 |
 |
| RECIPES
TRIED AND TRUE
COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH,MARION, OHIO (1894) |
|
|
SILVER CAKE. MRS. JOHN LANDON. Whites of eight eggs, two cups of butter, two cups of sugar, one cupof milk, one cup of corn starch, two cups of flour, one and one-halfteaspoonfuls of baking powder; mix corn starch, flour, and bakingpowder 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 andone-half cups of sugar, three-fourths of a cup of milk, two cups offlour, one teaspoonful of cream tartar, and one-half teaspoonful ofsoda.
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 ofsalt. Put through the sieve twice. Take one-half of eggs, and stirin one-half the sugar; beat until they have a gloss; then add theother half of eggs, and the rest of the sugar. Beat again; then addthe 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 cupssifted granulated sugar, one cup sifted flour, one-half teaspoonfulcream tartar; a pinch of salt added to eggs before beating. Aftersifting flour four or five times, measure and set aside one cup; thensift and measure one and one fourth cups granulated sugar; beat whitesof eggs about half; add cream tartar and beat until very, very stiff.Stir in sugar, and then flour, very lightly. Put in pan in moderateoven 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 ofgranulated sugar, one teaspoonful of cream tartar, one teaspoonful ofalmond extract, one-half teaspoonful of salt. Sift sugar once; flourthree times; add cream tartar to flour, and sift three times. Bakeforty minutes.
SUNSHINE CAKE. MRS. FRANK ARROWSMITH AND MAUD STOLTZ. Whites of seven small eggs, yolks of five eggs, one cup of granulatedsugar, 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 creamtartar, and beat until very, very stiff. Stir in sugar lightly; thenthe beaten yolks thoroughly; then add flour and flavoring, and put intube pan in the oven at once. It will bake in thirty-five to fiftyminutes.
COLD WATER CAKE. MISS ANNA BARTH. One and one-half cups of sugar, one-quarter cup of butter, two andone-half cups of flour, two eggs, one cup of water, two teaspoons ofbaking 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 sweetmilk, two scant cups of corn starch, four heaping cups of flour,whites of twelve eggs, one tablespoon of lemon extract, three heapingteaspoons of baking powder. Cream the butter and sugar; add the wellbeaten whites; then the milk, the corn starch, and the flour in whichbaking powder has been sifted. This should be as stiff as pound cake.Bake in a moderate oven. It makes a very large cake, or twomoderate-sized ones. Sometimes you will have to use more or lessflour, 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, fourtablespoonfuls of cold water, one teaspoonful of baking powder; addthe 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, twotablespoons 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 ofwater, and two cups of flour, through which has been sifted two smallteaspoonfuls 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 altogetherfifteen minutes; add one-half cup of milk, and one teaspoonful ofbaking 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 ofsalaratus in a teacup of milk; add this, and then the juice and gratedrind of one lemon, and the whites of the eggs. Sift in as lightly aspossible four teacups of flour, and put in pan. Bake about one-halfhour.
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 creamtartar, whites of four eggs, two and one-half cups flour. DARK PART.--One cup brown sugar, one cup molasses, one-half cupbutter, one half cup milk, one-half teaspoon soda, one teaspoon creamtartar, two and one-half cups flour, yolks of four eggs, one-halftablespoon each of ground cloves, allspice, cinnamon, and nutmeg. When both parts are ready, drop a spoon of light and then one of darkin 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, onenutmeg (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 eggsand remainder of the flour; lastly, the fruit, lightly floured. Bakein a moderate oven about two or two and one-half hours. Line the panwith white paper.
HICKORY NUT CAKE. MRS. C. C. CAMPBELL. One and one-half cups sugar, one-half cup butter, three-fourths cupsweet milk, three cups flour, two teaspoonfuls baking powder, twoeggs, 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 sourcream, 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-halfcup 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 totaste.
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 verylight four eggs, one pound of sugar, three-eighths pound of butter,one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix withthe 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 letstand to rise again for half an hour. Bake in an oven suitable forbread. 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 sweetmilk, four eggs, one and one-half teaspoons of baking powder, threecups of flour, one teaspoon each of cinnamon and cloves, one pound ofraisins. 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 themfine, and cook slowly for three hours in three cups of bakingmolasses, stirring often; let cool over night. Then take two cups ofsugar, one cup of butter, three eggs, four cups of flour, twoteaspoons of baking powder, two teaspoons of ground cinnamon, twoteaspoons 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 youwould 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 ofraisins, two cups of dried apples, soaked over night, chopped fine,and then stewed in two cups of molasses. Beat butter and sugar to acream; add milk, in which dissolve the soda; then the beaten eggs, theflour, and lastly, stir in well the raisins and apples. Bake one anda 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 tablespoonfulcinnamon, one tablespoonful allspice, one tablespoonful vanilla, onetablespoonful lemon, one nutmeg, one cup chopped raisins, four cupsflour.
