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Title: The royal baker and pastry cook
A manual of practical cookery
Author: The chefs of the New York Cooking School
Release date: June 1, 2024 [eBook #73744]
Language: English
Original publication: New York: Royal Baking Powder Company, 1902
Credits: Susan E., A Marshall and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
*** START OF THE PROJECT GUTENBERG EBOOK THE ROYAL BAKER AND PASTRY COOK ***
TRANSCRIBER’S NOTE
Italic text is denoted by _underscores_.
Bold text is denoted by =equal signs=.
Illustrations without captions have had descriptions added in
parentheses.
Some minor changes to the text are noted at the end of the book.
THE
ROYAL BAKER
AND
PASTRY COOK
[Illustration: (Decorative Design)]
A MANUAL OF PRACTICAL COOKERY
[Illustration: (Decorative Design)]
BY THE CHEFS
OF THE
NEW YORK COOKING SCHOOL
[Illustration: (Three Flourettes)]
NEW YORK
ROYAL BAKING POWDER CO.
1902
Copyright, 1902,
BY ROYAL BAKING POWDER COMPANY.
ALPHABETICAL INDEX TO RECEIPTS
PAGE
Apple Snow 29
Asparagus on Toast 39
Bannocks 7
Barley Water 42
Batter, Fritter, Plain 8
Beans, Kidney, Brown Sauce 39
Beans, String 39
Beef, Braised 34
Beef, Corned, and Turnips 35
Beef Stew, Brown 35
Beef Tea 42
Beefsteak, Broiled 34
Beefsteak, or Chops, Panned 34
Beefsteak Pie, French 34
Beets, Cream Sauce 39
Biscuit, Breakfast 5
Biscuit, Eccles 20
Biscuit, Egg 5
Biscuit, Emergency 5
Biscuit, Nut 5
Biscuit, Royal Hot 5
Biscuit, Sandwich 5
Blanc Mange, Chocolate 29
Boys, Jolly 9
Bread, Brown 2
Bread, Brown, No. 2 2
Bread, Brown, Boston 2
Bread, Brown, Boston, No. 2 2
Bread, Brown, Boston, No. 3 2
Bread, Brown, Pennsylvania 3
Bread, Corn-loaf 3
Bread, Corn, New Orleans 3
Bread, Corn, Nonpareil 3
Bread, Corn, St. Charles 3
Bread, Corn, Spider 3
Bread, Entire Wheat 3
Bread, Graham, Delicate 3
Bread, Graham Lunch 3
Bread, Graham Unfermented 2
Bread, Hominy 3
Bread, Household 2
Bread, Mush 3
Bread, Norwegian, for Dyspeptics 2
Bread, Oatmeal 2
Bread, Rice 3
Bread, Rice and Indian 3
Bread, Royal Baking Powder 2
Bread, Rye 3
Broth, Scotch 31
Buchtels 20
Buns, Bath 20
Buns, Cinnamon 20
Buns, Hot Cross 7
Buttercups 18
Cabbage, Boiled 40
Cake 11
Cake, Adelaide 11
Cake, Almond 11
Cake, Almond, No. 2 11
Cake, Angel Food 12
Cake, Apple Jelly 12
Cake, Banana 12
Cake, Bride’s 12
Cake, Centennial 12
Cake, Chocolate 12
Cake, Chocolate Cream 12
Cake, Chocolate Layer 12
Cake, Chocolate Loaf 12
Cake, Cinnamon Chocolate 12
Cake, Citron 12
Cake, Cocoanut Layer 12
Cake, Cocoanut Loaf 12
Cake, Coffee 12, 20
Cake, Coffee, No. 2 13
Cake, Coffee, German 7
Cake, Continental Fruit 13
Cake, Cream 13
Cake, Cup 13
Cake, Currant 13
Cake, Currant, No. 2 13
Cake, Currant, English 13
Cake, Duchesse 13
Cake, Dutch Peach 20
Cake, Fig 14
Cake, French 14
Cake, Fruit, Dark 13
Cake, Fruit, Delicate 13
Cake, Fruit, Light 14
Cake, Fruit, Wedding 17
Cake, Geranium 14
Cake, German Apple 20
Cake, Ginger 14
Cake, Ginger Sponge 14
Cake, Gingerbread 14
Cake, Gold 14
Cake, Gold, No. 2 14
Cake, Harrison 14
Cake, Hazelnut 14
Cake, Honey 14
Cake, Ice Cream 14
Cake, Imperial 14
Cake, Jelly 15
Cake, Jumbles 18
Cake, Lady 15
Cake, Lemon 15
Cake, Lightning 15
Cake, Lunch, Boston 15
Cake, Marbled 15
Cake, Marshmallow 15
Cake, Minnehaha 15
Cake, Molasses 16
Cake, Nut 15
Cake, Orange 15
Cake, Peach Blossom 15
Cake, Pond Lily 16
Cake, Pound 16
Cake, Queen 16
Cake, Rolled Jelly 15
Cake, Royal Cookies 17
Cake, Scotch 16
Cake, Shrewsbury 17
Cake, Silver 16
Cake, Snow 16
Cake, Spice 16
Cake, Spice, Delicate 16
Cake, Sponge 16
Cake, Sponge, Almond 16
Cake, Sponge, Berwick 16
Cake, Sponge, Cream 16
Cake, Vanilla 17
Cake, Wash. (St. L., 1780) 16
Cake, Webster 17
Cake, Wedding (or Bride) 17
Cake, White Mountain 17
Cake, Wild Rose 17
Cake, Wine 17
Cake, Yorkshire Breakfast 7
Cakes, Albert 18
Cakes, Anise-seed 17
Cakes, Bread 10
Cakes, Buckwheat 10
Cakes, Buckwheat, Royal 10
Cakes, Butter 6
Cakes, Chocolate, Little 18
Cakes, Cigarettes 18
Cakes, Cinnamon 18
Cakes, Cream 13
Cakes, Delicious Little 18
Cakes, Drop (Breakfast) 7
Cakes, Drop (Sweet) 18
Cakes, Edenkobers 18
Cakes, Fried 22
Cakes, Griddle Corn-meal 10
Cakes, Griddle, Crushed Wheat 10
Cakes, Griddle, Egg 9
Cakes, Griddle, Geneva 9
Cakes, Griddle, Graham 9
Cakes, Griddle, Hominy 10
Cakes, Griddle, Huckleberry 10
Cakes, Griddle, Indian 10
Cakes, Griddle, Rice 10
Cakes, Griddle, Rye 9
Cakes, Griddle, Three Egg 10
Cakes, Hermits 18
Cakes, Little Chocolate 18
Cakes, Little Spice 18
Cakes, Rice 18
Cakes, Rye Drop 22
Cakes, Scotch 18
Cakes, Soft Gingerbread 19
Cakes, Spencer 18
Cakes, Spice Drop 19
Cakes, Spice, Little 18
Cakes, Strudel 20
Cakes, Tarts, Sand 19
Cakes, Tea 20
Cakes, Walnut Wafers 19
Cakes, Wheat or Flannel 10
Cakes, Wheat, Royal 9
Cake Fillings 19
Chocolate 19
Chocolate, No. 2 19
Cocoanut 19
Cocoanut, No. 2 19
Cream 19
Cream, No. 2 19
Cream, No. 3 19
Cream, Chocolate 19
Fig 19
Fruit 19
Lemon 19
Orange 19
Prune and Nut 19
Candy, Butter Scotch 42
Candy, Butter Taffy 42
Candy, Caramels, Chocolate 42
Candy, Cocoanut Cream 42
Candy, Cream 42
Candy, Creamed Nuts 42
Candy, Fudge 42
Candy, Hickory Nut 42
Candy, Ice Cream 42
Candy, Molasses 42
Candy, Peanut Brittle 42
Candy, Popcorn, Candied 42
Candy, Velvet Molasses 42
Candy, Walnut Cream 42
Canning 30
Carrots and other Root Vegetables 40
Catsup, Tomato 41
Catsup, Walnut 41
Cauliflower, Pickling 41
Celery Stuffing 36
Charlotte Russe 29
Cheese Straws 39
Chestnut Stuffing for Poultry 36
Chicken, Boned 37
Chicken, Broiled 36
Chicken, Brown Fricassee 36
Chicken, Creamed 37
Chicken, Fricassee 36
Chicken, Fried Spring 36
Chicken Pâtés 37
Chicken Pie 37
Chicken Pot-pie 37
Chicken Pot-pie, No. 2 37
Chocolate 41
Chocolate Blanc-Mange 29
Chops, Panned 34
Chow Chow 41
Chowder, Clam 33
Chowder, Fish 33
Clam Chowder 33
Clam Fritters 8
Cocoa 41
Coffee, Boiled 41
Coffee for Six Persons 41
Coffee, French 41
Coffee, Vienna 41
Cold Slaw 39
Consommé 31
Cookies, Cocoanut 17
Cookies, Plain 17
Cookies, Royal 17
Cookies, Soft 17
Corn, Dried Sweet 40
Corn Pudding 40
Corn, Stewed 40
Corned Beef and Turnips, Boiled 35
Crabs, Deviled 33
Crabs, Soft Shell 33
Croutons 32
Crullers 22
Crullers, No. 2 22
Crullers, No. 3 22
Crullers, No. 4 22
Crullers, Dutch 22
Crumpets 7
Crumpets, Hominy 7
Crumpets, London 7
Crumpets, Rice 7
Currant Loaf 21
Custard, Baked 29
Custard, Corn Starch 29
Custard, Tapioca 29
Diamonds 5
Dressing, Boiled 38
Dressing, Cream 38
Dressing, French 38
Doughnuts 22
Doughnuts, No. 2 22
Doughnuts, No. 3 22
Doughnuts, No. 4 22
Doughnuts, No. 5 22
Doughnuts, German 22
Doughnuts, Puff Ball 22
Dumpling, English 23
Dumplings, Apple, Royal 23
Dumplings, Apple, No. 2 23
Dumplings, Apple, No. 3 23
Dumplings, Berry 23
Dumplings, Egg, for Soup 23
Dumplings, Farina 23
Dumplings for Soup 23
Dumplings for Stews 23
Dumplings for Stews, No. 2 23
Dumplings, Peach 23
Dumplings, Peach, No. 2 23
Dumplings, Potato 24
Dumplings, Royal Apple 23
Dumplings, Suet 24
Dumplings, Suet, Danish 24
Éclaires à la Crême 13
Egg Plant, Fried 40
Eggs, Baked, Fancy 39
Eggs, Baked, Plain 39
Eggs, Boiled, Hard 39
Eggs, Boiled, Soft 39
Eggs, Poached 39
Eggs, Scrambled 39
Eggs, Snow 29
Fish, Blue, Fried and other Kinds 32
Fish, Boiled, Bass or other Fish 32
Fish, Broiled 32
Fish, Brook Trout or other Small Fish, To Fry 33
Fish Cakes 32
Fish Chowder 33
Fish, Cod, Balls 32
Fish, Creamed 32
Fish, Directions for Preparing 32
Fish, Halibut, Broiled 32
Fish, Mackerel, Salt, Broiled 32
Fish, To Broil 32
Floating Island 30
Food for the Sick 41
Freeze, How to 30
Fritter Batter, Plain 8
Fritters, Apple 8
Fritters, Banana 8
Fritters, Clam 8
Fritters, Corn 8
Fritters, Fruit 8
Fritters, Hominy 8
Fritters, Meat 8
Fritters, Oyster 8
Fritters, Pineapple 8
Fritters, Rice 8
Fritters, Strawberry 8
Frosting, Maple Sugar 20
Frosting, Marshmallow 20
Fruits, Iced 29
Fruits, Spiced 31
Fruit Wheels 21
Geese and Duck Stuffing 36
Gems 6
Gems, Apple 6
Gems, Graham, Royal 6
Gems, Rice 6
German Puffs 7
Gingerbread, Soft 13, 19
Ginger Snaps 18
Glacé, Biscuit 30
Gravy, Poultry 36
Gruel, Corn-meal 42
Ham, Boiled 35
Ham, Broiled, and Eggs 34
Ice, Orange Water 30
Ice, Raspberry Water 30
Ice Cream, Biscuit Glacé 30
Ice Cream, Chocolate 30
Ice Cream, Crushed Strawberry 30
Ice Cream, Delmonico 30
Ice Cream, Peach 30
Ice Cream, Philadelphia 30
Ice Cream, Plain 30
Iced Fruits for Dessert 29
Ices, Water 30
Icing, Almond 19
Icing, Bakers’ Soft 19
Icing, Boiled 20
Icing, Chocolate Transparent 19
Icing, Chocolate Water 20
Icing, Clear 19
Icing, Plain 20
Icing, Royal 20
Icing, Transparent 19
Icing, Water 20
Icing, White 19
Jams 31
Jellies 31
Jelly, Restorative 42
Jolly Boys 9
Jumbles 18
Jumbles, Peanut 18
Kidney, Brown Stew 35
Liver and Bacon 35
Lobster Newburg 33
Lobster Salad 38
Lobster, To Open 33
Lobsters or Crabs, To Boil 33
Macaroni 40
Mayonnaise 38
Meats, Boiling and Stewing 34
Meats, Broiling 34
Meats, Frying 34
Meats, Roasting 34
Mince-meat 28
Mince-meat, No. 2 29
Muffins, Berry 6
Muffins, Boston 5
Muffins, Corn, Royal 6
Muffins, Egg, Royal 6
Muffins, English 6
Muffins, French 5
Muffins, Graham 6
Muffins, Hominy 6
Muffins, Mountain 6
Muffins, Oatmeal 6
Muffins, Potato 6
Muffins, Rice 6
Muffins, Royal 5
Muffins, Royal Sally Lunn 6
Muffins, Rye 6
Muffins, Sweet 6
Mutton Haricot 35
Mutton or Lamb, Boiled 35
Omelet 39
Omelet, Orange and other Sweet 39
Omelet Soufflé 39
Omelets, Fancy 39
Onions, Fried 40
Oyster Pâtés 33
Oyster Pie 33
Oyster Stuffing for Poultry 36
Oysters, Broiled 33
Oysters, Creamed 33
Oysters, Fried 33
Oysters, Panned 33
Oysters, Pickled 33
Oysters, Roasted in the Shell 33
Oysters, Scalloped 33
Oysters, Stewed 33
Pancakes 10
Pancakes, English 10
Pancakes, French 10
Paste for Pies 27
Paste for Pies, No. 2 27
Paste for Pies, No. 3 27
Paste for Pies, No. 4 27
Paste for Pies, No. 5 (Puff Paste) 27
Paste for Pies, No. 6 27
Peach Tart 29
Peculiars 2
Piccalilly 41
Pickled Red Cabbage 41
Pickles 41
Pickles, Chow Chow 41
Pickling Cauliflower 41
Pie, Apple 28
Pie, Apple, No. 2 28
Pie, Apple, Dried 28
Pie, Apple Pot 28
Pie, Chocolate Custard 28
Pie, Cocoanut 28
Pie, Cranberry 28
Pie, Cream and Orange 28
Pie, Custard (Plain) 28
Pie, Custard, Apple 28
Pie, Custard, Peach 28
Pie, Gooseberry 28
Pie, Lemon Cream 28
Pie, Lemon Cream Meringue 28
Pie, Mince 28
Pie, Mince-meat 28
Pie, Paste for 27
Pie, Plum 29
Pie, Pumpkin 29
Pie, Rhubarb 29
Pie, Squash 29
Pies, Fruit 28
Pork and Beans 35
Pork Chops, with Tomato Gravy 35
Pork, Roast Leg of 36
Pork, Salt, Fried 35
Pork, Stuffing for 36
Potato Croquettes 40
Potatoes, Baked 40
Potatoes, Creamed 40
Potatoes, Fried 40
Potatoes, Fried, No. 2 40
Potatoes, Lyonnaise 40
Potatoes, Mashed 40
Poultry Gravy 36
Poultry Stuffing 36
Poultry, To Clean 36
Poultry, To Roast 36
Poultry, To Truss 36
Preserves, Amount Sugar to Quart 31
Preserving 31
Pudding, Apple (Boston) 24
Pudding, Apple (English) 24
Pudding, Apple, Tapioca 24
Pudding, Batter (Baked) 24
Pudding, Batter (Boiled) 24
Pudding, Batter (Fruit) 24
Pudding, Blackberry 24
Pudding, Blackberry, No. 2 24
Pudding, Cabinet 24
Pudding, Cherry 24
Pudding, Chocolate 24
Pudding, Cottage 24
Pudding, Cottage, No. 2 24
Pudding, Custard 25
Pudding, Fig 25
Pudding, Fine Peach 25
Pudding, Indian 25
Pudding, Lemon Suet 25
Pudding, Orange 25
Pudding, Peach Cottage 25
Pudding, Plum (Boston Baked) 24
Pudding, Plum (Royal Christmas) 25
Pudding, Plum, No. 2 25
Pudding, Poor Man’s 25
Pudding, Princess 25
Pudding, Raisin 25
Pudding, Rice 25
Pudding, Rice, No. 2 25
Pudding, Sago 26
Pudding, Sauces for 26
Pudding, Soufflé, Fruit 26
Pudding, Suet 26
Pudding, Tapioca 26
Pudding, Tapioca and Cocoanut 26
Pudding, Yorkshire 34
Puffs, German 7
Puffs, Yankee 7
Rarebit, Welsh 39
Rice, Boiled 40
Rolls, Breakfast 3
Rolls, Dinner 4
Rolls, French 4
Rolls, Fruit 4
Rolls, Graham 3
Rolls, Lunch 4
Rolls, Parker House 4
Rolls, Twist 4
Roly Poly, Raisin 25
Rusks 7
Salad, Celery 38
Salad, Chicken 38
Salad, Cucumber and Onion 38
Salad, Lobster 38
Salad, Potato 38
Salad, Potato and Egg 38
Salad, Salmon 38
Salad, Tomato 38
Sally Lunns, Royal 7
Salt Pork, Fried 35
Sauces for Meats and Fish 37
Allemande 37
Bechamel 37
Bread 37
Brown 37
Caper 37
Cream 37
Currant Jelly 38
Curry 37
Drawn Butter 37
Egg, for Fish 37
Hollandaise 38
Horse-radish 38
Italian Tomato 38
Maître d’Hôtel Butter 38
Mint 38
Mushroom 37
Olive 37
Piquante 37
Robert 37
Sharp Brown 37
Soubise 37
Spanish 37
Tartare 38
Thick White or Cream 37
Tomato 38
White 37
Sauces for Puddings 26
Brandy 26
Canned Fruit 26
Cream 26
Cream, Hygienic 26
Creamy 26
Currant Jelly 26
Currant Jelly, No. 2 26
Custard 26
Duchesse 26
Foaming 26
Golden 26
Hard 26
Lemon 26
Molasses 26
Orange 26
Peach 26
Rexford 26
Royal Wine 27
Sugar 27
Vanilla 27
Wine 27
Wine, No. 2 27
Sausages 35
Scallops in Batter 33
Scones, Scotch 7
Scotch Broth 31
Short Cake 21
Short Cake, No. 2 21
Short Cake, No. 3 21
Short Cake, No. 4 21
Short Cake, Apple 21
Short Cake, Banana 21
Short Cake, Blackberry 21
Short Cake, Canned Fruit 21
Short Cake, Cherry 21
Short Cake, Huckleberry 21
Short Cake, Individual 21
Short Cake, Peach 21
Short Cake, Raspberry 21
Short Cake, Strawberry 21
Slappers 7
Slaw, Cold 39
Snow, Apple 29
Snow Eggs 29
Soup, Bean 32
Soup, Clam 32
Soup, Consommé 31
Soup, Family 32
Soup, Mock Bisque 31
Soup, Ox-tail 32
Soup Stock 31
Soup, Tomato 31
Soups of Dried Peas or Beans 32
Soups With Pastes or Vegetables 31
Spiced Fruits 31
Squash, Stewed 40
Steak or Chops, Panned 34
Stew, Brown Beef 35
Stew, Brown Kidney 35
Stew, Irish 35
Stew, Oyster 33
Straws, Cheese 39
Stuffing for Geese and Ducks 36
Stuffing, Pork 36
Stuffing, Poultry 36
Stuffing, Poultry, Celery 36
Stuffing, Poultry, Chestnut 36
Stuffing, Poultry, Oyster 36
Stuffing, Tomatoes, Green Peppers, etc. 36
Stuffing, Veal 36
Sweetbreads 36
Tart, Peach 29
Tartlets 29
Tarts, Banbury 28
Tarts, Gooseberry, Currant, Apple, or any other Fruit 29
Tarts, Open Jam 29
Tarts, Sand 19
Tea 41
Tea, Beef 42
Tomato Catsup 41
Tomato Sauce 38
Tomatoes, Panned 40
Tomatoes, Stewed 40
Tomatoes, Stuffed 40
Tomatoes, Stuffing for 36
Triangles 20
Turnips, Mashed 40
Veal, Braised Shoulder 34
Veal Cutlets, Breaded 36
Veal Stuffing 36
Vegetables, Hints on Cooking 39
Vegetables, Ragout of 40
Waffles 8
Waffles, No. 2 8
Waffles, German 9
Waffles, Rice 9
Waffles, Soft 9
Waffles, Virginia 9
Walnut Catsup 41
Walnut Wafers 19
Wheels, Fruit 21
Wine Whey 42
Wonders 23
Yankee Puffs 7
Yorkshire Pudding 34
_The cuts on this page represent utensils used in the various kinds of
baking, and are referred to in the Receipts according to numbers._
[Illustration: FIG. I. 2 Qt. Cake Mold.]
[Illustration: FIG. II. 3 Qt. Pudding Mold.]
[Illustration: FIG. III. 2 Qt. Cake Mold.]
[Illustration: FIG. IV. 3 Qt. Cake Mold.]
[Illustration: FIG. V. Timbale Mold.]
[Illustration: FIG. VI. Pudding Mold.]
[Illustration: FIG. VII. Muffin Pans.]
[Illustration: FIG. VIII. Oval Pudding Pan.]
[Illustration: FIG. IX. Lemon Cake Pan.]
[Illustration: FIG. X. Cast Gem Pans.]
[Illustration: FIG. XI. Wash Brush.]
[Illustration: FIG. XII. Tin Bread Pan.]
[Illustration: FIG. XIII. Square Cake Pan.]
[Illustration: FIG. XIV. Baking Sheet.]
[Illustration: FIG. XV. One Gallon Ice Cream Freezer.]
[Illustration: FIG. XVI. Flour Sieve.]
[Illustration: FIG. XVII. Muffin Rings.]
[Illustration: FIG. XVIII. Oval Tin Pan.]
[Illustration: FIG. XIX. Waffle Iron.]
[Illustration: FIG. XX. Family Scale.]
=DO NOT BUY BAKING POWDER LOOSE OR IN BULK.=—(What is meant by loose
is weighed out in any quantity asked for.) All examinations made by
Boards of Health, Government Chemists, and others, prove loose powders
are, almost without exception, made from alum, and at a cost of about
one tenth of what a pure Cream Tartar powder, like the “ROYAL” Baking
Powder, can be made for. The argument that the consumer will save, in
the purchase of such poisonous stuff, the cost of can, label, etc., is
used simply to enable the seller to make a larger profit in selling
an alum bulk, or loose, powder at the expense of the unsuspecting
consumer, than can be made by selling the absolutely pure “ROYAL”
brand. Remember this, and insist on getting the “ROYAL” in cans.
Do not buy alum baking powders under any circumstances.
GENERAL DIRECTIONS
MUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK
[Illustration: (Decorative Design)]
HINTS ON BAKING.—To achieve perfect success, the cook must use
discrimination and care. Some flour requires more water, or milk,
than others; so that the quantity may have to be varied to make dough
of a proper consistency. Different bakings will vary as to time and
heat required, and should, therefore, be examined occasionally. To
ascertain whether the bread is sufficiently done in the center of the
loaf or cake, thrust a clean straw or long thin splinter into it. If
done, there will be no dough on it when drawn out. Measure the flour,
and _be careful to mix with it the baking powder in a dry state, and
before sifting_. You can always substitute water for milk, or milk for
water; butter for lard, or lard for butter. The number of eggs may be
increased or diminished, or, in plainer cake, etc., dispensed with
entirely. Where fewer eggs are used than directed, always use a little
more baking powder. _Never use sour milk._
When about to cut new bread or cake, heat the knife very hot; this
will prevent its crumbling.
CAKE BAKING.—For a plain cake made with one pound of flour, Royal
Baking Powder, etc., the time to be allowed in baking would be from 40
to 50 minutes; at the outside not more than 1 hour. Very rich cakes,
in which butter and eggs predominate, take, of course, very much
longer time to bake, a pound cake taking from 1½ to 2 hours, and a
bride’s cake 3½. On no account should an oven be too hot when the cake
is put in—that is, hot enough to brown at once; if so, in 5 minutes
the whole outside will be burned and the interior will stand little
chance of being baked. The old plan of feeling the handle of the
oven door to test the heat is not always successful; it is better to
sprinkle a little flour inside and shut the door for about 3 minutes;
if at the end of that time it is of a rich light brown, the cake may
be put in, but if burned the heat must be lessened.
In baking loaf cake, remember that unless you place a piece of paper
over for protection at first, a top crust will be formed at once that
prevents the raising. When cake is well raised, remove the paper for
browning on top.
ADVICE TO THE COOK.—Great cleanliness, as well as care and attention,
are required from a cook. Keep your hands _very_ clean; try to prevent
your nails from getting black or discolored; don’t “scatter” in your
kitchen; clean up as you go; put cold water into each saucepan or
stewpan as you finish using it. Dry your saucepans before you put them
on the shelf. Scour tins with good mineral soap and rinse thoroughly
in hot water. In cleaning a frying-pan, scour the _outside_ as well
as the inside. In cleaning greasy utensils, such as the soup-pot and
frying-pan, wipe off the worst of the grease with soft paper (which
can be burned), then soak in warm water to which soap-powder or a
little ammonia has been added, finishing with mineral soap. Wash your
pudding-cloths, _scald_, and hang them to dry directly after using
them; air them before you put them away, or they will be musty; keep
in dry place. Be careful not to use a knife that has cut onions till
it has been cleaned. Keep sink and sink-brush very clean; be careful
never to throw anything but water down sink. Do not throw cabbage
water down it; throw it away out of doors; its smell is very bad.
Never have sticky plates or dishes; use very hot water for washing
them; when greasy, change it. Take care that you look at the meat the
butcher brings, to see that it is good. Let there be no waste in the
kitchen.
[Illustration: (Decorative Design)]
Bread and Rolls
Bread was first made without leaven, heavy and solid. Then yeast
was discovered, and yeast-risen bread came into use throughout
the civilized world. Finally baking powder was devised, the most
healthful, economical, and convenient of all leavening or lightening
agents.
Yeast is a living plant. Mixed with the dough it causes fermentation
and destruction of a part of the flour, and this produces
carbonic-acid gas. The bubbles of this gas become entangled in the
dough, swelling it up and making it spongy. In this process, however,
a part of the most nutritious elements of the flour (estimated at
ten per cent.) is destroyed in producing the leavening gas; there is
always danger of sour dough, and there is a delay of many hours for
the sponge to rise.
Perfect bread is that in which wheat is transposed into an available
food without loss of any of its valuable properties.
Royal Baking Powder is now largely used in place of yeast to leaven
bread. It does precisely the same work—that is, swells up the dough
and makes it porous and spongy. But the process is not destructive:
the baking powder by itself produces the leavening gas. No part of
the flour is decomposed or destroyed. Moreover, there is no mixing or
kneading with the hands, no setting of sponge overnight, as the loaf
is mixed and ready for the oven at once. Bread thus made cannot sour,
but will retain its moisture and freshness, and may be eaten while hot
or fresh without distress even by persons of delicate digestion.
The ease with which Royal Baking Powder bread is made, its cleanliness
and healthfulness, have caused it to supersede yeast bread with many
of the best pastry cooks.
In making this bread the materials and utensils should be brought
together before the mixing of the dough is begun. The fire must be
looked to so as to secure a steady, moderate heat. Remember to mix
the flour and Royal Baking Powder together before sifting, and sift
thoroughly before wetting.
=Royal Baking Powder Bread.=—1 quart flour, 1 teaspoon salt,
½ teaspoon sugar, 2 heaping teaspoons Royal Baking Powder,*
½ medium-sized cold boiled potato, and water. Sift together thoroughly
flour, salt, sugar, and baking powder; rub in the potato; add
sufficient water to mix smoothly and rapidly into a stiff dough,
about the consistency of cake batter: about a pint of water to a
quart of flour will be required—more or less according to the brand
and quality of the flour used. Do not make a stiff dough as in yeast
bread. Put the dough into a greased pan 4½ by 8 inches, and 4 inches
deep, filling about half full. The loaf will rise to fill the pan when
baked. Bake in very hot oven about 45 minutes, placing paper over
first 15 minutes’ baking, to prevent crusting too soon on top. Bake
immediately after mixing.
* Perfect success can be had only with the Royal Baking Powder.
=Household Bread.=—Sift twice together 1 quart of flour, 1 teaspoon
salt, 2 heaping teaspoons Royal Baking Powder. Make a well in the
center; add gradually sufficient cold liquid—water, milk, or equal
quantities of each—to mix to a stiff batter or soft dough; this will
require about 1 pint of liquid. Turn at once into a greased loaf-pan
(fig. XII), smooth the top with a knife dipped in melted butter, and
bake immediately in a moderate oven about 1 hour. When done take
from the pan, moisten with the hand dipped in cold water, wrap in
bread-cloth till cold.
=Graham Unfermented Bread.=—1½ pints Graham flour, ½ pint flour, 1
tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1¼
pints milk, or equal parts milk and water. Sift together Graham flour,
flour, sugar, salt, and powder; add the milk, or milk and water; mix
rapidly into soft dough, which put into greased tin (fig. XII). Bake
in rather hot oven about 40 minutes. Protect loaf with paper first 15
minutes.
=Brown Bread.=—1 pint Indian corn meal, 1 pint rye flour, 1 teaspoon
brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1
tablespoon butter or lard, ¾ pint milk. Sift together corn meal, rye
flour, sugar, salt, and powder. Rub in the shortening; add the milk,
and mix the whole into a batter. Put into greased tin (fig. XII), and
bake about 40 minutes in rather hot oven. Protect at first with paper.
=Brown Bread, 2.=—Mix together 3 cups Graham flour, 1 cup wheat
flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1
tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and
1 tablespoon molasses; stir into dry mixture. Add more milk if needed
to make a drop batter. Put into a greased loaf-pan (fig. XII), smooth
with knife dipped in cold water. Bake about 1 hour in moderate oven.
=Boston Brown Bread.=—½ pint flour, 1 pint Indian corn meal, ½ pint
rye flour, 2 potatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2
teaspoons Royal Baking Powder, ½ pint water. Sift flour, corn meal,
rye flour, sugar, salt, and baking powder together thoroughly. Peel,
wash, and boil well 2 mealy potatoes, rub them through a sieve,
diluting with water. When this is quite cold use it to mix flour,
etc., into a batter. Pour into well-greased mold (fig. VI) having a
cover. Place it in saucepan half full of boiling water, where the loaf
will simmer 1 hour, without water getting into it. Remove it, then
take off cover, finish by baking in fairly hot oven about 30 minutes.
=Boston Brown Bread, 2.=—1 cup corn meal, 2 heaping cups rye meal, 1
teaspoon salt, ½ teaspoon soda, 1 teaspoon Royal Baking Powder, 1 cup
molasses. Mix dry ingredients; add molasses and 1 pint warm water;
beat smooth. Pour at once into greased mold (fig. VI) with cover,
steam or boil 3 hours. Uncover, set in oven 10 minutes.
=Boston Brown Bread, 3.=—2 cups yellow Indian corn meal, 1 cup rye
meal, 1 cup flour, 2 cups milk, 1 cup molasses, ½ teaspoon salt, 3
teaspoons Royal Baking Powder. Mix well together, pour into greased
brown-bread mold, steam 4 hours. Dry off 10 minutes in moderate oven.
=Norwegian Bread (for Dyspeptics).=—1 pint barley meal, ½ pint Graham
flour, ½ pint flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder,
1 pint milk. Sift together barley meal, Graham flour, flour, salt,
and powder; mix into firm batter with the milk; pour into greased tin
(fig. XII), bake in moderate oven about 40 minutes. Cover with paper
20 minutes.
=Oatmeal Bread.=—½ pint oatmeal, 1½ pints flour, ½ teaspoon salt, 3
teaspoons Royal Baking Powder, ¾ pint milk. Boil oatmeal in 1½ pints
salted water 1 hour; add milk; set aside until cold. Then place in
bowl, sift together flour, salt, and powder, and add. Mix smoothly and
deftly. Bake in greased tin (fig. XII) about 45 minutes, protected
with paper 20 minutes.
=Peculiars.=—1 pint flour, sifted with 1 teaspoon Royal Baking Powder
and a little salt; add 1 egg; mix with 1 pint sweet milk, beat well to
a batter, and bake quickly in buttered gem-pans already hot.
=Pennsylvania Brown Bread.=—Mix well together 1 quart Graham flour, 1
pint Indian corn meal, 2 scant teaspoons salt, 2 scant teaspoons Royal
Baking Powder. Dissolve 1 scant teaspoon soda in 1 teaspoon boiling
water; mix with 1 cup molasses. To the dry ingredients add 1 quart
cold water, then the molasses. Beat 1 minute, pour into 2 well-greased
molds, steam or boil 4 hours. Dry off on pan in moderate oven 10
minutes.
=Graham Lunch Bread.=—1½ pints Graham flour, ½ pint flour, 1
tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder,
¾ pint milk. Sift together Graham flour, flour, sugar, salt, and
powder; add the milk; mix into smooth dough that can be easily
handled. Flour the board, turn out dough, give it a quick, vigorous
additional kneading to complete its smoothness; then divide into four
large pieces, which form into long loaves, lay them just touching in a
square shallow cake-pan (fig. XIII), wash them over with milk. Bake in
rather hot oven 30 minutes. When removing from oven rub them over with
a little butter on a clean piece of linen.
