Chapter X: Part 10

Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Make a paste of cornstarch, one cup of milk, one tablespoon of butter and one teaspoon of cornstarch wet with cold milk. Boil until thick, sweeten and flavor with vanilla and spread on top of the cake dough, then sprinkle thickly with huckleberries which have been carefully picked, sugared and sprinkled with ground cinnamon. Bake in a quick oven.

HUCKLEBERRY PIE

Clean, pick and wash two cups of huckleberries, then drain them. Beat yolk of one egg and two tablespoons of sugar until light, add one tablespoon of milk, then the drained berries. Line one pie-plate with rich pastry or cookie dough, pour on it the berry mixture, put in the oven and bake light brown; remove from the oven, spread with a meringue made of the white of the egg beaten stiff, and two tablespoons of sugar added. Brown nicely. The white can be beaten with the yolk and sugar, if preferred.

*MUFFINS AND BISCUITS*

BAKING-POWDER

Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and one package of high-grade cornstarch together and sift them thoroughly five times. Keep closely covered in glass jars or tin boxes.

BAKING-POWDER BATTERS

Batter is a mixture of flour with sufficient liquid to make it thin enough to be beaten.

Pour-batter requires one measure of liquid to one measure of flour.

Drop-batter requires one measure of liquid to two measures of flour.

To make a batter. Sift flour before measuring. Put flour by spoonfuls into the cup; do not press or shake down. Mix and sift dry ingredients. Measure dry, then liquid ingredients, shortening may be rubbed or chopped in while cold, or creamed; or it may be melted and then added to dry ingredients, or added after the liquid. Use two teaspoons of baking-powder to one cup of flour. If eggs are used, less baking-powder will be required.

When sour milk is used, take one level teaspoon of soda to a pint of milk; when molasses is used, take one teaspoon of soda or baking-powder to each cup of molasses.

Mix dry materials in one bowl and liquids in another, combine them quickly, handle as little as possible and put at once into the oven.

The oven for baking biscuits should be hot enough to brown a teaspoon of flour in one minute.

BROWN BREAD

Mix and sift together one cup each of rye, graham flour, corn-meal and one teaspoon of salt. Dissolve one teaspoon of soda in one cup of molasses. Add alternately to flour with two cups of sour milk. Grease one-pound baking-powder cans, put in the dough and boil two and one-half hours, keeping the water always three-fourths up around the tins. Turn out on baking-tins and place in the oven fifteen minutes to brown.

To be eaten warm, whatever is left over can be steamed again or toasted.

CORN BREAD

Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt one tablespoon of butter and add to one egg; mix milk and egg and beat this into the dry ingredients, pour this mixture into well-greased tins and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake in gem tins if preferred.

BRAN BREAD

Sift four teaspoons of soda, two teaspoons of salt with four cups of white flour, add four cups of bran flour and mix well. Add one cup of molasses and four cups of sweet milk. Use chopped nuts or raisins or both as desired. This will make three or four flat loaves. Place in greased pans (four and a half by nine inches), and bake one hour in a moderate oven.

JOHNNIE CAKE

Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda, one-half cup sugar, add two eggs beaten with one and one-half cups of buttermilk, one half cup of molasses and one-half cup of shortening, melted. Beat all ingredients as fast as possible for a minute. Pour the dough into a warm, well-buttered pan and bake quickly and steadily for half an hour. The dough should be as soft as gingerbread dough. Serve hot.

EGGLESS GINGERBREAD WITH CHEESE

Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt and two teaspoons of ginger. Melt three-fourths cup of grated cheese in one-half cup of hot water, add one-half cup of molasses and blend perfectly. Add the flour and seasonings very gradually and beat thoroughly. Bake in muffin rings for fifteen minutes and serve while warm.

GINGERBREAD

To one cup of molasses add one cup of milk, sour or sweet, dissolve one teaspoon of soda in the milk, one tablespoon of butter, one or two eggs, one teaspoon of ginger and one of ground cinnamon, add enough sifted flour to make a light batter. Bake in a shallow pan.

WHITE NUT BREAD

Mix two and one-half cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one-half cup of sugar and one-half cup of walnut meats, broken; add one egg beaten with one cup of milk and let this mixture stand for about twenty minutes in well-greased breadpan before placing in a moderate oven to bake. Bake about an hour. Better day after it is made.

BAKING-POWDER BISCUITS

Sift two cups of flour with one-half teaspoon of salt, four teaspoons of baking-powder, and four tablespoons of butter; cut butter in with two knives and mix with one-half to two-thirds cup of water or milk, stir this in quickly with a knife, when well mixed place on a well-floured board and roll out about one inch thick, work quickly, cut with a biscuit cutter or the cover of a half-pound baking-powder can; place on a greased pan and bake quickly in a well-heated quick oven tea to fifteen minutes.

