FoodNet

My best 250 recipes

1907

Page 45 · 3 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
while. Measure three-quarters of a cupful of water; sift two cupfuls of flour with three level teaspoonfuls of baking powder. Chop sufficient hickory-nut kernels to make one cupful. Add first a little of the water to the butter and sugar, then more water and flour until both are used; beat thoroughly for three minutes. Beat the whites of four eggs✪ Hickory-Nut Cake to a stiff froth, add one-half to the mixture, then add the nuts, and last the remaining whites of eggs. Bake in square or round pans in a moderate oven for forty-five minutes. Ice with soft icing and decorate with halves of nuts. CUP SUNSHINE CAKES Beat the whites of eleven eggs until they are fairly stiff; then add a level teaspoonful of cream of tartar and beat until fine and dry. Add the yolks of four eggs beaten to a froth ; sift one cupful and a half of granulated sugar, add to the whites carefully, and add a teaspoonful of vanilla extract. When thoroughly mixed fold in gently one cupful of flour✪ Cup Sunshine Cakes that has been sifted four or five times. Turn into greased custard-cups and bake in a moderate oven for twenty minutes. When these cakes are cold they should be iced with orange icing. My Best 250 Recipes 155 GRANDMOTHER'S ENGLISH PLUM CAKE Beat one pound of butter to a cream; add gradually one pound of granulated sugar, and when very light add four eggs well beaten. Dis- solve a teaspoonful of bicarbonate of soda in two tablespoonfuls of warm water, add it to one cup- ful of molasses, and then add the molasses to the butter, sugar and eggs. Stir in half a pint of lukewarm, strong, black cofifee, three cupfuls of flour, a level teaspoonful of allspice, half a tea- spoonful of cloves, two teaspoonfuls of cinna- mon and one nutmeg, grated. Beat thoroughly. Mix half a pound of shredded citron, two pounds of stoned raisins and one pound of currants; flour them with a cupful of pastry flour, stir them in carefully, and finally bake in fruit cake- pans in a slow oven for two hours and a half. INDEX TAGE rAGE Alaska Bake 93 Bread Sticks 134 Almond Custard 76 Twentieth Century 133 Apple Dowdy 78 Wafer, to serve with Sauce 49 Salads 142 Asparagus Salad 63 Sauce for Game 47 Breakfast Fruit Gems 140 Baked Bluefish 26 Broiled Tomatoes 99 Goose 131 Venison Steaks 123 Sweetbreads 34 Brown Fricassee, A 126 Turkey 131 Butter, Nun's 61 Bean Roll 103 Beamaise Sauce 45 Cabbage, Scalloped 113 Bechamel Sauce 49 Cafe Parfait 92 Beef a la Mode 86 Cake, Dutch Apple 74 Chilli Con-Cane 32 Dried Fruit 163 Collared 85 Grandmother's Eng- Olives 29 lish Plum 155 Pats 108 Hickory-Nut 153 Waveriy Collared 33 Cakes, Cup Sunshine 154 Bengal Curry 127 Calf's Liver, brazed 31 Bennet's Sauce for Poultry 60 Candied Cherries 66 Birds, panned 124 Candy, Mexican Sugar 148 small 124 Canned Peaches 70 Biscuits, Tea, Potato 138 Cannelon, Egyptian 36 Virginia 142 Cannelons 76 Bisque of Rice 13 Caramels, Chocolate 148 Blanquette of Mutton 39 Carrot Salad 64 Blind Hare 81 Cauliflower Salad 63 Bluefish, baked 26 Celery Bisque 8 Boiled Tomatoes 99 Cheese 115 Bouchees, Oatmeal 74 Cherries, Candied 66 Braized Calf's Liver 31 Chicken a la Creme 105 Bread Croquettes 114 Croquettes 129 Egg 141 en Casserole 130 Gluten 143 in Rice Casserole 118 Graham 134 Marbled 81 Muffins 114 Pressed 82 Oatmeal Brown 143 Souffle ISO Puddings 114 Timbales 128 Pulled 137 Chicory Salad 62 158 Index PAGE FACE Chilli Con-Cane, Beef 33 Croquettes 118 Sauce 44 Bread 114 Chipped Beef, Creamed