Part 21 (2/2)
+Denmark Cake.+-- Two pounds flour, 2 teaspoonfuls baking powder, 1 pound sugar, 1 pound b.u.t.ter, 2 pounds raisins, 8 eggs, 1 pint sweet milk, pint wine, 3 tablespoonfuls allspice, 3 tablespoonfuls cinnamon, 4 nutmegs. Sift flour and baking powder together, stir b.u.t.ter and sugar to a cream, add gradually the yolks and spice, then alternately milk, flour, and wine, last the fruit. Bake in a large well-b.u.t.tered pan in medium-hot oven.
+Stullen with Baking Powder.+-- One pound flour sifted with teaspoonful salt, 2 teaspoonfuls baking powder, cup of b.u.t.ter, cup of sugar, and 2 eggs, the fine-chopped peel of lemon, 1 cupful seeded raisins, cupful fine-cut citron, cup of milk. Rub flour and b.u.t.ter together, add sugar, salt, milk, and eggs, mix all together; add last the fruit, turn the dough on to a floured board and work it a little to smooth the dough, then roll it out 1 inch in thickness, fold it over and lay the cake in a b.u.t.tered pan, giving it the shape of a half moon; brush over with beaten egg and bake in medium-hot oven.
+Wine Baba.+-- One pound flour, 2 teaspoonfuls baking powder, 1 teaspoonful salt, 4 ounces b.u.t.ter, 3 tablespoonfuls sugar, the fine-chopped peel of 1 lemon, 4 eggs, pint milk, cup currants, cup seeded raisins, cup fine-cut citron. Sift flour and baking powder together, stir b.u.t.ter and sugar to a cream, add by degrees the yolks and lemon, then alternately flour and milk, next add the fruit, and last the beaten whites. Fill the mixture into a b.u.t.tered form with a tube in the center, place it in a medium-hot oven, and bake about 40 minutes or till done. In the meantime boil 1 cup sugar with cup water 5 minutes, remove from fire, add 1 gill sherry wine and a few tablespoonfuls of raspberry syrup. When the cake is done turn it on to a sieve, place the sieve on a large plate, and pour the syrup by spoonfuls over the cake; pour that which runs below in the plate over the cake again.
+Bunt Kuchen with Baking Powder.+-- One pint flour, 1 heaping teaspoonful baking powder, teaspoonful salt, 3 tablespoonfuls sugar, 2 ounces b.u.t.ter, 2 eggs, pint milk, cup currants, cup stoned raisins, the grated rind of lemon. Sift flour and baking powder together, add the sugar, salt, and b.u.t.ter, rub the b.u.t.ter fine in the flour, mix the yolks with the milk and add them to the flour, mix all into a dough, add the fruit, and last the beaten whites. Fill the mixture into a round b.u.t.tered form with a tube in center and bake about 35 minutes; cover the first 20 minutes with b.u.t.tered paper.
+Emelines.+-- _First Part_: The whites of 6 eggs, 1 cup powdered sugar, 1 cup flour sifted with 1 teaspoonful baking powder, teaspoonful lemon extract, 1 tablespoonful melted b.u.t.ter, measured after it is melted, 2 tablespoonfuls milk. Beat the whites till stiff, then add gradually the sugar, b.u.t.ter, lemon extract, and milk, and last the flour. b.u.t.ter a long shallow tin pan (13 inches long, 9 inches wide, and 1 inch deep), dust it with flour, pour in the mixture, smooth it even with a knife, and bake in a medium-hot oven.
_Second Part_: The yolks of 6 eggs, 1 cup powdered sugar, 1 cup flour sifted with 1 teaspoonful baking powder, 2 tablespoonfuls milk, 1 tablespoonful b.u.t.ter, teaspoonful lemon extract. Stir b.u.t.ter, sugar, and yolks to a cream, add lemon extract, flour, and milk; bake the same as the first part. When the cakes are nearly cold lay them over one another with a layer of jelly between, then cut it into fancy shapes like half moons, small rounds, and squares; glaze them with sugar glaze No. 927. In place of jelly, cream or any other filling may be taken. The two cakes may be spread separately with jelly, then rolled up like jelly rolls.