=Corn Bread (New Orleans).=—1½ pints Indian corn meal, ½ pint flour,
1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons Royal
Baking Powder, 1 tablespoon butter or lard, 1¼ pints milk, 2 eggs.
Sift together corn meal, flour, sugar, salt, and powder; rub in the
shortening, add eggs (beaten) and the milk; mix into a moderately
stiff batter; pour from bowl into shallow cake-pan (fig. XIII). Bake
in rather hot oven 30 minutes.
=St. Charles Corn Bread.=—Beat 2 eggs, add 1 pint milk, 1 pint Indian
corn meal, 1 tablespoon melted butter, 1 teaspoon salt, 1 teaspoon
Royal Baking Powder. Beat hard 2 minutes, pour into greased pan (fig.
XIII), bake about 30 minutes in hot oven.
=Loaf Corn Bread.=—Scald 1 pint milk; dissolve in it 1 tablespoon
butter, ½ cup sugar, 1 teaspoon salt. While on fire sift in sufficient
Indian corn meal to make a thick mush, cook 5 minutes, and set away
till cold; add 3 beaten eggs, 2 cups flour mixed with 2 teaspoons
Royal Baking Powder, and turn into greased loaf-pan. Bake about 2
hours in moderate oven, and serve hot.
=Nonpareil Corn Bread.=—2 heaping cups Indian corn meal, 1 cup flour,
2½ cups milk, 1 tablespoon lard, 2 tablespoons sugar, 2 teaspoons
Royal Baking Powder, 1 teaspoon salt. Beat 2 eggs, whites and yolks
separately. Sift together dry ingredients, melt lard. Mix all
together, beat hard 1 minute, turn into greased shallow pan, and bake
about ½ hour in hot oven.
=Spider Corn Bread.=—Beat 2 eggs with 2 tablespoons sugar. Add 1
pint milk, 1 teaspoon salt, 1⅓ cup Indian corn meal, ⅓ cup flour, 1
teaspoon Royal Baking Powder. In a spider melt 2 tablespoons butter;
turn so as to grease sides. Pour in batter, add 1 cup milk, but do not
stir. Bake about 30 minutes in hot oven. When done it should have a
streak of custard through the middle.
=Rice and Indian Bread.=—Beat 3 eggs very light; add 1 pint milk, 2
cups white Indian corn meal, 1 cup cold boiled rice, 2 tablespoons
melted butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, ½ cup
more milk. Beat hard, bake in shallow greased pan in hot oven.
=Delicate Graham Bread (for Invalids).=—1 pint Graham flour, 1 pint
flour, 1 teaspoon sugar, 1 of salt, 2 of Royal Baking Powder. Sift all
well together, rejecting coarse bran left in sieve; add 1½ pints milk.
Mix quickly into smooth, soft dough. Bake in 2 small greased tins
(fig. XII) 25 minutes. Protect with paper 10 minutes.
=Entire Wheat Bread.=—1 quart entire wheat flour, 1 teaspoon salt,
1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Sift all well
together; add sufficient liquid (water, milk, or equal quantities of
each) to mix to a very thick batter or soft dough. Turn at once into a
greased loaf-pan (fig. XII), smooth with knife dipped in cold water,
and bake about 1 hour in moderate oven.
=Rye Bread.=—1 pint rye flour, ½ pint Indian corn meal, ½ pint wheat
flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking
Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together
rye flour, corn meal, flour, sugar, salt, and powder; rub in the
shortening; add milk. Mix into smooth batter. Pour into well-greased
tin (fig. XII), bake in moderate oven about 45 minutes. Protect loaf
with paper first 20 minutes.
=Mush Bread.=—1 pint milk cooked in a double boiler, with sufficient
Indian corn meal to make a thick mush. Cook 1 hour; add 1 tablespoon
butter; stir, let cool; add 3 eggs, whites and yolks beaten
separately, 1 cup flour, ½ teaspoon salt, 1 teaspoon Royal Baking
Powder. Turn into shallow greased pan, bake 40 minutes in moderate
oven.
=Rice Bread.=—1 cup cold boiled rice, 1 cup white Indian corn meal, 1
cup wheat flour, 1 teaspoon Royal Baking Powder, 2 eggs, ½ teaspoon
salt, 1 tablespoon melted butter, 1 cup milk. Mix the dry ingredients;
add beaten eggs mixed with milk and the melted butter. Pour into
shallow greased pans. Bake 30 minutes in a moderate oven.
=Hominy Bread.=—Mix together 1 pint soft-boiled hominy, 1 teaspoon
salt, 2 tablespoons melted butter, 4 beaten eggs, 2 cups milk. Mix
together 1 cup flour, 2 teaspoons Royal Baking Powder; add to batter,
with more flour if needed to mix to a drop batter. Beat hard, bake in
a shallow pan in very hot oven.
=Graham Rolls.=—1 pint Graham flour, 1 pint wheat flour, 1 teaspoon
salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾
pint milk. Sift together Graham flour, flour, salt, and powder; rub
in the shortening; add milk, and mix the whole into smooth dough that
can be handled—not _too_ soft; flour board, turn it out, and form into
rolls shape and size of large fingers. Lay them on baking-sheet (fig.
XIV) so that they will not touch. Wash their surfaces with soft brush
(fig. XI) dipped in milk to glaze them. Bake in hot oven from 10 to 12
minutes.
=Breakfast Rolls.=—1½ pints flour, ½ pint Indian corn meal (white), 1
teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or
lard, ¾ pint milk. Sift together flour, corn meal, salt, and powder;
rub in shortening; add the milk, mix smoothly into rather firmer
dough than usual. Flour the board, turn out the dough, give it 1 or
2 turns to complete its smoothness. Divide it, thus prepared, into
pieces size of an egg; again divide these in half, which roll out
under the hand until they are long and half the size of one’s little
finger. Lay on greased baking-tin (fig. XIV) so that they do not touch,
wash them over with milk. Bake in _hot oven_ 7 or 8 minutes.
=Lunch Rolls.=—1 quart flour, 1 teaspoon salt, 2 teaspoons Royal
Baking Powder, 1 tablespoon butter or lard, 1 pint milk. Sift together
flour, salt, and powder; rub in the shortening; add milk, mix to a
smooth dough to be easily handled. Flour the board, turn out dough,
give 1 or 2 quick kneadings to give it smoothness. Roll out little
over ½ inch thick, cut out with round cutter about 2½ inches in
diameter; lay them on greased baking-tin (fig. XIV), just touching (in
rows evenly), wash over with milk, bake in fairly hot oven 25 minutes.
Wash them over again with milk when taken from oven.
=Twist Rolls.=—Prepare dough as for lunch rolls. Cut in pieces size
of egg. Roll each with hands into plain roll tapering at ends and 5
inches long. Lay 3 together; begin in middle and braid to end; turn
over and braid opposite end. Mold and twist all the pieces of dough in
the same way. Lay well apart on flat greased pans. Brush with milk,
bake golden brown in very hot oven.
=Dinner Rolls.=—Prepare dough as for lunch rolls, but slightly
stiffer. Knead and roll out quite thin. Cut in strips 3 inches wide.
Roll strips up very tight; they should not be too thick. Lay well
apart on greased flat pans, brush with milk, and bake in very hot oven.
=French Rolls.=—Make dough as for lunch rolls. Knead on board. Divide
into pieces size of an egg. Form each into a short, thick, tapering
roll. Put together by twos, side by side, pinching ends together a
little. Place on flat greased pans. Brush with milk. Bake in very hot
oven.
=Parker House Rolls.=—Prepare firm dough as for dinner rolls. Knead
and roll out ½ inch thick. Cut into 3-inch circles. Press pencil down
across middle of each; rub edges with soft butter. Double each, lay 1
inch apart on flat greased pans. Brush with milk, and bake in hot oven.
=Fruit Rolls.=—Mix together 1 quart flour, 1 teaspoon salt, 2
tablespoons sugar, 2 teaspoons Royal Baking Powder; rub in 2
tablespoons butter. Cut fine ¼ pound citron, seed and halve ¼ pound
raisins. Mix fruit evenly with dry ingredients, make to a firm dough
with milk. Knead on board for a moment, divide into pieces size of
egg, make into long rolls, lay 1 inch apart on flat greased pans,
brush with milk. Bake in a very hot oven.
Hot Biscuits, Cakes, and Muffins
Experienced housekeepers agree that breakfast is difficult to cater
for. Even the appetite ordinarily easy to satisfy is likely to be
captious when approaching the first meal of the day. Every article of
food upon the breakfast-table, therefore, should be perfect—the coffee
as clear as amber, the bacon white and crisp, the biscuits flaky,
tender, delicious.
As a nation we approve of hot-breads, and most of all at the
breakfast-table. And while we eat and enjoy them, we have the
satisfaction of knowing that American methods and American cookery
have made them healthful as well as appetizing and nutritious.
And of all the breakfast foods, nothing is so appetizing, so
appetite-whetting, so always dependable, so satisfying, as the light,
flaky, hot biscuit, with a crisp, brown crust, just from the oven,
broken apart without use of knife, and spread with butter; or, to top
off the meal, with honey, jam, or marmalade.
The very simplicity of the methods of making and the familiar,
every-day use of this little hot bread-morsel have, however, sometimes
led to lack of care in its preparation, so that we too seldom find it
in perfection upon our tables.
It is the object of this chapter to stimulate an interest in and
awaken a love for this most healthful and economical of our purely
American foods, so that it will be found, as it deserves to be, a
prominent part of every day’s food in every household.
With a basis of flour, salt, and Royal Baking Powder, we can add other
ingredients to vary and enrich the cakes and biscuits generally known
to the housewife, and produce in almost endless variety breakfast and
luncheon foods that shall be dainty and delicious or substantial and
hearty.
Are eggs scarce and high, does too much shortening disagree with some
member of the family, Royal Baking Powder permits the lessening of
both or either of these ingredients, without impairing the delicacy or
digestibility of the finished biscuit.
Royal Baking Powder is pure and healthful, and its use in excess can
produce no harm; yet for cooking results it is best to be guided by
the quantity specified in the receipts. Baking powder could be added
until a dry, powdery biscuit resulted.
The mixing of the baking powder, flour, and other dry ingredients
should be thorough. This is imperative if a delicate, evenly leavened
biscuit is wanted. The other ingredients can then be added, following
the special directions as given in each receipt.
In using shortening for biscuits, especially through the winter
season, with some limitation, good, sweet home-made lard may take
the place of butter. Butter will color slightly yellow; lard will
whiten the biscuits. This substitution will not do when considerable
shortening is called for, as in cake; but in receipts where the
quantity does not exceed 2 ounces or tablespoons to the quart of
flour, butter may, in the majority of cases, be replaced by lard
without impairing the taste.
Biscuits are mixed to a soft dough, which is turned out, patted down
or rolled to a proper thickness, and then cut out and baked. From long
experience it has been found that the result is much better and the
food more digestible when the finished biscuit is small and not too
thick. The scientific reason for this is that the oven heat necessary
for biscuit, if they are made very large, will brown the outside
before the center is as thoroughly baked as it ought to be. The dough
should be rolled out until ½ inch thick; the biscuits should be of
medium size,—2 inches or less across,—and placed slightly apart in
the pans. A favorite cutter of expert biscuit-makers is the open end
(not the cover) of a ¼-pound Royal Baking Powder can. A good oven heat
will bake the biscuit perfectly in from 15 to 20 minutes, and even a
dyspeptic can eat them without fear of consequences. The biscuit may,
of course, be made thicker or thinner, as more or less of the soft
inside part may be preferred, but the time of baking must be regulated
accordingly.
The same directions will apply to hot baking powder breads made with a
batter. If baked in a sheet the batter should rarely be more than an
inch deep in the pan, sometimes less; if in cups or molds they should
not be more than ⅔ full. This allows the heat to penetrate the mixture
quickly; the moisture and heat start the baking powder into life; each
tiny grain of the powder acts on the materials surrounding it; the
dough or batter expands, then is stiffened by the heat, and all the
starch grains are thoroughly and evenly cooked.
=Royal Hot Biscuit.=—1 quart flour, 1 teaspoon salt, 2 teaspoons Royal
Baking Powder, 1 tablespoon lard or butter, 1 pint sweet milk, cold
(never use sour milk); use cold water when milk cannot be obtained.
Sift together flour, salt, and powder; rub in shortening; add milk;
form into smooth, consistent dough. Flour the board, turn out dough,
roll out to thickness of ½ inch, cut with small round cutter; lay
them close together on greased baking-tin; bake in good hot oven. Old
biscuit can be made fresh by moistening and placing in oven until
heated through.
=Breakfast Biscuit.=—Take 1 quart sweet milk, ½ cup melted butter, a
little salt, 2 teaspoons Royal Baking Powder, flour enough to make a
stiff batter; do not knead into dough, but drop into buttered tins
from a spoon; bake in a hot oven—unless it is hot they will not be
light and tender.
=Emergency Biscuit.=—2 cups flour, ½ teaspoon salt, 1 teaspoon Royal
Baking Powder; mix and sift; rub in 1 tablespoon butter. Mix to a
thick batter with milk, drop by small spoonfuls on greased pans, and
bake in quick oven.
=Egg Biscuit.=—Mix and sift well together 1 pint flour, ½ teaspoon
salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg,
add ½ cup milk, stir into dry mixture, adding more milk if necessary
to mix to soft dough. Turn out on board, knead for a moment, cut into
circles, place 1 inch apart on greased pans. Brush with little beaten
egg, and bake in very hot oven.
=Sandwich Biscuit.=—Sift together 1 pint flour, ⅓ teaspoon salt, 1
teaspoon Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix
to a soft dough with milk. Roll out ⅜ inch thick. Cut into rounds.
On ½ of the rounds spread a little soft butter, add a thick layer of
finely chopped and seasoned cold meat; cover with remaining rounds and
press together. Brush tops with milk, place 1 inch apart on greased
pans, and bake in hot oven.
=Nut Biscuit.=—Sift together 2 cups flour, ½ teaspoon salt, 1 heaping
teaspoon Royal Baking Powder. Rub in 1 heaping tablespoon butter, add
1 cup ground or very finely chopped nuts—English walnuts, hickory
nuts, or almonds—and 2 tablespoons sugar; mix to a soft dough with
milk. Mold with the hands into small balls, place well apart on
greased pans, brush each with milk, put a pinch of chopped nuts on
top, and bake in hot oven.
=Diamonds.=—Prepare dough as for Royal biscuit. Knead and roll out
½ inch thick. Cut in strips 2 inches wide, then cut strips into
diamonds; place on greased pans 1 inch apart, brush with milk, and
bake in very hot oven.
=Royal Muffins.=—Beat 3 eggs, add 1 pint milk, ½ teaspoon salt, 1
teaspoon sugar, and sufficient flour to make a drop batter—about 3
cups—into which has been thoroughly sifted 2 teaspoons Royal Baking
Powder. Beat hard for 1 minute, fill greased muffin-cups or -pans ⅔
full, bake in hot oven about 20 minutes.
=Boston Muffins.=—1½ pints flour, ½ pint Indian corn meal, 1
tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1
tablespoon butter, 3 eggs, and 1 pint (full measure) milk, 1 teaspoon
extract cinnamon (which may be omitted without detriment). Sift
together flour, corn meal, sugar, salt, and powder; rub in butter or
lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter a
little stiffer than ordinary griddle cake batter. Have griddle heated
regularly all over; grease it, lay on it muffin-rings, also greased;
half fill them with batter. As soon as risen to tops of rings, turn
them over gently with cake-turner; bake nice brown on either side.
They should bake in 7 or 8 minutes.
=French Muffins.=—1½ pints flour, 1 cup honey, ½ teaspoon salt, 2
teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and
little over ½ pint milk or thin cream. Sift together flour, salt, and
powder; rub in butter, cold; add beaten eggs, milk or thin cream,
and honey. Mix smoothly into batter as for pound cake; about ½ fill
sponge-cake tins, cold and fully greased, and bake in good steady oven
7 or 8 minutes.
=Rice Muffins.=—2 cups cold boiled rice, 1 pint flour, 1 teaspoon
salt, 1 tablespoon sugar, 1½ teaspoons Royal Baking Powder, ½ pint
milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten
eggs; sift together flour, sugar, salt, and powder; add to rice
preparation, mix into smooth, rather firm batter; muffin-pans (fig.
VII) to be cold and well greased, then fill ⅔; bake in hot oven 15
minutes.
=Hominy Muffins.=—Same as rice muffins, substituting 1 cup boiled
hominy for the rice.
=Royal Sally-Lunn Muffins.=—1 quart flour, 1 tablespoon sugar, 1
teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter
or lard, 1 egg, 1¼ pints milk. Sift together flour, sugar, salt, and
powder; rub in shortening; add egg, beaten, and milk; mix into rather
firm batter; muffin-pans to be cold and well greased, then fill ⅔.
Bake in hot oven 15 minutes.
=Rye Muffins.=—1 pint rye flour, ½ pint corn meal, ½ pint flour, 1
teaspoon sugar, 1 teaspoon salt, 3 teaspoons Royal Baking Powder, 1
tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn
meal, flour, sugar, salt, and powder; rub in butter; add beaten eggs,
and milk; mix into smooth, rather firm batter; muffin-pans to be cold
and well greased, then fill ⅔. Bake in hot oven 15 minutes.
=Royal Corn Muffins.=—1 pint Indian corn meal, 1 pint flour, 1
tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder,
1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together corn
meal, flour, sugar, salt, and powder; rub in the shortening, add
eggs, beaten, and milk; mix into batter of consistence of cup cake;
muffin-pans to be cold and well greased, then fill ⅔. Bake in hot oven
15 minutes.
=English Muffins.=—1 quart flour, ½ teaspoon sugar, 1 teaspoon salt,
2 large teaspoons Royal Baking Powder, 1¼ pints milk. Sift together
flour, sugar, salt, and powder; add milk, and mix into smooth batter
trifle stiffer than for griddle cakes. Have griddle heated regularly
all over, grease it, and lay on muffin-rings (fig. XVII); half fill
them, and when risen well up to top of rings, turn over gently with
cake-turner. They should not be too brown—just a buff color. When all
cooked, pull each open in half, toast delicately, butter well, serve
on folded napkin, piled high and very hot.
=Mountain Muffins.=—Pour 1¼ cups scalding milk on 1 cup white Indian
corn meal; cover; let stand 10 minutes; add 1 cup cold boiled rice;
mix; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2
tablespoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons
melted butter. Beat hard; bake in greased muffin-pans in hot oven.
=Berry Muffins.=—1 pint flour, ¼ teaspoon salt, 2 tablespoons melted
butter, ¼ cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1
cup milk, 1 cup berries. Mix as for plain muffins; add berries last,
dusting them with a little flour. Bake in muffin-pans in hot oven.
=Graham Muffins.=—1 quart Graham flour, 1 tablespoon brown sugar, 1
teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk.
Sift together Graham flour, sugar, salt, and powder; add beaten egg
and milk; mix into batter like pound cake; muffin-pans (fig. VII),
well greased, ⅔ full; bake in hot oven 15 minutes.
=Oatmeal Muffins.=—1 cup oatmeal, 1½ pints flour, 1 teaspoon salt, 2
teaspoons Royal Baking Powder, 1 tablespoon lard, 2 eggs, 1 pint milk.
Sift together oatmeal, flour, salt, and powder; rub in lard cold, add
beaten eggs and milk; mix smoothly into batter rather thinner than cup
cake; fill muffin-pans (fig. VII) ⅔ full; bake in good hot oven 15
minutes.
=Potato Muffins.=—Boil and mash 3 potatoes; add 1 teaspoon salt, 1
tablespoon butter; beat well. Add 2 beaten eggs, ½ cup milk, flour to
make a drop batter, and 1 teaspoon Royal Baking Powder. Bake on hot
greased griddle in greased rings.
=Royal Egg Muffins.=—1 quart flour, 1 tablespoon sugar, 1 teaspoon
salt, 1 large tablespoon butter, 2 teaspoons Royal Baking Powder, 3
eggs, 1¼ pints milk. Sift together flour, sugar, salt, and powder; rub
in the butter; add the beaten eggs and milk; mix quickly into a smooth
batter, a little firmer than for griddle cakes; ⅔ fill cold, carefully
greased muffin-pans (fig. VII); bake in hot oven 15 minutes.
=Sweet Muffins.=—1 cup sugar, 1 egg, 1 tablespoon melted butter, 1 pint
sweet milk, 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon
salt. Mix and sift dry ingredients; add milk and beaten egg and
butter. Beat hard, bake in greased muffin-pans.
=Butter Cakes.=—Mix 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal
Baking Powder. Rub in 3 tablespoons butter. Mix to a soft dough with
milk, roll out ¾ inch thick, cut in round cakes. Lay on a moderately
hot greased griddle, and when pale brown turn and brown on other side.
Tear open, butter liberally, and send to table.
=Gems.=—1 pint flour, 1 teaspoon Royal Baking Powder, ½ teaspoon salt,
1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs,
whites and yolks beaten separately. Mix as for muffins, adding beaten
whites last; bake in hot, well-greased iron gem-pans.
=Royal Graham Gems.=—1½ pints Graham flour, ½ pint Indian corn meal,
1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1¼ pints milk. Sift
together Graham flour, corn meal, salt, and powder. Add the milk, and
mix into a moderately stiff batter. ½ fill cold gem-pans (fig. X),
well greased. Bake in a solid hot oven 10 to 12 minutes.
=Rice Gems.=—1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour,
1 teaspoon Royal Baking Powder, ¼ teaspoon salt, 1 tablespoon melted
butter. Mix as for plain gems, and bake in hot oven in gem-pans.
=Apple Gems.=—Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons
molasses, 1½ cups Indian corn meal, 1½ cups flour, ½ teaspoon salt, 2
teaspoons Royal Baking Powder. Add sufficient milk to make thick drop
batter, and bake in hot greased gem-pans.
=Crumpets.=—Melt 1 heaping tablespoon lard; add 2 beaten eggs and
1½ cups milk. Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3
teaspoons Royal Baking Powder sifted with 2½ cups flour. Crumpet-rings
are larger than muffin-rings. Put greased rings on hot greased
griddle; fill ⅔ full with batter. Turn when half done.
=London Crumpets.=—1½ pints flour, ½ teaspoon salt, 1 teaspoon sugar,
2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream
in equal parts, 1 teaspoon extract cinnamon. Sift together flour,
salt, sugar, and powder; add beaten egg, milk, cream, and extract; mix
into rather firm batter; half fill large greased muffin-rings (fig.
XVII) on hot, well-greased griddle. Bake on one side of them only.
Serve hot with cottage cheese.
=Rice Crumpets.=—3 eggs, 1½ cups milk, 1 cup cold boiled rice, 1
tablespoon melted butter, 1 cup Indian corn meal, ½ cup flour, 2
teaspoons Royal Baking Powder, ½ teaspoon salt. Mix in order named,
and bake in crumpet-rings on hot greased griddle.
=Hominy Crumpets.=—1 scant cup boiled hominy, 2 cups milk, 1
tablespoon sugar, 1 teaspoon salt, 2 tablespoons melted butter, enough
flour to make thin drop batter, with 2 teaspoons Royal Baking Powder
sifted into the first cup. Bake as directed for plain crumpets.
=Bannocks.=—Scald 2 cups Indian corn meal with just enough boiling
water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2
cups milk, 1 teaspoon salt, 2 tablespoons melted butter, 1 cup flour,
1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot
oven.
=Slappers.=—Put 2 cups Indian corn meal in bowl with ½ teaspoon salt
and 2 tablespoons butter. Pour on slowly sufficient boiling water
to thoroughly moisten without being sloppy. Cover; let stand for
some hours or overnight. Add 3 well-beaten eggs, 1 cup milk, and 1
cup wheat flour, the first half-cupful of flour being mixed with 2
teaspoons Royal Baking Powder, to make a very thick drop batter. Drop
by spoonfuls on a hot greased griddle, cook slowly till brown, turn
and brown other side.
=Scotch Scones.=—1 quart flour, 1 teaspoon sugar, ½ teaspoon salt,
2 teaspoons Royal Baking Powder, 1 large tablespoon lard, 2 eggs,
nearly 1 pint milk. Sift together flour, sugar, salt, and powder; rub
in lard cold; add beaten eggs and milk; mix into dough smooth and
just consistent enough to handle. Flour the board, turn out dough,
give it one or two quick kneadings to complete its smoothness; roll
it out with rolling-pin to ⅛ inch in thickness, cut with sharp knife
into squares larger than soda crackers, fold each in half to form
three-cornered pieces. Bake on hot griddle 8 or 10 minutes; brown on
both sides.
=Hot Cross Buns.=—Sift together 1 quart flour, ½ teaspoon salt, 1 cup
sugar, 3 scant teaspoons Royal Baking Powder. Rub in ½ cup butter,
then add ½ pound cleaned currants, ½ teaspoon nutmeg, ¼ pound cut
citron, ¼ pound seeded raisins, ½ teaspoon allspice. Beat 2 eggs, add
½ cup milk, and stir into the dry mixture, adding enough more milk
to mix to a firm dough. Mold into round buns, lay 2 inches apart on
greased pans, brush with milk. Cut cross on each, sprinkle cut with
granulated sugar, bake in hot oven.
=German Coffee Cake.=—Sift together 3 cups flour, ½ teaspoon salt, 3
tablespoons sugar, 2 scant teaspoons Royal Baking Powder. Rub in 2
heaping tablespoons butter. Beat 2 eggs, add ⅔ cup milk, stir into
dry mixture, adding more milk if necessary to mix to very stiff
batter. Spread ⅔ inch thick in well-buttered shallow pan. Mix together
2 tablespoons flour, 4 tablespoons granulated sugar, 1 heaping
tablespoon cinnamon. Rub in 2 tablespoons butter until it is crumbly.
Spread thickly over top of dough, bake about ½ hour in moderate oven.
=Drop Cakes.=—1 pint flour, ½ teaspoon salt, ½ teaspoon sugar, 1
teaspoon Royal Baking Powder sifted together. Rub in ½ tablespoon
lard. Mix with milk to a thick batter. Drop by spoonfuls on greased
pans, and bake in a very hot oven.
=Yorkshire Breakfast Cake.=—Sift together 3 cups flour, ½ teaspoon
salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping
tablespoon butter. Mix to a soft dough with milk. Roll out ½ inch
thick. Place without cutting on hot greased griddle, and cover. Place
on moderate fire, cook about 10 minutes. Slip off on board, turn
without breaking, return to griddle and cook 10 minutes longer. Break
into pieces and serve with butter.
=Royal Sally Lunns.=—Sift together 1 pint flour, 1½ teaspoons Royal
Baking Powder, ½ teaspoon salt. Stir in the beaten yolks of 2 eggs
mixed with ½ cup milk and ½ cup melted butter. Beat hard, add the
whites whipped to a stiff froth. Bake in well-greased muffin-pans in a
hot oven.
=Rusks.=—1½ pints flour, ½ teaspoon salt, 2 tablespoons sugar, 2
teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1
teaspoon each extract nutmeg and cinnamon, ¾ pint milk. Sift together
flour, salt, sugar, and powder; rub in butter; add milk, beaten eggs,
and extracts. Mix into dough soft enough to handle; flour the board,
turn out dough, give it quick turn or two to complete its smoothness.
Roll under the hands into round balls size of a small egg; lay them
on greased shallow cake-pan (fig. XIII), put very close together,
sprinkle a little sugar over, bake in moderately heated oven about 30
minutes.
=Yankee Puffs.=—Mix together 1½ cups flour, ¼ teaspoon salt, scant
teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 tablespoon
butter, add the beaten yolks of 2 eggs, then alternately the dry
mixture and 1½ cups milk, ½ teaspoon vanilla, whipped whites of 2
eggs. Bake in hot greased muffin-pans in a hot oven.
=German Puffs.=—1 pint flour, 2 tablespoons sugar, 1½ teaspoons Royal
Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream. Cream butter
and sugar; add beaten eggs, then, alternately, the cream and dry
ingredients sifted together. Bake in well-greased cups in hot oven.
Fritters and Waffles
Fritters are served as a vegetable or a sweet, for a lunch, dinner,
or supper, according to the ingredients used in making them. Whether
sweet or plain, the foundation batter is much the same, and, with
some additions, the first receipt given in this chapter can be used
for many kinds of fritters. By the use of Royal Baking Powder a fine
fritter batter may be stirred up in a moment, and a meal which it may
be thought necessary to extend, perhaps because of unexpected guests,
can be embellished by the addition of a delicate and tasty dish.
A fritter batter which is to be used as a medium for whole or sliced
fruit should be quite thin, as it is to serve as a cover for the
fruit. When chopped fruits or vegetables are stirred in, or the batter
is to be used plain, it should be thick enough to retain its shape
when dropped by spoonfuls into the frying-kettle. The fat should be
deep enough to cover the fritters, and it should be smoking hot when
used. Each fritter will at first sink to the bottom of the kettle;
then, as the heat starts the baking powder into action and the dough
begins to swell, it will rise to the surface, and should be gently
turned, the turning to be repeated until the fritter is finely
colored. Most fritters are done within five minutes, the time needed
to cook them being determined by one which should be cooked as a
tester.
The very word “waffles” brings to our minds a host of pleasant
recollections. The only drawback, in the old days, was that they
must be started so long before they were ready for the irons, for
home-made yeast took time to raise the batter to the requisite degree
of lightness. Now, by the use of Royal Baking Powder, they can be
prepared in five minutes. They are better than of old, too, for there
is no yeasty taste to them; they are light, tender, and toothsome,
and, what is most important, entirely digestible and wholesome.
=Plain Fritter Batter.=—1 cup flour, ½ teaspoon Royal Baking Powder, ¼
teaspoon salt, 2 eggs, 1 cup milk. Sift dry ingredients together; add
beaten eggs and milk; beat till smooth.
=Apple Fritters.=—4 large sound apples, peeled, cored, and cut each
into 4 slices, ½ gill wine, 2 tablespoons sugar, 1 teaspoon extract
nutmeg. Place slices of apples in bowl with sugar, wine, and extract;
cover with plate; set aside to steep two hours, then dip each slice in
plain fritter batter, fry to light brown in plenty of lard made hot
for the purpose; serve with sugar.
=Fruit Fritters.=—Any kind of fruit may be made into fritters, as
directed for apple fritters. Whole canned fruits, drained from syrup,
may also be used. Apples and other fruits may also be prepared,
coarsely chopped, stirred into a plain fritter batter, and dropped by
small spoonfuls into smoking hot fat, finishing as already directed.
=Banana Fritters.=—Peel bananas, cut in lengthwise slices. Let them
steep an hour with sugar and lemon juice, dip in fritter batter, and
fry as directed for apple fritters.
=Corn Fritters.=—To 1 pint scraped corn add ½ cup milk, ½ cup flour, 1
tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, ⅓ teaspoon
pepper, 1 teaspoon Royal Baking Powder. Beat well, and fry in small
spoonfuls as directed.
=Clam Fritters.=—Wash and dry 25 good-sized clams or 2 strings
soft-shell clams, discarding black part. Chop fine. Make a plain
fritter batter, using the clam liquor (or that and milk) in place of
milk. Stir in the chopped clams, season well with salt and pepper, and
fry as directed.
=Oyster Fritters.=—Substitute oysters for clams as in above receipt.
=Pineapple Fritters.=—Sprinkle half-inch slices of fresh pineapple
with sugar and sherry; let stand 1 hour. Dip each into plain fritter
batter, drop into deep kettle of smoking hot fat, fry brown. Drain on
paper and sprinkle with powdered sugar.
=Strawberry Fritters.=—Crush and sieve fresh berries to make 1 cup
pulp. Add 3 beaten eggs, 1 teaspoon sugar, 1 cup flour mixed with 1
teaspoon Royal Baking Powder and enough more flour to make thick drop
batter. Fry in deep kettle of smoking hot fat, and serve with plenty
of mashed berries.
=Meat Fritters.=—Cut cold cooked meat in slices or fingers and dip in
batter; or chop and stir into the batter, seasoned with salt, pepper,
and herbs or chopped onion, as desired. Fry as directed.
=Rice Fritters.=—1 cup rice, 1 pint milk, 3 eggs, 1 tablespoon sugar,
2 tablespoons butter. Boil rice in milk until soft and all the milk is
absorbed, then remove, add yolks of eggs, sugar, and butter; when cold
add whites, whipped to dry froth; drop in spoonfuls in plenty of lard,
made hot for the purpose; fry them deep buff color. Serve with cream,
wine or lemon sauce.
=Hominy Fritters.=—To 1 pint hot boiled hominy add 2 beaten eggs, ½
teaspoon salt, dash of pepper, ½ cup milk. When cool add flour to make
a thin drop batter, and 1 teaspoon Royal Baking Powder. Beat and drop
in hot fat by small spoonfuls.
=Waffles.=—Sift together 1 quart flour, ⅓ teaspoon salt, 1 teaspoon
sugar, 2 teaspoons Royal Baking Powder. Rub in ⅓ cup butter. Add 3
eggs, whites and yolks beaten separately, and sufficient milk to make
a thin batter. Cook in hot greased waffle-irons.
=Waffles, 2.=—1 quart milk, 2 teaspoons Royal Baking Powder mixed with
3 cups flour, 1 cup melted butter, ½ teaspoon salt, whites and yolks 6
eggs, more flour to make thin batter. Bake at once.
=German Waffles.=—1 quart flour, ½ teaspoon salt, 3 tablespoons
sugar, 2 large teaspoons Royal Baking Powder, 2 tablespoons lard,
rind of 1 lemon, grated, 1 teaspoon extract cinnamon, 4 eggs, and 1
pint thin cream. Sift together flour, sugar, salt, and powder; rub in
lard cold; add beaten eggs, lemon rind, extract, and milk. Mix into
smooth, rather thick batter. Bake in hot waffle-iron, serve with sugar
flavored with extract of lemon.
