Blanch almonds, and put them through the meat chopper, using the
nut grinder; work to a paste. Add unbeaten yolks of eggs, flavoring, and
gradually the sugar. The mixture should be as stiff as a dough; more
sugar may be required. Dredge a pastry board with icing sugar, toss
mixture on it and roll or pat out to the desired thickness; cut in shape.
Moisten cake with cold water, press icing upon it and let stand 24 hours
before covering with other icing. The icing may be shaped with the
hands, to fit the cake.
ORNAMENTAL ICING.
1 lb. icing sugar. Whites 3 eggs.
8 or 9 drops acetic acid.
Put unbeaten whites into a large bowl; sift in icing sugar; beat
vigorously with a wooden spoon; add acid, and beat till stiff.. The icing
should be stiff enough to hold its shape. More sugar may be required.
Press icing through pastry tubes in the desired design.
66
FONDANT ICING FOR SMALL CAKES.
The cake mixture for small ornamented cakes should be baked in
shallow pans and when cool cut in fancy shapes, triangles, crescents,
hearts, etc. They must then be glazed and iced.
To Glaze:—Beat white of 1 egg slightly and add 1 tbsp. fruit sugar.
Apply to cut edges of cake and let stand over night.
To Ice:—Melt fondant over hot water, stirring all the time. Thin
slightly by adding a little hot water. Flavor and color as desired. Care-
fully lower each cake into the fondant, using a fork; do not cover the
bottom. Remove from fondant, invert quickly and slip from the fork.
Decorate with nut meat, candied violets, candied fruit or ornamental
icing.
COOKIES AND SMALL CAKES
COOKIES.
4 c. butter. 2 eggs.
1c. sugar. 3 tsp. baking powder.
1 tbsp. milk. 24 c. flour.
1 tsp. vanilla. ’
Cream the butter, add sugar, milk, beaten eggs and flavoring, then
the flour and baking powder mixed and sifted together. It should bea
stiff dough; more flour may be required. Roll a little at a time and cut
into cookies, or drop from a teaspoon on a buttered sheet, and pat into
shape with a cup which has been-dipped in flour. Bake in a moderate
oven about 10 minutes. This amount will make about six dozen cookies.
PEANUT COOKIES.
2 tbsp. butter. 1 tsp. baking powder.
+ @. sugar. %. tsp. salt.
1 egg. 1 tbsp. milk.
4 c. flour. 3 ¢c. finely chopped peanuts.
tsp. lemon juice.
Cream the butter, add sugar, beaten egg, and mixed and sifted dry
ingredients; then add milk, peanuts and lemon juice. Drop from a tea-
spoon on an unbuttered baking sheet one inch apart, and place one-half
peanut on top of each. Bake in a slow oven 12 to 15 minutes. This
amount will make 30 cookies.
FRUIT COOKIES.
4 c. butter. 2 tsp. salt✪ Cream Filling.
3 c. sugar. 4 tsp. cinnamon.
1 egg. z c. chopped nuts.
2 ¢, our. 1-6 c. currants.
1 tsp. baking powder. 1-6 c. raisins, seeded and cut in pieces.
Cream the butter, add sugar and beaten egg; then add mixed and sifted
dry ingredients, nuts and fruit. Drop from a teaspoon on a buttered
baking sheet one inch apart and bake in a slow oven 12 to 15 minutes.
CHOCOLATE DROP CAKES.
4 c. butter. 1 egg.
3 c. sugar. eee nour:
+ 0Z. chocolate. 1 tsp. baking powder.
1 tbsp. sugar. 4 tsp. salt.
1 tbsp. boiling water. 3 ¢. chopped nuts.
4c. raisins, seeded and cut in pieces.✪ Chocolate Drop Cakes
Cream the butter, add sugar. Melt the chocolate over hot water, add
the 1 tbsp. sugar and boiling water; stir until smooth, and add to first
mixture. Then add beaten egg and finish as Fruit Cookies.
67
OATMEAL MACAROONS.
2 tsp. butter. 24 ¢c. rolled oats.
1 c. sugar. 23 tsp. baking powder.
2 ege2s. x tsp. salt.
1 tsp. vanilla or 4 tsp. bitter almond flavoring.✪ Oatmeal Macaroons
a
Page 42 · 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.