COFFEE CAKE. MRS. BECKIE SMITH AND MRS. JOSIE C. YAGER. One cup brown sugar, one cup molasses, one-half cup butter, one cupstrong liquid coffee, one or two eggs, four cups flour, one teaspoonsoda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, onepound raisins, one-half pound currants, citron as you like. Mix thecake part, adding soda last. Dredge the fruit with flour beforeputting 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, twoteaspoons 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, onepint hickory nut meats, one pound raisins or currants, one poundflour, 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, twoand 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; flourenough to stiffen.
FRUIT CAKE. MRS. A. A. LUCAS. One pound of brown sugar, one pound of browned flour, three-quartersof a pound of butter, one cup of molasses, twelve eggs, two pounds ofstoned raisins, two pounds of currants, one-half pound of citron cutin strips, one-half pound of figs chopped fine, one-half pound ofalmonds chopped fine, two wine glasses of boiled cider, two ounces ofvanilla, one tablespoon of ground cinnamon, one small tablespoon ofground cloves, one tablespoon of ground mace, one grated nutmeg, alittle pepper, and three teaspoons of baking powder. Bake threehours.
FRUIT CAKE. MRS. T. H. LINSLEY. One cup butter, one cup brown sugar, two-thirds cup molasses, threecups 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 poundsraisins, two pounds currants, three-fourths pound butter, one poundalmonds, one ounce mace, one cup molasses, one-half teaspoon sodastirred in molasses, ten eggs. Stir sugar and butter to a cream; thenadd whites and yolks of eggs, beaten separately. Stir in flourgradually, and molasses and spices; lastly, the fruit. This makesthree loaves. Bake in a moderate oven.
FRUIT CAKE. MRS. JOHN EVANS. Two cups butter, two and one-half cups sugar, two and one-half cupsmolasses, eight cups flour, two cups sour milk, eight eggs, twoteaspoonfuls soda, three pounds raisins, three pounds currants, onepound citron, one pound figs, two lemons (grate the rind and squeezethe 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 choppedraisins; 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 powdersifted into flour, five well beaten eggs, two pounds raisins, onepound currants, one-half pound chopped citron, one-half teaspoonfulground 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 thisadd the beaten yolks of twelve eggs, one pound sifted flour, and twoteaspoons baking powder. Grate one cocoanut, blanch and chop one halfpound almonds; slice one and one-half pounds citron; add to batter andstir 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, youhave 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, andthen add three-fourths cup of water, three heaping cups of flour, thewhites of six eggs beaten to a stiff froth, three teaspoons of bakingpowder, and one teaspoon of vanilla. Bake in layer pans, and puttogether with frosting.
WHITE LAYER CAKE. MRS. A. C. AULT. Two cups sugar, one cup butter, one cup sweet milk, four cups siftedflour, four teaspoonfuls baking powder, whites of four eggs. Flavorto 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, twoteaspoonfuls baking powder, three eggs (separate whites). Flavor totaste.
BLACKBERRY JAM CAKE. OZELLA SEFFNER. Two-thirds cup of butter, one full cup of brown sugar, one cup ofblackberry jam, one-half cup of sweet milk, three eggs, two cups offlour, two teaspoons of baking powder, one teaspoon each of cinnamonand allspice, one-half teaspoon of cloves, one-quarter cup of choppedcitron, 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 cupsflour, one cup blackberry jam, three eggs, three tablespoons sourcream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg.Put in the ingredients in the order given. Bake in layers, and finishwith boiled icing.
BLACKBERRY JAM CAKE. MRS. ALICE KRANER. One cup brown sugar, one-half cup butter, one cup jam, one-half cupseeded raisins, two cups flour, three eggs, two teaspoons bakingpowder, 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 jamfor the blackberry.
CHOCOLATE CAKE. WINONA HUGHES.
One cup brown sugar, one-half cup butter, one-half cup sweet milk, twoeggs, two cups flour, one teaspoon soda dissolved in a little warmwater 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 ovenin two layers, or in one shallow pan; frost with a white frosting, orthe following-- CHOCOLATE FROSTING.--Put enough water over a cup of white sugar todissolve it; grate into it two squares of chocolate, and boil untilthick 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 cupsweet milk, three eggs, two teaspoons baking powder, one-half teaspoonvanilla; add a small quarter cake of chocolate, grated and dissolvedin one-half cup boiling water. Allow this to cool before adding it tothe cake. Leave out the white of one egg for icing between the layersof cake.