+Sand Wafers.+-- Stir 4 ounces b.u.t.ter with 6 tablespoonfuls sugar till light and creamy, add gradually 3 eggs, the grated rind of lemon, stir 15 minutes, add last 7 ounces sifted flour. Fill the preparation in a pastry bag, b.u.t.ter and dust with flour some large shallow tin pans, press small cakes from the bag on to the pans the size of a 50-cent piece, and bake in medium-hot oven. When done and cold, glaze them with fruit glaze or leave them plain.
+Cream S.+-- Stir pound b.u.t.ter with 6 ounces sugar to a cream, add 1 teaspoonful vanilla sugar and 4 eggs, stir 10 minutes; add last pound of sifted flour. Put the preparation into a kiss syringe and press small cakes in the shape of an S into b.u.t.tered and floured pans, bake in medium-hot oven, and when cold glaze them with vanilla glaze.
+Aniseed Wafers.+-- Rub some shallow tin pans with wax, place pound sugar and 4 whole eggs in a bowl, set the bowl into a pan of hot water, beat the contents of bowl with an egg beater 15 minutes, then remove and beat till cold; add 1 teaspoonful well-cleaned aniseed and pound sifted flour, fill the mixture into a pastry bag and press small cakes on to the waxed tins, cover and let them stand till next day, when the little cakes have obtained a crust, then bake them in slow oven.
+Cinnamon Sticks.+-- Four ounces of almond paste, the white of 1 egg, 4 ounces powdered sugar, 1 teaspoonful cinnamon. Mix all together, put on to a floured board; roll it out ? inch thick, cut the paste into 3 long strips 3 fingers wide, spread over an icing made as follows: Mix the whites of 2 eggs with pound powdered sugar, add teaspoonful cinnamon and a few drops of lemon juice, stir 5 minutes, then cut the strips into small sticks a finger wide, lay them on to b.u.t.tered tins, and bake in a slow oven.
+Meringue Sh.e.l.ls.+-- Beat the whites of 4 eggs to a stiff froth, add pound granulated sugar and a little vanilla sugar, stir the sugar in lightly; fill this into a pastry bag or a paper funnel; press small portions on to a double-folded paper, dust thickly with sugar, lay the paper in a pan, and bake in a slow oven. When done and cold, remove them from the paper, press the soft bottoms into shape to form a sh.e.l.l, and serve filled with whipped sweetened cream or ice cream.
+Kisses.+-- Five ounces whites of egg, 1 pound granulated sugar, 1 cup water, 4 ounces powdered sugar. Put the granulated sugar and water in a saucepan, stir until the sugar is dissolved, then place the saucepan over the fire, and boil to a crack; have the whites beaten to a stiff froth, and add slowly the hot sugar while beating constantly with an egg beater, then beat until cold. This may then be used as it is, and if wanted very stiff, add the 4 ounces powdered sugar; stir it through the mixture lightly, then put the meringue in a kiss syringe, dust some paper with powdered sugar, press the mixture on to the paper in any shape desired. For sh.e.l.ls it may be put on with a spoon, dust them with sugar, and bake in a slow oven. The oven may be left open part of the time. In place of paper, rub some tin pans with b.u.t.ter, then rub off all the b.u.t.ter with paper, and dust them with powdered sugar, then put the kisses on them.
+Banana Cake.+-- Three bananas, 1 cup of currant jelly, pint of whipped cream, 3 ounces b.u.t.ter, cup sugar, 1 cups of flour, 1 teaspoonful baking powder, the whites of 3 eggs beaten to a stiff froth, cup milk, the juice and grated rind of lemon. Sift flour and baking powder together, stir b.u.t.ter and sugar to a cream, add the lemon, then alternately flour, milk, and the white of egg; b.u.t.ter 2 jelly tins of medium size, dust them with flour, divide the cake mixture evenly in the tins, and bake in a medium-hot oven. When done and cold, spread half of the jelly over one layer, cover with banana slices, lay over the second layer, put on the remaining jelly and bananas; mix the whipped cream with 1 tablespoonful fine sugar and a little vanilla, cover the whole cake with cream, or take 1 pint of whipped cream and put half of the cream between the layers and the remaining over the top, and serve.