=Soft Waffles.=—1 quart flour, ½ teaspoon salt, 1 teaspoon sugar, 2
teaspoons Royal Baking Powder, 1 large tablespoon butter, 2 eggs,
1½ pints milk. Sift together flour, salt, sugar, and powder; rub in
butter cold; add beaten eggs and milk; mix into smooth, consistent
batter that will run easily and limpid from mouth of pitcher. Have
waffle-iron hot and carefully greased each time; fill ⅔, close it up;
when brown turn over. Sift sugar on them, serve hot.
=Rice Waffles.=—Into a batter as directed for soft waffles stir 1 cup
of rice, free from lumps; cook as directed in same receipt.
=Virginia Waffles.=—Cook ½ cup white Indian corn meal in 1½ cups
boiling water 30 minutes, adding 1½ teaspoons salt. Add 1½ cups milk,
2 tablespoons sugar, 2 tablespoons melted butter, 2 cups flour mixed
with 2 heaping teaspoons Royal Baking Powder, and 2 eggs, whites and
yolks beaten separately. Cook in hot, well-greased waffle-iron.
=Jolly-Boys.=—Mix and sift together 3 cups rye meal, 1 cup flour, ½
cup Indian corn meal, ¼ teaspoon powdered cinnamon, ½ teaspoon salt, 2
teaspoons Royal Baking Powder, and 2 tablespoons sugar. Add 1 beaten
egg, 2 tablespoons molasses, and sufficient cold water to make a thick
batter. Drop by small spoonfuls in a kettle of smoking hot fat, and
cook till brown.
[Illustration: (Decorative Design)]
Griddle Cakes, Etc.
The griddle cake as made to-day with Royal Baking Powder is another
article of food which has taken high rank upon the American table.
The heavy, sour, grease-soaked, indigestible griddle cake of old is,
where modern methods are employed, a thing of the past. The properly
made griddle cake is a delicious food, healthful, appetizing, and
nutritious.
Raising the griddle cake with yeast is altogether obsolete with expert
cooks. Mixtures of soda, saleratus, sour milk, buttermilk, etc., are
likewise not permissible. Royal Baking Powder has altogether redeemed
the griddle cake. It makes the cake light, tender, digestible, and its
preparation and baking are the work of a moment only.
Royal Baking Powder, plain, sweet milk, flour, and a little salt make
a food fit for a feast. What so simple, so easily prepared? Eggs are
altogether unessential.
The batter must be thin, the cakes made small and not too thick,—about
a good ⅛ inch thick when baked,—browned, and neatly turned. The
griddle must be merely rubbed with grease, not grease-soaked. This
is highly important. Take a thick piece of salt pork on a fork, or a
lump of suet in a piece of cheese-cloth, and rub lightly over the hot
griddle and pour the batter on immediately.
Remember that buckwheat is one of the most difficult flours to
lighten. Where it enters into combination with other materials this
fact must be recognized and a somewhat larger proportion of Royal
Baking Powder allowed. Made in the manner directed in these receipts
buckwheat cakes can be safely and profusely eaten by every one.
=Royal Wheat Cakes.=—This is the best plain hot griddle cake without
eggs. The cakes will be light, tender, and healthful. 1 quart flour,
3 teaspoons Royal Baking Powder, ½ teaspoon salt. Sift well together
and add sweet milk to make into a soft batter. Bake immediately on hot
griddle. Should be full ⅛ inch thick when baked. Smother with butter
and maple syrup or honey.
=Griddle Cakes with Eggs.=—3 cups flour, 2 teaspoons Royal Baking
Powder, 1 teaspoon salt. Mix well together, add 2 well-beaten eggs and
sufficient sweet milk to make a thin drop batter. Bake at once on a
hot, well-greased griddle. Make them thin.
=Graham Griddle Cakes.=—1 pint Graham flour, ½ pint Indian corn meal,
½ pint flour, 1 heaping teaspoon brown sugar, ½ teaspoon salt, 2
teaspoons Royal Baking Powder, 1 egg, ½ pint each of milk and water.
Sift together Graham flour, corn meal, flour, sugar, salt, and powder.
Add beaten egg, milk, and water. Mix together into a smooth batter.
Heat griddle _hot_, pour batter into cakes as large as a tea saucer.
Bake brown on one side, carefully turn and brown other side. Pile one
on the other, serve very hot, with sugar, milk, cream, or maple syrup.
=Rye Griddle Cakes.=—1 pint rye flour, ½ pint Graham flour, ½ pint
flour, 1 tablespoon sugar, ½ teaspoon salt, 2 teaspoons Royal Baking
Powder, 1 egg, 1 pint milk. Sift together rye flour, Graham flour,
sugar, salt, and baking powder, add beaten egg and milk, mix into
smooth batter. Bake deep brown color on hot griddle.
=Geneva Griddle Cakes.=—1½ pints flour, 4 tablespoons sugar, ½
teaspoon salt, 1½ teaspoons Royal Baking Powder, 2 tablespoons butter,
4 eggs, nearly ½ pint milk. Rub butter and sugar to white, light
cream; add yolks of eggs, 1 at a time. Sift flour, salt, and powder
together; add to butter, etc., with milk and egg whites whipped to dry
froth; mix together into a smooth batter. Bake in small cakes; as soon
as brown, turn and brown the other side. Have buttered baking-tin;
fast as browned, lay them on it, and spread raspberry jam over them;
then bake more, which lay on others already done. Repeat this until
you have used jam twice, then bake another batch, which use to cover
them. Sift sugar plentifully over them, place in a moderate oven to
finish cooking.
=Three-Egg Griddle Cakes.=—3 cups milk, 2 heaping cups flour, ½
teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for
plain griddle cakes, adding whites and yolks of eggs beaten separately.
=Huckleberry Griddle Cakes.=-½ pint huckleberries, 1½ pints flour,
1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking
Powder, 2 eggs, 1 pint milk. Sift together flour, sugar, salt, and
powder; add beaten eggs, milk, and huckleberries (washed and picked
over). Mix into batter that will run from pitcher in thick, continuous
stream. Have griddle hot enough to form crust soon as batter touches
it. In order to confine juice of berries, turn quickly, so as to form
crust on other side; turn once more on each side to complete baking.
Blackberry or raspberry griddle cakes in same manner.
=Rice Griddle Cakes.=—2 cups cold boiled rice, 1 pint flour, 1
teaspoon sugar, ½ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1
egg, little more than ½ pint milk. Sift together flour, sugar, salt,
and powder; add rice free from lumps, diluted with beaten egg and
milk; mix into smooth batter. Have griddle well-heated, bake nice
brown, not too thick; serve with maple syrup.
=Crushed Wheat Griddle Cakes.=—1 cup crushed wheat, 1½ pints flour,
1 teaspoon brown sugar, ½ teaspoon salt, 2 teaspoons Royal Baking
Powder, 1 egg, 1 pint milk. Boil 1 cup crushed wheat in ¾ pint of
water 1 hour, then dilute with beaten egg and milk. Sift together
flour, sugar, salt, and powder; add to crushed wheat preparation
when quite cold; mix into smooth batter. Bake on hot griddle; brown
delicately on both sides; serve with hygienic cream sauce.
=Corn Meal Griddle Cakes.=—2 cups corn meal, 1 cup flour, ½ teaspoon
salt, 1 tablespoon molasses, 2 teaspoons Royal Baking Powder, milk or
milk and water to mix to thin batter. Bake as already directed.
=Indian Griddle Cakes.=-⅔ quart corn meal, ⅓ quart flour, 1 teaspoon
brown sugar, ½ teaspoon salt, 2 heaping teaspoons Royal Baking Powder,
2 eggs, 1 pint milk. Sift together corn meal, flour, salt, sugar, and
powder, add beaten eggs and milk, mix into a smooth batter. Bake on
very hot griddle to a nice brown. Serve with molasses or maple syrup.
=Royal Buckwheats.=—This is the most delicious of all the griddle
cakes. It has been against buckwheat cakes when made from yeast or
risen overnight that it was difficult to make them light and sweet,
and that disagreeable effects followed their eating. It is found
that by the use of the Royal Baking Powder to raise the batter these
objections have been entirely overcome, and that buckwheat cakes
are made a most delicious food, light, sweet, tender, and perfectly
wholesome, that can be eaten by any one without the slightest
digestive inconvenience. 2 cups pure buckwheat (do not use the
so-called “prepared” or “self-raising” flours), 1 cup wheat flour,
2 tablespoons Royal Baking Powder, ½ teaspoon salt, all sifted well
together. Mix with sweet milk into thin batter, and bake at once on a
hot griddle.
=Buckwheat Cakes.=—To 1½ pints pure buckwheat flour (never use
prepared or self-raising flour) add ¼ pint each wheat flour and Indian
meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon salt, 1
tablespoon brown sugar or molasses. Sift well together, in dry state,
buckwheat, Indian meal, wheat flour, and baking powder, then add
remainder; when ready to bake add 1 pint water or sufficient to form
smooth batter that will run in a stream (not too thin) from pitcher;
make griddle hot and cakes as large as a saucer. When surface is
covered with air-holes it is time to turn cakes over; take off when
sufficiently browned.
=Bread Cakes.=-½ pound bread, 1 pint flour, 1 teaspoon brown sugar, ½
teaspoon salt, 1½ teaspoons Royal Baking Powder, ¾ pint milk, 1 egg.
Put bread, free from crust, to steep in warm water. When thoroughly
soaked, wring dry in a towel; dilute with beaten egg and milk. Sift
together flour, sugar, salt, and powder, add to prepared bread, mix
together into a smooth batter. Bake on well-heated griddle. Serve with
sugar and cream.
=Wheat (or Flannel) Cakes.=—1½ pints flour, 1 tablespoon brown sugar,
1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs,
1½ pints milk. Sift together flour, sugar, salt, and powder; add
beaten eggs and milk, mix into smooth batter that will run in rather
continuous stream from pitcher. Bake on good hot griddle rich brown
color, in cakes large as tea saucers. Serve with maple syrup.
=Hominy Griddle Cakes.=—Proceed as directed for rice griddle cakes;
serve with maple syrup.
=Pancakes.=—1 pint flour, 6 eggs, 1 saltspoon salt, 1 teaspoon Royal
Baking Powder, and milk to make a thin batter. Add the baking powder
to the flour, beat the whites and yolks of eggs separately; add the
yolks, salt, 2 cups milk, then the whites and the flour alternately
with milk, until the batter is of right consistency. Run 1 teaspoon
lard over the bottom of a hot frying-pan, pour in a large ladleful of
batter, and fry quickly. Roll pancake up like a sheet of paper, lay
upon a hot dish, put in more lard, and fry another pancake. Keep hot
over boiling water. Send ½ dozen to table at a time. Serve with sauce,
jelly, or preserves.
=English Pancakes.=—1 pint milk, 2 eggs, 1 tablespoon sugar, 1 cup
flour, 1 teaspoon Royal Baking Powder, 1 cup cream, pinch salt. Sift
flour, salt, and powder together; add to it eggs beaten with sugar and
diluted with milk and cream; mix into thin batter. Have small round
frying-pan; melt little butter in it; pour about ½ cup batter in it,
turn pan round, that batter may cover the pan, put on hot fire; turn
it and brown other side. Butter each and roll it up; sprinkle with
powdered sugar.
=French Pancakes.=—Proceed as directed for English pancakes; when all
are done, spread each with any kind of preserves, roll up, sift over
plenty sugar, glaze with red-hot poker.
Cakes
Flour
Fancy-cake makers and confectioners prefer to use “pastry” flour for
the making of cakes and pastry, which is a flour of different grade
from that used for bread and general baking purposes. Bread flour
contains a large proportion of gluten, the nitrogenous property of the
wheat grain, which gives bone and muscle, and makes bread a nutritious
food. When bread flour is used for cake and pie crust the result is
not quite as flaky and light as it should be, because of the gluten in
the flour. A special sack of pastry flour for use in making fine cakes
and pastry will be advantageous. In appearance pastry flour is whiter
than bread flour. When rubbed between the fingers it feels as soft and
fine as corn-starch; if squeezed in the hand it forms a firm ball.
Because of this tendency to “pack” it should always be sifted very
thoroughly.
Generally speaking, Royal Baking Powder used with any good flour will
make satisfactory cake which will be creditable to any housekeeper.
Royal Baking Powder
In no department of cookery is Royal Baking Powder of greater use and
importance than in making fine cake. Eggs are too expensive nowadays
to be used as lavishly as they were a generation ago—ten or more to
a cake. Not as a substitute wholly, but as an accessory,—as an aid
toward producing the lightness and digestibility of the food,—we use
the Royal Baking Powder. We thereby obtain uniformly good results and
do a large amount of work at a minimum expense. The quantity called
for by the receipt should be thoroughly mixed with the flour before
the latter is sifted.
The Royal Baking Powder has worked a revolution in cake-making. It
is now no trouble to make at home the finest cakes in almost endless
variety, which shall rival the productions of the confectioner. If you
follow these directions there will be no spoiled or heavy cakes, no
wasted materials through failures in mixing or baking.
To Mix Cakes Containing Butter
Cream the butter, beating till light. Gradually add the sugar, beating
till light and creamy. Add the yolks of eggs beaten till light, then
the flavoring. Beat in alternately the liquid and flour, the latter
mixed with salt and baking powder. Lastly, add the beaten whites, and
fruit, if used.
To Mix Cakes Containing No Butter
Beat the egg yolks until very light and thick. Add the sugar
gradually, beating till very light and spongy. Add the flavoring and
liquid, if used. Have the whites of eggs whipped to a stiff froth.
Add them alternately with the sifted flour (mixed with baking powder),
and cut both in very lightly and quickly.
To Bake Cakes
Thin cakes need a hotter oven than loaf cakes. Cakes without butter
(sponge cakes) should have a more moderate, longer baking than cakes
of same size containing butter. The process of baking may be divided
into four periods or quarters of time: in first quarter the cake
begins to rise; in second quarter it is still rising and begins to
color; in third quarter it browns all over; in last quarter it shrinks
from sides of pan.
To test, insert a clean broom-straw into the middle of the cake; if it
comes out clean, the cake is done. Hold the pan to the ear; it should
scarcely “sing.”
Line loaf-cake pans with buttered paper; fruit cakes need several
thicknesses of the same.
Do not use sour milk, buttermilk, or any of the so-called prepared or
self-raising flours.
Weights and Measures
1 cup, medium size ½ pint or ¼ pound.
4 cups, medium size, of flour weigh 1 pound.
1 pint flour weighs ½ pound.
1 pint white sugar weighs 1 pound.
2 tablespoons of liquid weigh 1 ounce.
8 teaspoons of liquid weigh. 1 ounce.
1 gill of liquid weighs 4 ounces.
1 pint of liquid weighs 16 ounces.
=Adelaide Cake.=—1 cup butter, 1½ cups sugar, 4 eggs, 1 pint flour,
1 teaspoon Royal Baking Powder, 1 cup dried, stoned cherries, ½ cup
cream, 1 teaspoon extract vanilla. Rub butter and sugar to white,
light cream; add eggs, 2 at a time, beating 5 minutes after each
addition. Sift flour and powder together, add to butter, etc., with
cherries, cream, and extract vanilla. Mix smoothly and gently into
rather firm batter. Bake in paper-lined cake-tin (fig. IX) 40 minutes
in moderate, steady oven. Watch carefully; if getting too brown,
protect with paper.
=Almond Cake.=-½ cup butter, 2 cups sugar, 4 eggs, ½ cup almonds
blanched—by pouring water on them until skins easily slip off—and cut
in fine shreds, ½ teaspoon extract bitter almonds, 1 pint flour, 1½
teaspoons Royal Baking Powder, 1 glass brandy, ½ cup milk. Rub butter
and sugar to smooth white cream; add eggs, 1 at a time, beating 3 or
4 minutes after each. Sift flour and powder together, add to butter,
etc., with almonds, extract of bitter almonds, brandy, and milk; mix
into smooth, medium batter, bake carefully in rather hot oven 20
minutes in a fluted mold (fig. I).
=Almond Cake, 2.=-¾ cup butter, 1 cup sugar, ½ cup milk, 3 eggs, 2
cups flour, 2 level teaspoons Royal Baking Powder, 1 pound almonds
blanched and cut in strips. Cream the butter, add the sugar, and cream
again; add the beaten yolks, then, alternately, the milk and the flour
sifted with the baking powder. Lastly, add the whites whipped to a
stiff froth and the almonds. Bake in a loaf in a moderate oven.
=Angel Food Cake.=—Whites 11 eggs, 1½ cups fine granulated sugar,
1 cup flour sifted four times with 1 teaspoon Royal Baking Powder,
1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in
lightly the sugar, then the flour mixed with the baking powder, lastly
the vanilla. Pour into an ungreased pan (fig. IV) and bake 40 minutes
in moderate oven. When baked invert pan on 2 cups; let stand till cold.
=Apple Jelly Cake.=—1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour,
1½ teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces
sugar, 1 teaspoon butter. Rub together butter and sugar to fine,
light, white cream, add eggs 2 at a time, beating 10 minutes after
each addition. Sift flour and Royal Baking Powder together, add to
butter, etc., with milk, and mix into rather thin batter. Bake in
jelly-cake tins carefully greased. Meanwhile have apples peeled and
sliced, put on fire with sugar; when tender remove, rub through fine
sieve, and add butter. When cold use to spread between layers. Cover
cake plentifully with sugar sifted over top.
=Bride’s Cake.=—1 scant cup butter, 3 cups sugar, 1 cup milk, whites
12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups
flour, ¼ teaspoon salt. Cream butter and sugar. Mix flour, baking
powder, and corn-starch, and add alternately with milk and whipped
whites. Flavor with vanilla or almond extract and bake in loaf-tin
lined with 4 thicknesses of paper; have oven moderate.
=Banana Cake.=-½ cup butter, 1 cup sugar, ½ cup milk, 2 scant cups
flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ teaspoon
vanilla. Mix flour and baking powder. Cream butter and sugar, add
milk and flour alternately, then vanilla and beaten whites. Bake
in 3 layer-tins in hot oven. To receipt for boiled icing (see Cake
Fillings) add ½ cup mashed banana and use as filling. Dust top with
powdered sugar.
=Chocolate Cake.=—Make a cake as for banana cake, and bake in 3
layers. Put together with chocolate filling (see Cake Fillings).
=Chocolate Cream Cake.=—1½ pounds each butter, sugar, and flour, 14
eggs. Beat the yolks separate with sugar and butter. Beat the whites
separately, and add to above. To ½ of the dough mix ¼ pound chocolate,
and bake of each part (the dark and light) 6 cakes. For filling take ¾
pint cream, yolks 8 eggs. Sugar to taste; flavor with extract vanilla,
put on fire and stir until it thickens, then put between the cakes.
=Chocolate Layer Cake.=—2 eggs, 2 cups powdered sugar, 1 cup milk, 2
cups flour, 2 scant teaspoons Royal Baking Powder, ¼ teaspoon salt, 1
teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks
till thick. Gradually add and beat in the sugar. Add vanilla and milk,
whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot
oven. Put together with chocolate filling, No. 2 (see Cake Fillings).
=Chocolate Loaf Cake.=-½ cup butter, 1½ cups sugar, 2 cups flour, 2
teaspoons Royal Baking Powder, ¼ teaspoon salt, ½ cup milk, 4 eggs, 4
ounces chocolate dissolved in 5 tablespoons boiling water, 1 teaspoon
vanilla. Mix flour, salt, and baking powder. Cream butter and sugar,
add egg yolks, vanilla, and dissolved chocolate. Alternate the milk
and flour and beat hard, then add whipped whites, turn into buttered
loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven.
=Cinnamon Chocolate Cake.=-½ cup butter, 1 cup sugar, 2 eggs, ½ cup
milk, 1½ cups flour, 1½ teaspoons Royal Baking Powder, ¼ teaspoon
salt, 3 teaspoons powdered cinnamon. Mix flour, salt, and baking
powder. Cream butter and sugar. Add cinnamon and beaten yolks, then
alternate milk and flour. Add whipped whites, beat hard, and bake in
3 layer-pans in quick oven. When cold put together with boiled icing
containing melted chocolate.
=Centennial Cake.=-¾ pound butter, 1½ pounds brown sugar, 6 eggs, 2
cups milk, 1¾ pounds flour, ⅓ teaspoon salt, 2 teaspoons Royal Baking
Powder, ¾ pound cleaned currants, ¼ pound seeded raisins, ¼ pound
sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well with a
little of the flour. Mix flour, salt, and baking powder. Cream butter
and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the
milk and flour, add whipped whites, and beat hard. Stir in prepared
fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter
between the pans and bake about 1¼ hours in moderate oven.
=Cocoanut Layer Cake.=-½ cup butter, 1¼ cups sugar, whites 8 eggs,
2½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, 1
teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and
sugar. Add vanilla, then, alternately, the flour and whipped whites.
Beat hard; bake in 3 layer-cake pans. When cold put together with
cocoanut filling, No. 2 (see Fillings).
=Cocoanut Loaf Cake.=-½ cup butter, 1 cup sugar, 5 eggs, 2 cups flour,
1 cup milk, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, 2 cups
freshly grated cocoanut. Put together same as chocolate loaf cake, and
bake in loaf-pan in moderate oven.
=Citron Cake.=—1½ cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal
Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices,
1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth,
light cream, add the eggs, 2 at a time, beating 5 minutes after each
addition. Sift the flour and powder together, which add to the butter,
etc., with the citron and extract nutmeg. Mix into a firm batter, and
bake carefully in paper-lined shallow, flat cake-pan (fig. XIII), in a
moderate oven, 50 minutes.
=Coffee Cake.=—1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3
eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup stoned
raisins, cut in two, ½ cup chopped citron, 10 drops each extract
allspice and nutmeg, and ½ cup milk. Rub the butter and sugar to a
white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after
each. Sift together flour and powder, which add to the butter, etc.,
with the coffee, raisins, citron, milk, and extracts. Mix into a
smooth batter. Bake in paper-lined cake-tin (fig. IX), in a hot oven,
50 minutes.
=Coffee Cake, No. 2.=—1 cup brown sugar, 1 cup butter, 2 eggs, ½
cup molasses, 1 cup strong coffee, ½ teaspoon soda dissolved in the
molasses, 2 teaspoons powdered cinnamon, 1 teaspoon cloves, ¼ teaspoon
salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking
Powder. Sift together the flour, salt, baking powder, and spices.
Dredge raisins with some of the flour. Cream butter and sugar. Add
beaten yolks and molasses, then alternate the coffee and flour; lastly
beat in whipped whites. Divide into 2 loaves and bake in moderate oven.
=Cream Cakes (Éclaires à la Crême).=—10 eggs, ½ cup butter, ¾ pound
flour, 1 pint water. Set the water on the fire in a stewpan with the
butter; as soon as it boils, stir in the sifted flour with a wooden
spoon; stir vigorously until it leaves the bottom and sides of pan;
remove from fire, beat in the eggs, 1 at a time. Place this batter
in a pointed canvas bag having a nozzle at small end, press out the
batter, in shape of fingers, on a greased tin, a little distance
apart. Bake in steady oven 20 minutes. When cold, cut the sides and
fill with following:
PASTRY CREAM
2 cups sugar, 1½ pints milk, 3 large tablespoons corn-starch, yolks
of 5 eggs, 1 tablespoon good butter, 2 teaspoons extract vanilla.
Bring the milk to a boil; with the sugar add the starch dissolved in a
little cold water; as soon as it reboils, take from the fire. Beat in
the egg yolks. Return to the fire 2 minutes to set the eggs. Add the
extract and butter. Spread tops, when cold, with chocolate or vanilla
icing.
=Cream Cake.=-¾ cup butter, 2 cups sugar, 1½ pints flour, 5 eggs, 1
teaspoon Royal Baking Powder, 1 cup milk. Rub the butter and sugar to
a white, light cream. Add the eggs, 2 at a time, beating 5 minutes
after each addition. Sift the flour with the powder, which add to the
butter, etc., and the milk. Mix into rather thin batter, and bake
in jelly-cake tins, well greased, in hot oven 15 minutes. When cold
spread pastry cream between the layers, and ice the top with clear
icing. (See pastry cream, above.)
=Continental Fruit Cake.=—1 pound butter, 1 pound sugar, 1½ pounds
flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated
nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, ¼
teaspoon salt, 8 eggs, ¾ pound each raisins and currants, ½ pound
shred citron. Put together as for centennial cake, and bake in 2
loaves in moderate oven, lining pans with 3 thicknesses of paper.
=Cup Cake.=—1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal
Baking Powder, 3 cups flour, 20 drops extract bitter almonds. Rub the
butter and sugar to a cream. Add the eggs, 2 at a time, beating 5
minutes after each addition. Sift together the flour and powder, which
add to the butter, etc., with the extract. Mix into a smooth, medium
batter. Bake in well-greased cups or muffin-pans (fig. VII), in a
rather hot oven, 20 minutes.
=Currant Cake.=—1 cup butter, 1 cup sugar, 4 eggs, 1 teaspoon Royal
Baking Powder, 1 pint flour, 1½ cups currants, washed and picked, 2
teaspoons extract cinnamon, and 1 teaspoon extract lemon. Rub the
butter and sugar to a white, light cream. Add the eggs, 1 at a time,
beating a few minutes after each. Add the flour sifted with the
powder, the currants, and the extracts. Mix into a medium batter. Bake
in paper-lined cake-tin (fig. IX) 50 minutes, in a moderate oven.
=Currant Cake, No. 2.=-½ cup butter, 1 cup sugar, 3 eggs, ½ cup milk,
2 cups flour, ¼ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1
cup cleaned currants, 1 teaspoon vanilla. Mix flour, salt, and baking
powder, dredge the currants. Cream butter and sugar. Add beaten yolks
and vanilla. Beat in flour and milk; add whipped whites and currants,
and beat hard. Bake in shallow pan in moderately hot oven.
=Currant Cake (English).=—1½ cups butter, 2 cups sugar, 7 eggs, 1
teaspoon Royal Baking Powder, ½ cup citron, in small thin slices,
the rind of an orange, peeled very thin and cut in shreds, 2 cups
currants, washed and picked, 1½ pints flour, 1 teaspoon extract
nutmeg. Rub the butter and sugar to a white, light cream. Add the
eggs, 2 at a time, heating 5 minutes after each addition. Sift the
flour and powder together. Add it to the butter, etc., with the
citron, orange peel, currants, and the extract. Bake in a thickly
paper-lined tin (fig. XIII), 1 hour and 25 minutes, in a moderate oven.
=Duchesse Cake.=—1½ cups butter, 1 cup sugar, 6 eggs, 1 teaspoon Royal
Baking Powder, 1 pint flour, 1 teaspoon extract cinnamon. Rub the
butter and sugar to a light cream. Add the eggs, 2 at a time, beating
10 minutes after each addition. Sift together flour and powder, add to
the butter, etc., with the extract. Mix into a medium thick batter,
and bake in small, shallow, square pans (fig. XII), lined with thin
white paper, in a steady oven 30 minutes. When they are taken from the
oven, ice them.
=Soft Gingerbread.=-½ cup butter, 2 cups molasses, 1 cup sugar, 4 cups
flour, 1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, ginger and
cloves to taste.
=Dark Fruit Cake.=—2 cups butter, 2 cups sugar, 12 eggs, 4 cups flour,
1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 pound currants,
1 pound sliced citron, 3 pounds seeded raisins, 1 pound chopped
figs, ½ cup any kind of wine, 2 tablespoons strained lemon juice, 2
teaspoons cinnamon, ½ teaspoon each cloves and mace, ¾ teaspoon each
allspice and nutmeg. Sift together flour, salt, baking powder, and
spices. Dredge fruit thoroughly. Cream butter and sugar, add beaten
yolks and lemon juice. Alternate flour and wine, add whipped whites,
and beat for 10 minutes. Stir in prepared fruit. Line loaf-pans with
4 thicknesses paper; pour in batter. Bake in slow oven from 3 to 5
hours, covering pans with paper until ⅔ baked.
=Delicate Fruit Cake.=-¾ cup butter, 2 cups sugar, 1 cup milk, 2½
cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, whites
5 eggs, 2 tablespoon grated lemon rind. Cream butter and mix dry
ingredients. Cream butter and sugar. Add whipped whites, flour, and
milk, and beat hard. To 5 tablespoons of this batter add spices to
taste, and 1 cup raisins and ½ cup sliced citron, and bake in 1 layer.
Bake remainder of batter in 2 layer-pans. When cold put together with
boiled icing, having dark layer in center.
=Fig Cake.=—1½ cups sugar, ½ cup butter, ½ cup sweet milk, 1½ cups
flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, ½ cup
corn-starch, whites 6 eggs. Put together as for corn-starch cake, and
bake in 2 shallow oblong pans in a quick oven. Put together with fig
filling (see Cake Fillings).
=French Cake.=—1½ cups butter, 2 cups sugar, 12 eggs, 1 quart flour, ½
teaspoon Royal Baking Powder, 1 gill each of cream, wine, and brandy,
20 drops each extract bitter almonds and nutmeg, 1½ cups raisins,
stoned, ½ cup almonds, blanched, 1 cup chopped citron. Rub butter and
sugar to a white, light cream; add the eggs, 2 at a time, beating
10 minutes between the first 3 additions, and 5 minutes between the
rest; add the flour, sifted with the powder, raisins, almonds, citron,
extracts, cream, wine, and brandy. Mix into a smooth, consistent
batter; bake in a thickly paper-lined cake-pan (fig. XIII), in a
steady oven, 2 hours.
=Light Fruit Cake.=-½ cup butter, 1 cup sugar, ½ cup milk, 2 cups
flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ cup seeded
raisins, ½ cup sliced citron, ⅓ cup chopped blanched almonds, ¼
teaspoon salt. Mix flour, baking powder, and salt. Dredge fruit with
flour. Cream butter and sugar, add beaten whites, and beat hard;
add flour and milk and beat again; stir in the prepared fruit. Line
a loaf-pan with 3 thicknesses of paper, and bake cake 1½ hours in
moderate oven, covering with paper for first hour.
=Geranium Cake.=-½ cup butter, 1 cup sugar, ⅔ cup water, ¼ teaspoon
salt, 2 cups flour, 1 teaspoon Royal Baking Powder, whites 4 eggs.
Mix flour, salt, and baking powder. Cream butter and sugar. Add
alternately the water and flour, then whites of eggs, and whip
hard for 5 minutes. Line loaf-pan with buttered paper, then with
rose-geranium leaves. Bake in a moderate oven. The leaves can be
pulled off with the paper.
=Ginger Cake.=-¾ cup butter, 2 cups sugar, 4 eggs, 1½ teaspoons Royal
Baking Powder, 1½ pints flour, 1 cup milk, 1 tablespoon extract
ginger. Rub the butter and sugar to a light cream; add the eggs, 2
at a time, beating 5 minutes between; add the flour, sifted with the
powder, the milk and extract; mix into a smooth batter; bake in a
cake-tin (fig. IX), in rather hot oven, 40 minutes.
=Ginger Sponge Cake.=—2 cups brown sugar, 4 eggs, 1 pint flour, ⅔ cup
water, 1½ teaspoons Royal Baking Powder, 1 tablespoon extract ginger,
1 teaspoon extract lemon. Beat the eggs and sugar together for 10
minutes; add the water, the flour sifted with the powder, and the
extracts; mix into a smooth sponge, and bake in quick oven 30 minutes.
=Gingerbread.=—1 cup brown sugar and 3 tablespoons butter, stirred to
a cream; add 1 cup New Orleans molasses, 2 eggs; mix well; stir dry 2
teaspoons Royal Baking Powder in 2½ cups flour, put in ginger or spice
to taste, bake in 1 loaf 1 hour.
=Gold Cake.=-¾ cup butter, 2 cups sugar, yolks 10 eggs, 1½ pints
flour, 2 teaspoons Royal Baking Powder, 1 cup thin cream, 1 teaspoon
each extract lemon and nutmeg. Rub the butter and sugar to a white
cream; add the yolks, 3 at a time, beating a little after each
addition; add the flour sifted with the powder, the thin cream, and
the extracts; mix into a pretty firm batter; bake in a paper-lined
cake-tin (fig. IX), in a steady oven, 50 minutes.
=Gold Cake, No. 2.=-½ cup butter, 1 cup sugar, yolks 6 eggs, 2 cups
flour, ¼ teaspoon salt, 1 heaping teaspoon Royal Baking Powder, grated
rind and strained juice 1 large orange. Mix the dry ingredients.
Cream the butter and sugar, add well-beaten yolks, orange rind and
juice, and flour. Bake in shallow pan in moderate oven, and ice with
orange-water icing.
=Harrison Cake.=—1½ cups sugar, 1½ cups butter, 1 cup thick molasses
mixed with ⅓ teaspoon soda, ½ cup milk, 1 teaspoon each cinnamon and
cloves, 5 eggs, 2 cups stoned raisins, 5 cups flour, 2 teaspoons Royal
Baking Powder. Mix flour, spices, and baking powder. Cream butter and
sugar. Add molasses, then beat in ½ of flour. Add milk and beaten
yolks, add remainder of flour, then egg whites whipped stiff. Beat
hard, and bake in a loaf-pan in moderate oven about 1½ hours.
=Hazelnut Cake.=—9 ounces flour, 4 ounces butter, 4 ounces sugar, 4
ounces chopped hazelnuts, 4 eggs, 1 teaspoon vanilla, ¼ teaspoon salt,
1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder.
Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks.
Add flour, then whipped whites, and beat well. Bake in shallow pan in
medium oven, and when cold ice with boiled icing.
=Honey Cake.=-½ cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1
teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix
the honey with the sugar; add the butter melted, the eggs slightly
beaten, the flour, sifted with the powder, and the seeds; mix into a
smooth batter of the consistency of sponge cake, and bake in a fairly
hot oven 35 minutes.
=Ice Cream Cake.=—1 cup butter, 2 cups sugar, 1 cup milk, 3½ cups
flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, ¼ teaspoon
salt. Mix dry ingredients. Cream butter and sugar, add milk, then
flour, and beat. Add whipped whites and beat again. Flavor with almond
extract. Bake in three jelly-tins in hot oven, and when cold put
together with boiled icing flavored with almond extract.
