spoonfuls; vanilla ex.. 1 tea-spoonful.

—

Rich. Jurable.

— Sugar and butter, 1

mix in 1}{ lbs. of flour.

eggs; then

each; cream together, with 4

lb.

—Roll in powdered sugar,

Directions

lay on buttered tins and bake in a quick oven.

Remarks.

1 pound;

tended.

— Coffee sugar, 2% cups, equal

1

pound.

Butter, 2 cups, equal

Common sized tea-cups are inBut, for large families, the largest coffee cup may be taken, as the

and flour, 3 cups, make 1 pound.

proportions would be the same, except that the soda and cream of tartar (when

used) should be increased accordingly.

Muffins for Tea.

—Flour, 3 cups; baking powder, 2 tea-spoonfuls; 3

eggs; melted butter, 2 table-spoonfuls; sweet milk, 1 pt.

— Sift flour and baking powder together,

tions

the milk.

;

a little salt.

Direc-

stir in the egg and butter,

then

Bake in rings, in a quick oven.

MuflBus.

—Milk,

to make a batter.

1 pt. ; yeast,

Directions

i^ cup;

—When

a very little; flour, sufficient

cook in rings upon the stove.

salt,

light,

Mush Muffins. — Take cold mush, made in the ordinary way, thin with

milk, 1 qt.

;

7 eggs, and butter the size of

an egg; a little

salt ;

then bring to

Bake in rings.

Remarks. Very nice and healthful to thicken with graham flour. If these

are not as light as some may choose, put a little baking powder in the flour.

the proper consistency with wheat flour.

—

Hermits.

—Brown sugar, 1^ cups; 3 eggs; butter, 1 cup;

raisins,

chop-

ped, 1 cup; sour milk, 2 table-spoonfuls soda, 1 tea-spoonful; cinnamon, nut;

meg, cloves, and allspice, of each J^ tea-spoonful; flour enough to roll out; cut

as in cookies.

Apple Fruit Cake.— Dried apples,

sugar, 3^ cup; milk,

1

cup; molasses,

1

cup; 1 egg;

% cup; flour, 2% cups; baking powder, 1 tea-spoonful.

Directions— Soak the apples over night, then steam until soft; then simmer

25

DR. CEASE'S RECIPES.

•386

them slowly in the molasses, until well cooked when cool, add the other ingre

dients and bake.

;

Apple Fritters. — Prepare the batter as for fritters, having washed, and

sliced the apples, crosswise, and if

you have a corer the core should have been

taken out. Have the lard boiling hot. Drop the slices into the batter and see

that every part is well covered; fry until brown, then turn and fry until done.

Remarks. These instructions are from Miss Arabell, of Knox Ciuy, Mo.

I say Miss because, as she gives no 'sir" name, I take it for granted she had not

—

'

found the

'

'

sir. "

I will guarantee the fritters, however, to be found nice.

—

Coffee Cake. Brown sugar, 2 cups; 4 eggs; butter, 1 cup; molasses, 1

cup; cold coffee, 1 cup; raisins, 2 cups; cloves, 2 tea-spoonfuls; 3^ a nutmeg;

soda, 1 tea-spoonful; flour, 4 cups.

Coffee Cake.

each

1

—Brown sugar, butter, cold, strong coffee and molasses,

cup; 3 eggs; raisins, 2 cups; baking powder, 2 tea-spoonfuls; flour, 3

cups.

Haisin Cake.

— Sugar, 13^ cups; butter, ^ of a cup; milk, % of a cup;

chopped raisins, 1 cup; 3 eggs; baking powder, 1)^ tea-spoonBake as a whole or in sheets.

flour, 3 cups;

fuls.

Raisin Cake, Without Sugar.

—Flour, 1 cup; cream, 2 cups; butter.

4 eggs; raisins, 1 lb., not chopped; candied lemon, 1, chopped; soda, 1

tea-spoonful a little cloves and cinnamon may be added. Stir well.

1 cup;

;

Pig Pound Cake. —Brown sugar, chopped figs, raisins and flour, each

1 lb.; butter,

%

lb.;

cream or milk (sour), i^ pt.

;

7 eggs; soda, }{ tea-spoon-

ful; 1 nutmeg.

Remarks.— One tea-spoonful of alum, pulverized, is added, by some, but I

would prefer cream of tartar.

—

Currant Cake. Butter, 1 cup; sugar, 2 cups; 4 eggs; flour, 3J^ cups;

sour milk, Icup; English currants, 2 cups; saleratus or soda, 1 tea-spoonful;

flavor with lemon or other extracts, as you choose.

Fruit Cake, Plain.

sugar, 1 cup; butter,

tea-spoonful;

cloves

— Sweet milk,

1

cup; molasses, }^ cup;

% cup; 2 eggs; raisins and currants, each, 3^

and cinnamon, each,

powder, 2 tea-spoonfuls; flour, 3 cups.

1 table-spoonful;

brown

lb.; salt, 1

nutmeg; baking

See directions in next cake.

—

Premium Fruit Cake. Sugar, 3 cups; butter, lineups. 6 eggs; sour^

cream, 1}^ cups; saleratus or soda, 2 tea-spoonfuls; currants J/^ lb. raisins,

Directions Beat the eggs thoroughly;

lb.; citron, 3^ lb.; 1 nutmeg; flour.

then add sugar and butter, and beat till smooth. Dissolve the saleratus irs a

little warm water and put it in the cream, and make the cake quite thick with

Do not chop the raisins,

flour to prevent the fruit from settling to the bottom.

;

—

%

but cut them in halves and remove the seeds, else use "seedless" raisins; then

scald a few moments to soften, drain and flour (dredge) them before putting into

the cake.

Cut the citron in thin slices, and as you fill in a layer of cake put

the citron over evenly, then more of the cake mixture and another layer of the

citron; and so ou, until the citron is evenly divided through the whole.

CAKES.

Bemarks.

—

Mrs. John Rice, of Seneca county, Ohio, "who originated this

" If any one will follow this recipe she may do as I did get the

—

recipe, says:

first

387

premium at the coming fair

—

Fruit Cake that "will Keep for Months. Butter, sugar, molasses,

and sweet milk, of each, 1 cup; currants, 4 cups; 8 eggs; baking powder, 3

tea-spoonfuls; citron, chopped, J^ lb.; 3 grated nutmegs, and cinnamon to taste.

Bake 3 hours.

Fruit Cake, Very Nice.— Butter, brown sugar, sifted flour, and cit•

ron, of each, 1 lb.; 13 eggs; raisins, stoned, and English currants, of each, 3 lbs.;

molasses, }^ cup; cinnamon, mace, cloves, and allspice, of each. 1 table-spoon1 nutmeg; grated rind of 1 lemon; baking powder, 4 tea-spoonfuls.

Directions Beat the yolks, butter and sugar together till very light; then stir

in the molasses, spices and the grated rind of the lemon, also the stiff-beaten

whites of the eggs; then the flour, into which the bakmg powder has been

mixed by sifting;, when, after thoroughly mixing, the raisins and currants are

to be added and evenly mixed in.

The citron having been shaved and chopped

finely, and a suitable pan well buttered, and a buttered paper also having been

put into the pan. dip in a layer of tht batter; then sprinkle on a thin layer of

the citron, until all is put in, the top layer, of course, having no citron upon it.

Bake in a moderate oven, covering with paper if necessary to avoid burning the

top.

