Chapter III: Part 3

=Sponge Cake (Almond).=—1½ cups sugar, 8 eggs, 1½ cups flour, ½ teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil sugar in 1½ gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 minutes; continue the whipping 20 minutes longer; add flour, sifted with powder, and extract; bake in well-buttered cake-mold (fig. I), in quick oven, 30 minutes.

=Sponge Cake (Berwick).=—6 eggs, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1 teaspoon extract lemon. Beat eggs and sugar together 5 minutes; add flour, sifted with salt and powder, water, and extract; bake in shallow square cake-pan (fig. XIII), in quick, steady oven, 35 minutes; when removed from oven, ice it with clear icing.

=Cream Sponge Cake.=—6 eggs, their weight in powdered sugar, and ½ their weight in flour, ½ teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange.

=Silver Cake.=—Whites 6 eggs, 1 cup milk, 2 cups sugar, ⅔ cup butter, 4 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar; add alternately the milk and flour mixed with salt and baking powder; then the extract and the stiffly whipped whites. Beat well, and bake in loaf-pan in moderate oven.

=Snow Cake.=—1 pound arrowroot, ¼ pound sugar, 1 cup butter, whites 6 eggs, ½ teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar. Add whipped whites and ⅓ teaspoon salt, then the arrowroot mixed with baking powder. Beat well for 10 minutes; add extract, and bake in loaf-pan lined with 3 thicknesses paper. Have oven moderate, bake 1½ hours, and cover pan with paper for first hour.

=Spice Cake.=—1 cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and coriander seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flour, sugar, and powder together; rub in butter; add milk, seeds, and extracts; mix smooth into batter of medium thickness; fill greased patty-pans ⅔ full; bake in hot oven 8 or 10 minutes.

=Delicate Spice Cake.=-⅔ cup melted butter, ⅔ cup sugar, 2½ cups flour, 1 egg, ⅔ cup molasses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed ground spice, pinch salt. Beat egg, add milk. Add, mixed, flour, baking powder and salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two shallow pans in quick oven.

=Scotch Cake.=—1½ cups butter, 2½ cups sugar, 8 eggs, 1½ pints flour, ½ teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream; add eggs, 2 at a time, beating 5 minutes after each addition; add flour sifted with powder, raisins, and extract; mix into smooth batter; put into paper-lined square, shallow cake-pan (fig. XIII); bake in moderate oven 1 hour.

=Washington Cake (St. Louis, 1780).=—2 cups butter, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 5 eggs, 1 cup milk, 1 cup stoned raisins, ½ cup washed and picked currants, ¼ cup chopped citron, 1 teaspoon each extract nutmeg and cinnamon. Rub butter and sugar to light, white cream; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium batter; bake in shallow square cake-pan (fig. XIII), in rather quick, steady oven, 1½ hours; when cold ice with white icing.

=Shrewsbury Cake.=—1 cup butter, 3 cups sugar, 1½ pints flour, 3 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon extract rose. Rub butter and sugar to smooth, white cream; add eggs, 1 at a time, beating 5 minutes after each; add flour, sifted with powder, and extract; mix into medium batter; bake in cake-mold (fig. I), well and carefully greased, in quick oven, 40 minutes.

=Vanilla Cake.=—1½ cups butter, 2 cups sugar, 6 yolks eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar until very light and creamy; add egg yolks and cream, flour, sifted with powder, and extract; mix into smooth, rather firm batter; bake in shallow square pan (fig. XIII), in fairly hot oven, 35 minutes.

=Wedding= (or =Bride=) =Cake=.—4 cups butter, 4 cups sugar, 10 eggs, 4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups sultana raisins, 3 cups citron, ½ cup candied lemon peel, 2 cups almonds, blanched and cut in shreds, ½ pint brandy, 2 teaspoons each nutmeg, mace, and cinnamon, tablespoon each cloves and allspice. Prepare all these ingredients in following manner: place butter and sugar in large bowl; break eggs into quart measure or pitcher; cover small waiter with clean sheet of paper; on it lay sifted flour, fruit, citron and lemon peel cut into shreds, the almonds and spices, with brandy measured at hand; also get ready large cake-tin (fig. XVIII), by papering it inside with white paper and outside and bottom with 4 or 5 thicknesses of coarse wrapping-paper, which can be tied on. Having thus prepared everything, and banked up fire to last, with addition from time to time of a shovel of coal, by which means you will not reduce oven heat, proceed to beat to very light cream the butter and sugar, adding eggs, 2 at a time, beating a little after each addition, until all are used; then put in contents of waiter all at once, with brandy; mix very thoroughly and smooth, put into prepared cake-tin, smooth over the top, put plenty of paper on to protect it; bake 8 hours, keeping oven steadily up to clear, moderate heat; watch carefully and you will produce a cake worthy of the occasion; remove from oven very carefully, and suffer it to stay on tin until quite cold; next day ice it with thin coat of white icing, both top and sides; place in cool oven to dry the icing. Now spread a second coat of icing, which will prevent any crumbs or fruit being mixed up with the icing when you are icing to finish; now with broad knife proceed, when first coat is dry, to ice sides, then pour icing on center of cake, in quantity sufficient to reach the edges, when stop; decorate with vase of white, made flowers, etc., to taste.

=White Mountain Cake.=—1 cup butter, 3 cups sugar, 1 pint flour, 1½ teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops extract bitter almonds. Rub butter and sugar to light, white cream; add the 6 whites whipped to dry froth, the flour sifted with the powder, the milk, and extract; mix together thoroughly, but carefully, and bake in jelly-cake tins in a quick oven 15 minutes; then arrange in layers with white icing and grated cocoanut mixed, in the proportion of 2 cups of former to 1 of latter.

