One cup of sugar.
One teaspoonful of mace, and half as
much allspice.
Two teaspoonfuls of butter.
One tablespoonful of salt✪ A Simple Susan.
Butter a pudding-dish and cover the bottom
128 COOKERY FOR BEGINNERS.
with crumbs. Lay on these a thick layer of
minced apple^ sprinkled lightly with salt and
spices — more heavily with sugar. Stick bits
of butter over all. Then more crumbs, going
on in this order until all the ingredients are
used up. The top layer should be crumbs.
Cover closely, and bake half an hour. Re-
move the cover and set on the upper grating
of the oven until ijicely browned. Send to
table in the dish in which it was baked.
Sance for the Abo76.
Two cupfuls of powdered sugar.
Two tablespoonfuls of butter.
Half teaspoonful of mace or nutmeg.
Juice (strained) of a lemon.
Two tablespoonfuls of boiling water✪ Sance for the Abo76.
Melt the butter with the hot water and
beat in, with egg whisk or "Dover," the
sugar, a little at a time, until the sauce is
like a cream. Add lemon juice and nutmeg.
DESSERTS. 129
mould into a mound on a glass dish, or a
deep plate, and set in a cold place until it is
firm. This is a good "hard sauce" for any
hot pudding.
Oottage Pudding.
Two eggs.
One cup of milk.
One cup of sugar.
One tablespoonful of butter.
Three cups of prepared flour.
If you have not the prepared, use family
flour with two tablespoonfuls of Royal
Baking Powder, sifted twice with it.
One tablespoonful of salt✪ Oottage Pudding.
Put the sugar in a bowl, warm the butter
slightly, but do not melt it, and rub it with a
wooden spoon into the sugar until they are
thoroughly mixed together. Beat the eggs
light in another bowl, stir in the sugar and
butler, then the milk, the salt, and lastly the
flour.
130 COOKERY FOR BEGINNERS.
Butter a tin cake mould well« pour in
the batter and bake about forty minutes in a
steady oven.
Should it rise very fast, cover the top with
white paper as soon as a crust is formed, to
prevent scorching.
When you think it is done stick a clean,
dry straw into the thickest part If it comes
up smooth and not sticky the loaf is ready
to be taken up.
Loosen the edges from the mould with a
knife, turn out on a plate, and send hot to
table. Cut with a keen blade into slices, and
eat with pudding sauce.
An easy receipt and one that seldom fails
to give general satisfaction.
^3
OAEE-MAEHfa.
"V TEVER undertake cake unless you are
•*• ^ willing to give to the business the
amount of time and labor needed to make it
well. Materials tossed together " anyhow "
may, once in a great while, come out right,
but the manufacturer has no right to expect
this, or to be mortified when the product is
a failure.
Before breaking an egg, or putting butter
and sugar together, collect all your ingredients.
Sift the flour and arrange close to your hand,
the bowls, egg-beater, cake-moulds, ready but-
tered, etc.
Begin by putting the measured sugar into a
131
132 COOKERY FOR BEGINNERS.
bowl, and working the butter into it with a
wooden spoon. Warm the butter slightly in
cold weather. Rub and stir uutil the mixture is
as smooth and light as cream. Indeed, this
process is called " creaming."
Now, beat the yolks of your eggs light and
thick in another bowl; wash the egg-beater
well, wipe dry and let it get cold before
whipping the whites to a standing heap in a
third vessel. Keep the eggs cool before and
while you beat them. Add the yolks to the
creamed butter and sugar, beating hard one
minute; put in the milk when milk is used,
the spices and flavoring; whip in the whites,
and lastly, the sifted and prepared flour.
Beat from the bottom of the mixing-bowl
with a wooden spoon, bringing it up full and
high with each stroke, and as soon as the in-
gredients are fairly and smoothly mixed, stop
beating, or your cake will be tough.
Let your first attempt be with • cup-cake
baked in small tins. Learn to manage your
CAKE-MAKING. 133
Page 27 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One cup of sugar.
One teaspoonful of mace, and half as
much allspice. Two teaspoonfuls of butter. One tablespoonful of salt.
Butter a pudding-dish and cover the bottom
with crumbs. Lay on these a thick layer of minced apple^ sprinkled lightly with salt and spices — more heavily with sugar. Stick bits of butter over all. Then more crumbs, going on in this order until all the ingredients are used up. The top layer should be crumbs. Cover closely, and bake half an hour. Remove the cover and set on the upper grating of the oven until nicely browned. Send to table in the dish in which it was baked.
Sance for the Abo76.
Two cupfuls of powdered sugar.
Two tablespoonfuls of butter.
Half teaspoonful of mace or nutmeg.
Juice (strained) of a lemon.
Two tablespoonfuls of boiling water.
Melt the butter with the hot water and beat in, with egg whisk or "Dover," the sugar, a little at a time, until the sauce is like a cream. Add lemon juice and nutmeg.
mould into a mound on a glass dish, or a deep plate, and set in a cold place until it is firm. This is a good "hard sauce" for any hot pudding.
Oottage Pudding.
Two eggs.
One cup of milk.
One cup of sugar.
One tablespoonful of butter.
Three cups of prepared flour.
If you have not the prepared, use family flour with two tablespoonfuls of Royal Baking Powder, sifted twice with it.
One tablespoonful of salt.
Put the sugar in a bowl, warm the butter slightly, but do not melt it, and rub it with a wooden spoon into the sugar until they are thoroughly mixed together. Beat the eggs light in another bowl, stir in the sugar and butler, then the milk, the salt, and lastly the flour.
Butter a tin cake mould well« pour in the batter and bake about forty minutes in a steady oven.
Should it rise very fast, cover the top with white paper as soon as a crust is formed, to prevent scorching.
When you think it is done stick a clean, dry straw into the thickest part If it comes up smooth and not sticky the loaf is ready to be taken up.
Loosen the edges from the mould with a knife, turn out on a plate, and send hot to table. Cut with a keen blade into slices, and eat with pudding sauce.
An easy receipt and one that seldom fails to give general satisfaction.
^3
OAEE-MAEHfa.
"V TEVER undertake cake unless you are •*• ^ willing to give to the business the amount of time and labor needed to make it well. Materials tossed together " anyhow " may, once in a great while, come out right, but the manufacturer has no right to expect this, or to be mortified when the product is a failure.
Before breaking an egg, or putting butter and sugar together, collect all your ingredients. Sift the flour and arrange close to your hand, the bowls, egg-beater, cake-moulds, ready buttered, etc.
Begin by putting the measured sugar into a
bowl, and working the butter into it with a wooden spoon. Warm the butter slightly in cold weather. Rub and stir uutil the mixture is as smooth and light as cream. Indeed, this process is called " creaming."
Now, beat the yolks of your eggs light and thick in another bowl; wash the egg-beater well, wipe dry and let it get cold before whipping the whites to a standing heap in a third vessel. Keep the eggs cool before and while you beat them. Add the yolks to the creamed butter and sugar, beating hard one minute; put in the milk when milk is used, the spices and flavoring; whip in the whites, and lastly, the sifted and prepared flour.
Beat from the bottom of the mixing-bowl with a wooden spoon, bringing it up full and high with each stroke, and as soon as the ingredients are fairly and smoothly mixed, stop beating, or your cake will be tough.
Let your first attempt be with • cup-cake baked in small tins. Learn to manage your
Records on this page
A Simple SusanSance for the Abo76Oottage Pudding