topics

4/4/26

cup, but if larger

amounts are needed for large families, double the number, or use the larger

coffee-cup.

1 lb. white sugar equals about

2% cups; 1 lb. butter, 2 cups; 1 lb. lard, 2

cups; 1 lb. wheat flour, Z% cups; 1 lb. graham, 3)^ cups; 1

lb.

Indian meal,

Z% cups.

Icing, Boiled, for Cakes.

—Powdered sugar, (and this

the right

kind to use for all Icings), 2 cups: boiling water, 1 gill; whites of 2 eggs; flavoring to suit. Directions Pour the boiling water upon the sugar in a suitable dish, upon the stove, and boil until it readily creams, then pour this hot

upon the beaten whites, and beat till cool, when it is ready to use, the cake

being cold, or, at least, cool; add vanilla, lemon, or orange extract, rose or cin-

—

namon water, or essence, a teasponful to a tablespoonful, to suit, and dip upon

the cake; smoothing, if necessary, with a knife wet in cold water,

Icing, Boiled, that will not Break.— White sugar, 1 cup; white of

put water enough into the sugar to dissolve it; put it on the fire and let

Beat the white of the egg to a stiff froth; pour the

it boil till it will "hair."

heated sugar on to the froth and stir briskly until cool enough to stay on the

cake.

The icing should not be applied until the cake is nearly or quite cold.

Oodey's Lady's

This quantity will frost the tops of two common sized cakess.

1 egg;

Book.

—

Boiled Icing Quick to Harden. To 1 cupful sugar, take 1 egg.

Put sugar in pan and a little water over it, and let boil 20 minutes. Beat white

CAKES.

369

of Ggg stiff and gradually beat boiling sugar into egg.

quickly, as it soon becomes hard.

Icing,

Flavor.

Apply to cake

Old and Confectioner's Plan, or Without Boiling. —

Icing or frosting for cakes was formerly done by beating the whites of eggs to a

stiff froth,

then beating in white sugar till stiff, or as hard as desired; but if it

as above, a better plan is to take the white of 1 egg for

each medium-sized cake, and at the rate of }4, lb. of powdered sugar for each

egg to be used and first, throw in some of the sugar, then begin to beat, and,

from time to time, throw in more of the sugar, continuing the beating until the

sugar is all in, and the icing of a smooth and firm consistence nearly or about

half an hour will be required: The piece of a lemon or an orange, or any of

the extracts, may be used to flavor, allowing sugar extra to absorb it.

Remarks. If beaten together as above, it hardens on a cake quicker than

is not desired to boil it,

;

—

the eggs were beaten, as of old, before the sugar was added; and if made as

thick and as hard as it ought to be with the sugar, one coat will suffice; while

in the old way it almost always required two.

If in a hurry to

have the cake

ready, this may be set two or three minutes in a moderate oven to harden,

Icing to Color Different Shades.

—Any icing may be colored,

desired, a yellow with lemon or orange, and pink with strawberries or cranber-

Grate the yellow of a lemon or orange, squeeze some of the juice upon

ries.

the gratiflgs, put into a stout muslin and press out the coloring into the icing.

Strawberries and cranberries are to be pressed in the same way, or their syrups

used.

If considerable is used, add powdered sugar to

make them thick before

stirring in.

Icing Chocolate for Cakes.

Flavored chocolate, 4 ozs.

;

whites of 3

eggs; powdered sugar, 20 tea-spoonfuls; corn starch, 4 tea-spoonfuls; extract of

Directions— Beat the eggs and add the sugar and

corn starch, stirring together; then, having grated the chocolate before you

began the other work, add it and beat to a smooth paste; then spread it upon

the cake, the top layer as smoothly as possible, and place the cake in the oveo

a moment, turning it around, and the icing will become nice and glossy.

vanilla, 2 tea-spoonfuls.

—

Icing, Almond. Blanched almonds, J^ lb. (for two ordinary cakes),

Directions Rub the almonds to a smooth paste (in a

mortar) by adding a little rosewater from time to time to moisten sufficient only

to form the paste; and then mix with any of the icings having no other flavor.

—

rosewater, sufficient.

—

Icing With Gelatine. More recently some cooks have been using

Where no eggs are to be had it will make a good

gelatine in making icings.

For each cake, soak gelatine, 1 tea-spoonful, in cold water, 1 tablesoft, or about

hour; then pour upon it hot water, 2 tablespoonsful, stir to perfectly dissolve it; then stir in, while warm, pulverized

sugar, 1 cup, continuing to stir until perfectly smooth, and spread upon the

substitute.

spoonful,

till

cake.

CAKES—Martha's Cd^e.— Remarks.— Ks my wife's name

Martha,

I trust I shall be excused for beginning the cake list of my " Third and Last

Receipt Book " with her favorite, especially as it is plain and not expensive,

—

DR CHASE'S RECIPES.

370

and by little changes, and flavoring, such a variety may be made out of it, as

loaf cake, jelly cake, etc.

Sugar, 2 cups; butter, 1 cup; 6 eggs; flour, 2 cups;

sweet milk, 3^ cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful.

DiKECTiONS Familiarize yourself with the general remarks and explanations,

at the head of this subject, then you will be able to make any ordinary cake

the articles, and proportions, only being mentioned. I only mention here the

—

different ways this may be_ flavored, baked, etc.