=Wild Rose Cake.=—Make the dough after the receipt given for pond-lily cake, flavoring with rose and strawberry instead of peach. Bake in 2-inch-deep jelly-tins, and sandwich with pink icing, and the same on top. (Made by substituting finely pulverized pink sugar for white.) When you have put the last layer of pink icing on top, sift very lightly over with granulated white sugar.

=Webster Cake.=—1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour, 1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 teaspoon each extract bitter almonds and vanilla, 1½ cups milk. Rub butter, sugar, and eggs smooth; add flour sifted with powder, raisins, milk, and extracts; mix into medium batter; bake in cake-mold (fig. I), in quick, steady oven, 45 minutes.

=Wedding Fruit Cake.=—1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds currants, 1 pound raisins, ½ pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy, ½ ounce extract rose.

=Wine Cake.=—1 cup butter, 2 cups sugar, 2 cups flour, ½ teaspoon Royal Baking Powder, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition; add flour sifted with powder, and wine; mix into medium, firm batter; bake in shallow square cake-pan (fig. XIII), in moderate oven, 40 minutes; when taken from oven carefully ice with transparent icing.

Cookies and Small Cakes

=Royal Cookies.=—1 cup butter, 2 cups sugar, 5 eggs, 1½ pints flour, ½ teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk; mix into dough, soft enough to handle conveniently; flour the board, roll out dough, thin; cut out with biscuit-cutter; lay on greased baking-tin, bake in hot oven 5 or 6 minutes.

=Soft Cookies.=—1 cup butter, 1½ cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake in quick oven.

=Cocoanut Cookies.=—1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 teaspoon vanilla, 2 teaspoons Royal Baking Powder, flour to roll out. Bake pale brown.

=Plain Cookies.=-½ cup butter, 1½ cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 teaspoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moderate oven.

=Anise-seed Cakes.=—8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven.

=Albert Cakes.=—Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5½ ounces blanched and chopped almonds, 3 ounces flour, ½ teaspoon Royal Baking Powder, 1 ounce chopped candied orange peel, ½ teaspoon extract cinnamon, pinch cloves, grated rind ½ lemon. Bake in small patty-pans in moderate oven.

=Buttercups.=—2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, ¾ cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder. Bake in patty-pans, ice with boiled icing, tinted yellow.

=Jumbles.=—1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder. Rub together the butter and sugar; add the beaten eggs, and flour sifted with the powder; flour the board, roll out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin (fig. XIII); bake in fairly hot oven 10 minutes.

=Peanut Jumbles.=—1½ cups butter, 2 cups sugar, 6 eggs, 1½ pints flour, ½ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon, ½ cup chopped peanuts, mixed with ½ cup granulated sugar. Rub the butter and sugar smooth; add the beaten eggs, the flour, corn-starch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin (fig. XIII); bake in rather hot oven 8 to 10 minutes.

=Little Spice Cakes.=—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon black coffee, ¼ teaspoon salt, 2 teaspoons cocoa, 1 teaspoon extract cinnamon, 1 teaspoon extract nutmeg, 2 ounces corn-starch, 1 cup flour, 1 teaspoon Royal Baking Powder. Mix as for cakes with butter, and bake in patty-pans in a hot oven.

=Little Chocolate Cakes.=—2 tablespoons butter, 1 cup sugar, ½ cup water, 1½ cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2 eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon extract vanilla. Put together as for cake with butter; bake in patty-pans in moderate oven.

=Scotch Cakes.=—1 pound flour, ½ pound butter, ½ teaspoon Royal Baking Powder, ⅔ cup granulated sugar, 1 teaspoon extract vanilla. Mix flour and baking powder. Rub in butter as for biscuits. Work in the sugar and flavoring. This gives a rather crumbly dough. Work with hands to make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in moderate oven. Very rich.

=Spencer Cakes.=—2 cups sugar, 8 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon extract lemon. Beat eggs and sugar together, until they get thick and white; add flour sifted with powder, the seed, and extract; mix into rather thick sponge; drop in spoonfuls on greased tin (fig. XIV), bake in hot oven 5 or 6 minutes.

=Rice Cakes.=-½ cup butter, 2 cups sugar, 4 eggs, 1½ cups rice flour, 1½ cups flour, 1 teaspoon Royal Baking Powder, ½ cup cream, 1 teaspoon extract lemon. Beat the eggs and sugar together 10 minutes; add the butter, melted; sift together flour, rice flour, and the powder, which add to the eggs, etc., with the cream and the extract; mix into a thin batter, and bake in patty-pans, well greased, in a hot oven, 10 minutes.

=Delicious Little Cakes= can be made by making a rich jumble-paste—rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes so as to form a deep, cup-like edge; place on a well-buttered tin and bake. When done, fill with iced fruit, prepared as follows: Take rich, ripe peaches (canned ones will do if fine and well drained from all juice), cut in halves; plums, strawberries, pineapples cut in squares or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten, and then in pulverized sugar, and lay in the center of your cakes.

=Cinnamon Cakes.=—Whites 4 eggs, ½ cup sugar, 1 cup flour, ½ teaspoon Royal Baking Powder, 2 tablespoons cream, 1 teaspoon extract cinnamon. Mix as for cakes without butter, and bake in patty-pans in a quick oven. Ice with water icing flavored with cinnamon extract.

