FoodNet

Fifty-two Sunday dinners

1913

Page 80 · 6 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.
Yi teaspoon salt✪ Valentine Cakes. Process: Cream Cottolene, add gradually one cup sugar. Beat egg yolk thick and light, add gradually remaining cup sugar. Com- bine mixtures. Mix and sift flour, baking powder, mace and salt. Add alternately to first mixture with milk, add rose water. Then cut and fold in the stiffly beaten whites of eggs. Bake in small heart-shaped individual tins. Cover with frosting and outline the edge with tiny red candies. SEED CAKES y^ cup Cottolene. 1 teaspoon salt. 2 cups sugar. Flour. 2 eggs well beaten. V/2 tablespoons caraway 1 teaspoon soda. seeds. 1 cup buttermilk. Raisins✪ Seed Cakes. Process : Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft 178 Supplementary Recipes dough. Chill the dough and shape as other cookies. Place a seeded raisin or the half of a pecan nut meat in center of each before baking. CHOCOLATE NUT AND FRUIT COOKIES J^ cup Cottolene. 1 cup nut meats chopped. 1 cup sugar. 1 cup raisins seeded and yi cup grated chocolate. shredded. 2 extra tablespoons sugar. 23^ cups flour. 2 tablespoons boiling water. 3 tablespoons baking powder. 2 eggs well beaten. J^ teaspoon salt✪ Chocolate Nut and Fruit Cookies. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Melt chocolate over hot water, add the two extra table- spoons sugar and boiling water. Cook one minute; when cool add to first mixture. Add beaten eggs. Mix and sift flour (reserving one-fourth cup), baking powder and salt. Add to cake mixture. Add fruit and nut meats dredged with remaining flour. Chill mixture. Drop from spoon onto a well-greased baking sheet one and one-half inches apart; press a raisin or the half a nut meat in center of each cake and bake in a moderate oven. RAISIN CAKELETS y^ cup Cottolene. 3 teaspoons baking powder. 1 cup fine sugar. 34 teaspoon salt. 2 eggs well beaten. 1 cup raisins seeded and cut in Yolk 1 ^gg, pieces. Y2 cup milk. 1 tablespoon flour. 2 cups flour. Blanched and shredded almonds✪ Raisin Cakelets. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven. Supplementary Recipes 179 PLAIN GINGER CAKES 1 cup N. O. molasses. 4 cups flour. 2 teaspoons soda. 1 teaspoon salt. y^ cup Cottolene. 1 tablespoon ginger. y^ cup boiling water. 1 teaspoon cinnamon. 34 teaspoon cloves✪ Plain Ginger Cakes. I*ROCESs: Add soda to molasses. Melt Cottolene in boiling water; combine in mixing bowl. Mix and sift flour^ salt and spices, add to first mixture and beat thoroughly. Chill dough and roll a small portion at a time to one-half inch thickness, shape with a round cutter. Press a seeded raisin in top of each, sprinkle with coarse granulated sugar. Bake in a moderate oven. It may be necessary to add more flour, as flour varies in thickening properties. BROWNIES 3 tablespoons Cottolene. 3^ cup N. O. molasses. 1 egg well beaten. ^ cup pecan nut meats yi cup powdered sugar. broken in small bits. J/^ cup bread flour. J^ teaspoon salt. ✪ Brownies