Our sisters' recipes by Kaufman Nettie M

Author:Kaufman, Nettie M
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Pittsburgh, Pa. : J.A. Perley
Published: 1909-03-25T05:00:00+00:00

CJIKES

LARGE AND SMALL

A HINT FOR CAKE MAKING.

A time and labor-saving method of preparing all cakes that require no butter—such as nut-tarts, sponge cakes, etc., is to simply beat the whites of eggs first; next gradually add the sugar, then the yolks, and follow with the flour.

ALMOND CAKE.

3 oz. sweet almonds; 2 lemons;

1 oz. bitter almonds; 4 oz. flour;

I pt. pulverized sugar; 1 oz. cornstarch. 20 eggs;

Blanch and pound almost to paste, stir the sugar and yolks of eggs light; then add almond paste, juice and grated rind of lemons, and beat until thick. Beat whites of 6 eggs to stiff froth, adding tablespoon of pulverized sugar, and stir it in, 1-3 at a time, with above mixture. Lastly, add the flour, well sifted with the cornstarch. Mix well and pour into pans. When cold, ice with white icing.

—Daisy H. Levy.

ANGEL FOOD.

II eggs; 1 teaspoon cream of tartar; 1 teaspoon vanilla; IJ^ cups sugar.

1 cup flour;

Beat whites of eggs stiff, adding a pinch of salt. Add vanilla, then sugar, sifted four times, flour, sifted four times, and cream of tartar. Bake 50 minutes.

Icing — 1 tgg; 1 cup sugar; J4 cup water; pinch cream of

tartar.

—Mrs. M. Kingsbacher. 131

AN EGOLESS CAKE.

3 cups flour; 1 cup seeded raisins;

J4 cup brown sugar; J4 teaspoon allspice;

1 teaspoon ginger; ^ cup lard or butter;

1 cup hot water; 1 teaspoon soda;

Vi teaspoon cloves; 1 cup molasses.

Put all dry ingredients in a large bowl; cut the shortening into them, and mix well, like pie crust. Add the molasses, the hot water, and last, the raisins. Bake in gem pans or in one large sheet in a moderate oven.

—Mrs. S. L. Kaufman.

ARTHURDALE CAKE.

Yi cup butter; V/z cups milk;

XYi cups powdered sugar; 2j4 cups flour;

3 eggs; 2 teaspoons baking powder.

Mix in the usual way.

—Mrs. Robert Lewin.

BAKING POWDER CINNAMON CAKE.

1 cup sugar; 2 teaspoons baking powder;

Yi cup butter; Pinch of salt;

1 cup flour;

Juice and rind of 1 lemon, or 1 teaspoon vanilla.

Mix together; then add 2 whole eggs, mixed with 1 cup milk. Pour into large flat pan; sprinkle top with butter, sugar, cinnamon and almonds. Bake in quick oven.

BANANA CREAM CAKE.

1-3 cup butter; Yi cup milk;

1 cup sugar; 154 cups flour;

2 eggs; lYi level teaspoons baking powder.

Cream butter and sugar; add eggs, well beaten; stir in the milk; sift flour and baking powder together several times. Fold in and mix well. Bake. When cold, cover with sliced bananas. Cover with whipped cream.

—Mrs. John X. Smith, Watertown, N. Y. 132

BRAEHME APPLE CAKE.

7 apples; 1 pt. sour cream;

2 tablespoons butter; 2 tablespoons vanilla;

6 tablespoons sugar; 1J4 sweet zwieback (crushed);

6 eggs; Cinnamon.

Peel and slice apples. Put butter and sugar in a saucepan and steam 15 minutes. Beat eggs well, together with the sour cream and vanilla; put in with apples and steam it until it thickens a little, shaking continually. Then take zwieback and a little cinnamon; butter baking pan well (spring form is best) ; line well with zwieback crumbs; pour in the mixture; put more crumbs and small pieces of butter on top.

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