CHOCOLATE CAKE. MRS. JOHN D. STOKES.
Grate one-half cup chocolate; mix with one-half cup milk, yolk of oneegg, one cup pulverized sugar, one teaspoon vanilla. Boil untilchocolate and sugar are melted. Let this cool while making cake fromone cup sugar, one-half cup butter, one-half cup milk, two cups flour,two eggs, two teaspoons baking powder; add to this the boiledchocolate, and bake in layers. FILLING.--Boil two cups granulated sugar and six tablespoons wateruntil it threads; then stir into it the whites of two eggs, wellbeaten. 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, threescant cups flour, three teaspoonfuls baking powder; lastly, the whitesof 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 eggand until it is almost cold.
CHOCOLATE CAKE. MRS. J. C. WALTER. One and one-half cups sugar, two-thirds cup butter, one teaspoonfulvanilla, two thirds cup milk, two cups flour, three level teaspoonfulsbaking powder, whites of five eggs, well beaten. ICING.--One and one half cups sugar, one half cup milk (or a littlemore), a lump of butter the size of a walnut, one teaspoonful vanilla.Boil until waxy; remove from fire; beat until stiff. Spread meltedchocolate on bottom and top of layers, and put the cream icingbetween.
CREAM CAKE. MRS. JOSIE YAGER.
One cup sugar, three eggs, one and one-half cups flour, threetablespoons 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 cornstarch, three tablespoons sugar. Put milk on to boil; mix otheringredients together; put in milk, and boil until it thickens. Flavorto taste when cool.
CREAM CAKE. MRS. FENTON FISH. Two tablespoons butter, two teacups sugar, three eggs, one-half teacupsweet milk, two tablespoons cold water, two teacups flour, twoteaspoons baking powder. Bake quickly in three or four round tins. CREAM.--One-half pint milk, one-half teacup sugar, a small piecebutter, one egg, one tablespoon corn starch, boil until very thick.When nearly cold, flavor with vanilla. When the cakes are cool, putthem together with it.
CREAM CAKE. MRS. NED THATCHER.
Two cups white sugar, one-half cup butter, one cup sweet milk, one cupcorn starch, two cups flour, two teaspoonfuls baking powder, whites ofseven eggs, beaten and added last. FILLING.--Whip one pint cream; sweeten and flavor to taste, and spreadbetween layers.
CREAM CAKE. MRS. G. H. WRIGHT. Two cups granulated sugar, three-fourths cup butter, one cup sweetmilk, three cups sifted flour, three teaspoons baking powder sifted inthe flour, the well beaten whites of eight eggs. Bake in threelayers. 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, twocups flour, two teaspoons baking powder. FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, twotablespoons 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, threeteaspoonfuls baking powder. FILLING.--One cup sugar, two teaspoonfuls butter, two eggs, and thegrated rind and juice of two lemons; mix all together, and boil toconsistency of jelly. Spread between layers, and dust powdered sugaron top.
ICE-CREAM CAKE. MRS. C. H. One cup butter rubbed with two cups white sugar to a cream, one cupsweet milk, three and one-half cups flour, three level teaspoonsbaking powder, and whites of eight eggs. Bake in jelly tins, and puttogether with boiled icing flavored with orange.
ROLL JELLY CAKE. GAIL HAMILTON. Four eggs (yolks and whites beaten separately), one and one-half cupssugar, one and one-half cups flour, two tablespoonfuls water, one-halfteaspoonful 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 offlour, one heaped teaspoon of baking powder; about one-half cup ofwater, 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 ofthe water. Put all together, and boil in a pail of water until itthickens.
FIG CAKE. MRS. C. C. CAMPBELL. Whites of six eggs, two cups white sugar, one cup butter, one cupsweet 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 cupmolasses; one-half cup strong coffee, two eggs, two and one-half cupsflour, one cup raisins, one teaspoon each of soda, cinnamon, andcloves, 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 teaspoonbaking powder.
MAPLE CAKE. MRS. C. C. CAMPBELL. One cup sugar, two tablespoonfuls butter, two eggs (leaving out thewhite of one), three-fourths cup cold water, two and one-half cupsflour, three teaspoonfuls baking powder. FROSTING.--One-half cup maple syrup or sugar; boil to a taffy; pourover the beaten white of one egg.