It will require about 4 hours to bake it

ful;

—

—

Bemarks. This will be found a very nice cake to have been given to the

Blade by the " Sunflower " of Farragut, la. It will keep well, and will be all

the better if not cut lor some weeks.

And now. although either of the above

fruit cakes will make nice weddmg cakes, yet I must give one which is so called,

and a very good one, too, the baking, manner of preparation, etc.. being about

the same as in the foregoing:

Wedding

Cake, Very Bich.— The finest and nicest flour, 5 lbs; very

nice butter, 3 lbs.; English currants, nicely washed, dried and dredged, 5 lbs.;

sifted loaf sugar, 3 lbs.

nice sweet almonds, blanched, 1 lb.

nutmegs, 3;

mace, J^ oz. cloves,

oz.

lemon and orange peel, each

lb.

wine and

brandy, each i^ pt. very nice fresh eggs, 16. Directions— See the directions

;

%

;

;

%

•

;

;

in the recipes above and the general directions.

I will say, however, if

made

in one, or even into two cakes^ it will take 4 hours to bake them, as the oven

must not be over hot, and care, by covering with paper, etc,, not to burn them.

—

CoflFee Cake. Strong cold coffee, butter and raisins, of each 1 cup;

sugar, \% cups; flour. SJ^ cups; cinnamon, cloves, nutmeg and soda, of each

1 tea-spoonful, eggs, 3

Directions— Make it upon general principles.

fruit may be used in place of the raisins, and it will

Other

be nice even without any

fruit at all.

Molasses Cake. —Molasses, 1 pt.

;

brown sugar, 3 cups; sour milk, 1 pt.;

4 eggs; soda, 3 tea-spoonfuls, flour, 7 cups; cinnamon, or any other spice, or

ginger, to taste.

Soft Molasses Cake.

—Molasses, % cup; brown sugar, table-spoonful;

1

I>R-

388

CHASE'S RECIPES.

butter or lard, the size of an egg; sour milk, J^ cup; soda. 1 tea-spoonful; flour»

2 cups.

Mrs. Chase's Sponge Cake. — Sugar,

1

cup; 4 eggs; sweet milk, 3

table-spoonfuls; flour, 2 cups; baking powder, 2 tea-spoonfuls;

salt,

1

pinch;

—

orange or lemon extract (home-made;, 2 tea-spoonfuls. Directions Beat the

eggs, then beat in the sugar, add the milk, salt and flavor; and, having mixed

the baking powder into the flour, sift it in, beat all together and bake in a quick

oven.

—

Remarks. This will make 2 cakes if baked in the round tin. or 1 in the

I have eaten of this many times with great satisfaction, and expect

the same in eating of the one which, I am just informed, is ready for tea

Yet

Sponge cake is

I give several others to meet all circumstances and desires.

credited with being the most healthful of any form of cake, for the reason that,

as a general thing, no butter or other shortening is used, although of late, as

will be seen below, some people are beginning to introduce them; but, for

myself, I am very fond of one of the above, coming warm from the oven at

tea-time, having some very nice butter to eat with it.

Those who are dyspeptic

square.

had better forego this luxury. My next is from "Fern Leaves," of Oswego

county, N. Y., who told the Blade " Household that it would make "roll

jelly cake," " cup cake," or " plain cake."

It is as follows:

''

Sponge Cake. — Sugar, 1 cup; flour, 1 cup; 3 eggs; water, 2 table-spoon

fuls;

baking powder, 2 tea-spoonfuls; salt and spice to taste.

The following is from somebody's lady friend, as the result of long experience: "Flour, 1 cup; sugar, 1 cup; baking powder, 1 heaping tea-spoonful;

cold water, 8 table-spoonfuls; flavor with lemon or vanilla.

—

Directions

Beat the whites and yolks separately, and add the water the last thing before

baking.

Improved Berwick Sponge, or Custard Cake. — Sugar. 2 cups:

4 eggs; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful;

—

Directions Beat the

Rait, a pinch; cold water, 1 cup; the juice of 1 lemon.

eggs well, then beat in the sugar and half of the flour, in which the cream of

tartar has been mixed; the soda and salt being dissolved in the water, add in

with the lemon juice, and lastly the balance of the flour, stirring well together,

and bake in cakes to be fully 2 inches thick.

For the Custard. Milk, a scant

P*- (tfike out a little to wet up 3 tea

spoonfuls of flour); sugar, 1 scant cup; butter half the size of an egg; 1 egg,

well beaten; flavor with the grated peel of the lemon. Mix all, and cook for 15

minutes in the rice-boiler (a tin dish made to fit inside of another, in which the

water is placed, on the same priaciple as a glue kettle, which saves the labor of

constant watching and stirring to prevent burning) then set aside to cool. Tliis

should be done so as to be cold by the time the cake is done. Split the cake

with a sharp knife, and spread the cold custard between.

—

%

Molasses Sponge Cake. --Molasses, 1 cup; melted butter, 1 tabicspoonful; 2 eggs, well beaten; sweet milk, i^ cup; cream of tartar, 1 tea-spoonioaf,

%

tea-spoonful; flour, \}4 cups; ginger, to taste.

Makes a good

or it may be baked in layers and laid up with jelly for variety

ful; soda,

CAKES

389

—

Butter Sponge Cake. Butter, 1 cup; sugar, 2 cups; floiu*, IJ^ cups;

6 eggs: cream of tartar, 1 tea-spoonful; soda, 3^ tea-spoouful. DiKKCTiONS

No special directions given, except to dissolve the soda in a table-spoonful of

the milk, and mix the cream of tartar evenly with the flour, which is in accord-

ance with my general directions.

Remarks. But as this recipe shows how a farmer's wife, of White Church,

Kansas, makes sponge cake, I thought I would give her directions in full. It

will be noticed that this cake is rich in eggs and butter; but if the Kansas

farmers can not afford it I do not know who can.

—

—

Lemon Sponge Cake, witli Butter. Sugar and flour, each, 1 cup;

8 eggs; sweet milk. Stable-spoonfuls; melted butter, 2 table-spoonfuls; baking

powder, 2 heaping tea-spoonfuls; extract lemon, 3^ tea-spoonful.

Cream Sponge Cake. — Gertie, of Kewanee, Wis., prefers cream ia

hers, as follows: Beat 2 eggs in a tea-cup, fill

up the cup with thick sweet

cream, 1 cup of sugar, 1 cup of flour, 1 tea-spoonful each of cream of tartar

and soda.

Sponge Cake. — Sugar, 1 cup; 1 egg; sweet milk, 1 cup; butter the size

of an egg; baking powder, 2 tea-spoonfuls; flour, 2 cups; season to taste.

Remarks. The more frequent use of sponge cake, as compared with other

kinds of cake, is the reason of my giving so large a number of them, that

—

everybody may be suited.

Pound Cake. — Sugar, 1 lb, {%^ cups); butter. 1 lb. (2 cups); flour, 1 lb.

(3 cups);

10 eggs;

soda, 1

tea-spoonful.

Directions

—Beat the yolks and

whites separately; and if you wish a fruit cake, use raisins, or currants, 1 lb.

Remarks

—

It keeps moist

a long time, if properly covered.

For varieties

sake, flavoring extracts may be sometimes used, or take the Imperial next below,

for the variety.

Imperial Cake.

— Sugar,

flour, butter,

eggs (10), raisins, currants, figs,

almond meats, peel {% citron, i^ lemon, J^ orange), of each

explained about the peel, baking powder, 8 tea-spoonfuls.

