excellent.
APPLE BATTER PUDDING. MISS KITTIE M. SMITH.
Mix together one cup flour, one teaspoonful of baking powder, a pinch of salt; into this rub one tablespoonful of butter. Beat one egg, and stir into it half a cup of milk; add this to the flour, etc. Pare and slice two sour apples, and press into the dough. Bake about one-half hour. The beauty of this pudding is that you are always sure of success. This recipe makes enough for a family of four.
SAUCE.–One cup of sugar, two-thirds of a cup of butter, two tablespoonfuls of flour, three gills of boiling water; boil three minutes; flavor to taste.
APPLE ROLL. MRS. W. H. ECKHART.
Roll plain pie crust as you would for pie, but a little larger; chop up some apples, and cover this crust; add a layer of sugar, and sprinkle with cinnamon; then add a layer of raisins, and sprinkle with bits of citron, chopped fine. Roll all up; pinch the crust closely together at sides and ends; place in dripping pan with one-half a cup of butter, and one cup of sugar; pour enough boiling water over it to half cover the roll; put in oven and bake three hours; baste every half hour as you would turkey. When done, the roll will have a crust like taffy. Take out, and serve sliced thin. It is delicious.
BIRDS NEST PUDDING. MRS. JOHN KISHLER.
Pare six or eight large good cooking apples; remove the core by cutting from the end into the middle, so as to leave the apple whole; place them in a deep pie dish, as near together as they can stand, with the opening upward. Make a thin batter, using one quart of milk, three eggs, and sufficient flour; pour this into the dish around the apples and into the cavities. Bake in a quick oven. Serve with butter and sugar.
CHOCOLATE PUDDING. MRS. ALICE KRANER.
Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and one quart sweet milk; bake two hours, and serve with this–
SAUCE.–Beat one cup of sugar with butter the size of an egg; flavor with vanilla.
COTTAGE PUDDING. MRS. JENNIE KRAUSE.
One cup of sugar, one-half cup of milk, one and one-half cups of flour; and one tablespoonful of butter; bake as a cake, and serve with this–
SAUCE.–Two tablespoonfuls butter, one cup white sugar, and one tablespoon flour, wet in cold water; one pint of boiling water. Let boil two or three minutes, stirring all the time. Flavor with lemon.
CUP PUDDING. MRS. G. A. LIVINGSTON.
One egg, two tablespoonfuls of sugar, three tablespoons butter, one-half to three-fourths pint of water, one and one-half teacups of flour, or enough to make a thin batter, one and one-half teaspoons baking powder; mix with fresh fruit or raisins, and steam twenty minutes.
CORN STARCH PUDDING. NELLIE LINSLEY.
One pint sweet milk, whites of three eggs, two tablespoons corn starch, three tablespoons sugar, and a little salt. Put milk in kettle, and when it reaches the boiling point, add sugar, and the corn starch, dissolved in a little milk. Lastly, add the whites of eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds in a cool place, flavoring it with vanilla. To the remaining one-third, add half a cake of chocolate, softened and mashed. Put a layer of half the white pudding into the mold; over this the layer of chocolate, and then the remainder of the white. One-half a cocoanut or one-half a pineapple may be substituted for the chocolate.
GOLDEN PUDDING. MRS. FRED. SCHAEFFER.
One-half a cup of molasses, one-half a cup of butter, one-half a cup of sour milk, one and one-half cups of flour, one egg, a pinch of salt, and one-half teaspoonful of soda; mix, and steam two hours. Serve with this–
SAUCE.–One egg, one-half cup butter, one cup sugar, two tablespoons flour, and one pint boiling water. Flavor with vanilla.
STEAMED INDIAN PUDDING. R. H. JOHNSON.
One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls molasses, corn meal for a stiff batter; mix, and steam two hours. Serve with this–
SAUCE.–One cup sugar, one-half cup butter (beaten to a cream) one teaspoonful water, yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt; flavor with lemon.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one pint of milk; stir into it one-half cup of Indian meal, one-half cup molasses, and a pinch of salt. When this is cold, pour over it, without stirring, one pint of cold milk. Bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one quart of milk; stir in three-fourths cup of Indian meal, one-third cup molasses, and a pinch of salt. Beat two eggs with a half cup of cold milk, and fill the dish. Bake one hour.
FRUIT PUDDING. MRS. W. H. ECKHART.
One quart of flour, one egg, two teaspoonfuls of baking powder, one teaspoonful sugar, butter size of an egg, a little salt; mix with milk, and roll as for pie crust; cut into pieces four inches square; in each piece put half of an apple or peach (pared); pinch the corners together; place in a buttered pan. On top of each dumpling put a lump of butter, a little cinnamon, and sugar. Pour into the pan one-half pint of water. Bake, and serve with sweetened milk or cream.
FIG PUDDING. MRS. B. B. CLARK.
One-half pound figs, one-fourth pound grated bread, two and one-half ounces powdered sugar, three ounces butter, two eggs, one cup milk. Chop the figs fine; and mix first with the butter; add the other ingredients by degrees. Put in a buttered mold, sprinkle with bread crumbs, cover tightly, and boil for three hours.
FRUIT PUDDING. MISS ANN THOMPSON.
One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls flour, one heaping tablespoonful baking powder, milk to make batter a little thinner than cake dough. Put fruit in baking dish; pour the batter over it, and bake.
ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.
Four cups of flour, four [one?] cups of sweet milk, one-half cup of sugar, one half cup of molasses, three-fourths cup of chopped suet, one cup of raisins, one-half cup of currants, one small teaspoonful of salt, one heaping teaspoon of cinnamon, one heaping teaspoon of cloves, one-half a nutmeg, and one teaspoon of soda; steam three hours. This can be kept any length of time. When ready to use, cut off slices and steam one-half hour.
ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE LINSLEY.
Seed and slice five large oranges; pour over them a cup of sugar. Take one pint of boiling milk; add yolks of three eggs, one-half cup of sugar, a tablespoon of corn starch; boil until it thickens; when nearly cold, pour over the oranges. Beat whites of the eggs with a little sugar; spread over the top, and brown in oven.
OCEANICA PUDDING. MRS. NED THATCHER.
One pint of bread crumbs, one quart of milk, one cup of sugar, four eggs (yolks), butter the size of an egg, grated rind of one lemon; mix, and bake until done, but not watery. Beat the whites of three eggs with one cup of sugar, into which has been stirred the juice of one lemon. Spread over the pudding a layer of jelly and the whites of eggs. Replace in oven until a nice brown. Serve with sauce.
PUDDING. M. E. B.
One pint of flour, one heaping teaspoon of baking powder, one egg, a pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix with water or sweet milk to form a thick batter. Fill a pan one-half full of fruit, sweetened with sugar, and pour the mixture over it. Put pan in a steamer, and steam one hour. To be eaten with sauce.
PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened; pour over them a batter made of one pint of sweet milk, four eggs, one cup of sugar, one tablespoon of butter, a little salt, one teaspoon of baking powder, and two cups of flour. Place in oven, and bake until a rich brown. Serve with cream.
COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.
Use a piece of rennet about the size of a half dollar. Take two quarts of good sweet milk, and warm it to the heat of new milk; sweeten to taste; flavor with nutmeg. Soak the rennet in three or four tablespoons of warm water a few moments; then place it in the middle of the pan of milk (with a string attached, and laid out over the edge of the pan, so that it can be removed without breaking the custard); set in a cool place until solid. Serve with cream. This is a very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half cup of butter, one cup of flour, one quart of milk, four eggs, and salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, the grated rind of one lemon, and a piece of butter the size of a hen’s egg. Bake like a custard. When done, cover with the whites of the eggs, beaten to a stiff froth with one cup of sugar and the juice of the lemon. Put back in oven, and brown lightly.