=Cigarettes.=—Mix and sift 2 cups flour, 1 teaspoon Royal Baking Powder, 2 tablespoons sugar, ½ teaspoon salt. Rub in 2 tablespoons butter, add ½ teaspoon extract cinnamon, 10 drops extract cloves, and milk to mix to a rather firm dough. Knead till smooth, cut off bits size of hickory nuts and mold into shape of cigarettes. Take ½ cup granulated sugar and 1 teaspoon powdered cinnamon, mix, and roll each cigarette in it. Lay on greased pans, bake in moderate oven.

=Drop Cakes.=—1 cup butter, ½ cup sugar, 2 eggs, 1 small teaspoon Royal Baking Powder, 1 pint flour, 1 cup washed and picked currants, 1 teaspoon each extract nutmeg and lemon, ½ cup milk. Rub the butter and sugar to a white, light cream; add the eggs, beat 10 minutes; add the flour and powder sifted together, the milk and extracts. Mix into a rather firm batter, and drop with a spoon on a greased baking-tin (fig. XIV); bake in a quick oven 10 minutes.

=Ginger Snaps.=-½ cup lard, ½ cup butter, 1 large cup brown sugar, 1 cup water, 1 tablespoon extract ginger, 1 teaspoon each extract cinnamon and cloves, 1 quart flour, 1½ teaspoons Royal Baking Powder. Rub to a smooth paste the lard, butter, and sugar; then rub it into the flour and powder sifted together. Mix into a firm dough with the water and extracts. Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan (fig. XIV), in a hot, steady oven, 8 minutes.

=Edenkobers.=—2 eggs, 1 cup sugar, ¼ pound almonds, pounded to paste, ¼ pound chopped citron, ¼ pound chopped candied lemon peel, 2 tablespoons drained honey, 2 cups flour, ½ teaspoon Royal Baking Powder. Mix to a paste, roll out, and cut in small cakes. Bake in moderate oven.

=Hermits.=—3 eggs, 1 cup butter, 1½ cups sugar, 1 cup chopped raisins, 2 tablespoons chopped citron, 1 teaspoon each extract cloves, allspice, and cinnamon, pinch of salt, 1 teaspoon Royal Baking Powder, flour to roll out. Cut in rounds, bake in moderate oven.

=Soft Gingerbread.=—1 cup molasses, ½ cup sugar, ½ cup butter, ½ cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1½ teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moderate oven.

=Spice Drop Cakes.=—Yolks 3 eggs, ½ cup butter, 1 cup molasses, ½ cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt, spice to taste. Drop on buttered paper on tins, and bake in hot oven.

=Sand Tarts.=—1 cup butter, 1½ cups sugar, 3 eggs, 1 tablespoon water, ½ teaspoon Royal Baking Powder, flour to roll out. Cut in squares, sprinkle with granulated sugar and powdered cinnamon before baking in hot oven.

=Walnut Wafers.=-½ pound brown sugar, ½ pound broken walnut meats, 2 level tablespoons flour, ¼ teaspoon Royal Baking Powder, ⅓ teaspoon salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in quick oven.

Fillings and Icings for Cake

=Cream Filling.=—2 cups sugar, 3 cups milk, 3 heaping tablespoons corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 teaspoons extract vanilla. Scald milk in double boiler, add corn-starch dissolved in little cold milk, stir till smooth. Add sugar, cook 10 minutes. Add egg yolks, cook 4 minutes, take off and add vanilla.

=Cream Filling, 2.=—2 cups milk, 2 eggs, 3 tablespoons sifted flour, 1 cup sugar, flavoring. Cook as above.

=Cream Filling, 3.=—1 cup thick cream whipped to a solid froth, ½ cup powdered sugar, 1 teaspoon extract vanilla. Mix lightly together and use at once.

=Cocoanut Filling.=—1 cup grated cocoanut, 1 cup sugar, 1 cup milk, 2 eggs. Cook all together 5 minutes.

=Cocoanut Filling, 2.=—To cream filling, 2 add 2 cups freshly grated cocoanut, and 2 teaspoons extract vanilla.

=Chocolate Cream Filling.=-½ cake chocolate, grated, ⅔ cup milk, ½ cup sugar, 1 tablespoon butter, pinch salt, 1 teaspoon extract vanilla. Boil gently till thick.

=Chocolate Filling.=-¼ cake chocolate, grated, ½ cup milk, yolk 1 egg, 1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, chocolate, and milk till thickened, add egg yolk, cook 2 minutes, take from fire, add vanilla.

=Chocolate filling, 2.=—5 tablespoons grated chocolate, cream to moisten, 1 cup sugar, 1 egg, 1 teaspoon extract vanilla. Beat egg, add chocolate and sugar, cook over fire till thick, add flavoring.

=Lemon Filling.=—Grated rind 2 lemons, their strained juice, 2 cups sugar, whites 2 eggs, 1 cup boiling water, 2 tablespoons flour mixed with cold water, 1 tablespoon melted butter. Cook together in double boiler, adding beaten whites last.

=Orange Filling.=—As lemon filling, using but ½ cup sugar and oranges instead of lemons.

=Fig Filling.=-½ pound chopped figs, 2 tablespoons sugar, 3 tablespoons boiling water, 1 tablespoon lemon juice. Cook in double boiler till thick enough.

=Fruit Filling.=—4 tablespoons finely chopped citron, same of chopped seeded raisins, ½ cup chopped blanched almonds, ¼ pound chopped figs, whipped whites 3 eggs, ½ cup sugar. Whip whites with sugar, add fruits, and beat well.

=Prune and Nut Filling.=—Soak ½ pound large prunes over night. Steam until plump and soft. Remove pits. When cold add ½ cup chopped blanched almonds and stir into this whites 3 eggs, beaten stiff, with ½ cup powdered sugar.