Butter substitutes may be used in place of butter.

DROP BISCUIT

Add to ingredients for baking-powder biscuit enough more milk or water to make a thick drop batter, about two tablespoons; mix as directed for biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or into greased gem pans, small size.

The more crust the more palatable these biscuits are. The mixture should not be soft enough to run. Bake in a hot oven ten to twelve minutes.

SOUR MILK BISCUITS

Mix and sift two cups of flour, one-half teaspoon of salt and one-half teaspoon of soda; cut in one tablespoon of butter, stir in with a knife enough sour milk to make a soft dough. Roll one-half inch thick; cut in small rounds and bake in a quick oven about twenty minutes.

MUFFINS.

Light the burners of the gas oven before beginning to mix the muffins and work rapidly. Place in a mixing-bowl one well-beaten egg, two tablespoons of butter, one tablespoon of sugar, one-half teaspoon of salt, one scant cup of milk and two teaspoons of baking-powder that have been sifted with sufficient flour to form a batter that will "ribbon" from the spoon. Beat the batter steadily for five minutes, stir in one tablespoon of melted butter and bake in muffin-pans in a quick oven. These muffins will bake in ten minutes if pans are only half filled.

BRAN MUFFINS

Sift one-half cup of white flour with one teaspoon of soda; mix three tablespoons of molasses with one tablespoon of butter, add two cups of bran, one and one-half cups of sweet milk, then add the flour and one-half teaspoon of salt, stir all together; one-half cup of chopped dates or raisins may be added if so desired. Bake in muffin-pans in a moderate oven thirty minutes.

CORN MUFFINS, No. 1

Beat the yolks and whites of two eggs separately. Add to this two cups of flour, of which one is a full cup of white and three-quarters of the corn-meal. This must be sifted three times. Put into this flour two teaspoons of baking-powder, together with a pinch of salt. Mix the prepared flour with a little boiling water, adding the eggs; also a little sugar may be put in, if desired. Then add enough tepid milk to make the mixture into a batter, after which pour into your pans; or, if corn-bread is desired, into the plain pan (thin). Bake in a quick oven. This quantity makes a dozen muffins. Butter your pan well, or the small gem-pans, according to which is used, and in so doing heat the pan a little.

CORN MUFFINS, No. 2

Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one egg beaten into one cup of sour milk and one tablespoon of melted butter. Beat thoroughly and bake in well-greased tins.

GRAHAM MUFFINS

Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon of salt, two teaspoons of baking-powder, add to this one tablespoon of melted butter creamed with one-half cup of sugar and one well-beaten egg, moisten with one and one-half cups of milk. Beat all well and bake in muffin-tins in moderately hot oven one-half hour.

WHEAT MUFFINS

Mix two cups of flour, one-half teaspoon of salt, three teaspoons of baking-powder, two tablespoons of sugar and sift these ingredients twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk and add it to one cup of milk and one teaspoon of molasses. Mix with the dry ingredients and stir until smooth. Fold in the beaten white of egg and pour into hot, well-greased muffin-tins. Bake fifteen to twenty minutes in hot oven.

RICE MUFFINS

Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough flour to make a stiff batter and lastly one tablespoon of melted butter. Bake in muffin-tins.

RYE FLOUR MUFFINS

Sift one and one-half cups of rye flour with one-half teaspoon of salt and one teaspoon of baking soda; add one-half cup of molasses and one well-beaten egg or one-half cup of water if the egg is omitted, one-quarter cup of chopped raisins and four tablespoons of melted shortening--butter, or any good butter substitute will do. Bake in muffin-pans in rather hot oven twenty-five minutes. Fill pans three-fourths full.

GLUTEN GEMS

Beat the yolks of two eggs, add one cup of milk; then one and one-half cups of gluten flour, two teaspoons of baking powder; beat well, stir in the whites of the two eggs, and bake in hot buttered gem pans about twenty minutes.

EGGLESS GINGER GEMS

Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minutes. Add the following spices: one-half teaspoon each of ginger and cinnamon; and gradually one-half cup of milk and two and one-half cups of sifted flour in which has been sifted two teaspoons of baking powder. One-fourth cup of currants or seeded raisins may be added. Bake in well-greased gem pans and eat warm for tea or lunch.

POPOVERS

Mix to a smooth batter two cups each of milk and well-sifted flour, the yolks of three fresh eggs and a teaspoon of salt. Butter well the inside of six or eight deep earthen popover cups and stand them in a pan in a hot oven. While the cups are heating, beat to a froth the whites of the three eggs and stir them quickly in the batter. Open the oven door, pull the pan forward, pour the batter in the hot buttered cups up to the brim. Push the pan back, close the oven door, and bake the popovers till they rise well and are brown at the sides where they part from the clips. Serve them hot, folded lightly in a napkin.

