Currant Short Cake. — String and sugar a quart of cur-
rants, take a quart of flour, mix well in it a large tablespoonful
of butter and a tablespoonful of Snowflake baking powder, and
a little salt; add milk enough to make a soft biscuit dough✪ Currant Short Cake,
roll it out three-quarters of an inch thick, and put it into drip-
ping-pans eight by twelve inches, as this is a good size to cut.
Bake, and the moment it is done turn out on to a platter, and
^ith ^Qur carving knif^ ppen right through the center; sprea^
HOUSEHOLD. .?07
well with butter the top and bottom crust, then put in your
currants, strawberries or raspberries, sprinkle some more sue;ar
over, put on the top crust, and return to the oven for ten min-
utes to soak.
We consider sweet cream essential for eating with these
short cakes, but many people do noc mind its absence.
Strawberry short cake is made as above, except that you
mash one-half the strawberries and ^.eave the other half whole.
Freezing of Ice Cream and Ices.— With a patent freezer,
ice cream and ices can be prepared with less trouble than puff
paste. The essential points are the. use of rock-salt, and
pounding the ice into small bits. Set the freezer in the centre
of the tub. Put a layer of ice three inches deep, then of salt,
and so on till the tub is full, ending with ice. Put in the
cream, and turn for ten minutes, ^r till you can not turn the
beater. Then take off the cover, scrape down the sides, and
beat like cake for at least five minutes. Pack the tub again,
having let off all water; cover with a piece of old carpet. If
molds are used, fill as soon as the cream is frozen; pack them
full of it, and lay in ice and salt. When ready to turn out, dip
in warm water a moment. Handle gently and serve at once.
Ice Cream of Cream. — To a gallon of sweet cream add
two and a quarter pounds o( sugar, and four tablespoonfuls of
vanilla or other extract✪ Ice Cream of Cream, as freezing destroys flavor. Freeze
as directed.
Ice Cream with Eggs. — Boil two quarts of rich milk, and
add to it, when boiling, four tablespoonfuls of corn starch wet
with a cup of cold milk. Boil for ten minutes, stirring often.
Beat twelve eggs to a creamy froth with a heaping quart of
"ugar, and stir in, taking it from the fire as soon as it boils.
When cold, add three tablespoonfuls of vanilla or lemon, and
two quarts either of cream or very rich milk✪ Ice Cream with Eggs, and freeze. For
strawberry or raspberry cream, allow the juice of one quart of
berries to a gallon of cream. For chocolate cream, grate half
a pound of chocolate; melt it with one pint of sugar and a
little water, and add to above rule.
Canning" and Preserving.— in canning, see first that the jars
ptre clean, the rubbers who!'.* .nnd in perfect ord^r. nnd the
208 , HOUSEHOLD.
tops clean and ready to screw on. Fill the jars with hot (not
boiling) water half an hour before using, and have them ready
on a table sufficiently large to hold the preserving kettle, a dish-
pan quarter^ full of hot water, and the cans. Have ready, also,
a deep plate, large enough to hold two cans, a silver spoon, an
earthen cup with handle, and, if possible, a can-filler — that is,
a small tin in strainer shape, but without the bottom, and fit-
ting about the top. The utmost speed is needed in filling and
screwing down tops, and for this reason every thing must be
ready beforehand.
Page 142 · 3 recipe records on this page
Presented as published in 1883. 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
Currant Short Cake. — String and sugar a quart of currants, take a quart of flour, mix well in it a large tablespoonful of butter and a tablespoonful of Snowflake baking powder, and a little salt; add milk enough to make a soft biscuit dough, roll it out three-quarters of an inch thick, and put it into dripping-pans eight by twelve inches, as this is a good size to cut. Bake, and the moment it is done turn out on to a platter, and with your carving knife open right through the center; spread
HOUSEHOLD. .?07
well with butter the top and bottom crust, then put in your currants, strawberries or raspberries, sprinkle some more sugar over, put on the top crust, and return to the oven for ten minutes to soak.
We consider sweet cream essential for eating with these short cakes, but many people do noc mind its absence.
Strawberry short cake is made as above, except that you mash one-half the strawberries and leave the other half whole.
Freezing of Ice Cream and Ices.— With a patent freezer, ice cream and ices can be prepared with less trouble than puff paste. The essential points are the use of rock-salt, and pounding the ice into small bits. Set the freezer in the centre of the tub. Put a layer of ice three inches deep, then of salt, and so on till the tub is full, ending with ice. Put in the cream, and turn for ten minutes, ^r till you can not turn the beater. Then take off the cover, scrape down the sides, and beat like cake for at least five minutes. Pack the tub again, having let off all water; cover with a piece of old carpet. If molds are used, fill as soon as the cream is frozen; pack them full of it, and lay in ice and salt. When ready to turn out, dip in warm water a moment. Handle gently and serve at once.
Ice Cream of Cream. — To a gallon of sweet cream add two and a quarter pounds o( sugar, and four tablespoonfuls of vanilla or other extract, as freezing destroys flavor. Freeze as directed.
Ice Cream with Eggs. — Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn starch wet with a cup of cold milk. Boil for ten minutes, stirring often. Beat twelve eggs to a creamy froth with a heaping quart of sugar, and stir in, taking it from the fire as soon as it boils. When cold, add three tablespoonfuls of vanilla or lemon, and two quarts either of cream or very rich milk, and freeze. For strawberry or raspberry cream, allow the juice of one quart of berries to a gallon of cream. For chocolate cream, grate half a pound of chocolate; melt it with one pint of sugar and a little water, and add to above rule.
Canning" and Preserving.— in canning, see first that the jars are clean, the rubbers whole and in perfect order, and the
tops clean and ready to screw on. Fill the jars with hot (not boiling) water half an hour before using, and have them ready on a table sufficiently large to hold the preserving kettle, a dishpan quarter^ full of hot water, and the cans. Have ready, also, a deep plate, large enough to hold two cans, a silver spoon, an earthen cup with handle, and, if possible, a can-filler — that is, a small tin in strainer shape, but without the bottom, and fitting about the top. The utmost speed is needed in filling and screwing down tops, and for this reason every thing must be ready beforehand.
Records on this page
Currant Short CakeIce Cream of CreamIce Cream with Eggs