FoodNet

Fifty-two Sunday dinners

1913

Page 79 · 5 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
"Groom's Cake" Y2 pound Cottolene. 23^ pounds seeded raisins. 1 pound brown sugar rolled. 3 pounds currants. Yolks 12 eggs well beaten. 1 pound citron thinly sliced 2 cups N. O. Molasses. and cut in shreds. 1 pound flour. 3^ pound candied cherries cut }/2 tablespoon cinnamon. in quarters. 1 teaspoon cloves. J^ pound candied orange peel ^2 tablespoon mace. finely chopped. 1 teaspoon salt. 34 pound candied lemon peel 1 teaspoon soda. finely chopped. Whites 12 eggs beaten stiff. 34 cup brandy✪ Twelve Pound Fruit Cake. 175 176 Supplementary Recipes Process: Cream Cottolene, add sugar gradually, stirring con- stantly; add egg yolks, continue stirring and beating, add molasses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron. Turn mixture into a well-greased pan lined with several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top. Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full. Bake two and three-quarter hours. NEW ENGLAND ELECTION CAKE 1 cup bread dough slightly rounded. 6 large figs chopped fine. J^ cup Cottolene. V/i cups flour. 2 eggs. }/2 teaspoon soda. 1 cup soft brown sugar. - 34 teaspoon cloves. }/2 cup sour milk. }^ teaspoon nutmeg. % cup seeded and shredded raisins. J^ teaspoon cinnamon. 1 teaspoon salt. Process: Cream Cottolene and work it in the dough with the hand. Add eggs well beaten, sugar, soda dissolved in milk, fruit ^dredged with one-fourth cup flour, remainder flour mixed and sifted with spices and salt. Beat thoroughly with the hand. Turn mixture into a well-buttered, brick-shaped bread pan, cover and let rise for one and a quarter hours in a warm place. Bake one hour in a moder- ate oven. Spread with MILK FROSTING \}/2 cups granulated sugar. 1 teaspoon butter. 3^ cup rich milk. }/i teaspoon each vanilla and lemon extract✪ Milk Frosting. Process: Melt butter in sauce-pan; add sugar and milk. Stir constantly that sugar may not stick to saucepan, bring to boiling point and cook without stirring twelve to fourteen minutes. Remove from range and beat until of the consistency to spread; add flavoring and pour over cake, spread evenly with spatula. • When frosting is firm, crease at once with the dull edge of a silver knife. When eggs are high in price, this frosting will prove very acceptable. Supplementary Recipes 177 CHOCOLATE LAYER CAKE 4 squares chocolate. 2 cups pastry flour. 3 tablespoons boiling water. 2 teaspoons baking powder. J/^ cup Cottolene. 34 teaspoon salt. V/2 cups sugar. 3 eggs. 3^ cup milk. }/^ teaspoon Vanilla.✪ Chocolate Layer Cake Process: Melt chocolate over hot water, add boiling water and cook over hot water until smooth, stirring constantly. Cream Cottolene, add sugar gradually, stirring constantly; add chocolate mixture. Add yolks of eggs well beaten. Mix and sift flour, baking powder and salt, add alternately to first mixture with milk. Add flavoring, and cut and fold in the stiflBy beaten whites of eggs. Turn into buttered layer cake pans and bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for recipe see Page ^^ and sprinkle with shredded toasted almonds before frosting sets. VALENTINE CAKES % cup Cottolene. 334 cups flour. 2 cups sugar. 43/^ teaspoons baking powder. 4 eggs. 1 teaspoon rose water. 1 cup milk. 34 teaspoon mace. ✪ Valentine Cakes