1

lb. ,

except as

Directions— No

fiavoring, nor spices, are to be used.

The butter and sugar rubbed together,

then the beaten eggs (10 eggs average a pound); add baking powder to the flour

and put it in after the eggs; add only one kind of the fruit at a time no flour

on the fruit but the peel and figs are to be chopped fine, the almonds blanched

—

—

Stir well when all is in, and bake in square tins.

Remarks. I should think it would be rich enough for any imperial family

of Europe, or for the wedding of an American, but, in this case, the company

to be large, the amounts may be doubled, or trebled.

and split.

—

Dark Cake.— Brown sugar, 2 cups; molasses, 1 cup; butter, 1 cup; raisins, chopped, 2 cups;

sour milk, 1 cup; saleratus, 2 tea-spoonfuls; 3 eggs; flour,

5 cups; cloves and cinnamon, of each, 1 table-spoonful; allspice, 1 tea-spoonful; 1 small nutmeg, all well beaten.

Remarks.— Mrs. C. B. Greely, of Alpena, Mich, says: This makes two

good sized loaves. Is splendid! Don't get too much butter in, take large cups

—

—

Z>-R-

890

of flour, etc.

CHASE'S RECIPES.

The compiler needs not to add a word, he knows it will be found

plendid.

—

Charity Cake. Sugar, 1 cup; butter the size of an egg; 1 egg; stir to

a cream; add sweet milk, 1 cup; flour, 2 cups; cream of tartar, 2 tea-spoonEmily A. Hammond.

fuls; soda, 1 tea-spoonful.

Remarks, No other place so appropriate for a poor man's cake, as to let

it follow charity cake, for who needs charity any more than a poor man is

—

likely to.

Poor Man's Cake. — One cup of sugar, 1 cup of milk, 1 table-spoonful

of butter, 1 tea-spoonful cream of tartar, J^ tea-spoonful of soda dissolved in

the milk, 1 egg, a little cinnamon, and flour to make it as stiiT as pound cake.

Potato Cake.— "S. A. M." (Sam), of Mogadore, O., claims this to be a

Dew kind of cake. She says: Mashed potatoes, 1 cup; sugar, 1 cup; risings,

—

%

cup of shortening, and 3 eggs.

Directions Stir well together

1 cup;

about 5 o'clock p, m. and at bedtime stir all the flour in the mixture you can

with a big spoon keep in a warm place, and in the morning put it in gem

dishes and let rise again

Bake in a slow oven, and you will have a cake that

,

;

children and invalids can eat without harm.

Potato Cake, Without Eggs and Quick Process.—Mashed potamelted butter and sugar, of each J^cup; a little salt;

milk to make a paste of proper consistence to roll; roll rather thin, and bake in

a quick oven. If not light enough first time, add a little soda to the flour next

toes, 3 cups; flour, 1 cup;

time.

Potato Pufife.

—Take mashed potatoes and make them into a paste, with

1 or 2 eggs, roll it out with a dust of flour and cut round with a saucer; hav^

ready some cold roast meat (any kind) free from gristle and chopped fine, sea-

soned with salt, pepper, thyme, or pickles cut up fine; place them on the potato

and fold in over like a puff, pinch or pick it neatly around and bake for a few

minutes. Detroit Pree Press.

Remarks. The author would say, " no pickles in his," but cold ham would

be very nice.

—

Spanish Fritter Puffe. — Powdered sugar, 1 table-spoonful; butter, 3

ozs. (3 table-spoonfuls); salt, 1

flour.

Directions

tea-spoonful; water, 1

cup; yolks of 4 eggs;

— Put the water into a saucepan, add the sugar, salt and

enough to have it leave the pan.

now drop a tea-spoonful at a

time into boiling lard and fry to a light brown. If nicely done they will be

butter, and, while

it is

boiling, stir in flour

then stir in the one-by-one, the yolks of the eggs;

very puffy.

Philadelphia Cream Puflfe.— Butter, 3 cups; 10 eggs; flour, 3 cups;

soda, 1 tea-spoonful.

Directions— Boil the water, melt the butter in it, stir in the flour dry while the water is boiling; when cool, add the soda

water, 1 pt.

;

and the well-beaten eggs; drop the mixture with a spoon on buttered tins and

bake 20 minutes. Caution Do not open the oven door more than twice while

—

they are baking

CAKES.

391

—

Cake "WitliOTit Eggs. Sugar 1 cup; butter, J^ cup; sweet milk, 1

cup. cream of tartar, 2 tea-spoonfuls, soda, 1 tea-spoonful. Flavor to taste.

Cider Cake, Requires Neither Eggs Nor Milk.— Sugar, 1 J^ cups;

% cup; sweet cider, \% cups; flour, 43^ cups; soda,

—

butter,

1

tea-spoonful;

cinnamon and cloves, of each 1 tea-spoonful.

Remarks. Although this from the "Young Lady.'' of Tontogany, O., it

will make a nice cake, better than some old ladies make.

Scotch Cake.— Brown sugar, 1 lb.: flour, 1 lb

cinnamon

very thin and bake.

1 tea-spoonful; roll

;

butter, J^ lb.; 2 eggs;

[See, also,

"Scotch Oat-

cake."]

Buffalo Cake.

—Sugar,

beaten to a froth; soda,

1

cup; butter, melted,

1

1 table-spoonful; 1 egg,

tea-spoonful, dissolved in sweet milk,

of tartar, 2 tea-spoonfuls; flour to

% cup; cream

make so it will pour on tins.

Bake like

and put cuistard or jelly between.

Remarks. Mrs. J. A. Heister, of Denver, Col says. 'It is cheap and

good enough for any one." And I cannot account for the name, unless it is

because the Denver people take it with them when they go out to hunt buffalo.

jelly cake,

—

,

Buckeye Cake.— Sugar, % lb

sweet milk, J^pt.

;

1 lb. of

;

butter,

}4 lb.; 6 eggs, well beaten;

Good for

"prepared" flour; flavor with vanilla.

Ohio people, where they use this kind of flour.

Boston Cake.— Sugar, 1 cup; milk, 1 cup; butter. 1 table-spoonful; 1

egg, flour, 23^ cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful;

flavor with lemon or nutmeg.

Nutmeg is their favorite; so much so, some of

them have been accused of making wooden ones.

Vanilla Cake.

— Sugar, % cup; 4 eggs; sour cream, 4 table-spoonfuls;

1 tea-spoonful;

cream of

salt,

tartar, 1

flour, lineups; flavor with vanilla

—

is

tea-spoonful;

the way

soda,

% tea-spoonful,

"Jenny" makes hers at Irving,

Mich.

—

Nutmeg Cake. Sugar, 2 cups; butter, 1 cup; 3 eggs; 1 nutmeg; flour,

4 cups; milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful;

rind of 1 lemon.

Directions Beat sugar and butter together, then add half

—

of the flour and half of the milk, then the beaten eggs, grated nutmeg and

grated rink of the lemon, then the balance of the flour, having the cream of

tartar mixed into it, and lastly, the balance of the milk with the soda dissolved

Beat all thoroughly and bake in bread pans, buttered and prepared.

in it.

Choice Cake.— Sugar, 1 lb.; flour, 1 lb

;

butter, }4,\h.\ 7 eggs; cream,

—

cup; saieratus, 1 tea-spoonful; nutmeg, to taste. Directions Beat sugar

and butter to a cream, add the eggs, then the cream, with the saieratus dissolved

in it; then flour and nutmeg.