=Almond Icing.=—Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups sugar, 10 drops extract rose. Pound to fine paste almonds, with a little sugar; then add whites of eggs, rest of sugar, and extract; pound few minutes to thoroughly mix. Take up in bowl and use as directed.

=Clear Icing, for Cake.=—Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven.

=Transparent Icing.=—Place 1 pound pulverized white sugar in saucepan with ½ pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appearance. Stir in 2 tablespoons extract vanilla; mix well together. Pour this while hot over top of cake so as to completely cover it.

=Chocolate Transparent Icing.=—Melt 3 ounces fine chocolate with small quantity water in pan over fire (stirring constantly) until it becomes soft. Dilute this with ½ gill of syrup; work until perfectly smooth. Then add to boiled sugar as above.

=White Icing.=—The whites of 4 eggs, 1½ pounds white sugar dust, the juice of ½ lemon, ¼ ounce extract rose. Place the whites and the sugar in a bowl with the juice and extract. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes, when use as directed.

=Bakers’ Soft Icing.=—Boil 2 cups granulated sugar with 1 cup water without stirring till it ropes when dropped from fork. Take quickly from fire, let stand untouched till blood-warm. Beat till thick as soft dough, take in hands and knead till soft, smooth, and creamy. Pack in covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir constantly till soft enough to spread. Flavor and use. Will keep indefinitely.

=Boiled Icing.=—Boil 1 cup granulated sugar with ½ cup water till it ropes when dropped from fork. Pour gradually over stiffly whipped whites of 2 eggs, beating hard. Add flavoring and use at once.

=Chocolate Water Icing.=—Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cups granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it becomes slightly cloudy. Add chocolate and use at once on cake.

=Plain Icing.=—Whip white 1 egg till frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners’ sugar to make stiff enough to spread. Flavor as desired.

=Royal Icing.=—Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners’ sugar, beat 3 minutes. Add another tablespoon sugar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice. Spread on cake, let stand till dry.

=Water Icing.=—To 2 tablespoons boiling water add enough confectioners’ sugar to make thick enough to spread. Add any flavoring desired.

=Maple Sugar Frosting.=—Boil ½ pound broken maple sugar with 3 tablespoons water till dissolved and thick enough to rope when dropped from fork. Pour gradually on whipped whites of 2 eggs. Beat till thick enough to spread.

=Marshmallow Frosting.=—Heat 2 tablespoons milk and 6 tablespoons sugar over fire; boil 6 minutes without stirring. In double boiler heat ¼ pound cut marshmallows. When very soft add 2 tablespoons boiling water, cook till smooth. Beat in hot sugar; keep beating till partly cool, add ½ teaspoon extract vanilla. Use at once.

Plain Cakes

=German Apple Cake.=—1 pint flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to make very thick batter. Spread 1 inch deep in greased shallow tin; have ready several pared, cored, and quartered apples. Press points into dough, sprinkle thickly with sugar mixed with little cinnamon. Bake in hot oven.

=Dutch Peach Cake.=—Make a soft biscuit-dough with 1 quart flour, 2 tablespoons butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, and sufficient cold milk to mix. Roll out ⅔ inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated sugar and bake in a quick oven. Cut in squares while hot.

=Coffee Cake.=—Mix 1 pint flour, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add ½ cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, serve hot.

=Tea Cakes.=—3 cups flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt, ⅔ cup sugar, 3 tablespoons butter, 1 teaspoon caraway-seeds, milk to mix to soft biscuit-dough. Roll out ¼ inch thick, cut in circles, and bake in flat pan in hot oven.

=Strudel Cakes.=—Mix 1 quart flour, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with milk, roll out ½ inch thick. Have ready mixed 1 cup chopped almonds, ½ pound seedless raisins, ½ cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roll together with pin. Cut in 4-inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven.

=Bath Buns.=—Mix and sift 1 quart flour, 2 teaspoons Royal Baking Powder, ½ teaspoon salt, ⅔ cup sugar, 1 teaspoon powdered cinnamon. Add grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6 egg yolks, add ⅔ cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven.

=Cinnamon Buns.=—Sift together 1 pint flour, 1 tablespoon sugar, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2 tablespoons butter, mix with milk to soft dough. Roll out ½ 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.

=Buchtels.=—Prepare dough as for cinnamon buns, but take double quantity butter. Roll out ½ inch thick, cut in 4-inch squares with jagging-iron. In center of each place 2 stewed and pitted prunes and pinch of grated lemon rind. Draw corners of dough together, pinch. Place close together in greased pan, brush with white of egg, sprinkle with granulated sugar, and bake in hot oven.

=Triangles.=—Prepare dough as for cinnamon buns. Roll out, cut in strips, then in 3-cornered pieces. Brush each with white of egg, press in center ½ lump sugar, surround with seeded raisins, and bake in hot oven.

=Eccles Biscuit.=—Sift together 1 pint flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix to a soft dough with milk; roll out ⅓ inch thick. Have ready a mixture of ½ cup each chopped seeded raisins, citron, cleaned currants, finely chopped almonds or other nuts, 2 tablespoons granulated sugar, ¼ teaspoon cinnamon, ¼ teaspoon allspice, pinch cloves, and just enough good sherry or brandy to moisten. Cut the dough in ovals. On each put a spoonful of the filling; brush edges with white of egg; fold over to make pointed oval cakes. Turn plain side up, press lightly to flatten. With sharp scissors make 3 short cuts across top. Sift over little powdered sugar, place well apart on greased pans, and bake in quick oven till pale brown. Good for lunch.

=Currant Loaf.=—3 cups flour, ⅔ cup butter, ½ cup sugar, ½ teaspoon salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal Baking Powder. Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven.

