Boston Cooking-School cook book

Cream butter, add sugar gradually, and beat thoroughly. Beat egg yolks until thick and lemon-colored. Add to first mixture, then add flour (reserving 14 cup, to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, grape juice or brandy, chocolate, and egg whites beaten until stiff. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper. If to be steamed, cover loosely with buttered paper, and tie paper firmly in place. Then steam 3 hours and bake 1 1/4 hours in slow oven (300° F.). If desired, bake 4 hours in very slow oven (275° F.) without steaming. Rich fruit cake is always more satisfactory if part of the cooking is accomplished by steaming. Spread cake with almond paste (p. 738), moistened with egg white. When firm, frost and decorate as desired. < ES ELECTION CAKE V4 cup butter 14 cups flour 1 cup bread dough (p. 70) V4 teaspoon soda 1 egg, well beaten 1 teaspoon cinnamon 1 cup brown sugar \4 teaspoon clove V4 cup sour milk 14 teaspoon mace 1 cup raisins, seeded and cut in pieces or \{ teaspoon nutmeg 24 cup raisins and 8 finely chopped figs 1 teaspoon salt Work butter into dough, using the hand. Add egg, sugar, milk, fruit dredged with 2 tablespoons flour, and flour mixed and sifted with remaining ingredients. Put into a well-buttered bread pan, cover, and let rise 1 1/4 hours. Bake 1 hour in slow oven (300° F.). Cover with Milk Frosting (p. 684) or Portsmouth Frosting (p. 680). ENGLISH FRUIT CAKE. 1 pound butter 3 pounds currants 1 pound light brown sugar 2 pounds seeded raisins, 9 eggs finely chopped 1 pound flour 14 pound almonds, blanched 2 teaspoons mace and shredded 2 teaspoons cinnamon 1 pound citron, thinly sliced 1 teaspoon soda and cut in strips 2 tablespoons milk Cream butter, add half the sugar gradually, and beat thoroughly. Beat egg whites until stiff, add remaining sugar, and set aside. Beat egg yolks until thick and lemon-colored, and add to first mixture. Add egg whites. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans. If to be steamed, cover loosely with buttered paper, and tie paper firmly in place. Then steam 3 hours and bake 14% hours in slow oven (300° F.). If desired, bake 4 hours in very slow oven (275° F.) without steaming. Rich fruit cake is always more satisfactory if part of the cooking is accomplished by steaming. CAKE FILLINGS AND FROSTINGS CREAM FILLING 24 cup sugar 2 cups scalded milk ¥ cup bread flour 1 teaspoon vanilla or ¥% teaspoon salt Y% teaspoon lemon extract 2 eggs or egg yolks Mix dry ingredients. Add scalded milk gradually. Cook 15 minutes in double boiler, stirring constantly until mixture thickens, and afterwards occasionally. Add eggs, slightly beaten, and cook 3 minutes. Cooland flavor. For a thicker filling, use 4% cup flour. Chocolate Cream Filling. Use 34 cup sugar. Scald milk with 114 squares chocolate. Flavor with vanilla. Coffee Cream Filling. Scald 2 tablespoons ground coffee with milk. Strain and continue as above. Praline Cream Filling. To 1 cup filling, add 24 cup Praline Powder (p. 29). Caramel Filling. Use 4% cup flour. Add 44 cup Caramel Sirup (p. 29). White Mountain Cream Filling. Omit 4% cup milk. Just before serving, add 14 cup whipping cream, beaten stiff. Banana Cream Filling. Add 1 cup mashed banana pulp (forced through strainer) and 2 tablespoons lemon juice. LEMON FILLING 1 cup sugar Y cup lemon juice 2% tablespoons flour 1 egg, slightly beaten Grated rind 2 lemons 1 teaspoon butter Mix sugar and flour, add lemon rind and juice, and egg. Melt butter in pan, add mixture, and cook until boiling point is reached. Stir constantly so that mixture will not stick to pan. Cool. FRANGIPAN CREAM