VANITY CAKE. MRS. JOHN LANDON. One and a half cups sugar, half cup butter, half cup sweet milk, oneand one-half cups flour, half cup corn starch, teaspoonful bakingpowder, whites of six eggs; bake in two cakes, putting a frostingbetween 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-halfcup sour milk, three cups flour, one pinch salt; mix thoroughlytogether. Take one-half cup boiling water; stir into this oneteaspoon soda, and one-half cup grated Baker's chocolate; stir intobatter. FILLING.--Two cups dark brown sugar, one-half cup butter, one-half cupsweet 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-halfcup sour milk, two and one-half cups sifted flour, one level teaspoonsoda, yolks of three eggs, whites of two. Stir this together, andthen add-- PART II.--One cup brown sugar, one-half cup sweet milk, one cup gratedchocolate, put this on the stove, let it dissolve, and add while stillwarm 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 bakingpowder, 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; andflour, with vanilla. FILLING.--Two cups of maple or brown-sugar, one cup of milk, a lump ofbutter the size of a walnut, a tablespoonful of vanilla, or anyflavor. 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 cupof 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 withlemon. Bake in layers. FILLING.--Two cups of light brown sugar, one-half cup of water. Boiluntil it threads, and stir in the whites of two eggs, beating until itcreams; 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; addslowly one cup of sweet milk, three full cups of flour, in which threeteaspoons of baking powder have been stirred, and the whites of eighteggs. Flavor to suit taste. Bake in layers, and put together withboiled frosting and chocolate creams, or stir into the frosting onepound of seeded raisins, or a glass of currant jelly. Any one ofthese 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, andstir thoroughly together; then add one cup corn starch, and one cupsweet milk, in which three teaspoons baking powder have beendissolved; lastly, add the whites of eight eggs, and two cups sugar,beaten together. Flavor to taste. Bake in sheets, and put togetherwith icing.
ORANGE CAKE. MRS. CARRIE OWENS.
Two-thirds cup butter, two small cups sugar, one cup milk, threeteaspoons baking powder, the yolks of five eggs, three small cupsflour. Bake in jelly tins. FILLING.--Whites of three eggs, beaten to a stiff froth, juice andgrated rind of one orange, sugar to give the right consistency tospread 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 anegg, one-half cup sweet milk. Cream the butter and sugar; then addmilk, and cook until it hardens in water like taffy; beat until coolenough to spread smoothly.
RIBBON CAKE. MRS. LIZZIE MARTIN. One small half cup of butter, one cup of sugar, two eggs, two-thirdscup of water, two cups of flour, two teaspoons of baking powder. Takeout two layers in tins; leave enough for a third layer, and put in itone teaspoon of cinnamon, and one teaspoon of cloves. Bake; put darklayer 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. Flavorwith 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 yolksof six eggs, beaten together to a cream; five even cups sifted flour,four teaspoonfuls baking powder; one and one-half cups sweet milk; thewhites of the six eggs beaten to a stiff froth, and added last; withone teaspoonful lemon flavoring. Bake in layers. ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and poundedto a paste, one and one-half coffee-cups fresh, pure sour cream, oneand one-half coffee-cups sugar, four eggs (whites and yolks beatenthoroughly together). Stir all together, and add vanilla enough todrown the taste of sour cream.
WHITE LAYER CAKE. MRS. MARY DICKERSON. One-half cup butter, two cups sugar, whites of five eggs, one cupmilk, two and one-half cups flour, two teaspoons baking powder, oneteaspoon vanilla.
ICING FOR CAKE. MRS. G. A. LIVINGSTON. One cup sugar, one cup grated pineapple, one heaping teaspoon cornstarch, a pinch of salt; stir together well; add a small cup boilingwater. Set on the stove, and boil until quite thick. Let it coolbefore 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-fourthcake of Bakers chocolate, and stir into the icing.
FROSTING WITHOUT EGGS. One cupful of granulated sugar, five tablespoonfuls of milk. Boilfour or five minutes till it threads from the spoon. Flavor asdesired. Stir till right thickness for spreading. This is finegrained, white, and delicious.
FIG FILLING FOR CAKE. Stew one-half pound of chopped figs in a syrup made of one-fourthcupful of water and half cupful of sugar. Spread this when it isquite thick. It is excellent. Another nice filling may be made byusing 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 sagoor custard pudding, is made by grating the rinds of two lemons andsqueezing out the juice; add a heaping cup of sugar, a tablespoonfulof butter. Stir these together and then add three eggs, beaten verylight; set the basin or little pail in which you have this in anotherof boiling water; stir it constantly until it thickens. When it iscold, 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 granulatedsugar, one-half cup lard, one cup boiling water, one teaspoon sodadissolved in the water, two teaspoons ginger, one teaspoon each ofcloves and cinnamon, three cups flour, one egg. Put all in thevessel, excepting the water and egg; beat well; then add the water andsoda; after stirring this well together, add the beaten egg. Bake inquick 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 ofbutter, 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 acup boiling water, and stir in one pint flour. Be sure and have thewater 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 andone-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup ofboiling 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, oneteaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved inthe 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 cupbutter, half cup sweet milk, teaspoon soda, teaspoon allspice, halfteaspoon ginger; mix all together; add three cups sifted flour, andbake in shallow pans.
