Part 18 (2/2)
822. +Marguerites.+-- pound flour, teaspoonful salt, pound sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise seed, the grated rind of lemon, cup lukewarm water and 2 tablespoonfuls melted b.u.t.ter; measure after the b.u.t.ter is melted; sift the flour in a bowl, add salt, sugar, grated lemon peel, the eggs and mix the whole with the water into a batter; lastly add the b.u.t.ter and anise seed; put a wafer iron over the fire; when hot brush it over with melted lard; put 1 teaspoonful of the batter in the center of wafer iron, close it and bake the cake a light brown on both sides; as soon as one is done take it from the iron and roll up like a tube; continue to bake the remaining batter the same way; these quant.i.ties will make 50 cakes. 2 teaspoonfuls of vanilla sugar may be used instead of anise seed. These cakes may be served either with ice cream, wine or coffee.
823. +Macaroons.+-- Scald pound sweet almonds with a few bitter ones, remove the brown skins and spread the nuts out on paper to dry; then pound them in a wedgewood mortar to a paste with the whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated rind of 1 lemon; mix it with pound powdered sugar and 2 tablespoonfuls clear icing made as follows:--Take the white of 1 egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for a few minutes; then add it to the almonds; mix the whole into a firm paste and form with the hands into small round b.a.l.l.s the size of a hickory nut; line some shallow tin pans with brown paper (such as is used for wrapping paper), but do not b.u.t.ter it; set the b.a.l.l.s in even rows, one inch apart, on the paper, flatten each one a little with a wet finger and bake them in a medium hot oven to a golden color; when done wet a pastry board with cold water and lay the macaroons on the wet board with the paper side towards the board; after 5 minutes the macaroons may be lifted from the paper, as the dampness loosens them; the above quant.i.ties will make 50 macaroons.
Great care should be taken to use the exact amount of ingredients here stated.
824. +Cookies.+-- 1 cup b.u.t.ter, 2 cups sugar, 2 eggs, the grated rind of 1 lemon and 1 teaspoonful baking powder; stir the b.u.t.ter and sugar to a light white cream and add the eggs 1 at a time; sift the powder with 2 cups flour, add it to the mixture and work the whole with sufficient flour into a stiff dough; roll it out ? inch in thickness, cut with a cake cutter into rounds and bake them a light brown in well b.u.t.tered shallow tin pans.
825. +b.u.t.ter Cakes.+-- 1 yeast cake 1 quart sifted flour, 1 pints warm milk or water and 1 teaspoonful salt; dissolve the yeast in a little warm water; sift the flour and salt into a mixing bowl, make a hollow in center, pour in the yeast and water, mix into a batter and let it stand over night (this is called setting a sponge); next morning stir 1 cup sugar with cup lard and cup b.u.t.ter to a cream and add 2 eggs, 1 at a time, stirring a few minutes between each addition; then add the grated rind of 1 lemon and a very little powdered cardamon; mix this thoroughly with the sponge, add sufficient sifted flour to make a soft dough, cover it with a clean cloth and set in a warm place to rise to double its height; then b.u.t.ter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1 inch deep) and dust each one with flour; when the dough has attained the desired lightness divide it into 4 equal parts; roll each part out on the pastry board, put it into the pan, press evenly all over and again set it to rise to top of pan; when ready to bake brush each cake over with melted b.u.t.ter, sprinkle over 2 tablespoonfuls granulated sugar mixed with a little cinnamon and bake in a quick oven to a light brown; as soon as done remove the cakes from the pans and lay them on a long platter, one over the other, with the sugared sides together; when cold serve with coffee.
826. +b.u.t.ter Cakes (with Baking Powder).+-- 2 cups sifted flour, 2 eggs, 1 teaspoonfuls baking powder, 1 tablespoonful melted b.u.t.ter, 1 cup milk, teaspoonful salt, the grated rind of 1 lemon and cup well washed currants; sift flour, salt and baking powder into a mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk of eggs well beaten, add the lemon, the melted b.u.t.ter and mix it with the milk into a thick batter; lastly stir in the currants; spread the mixture into 2 well greased, shallow tin pans; first brush them over with the remaining yolk, then with 2 tablespoonfuls melted b.u.t.ter; mix 3 tablespoonfuls granulated sugar, 2 tablespoonfuls finely cut citron, cup finely chopped almonds together, sprinkle this over the 2 cakes and bake immediately in a quick oven till done and a light brown. Prepared flour may be subst.i.tuted for baking powder.