Bake in a quick oven.

It requires much beating.

1

— Goder/s Lady's Book.

Rock Cakes, To Make. — Break 6 eggs into a dish, and beat till very

light;

then add powdered sugar, 1 lb. {2% cups), and mix well; then dredge in

gradually flour,

%

lb.

{\% cups), and English currants, Jl'to J^ lb., which have

Mix all well together; then put on to v. baking

been nicely washed and dried.

—

DB CHASE'S RECIPES.

392

tin (size to suit) with a fork, to make them look as rough as you can.

a moderate oven, about half an hour.

Bake in

When cool store them in a box and

keep them in a dry place, and they will last as long as you keep them in the

box, but if placed on the table at meal times they will not keep a great while

Cold Water Cake. —Flour and white sugar, each, 1 cup; 2 eggs; butter, 1 heaping

table-spoonful- cold water, 3 table-spoonfuls; baking powder, 1

heaping tea-spoonful.

Make on general principles.

Not expensive but nice.

German Crisps. — Sugar, 2 cups; butter, 1 cup, 3 eggs, and the rind

—

Directions Mix thoroughly with hand or spooon,

adding suflicient flour to roll out. Roll out very thin

Cut in small cakes.

Place in the pan and rub the tops with egg and sprinkle on white sugar. Two

eggs are enough for the tops. They will bake in -a few minutes.

Harper's

and juice of 1 lemon; flour

Bazar

—

Common

Cake. Sugar, 1 cup; butter, }^ cup; sour cream, 1 cup; 2

Direceggs; soda, 1 tea-spoonful: }^ a nutmeg, and as much flour as needed

tions Beat the sugar and eggs together, then add the cream and butter, then

—

the nutmeg and soda, and lastly the flour, are the instructions given by Mrs.

A. M. McCrary, of Kirwin, Kan.

Raised Cake — Light dough, 2 cups; butter, 1 cup; sugar, 2 cups; 3 eggs,

Mix all well together, add fruit and spices, as you wish. It is

good without either, but better with plenty of both. Directions Put in a

pan and let stand till light before baking.

beaten light,

—

Spiced Cake.

—Butter and cold water, of each, 1 cup;

3 cups;

flour,

cinnamon or other spices, as preDirections

ferred, 2 tea-spoonfuls; chopped raisins, 1 cup; currants, 1 cup.

Sarah F. Purdy, of Belmont, Jowa, says: " Beat butter and sugar, adding the

beaten eggs, then the cold water sift the soda into the flour, and add the spice

and fruit.

sugar, 2 cups, 3 eggs; soda, 1 tea-spoonful;

''

Aunt Lucy's Spice Cake. — Sugar, 2 cups; butter, % cup; 2 eggs;

cinnamon, 1

butter milk. 1 cup; soda, 1 tea- spoonful; cloves

1 tea-spoonful;

table-spoonful; J^ of a nutmeg, "rising flour,''

cup, or to make thick.

1

—

Bemarks

Who ever knew a cake-making aunt that did not make a good

cake I This will make a nice cake, however, even if common flour is used, as

the soda will make it light.

Spiced Cake, Very Pine. — Sour milk, molasses, and brown sugar, of

each.

1

cup; butter.

spoonful; cinnamon.

% cup; 3 eggs, soda, nutmeg, and cloves, of each, 1 tea\}/^ tea-spoonfuls (or if any other flavor is preferred

the most prominent, use the

to be

\% tea-spoonfuls of that, and of the cinnamon

only 1), flour, about 3 cups, or to make the batter pretty thick, as spice cake is

disposed, if too thin to run or spread before the baking begins to set it.

Make

as the others.

Sally Lunn Cake.— Sugar,

1

egg cup; sweet milk,

1

pt. ;

butter, 1

table-spoonful, 4 eggs; flour, 4 coffee cups; yeast powder, 3 tea-spoonfuls.

Directions— Warm the milk and melt the butter in it; beat the whites of the

CAKES.

393

eggs to a stiff froth; the yolks and sugar together, and stir into the -warm milk;

the yeast powder having been mixed in the flour, sift it in; then the whites of

the eggs; pour into a buttered cake mold, and bake in a quick oven 30 minutes.

" Sallie-Long," or Tea Cake.

—Flour,

1

qt.;

baking powder 3 tea

spoonfuls; sweet milk, 1 pt. eggs, 3; butter and lard, of each 1 table-spoonful

pulverized sugar, i^ cup. Mix the baking powder iato the dry flour; beat tliP

;

them and the milk, butter, lard and sugar together, then the

mixing all thoroughly; baking in a moderate oven.

eggs, and stir

flour,

Eemarks. — This cake I suppose to be an own cousin of Sally Lunn, but

why it should have been called Long, when, in fact, it is so nice and short, I

cannot tell. I give it as I received it, and will make no complaint about its

" Long " name, so long as it fills the bill as well as it has done, with my family,

for a long time.

It is,

no doubt, a first cousin of Sally Lunn, above.

Apees, or Cake Without Eggs or Yeast.

cups); sifted flour, 2 lbs. (7 cups;)

mace and cinnamon),

spices (nutmeg,

—Fresh butter,

powdered sugar, 1

1 tea-spoonful;

lb.

(23^ cups);

1

lb. (3

mixed

caraway seeds, 4 tea-

spoonfuls; wine (white is best), 1 large glass; cold water to make a stiff dough.

Directions

— Cut the butter into the flour and rub

fine,

or smooth, mixing in

the sugar and spices, then put in the wine, and water to work

stiff, with a

broad knife, or knead with a wooden potato masher. Roll thin (less than J^

Place in long tins, slightly buttered, not to

inch), and cut into small cakes.

touch each other. Bake in a quick oven till they are a pale brown.

Remarks. They are quickly made, requiring no eggs nor yeast, and are

—

very nice, resembling, somewhat, the German crisps.

Cream. Cake. — Sweet milk, 1 pt.

;

butter, 1 table-spoonful; salt, a pinch;

—

Directions Melt the butter in milk, put in the salt and then

mix in the flour, only enough to make a stiff dough. Roll out rapidly, several

times, on the board, cut into squares and bake on a griddle, or in a hot oven.

flour,

3 cups.

Cookies, Plain.

— Sugar,

1

cup; butter, J^ cup; soda,

% tea-spoonful;

warm water, i^ cup; flour enough to roll. Directions— Dissolve the soda in

the warm water; mix, roll very thin, cut and bake in a quick oven.

Plain Cookies, with Ammonia.— Sugar, 2 cups; butter, 1 cup; milk,

Direcflour, 1 qt. (3^ cups.)

1 cup; 2 eggs; carbonate of ammonia, J^ oz.

tions Pulverize the ammonia and mix it with the flour, and mix the butter in

well, then the other ingredients; use only flour enough to allow you to handle

;

—

(not stiff); roll thin, cut and bake in a suitable oven

—in fact

all cookies require

quick handling and a quick oven.

Cookies— Rose Flavor. — Sugar, 3 cups; butter, 1 cup; 3 eggs; milk,

1^ cup; rosewater, 2 table-spoonfuls [see "Tincture of Rose"]; flour, enough to

roll out well.

Directions

—Beat the eggs very

light,

rub the butter, sugar and

rosewater together, then the eggs, soda in the milk, flour, etc.

;

roll thin, bake

quickly.

