Joe Tilden's Recipes for Epicures Part 8

Cream one pound of sugar and half a pound of b.u.t.ter. Beat the yolks and whites of eight eggs separately, and add the beaten yolks to the b.u.t.ter and sugar. Stir in half a pint of milk and one pound of flour with four teaspoonfuls of baking powder. Flavor with lemon or vanilla and bake in three layers. For the filling, boil three cups of powdered sugar and three-quarters of a cup of water for five minutes. Beat four eggs, the yolks and whites together, and into them stir the boiling syrup, add two cups of chopped raisins and two cups of almonds, chopped and blanched. Flavor with vanilla and spread thickly between the layers of cake. Cover with white frosting.

Silver Cake

Beat lightly the whites of eight eggs. Cream two cups of sugar and half a cup of b.u.t.ter. Stir into the eggs, adding three-fourths of a cup of milk. Sift into the batter three cups of flour and one heaping teaspoonful of baking powder. Bake in a moderate oven.

Gold Cake

Cream a cup of sugar and three-fourths of a cup of b.u.t.ter. Mix into this the beaten yolks of eight eggs and half a cup of milk. Last add one and a half cups of flour with one teaspoonful of baking powder.

Bake in a long bread tin.

Fig Filling for Cake

Chop together one pound of dried figs and one cup of seeded raisins.

Add the juice and grated rind of a lemon and sugar to taste. Pour over the mixture a cup of water and heat thoroughly, mixing it over the fire. Spread between layers of white cake.

Thin Gingerbread

Place in a saucepan one pint of mola.s.ses, one cup of b.u.t.ter, one teaspoonful of ginger, one teaspoonful of soda, and let them boil together for a moment. Then remove from the fire, and when nearly cool stir in flour enough to make a thick batter or dough. Spread thinly on tins and bake quickly.

WINE CUPS and PUNCHES

[Ill.u.s.tration]

Champagne Cup I

Pour on a sliced cuc.u.mber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the mixture with the juice of one lemon and the juice of three oranges, half a pint of Curacao, two bottles of seltzer, three bottles of apollinaris and three bottles of champagne. Sweeten to taste and ice well.

Champagne Cup II

Mix together two tablespoonfuls of sugar, the juice and shaved peel of a lemon, a few slices of cuc.u.mbers, one wine gla.s.s of Curacao, one quart of apollinaris and one quart of champagne. Pour over a block of ice in a punch bowl.

Champagne Cup III

Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of orgeat. Beat this well. Then add one pint of brandy, half a gla.s.s of Jamaica rum and a gla.s.s of Maraschino. Strain into a bowl of ice and just before serving, pour in three quarts of champagne.

Champagne Cup IV

Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine gla.s.s each of Maraschino and brandy and a quart each of apollinaris and champagne. Ice well.

Champagne Cup V

Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine gla.s.ses of sherry, one wine gla.s.s of Maraschino, and a quart each of apollinaris and champagne. Add a few slices of cuc.u.mber and plenty of ice.

Hock Cup

Pour over a block of ice in a punch bowl, a wine gla.s.s of Maraschino, two quarts of apollinaris, two quarts of sparkling hock and the juice of two lemons. Sweeten with two ounces of sugar.

Badminton Claret Cup

Rub six lumps of sugar on a lemon, strain the juice of the lemon over the sugar and add a gla.s.s of good sherry, two sprigs of verbena, a few slices of cuc.u.mber and a quart of claret. Place in the bowl a large piece of ice, and when ready to serve add a quart of sparkling mineral water.

Moselle Cup

Place the following ingredients in a punch bowl, with a block of ice, two ounces of sugar, the shaved peel of half an orange, three peaches sliced, a small pineapple sliced, half a dozen apricots, a wine gla.s.s of sherry, a quart of sparkling Moselle and a quart of apollinaris.

Sauterne Cup

Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris and champagne, a wine gla.s.s of Chartreuse and two tablespoonfuls of sugar.

Champagne Punch

In a bowl place one sliced orange, one lime sliced very thin, and the juice of another lime, one-fourth of a pineapple sliced, and one-fourth of a pound of sugar. Let stand twelve hours. Put a large block of ice in a punch bowl, add the above ingredients with a wine gla.s.s of Maraschino, two tumblers of sauterne, a wine gla.s.s of raspberry syrup, and last of all, one quart of champagne, a few whole straw-berries and a claret gla.s.s of Benedictine may also be added.

"T" Punch

Slice a whole pineapple and three lemons, and place in a punch bowl with the juice only of nine other lemons, add two pounds of sugar, and let these ingredients stand several hours. Then add one quart each of green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow it to stand another hour. Then place in the punch bowl with a large block of ice, and pour in six quarts of champagne.