This may be baked in a loaf, or in jelly cake tins (shallow pans) and, when

up with fruit jelly spread between the layers, and you may ice the

Sometimes

top, or not, as you choose sometimes with sometimes without.

flavor with the juice and grated yellow of a lemon, again with an orange, or

the extracts of one or the other, and again withovit either, being plain. And

cold, laid

—

thus you can have a cake differing from the leopard's skin in this its spots

may be changed, and that as often as you like, giving a great variety of

cake without change of composition, except in flavoring, icing, etc., or in

not flavoring, or not icing, baking in loaf, or for jell cake, or by baking

Mrs. Chase occain patty pans, as you choose, or as occasion may call for.

sionally ices

them when baked in the little pans, especially so if the icing is

being made for large cakes, at the same baking.

Ribbon Cake. —I.

Sweet milk,

% cup; butter, % cup; 3 eggs, flour, 3

—

Directions

cups; cream of tartar, 1 tea-spoonful; soda, 3^ tea-spoonful.

Dissolve the soda in the milk: mix the cream of tartar in the flour; beat the

eggs, sugar and butter well together; then the milk and flour.

Take of the above mixture, 1 cup molasses, 1 tea-spoonful cinnaII.

tea-spoonful: citron, almonds or walmon, cloves, allspice and nutmeg, each

nut meats, each 3^ lb. raisins and English currants, each 3^ cup. Directions

;

—Chop the

and almond or walnut meats (whichever you prefer to use),

dredge the raisins and currants with flour, and mix with the molasses and spices

Use shallow tins for baking, putinto the cup of batter taken from the first.

ting in a strip of the white batter lengthwise of the tin; then a strip of the dark

beside it, and so cover the tins; thus you have a "marbled cake," which has

citron,

ribbon-like strips.

—

Remarks. By leaving out the citron and fruit, and putting into pans, as the

marble cake next following, you have another variety of composition for

marble cake.

Marble Cake. — Light Part: White sugar, 3 cups; whites of 6 eggs;

butter, 3^ cup;

fuls.

flour, 2 cups;

sweet milk, yi ^^P; baking powder, 2 tea-spoon-

Dark Part: Yolks of 6 eggs; butter, 1 cup; brown sugar, 3 cups; sweet

milk, 1 cup; cinnamon, cloves, allspice and nutmeg, each 1 table-spoonful;

flour, 3 cups;

baking powder, 3 tea-spoonfuls.

Directions

—Beat the butter,

sugar, milk, eggs, and spices together in each part (they will work best if put

in in the order named); then mix the baking powder in the flour for

each part,

stirring in the flour with the baking powder in it last, and one quickly after the

other, for when baking powder is used, the cake must be placed into a hot oven

as soon as can be done, to insure lightness.

Cover the bottom of the pan with

CAKES.

371

the light part, and dip the dark over it, in spots; then level up with the light,

^nd so on till the pan is properly filled, allowing room to raise.

Marble Cake— Chocolate. —Make any plain cake and pour out half of

it;

then, having shaved up 2 table-spoonfuls, or a sufficient amount of chocolate,

and dissolved it in as little water as practicable, boil it a minute or two; then

mix it with one of the parts, and put into the pan the same as the receipt above.

Watermelon Cake.— I. White sugar, 2 cups; butter and sweet milk,

each

% cup; whites of 5 eggs; flour, 3 cups; baking powder, 1 tea-spoonful.

Directions

— Beat the eggs, sugar, butter and milk together; put the baking

powder into the flour before sifting it in, and mix.

Red sugar (kept by confectioners), 1 cup; butter and sweet milk, each

II.

% cup; flour, 2 cups; baking powder, 1 tea-spoonful; whites of five eggs*

Directions— Beat together in the same order

raisins (nice large ones),

^^-

as the first, cut the raisins into halves, the longest way, and

mix in last; then

put some of the first into the pan, hollowing it in the center to receive all of the

second or red part, if it is sufiiciently stiff to allow it, piling it up in the round

form as neatly as possible, to represent the red core of the melon; then cover

with the balance of the white, so you have a white outside and a red core, like a

watermelon, if neatly done.

Watermelon Cake, No. ^.— White Part: White sugar, 2 cups; but

^^ cups; whites of 8 eggs; cream of tartar,

2 tea-spoonfuls; soda, 1 tea-spoonful; dissolve the soda in a little warm water;

sift cream of tartar in flour; mix.

ter, 1 cup; sweet milk, 1 cup; flour,

ife(? Pari!.•— Red sugar, 1 cup; butter,

J^ cup; sweet" milk, %" cup flour,

2 cups; whites of 4 eggs; cream of tartar. 1 tea-spoonful; soda,

tea-spoonful;

raisins, 1 cup; mix.

Be careful to keep the red part around the tube of the

cake-dish; the white part outside; best to have two persons fill in, one the red

and the other the white, going around the tube till full.— ifr*. S. 0. Johnson, in

;

Inter Ocean.

Lemon Cake With Milk.— Butter, 1 cup; sugar, 3 cups; 5 eggs;

flour, 4 cups;

sour milk, 1 cup; soda, 1 tea-spoonful; the juice and grated yellow (the white has a bitter taste,) of one lemon. Directions— Study well the

General Remarks and Explanations, and also the Making-Up, or Puttmg

Together, and you will then be prepared to proceed with the work of cakemaking.

Remarks— In making cake, double the amount, or only half may be used,

to suit the size of the family.

But in taking half, if 5 eggs are called for,

always use 3 in the reduction, as eggs are absolutely necessary to maintain the

hghtness of the cake.

Lemon

Jelly Cake, Without Milk.— Sugar, 3 cups; flour, 2 cups-,

cold water, i^ cup; 5 eggs; cream of tartar, 1 tea-spoonful; soda,

tea-spoon-

ful; 1 lemon or orange.

DmECTiONS— Beat all the yolks and the whites of 2

of the eggs for the cake, and cream with 2 cups of the sugar, butter, etc.

in 4 jelly cake tins.

