The International Jewish Cook Book Part 61

Bake forty-five minutes in moderate oven.

The tendency in making this cake is to get the dough too thin, therefore the apple sauce should be cooked quite thick, and then if the dough is still too thin add more flour. Bake one hour in moderate oven. This cake can be made with chicken schmalz in place of b.u.t.ter. Ice with plain white frosting.

SPICE CAKE

This spice cake is economical, easy to make and delicious, three qualities which must appeal to the housewife.

Cream one cup of brown sugar and one-half cup of b.u.t.ter (or a little less of any b.u.t.ter subst.i.tute). Add one-half teaspoon of ground cloves and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda, two cups of flour and one cup of raisins chopped. Have ready a warm oven and bake three-quarters of an hour.

GREEN TREE LAYER CAKE AND ICING

One cup of granulated sugar, one-half cup of b.u.t.ter, three eggs, one cup of milk, two and one-half scant cups of sifted flour, one teaspoon of vanilla extract, two teaspoons of baking-powder. Cream the b.u.t.ter and sugar together as usual, and then break in three eggs and beat until very creamy. Add the flour and milk alternately, reserving a little of the flour to add after the vanilla and baking-powder. Beat well and bake in layer cake tins. The entire success and lightness of this cake depends upon the beating of the sugar, b.u.t.ter and eggs. If these are beaten long enough they will become as creamy and fluffy as whipped cream.

*Icing for This Cake.*--One and one-half cups of confectioner's sugar (not powdered), b.u.t.ter the size of a large egg, two tablespoons of cocoa, one teaspoon of vanilla, moisten to make the mixture the consistence of very thick cream. Cream or whipped cream may be used for the mixing, but many like this icing when made with lukewarm coffee. The sugar and b.u.t.ter are creamed together thoroughly and then the cocoa and vanilla are added, and lastly the cream or coffee. This is a good imitation of German tree cake. The icing on tree cake is an inch thick, and it is marked to represent the bark of a tree. The way it is served is with a little green candy on it, and it is really very delicious although extremely rich. The thicker or rather firmer this icing is, the better.

EGGLESS, b.u.t.tERLESS, MILKLESS CAKE

One package of seeded raisins, two cups of sugar, two cups of boiling water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of salt. Boil all together five minutes, cool, add one teaspoon of soda dissolved in water, three cups of flour. Bake forty-five minutes, make two cakes in layer pans.

APPLE JELLY CAKE

Rub one cup of b.u.t.ter and two cups of sugar to a cream, add four eggs, whites beaten separately, one cup of milk, two teaspoons of baking-powder and three and one-half cups of flour. Bake in layer tins.

*Filling.*--Pare and grate three large apples ("Greenings" preferred), the juice and peel of a lemon, one cup of sugar and one well-beaten egg.

Put in ingredients together and boil, stirring constantly until thick.

Cool and fill in cake.

CREAM LAYER CAKE

Rub one cup of b.u.t.ter and two scant cups of sugar to a cream; the yolks of four eggs beaten in well, add gradually one cup of milk and three cups of sifted flour, and add three teaspoons of baking-powder in last sifting; put whites in last. Bake in layers as for jelly cake. When cold, spread with the following filling: Moisten two tablespoons of cornstarch with enough cold milk to work it into a paste. Scald one-half pint of milk with one-half cup of sugar and a pinch of salt. Beat the yolks of two eggs light; add the cornstarch to this, and as soon as the milk is scalded pour in the mixture gradually, stirring constantly until thick. Drop in one teaspoon of sweet b.u.t.ter, and when this is mixed in, set away until cool. Spread between layers.

COCOANUT LAYER CAKE

Rub to a cream one-half cup of b.u.t.ter and one and one-half cups of pulverized sugar. Add gradually three eggs, one-half cup of milk and two cups of flour, adding two teaspoons of baking-powder in last sifting.

Bake in layers.

*Filling.*--One grated cocoanut and all of its milk, to half of which add the beaten whites of two eggs and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated cocoanut five tablespoons of powdered sugar and strew thickly on top of cake, which has been previously iced.

CHOCOLATE LAYER CAKE

Stir one scant half cup of b.u.t.ter to a cream with one cup of sugar. Add alternately one-half cup of sweet milk, yolks of two eggs which you have previously beaten until quite light, add whites of two, and one-half cup of sifted flour. Make a custard of one-half cup of milk, with one cup of grated chocolate, one-half cup of granulated sugar; boil until thick, add the yolk of one egg, then remove from the fire; stir until cool, add this to the cake batter, add one and one-half cups of sifted flour, two teaspoons of baking-powder and one of vanilla flavoring. Bake in layers and ice between and on top with plain white icing flavored to taste. You may subst.i.tute almond or colored icing.

CARAMEL LAYER CAKE

Place one-half cup of sugar in pan over fire. Stir until liquid smokes and burns brown. Add one-half cup of boiling water and cook into syrup.

Take one cup b.u.t.ter, one and one-half cups of sugar, yolks of two eggs, over one cup of water and two cups of flour. Beat all thoroughly. Add enough of the burnt sugar to flavor, also one teaspoon of vanilla, another half cup of flour, two teaspoons of baking-powder and whites of two eggs. Bake in two layers, using remainder of burnt sugar for icing.