ONE-EGG WAFFLES

Mix one and one-half cups of flour, one teaspoon of baking powder, one-quarter teaspoon of salt; add one and three-fourths cups of milk, add the milk slowly; then one well-beaten egg and two tablespoons of melted butter; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoon in each section of the iron. Bake and turn, browning both sides carefully; remove from the iron; pile one on top of the other and serve at once.

THREE-EGG WAFFLES

Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon of salt, and sift these ingredients; add the yolks of three eggs beaten and stirred into one and one-fourth cups of milk; then add one tablespoon of melted butter and fold in the whites of the eggs. Bake and serve as directed under One-Egg Waffles.

DOUGHNUTS

Mix two and one-half tablespoons of melted butter, one cup of granulated sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour enough to make a batter as stiff as biscuit dough; add two teaspoons of baking-powder and one teaspoon of salt to the sifted flour. Flour your board well, roll dough out about half an inch thick, and cut into pieces three inches long and one inch wide. Cut a slit about an inch long in the centre of each strip and pull one end through this slit. Fry quickly in hot Crisco. Sprinkle powdered sugar on top of each doughnut.

FRENCH DOUGHNUTS

French doughnuts are much daintier than the ordinary ones, and are easily made. Take one-half pint of water, one-half pint of milk, six ounces of butter, one-half pound of flour, and six eggs. Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon. When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter. Now pour your dough into a pastry bag. This is an ordinary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge. (These little tins may be purchased at any tinware store.) It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it. Pour the paste on buttered paper, making into ring shapes. Fry in hot oil or butter substitute. Dust with powdered sugar.

CRULLERS

Cream two tablespoons of butter with one-half cup of sugar, then beat in one at a time two whole eggs. Mix well, then add one-half cup of milk, two teaspoons of baking-powder, and sufficient flour to make a soft batter to roll out. (Try three cupfuls and then add as much more flour as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch thick, cut in strips one inch wide, three inches long and fry in hot Crisco.

STRAWBERRY SHORTCAKE (BISCUIT DOUGH)

Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually. Toss on floured board, divide in two parts. Pat, roll out and bake twelve minutes in hot oven in layer-cake tins. Split and spread with butter. Pick, hull, and drain berries. Sweeten one to one and one-half boxes of strawberries to taste. Crush slightly and put between and on top of short cake. Allow from one to one and one-half boxes of berries to each short cake. Serve with cream, plain or whipped.

Strawberries make the best short cake, but other berries and sliced peaches are also good.

DOUGH FOR OPEN FACE PIES

The directions for making the dough for Cinnamon Buns may be followed in making the under crust for fruit pies, such as apple, plum, huckleberry and peach.

Enough for two pies. Drippings and water may be substituted for butter and milk respectively.

CINNAMON BUNS

Sift together one pint of flour, one tablespoon of sugar, one-half teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons of butter, mix with milk to soft dough. Roll out one-half inch thick, spread with soft butter, granulated sugar, and powdered cinnamon. Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.

FRUIT WHEELS

Sift together two cups of flour, two teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar. Rub in two large tablespoons of butter. Mix to soft dough with milk; roll out one-half inch thick. Spread thickly with soft butter, dust with one teaspoon of flour, four tablespoons of granulated sugar, one teaspoon of cinnamon; sprinkle over one-half cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, cut in one-inch slices, put one inch apart on greased, flat pans, and bake in hot oven.

*PANCAKES, FRITTERS, Etc.*

BUCKWHEAT CAKES

Dissolve one cake of compressed yeast and two level teaspoons of brown sugar in two cups of lukewarm water and one cup of milk, scalded and cooled; add two cups of buckwheat and one cup of sifted white flour gradually and one and one-half teaspoons of salt. Beat until smooth; cover and set aside in a warm place, free from draft, to rise about one hour. When light stir well and bake on a hot griddle. If wanted for overnight, use only one-fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

GERMAN PANCAKES, No. 1

Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well. Melt one tablespoon of butter in a large frying-pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying-pan; when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. This pancake may be served rolled like a jelly roll.

GERMAN PANCAKES, No. 2

Beat two eggs until very light, add one-half cup of flour and one-half teaspoon of salt and beat again; then add one cup of milk slowly, and beat thoroughly. Heat a generous quantity of butter in a frying-pan and pour all the batter into this at one time; place on a hot stove for one minute; then remove to a brisk oven; the edges will turn up on sides of pan in a few minutes; then reduce heat and cook more slowly until light, crisp and brown, about seven minutes. Take it out, slide it carefully on a hot plate, sprinkle plentifully with powdered sugar and send to the table with six lemon slices.