=Imperial Cake.=—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated
lemon rind, 1 tablespoon lemon juice, ½ pound seeded raisins, ½ cup
sliced blanched almonds, ½ pound flour, ¼ teaspoon salt, 1 teaspoon
Royal Baking Powder. Mix dry ingredients. Cream butter and sugar.
Add 1 whole egg and beat hard until incorporated. Stir in some of
the flour. Alternate eggs and flour in same way until all the eggs
are added, then beat hard 10 minutes. Add lemon juice, almonds, and
dredged raisins. Line loaf-pan with 3 thicknesses paper. Bake in
moderate oven about 1¼ hours.
=Jelly Cake.=—Beat 3 eggs well, whites and yolks separately; take a
cup of fine white sugar and beat in well with yolks, and 1 cup sifted
flour, stirred in gently; then stir in the whites, a little at a time,
1 teaspoon Royal Baking Powder, and 1 tablespoon milk; pour into 3
jelly-cake plates and bake from 5 to 10 minutes in a well-heated oven;
when cold spread with currant jelly, place each layer on top of the
other, and sift powdered sugar on top.
=Rolled Jelly Cake.=—4 eggs, ⅔ cup powdered sugar, ⅔ cup pastry flour,
¼ teaspoon salt, ½ teaspoon Royal Baking Powder. Beat egg yolks and
sugar till light. Add mixed dry ingredients; then stiffly beaten
whites. Mix lightly together. Bake in thin sheet in quick oven. As
soon as done turn quickly on a towel wrung out of water, spread with
jelly, roll up, and dust with powdered sugar.
=Lemon Cake.=—1 cup butter, 2 cups sugar, 7 eggs, 1½ pints flour,
1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon. Rub to a
light cream the butter and sugar; add the eggs, 2 at a time, beating
5 minutes after each addition; add the flour, sifted with the powder,
and the extract; mix into a medium batter; bake in paper-lined tin
(fig. XIII), in a moderate oven, 40 minutes.
=Lady Cake.=—1½ cups butter, 3 cups sugar, whites 8 eggs, 1 pint
flour, ½ teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract
bitter almonds. Rub the butter and sugar to a cream; add the flour
sifted with the powder, milk, and extract; mix into a smooth batter;
then gently mix the 8 egg whites, whipped to a dry froth; when
thoroughly mixed, put into a shallow cake-pan (fig. XIII), papered,
and bake carefully in steady oven 40 minutes. When cool, ice the
bottom and sides with white icing.
=Lightning Cake.=—1 cup butter, 1 cup granulated sugar, 3 eggs, 2 cups
flour, ½ teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour
and baking powder. Cream butter and sugar, add lemon and beaten eggs,
add flour, and beat well. Spread 1 inch thick on flat buttered pans,
sprinkle with a mixture of granulated sugar, powdered cinnamon, and
few chopped almonds. Bake pale brown in hot oven, and when cold cut in
squares.
=Lunch Cake (Boston).=—2 cups butter, 2 cups sugar, 1½ pints flour,
1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine, 1 teaspoon each
extract rose, cinnamon, and nutmeg. Rub the butter and sugar to a
very light cream; add the eggs, 2 at a time, beating 5 minutes after
each addition; add the flour sifted with the powder, wine, extracts;
mix into a smooth batter, put into a thickly papered shallow cake-pan
(fig. XIII), and bake in moderate oven 1¼ hours. When cold, ice the
bottom and sides with white icing.
=Marshmallow Cake.=—1 egg, 1½ cups sugar, 1 tablespoon butter, 1 cup
milk, 2 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder.
Mix flour, salt, and baking powder. Cream butter, add ¼ of sugar, and
beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add
alternately flour and milk, beating well. Add vanilla and bake in
layer-cake pans in quick oven. Cut fine ½ pound marshmallows. Spread
them between cake layers, and stand in open oven till they melt.
=Marbled Cake.=—This is made in separate batters, a dark and a light
one. For the dark one, take ½ cup butter, 1 cup brown sugar, 2½ cups
flour, 1 teaspoon Royal Baking Powder, yolks of 4 eggs, ½ cup milk, 1
teaspoon each extract cinnamon, cloves, and allspice. For the light
one take ½ cup butter, 1 cup sugar, 2½ cups flour, 1 teaspoon Royal
Baking Powder, whites of 4 eggs, ½ cup milk, 1 teaspoon extract lemon.
Both batters are made by rubbing the butter and sugar to a cream,
adding the eggs, beating a few minutes, then adding the flour, sifted
with the powder, the extracts and milk, and mixing into smooth batter,
rather firm. Have a paper-lined tin (fig. IX); with a spoon drop the
two batters alternately into it, and bake in a rather quick oven 35
minutes.
=Minnehaha Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 1 cup milk, 2½
cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon vanilla. Mix
dry ingredients. Cream butter and sugar, add beaten yolks and vanilla,
then, alternately, the milk and flour. Beat well, and bake in 3 layers
in quick oven. Put together with fruit filling (see Cake Fillings).
=Orange Cake.=-½ cup butter, 2 cups sugar, 5 eggs, 1 pint flour,
1½ teaspoons Royal Baking Powder, 1 teaspoon extract orange, 1 cup
milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time,
beating 5 minutes after each addition; add the flour sifted with the
powder, the milk and extract; mix into a smooth, fine batter, put
in a paper-lined cake-tin (fig. IX), and bake in a moderate oven 30
minutes. When cool, cover the top with the following preparation: Whip
the whites of 3 eggs to a dry froth; then carefully mix in 4 cups
sugar, the juice, grated rind, and soft pulp, free of white pith and
seeds, of 2 sour oranges.
=Nut Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 2½ cups flour, 1½
teaspoons Royal Baking Powder, ½ cup milk, 1 cup of any meats of nuts
preferred or at hand. Rub the butter and sugar to a light, white
cream; add the eggs, beaten a little, then the flour, sifted with the
powder; mix with the milk and nuts into a rather firm batter, and bake
in a paper-lined tin (fig. IX), in a steady oven, 35 minutes.
=Peach-Blossom Cake.=—1 cup pulverized sugar, ½ cup butter, stirred
together until like thick cream, 2 teaspoons Royal Baking Powder, ½
cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour,
mixed with the baking powder; stir and add ½ teaspoon corn-starch.
Flavor strongly with extract peach. Bake in 2 square sponge-tins in
moderately quick oven, and when done sandwich with finely grated
cocoanut and pink sugar. Frost with clear icing, and sprinkle this
with pulverized pink sugar.
=Molasses Cake.=—1 cup butter, 1 cup brown sugar, ½ cup molasses, 1
cup milk, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg. Rub
smooth the butter and sugar; add the milk, egg, and molasses; stir in
flour, sifted with the powder; mix into a consistent batter, and bake
in cake-tin (fig. IX) 40 minutes.
=Pound Cake.=—1½ cups butter, 2 cups sugar, 7 eggs, 1½ pints flour,
1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the
butter and sugar to a white, light cream; add 3 of the eggs, 1 at
a time, and the rest, two at a time, beating 5 minutes after each
addition; add the flour, sifted with the powder; add the extract; mix
into a smooth, medium batter, and bake in a paper-lined cake-tin (fig.
XIII), in a steady oven, 50 minutes.
=Pond-Lily Cake.=—1 cup butter, 1½ cups sugar, whites 5 eggs, 1½ pints
flour, 1½ teaspoons Royal Baking Powder, 1 cup milk; flavor with
extract peach and a few drops extract rose. Bake in 2 cakes, in very
deep jelly- or sponge-tins, and when done put together with freshly
grated cocoanut and pulverized sugar between and on top of the cakes,
and ice with clear icing.
=Queen Cake.=—2 cups butter, 2½ cups sugar, 1½ pints flour, 8 eggs,
½ teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and
cream, ½ teaspoon each extract nutmeg, rose, and lemon, 1 cup dried
currants, washed and picked, 1 cup raisins, stoned and cut in two, 1
cup citron, cut in small, thin slices. Rub the butter and sugar to a
very light cream; add the eggs, 2 at a time, beating 5 minutes after
each addition; add the flour, sifted with the powder, the raisins,
currants, wine, brandy, cream, citron, and extracts; mix into a
batter, and bake carefully in a papered cake-tin (fig. XIII), in a
moderately steady oven, 1½ hours.
=Sponge Cake.=—2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal
Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and
eggs together until thick and white; add flour, sifted with powder and
salt, and the extract; mix together quickly; bake in tin (fig. XII)
lined with buttered paper, in hot oven, 35 minutes.
=Sponge Cake (Almond).=—1½ cups sugar, 8 eggs, 1½ cups flour, ½
teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil
sugar in 1½ gills water until, taking some up on end of spoon-handle
and cooling in water, it breaks brittle, when at once pour it on
the eggs, previously whipped 10 minutes; continue the whipping 20
minutes longer; add flour, sifted with powder, and extract; bake in
well-buttered cake-mold (fig. I), in quick oven, 30 minutes.
=Sponge Cake (Berwick).=—6 eggs, 3 cups sugar, 4 cups flour, 2
teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1
teaspoon extract lemon. Beat eggs and sugar together 5 minutes;
add flour, sifted with salt and powder, water, and extract; bake
in shallow square cake-pan (fig. XIII), in quick, steady oven, 35
minutes; when removed from oven, ice it with clear icing.
=Cream Sponge Cake.=—6 eggs, their weight in powdered sugar, and ½
their weight in flour, ½ teaspoon Royal Baking Powder, pinch salt,
grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the
mixed flour, salt, and baking powder. Mix lightly, add orange rind and
stiffly whipped whites. Cut them in lightly, and bake in 2 shallow
pans in moderate oven. Put together with cream filling flavored with
orange.
=Silver Cake.=—Whites 6 eggs, 1 cup milk, 2 cups sugar, ⅔ cup butter,
4 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, 1
teaspoon almond extract. Cream butter and sugar; add alternately the
milk and flour mixed with salt and baking powder; then the extract
and the stiffly whipped whites. Beat well, and bake in loaf-pan in
moderate oven.
=Snow Cake.=—1 pound arrowroot, ¼ pound sugar, 1 cup butter, whites
6 eggs, ½ teaspoon Royal Baking Powder, 1 teaspoon almond extract.
Cream butter and sugar. Add whipped whites and ⅓ teaspoon salt, then
the arrowroot mixed with baking powder. Beat well for 10 minutes; add
extract, and bake in loaf-pan lined with 3 thicknesses paper. Have
oven moderate, bake 1½ hours, and cover pan with paper for first hour.
=Spice Cake.=—1 cup butter, 1 cup brown sugar, 1 pint flour, 2
teaspoons Royal Baking Powder, 1 teaspoon each caraway and coriander
seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup
milk. Sift flour, sugar, and powder together; rub in butter; add milk,
seeds, and extracts; mix smooth into batter of medium thickness;
fill greased patty-pans ⅔ full; bake in hot oven 8 or 10 minutes.
=Delicate Spice Cake.=-⅔ cup melted butter, ⅔ cup sugar, 2½ cups
flour, 1 egg, ⅔ cup molasses, 1 cup milk, 2 scant teaspoons Royal
Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed ground spice,
pinch salt. Beat egg, add milk. Add, mixed, flour, baking powder and
salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two
shallow pans in quick oven.
=Scotch Cake.=—1½ cups butter, 2½ cups sugar, 8 eggs, 1½ pints flour,
½ teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon
extract lemon. Rub butter and sugar to light, white cream; add eggs,
2 at a time, beating 5 minutes after each addition; add flour sifted
with powder, raisins, and extract; mix into smooth batter; put into
paper-lined square, shallow cake-pan (fig. XIII); bake in moderate
oven 1 hour.
=Washington Cake (St. Louis, 1780).=—2 cups butter, 3 cups sugar, 4
cups flour, 2 teaspoons Royal Baking Powder, 5 eggs, 1 cup milk, 1
cup stoned raisins, ½ cup washed and picked currants, ¼ cup chopped
citron, 1 teaspoon each extract nutmeg and cinnamon. Rub butter and
sugar to light, white cream; add beaten eggs gradually, the flour
sifted with powder, milk, raisins, currants, citron, and extracts;
mix into smooth, medium batter; bake in shallow square cake-pan (fig.
XIII), in rather quick, steady oven, 1½ hours; when cold ice with
white icing.
=Shrewsbury Cake.=—1 cup butter, 3 cups sugar, 1½ pints flour, 3 eggs,
1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon extract rose.
Rub butter and sugar to smooth, white cream; add eggs, 1 at a time,
beating 5 minutes after each; add flour, sifted with powder, and
extract; mix into medium batter; bake in cake-mold (fig. I), well and
carefully greased, in quick oven, 40 minutes.
=Vanilla Cake.=—1½ cups butter, 2 cups sugar, 6 yolks eggs, 1 pint
flour, 1½ teaspoons Royal Baking Powder, 1 cup cream, 1 teaspoon
extract vanilla. Rub butter and sugar until very light and creamy; add
egg yolks and cream, flour, sifted with powder, and extract; mix into
smooth, rather firm batter; bake in shallow square pan (fig. XIII), in
fairly hot oven, 35 minutes.
=Wedding= (or =Bride=) =Cake=.—4 cups butter, 4 cups sugar, 10 eggs,
4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups
sultana raisins, 3 cups citron, ½ cup candied lemon peel, 2 cups
almonds, blanched and cut in shreds, ½ pint brandy, 2 teaspoons each
nutmeg, mace, and cinnamon, tablespoon each cloves and allspice.
Prepare all these ingredients in following manner: place butter and
sugar in large bowl; break eggs into quart measure or pitcher; cover
small waiter with clean sheet of paper; on it lay sifted flour, fruit,
citron and lemon peel cut into shreds, the almonds and spices, with
brandy measured at hand; also get ready large cake-tin (fig. XVIII),
by papering it inside with white paper and outside and bottom with
4 or 5 thicknesses of coarse wrapping-paper, which can be tied on.
Having thus prepared everything, and banked up fire to last, with
addition from time to time of a shovel of coal, by which means you
will not reduce oven heat, proceed to beat to very light cream the
butter and sugar, adding eggs, 2 at a time, beating a little after
each addition, until all are used; then put in contents of waiter
all at once, with brandy; mix very thoroughly and smooth, put into
prepared cake-tin, smooth over the top, put plenty of paper on to
protect it; bake 8 hours, keeping oven steadily up to clear, moderate
heat; watch carefully and you will produce a cake worthy of the
occasion; remove from oven very carefully, and suffer it to stay on
tin until quite cold; next day ice it with thin coat of white icing,
both top and sides; place in cool oven to dry the icing. Now spread
a second coat of icing, which will prevent any crumbs or fruit being
mixed up with the icing when you are icing to finish; now with broad
knife proceed, when first coat is dry, to ice sides, then pour icing
on center of cake, in quantity sufficient to reach the edges, when
stop; decorate with vase of white, made flowers, etc., to taste.
=White Mountain Cake.=—1 cup butter, 3 cups sugar, 1 pint flour, 1½
teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops
extract bitter almonds. Rub butter and sugar to light, white cream;
add the 6 whites whipped to dry froth, the flour sifted with the
powder, the milk, and extract; mix together thoroughly, but carefully,
and bake in jelly-cake tins in a quick oven 15 minutes; then arrange
in layers with white icing and grated cocoanut mixed, in the
proportion of 2 cups of former to 1 of latter.
=Wild Rose Cake.=—Make the dough after the receipt given for pond-lily
cake, flavoring with rose and strawberry instead of peach. Bake in
2-inch-deep jelly-tins, and sandwich with pink icing, and the same on
top. (Made by substituting finely pulverized pink sugar for white.)
When you have put the last layer of pink icing on top, sift very
lightly over with granulated white sugar.
=Webster Cake.=—1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour,
1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 teaspoon
each extract bitter almonds and vanilla, 1½ cups milk. Rub butter,
sugar, and eggs smooth; add flour sifted with powder, raisins, milk,
and extracts; mix into medium batter; bake in cake-mold (fig. I), in
quick, steady oven, 45 minutes.
=Wedding Fruit Cake.=—1 pound flour, 1 pound sugar, 1 pound butter,
2 pounds currants, 1 pound raisins, ½ pound citron, 1 ounce mace, 1
ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy,
½ ounce extract rose.
=Wine Cake.=—1 cup butter, 2 cups sugar, 2 cups flour, ½ teaspoon
Royal Baking Powder, 1 gill wine, 3 eggs. Rub butter and sugar to
light cream, add eggs, 1 at a time, beating 5 minutes after each
addition; add flour sifted with powder, and wine; mix into medium,
firm batter; bake in shallow square cake-pan (fig. XIII), in moderate
oven, 40 minutes; when taken from oven carefully ice with transparent
icing.
[Illustration: (Decorative Design)]
Cookies and Small Cakes
=Royal Cookies.=—1 cup butter, 2 cups sugar, 5 eggs, 1½ pints flour, ½
teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs
smooth; add flour sifted with powder, and milk; mix into dough, soft
enough to handle conveniently; flour the board, roll out dough, thin;
cut out with biscuit-cutter; lay on greased baking-tin, bake in hot
oven 5 or 6 minutes.
=Soft Cookies.=—1 cup butter, 1½ cups sugar, 2 eggs, 3 tablespoons
milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to
a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake
in quick oven.
=Cocoanut Cookies.=—1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated
cocoanut, 1 teaspoon vanilla, 2 teaspoons Royal Baking Powder, flour
to roll out. Bake pale brown.
=Plain Cookies.=-½ cup butter, 1½ cups sugar, 2 beaten eggs, 1 cup
water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 teaspoon
Royal Baking Powder, sufficient flour added to make a soft dough. Roll
out, cut into cookies, and bake pale brown in moderate oven.
=Anise-seed Cakes.=—8 eggs, 1 pound sugar, 1 scant pound flour, 1
teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed.
Beat eggs and sugar together 30 minutes, then add anise, flour mixed
with powder, and roll out thin. Cut in fancy shapes and bake on flat
tins in quick oven.
=Albert Cakes.=—Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5½ ounces
blanched and chopped almonds, 3 ounces flour, ½ teaspoon Royal Baking
Powder, 1 ounce chopped candied orange peel, ½ teaspoon extract
cinnamon, pinch cloves, grated rind ½ lemon. Bake in small patty-pans
in moderate oven.
=Buttercups.=—2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1
teaspoon vanilla, ¾ cup milk, 3 cups flour, 2 teaspoons Royal Baking
Powder. Bake in patty-pans, ice with boiled icing, tinted yellow.
=Jumbles.=—1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour, ½ teaspoon
Royal Baking Powder. Rub together the butter and sugar; add the beaten
eggs, and flour sifted with the powder; flour the board, roll out the
dough rather thin, cut with jumble-cutter, or any you may have; roll
in sugar, lay out on greased tin (fig. XIII); bake in fairly hot oven
10 minutes.
=Peanut Jumbles.=—1½ cups butter, 2 cups sugar, 6 eggs, 1½ pints
flour, ½ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon
extract lemon, ½ cup chopped peanuts, mixed with ½ cup granulated
sugar. Rub the butter and sugar smooth; add the beaten eggs, the
flour, corn-starch, and powder, sifted together, and the extract;
flour the board, roll out the dough rather thin, cut out with
biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased
baking-tin (fig. XIII); bake in rather hot oven 8 to 10 minutes.
=Little Spice Cakes.=—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon
vanilla, 1 tablespoon black coffee, ¼ teaspoon salt, 2 teaspoons
cocoa, 1 teaspoon extract cinnamon, 1 teaspoon extract nutmeg, 2
ounces corn-starch, 1 cup flour, 1 teaspoon Royal Baking Powder. Mix
as for cakes with butter, and bake in patty-pans in a hot oven.
=Little Chocolate Cakes.=—2 tablespoons butter, 1 cup sugar, ½ cup
water, 1½ cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2
eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon
extract vanilla. Put together as for cake with butter; bake in
patty-pans in moderate oven.
=Scotch Cakes.=—1 pound flour, ½ pound butter, ½ teaspoon Royal Baking
Powder, ⅔ cup granulated sugar, 1 teaspoon extract vanilla. Mix flour
and baking powder. Rub in butter as for biscuits. Work in the sugar
and flavoring. This gives a rather crumbly dough. Work with hands to
make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in
moderate oven. Very rich.
=Spencer Cakes.=—2 cups sugar, 8 eggs, 1½ pints flour, 1 teaspoon
Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon extract
lemon. Beat eggs and sugar together, until they get thick and white;
add flour sifted with powder, the seed, and extract; mix into rather
thick sponge; drop in spoonfuls on greased tin (fig. XIV), bake in hot
oven 5 or 6 minutes.
=Rice Cakes.=-½ cup butter, 2 cups sugar, 4 eggs, 1½ cups rice flour,
1½ cups flour, 1 teaspoon Royal Baking Powder, ½ cup cream, 1 teaspoon
extract lemon. Beat the eggs and sugar together 10 minutes; add the
butter, melted; sift together flour, rice flour, and the powder, which
add to the eggs, etc., with the cream and the extract; mix into a
thin batter, and bake in patty-pans, well greased, in a hot oven, 10
minutes.
=Delicious Little Cakes= can be made by making a rich
jumble-paste—rolling out in any desired shape; cut some paste in
thick, narrow strips and lay around your cakes so as to form a deep,
cup-like edge; place on a well-buttered tin and bake. When done, fill
with iced fruit, prepared as follows: Take rich, ripe peaches (canned
ones will do if fine and well drained from all juice), cut in halves;
plums, strawberries, pineapples cut in squares or small triangles, or
any other available fruit, and dip in the white of an egg that has
been very slightly beaten, and then in pulverized sugar, and lay in
the center of your cakes.
=Cinnamon Cakes.=—Whites 4 eggs, ½ cup sugar, 1 cup flour, ½ teaspoon
Royal Baking Powder, 2 tablespoons cream, 1 teaspoon extract cinnamon.
Mix as for cakes without butter, and bake in patty-pans in a quick
oven. Ice with water icing flavored with cinnamon extract.
=Cigarettes.=—Mix and sift 2 cups flour, 1 teaspoon Royal Baking
Powder, 2 tablespoons sugar, ½ teaspoon salt. Rub in 2 tablespoons
butter, add ½ teaspoon extract cinnamon, 10 drops extract cloves, and
milk to mix to a rather firm dough. Knead till smooth, cut off bits
size of hickory nuts and mold into shape of cigarettes. Take ½ cup
granulated sugar and 1 teaspoon powdered cinnamon, mix, and roll each
cigarette in it. Lay on greased pans, bake in moderate oven.
=Drop Cakes.=—1 cup butter, ½ cup sugar, 2 eggs, 1 small teaspoon
Royal Baking Powder, 1 pint flour, 1 cup washed and picked currants,
1 teaspoon each extract nutmeg and lemon, ½ cup milk. Rub the butter
and sugar to a white, light cream; add the eggs, beat 10 minutes; add
the flour and powder sifted together, the milk and extracts. Mix into
a rather firm batter, and drop with a spoon on a greased baking-tin
(fig. XIV); bake in a quick oven 10 minutes.
=Ginger Snaps.=-½ cup lard, ½ cup butter, 1 large cup brown sugar,
1 cup water, 1 tablespoon extract ginger, 1 teaspoon each extract
cinnamon and cloves, 1 quart flour, 1½ teaspoons Royal Baking Powder.
Rub to a smooth paste the lard, butter, and sugar; then rub it into
the flour and powder sifted together. Mix into a firm dough with the
water and extracts. Roll out the dough thin on a floured board, cut
out with a round biscuit-cutter, and bake on greased pan (fig. XIV),
in a hot, steady oven, 8 minutes.
=Edenkobers.=—2 eggs, 1 cup sugar, ¼ pound almonds, pounded to
paste, ¼ pound chopped citron, ¼ pound chopped candied lemon peel,
2 tablespoons drained honey, 2 cups flour, ½ teaspoon Royal Baking
Powder. Mix to a paste, roll out, and cut in small cakes. Bake in
moderate oven.
=Hermits.=—3 eggs, 1 cup butter, 1½ cups sugar, 1 cup chopped raisins,
2 tablespoons chopped citron, 1 teaspoon each extract cloves,
allspice, and cinnamon, pinch of salt, 1 teaspoon Royal Baking Powder,
flour to roll out. Cut in rounds, bake in moderate oven.
=Soft Gingerbread.=—1 cup molasses, ½ cup sugar, ½ cup butter, ½ cup
milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour,
1½ teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in
moderate oven.
=Spice Drop Cakes.=—Yolks 3 eggs, ½ cup butter, 1 cup molasses, ½ cup
milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt,
spice to taste. Drop on buttered paper on tins, and bake in hot oven.
=Sand Tarts.=—1 cup butter, 1½ cups sugar, 3 eggs, 1 tablespoon water,
½ teaspoon Royal Baking Powder, flour to roll out. Cut in squares,
sprinkle with granulated sugar and powdered cinnamon before baking in
hot oven.
=Walnut Wafers.=-½ pound brown sugar, ½ pound broken walnut meats, 2
level tablespoons flour, ¼ teaspoon Royal Baking Powder, ⅓ teaspoon
salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in quick
oven.
[Illustration: (Decorative Design)]
Fillings and Icings for Cake
=Cream Filling.=—2 cups sugar, 3 cups milk, 3 heaping tablespoons
corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 teaspoons extract
vanilla. Scald milk in double boiler, add corn-starch dissolved in
little cold milk, stir till smooth. Add sugar, cook 10 minutes. Add
egg yolks, cook 4 minutes, take off and add vanilla.
=Cream Filling, 2.=—2 cups milk, 2 eggs, 3 tablespoons sifted flour, 1
cup sugar, flavoring. Cook as above.
=Cream Filling, 3.=—1 cup thick cream whipped to a solid froth, ½ cup
powdered sugar, 1 teaspoon extract vanilla. Mix lightly together and
use at once.
=Cocoanut Filling.=—1 cup grated cocoanut, 1 cup sugar, 1 cup milk, 2
eggs. Cook all together 5 minutes.
=Cocoanut Filling, 2.=—To cream filling, 2 add 2 cups freshly grated
cocoanut, and 2 teaspoons extract vanilla.
=Chocolate Cream Filling.=-½ cake chocolate, grated, ⅔ cup milk, ½ cup
sugar, 1 tablespoon butter, pinch salt, 1 teaspoon extract vanilla.
Boil gently till thick.
=Chocolate Filling.=-¼ cake chocolate, grated, ½ cup milk, yolk 1 egg,
1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, chocolate, and
milk till thickened, add egg yolk, cook 2 minutes, take from fire, add
vanilla.
=Chocolate filling, 2.=—5 tablespoons grated chocolate, cream to
moisten, 1 cup sugar, 1 egg, 1 teaspoon extract vanilla. Beat egg, add
chocolate and sugar, cook over fire till thick, add flavoring.
=Lemon Filling.=—Grated rind 2 lemons, their strained juice, 2 cups
sugar, whites 2 eggs, 1 cup boiling water, 2 tablespoons flour mixed
with cold water, 1 tablespoon melted butter. Cook together in double
boiler, adding beaten whites last.
=Orange Filling.=—As lemon filling, using but ½ cup sugar and oranges
instead of lemons.
=Fig Filling.=-½ pound chopped figs, 2 tablespoons sugar, 3
tablespoons boiling water, 1 tablespoon lemon juice. Cook in double
boiler till thick enough.
=Fruit Filling.=—4 tablespoons finely chopped citron, same of chopped
seeded raisins, ½ cup chopped blanched almonds, ¼ pound chopped figs,
whipped whites 3 eggs, ½ cup sugar. Whip whites with sugar, add
fruits, and beat well.
=Prune and Nut Filling.=—Soak ½ pound large prunes over night. Steam
until plump and soft. Remove pits. When cold add ½ cup chopped
blanched almonds and stir into this whites 3 eggs, beaten stiff, with
½ cup powdered sugar.
=Almond Icing.=—Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups
sugar, 10 drops extract rose. Pound to fine paste almonds, with a
little sugar; then add whites of eggs, rest of sugar, and extract;
pound few minutes to thoroughly mix. Take up in bowl and use as
directed.
=Clear Icing, for Cake.=—Put 1 cup sugar in a bowl with a tablespoon
lemon juice and whites of 2 eggs. Mix together smooth and pour over
the cake; if the cake is not hot enough to dry it, place it in the
mouth of a moderately warm oven.
=Transparent Icing.=—Place 1 pound pulverized white sugar in saucepan
with ½ pint water. Boil to consistency of mucilage, then rub sugar
with wooden spatula against sides of pan until it assumes white, milky
appearance. Stir in 2 tablespoons extract vanilla; mix well together.
Pour this while hot over top of cake so as to completely cover it.
=Chocolate Transparent Icing.=—Melt 3 ounces fine chocolate with small
quantity water in pan over fire (stirring constantly) until it becomes
soft. Dilute this with ½ gill of syrup; work until perfectly smooth.
Then add to boiled sugar as above.
=White Icing.=—The whites of 4 eggs, 1½ pounds white sugar dust, the
juice of ½ lemon, ¼ ounce extract rose. Place the whites and the
sugar in a bowl with the juice and extract. Beat with a wooden spoon
until, letting some run from the spoon, it maintains the thread-like
appearance for several minutes, when use as directed.
=Bakers’ Soft Icing.=—Boil 2 cups granulated sugar with 1 cup water
without stirring till it ropes when dropped from fork. Take quickly
from fire, let stand untouched till blood-warm. Beat till thick as
soft dough, take in hands and knead till soft, smooth, and creamy.
Pack in covered glass and keep in cold place. To use, put some in
bowl, set in hot water, stir constantly till soft enough to spread.
Flavor and use. Will keep indefinitely.
=Boiled Icing.=—Boil 1 cup granulated sugar with ½ cup water till it
ropes when dropped from fork. Pour gradually over stiffly whipped
whites of 2 eggs, beating hard. Add flavoring and use at once.
=Chocolate Water Icing.=—Melt 3 ounces fine chocolate in a few spoons
water until creamy. Boil 2 cups granulated sugar with 1 cup water
without stirring till it can be rolled in soft ball between fingers in
cold water. Take from fire, stir for a moment till it becomes slightly
cloudy. Add chocolate and use at once on cake.
=Plain Icing.=—Whip white 1 egg till frothy. Add 1 teaspoon cold
water, then 1 tablespoon at a time, sufficient sifted confectioners’
sugar to make stiff enough to spread. Flavor as desired.
=Royal Icing.=—Put whites 2 eggs in a bowl, add 1 tablespoon sifted
confectioners’ sugar, beat 3 minutes. Add another tablespoon sugar,
beat again, continue till icing is very stiff and glossy, adding 1
teaspoon lemon juice. Spread on cake, let stand till dry.
=Water Icing.=—To 2 tablespoons boiling water add enough
confectioners’ sugar to make thick enough to spread. Add any flavoring
desired.
=Maple Sugar Frosting.=—Boil ½ pound broken maple sugar with 3
tablespoons water till dissolved and thick enough to rope when dropped
from fork. Pour gradually on whipped whites of 2 eggs. Beat till thick
enough to spread.
=Marshmallow Frosting.=—Heat 2 tablespoons milk and 6 tablespoons
sugar over fire; boil 6 minutes without stirring. In double boiler
heat ¼ pound cut marshmallows. When very soft add 2 tablespoons
boiling water, cook till smooth. Beat in hot sugar; keep beating till
partly cool, add ½ teaspoon extract vanilla. Use at once.
[Illustration: (Decorative Design)]
Plain Cakes
=German Apple Cake.=—1 pint flour, 1½ teaspoons Royal Baking Powder,
½ teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1
beaten egg, and milk to make very thick batter. Spread 1 inch deep in
greased shallow tin; have ready several pared, cored, and quartered
apples. Press points into dough, sprinkle thickly with sugar mixed
with little cinnamon. Bake in hot oven.
=Dutch Peach Cake.=—Make a soft biscuit-dough with 1 quart flour, 2
tablespoons butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder,
and sufficient cold milk to mix. Roll out ⅔ inch thick, lay on flat
greased pans. Have ready some peaches pared and quartered. Press these
into the top of the dough in rows. Sprinkle with granulated sugar and
bake in a quick oven. Cut in squares while hot.
=Coffee Cake.=—Mix 1 pint flour, ½ teaspoon salt, 1 heaping teaspoon
Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter.
Beat 2 eggs, add ½ cup milk, add more milk if necessary to mix to
soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates,
almonds, figs, mixed together. Roll little thinner, sprinkle with
granulated sugar. Lay on greased shallow pan, bake in hot oven. Break
in squares, serve hot.
=Tea Cakes.=—3 cups flour, 1½ teaspoons Royal Baking Powder, ½
teaspoon salt, ⅔ cup sugar, 3 tablespoons butter, 1 teaspoon
caraway-seeds, milk to mix to soft biscuit-dough. Roll out ¼ inch
thick, cut in circles, and bake in flat pan in hot oven.
=Strudel Cakes.=—Mix 1 quart flour, 1 teaspoon salt, 1 tablespoon
sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter,
mix to soft dough with milk, roll out ½ inch thick. Have ready mixed
1 cup chopped almonds, ½ pound seedless raisins, ½ cup grated maple
sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover
with other piece, roll together with pin. Cut in 4-inch squares, brush
tops with milk, sprinkle with maple sugar, bake in quick oven.
=Bath Buns.=—Mix and sift 1 quart flour, 2 teaspoons Royal Baking
Powder, ½ teaspoon salt, ⅔ cup sugar, 1 teaspoon powdered cinnamon.
Add grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter.
Beat 6 egg yolks, add ⅔ cup milk, and mix all to soft dough, adding
more milk if needed. Mold with the hands in round buns. Place 1 inch
apart on greased pans. Brush with milk, sprinkle with chopped citron,
and bake in quick oven.