+Neapolitan Cake.+-- Roll out some puff paste to ? inch in thickness, cut it into 3 strips 5 inches wide and about 10 inches long; moisten a large shallow tin pan with cold water, put in the strips, dust them with powdered sugar, and bake in a medium-hot oven. When done and cold, cover 1 strip with boiled vanilla cream (see recipe No.
139), put over this the second strip, and spread over some currant jelly; lay on the third strip. Mix cup powdered sugar with 1 tablespoonful boiling water and a few drops of lemon juice, pour it over the cake, and set aside till firm.
+One-Egg Cake.+-- One cup sugar, 1 egg, a piece of b.u.t.ter the size of a walnut, 2 scant cups of flour sifted with 1 heaping teaspoonful baking powder, teaspoonful extract of lemon or vanilla, 1 cup of milk; rub b.u.t.ter and flour together, add the sugar, milk, and egg; mix into a batter, b.u.t.ter a square pan, dust with flour, put in the mixture, and bake in a medium-hot oven till done. This mixture may be baked in 3 small jelly tins, and when done lay them over one another with jelly marmalade or cream between them; or bake it in a pan 12 inches long and 8 inches wide and 1 inch deep. When done, cut the cake in half, lay them over one another with jelly or cream between, then mix 1 cup sifted powdered sugar with 1 teaspoonful lemon juice and 2 tablespoonfuls boiling water, stir until smooth, pour the icing over the cake, and let stand till firm.
For a chocolate cake, bake the cake the same way, then mix 1 cup of powdered sugar with the white of 1 egg; melt 4 ounces Baker's chocolate, add it to the sugar, mix all together, put half of it between the cake, and spread the remaining over the top of the cake.
For a strawberry shortcake, bake the mixture in 2 small well b.u.t.tered and floured jelly tins, wash and mash 1 quart of strawberries, mix with cup sugar, put half of them between the 2 layers, and the remainder on top; serve with cream or vanilla sauce, or put some whipped cream over the strawberries.
+Spice Cake.+-- Three fourths cup b.u.t.ter, 1 cup mola.s.ses, 1 cup sugar, 3 eggs, 3 cups flour sifted with 1 teaspoonful baking powder, 1 teaspoonful cinnamon, 1 teaspoonful cloves, grated nutmeg, 1 cup sour milk or cold coffee. Stir b.u.t.ter and sugar to a cream, add the eggs one at a time, stir a few minutes between each addition, add mola.s.ses and spice, then alternately flour and milk.
b.u.t.ter a square cake pan, dust with flour, pour in the cake mixture, and bake in medium-hot oven; or bake small cakes in gem pans and when cold ice them with sugar glaze.
+Mola.s.ses Cake.+-- One cup mola.s.ses, cup b.u.t.ter, 2 eggs, cup milk, tablespoonful ginger, 2 cups flour sifted with 1 teaspoonful baking powder. Mix and bake the same as above.
+Gingerbread.+-- One cup brown sugar, 1 cup mola.s.ses, cup b.u.t.ter or lard, 2 eggs, 1 tablespoonful ginger, teaspoonful ground mace, cup cold coffee, teaspoonful salt, 1 heaping teaspoonful baking powder sifted with 3 cups of flour. Stir b.u.t.ter or lard with the sugar to a cream, add the eggs one at a time, stirring a few minutes between each addition; then add the spice and syrup, last the flour and coffee alternately; pour the mixture into a square or long pan previously well b.u.t.tered and dusted with flour; bake in a medium-hot oven.
+Ginger Snaps.+-- Half pound brown sugar, pound b.u.t.ter, 1 pint mola.s.ses, 1 tablespoonful ginger, 1 teaspoonful cloves, 2 teaspoonfuls cinnamon, 1 teaspoonful baking powder sifted with 2 cups flour. Stir b.u.t.ter and sugar to a cream, add the mola.s.ses and spice; when well mixed add flour and work it into a soft dough; if necessary, add more flour, roll out very thin, cut into rounds, and bake on b.u.t.tered tins.
+Corn Bread.+-- One pint of corn meal, cup of flour, 1 teaspoonful baking powder, 1 egg, teaspoonful salt, 1 tablespoonful sugar, 1 cup milk. Mix all together and bake in a well-b.u.t.tered square tin pan. This bread should be about 1 inch thick when done.
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