Swiss Ringlets. — Mix 2 cups sifted flour with 5 tablespoonfols
sugar, % cup butter, the yolks of 6 eggs, and the grated rind of 1
lemon into a stiff dough ; let rest on ice or cool place for 1 hour.
Then roll the dough out on a floured pastry board Yg of an inch in
thickness. Gut it into rounds about 2 inches in diameter with a
round scalloped cake cutter, then cut a small round piece from the
center of each cake ; lay them into buttered tins, brush over with
beaten egg, and bake in a medium-hot oven.
Drop Gocoannt Cakes. — One half cup butter, Ys cup sugar, 1
cup flour, 3 eggs, 1 grated cocoanut mixed with 1 cup powdered
sugar✪ Câteau à la Carey, 1 teaspoonful baking powder mixed with the flour. Stir
butter and the Y2 ^^^P sugar to a cream, add the yolks, one at a time,
then beat the whites to a stiff froth, and add them with the flour to
the mixture ; lastly, stir in the grated cocoanut mixed with sugar.
Drop with a spoon into buttered pans, not too close together, and
bake light brown. If the cocoanut batter should be too stiff to
drop, add a few spoonfuls milk.
Cocoanut Balls. — One pound fresh grated cocoanut, Yt pound
powdered sugar, the whites of 3 eggs✪ Cocoanut Balls ; beat the whites to a stiff
froth. Mix cocoanut and sugar together, add it to the beaten whites ;
mix the whole together and shape with your hands into small round
balls the size of a hickory nut ; lay them in buttered and paper-
lined tins, and bake in a moderate oven. If the whites of eggs
should not be sufficient to wet cocoanut and sugar, add a little
more. They may also be shaped into small pyramids.
Berlions. — Three cups sifted flour, 1 cup butter, 1 cup fine
sugar, the grated rind of 1 lemon, the yolks of 8 hard-boiled eggs✪ Berlions.
Rub the yolks flne and press them through a sieve ; mix all the
ingredients into a stiff paste. EoU with the hands into thin rolls
about Ys iiich in diameter, cut them slantingly into lengths of 3 to
CAKES, TORTEN, Etc. 667
4 inches ; form into rings, dip with the one side first into the beaten
white of egg, then into sugar, and bake in a slow oven. In serving,
a little jelly may be pat in center of each one.
Apple Fruit Cake. — Two cups dried apples, ly, cup sirup, Vi
pint milk, 1 cup sugar, Y^ cup butter, 3 eggs, 1 pound raisins, 1
pound currants, 2 teaspoonfuls of mixed spice — of cinnamon, of
cloves, and of allspice — Y^ nutmeg, 3 teaspoonfuls baking powder, 1
pound flour✪ Apple Fruit Cake. Soak apples over night. Chop fine, put apples and
sirup over the fire, cook 2 hours, set aside to cool. Stir butter and
sugar to a cream, add by degrees the eggs, then the apples, fruit,
and spice ; sift the baking powder with the fiour ; add flour and
milk alternately, mix all together, pour into a paper>lined buttered
form and bake in a moderate oven till done.
Page 376 · 9 recipe records on this page
Presented as published in 1914. 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
Swiss Ringlets. — Mix 2 cups sifted flour with 5 tablespoonfols sugar, % cup butter, the yolks of 6 eggs, and the grated rind of 1 lemon into a stiff dough ; let rest on ice or cool place for 1 hour. Then roll the dough out on a floured pastry board Yg of an inch in thickness. Cut it into rounds about 2 inches in diameter with a round scalloped cake cutter, then cut a small round piece from the center of each cake ; lay them into buttered tins, brush over with beaten egg, and bake in a medium-hot oven.
Drop Cocoanut Cakes. — One half cup butter, Ys cup sugar, 1 cup flour, 3 eggs, 1 grated cocoanut mixed with 1 cup powdered sugar, 1 teaspoonful baking powder mixed with the flour. Stir butter and the Y2 ^^^P sugar to a cream, add the yolks, one at a time, then beat the whites to a stiff froth, and add them with the flour to the mixture ; lastly, stir in the grated cocoanut mixed with sugar. Drop with a spoon into buttered pans, not too close together, and bake light brown. If the cocoanut batter should be too stiff to drop, add a few spoonfuls milk.
Cocoanut Balls. — One pound fresh grated cocoanut, Yt pound powdered sugar, the whites of 3 eggs ; beat the whites to a stiff froth. Mix cocoanut and sugar together, add it to the beaten whites ; mix the whole together and shape with your hands into small round balls the size of a hickory nut ; lay them in buttered and paperlined tins, and bake in a moderate oven. If the whites of eggs should not be sufficient to wet cocoanut and sugar, add a little more. They may also be shaped into small pyramids.
Berlions.— Three cups sifted flour, 1 cup butter, 1 cup fine sugar, the grated rind of 1 lemon, the yolks of 8 hard-boiled eggs. Rub the yolks fine and press them through a sievee ; mix all the ingredients into a stiff paste. EoU with the hands into thin rolls about Ys inch in diameter, cut them slantingly into lengths of 3 to
4 inches ; form into rings, dip with the one side first into the beaten white of egg, then into sugar, and bake in a slow oven. In serving, a little jelly may be pat in center of each one.
Apple Fruit Cake. — Two cups dried apples, ly, cup sirup, Vi pint milk, 1 cup sugar, Y^ cup butter, 3 eggs, 1 pound raisins, 1 pound currants, 2 teaspoonfuls of mixed spice — of cinnamon, of cloves, and of allspice — Y^ nutmeg, 3 teaspoonfuls baking powder, 1 pound flour. Soak apples over night. Chop fine, put apples and sirup over the fire, cook 2 hours, set aside to cool. Stir butter and sugar to a cream, add by degrees the eggs, then the apples, fruit, and spice ; sift the baking powder with the fiour ; add flour and milk alternately, mix all together, pour into a paper-lined buttered form and bake in a moderate oven till done.
Records on this page
Câteau à la CareyDrop Coconut CakesSwiss RingletsCocoanut BallsBerlionsApple Fruit CakeApple CakeAniseed WafersErfinzel & la BnsseL