Mazdaznan encyclopedia of dietetics and home cook book

Pick and wash carefully one quart cranberries. Cook five minutes in graniteware vessel, with sufficient water to cover, pour off water and add same quantity boiling water, cook two hours and mash thru colander. Add sufficient sugar to sweeten, set on back of range and boil twenty minutes. When cold, add one pint finely-chopped or ground almonds or walnuts, spread between and on top of layers and serve with cream. GINGER CAKE. To five beaten eggs mix well one cupful granulated sugar; add one-fourth teaspoonful each ground cloves and cinnamon, one tablespoonful ground ginger, one-fourth pound shredded candied lemon and orange peel, and two cupfuls flour into which has been well sifted one teaspoonful baking powder. When well mixed, add one-half pound Jordan almonds, previously blanched, slightly browned and shredded. Put in large pan and bake one-half hour in moderate oven. DOUGHNUTS. Cream one-half cupful cocoanut or clarified butter with one cupful powdered sugar and one egg, add one and onehalf cupfuls sweet milk and one-fourth teaspoonful ground cinnamon. Sift together one and one-half pints flour and one-half teaspoonful baking powder; mix all to a soft dough ; roll out to one-half inch thickness on well-fioured board, cut out with biscuit cutter and boil to dark-brown color in hot cocoanut butter, olive or cooking oil. Serve with powdered sugar. NUT-FRUIT SHORT CAKE. Sift together one teaspoonful baking powder and one cupful flour, add one cupful sugar, two tablespoonfuls melted, clarified or cocoanut butter, two well-beaten eggs and three tablespoonfuls sweet milk. Have all as cold as possible, mix quickly with wooden spoon, put in two jellycake pans and bake in quick oven. TEA CAKE. Cream one-half cupful cocoanut butter with one and onehalf cupfuls powdered or granulated sugar, then add onehalf cupful milk. Beat two eggs until very light. Sift together one teaspoonful baking powder with two cupfuls flour. Add to the creamed butter the flour and eggs alternately, then follow with one teaspoonful cinnamon, one-half teaspoonful cloves, one tablespoonful lemon juice, and onehalf pound seeded raisins chopped and floured. Bake in moderate oven until nicely browned. FRUIT CAKE, PAR EXCELLENCE. Take five pounds seeded layer raisins, two pounds seedless raisins or cleaned currants, one pound figs, one pound citron, one-half pound candied orange peel, one-half pound candied cherries, two ounces candied ginger, one teaspoonful ground cinnamon ; chop well and mix thoroly, or, better still, grind all together with a vegetable chopper. Cream one pound cocoanut butter with one pound flour. Separate sixteen eggs; beat whites to a stiff froth; beat yolks with one pound pulverized sugar until light, then add alternately a spoonful each of beaten whites and the creamed butter and flour ; beat and mix well. Add the fruit and one pint grape juice, one pint of red, sparkling non-alcoholic wine ; mix thoroly and put in large oiled pan and bake two hours in moderate oven. The longer this cake is kept the better it will get. Keep well wrapped in a close box. Almond meats may be used as a substitute for the candied cherries. (Sometimes one pint of grape brandy with grape juice combined improves the cake with age.) COCOANUT COOKIES.