=Cinnamon Buns.=—Sift together 1 pint flour, 1 tablespoon sugar,
½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2
tablespoons butter, mix with milk to soft dough. Roll out ½ inch
thick, spread with soft butter, granulated sugar, and powdered
cinnamon. Roll up like jelly roll, cut in inch slices, lay close
together in greased pan, and bake in quick oven.
=Buchtels.=—Prepare dough as for cinnamon buns, but take double
quantity butter. Roll out ½ inch thick, cut in 4-inch squares with
jagging-iron. In center of each place 2 stewed and pitted prunes and
pinch of grated lemon rind. Draw corners of dough together, pinch.
Place close together in greased pan, brush with white of egg, sprinkle
with granulated sugar, and bake in hot oven.
=Triangles.=—Prepare dough as for cinnamon buns. Roll out, cut in
strips, then in 3-cornered pieces. Brush each with white of egg, press
in center ½ lump sugar, surround with seeded raisins, and bake in hot
oven.
=Eccles Biscuit.=—Sift together 1 pint flour, ½ teaspoon salt, 1
teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix
to a soft dough with milk; roll out ⅓ inch thick. Have ready a mixture
of ½ cup each chopped seeded raisins, citron, cleaned currants, finely
chopped almonds or other nuts, 2 tablespoons granulated sugar, ¼
teaspoon cinnamon, ¼ teaspoon allspice, pinch cloves, and just enough
good sherry or brandy to moisten. Cut the dough in ovals. On each put
a spoonful of the filling; brush edges with white of egg; fold over to
make pointed oval cakes. Turn plain side up, press lightly to flatten.
With sharp scissors make 3 short cuts across top. Sift over little
powdered sugar, place well apart on greased pans, and bake in quick
oven till pale brown. Good for lunch.
=Currant Loaf.=—3 cups flour, ⅔ cup butter, ½ cup sugar, ½ teaspoon
salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal
Baking Powder. Mix dry ingredients, rub in butter, add currants and
lemon rind, mix to a very thick drop batter with cold milk. Turn into
well-greased loaf-pan, bake 1 hour in moderate oven.
=Fruit Wheels.=—Sift together 2 cups flour, 1 heaping teaspoon Royal
Baking Powder, ½ teaspoon salt, 1 tablespoon sugar. Rub in 2 large
tablespoons butter. Mix to soft dough with milk; roll out ½ inch
thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4
tablespoons granulated sugar, 1 teaspoon cinnamon; sprinkle over ⅓ cup
each of seeded and cut raisins, chopped citron, and cleaned currants.
Roll up, out in 1-inch slices, put 1 inch apart on greased flat pans,
and bake in hot oven.
[Illustration: (Decorative Design)]
Fruit Short Cakes
The old-fashioned fruit short cakes were generally made with flour,
soda, sour milk, and shortening, and were restricted to the strawberry
season. We now use Royal Baking Powder for lightening them, employ all
the fruits of the various seasons, and thus feast ourselves upon the
delicate confections almost the whole year through. The short cake
made with Royal Baking Powder and sweet milk is incomparably better,
surer, and more healthful than the old-fashioned concoction. Too much
skill was required in combining soda and sour milk. The milk had to be
at just the right stage of sourness; not a grain more of soda could be
used than was sufficient to neutralize the acid in the milk, or the
cake would be yellow, with a disagreeable odor and soapy taste; if
too little, the cake was heavy. But even the young or inexperienced
housekeeper will find that with Royal Baking Powder a perfect short
cake is an easy and agreeable task. The baking powder only needs to be
thoroughly sifted with the flour, so that it may evenly lighten the
cake. Use sweet milk always. For the old-fashioned short cake no eggs
are needed, the dough being put together in the same way as for baking
powder biscuit.
Throughout the summer fresh fruit of all kinds can be used. With cold
weather substitutes are found in tropical fruits such as bananas and
oranges, stewed fruits such as prunes, dried, and all varieties of
canned fruits; but it is better to keep the fruit short cake for those
seasons when ripe, fresh fruits are obtainable.
The cake part for a fruit short cake may be made from any one of the
following receipts:
=Short Cake.=—1 quart flour, 1 teaspoon salt, 2 heaping teaspoons
Royal Baking Powder, 2 tablespoons butter, 1 pint milk. Sift the
flour, salt, and powder together, rub in the butter cold; add the
milk and mix into a smooth dough, just soft enough to handle; divide
in half, and roll out to the size of breakfast-plates; lay on a
greased baking-tin (fig. XIV), and bake in hot oven 20 minutes;
separate the cakes without cutting, as cutting makes them heavy.
=Short Cake, 2.=—1 quart flour, ½ cup butter, ½ teaspoon salt, 1
tablespoon sugar, 2 heaping teaspoons Royal Baking Powder, milk to
make soft dough. Mix as in first receipt, and bake.
=Short Cake, 3.=—1 pint flour, 3 tablespoons butter, ½ teaspoon salt,
2 teaspoons sugar, 2 scant teaspoons Royal Baking Powder, milk to mix
to stiff batter. Sift dry ingredients; add milk to make very thick
batter in which spoon will stand upright. Turn into shallow greased
pan (fig. XIII), and steam 30 minutes; place in hot oven 10 minutes.
When cold split in 2 or 3 thicknesses.
=Short Cake, 4.=—Cream ½ cup butter and 1 cup sugar. Add 2 well-beaten
eggs, ½ teaspoon salt; then, alternately, ½ cup milk and 2 cups flour
in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake
tins and use when cold.
=Apple Short Cake.=—Pare, core, and cut 8 sour apples into eighths.
Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon
juice, ½ cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake
in moderate oven till dark red and tender. When cold spread between
layers of short cake and serve with plain or whipped cream or a cold
boiled custard.
=Blackberry Short Cake.=—Wash and drain 1 quart berries. Sweeten,
spread between layers of short cake, and serve with cream or a cold
custard.
=Strawberry Short Cake.=—Pick, hull, wash, and drain berries. Sweeten,
spread between bottom layers of short cake. Garnish top layer with
large whole berries, dust with sugar, and serve with cream or custard.
=Raspberry Short Cake.=—Prepare as for strawberry short cake.
=Cherry Short Cake.=—Make as for strawberry short cake, using pitted
sweet or tart cherries.
=Peach Short Cake.=—Pare and slice peaches. Finish as for strawberry
short cake.
=Banana Short Cake.=—Peel and slice bananas. Finish as for strawberry
short cake.
=Canned Fruit Short Cake.=—Any canned fruit, drained from syrup, may
be used in place of fresh fruit, finishing as for other short cakes.
=Huckleberry Short Cake.=—2 cups sugar, ½ cup butter, 1 teaspoon salt,
1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3
cups flour, 1 quart washed and well-drained huckleberries, more flour
to make a very thick batter. Bake in greased dripping-pan, break in
squares, serve hot with butter.
=Individual Short Cakes.=—Make short cake, 2. Roll out ½ inch thick,
cut in rounds size of small saucer. Bake and finish as for other short
cakes.
Doughnuts and Crullers
These old-fashioned “fried cakes,” as they used to be called, need the
addition of Royal Baking Powder to make them light. By its use less
shortening is necessary and the cakes are more tender and far more
digestible. After it is mixed with the flour the other ingredients
are added and the dough quickly rolled out, cut, and at once cooked.
The fat should be in a deep pot (to obviate any danger of boiling
over), and should be of sufficient depth to cover the dough when first
dropped in. It should be smoking hot, or the dough will absorb grease
and be soggy. Not more than half a dozen should be dropped in at one
time, or the fat will be unduly cooled and some of the cakes submerged
during the entire cooking; in which case the cakes when cooked will
be greasy and not light. One or two pieces of dough should be cooked
first as testers. When done the cakes should be drained on unglazed
paper, then rolled in powdered sugar.
=Doughnuts.=—Beat well together 2 eggs and 2 cups granulated sugar.
Add 1 pint milk and 1 quart flour in which are mixed and sifted 3
teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg.
Beat well, then add more flour to make a soft dough. Roll out ½ inch
thick, cut in rings or small balls, and fry brown in a deep kettle of
smoking-hot fat.
=Doughnuts, 2.=-½ cup butter, 1 cup sugar, 1½ pints flour, 1½
teaspoons Royal Baking Powder, 1 egg, 1½ cups milk, 1 teaspoon extract
nutmeg. Rub the butter, sugar, and egg together smooth. Sift the flour
and powder together, add it to the butter, the milk, etc. Mix into
a soft dough; well flour the board, roll out the dough to ½ inch in
thickness, cut out with large biscuit-cutter, and fry to a light brown
in plenty of lard made hot for the purpose. Serve with sifted sugar
over them.
=Doughnuts, 3.=-¾ cup granulated sugar, yolks and whites 2 eggs, 3
tablespoons melted butter or lard, 3 cups flour, 3 heaping teaspoons
Royal Baking Powder, ½ teaspoon grated nutmeg. Add beaten whites last,
then add enough more flour to make a soft dough. Roll ½ inch thick,
cut, and fry as directed.
=Doughnuts, 4.=—Sift together 2 teaspoons Royal Baking Powder, 1 quart
flour, ½ cup sugar, ⅓ teaspoon salt. Add 2 well-beaten eggs, 1 cup
milk, 1 teaspoon vanilla, a little more flour if necessary to make a
soft dough. Roll out, cut, and fry.
=Doughnuts, 5.=—Scald 1 cup milk, add ½ cup sugar, stir till
dissolved, and cool. Add 1½ cups flour sifted with ¼ teaspoon salt
and 2 teaspoons Royal Baking Powder, the well-beaten whites 3 eggs, 1
tablespoon melted butter, and enough more flour to make a soft dough.
Roll, cut, and fry.
=German Doughnuts.=—Scald 1 pint milk, pour hot over 1 pint flour, and
beat till smooth; add ½ teaspoon salt, and let cool. Add beaten yolks
4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, ½ cup sugar,
beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking
Powder, and more flour to make a soft dough. Roll, cut, and fry.
=Puffball Doughnuts.=—3 eggs, 1 cup sugar, 1 pint milk, ½ teaspoon
salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking
Powder sifted with 2 cups flour, more flour to make a thick batter in
which spoon will stand upright. Drop by small spoonfuls in kettle of
smoking-hot fat and fry brown.
=Crullers.=—1½ cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter,
melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, ½ teaspoon
salt, 2 teaspoons Royal Baking Powder mixed with 2 cups flour, more
flour to make a soft dough. Roll out, cut in squares, cut slits in
each with jagging-iron, and braid together. Fry in smoking-hot fat.
=Crullers, 2.=—1 quart flour, ½ cup lard, ½ cup butter, 1 cup sugar,
1½ teaspoons Royal Baking Powder, ¾ pint milk, 2 eggs, 1 teaspoon
extract nutmeg. Sift the flour, sugar, and powder together; rub in the
lard and butter; add the beaten eggs, extract, and milk. Mix into a
smooth dough, just soft enough to handle conveniently. Roll out with
the rolling-pin on a well-floured board; cut into strips about ½ inch
wide, twist in different shapes, and fry to a light brown color in
plenty hot lard. Serve with sifted sugar.
=Crullers, 3.=—2 cups brown sugar, 1½ cups butter, 6 eggs, ½ nutmeg,
grated, 2 teaspoons Royal Baking Powder, flour to make soft dough.
Roll, cut with jagging-iron, fry as directed.
=Crullers, 4.=—1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups
flour mixed with 2 teaspoons Royal Baking Powder, and ½ teaspoon
salt, adding enough flour to make soft dough. Roll out, cut in 2-inch
squares, and slash with jagging-iron. Fry, drain, and roll in sugar.
=Dutch Crullers.=—2 eggs, 1 teaspoon grated nutmeg, 1 cup sugar, 1 cup
cream, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, sufficient
flour to mix to a soft dough. Roll out, cut in squares, cut several
times in center with jagging-iron; fry brown in kettle of deep
smoking-hot fat.
=Fried Cakes.=—2½ cups flour, 2 teaspoons Royal Baking Powder, ½ cup
milk, ½ teaspoon salt, 2 eggs, 1 scant tablespoon melted butter, 5
tablespoons sugar. Sift dry materials together. Add beaten eggs, milk,
and melted butter. Drop by small spoonfuls in deep smoking-hot fat,
fry brown, drain on unglazed paper.
=Rye Drop Cakes.=—1 heaping cup rye meal, 1 heaping cup flour,
1 teaspoon salt, 3 tablespoons molasses, 1 cup milk, 2 eggs, 2½
teaspoons Royal Baking Powder. Sift dry materials together. Add milk,
molasses, and beaten eggs. Drop by spoonfuls in deep smoking-hot fat.
When brown drain on paper.
=Wonders.=—3 eggs, 3 tablespoons melted shortening, 3 tablespoons
sugar, 1 teaspoon Royal Baking Powder mixed with 1 cup flour. Add more
flour to make stiff dough, roll very thin. Cut in 3-inch squares; in
each cut several slits; run finger through and separate, then dent
them. Fry and roll in sugar.
[Illustration: (Decorative Design)]
Dumplings
=Apple Dumplings, Royal.=—1 quart flour, thoroughly mix with it 3
teaspoons Royal Baking Powder and a small teaspoon salt; rub in a
piece of butter or lard the size of an egg, and then add 1 medium
potato, grated in the flour; after the butter is well mixed, stir in
milk and knead to the consistency of soft biscuit-dough; break off
pieces of dough large enough to close over 4 quarters of an apple (or
other fruit as desired) without rolling, and lay in an earthen dish
and steam until the fruit is tender. Serve with brandy sauce.
=Apple Dumplings, 2.=—Paste, 2; 6 apples, peeled, cored, and sliced, 1
cup sugar. Line 6 cups, well greased, with the paste rolled out thin,
wet edges, fill with apples, some of the sugar, cover with more paste;
put in shallow stewpan, large enough to contain them, with boiling
water to reach half-way up the cups; steam thus 45 minutes; turn out
on dish, sift sugar over them; serve with spice sauce.
=Apple Dumplings, 3.=—Paste, 3; 8 apples, peeled and cored, 1 cup
sugar. Roll out the paste thin, cut into 8 squares of 4 inches, lay
on each an apple with sugar in aperture made by removing core, wet
four corners of paste, and bring them to top of apple and fasten; sift
sugar over them; lay on baking-sheet and bake in hot oven 25 minutes;
serve with hard sauce.
=Berry Dumplings.=—Use berries of any kind carefully picked, hulled or
prepared, and make as for apple dumplings, putting 1 or 2 tablespoons
of berries in each dumpling.
=English Dumpling.=—1 pint flour, 1 cup finely chopped suet, 1
teaspoon salt, 1 teaspoon Royal Baking Powder. Mix and sift flour,
salt, and baking powder. Add suet; mix to firm dough with ice-water.
Knead for 2 minutes; roll out ½ inch thick. Put a floured cloth over
a bowl; on it spread the crust. Fill with sliced apples mixed with
sugar and a little powdered cinnamon. Draw up crust and cloth so as to
completely cover apples; tie cloth, allowing a little room to swell.
Drop in kettle of rapidly boiling water, with trivet at bottom to
prevent scorching. Keep at a rapid boil for 2 hours. If water stops
boiling the dumpling will be heavy. Or place in steamer and steam 3
hours. Serve hot with cream and sugar or a liquid sauce.
=Farina Dumplings.=—1 quart milk, 10 ounces farina, 3 eggs, 1½
teaspoons Royal Baking Powder, a tablespoon fresh butter, ½ pound
flour. Bring milk to a boil, stir in farina, and boil till well
done, continually stirring. After cooling, stir in the melted butter
and eggs previously beaten up, and last add flour sifted with baking
powder and salt. Drop with tablespoon into boiling water, well salted;
boil about 15 minutes till they rise; take out with skimmer and serve
with fruit sauce.
=Peach Dumplings.=—Proceed as directed for apple dumplings, 1.
=Peach Dumplings, 2.=—Bring 1 cup water, 2 tablespoons butter, to
boiling point; turn in quickly 1 cup dry flour; stir till mixture
draws away from sides of pan. Take from fire and cool. Work in 4 eggs,
⅔ cup flour mixed with ½ teaspoon Royal Baking Powder, more flour if
necessary to make a soft dough. Pat out in a cake, cut in rounds with
a saucer. On each place a pared, unpitted peach. Draw dough round to
cover the fruit. Place in greased pan, brush with milk, and bake 30
minutes in moderate oven. Serve with clear sauce.
* * * * *
Receipts for making dumplings for a stew or fricassee frequently call
for shortening. This is a mistake, and usually results in heavy, soggy
dumplings. Heaviness may also be caused by a removal of the lid of pot
or steamer before the dumplings are done. Flour, salt, Royal Baking
Powder, and sweet milk are all that are needed to make tender, fluffy
dumplings of this kind. The dry ingredients should be sifted carefully
together, then quickly mixed with the milk. During the cooking the
liquid in pot or steamer should be kept at a steady boil. No more
batter or dough should be dropped in at one time than will cover the
surface of the liquid or rest on top of the meat, for, if too many
dumplings are dropped in at once, those underneath are sure to be
soggy. The cover should not be lifted until the dumplings are done.
=Dumplings for Soup.=—1 cup flour, ¼ teaspoon salt, 1 teaspoon Royal
Baking Powder, sifted together. Add ⅓ cup finely chopped suet, and
enough milk to make stiff dough. Make into dumplings size of marbles,
drop into soup, cover, and boil 10 minutes.
=Egg Dumplings for Soup.=—Beat 2 eggs, add ¼ teaspoon salt, 2
tablespoons milk. Sift 1 cup flour with 1 scant teaspoon Royal Baking
Powder, add egg mixture, and more flour if necessary to make thick
batter. Drop by half teaspoonfuls in boiling soup; cover, cook 10
minutes.
=Dumplings for Stews.=—Mix and sift 1 pint flour, 2 teaspoons Royal
Baking Powder, ½ teaspoon salt. Mix to soft dough with milk. Turn
on board, roll out 1 inch thick, cut in small circles. Roll each in
flour, drop on top simmering stew. Cover, cook 20 minutes without
opening pot.
=Dumplings for Stews, 2.=—Mix 2 cups flour, 1 teaspoon Royal Baking
Powder, ⅓ teaspoon salt. Add milk to mix to thick batter. Drop by
small spoonfuls over boiling stew, and cook as in preceding receipt.
=Suet Dumplings.=—1 cup bread crumbs, 2 tablespoons finely chopped
beef suet, whites and yolks 2 eggs beaten separately, ½ teaspoon salt,
1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient
milk to mix to stiff paste. Flour hands and make into balls. Wring
small cloths in hot water, dust with flour, lay ball in each and tie,
leaving room to swell. Cook in rapidly boiling water 45 minutes, and
serve with liquid sauce (see Sauces).
=Potato Dumplings.=—1 dozen large potatoes, 6 tablespoons flour, 2
tablespoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, salt,
and nutmeg. Grate potatoes, which have been boiled and skinned the day
before; mix with the flour, previously sifted together with baking
powder, add the melted butter, and eggs one by one, and salt and
nutmeg to taste; form into balls about size of a small apple, put into
boiling water, which has been well salted, boil 15 minutes; take out
with skimmer, and serve with any kind of fricassee or pot-roast.
=Suet Dumplings (Danish).=—1 cup suet, chopped fine, 1 cup grated
English muffins or bread, 1 cup flour, ½ teaspoon Royal Baking Powder,
½ cup sugar, 2 eggs, 1 pint milk, large pinch salt. Sift together
powder and flour, add beaten eggs, grated muffins, sugar, suet, and
milk; form into smooth batter, which drop by tablespoons into pint
boiling milk, three or four at a time; when done, dish and pour over
them milk they were boiled in.
[Illustration: (Decorative Design)]
Puddings
=Apple Pudding (Boston).=—Paste, 3; 12 or 14 apples, peeled, cored,
and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line edge of
deep earthenware dish with the paste; pack in the apples, add sugar,
⅓ cup water, and extract; wet edge of paste; lay on cover of paste,
press two together, ornament edge, wash with milk, bake in moderate
oven; serve with rich cream.
=Apple Pudding (English).=—Paste, 2; 12 or 14 apples, peeled, cored,
and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line earthenware
pudding-mold with paste, pack in apples, sugar, and extract; wet
edges; cover, pinch edges together firmly; place in saucepan ½ full
boiling water.
=Apple Tapioca Pudding.=—Pare and core enough apples to fill dish;
put into each apple bit of lemon peel. Soak ½ pint tapioca in 1 quart
lukewarm water 1 hour, add a little salt; flavor with lemon; pour over
apples. Bake until apples are tender. Serve cold with cream and sugar.
=Blackberry Pudding.=—Paste, 2; 1 quart berries, 1½ cups sugar.
Proceed as directed for apple pudding.
=Blackberry Pudding, 2.=—Proceed as directed for cottage pudding,
adding 1½ cups blackberries; serve with liquid sauce.
=Batter Pudding (Baked).=—Proceed as directed for batter pudding
(_boiled_), baking it in well-buttered pudding-dish 35 minutes; serve
with foaming sauce.
=Batter Pudding (with Fruit).=—1 cup flour, 1 teaspoon Royal Baking
Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual,
1½ cups sugar. Sift flour, sugar, and powder together, add eggs,
beaten, milk, and fruit; pour into well-buttered pudding-dish, bake in
quick oven 40 minutes; serve with wine sauce.
=Batter Pudding (Boiled).=—1½ cups flour, 1 teaspoon Royal Baking
Powder, ½ teaspoon salt, 1 tablespoon butter, 10 drops extract nutmeg,
2 eggs, 1 pint milk. Sift flour, salt, and powder together; rub in
butter cold; add eggs, beaten, and milk; mix into batter as for
muffins; pour into well-buttered mold; set in saucepan with boiling
water ⅔ up sides of mold; steam one hour, and serve with spice sauce.
=Boston Baked Plum Pudding.=—1½ cups beef suet, freed of skin, chopped
very fine, 1½ cups raisins, stoned, 1½ cups currants, washed and
picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking
Powder, 4 eggs, 1 cup milk, ½ cup citron, chopped, pinch salt, 1
tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients
in a bowl, eggs as they drop from the shell, flour sifted with powder,
and brandy; mix into rather short batter; pour into well-buttered
clean cake-tin, bake in steady oven 2 hours; serve with vanilla sauce.
=Cabinet Pudding.=-½ pound stale sponge cake, ½ cup raisins, ½ can
peaches, 4 eggs, 1½ pints milk. Butter plain oval mold; lay in some
stale cake, ⅓ of the raisins, stoned, ⅓ of peaches; make two layers of
remainder of cake, raisins, and peaches; cover with very thin slice of
bread; then pour over milk beaten with eggs and sugar; set in saucepan
with boiling water to reach ⅔ up sides of mold, steam it ¾ hour, turn
out carefully on dish, and serve with peach sauce.
=Cottage Pudding.=—1 cup sugar, 2 eggs, 2 cups cream, 1 pint flour, 1½
teaspoons Royal Baking Powder. Beat the eggs and sugar together; add
cream, flour with the powder sifted in, and a pinch of salt; mix into
smooth batter as for cup cake; put into long narrow or oval buttered
mold, bake in hot oven 30 minutes; serve with liquid or foaming sauce.
=Cottage Pudding, 2.=—1 cup sugar, 1 cup milk, 1 egg, lump butter size
of egg, 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder.
SAUCE.—1 cup sugar, 1 egg, 1 teaspoon flour, small piece of butter,
mixed. Add boiling water, let come to boil, flavor with extract
vanilla.
=Cherry Pudding.=—2 eggs, 1 cup milk, ½ teaspoon salt, 1 tablespoon
melted butter, 1½ cups flour, 1 teaspoon Royal Baking Powder, pinch
salt. Mix in order given, turn into shallow greased pan. Over top put
2 pounds cherries, press into the batter, sprinkle with 3 tablespoons
granulated sugar. Bake 30 minutes in moderate oven, serve hot with
cream and sugar.
=Chocolate Pudding.=—1 quart milk, scalded; 1½ squares chocolate,
grated; wet with cold milk, and stir into scalded milk. When chocolate
is dissolved, pour into pudding-dish; add yolks of 6 eggs, well-beaten,
and 6 tablespoons sugar. Bake about ¾ hour. Beat whites of
eggs to stiff froth; add 6 tablespoons sugar. Spread the frosting over
top; set again in oven until a light brown.
=Custard Pudding.=—1½ pints milk, 4 eggs, 1 cup sugar, 2 teaspoons
extract vanilla, and pinch of salt. Beat eggs and sugar together;
dilute with milk and extract; pour into buttered pudding-dish, set in
oven in dripping-pan ⅔ full of boiling water; bake until firm, about
40 minutes, in moderate oven.
=Fig Pudding.=-½ pound good dried figs, washed, wiped, and minced; 2
cups fine dry bread crumbs, 3 eggs, ½ cup beef suet, powdered; 2 scant
cups sweet milk, ½ cup white sugar, in which 1 teaspoon Royal Baking
Powder has been mixed, little salt. Soak the crumbs in milk, add eggs,
beaten light with sugar, salt, suet, and figs. Beat 3 minutes; put
in buttered mold with tight top, set in boiling water with weight on
cover to prevent mold from upsetting, and boil 3 hours. Eat hot with
hard sauce made of butter, powdered sugar, 1 teaspoon extract nutmeg.
=Indian Pudding.=-½ cup flour, 1½ cups Indian corn meal, ½ cup
syrup, ½ teaspoon salt, 1 quart milk. Mix flour, corn meal, salt,
and cup milk together; pour the rest on it, boiling; stir once in a
while for 30 minutes; bake in moderate oven 2 hours in well-buttered
pudding-dish; serve with wine sauce.
=Lemon Suet Pudding.=—3 cups stale bread, 1 cup suet, ½ cup sugar,
mixed with 1 teaspoon Royal Baking Powder, 4 eggs, 1 tablespoon
extract lemon, 1½ pints milk, pinch salt. Grate bread, chop suet,
freed of skin, very fine, put them in bowl; add sugar, eggs, beaten,
salt, and extract; pour over boiling milk, stirring it the while;
suffer it to stand 30 minutes, covered, then pour into well-buttered
pudding-dish; bake in moderate oven 40 minutes; serve with sugar sauce.
=Orange Pudding.=—1½ cups stale Royal unfermented bread, 1 cup finely
chopped suet, 1 cup sugar, 2 eggs, juice of 1 orange or 1 tablespoon
extract orange, ½ cup milk. Mix all thoroughly together, fill 6 cups,
well greased, boil 30 minutes. Turn out on dish, serve with hard sauce
flavored with 1 teaspoon extract orange.
=Peach Cottage Pudding.=—Make a batter with ½ cup sugar, 3 tablespoons
melted butter, 1 beaten egg, 1 cup milk, 2 cups flour, 1½ teaspoons
Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and
serve with hard sauce.
=Fine Peach Pudding.=—Fill pudding-dish with whole peeled peaches,
pour over 1 pint water, cover, and bake till peaches are tender. Drain
off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant
cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1
tablespoon melted butter, pinch salt. Beat hard 4 minutes, pour over
peaches in dish, bake to rich brown and serve with cream.
“=Poor Man’s Pudding.=”-½ cup suet, chopped, ½ cup seeded raisins, ½
cup currants, washed and picked, 1½ cups grated bread, 1 cup flour,
1 teaspoon Royal Baking Powder, ½ cup brown sugar, 1 pint milk. Mix
all well together, put into well-greased mold, set in saucepan with
boiling water to reach ½ up sides of mold; steam 2 hours; turn out on
dish carefully; serve with butter and sugar.
=Plum Pudding (Royal Christmas).=—2 cups raisins, 2 cups currants, 2
cups suet, ½ cup almonds, blanched, 2 cups flour, 2 cups grated bread,
½ cup each citron, orange, and lemon peels, 8 eggs, 1 cup sugar, ½ cup
cream, 1 gill each wine and brandy, large pinch salt, 1 tablespoon
extract nutmeg, 1 teaspoon Royal Baking Powder. Put in large bowl
raisins, seeded, currants, washed and picked, suet, chopped very fine,
almonds, cut fine, citron, orange, and lemon peels, chopped, sugar,
wine, brandy, and cream; lastly, add flour, sifted with powder; mix
all well together, put in large, well-buttered mold (fig. II); set in
saucepan with boiling water to reach ½ up sides of mold, steam thus 5
hours; turn out on dish carefully; serve with Royal wine sauce.
=Plum Pudding, 2.=—1½ cups each grated bread, very finely chopped
suet, raisins, seeded, currants, washed and picked, and coffee sugar,
½ cup each citron, milk, and orange marmalade, 4 eggs, 2 cups flour,
1 teaspoon Royal Baking Powder, 1 teaspoon each extract cinnamon,
cloves, and nutmeg. Mix all these ingredients well together in large
bowl, put in well-buttered mold, set in saucepan with boiling water to
reach ½ up its sides; steam thus 3½ hours; turn out carefully on dish,
and serve with Royal wine sauce.
=Princess Pudding.=-⅔ cup butter, 1 cup sugar, 1 large cup flour,
3 eggs, ½ teaspoon Royal Baking Powder, small glass brandy. Rub to
smooth cream butter and sugar; add eggs, 1 at a time, beating few
minutes after each addition; add flour sifted with powder, and brandy;
put into mold well-buttered, set in saucepan with boiling water to
reach ½ up its sides; steam thus 1½ hours; turn out on dish carefully;
serve with lemon sauce.
=Raisin Roly Poly.=—2 cups flour, ½ teaspoon salt, 1 teaspoon Royal
Baking Powder, sifted together. Rub in 2 tablespoons butter, mix with
milk to soft dough, roll out ½ inch thick. Spread with a little soft
butter. Sprinkle thickly with seeded raisins, then with 2 tablespoons
granulated sugar. Roll up, pinch ends together, lay on buttered
pie-plate, and steam 30 minutes. Dry off in oven 10 minutes. Serve
with creamy or liquid sauce.
=Raisin Pudding.=—1 cup finely chopped suet, ½ cup sugar, 2 eggs, ½
cup milk, 1 cup entire wheat flour, 1 teaspoon Royal Baking Powder, 1
cup floured raisins. Steam 3 hours. Serve with liquid sauce.
=Rice Pudding.=-½ cup rice, 1½ pints milk, ½ cup sugar, large pinch
salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and
picked, sugar, salt, and milk in quart pudding-dish; bake in moderate
oven 2 hours, stirring frequently first 1½ hours, then permit it to
finish cooking with light-colored crust, disturbing it no more. Eat
cold with cream.
=Rice Pudding, 2.=-½ cup rice, ¾ pint milk, 4 apples, peeled, cored,
and stewed, ⅓ cup sugar, 4 eggs. Boil rice in milk until reduced to
pulp; beat well with apple sauce and sugar for 10 minutes, then set
aside to cool; then carefully mix in whites of eggs, whipped to stiff
froth, butter the mold, pour in pudding, set in saucepan with boiling
water to reach ½ up its sides; steam slowly for 25 minutes; permit it
to stand 3 minutes before turning out; serve with custard sauce.
=Sago Pudding.=—1 quart milk, 4 tablespoons sago boiled in the milk
till soft; set dish in kettle of hot water, and let sago swell
gradually. Beat up 3 eggs, and stir into cooked milk and sago; salt
and sugar to taste. Then put in oven and bake very lightly. Serve with
creamy sauce.
=Soufflé of Different Fruits.=—With fruits of a soft and juicy nature,
such as peaches, plums, apricots, bananas, etc., proceed in this
manner: Remove the kernels and press the fruit through a sieve; put
what you have thus obtained in a bowl, adding ½ pound powdered sugar
and the whites of 3 eggs; beat well with an egg-beater for 5 or 6
minutes. Then take the whites of 6 or 7 eggs and beat them into a
stiff froth; mix well together. Put this on a dish in a well-heated
oven 5 or 6 minutes before serving. Sprinkle powdered sugar on top.
For hard fruits, such as apples, pears, etc., cook them first and then
press through a sieve. The treatment is exactly the same as for the
others.
=Suet Pudding.=—2 eggs, 1 cup milk, ½ cup molasses, ½ cup finely
chopped suet, 1 teaspoon salt, 2 teaspoons Royal Baking Powder,
3 scant cups flour, spices to taste, and 1 cup mixed chopped
fruit—raisins, citron, currants, or almonds. Steam 2 hours and serve
with a soft sauce.
=Tapioca Pudding.=—1 small cup tapioca, 1 quart milk, 1 teaspoon
butter, 3 tablespoons sugar. Soak tapioca in water 4 or 5 hours, then
add the milk; flavor with extract lemon, or anything else you prefer.
Bake slowly 1 hour. To be made day before it is wanted, and eaten cold
with cream or milk and sugar. Some prefer the pudding made with 3
pints milk and no water.
=Tapioca and Cocoanut Pudding.=—1 cup tapioca soaked overnight, 1
quart milk, yolks 4 eggs, whites of 2, 1 cup sugar, 2 tablespoons
grated cocoanut; bake ½ hour. Make frosting of whites 2 eggs, 3
tablespoons sugar, 2 tablespoons grated cocoanut; spread over pudding
when baked. Set in oven until a light brown.
[Illustration: (Decorative Design)]
Sauces for Puddings, Etc.
=Brandy Sauce.=—Proceed as directed for wine sauce, 2, substituting
brandy for wine.
=Canned Fruit Sauce.=—Take the syrup from any canned fruit, add
sufficient sugar to sweeten, and an equal quantity of boiling water.
Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in
a little water. Boil 10 minutes; add 1 tablespoon butter and stir till
melted.
=Currant Jelly Sauce.=—Melt 1 cup red-currant jelly, add 1 glass white
wine, and 1 teaspoon extract raspberry.
=Currant Jelly Sauce, 2.=—Cream 2 tablespoons butter; add gradually ¾
cup stiff currant jelly slightly softened by standing in warm room.
Beat well and serve very cold.
=Cream Sauce.=—Bring ⅔ pint cream slowly to boil; set in stewpan
boiling water; when it reaches boiling point add sugar, then pour
slowly on whipped whites of 2 eggs in bowl; add 1 teaspoon extract
vanilla and use.