GINGERBREAD FOR TWO. MRS. M. LEONARD. Six tablespoons sweet milk, five tablespoons molasses, one tablespoonof 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, oneteaspoon soda, just a pinch of ginger, flour to make as stiff assponge cake.
FRIED CAKES. MRS. J. C. JOHNSTONE. Two cups of coffee A sugar, a small teaspoon of lard, one-halfteaspoon of ginger; rub all together; add two eggs, one cup of sweetmilk, three teaspoons of baking powder. Mix in enough flour so youcan work it nicely on the board. Cut out with cutter having hole inthe center. Have your lard hot when you drop cakes in, and do notturn but once.
FRIED CAKES. MRS. LOUISE JONES. One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls bakingpowder, two tablespoonfuls melted butter, flour enough to roll andcut.
DOUGHNUTS. MRS. G. H. WRIGHT. One cup sugar, one cup sour milk, one level teaspoon soda in milk, twoeggs, butter or lard the size of a small egg, a little nutmeg, and apinch 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 smallegg, one teaspoonful baking powder, a little salt. Mix in enoughflour to roll in your hand. Always put a piece of apple or potato inthe lard when frying doughnuts.
DOUGHNUTS. MRS. T. H. LINSLEY. Yolks of four eggs, one cup of sugar, one cup of sweet milk, a littlenutmeg, 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 asmall egg, four eggs, five heaping teaspoonfuls baking powder. Flavorwith 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 andcut.
DOUGHNUTS. MRS. P. O. SHARPLESS. One cup sugar, two eggs, one pint equal parts sour cream andbuttermilk, one teaspoon soda, cinnamon and nutmeg to taste, floursufficient for a soft dough. If sour cream is not at hand, usesufficient shortening to make it equal.
DOUGHNUTS. MAUD STOLTZ. One and one-half cup sugar, two eggs, three tablespoonfuls meltedlard, one cup milk, one teaspoon soda.
DOUGHNUTS. MRS. J. S. REED. One cup sweet milk, one cup sugar, four eggs, two teaspoons bakingpowder. Beat the eggs and sugar well; then add milk and flour. Mixsoft, not stiff. Fry carefully.
CRULLERS. MRS. C. H. WILLIAMS. One cup sugar, three eggs, one-half cup milk, butter the size of awalnut, 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 sizeof an egg, two teaspoonfuls baking powder. Mix in enough flour toroll 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, fourcups of flour, one cup of sweet milk, one teaspoon of salt, oneteaspoon 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 anda half cups of boiling water, one tablespoon of soda, one tablespoonof ginger, four cups of flour; mix, and drop from a spoon into adripping pan.
CHEAP COOKIES. MRS. BELLE BLAND. One teaspoonful of baking powder mixed in flour, two cups of whitesugar, one cup of butter, one cup of sour milk, one teaspoonful ofsoda dissolved in the milk, one cup of chopped hickory nuts. Takeenough 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 twotablespoons boiling water, flavoring to taste, flour sufficient toroll.
COOKIES. MRS. JOHN LANDON. One cup butter, two cups sugar, one cup cold water, one teaspoonful ofsaleratus, two teaspoonfuls cream tartar, two eggs, flour enough toroll, and no more.
COOKIES. MRS. W. C. BUTCHER. Two cups of sugar, three eggs, one cup of butter, one-half cup oflard, four tablespoons of water, one teaspoon of soda, one teaspoon ofcream 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 lardmixed), four eggs, one-half cup of boiling water, one teaspoon of sodadissolved in water, flour to thicken, and roll.
COOKIES. MRS. G. M. BEICHER. Two cups sugar, one-third cup lard, and two-thirds cup butter; mixlike pie crust. Three eggs, three tablespoons water, one smallteaspoon soda sifted with sugar; add enough flour to roll. Roll verythin.
CREAM COOKIES. MISS KITTIE SMITH. One egg, one cup sugar, one cup thick sour cream, a pinch of salt, oneteaspoon each of saleratus and cream tartar; mix soft, and bake in aquick oven.