Carraway Cookies. — Sugar, 2 cups; butter, 1 cup; 2 eggs; milk, ^

cup; soda,

% tea-spoonful; caraway seed, 1 table-spoonful, or to taste.

them to be put in freely.

I like

I>Ii-

394

CHASE'S RECIPES.

Nice Plain Cookies, Without Eggs.— Sugar, 2 cups; butter, 1 cup,

or salt pork drippings; sweet milk (all milk is to be sweet unless sour is called

for), 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; flour to make

a dough. Directions Roll thin, bake in a quick oven, but not to scorch. If

you have no milk, cold water will do quite well.

—

Ginger Cookies, With Molasses. —Molasses, 2 cups; butter, 1 cup

(lard or salt

pork drippings do well); hot water, 4 table-spoonfuls; ginger, 1

table-spoonful; salt (unless salt pork drippings are used), 1 tea-spoonful; flour

enough to roll out; soda, 1 tea-spoonful.

—

As the ladies say: " It is just splendid."

Spiced Cookies. — Orleans molasses, 1 cup; sugar, 1 cup; warm water,

Remarks.

^ cup; soda,

1 large or

rounding tea-spoonful; butter,

mon and ginger, of each 1 tea-spoonful.

% cup; cloves, cinna-

DmECTioNS — Mrs. S. M. Ferguson,

of West Holbach, 111., is the originator of this, and says:

in the water, mix soft, roll thin, bake quick, etc.

**

Dissolve the soda

made nicely and not over

If

baked they will please old people and young children."

Spiced Cakes. — Yolks of 4 eggs, well beaten; baking powder, 2}^ teabrown sugar, 1 cup; syrup, milk and butter, of

each y^ <^"P; powdered cloves, 2J^ tea-spoonfuls; allspice and cinnamon, powDirections Rub the baking powder and

dered, of each 1 tea spoonful.

spices well into the flour, add the syrup after the sugar and butter are creamed

together, then the beaten eggs, then the milk, and lastly the flour, and prepare

Given me by a sister-in-law after making them

at once for a moderate oven.

spoonfuls, in flour, 23^ cups;

—

many times.

Macaroons, or Drop Cake. — Sugar, 1 lb.

;

blanched and pounded

—Mix, sprinkle sugar on paper,

almonds, J^ lb. whites of 3 eggs. Directions

then drop the mixture thereon and bake quickly.

;

Farmers' Gems.

—White sugar,

Very nice.

1 cup; sour

cream, 1 cup; soda, 1 tea-

—

Directions Roll thin, cut and bake quickly.

Sue Perrin makes them in this way. If you expect them to last long, however,

you will have to double the quantity of material.

spoonful

;

flour, as for cookies.

Drop Cake. —Powdered sugar, 1 cup; butter, 1 cup; flour, 2 cups; 3

eggs; juice and rind of 1 lemon.

Directions

—Mix butter and sugar to a

cream, add the well-beaten eggs, then the flour, and lastly the lemon.

buttered paper and bake in a, quick oven.

Remarks.

Drop on

—Nice making and nice baking make nice cake, whether plain or

delicate cake are being made.

Drop Cakes. — Put 6 well-beaten eggs into a pint of thick cream; add a

and make it into a thick batter with flour. Bake it in rings or in small

cups 15 or 20 minutes. The same may be made with graham flour

little salt,

Rye Drop Cup Cake.— Wheat flour, 1 cup; 3 eggs, well beaten; new

milk, 1

pt. ; salt, 1

tea-spoonful; sugar, 1 teaspoonful; rye flour,

enough to

make a stiff batter; half fill earthen cups, put them in a pan and bake 1 hour

In a moderate oven.

CAKES.

395

—

Bemarhs. Equal to rye and Indian bread. If you wish them lighter, use

baking powder or sour milk and soda. Have them come out just at tea-time,

and have some freshly-made butter if you wish to appreciate a good thing.

Pork Cake. —Fat salt pork, 1 lb.

cups; stoned raisins, 1

lb.;

strong coffee, 1 pt. ;

;

citron or English currants,

%

brown sugar, 4

^b.; flour,

9 cups;

nutmeg and 1 table-spoonful of cinnamon. Directions The pork is to be weighed free of rind and chopped very fine; then

pour the coffee, boiling hot, upon it and set on the stove a few minutes before

adding any of the other ingredients. The spices are all to be ground, and if

citron is used, it is to be finely chopped.

The raisins and other fruit are to be

soda, 1 table-spoonful; 1

—

dredged with flour to prevent settling.

Fit a piece of white paper to the bot-

tom of the pan or pans and cover the top with paper also, to prevent burning.

Bake in a moderate oven until a splinter can be thrust into it and pulled out

without the cake sticking to it.

Remarks.

allow.

Mrs. Carrie Case, Toledo, 0.

—This will be very palatable, and will keep as long as you will

It is excellent.

Buns.

—Flour, 6^ cups; sugar,

1

cup; butter,

% cup; milk, 1 cup; cur-

Directions— Dry and sift the flour,

melt the butter in the milk; the currants to be washed and dried beforehand.

Mix all, and stand in a warm place till it rises, before baking. Peterson's

rants, 3 cups; yeast, 1 table-spoonful.

Magazine.

Buns, Better Than Bakers'.—Warm milk, 3 cups;

yeast,

% cup.

Stand over night.

sugar, 1 cup;

In the morning add another cup of sugar,

1 cup of butter, knead stiff and let rise again; then cut into 60 pieces, roll in the

hand and put into pans just to touch each other, let rise again, then rub with

whites of eggs, and bake to a light brown. Currants or raisins improve them.

These are much better than bakers' buns.

Remarks. They will be excellent if not allowed to stand so long as to sour

before baking if so, soda vdll correct it.

—

—

Easter Buns, or " Hot Cross Buns " of the London Criers.—

Sweet milk, 3 cups; yeast, 1 cup; flour, to make a thick batter. Set over night,

and in the morning add sugar,

cup;

a nutmeg; 1 salt-spoonful of salt, and

flour enough to roll out like biscuit dough.

Knead well and set to rise 5 hours.

Roll }^ inch thick, cut and set in a well-buttered pan; when they have stood a

3^ hour make a cross with a knife upon each, and instantly put in the oven;

bake to a light brown, and brush over with the whites of eggs beaten with

white sugar.

Remarks.— "Mrs. A. M. S.," of Junction City, Kansas, says: "These

^

are the * Hot Cross Buns

"

%

of the London criers."

I know they are nice enough

to be that same.

Breakfast Buns.

2 eggs, melted butter,

tions

—Sugar, sour milk or butter milk, of each, 2 cups;

% cup; soda, 1 tea-spoonful; flour and

—Break the eggs into a suitable dish to make the cake

in,

salt.

Direcand beat them

well, then put in the sugar, butter and a little salt, and beat all well together;

having dissolved the soda in the milk, add it; then sift in sufficient flour to allow

DR CEASEPS RECIPES.

396

handling it upon the molding-board or table, leaving it as soft, however, as you

can roll it. Roll out to half an inch in thickness, and cut with a goblet or a

large cutter, as it is intended to have a large and thick bun when done. If

made sufficiently soft they will rise up in the center co fully an inch in thickness, and be very nice with coffee as a breakfast dessert.

Put in a stone jar and

cover over to prevent their becoming dry.

Remarks. Bakers make a bun, also, having English currants in them.

One cup, washed and drained, will be enough for this amount, if evenly mixed

in.