=Creamy Sauce.=—Cream 2 tablespoons butter; beat in by degrees ½ cup
powdered sugar, 2 tablespoons each of thick cream and sherry. Beat
long and hard. Just before serving stand bowl over hot water and beat
till sauce looks creamy but is not hot enough to melt the butter.
=Custard Sauce.=—1 pint milk, yolks 4 eggs, ½ cup sugar. Set over fire
and stir until thick.
=Duchesse Sauce.=—Boil 2 ounces grated chocolate in ½ pint milk 5
minutes; strain on 2 yolks of eggs beaten with ½ gill cream and ½ cup
sugar; strain, return to fire, stir until thick as honey; remove and
add 1 teaspoon extract vanilla.
=Foaming Sauce.=—Whip white 1 egg and ½ cup powdered sugar to a stiff
froth. Whip separately 1 cup thick cream to a solid froth. Mix lightly
together, flavor with 1 tablespoon sherry.
=Hard Sauce.=—Beat 1 cup sugar and ½ cup butter to white cream; add
whites 2 eggs; beat few minutes longer; add tablespoon brandy and
teaspoon extract nutmeg; put on ice until needed.
=Golden Sauce.=—Make hard sauce as above without egg whites or
flavoring. Beat in gradually the yolks of 2 raw eggs and add flavoring
to suit. The color may be accentuated by the addition of a little
yellow color-paste.
=Hygienic Cream Sauce.=-½ pint milk, ½ pint cream, yolk 1 egg, 1
tablespoon buckwheat dissolved in little milk, large pinch salt.
Bring milk and cream to boil in thick, well-lined saucepan; add to
it buckwheat dissolved in milk, stirring rapidly to prevent lumping;
allow it to boil 5 minutes; remove from fire, beat in the yolk of egg
diluted with a tablespoon milk.
=Lemon Sauce.=—Boil 1 cup sugar and 1 cup water together 15 minutes,
then remove; when cooled a little, add ½ teaspoon extract lemon and 1
tablespoon lemon juice.
=Molasses Sauce.=—Boil together 10 minutes 1 cup molasses, 1
tablespoon vinegar, 1 tablespoon butter, pinch salt. For apple
puddings.
=Orange Sauce.=—To golden sauce made as above add the grated yellow
rind and 1 tablespoon of the juice of an orange.
=Peach Sauce.=—Place peach juice from can in small saucepan; add equal
volume of water, little more sugar, and 8 or 10 raisins; boil this 10
minutes, strain, and just before serving add 8 drops extract bitter
almonds.
=Rexford Sauce.=—Dissolve 1 teaspoon corn-starch in little water; add
it to 1 cup boiling water, with ⅔ cup brown sugar; boil 10 minutes;
remove from fire; add ½ cup cider, scalding hot, 1 large tablespoon
good butter, and yolks 2 eggs.
=Royal Wine Sauce.=—Bring slowly to boiling point ½ pint wine; then
add yolks of 4 eggs and 1 cup sugar; whip it on fire until in state of
high froth and a little thick; remove and use as directed.
=Sugar Sauce.=—Beat to light cream ½ cup sugar, flavored with ½
teaspoon extract lemon and ½ cup butter; add yolks of 2 eggs and place
on ice until wanted.
=Vanilla Sauce.=—Put ½ pint milk in small saucepan over fire; when
scalding hot, add yolks 3 eggs; stir until thick as boiled custard;
add, when taken from the fire and cooled, 1 tablespoon extract vanilla
and whites of eggs whipped stiff.
=Wine Sauce.=-¾ pint water, 1 cup sugar, 1 small teaspoon corn-starch,
1 teaspoon each extract lemon and cinnamon, ½ gill wine. Boil water,
add corn-starch dissolved in little cold water, and the sugar; boil 15
minutes, strain; when about to serve, add extracts and wine.
=Wine Sauce, 2.=-½ pint water, 1 cup sugar, ½ teaspoon corn-starch, 1
teaspoon each extract bitter almonds and vanilla, ½ cup white wine.
Stir 2 tablespoons of sugar on the fire in thick saucepan, with
1 tablespoon water, until very dark, _but not burned_; add water
boiling, rest of sugar, the corn-starch dissolved; boil 10 minutes;
when about to serve, strain, add extracts and wine.
[Illustration: (Decorative Design)]
Pies
The richest pastry for pies is called puff paste, and much skill
and practice are required to make it flaky, tender, and very light.
First-class puff paste will rise in baking to double its thickness
and be in light, flaky layers and without greasiness. The novice must
learn to handle it as lightly and little as possible in rolling and
turning. It should be put in the ice-box as soon as made and stand at
least twelve hours before being used.
Pastry flour should always be used for pie crust. It is whiter than
bread flour and when rubbed between the fingers it feels very smooth
and soft, like corn-starch. Carefully sift before using.
Where it is desired to have a plainer pastry, or one less troublesome
to make and more economical, the use of a small quantity of Royal
Baking Powder will give a light and tender crust. As in other cases,
the baking powder must be mixed and sifted with the flour before the
shortening is added. Sweet home-made lard may be used in place of
butter, either wholly or in part, giving a less expensive but equally
good and light paste. Never use sour milk or so-called prepared or
self-raising flours.
=Paste for Pies.=—3 cups sifted flour, ½ teaspoon Royal Baking Powder,
large pinch salt, 1 cup cream, ½ cup butter. Sift flour, salt, and
powder together; add the cream; mix into smooth, rather firm paste;
flour the board, roll it out thin; spread the butter on it evenly,
fold in three; roll out thin, and fold in three; repeat twice more and
use.
=Paste, 2.=—3 cups flour, ½ teaspoon Royal Baking Powder, ½ pound beef
suet, freed of skin and chopped very fine, 1 cup water. Place the
flour, sifted with the powder, in bowl; add suet and water; mix into
smooth, rather firm dough.
=Paste, 3.=—3 cups sifted flour, ½ cup lard, 1½ cups butter, ½
teaspoon Royal Baking Powder, 1 cup water. Cut lard into flour, sifted
with powder; mix into smooth, firm paste with the water; place it
to cool for 15 minutes; meanwhile press milk and salt from butter
by pressing in clean, wet towel, and flour it. Roll out dough on
well-floured board; place butter on it; fold dough over it, completely
covering butter; roll it out lightly to ½ inch in thickness, turn it
over, fold each end to middle, flour it, roll out again; fold ends to
middle, and turn it; repeat this 3 times more, and use. If this paste
is made in summer, put on ice after each operation of folding and
rolling.
=Paste, 4.=—5 cups flour, 1 cup butter, 1 cup lard, 1 cup water, ½
teaspoon Royal Baking Powder. Sift flour with powder; rub in lard and
butter cold; add the water; mix into a smooth, lithe dough.
=Paste, 5 (Puff Paste).=—3 cups sifted flour, 2 cups butter, 1 egg
yolk, a little salt. This is difficult to make. The essentials are:
A cool place to make it in, ice broken up in 2 shallow cake pans,
good flour, and butter, firm, with salt and buttermilk worked out.
Sift flour on pastry slab, form it in a ring with back of your hand.
Place in center the egg yolk and salt; add a little ice-water, and
from inside of ring gradually take flour, adding a little at a time,
as you require it, more ice-water, about a cup altogether, until you
have smooth, fine paste, very tenacious and lithe. Place in ice-box 15
minutes, then roll out to size of a dinner-plate; lay on it butter,
and wrap over it edges of dough, carefully covering it; turn it upside
down, roll out very thin; then turn face down—the face is side of
paste next to rolling-pin—folding it in three, squarely; repeat this
_three times more_, placing it in thin tin on the broken ice, and
other tin containing ice _on it_, after each turn or operation of
folding and rolling. By this method this difficult puff paste may be
made successfully in hottest weather.
=Paste, 6.=—3 cups sifted flour, 1 large cup butter, ½ teaspoon Royal
Baking Powder, 3 tablespoons sugar, ½ cup milk. Sift flour with powder
and sugar, rub in butter, add milk; mix into a smooth dough of medium
stiffness.
=Apple Pot-Pie.=—14 apples, peeled, cored, and sliced, 1½ pints flour,
1 teaspoon Royal Baking Powder, 1 cup sugar, ½ cup butter, 1 cup milk,
large pinch salt. Sift flour with powder and salt, rub in butter cold,
add milk, mix into dough as for tea biscuits; with it line shallow
stewpan to within 2 inches of bottom; pour in 1½ cups water, apples,
and sugar; wet edges and cover with rest of dough; put cover on, set
it to boil 20 minutes, then place in moderate oven until apples are
cooked; then remove from oven, cut top crust in four equal parts; dish
apples, lay on them pieces of side crust cut in diamonds, and pieces
of top crust on a plate; serve with cream.
=Apple Pie.=—5 or 6 apples, 1 cup sugar, ⅓ cup water, 1 teaspoon
extract lemon, paste, 4. Peel, quarter, and core apples, put in
stewpan with sugar and water; when tender, remove; when cold, add
extract and fill pie-plate, lined with paste; wet the edges, cover
with paste rolled out thin, and wash with milk; bake in steady,
moderate oven 20 minutes.
=Apple Pie, 2.=—3 tart apples, ½ cup sugar, ½ lemon rind grated,
paste, 4. Peel, core, and slice apples very thin; line pie-plate with
paste; put in apples, sugar, and little water; wet the edges, cover
with paste rolled out very thin; wash with milk; bake in steady,
moderate oven 25 minutes—or till apples are cooked.
=Dried Apple Pie.=—Stew apples until quite soft; rub through a
colander; have them juicy. Beat 2 eggs, saving the white of 1; ½ cup
butter, ½ cup sugar to every pie; season to taste. Quantity of sugar
must be governed somewhat by the acidity of the apples. Bake with a
bottom crust; while they are baking make a frosting of the white of 1
egg; when pies are done spread frosting evenly over the top; set again
in the oven and brown slightly.
=Cream Pie and Oranges.=—Cut the oranges in thin slices and sprinkle
sugar over them; let them stand for 2 or 3 hours; serve in ordinary
fruit-plates. The pie is made with a bottom crust only, and that not
thick, but light and flaky. Take 1 coffee-cup thick, sweet cream, ½
cup pulverized sugar, 1 tablespoon flour, 1 egg; flavor with extract
lemon; bake until you are sure the crust is brown and hard, so that it
will not absorb the custard.
=Banbury Tarts.=—Chop 1 cup seeded raisins, add ½ cup cleaned
currants, 1 cup sugar, 2 tablespoons cracker dust, 1 beaten egg, juice
and grated rind 1 lemon. Roll pie crust, 5 very thin, cut in circles.
Lay on each a tablespoonful of filling; wet edges of paste; fold each
side over the middle to form pointed ovals, dust with granulated
sugar, and bake 20 minutes in slow oven.
=Cocoanut Pie.=—Proceed as for custard pie, (plain), adding 1½ cups
grated cocoanut, and leaving out ½ pint milk.
=Cranberry Pie.=—Paste, 4, 3 cups cranberries, stewed with 1½ cups
sugar, and strained. Line pie-plate with paste; put in cranberry jam;
wash the edges, lay 3 narrow bars across; fasten at edge, then 3 more
across, forming diamond-shaped spaces. Lay rim of paste, 5, or of
same; wash with egg wash; bake in quick oven until paste is cooked.
=Custard Pie (Plain).=—Paste, 6, 1½ pints milk, 4 eggs, 1 cup sugar, 1
teaspoon extract lemon, add pinch salt. Line well-greased pie-plate ¼
inch thick, take ball of paste, flour it well, and proceed, with palm
of left hand pressed against edge, to push the paste from center into
a thick, high rim on edge of plate. Fill while in oven with sugar,
eggs, and milk, beaten with extract and strained; bake in moderate
oven 20 minutes.
=Custard Pie (Apple).=—Proceed as for custard pie (peach),
substituting thick, stewed apples.
=Custard Pie (Peach).=—Proceed as for custard pie (plain), laying in
bottom of pie some cooked, fresh, or canned peaches, then adding the
custard.
=Fruit Pies of all Kinds.=—Use about 3 cups prepared fruit for each
pie. Heap fruit in center. Sprinkle with sugar to sweeten; if juicy,
add 1 teaspoon or more of flour with sugar. Use pie crust, 4 or 6.
=Gooseberry Pie.=—Paste, 5, 3 cups gooseberries, stewed with 1½ cups
sugar 15 minutes, and strained. Proceed as directed for cranberry pie.
=Lemon Cream Pie.=—Paste, 5, 1½ pints milk, 3 tablespoons corn-starch,
1 cup sugar, 2 tablespoons butter, grated rind and juice of 2 lemons,
yolks 4 eggs. Boil milk, add corn-starch dissolved in a little cold
milk; when it reboils, take off, beat in yolks, butter, lemon juice,
and rind; pour at once into pie-plates lined with paste, having high
rim—as described in custard pie; bake in hot oven until paste is
cooked—about 20 minutes.
=Lemon Cream Meringue Pie.=—Having made the lemon cream pie, whip
whites of 4 eggs to dry froth; gently incorporate 1 cup sugar; spread
over top of pie; dust with powdered sugar; return to oven to set fawn
color.
=Lovers of Chocolate=, in any and every form, can make this addition
to a common custard pie. Beat 1 egg to a stiff froth, then add
pulverized sugar and grated chocolate with ½ teaspoon extract vanilla;
spread this on the top of the pie and let it harden for a moment
in the oven. Or you may prepare it in still another way. Put the
chocolate in a basin on the back of the stove, and let it melt (do not
put a drop of water with it); when melted beat 1 egg and some sugar in
with it. In the latter case it will be a regular chocolate brown in
color, and in the other a sort of gray.
=Mince Pie.=—Paste, 3, 2 cups mince-meat.
=Mince-meat.=—7 pounds currants, 3½ pounds peeled and cored apples, 3½
pounds beef, 3½ pounds suet, ½ pound each citron, lemon, and orange
peel, 2½ pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce
cinnamon, ½ ounce each cloves and mace, 1 pint brandy, and 1 pint
white wine. Wash currants, dry, pick them; stone the raisins; remove
skin and sinews from beef and suet. Chop each ingredient, separately,
very fine; put into large pan as they are finished, finally adding
spices, brandy, and wine; thoroughly mix together; pack in jars; store
in cold, dry place. This mince-meat will keep from 12 to 18 months.
The fruit should never be floured in making mince pie.
=Mince-meat, 2.=—2 pounds currants, 5 pounds peeled and cored apples,
2 pounds lean boiled beef, 1 pound beef suet, ¾ pound citron, 2½
pounds coffee sugar, 2 pounds raisins, 1 pound seedless raisins, 2
tablespoons cinnamon, 1 nutmeg, 1 tablespoon each mace, cloves, and
allspice, 1 pint each Madeira wine and brandy. Wash currants, dry,
pick them; stone the raisins; remove skin and sinews from the beef.
Chop each ingredient up, separately, very fine; place as soon as
done in large pan, finally adding spices, Madeira, and brandy; mix
thoroughly; pack in jars; keep in cold place.
=Peach Tart.=—For each large peach allow 1 tablespoon sugar and 1
tablespoon water. Fill baking-dish with sliced peaches, add sugar
and water. Cover with pie crust, 6, bake in moderate oven about 30
minutes. Serve hot with cream.
=Plum Pie.=—Paste, 5, 3 cups plums; simmer in water, cover with 1½
cups sugar, until tender. Line pie-plate with the paste; wet edges;
cover; wash with egg; bake in quick oven 20 minutes.
=Pumpkin or Squash Pie.=—Use pie crust, 4 or 6. Mix 3 cups thick stewed
and sieved pumpkin or squash, 2 cups milk, 1 cup sugar, 1 teaspoon
salt, 2 eggs, ½ teaspoon cinnamon, pinch cloves. Line 2 pie-plates as
for custard pie; bake in moderate oven.
=Rhubarb Pie.=—Paste, 4, 1½ bunches rhubarb, 1½ cups sugar. Cut fruit
in small pieces after stripping off skin, cook it very fast in shallow
stewpan, with sugar. Line pie-plate with the paste; wet rim; add
rhubarb, cold; lay 3 bars paste across, fastening ends; lay 3 more
across, forming diamond-shaped spaces; lay round a rim, wash over with
egg, and bake in quick oven 15 minutes.
=Tarts: Gooseberry, Currant, Apple, or any other Fruit.=—Time to bake,
from ¾ to 1 hour. 1 quart gooseberries, rather more than ½ pound
paste, moist sugar to taste. Cut off tops and tails from gooseberries,
or pick currants from their stems, or pare and quarter the apples or
peaches; put them into pie-dish with sugar, line edge of dish with
paste, pour in a little Water, put on cover, ornament edge of paste in
the usual manner, and bake it in a brisk oven.
=Tartlets.=—Time to bake, ¼ hour. Line some patty-pans with puff
paste, fill them with any jam or preserve, and bake lightly.
=Open Jam Tart.=—Time to bake, until paste loosens from the dish. Line
shallow tin dish with puff paste, put in the jam, roll out some of
paste, wet it lightly with yolk of an egg beaten with a little milk
and a tablespoon of powdered sugar; cut it in very narrow strips, then
lay them across the tart; lay another strip round the edge, trim off
outside, and bake in quick oven.
Other Desserts
=Baked Custards.=—For each quart milk allow 4 large or 5 small eggs
and 3 tablespoons sugar. Warm milk; pour over eggs and sugar beaten
together. Fill small earthen cups or pudding-dish. Stand in pan of
warm water; add flavoring to suit, and bake in moderate oven till firm
in center. For chocolate custards melt chocolate with sugar.
=Corn-starch Custard.=—Scald 1 quart milk. Dissolve 2 level teaspoons
corn-starch in little cold milk. Turn quickly into hot milk; stir
till thickened, then cover and cook 10 minutes. Beat 2 eggs with 3
tablespoons sugar, add to custard, stir a moment longer, strain. Add
flavoring when partly cooled.
=Tapioca Custard.=—Put 2 tablespoons fine tapioca in double boiler
with 1 pint milk, cook and stir till tapioca is transparent. Add yolks
2 eggs beaten with 3 tablespoons sugar, and pinch salt; stir till
thickened. Add whites whipped to stiff froth, stir lightly 3 minutes;
take from fire; add flavoring when cooled. If pearl or lump tapioca is
used, it must be soaked in cold water for several hours before cooking.
=Apple Snow.=—Core, quarter, and steam 3 large, sour apples. Rub
through sieve, cool; whip whites 3 eggs to very stiff froth with ½ cup
powdered sugar, gradually add apple, and whip long time till white and
stiff. Pile in dish, garnish with dots currant jelly.
=Snow Eggs.=—To whites 5 eggs add pinch salt, and whip to very
stiff froth; gradually add 1 tablespoon powdered sugar and few
drops flavoring. Scald 1 quart milk in large pan. Shape whites in
tablespoon, drop a few at a time in hot milk. Turn until cooked. Lift
out with skimmer, lay on glass dish. When all are cooked make custard
with egg yolks, milk, and 3 tablespoons sugar, and serve with eggs.
=Charlotte Russe.=—Mix 1 pint rich cream, ½ cup powdered sugar, 1
teaspoon vanilla. Have very cold and whip to stiff froth, turning
under cream when it first rises. Line dish with sponge cake or
ladyfingers, fill with whipped cream.
=Chocolate Blanc-mange.=—Quart milk. ½ box gelatine soaked in 1 cup
water, 4 tablespoons grated chocolate rubbed smooth in a little milk,
3 eggs, extract vanilla to taste. Heat milk until boiling, then add
other ingredients; boil 5 minutes. Pour into mold. Serve cold with
sugar and cream, or custard.
=Iced Fruits for Desserts.=—Any desirable fruit may be easily iced
by dipping first in the beaten white of an egg, then in sugar
finely pulverized, and again in egg, and so on until you have the
icing of the desired thickness. For this purpose oranges or lemons
should be carefully pared, and all the white inner skin removed
that is possible, to prevent bitterness; then cut either in thin
horizontal slices if lemons, or in quarters if oranges. For cherries,
strawberries, currants, etc., choose the largest and finest, leaving
stems out. Peaches should be pared and cut in halves, and sweet, juicy
pears may be treated in the same way, or look nice when pared, leaving
on the stems, and iced. Pineapples should be cut in thin slices, and
these again divided into quarters.
=Floating Island.=—1 quart milk, 4 eggs, yolks and whites beaten
separately, 4 tablespoons sugar, 2 teaspoons extract vanilla or
bitter almonds, ½ cup currant jelly. Heat milk to scalding, but not
boiling. Beat the yolks; stir into them the sugar, and pour upon them
gradually, mixing well, a cup of the hot milk. Put into saucepan and
boil until it begins to thicken. When cool, flavor and pour into a
glass dish. Heap upon top meringue of whites whipped until you can cut
it, into which you have beaten the jelly, a teaspoon at a time.
[Illustration: (Decorative Design)]
Frozen Desserts
=How to Freeze.=—Pound ice to bits size of hickory nut. Use salt in
lumps ½ size of a pea. Allow 1 part salt to 3 parts ice. Mix together
in pail. In bottom of freezer put 1 inch layer of mixture, and pack.
Arrange and fasten can in freezer. Fill up space between with the
mixture, packing hard. Turn can occasionally to make sure it will run
freely. When ice is within 1 inch of top of can open and fill can,
replace and fasten top. Turn slowly at first. Increase speed, adding
more ice and salt as mixture sinks. When cream is very firm open can,
draw out dasher, work cream down in can with wooden spoon, cover top
with paper, then with can cover, add more ice and salt, heaping it
over top of can. Cover with heavy blanket, set away in cold place for
2 hours.
=Plain Ice Cream.=—Scald 1 pint milk; mix 1 cup sugar with 2
tablespoons flour, pinch salt, and 2 beaten eggs. Add to hot milk,
stir over fire till thick and smooth, cover and cook 20 minutes.
Strain and cool. Add 1 pint cream, flavoring desired, and freeze. One
can condensed milk and 1 cup milk may be mixed and added in place of
cream. Very good ice cream may be made without the addition of any
cream.
=Philadelphia Ice Cream.=—Scald 1 pint cream. Add 1 cup sugar and stir
till dissolved. Take from fire and add 1 pint chilled cream. Freeze
when cold.
=Delmonico Ice Cream.=—Make a cooked custard with 1 pint milk, 5 eggs,
1 cup sugar; strain and cool. Add 1 pint rich cream, 2 tablespoons
flavoring, and freeze.
To this as well as to any cream may be added at will 1 cup fresh fruit
or berries rubbed through sieve, ½ cup cake crumbs, or any variety
flavorings and colorings desired.
=Water Ices.=—Boil 1 quart water and 1 pint sugar 5 minutes. Add ⅛ box
gelatine soaked in cold water, stir till dissolved and chill. Add 1
cup lemon juice and freeze.
All water ices are made in this way, varying the proportion of sugar
according to the acidity of the fruit used. Canned fruit syrups may be
substituted for fresh fruit juice.
=Biscuit Glacé.=—1½ pints cream, 12 ounces sugar, yolks of 8 eggs, and
1 tablespoon extract vanilla. Take 6 ounces crisp macaroons, pound
in mortar to dust. Mix cream, sugar, eggs, and extract. Place on
fire, and stir composition until it begins to thicken. Strain and rub
through hair-sieve into basin. Put into freezer; when nearly frozen,
mix in macaroon dust, another tablespoon extract vanilla, and finish
freezing.
=Chocolate Ice Cream.=—3 pints best cream, 12 ounces pulverized white
sugar, 4 whole eggs, 1 tablespoon extract vanilla, 1 pint rich cream
whipped, 6 ounces chocolate. Dissolve chocolate in small quantity of
milk to smooth paste. Now mix with cream, sugar, eggs, and extract.
Place all on fire, stir until it begins to thicken. Strain through
hair-sieve. Place in freezer; when nearly frozen, stir in lightly the
whipped cream, and 1 tablespoon extract vanilla, and finish freezing.
=Crushed Strawberry Ice Cream.=—3 pints best cream, 12 ounces
pulverized white sugar, 2 whole eggs. Mix all in porcelain-lined
basin; place on fire; stir constantly to boiling point. Remove and
strain through hair-sieve. Place in freezer and freeze. Take 1 quart
ripe strawberries, select, hull, and put in a china bowl. Add 6 ounces
pulverized white sugar, crush all down to pulp. Add this pulp to
frozen cream, with 2 tablespoons extract vanilla; mix in well. Now
give freezer few additional turns to harden.
=Orange Water Ice.=—Juice 6 oranges, 2 teaspoons extract orange, juice
1 lemon, 1 quart water, 1 pound powdered sugar, 1 gill rich, sweet
cream; add all together and strain. Freeze same as ice cream.
=Peach Ice Cream.=—One dozen of best and ripest red-cheeked peaches;
peel and stone; place in china basin, crush with 6 ounces pulverized
sugar. Now take 1 quart best cream, 8 ounces pulverized white sugar,
2 whole eggs. Place all on fire until it reaches boiling point; now
remove and strain; place in freezer and freeze. When nearly frozen
stir in peach pulp, with teaspoon extract almonds; give few more turns
of freezer to harden.
=Raspberry Water Ice.=—Press sufficient raspberries through hair-sieve
to give 3 pints juice. Add 1 pound pulverized white sugar and juice
of 1 lemon, with 1 teaspoon extract raspberry. Place in freezer and
freeze.
[Illustration: (Decorative Design)]
Canning and Preserving
=Canning.=—The important points to be observed in canning are, to use
only sound, ripe fruit; to have hot syrup and air-tight jars; to fill
jars to overflowing and seal immediately. Jars should be scalded and
tested before using. Patent canners greatly simplify the work.
Pick over the fruit, stem, pare, cut, wash, etc., and pack in jars.
Make syrup by adding ½ pint boiling water to 1 pound sugar. When
clear, bring to boiling point and carefully fill the jars. Stand in
canner or on board in wash-boiler containing water up to shoulders
of jars. Cover and cook according to directions or till tender. Take
from canner or boiler, add more syrup till overflowing, cover and seal
immediately.
Amount of Sugar per Quart Jar
Canned Preserved
Cherries 4 oz. 8 oz.
Strawberries 8 ” 12 ”
Raspberries 4 ” 6 ”
Blackberries 6 ” 9 ”
Quinces 8 ” 12 ”
Pears 4 ” 8 ”
Grapes 4 ” 8 ”
Peaches 4 ” 8 ”
Pineapples 8 ” 12 ”
Crab-apples 6 ” 10 ”
Plums 6 ” 9 ”
Rhubarb 8 ” 12 ”
Sour apples 6 ” 9 ”
Currants 8 ” 12 ”
Cranberries 8 ” 12 ”
=Preserving.=—Preserves require from ¾ to 1 pound of sugar to each
pound of fruit, and ½ cup water to each pound sugar. The fruit should
be simmered in the syrup until tender, a little at a time; skimmed
out into the jars; when all are done the syrup should be brought to
boiling point, jars filled and sealed. Hard fruits like quinces should
be first steamed or cooked in boiling water till tender.
=Jams.=—Jams are usually made with small fruits or with chopped large
fruits; they are cooked with an equal weight of sugar till rich and
thick, then put into tumblers or small jars and sealed.
=Jellies.=—Use equal parts of sugar and drained fruit juice. Mash
and heat berries till juice runs readily, then turn into bags of
unbleached muslin or 2 thicknesses of cheese-cloth and let drip.
Measure juice and sugar. Boil juice 20 minutes. Have sugar in shallow
pan, heat through in open oven. Add to boiling juice, boil up once,
take off fire and pour into tumblers. Fruit like apples and quinces
should be chopped and covered with water, then simmered till tender
before turning into jelly-bags.
=Spiced Fruits.=—These are also called sweet pickled fruits. For 4
pounds prepared fruit allow 1 pint vinegar, 2 pounds brown sugar, ½
cup whole spices—cloves, allspice, stick cinnamon, and cassia-buds.
Tie spices in thin muslin bag, boil 10 minutes with vinegar and sugar.
Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in
jars, and seal. If put in stone pots, boil syrup 3 successive mornings
and pour over fruit. Currants, peaches, grapes, pears, and berries
may be prepared in this way, also ripe cucumbers, muskmelons, and
watermelon rind.
[Illustration: (Decorative Design)]
Soups
=Soup Stock= is made from cheap, tough cuts. The meat should be cut
in small pieces and soaked in cold water for half an hour to draw
out the juices. Bone is added for the sake of the gelatine which it
contains, and which will give body to the soup. A good proportion is 1
pound each of meat and bone to each quart of water. Use a kettle with
a very tight cover and simmer slowly for a number of hours. Stock is
better when made the day before it is to be used.
=Soup Stock.=—1 pound lean beef, 1 pound bone (or 2 pounds of shin),
1 quart cold water, 1 teaspoon salt, ½ teaspoon peppercorns, 2
cloves, 2 allspice berries, 1 sprig parsley, 1 teaspoon mixed herbs,
1 tablespoon each kind chopped vegetable. Prepare meat as above, soak
in water ½ hour, heat slowly and simmer 3 hours, add vegetables and
seasonings, simmer 1 hour longer, and strain. Next day remove cake of
fat.
To clear stock beat white 1 egg till frothy, add with broken shell to
above stock when cold (after fat is removed); heat slowly and stir
constantly. Boil 10 minutes without stirring; set aside 10 minutes;
strain through 2 thicknesses cheese-cloth dipped in cold water.
=Soups with Pastes or Vegetables.=—Prepare and clear stock as above.
In salted water boil macaroni, vermicelli, barley, rice, tapioca, or
other vegetables or dry material until done; drain and add to the
clear soup and simmer together 10 minutes. Proportion, ½ cup cooked
material to 1 quart stock. Vegetables should be boiled in salted
water, cut in shapes, and added to stock in same proportion.
=Tomato Soup with Stock.=—1 quart stock, 1 can tomatoes, salt, pepper,
and sugar to taste. Stew and strain tomatoes; add to boiling stock,
season, and simmer 10 minutes.
=Tomato Soup without Stock.=—Stew together for 10 minutes 1 can
tomatoes, 1 pint water, 1 teaspoon salt, 1 tablespoon sugar, 5 cloves,
½ teaspoon peppercorns, 1 tablespoon chopped onion, 1 tablespoon
chopped parsley. Rub through sieve, return to fire, and thicken with 1
tablespoon butter and 1 tablespoon flour rubbed together and stirred
in.
=Mock Bisque Soup.=-½ can tomatoes, 1½ tablespoons butter, 1½
tablespoons flour, 1 quart milk, salt and pepper. Stew and strain
tomatoes; scald milk in double boiler and thicken with the flour and
butter; season tomatoes well and reheat. Take both from fire and mix
together; if tomatoes are acid add pinch of soda. If mixed on fire
soup is apt to curdle.
=Scotch Broth.=—Soak ½ cup pearl barley overnight. Cut 2 pounds neck
of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim,
add barley, skim again; simmer 1 hour, add ½ cup each diced onion,
carrot, turnip, celery fried for 5 minutes in 1 tablespoon dripping.
Simmer 3 hours. Season well, thicken a little with flour, add 1
tablespoon chopped parsley, and serve.
=Consommé.=—1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2
carrots, bunch sweet herbs, 7 quarts cold water, ½ cup sago soaked in
cold water, pepper and salt. Cut beef in strips and disjoint chicken,
slice vegetables, chop herbs, put all on with water to cook slowly for
6 hours. Take out chicken and beef; salt and pepper and put into jar.
Strain soup, pulping vegetables through a sieve. Season and divide it,
pouring ½ on meat in jar, and setting in pot of hot water to cook,
covered, 2 hours more. Heat the rest and skim; put in sago, simmer for
½ hour, then pour out. When 2 hours have passed, pour out stock in
bowl; when cold put on ice.
=Bean Soup.=—Soak quart white beans overnight; in morning pour off
water; add fresh, and set over fire until skins will easily slip off;
throw them into cold water, rub well, and skins will rise to top,
where they may be removed. Boil beans till perfectly soft, allowing 2
quarts water to 1 quart beans; mash beans, add flour and butter rubbed
together, also salt and pepper. Cut cold bread into small pieces,
toast, and drop on soup when you serve.
=Family Soup.=—Time, 6 hours; 3 or 4 quarts pot liquor, _i. e._, the
water in which mutton or salt beef has been boiled. Any bones from
dressed meat, trimmings of poultry, scraps of meat or 1 pound gravy
beef, 2 large onions, 1 turnip, 2 carrots, a little celery seed tied
in a piece muslin, bunch savory herbs, 1 sprig parsley, 5 cloves, 2
blades mace, a few peppercorns, pepper and salt to taste. Put all your
meat-trimmings, meat-bones, etc., into stewpan. Stick onions with
cloves, add them with other vegetables to meat; pour over all the pot
liquor; set over slow fire and let simmer gently, removing all scum as
it rises. Strain through fine hair-sieve.
=Clam Soup.=—Boil juice of clams, make a little drawn butter and mix
with the juice; stir till it boils, chop up clams and put them in;
season to taste with pepper, salt, and little lemon juice; cream or
milk is to be added. Boil over slow fire 1 hour.
=Soups of Dried Peas or Beans.=—Pick and soak split peas, dried green
peas, or black or white beans overnight. Drain, measure, add 4 times
as much cold water; to each quart of water, ½ onion. Simmer slowly
till soft. Rub through sieve. Return to fire, season with salt and
pepper; for each quart thicken with 1 teaspoon each butter and flour.
Boil up again for a few minutes. Black bean soup should also have
a pinch of mustard and a little lemon juice added, and slices of
hard-boiled egg.
=Croutons.=—Trim crust from stale bread and cut in ½-inch dice. Fry
golden brown in a little butter or in a kettle of smoking-hot fat.
Drain and serve hot with soups. Instead of frying they may be browned
in the oven.
=Ox-tail Soup.=—1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions,
thyme and parsley, pepper and salt to taste, 4 quarts cold water.
Cut tail into joints, fry brown in good dripping. Slice onions and 2
carrots and fry in the same, when you have taken out the pieces of
tail. When done tie the thyme and parsley in lace bag, and drop into
the soup-pot. Put in the tail, then the beef cut into strips. Grate
over them 2 whole carrots, pour over all the water, and boil slowly
4 hours; strain and season; thicken with brown flour wet with cold
water; boil 15 minutes longer and serve.