GOOD COOKIES. MRS. L. A. JONES. Two cups sugar, one cup butter, one cup sour milk, one teaspoon sodain milk, yolks of two eggs, one teaspoonful baking powder in flour.Flavor to taste. Flour enough to roll thin.
GOOD COOKIES. MRS. JENNIE KRAUSE. Two eggs, one and one half cups brown sugar, one cup butter, threetablespoons sour milk or cream, one teaspoon soda, one-half teaspoonsalt, one-half teaspoon lemon extract, flour enough to mix soft.
COOKIES. MRS. H. A. MARTIN One coffee-cup butter, one coffee-cup sugar, four eggs, fourtablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butterand sugar to a cream first. [RB: 2 teaspoons baking powder?]
COOKIES. ANN THOMPSON. One cup granulated sugar, one cup coffee A sugar, one-half cup butter,two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,one-half small nutmeg; cream together carefully; add two well beateneggs. Sift the flour, and begin with one pint, and two slightlyheaping teaspoonfuls baking powder; add more flour as you beat. Whenthick enough to handle, take a small piece in the hand, make into aball, and roll; then place in buttered pans. Bake light brown in amoderate oven.
SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT. Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, oneteaspoon vanilla, one pinch salt, just enough flour to roll them out.
HARD COOKIES. MRS. SALMON. One and one-half cups granulated sugar, one cup butter, three eggs,one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk,flour enough to roll out thin; sift granulated sugar on top, andgently roll it in.
COOKIES. MRS. LIZZIE MARTIN. One cup butter, one pint sugar, three eggs, three tablespoons water,two pints flour, two teaspoons baking powder, nutmeg to taste.
MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS. Three eggs, two cups sugar, one cup butter and lard, two-thirds cupsour milk, one teaspoon soda, two teaspoons cream tartar. Flavor withvanilla. Use flour enough to roll. Stir only with a spoon.
MOLASSES COOKIES. MRS. C. E. MARTIN. Whites and yolks of two eggs (beaten separately), one cup brown sugar,one cup melted lard and butter, one cup New Orleans molasses, onedessert spoon of ginger, one dessert-spoon soda, four tablespoonsboiling water, flour to stiffen. Do not roll too thin.
GINGER NUTS. MRS. BECKIE SMITH. Two cups molasses, one cup sugar, one cup shortening, onetablespoonful soda in a little milk, ginger to taste, flour tostiffen, and roll.
GINGER SNAPS. MRS. HARRY TRUE. One cup molasses (scalded), one cup brown sugar, one cup butter, onetablespoon ginger, two even teaspoons soda dissolved in one-fourth cupwater, flour to roll out stiff.
GINGER COOKIES. MRS. JACOB HOBERMAN. One pint of molasses, one cup of sugar, one cup of lard, one pint ofsour milk, one tablespoon of soda, one tablespoon of ginger, onetablespoon of cinnamon, three eggs.
GINGER COOKIES. MRS. CHAS. MOORE. One pint New Orleans molasses, and one cup butter; let come to a boil;take from fire, and cool, then dissolve an even tablespoonful soda inhot water. Pour into molasses, and stir. Mix in enough flour toroll, and two tablespoons ginger.
GINGER COOKIES. FLORENCE ECKHART. One cup brown sugar, one pint molasses, one-half pint lard, one-halfounce alum, one-half pint warm water, one ounce soda, two tablespoonsginger, flour enough to stiffen, and roll. Beat an egg well, andspread on the top of cakes just before baking.
SUGAR SNAPS. MRS. SUSIE SEFFNER. One cup butter, two cups sugar, three eggs, one teaspoon soda, onetablespoon ginger.
SAND CAKES. MRS. ABBIE A. LUCAS. One pound corn starch, one-half pound butter, one pound sugar, eighteggs, two teaspoonfuls baking powder. Beat the butter and sugar to acream; then add one egg and a little corn starch alternately until thewhole is in. Bake a light brown in patty pans, in a quick oven. Theyare improved by frosting.
COCOANUT COOKIES. MRS. A. A. LUCAS. Two cups sugar, one cup butter, one-half cup sour cream, one-fourthteaspoon soda, two eggs; mix as soft as you can; roll thin, and bakequick. Make an icing of whites of four eggs, one pound of sugar, andas much grated or desiccated cocoanut as you can stir in. Spread oncookies after they are baked.
LEMON CRACKERS. MRS. A. O. JOHNSON. Three cups of sugar, one cup of lard, one pint of sweet milk, twoeggs, five cents worth of lemon oil, five cents worth of bakingammonia. Pound the ammonia fine, and pour on it half a teacup ofboiling water. Mix as stiff as bread; roll out, and cut.
