The Golden Age Cook Book Part 18

BERLINERKRANDS (a Norwegian Cake).

Half a pound of b.u.t.ter washed in two waters and beaten to a cream, two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, four ounces of powdered sugar stirred into the eggs, then mix all with the b.u.t.ter, add a pound of flour and a winegla.s.s of brandy, mix well.

Roll under the hand and make into small jumble cakes or krunchens. Beat the white of an egg, dip each cake into it and then roll in granulated sugar, bake a delicate brown in a very slow oven fifteen or twenty minutes. Grease the tins.

BLUEBERRY CAKE.

Half a cup of b.u.t.ter beaten to a cream with half a cup of sugar, one cup of Porto Rico mola.s.ses, one cup of thin sour cream or milk, three eggs, the whites and yolks beaten separately, two cups of berries, two and a half cups of flour, one teaspoonful of soda sifted with the flour. Bake as soft gingerbread and serve hot.

CINNAMON CAKE.

One cup of granulated sugar, b.u.t.ter the size of an egg, one egg, one cup of milk, two cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. Mix in the usual way, but sifting the soda and cream of tartar with the flour. Put in a shallow pan, sprinkle with sugar and cinnamon, and bake about fifteen minutes in a moderate oven.

CREAM PUFFS.

One pint of water, half a pound of b.u.t.ter, three-quarters of a pound of flour, and ten eggs. Boil the water and b.u.t.ter together, and while boiling stir in the flour. Let it boil five minutes, then stir in the eggs one at a time without beating. Drop into a pan by spoonfuls--not close together--and bake in a quick oven fifteen minutes. When cold cut them open and fill with the cream.

FILLING.--One quart of milk, two cups of sugar, one cup of flour and four eggs. Boil the milk, beat eggs, sugar and flour together and stir into the milk, stir constantly until thick--about five minutes--and flavor to taste.

LADY CAKE.

Half a cup of b.u.t.ter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoonfuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract. Beat the b.u.t.ter and sugar to a cream, stir the milk into one cup of the flour and add to the b.u.t.ter and sugar, then the whites of eggs beaten to a stiff froth. Sift the baking powder and remaining cup of flour together, add to the other ingredients with the teaspoonful of almond extract. If baked in a loaf it will require three-quarters of an hour or more.

HONEY CAKE (a Norwegian Recipe).

Two pounds of strained honey, three-quarters of a pound of light brown sugar, three-quarters of an ounce of bicarbonate of potash, pounded very fine and dissolved in a little water, one cup of cream, half a cup of melted b.u.t.ter, ginger, cloves and pepper to taste, stir this all well together, add to it as much flour as will make it like a thick mush, set it away until the next day, then turn it into a well-greased cake mould and bake about three-quarters of an hour.

SIMPLE FRUIT CAKE.

Three-quarters of a pound of b.u.t.ter, three-quarters of a pound of sugar, one pound of sifted flour, one-half pound of currants washed, one-half pound of raisins stoned and chopped, one-half pound of citron cut fine, one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg, one-half cup of milk, one-half cup of brandy, four eggs and one teaspoonful of soda. Beat b.u.t.ter and sugar to a cream; add the yolks of eggs beaten light with the spices and brandy; then the fruit rolled in part of the flour; add the soda to the rest of the flour and stir alternately with the milk into the other ingredients; add at the last the whites of eggs beaten to a stiff froth. Bake two hours in a moderate oven.

BAVARIAN CAKE.

One-fifth of a pound of blanched and chopped almonds, one-fifth of a pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of b.u.t.ter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg.

Put the flour in a mixing bowl, then the sugar and spices, the b.u.t.ter and almonds, break the two eggs over it all and beat with a spoon, form into a dough with the hands and roll out about an inch thick. Cut in any shape liked, either round, square or oblong, reserving a little for strips to decorate the top. Spread with jam, either currant or strawberry or raspberry, and lay the thin narrow strips of dough across the top. They should be cut with a jagging iron. Bake about three-quarters of an hour in a moderate oven.

POUND CAKE.

One cup of b.u.t.ter, a cup and a half of flour, a cup and a half of granulated sugar, six eggs, and half a teaspoonful of baking powder, flavor with almond extract or any flavoring to suit the taste. Beat the eggs together very light, then, add sugar and beat again. Sift the flour and baking powder together, beat the b.u.t.ter to a cream, and stir the flour into it, and then add the eggs and sugar and flavoring.

SPONGE CAKE.--No. 1.

