Rinse, hull and press strawberries. through a strainer; add the sugar
and let stand until it is dissolved. Add cream, and freeze.
‘tial
Cole Cote
PEACH ICE CREAM.
3 c. thin cream. 3 tbsp. sugar.
13 canned peaches✪ Peach Ice Cream.
Make as Strawberry Ice Cream.
CAKE
PLAIN CAKE.
1 tbsp. butter. + tsp. baking powder.
3 tbsp. fruit sugar. 2 c. flour.
OMe a 4 tsp. spice, 8 drops flavoring, 4 oz.
2 tbsp. milk. chocolate, or 1 tbsp. coco✪ Plain Cakea.
Cream the butter, add the sugar gradually, then the beaten yolk of
egg. Mix well, and add alternately the milk, and flour and baking powder
sifted together. Add flavoring, then fold in beaten white of egg. Bake
25 minutes in a moderate oven. If chocolate is used, melt over hot water
and add after yolk of egg. Spice or cocoa may be mixed and sifted with
the flour.
SPONGE CAKE.
Yolk of 1 egg. Few gratings lemon rind.
1-6 -c. fruit sugar. 4 White of 1 egg.
+ tsp. lemon juice. 1-6 c. flour.
Salt✪ Sponge Cake.
Beat yolk until thick and lemon-colored, add sugar gradually, beating
all the time. Add lemon juice, rind, and white of egg beaten until stift
and dry. When white is partially mixed with yolk, carefully cut and fold
in flour mixed and sifted with salt. Bake in an unbuttered pan, in a slow
oven, for 4 hour.
HOT WATER GINGERBREAD. /
1 tbsp. butter and lard. 4 tsp. soda.
2 tbsp. brown sugar. Salt.
* 68g. 3 c. flour.
2 tbsp. molasses. i tsp. ginger.
2 tbsp. boiling water✪ Hot Water Gingerbread.
Cream butter and lard, add sugar, beaten egg and molasses; then
mixed and sifted dry ingredients, and boiling water. Pour into a greased
pan and bake in a slow oven 25 to 30 minutes.
FRUIT CAKE.
14 oz. butter. oz. figs.
4
14 oz. brown sugar. ? oz. shelled almonds.
1 egg. 1 tsp. lemon juice
14 oz. flour. Grated lemon rind.
# tsp. mixed spice. 2 tsp. cold coffee.
4% oz. raisins. 2 tsp. preserved fruit juice.
1+ oz. currants. 4 oz. citron peel.
* oz. dates. + oz. lemon peel✪ Fruit Cake.
Line the pan with three thicknesses of paper; butter the top layer only.
Seed the raisins and tear in quarters; wash and dry the currants; stone
the dates and cut them and the figs in small pieces. Blanch and chop the
almonds; cut citron and lemon peel in thin slices and then in small pieces.
Mix the fruit (except peel) and dredge with 3 tbsp. of the flour. Dredge
112
citron and lemon peel with flour. Mix and sift remaining flour with the
spices. Cream the butter, add sugar, yolk of egg well beaten, then white
of egg beaten stiff, lemon juice and rind; beat thoroughly. Add liquid
and sifted flour alternately, beat well, then add fruit and nuts. Put a
layer of the mixture into the pan, then a layer of the peel, repeat until
pan is two-thirds full; have cake mixture for top layer. Bake in slow
oven 2 to 3 hours.
COOKIES.
+ tbsp. butter. 1 tsp. egg.
1 tbsp. sugar. 4 tsp. baking powder.
z tsp. milk. 3 tbsp. flour.
4 drops vanilla✪ Cookies.
Cream the butter, add sugar, milk, egg and flavoring, then the flour
and baking powder mixed and sifted together. It should be a stiff dough;
more flour may be required. Roll 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.
PEANUT COOKIES.
' tbsp. butter. + tsp. baking powder.
1 tbsp. sugar. Salt.
2 tsp. egg. 2 tsp. milk.
2 tbsp. flour. 2 tbsp. finely chopped peanuts.
+ tsp. lemon juice✪ Peanut Cookies.
Cream the butter, add sugar, 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 recipe will make
eight cookies.
ROLLED ALMOND WAFERS.
s tbsp. butter. 1$ tbsp. bread flour.
1 tbsp. fruit sugar. 5 drops vanilla.
