My Pet Recipes, Tried and True Part 20

FIG CAKE FILLING.

MRS. STOCKING.

One pound figs, one half cup sugar, two thirds cup of water. Boil figs after being chopped fine with sugar and water until thick.

MAPLE SYRUP ICING.

MISS M. W. HOME.

One cup maple syrup, boil until it will harden slightly when dropped in cold water, then pour on the stiffly beaten white of an egg and stir constantly until it thickens, then spread on cake.

MAPLE SUGAR ICING.

MRS. ALBERT CLINT.

One cup of maple sugar, six teaspoonsful water, boiled till thick. White of one egg beaten crisp to be stirred in with the syrup until cool, then spread on the cake. Stir quickly when mixing the syrup and egg.

ORANGE JELLY ICING.

Two oranges, one lemon, one cup of sugar, one cup of water, one tablespoonful of cornstarch. Grate the rinds, add the juice of oranges and lemon; mix the cornstarch with a little water, put in a saucepan and let it come to the boil until thick and clear, stir constantly. When cool enough spread between cakes.

SOFT ICING FOR CAKES.

Two cups of white sugar (teacups), three fourths cup of sweet milk, one half a tablespoonful of washed b.u.t.ter. Boil for ten minutes, take off and stir constantly till it begins to thicken, then spread immediately over cakes. Put in flavoring to taste when you begin to stir.

CREAM ICING.

MRS. RATTRAY.

Take a piece of b.u.t.ter about one half the size of an almond, wash thoroughly to remove salt, beat it to a cream with one tablespoonful of rich cream, flavor with a few drops of lemon, vanilla or any flavoring preferred, then thicken with powdered sugar and spread on cake with a knife dipped in cold water. Let stand before using an hour or longer.

GINGERBREAD AND SMALL CAKES.

GINGERBREAD.

MRS. FARQUHARSON SMITH.

Three fourths pound of b.u.t.ter, two cups of milk, five cups of flour, two cups of mola.s.ses, two cups of sugar, five eggs, four tablespoons of ginger. Mix b.u.t.ter and sugar together. Mix the mola.s.ses and milk and flour, then the eggs, whip the latter well but not separately, the risings put in last, one teaspoonful of baking soda, and two of cream tartar; if sour milk or cream is used the latter need not be used; a large flat pan with well b.u.t.tered paper. Cooked in a moderate oven it takes about three quarters of an hour to bake. Sour cream makes it much richer and not quite so much b.u.t.ter required.

SPONGE GINGERCAKE.

MRS. ANDREW T. LOVE.

Four eggs, three cups mola.s.ses, one cup sugar, one half cup of milk or water, one half cup b.u.t.ter, three small tablespoons ginger, one half teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light weight, three teaspoon baking powder, lemon or vanilla flavoring.

SOFT GINGERBREAD.

MRS. W. R. DEAN.

One quart of flour, rub in it one half cup b.u.t.ter, one pint of mola.s.ses, two eggs, one tablespoon ginger, two teaspoons soda dissolved in a tumbler of milk. About forty minutes to bake.

SOFT GINGERBREAD.

MISS BEEMER.

Two cups mola.s.ses, one half cup of shortening (lard), three fourths cup boiling water, one tablespoon each of ginger, cinnamon and saleratus, (soda) two tablespoonfuls vinegar, three and one half cups of flour, one teaspoon salt (even), melt the mola.s.ses and shortening on the stove slowly, mix the saleratus with the boiling water and add it to the above, then add the vinegar; mix the ginger, cinnamon and salt with the flour and stir in slowly. Bake in a long flat tin in a moderate oven about half an hour.

COOKIES.

MRS. W. H. POLLEY.

Three eggs, three cups sugar, one and one half cups of b.u.t.ter, one half cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway seeds and enough flour to roll out.

MOLa.s.sES COOKIES.

One cup mola.s.ses boiled, one half cup lard, one half cup of b.u.t.ter, one teaspoonful each of ginger and saleratus, flour enough to roll out.

OATMEAL COOKIES.

MRS. WADDLE.

One cup hot water, one cup b.u.t.ter and lard mixed, one cup of sugar, two cups of oatmeal, two cups of flour, one teaspoon soda in a little boiling water, roll thin and bake in a hot oven.

COOKIES. (Splendid).

MRS. FRANK GLa.s.s.

One cup sugar, one cup b.u.t.ter, two eggs, three teaspoons baking powder, one tablespoon water, flour to roll, one teaspoon vanilla, roll out but a little of the dough at a time.

GINGER SNAPS.

One and one half cups mola.s.ses, one cup brown sugar, pinch of ginger, one teaspoon soda, one half cup sour milk, one half cup of b.u.t.ter, one half cup lard, flour to roll.