RICE PUDDING. MRS. ELIZA DICKERSON.
Wash a small cup of rice, and put into a quart of milk; season to taste; add one cup of raisins, and set in oven three hours before dinner. When the mixture begins to brown on top, stir up from the bottom, repeating this until the pudding is done. If it becomes too dry, add more milk.
PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.
Stew prunes, or any small fruit, sweeten to taste, and while boiling put in a few thin slices of white bread; when the bread is saturated with the boiling juice, put the bread in alternate layers in a deep dish, leaving a thick layer of fruit for the top. Put a plate over the top, and when cool, set on ice. Serve with sugar and cream. Whipped cream is preferable.
PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of “Farina” tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clear and tender; then stir in the peaches. Turn into a dish, and serve cold, with powdered sugar and cream. Cherries, unfermented grape juice, or berries can be used instead of peaches, and will make a most delicious dessert.
TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In the morning, set one quart of milk in a kettle of boiling water, and let it come to a boil. Stir the yolks of three eggs into the tapioca, with one cup of sugar; let it boil a few minutes. Beat the whites of the eggs stiff and put on the top of the cream. Serve cold.
TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.
Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours; keep in a warm place but do not cook. Two hours before dinner, pare and core six large apples; place them in a pudding dish; fill the cavities made by removing cores with sugar and a little grated nutmeg, or lemon peel; add a cup of water, and bake one hour, turning the apples to prevent them drying. When quite soft, turn over them the tapioca. Bake one hour longer. Serve with hard sauce of butter and sugar.
SUET PUDDING. MRS. FRED. SHAEFFER.
One cup of molasses, one cup of sweet milk, one cup of suet (chopped fine), or a half cup of butter, one cup of raisins, half cup of currants, two and a half cups of flour, and a teaspoon of soda; mix well; add a pinch of salt, one teaspoonful allspice, and one teaspoon of cinnamon. Steam two hours.
SUET PUDDING. MRS. WILDBAHN.
One cup of suet (chopped fine), one cup molasses, one cup raisins (seeded), one cup sweet milk, three cups flour, one large teaspoon soda, a little salt; mix, and steam three and one-half to four hours. Serve with drawn butter sauce.
STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.
One cup of suet (chopped fine), one cup of sugar, one cup milk, one cup chopped raisins, three cups flour, with two teaspoonfuls baking powder, a little salt; spice to taste; mix, and steam three hours.
SAUCE.–One cup of sugar, one-half cup of butter (beaten to a cream), one tablespoonful of water, the yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt. Flavor with lemon.
SUET PUDDING. MRS. C. C. CAMPBELL.
Two cups or suet (chopped fine), two cups of stoned raisins, four cups flour, two eggs, a pinch of salt, milk enough to make a stiff batter; put in a pudding bag, and boil three hours.
SAUCE FOR PUDDING.–One cup of sugar, one half cup water, yolk of one egg, one teaspoonful butter, one teaspoonful flour. Flavor with lemon.
SUET PUDDING. MRS. P. O. SHARPLESS.
One and a half cups suet, chopped very fine and mixed thoroughly with three cups of flour; one tablespoonful of cinnamon, one cup molasses or sugar, and one cup sour milk. If sugar is used, mix with the flour and suet; if molasses, mix with the sour milk, to which add one rounded teaspoonful of soda. Add, at the last, one large cupful of seeded raisins and one-half cup currants. Steam at least two hours.
TROY PUDDING. MRS. GEO. TURNER.
One cup of raisins, one cup of New Orleans molasses, one cup of beef suet; one cup of sweet milk, three cups of flour, one teaspoonful of soda, one teaspoonful each of ground cloves, ginger, and cinnamon, saltspoon of salt; mix; pour in pudding pan, and steam from four to six hours. Serve very hot, with sauce to suit taste. When taken from steamer, set in oven a moment to dry the top. This rule makes three small loaves. It will keep to warm over when needed.
PIES.
“Who dare deny the truth, there’s poetry in pie?” –Longfellow.
There are plenty of women capable of choosing good husbands (or, if not good when chosen, of making them good); yet these same women may be ignorant on the subject of making good pie. Ingenuity, good judgement, and great care should be used in making all kinds of pastry. Use very cold water, and just as little as possible; roll thin, and always from you; prick the bottom crust with a fork to prevent blistering; then brush it well with the white of egg, and sprinkle thick with granulated sugar. This will give you a firm, rich crust.
For all kinds of fruit pies, prepare the bottom crust as above. Stew the fruit, and sweeten to taste. If juicy, put a good layer of corn starch on top of the fruit before putting on the top crust. This will prevent the juice from running out, and will form a nice jelly throughout the pie. Be sure that you have plenty of incisions in the top crust; then pinch it closely around the edge; sprinkle some granulated sugar on top, and bake in a moderate oven.
PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some butter when rolling out.
CUSTARD PIE. FLORENCE ECKHART.
PASTRY.–Take one cup shortening (lard and butter mixed); three cups of flour, a little salt; sift the flour; add the salt, and rub in the shortening. Use enough ice water to hold all together, handling as little as possible. Roll from you. One-third the quantity given is enough for one pie.
FILLING.–Yolks of four eggs, one quart of milk, a little salt, and one-half cup of sugar. Bake with under crust only. Flavor to taste.
ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in a little milk; pour into one pint of boiling milk, and let cook about three minutes; cool; flavor with extract of orange, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; flavor with extract of orange; spread on top; put in oven and let it slightly brown.
CHESS PIE. IVA FISH.
Three-fourths cup of sugar; butter the size of an egg, yolks of three eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg. beat all well together; heat the custard to near boiling; fill pie and bake. Put white of eggs on top; sprinkle with sugar and brown in oven.
CREAM PIE. MISS LOURIE, NEW YORK.
One cup of sour cream, one cup of sugar, one cup seeded and chopped raisins, one egg and a pinch of salt. Bake with two crusts.
CREAM PIE. MRS. A. C. AULT.
One cup of milk, one-half cup of sugar, one tablespoonful of corn starch, yolks of two eggs. Cook milk, sugar, and eggs together; then stir in the corn starch, and put into baked crust.
MERINGUE.–Whites of two eggs, well beaten with two tablespoonfuls of sugar. Spread on the pie and bake a light brown.
CORN STARCH PIE. MRS. E. A. SEFFNER.
One tablespoonful of corn starch, two tablespoons of sugar, two tablespoons of sweet milk, yolks of two eggs; beat all together in a warm crock; stir in a pint of boiling milk; let it boil up once; then add a teaspoon of vanilla or lemon and a pinch of salt; pour this into a baked crust. Beat the white of eggs with a teaspoonful of sugar; put over pie, and brown quickly.
CHOCOLATE PIE. MRS. ALICE KRANER.
Grate a tablespoonful of Bakers chocolate in a dish; add one tablespoonful of flour, the yolks of two eggs, and one-half cup sugar; beat all together; add one pint sweet milk. Bake with lower crust. Take the whites of eggs for frosting. This will make one large pie.
LEMON PIE. MRS. SUSIE B. DE WOLFE.
Grate the rind and squeeze the juice from two lemons; add two and one-half cups of boiling water, three cups of sugar, one-half cup of flour, the yolks of three eggs, and one tablespoon of butter; cook until thick and clear; put in pans prepared with pastry, and bake. Beat the whites of eggs with a little sugar; put over top, and brown lightly.