GERMAN PANCAKES, No. 3

Beat the yolks of four eggs until very light, then add one-half cup of milk and stir in three-quarters cup of sifted flour, one-eighth teaspoon of baking-powder, a pinch of salt, and lastly, just before frying, add the stiffly-beaten whites of eggs and mix well together. Put on fire an iron skillet with a close-fitting top; heat in two tablespoons of rendered butter; when very hot, pour in enough of the batter to cover the bottom of the skillet, cover at once with the top, and when the pancake is brown on one side, remove the top and let it brown on the other side. Take it up with a perforated skimmer, lay on a plate and sprinkle with powdered sugar and some lemon juice. Serve at once. Pancakes must only be made and fried when ready to be eaten, as they fall from standing.

BREAD PANCAKES

Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour.

RICE PANCAKES OR GRIDDLE CAKES

Boil in a double boiler one pint of milk, three tablespoons of rice and two tablespoons of granulated sugar. It will take from fifty to sixty minutes for the rice to be thoroughly cooked, and the mixture to thicken. Remove from the fire and when a little cool, add one tablespoon of vanilla and the yolk of egg into which one tablespoon of flour has been smoothly stirred. Mix all thoroughly together, then pour, by spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and turn over, and brown on the other.

GRIMSLICH

Half a loaf of bread, which has been soaked and pressed, two eggs; one-half cup of sugar, one-fourth cup raisins, one tablespoon of cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a froth and add last. Drop by tablespoonful and fry. Serve with stewed fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze water thoroughly from bread and make as directed.

POTATO PANCAKES

Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired. Beat eggs well and mix with the rest of the ingredients. Drop by spoonfuls on a hot greased spider in small cakes. Turn and brown on both sides. Serve with apple sauce.

When eggs are very expensive the cakes can be made with one egg. When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in butter, which burns so readily.

POTATO CAKES

Made just as pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above.

SOUR MILK PANCAKES

Mash fine and dissolve one level teaspoon of baking-soda in three cups of sour milk; beat one egg well; then put in a little salt and one-half cup of flour; stir in the milk, make a smooth batter, and last stir in one tablespoon of syrup. Bake on a hot griddle.

FRENCH PANCAKE

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then fold in the beaten whites. Heat pan, add two tablespoons of butter and when hot pour in pancake; let cook slowly and evenly on one side, finish baking in oven.

CHEESE BLINTZES

With a fork beat up one egg, one-half teaspoon of salt, add one cup of water and one cup of sifted flour, beat until smooth. Grease a frying-pan very slightly with butter or oil, pour in two tablespoons of the batter, tilting the pan so as to allow the batter to run all over the pan. Fry over a low heat on one side only, turn out the semi-cooked cakes on a clean cloth with the uncooked side uppermost; let cool. Prepare a filling as for cheese kreplich, using one-half pound of potcheese, a piece of butter size of an egg, add one egg, pinch of salt, a little cinnamon and sugar to taste and grated peel of a lemon. Spread this mixture on the cooled dough, fold over and tuck the edges in well. Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil or butter. These blintzes are served hot.

SWEET BLINTZES

These little pancakes may be filled with the fruit filling in following recipe; or with a poppy seed filling using one cup of seed and adding one cup of sugar, moistening with one-half cup of water. The recipe given for the dough makes only six blintzes and where more are required double or triple the quantities given to make amount desired.

For Purim, fold blintzes in triangular shapes. Fry as directed.

BLINTZES

Make dough as directed for cheese blintzes. Filling may be made of force meat, highly seasoned; fry in hot fat, or filling may be made of one-half pound of apples, peeled and cored and then minced with one ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of cinnamon, juice of one-half lemon; mix well and bind with the beaten white of egg.

Spread either of these mixtures on the dough, fold over and tuck edges in well. Fry in plenty of oil or fat.

Sprinkle those containing the fruit mixture with sugar and cinnamon. These may be served either hot or cold.

FRITTER BATTER

Mix and sift one and one-third cups of flour, two teaspoons of baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of milk or water gradually, and one egg; well beaten. For fruit batter add a little sugar, for vegetables pepper and salt.

BELL FRITTERS

Stir three eggs until very light, then stir in one cup of sweet milk, then sift in three cups sifted flour; beat for ten minutes, then add three teaspoons of baking-powder and fry by spoonfuls in hot oil. One-half this amount will be sufficient for three persons.

Serve with any sweet sauce.

APPLE FRITTERS

Choose four sour apples; pare, core and cut them into small slices. Stir into fritter batter and fry in boiling hot fat or oil. Drain on paper; sprinkle with powdered sugar and serve.

PINEAPPLE FRITTERS

Soak slices of pineapple in sherry or white wine with a little sugar and let stand one hour. Drain and dip slices in batter and fry in hot oil. Drain on brown paper and sprinkle with powdered sugar.

Fresh pears, apricots and peach fritters made the same as pineapple fritters. Bananas are cut in slices or mashed and added to batter.