Bake

Grate off the yellow of the lemon or orange, peel off the

—

DR. CHASE'S RECIPES.

873

white and throw away (this part of these fruits is bitter); then squeeze out tht.

juice and chop up the pulp; having beaten the whites of the other 2 eggs, mix

and stir in the other cup of sugar, or sufficient to make of proper thickness to

put between the layers in place of jelly.

Remarks. When lemons or oranges are used in making the cakes or the

—

jelly,

avoid the seeds.

—

Lemon

Jelly Cake. Butter, 3^ cup; sugar, 1% cups; milk, 1^ cup;

3 eggs; flour, 2 cups; baking powder, 1^ tea-spoonfuls; 1 lemon; water, 3^

cup. Directions Cream the butter with 1 cup of the sugar, stirring in the

—

beaten whites of the eggs, and the milk; then sifting in the flour in which the

baking powder was mixed, and bake in jelly cake tins. To the beaten yolks of

the eggs add the other J^ cup of sugar, and the water, and juice of the lemon,

and boil till thick enough to spread between the layers.

Remarks. You will observe this receipt calls for baking powder, the one

above for soda and lemon juice in place of cream of tartar. This enables you

to choose between them, either from taste, or from having the soda and not the

—

baking powder, or vice versa.

Orange Jelly Cake. — Sugar, 41^ cups; butter, 1 cup; milk, 1 cup; 5

eggs; baking powder, 1}^ tea-spoonfuls; flour, 2 cups; 2 oranges. Directions

Cream 23^ cups of the sugar with the butter, beat the yolks of the eggs and

—

then the milk, and sift in the flour, having the baking powder in it.

Bake in jelly cake tins.

For the Jelly. Beat the whites of the eggs and whip in the other 2 cups of

of sugar, adding the juice of the 2 oranges. Put between the layers.

stir in,

—

Orange Jelly Cake. — Sugar, 1 cup; 3 eggs; milk, ^ cup; flour, IJ^

cups;

baking powder, IJ^ tea-spoonfuls;

salt,

salt-spoonful;

orange.

—

Directions Make up the cake as above, and bake in 3 layers. Grate the yellow of the orange, peel off the white and throw it away, beat the white of an.

extra egg and beat in 3 table-spoonfuls of the extra sugar, then the grated yellow

and chopped pulp of the orange. Lay up with this and strew sugar upon the

top thickly.

Orange and. Lemon Jelly Cake. —Mix 2 cups of sugar with the

yolks of 2 eggs; then the whites beaten to a froth, then a large table-spoonful

of butter, then 1 cup of milk, and flour enough to make a batter that may be

Bake in jelly cake tins.

Same. Grate the yellow from 1 lemon and 2 oranges, add the

juice of the same, and add 1 cup of water, 1 of sugar, 1 table-spoonful of corn

starch, and boil till smooth.

When cool put between the cakes.

Remarks. The boiling makes a harder jelly, not so likely to soak into the

lifted upon a spoon (like cup cake).

—

Jelly for

—

cake, the same as in boiling the icings.

Delicious Pilling or Jelly for Any Layer or Jelly Cake.

Take 1 cup of white sugar, put it into a tin basin with enough water to dissolve

until it will harden in cold water; have 1 cup of stoned and chopped raisins ready; then beat the white of an agg [to a stiff froth, and mix with

the raisins into the boiling sugar; stir briskly, and while warm put between the

it; let it boil

CAKES.

layers of cake, having taken them

373

from the tins and laid on a cloth, selecting

MicTdgan

the brownest done for the bottom and the smoothest one for the top.

Farmer.

Orange— Sponge— Jelly Cake.— Sugar, 2 cups;

5 eggs, cold water,

3^ cup (sweet milk is better); flour, 2J^ cups; baking powder, 2 tea-spoonfuls;

•salt, 1 pinch; 1 orange.

Directions Beat the yolks and whites of 2 of the

eggs for the cake, and make up as others and bake in jelly cake tins.

Je?Zy.— Beat the whites of the other 3 eggs with 7 large table-spoonfuls of

udditional sugar, and all the grated yellow and the juice of the orange spread

Mertie Odell, SpartansburgJi, Va.

this between the layers.

—

;

Orange Jelly Cake — Rich. — Sugar, 1 cup; butter, 1% cups;

cold

'water or milk, J^ cup; flour, 2 cups; baking powder, 2 tea-spoonfuls; 3 eggs, 1

•orange.

Directions Make the cake as usual and bake in jelly cake tins;

—

Teserving the whites of 2 of the eggs for frosting, using

% cup of powdered

sugar: grate off the yellow of the orange, to be sprinkled between the layers;

but use the juice and chopped pulp of the orange in the cake mixture.

Chocolate Jelly Cake

—French. —Butter, table-spoonful; sugar, 1^

-cups; 2 eggs; milk, 1 cup; flour,

2^ cups; soda, 1 small tea-spoonful; cream

of tartar, 2 tea-spoonfuls; vanilla, 1 tea-spoonful.

Jelly.

—Milk,

cold water, J^ cup; Bakyolk of 1 egg; powdered sugar, 1 cup; extract

1 cup; corn starch, 2 table-spoonfuls;

•er's flavored chocolate,

2 ozs.

;

—

3 tea-spoonfols. Directions Warm the butter a little, if necescream with the sugar and the beaten eggs; then sift in the flour with

the cream of tartar therein, and the milk with the soda therein; then the vanilla;

bake on 4 jelly cake tins in a quick oven. For a jelly or paste to go between

the layers: Bring the milk to a boil, and while boiling add the corn starch

which has been stirred smoothly in the water; then add the chocolate, grated,

and the beaten yolk of the egg, stir all these over the fire and remove, and

when a little cool stir in the powdered sugar and vanilla and put between the

-of vanilla,

sary, to

layers.