+ tbsp. milk. Finely chopped almonds✪ Rolled Almond Wafers.
Page 69 · 9 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
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Rinse, hull and press strawberries. through a strainer; add the sugar
and let stand until it is dissolved. Add cream, and freeze.
‘tial
Cole Cote
PEACH ICE CREAM.
3 c. thin cream. 3 tbsp. sugar.
13 canned peaches.
Make as Strawberry Ice Cream.
CAKE
PLAIN CAKE.
1 tbsp. butter. + tsp. baking powder.
3 tbsp. fruit sugar. 2 c. flour.
OMe a 4 tsp. spice, 8 drops flavoring, 4 oz.
2 tbsp. milk. chocolate, or 1 tbsp. cocoa.
Cream the butter, add the sugar gradually, then the beaten yolk of
egg. Mix well, and add alternately the milk, and flour and baking powder
sifted together. Add flavoring, then fold in beaten white of egg. Bake
25 minutes in a moderate oven. If chocolate is used, melt over hot water
and add after yolk of egg. Spice or cocoa may be mixed and sifted with
the flour.
SPONGE CAKE.
Yolk of 1 egg. Few gratings lemon rind.
1-6 -c. fruit sugar. 4 White of 1 egg.
+ tsp. lemon juice. 1-6 c. flour.
Salt.
Beat yolk until thick and lemon-colored, add sugar gradually, beating
all the time. Add lemon juice, rind, and white of egg beaten until stift
and dry. When white is partially mixed with yolk, carefully cut and fold
in flour mixed and sifted with salt. Bake in an unbuttered pan, in a slow
oven, for 4 hour.
HOT WATER GINGERBREAD. /
1 tbsp. butter and lard. 4 tsp. soda.
2 tbsp. brown sugar. Salt.
* 68g. 3 c. flour.
2 tbsp. molasses. i tsp. ginger.
2 tbsp. boiling water.
Cream butter and lard, add sugar, beaten egg and molasses; then
mixed and sifted dry ingredients, and boiling water. Pour into a greased
pan and bake in a slow oven 25 to 30 minutes.
FRUIT CAKE.
14 oz. butter. oz. figs.
4
14 oz. brown sugar. ? oz. shelled almonds.
1 egg. 1 tsp. lemon juice
14 oz. flour. Grated lemon rind.
# tsp. mixed spice. 2 tsp. cold coffee.
4% oz. raisins. 2 tsp. preserved fruit juice.
1+ oz. currants. 4 oz. citron peel.
* oz. dates. + oz. lemon peel.
Line the pan with three thicknesses of paper; butter the top layer only.
Seed the raisins and tear in quarters; wash and dry the currants; stone
the dates and cut them and the figs in small pieces. Blanch and chop the
almonds; cut citron and lemon peel in thin slices and then in small pieces.
Mix the fruit (except peel) and dredge with 3 tbsp. of the flour. Dredge
112
citron and lemon peel with flour. Mix and sift remaining flour with the
spices. Cream the butter, add sugar, yolk of egg well beaten, then white
of egg beaten stiff, lemon juice and rind; beat thoroughly. Add liquid
and sifted flour alternately, beat well, then add fruit and nuts. Put a
layer of the mixture into the pan, then a layer of the peel, repeat until
pan is two-thirds full; have cake mixture for top layer. Bake in slow
oven 2 to 3 hours.
COOKIES.
+ tbsp. butter. 1 tsp. egg.
1 tbsp. sugar. 4 tsp. baking powder.
z tsp. milk. 3 tbsp. flour.
4 drops vanilla.
Cream the butter, add sugar, milk, egg and flavoring, then the flour
and baking powder mixed and sifted together. It should be a stiff dough;
more flour may be required. Roll 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.
PEANUT COOKIES.
' tbsp. butter. + tsp. baking powder.
1 tbsp. sugar. Salt.
2 tsp. egg. 2 tsp. milk.
2 tbsp. flour. 2 tbsp. finely chopped peanuts.
+ tsp. lemon juice.
Cream the butter, add sugar, 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 recipe will make
eight cookies.
ROLLED ALMOND WAFERS.
s tbsp. butter. 1$ tbsp. bread flour.
1 tbsp. fruit sugar. 5 drops vanilla.
+ tbsp. milk. Finely chopped almonds.