Favorite Dishes Part 22

From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on Woman's Work, Lady Manager.

Four cups brown sugar; two cups b.u.t.ter; twelve eggs; one lemon, grated; two nutmegs, grated; one-half tablespoonful cloves; one tablespoonful cinnamon; one tablespoonful allspice; one-half pint cream; one cup pure brandy; eight cups flour, sifted; one-half cup mola.s.ses; two and one-half pounds raisins, seeded, whole; two and one- half pounds currants; six teaspoonfuls baking powder; one level teaspoonful soda. The success of this cake depends very largely upon having every ingredient prepared before commencing to use them. Begin by thoroughly mixing sugar and b.u.t.ter, then yolks of eggs well beaten; put the soda into the mola.s.ses and cream, add this to the above; next add spices and stir up thoroughly; now add the brandy (good whisky will do); take a portion of the flour and thoroughly flour the fruit with it; put the baking powder in the flour that remains and sift part of it into the mixture; now add the beaten whites of eggs and stir gently; stir in the fruit, bake from two to two and one-half hours in a moderate oven.

FRUIT CAKE.

From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.

Yolks of one dozen eggs, one pound dried currants, one pound seeded raisins, one pound b.u.t.ter, one-half pound citron, one pound brown sugar, one cup sorghum mola.s.ses, one pound blanched almonds, one-half pound Brazil nuts, one-half cup sour milk, two teaspoonfuls soda, six cups flour, with cinnamon, allspice and cloves. The flour should be browned in slow oven in order to make the cake look dark and rich.

This recipe will make a very large cake, the same to be baked for three hours in slow oven.

FRUIT CAKE.

From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.

One pound b.u.t.ter, one pound brown sugar, one pound flour, twelve eggs, four pounds currants, four pounds raisins, one pound citron, two pounds figs, two pounds blanched almonds, two oranges, one tablespoonful cinnamon, one tablespoonful allspice, one-half tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one lemon peel (chopped fine), one gill wine, one gill brandy; chop orange peel and pulp (removing seeds), then work in all the sugar you can (this is extra sugar), slice the almonds thin, also citron, chop figs quite fine. Fruit should he weighed after seeding and currants washed.

Beat whites and yolks of eggs separately and roll fruit in flour before putting together. This makes a ten quart pan full. One tablespoonful baking powder; five pounds raisins, four pounds seeded; four and one-fourth pounds currants, four pounds washed; six pounds almonds, two pounds blanched.

SALLY WHITE CAKE.

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.

_The "Sally White Cake" is delicious, and if I am not mistaken, has yet only a local fame, but it should have a national one. Wis.h.i.+ng you every success in your undertaking, I am, Very sincerely yours,_

One pound of b.u.t.ter, three pounds of citron, one and one-fourth pound of sugar, one pound of flour, fifteen eggs, two small cocoanuts grated, one and one-half pound of almonds, blanched and pounded (weigh after blanching), one nutmeg, one tablespoonful of mace, one winegla.s.s of best brandy, one of Madeira or sherry, bake slowly as a fruit cake and frost.

DELICATE CAKE.

From MRS. JOHN A. LOGAN, of District of Columbia, Lady Manager.

Four ounces b.u.t.ter, fourteen ounces sugar, whites of six eggs, twelve ounces of flour, two teaspoons of baking powder, one cup of milk. Rub the b.u.t.ter and sugar together until they form a cream, stir the baking powder through the flour, then add it, a cupful at a time, to the b.u.t.ter and sugar, then stir in the milk, putting in the whites of the eggs after being beaten to a froth, a large spoonful at a time. Bake in a brisk oven.

DELICATE CAKE.

From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.

Use the same size cup for all ingredients. Two cups (coffee) sugar, one-half cup b.u.t.ter, stir to a cream; whites of eight eggs beaten stiff, three-fourths cup sweet milk, two and one-half cups flour, two teaspoons baking powder stirred into flour; put whites of eggs in last and stir gently.

WHITE CAKE.

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.

Whites of twelve eggs, five teacups flour, three teacups sugar, one teacup sweet milk, one full cup b.u.t.ter, two teaspoonfuls yeast powder.

WALNUT CAKE.

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.

Three cups of sugar; one cup of b.u.t.ter; four cups of flour; one and one-half cup of sweet milk; three cups of walnut or b.u.t.ternut meats; whites of eight eggs. Cream the b.u.t.ter and sugar; sift two teaspoons of cream tartar into the flour, into which stir the meats. Dissolve one teaspoon of soda in the milk. Salt and extract as you like, adding the thoroughly-whipped whites the last thing before putting into the oven. Half of this rule can he used.

NUT CAKE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Four tablespoons of flour; four tablespoons of brown sugar; one tablespoon of b.u.t.ter; one egg; one teacup of chopped nuts; a pinch of salt and black pepper. Grease and heat a long biscuit pan, mix all ingredients well and spread thinly on heated pan. Bakes in a few moments. When done and while warm, run a knife through center of pan lengthwise, then crosswise in strips. Turn pan over, and when cool cakes should be quite crisp. Very old French recipe.

NUT CAKE.

From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.

One-half cup b.u.t.ter; two cups sugar; one cup milk; three cups flour; four eggs; cue pint nut meats; two teaspoons baking powder. Cream b.u.t.ter and sugar. Add eggs well whipped, milk, flour with baking powder, and nut meats chopped fine. Bake in loaf. English walnuts best.

NUT CAKE.

From MRS. ALICE HOUGHTON, of Was.h.i.+ngton, Lady Manager.

One and one-half cup sugar; one-half cup b.u.t.ter; whites of six eggs, beaten stiff; one-half cup milk; one and two-thirds cup flour; one- third cup corn starch; one teaspoon baking powder; one and one-half pound English walnuts, chopped fine and floured. Bake slowly in moderate oven.

PECAN CAKE.

From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.

One cup of b.u.t.ter; two and a half cups of flour; two cups of sugar; one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls baking powder. Beat together b.u.t.ter and sugar; add a little of the beaten egg; then put in a cup of flour, then some milk, then again flour and milk; put all the milk in with the second cup of flour; then add the rest of the egg.

_Icing to fill and put over top of Pecan Cake_--Whites of six eggs, beaten stiff with powdered sugar; one small can of grated pineapple and two cups of pecans, chopped fine. The nuts should soak awhile in the pineapple before mixing them into the egg and sugar. Put whole pecan kernels over the top of the cake while the icing is still soft.

CAKE MADE WITH CREAM.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Break two eggs in a cup and fill with cream, and one cup sugar, one teaspoonful cream tartar, one-half teaspoonful soda and one and one- half cup of flour, with a little salt.

CREAM FROSTING.

From MRS. MARY PAYTON, of Oregon, Lady Manager.

One cup of sweet thick cream, sweetened and flavored with vanilla. Cut a loaf of cake in two and spread the frosting between and on top. This tastes like Charlotte Russe.