[Illustration: (Decorative Design)]
Fish
=Directions for Preparing.=—Clean fish carefully, slit it low enough
so as not to have any blood on the backbone, but do not make too large
a cut so as to spoil look of fish; wash thoroughly in cold water.
_Great care_ must be taken not to break gall, for it would make fish
bitter. Use good dripping or lard for frying.
=To Broil Fish.=—Clean, wash, and wipe dry. Split so that when laid
flat the backbone will be in the middle, or take the backbone out.
Sprinkle with salt and lay, inside down, upon a buttered gridiron over
a clear fire until it is nicely colored, then turn. When done, put
upon a hot dish, butter plentifully, and pepper. Put a hot cover over
it and send to table.
=Boiled Bass, or other Fish.=—Put sufficient water in pot to enable
fish, if alive, to swim easily. Add ½ cup vinegar, 1 teaspoon salt, 1
onion, 1 dozen whole black peppers, 1 blade mace. Sew up fish in piece
of clean net or muslin, fitted to shape. Heat slowly for first ½ hour;
then boil 8 minutes, at least, to pound, quite fast. Unwrap, and pour
over it cup of drawn butter, based upon the liquor in which fish was
boiled, with juice of ½ lemon stirred into it.
=Creamed Fish.=—Steam 2 pounds codfish, break in flakes, removing
bones and skin. Make 1 pint white sauce (see Meat and Fish Sauces).
Grease a baking-dish, fill with alternate layers of fish and sauce,
seasoning with salt, pepper, chopped parsley, and lemon juice or
a few drops of vinegar. Mix together 1 cup dry bread crumbs and 3
tablespoons melted butter; spread over top and brown in quick oven.
This may be varied by using tomato, bechamel, curry, or any other
sauce, or by adding grated cheese or sliced hard-boiled eggs to the
white sauce; by baking in shells or patty-pans in place of the deep
dish, or by covering with mashed potato or biscuit crust instead of
crumbs.
=Broiled Salt Mackerel.=—Freshen by soaking it overnight in water,
taking care that the skin lies uppermost. In the morning dry it
without breaking, cut off the head and tip of the tail, place it
between the bars of a buttered fish-gridiron, and broil to a light
brown; lay it on a hot dish, and dress with a little butter, pepper,
and lemon juice, vinegar, or chopped pickle.
=Broiled Halibut.=—Slices of halibut, salt, pepper, butter. Cut the
slices of fish about an inch thick, season with pepper and salt, and
lay them in melted butter ½ hour, allowing 3 tablespoons of butter to
a pound of fish, then roll them in flour, and broil about 20 minutes.
Serve very hot.
=Codfish Balls.=—Put fish in cold water, set on back of stove; when
water gets hot, pour off and put on cold again until fish is fresh
enough; then pick it up. Boil potatoes and mash them; mix fish and
potatoes together while potatoes are hot, taking ⅔ potatoes and ⅓
fish. Put in plenty of butter; make into balls and fry in plenty of
lard. Have lard hot before putting in balls.
Variation may be had by rolling each ball in beaten egg, then in dry
bread crumbs before frying.
=Fried Blue Fish, and other Kinds.=—Clean, wipe dry, inside and out.
Sprinkle with flour, and season with salt. Fry in hot butter or sweet
lard. ½ lard and ½ butter make a good mixture for frying fish. The
moment fish are done to good brown, take them from fat and drain in
hot strainer; garnish with parsley.
=Fish Chowder.=—Cut 2 or 3 slices of salt pork into dice pieces; fry
to crisp, and turn the whole into chowder-kettle. Pare 6 medium-sized
potatoes and cut them in two. Peel small onion and chop fine. Put
potatoes into kettle with part of onion. Cut fish (which should be
fresh cod or haddock) into convenient pieces, and lay over potatoes;
sprinkle over it rest of the onion. Season well with salt and pepper,
add just enough water to come to top of fish. Pour over the whole
quart can tomatoes; cover closely and allow to cook about as long as
takes to boil potatoes; then add 2 quarts milk, and let it scald up
again. Season with tomato catsup, and more salt and pepper if required.
=To Fry Brook Trout or any other Small Fish.=—Clean fish, and let them
lie few minutes wrapped singly in clean dry towel; season with pepper
and salt; roll in corn meal, fry in ⅓ butter and ⅔ lard; drain on
sieve, and serve hot.
[Illustration: (Decorative Design)]
Shell Fish
=Clam Chowder.=—25 clams cut up, ½ pound salt pork chopped fine, 6
potatoes sliced thin, 4 onions sliced thin. Put pork in kettle; after
cooking a short time add potatoes, onions, and juice of clams. Cook 2½
hours, then add clams; 15 minutes before serving add 2 quarts milk.
=Fried Oysters.=—Select largest and finest oysters. Drain and wipe
them by spreading upon cloth, laying another over them, pressing
lightly. Roll each in beaten egg, then in cracker crumbs with which
has been mixed a very little pepper. Fry in mixture of equal parts of
lard and butter.
=Oysters Roasted in the Shell.=—Wash and scrub the shells. Cook in hot
oven, on top of stove, over red-hot coals, or in steamer until shells
open. Always place them round shell down to retain juice. Serve melted
butter and vinegar or lemons with them.
=Panned Oysters.=—Pick over the opened oysters to remove bits of
shell. Wash quickly in cold water and drain on sieve. Put into
saucepan with 1 tablespoon butter for 25 oysters and a dash of salt
and pepper. Cover and shake over a hot fire until edges ruffle and
oysters are plump. May be served on toast.
=Stewed Oysters.=—Pick over and wash 1 quart oysters. Scald 1 pint
milk. Strain, boil, and skim oyster liquor; when clear add oysters.
Cook till oysters are plump and well ruffled; take from fire, add hot
milk, salt, and pepper.
If desired thicker, rub together 1 tablespoon each of butter and
flour; add to milk and stir until smooth. This may be varied by
addition of a little chopped celery or onion.
=Creamed Oysters.=—Prepare 1 cup thick cream sauce (see Sauces). Pan
1 pint cleaned oysters; drain and add to sauce. Season with salt,
pepper, pinch of mace, and few drops lemon juice.
=Scalloped Oysters.=—Pick, wash, and drain 1 solid quart oysters.
Put in layers in baking-dish, alternating with dry bread or cracker
crumbs and seasoning. When dish is filled add strained oyster liquor
and sufficient milk to moisten. Cover with crumbs, add 1 tablespoon
butter in bits, and bake ½ hour in hot oven.
=Broiled Oysters.=—Pick, wash, and drain large oysters. Dip each in
melted butter, roll in fine crumbs, and broil in fine wire broiler
over a clear, hot fire. Serve on toast with sliced lemons.
=Pickled Oysters.=—2 gallons large oysters, drain and rinse them;
put 1 pint oyster juice in 1 quart vinegar over fire; scald and skim
until clear; add 1 tablespoon whole pepper, 1 tablespoon cloves, 1
tablespoon mace, 1 even tablespoon salt; scald a minute, then throw in
oysters; let them just come to a boil. The oysters should be pickled
day before being wanted, as they grow tough after standing a few days
in vinegar.
=Oyster Pâtés.=—1 quart oysters, minced fine with a sharp knife; 1 cup
rich drawn butter based upon milk; cayenne and black pepper to taste.
Stir minced oysters in drawn butter and cook 5 minutes. Have ready
some shapes of pastry, baked in pâté-pans, then slipped out. Fill
these with the mixture; set in oven 2 minutes to heat, and send to
table.
=Oyster Pie.=—1 quart oysters, drained; pepper, salt, and butter to
taste. 1 quart flour, 2 tablespoons lard, 1 tablespoon salt, mix with
water for pie crust. Butter plate, then line pie-plate with crust;
fill with oysters, seasoned; put over a crust and bake.
=Scallops in Batter.=—Wash and dry large scallops. Dip each in fritter
batter (see Fritters) and fry golden brown in smoking-hot fat.
=To Boil Lobsters or Crabs.=—The lobster is in good season from April
to December, and should be purchased alive and plunged into boiling
water in which a good proportion of salt has been mixed. Continue to
boil according to size about 20 minutes. Crabs should be boiled in the
same manner, but a little more than half the time is necessary.
=Deviled Crabs.=—1 cup crab meat, picked from shells of well-boiled
crabs, 2 tablespoons fine bread crumbs or rolled cracker, yolks two
hard-boiled eggs chopped, juice of a lemon, ½ teaspoon mustard, a
little cayenne pepper and salt, 1 cup good drawn butter. Mix 1 spoon
crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill
scallop shells—large clam shells will do—or small pâté-pans—with the
mixture; sift crumbs over top, heat to slight browning in quick oven.
=Soft Shell Crabs.=—Fry in butter or lard.
=To Open a Boiled Lobster.=—Wipe off shell, break off large claws;
separate tail from body; take body from shell, leaving “lady,” or
stomach, on shell. Put aside green fat and coral; remove small claws;
remove woolly gills from body, break latter through middle, and pick
out meat from joints. Crush or cut under side of tail, draw meat from
shell. Draw back flesh on upper end and pull off intestinal cord.
Break edge of large claws and remove meat.
=Lobster Newburg.=—Season 1 pint diced lobster with ½ teaspoon salt,
dash cayenne, pinch nutmeg. Put in saucepan with 2 tablespoons butter,
heat slowly. Add 2 tablespoons sherry; cook 5 minutes; add ½ cup
cream beaten with yolks 2 eggs, stir till thickened. Take quickly from
fire.
[Illustration: (Decorative Design)]
Meats
Broiling
The rules for roasting meat apply to broiling, except that instead
of cooking it in the oven it is to be quickly browned, first on one
side and then on the other, over a hot fire, and removed a little from
the fire to finish cooking. Meat an inch thick will broil in about 4
minutes. It should be seasoned after it is cooked.
Frying
There are two distinct methods of frying: One with very little fat
in the pan, to practise which successfully the pan and the fat must
be hot before the article to be fried is put into it. For instance,
in frying chops, if the pan is hot, and only fat enough is used to
keep the chops from sticking to it, the heat being maintained so that
the chops cook quickly, they will be nearly as nice as if they were
broiled. Frying by the other method consists in entirely immersing the
article to be cooked in sufficient smoking-hot fat to cover it, and
keeping the fat at that degree of heat until the food is brown. It
should then be taken up with a skimmer and laid upon brown paper for a
moment to free it from grease.
Boiling and Stewing
Fresh meat for boiling should be put into boiling water and boiled
very gently about 20 minutes for each pound. A little salt, spice, or
vegetables may be boiled in the water with the meat for seasoning. A
little vinegar put in the water with tough meat makes it tender. The
broth of boiled meat should always be saved to use in soups, stews,
and gravies. Stewing and simmering meats means to place them near
enough to the fire to keep the water on them bubbling moderately,
constantly, and slowly. Salt meats should be put over the fire in
cold water, which as soon as it boils should be replaced by fresh
cold water, the water to be changed until it remains fresh enough to
give the meat a palatable flavor when done. Salted and smoked meats
require about 30 minutes’ very slow boiling, from the time the water
boils, to each pound. Vegetables and herbs may be boiled with them to
flavor them. When they are cooked the vessel containing them should be
set where they will keep hot without boiling until required, if they
are to be served hot; if they are to be served cold, they should be
allowed to cool in the pot liquor in which they were boiled. Very salt
meats, or those much dried in smoking, should be soaked overnight in
cold water before boiling.
Roasting
Wipe meat with damp cloth. Trim and tie into shape if necessary. In
the bottom of pan put some pieces of fat from meat. Arrange meat on
rack in pan. Dredge with salt, pepper, and flour. Have oven _very_
hot at first; when meat is half done reduce heat. Baste every 10 or
15 minutes. If there is danger of fat in pan being scorched add a few
spoons of boiling water. Allow from 10 to 20 minutes per pound of
meat, according as it is desired rare or well done. When done remove
to hot platter. Thicken gravy in pan with browned flour, adding more
water as necessary and add seasoning.
=Yorkshire Pudding.=-¾ pint flour, 3 eggs, 1½ pints milk, pinch salt,
1½ teaspoons Royal Baking Powder. Sift flour and powder together, add
eggs, beaten with milk, stir quickly into rather thinner batter than
for griddle cakes, pour into dripping-pan, plentifully greased with
beef-dripping, bake in hot oven 25 minutes; serve with roast beef.
=Braised Beef.=—Wipe and trim 6 pounds round or rump of beef without
bone. Sear brown on all sides in very hot frying-pan over hot fire. In
braising-pan or iron kettle put layers of sliced onions, turnips, and
carrots; add bunch of sweet herbs, 1 teaspoon salt, ½ teaspoon pepper;
on this lay meat. Add 1 pint boiling water (or water and stewed
tomatoes). Cover closely and cook 4 hours in moderate oven. If water
evaporates rapidly add more. Transfer meat to hot platter. Strain,
thicken, and season gravy. The vegetables may be served separately if
desired.
=Braised Veal Shoulder.=—Have shoulder boned. Fill with stuffing (see
Stuffings). Prepare bed of vegetables as for braised beef. Lay veal on
it, add 1 pint boiling water, 1 pint stewed tomatoes, ½ teaspoon salt,
¼ teaspoon pepper. Cover and cook 4 hours in moderate oven. Uncover
and brown. Serve strained gravy separately.
=Broiled Steak.=—Trim and wipe steak, which should be at least 1 inch
thick. Rub broiler with fat, arrange steak with thickest part in
center of broiler. Have fire clear and very hot, but without blaze.
Hold steak close to fire. Turn every ½ minute, that it may sear
quickly. When ½ done season with salt and pepper. Steak 1 inch thick
will broil in 4 minutes.
=Panned Steak or Chops.=—Trim and wipe steak. Heat frying-pan until it
smokes all over. Rub bottom with a bit of fat. Lay in steak and turn
every 10 seconds. Keep pan _very_ hot. Season when ½ done.
Mutton and pork chops, ham and bacon, may be panned in same way.
If hot platter for steak is rubbed with a cut onion it will give a
delightful flavor to the meat.
=Broiled Ham and Poached Eggs.=—Cut slices of boiled ham of equal
size; broil on a gridiron over a clear fire; lay on a hot dish. Lay on
each a poached egg, neatly trimmed, and serve.
=Beefsteak Pie (French style).=—Take a nice piece of beef, rump or
sirloin, cut in small slices; slice also a little raw ham; put both
in a frying-pan, with some butter and small quantity chopped onions;
let them simmer together a short time on the fire or in the oven; add
a little flour and enough stock to make sauce; salt, pepper, chopped
parsley, and a little Worcestershire sauce as seasoning; add also a
few sliced potatoes, and cook together for about 20 minutes; put this
into a pie-dish, with a few slices of hard-boiled eggs on the top, and
cover with a layer of common paste. Bake from 15 to 20 minutes in a
well-heated oven. All dark-meat pies can be treated precisely in the
same way. If poultry, leave the potatoes out.
=To Boil a Ham.=—A blade of mace, a few cloves, a sprig of thyme, and
2 bay-leaves. Well soak ham in large quantity of water for 24 hours,
then trim and scrape very clean; put into large stewpan, with more
than sufficient water to cover it; put in mace, cloves, thyme, and
bay-leaves. Boil 4 or 5 hours, according to weight; when done, let
it become cold in liquor in which it was boiled. Then remove rind
carefully, without injuring the fat; press cloth over it to absorb as
much of the grease as possible. It is always improved by setting in
the oven for nearly an hour, till much of the fat dries out, and it
also makes it more tender. Shake some bread raspings over the fat.
Serve cold garnished with parsley.
=Boiled Mutton or Lamb.=—Trim and wipe the meat. Have ready kettle of
rapidly boiling salted water. Immerse meat, boil hard 5 minutes, then
reduce to gentle simmer. Allow 12 to 15 minutes per pound. Lamb should
always be well done; mutton may be rare. A little rice may be added to
water to keep meat white; if a few vegetables are also added the pot
liquor will make a good thick soup.
=Boiled Corned Beef and Turnips.=—Select a piece not too salt. The
brisket is a good cut for family use when not too fat. Cook beef in
plenty cold water. Bring slowly to boil. Cook 18 minutes to the pound
after it begins to simmer. When fully ¾ done put in a dozen turnips,
peeled and quartered. When both beef and turnips are thoroughly done
dish out the beef, and lay the turnips, unmashed, about it. Serve with
drawn butter, having as a base the pot liquor. Remaining liquor will
make a good soup for next day’s dinner.
=Pork Chops with Tomato Gravy.=—Trim off skin and fat; rub the chops
over with a mixture of powdered sage and onion; put small piece butter
into a frying-pan; put in the chops and cook slowly, as they should be
well done. Lay chops on hot dish; add a little hot water to gravy in
pan, 1 large spoon butter rolled in flour, pepper, salt, and sugar,
and ½ cup juice drained from can tomatoes. The tomatoes themselves can
be used for a tomato omelet. Stew 5 minutes and pour over the chops
and serve.
=Sausages.=—Have ¾ lean and ¼ fat pork chopped very fine, 1 pound
salt, ¼ pound pepper, and tea-cup sage to every 40 pounds meat. Warm
the meat, that you can mix it well with your hands, do up a part in
small patties mixed with a little flour, the rest pack in jars. When
to be used, do it up in small cakes, flour the outside, fry in butter
or alone. They should not be covered while frying, or they will fall
to pieces. They should be kept where it is cool, but not damp. To
prevent sausages from bursting when cooking, never make a hole in them
with a fork while turning them.
=Fried Salt Pork.=—Cut fat salt pork in thin slices and soak in milk
for a few hours. Pour boiling water over, drain, and fry until crisp.
When partly fried they may be dipped into batter (see Fritters), then
finished in the same pan, turning several times.
=Pork and Beans.=—Soak 1 quart white beans overnight in cold water.
Drain, add fresh water, and simmer gently till tender. Put in
baking-pan and place in center, rind up, gashed, ½ pound fat salt
pork parboiled. Mix 1 teaspoon salt, ½ teaspoon dry mustard, and 1
tablespoon molasses; add to the beans, with enough boiling water to
cover. Bake 8 hours in a moderate oven, adding more water as necessary.
=Liver and Bacon.=—Cut liver in ½-inch slices, soak in cold water 20
minutes, drain, dry, and roll in flour. Have pan very hot. Put in
bacon thinly sliced, turn until brown, transfer to hot platter. Fry
liver quickly in the hot fat, turning often. When done pour off all
but 1 or 2 tablespoons fat, dredge in flour until it is absorbed, and
stir till brown. Add hot water gradually to make smooth gravy, season
and boil 1 minute. Serve separately.
Few people know that lamb’s liver is as tender and well flavored as
calf’s liver; it is much less expensive.
=Stew, Irish.=—Time, about 2 hours. 2½ pounds chops, 8 potatoes, 4
turnips, 4 small onions, nearly a quart of water. Take some chops from
loin of mutton, place them in a stewpan in alternate layers of sliced
potatoes and chops; add turnips and onions cut into pieces, pour in
nearly quart cold water; cover stewpan closely, let stew gently till
vegetables are ready to mash and greater part of gravy is absorbed;
then place in a dish; serve it up hot.
=Brown Beef Stew.=—Cut 2 pounds beef in small pieces. Melt some of the
fat in a pan, brown in it ½ the meat. Put rest of meat in kettle with
1 pint cold water, let stand 20 minutes, then heat slowly. Transfer
browned meat to kettle; thicken fat with two tablespoons browned
flour, add 1 pint boiling water and stir; when thick strain into
kettle. Add 1 cup diced carrot, cover, and simmer. When half done add
1 pint diced potatoes. Season well with salt and pepper.
=Mutton Haricot.=—Cut 2 pounds breast mutton in pieces, roll in flour,
and brown in drippings. Transfer to a stewpan, add 2 sliced onions,
cover with boiling water, and simmer until very tender. Add 1 pint
parboiled potatoes or 1 pint boiled macaroni and 1 pint shelled peas;
season, simmer till vegetables are done.
=Brown Kidney Stew.=—From a beef kidney cut off the outside meat in
bits, rejecting tubes and purplish cores. Cover with cold water; heat
slowly till steaming, drain, add cold water, and heat a second and
again a third time. To the drained kidneys add 1 cup brown sauce (see
Sauces), season very highly with Worcestershire and catsup, and stand
over hot water for 10 minutes.
=To Roast a Leg of Pork.=—Choose a small leg of fine young pork; cut a
slit in the knuckle with a sharp knife, and fill the space with sage,
and onions chopped, and a little pepper and salt. When half done score
the skin in slices, but do not cut deeper than the outer rind. Apple
sauce and potatoes should be served to eat with it.
=Sweetbreads.=—Scald in salted water; remove stringy parts; put in
cold water 5 or 10 minutes; drain in towel; dip in egg and bread or
cracker crumbs, fry in butter, or broil them plain.
=Veal Cutlets, Breaded.=—Trim and flatten the cutlets, pepper and
salt, and roll in beaten egg, then in pounded cracker. Fry rather
slowly in good dripping, turning when the lower side is brown. Drain
off the fat, squeeze a little lemon juice upon each, and serve in a
hot flat dish.
[Illustration: (Decorative Design)]
Stuffings
=Veal Stuffing.=—3 cups stale bread crumbs, 3 onions chopped fine, 1
teaspoon salt, ½ teaspoon white pepper, 2 tablespoons chopped parsley,
½ cup melted butter or suet.
=Poultry Stuffing.=—1 quart stale bread crumbs, salt, pepper, and
dried thyme to season highly, ½ cup melted butter.
=Chestnut Stuffing for Poultry.=—1 pint fine bread crumbs, 1 pint
shelled and boiled French chestnuts chopped fine, salt, pepper, and
chopped parsley to season, ½ cup melted butter.
=Oyster Stuffing for Poultry.=—Substitute small raw oysters, picked
and washed, for chestnuts in foregoing receipt.
=Celery Stuffing.=—Substitute finely cut celery for chestnuts.
=Stuffing for Pork.=—3 large onions parboiled and chopped, 2 cups fine
bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter
or pork fat, salt and pepper to taste.
=Stuffing for Geese and Ducks.=—2 chopped onions, 2 cups mashed
potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste.
=Stuffing for Tomatoes, Green Peppers, etc.=—1 cup dry bread crumbs, ⅓
teaspoon salt, ¼ teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon
chopped parsley, 2 tablespoons melted butter. Hominy, rice, or other
cooked cereal may take the place of crumbs.
[Illustration: (Decorative Design)]
Poultry
=To Clean Poultry.=—Put 2 tablespoons alcohol in saucer, ignite, and
over this singe the fowl. Cut off head just below bill. Untie feet,
break bone, and loosen sinews just _below_ the joint; pull out sinews
and cut off feet. Cut out oil-sac. Lay breast down, slit skin down
backbone toward head; loosen windpipe and crop and pull them out. Cut
off neck close to body. Make small slit below end of breast-bone, put
in the fingers, loosen intestines from backbone, take firm grasp of
gizzard and draw all out. Cut round the vent so that the intestines
are unbroken. Remove heart and lungs. Remove kidneys. See that inside
looks clean, then wipe out with wet cloth. Wipe off skin with cloth.
=To Truss Poultry.=—Fill inside with stuffing (see Stuffings). Have
at least 1 yard fine twine in trussing-needle. Turn wings across back
so that pinions touch. Run needle through thick part of wing _under_
bone, through body and wing on other side; return in same way, but
passing needle in _over_ bone, tie firmly, leave several inches of
twine. Press legs up against body, run needle through thigh, body, and
second thigh, and return, going round bone in same way; tie firmly.
Run needle through ends of legs, return, passing needle through rump;
if opening is badly torn, 1 or 2 stitches may be needed, otherwise not.
=To Roast Poultry.=—Rub all over with soft butter and sprinkle with
salt and pepper. Place on rack in roasting-pan and put in _very_ hot
oven. Make basting-mixture with ½ cup each of butter or chicken-fat
and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours
for 8-pound turkey, 1 to 1½ hours for fowls. Keep oven very hot. If
fowl is very large and heavy, cover breast and legs with several
thicknesses paper to keep from burning.
=Poultry Gravy.=—Pour off excess of fat in pan. Set pan on stove and
sprinkle in sufficient flour to absorb fat. Stir until well browned.
Gradually add hot water, or the chopped giblets with water in which
they were cooked; stir till smoothly thickened. Season, simmer for few
minutes, and serve.
=Broiled Chicken.=—Singe, split down backbone, and clean. Grease
broiler, arrange chicken on it, crossing legs and turning wings. Rub
inside and out with soft butter, and season. Have fire clear and hot.
Cook flesh side first, holding up well that it may not brown too
quickly. Should cook in about 20 or 25 minutes, then turn and brown
skin side.
=Fried Spring Chicken.=—Clean and disjoint, then soak in salt water
for 2 hours. Put in frying-pan equal parts of lard and butter—in all
enough to cover chicken. Roll each piece in flour, dip in beaten egg,
then roll in cracker crumbs, and drop into the boiling fat. Fry until
browned on both sides. Serve on flat platter garnished with sprigs
of parsley. Pour most of fat from frying-pan, thicken the remainder
with browned flour, add to it cup of boiling water or milk. Serve in
gravy-boat.
=Chicken Fricassee.=—Clean and disjoint chicken. Wipe each piece. Put
in pot, cover with boiling water and simmer till tender. To the liquor
add 1 cup or more hot milk, and thicken with flour dissolved in cold
water. Season well, boil up for a few minutes. Serve with dumplings or
Royal biscuit.
=Brown Fricassee of Chicken.=—Clean and disjoint. Brown in a few
spoons hot butter or pork fat. Transfer to a kettle. To fat in pan
add sufficient flour to absorb. Stir and brown. Gradually add 1 pint
hot water, stir till thickened, strain over chicken. Cover and simmer
gently till tender.
=Chicken Pâtés.=—Chop meat of cold chicken coarsely and season well.
Make large cup rich drawn butter, and while on fire stir in 2 eggs,
boiled hard, minced very fine, also a little chopped parsley, then
chicken meat. Let almost boil. Have ready some pâté-pans of good
paste, baked quickly to light brown. Slip from pans while hot, fill
with mixture and set in oven to heat. Arrange upon dish and serve hot.
=Boned Chicken.=—Boil a chicken in little water as possible until meat
will fall from bones; remove all skin, chop together light and dark
parts; season with pepper and salt. Boil down liquid in which chicken
was boiled, then pour it on meat; place in tin, wrap tightly in cloth,
press with heavy weight several hours. Serve cold, cut in thin slices.
=Chicken Pot-pie.=—2 large chickens disjointed and boiled in 2 quarts
water; add a few slices salt pork; season. When nearly cooked, add
crust made of 1 quart flour, 4 teaspoons Royal Baking Powder, 1
saltspoon salt; stir in stiff batter with water; drop into kettle
while boiling; cover close and cook 25 minutes.
=Chicken Pot-pie, 2.=—Disjoint 2 fowls and cook in 2 quarts water till
very tender. Slip out bones and season. Line sides of clean kettle
with rich biscuit crust (see Biscuits). Add chicken and thickened
liquor. Stand on moderately hot fire. Build fire of dry cobs or small
sticks round kettle, and keep burning till crust is well browned. Put
chicken on platter and lay crust on it. _Old-fashioned receipt._
Make thick dumpling batter (see Dumplings). Drop by spoonfuls into
thickened boiling liquor, cover closely for 20 minutes. _New receipt._
=Chicken Pie.=—Take 2 full-grown chickens, or more if small, disjoint
them, cut backbone, etc., small as convenient. Boil them with few
slices of salt pork in water enough to cover them, let boil quite
tender, then take out breast-bone. After they boil and scum is
taken off, put in a little onion out very fine—not enough to taste
distinctly, just enough to flavor a little; rub some parsley very fine
when dry, or cut fine when green—this gives pleasant flavor. Season
well with pepper and salt, and few ounces good fresh butter. When all
is cooked well, have liquid enough to cover chicken, then beat 2 eggs
and stir in some sweet cream. Line 5-quart pan with crust made like
Royal Baking Powder biscuit, only more shortening, put in chicken and
liquid, cover with crust same as lining. Bake till crust is done, and
you will have a good chicken pie.
=Creamed Chicken.=—Make 1 cup cream sauce (see Sauces). Prepare 2 cups
diced cooked chicken. Add to sauce, season well, simmer 10 minutes.
[Illustration: (Decorative Design)]
Meat and Fish Sauces
=White or Cream Sauce.=—Put 1 tablespoon each of butter and flour in
saucepan over fire. When mixed without browning add ½ teaspoon salt,
¼ teaspoon white pepper, then, gradually, 1 cup hot milk. Stir until
smoothly thickened, and simmer for 3 minutes.
=Thick White or Cream Sauce.=—Make as above, but use double quantities
of flour and butter.
=Bechamel Sauce.=—1 tablespoon each of flour and butter, ½ cup each
thin cream and white stock—chicken or veal—salt and pepper to taste.
Prepare same manner as white sauce.
=Allemande Sauce.=—Same as white sauce, with addition of 2 raw egg
yolks added as taken from fire.
=Egg Sauce (for Fish).=—1 cup white sauce, 2 chopped hard-boiled eggs,
1 tablespoon chopped parsley, 1 teaspoon lemon juice or vinegar. Add
parsley after taking from fire.
=Caper Sauce.=—2 tablespoons butter, 1 tablespoon flour; mix well;
pour on boiling water till it thickens; add 1 hard-boiled egg chopped
fine, and 2 tablespoons capers.
=Drawn Butter.=-½ cup butter, 2 tablespoons flour; rub thoroughly
together, then stir into pint boiling water; little salt; parsley if
wished.
=Curry Sauce.=—Slowly cook 1 tablespoon chopped onion in 1 tablespoon
butter 5 minutes without coloring. Add 1 teaspoon curry powder, cook 2
minutes, add 1 cup white sauce, cook 2 minutes longer.
=Soubise Sauce.=—Peel 3 large white onions; boil very soft in salted
water. Drain, rub through sieve, add 1 cup white sauce.
=Bread Sauce.=—Cook in double boiler for 15 minutes 1 pint milk, 2
tablespoons chopped onion; add 1 tablespoon butter, ½ teaspoon salt, ¼
teaspoon pepper, and rub through sieve. Brown ½ cup coarse dry bread
crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it
goes to table.
=Brown Sauce.=—In saucepan brown 1 tablespoon butter until dark,
but not burned. Add 1 tablespoon flour, stir and brown again. Add
gradually 1 cup good stock (beef is best) or hot water and stir until
smooth and thick. Season with salt and pepper to taste. Simmer 5
minutes.
=Sauce Piquante.=—To 1 cup brown sauce add 1 tablespoon each of
chopped capers and pickles and simmer 5 minutes.
=Mushroom Sauce.=—Make 1 cup brown sauce, using equal quantities stock
and liquor from canned mushrooms. Season, add 2 tablespoons chopped
mushrooms, simmer 5 minutes.
=Sharp Brown Sauce.=—1 tablespoon butter, 1 tablespoon flour, 3
tablespoons vinegar, 1 tablespoon tomato catsup, ⅔ cup stock. Make
same way as brown sauce, add salt and pepper to taste.
=Sauce Robert.=—1 cup brown sauce made with stock, 1 teaspoon sugar, 1
teaspoon made mustard, 1 tablespoon vinegar. Simmer 5 minutes.
=Olive Sauce.=—1 cup brown sauce, 24 stoned olives, 1 tablespoon
sherry. Simmer olives in hot water 10 minutes. Drain, add sauce,
simmer 5 minutes; take from fire and add sherry.
=Spanish Sauce.=—Boil 1 quart strong stock down one half. Make as
directed for brown sauce, and add 2 tablespoons sherry.
=Currant Jelly Sauce.=—Melt ½ glass currant jelly over slow fire. Add
1 cup hot brown sauce; stir well and simmer 1 minute.
=Tomato Sauce.=—Simmer ½ can tomatoes, 1 chopped onion, ½ teaspoon
salt, ¼ teaspoon pepper, 1 clove together 10 minutes. Rub through
sieve. Cook together 1 tablespoon each of flour and butter 1 minute,
add tomato gradually, stir till smooth, and simmer 5 minutes.
=Italian Tomato Sauce.=—Simmer together for 20 minutes ½ can tomatoes,
6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, ½ teaspoon whole
allspice, ½ teaspoon peppercorns. Slowly brown 2 tablespoons chopped
onion and 1 tablespoon butter until very dark; add 2 tablespoons
flour, brown again; add gradually 1 cup rich brown stock, then the
cooked tomatoes. Simmer 10 minutes, rub through a sieve and add more
seasoning if necessary.
=Hollandaise Sauce.=—Cream ½ cup butter; add gradually 2 beaten egg
yolks; stir well. Add 1 tablespoon lemon juice, dash each of salt and
cayenne. Add ½ cup boiling water, and stir over boiling water till
thick as boiled custard. Serve immediately.
=Sauce Tartare.=—Make 1 cup mayonnaise (see Salads). Chop very fine 1
tablespoon each of capers, olives, green cucumber pickle, and parsley.
Press in a cloth till quite dry. Blend gradually with the mayonnaise.
For fried or broiled fish.
=Maître d’Hôtel Butter.=—Cream 2 tablespoons butter, add gradually ½
teaspoon salt, ⅛ teaspoon white pepper, 1 tablespoon each of lemon
juice and chopped parsley. Keep very cold. Serve with fried fish or
broiled steak.
=Horse-radish Sauce.=—Cream 2 tablespoons butter; add 2 tablespoons
fresh grated horse-radish, 1 tablespoon very thick cream, ½ teaspoon
lemon juice. Keep very cold.
=Mint Sauce.=—1 cup chopped green mint leaves, ½ cup vinegar, ¼ cup
powdered sugar. Mix 1 hour before serving.