=Fruit Wheels.=—Sift together 2 cups flour, 1 heaping teaspoon Royal Baking Powder, ½ teaspoon salt, 1 tablespoon sugar. Rub in 2 large tablespoons butter. Mix to soft dough with milk; roll out ½ inch thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4 tablespoons granulated sugar, 1 teaspoon cinnamon; sprinkle over ⅓ cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, out in 1-inch slices, put 1 inch apart on greased flat pans, and bake in hot oven.

Fruit Short Cakes

The old-fashioned fruit short cakes were generally made with flour, soda, sour milk, and shortening, and were restricted to the strawberry season. We now use Royal Baking Powder for lightening them, employ all the fruits of the various seasons, and thus feast ourselves upon the delicate confections almost the whole year through. The short cake made with Royal Baking Powder and sweet milk is incomparably better, surer, and more healthful than the old-fashioned concoction. Too much skill was required in combining soda and sour milk. The milk had to be at just the right stage of sourness; not a grain more of soda could be used than was sufficient to neutralize the acid in the milk, or the cake would be yellow, with a disagreeable odor and soapy taste; if too little, the cake was heavy. But even the young or inexperienced housekeeper will find that with Royal Baking Powder a perfect short cake is an easy and agreeable task. The baking powder only needs to be thoroughly sifted with the flour, so that it may evenly lighten the cake. Use sweet milk always. For the old-fashioned short cake no eggs are needed, the dough being put together in the same way as for baking powder biscuit.

Throughout the summer fresh fruit of all kinds can be used. With cold weather substitutes are found in tropical fruits such as bananas and oranges, stewed fruits such as prunes, dried, and all varieties of canned fruits; but it is better to keep the fruit short cake for those seasons when ripe, fresh fruits are obtainable.

The cake part for a fruit short cake may be made from any one of the following receipts:

=Short Cake.=—1 quart flour, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 tablespoons butter, 1 pint milk. Sift the flour, salt, and powder together, rub in the butter cold; add the milk and mix into a smooth dough, just soft enough to handle; divide in half, and roll out to the size of breakfast-plates; lay on a greased baking-tin (fig. XIV), and bake in hot oven 20 minutes; separate the cakes without cutting, as cutting makes them heavy.

=Short Cake, 2.=—1 quart flour, ½ cup butter, ½ teaspoon salt, 1 tablespoon sugar, 2 heaping teaspoons Royal Baking Powder, milk to make soft dough. Mix as in first receipt, and bake.

=Short Cake, 3.=—1 pint flour, 3 tablespoons butter, ½ teaspoon salt, 2 teaspoons sugar, 2 scant teaspoons Royal Baking Powder, milk to mix to stiff batter. Sift dry ingredients; add milk to make very thick batter in which spoon will stand upright. Turn into shallow greased pan (fig. XIII), and steam 30 minutes; place in hot oven 10 minutes. When cold split in 2 or 3 thicknesses.

=Short Cake, 4.=—Cream ½ cup butter and 1 cup sugar. Add 2 well-beaten eggs, ½ teaspoon salt; then, alternately, ½ cup milk and 2 cups flour in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake tins and use when cold.

=Apple Short Cake.=—Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice, ½ cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake in moderate oven till dark red and tender. When cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled custard.

=Blackberry Short Cake.=—Wash and drain 1 quart berries. Sweeten, spread between layers of short cake, and serve with cream or a cold custard.

=Strawberry Short Cake.=—Pick, hull, wash, and drain berries. Sweeten, spread between bottom layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard.

=Raspberry Short Cake.=—Prepare as for strawberry short cake.

=Cherry Short Cake.=—Make as for strawberry short cake, using pitted sweet or tart cherries.

=Peach Short Cake.=—Pare and slice peaches. Finish as for strawberry short cake.

=Banana Short Cake.=—Peel and slice bananas. Finish as for strawberry short cake.

=Canned Fruit Short Cake.=—Any canned fruit, drained from syrup, may be used in place of fresh fruit, finishing as for other short cakes.

=Huckleberry Short Cake.=—2 cups sugar, ½ cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter.

=Individual Short Cakes.=—Make short cake, 2. Roll out ½ inch thick, cut in rounds size of small saucer. Bake and finish as for other short cakes.

Doughnuts and Crullers

These old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar.

=Doughnuts.=—Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out ½ inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat.

=Doughnuts, 2.=-½ cup butter, 1 cup sugar, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg, 1½ cups milk, 1 teaspoon extract nutmeg. Rub the butter, sugar, and egg together smooth. Sift the flour and powder together, add it to the butter, the milk, etc. Mix into a soft dough; well flour the board, roll out the dough to ½ inch in thickness, cut out with large biscuit-cutter, and fry to a light brown in plenty of lard made hot for the purpose. Serve with sifted sugar over them.

=Doughnuts, 3.=-¾ cup granulated sugar, yolks and whites 2 eggs, 3 tablespoons melted butter or lard, 3 cups flour, 3 heaping teaspoons Royal Baking Powder, ½ teaspoon grated nutmeg. Add beaten whites last, then add enough more flour to make a soft dough. Roll ½ inch thick, cut, and fry as directed.

=Doughnuts, 4.=—Sift together 2 teaspoons Royal Baking Powder, 1 quart flour, ½ cup sugar, ⅓ teaspoon salt. Add 2 well-beaten eggs, 1 cup milk, 1 teaspoon vanilla, a little more flour if necessary to make a soft dough. Roll out, cut, and fry.

