My Pet Recipes, Tried and True Part 16

ROLLED JELLY.

MRS. W. W. WELCH.

Two eggs, yolks and whites beaten separately. Take the yolks and beat to a cream with one cup of sugar, three tablespoonfuls of milk, then add one cup of flour, one heaping teaspoon of baking powder and the well beaten whites last, also extract as fancied. When baked place on a wet cloth and trim outside edges, cover with preserves, roll in the cloth and let it stand for ten minutes, eat with whipped cream.

JUNKET.

MRS. STUART OLIVER.

Slightly warm one quart milk, add junket tablet dissolved, and two or three tablespoonfuls sugar. Keep in a warm place near fire till solid.

Then remove to a cool place till served. Serve with cream and maple sugar or preserves.

CAKES.

"With weights and measures just and true, Oven of even heat, Well b.u.t.tered tins and quiet nerves, Success will be complete."

"In making cake, the ingredients should be of the first quality--the flour super-fine, and always sifted; the b.u.t.ter fresh and sweet and not too much salted. Coffee A, or granulated sugar is best for cakes. Much care should be taken in breaking and separating the eggs, and equal care taken as regards their freshness. Break each egg separately in a teacup; then into the vessels in which they are to be beaten. Never use an egg when the white is the least discolored. Before beating the whites remove every particle of yolk. If any is allowed to remain, it will prevent them becoming as stiff and dry as required. Deep earthen bowls are best for mixing cake, and a wooden spoon or paddle is best for beating batter. Before commencing to make your cake, see that all the ingredients required are at hand. By so doing the work may be done in much less time.

"The lightness of a cake depends not only upon the making, but the baking also. It is highly important to exercise judgment respecting the heat of the oven, which must be regulated according to the cake you bake, and the stove you use. Solid cake requires sufficient heat to cause it to rise and brown nicely without scorching. If it should brown too fast cover with thick brown paper. All light cakes require quick heat and are not good if baked in a cool oven. Those having mola.s.ses as an ingredient scorch more quickly, consequently should be baked in a moderate oven. Every cook should use her own judgment, and by frequent baking she will in a very short time be able to tell by the appearance of either bread or cake whether it is sufficiently done."

SCRIPTURE CAKE.

MRS. STOCKING.

One cup b.u.t.ter Judges V. 25 Four cups flour I. Kings IV. 22 Three cups sugar Jeremiah VI. 20 Two cups raisins I. Samuel x.x.x. 12 Two cups figs I. Samuel x.x.x. 12 One cup water Genesis XXIV. 17 One cup almonds Jeremiah I. 11 Six eggs Isaiah X. 14 One tablespoon honey Exodus XVI. 21 One teaspoon cream Exodus XII. 19 Baking powder three teaspoonfuls a pinch of salt Job VI. 6 Spices to taste I. Kings X. 10

Follow Solomon's advice for making good boys and you will have a good cake.--Proverbs XXIII. 13.

CHRISTMAS FRUIT CAKE.

MRS. THOM.

One pound of flour, one pound of b.u.t.ter beaten to a cream, six eggs beaten separately, two winegla.s.ses of brandy, one pound sugar, one pound of raisins, one pound of currants, one pound of prunes, one pound figs chopped, one half pound mixed candied peel, one half pound almonds, one half teaspoon mixed spice or nutmeg.

FRUITCAKE.

Two pounds of raisins, two pounds of currants, one half pound of citron, one pound of sugar, one pound of flour, eight ounces of b.u.t.ter, ten eggs, two nutmegs, one half ounce of mace, one tablespoon of cloves, same of cinnamon, one gla.s.s of brandy, one tablespoon of baking powder, one cup of mola.s.ses. Stir b.u.t.ter and sugar together until very light, beat whites and yolks separately and bake in a slow oven.

ORANGE FROSTING.

One pound of frosting sugar, juice of one lemon and one orange, grate rind of orange.

CARAMEL CAKE.

One tablespoon of b.u.t.ter, one cup of sugar, three eggs, one half cup of milk, one and one half cups of flour, two teaspoons of baking powder.

FILLING.--Two cups of sugar, two thirds cup of milk, boil thirteen minutes, add b.u.t.ter the size of a small egg, one good teaspoon of vanilla, when done stir till thick enough to spread and not to run, bake in three, spread between and on top.

CHARLOTTE RUSSE CAKE.

MRS. RICHARD TURNER.

One cup of flour, one cup of sugar, three eggs, two teaspoons baking powder, three tablespoons boiling water. Bake same as sandwich cake.

THE FILLING.--One large cup of cream, one fourth package gelatine, dissolved in a little milk; whip cream to a stiff froth, then add gelatine, sugar, flavoring to taste. Ice the top.

CORNSTARCH CAKE.

MRS. JAMES LAURIE.

One half pound of b.u.t.ter and two cups white sugar stirred together, add the yolks of four eggs, one cup of milk, two cups of cornstarch and one of flour sifted well, one heaping teaspoonful of baking powder and add the whites of the four eggs last. Flavor a little and line tins with b.u.t.tered paper.

SPONGECAKE. (Splendid.)

MRS. ERSKINE SCOTT.

Beat four eggs, over one cup of white sugar, for half an hour, then mix one cup of flour, after it is in the pan pour some essence of lemon on the top and bake immediately.

SPONGE CAKE.

MISS K. H. MARSH.

Beat seven eggs together with their weight in white sugar for half an hour, then sift in the weight of four eggs in flour. Add a little lemon to flavor and bake twenty minutes in a quick oven.

SPONGE CAKE.

MRS. FARQUHARSON SMITH.

Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in flour, the rind of two lemons and juice of one. Break the eggs on the sugar and beat them twenty minutes with two p.r.o.nged steel carving fork until in a lovely light cream, then grate the lemon rind into it with the juice of one lemon. Sift the flour several times and next mix in the flour most carefully barely stirring to mix it in, if stirred too much it will make the cake heavy. Beat it with the back of the fork towards you. The oven should be a little quick at first until the cake rises, if baking too quickly place a piece of white paper over it and b.u.t.tered paper should be placed in the pans. N. B.--Delicious if properly made.