—Butter, i^ cup; sugar, 2 cups;

Chocolate Jelly Cake.

Tnilk, 1 cup; 4 eggs;

Jelly.

—Milk,

table-spoonful.

flour, 3 cups;

baking powder, 1 tea-spoonful.

1 pt.

;

grated chocolate and sugar, each 1 cup; corn starch, 1

Directions

— Cream the butter and sugar, eggs and milk, as

usual (in the order here named); then sift in the flour and baking powder and

bake in jelly cake tins.

For the jelly: Bring the milk to a boil and stir in the

grated chocolate and sugar, and, having rubbed the corn starch smooth in a

in and boil until it forms a smooth jelly, or paste, as

some call it; when a little cool put between the layers.

little cold water, stir it

Remarks.

—In boiling milk

is safest to set

the tin containing it into a

which removes the danger of burning

Allow me to say that this

otherwise, it requires constant watching and stirring.

is my favorite chocolate cake, as it has no other flavoring, while it seems that

many of the recipes call for vanilla or lemon or orange, etc. but for me, give

ane a single flavor only in any cake. But it may be vanilla to-day and the next

larger pan containing a

little water,

;

—

DB CHASE'S RECIPES.

374

day lemon, then orange, and then chocolate; but a mixture of flavors onlyleaves one to wonder what the cook had been trying to imitate; but persons can

suit themselves.

A recipe is no sign that that flavor must be used. If you

have not. got what is called for, but have some other; or if you prefer some

other flavor, the cake will be just as nice if you accommodate yourself to the

circumstances or to your preferences. There is another point, also, which callsfor an explanation: If you have fruit jellies on hand, they may sometimes be

used in laying up any of these "jelly cakes," instead of those which are called

for in the recipe. This also extends the varieties which may be made.

Chocolate Jelly Cake. — Butter, 2 table-spoonfuls; sugar, 1 cup; 1 egg',

milk, 3^ cup; flour, 2 cups; cream of tartar, 1 tea-spoonful; soda, J^ tea-spoonLemon or vanilla

Jelly: grated chocolate, 1 cup; milk enough to mix in.

ful.

—

Directions Cream the butter, sugar and egg; then sift in the flour

with the cream of tartar therein; dissolve the soda in the milk and stir in also,

and bake in 3 jelly cake tins. For the- jelly, moisten the chocolate and sugar

with the milk, and bring to a boil, stirring until smooth; remove from the

Btove and when cool put in the flavor, and lay up the cake with it, before it

to flavor.

gets cold.

—

To boil milk, see remarks in next recipe, above.

Chocolate Jelly Cake. The following recipe is from Bertha Stanley,

Decatur City, Iowa. I give it in her own words: Two cups sugar, 1 cup butRemarks.

—

two 1 cup of milk, 33^ cups of

cream of tartar, 3^ tea-spoonful of soda. Spread on 8

Use the following mixture for filling: White*

tins and bake in a quick oven.

the yolks of five eggs and the whites of

ter,

;

flour, 1 tea-spoonful of

of 3 eggs, 13^ cups of sugar, 3 table-spoonfuls of grated chocolate, 1 tea-spoonBeat well together and spread between the layers and

ful extract of vanilla.

on top of the cake.

—

Remarks. If it is preferred, at any time, any cake, although directed to

be baked in layers, may be baked in a I6af, or loaves, by putting the chocolate,

grated or dessicated (dried), cocoanut, orange, lemon, etc., into the cake mixture, instead of putting them into the jelly, as directed when tlie cake is to be

baked in layers. With a little practice, in both ways, you can make a great

variety of cakes with but few recipes.

Chocolate Cake.— Sugar, 2 cups; butter, 1 cup; 3 eggs; sweet milk,

of a cup; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful.

Bake in jelly pans. For the icing or jelly: Chocolate, \i cake; sugar, \%

Let boil until

oi a cup; lemon extract, 2 tea-spoonfuls.

cups; sweet milk,

Farm and Fireside.

Cocoanut Cake— Jelly and Loaf, — Sugar, 1 cup; butter, 3^ cup; S

it thickens,

so as to spread between the layers.

of a cup (if a fresh cocoanut is used let it be a good sized one,

then the milk of the cocoanut may take the place of the milk) flour, 23^ cups;

eggs; milk,

;

baking powder, 2 tea-spoonfuls. Jelly: Whites of 2 eggs; pulverized sugar, J^

lb.

cocoanut, 1 good sized one, grated, or dessicated (dried) cocoanut l^ lb.

Directions. Cream sugar and butter; then having beaten all the yolks of the

^gs and the white of 1, stir them in and the milk (or the milk of the cocoanut

;

—

CAKES.

375

in its place), and sift in the flour with the baking powder therein, bake in jelly

cake tins. For the jelly: Beat tlie whites of 2 eggs, saved for this purpose, to

a froth, and stir in the pulverized sugar, and beat properly. Put this between

the layers; having grated the cocoanut, strew this over the jelly in laying up

In this way

baked in loaf all the eggs are to

be used in the body of the cake, and the cocoanut also stirred into the cake

the cake; or, if dessicated

used, strew it in place of the fresh.

the full flavor of the cocoanut is obtained.

just before putting it into the oven, being careful not to jar

after putting it

into the oven, as it is more likely than other cakes to fall, if jarred.

Cocoanut Jelly Cake. — Sweet milk, butter, corn starch, each 1 cup;

white sugar and flour, each 2 cups; whites of 5 eggs; cream of tartar, 2 teaspoonfuls;

sugar, 1 lb.

soda,

tea-spoonful.

and boil until candied

in 3 layers.