LEMON PIE. MRS. H. A. MARTIN.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the size of a walnut, three cups of water. Grate the rind of the lemon, and squeeze out the pulp and juice; add the other ingredients; put in a stew pan, and let come to a boil; then stir in one large tablespoonful of corn starch, wet with cream. Bake crust first, and turn in filling. Beat up the whites of two eggs, with a little pulver ized sugar added, and put over the top. Put in oven, and brown a little.
LEMON PIE. MRS. E. HUGHES.
Grate the rind of one smooth, juicy lemon, and squeeze out the juice, straining it on the rind. Put one cup of sugar and a piece of butter the size of an egg in a bowl, and one good-sized cupful of boiling water into a pan on the stove. Moisten a tablespoonful of corn starch, and stir it into the water; when it boils, pour it over the sugar and butter, and stir in the rind and juice. When a little coo], add the beaten yolks of two eggs. Butter a deep plate, and cover all over with cracker dust (very fine crumbs). This is the crust. Pour in the mixture, and bake; then frost with the whites (beaten stiff), and brown.
LEMON PIE. MRS. JENNIE KRAUSE.
One heaping tablespoon of corn starch, one cup of boiling water, one cup of sugar, one egg, one tablespoon butter, and the juice and rind of one small lemon. Make into custard, and bake with bottom crust.
LEMON PIE. MRS. G. M. BEICHER.
For one pie, take one lemon, one cup of sugar, yolks of two eggs, one cup of water, and two heaping tablespoons of flour. After the pie is baked, beat the whites of the eggs with one tablespoon of sugar; spread over pie, and brown in oven.
LEMON PIE. MRS. MARY DICKERSON.
One cup of sugar, one large spoon of flour, the grated rind and juice of one lemon, two eggs, a piece of butter as large as a hickory nut, and two cups of boiling water; make into custard, reserving whites of eggs for the top.
LEMON PIES. MARY AULT.
For three pies, take one lemon, one egg, one tablespoonful of corn starch, one and one-half cups of sugar, one and one-half cups of water; boil all together for the custard.
CRUST.–One cup of lard, and a little salt, to three cups of flour.
LEMON PIE. MRS. FENTON FISH.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in milk; pour into one pint of boiling milk, and let cook about three minutes; add to this the juice and grated rind of one lemon, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; spread on top. Put in oven, and let slightly brown.
MINCE MEAT. MRS. R. H. JOHNSON.
Chop fine four pounds of good boiled beef (one tongue is better), one pound suet, and eight apples; add two pounds of raisins (seeded), two pounds of currants, two grated nutmegs, two ounces ground cloves, one pound citron (cut fine), two pounds brown sugar, two tablespoonfuls salt, one pint boiled cider. This may be canned like fruit. When ready to bake pies, add a glass of grape jelly, diluted with water, a little butter, a few raisins, and sugar if needed.
SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.
Two teacups of sugar, one teacup of molasses, two teacups of hot water, one teacup of chopped raisins, one-half cup of butter, one-half cup of vinegar, two eggs, six rolled crackers or bread crumbs; cinnamon, allspice, cloves, and nutmeg to taste.
MINCE MEAT. MRS. B. TRISTRAM.
Three and a half pint bowls of chopped meat, two and a half bowls of suet, four bowls of apples, three bowls of raisins (half of them chopped), two bowls of currants, half a pound of citron (chopped very fine), seven teaspoons even full of salt, four teaspoons cloves, six teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls of granulated sugar; mix with sweet cider.
PUMPKIN PIE. MRS. C. C. STOLTZ.
Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar, one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of salt. This is enough for one pie.
PUMPKIN PIE. MRS. T. H. LINSLEY
One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, one tablespoonful of flour a small pinch of salt, one teaspoon of ginger, one teaspoon of cinnamon, one half nutmeg, one half teaspoon of vanilla, one half teaspoon of lemon extract, two-thirds cup of sugar.
PUFF PASTE.–One third cup of lard, a little salt, mix slightly with one and one half cups of flour, moisten with very cold water, just enough to hold together; get into shape for your tin as soon as possible. Brush the paste with the white of egg. Bake in a hot oven until a rich brown.
BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all the time; put into a large bowl or crock; add two quarts of good rich milk, eight eggs, beaten separately, two large cups of sugar, one teaspoonful of salt, one of pepper, one of ginger, one of cinnamon, one of cloves, one grated nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with under crust only. Brush the crust with white of egg before filling. This will make five pies.
PUMPKIN PIES. MRS. E. FAIRFIELD.
One quart of pumpkin, one cup of Orleans molasses, one cup of brown sugar, one pint of milk, three eggs, one tablespoon each of nutmeg, ginger, and cinnamon, and one teaspoon of salt. This will make two large, or three small pies.
LEMON PIE. MRS. P. O. SHARPLESS.
One lemon; grate the yellow rind and squeeze the juice. One scant cup sugar, two tablespoons of flour (rounded full), the yolks of two eggs, beat until light; then add one and a half cups of boiling water, in which has been melted a heaping tablespoonful of butter; lastly, add three drops of vanilla extract. When baked, cover with the whites of two eggs, beaten to a stiff froth with four tablespoonfuls of sugar. Return to the oven until it is a very delicate brown. This makes two small pies, or one large one.
FIG TARTS. MRS. T. H. LINSLEY.
Make a puff paste; roll about twice the thickness you would for pie. Bake in forms cut with the lid of a pound baking powder can; score in eight parts about one-half inch deep; turn every other one to the center; pinch them together to hold the filling.
FIG FILLING FOR TARTS.–One-half pound figs; soak, and cut out the stems; mince very fine. To each cup of minced figs, put one cup of sugar, and one-half cup of water; boil until it jells. Fill the shells, and put on top a soft frosting.
LEMON TARTS. MRS. SUSIE SEFFNER.
One cup of white sugar, one grated lemon, whites of three eggs beaten to a froth, and butter the size of a walnut. Put on stove; let come to a boiling heat, but not boil. Stir in whites of eggs the last thing, and put in tart shells.
PUMPKIN PIE. MRS. R. H. JOHNSON.
One-half pint of stewed pumpkin, one pint of hot milk, one cup of brown sugar, one egg, one large tablespoonful of flour, one-half large tablespoonful of butter, one-half teaspoonful of ginger, one-half teaspoonful of vanilla.
PLUM PIE. MRS. JULIA P. ECKHART.
Line a pan with puff paste; put in a layer of Damson plums; sprinkle with cinnamon and sugar. Put in the oven, and let it bake until the crust is done; take from the oven; put on top a batter made from three eggs, one cup of sugar, three tablespoons of cold water, one cup of flour, one teaspoon of baking powder. This is sufficient batter to cover three pies. Serve warm.
MOLASSES PIE. MRS. L. M. DENISON.
One cup of sugar, one cup of molasses, one cup of cold water, one-half cup of butter or lard, four cups of flour, one tablespoonful of cinnamon, and one teaspoonful of soda. Bake in crust as you would custard pie.
RAISIN PIE. MRS. J. M. DAVIDSON.
One teacupful of raisins (seeded and chopped), one cup of sugar, the juice of one good-sized lemon, one cup of boiling water; set this on stove; let come to a boil; then add four heaping teaspoonfuls of flour, wet in a little cold water; after it boils again, put in a small piece of butter and a little grated nutmeg; let cool before making into pies. This makes one very large pie. By doubling the amount, you can make three good-sized pies. The filling will keep for some time.
CHEESE.
“I will make an end of my dinner;
There’s pippins and cheese to come.” –SHAKESPEARE
HOW TO MAKE A WELSH RARE-BIT.
One-half pint of grated soft cream cheese and one-half cupful of cream, melted together in a sauce pan; add a little salt, mustard, cayenne pepper, a teaspoonful of butter, an egg, or yolks of two. Stir until smooth, and pour over the toast.