[Illustration: (Decorative Design)]
Salads and Cheese
=Mayonnaise.=—Have dishes and ingredients very cold. If summer, set
dish in pan of pounded ice. In soup-plate or shallow bowl put yolk 1
raw egg, add ¼ teaspoon salt and dash cayenne, a few drops of Tobasco
and a teaspoon Worcestershire sauce, stir with fork till very thick.
Add few drops olive oil and stir; add more oil, few drops at a time,
until mixture balls on fork. Thin with few drops lemon juice or
vinegar, then add more oil. Alternate in this way until 1 cup olive
oil is used and dressing is thick and glossy, like a jelly. About 3
tablespoons lemon juice or 2 of vinegar will be needed, according to
its acidity. _Always stir in the same direction._ Keep covered and on
ice until needed.
=French Dressing.=—Mix ¼ teaspoon salt, dash white pepper, and 3
tablespoons olive oil. Stir for few minutes, then gradually add
1 tablespoon vinegar, stirring rapidly until mixture is slightly
thickened and vinegar cannot be noticed. Mixture will separate after
about 20 minutes.
=Boiled Dressing.=—3 beaten eggs, 1 cup rich milk, ⅔ teaspoon dry
mustard, 2 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil
or melted butter, ½ cup vinegar. Cook in double boiler till thick as
custard. Strain and keep in cold place.
=Cream Dressing.=—1 cup cream, 1 tablespoon flour, 3 tablespoons
vinegar, 2 tablespoons butter, ½ teaspoon powdered sugar, 1 teaspoon
salt, ¼ teaspoon pepper, ½ teaspoon dry mustard, whites 2 eggs. Cook
in double boiler, stirring constantly, and adding whipped whites just
before taking from fire.
=Celery Salad.=—2 bunches celery, 1 tablespoon salad oil, 4
tablespoons vinegar, 1 small teaspoon fine sugar, pepper and salt
to taste. Wash and scrape celery; lay in ice-cold water until
dinner-time. Then cut into inch lengths, add above seasoning. Stir
well together with fork and serve in salad-bowl.
=Chicken Salad.=—Cut cold roast or boiled chicken in small dice, add
½ as much blanched celery cut fine, season with salt and pepper. Mix
with French dressing and set away for an hour or more. Just before
serving stir in some mayonnaise slightly thinned with lemon juice
or French dressing, arrange on lettuce leaves and cover with thick
mayonnaise.
=Lobster Salad.=—Tear the meat of lobster into shreds with two forks,
and let it get cold. Mix with blanched celery cut in small pieces-¼
celery, ¾ lobster. Mix with mayonnaise. Make cups of small blanched
leaves of lettuce, fill with salad, garnish with mayonnaise, capers,
and lobster coral. Keep on ice until served.
=Salmon Salad.=—Remove bones and skin from can salmon. Drain off
liquid. Mix with French dressing or thin mayonnaise; set aside for a
while. Finish same as lobster salad. Other fish salads may be prepared
in same manner.
=Tomato Salad.=—Pare with sharp knife. Slice and lay in salad-bowl.
Make dressing as follows: Work up saltspoon each of salt, pepper, and
fresh made mustard with 2 tablespoons of salad oil, adding only a few
drops at a time, and, when thoroughly mixed, whip in with an egg,
beaten, 4 tablespoons vinegar; toss up with fork.
=Cucumber and Onion Salad.=—Pare cucumbers and lay in ice-water
1 hour; do same with onions in another bowl. Then slice them in
proportion of 1 onion to 3 large cucumbers; arrange in salad-bowl, and
season with vinegar, pepper, and salt.
=Potato Salad.=—Make ½ amount of boiled dressing given; when cold,
thin with vinegar or lemon juice, and add 2 tablespoons onion juice.
Pour over diced boiled potatoes while hot. When cold serve with
watercress or field salad, garnishing with diced pickled beets and
sliced hard-boiled egg.
=Potato and Egg Salad.=—Hard boil 3 eggs 30 minutes; shell and cut
fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with
cut eggs and add French dressing. Let stand till cold. Serve on bed of
watercress with more French dressing or boiled dressing thinned with
vinegar.
=Cold Slaw.=—Prepare ½ quantity boiled dressing. While hot pour over 1
quart shaved cabbage, cover closely; set away till cold. Red cabbage
may also be used.
=Cheese Straws.=—Roll out pie crust, 5, very thin. Sprinkle with
grated sharp cheese and a dust of cayenne, fold in three, roll out,
and dust a second time with cheese. Fold, roll out quite thin, cut in
fine strips or straws with jagging-iron, lay on flat pans and bake in
very moderate oven.
=Welsh Rarebit.=—Select richest and best American cheese, the milder
the better, as melting brings out strength. To make 5 rarebits, take
1 pound cheese, grate and put in tin or porcelain-lined saucepan; add
ale (old is best) enough to thin the cheese sufficiently, say about a
wine-glass to each rarebit. Place over fire, stir until it is melted.
Have slice of toast ready for each rarebit (crusts trimmed); put a
slice on each plate, and pour cheese enough over each piece to cover
it. Serve while hot.
[Illustration: (Decorative Design)]
Eggs
=Soft and Hard Boiled Eggs.=—For soft boiled drop into boiling water
and boil 3 to 3½ minutes. A better way is to have water boiling in a
saucepan. Take from fire, add eggs quickly, cover, and let stand off
fire away from drafts from 8 to 10 minutes, according to freshness of
eggs.
Hard boiled eggs should be simmered at least 20 minutes. This gives
mealy yolks, which digest more readily than sodden ones.
=Poached Eggs.=—Toast small slice of bread for each egg; trim and lay
on hot platter. Have frying-pan partly filled with salted water. When
simmering, carefully break in 1 egg at a time. Baste with the water
until white is firm, take up with skimmer, trim edge of white and slip
on toast.
=Scrambled Eggs.=—Beat together 4 eggs, ½ cup cream or rich milk, ½
teaspoon salt, ¼ teaspoon pepper. Turn into hot buttered pan, stir
till set. Serve on toast.
Chopped boiled ham or other cold meat may be mixed with the eggs
before cooking.
=Omelet.=—Break 3 eggs in bowl; add 1 teaspoon cold water. Beat with
fork till mixed. Add ½ teaspoon salt. Turn into very hot buttered pan,
shake and stir till eggs begin to set. Let form, fold and turn out on
hot platter.
=Fancy Omelets.=—Finely chopped cooked meats, vegetables cut fine,
chopped parsley, etc., may be added to plain omelet and dish named
according to what is added, as ham omelet, omelet with peas, etc.
=Orange or other Sweet Omelet.=—Separate and whip whites and yolks
of 3 eggs. Pour yolks over whites, add grated rind of orange and 1
tablespoon of orange juice, 1 tablespoon powdered sugar. Mix and cook
as above.
=Omelet Soufflé.=—Break 6 eggs into separate cups; beat 4 of the
yolks, mix with them teaspoon flour, 3 tablespoons powdered sugar,
very little salt; flavor with extract lemon or any other flavors that
may be preferred. Whisk the whites of the 6 eggs to firm froth; mix
them lightly with yolks; pour the mixture into a greased pan or dish;
bake in quick oven. When well risen and lightly browned on the top
it is done; roll out in dish, sift pulverized sugar over and send to
table. You can also pour some rum over it and set it on fire, as for
an omelet _au rhum_.
=Plain and Fancy Baked Eggs.=—Butter small stoneware dishes. Carefully
break egg in each. Add salt, pepper, and bit of butter. Bake in oven
till white is set.
May be varied by buttering dish and adding chopped parsley or ham,
soaked bread crumbs, chopped onions, or a little stewed tomato.
[Illustration: (Decorative Design)]
Vegetables
=Hints on Cooking Vegetables.=—First—Have them fresh as possible.
Summer vegetables should be cooked on same day they are gathered.
Second—Look them over and wash well, cutting out all decayed or unripe
parts. Third—Lay them, when peeled, in cold water for some time before
using. Fourth—Always let water boil before putting them in, and
continue to boil until done.
_Turnips._—Should be peeled, and boiled from 40 minutes to an hour.
_Beets._—Boil from 1 to 2 hours; then put in cold water and slip skin
off.
_Spinach._—Boil 20 minutes.
_Parsnips._—Boil from 20 to 30 minutes.
_Onions._—Best boiled in 2 or 3 waters, adding milk the last time.
_String Beans._—Should be boiled 1½ hours.
_Shell Beans._—Require an hour.
_Green Corn._—Boil 20 or 30 minutes.
_Green Peas._—Should be boiled in little water as possible; boil 20
minutes.
_Asparagus._—Same as peas; serve on toast with cream gravy.
_Winter Squash._—Cut in pieces and boil 20 to 40 minutes in small
quantity of water; when done, press water out, mash smooth, season
with butter, pepper, and salt.
_Cabbage._—should be boiled from 1 to 2 hours in plenty of water; salt
while boiling.
=Asparagus on Toast.=—Have stalks of equal length; scrape lower ends;
tie in small bunches with tape. Cook 20 to 30 minutes, according to
size. Dip 6 or 8 slices dry toast in asparagus liquor, lay on hot
platter, place asparagus on them, and cover with a white or drawn
butter sauce; in making sauce use asparagus liquor and water or milk
in equal quantities.
=String Beans.=—Top and tail the beans, and strip off all strings
carefully; break into short lengths and wash. Boil in salted water
until tender—from 1½ to 3 hours. Drain, season with butter, salt, and
pepper.
=Kidney Beans, Brown Sauce.=—Cook 1 pint fresh shelled beans in salted
water till tender. Drain; shake in saucepan with 1 teaspoon butter 3
minutes. Add 1 cup brown sauce (see Sauces), and simmer 5 minutes.
=Beets, Cream Sauce.=—Wash and boil beets till tender. Rub off skins
and slice or dice. To 1 pint add 1 cup white sauce (see Sauces);
simmer 5 minutes. Other root vegetables may be finished same way.
=Boiled Cabbage.=—Strip off outer leaves, cut in quarters, cut out
stalk. Soak in salted water 1 hour. Drain. Have kettle of rapidly
boiling water. Add ½ teaspoon baking soda and cabbage. Cover and keep
at galloping boil. Unless very old, cabbage will be done in 1 hour.
Press out all water; season well; put in hot dish.
=Carrots and other Root Vegetables.=—Scrape or pare carrots, parsnips,
turnips. Dice and cook gently in unsalted water till tender. Drain
and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn
butter or white sauce. In early summer, when roots are small, water
should be salted. Onions should also be boiled in salted water, then
finished as here directed.
=Stewed Corn.=—Husk corn. Draw sharp knife down center of each row of
grains; press out pulp with back of knife. To 1 pint add ½ teaspoon
salt, ½ teaspoon sugar, dash pepper, ½ cup cream or rich milk. Heat
and simmer 10 minutes.
=Corn Pudding.=—To 1 pint scraped corn pulp add 4 beaten eggs, 1 pint
milk, 1 teaspoon salt, ⅓ teaspoon pepper. Mix, bake in moderate oven
till set in center.
=Fried Egg Plant.=—Wipe the egg plant, cut in ¼—inch slices, soak in
salted cold water 1 hour. Dip each slice in beaten egg and fry in
butter until inside is very soft, outside brown.
=Fried Onions.=—Peel (holding onions and hands under water to prevent
tears), wash and cut crosswise so as to form undivided rings. Flour
them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and
serve with beefsteak.
=Fried Potatoes.=—Pare raw potatoes; cut thin as wafers with sharp
knife or patent slicer. Soak 20 minutes in cold water; dry on towel.
Throw a handful at a time in kettle of smoking-hot fat; skim out fast
as browned and drain on unglazed paper. Sprinkle with salt.
=Fried Potatoes, 2.=—Cut cold boiled potatoes in thick slices, season
and sauté in a little hot fat in a frying-pan.
=Mashed Potatoes.=—Boil potatoes in salted water; while hot put
through ricer or mash with fork till smooth. Season with salt and
pepper; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk.
Beat till light, heap in hot dish.
=Baked Potatoes.=—Scrub potatoes of same size. Bake in very hot oven
until tender. Press till skin breaks slightly, serve hot with butter.
=Potato Croquettes.=—Mix together 1 pint hot mashed potato, 1 teaspoon
salt, ⅓ teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon butter,
1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over fire till
mixture leaves sides of saucepan. When cool, shape into croquettes,
dip each in beaten egg, roll in crumbs, and fry brown in deep kettle
of smoking-hot fat.
=Lyonnaise Potatoes.=—Heat 1 tablespoon butter in frying-pan. Add 1
tablespoon chopped onion. When pale brown add 1 pint diced boiled
potatoes, seasoned. Shake till butter is absorbed; potatoes should not
color. Add 1 tablespoon chopped parsley and take up.
=Creamed Potatoes.=—To 3 cups diced boiled potatoes add 1 pint cream
sauce (see Sauces), more seasoning if necessary, and simmer 10
minutes. Or, season cold sliced potatoes, cover with milk, and stew
till milk is reduced one half, then add a little butter.
=Stewed Squash.=—Pare small squash, remove seeds, boil in salted water
till tender. Drain, mash, season, and stir over slow fire till quite
dry. Add butter and seasoning to taste.
=Stewed Tomatoes.=—Scald and skin tomatoes, remove hard ends and cut
up. Stew in agate saucepan till tender, add salt, pepper, and sugar
to taste, also 1 teaspoon butter to each pint. If liked, thicken with
fine crumbs or with a little flour dissolved in cold water.
=Stuffed Tomatoes.=—Choose large tomatoes; cut off stem ends and take
out centers. Fill with stuffing (see Stuffings), lay on buttered
baking-pan, and bake in hot oven 30 minutes. Peppers, summer squash,
large ripe cucumbers, onions, and egg plant may be prepared in same
way.
=Panned Tomatoes.=—Cut firm tomatoes in halves. For 4, heat 1
tablespoon butter in frying-pan. Dip tomatoes in flour, put cut side
down in pan, cover, and cook over hot fire until browned. Transfer to
hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk;
stir till thickened, season, boil 1 minute, and pour round tomatoes.
=Mashed Turnips.=—Pare and dice turnips, boil in unsalted water till
tender. Mash, adding salt, pepper, and butter to taste. If cut small
they will cook in less time and be less odorous.
=Ragout of Vegetables.=—Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears
of corn, 1 cup of lima beans, and the same of peas, 1 onion, and with
them ¼ pound of fat salt pork. Drain off the water and lay aside the
pork. Slice carrots, turnips, potatoes, and onion. Put into a saucepan
with a cup of some good meat soup before it has been thickened. Season
well; cut the corn from the cob and add with the peas, beans, and a
sliced tomato as soon as the rest are hot. Stew all together ½ hour.
Stir in a great lump of butter rolled in flour. Stew 5 minutes, and
serve in a deep dish.
=Dried Sweet Corn.=—Soak 1 pint overnight. Drain, add fresh cold
water, and cook slowly. When tender drain, add ½ cup rich milk, 1
tablespoon butter, salt and pepper to taste, simmer 10 minutes.
=Boiled Rice.=—Wash 1 cup rice through several waters till water runs
off clear. Have at least 4 quarts rapidly boiling water in kettle.
Add rice and 1 tablespoon salt. Boil _at a gallop_ until rice is
tender—this takes 12 to 20 minutes according to kind and age of rice.
Drain, set colander over boiling water for 10 minutes or more to
steam. Each grain will be distinct yet tender.
=Macaroni.=—Have a large kettle nearly full of rapidly boiling salted
water. Break macaroni into 2 or 3 inch lengths, drop into the water,
and boil as directed for rice until tender, which will take from 30 to
45 minutes. Drain, then pour cold water through the colander to remove
pastiness. Reheat in a little butter, or in a white, brown, or tomato
sauce. Before sending to table, sprinkle thickly with grated cheese or
stir the cheese through it.
Spaghetti, vermicelli, or any of the forms of paste may be prepared in
the same way.
Pickles, Etc.
Use glass bottles for pickles, also wooden knives and forks in
preparation of them. Fill bottles 3 parts full with articles to be
pickled, then fill bottle with vinegar. Use saucepans lined with
earthenware, or stone pipkins, to boil vinegar in.
=Chow Chow.=—1 quart large cucumbers, 1 quart small cucumbers, 2
quarts onions, 4 heads cauliflower, 6 green peppers, 1 quart green
tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups
flour, 1 ounce turmeric. Put all in salt and water one night; cook all
the vegetables in brine until tender, except large cucumbers. Pour
over vinegar and spices.
=Pickling Cauliflowers.=—Take whitest and closest cauliflowers in
bunches; spread on earthen dish, cover them with salt, and let stand
3 days to draw out all the water. Then put in jars, pour boiling
salt and water over them, let stand overnight; then drain with a
hair-sieve, and put in glass jars; fill up jars with vinegar; cover
tight.
=Piccalilly.=—1 peck green tomatoes, sliced; ½ peck onions, sliced;
1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24
hours; then put in kettle with handful scraped horse-radish, 1 ounce
turmeric, 1 ounce cloves (whole), ¼ pound pepper (whole), 1 ounce
cassia-buds or cinnamon, 1 pound white mustard seed, 1 pound English
mustard. Place in kettle in layers, and cover with cold vinegar. Boil
15 minutes, constantly stirring.
=Pickled Red Cabbage.=—Slice it into a colander, sprinkle each layer
with salt; let it drain 2 days, then put into a jar, pour boiling
vinegar enough to cover, put in a few slices of red beet-root. Choose
purple red cabbage. Those who like flavor of spice will boil it with
the vinegar. Cauliflower cut in bunches, and thrown in after being
salted, will look red and beautiful.
=Tomato Catsup.=—1 gallon tomatoes (strained), 6 tablespoons salt, 3
tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon,
2 tablespoons allspice, 1½ pints vinegar; boil down one half. 1 peck
tomatoes will make 1 gallon strained.
=Walnut Catsup.=—Take green walnuts before the shell is formed
(usually in a proper state early in August). Grind them or pound them
in an earthen or marble mortar. Squeeze out the juice through a coarse
cloth, and add to every gallon of juice 1 pound of anchovies, 1 pound
salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each
ginger, cloves, and mace, and the root of one horse-radish. Boil all
together till reduced to half the quantity. Pour off, and when cold
bottle tight. Use in 3 months.
[Illustration: (Decorative Design)]
Beverages
=Boiled Coffee.=—For 4 heaping tablespoons ground coffee allow 1 quart
freshly boiling water and ½ white 1 raw egg. Mix the egg white with 3
tablespoons cold water, beating with fork. Add coffee and stir till
well wet. Scald coffee-pot, put in prepared coffee. Pour in boiling
water, cover spout, and boil 5 minutes. Pour in quickly ¼ cup cold
water, let stand 3 minutes to settle. Strain into hot pot or have
strainer on table.
=Coffee for Six Persons.=—Take 1 full cup ground coffee, 1 egg, a
little cold water; stir together, add 1 pint boiling water, boil up;
then add another pint boiling water, and set back to settle before
serving.
=French Coffee.=—1 quart water to 1 cup very fine ground coffee. Put
coffee grounds in bowl; pour over about ½ pint cold water and let
stand for 15 minutes; bring remaining water to a boil. Take coffee
in bowl, strain through fine sieve, then take French coffee-pot, put
coffee grounds in strainer at top of French pot, leaving water in
bowl. Then take boiling water and pour over coffee very slowly. Then
set coffee-pot on stove 5 minutes; _must not boil_. Take off and pour
in cold water from bowl that coffee was first soaked in, to settle.
Serve in another pot. The French, who have the reputation of making
the best coffee, use 3 parts Java, 1 part Mocha.
=Vienna Coffee.=—Equal parts Mocha and Java coffee; allow 1 heaping
tablespoon of coffee to each person, and 2 extra to make good
strength. Mix 1 egg with grounds, pour on coffee ½ as much boiling
water as will be needed, let coffee froth, then stir down grounds and
let boil 5 minutes; then let coffee stand where it will keep hot,
but not boil, for 5 or 10 minutes, and add rest of water. To 1 pint
cream add white of an egg, well-beaten; this is to be put in cups with
sugar, and hot coffee added.
=Tea.=—Water for tea should be freshly heated and just boiling. Teas
are of differing strengths, but a safe rule is 1 teaspoon dry tea to
½ pint boiling water. Scald tea-pot; put in dry tea and cover for 1
minute. Add boiling water, cover closely. Let stand 3 to 6 minutes,
strain off into second hot pot. A wadded cozy will keep tea hot for a
long time off the fire.
=Cocoa.=—The usual rule is 1 teaspoon cocoa to each cup. Mix dry cocoa
with little cold water, add scalded milk or boiling water, and boil 1
minute.
=Chocolate.=—1 square unsweetened chocolate, 1 tablespoon sugar, 2
tablespoons hot water. Grate chocolate, boil all together till smooth,
add gradually 1 pint scalded milk, cook in double boiler 5 minutes.
Some like to add 1 teaspoon vanilla. It can be made stronger by using
more chocolate.
[Illustration: (Decorative Design)]
Cookery for the Sick
Always prepare food for the sick in the neatest and most careful
manner. In sickness the senses are unusually acute, and far more
susceptible to carelessness, negligence, and mistakes in the
preparation and serving of food than when in health.
=Corn Meal Gruel.=—Mix 1 tablespoon corn meal, ½ teaspoon salt, and
2 tablespoons cold water. Add 1 pint boiling water, simmer slowly 1
hour. In serving bowl put 2 tablespoons cream, 1 lump sugar, strain in
gruel, stir for a moment, and serve.
Flour and arrowroot gruel is made in the same way, but cooked only 10
minutes.
Farina gruel is made with milk and cooked 1 hour in double boiler.
Boil oatmeal gruel 1 hour and strain.
=Barley Water.=—Wash 2 tablespoons pearl barley, scald with boiling
water, boil 5 minutes, strain. Add 2 quarts cold water, simmer till
reduced ½. Strain, add lemon juice to taste. Good in fevers.
=Wine Whey.=—Scald 1 cup milk, add 1 cup wine, cook gently till it
wheys. Strain through cheese-cloth.
=Beef Tea.=—Chop very fine 1 pound lean beef round. Cover with ½ pint
cold water. Stand in cold place 1 hour. Set over hot water, stir till
liquid _begins_ to turn color. Strain, add pinch salt. To reheat, set
cup in pan of hot water.
=Restorative Jelly.=—Put in glass jar ½ box granulated gelatine, 1
tablespoon granulated gum arabic, 2 cloves, 3 tablespoons sugar, 2
tablespoons lemon juice, 1 cup port wine. Stand in kettle cold water,
heat till all is dissolved. Strain into shallow dish. Chill. Cut in
½-inch squares.
[Illustration: (Decorative Design)]
Candies
=Granulated= sugar is preferable. Candy should not be stirred while
boiling. Cream tartar should not be added until syrup begins to boil.
Butter should be put in when candy is almost done. Flavors are more
delicate when not boiled in candy but added afterward.
=Butter Scotch.=—2 cups sugar, 2 tablespoons water, piece butter size
of an egg. Boil without stirring until it hardens on a spoon. Pour out
on buttered plates to cool.
=Cream Candy.=—1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon
extract lemon, 1 teaspoon cream tartar. Add little water to moisten
sugar, boil until brittle. Put in extract, then turn quickly out on
buttered plates. When cool, pull until white, and cut in squares.
=Cream Walnuts.=—2 cups sugar, ⅔ cup water. Boil _without stirring_
until it will spin a thread; flavor with extract vanilla. Set off into
dish with cold water in; when at blood heat stir briskly until white
and creamy, then knead and work with the hands for several minutes.
Have walnuts shelled: make cream into small round cakes with your
fingers; press half a walnut on either side, and drop into sifted
granulated sugar. For cream dates, take fresh dates, remove stones,
and fill center of dates with this same cream. Drop into sugar.
=Creamed Nuts.=—Mix 1 pound confectioners’ sugar, white 1 unbeaten
egg, 1 teaspoon vanilla, and 2 teaspoons cold water to a stiff paste.
Shape in little balls, press between halved walnut or other nut
meats. Stoned dates and large raisins may be filled with this cream,
or it may be mixed with chopped nuts, shaped in bars, and cut in
squares.
=Butter Taffy.=—Boil 3 cups brown sugar, ½ cup molasses, ¼ cup each
hot water and vinegar. When it crisps in cold water, add 2 tablespoons
butter, 1 teaspoon vanilla, cook 3 minutes, cool on buttered pans.
=Candied Popcorn.=—Put into an iron kettle 1 tablespoon butter, 3
tablespoons water, 1 tea-cup white pulverized sugar. Boil until ready
to candy, then throw in 3 quarts nicely popped corn. Stir briskly
till candy is evenly distributed over corn. Take kettle from fire,
stir until it is cooled a little and you have each grain separate and
crystallized with sugar, taking care that corn does not burn. Nuts of
any kind may be prepared in same way.
=Cocoanut Cream Candy.=—1 cocoanut, 1½ pounds granulated sugar. Put
sugar and milk of cocoanut together, heat slowly until sugar is
melted; then boil 5 minutes; add cocoanut (finely grated), boil 10
minutes longer, stir constantly to keep from burning. Pour on buttered
plates, cut in squares. Will take about 2 days to harden. Use prepared
cocoanut when other cannot be had.
=Hickory Nut Candy.=—1 cup hickory nuts (meats), 2 cups sugar, ½ cup
water. Boil sugar and water, without stirring, until thick enough to
spin a thread; flavor with extract lemon or vanilla. Set off into cold
water; stir quickly until white; then stir in nuts; turn into flat
tin; when cold cut into small squares.
=Chocolate Caramels.=—2 cups molasses, 1 cup brown sugar, 1 cup cream
or milk, ½ pound chocolate, piece of butter size of an egg. Beat all
together; boil until it thickens in water; turn into large flat tins,
well-buttered. When nearly cold, cut into small squares.
=Ice Cream Candy.=—3 cups sugar, crushed or cut loaf, a little less
than ½ cup vinegar, 1½ cups cold water, piece of butter size of a
walnut, flavor with extract vanilla. Boil until it hardens, then pull
until white.
=Molasses Candy.=—3 cups yellow coffee sugar, 1 cup molasses, 1 cup
water, ½ teaspoon cream tartar, butter size of a walnut. Follow
directions for cream candy.
=Velvet Molasses Candy.=—Put 1½ pounds sugar, ½ pint molasses, ½
pint water, ¼ cup vinegar, in agate kettle. Heat; when boiling add ½
teaspoon cream tartar. Boil till it crisps in cold water. Stir; when
almost done add ¼ pound butter, ¼ teaspoon soda. Cool in buttered pan
and pull.
=Peanut Brittle.=—Shell and chop roasted nuts to measure 1 pint. Put 2
pounds granulated sugar in clean frying-pan. Stir over slow fire. It
will lump, then gradually melt. When pale coffee color and clear add
nuts and pour quickly on buttered tin sheet. Roll thin as possible.
When cold break up.
=Fudge.=—Cook 3 cups sugar, 1 cup milk, and 1 tablespoon butter.
When sugar is melted add 4 or 5 tablespoons cocoa. Stir and boil 15
minutes. Take from fire, add 1 teaspoon vanilla, stir till creamy,
pour on buttered plates, cut in squares.
THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.
ROYAL
A STRICTLY PURE, CREAM OF TARTAR BAKING POWDER
The tests made by the Government chemists show that Royal Baking
Powder is of the highest efficiency and usefulness as a leavening
agent; that it does not contain alum, ammonia, or lime, and is
absolutely pure. The official tests by the various State Food
Commissions, Boards of Health, and official analysts show no other
baking powder so pure, strong, and healthful.
More ill health and physical discomfort result from unwholesome food
than from any other one cause, and chief among unwholesome foods are
the alum and other cheaply made baking powders.
The market is full of low-grade powders, mostly made from burnt alum
and phosphatic acid. The sale of these powders is urged by some
dealers because they are bought cheap at wholesale and yield them
large profits. Consumers should _ask for Royal and take no substitute_.
Alum baking powders are classed as poisonous by the most eminent
physicians. They cost but three cents a pound to make, and being sold
at from twenty to forty cents, are also a commercial fraud. They
cause indigestion, heartburn, dyspepsia, and diseases of the liver
and kidneys. Consumers who value their health must be on their guard
against these dangerous powders. It will be safer in all cases to
_demand the Royal and take no other_.
The housewife will find no possible substitute for the Royal Baking
Powder. There is no other baking powder or preparation that will
render the food so excellent in every quality.
=Instead of cream of tartar and soda=, or soda and sour milk, the best
housekeepers now use Royal Baking Powder. It is almost impossible for
the housekeeper to procure pure cream of tartar. Professor Chandler,
when president of the New York Board of Health, stated in an official
report that he found upon investigation that nearly all the cream
of tartar sold by grocers was adulterated with white clay, alum, or
other hurtful substance. These ingredients are dangerous to health,
impoverishing the blood, producing dyspepsia, etc. Professor Chandler
strongly recommends the use of a well-known baking powder (like the
Royal) in all kinds of baking as more convenient, economical, and
healthful.
Royal Baking Powder is sold only in securely labeled tin cans.
=Remember=, in all old receipts where cream of tartar and soda or
saleratus are called for, you can substitute Royal Baking Powder and
get better results.
The usual proportions, old way, are: 2 teaspoonfuls cream of tartar to
1 of soda or saleratus;
Instead of which USE 2 TEASPOONFULS OF ROYAL BAKING POWDER, and mix
it with the flour while dry. This powder is so pure and perfectly
combined that one third less will do better work.
=Never use so-called prepared or self-raising flours. They mostly
contain alum, phosphates, or other injurious ingredients.=
THE OFFICIAL TESTS
SHOW ROYAL BAKING POWDER SUPERIOR TO ALL OTHERS
The United States Government, after elaborate tests, reports the
=Royal Baking Powder= a pure cream of tartar powder of greater
leavening strength than any other.
=Bulletin 13, U. S. Ag. Dep., p. 599.=
The Canadian official tests, recently made, show the =Royal Baking
Powder= highest of all in leavening strength.
=Bulletin 10, Inland Rev. Dep., p. 16.=
The =Royal Baking Powder= is superior to any other powder which I
have examined; a baking powder unequaled for purity, strength, and
wholesomeness.
=Willis G. Tucker, M.D., Ph.D., New York State Analyst.=
As the excellence of a baking powder is dependent upon the yield
of leavening gas, and upon the wholesomeness and purity of its
ingredients, the =Royal= is unquestionably the best.
=Massachusetts State Analyst.=
The best baking powder made is, as shown by analysis, the =Royal=.
=Cyrus Edson, M.D., Com’r of Health, New York City.=
I find the =Royal Baking Powder= superior to all the others in every
respect. It is purest and strongest.
=Walter S. Haines, M.D., Consulting Chemist,
Chicago Board of Health.=
Our test shows that =Royal Baking Powder= has greater leavening power
than any other of which we have knowledge.
=W. B. Rising, State Analyst, California.=
I have from time to time analyzed the =Royal Baking Powder=, and have
uniformly found it to be high in leavening power and to be composed of
pure ingredients.
=H. A. Weber, State Analyst, Ohio.=
My tests show the =Royal Baking Powder= of very superior leavening
power; a cream of tartar powder of the highest purity, containing no
alum, lime, ammonia, or any unwholesome material.
=R. C. Kedzie, late State Analyst, Michigan.=
=Royal Baking Powder= is composed of the best and purest ingredients.
It is absolutely pure, with perfect keeping qualities, and as strong
as such a powder can be made. Royal makes the food much finer, besides
assuring its perfect healthfulness.
=G. N. Failure, Kansas State Chemist.=
I have submitted the =Royal Baking Powder= to careful chemical tests,
and find it to be perfectly free from any substance in any way
deleterious or injurious.
=H. A. Huston, Indiana State Chemist.=
=Royal Baking Powder= is free from alum and every adulteration, and it
has a larger amount of leavening gas than any of the others analyzed.
=M. A. Scovell,
Director Kentucky Agl. Exp. Station.=
I have made a large number of analyses of =Royal Baking Powder=,
and have found it to be an absolutely pure cream of tartar powder,
entirely free from alum, ammonia, and all adulterations and
impurities. In leavening power it is of the very highest.
=Charles W. Drew, late State Chemist, Minnesota.=
In this market I find but one powder besides =Royal= made from cream
of tartar. =Royal= is the strongest, purest, most economical.
=H. H. Nicholson, Nebraska State Chemist.=
I find the =Royal= to be absolutely pure and highest in leavening
power.
=Albert Menke, Arkansas State Chemist.=
From actual analysis made by me, I pronounce the =Royal Baking Powder=
to be the strongest and purest Baking Powder before the public.
=W. T. Wenzell,
Analyst San Francisco Board of Health.=
The =Royal Baking Powder= is superior in regard to purity, leavening
power, and keeping qualities.
=Geo. S. Cox, State Chemist, Wisconsin.=
I allow no baking powder other than the =Royal= to be used in my
kitchen, for I know it to be absolutely pure and all that is claimed
for it.
=Wm. T. Cutter, Connecticut State Chemist.=
The =Royal= was found the highest in leavening strength, and the best
powder analyzed.
=George F. Payne, State Chemist, Georgia.=
There is no baking powder known to us equal to the =Royal=. We
confidently recommend it for purity and wholesomeness.
=W. Q. Webb, M.D.,
President Board of Health, Spokane, Washington.=
=Royal Baking Powder has been found by every examination—official
or competitive—to be the highest of ALL in leavening power, and of
absolute purity and wholesomeness.=
TRANSCRIBER’S NOTE
The index was not checked for correct page references.
Obvious typographical errors and punctuation errors have been
corrected after careful comparison with other occurrences within the
text and consultation of external sources.
Some hyphens in words have been silently removed, some added, when a
predominant preference was found in the original book.
Except for those changes noted below, all misspellings in the text,
and inconsistent or archaic usage, have been retained.
Pg 23: ‘Bake’ replaced by ‘Make’ in =Dumplings for Soup.=
Pg 24: ‘du’ replaced by ‘dust’.
Pg 26: ‘locks’ replaced by ‘looks’.
Pg 35: ‘and’ replaced by ‘add’ in =Mutton Haricot.=
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