into a regular routine, the most trouble-
some cake they made, the tendency be-
ing always to fall in the middle. They
now use plain deep molds having centre
tubes of unusually large size. There is
no difficulty with small cakes. But the
whites must be whiipped quite dry in a
cold place.
4— Lady-Fingers.
7 ounces granulated sugar — 1 cup.
4 eggs.
3 tablespoons water.
6 ounces flour — 1 heaping cup.
1 ounce sugar to dredge✪ Lady-Fingers.
Separate the eggs, the whites in a
bowl, the yolks in the mixing pan. Put
the sugar to the yolks and stir up, then
add the water and beat with a bunch of
wire 10 minutes. Have the flour ready.
Whip the whites with the wire egg
whisk till they are firm enough to bear
up an egg. Mix the flour in the yolks
and stir in the white of eggs last.
Put the batter into a large paper
cornet with the point clipped off, or into
a lady-finger sack and tube, and press
out finger lengths in regular order on a
sheet of manilla paper. When the sheet
is full dredge fine sugar over, catch up
two corners of the sheet and shake off
the surplus, and lay it on a baking-pan.
Bake a light yellow-brown in about 6
minutes. Take off by wetting the paper
under side and stick the two cakes to-
gether while they are still moist.
Cost of material 14c.; number of
cakes 6 dozen pairs, weight 18 oz.
5— Star Kisses.
8 ounces fine granulated sugar — round-
ed cup.
4 whites of eggs.
1 teaspoon flavoring✪ Star Kisses.
Whip the whites with a bunch of wire,
in a cold place until they are firm enough
to bear up an egg, add the sugar and
flavor and beat a few seconds longer.
Put the meringue paste thus made into
a sack and star-pointed tube or else into
a stiff paper cornet having the point cut
COOKING FOR PROFIT.
like saw teeth and press out portions size
of walnuts on to pans slightly greased
and then wiped clean. Bake in a very
slack oven about 10 minutes or till the
kisses are of a light fawn color and
swelled partially hollow. They slip off
easily when cold.
Cost of material 10c; number of cakes
5 doz. , or according to size.
6— Fairy Gingerbread, or Ginger
Wafers.
This appears to have originated in
Boston where it is held in high favor and
it is a sort of social duty to know how to
make it. No eggs needed.
1 cup butter — 7 oz.
2 cups light brown sugai — 13 oz.
1 cup milk — J pint.
4 cups flour — 1 pound.
1 teaspoon ground ginger✪ Fairy Gingerbread or Ginger Wafers.
Warm the butter and sugar slightly
and rub them together to a cream. Add
the milk, ginger and flour. It makes
a paste like very ttiick cream. Spread a
thin coating of butter on the baking pans,
let it get quite cold and set, then spread
the paste on it no thicker than a visiting
card, barely covering the pan from sight.
Bake in a slack oven, and when done
cut the sheets immediately into the shape
and size of common cards. This is also
known as euchre gingerbread. Is served
in packs and eaten between games.
Do it up in paper packages to prevent
breakage, with one sheet outside.
Cost of material 23c; weight 2 J
pounds; cakes innumerable.
7— Jelly Roll.
1 cup sugar — 7 ounces,
4 eggs.
1 cup water small.
2 cups flour — 9 ounces.
1 large teaspoon baking powder✪ Jelly Roll.
■^ cup fruit jelly or thin marmalade.
Separate the eggs, the whites in a
good-sized bowl, the yolks in the mixing
pan. Put the sugar to the yolks, stir
Page 6 · 4 recipe records on this page
Presented as published in 1886. 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
into a regular routine, the most troublesome cake they made, the tendency being always to fall in the middle. They now use plain deep molds having centre tubes of unusually large size. There is no difficulty with small cakes. But the whites must be whipped quite dry in a cold place.
4— Lady-Fingers.
7 ounces granulated sugar — 1 cup.
4 eggs.
3 tablespoons water.
6 ounces flour — 1 heaping cup.
1 ounce sugar to dredge.
Separate the eggs, the whites in a bowl, the yolks in the mixing pan. Put the sugar to the yolks and stir up, then add the water and beat with a bunch of wire 10 minutes. Have the flour ready. Whip the whites with the wire egg whisk till they are firm enough to bear up an egg. Mix the flour in the yolks and stir in the white of eggs last.
Put the batter into a large paper cornet with the point clipped off, or into a lady-finger sack and tube, and press out finger lengths in regular order on a sheet of manilla paper. When the sheet is full dredge fine sugar over, catch up two corners of the sheet and shake off the surplus, and lay it on a baking-pan. Bake a light yellow-brown in about 6 minutes. Take off by wetting the paper under side and stick the two cakes together while they are still moist.
Cost of material 14c.; number of cakes 6 dozen pairs, weight 18 oz.
5— Star Kisses.
8 ounces fine granulated sugar — rounded cup.
4 whites of eggs.
1 teaspoon flavoring.
Whip the whites with a bunch of wire, in a cold place until they are firm enough to bear up an egg, add the sugar and flavor and beat a few seconds longer. Put the meringue paste thus made into a sack and star-pointed tube or else into a stiff paper cornet having the point cut
like saw teeth and press out portions size of walnuts on to pans slightly greased and then wiped clean. Bake in a very slack oven about 10 minutes or till the kisses are of a light fawn color and swelled partially hollow. They slip off easily when cold.
Cost of material 10c; number of cakes 5 doz. , or according to size.
6— Fairy Gingerbread, or Ginger Wafers.
This appears to have originated in Boston where it is held in high favor and it is a sort of social duty to know how to make it. No eggs needed.
1 cup butter — 7 oz.
2 cups light brown sugar — 13 oz. 1 cup milk — J pint.
4 cups flour — 1 pound.
1 teaspoon ground ginger.
Warm the butter and sugar slightly and rub them together to a cream. Add the milk, ginger and flour. It makes a paste like very thick cream. Spread a thin coating of butter on the baking pans, let it get quite cold and set, then spread the paste on it no thicker than a visiting card, barely covering the pan from sight. Bake in a slack oven, and when done cut the sheets immediately into the shape and size of common cards. This is also known as euchre gingerbread. Is served in packs and eaten between games.
Do it up in paper packages to prevent breakage, with one sheet outside.
Cost of material 23c; weight 2 J pounds; cakes innumerable.
7— Jelly Roll.
1 cup sugar — 7 ounces, 4 eggs.
1 cup water small.
2 cups flour — 9 ounces.
1 large teaspoon baking powder.
■^ cup fruit jelly or thin marmalade.
Separate the eggs, the whites in a good-sized bowl, the yolks in the mixing pan. Put the sugar to the yolks, stir
Records on this page
Lady-FingersStar KissesFairy Gingerbread or Ginger WafersJelly Roll