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Flour Mixtures Continued: Cake: Bake
HONEY DROP COOKIES 1/2 cup of butter The whites of 2 eggs, beaten 1/2 cup of granulated sugar dry 1 cup of honey 3 cups of sifted flour Beaten yolks of 2 eggs 1 teaspoonful of soda Grated rind of 1lemon More flour if needed 3 tablespoonfuls of lemon juice Mix in the usual manner. Drop the dough by teaspoonfuls onto a buttered baking pan, shape into smooth rounds. Bake in a moderate oven. For change add half a cup or more of cocoanut.
CHOCOLATE CREAM PIE 2 level tablespoonfuls of butter Filling for Cream Pie: 1/2 cup of sugar 1 egg 3/4 an ounce of chocolate 1/3 cup of milk 1/4 cup of sugar 7/8 cup of sifted four 2 tablespoonfuls of boiling water 1 1/2 teaspoonfuls baking powder 3/4 cup of double cream 1/2 teaspoonful of vanilla extract 1/2 teaspoonful of vanilla Cream the butter; add half the sugar gradually. Beat the egg and beat in the other half of the sugar, then combine the two mixtures; add the milk and the flour sifted with the baking powder and salt. Bake in two small tins. Melt the chocolate; add the sugar and water and cook until smooth; let cool, add to the cream with the vanilla and beat until firm. Put between and on top of the layers.
ENGLISH TEA CAKES 1 1/2 cups of flour 1/2 cup of butter 1/2 cup of sugar 1/2 cup of dried currants 1/2 teaspoonful of salt 1 egg 2 level teaspoonfuls of baking 2 tablespoonfuls of milk powder Granulated sugar Sift together the flour, sugar, salt and baking powder; with the tips of the fingers work in the butter; beat the egg, reserving a tablespoonful of the egg to glaze the cakes, add the milk to the egg and use to mix the dry ingredients to a dough. With the hands roll the dough into balls the size of an English walnut. Set the balls in a buttered pan, some distance apart, brush over with the egg, dredge with sugar and bake in a quick oven. The recipe makes about fifteen cakes. They are good and quickly made.
MARSHMALLOW MARGUERITES Take any variety of thin, unsweetened cracker, spread lightly with butter and set in a baking pan; on the center of each cracker dispose a marshmallow, with a bit of butter above, - the butter may be omitted, - put the pan into a hot oven until the marshmallow is softened and browned a little, then serve at once.
ORANGE COOKIES 1/2 cup of butter 1/4 cup of orange juice 1 cup of granulated sugar 2 cups or more of flour Grated rind of 1 orange 4 level teaspoonfuls of baking 1 egg, beaten light powder Mix in the usual manner, but without separating the white and yolk of the egg. Roll into a sheet, cut into cakes, set into baking pan, dredge with granulated sugar and bake in a moderate oven. Bake one cake, then add more flour if needed.
DROP COOKIES WITH SOUR CREAM 1/2 cup of butter 1/4 teaspoonful of sifted soda 1 cup of sugar 2 1/2 cups of sifted flour 1 egg, beaten light 3 1/2 level teaspoonfuls of baking 1/2 cup of sour cream powder Mix in the usual manner, stirring the soda into the cream. Mix the whole together very thoroughly; the mixture will be quite stiff. Drop from a spoon onto buttered tins, shaping each portion into a smooth round. Dredge with granulated sugar. Bake in a moderate oven.
OATMEAL MACAROONS 1 egg, beaten light 1/4 teaspoonful of salt 1/2 cup of sugar 1/2 teaspoonful of vanilla 1/2 tablespoonful melted butter 1 1/4 cups of rolled oats Beat the sugar into the egg; add the other ingredients and beat all together thoroughly. Drop from a teaspoon onto a buttered baking sheet and shape in symmetrical rounds. Bake in a moderate oven. The recipe makes about eighteen small cakes.
TINY CREAM CAKES 1/4 cup, or 2 ounces, of butter 1/2 cup of sifted flour 1/2 cup of boiling water 1 egg and 1 extra yolk Set the butter and water over the fire and when boiling add the flour and stir and cook until the mixture separates from the sides of the saucepan. Turn into a bowl, break in the whole egg and beat it in thoroughly, then beat in the yolk. With a teaspoon shape the mixture, on a buttered tin, into rounds about an inch and a quarter across. Bake about fifteen minutes, with strongest heat at the bottom. When cold make an opening on one side and fill with English Cream; dip the top of each in melted fondant and sprinkle with tiny candies (hundreds and thousands). Frosting made of syrup and confectioner's sugar may replace the fondant.
ENGLISH CREAM FILLING 1 cup of milk, scalded 1/3 cup of sugar 1/4 cup of sifted flour 1/4 teaspoonful of salt 1/4 cup of milk 1/2 teaspoonful of vanilla 1 egg or 2 egg yolks, beaten well Stir the quarter cup of milk into the flour and cook in the scalded milk about fifteen minutes, then stir in the egg, sugar and salt, beaten together; let cook to set the egg; let cool and add the vanilla.
CRULLERS 1 yolk of egg, beaten light 1 white of egg, beaten dry 1/4 cup of granulated sugar 1/4 teaspoonful, each, of mace 1 tablespoonful of melted but- and salt ter About 1 cup of flour Beat the sugar into the beaten yolk; beat in the butter, fold in the white and then beat in the flour sifted with the salt and mace. Add more flour if needed. The dough must be stiff enough to roll into a sheet about one-third an inch thick. Cut into rectangular pieces (two by three inches), make four parallel slits in each equally distant from each other and the edges of the dough on all sides. Carefully lift up the second and fourth strips, to meet in the center, and cook in hot fat to a golden brown. Drain and sprinkle with powdered sugar.
YEAST DOUGHNUTS 1/4 cup of lukewarm water 1/3 cup of melted butter 1/2 cake of compressed yeast 2 eggs A little bread flour 3/4 cup of sugar 1 teaspoonful of salt 1/2 teaspoonful of mace or nut- 1 cup of scalded-and-cooled meg milk About 4 cups of bread flour At about eight o'clock in the evening soften the yeast in the lukewarm water, mix thoroughly, then stir in flour to make a dough that can be kneaded; knead until elastic and cut the little ball of dough across the top in both directions, then put it into a bowl of tepid water, to stand until it floats on the water, light and puffy. With a skimmer remove "the sponge" to the mixing bowl, add the other ingredients and mix to a soft dough. Knead about fifteen minutes. Cover and set aside until morning. The temperature should not go much below 60 deg F. In the morning turn the light puffy dough upside down and roll into a sheet half an inch thick. Cut into strips half an inch (generous) wide; twist these and bring the ends together. Set to rise, covered, on a floured cloth or tin. When light fry in deep fat, drain on soft paper and roll in powdered sugar. The fat must not be too hot or the cakes will brown before they are cooked through. Turn frequently while cooking. Cakes made with yeast require longer cooking than those made with soda, etc. DATE AND NUT LOAF 1/2 pound of dates weighed af- 1 rounding teaspoonful of ba- ter stoning kingpowder 1/2 pound of English walnut 1/2 cup of sugar meats 1/2 teaspoonful of salt 1/2 cup of sifted flour 1/2 teaspoonful of vanilla 2 eggs Sift the flour, baking powder, sugar and salt over the dates and nut meats. Mix all together thoroughly. Beat the yolks and stir into the mixture, beat the whites dry and then beat into the mixture with the vanilla. Turn into a brick loaf bread pan lined with buttered paper. Bake one hour in a very moderate oven.