ORANGE FRITTERS

Yolks of two eggs beaten with two spoons of sugar, stir into this the juice of quarter of a lemon and just enough flour to thicken like a batter; add the beaten whites and dip in one slice of orange at a time, take up with a large kitchen spoon and lay in the hot oil or butter-substitute and fry a nice brown. Sprinkle pulverized sugar on top.

MATRIMONIES

Sift three cups of flour in a bowl, pour in two scant cups of sour milk, beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of three eggs, mix well, then add the stiffly-beaten whites of the eggs and one level teaspoon of soda sifted with one teaspoon of flour. Mix well and fry at once in very hot butter or butter-substitute. Baste the grease over them with a spoon until they are nicely browned. Serve with preserves.

QUEEN FRITTERS

Put in a deep skillet on the fire one cup of water, one-fourth cup of fresh butter; when it comes to a boil, stir in one cup of sifted flour and continue stirring until the dough leaves the side of the skillet clean. Remove from the fire and when cool break in three eggs, one at a time, stirring continually. Add a little salt. Mix all well, then drop pieces about the size of a walnut into plenty of boiling butter or Crisco and fry a light brown. Drain, make an opening in each, fill with preserves and sprinkle with sugar; serve at once.

VEGETABLE FRITTERS

Cook the vegetables thoroughly; drain them, chop fine and add to the batter. Drop in boiling hot fat, drain and dry on paper.

CORN FRITTERS

Grate two cups of corn from the cob. Ears that are too old for eating in the ordinary method will serve very well for this. Mix with the corn one egg, beaten light, a cup of sweet milk into which has been stirred a bit of soda the size of a pea, two teaspoons of melted butter, a pinch of salt and enough flour to make a thin batter. Beat well together and fry on a griddle as you would cakes for breakfast.

ERBSEN LIEVANZEN (DRIED PEA FRITTERS)

Boil one cup of dried peas, pass through a hair sieve, pour into a bowl, add two ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste. Add salt, one teaspoon of sugar, one yolk and one whole egg; one ounce of blanched and pounded almonds. If too thick add more egg, if too thin more bread. Fry a nice brown.

SQUASH FRITTERS

Two cups of boiled squash, half a cup of flour, one teaspoon of baking-powder, one egg and two tablespoons of milk. It is assumed that the squash has been prepared as a vegetable, with seasoning and a little butter, and what is here used is a cold, left over portion of the same. Mix baking-powder with the flour and add to the squash; add milk and stir all together. Beat egg and stir in. Have hot fat in pan and drop fritters from spoon into pan. When browned on both sides remove to hot platter.

FRENCH PUFFS (WINDBEUTEL)

Put one cup of water and one-quarter pound of butter on to boil. When it begins to boil stir in one-quarter pound of sifted flour. Stir until it leaves the kettle clean, take off the fire and stir until milk-warm, then stir in four eggs, one at a time, stirring until all used up. Flavor with the grated peel of a lemon. Put on some rendered butter in a kettle. When the butter is hot, dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut, and drop into the hot butter. Try one first to see whether the butter is hot enough. Do not crowd--they want plenty of room to raise. Dip the hot butter over them with a spoon, fry a deep yellow and sprinkle powdered sugar over them.

SHAVINGS (KRAUS-GEBACKENES)

Sift about one pint of flour in a bowl, make a depression in the centre; break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and one tablespoon of pulverized sugar. Mix this as you would a noodle dough, though not quite as stiff. Roll out very thin and cut into long strips with a jagging iron. Fry a light yellow. Roll on a round stick as soon as taken up from the fat or butter, sprinkle with sugar and cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the butter get too brown; if the fire is too strong take off a few minutes.

SNIP NOODLES, FRIED

Sift two cups of flour with three teaspoons of salt in it, make into a dough by adding enough sweet milk to make soft as biscuit dough. Break off small pieces and roll between the hands in the shape of croquettes.

Now put one-half cup of rendered butter in a skillet that has a top to it; when the butter is hot, lay in the pieces of dough (do not put too many in at one time), throw in one-half cup of cold water, put on the cover and let cook until the water is cooked out and noodles are brown on one side. Remove the cover and brown on the other side.

NOODLE PUFFS

Make a noodle dough with as many eggs as desired, roll out somewhat thin, cut in strips four inches long by one inch wide.

Have a skillet half full of boiling hot chicken fat; drop in the strips, a few at a time, baste with the hot grease until brown on both sides. Remove to a platter, sprinkle generously with powdered sugar and cinnamon, and serve.

SNOWBALLS (HESTERLISTE)

Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon of sugar with one egg. Add one tablespoon of cream, one teaspoon of brandy and flour to make stiff dough. Work the whole together with a spoon until the flour is incorporated with the other ingredients and you have a dough easily handled. Break the dough in pieces about the size of a walnut; roll each piece out separately just as thin as possible without tearing (the thinner the better), make three lengthwise slashes in the centre of each piece of dough after rolling out.