Twelve eggs, the weight of ten in powdered sugar, the weight of six in sifted flour, the grated rind and juice of one lemon. Beat the yolks of the eggs to a cream, add the sugar and stir well, and then the lemon juice and rind. Add the whites of eggs beaten to a stiff froth, and fold in the flour as quickly and lightly as possible.

SPONGE CAKE.--No. 2.

Four cups of flour, three cups of sugar, one cup of cold water, eight eggs, two even tablespoonfuls of baking powder, the grated peel of an orange. Pour the water on the sugar in a bowl, stir until almost dissolved, beat the whites to a stiff froth, the yolks to a cream, put one cup of flour with the yolks into the sugar and water, beat hard, add the whites of the eggs, mix the baking powder with the flour, and stir into the other ingredients by degrees quickly and lightly. Bake in a shallow pan in a quick oven. When it no longer sizzles it is done. Ice with a boiled icing while hot, flavored with almond extract.

CORN SPONGE CAKE (a Spanish Recipe).

Half a pound of corn meal, half a pound of b.u.t.ter, seven ounces of granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy).

Beat separately the whites and yolks of the eggs; when the yolks are beaten to a cream add the sugar, then the whites of eggs, stir the corn meal in lightly, then the b.u.t.ter melted, and the brandy. Mix well, pour into shallow pans well b.u.t.tered, and bake in a moderate oven from twelve to fifteen minutes, test with a straw. Best when quite fresh.

SPICED GINGERBREAD.

One cup of Porto Rico mola.s.ses, one cup of boiling water, b.u.t.ter the size of an egg, half a teaspoonful of ground cloves, one teaspoonful of cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of soda, a light half pound of flour, a quarter of a cup of brown sugar.

Melt the b.u.t.ter and stir into the mola.s.ses, add the spices, then the water. Sift the soda with the flour and add at the last. Currants and raisins stoned and chopped may be added and are an improvement. The cake may be baked in a loaf or in small moulds.

CREAM GINGERBREAD.

One cup of Porto Rico mola.s.ses, one cup of sour cream, two cups of sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg, two tablespoonfuls of brown sugar. Beat the egg, sugar and spice together, add the mola.s.ses and one cup of flour, then the cream, after that the other cup of flour with the soda sifted together. It should be a thick batter, and if not thick enough add a little more flour--not more than half a cup. Bake in a shallow pan. When done the cake should be about two inches thick. Ice with boiled icing.

GINGER SPONGE CAKE.

Half a cup of milk, half a cup of mola.s.ses, one cup of sugar, a third of a cup of b.u.t.ter, a cup and a half of flour, half a teaspoonful of cream of tartar, a quarter of a teaspoonful of soda sifted together with the flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon, and half a teaspoonful of cloves. Bake in a shallow pan.

SOFT GINGERBREAD.

One cup of mola.s.ses, one cup of b.u.t.ter, one cup of brown sugar, one cup of sour milk, three and a half cups of flour, half a teaspoonful of soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat b.u.t.ter and sugar to a cream, stir in the mola.s.ses and spice, add a cup of the flour, then part of the milk, mix the soda with the rest of the flour and stir in alternately with the milk. Bake in shallow pans in a moderate oven.

GINGER CAKES.

Three-quarters of a pound of b.u.t.ter, three-quarters of a pound of granulated sugar, one pound of flour, one teaspoonful of ginger, two even teaspoonfuls of soda sifted with the flour. Mix well together. Roll out, cut in small round cakes, brush over with white of egg, and sprinkle with sugar and finely chopped almonds. Bake in a slow oven.

GINGER SNAPS.--No. 1.

Rub three-quarters of a pound of b.u.t.ter into a pound of sifted flour and mix in half a pound of brown sugar, add six tablespoonfuls of ginger, one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon, stir in a pint of Porto Rico mola.s.ses and the grated peel of a large lemon, add at the last a teaspoonful of soda dissolved in tepid water.

Beat the mixture hard with a wooden spoon, make it into a lump of dough just stiff enough to roll. Cut in small cakes and bake in a moderate oven.

GINGER SNAPS.--No. 2.

One pint of Porto Rico mola.s.ses, one pound of brown sugar, one pound of b.u.t.ter, two pounds of flour, two tablespoonfuls of ginger, two of cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and half an ounce of soda. Beat b.u.t.ter and sugar to a cream, add the spice and mola.s.ses, mix the soda with half of the flour and stir all together.