WELSH RARE-BIT. MRS. W. C. BUTCHER.
Cut up one pound of cheese in small pieces, and place in a dish, seasoning with salt and pepper; stir until melted. Have ready toast on a hot dish; cover slices with the melted cheese. Serve hot, as a relish. This is used as a course before serving a dinner.
CHEESE FONDA. MRS. W. C. BUTCHER.
Two scant cups of milk; add three eggs, beaten lightly; season with one teaspoon of butter, salt, red pepper, and a pinch of soda, dissolved in a little hot water; then add one cup of dry and fine bread crumbs, and one-half pound of grated cheese. The bread and cheese should both be dry before grating it. Put in a buttered dish, with dry crumbs on the top, and bake in rather a hot oven. Serve at once.
CHEESE SANDWICH.
Heat two cups of milk and one of grated cheese; then add two cups of fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix it well. Spread thickly between thin slices of buttered toast.
CHEESE STICKS.
One cup of grated cheese, one cup of flour, a small pinch of cayenne pepper, butter same as for pastry; roll thin; cut in narrow strips. Bake a light brown in a quick oven. Serve with salads.
CHEESE STRAWS. MRS. FRED. SCHAEFFER.
One cup of flour, two cups of grated cheese, one teaspoon of salt, one teaspoon of baking powder, and water enough to roll out like pie dough; roll thin, and cut with pastry wheel in long, narrow strips. Bake in quick oven.
CHEESE WAFERS. FLORENCE ECKHART.
Take salted wafers, butter them on one side, and sprinkle thickly with grated cheese. Place in a dripping pan; put into a warm oven about fifteen minutes, and serve with meats or salad.
CAKES.
“With weights and measures just and true, Oven of even heat,
Well buttered tins and quiet nerves, Success will be complete.”
In making cake, the ingredients used should be of the best quality–the flour super-fine, and always sifted; the butter fresh and sweet, and not too much salted. Coffee A, or granulated sugar is best for all cakes. Much care should be taken in breaking and separating the eggs, and equal care taken as regards their freshness. One imperfect egg would spoil the entire lot. Break each egg separately in a teacup; then into the vessels in which they are to be beaten. Never use an egg when the white is the least discolored. Before beating the whites, remove every particle of yolk. If any is allowed to remain, it will prevent them becoming as stiff and dry as required. Deep earthen bowls are best for mixing cake, and should be kept exclusively for that purpose. After using, wash well, dry perfectly, and keep in a dry place. A wooden spoon or paddle is best for beating batter. Before commencing to make your cake, see that all the ingredients required are at hand. By so doing, the work may be done in much less time.
The lightness of a cake depends not only upon the making, but the baking, also. It is highly important to exercise judgment respecting the heat of the oven, which must be regulated according to the cake you bake, and the stove you use. Solid cake requires sufficient heat to cause it to rise, and brown nicely without scorching. If it should brown too fast, cover with thick brown paper. All light cakes require quick heat, and are not good if baked in a cool oven. Those having molasses as an ingredient scorch more quickly, consequently should be baked in a moderate oven. Every cook should use her own judgment, and by frequent baking she will, in a very short time, be able to tell by the appearance of either bread or cake whether it is sufficiently done.
DELICATE CAKE. MRS. C. H. WILLIAMS.
One cup of white sugar, one-half cup of butter, whites of four eggs (well beaten), one-half cup of sweet milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda. Flavor with lemon.
WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS.
One cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, whites of five or six eggs, two teaspoons of baking powder. This is easy to make, and very good.
WHITE CAKE. MRS. DELL W. DE WOLFE.
Two cups sugar, two-thirds cup butter, the whites of seven eggs (well beaten), two thirds cup sweet milk, three cups flour, three teaspoonfuls baking powder. Bake in square or round tins.
WHITE CAKE. MRS. WM. HOOVER.
Whites of five eggs, two cups of sugar, two-thirds cup of butter, two and one-half cups of flour, one cup of sweet milk, two and one-half teaspoons of baking powder. Flavor to suit taste.
WHITE CAKE. MRS. A. C. AULT.
Two cups white sugar, one cup butter, one cup sweet milk, two cups flour, one cup corn starch, whites of six eggs, two teaspoonfuls baking powder. Flavor to taste.
SNOW CAKE. MRS. JOHN KISHLER.
One cup sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one teaspoonful baking powder, whites of four eggs. Flavor to taste.
LOAF CAKE. MRS. JOHN LANDON.
Whites of five eggs, two cups of white sugar, one cup of butter, one cup of sweet milk, two and a half cups of flour, one cup of corn starch dissolved in some of the milk, half teaspoonful of soda, and one teaspoonful of cream tartar.
SILVER CAKE. MRS. JOHN LANDON.
Whites of eight eggs, two cups of butter, two cups of sugar, one cup of milk, one cup of corn starch, two cups of flour, one and one-half teaspoonfuls of baking powder; mix corn starch, flour, and baking powder together; add the butter and sugar alternately, then the milk; add the whites of seven eggs last. Flavor to taste.
GOLD CAKE. MRS. JOHN LANDON.
The yolks eight eggs, one whole egg, one-half cup of butter, one and one-half cups of sugar, three-fourths of a cup of milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda.
ANGELS FOOD CAKE. FLORENCE ECKHART.
The whites of ten eggs, one and a half tumblers of granulated sugar, one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of salt. Put through the sieve twice. Take one-half of eggs, and stir in one-half the sugar; beat until they have a gloss; then add the other half of eggs, and the rest of the sugar. Beat again; then add the flour and cream tartar. Stir up lightly. Flavor with almond. Bake one hour in slow oven.
ANGEL CAKE. MRS. C. C. STOLTZ.
Whites of nine large or ten small fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoonful cream tartar; a pinch of salt added to eggs before beating. After sifting flour four or five times, measure and set aside one cup; then sift and measure one and one fourth cups granulated sugar; beat whites of eggs about half; add cream tartar and beat until very, very stiff. Stir in sugar, and then flour, very lightly. Put in pan in moderate oven at once, and bake from thirty-five to fifty minutes.
ANGEL FOOD CAKE. MISS NELLIE LINSLEY.
Whites of eleven eggs, one cup of flour, one and one-half cups of granulated sugar, one teaspoonful of cream tartar, one teaspoonful of almond extract, one-half teaspoonful of salt. Sift sugar once; flour three times; add cream tartar to flour, and sift three times. Bake forty minutes.
SUNSHINE CAKE. MRS. FRANK ARROWSMITH AND MAUD STOLTZ.
Whites of seven small eggs, yolks of five eggs, one cup of granulated sugar, two-thirds cup of flour, one-third teaspoon of cream tartar, and a pinch of salt. Sift the flour and sugar five times; measure, and set aside, as for angel cake. Beat yolks of eggs thoroughly; then, after washing beater, beat the whites about half; add cream tartar, and beat until very, very stiff. Stir in sugar lightly; then the beaten yolks thoroughly; then add flour and flavoring, and put in tube pan in the oven at once. It will bake in thirty-five to fifty minutes.
COLD WATER CAKE. MISS ANNA BARTH.
One and one-half cups of sugar, one-quarter cup of butter, two and one-half cups of flour, two eggs, one cup of water, two teaspoons of baking powder. Flavor with vanilla or lemon.
Longest established in Marion–Jennie Thomas, milliner.
BRIDES CAKE. MRS. J. J. SLOAN.
Two cups of butter, four cups of pulverized sugar, two cups of sweet milk, two scant cups of corn starch, four heaping cups of flour, whites of twelve eggs, one tablespoon of lemon extract, three heaping teaspoons of baking powder. Cream the butter and sugar; add the well beaten whites; then the milk, the corn starch, and the flour in which baking powder has been sifted. This should be as stiff as pound cake. Bake in a moderate oven. It makes a very large cake, or two moderate-sized ones. Sometimes you will have to use more or less flour, according to the size of your eggs.