HUCKLEBERRY CAKE

Stir to a cream one cup of b.u.t.ter and two cups of powdered sugar and add gradually the yolks of four eggs. Sift into this three cups of flour, adding two teaspoons of baking-powder in the last sifting and add one cup of sweet milk alternately with the flour to the creamed b.u.t.ter, sugar and yolks. Spice with one teaspoon of cinnamon and add the stiff-beaten whites of the eggs. Lastly, stir in two cups of huckleberries which have been carefully picked over and well dredged with flour. Be careful in stirring in the huckleberries that you do not bruise them. You will find a wooden spoon the best for this purpose, the edges not being so sharp. Bake in a moderately hot oven; try with a straw, if it comes out clean, your cake is baked. This will keep fresh for a long while.

CREAM PUFFS

One cup of hot water, one-half cup of b.u.t.ter; boil together, and while boiling stir in one cup of sifted flour dry; take from the stove and stir to a thin paste, and after this cools add three eggs unbeaten, and stir vigorously for five minutes. Drop in tablespoonfuls on a b.u.t.tered tin and bake in a quick oven twenty-five minutes, opening the oven door no oftener than is absolutely necessary, and being careful that they do not touch each other in the pan. This amount will make twelve puffs.

Cream for puffs: one cup of milk, one cup of sugar, one egg, three tablespoons of flour, vanilla to flavor. Stir the flour in a little of the milk; boil the rest, turn this in and stir until the whole thickens.

When both this and the puffs are cool open the puff a little way with a sharp knife and fill them with the cream.

CHOCOLATE ECLAIRS

To make eclairs spread the batter, prepared as in foregoing recipe, in long ovals and when done cover with plain or chocolate frosting, as follows: Boil one cup of brown sugar with one-half cup of mola.s.ses, one tablespoon of b.u.t.ter and two tablespoons of flour. Boil for one-half hour, then stir in one-fourth pound of grated chocolate wet in one-fourth cup of sweet milk and boil until it hardens on the spoon.

Flavor with vanilla. Spread this upon the eclairs.

DOBOS TORTE

Cream yolks of six eggs with one-half pound of powdered sugar; add three-fourths cup of flour sifted three times; then add beaten whites of six eggs lightly and carefully into the mixture. b.u.t.ter pie plates on under side and sprinkle with flour lightly over the b.u.t.ter and spread the mixture very thin. This amount makes one cake of twelve layers.

Remove layers at once with a spatula.

*Filling.*--Cream one-half pound of sweet b.u.t.ter and put on ice immediately; take one-half pound of sweet chocolate and break it into a cup of strong liquid coffee; add one-half pound of granulated sugar and let it boil until you can pull it almost like candy; remove from fire and stir the chocolate until it is quite cold. When cold add the chocolate mixture to the creamed b.u.t.ter. This filling is spread thin between the layers, spread the icing thicker on top and sides of the cake. This is very fine, but care must be taken in baking and removing the layers, as layers are as thin as wafers. Bake and make filling a day or two before needed.

SPONGE CAKE

Weigh any number of eggs, take the same weight of sugar and one-half the weight of flour; the grated rind and juice of one lemon to five eggs.

For mixing this cake, see the directions given in "To Bake Cakes"; the mixture should be very light and spongy, great care being used not to break down the whipped whites. The oven should be moderate at first, and the heat increased after a time. The cake must not be moved or jarred while baking. The time will be forty to fifty minutes according to size of cake. Use powdered sugar for sponge-cake. Rose-water makes a good flavoring when a change from lemon is wanted.

SMALL SPONGE CAKES

Separate the whites and yolks of four eggs, beat the whites stiff, and beat into them one-half cup of granulated sugar. Beat the yolks to a very stiff froth and beat into them one-half cup of granulated sugar.

This last mixture must be beaten for exactly five minutes. Add the juice and grated rind of one small lemon; beat yolks and whites together well, then stir in very gently one scant cup of flour that has been sifted three times. Remember that every stroke of the spoon after the flour is added toughens the cake just that much, so fold the flour in just enough to mix well. If baked in small patty pans they taste just like lady fingers. Bake twenty or twenty-five minutes in moderate oven.

DOMINOES

Make a sponge cake batter, and bake in long tins, not too large. The batter should not exceed the depth of one-fourth of an inch, spread it evenly and bake it in a quick oven (line the tins with b.u.t.tered paper).

As each cake is taken from the oven, turn it upside down on a clean board or paper. Spread with a thin layer of currant or cranberry jelly, and lay the other cake on top of it. With a hot, sharp knife cut into strips like dominoes; push them with the knife about an inch apart, and ice them with ordinary white icing, putting a tablespoonful on each piece, the heat of the cake will soften it, and with little a.s.sistance the edges and sides may be smoothly covered. Set the cakes in a warm place, where the frosting will dry. Make a horn of stiff white paper with just a small opening; at the lower end. Put in one spoon of dark chocolate icing and close the horn at the top, and by pressing out the icing from the small opening, draw a line of it across the centre of each cake, and then make dots like those on dominoes. Keep the horn supplied with the icing.