=Doughnuts, 5.=—Scald 1 cup milk, add ½ cup sugar, stir till dissolved, and cool. Add 1½ cups flour sifted with ¼ teaspoon salt and 2 teaspoons Royal Baking Powder, the well-beaten whites 3 eggs, 1 tablespoon melted butter, and enough more flour to make a soft dough. Roll, cut, and fry.

=German Doughnuts.=—Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth; add ½ teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, ½ cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking Powder, and more flour to make a soft dough. Roll, cut, and fry.

=Puffball Doughnuts.=—3 eggs, 1 cup sugar, 1 pint milk, ½ teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown.

=Crullers.=—1½ cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, ½ teaspoon salt, 2 teaspoons Royal Baking Powder mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat.

=Crullers, 2.=—1 quart flour, ½ cup lard, ½ cup butter, 1 cup sugar, 1½ teaspoons Royal Baking Powder, ¾ pint milk, 2 eggs, 1 teaspoon extract nutmeg. Sift the flour, sugar, and powder together; rub in the lard and butter; add the beaten eggs, extract, and milk. Mix into a smooth dough, just soft enough to handle conveniently. Roll out with the rolling-pin on a well-floured board; cut into strips about ½ inch wide, twist in different shapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar.

=Crullers, 3.=—2 cups brown sugar, 1½ cups butter, 6 eggs, ½ nutmeg, grated, 2 teaspoons Royal Baking Powder, flour to make soft dough. Roll, cut with jagging-iron, fry as directed.

=Crullers, 4.=—1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder, and ½ teaspoon salt, adding enough flour to make soft dough. Roll out, cut in 2-inch squares, and slash with jagging-iron. Fry, drain, and roll in sugar.

=Dutch Crullers.=—2 eggs, 1 teaspoon grated nutmeg, 1 cup sugar, 1 cup cream, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, sufficient flour to mix to a soft dough. Roll out, cut in squares, cut several times in center with jagging-iron; fry brown in kettle of deep smoking-hot fat.

=Fried Cakes.=—2½ cups flour, 2 teaspoons Royal Baking Powder, ½ cup milk, ½ teaspoon salt, 2 eggs, 1 scant tablespoon melted butter, 5 tablespoons sugar. Sift dry materials together. Add beaten eggs, milk, and melted butter. Drop by small spoonfuls in deep smoking-hot fat, fry brown, drain on unglazed paper.

=Rye Drop Cakes.=—1 heaping cup rye meal, 1 heaping cup flour, 1 teaspoon salt, 3 tablespoons molasses, 1 cup milk, 2 eggs, 2½ teaspoons Royal Baking Powder. Sift dry materials together. Add milk, molasses, and beaten eggs. Drop by spoonfuls in deep smoking-hot fat. When brown drain on paper.

=Wonders.=—3 eggs, 3 tablespoons melted shortening, 3 tablespoons sugar, 1 teaspoon Royal Baking Powder mixed with 1 cup flour. Add more flour to make stiff dough, roll very thin. Cut in 3-inch squares; in each cut several slits; run finger through and separate, then dent them. Fry and roll in sugar.

Dumplings

=Apple Dumplings, Royal.=—1 quart flour, thoroughly mix with it 3 teaspoons Royal Baking Powder and a small teaspoon salt; rub in a piece of butter or lard the size of an egg, and then add 1 medium potato, grated in the flour; after the butter is well mixed, stir in milk and knead to the consistency of soft biscuit-dough; break off pieces of dough large enough to close over 4 quarters of an apple (or other fruit as desired) without rolling, and lay in an earthen dish and steam until the fruit is tender. Serve with brandy sauce.

=Apple Dumplings, 2.=—Paste, 2; 6 apples, peeled, cored, and sliced, 1 cup sugar. Line 6 cups, well greased, with the paste rolled out thin, wet edges, fill with apples, some of the sugar, cover with more paste; put in shallow stewpan, large enough to contain them, with boiling water to reach half-way up the cups; steam thus 45 minutes; turn out on dish, sift sugar over them; serve with spice sauce.

=Apple Dumplings, 3.=—Paste, 3; 8 apples, peeled and cored, 1 cup sugar. Roll out the paste thin, cut into 8 squares of 4 inches, lay on each an apple with sugar in aperture made by removing core, wet four corners of paste, and bring them to top of apple and fasten; sift sugar over them; lay on baking-sheet and bake in hot oven 25 minutes; serve with hard sauce.

=Berry Dumplings.=—Use berries of any kind carefully picked, hulled or prepared, and make as for apple dumplings, putting 1 or 2 tablespoons of berries in each dumpling.

=English Dumpling.=—1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 teaspoon Royal Baking Powder. Mix and sift flour, salt, and baking powder. Add suet; mix to firm dough with ice-water. Knead for 2 minutes; roll out ½ inch thick. Put a floured cloth over a bowl; on it spread the crust. Fill with sliced apples mixed with sugar and a little powdered cinnamon. Draw up crust and cloth so as to completely cover apples; tie cloth, allowing a little room to swell. Drop in kettle of rapidly boiling water, with trivet at bottom to prevent scorching. Keep at a rapid boil for 2 hours. If water stops boiling the dumpling will be heavy. Or place in steamer and steam 3 hours. Serve hot with cream and sugar or a liquid sauce.

=Farina Dumplings.=—1 quart milk, 10 ounces farina, 3 eggs, 1½ teaspoons Royal Baking Powder, a tablespoon fresh butter, ½ pound flour. Bring milk to a boil, stir in farina, and boil till well done, continually stirring. After cooling, stir in the melted butter and eggs previously beaten up, and last add flour sifted with baking powder and salt. Drop with tablespoon into boiling water, well salted; boil about 15 minutes till they rise; take out with skimmer and serve with fruit sauce.