SPONGE CAKE. MRS. W. H. ECKHART.
The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the whites of four eggs. Bake in a quick oven, but not too hot.
SPONGE CAKE. MRS. HARRY TRUE.
One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of water, one heaping teaspoon of baking powder.
SPONGE CAKE. MRS. P. O. SHARPLESS.
Four eggs, one and a third cups of sugar, three tablespoonfuls of water, and two cups of flour, through which has been sifted two small teaspoonfuls of baking powder. Flavor with lemon extract.
The best cooks buy millinery goods of Jennie Thomas.
SPONGE CAKE. MRS. T. H. LINSLEY.
One cup of sugar, one cup of flour, three eggs. Beat altogether fifteen minutes; add one-half cup of milk, and one teaspoonful of baking powder.
LEMON CAKE. MRS. T. H. LINSLEY.
Three cups of powdered sugar, and one cup of butter rubbed to a cream. Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of salaratus in a teacup of milk; add this, and then the juice and grated rind of one lemon, and the whites of the eggs. Sift in as lightly as possible four teacups of flour, and put in pan. Bake about one-half hour.
MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.
LIGHT PART.–One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour.
DARK PART.–One cup brown sugar, one cup molasses, one-half cup butter, one half cup milk, one-half teaspoon soda, one teaspoon cream tartar, two and one-half cups flour, yolks of four eggs, one-half tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.
When both parts are ready, drop a spoon of light and then one of dark in the pan.
POUND CAKE. MRS. U. F. SEFFNER.
One pound of butter, one pound of sugar, one pound of flour (sifted), ten eggs (beaten separately), one-half teacup of rose water, one nutmeg (grated), one pound of citron. Wash the citron; chop it fine. Beat the butter and sugar to a cream; add the rose water and nutmeg, then the yolks of eggs, and part of the flour; then the whites of eggs and remainder of the flour; lastly, the fruit, lightly floured. Bake in a moderate oven about two or two and one-half hours. Line the pan with white paper.
HICKORY NUT CAKE. MRS. C. C. CAMPBELL.
One and one-half cups sugar, one-half cup butter, three-fourths cup sweet milk, three cups flour, two teaspoonfuls baking powder, two eggs, one cup hickory nut meats.
MOTHER’S OLD-FASHIONED CAKE. MRS. O. W. WEEKS.
One and a half cups of brown sugar, two eggs, one teacup of sour cream, one even teaspoon of soda, about two and a half cups of flour. If sour cream is not used, take instead one cup of milk, and one-half cup of butter.
LOAF CAKE. MRS. R. H. JOHNSON.
One pint bread dough; one cup sugar, one-half cup butter, one egg, one-half teaspoonful baking powder. Spice, raisins, and citron to taste.
LOAF CAKE. MRS. ELIZA BOWEN.
Mix one pint of milk with two quarts of flour and one cup of yeast, let stand in a warm place all night. In morning, beat until very light four eggs, one pound of sugar, three-eighths pound of butter, one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with the dough thoroughly, and beat for a long time. When raised again, dredge with flour, a cup of seeded raisins, half a pound of currants, one-fourth pound of citron; add to dough; put into the pan, and let stand to rise again for half an hour. Bake in an oven suitable for bread. This cake will keep a long time.
RAISIN CAKE. MRS. FRANK ARROWSMITH.
Two cups of brown sugar, one scant cup of butter, one cup of sweet milk, four eggs, one and one-half teaspoons of baking powder, three cups of flour, one teaspoon each of cinnamon and cloves, one pound of raisins. This makes two cakes. Pour boiling water on the raisins, and let stand a few minutes before stoning them.
DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART.
Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking molasses, stirring often; let cool over night. Then take two cups of sugar, one cup of butter, three eggs, four cups of flour, two teaspoons of baking powder, two teaspoons of ground cinnamon, two teaspoons of ground cloves, one grated nutmeg, two cups of raisins, one cup of citron (cut fine), and one pound of figs (chopped). Lastly, add the cooked apples. Stir all together, and bake as you would other fruit cake for two hours or longer in rather slow oven.
“ELECTRIC LIGHT FLOUR” is pure, white, and nutritious.
APPLE FRUIT CAKE. MRS. T. H. LINSLEY.
One cup of butter, two cups of sugar, one cup of sweet milk, two eggs, one teaspoon of soda, three and one-half cups of flour, two cups of raisins, two cups of dried apples, soaked over night, chopped fine, and then stewed in two cups of molasses. Beat butter and sugar to a cream; add milk, in which dissolve the soda; then the beaten eggs, the flour, and lastly, stir in well the raisins and apples. Bake one and a half hours.
COFFEE CAKE. MAUD STOLTZ.
One cup brown sugar, one cup molasses, one cup boiling coffee, one-half cup lard, one-half cup butter, one egg, one teasponful soda, one teaspoonful salt, one tablespoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups flour.
COFFEE CAKE. MRS. BECKIE SMITH AND MRS. JOSIE C. YAGER.
One cup brown sugar, one cup molasses, one-half cup butter, one cup strong liquid coffee, one or two eggs, four cups flour, one teaspoon soda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, one pound raisins, one-half pound currants, citron as you like. Mix the cake part, adding soda last. Dredge the fruit with flour before putting in. Bake in one large loaf, or two smaller ones.
Use “ELECTRIC LIGHT FLOUR” with these cake recipes.
COFFEE CAKE. MRS. T. H. LINSLEY.
One cup butter, two cups brown sugar, one cup liquid coffee, six eggs, one cup currants, one cup raisins, two teaspoons ground cinnamon, two teaspoons ground cloves, one teaspoon soda, and three cups flour.
HICKORY NUT CAKE. MRS. T. H. LINSLEY.
One cup butter, two cups sugar, five eggs, one cup sweet milk, one pint hickory nut meats, one pound raisins or currants, one pound flour, one heaping teaspoon baking powder.
HICKORY NUT CAKE. MRS. W. C. RAPP.
Two cups of sugar, one-half cup of butter, one cup of sweet milk, two and a half cups of flour, three teaspoons of baking powder, two eggs, and one pint of nut kernels.
RAISED CAKE. MRS. JENNIE HERSHBERGER, TIFFIN, OHIO.
Three cups bread sponge, three cups sugar, one cup butter, three eggs, one teaspoonful soda dissolved in a little water, one pound raisins, one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour enough to stiffen.
FRUIT CAKE. MRS. A. A. LUCAS.
One pound of brown sugar, one pound of browned flour, three-quarters of a pound of butter, one cup of molasses, twelve eggs, two pounds of stoned raisins, two pounds of currants, one-half pound of citron cut in strips, one-half pound of figs chopped fine, one-half pound of almonds chopped fine, two wine glasses of boiled cider, two ounces of vanilla, one tablespoon of ground cinnamon, one small tablespoon of ground cloves, one tablespoon of ground mace, one grated nutmeg, a little pepper, and three teaspoons of baking powder. Bake three hours.
FRUIT CAKE. MRS. T. H. LINSLEY.
One cup butter, one cup brown sugar, two-thirds cup molasses, three cups flour, one-half cup sour milk, one cup raisins, one cup currants, one teaspoon soda in milk, four eggs, citron and spice to taste.
FRUIT CAKE. MRS. G. H. WRIGHT.
