Make a silver cake after the silver cake recipe; spread about one-
half inch thick on flat baking-tin and bake. When done, let partially
cool, then take out of tin and lay on flat surface. Also make the gold
cake after the gold cake recipe, at the same time adding a little yellow
vegetable coloring if the color of the batter is not deep enough to represent
the yolk of an &gg. Then spread it about one-half inch thick on a tin.
When baked, remove from tin and lay also on flat surface. Now, with a
round cooky cutter, cut out the white cake, laying each piece again on a
flat surface. With a smaller cooky cutter cut out the yellow cake, laying
each piece in the center and on top of each round white cake. Boiled
icing placed between them and over all, makes most delightful Easter
cakelets. M. C. B.
INDIVIDUAL BERRY CAKE5.
(Blackberry, Blueberry, Strawberry or Peach.)
Take one pint of flour, two teaspoonfuls of baking-powder, a little
salt; sift together, then rub in two even tablespoonfuls of butter. Add
enough milk to make a soft dough. Pour on bread board and pat down.
Take a large round cutter and cut out the cakes. Lay on buttered pan
and bake in quick oven. When done pull apart, spread with butter and
lay over fresh ripe berries✪ Individual Berry Cakes; roll in sugar; and serve with cream if desired.
Mrs. L. a. B.
CHOCOLATE ECLAIRS.
Into a granite-ware saucepan put one-half pint of milk, two well-
rounded tablespoonfuls of butter and one tablespoonful of sugar and place
on the stove. When this boils up, add one-half pint of sifted flour and
cook for two minutes, beating well with a wooden or granite spoon. It
will be smooth and velvety at the end of that time. Set away to cool; and
when cool, beat in four eggs, one at a time. Beat vigorously for about
fifteen minutes. Try a small bit of the paste in the oven, if it rises
in the form of a hollow ball the paste is beaten enough, whereas, if it
does not, beat a little longer. Have tin sheets or shallow pans slightly
buttered. Have ready, also, a tapering tin tube, with the smaller opening
about three-quarters of an inch in diameter. Place this in the small end
of a conical cotton pastry bag. Put the mixture in the bag, and press out
on buttered pans, having each eclair nearly three inches long. There
should be eighteen, and they must be at least two inches apart, as they
swell in cooking. Bake in a moderately hot oven for about twenty-five
minutes. Take from the oven and while they are still warm coat them
16
246 CAKES.
with chocolate. When cold, cut open on the side, and fill with either of
the following described preparations:
Filling No. i. — Mix in a bowl one-half pint of rich cream, one tea-
spoonful of vanilla and four tablespoonfuls of sugar. Place the bowl in a
pan of ice-water and beat the cream until light and firm, using either an
egg-beater or a whisk.
Filling No. 2. — Put one-half pint of milk in the double boiler and
place on the fire. Beat together until very light one level tablespoonful
of flour, one-half cupful of sugar and one ^gg; when the milk boils, stir in
this mixture. Add one-eighth of a teaspoonful of salt and cook for fifteen
minutes, stirring often. When cold flavor with one teaspoonful of vanilla✪ Chocolate Eclairs.
Page 177 · 2 recipe records on this page
Presented as published in 1917. 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
Make a silver cake after the silver cake recipe; spread about onehalf inch thick on flat baking-tin and bake. When done, let partially cool, then take out of tin and lay on flat surface. Also make the gold cake after the gold cake recipe, at the same time adding a little yellow vegetable coloring if the color of the batter is not deep enough to represent the yolk of an egg. Then spread it about one-half inch thick on a tin. When baked, remove from tin and lay also on flat surface. Now, with a round cooky cutter, cut out the white cake, laying each piece again on a flat surface. With a smaller cooky cutter cut out the yellow cake, laying each piece in the center and on top of each round white cake. Boiled icing placed between them and over all, makes most delightful Easter cakelets. M. C. B.
INDIVIDUAL BERRY CAKES. (Blackberry, Blueberry, Strawberry or Peach.)
Take one pint of flour, two teaspoonfuls of baking-powder, a little salt; sift together, then rub in two even tablespoonfuls of butter. Add enough milk to make a soft dough. Pour on bread board and pat down. Take a large round cutter and cut out the cakes. Lay on buttered pan and bake in quick oven. When done pull apart, spread with butter and lay over fresh ripe berries; roll in sugar; and serve with cream if desired.
Mrs. L. a. B. CHOCOLATE ECLAIRS.
Into a granite-ware saucepan put one-half pint of milk, two wellrounded tablespoonfuls of butter and one tablespoonful of sugar and place on the stove. When this boils up, add one-half pint of sifted flour and cook for two minutes, beating well with a wooden or granite spoon. It will be smooth and velvety at the end of that time. Set away to cool; and when cool, beat in four eggs, one at a time. Beat vigorously for about fifteen minutes. Try a small bit of the paste in the oven, if it rises in the form of a hollow ball the paste is beaten enough, whereas, if it does not, beat a little longer. Have tin sheets or shallow pans slightly buttered. Have ready, also, a tapering tin tube, with the smaller opening about three-quarters of an inch in diameter. Place this in the small end of a conical cotton pastry bag. Put the mixture in the bag, and press out on buttered pans, having each eclair nearly three inches long. There should be eighteen, and they must be at least two inches apart, as they swell in cooking. Bake in a moderately hot oven for about twenty-five minutes. Take from the oven and while they are still warm coat them
with chocolate. When cold, cut open on the side, and fill with either of the following described preparations:
Filling No. i. — Mix in a bowl one-half pint of rich cream, one teaspoonful of vanilla and four tablespoonfuls of sugar. Place the bowl in a pan of ice-water and beat the cream until light and firm, using either an egg-beater or a whisk.
Filling No. 2. — Put one-half pint of milk in the double boiler and place on the fire. Beat together until very light one level tablespoonful of flour, one-half cupful of sugar and one ^gg; when the milk boils, stir in this mixture. Add one-eighth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cold flavor with one teaspoonful of vanilla.
Records on this page
Individual Berry CakesChocolate Eclairs