Mrs. Chase makes them, sometimes with and then without the fruit, perhaTps because the baking has to be done more often when the fruit is in.

—

—

Rusk. On putting yonr light bread in pans save 2 or j3 ibs of dough,

and take 5 or 6 eggs, lard or butter, J^ lb. brown sugar, 3^ lb. mix, and add

flour to make dough as stiff as for bread; keep warm, and rise again.

When

;

;

light, make into rusk the size of a hen's egg, stick a hole in the center of each,

place in a pan and when they have risen J^ an inch prime the top with the yolk

of an egg beaten with sugar, and bake.

—

Remarks. This is the plan adopted by "Mrs. J. A. W., of Polona. HI.,

and this is the only woman, of which I have heard, who could ''jaw without

scolding

'

—j-a-w spells Jaw; but, to

set

joking aside, the rusk are nice.

The

children like them better, however, if a large raisin is stuck into the center of

the top, in place of the hole.

—

Rusk With Pew Eggs. Mrs. Lettie Larsen, of Fair Haven, Minn,

makes excellent rusk in the following manner: "New milk, 1 pt.; hop yeast,

1 cup, and flour to make a batter, setting over night; in the morning adding 3^

more of new milk, 1 cup of sugar, 1 cup of butter and 1 egg, seasoning with

nutmeg, and flour to make quite stiff. Let it rise, then rolling it out, cutting it

pt.

it into

small cakes, rising again, and baking.

Have ready 1 tea-spoonful of

sugar, with an egg well beaten, and just before done, brush over the top with

this, replacing till lightly browned, to keep the crust moist."

If she wants extra

nice, she adds 1 cup of raisins.

Rusk Without Eggs.— When making light bread take 1 pt. of the

sponge, 1 cup of sugar^ 1 cup of butter, and mix with flour enough to make as

for biscuit; «pice to taste.

Let set till it rises like bread, then mold into small

biscuit and stand till light before baking.

Remarks.— M.rs. Etta Wilson says this meets the wants of hei people, at

With nice butter, I haven't a doubt of it.

Lawn Ridge, Marshall county, Cal.

—

^

^

Rolls. Sweet milk, 1 cup; whites ol 3 eggs, butter,

cup

of a cup;

of yeast; sugar, 2 table-spoonfuls; flour to make a thick batter. Directions

—Raise over night, not putting in the butter nor eggs until morning, working

In sufficient

more flour to make a soft, or limber dough; form into rolls, place

in the pans, and bake as soon as they rise again.

Remarks.— For variety's sake, sometimes use water in place of milk, again,

and especially if to be eaten with meat, leave out the sugar; and if eggs are

scarce make without; but if for "tea," it is better with them all in,

I make

such remarks, occasionally, to set cooks to thinking for themselves, for it is by

CAKES.

397

thought and experiment that hundreds of varieties may be made from the few

—

pages of recipes here given the same will hold good throughout the book, provided the principles of chemistry are not interfered with, i. e. if sour milk or

,

buttermilk is used, the soda must never be left out, it neutralizes the acid and

thereby produces a gas (carbonic acid gas), which gives lightness to the rolls, or

cakes.

Parker House Breakfast Rolls.— Sifted flour, 2 qts.; sugar, butter

and yeast, of each i^ cup.

—Mix with new milk until the con-

Directions

sistence of a nice light bread dough.

if

If for tea, stand in a warm place 4 hours;

for breakfast, let stand in a cooler place over night.

When light, in either

any desired size. Spread on

one-half of the piece

tea-spoonful of melted butter, and lap over the other

half, place in a pan to rise again, and as soon as light bake in a quick oven.

Bemarks. If as nicely done as at the Parker House, Boston, they will be

very nice indeed. I have tried them there and at home.

case, take enough off for a roll, and roll it out to

^

—

Heating the Oven for Cake Baking. — So much depends, in baking

cake, upon the heat of the oven, it is probably best to repeat here some of the

instructions given in the general directions, and, perhaps, an additional thought

or two

upon the subject.

In baking cake the oven should always be hot,

unless the directions give something especially to the contrary; yet, if the oven

is too hot,

a few nails may be placed under the pans, and the paper doubled

over the top, and a cover may be removed from the top of the stove; but the

oven door must not be left open any longer than is absolutely necessary, to follow the above hints. The drafts may be entirely closed (should always be partially closed when

baking cake) for a short time, or until the temperature is

To tell when the cake is done, pierce it with a broom splint, and if the

splint comes out free of the cake mixture, it may be considered done but it is

right.

,

better to leave it in a few minutes over, rather than to remove

it

a minute too

quick, the same holds good also with short cake, bread, pies, etc.

Short Cake, Sweet, with Soda.— Flour,

3 cups;

butter,

3 table-

spoonfuls; sour cream, or rich clabber (milk becoming thick), 1^^ cups;

sugar, 1 table-spoonful; soda, 1 tea-spoonful;

—Dissolve the soda in a

little

salt, 1

tea-spoonful.

1

egg;

Directions

warm water and add it and the beaten egg to the

milk; having put the salt in the flour, cut the butter in small pieces, and work

it in smoothly also; mix all, handling as little as possible.

Roll quickly and

bake in a hot oven. The soda and sour cream will take care of the rising.

—

Shortcake, Plain, from Light Dough. Prepare the dough as ion

doubling the amount of butter; roll out to make a cake of good thick-

biscuit,

ness; let rise and bake in a quick oven.

Strawberry Shortcake, in Layers. — Make the cake as for the sweet

above, but roll in 2 sheets, J^ an inch thick for the upper, tlte lower less; spread

a very little butter upon the thin one, placing it in the pan, put the other upon

and bake. When a little cool, lift off the top one and place a good layer of

strawberries upon the other, and replace the top, spreading as many berries

it,

—

CHASE'S RECIPES.

I>R-

398

upon the top as "will lie; serve with sweetened cream or milk

— of course the

first is the best.

Remarks.

—My family find that raspberries, blackberries,

etc.,

are also very

nice used in the place of strawberries.

—

Strawberry Shortcake, Old Way. IVIix as for biscuit, roll about 1

inch tliick, and bake. When done, Lave the strawberries mixed with sugared

cream: split the cake with a sharp knife spread lightly with butter the lower

half, then put in a thick layer of the fruit, replacing the top, and covering the

top also. Some persons then replace in the oven for a few minutes; but this, I

think, make it more like pie than fresh berry shortcake.

Other berries or pieplant may be used, but pieplant must be stewed and no cream used.

Mother's Strawberry Shortcake. —1 believe the Household and the

editor will agree with me in thinking Puck never ate any strawberry shortcake.

"We are 50 years old, but don't we remember, as well as if it was but yesterday,

the dear, delightful ones made by mother in our childhood, and don't we know

just how they were made, too; we heard her tell so many times, as every one

wanted her recipe. She made them as follows: Sour cream, 1 cup; cream of

tartar,

1

tea-spoonful; soda,

% tea-spoonful, with flour to make a suitable

dough to roll % an inch thick, baked nicely; split open and spread each piece

with the sweetest, freshest butter; then pour on to one of the halves, not 6 or 7

gritty, mussy berries, but 2 whole cups of those large, luscious ones from the

south side of the garden; put on the other half for a cover, and pour over

sweetened cream when eaten. Aunt Lulu, Red Willow, Neb.

Remarks. The author loves all these aunts, because they know how it is

done; but he would love them better if they were not ashamed of their real

names. This is about as my own mother used to make them, so I know it will

prove good and worthy to be followed by all who have the nice " sour cream."

