FoodNet

The royal baker and pastry cook

1902

Page 37 · 6 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Soft Gingerbread.— 1 cup molasses, % cup sugar, cup butter, cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1 Ms teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moderate oven. Spice Drop Cakes.— Yolks 3 eggs, Mi cup butter, 1 cup molasses, 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, cups sugar, 3 eggs, 1 tablespoon water. Mi teaspoon Royal Baking Powder✪ Ginger Snaps, flour to roll out. Cut in squares, sprinkle with granulated sugar and powdered cinnamon before baking in hot oven. Walnut Wafers. — pound brown sugar. Ml pound broken walnut meats, 2 level table- spoons flour, V4 teaspoon Royal Baking Pow- der, Ml teaspoon salt, 2 eggs✪ Walnut Wafers. 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 com-starch, yolks 5 eggs, 1 tablespoon butter, 2 tea- spoons extract vanilla. Scald milk in double boiler, add corn-starch dissolved in little cold milk, stir till smooth. Add sugar, cook 10 min- utes. 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. Mi 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 to- gether 5 minutes. Cocoanut Fiiling, 2. — To cream Ailing, 2 add 2 cups freshly ^ated cocoanut, and 2 teaspoons extract vanula. Chocolate Cream Filling. — M cake choco- late, grated, % cup milk, Vfe cup sugar, 1 table- spoon butter, pinch salt, 1 teaspoon extract vanilla. Boil gently till thick. Chocolate Filling. — V4 cake chocolate, grated. Mi cup milk, yolk 1 egg, 1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, choco- late, and milk till thickened, add egg yolk, cook 2 minutes, take from Are, 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 cuds 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 cup sugar and oranges instead of lemons. Fig Filling.— ^ pound chopped figs, 2 table- spoons 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. Mi cup chopped blanched almonds, pound chopped figs, whipped whites 3 eggs, Vi cup sugar. Whip whites with sugar, add fruits, and beat well. Prune and Nut Filling.— Soak Mi pound large prunes over night. Steam until plump and soft. Remove pits. When cold add cup chopped blanched almonds and stir into this whites 3 eggs, beaten stiff, with Mi cup powdered suga✪ Prune and Nut Fillingr.