One pound flour, one pound brown sugar, one pound citron, two pounds raisins, two pounds currants, three-fourths pound butter, one pound almonds, one ounce mace, one cup molasses, one-half teaspoon soda stirred in molasses, ten eggs. Stir sugar and butter to a cream; then add whites and yolks of eggs, beaten separately. Stir in flour gradually, and molasses and spices; lastly, the fruit. This makes three loaves. Bake in a moderate oven.
FRUIT CAKE. MRS. JOHN EVANS.
Two cups butter, two and one-half cups sugar, two and one-half cups molasses, eight cups flour, two cups sour milk, eight eggs, two teaspoonfuls soda, three pounds raisins, three pounds currants, one pound citron, one pound figs, two lemons (grate the rind and squeeze the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs. Mix flour and fruit alternately. Bake three and one-half hours.
PLAIN FRUIT CAKE. MRS. R. H. JOHNSON.
One cup sugar, one-half cup butter, three cups flour, one cup water, two eggs, one teaspoonful baking powder, one pound seeded and chopped raisins; nutmeg, cinnamon, and citron to taste.
BLACK WEDDING CAKE. MRS. J. J. SLOAN.
One cup butter, one and one-half cups brown sugar, one cup molasses, one cup sweet milk, three cups flour, two teaspoonfuls baking powder sifted into flour, five well beaten eggs, two pounds raisins, one pound currants, one-half pound chopped citron, one-half teaspoonful ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg. Put flour in oven, and brown–be careful not to burn. Dredge fruit, and add last.
WHITE FRUIT CAKE. MRS. SAMUEL SAITER.
Cream one pound butter and one pound powdered sugar together; to this add the beaten yolks of twelve eggs, one pound sifted flour, and two teaspoons baking powder. Grate one cocoanut, blanch and chop one half pound almonds; slice one and one-half pounds citron; add to batter and stir in beaten whites of eggs. Put in a pan lined with greased paper, and bake two hours. When cold, ice.
If you use “ELECTRIC LIGHT FLOUR” with the recipes in this book, you have no trouble.
LAYER CAKES.
EXCELLENT WHITE CAKE. MRS. W. C. BUTCHER.
Beat two cups of sugar and three-fourths cup of butter to a cream, and then add three-fourths cup of water, three heaping cups of flour, the whites of six eggs beaten to a stiff froth, three teaspoons of baking powder, and one teaspoon of vanilla. Bake in layer pans, and put together with frosting.
WHITE LAYER CAKE. MRS. A. C. AULT.
Two cups sugar, one cup butter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor to taste.
YELLOW LAYER CAKE. MRS. A. C. AULT.
One and one-half cups sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one-half cup corn starch, two teaspoonfuls baking powder, three eggs (separate whites). Flavor to taste.
BLACKBERRY JAM CAKE. OZELLA SEFFNER.
Two-thirds cup of butter, one full cup of brown sugar, one cup of blackberry jam, one-half cup of sweet milk, three eggs, two cups of flour, two teaspoons of baking powder, one teaspoon each of cinnamon and allspice, one-half teaspoon of cloves, one-quarter cup of chopped citron, one cup of either walnuts or hickory nuts, vanilla flavoring. Bake in layers and fill between with either frosting or fig paste.
BLACKBERRY JAM CAKE. MRS. M. S. LEONARD, MRS. EVA L. FLETCHER, GAIL HAMILTON.
One cup coffee A or light brown sugar, one-half cup butter, two cups flour, one cup blackberry jam, three eggs, three tablespoons sour cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg. Put in the ingredients in the order given. Bake in layers, and finish with boiled icing.
BLACKBERRY JAM CAKE. MRS. ALICE KRANER.
One cup brown sugar, one-half cup butter, one cup jam, one-half cup seeded raisins, two cups flour, three eggs, two teaspoons baking powder, four tablespoons sweet milk, one teaspoonful cinnamon, one-half nutmeg. Bake like jelly cake, with icing between layers.
GRAPE JAM CAKE. MRS. J. EDD THOMAS.
This may be made like blackberry jam cake, only substituting grape jam for the blackberry.
CHOCOLATE CAKE. WINONA HUGHES.
One cup brown sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon soda dissolved in a little warm water and then added to the milk.
Make a cream of one cup grated chocolate, two-thirds cup brown sugar, one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla. Cook up until like cream, and mix into above cake. Bake in slow oven in two layers, or in one shallow pan; frost with a white frosting, or the following–
CHOCOLATE FROSTING.–Put enough water over a cup of white sugar to dissolve it; grate into it two squares of chocolate, and boil until thick enough to spread. Put on cake when cool.
CHOCOLATE CAKE. MRS. HARRY TRUE.
One scant cup butter, two cups sugar, two cups flour, one-half cup sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon vanilla; add a small quarter cake of chocolate, grated and dissolved in one-half cup boiling water. Allow this to cool before adding it to the cake. Leave out the white of one egg for icing between the layers of cake.
CHOCOLATE CAKE. MRS. JOHN D. STOKES.
Grate one-half cup chocolate; mix with one-half cup milk, yolk of one egg, one cup pulverized sugar, one teaspoon vanilla. Boil until chocolate and sugar are melted. Let this cool while making cake from one cup sugar, one-half cup butter, one-half cup milk, two cups flour, two eggs, two teaspoons baking powder; add to this the boiled chocolate, and bake in layers.
FILLING.–Boil two cups granulated sugar and six tablespoons water until it threads; then stir into it the whites of two eggs, well beaten. Flavor with vanilla.
Buy seasonable and stylish millinery of Jennie Thomas.
DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.
Three-fourths cup butter, two cups sugar, one cup sweet milk, three scant cups flour, three teaspoonfuls baking powder; lastly, the whites of five eggs, beaten to a stiff froth. Bake in layers.
ICING.–Boil two cups of sugar to a taffy; add the white of one egg, beaten to a stiff froth and one ten cent cake of German chocolate, grated. Beat the icing continually while stirring in the white of egg and until it is almost cold.
CHOCOLATE CAKE. MRS. J. C. WALTER.
One and one-half cups sugar, two-thirds cup butter, one teaspoonful vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls baking powder, whites of five eggs, well beaten.
ICING.–One and one half cups sugar, one half cup milk (or a little more), a lump of butter the size of a walnut, one teaspoonful vanilla. Boil until waxy; remove from fire; beat until stiff. Spread melted chocolate on bottom and top of layers, and put the cream icing between.
CREAM CAKE. MRS. JOSIE YAGER.
One cup sugar, three eggs, one and one-half cups flour, three tablespoons water, two teaspoons baking powder, flavoring to taste. Bake in about three layers and put between them this–
CREAM.–Three-quarters pint milk, one egg, two tablespoons corn starch, three tablespoons sugar. Put milk on to boil; mix other ingredients together; put in milk, and boil until it thickens. Flavor to taste when cool.
CREAM CAKE. MRS. FENTON FISH.
Two tablespoons butter, two teacups sugar, three eggs, one-half teacup sweet milk, two tablespoons cold water, two teacups flour, two teaspoons baking powder. Bake quickly in three or four round tins.
CREAM.–One-half pint milk, one-half teacup sugar, a small piece butter, one egg, one tablespoon corn starch, boil until very thick. When nearly cold, flavor with vanilla. When the cakes are cool, put them together with it.
CREAM CAKE. MRS. NED THATCHER.
Two cups white sugar, one-half cup butter, one cup sweet milk, one cup corn starch, two cups flour, two teaspoonfuls baking powder, whites of seven eggs, beaten and added last.
FILLING.–Whip one pint cream; sweeten and flavor to taste, and spread between layers.
CREAM CAKE. MRS. G. H. WRIGHT.
Two cups granulated sugar, three-fourths cup butter, one cup sweet milk, three cups sifted flour, three teaspoons baking powder sifted in the flour, the well beaten whites of eight eggs. Bake in three layers.