AI-modernized reading of the original text
Blanch almonds, and put them through the meat chopper, using the nut grinder; work to a paste. Add unbeaten yolks of eggs, flavoring, and gradually the sugar. The mixture should be as stiff as a dough; more sugar may be required. Dredge a pastry board with icing sugar, toss mixture on it and roll or pat out to the desired thickness; cut in shape. Moisten cake with cold water, press icing upon it and let stand 24 hours before covering with other icing. The icing may be shaped with the hands, to fit the cake.
ORNAMENTAL ICING.
1 lb. icing sugar. Whites 3 eggs. 8 or 9 drops acetic acid.
Put unbeaten whites into a large bowl; sift in icing sugar; beat vigorously with a wooden spoon; add acid, and beat till stiff.. The icing should be stiff enough to hold its shape. More sugar may be required. Press icing through pastry tubes in the desired design.
FONDANT ICING FOR SMALL CAKES.
The cake mixture for small ornamented cakes should be baked in shallow pans and when cool cut in fancy shapes, triangles, crescents, hearts, etc. They must then be glazed and iced.
To Glaze:—Beat white of 1 egg slightly and add 1 tbsp. fruit sugar. Apply to cut edges of cake and let stand over night.
To Ice:—Melt fondant over hot water, stirring all the time. Thin slightly by adding a little hot water. Flavor and color as desired. Carefully lower each cake into the fondant, using a fork; do not cover the bottom. Remove from fondant, invert quickly and slip from the fork. Decorate with nut meat, candied violets, candied fruit or ornamental icing.
COOKIES AND SMALL CAKES
COOKIES. 1/4 c. butter. 2 eggs. 1c. sugar. 3 tsp. baking powder. 1 tbsp. milk. 2 tsp. baking powder. 2 1/2 c. flour.
1 tsp. vanilla. ’
Cream the butter, add sugar, milk, beaten eggs and flavoring, then the flour and baking powder mixed and sifted together. It should be a stiff dough; more flour may be required. Roll a little at a time and cut into cookies, or drop from a teaspoon on a buttered sheet, and pat into shape with a cup which has been dipped in flour. Bake in a moderate oven about 10 minutes. This amount will make about six dozen cookies.
PEANUT COOKIES.
2 tbsp. butter. 1 tsp. baking powder.
1/2 c. sugar. 1/2 tsp. salt.
1 egg. 1 tbsp. milk.
1 c. flour. 3/4 c. finely chopped peanuts.
tsp. lemon juice.
Cream the butter, add sugar, beaten egg, and mixed and sifted dry ingredients; then add milk, peanuts and lemon juice. Drop from a teaspoon on an unbuttered baking sheet one inch apart, and place one-half peanut on top of each. Bake in a slow oven 12 to 15 minutes. This amount will make 30 cookies.
FRUIT COOKIES.
4 c. butter. 2 tsp. salt.
3 c. sugar. 1 tsp. cinnamon.
1 egg. 1/2 c. chopped nuts.
2 c. flour. 1-6 c. currants.
1 tsp. baking powder. 1-6 c. raisins, seeded and cut in pieces.
Cream the butter, add sugar and beaten egg; then add mixed and sifted dry ingredients, nuts and fruit. Drop from a teaspoon on a buttered baking sheet one inch apart and bake in a slow oven 12 to 15 minutes.
CHOCOLATE DROP CAKES.
4 c. butter. 1 egg.
3 c. sugar. 2 3/4 c. flour.
+ 0Z. chocolate. 1 tsp. baking powder. 1 tbsp. sugar. 4 tsp. salt.
1 tbsp. boiling water. 3/4 c. chopped nuts.
3/4 c. raisins, seeded and cut in pieces. Cream the butter, add sugar. Melt the chocolate over hot water, add the 1 tbsp. sugar and boiling water; stir until smooth, and add to first mixture. Then add beaten egg and finish as Fruit Cookies.
OATMEAL MACAROONS.
2 tsp. butter. 24 ¢c. rolled oats. 1 c. sugar. 23 tsp. baking powder. 2 ege2s. x tsp. salt.
1 tsp. vanilla or 4 tsp. bitter almond flavoring.
a
Records on this page
Cream FillingCookiesPeanut CookiesFruit CookiesChocolate Drop CakesOatmeal Macaroons