Cream one-half cup of butter, gradually add three-
fourths cup of sugar and work till very smooth and
light. Add a saltspoon of mace, a tablespoon of lemon
juice, and one by one beat in three eggs. Then mix in
one cup of flour✪ Pound Cake. Bake in small shapes in a moderate
oven for half an hour or more.
Fruit Cake.
To the pound cake mixture above add one teaspoon
of mixed spice and from one-half to one pound of
fruit, currants, chopped raisins, and sliced citron.
2O2 Home Science Cook Book.
Macaroons.
Crumble or grate one-fourth pound or one-half cup
of almond paste, mix with one egg white, and beat till
smooth and stiff. Gradually add one-fourth to one-
half cup of powdered suga✪ Macaroonsr. Roll in balls or drop
from a teaspoon on ungreased paper spread on pans.
Bake in a moderate oven about thirty minutes. Brush
the under side o£ the paper with water to remove it
from the cakes.
Oatmeal Macaroons.
Rub one tablespoon of butter into one-half cup of
sugar, and mix with one well-beaten egg. Stir in one
and one-half cups of rolled oats, one-fourth teaspoon of
salt, and one-half teaspoon of baking powder✪ Oatmeal Macaroons.
Drop small shapes on greased pans, and bake in a
hot oven until brown and crisp.
Cream Puffs.
Put one cup of water in a small saucepan on the
stove with one-fourth cup of butter and one saltspoon
of salt. When boiling, quickly stir in one cup of flour
and let it cook, stirring constantly till the mass leaves
the sides of the pan in a smooth ball of paste. Milk
may be used instead of water.
When cool, beat in four eggs✪ Cream Puffs, one at a time, then
beat the mixture thoroughly. Drop on buttered pans
and bake thirty minutes, until light and dry when
lifted from the pan. Then they will not shrivel up
afterward.
This quantity will make one dozen large puffs.
The paste may be kept uncooked in a cool place for a
day or two.
Cakes. 203
Such shells may be filled with creamed meat like
those made from puff pastry, but the sweet fillings are
more commonly used.
An ounce of chopped or grated cheese, or fine
chopped ham, is sometimes stirred into the cream puff
paste, which is then baked or fried in small shapes to
serve with soups or salads.
Eclairs.
The same mixture as for cream puffs✪ Eclairs is put through
a bag and tube in long, narrow rolls. When baked,
they are filled with a thick cream filling and are
frosted.
Vanity Fritters.
Fry the cream puff dough by teaspoonfuls in deep
fat until puffy, brown, and crisp. Drain on paper,
then roll in a mixture of sugar and cinnamon✪ Vanity Fritters.
Sections of fruit may be coated with this mixture
and fried for fruit fritters.
White Frosting.
One egg white, one teaspoon of lemon juice, one
cup of powdered sugar✪ White Frosting. Beat together for five min-
utes or till it begins to thicken. Spread over the cake
and give it time to harden. For pink frosting beat in
a few drops of dissolved pink gelatin.
Chocolate Frosting.
One-half ounce chocolate, melted, two tablespoons of
boiling water, mix with about one cup of powdered
sugar. Flavor further with vanilla if desired.
Coffee Frosting.
Steep one-fourth cup of coffee in one-half cup of
204 Home Science Cook Book.
water for ten minutes, and strain. Mix two table-
spoons of this extract with each cup of powdered
sugar.
Orange Frosting.
o ~
Page 88 · 14 recipe records on this page
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.
Cream one-half cup of butter, gradually add three-
fourths cup of sugar and work till very smooth and
light. Add a saltspoon of mace, a tablespoon of lemon
juice, and one by one beat in three eggs. Then mix in
one cup of flour. Bake in small shapes in a moderate
oven for half an hour or more.
Fruit Cake.
To the pound cake mixture above add one teaspoon
of mixed spice and from one-half to one pound of
fruit, currants, chopped raisins, and sliced citron.
2O2 Home Science Cook Book.
Macaroons.
Crumble or grate one-fourth pound or one-half cup
of almond paste, mix with one egg white, and beat till
smooth and stiff. Gradually add one-fourth to one-
half cup of powdered sugar. Roll in balls or drop
from a teaspoon on ungreased paper spread on pans.
Bake in a moderate oven about thirty minutes. Brush
the under side o£ the paper with water to remove it
from the cakes.
Oatmeal Macaroons.
Rub one tablespoon of butter into one-half cup of
sugar, and mix with one well-beaten egg. Stir in one
and one-half cups of rolled oats, one-fourth teaspoon of
salt, and one-half teaspoon of baking powder.
Drop small shapes on greased pans, and bake in a
hot oven until brown and crisp.
Cream Puffs.
Put one cup of water in a small saucepan on the
stove with one-fourth cup of butter and one saltspoon
of salt. When boiling, quickly stir in one cup of flour
and let it cook, stirring constantly till the mass leaves
the sides of the pan in a smooth ball of paste. Milk
may be used instead of water.
When cool, beat in four eggs, one at a time, then
beat the mixture thoroughly. Drop on buttered pans
and bake thirty minutes, until light and dry when
lifted from the pan. Then they will not shrivel up
afterward.
This quantity will make one dozen large puffs.
The paste may be kept uncooked in a cool place for a
day or two.
Cakes. 203
Such shells may be filled with creamed meat like
those made from puff pastry, but the sweet fillings are
more commonly used.
An ounce of chopped or grated cheese, or fine
chopped ham, is sometimes stirred into the cream puff
paste, which is then baked or fried in small shapes to
serve with soups or salads.
Eclairs.
The same mixture as for cream puffs is put through
a bag and tube in long, narrow rolls. When baked,
they are filled with a thick cream filling and are
frosted.
Vanity Fritters.
Fry the cream puff dough by teaspoonfuls in deep
fat until puffy, brown, and crisp. Drain on paper,
then roll in a mixture of sugar and cinnamon.
Sections of fruit may be coated with this mixture
and fried for fruit fritters.
White Frosting.
One egg white, one teaspoon of lemon juice, one
cup of powdered sugar. Beat together for five min-
utes or till it begins to thicken. Spread over the cake
and give it time to harden. For pink frosting beat in
a few drops of dissolved pink gelatin.
Chocolate Frosting.
One-half ounce chocolate, melted, two tablespoons of
boiling water, mix with about one cup of powdered
sugar. Flavor further with vanilla if desired.
Coffee Frosting.
Steep one-fourth cup of coffee in one-half cup of
204 Home Science Cook Book.
water for ten minutes, and strain. Mix two table-
spoons of this extract with each cup of powdered
sugar.
Orange Frosting.
o ~