Filling — Cream one-half pound of unsalted butter with one-quarter pound of
sugar, stirring till smooth. Beat in, one by one, the yolks of three eggs✪ Mocha Cake, and then strong
black coffee to taste. Spread between layers and on the top of the cake.
JAPANESE TEA WAFERS — Break the white of one egg in a bowl ; add
one tablespoonful of sugar, stir a moment, and then add one tablespoonful of flour
and one-half teaspoonful of softened butter✪ Japanese Tea Wafers ; beat until well mixed (it should be
about as thick as cream). Pour a teaspoonful of this batter on the reverse side
of a large baking-pan, slightly greased, and with the back of the spoon spread
it until about four inches in diameter and almost as thin as tissue paper.
Bake in a moderate oven till brown, and while still warm roll around
a curling-stick. Keep in a covered tin.
WALNUT WAFERS — Mix one-half cupful of brown sugar with one-half
cupful of white, and cream with one-half cupful of butter. When smooth, add the
beaten yolks of three eggs and beat hard ; then one-half cupful of New Orleans mo-
lasses, and, last of all, one-half cupful of sifted flour. Drop teaspoonfuls of the batter
on a greased baking-tin, about two inches apart ; place one-half of a walnut✪ Walnut Wafers on each,
and bake in a very slow oven until brown, about ten minutes. Keep in a covered tin.
GENOESE PASTRY — Warm half a cupful of butter until a little soft and beat
to a cream, with half a cupful of sugar. Break in an egg and beat until quite smooth ;
then add, one by one, three more eggs, beating hard, and then half a cupful of flour ;
pour it, half an inch thick, on a buttered tin and bake till done — about ten or fifteen
minutes. Turn it upside down on a sieve to cool, and when cold, spread thickly with
apricot jam, and then with chocolate icing✪ Genoese Pastry. Put it in the oven a moment, then cool and
cut into nice shapes.
TORTAS DE POLVORON (Spanish Cookies) — Beat to a cream one pound
of lard, one pound of powdered sugar and two eggs. Add two tablespoonfuls each of
cinnamon and cloves and four tablespoonfuls of roasted " ajoujoli " or sesame seed,
one teaspoonful of salt. Stir in a pint of flour✪ Tortas de Polvoron (Spanish Cookies) gradually and knead thoroughly. Roll
out this paste until it is about half an inch thick, cut with biscuit-cutter, place in a pan
well apart from each other and bake in a moderate oven. When done sprinkle thickly
with powdered sugar and cinnamon while still warm.
THE GERALDINE CUP —
The claret cup jug should be glass of pure crystal.
Nothing meaner should hold this rare whet for the whistle ;
It ought to be generous, portly, and clear.
And this is the way that you fill it, my dear :
Two ponies, or less, of fine Cognac you use.
Ditto Benedictine or Yellow Chartreuse ;
The juice of two lemons is next to go in
With a curl of the peel and some slices cut thin ;
Then if in your garden no borage you find,
You've only to plump in some cucumber rind ;
Of sugar the quantum's a matter of guess —
For the belles, say two spoonfuls, — for men, rather less.
The foundation, of course, is a quart of Bordeaux,
The best is not wasted, the meanest won't go.
" He that hath shall have more," not of thanks, though, I ween,
Who for claret gives logwood ; brandy, benzine.
Now as brick is to lime and lime is to mortar
You need must " fizz " in a good Soda water ;
Add a syphon of this, and this point please master —
High living
1904Page 34 · 5 recipe records on this page
Presented as published in 1904. 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
Filling — Cream one-half pound of unsalted butter with one-quarter pound of sugar, stirring till smooth. Beat in, one by one, the yolks of three eggs, and then strong black coffee to taste. Spread between layers and on the top of the cake.
JAPANESE TEA WAFERS — Break the white of one egg in a bowl ; add
one tablespoonful of sugar, stir a moment, and then add one tablespoonful of flour
and one-half teaspoonful of softened butter ; beat until well mixed (it should be
about as thick as cream). Pour a teaspoonful of this batter on the reverse side
of a large baking-pan, slightly greased, and with the back of the spoon spread
it until about four inches in diameter and almost as thin as tissue paper.
Bake in a moderate oven till brown, and while still warm roll around
a curling-stick. Keep in a covered tin.
WALNUT WAFERS — Mix one-half cupful of brown sugar with one-half cupful of white, and cream with one-half cupful of butter. When smooth, add the beaten yolks of three eggs and beat hard ; then one-half cupful of New Orleans molasses, and, last of all, one-half cupful of sifted flour. Drop teaspoonfuls of the batter on a greased baking-tin, about two inches apart ; place one-half of a walnut on each, and bake in a very slow oven until brown, about ten minutes. Keep in a covered tin.
GENOESE PASTRY — Warm half a cupful of butter until a little soft and beat to a cream, with half a cupful of sugar. Break in an egg and beat until quite smooth ; then add, one by one, three more eggs, beating hard, and then half a cupful of flour ; pour it, half an inch thick, on a buttered tin and bake till done — about ten or fifteen minutes. Turn it upside down on a sieve to cool, and when cold, spread thickly with apricot jam, and then with chocolate icing. Put it in the oven a moment, then cool and cut into nice shapes.
TORTAS DE POLVORON (Spanish Cookies) — Beat to a cream one pound of lard, one pound of powdered sugar and two eggs. Add two tablespoonfuls each of cinnamon and cloves and four tablespoonfuls of roasted "ajoujoli" or sesame seed, one teaspoonful of salt. Stir in a pint of flour gradually and knead thoroughly. Roll out this paste until it is about half an inch thick, cut with biscuit-cutter, place in a pan well apart from each other and bake in a moderate oven. When done sprinkle thickly with powdered sugar and cinnamon while still warm.
THE GERALDINE CUP —
The claret cup jug should be glass of pure crystal.
Nothing meaner should hold this rare whet for the whistle ;
It ought to be generous, portly, and clear.
And this is the way that you fill it, my dear :
Two ponies, or less, of fine Cognac you use.
Ditto Benedictine or Yellow Chartreuse ;
The juice of two lemons is next to go in
With a curl of the peel and some slices cut thin ;
Then if in your garden no borage you find,
You've only to plump in some cucumber rind ;
Of sugar the quantum's a matter of guess —
For the belles, say two spoonfuls, — for men, rather less.
The foundation, of course, is a quart of Bordeaux,
The best is not wasted, the meanest won't go.
" He that hath shall have more," not of thanks, though, I ween,
Who for claret gives logwood ; brandy, benzine.
Now as brick is to lime and lime is to mortar
You need must " fizz " in a good Soda water ;
Add a syphon of this, and this point please master —
Records on this page
Mocha CakeJapanese Tea WafersWalnut WafersGenoese PastryTortas de Polvoron (Spanish Cookies)