But good rich milk with soda no cream of tartar will do very nicely. Of

course, any berries, fresh or canned, at all suitable for a short cake, ripe, nice

—

—

—

peaches, or even a nice, thick custard, may take the place of strawberries when

they are not plenty, or for the sake of variety.

See the remarks also following

"Pumpkin Shortcake," below.

—

Pumpkin Shortcake, With Graham Flour. " Stewed and strained

pumpkin or squash, C oatmeal porridge and water, each 1 cup. Beat these

up together, and then stir in 3 cups of Graham flour. Mix thoroughly, spread

'

'

3^ an inch thick on a baking-tin, and bake half an hour in a good oven.

for 10 minutes, and serve warm or cold."

Remarks

not

— Oui readers will see by the quotation marks ("

my own, nor do 1 known who to credit it to

")

Cover

that this

is

But I have given it for the

sake of a few explanations, or remarks, which, I think, will be for the general

good; and first, you will see that a porridge is called for made from " C" oatmeal; what does the " C " mean here? It means the grade of fineness of the

meal, as known to dealers, the same as "A" coffee sugar means the best

— "C"

While with the oatmeal it means not quite

so coarse a meal as "A" would be

For Scotch cake the finest kind is used,

coffee sugar is not quite so good

CAKES.

and, I should think, would be the best to make into a porridge.

persons never use oatmeal'porridge

;

399

Second, some

then, unless people will use a little of good

common sense, they, or persons living where they cannot get oatmeal, could

never have those nice short cakes; but by using, or calling up this common

sense, and reasoning a little, they may say, " now I have not got the oatmeal,

nor can I get it; but I will take milk in its place; and even, if no milk, I will

take water, and by adding a little butter, lard or drippings, I will have just as

—

good a cake " and so they would. Now, please judge, in the same manner,

in all cases, where such difficulties may of necessity arise, then these remarks

I will add this word, only, additional, those

•will have their intended effect.

who don't know anything more than simply to always confine themselves to, or

follow a recipe, or receipt, as generally called, (never changing it at all) will

never amount to much, to themselves, or to the world. The above recipe says

"pumpkin, or squash " everybody ught to know that squash will make the

—

'

richer cake.

Apple Shortcake. — Season well stewed apple sauce with sugar and nutmeg, or mace, make any of the nice shortcakes, above given, open, or split, as

the case may be, butter nicely and spread on a thick layer of the prepared

sauce, and replace the top; serve with well sweetened cream.

—

Remarks. You will need to have quite a quantity, if you satisfy the taste

and desires of the family, and the guests. The following from dried apples,

will enable families to have apple shortcake all the year round, says a writer in

the New York Post.

Apple Shortcake From Dried Apples.— I will tell you of someYou will not believe it

until you try it, but for those unfortunate ones to whom the acid of the strawthing that makes an agreeable filling for a shortcake.

Take some nice

them until they are tender; then rub

them through a sieve or a fine colander, add sugar and the grated rind and

juice of a lemon then make a shortcake in the ordinary manner and use this

berry is as poison, it can not be too highly recommended.

dried apples, wash and soak, and cook

;

in place of the berries.

Scotch Oat-Cakes.

—Put 3 ounces of drippings with a small tea-cup of

water into a pan, and let it boil.

It

Pour it over 1 lb. of oatmeal.

Stir

it;

roll

out at once, very thin; cut with a small round cutter; bake in the oven till

done.

Remarks.

—As suggested in the remarks following pumpkin shortcake, the

Scotch cake is nicest made with oatmeal that is ground the finest, which is, as

I think, that

which is bolted, or sifted out from the coarse, in

I like them done quite crisp.

fact,

a flour,

rather than meal.

—

Biscuit, Plain and Light. Take enough light bread dough to make

what you desire; for each square bread pan full, work, or knead in, 1 tablespoonful of butter, lard, or pork drippings, mold into biscuit, place in the pan,

or pans, and, when risen again, place in a moderately hot oven the heat

—

—as for bread.

increasing

If biscuit or bread are put into a hot oven, the crust

is soon set and the rising is,

thereby, greatly prevented.

2>i?.

400

CHASE'S RECIPES.

Light Biscuit, Sweet. — If a sweet biscuit is desired, prepare the dough

as for rusk, and follow the same directions.

Remarks.

—Mrs. Chase furnishes us with

the directions she has here given me.

nice, light

biscuit

by following

I have given them a place here because

they seem to belong to the rusk and shortcake family, rather than among the

breads.

Bisctiit with Baking Powder, Qmckly Made.—Flour, d% cups;

baking powder, 3 tea-spoonfuls; butter, or nice lard, 1 table-spoonful (rounding);

sweet milk. Directions Stir the baking powder into the flour and sift; work

in the butter smoothly; then use milk enough to have a soft dough; mold into

biscuit by using flour, dusting freely; bake in a hot oven at once.

—

Hemarks.

stiff,

—Do not knead biscuit made with baking powder, nor make them

in this lies the secret of making nice light biscuit with baking powder, so

says "my good woman," and she knows from an experience of 40 years of

married life.

In cold weather the butter will work in easier, if warmed.

Water

may take the place of milk by doubling the amount of butter or lard, to make

then equally rich.

Biscuit "With Soda,

Cream of Tartar, and Sweet Milk.—

Flour, 1 qt. (33^ cups);creamof tartar, 2 tea-spoonfuls; soda and

salt,

of each,

1 tea-spoonful; butter, lard, or "drippings," 1 table-spoonful, and sweet milk to

—

Directions Roll the cream of tartar and soda finely ajid

mix in the shortening, and wet up with the milk to

a proper consistence, mixing with the hand quickly, till it can be rolled out,

cut, and place in tins, and into a hot oven at once, if you wish them to be

"light "and " puffy ," which they will be if this is all properly and quickly

done. For as soon as the soda and cream of tartar are mixed into the flour and

wet they begin to produce the gas which gives the biscuit or cake its lightness.

The oven may be tempered down a little, if thought best, after the baking is

wet it up properly.

sift together with the flour;

fairly begun, to avoid burning.

Mrs. Catharine Baldwin.

nice,

— The author has seen nothing in the biscuit line so

Most people, however, prefer

sweet, and good, for his eating — when cold.

Remarks.

them hot.

light,

Half milk and half water does very well.

When no milk is to be

had, a very little more shortening will fill the bill.

Breakfast Biscuit. — To 3 cups of buttermilk add 1 of butter, 1 teaspoonful of cream of tartar, J^ a tea-spoonful of soda, suflScient salt, and flour

enough to make the dough just stiff enough to roll out into biscuit. These will

be wonderfully light and delicate.

Biscuit or Bread, Quick.

—Flour,

tea-spoonful; baking powder, 2 tea-spoonfuls

1

;

qt, (3

or

S% cups); salt, scant

sift together.

Sweet milk makes

Work quickly as soft as can be handled, and bake immediately.

The next five recipes I take from the New York Tribune, headed " Some

soft dough.

Southern Recipes," which will prove valuable to some people, no doubt, in the

North as well as in the South, and as thoy are all in the nature of biscuit or

ctskes, except the last one

"Velvet Cream," I will keep them together as

found iu the Tribune.

—

—

CAKES.

401

Southern Biscuit. — Two cups [of self -rising flour, 1 spoonful of

lo

lard; mix with warm milli; linead into soft dough, and roll; cut with a biscuit

Cook in a hot oven 10 minutes.

cutter and priclj each with a straw.