For the jelly: White

when cold stir in the beaten whites of 3

Bake

;

eggs, and 1% cups, rounded, of grated, or 1 cup dessicated, cocoanut, saving

some for the top.

—

Cocoa Cones. Whites of 5 eggs; powdered sugar, 1 lb.; 3^ or

grated cocoanut, having pared off the dark coating which adheres from the

Dikections Whip well jthe whites, then, from time to

shell, before grating.

—

time, sprinkle in a little of the sugar, till all is whipped in then beat the grated

;

cocoanut, and mold with the hands into -cones, and set them on buttered paper,

not to touch each other.

Place in a pan and bake in a very moderate oven

too hot they will melt down.

—

Farm and Fireside.

Cocoanut Drops. — One cocoanut; the white of 1 egg; powdered sugar.

—

Grate the cocoanut, weigh it, and take J^ its weight of the sugar;

beat the white of the egg to a stiff froth; stir all together; then with a dessert,

Directions

or small spoon, drop upon buttered white paper, or tin sheets, and

over them.

sift

sugar

Bake in a slow oven 12 to 15 minutes.

Roll Jelly Cake

—Fancy Way of Making. —Take the whites of 6

cup of white sugar, same of flour, 1 tea-spoonful of butter, 2 tablespoonfuls of sweet milk, 2 tea-spoonfuls cream tartar and 1 of soda. Bake in

a large oblong dripping pan, so the cake will be very thin; meanwhile stir

another batch, making just the same, with the exception of using the yolks

eggs, 1

when both are done, spread when warm with jelly, or

preserves of any kind; put together, bring the largest side of the cake towards

instead of the whites;

you, and roll immediately; or cut in four or eight parts, put together alternately,

putting jelly between each layer, and frost lightly over the top. Another

method is to make three pans, making the third layer of }4 red sand sugar,

proceeding the same as for the other layers; in putting together let the first

layer be the yellow, made of the yolks, then the red, and lastly the whites.

Nicely frost the top, and you have a beautiful as well as delicious party cake.

They are very pretty made into rolls.

Jelly Rolls.

—Sugar, J^ cup; 3 eggs;

flour,

cup; cream of tartar, 1

% tea-spoonful (or in place of the tartar and soda, use

baking powder, li^ tea-spoonfuls). Directions—Bake in thin cakes, spread

tea-spoonful; soda,

with jelly and roll up (jelly side in); cut across the roll.

—

DR. CHASE'S RECIPES.

376

Roll Jelljf Cake. — Sugar, 1 cup; 4 eggs; flour, 1 cup; cream of tartar,

soda, J^ tea-spoonful; salt, 1 pinch.

Directions— Mix tha

1 tea-spoouful;

powders and salt with the flour, beat the eggs, light add the sugar and flour,

and beat up light again. Bake in a square pan, turn upon a towel, spread on

the jelly, and roll immediately.

;

Jelly Cake.

flour,

—

Sugar, 1 cup; butter, J^ cup; sour milk,

cup; 2 eggs;

2 cups; soda, i^ tea-spoouful; jelly.

Directions Bake in 4 cakes.

—

When cold spread the jeHy and lay up.

Remarks.

— Grated cocoanut and sugar are very nice in

jelly cake, in place of the jelly, which is generally used.

this,

or any other

Remember this, also,

when shortening (butter) is used in a jelly cake, it cannot be rolled.

Corn Starch Cake.— Sugar, 1}^ cups; flour, IJ^ cups; butter, % cup;

corn starch, J^ cup; milk, J^ cup; whites of 6 eggs; baking powder, 1 teaspoonful; extract of lemon, orange or vanilla, 2 tea-spoonfuls, or to taste; or if

your taste says none, use none. Directions Cream the sugar and butter,

then the beaten whites of the eggs; wet up the corn starch with the milk and

stir in then sift in the flour wherein the baking powder has been mixed.

Bake

in a moderate oven.

Remarks. See general remarks upon cake making, baking, etc., to test

"when done; but another test is a cake generally loosens from the edge and sides

of the pan when it is done.

Lady Cake. Whites of 8 eggs, beaten to a froth; white sugar 2 cups;

butter, 1 cup, creamed with the sugar; flour, 3 cups; cream of tartar, 1 teaspoonful in the flour; sweet milk, 3^ cup, with soda, 1 tea-spoonful in it; then

heat all together and bake in a mold or small pans, as you please. Season, if

—

;

—

desired, any flavor preferred.

—

Lady Cake, No. 2. Sweet milk, 3^ cup; powdered sugar and flour,

tea-spoonful.

each 2 cups; 4 eggs, whites only; baking powder,

Lady-Fingers.

—One-half

lb.

pulverized sugar and 6 yolks of eggs, well

add J^ lb. flour, whites of 6 eggs, well beaten. Bake in lady-finger

or squeeze through a bag of paper in strips two or three inches long.

stirred;

tins,

—

Lady Fingers, as Made in India. Sugar, 1 lb. 8 eggs; flour, 1 lb.

Directions Sift sugar and flour; beat the yolks separately, then beat with che

—

;

sugar for 20 minutes; then beat in also the beaten whites, then, slowly, the

flour, and drop upon white paper, long, to resemble the finger; dust sugar over

them and bake in a hot oven. Indian Domestic Economy and Cooking.

Remarks. These will be found equal in delicacy to a true " lady's finger,"

—

even with an engagement-ring upon it.

I should say

moderate oven, lest they

melt, if too hot, in baking.

Love Knots for Tea. — Little cakes folded over in the form of love

knots are nice for tea.