One pint rich sweet cream, whipped with one small teacup sugar. Flavor to taste, and put between layers.
CUSTARD CAKE. MISS ANN THOMPSON.
Four eggs, one and one-half cups sugar, two tablespoons water, two cups flour, two teaspoons baking powder.
FILLING.–One egg, one-half pint sweet milk, one-half cup sugar, two tablespoons flour, butter size of hickory nut. Flavor to taste.
LEMON CREAM CAKE. MRS. C. H.
One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder.
FILLING.–One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two lemons; mix all together, and boil to consistency of jelly. Spread between layers, and dust powdered sugar on top.
ICE-CREAM CAKE. MRS. C. H.
One cup butter rubbed with two cups white sugar to a cream, one cup sweet milk, three and one-half cups flour, three level teaspoons baking powder, and whites of eight eggs. Bake in jelly tins, and put together with boiled icing flavored with orange.
ROLL JELLY CAKE. GAIL HAMILTON.
Four eggs (yolks and whites beaten separately), one and one-half cups sugar, one and one-half cups flour, two tablespoonfuls water, one-half teaspoonful baking powder mixed with the flour. Bake in dripping pan; spread with jelly, and roll.
LEMON JELLY CAKE. IVA FISH.
Yolks of three eggs, and one cup of sugar, well beaten; one cup of flour, one heaped teaspoon of baking powder; about one-half cup of water, a little salt, whites of three eggs, well beaten.
JELLY.–Juice and grated rind of one lemon, one cup of sugar, one egg, one cup of water, one tablespoon of corn starch dissolved in part of the water. Put all together, and boil in a pail of water until it thickens.
FIG CAKE. MRS. C. C. CAMPBELL.
Whites of six eggs, two cups white sugar, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, three scant cups flour.
FILLING.–One pound cut figs, one pint cream, whipped and sweetened. Put a layer of fig; then one of cream.
NEAPOLITAN CAKE. MRS. A. C. AULT.
DARK PART.–One cup brown sugar, one-half cup butter, one-half cup molasses; one-half cup strong coffee, two eggs, two and one-half cups flour, one cup raisins, one teaspoon each of soda, cinnamon, and cloves, one and one-half teaspoons mace.
WHITE PART.–Two cups sugar, one-half cup butter, one cup sweet milk, two cups flour, one cup corn starch, white of two eggs, one teaspoon baking powder.
MAPLE CAKE. MRS. C. C. CAMPBELL.
One cup sugar, two tablespoonfuls butter, two eggs (leaving out the white of one), three-fourths cup cold water, two and one-half cups flour, three teaspoonfuls baking powder.
FROSTING.–One-half cup maple syrup or sugar; boil to a taffy; pour over the beaten white of one egg.
VANITY CAKE. MRS. JOHN LANDON.
One and a half cups sugar, half cup butter, half cup sweet milk, one and one-half cups flour, half cup corn starch, teaspoonful baking powder, whites of six eggs; bake in two cakes, putting a frosting between and on top. Grate cocoanut all over.
DEVILS FOOD CAKE. MRS. FENTON FISH.
Two cups darkest brown sugar, one-half cup butter, two eggs, one-half cup sour milk, three cups flour, one pinch salt; mix thoroughly together. Take one-half cup boiling water; stir into this one teaspoon soda, and one-half cup grated Baker’s chocolate; stir into batter.
FILLING.–Two cups dark brown sugar, one-half cup butter, one-half cup sweet milk or cream. Cook until it threads.
DEVILS FOOD CAKE. MRS. G. H. WRIGHT.
PART I.–One cup brown sugar, three quarters of a cup butter, one-half cup sour milk, two and one-half cups sifted flour, one level teaspoon soda, yolks of three eggs, whites of two. Stir this together, and then add–
PART II.–One cup brown sugar, one-half cup sweet milk, one cup grated chocolate, put this on the stove, let it dissolve, and add while still warm to Part I. Bake in two layers, and put icing between.
DELMONICO’S CAKE. MRS. M. S. LEONARD.
One-half cup of butter, two cups of sugar, two teaspoonfuls of baking powder, two-thirds of a cup of sweet milk, three cups of sifted flour, the whites of eight eggs, beaten stiff. Cream the butter and sugar; add the milk; then the flour; beat thoroughly; then add the eggs; and flour, with vanilla.
FILLING.–Two cups of maple or brown-sugar, one cup of milk, a lump of butter the size of a walnut, a tablespoonful of vanilla, or any flavor. Boil till it gets like candy; beat to a cream.
ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.
One and one-half cups of sugar, one-half cup of butter, one-half cup of water, one and one-half cups of flour, one-half cup of corn starch, two teaspoons of baking powder, the whites of six eggs. Flavor with lemon. Bake in layers.
FILLING.–Two cups of light brown sugar, one-half cup of water. Boil until it threads, and stir in the whites of two eggs, beating until it creams; them stir in one pound of English walnuts, chopped fine.
COLUMBIA CAKE. OZELLA SEFFNER.
Two cups of coffee A sugar and one cup of butter creamed together; add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs. Flavor to suit taste. Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a glass of currant jelly. Any one of these will make a delicious cake.
FAVORITE SNOW CAKE. MRS. CARRIE OWENS.
Beat one cup butter to a cream; add one and one-half cups flour, and stir thoroughly together; then add one cup corn starch, and one cup sweet milk, in which three teaspoons baking powder have been dissolved; lastly, add the whites of eight eggs, and two cups sugar, beaten together. Flavor to taste. Bake in sheets, and put together with icing.
ORANGE CAKE. MRS. CARRIE OWENS.
Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five eggs, three small cups flour. Bake in jelly tins.
FILLING.–Whites of three eggs, beaten to a stiff froth, juice and grated rind of one orange, sugar to give the right consistency to spread between the layers; put white frosting on the top.
TEA CAKE. MRS. GEO. TURNER.
One egg, one cup sour cream, one-half teaspoon soda in one pint flour, butter the size of half an egg, one cup sugar.
CARAMEL DRESSING.–One pint light brown sugar, butter the size of an egg, one-half cup sweet milk. Cream the butter and sugar; then add milk, and cook until it hardens in water like taffy; beat until cool enough to spread smoothly.
RIBBON CAKE. MRS. LIZZIE MARTIN.
One small half cup of butter, one cup of sugar, two eggs, two-thirds cup of water, two cups of flour, two teaspoons of baking powder. Take out two layers in tins; leave enough for a third layer, and put in it one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark layer in middle, and icing between all.
JELLY CAKE. MRS. ELIZABETH McCURDY.
One cup sugar, two tablespoons butter, five tablespoons sweet milk, three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor with lemon. Bake in layers, and spread with jelly.
ALMOND JELLY CAKE. MRS. GEORGE KLING.
Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks of six eggs, beaten together to a cream; five even cups sifted flour, four teaspoonfuls baking powder; one and one-half cups sweet milk; the whites of the six eggs beaten to a stiff froth, and added last; with one teaspoonful lemon flavoring. Bake in layers.
ALMOND SAUCE FOR FILLING.–Three pounds almonds, blanched and pounded to a paste, one and one-half coffee-cups fresh, pure sour cream, one and one-half coffee-cups sugar, four eggs (whites and yolks beaten thoroughly together). Stir all together, and add vanilla enough to drown the taste of sour cream.
WHITE LAYER CAKE. MRS. MARY DICKERSON.
One-half cup butter, two cups sugar, whites of five eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder, one teaspoon vanilla.
ICING FOR CAKE. MRS. G. A. LIVINGSTON.
One cup sugar, one cup grated pineapple, one heaping teaspoon corn starch, a pinch of salt; stir together well; add a small cup boiling water. Set on the stove, and boil until quite thick. Let it cool before using.