Palmetto Flannel Cakes.^One pt. of buttermilk, 2 well- beaten

eggs, flour enough to make a stiff batter— the flour to be mixed, half wheat and

2.

half corn flour.

Put a tea-spoonful of sea foam into the flour and cook on a

giiddle.

3.

Breakfast Muffins.

—For a small family, use

1 pt.

of milk, 3 gills

of wheat flour, 3 eggs, and a pinch of salt.

milk, and lastly stir in the flour.

Beat the eggs very light, add the

Bake in rings or small pans and in a quick

They are very light.

oven.

4.

Breakfast Waffles.

—After breakfast

left 1 tea-spoonful of butter and a little salt.

Set

thin it with milk and add 2 eggs, beaten well.

hominy that ig

The next morning

Stir in flour enough to make

stir

it

into the

aside.

the right consistency, and bake in wafile-irons.

—

5. Velvet Cream. Two table-spoonfuls of gelatine, dissolved in J^ a

tumbler of water; 1 pt. of rich cream, 4 table-spoonfuls of sugar; flavor with

sherry, vanilla extract, or rose water.

This is a delicious dessert, and can be

made in a few mmutes. It may be served with or witliout cream.

Remarks. See the remarks above "Southern Biscuit."

Rusks.

cuits.

—

—Rusks require a longer time for rising than ordinary

tions and begin them the day before;

flour,

rolls or bis*

If you wish them for tea one evening, you must make all your prepara-

In cold weather, to make up 2}4, qts. of

prepare early in the afternoon a sponge in this manner:

Mix into a paste

with 1 pt. of boiling water 2 table-spoonfuls of sugar, 3 of flour, and 2 large

potatoes, boiled and mashed smooth.

At 7 in the evening make up your dough

with this sponge, addmg 3 well-beaten eggs,

of a lb. of sugar, and J^ a pt. of

sweet milk. Set it away in a covered vessel, leaving plenty of room for it to

^

Next morning after breakfast work into the risen dough, which should

Make into rolls or biscuits, and

let the dough rise for the second time.

Flavor with 2 grated nutmegs, or J^oz.

of pounded stick cinnamon

"When very light, bake in a quick, steady oven till

of a pretty brown color; glaze over the top with the yolk of an egg, and sprinkle

lightly with powdered white sugar.

swell.

not be stiff, a '\i of a lb. of butter and lard mixed.

Rusk. —Boil and mash 2 good-sized potatoes, 1 qt. rich milk, 1 compressed

yeast cake, dissolved, and flour to make a stiff batter;

ing, when quite light, rub together

%

mix at noon; in the even-

o^ sugar, J^ lb. of butter, and beat

very light 2 eggs; stir these into the batter with 3^ a grated nutmeg; mold up

soft,

^^-

put in a warm place, and when quite light break off pieces about the size

of an egg, form them into small cakes laying them closely together in the pan

when very puffy wash over the top with a little sweetened milk and a little

sugar if desired.

Sugar is generally used on the top of rusk, but not on biscuit.

Bake in a moderately quick oven.

Indian Rusk. —Two light cups Indian meal, 1 cup flour, 1 tea-spoonful

26

—

DR. CEASE'S RECIPES.

402

saleratus, enough

cup molasses.

sour or buttermilk to dissolve, 1 cup sweet milk ; stir in

^

Bake at once.

Muflns, No. 1, Very Light and Nice.— Flour, sifted, 1 qt.; sugar,

1 cup; eggs, 1; sweet milk, 2 cups; lard, 1 heaping table-spoonful;

salt, 1 tea-

Mix on general principles put into

muffin rings, set in a pan, or, what is better, cast-iron muffin rings made in sets,

and hot when dipped in, and placed at once into a quick oven. Mrs. Caiiiarine

spoonful; baking powder, 2 tea-spoonfuls.

;

Baldwin, Toledo, 0.

Remarks. This amount will make about 1% dozen, so you |can judge by

the size of the family to use more or less material, as needed. Eaten in place

of bread, with the meat course, then with butter and syrup, they are splendid.

I think the nicest I ever ate. Very nice also cold. Although they are so light

—

and dry, I do not object to eating them hot:

MuflBins, No. 2. With Eggs.— Sugar, }^ cup; butter or lard, 1 large

salt, 1 tea-spoonful; sweet milk, 1 qt. (if water is used, double

the shortening); yeast,

cup; 3 eggs; flour to make a batter. Dieections

Make over night in the morning beat the eggs nicely and stir into the batter,

and bake in muffin rings in a quick oven. If the oven is sufficiently hot they

will bake in 20 minutes.

table-spoonful;

—

%

;

Muffins, No. 3, Without Eggs.— Sweet milk, 1 cup; flour, 2 cups;

baking powder, 1 heaping tea-spoonful; bake in cup tins, in a hot oven.

Muffins, No. 4, With Cream.— Nice sweet cream, 2i^ cups; flour, 2^

cups; 3 eggs; butter, 2 table-spoonfuls; salt, 1 tea-spoonful. Directions

—

Beat the eggs very light, adding the cream, salt and butter; then stir in the

flour, stirring only sufficient to mix evenly.

Only half fill the rings and bake

in a hot oven, serving as soon as done.

Remarks. Muffin rings should always be well buttered.

—

Graham Muffins, No. 5. — Graham flour, 2 cups, or 1 of graham and

1 of white, as you prefer, only even full; sweet milk, 2 cups, a

eggs, 2, well beaten.

little

scant;

Bake in a hot oven; about 15 minutes will be required.

—

Corn Meal Muffins, No. 6. Corn meal and flour, each 2 cups; baking

powder, 13^ tea-spooVifuls; eggs, 3, beaten with sugar and butter, each

cup;

sweet milk, 1 pt. salt, a little. Directions Mix the baking powder into the

mixed meal and flour, beat eggs, sugar and butter together, then the milk; stir

in the meal, having the muffin rings set in a pan, fill properly and place at

once in a hot oven.

;

—

^

Graham Gems.— Sour milk, 2 cups; sugar, ^ cup; soda, 3^ tea-spoonful;

graham flour, to stir thick; bake in cups, or iron gem pans, in a hot oven.

Remarks.

—Both light and healthful.

Graham Gems, With Sour Milk and Eggs.— Sour milk, 1 pt., 1

or 2 eggs, well beaten, with one or 2 table-spoonfuls of sugar; soda, 1 tea-spoon-

and nice fresh graham flour to make a stiif batter; if 1 egg only 1 spoon of

Put into heated iron gem pans and bake in a hot oven, and they will be

light and nice.

ful,

sugar.

CAKES.

403

Graham Gems, With Sweet Milk and Cream.— Sweet cream, 1

cup; sweet milk, 3 cups; salt, 1 salt-spoonful; graham flour, to make a batter,

only a little stiffer than for griddle cakes. Beat thoroughly and drop into hot

gem pans, while standing on the stove. Bake quickly, but be careful not to

burn. If no cream, use milk in its place, with a very little butter to get the

same richness. American Farm Journal.

Remarks.— \l any one fails to get light gems, next time add a little soda.

—

Graham Gems. I have been watching your papers to see if they gave

any recipe for graham gems as good as mine. I have seen none. Take 1^ good

pt. of graham flour, 1 pt. of sweet milk, mix them well together, beat the

whites of 2 large eggs to a stiff