Flour, 5 cups; sugar, 2 cups; butter, 1 cup; a piece of

lard the size of an Qgg\ 2 eggs; sweet milk, 3 table-spoonfuls; soda,

much cinnamon.

}4,

tea-

—

Directions

Sift the soda in the flour, then rub in the butter, lard and sugar, and then the

beaten eggs, milk and spices, if any are used; I'oll thin and cut in strips anincli

spoonful; a grated nutmeg,

liked, or as

CAKES.

377

Bake in a quick oven.

wlote and 5 or 6 long, and lap across in a true love knot.

Ann Arbor Register.

Charlotte Polonaise

—Iced Cake. —Powdered sugar, 2 cups; butter,

J^ cup; 4 eggs, beaten separately; cream, 1 cup, or rich milk vsith a

cream prepared flour (an article now in the market), 3 cups.

little

;

Tlie Custard.

—Powdered sugar, 1 small cup; 6 eggs;

fuls; cream, 3 cups; chocolate, 1 small cup;

macaroons, 3^ lb.

their place,

;

lb. ;

apricots, J^ lb.

cold milk.

;

flour, 2 table-spoon-

almonds, 3^ lb.; citron, J^ lb..;

candied peaches, or other candied fruit in

Directions

—Beat the j^olks very light; mix

the flour with the cold milk, then stir in the cream, then the yolks, slowly;

boil for 5 minutes, stirring constantly.

Now pour out the custard into 3 equal

parts.

First part

—The chocolate being grated and the macaroons crumbled,

stir

them, with 1 table-spoonful of sugar with the first and boil for 5 minutes, stirring all the while; then pour out and whip 5 minutes with the egg-beater (if you

have none, beat with a spoon), flavor with vanilla and set away to cool.

Second part

—The almonds having been blanched (the skin removed by

soaking in water until it will slip off with the thumb and fingers), chop them,

then pound them in a AVedgewood mortar (same as druggists use, the name

coming from the man who first made them from a mixture made for this purpose), putting in a few only at a time, adding a little rosewater from time to

time.

Chop the citron and mix with the pounded almonds, adding sugar, 3

table-spoonfuls, and stir into the second part, heating tp a boil; flavor with

extract of bitter almonds, then set aside as the first.

Third part

— Chop the peaches, or other candied

the last custard, which will not need flavoring.

ers,

fruit, fine,

and stir into

The cake being baked in 4 lay-

you have a custard, or jelly, of different color or flavor to go between each,

the top to be iced with lemon ice or frosting.

—

Remarks. This makes 2 loaves, and although it is not presumed that this

cake will be made for every-day use, yet, for an evening party or other especial

occasions, the nicety of the cake will

pay for the extra trouble.

The name,

Polonaise, means simply, in three parts, like music having three crotchets in a

bar.

—

National Cake. White part Cream together 1 cup white sugar and i^

cup of butter, then add i^cup of sweet milk, the beaten whites of 4 eggs ,}4 cup

of corn starch, 1 cup of flour into which has been mixed 1 tea-spoonful of cream

tartar and J^ tea-spoonful of soda.

Flavor with lemon extract.

Blue part Cream together 1 cup of blue sugar sand an J>^ cup of butter,

then add J^ cup of sweet milk, lie beaten whites of 4 eggs and 2 cups of flour,

tea-spoonful of sodain which mix 1 tea-spoonful of cream of tartar and

—

No flavor.

—

Red part Cream together 1 cup of red sugar and }4. <^"P ^^ butter, then add

cup of sweet milk, the beaten whites of 4 eggs and 2 cups of flour, in which

mix 1^ tea-spoonful of cream of tartar and J^ tea-spoonful of soda. No flavor.

Place In a bake pan, first the red, then the white, and last the blue. Bake in a

moderate oven.

}4.

—

;

DR. CHASE'S RECIPES.

378

Kansas Puffs. — One cup of sugar, J^ cup of butter, }^ cup of molasses,

1 cup of sour milk, 1 tea-spoonful of soda, 1 cup of

chopped raisins, and 1 cup

Flavor with cloves and cinnamon. Make a little stiffer than you

would cake and bake in little gem pans. Ella J. Shirley, Larned, Ks.

Remarks. Following our National colors, or red, white and blue, it is

proper to give one of black and white or the Union Jack (perhaps red and

white would have been better, but we take them as we find them), for the

Prince of Wales, by Miss E. R. Bruckman, of Tioga, 111., in Blade:

of currants.

—

cup

Prince of Wales Cake. Black part One cup of brown sugar,

each of butter and sour milk, 2 cups of flour, 1 cup of chopped raisins, 1 teaspoonful of soda dissolved in warm water, 1 table-spoonful of molasses, the

yolks of 3 eggs, 1 tea-spoonful each of cloves and nutmeg.

cup each of corn starch, sweet milk and

White part One cup of flour,

butter, 1 cup of granulated sugar, 2 tea-spoonfuls of baking powder, the whites

of 3 eggs. Bake all in 4 layers. Put together with icing, a black, then a

—

white, alternating.

Corn Starch Cake. — Sugar, 1 cup; flour, 1 cup; corn starch, J^ cup^

milk,

^ cup; butter, 3^ cup; whites of 3 eggs; cream of tartar, 2 tea-spoonDirections— Make same as the

above, except

fuls; soda, 3^ tea-spoonful.

first,

the cream of tartar goes into the flour, and the soda to be dissolved in the milk.

Corn Starch Cake. — May Millbank, of Barnhart's Mills, Pa., vouches

for the following: One-half cup of butter, 1 cup pulverized sugar, y^ cup of

milk, )^ cup of corn starch, 1 cup of flour, 3^ tea-spoonful of soda, whites of

2 eggs.

Directions

—Make the same as the

first.