827. +Apple Cake.+-- Prepare a dough the same as for b.u.t.ter Cakes and divide it into 6 parts, as the dough for Apple Cake has to be thinner than for b.u.t.ter Cakes; line 6 shallow tin pans with the dough and set it to rise to double its height; in the meantime pare, core and cut into eighths some large, tart apples and lay them together closely in long rows over the cake; drop 1 tablespoonful melted b.u.t.ter over each cake, sprinkle over some granulated sugar and bake in a hot oven; when done dust with powdered sugar.
828. +Cheese Cake.+-- Dissolve yeast cake in pint warm milk and add 1 pound sifted flour, 2 eggs, teaspoonful salt, 2 tablespoonfuls b.u.t.ter and tablespoonful sugar; work this into a soft dough and set it in a warm place to rise to double its height; then roll it out ? of an inch in thickness; b.u.t.ter 2 large cheese or pie plates, cover them with the dough, ornament the edge and let it rise again until light; mix 1 pound fresh pot cheese with 1 cups thick sweet or sour cream, cup sugar (or sweeten to taste), 3 eggs and cup currants; when this is well mixed together brush the dough over with melted b.u.t.ter and fill the plate with the cheese mixture; bake in a medium hot oven.
829. +Chrysanthemum Cake.+-- pint b.u.t.ter, 1 pint sugar, 1 pints flour sifted with 1 teaspoonfuls baking powder, the grated rind of 1 orange, pint milk and the whites of 8 eggs; stir b.u.t.ter and sugar with your right hand to a light white cream; beat the whites to a stiff froth, add them to the creamed b.u.t.ter and mix well together with a spoon; add alternately the flour and milk; then add the grated orange peel and a few drops of cochineal, to color the mixture a delicate pink; b.u.t.ter 3 large jelly tins, dust them with fine bread crumbs, fill in the mixture in equal parts and bake in a medium hot oven; when done remove the cakes from the pans and lay them aside to cool; mix cup powdered sugar with the beaten whites of 2 eggs; spread this icing over the layers and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, cover the top with pink icing and sprinkle over some cocoanut.
830. +Snowflake Cake.+-- 2 cups sugar, 1 cup b.u.t.ter, 1 cup milk, 3 cups prepared flour, the grated rind of 1 lemon and the whites of 6 eggs; stir the b.u.t.ter and sugar to a light white cream; beat the whites to a stiff froth, add them to the creamed b.u.t.ter and add the lemon; then add alternately the milk and sifted flour; bake in 3 layers in large jelly tins; when done remove the cakes from the tins and set aside to cool; beat the whites of 2 eggs to a froth and add cup powdered sugar; spread this over each layer and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, spread the top layer with the icing, cover it thickly with cocoanut and dust over some powdered sugar.
ROLLS AND BREAD.
831. +Parkerhouse Rolls.+-- 2 cups warm milk, 1 yeast cake, 2 cups sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2 tablespoonfuls melted b.u.t.ter and 1 egg; dissolve the yeast in a little warm milk; sift the flour into a bowl, add sugar and salt, make a hollow in center and put in the yeast and some of the milk; commence mixing it with the right hand; next add the egg, b.u.t.ter and the remaining milk; set it in a warm place till very light; then work with sufficient sifted flour into a soft dough and let it rise again till very light; then roll it out 1 inch in thickness and cut into rounds with a cake cutter; brush the rounds with melted b.u.t.ter, double them over and set in b.u.t.tered pans 1 inch apart; let them rise to double their size and bake to a fine golden color; while hot brush them over with melted b.u.t.ter.