Heat a large deep skillet about half full with boiling hot butter or Crisco, drop in the snowballs, not more than three at one time, brown quickly on one side, then on the other, turn carefully with a perforated skimmer as they are easily broken. Remove to a platter, sprinkle with powdered sugar and cinnamon and a few drops of lemon juice.

MACROTES

Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as may be needed to make the whole sufficiently dry. Make it into the shape of a French roll, and cut off rather thin slices, which should be placed before the fire to rise, and then fried in oil. Let them drain carefully, and when nearly cold dip each in very thick syrup flavored with essence of lemon.

*CAKES*

GENERAL DIRECTIONS FOR MAKING CAKES

Use only the best material in making cake.

Gather together all ingredients and utensils that are required. If tins are to be greased, do so the first thing; some cakes require greased or buttered paper, if so, have paper cut the size that is needed and butter the paper.

All measurements are level. See "Measurement of Food Materials".

Use pastry flour. Sift flour twice at least and measure after sifting.

Measure or weigh the sugar, butter, milk and flour. In measuring butter always pack the cup so as to be sure to get the proper quantity. Use the half-pint measuring cup.

If fruit is to be used, wash and dry it the day before it is needed. Dust with flour just before using, and mix with the hand till each piece is powdered so that all will mix evenly with the dough instead of sinking to the bottom.

A few necessary implements for good cake making are a pair of scales, a wooden spoon, two wire egg-whips, one for the yolks and the other for the whites of eggs.

A ten-inch mixing-bowl, and two smaller bowls.

Two spatula or leveling knives.

A set of aluminum spoons of standard sizes.

For convenience, cakes are divided into two classes: Those containing butter or a butter substitute and cake containing no shortening.

The rules for mixing cakes with butter are:

Break the eggs, dropping each in a saucer or cup. If the whites and yolks are to be used separately divide them as you break the eggs and beat both well before using; the yolks until light and the whites to a stiff froth, so stiff that you can turn the dish upside down and the eggs will adhere to the dish.

Rub the butter to a cream which should be done with a wooden spoon in a deep bowl, add the sugar gradually. In winter set the bowl over hot water for a few minutes as the butter will then cream more easily. Add the yolks or the whole eggs, one at a time, to creamed butter and sugar. Sift the baking-powder with the last cup of flour, add flour and milk alternately until both are beaten thoroughly into the mixture, add beaten whites of eggs last to the dough and then set in the oven immediately.

Sponge cakes and cakes that do not contain butter and milk must never be stirred, but the ingredients beaten in, being careful to beat with an upward stroke. Separate the yolks of the eggs from the whites, and beat the yolks with an egg-beater until they are thick and lemon-colored. Then add the sugar, a little at a time, beating constantly. Now beat the whites until they are stiff and dry; add them; the flour should be added last and folded lightly through. Every stroke of the spoon after flour is added tends to toughen the batter. Bake at once. All sponge cakes and torten should be baked in ungreased molds.

TO BAKE CAKES

Make sure the oven is in condition, it can better wait for the cake than the other way around.

Light your gas oven five or ten minutes before needed and reduce heat accordingly when cake is put in oven.

For the coal range, have the oven the right temperature and do not add coal or shake the coals while cake is baking.

If a piece of soft yellow paper burns golden brown in five minutes the oven is moderately hot; if it takes four minutes the oven is hot, if seven minutes is required the oven is fit for slow baking.

Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes with butter a moderate oven.

Never look after your cake until it has been in the oven ten minutes.

If cake is put in too cool an oven it will rise too much and be of very coarse texture. If too hot, it browns and crusts over the top before it has sufficiently risen. If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, and do not open the oven door for five minutes at least; the cake should then be quickly examined and the door carefully shut, or the rush of cold air will cause it to fall. Setting a small dish of hot water in the oven will also prevent the cake from scorching.

When you think your cake is baked, open the oven door carefully so as not to jar, take a straw and run it through the thickest part of the cake, and if the straw comes out perfectly clean and dry your cake is done. When done, take it out and set it where no draft of air will strike it, and in ten minutes turn it out on a flat plate or board.

Do not put it in the cake box until perfectly cold. Scald out the tin cake box each time before putting a fresh cake in it. Make sure it is air-tight. Keep in a cool place, but not in a damp cellar or a refrigerator.

TIME-TABLE FOR BAKING CAKES

Sponge cake, three-quarters of an hour. Pound cake, one hour. Fruit cake, three and four hours, depending upon size. Cookies, from ten to fifteen minutes. Watch carefully. Cup cakes, a full half hour. Layer cakes, twenty minutes.

