The Cookery Blue Book Part 6

1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder.

Beat the white of the egg to a stiff froth and stir in last. Bake in long gem pans, having them very hot before putting mixture in.

=Coffee Cake.=

2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge and rise till morning, then add 2 eggs, 1 cup sugar, a little melted b.u.t.ter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar and cinnamon on top, and bake.

=Parker House Rolls.=

2 quarts of flour, make a hole in the center, and put in a small teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful b.u.t.ter, 1 pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night.

In the morning knead fifteen minutes, let rise again, roll thin, cut round, put a little b.u.t.ter on one-half, double over and bake.

=French Rolls.=

1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup sugar, 2 quarts flour, small piece of b.u.t.ter, worked into the flour.

Pour the milk into center of flour, and let stand over night; then knead, letting it rise very light; then knead again, and mould, letting it rise again, and bake.

=Graham Rolls.=

2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of cream of tartar. Mix all together, and to it add cold water; make thin and bake in a gem baker, which has been already heated and greased. Bake in a hot oven.

=Buns.=

4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast, melted b.u.t.ter, the size of an egg. Raise until morning. When mixed over add a handful of currants, and set to rise until 10:30. Roll soft, cut with biscuit-cutter, and raise again till 11:45. After baking ten minutes, rub the top with sugar and water.

=Waffles.=

2 cups sifted flour, 1-1/2 cups milk, 2 eggs, 2 tablespoons melted b.u.t.ter, 1 teaspoon baking powder.

=Apple Biscuit.=

2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1 of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to make a stiff batter, and pour into a shallow pan. Pare and slice apples, covering the top of the batter with them. When almost done, sprinkle sugar over them.

=Hominy Cake.=

1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of b.u.t.ter. Bake in pans, like corn cake.

=Huckleberry Cake.=

4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon b.u.t.ter, 2 teaspoons yeast powder, 2 scant cups of milk. Stir in as many berries as the batter will hold together, and bake in a pan. Canned berries are very good in this way. Serve hot for lunch. To be eaten with b.u.t.ter.

[Ill.u.s.tration]

CAKE.

=Almond Drop Cakes.=

1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose water. Put rose water and sugar on top of each cake, after they are dropped with a dessertspoon on the pans.

=Angel Cake.=

Whites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspoon cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a froth; sift the sugar five times; sift the flour 4 times; add cream tartar and sift again. Beat eggs and sugar together; add flavoring; then flour; stir quickly and lightly; put in an unb.u.t.tered pan and bake 3/4 hour in moderate oven.

=Cream Cakes--No. 1.=

Boil in 1/2 pint of water 3/4 cup of b.u.t.ter; stir in while boiling 1-1/2 cups of flour. Remove from fire, let it stand five minutes, and then stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop in pans half the size you want them, and bake fifteen or twenty minutes.

=Cream Cakes--No. 2.=

1 pint boiling water, 1 cup b.u.t.ter, 2 of sifted flour put in while water and b.u.t.ter are boiling. Let this cool, then add 6 eggs, one at a time, and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda dissolved in it.

=Cream Cakes--No. 3.=

Make a layer cake of 2 cups sugar, 1/2 cup b.u.t.ter, 3 eggs, 1/2 cup milk, 3 of flour, an even teaspoon baking powder. Bake in three layers. For the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1 egg, stirring briskly a few moments. When cool, spread on the cake.

Flavor with vanilla or lemon.

=Cream Puffs.=

1 cup hot water, 1/2 cup b.u.t.ter. Boil water and b.u.t.ter together, and stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten.

Mix well, and drop by spoonfuls in b.u.t.tered tins. Bake in a quick oven twenty-five minutes. This makes fifteen puffs. When cool fill with whipped cream.

=Ice Cream Cake.=

1 cup b.u.t.ter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even cups of sifted flour, in which has been sifted 2 teaspoons of baking powder; flavoring and the whites of 5 eggs beaten stiff, added last.

Cream the b.u.t.ter and sugar, add milk, then flour, with baking powder, flavoring and whites of eggs, the cake well-beaten as each ingredient is added. Bake in jelly-cake tins, two white layers, reserving enough to make one layer colored with a little of Price's coloring, which will make one pink layer. Put this between the two white layers, with a thin frosting spread between, then frost the whole cake. By dividing the cake before baking into three parts, keeping one white, adding the pink coloring to another, and a heaping tablespoon of grated chocolate to the third, you can have the three layers different, nice ice cream bricks.

=Chocolate Cake--No. 1.=

1 cup b.u.t.ter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add to the cake before the flour; flavor with vanilla, and bake in layers.