832. +Bread.+-- 2 quarts flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, small tablespoonful lard or b.u.t.ter, 1 pints lukewarm water, 1 of Fleischmann's yeast cakes. Break the yeast cake into a cup, add 1 teaspoonful sugar and sufficient lukewarm water to fill the cup, set it in a warm place till the yeast rises to the surface. Sift flour, sugar and salt into a bowl, add the lard or b.u.t.ter and rub it fine in the flour; then make a hollow in centre of flour, pour in the yeast and the remaining water, stir it with a spoon into a stiff dough, turn it on to a floured board and work it with the hands and some flour until it does not stick to the hands; return the dough to the bowl, cover and let it stand in a warm place to rise. When the dough has risen to double its size, b.u.t.ter 2 brick-shaped pans or use the crusty bread pans, dust them with flour, divide the dough into 2 equal parts, mould them into loaves on the board, put them into the b.u.t.tered pans, cover and let stand till the dough is to top of pan, place it in medium hot oven and bake 1 hour. If the bread is to be mixed at night take only yeast cake, otherwise proceed the same as above.
COFFEE.
833. +How to Make Coffee.+-- Coffee should always be bought in the bean and ground when wanted. It should never be allowed to boil, as all the fine aroma is thereby lost. The finest, quickest and most economical way to make coffee is by making it in a bag made as follows:--Take a piece of coa.r.s.e unbleached muslin, about ? yard long and ? yard wide, costing about 5 cents per yard; fold on the bias to a point, sew it together in such a way that the bag has the shape of a funnel and hem it on the top; then place the bag in the coffee pot; let the point hang so that it does not quite reach the bottom; let the top of bag lay over the outside of the coffee pot; then put in 1 cup freshly ground coffee, pour over pint boiling water and let it stand 1 minute; then add 1 quart boiling water and let it stand about 3 minutes on side of stove; have ready the urn in which the coffee is to be served, which should be well rinsed with boiling water, pour in the coffee and serve at once; pour more boiling water over the coffee grounds and let it stand on side of stove for a short while; then serve the same way; the second coffee will be found nearly as good as the first. If the coffee is too strong add more water; if not strong enough add less water, as some like it strong and others do not. Another way is to take 3 heaping tablespoonfuls freshly ground coffee and 6 cups boiling water; grind the coffee as fine as possible; rinse out the coffee pot with boiling water, put in the coffee and pour on enough boiling water to cover it well; let it stand in a warm place for 5 minutes, but do not allow it to boil; then add the remaining boiling water, let it stand for a few minutes and either serve in the same coffee pot in which it was made or strain through a fine sieve into a hot silver or china coffee urn and serve at once. This is also an easy and economical way of making good coffee, but the first-named method is the best.
FRUIT SALADS.
834. +Watermelon Salad.+-- Cut a watermelon in two, remove the seeds and break the red part into pieces with a silver fork; put it in layers in a gla.s.s dish, sprinkle each layer with sugar and place the dish on ice for 2 hours; when ready to serve pour over pint claret. If objected to the wine may be omitted.
835. +How to Serve Watermelon.+-- Cut a watermelon in half lengthwise; then cut each half first in two and then into long pieces about 2 inches in thickness; arrange the pieces nicely on an oblong plate and serve. The melon should lay for several hours on ice before being cut, as it is not nice unless cold.
836. +Plum and Peach Salad.+-- Choose 1 dozen large egg plums, cut them in two and remove the pits; pare and quarter dozen large, ripe peaches and put them in layers alternately with the plums in a gla.s.s dish with 1 cup sugar sprinkled between; place the dish on ice for hour before serving.
837. +Orange and Cocoanut Salad.+-- Pare and cut some nice oranges into pieces and remove the seeds; put a layer of the oranges sprinkled with sugar into a gla.s.s dish, then a layer of freshly grated cocoanut and next a layer of apple or currant jelly; then oranges again; continue in this way until the dish is filled; place the dish on ice for 1 or 2 hours and serve. If not handy the jelly may be omitted.
838. +Peach and Pear Salad.+-- Pare and cut into fine slices 4 large, ripe Bartlett pears; pare and cut into quarters dozen large, ripe peaches; put them with the pears into a gla.s.s dish with a layer of whipped cream and sugar between and serve at once.
839. +Peach Salad.+-- Pare and cut 1 dozen peaches into quarters, put them into a gla.s.s dish, sprinkle sugar between and over them and place the dish on ice for hour before serving.
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