=Peach Dumplings.=—Proceed as directed for apple dumplings, 1.

=Peach Dumplings, 2.=—Bring 1 cup water, 2 tablespoons butter, to boiling point; turn in quickly 1 cup dry flour; stir till mixture draws away from sides of pan. Take from fire and cool. Work in 4 eggs, ⅔ cup flour mixed with ½ teaspoon Royal Baking Powder, more flour if necessary to make a soft dough. Pat out in a cake, cut in rounds with a saucer. On each place a pared, unpitted peach. Draw dough round to cover the fruit. Place in greased pan, brush with milk, and bake 30 minutes in moderate oven. Serve with clear sauce.

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Receipts for making dumplings for a stew or fricassee frequently call for shortening. This is a mistake, and usually results in heavy, soggy dumplings. Heaviness may also be caused by a removal of the lid of pot or steamer before the dumplings are done. Flour, salt, Royal Baking Powder, and sweet milk are all that are needed to make tender, fluffy dumplings of this kind. The dry ingredients should be sifted carefully together, then quickly mixed with the milk. During the cooking the liquid in pot or steamer should be kept at a steady boil. No more batter or dough should be dropped in at one time than will cover the surface of the liquid or rest on top of the meat, for, if too many dumplings are dropped in at once, those underneath are sure to be soggy. The cover should not be lifted until the dumplings are done.

=Dumplings for Soup.=—1 cup flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, sifted together. Add ⅓ cup finely chopped suet, and enough milk to make stiff dough. Make into dumplings size of marbles, drop into soup, cover, and boil 10 minutes.

=Egg Dumplings for Soup.=—Beat 2 eggs, add ¼ teaspoon salt, 2 tablespoons milk. Sift 1 cup flour with 1 scant teaspoon Royal Baking Powder, add egg mixture, and more flour if necessary to make thick batter. Drop by half teaspoonfuls in boiling soup; cover, cook 10 minutes.

=Dumplings for Stews.=—Mix and sift 1 pint flour, 2 teaspoons Royal Baking Powder, ½ teaspoon salt. Mix to soft dough with milk. Turn on board, roll out 1 inch thick, cut in small circles. Roll each in flour, drop on top simmering stew. Cover, cook 20 minutes without opening pot.

=Dumplings for Stews, 2.=—Mix 2 cups flour, 1 teaspoon Royal Baking Powder, ⅓ teaspoon salt. Add milk to mix to thick batter. Drop by small spoonfuls over boiling stew, and cook as in preceding receipt.

=Suet Dumplings.=—1 cup bread crumbs, 2 tablespoons finely chopped beef suet, whites and yolks 2 eggs beaten separately, ½ teaspoon salt, 1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient milk to mix to stiff paste. Flour hands and make into balls. Wring small cloths in hot water, dust with flour, lay ball in each and tie, leaving room to swell. Cook in rapidly boiling water 45 minutes, and serve with liquid sauce (see Sauces).

=Potato Dumplings.=—1 dozen large potatoes, 6 tablespoons flour, 2 tablespoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, salt, and nutmeg. Grate potatoes, which have been boiled and skinned the day before; mix with the flour, previously sifted together with baking powder, add the melted butter, and eggs one by one, and salt and nutmeg to taste; form into balls about size of a small apple, put into boiling water, which has been well salted, boil 15 minutes; take out with skimmer, and serve with any kind of fricassee or pot-roast.

=Suet Dumplings (Danish).=—1 cup suet, chopped fine, 1 cup grated English muffins or bread, 1 cup flour, ½ teaspoon Royal Baking Powder, ½ cup sugar, 2 eggs, 1 pint milk, large pinch salt. Sift together powder and flour, add beaten eggs, grated muffins, sugar, suet, and milk; form into smooth batter, which drop by tablespoons into pint boiling milk, three or four at a time; when done, dish and pour over them milk they were boiled in.

Puddings

=Apple Pudding (Boston).=—Paste, 3; 12 or 14 apples, peeled, cored, and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line edge of deep earthenware dish with the paste; pack in the apples, add sugar, ⅓ cup water, and extract; wet edge of paste; lay on cover of paste, press two together, ornament edge, wash with milk, bake in moderate oven; serve with rich cream.

=Apple Pudding (English).=—Paste, 2; 12 or 14 apples, peeled, cored, and sliced; 1 teaspoon extract nutmeg, 1½ cups sugar. Line earthenware pudding-mold with paste, pack in apples, sugar, and extract; wet edges; cover, pinch edges together firmly; place in saucepan ½ full boiling water.

=Apple Tapioca Pudding.=—Pare and core enough apples to fill dish; put into each apple bit of lemon peel. Soak ½ pint tapioca in 1 quart lukewarm water 1 hour, add a little salt; flavor with lemon; pour over apples. Bake until apples are tender. Serve cold with cream and sugar.

=Blackberry Pudding.=—Paste, 2; 1 quart berries, 1½ cups sugar. Proceed as directed for apple pudding.

=Blackberry Pudding, 2.=—Proceed as directed for cottage pudding, adding 1½ cups blackberries; serve with liquid sauce.

=Batter Pudding (Baked).=—Proceed as directed for batter pudding (_boiled_), baking it in well-buttered pudding-dish 35 minutes; serve with foaming sauce.

=Batter Pudding (with Fruit).=—1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual, 1½ cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into well-buttered pudding-dish, bake in quick oven 40 minutes; serve with wine sauce.

=Batter Pudding (Boiled).=—1½ cups flour, 1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 tablespoon butter, 10 drops extract nutmeg, 2 eggs, 1 pint milk. Sift flour, salt, and powder together; rub in butter cold; add eggs, beaten, and milk; mix into batter as for muffins; pour into well-buttered mold; set in saucepan with boiling water ⅔ up sides of mold; steam one hour, and serve with spice sauce.

