Another way : — First : Cream to-
gether one cupful of white sugar and
half a cupful of butter ; then add the
whites of four eggs well beaten, half
a cupful of sweet milk, two cupfuls of
flour, one teaspoonful of baking-pow-
der. Second : Cream together one cup-
ful of brown sugar and half a cupful
of butter ; add the beaten yolks of ‘four
eggs, half a cupful of sour milk, in
which a teaspoonful of soda has been
dissolved, two cupfuls of flour, half
a cupful of molasses, and one-quarter
of a teaspoonful each of ground all-
spice, cinnamon, and cloves. Grease
well a deep baking -pan, and put the
dough in alternately, commencing with
a layer of the dark mixture.
Meringues. — Meringues are con-
venient for using the whites of egg,
and for these it is only necessary to
have sugar and some flavoring be-
sides. But instead of the dry, taste-
less things they usually are, it will be
found a great improvement to bake
them a very little, allowing only a
thin crust to form over the creamy
inside. For two whites of egg take
Yz lb. of pulverized sugar, and having
beaten the egg to the last degree of
stiffness, work gently in a large
table-spoonful of the sugar, then
a second and a third. Now grad-
ually stir in the remainder, and work
very lightly until the meringue is
perfectly smooth. The mixture is
then to be taken up in the spoon and
dropped in the shape of its bowl on a
board conveniently at hand covered
with heavy, smooth paper, both board
and paper having been well moistened.
It will require some care to form the
half-egg shapes properly, and when
taken from the oven, which should
be a very moderate one, a small por-
tion of the soft inside may be re-
moved from the centre of each and its
place supplied with raspberry jam,
orange marmalade, or pounded citron.
Each meringue should be appropriate-
ly colored and flavored ; and when the
arrangement of the inside is com-
pleted, two halves should be joined
by moistening the edges with white
of egg.
Meringues, Italian. — Boil i lb. of
the finest lump sugar in a pint of water.
When it has boiled long enough to
whiten and become flaky as it drops
from the spoon, scrape from the sides
of the pan any sugar that may be
adhering, and stir in six whites of
eggs, which have been whisked to
the stiffest possible froth ; do this very
gradually and slowly, at the same
time mixing the mass as briskly as
possible to make it smooth. Continue
to stir until the mixture is firm enough
to retain the shape of a teaspoon, in
which it is now to be moidded. Slip
the meringues quickly off on paper,
and harden in a gentle oven, that they
may retain their delicate whiteness.
Almonds are sometimes pounded, and
mixed with the eggs and sugar.
These are very superior to the plain
meringues, but they will require more
care in baking, and they will take a
longer time ; the3^ should be crisp,
and only lightly browned. Blanch
and pound the almonds. Time,
twenty to thirty minutes.
Page 66
Presented as published in 1902. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Another way : — First : Cream to-
gether one cupful of white sugar and
half a cupful of butter ; then add the
whites of four eggs well beaten, half
a cupful of sweet milk, two cupfuls of
flour, one teaspoonful of baking-pow-
der. Second : Cream together one cup-
ful of brown sugar and half a cupful
of butter ; add the beaten yolks of ‘four
eggs, half a cupful of sour milk, in
which a teaspoonful of soda has been
dissolved, two cupfuls of flour, half
a cupful of molasses, and one-quarter
of a teaspoonful each of ground all-
spice, cinnamon, and cloves. Grease
well a deep baking -pan, and put the
dough in alternately, commencing with
a layer of the dark mixture.
Meringues. — Meringues are con-
venient for using the whites of egg,
and for these it is only necessary to
have sugar and some flavoring be-
sides. But instead of the dry, taste-
less things they usually are, it will be
found a great improvement to bake
them a very little, allowing only a
thin crust to form over the creamy
inside. For two whites of egg take
Yz lb. of pulverized sugar, and having
beaten the egg to the last degree of
stiffness, work gently in a large
table-spoonful of the sugar, then
a second and a third. Now grad-
ually stir in the remainder, and work
very lightly until the meringue is
perfectly smooth. The mixture is
then to be taken up in the spoon and
dropped in the shape of its bowl on a
board conveniently at hand covered
with heavy, smooth paper, both board
and paper having been well moistened.
It will require some care to form the
half-egg shapes properly, and when
taken from the oven, which should
be a very moderate one, a small por-
tion of the soft inside may be re-
moved from the centre of each and its
place supplied with raspberry jam,
orange marmalade, or pounded citron.
Each meringue should be appropriate-
ly colored and flavored ; and when the
arrangement of the inside is com-
pleted, two halves should be joined
by moistening the edges with white
of egg.
Meringues, Italian. — Boil i lb. of
the finest lump sugar in a pint of water.
When it has boiled long enough to
whiten and become flaky as it drops
from the spoon, scrape from the sides
of the pan any sugar that may be
adhering, and stir in six whites of
eggs, which have been whisked to
the stiffest possible froth ; do this very
gradually and slowly, at the same
time mixing the mass as briskly as
possible to make it smooth. Continue
to stir until the mixture is firm enough
to retain the shape of a teaspoon, in
which it is now to be moidded. Slip
the meringues quickly off on paper,
and harden in a gentle oven, that they
may retain their delicate whiteness.
Almonds are sometimes pounded, and
mixed with the eggs and sugar.
These are very superior to the plain
meringues, but they will require more
care in baking, and they will take a
longer time ; the3^ should be crisp,
and only lightly browned. Blanch
and pound the almonds. Time,
twenty to thirty minutes.