HICKORY NUT MACAROONS. MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS. One cup of nut kernels (chopped fine), one cup of light brown sugar;rub well together one-half cup flour, one egg (beaten light); mixwell, and drop with a spoon on buttered dripping pan. Bake with aslow fire. Mrs. Josie Yager adds to this a pinch of baking powder.
HICKORY MACAROONS. MRS. W. H. ECKHART. Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoonswater, one-half teaspoon baking powder, two cups hickory nut meats.
COCOANUT MACAROONS. MRS. J. C. WALTERS. Two-thirds cup white sugar, one-half cup water; boil as for candy;remove from the fire; stir in one-half pound crystallized cocoanut;then add by degrees the beaten whites of three eggs. Mix thoroughlywith a spoon; drop and spread in small cakes on buttered tins; bakeuntil slightly browned.
CHOCOLATE MACAROONS. MRS. ECKHART. One cake German sweet chocolate, one egg, one cup sugar, one-half cupmilk, one lump butter size of a walnut.
HICKORY NUT COOKIES. OZELLA SEFFNER. Two cups coffee A sugar, three eggs, one cup butter, one cup sweetmilk, one pint nut kernels (chopped fine), two large teaspoonfulsbaking powder, one tablespoon vanilla, flour to roll out. Bake inmoderate oven.
HICKORY NUT COOKIES. ANN THOMPSON. Two cups brown sugar, two eggs, one-fourth cup butter, two cupshickory nuts, three tablespoons water, one teaspoon baking powder,flour to stiffen very stiff.
HICKORY NUT CAKES. MRS. O. W. WEEKS. One cup meats, one cup sugar, one and one-half cups flour, one egg, apinch of baking powder; roll thin, and cut into small cakes. Bake inquick oven.
CREAM PUFFS. MRS. T. H. LINSLEY. Two cups water boiled with one cup butter, one and one-half cupsflour; let stand until cool; then stir in five eggs, one at a time;drop on tins by the spoonful, and bake. Open one side, and put inthis--CREAM.--Two cups milk, one cup sugar, three eggs, and one-half cupflour. Cook like custard, and flavor with lemon.
KISSES. FLORENCE ECKHART. White of one egg (beaten stiff), one teaspoonful of baking powder tothe white of an egg; thicken with powdered sugar to drop from thespoon; add one small cup of nuts. Flavor to taste. Drop on butteredpans, and bake until light brown on top.
DELICACIES.
"Custards for supper, and an endless host of other such lady-like luxuries." --SHELLEY.
APPLE FLOAT. MRS. M. E. WRIGHT. To one quart apples, stewed and well mashed, put whites of three eggs(well beaten), and four heaping tablespoons of sugar; beat togetherfor fifteen minutes. Serve with cream.
FLOAT. FLORENCE TURNEY. One pint milk, one tablespoon corn starch, yolks of two eggs. Beatyolks, and add one tablespoon cream, one cup coffee A sugar. Flavorwhen cool.
FLOAT. FLORENCE TURNEY. Put two quarts of milk into a tin bucket, and place in a kettle ofboiling water. While waiting for milk to boil, take the yolks of foureggs, beat, and add one tablespoonful of cream or milk, one cup ofcoffee A sugar, two teaspoonfuls of sifted flour; beat this to acreamy mixture. When the milk boils, take some of it, stir into themixture, and then slowly pour this mixture into the rest of theboiling milk, stirring all the time. Put on the lid of the bucket;let boil for a few minutes. Flavor with vanilla. When cool, put indish. Take the whites of four eggs; beat stiff; add granulated sugar;beat quite a while. Flavor with vanilla. Spread this over the top ofthe float, and on top of this put bits of jelly.
CHARLOTTE RUSSE. A very nice recipe for charlotte russe made with gelatine is asfollows: Use one pint of cream whipped till light, one ounce ofgelatine dissolved in one gill of hot milk, the well beaten whites oftwo eggs, one small teacupful of powdered sugar, and any flavoringpreferred. Mix the eggs, sugar and cream together, and then beat inthe dissolved gelatine. The milk should be quite cold before it isadded to the other ingredients. Line a dish with slices of spongecake, or with lady fingers, and fill with cream. Set it on ice tocool.
LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER. One-half box gelatine, juice of three lemons, one pint of cold water,one-half pint of hot water, two teacups of sugar, whites of threeeggs. Soak one-half box of gelatine in one pint of cold water tenminutes; then dissolve over the fire, adding the juice of the lemonswith the hot water and sugar. Boil all together two or three minutes;pour into a dish, and let it remain until nearly cold and beginning toset; then add the whites of eggs, well beaten, and whisk ten minutes.When it becomes the consistency of sponge, wet the inside of cups withthe white of egg, pour in the sponge, and set in a cold place. Servewith thin custard, made with the yolks of four eggs, one tablespoonfulof corn starch, one-half teacup of sugar, one pint of milk,teaspoonful of vanilla. Boil until sufficiently thick, and serve coldover the sponge.
LEMON JELLY. GAIL HAMILTON. One-half box gelatine, one-half pint cold water, one-half pint boilingwater, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS. Take six large, juicy oranges, one lemon, one pound loaf sugar,one-half ounce gelatine. Dissolve the sugar in one-half pint ofwater. Pour one-half pint boiling water over the gelatine, and whendissolved, strain it. Put the sugar and water on the fire. When itboils, add the gelatine, the juice of the oranges, and the lemon, witha little of the peel. Let come to a boil; then strain in molds tocool.
ORANGE JELLY. MRS. L. D. HAMILTON. Soak one box gelatine in half pint cold water until soft, add one cupboiling water, juice of one lemon, one cup sugar, one pint orangejuice; stir until sugar is dissolved; then strain.
ORANGE SOUFFLE. MRS. GEORGE TURNER. Pare and slice eight oranges, boil one cup sugar, one pint milk, threeeggs, one tablespoon corn starch. As soon as thick, pour over theoranges; beat the whites of eggs to a stiff froth; sweeten; put ontop, and brown in oven. Serve cold.
ORANGE CREAM. MRS. S. E. BARLOW. Take half a box of gelatine, and cover with eight tablespoonfuls ofcold water, and soak a half hour. Stand the gelatine over theteakettle for a few minutes to melt; then add it to a pint of orangejuice, and a cup of sugar, and strain. Turn this mixture into a dish,and stand in a cool place, watching carefully, and stirringoccasionally. Whip a pint of cream to a stiff froth. As soon as theorange gelatine begins to congeal, stir in the whipped cream; turninto a mold, and stand it over in a cold place. Served with angelsfood, it makes a most delicate dessert.
BAVARIAN CREAM. MRS. CHAS. MOORE. One can shredded pineapple, and one cup sugar; let come to a boil;one-half box gelatine dissolved in a cup of warm water. When milkbecomes warm, stir gelatine into pineapple, and add one pint ofwhipped cream. Whip all together thoroughly, and set away in a coldplace.
AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET. Fill a saucer with fresh peaches, finely sliced, or strawberries,carefully picked and selected; over this, place a measure ofice-cream, vanilla flavor. Cover all with powdered sugar to the depthof one-fourth inch. Eat with spoon (if your income is over twentythousand dollars, you can use a strawberry fork). Serve with angelsfood, or almond macaroons.
JELLIED FRUIT. MRS. RETTA LUCAS. Soak two-thirds box gelatine in one-half cup cold water; stand untildissolved; pour one-half teacup hot water over the dissolved gelatine.Take the juice of two lemons, two oranges, one and one-half cupssugar. Separate one orange into smallest dimensions, removing theseeds. Lay bananas, cut in small pieces, and malaga grapes with theoranges in the bottom of mold; strain the liquid over these, and setto cool.
GELATINE, WITH FRUIT. MRS. W. H. ECKHART. Take one ounce box of gelatine; put to soak in a pint of cold waterfor an hour. Take the juice of three lemons, and one orange, withthree cups of sugar; add this to the gelatine, and pour over all threepints of boiling water; let this boil up once, stirring all the time.Take two molds of the same size, and pour half your jelly into each.Stir into one mold half a cup of candied cherries, and into the otherone pound of blanched almonds. The almonds will rise to the top. Letthese molds stand on ice, or in a cool place until thoroughlyset--twenty-four hours is best. When ready to serve, loosen thesides, and place the almond jelly on top the other, on a fruitplatter. Slice down, and serve with whipped cream.
FRUIT RECIPE FOR HOT WEATHER. Remove the rind of two lemons, and cut the lemons in small pieces; addtwo cups of sugar, one pint of boiling water, three tablespoons ofcorn starch; mix with a little milk; put them all together, and boilslowly for five minutes. Cut into small bits four oranges; put in adeep dish, ready for the table, and sprinkle over them a little finesugar; pour the lemon compound over them. When cold, whip whites oftwo eggs; add a very little sugar. Flavor with lemon extract. Put inice box to cool.
|