ONE EGG CAKE

Cream one-fourth cup of butter with one-half cup of sugar, add sugar gradually, and one egg, well-beaten. Mix and sift one and one-half cups of flour and two and one-half teaspoons of baking-powder, add the sifted flour alternately with one-half cup of milk to the first mixture; flavor with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with chocolate frosting.

LITTLE FRENCH CAKES

Beat one-fourth cup of butter to a cream with one-fourth cup of sugar and add one cup of flour. Stir well and then add one egg which has been beaten into half a pint of milk, a little at a time. Fill buttered saucers with the mixture, bake and when done, place the cakes one on top of another with jam spread between.

GRAFTON CAKE. LAYERS AND SMALL CAKES

Cream four tablespoons of butter with one and one-half cups of sugar, beat in separately two whole eggs, add one cup of milk alternately with two cups of flour in which has been sifted two teaspoons of baking-powder, beat all thoroughly.

This recipe will make two layer-cakes which may be spread with any of the cake fillings or icings.

To make small cakes omit one of the egg-whites, fill well-buttered gem pans a little more than half full, and bake in a moderately hot oven until a delicate brown. The white reserved may be beaten to a stiff froth and then gradually stir in four tablespoons of powdered sugar and the juice of half a lemon. When the cakes are cool, spread with the icing and decorate with raisins, nut meats, one on top of each or sprinkle with candied caraway seeds.

CUP CAKE

Cream one cup of butter with two cups of sugar and add gradually the yolks of four eggs, one at a time. Sift three cups of flour, measure again after sifting, and add two teaspoons of baking-powder in the last sifting. Add alternately the sifted flour and one cup of sweet milk. Add last the beaten whites of the eggs. Flavor to taste. Bake in loaf or jelly-tins.

GOLD CAKE

Take one cup of powdered sugar, one-half cup of butter rubbed to a cream; add yolks of six eggs and stir until very light. Then sift two cups of flour with one and one-half teaspoons of baking-powder sifted in well (sift the flour two or three times). Grate in the peel of a lemon or an orange, add the juice also, and add three-quarters cup of milk alternately with the flour. Bake in moderate oven.

WHITE CAKE

Cream three-quarters cup of butter and one and one-quarter cups of sugar very well. Stop stirring, pour one-half cup of cold water on top of butter mixture and whites of eight eggs slightly beaten on top of water; do not stir, add one teaspoon of vanilla. Sift two and one-half cups of pastry flour, measure, then mix with two heaping teaspoons of baking-powder, and sift three times. Add to cake mixture and then beat hard until very smooth. Turn into ungreased angel cake pan, place in slow oven. Let cake rise to top of pan, then increase heat and bake until firm. Invert pan, when cool cut out.

MARBLE CAKE

Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of milk, three cups of flour, and three teaspoons of baking-powder (scant). Cream the butter and sugar, and add the yolks of eggs. Then add the milk, flour, baking-powder, and the beaten whites of the eggs; flavor with lemon. To make the brown part; take a square of bitter chocolate and melt above steam, and mix with some of the white; flavor the brown with vanilla. Put first a tablespoon of brown batter in the pan, and then the white. Bake in quick oven thirty-five minutes.

LEMON CAKE

Rub to a cream one-half cup of butter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs, one at a time, and one-half cup of sweet milk. Sift two cups of flour with one teaspoon of baking-powder, add alternately with the milk and the stiffly-beaten whites of three eggs. Add the grated peel of one-half lemon and the juice of one lemon. Bake in moderate oven thirty minutes.

ORANGE CAKE

Beat light the yolks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated; one-half a cup of cold water and two cups of flour, sifted three times. Add two teaspoons of baking-powder in last sifting and add last the stiff-beaten whites of three eggs. Bake in layers, and spread the following icing between and on top. Icing: beat the whites of two eggs stiff, add the juice and peel of one orange and sugar enough to stiffen.

POTATO CAKE

Cream two-thirds cup of butter with two cups of granulated sugar; add one-half cup of milk, yolks of four eggs, one cup of hot mashed potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves, and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two cups of flour, two teaspoons of baking-powder, then beaten whites of four eggs. Bake slowly in two pans, and cut in half when cold. Put jam between layers.

POUND CAKE

Rub one pound of butter and one pound of powdered sugar to a cream, add the grated peel of a lemon, a glass of brandy and the yolks of nine eggs, added one at a time, and last one pound and a quarter of sifted flour with one-half teaspoon of baking-powder and the beaten whites of the eggs. Bake slowly.

BAKING-POWDER BUNT KUCHEN

Beat two whole eggs for ten minutes with two cups of sugar, two and one-half tablespoons of melted butter, add one cup of milk, three cups of flour in which have been sifted two teaspoons of baking-powder, flavor with one teaspoon of vanilla; one-fourth cup of small raisins may be added. Bake one hour.

