The Community Cook Book Part 15

CHOCOLATE ICING.

Whites of three eggs, one cup sugar, one-half pint grated chocolate.

COCOANUT CAKE.

Whites of four eggs, one-half teacup b.u.t.ter, one teacup sugar, one teacup sweet milk, two cups flour, two teaspoonfuls cream of tartar, one teaspoonful soda, flavor with lemon. Bake in jelly cake pans. When done, have ready icing made not quite so stiff as for the tops of cake; three eggs will make enough. Spread the layers with icing. Sprinkle quite thick with cocoanut.

COOKIES.

One and one-half cup sugar, one cup b.u.t.ter, three eggs, four cups flour, one teaspoonful soda in a little hot water, one cup chopped walnut meats, one cup chopped raisins. Cream the sugar and b.u.t.ter; add the eggs, well beaten, then the flour, nuts and raisins, last the soda. Drop on b.u.t.tered pan and bake in hot oven.

COOKIES.

Two scant cups sugar, two eggs, one-half cup sour cream or sour milk, one teaspoonful soda, season with nutmeg, flour enough to roll out.

CREAM COOKIES.

One cup sour cream, one cup shortening, two cups sugar, one teaspoonful soda, one tablespoonful lemon extract, three eggs.

CREAM CAKE.

Yolk of four eggs, one cup granulated sugar, beat very well; four tablespoonfuls hot water, add one-half cup sifted flour, one and one-half teaspoonful baking powder, four beaten whites, moderate oven, flavor, three yolks eggs, three tablespoonfuls sugar, one pint milk, pinch of salt, one and one-half teaspoonful cornstarch, flavor.

CUP CAKE.

One cup b.u.t.ter, two cups sugar, three cups flour, four eggs, scant cup water, two heaping teaspoonfuls baking powder.

DOUGHNUTS.

One cup sugar, yolks of four eggs, one cup sour milk, one teaspoonful soda, nutmeg and pinch of cinnamon, pinch salt, two large spoonfuls melted b.u.t.ter, flour enough to roll out.

DOUGHNUTS.

Cream together one teaspoonful b.u.t.ter, one cup sugar. Beat into them one egg, one-half teaspoonful salt and grated nutmeg, two teaspoonfuls baking powder, one quart flour sifted together, one cup milk; add alternately to make a soft dough. Do not knead. Roll one-half inch thick, cut out, fry in lard.

DUTCH CAKES.

One-half pint milk, one-half pint warm water, one-half cake yeast, one heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough to make a soft dough. Let rise in warm place two or three hours until light, then roll one-half inch thick, cut into two-inch squares, let rise again one-half hour and fry in hot lard just as you do doughnuts.

EXCELLENT GINGERBREAD.

One cup brown sugar, one-half cup b.u.t.ter, four eggs, one cup sour cream or milk, one cup New Orleans mola.s.ses, three cups flour, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful ginger, two tablespoonfuls cinnamon, one teaspoonful soda. This will make two sheets. Bake in moderate oven.

ENGLISH WALNUT CAKE.

One cup b.u.t.ter, two cups sugar, one cup milk, three cups flour; three eggs, both whites and yolks beaten thoroughly together; two teaspoonfuls baking powder, one cup English walnuts chopped fine. For the icing use the whites of three eggs and one pound confectioners' sugar, flavored with vanilla. Bake the batter in two dripping pans about fifteen inches long and six inches wide. When cold, cut each in half, spread icing between, then ice the tops; with a knife mark off squares, and lay one-half out each square. As there are often poor nuts among the good, it is best to have one and one-half pound on hand.

EGG KISSES.

Whites of four eggs, one pint granulated sugar. Beat with silver spoon for forty minutes, add nut kernels and drop from spoon on b.u.t.tered papers. Bake in slow oven on inverted bread pans.

FEATHER CAKE.

One-half cup b.u.t.ter, two cups sugar, three cups flour, one cup sweet milk, three eggs, two teaspoonfuls baking powder, grated rind of lemon.

Bake in long pan. Sprinkle top with sugar. Cut slices out of pan when served.

FLORIDA DOUGHNUTS.

Three eggs, one cup sugar, one tablespoonful b.u.t.ter, one teaspoonful soda, two teaspoonfuls cream of tartar dissolved in one cup milk, flour to roll.

FRENCH CREAM CAKE.

Three eggs, one cup granulated sugar, one and one-half cup flour, four tablespoonfuls cold water, one teaspoonful baking powder. This is enough for two cakes, baked in pie pans, to be split while warm, spreading the hot custard between them. For custard, boil nearly one pint sweet milk, mix two tablespoonfuls cornstarch with a half teacup sweet milk, add two well-beaten eggs; when milk has boiled, add nearly a cup sugar, and add gradually the cornstarch and eggs, stirring briskly; add a half cup b.u.t.ter, stirring until dissolved. Flavor with one teaspoonful vanilla and spread between cakes while hot.

GERMAN COFFEE CAKE.

Three cups flour, one-half teaspoonful salt, three tablespoonfuls sugar, two teaspoonfuls baking powder. Rub in two tablespoonfuls b.u.t.ter, beat two eggs, two-thirds cup sweet milk; add more milk if necessary to make stiff batter. Spread in pan, mix together two tablespoonfuls flour, four tablespoonfuls sugar, one heaping tablespoonful cinnamon or chocolate.

Rub in tablespoonful b.u.t.ter until crumbly, spread thickly over top of dough and bake one-half hour.

GINGER BREAD.

One-half cup of b.u.t.ter or lard, one-half cup sugar, two eggs, one cup mola.s.ses, two and one-half cups flour, one teaspoonful ginger, one teaspoonful cinnamon, one-half teaspoonful cloves, one-fourth teaspoonful salt, two teaspoonfuls baking soda dissolved in boiling water, last.

GOLDEN CAKE.

Yolks of eight eggs, one-half cup b.u.t.ter, two cups sugar, four cups flour, one cup milk, three tablespoonfuls baking powder. Mix b.u.t.ter and sugar, add flour and milk, then yolks well beaten.

GRANDMOTHER'S SPONGE CAKE.