Ginger Snaps. — Brown sugar, 1 lb. (see table of number of cups to the

pound); butter, 1 lb.

;

New Orleans molasses, 1 qt.

;

Babbitt's saleratus, 1 oz.

—

cinnamon, 2 ozs. Directions Cream sugar,

butter and molasses; dissolve the saleratus in a very little hot water, and stir

in, then the spices, of course, all ground; then sift in winter wheat flour, to

make a stiff, very stiff, batter; no water, excepting the least possible to dissolve

cloves, 2 ozs.

;

ginger, 1 oz.;

the saleratus.

Remarks.

—Having to stay over night at Howard Station,

nice a ginger snap on the breakfast table, I inquired

111,

found so

how they were made, and

found that they were made by a baker within a short distance of the hotel,

who, upon my introducing myself, very kindly gave me the recipe, as above.

But in my hurry, lest being left by the cars, I missed taking his name, so I

cannot give him the proper credit, which I ought to do, as bakers will very

seldom part with their plans, or recipes, for doing their work. He charged particularly that spring wheat flour, such as was generally used in his neighborhood,

would not do. Whether it is chargeable to their mills, or whether it is applicable to all spring wheat flour, I am not aware a test in the north-western

states will have to settle this point, as I have never had any of the flour to test

;

with.

—

Ginger Snaps, Evangeline's. This lady says: Somebody wanted a

ginger snap recipe that would stay hard, and not get soft. One cup of butter.

CAKES.

cup of lard, 1 cup of brown sugar, 1

379

pt.

of molasses, 1 table-spoonful of

use more, if

ginger, 1 cup of sour milk, 2 tea-spoonfuls of soda, 1 pt. of flour

—

Melt lard and butter together, stir in the ginger, sugar and molasses;

dissolve the soda in the milk; stir all together, put in the flour, roll out thin,

cut and bake in a quick oven.

Remarks. If made sufficiently stiff, properly baked, allowed to get cold,

then kept from the air, they will keep hard a very long time.

needed.

—

Ginger Snaps. —Here is the way they make them in the Old Bay State

(Massachusetts), and they consider

ter,

2 table-spoonfuls

;

them very excellent: Molasses, 1 cup; but-

ginger, 1 table-spoonful; saleratus, 1 tea-spoonful; flour.

—

Directions Boil the molasses and stir in the butter, ginger and saleratus,

and stir the flour in while hot; roll out thin, cut and bake.

rolled fine;

Ginger Snaps. — Sugar, 2 cups; 2 eggs; fried meat gravy, 1 cup; cider

vinegar, 1 table-spoonful; ginger, 1 table-spoonful; soda, 1 large tea-spoonful;

flour enough to roll

;

bake in a quick oven.

Mrs. R. S. Armstrong is responsi-

ble for this.

Ginger Snaps. — I will give you another from the "Indiana Dutch

Lard or butter, 1 cup; New Orleans molasses, 1 cup;

enough to make a

stiff dough; roll quite thin, cut with cake cutter and bake quick.

Girl," of Tillmore, Ind..;

ginger, 1 table-spoonful; soda, 1 heaping tea-spoonful; flour

Ginger Drop Cake. —Shortening,

3^ cup;

sour milk,

cup;

brown

sugar, 1 cup; molasses, J^cup; 2 eggs; ginger, 1 tea-spoonful; soda, 1 round-

ing tea-spoonful; flour enough to make a thick batter, to drop from a spoon, in

drops as large as an egg, in a bread pan, far enough apart not to touch.

be eaten warm.

Remarks. In this, and the foregoing " snap " recipes, you have a sufficient

variety for the hard or drier kind of ginger cakes hence I now take up the

softer gingerbread, for which I have several excellent recipes.

—

;

—

Gingerbread for Training. This recipe was sent to the Detroit

Tribune by a "Mrs. D.," of Atchison, Kan., in answer to "Uncle Ben's"

inquiry for a recipe for making " training" gingerbread; and although she was

not positive that it was ever used to "train " by, yet she thinks it good enough:

"Molasses, 1 cup; butter, J^ cup; boiling water, 3^ cup; ginger, 1 tea-spoonful;

soda, 1 tea-spoonful; flour.

Directions

— Pour the water on to the butter and

when cool add the rest and flour enough to roll.

When baked wet the top with

molasses, diluted considerably with water, and sprinkle with sligar.

It will

found toothsome."

—

Gingerbread, Alice's. This was furnished to the "Household Department" of the Blade by Elizabeth Kent, of Burlington, Vt., but for a plain,

small cake or loaf, with quite a ginger flavor,

"Molasses,

can be depended upon:

cup; boiling water, 1 cup; butter, 1 table-spoonful; ginger, 1

table-spoonful; soda, 1 tea-spoonful; thicken to pour."

Remarks.

—Pouring the hot water upon the butter, and then putting in the

molasses to help cool it, as in the next recipe above, and when cool, the other

ajlicles, and baking in a moderately hot oven, is the order of proceeding.

DR- CHASE'S RECIPES.

380

Gingerbread, Mrs. Rice's. — Tliis recipe is from Mrs. Rosella Rice,

quite an extensive writer for the Blade " Household.'' It was given in answer

to an inquiry for her gingerbread recipe, which, she says, " I give with pleasI take pleasure, also, in giving it a place, for I know it is good. She says:

" Take 1 cup of sugar, 1 of butter, 1 of West India molasses, 1 of sour milk or

ure,"

butter milk, 2 eggs, 1 table-spoonful of ginger, 1 tea-spoonful of cinnamon, and

Take flour enough to make a good batter,

one of soda, dissolved in hot water.