QUICK COFFEE CAKE

Cream one-half cup of butter with one cup of sugar, add three eggs, one and one-half cups of flour, two teaspoons of baking-powder, mixed with the flour, and one-half cup of milk. Mix well together; bake in a long bread or cake pan, and have on top chopped almonds, sugar and cinnamon.

BAKING-POWDER CINNAMON CAKE

Cream three-fourths cup of sugar with a piece of butter the size of an egg, beat together; then add two eggs, one-half cup of milk (scant), one and one-half cups of flour, one teaspoon of vanilla and two teaspoons of baking-powder. Put cinnamon, flour, sugar and a few drops of water together and form in little pfärvel with your hand and sprinkle on top of cake; also sprinkle a few chopped nuts on top. Do not bake too quickly. Bake in flat pan.

GERMAN COFFEE CAKE (BAKING-POWDER)

Take three cups of flour sifted, one teaspoon of salt, three tablespoons of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of butter, and two-thirds of a cup of milk. Stir well together, adding more milk if necessary. Keep batter very stiff, sprinkle with melted butter (generously) sugar and cinnamon, and again with melted butter. Put into well-buttered shallow pans and bake about half an hour.

COVERED CHEESE CAKE

Cream one cup of sugar with butter the size of an egg, add two eggs well beaten and one cup of water alternately with two and one-half cups of flour in which has been sifted two teaspoons of baking-powder.

*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound of pot cheese, one tablespoon of cornstarch boiled in one cup of milk, cool this and add, flavor with lemon extract.

Put one-half of the batter in cake pan, then the filling and the other half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top when done.

BLITZ KUCHEN

Take one cup of powdered sugar, one-half cup of butter, one cup of pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice of one lemon, five or six eggs. Beat sugar with two whole eggs; add butter, beat until foamy; after that the flour mixed with baking-powder, lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix this well, bake in form in a moderately hot oven.

KOENIG KUCHEN

Cream one-quarter cup of butter with one cup of sugar, yolks of six eggs, one-quarter pound of raisins, one-quarter pound of currants, juice and peel of one lemon, one spoon of rum, twenty blanched and grated almonds, two cups of flour mixed with one-half teaspoon of baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased form one to one and one-half hours.

NUT CAKE

Take one-half cup of butter, three eggs, one and one-half cups of sugar, two and one-half cups of flour, two and one-half level teaspoons of baking-powder, and one-half cup of milk. One cup of any kind of nuts. Rub the butter and sugar to a light white cream; add the eggs beaten a little; then the flour sifted with the powder. Mix with the milk and nuts into a rather firm batter. Bake in a paper lined tin in a steady oven thirty-five minutes.

LOAF COCOANUT CAKE

Rub one cup of butter and two cups of sugar to a cream. Add one cup of milk, whites of four eggs, three cups of flour (measure after sifting), and three teaspoons of baking-powder added in last sifting. Add a grated cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin with buttered paper.

FRUIT CAKE (WEDDING CAKE)

Take one pound of butter and one pound of sugar rubbed to a cream, yolks of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice, one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a pound of almonds pounded, two pounds of raisins (seeded and chopped), three pounds of currants (carefully cleaned), one pound of citron (shredded very fine), and one-quarter of a pound of orange peel (chopped very fine). Soak all this prepared fruit in one pint of brandy overnight. Add all to the dough and put in the stiffly-beaten whites last. Bake in a very slow oven for several hours, in cake pans lined with buttered paper. When cold wrap in cloths dipped in brandy and put in earthen jars. If baked in gas oven have light very low. Keep oven the same temperature for four or five hours.

APPLE SAUCE CAKE

This apple sauce cake will be found as delicious and tasty as the rich fruit cake, which is so difficult to prepare, and it is very much less expensive.

In a big mixing bowl, beat to a creamy consistency four tablespoons of butter, one egg and one cup of sugar. Add a saltspoon of salt, one teaspoon of allspice, one teaspoon of vanilla and a little grated nutmeg. Beat and stir all these ingredients well together with the other mixture, then add one cup of chopped raisins, after dusting them with flour. Mix these well through the dough and then add one cup of unsweetened apple sauce which has been pressed through a fine wire sieve. After this is well mixed with the other ingredients, stir in one teaspoon of baking-soda dissolved in one tablespoon of boiling water. Last of all, stir in one cup of flour, sifting twice after measuring it. Bake forty-five minutes in moderate oven.

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

SPICE CAKE

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

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

GREEN TREE LAYER CAKE AND ICING

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

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

EGGLESS, BUTTERLESS, MILKLESS CAKE

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

APPLE JELLY CAKE

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

*Filling.*--Pare and grate three large apples ("Greenings" preferred), the juice and peel of a lemon, one cup of sugar and one well-beaten egg. Put in ingredients together and boil, stirring constantly until thick. Cool and fill in cake.

CREAM LAYER CAKE