CHOCOLATE ICING. ETHEL CLARK.
Beat together three cups of four X sugar; add the white of one egg, beaten stiff; thin it with milk, so it will spread; melt one-fourth cake of Bakers chocolate, and stir into the icing.
FROSTING WITHOUT EGGS.
One cupful of granulated sugar, five tablespoonfuls of milk. Boil four or five minutes till it threads from the spoon. Flavor as desired. Stir till right thickness for spreading. This is fine grained, white, and delicious.
FIG FILLING FOR CAKE.
Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. Spread this when it is quite thick. It is excellent. Another nice filling may be made by using raisins instead of figs, treating them in the same way.
LEMON JELLY FOR CAKE.
Lemon jelly, to spread between layers of cake, or on the top of sago or custard pudding, is made by grating the rinds of two lemons and squeezing out the juice; add a heaping cup of sugar, a tablespoonful of butter. Stir these together and then add three eggs, beaten very light; set the basin or little pail in which you have this in another of boiling water; stir it constantly until it thickens. When it is cold, it is ready for use.
GINGERBREAD AND SMALL CAKES.
GINGERBREAD. MRS. W. H. ECKHART.
One and one-half cups Orleans molasses, one cup brown or granulated sugar, one-half cup lard, one cup boiling water, one teaspoon soda dissolved in the water, two teaspoons ginger, one teaspoon each of cloves and cinnamon, three cups flour, one egg. Put all in the vessel, excepting the water and egg; beat well; then add the water and soda; after stirring this well together, add the beaten egg. Bake in quick oven. Put greased paper in pan before pouring in the mixture. Let cool in the pans.
SOFT GINGERBREAD. MRS. E. A SEFFNER.
One quart of flour, one cup of sugar, one cup of molasses, one cup of butter, one cup of sour milk, two teaspoonfuls of soda, three eggs, one tablespoon of ginger, one teaspoon of cinnamon.
SOFT GINGERBREAD. MISS KITTIE M. SMITH.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda, one tablespoon melted butter; stir this together; then pour on half a cup boiling water, and stir in one pint flour. Be sure and have the water boiling, and beat well. Pour into the pan one inch deep.
SOFT GINGERBREAD. GAIL HAMILTON.
One-half cup sugar, one-half cup butter, one cup molasses, two and one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of boiling water (put this in last).
SOFT GINGERBREAD. MRS. G. E. SALMON.
One cup molasses, one-half cup sugar, one-half cup butter or lard, one-half cup sour milk, two and one-half cups flour, two eggs, one teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in the milk. Bake in a moderate oven about half an hour.
EXCELLENT SOFT GINGERBREAD. MRS. CARRIE OWENS.
One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half teaspoon ginger; mix all together; add three cups sifted flour, and bake in shallow pans.
GINGERBREAD FOR TWO. MRS. M. LEONARD.
Six tablespoons sweet milk, five tablespoons molasses, one tablespoon of sugar, one-half scant teaspoon soda, one and one-fourth cups flour.
SOFT GINGERBREAD. MRS. M. VOSE.
One cup molasses, one-half cup shortening, one cup sour milk, one teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge cake.
FRIED CAKES. MRS. J. C. JOHNSTONE.
Two cups of coffee A sugar, a small teaspoon of lard, one-half teaspoon of ginger; rub all together; add two eggs, one cup of sweet milk, three teaspoons of baking powder. Mix in enough flour so you can work it nicely on the board. Cut out with cutter having hole in the center. Have your lard hot when you drop cakes in, and do not turn but once.
FRIED CAKES. MRS. LOUISE JONES.
One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking powder, two tablespoonfuls melted butter, flour enough to roll and cut.
DOUGHNUTS. MRS. G. H. WRIGHT.
One cup sugar, one cup sour milk, one level teaspoon soda in milk, two eggs, butter or lard the size of a small egg, a little nutmeg, and a pinch of salt, flour to roll out. Cut in rings and fry in hot lard.
DOUGHNUTS. MRS. R. H. JOHNSON.
One cup sugar, one cup sweet milk, two eggs, butter size of a small egg, one teaspoonful baking powder, a little salt. Mix in enough flour to roll in your hand. Always put a piece of apple or potato in the lard when frying doughnuts.
DOUGHNUTS. MRS. T. H. LINSLEY.
Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.
DOUGHNUTS. MRS. A. C. AULT.
Two quarts flour, one cup sugar, one cup sweet milk, butter size of a small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor with nutmeg.
DOUGHNUTS. MRS. M. S. LEONARD.
One and one-third cups skimmed sweet milk, one cup sugar, two eggs, four teaspoons melted butter, four teaspoons baking powder. Roll and cut.
DOUGHNUTS. MRS. P. O. SHARPLESS.
One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal.
DOUGHNUTS. MAUD STOLTZ.
One and one-half cup sugar, two eggs, three tablespoonfuls melted lard, one cup milk, one teaspoon soda.
DOUGHNUTS. MRS. J. S. REED.
One cup sweet milk, one cup sugar, four eggs, two teaspoons baking powder. Beat the eggs and sugar well; then add milk and flour. Mix soft, not stiff. Fry carefully.
CRULLERS. MRS. C. H. WILLIAMS.
One cup sugar, three eggs, one-half cup milk, butter the size of a walnut, three teaspoonfuls baking powder. Fry in lard.
CREAM CRULLERS. MRS. C. H.
One and one-half cups sugar, one cup milk, two eggs, butter the size of an egg, two teaspoonfuls baking powder. Mix in enough flour to roll out soft. Fry in hot lard.
SOFT GINGER CAKES. MRS. J. S. REED.
One cup of molasses, one cup of sugar, one cup of lard or butter, four cups of flour, one cup of sweet milk, one teaspoon of salt, one teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon. Bake in gem pans. Add soda the last thing; beat well.
GINGER CAKES. MRS. P. G. HARVEY.
One cup of brown sugar, one cup of molasses, one cup of lard, one and a half cups of boiling water, one tablespoon of soda, one tablespoon of ginger, four cups of flour; mix, and drop from a spoon into a dripping pan.
CHEAP COOKIES. MRS. BELLE BLAND.
One teaspoonful of baking powder mixed in flour, two cups of white sugar, one cup of butter, one cup of sour milk, one teaspoonful of soda dissolved in the milk, one cup of chopped hickory nuts. Take enough flour to mix very stiff, and bake in a quick oven.
COOKIES. MRS. L. M. DENISON.
Two cups sugar, one cup butter, two eggs, one teaspoon soda in two tablespoons boiling water, flavoring to taste, flour sufficient to roll.
COOKIES. MRS. JOHN LANDON.
One cup butter, two cups sugar, one cup cold water, one teaspoonful of saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to roll, and no more.
COOKIES. MRS. W. C. BUTCHER.
Two cups of sugar, three eggs, one cup of butter, one-half cup of lard, four tablespoons of water, one teaspoon of soda, one teaspoon of cream tartar, a pinch of salt, and nutmeg, or vanilla.
COOKIES. MRS. P. G. HARVEY.
Two cups of light brown sugar, one cup of shortening (butter and lard mixed), four eggs, one-half cup of boiling water, one teaspoon of soda dissolved in water, flour to thicken, and roll.
COOKIES. MRS. G. M. BEICHER.
Two cups sugar, one-third cup lard, and two-thirds cup butter; mix like pie crust. Three eggs, three tablespoons water, one small teaspoon soda sifted with sugar; add enough flour to roll. Roll very thin.
CREAM COOKIES. MISS KITTIE SMITH.
One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one teaspoon each of saleratus and cream tartar; mix soft, and bake in a quick oven.