froth and add gradually a quarter cup of powdered sugar. Press the raspberries through a strainer to avoid seeds and by degrees beat the juice with the sugar and eggs until so stiff that it stands in peaks. Chill it thoroughly and serve in a glass dish half filled with cold whipped cream. Heap on the mixture by the spoonful, like floating island. If currant juice is used it will require a pint of sugar.
ROTHE GRITZE
Take one cup of currant juice, sufficiently sweetened, and a pinch of salt. Let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes. It should be eaten cold with cream. (About one-quarter cup of cornstarch dissolved in cold water will be sufficient to thicken.)
APPLE SNOW
Peel and grate one large sour apple, sprinkling over it three-fourths cup of powdered sugar as it is grated to keep it from turning dark. Add the unbeaten whites of two eggs; beat constantly for half an hour; arrange mound fashion on a glass dish with cold boiled custard around it.
BOHEMIAN CREAM
Stir together and whip one pint of double cream and one pint of grape juice or grape jelly melted, this must be whipped to a froth. Drain if needed. Put in cups and set on ice for several hours. Serve with lady lingers.
PRUNE WHIP
Soak one-half pound of prunes in cold water overnight. In the morning let them simmer in this water until they are very soft. Remove stones and rub through strainer. Add one-half cup of sugar and cook five minutes or until the consistency of marmalade. When the fruit mixture is cold, add the well-beaten whites of three eggs and one-half teaspoon of lemon juice; add this gradually, then heap lightly in buttered dish and bake twenty minutes in a slow oven. Serve cold with thin custard or cream.
RICE CUSTARD
Beat four eggs light with one cup of sugar. Add one cup of cooked rice, two cups of sweet milk, juice and rind of one lemon, one-half teaspoon of cinnamon. Pour in pudding-pan and place in a pan filled with hot water; bake until firm in moderate oven. Serve with lemon sauce.
PRUNE CUSTARD
Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoon of butter and a little nutmeg. Let this just come to a boil, then pour into a buttered pudding-dish, first adding one cup of stewed prune with the stones taken out. Bake for fifteen to twenty minutes, according to the state of oven. A little cream improves it when it is served in the saucers.
TAPIOCA CUSTARD
Soak four tablespoons of tapioca overnight in one quart of sweet milk. In the morning beat the yolks of three eggs with one cup of sugar. Put the milk and tapioca on in a double boiler, adding a pinch of salt; when this comes to boiling point stir in the eggs and sugar. Beat the whites to a stiff froth and stir quickly and delicately into the hot mixture. Flavor with vanilla. Eat cold.