=Boston Baked Plum Pudding.=—1½ cups beef suet, freed of skin, chopped very fine, 1½ cups raisins, stoned, 1½ cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk, ½ cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder, and brandy; mix into rather short batter; pour into well-buttered clean cake-tin, bake in steady oven 2 hours; serve with vanilla sauce.

=Cabinet Pudding.=-½ pound stale sponge cake, ½ cup raisins, ½ can peaches, 4 eggs, 1½ pints milk. Butter plain oval mold; lay in some stale cake, ⅓ of the raisins, stoned, ⅓ of peaches; make two layers of remainder of cake, raisins, and peaches; cover with very thin slice of bread; then pour over milk beaten with eggs and sugar; set in saucepan with boiling water to reach ⅔ up sides of mold, steam it ¾ hour, turn out carefully on dish, and serve with peach sauce.

=Cottage Pudding.=—1 cup sugar, 2 eggs, 2 cups cream, 1 pint flour, 1½ teaspoons Royal Baking Powder. Beat the eggs and sugar together; add cream, flour with the powder sifted in, and a pinch of salt; mix into smooth batter as for cup cake; put into long narrow or oval buttered mold, bake in hot oven 30 minutes; serve with liquid or foaming sauce.

=Cottage Pudding, 2.=—1 cup sugar, 1 cup milk, 1 egg, lump butter size of egg, 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder. SAUCE.—1 cup sugar, 1 egg, 1 teaspoon flour, small piece of butter, mixed. Add boiling water, let come to boil, flavor with extract vanilla.

=Cherry Pudding.=—2 eggs, 1 cup milk, ½ teaspoon salt, 1 tablespoon melted butter, 1½ cups flour, 1 teaspoon Royal Baking Powder, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries, press into the batter, sprinkle with 3 tablespoons granulated sugar. Bake 30 minutes in moderate oven, serve hot with cream and sugar.

=Chocolate Pudding.=—1 quart milk, scalded; 1½ squares chocolate, grated; wet with cold milk, and stir into scalded milk. When chocolate is dissolved, pour into pudding-dish; add yolks of 6 eggs, well-beaten, and 6 tablespoons sugar. Bake about ¾ hour. Beat whites of eggs to stiff froth; add 6 tablespoons sugar. Spread the frosting over top; set again in oven until a light brown.

=Custard Pudding.=—1½ pints milk, 4 eggs, 1 cup sugar, 2 teaspoons extract vanilla, and pinch of salt. Beat eggs and sugar together; dilute with milk and extract; pour into buttered pudding-dish, set in oven in dripping-pan ⅔ full of boiling water; bake until firm, about 40 minutes, in moderate oven.

=Fig Pudding.=-½ pound good dried figs, washed, wiped, and minced; 2 cups fine dry bread crumbs, 3 eggs, ½ cup beef suet, powdered; 2 scant cups sweet milk, ½ cup white sugar, in which 1 teaspoon Royal Baking Powder has been mixed, little salt. Soak the crumbs in milk, add eggs, beaten light with sugar, salt, suet, and figs. Beat 3 minutes; put in buttered mold with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil 3 hours. Eat hot with hard sauce made of butter, powdered sugar, 1 teaspoon extract nutmeg.

=Indian Pudding.=-½ cup flour, 1½ cups Indian corn meal, ½ cup syrup, ½ teaspoon salt, 1 quart milk. Mix flour, corn meal, salt, and cup milk together; pour the rest on it, boiling; stir once in a while for 30 minutes; bake in moderate oven 2 hours in well-buttered pudding-dish; serve with wine sauce.

=Lemon Suet Pudding.=—3 cups stale bread, 1 cup suet, ½ cup sugar, mixed with 1 teaspoon Royal Baking Powder, 4 eggs, 1 tablespoon extract lemon, 1½ pints milk, pinch salt. Grate bread, chop suet, freed of skin, very fine, put them in bowl; add sugar, eggs, beaten, salt, and extract; pour over boiling milk, stirring it the while; suffer it to stand 30 minutes, covered, then pour into well-buttered pudding-dish; bake in moderate oven 40 minutes; serve with sugar sauce.

=Orange Pudding.=—1½ cups stale Royal unfermented bread, 1 cup finely chopped suet, 1 cup sugar, 2 eggs, juice of 1 orange or 1 tablespoon extract orange, ½ cup milk. Mix all thoroughly together, fill 6 cups, well greased, boil 30 minutes. Turn out on dish, serve with hard sauce flavored with 1 teaspoon extract orange.

=Peach Cottage Pudding.=—Make a batter with ½ cup sugar, 3 tablespoons melted butter, 1 beaten egg, 1 cup milk, 2 cups flour, 1½ teaspoons Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and serve with hard sauce.

=Fine Peach Pudding.=—Fill pudding-dish with whole peeled peaches, pour over 1 pint water, cover, and bake till peaches are tender. Drain off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1 tablespoon melted butter, pinch salt. Beat hard 4 minutes, pour over peaches in dish, bake to rich brown and serve with cream.

“=Poor Man’s Pudding.=”-½ cup suet, chopped, ½ cup seeded raisins, ½ cup currants, washed and picked, 1½ cups grated bread, 1 cup flour, 1 teaspoon Royal Baking Powder, ½ cup brown sugar, 1 pint milk. Mix all well together, put into well-greased mold, set in saucepan with boiling water to reach ½ up sides of mold; steam 2 hours; turn out on dish carefully; serve with butter and sugar.