6ay 4 or 5 cupfuls, but don't make it too thick; stir the spices, sugar butter and

molasses together, keeping the mixture slightly warmed; then add the milk,

then the eggs, beaten their lightest, then the soda, and then the flour, last.

Beat it long and well, and bake in a large buttered pan or, if for cakes, in

patty pans. If you want to add raisins, dredge them with flour, and put them

;

in the last thing."

—

Bemarks. Here you may have a loaf cake with or without raisins, or may

bake in small cakes if you choose.

Gingerbread, Soft.

—Molasses, 3 cups; butter or

lard, 1 cup; sour milk,

1 cup; 4 eggs; ginger, 2 table-spoonfuls; soda, 1 table-spoonful; flour, 7 cups.

—

Directions Stir butter, sugar, molasses, and ginger together then the milk

and eggs well beatAi; then the soda dissolved in a little hot water; then the

;

flour.

—

Remarks. This writer to the Blade "Household" only gives the name

" Jessie," but assures her friends that " I know this to be good, for I have used

me it was good, hence I give

Having given my whole life to the observation and test of practical

it over twelve years," but the reading of it satisfied

it a place.

items of a general character, I know as quick as I read a recipe whether it

is reliable or not.

At least, for several years past, I have tested but very few

recipes which proved a failure; while, in my earlier experience, the failures

were frequent. Such I now throw aside on their first reading.

Gingerbread, Poor Man's.

buttermilk,

—Molasses, 1 cup; sugar, i^ cup; 1 egg;

% cup; lard or butter, 1 table-spoonful; ginger, 1 table-spoonful;

cinnamon, 1 tea-spoonful; soda, 1 tea-spoonful; flour, 2 cups. "A. Y. E.," of

[See, also, "Poor Man's

O'Brien, Iowa, says of it: " Good and very cheap.

Cake."]

—

Ginger Cakes, or Bread. "Mrs. S. E. H.,"of Circleville, O., gives

the Blade " Household " the following, which I give in her own words: "I

give a good gingei' cake recipe one that has taken the premium at our county

One pt. best Orleans molasses, 1 pt. of scur butterfair for the last five years:

—

milk, 1 large table-spoonful of ginger, 1 of lard, 1 of soda; dissolve the soda in

flour enough to make soft as you can handle, the softer the

the buttermilk

;

Turn on the bread-board, roll, cut into cakes, and bake in a quick oven.

Try tills. If you prefer it baked in pans, add 2 eggs, well beaten, and mix as

other cake. A small lump of alum, dissolved, improves the cake."

belter.

Remarks.

—Most people object to the use of alum in baking powders; then

why not objectionable to use it here?

is used,

I think it is not at all necessary;

" a small lump " is too indefinite.

but if it

I would say not more than half to a

CAKES.

tea-spoonful, at most.

If pulverized,

381

dissolves quicker, using a

little

hot

water.

Ginger Cookies. —Sugar, % cup; molasses, J^ cup; shortening, J^ cup;

boiling water, 3a cup; soda,

tea-spoonful; ginger, 1 large tea-spoonful; salt;

flour.

Directions Have the shortening very hot and the water boiling; dis-

—

and put into the creamed sugar, shortening and

solve the soda in the water

molasses

;

use only flour enough to make as soft a dough as you can roll, dust-

ing freely.

Remarks.

—This recipe

from Sarah Green, of Portageville, N. Y., who

The two following are also hers:

indicates it to be nice, if properly made.

—

cup; butter, ^3 cup; 1 egg; cream of tartar,

Sugar Cookies. Sugar,

2 tea-spoonfuls; soda, 1 tea-spoonful; hot water, 3^ cup, to dissolve the soda;

flour, sufficient

Remarks.

—Make from general directions, at the head of this subject, also

the following:

Sugar Cookies.— Sugar, 1 cup; butter, 1 cup; sour milk, 1 cup; soda, 1

Mix soft as possible.

tea-spoonful.

Caraway seed, she says, is the best season-

ing for sugar cookies.

Sugar Cookies, No. 2.— Sugar, 1 cup; butter, 1 cup; 1 Qgg\ essence of

lemon; flour to roll and cut out.

Excellent Cookies.

Mrs. (J. W. Philli'ps.

—Meat fryings,

1 cup, or butter, }4, cup, and lard,

J^ cup; sugar, 1 cup; cold water, 1 cup; soda, scant tea-spoonful; nutmeg to

Mix quickly, roll very thin, and cut with teacup or goblet. The cookies

taste.

will not curl

;

bake in a quick oven.

Cookies, With Carbonate of Ammonia.

1 oz. ; sugar, 1 pt

sweet milk, 1^ pt.

;

—

Carbonate of ammonia,

sweet cream, 3^ pt.; flour, enough to

Bake quick. They are better to let them stand 2 or 3

So says "Fannie C.,'' of ^Medina, Wis.

roll them out nicely. .

days.

CookieSjWithAmmonia.— Lard, lib.; sugar, 5 cups; milk, Iqt.

bonate of ammonia, IJ^ ozs.

;

car*

caraway seed, a little salt, and flour to make stiff

enough to roll. Directions

Dissolve the ammonia in the milk and add to

the lard and sugar, previously rubbed together.

For small families, one-half

or one-fourth the amount may be used.

Hope Humason, of Brookside, Conn.,

says: "It has been tried and approved."

Remarks. It will be observed that where more than one recipe is given for

making any cake, or other article, they are always different; so that persons

who have not the articles called for in one may have those called for in another,

thus enabling everybody to be accommodated. And I may properly say here

that I give none which my own judgment, from my long experience in studying and testing practical recipes, does not at once consent to the appropriateness

of the ingredients to produce, if properly combined, the cake, or whatever

;

—

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