One-third cup of butter, one-third cup of sugar, one-third cup of
molasses, one Qgg, one scant cup of flour, one cup of pecan or other nuts,
one-half teaspoon of baking powder✪ Brownies (For the Little Ones). Cream the butter and sugar, add
the molasses and &gg, and lastly the flour and baking-powder sifted
together. Stir in the nuts, and bake the cakes In small fancy pans well
greased.
CINDERELLA CAKES.
(For Children's Parties.)
Use two eggs, one cupful of sugar, one cupful and a quarter of flour,
one gill of cold water, one tablespoonful of lemon juice, one teaspoonful
of baking-powder, one ounce of chocolate, half a tumbler of any kind of
jelly, and chocolate icing✪ Cinderella Cakes (For Children's Parties). Separate the eggs, and beat the yolks and
sugar together until light. Beat the whites until light, and then beat
them with yolks and sugar and grated chocolate. Next beat in the lemon
juice and water, and finally the flour in which the baking-powder should
be mixed. Beat for three minutes, and then pour the batter into two
pans, and bake in a moderate oven for about eighteen minutes. When
done, spread one sheet of cake with the jelly, and press the other sheet
over it; and when cold, cut into little squares and triangular pieces. Stick
a wooden toothpick into each of these pieces, and dip each one into the
hot icing; afterwards removing the toothpick, of course.
Maria Parloa.
PUDDING
-SAUCES
m^ TN MAKING puddings or dumplings the first matter of impor-
' i- tance is to see that all the ingredients are fresh and good. The
slightest taint will injure the whole pudding. Puddings are of three kinds
— boiled, steamed, and baked. To steam a pudding, put it into a buttered
tin pan or granite dish; tie a cloth over the top, first dredging it in flour
and set into a steamer. Covet the steamer closely; allow a little longer
time than you do for boiling. Boiling requires nearly twice the time
required for baking.
Attention to the turning out of a pudding, so that it shall not be
ragged or broken, is necessary. Puddings that are to be boiled should be
put into plenty of boiling water, and kept at a steady boil. A baked pud-
ding should be stirred once or twice after it has set, so that the fruit may
not all sink to the bottom, while one that is boiled should be turned over
for the same reason, and also to keep it from sticking to the bottom of
the kettle. On removing a pudding tied in a cloth, plunge it quickly into
a basin of cold water and it will readily separate. If there is much bread
in the pudding, tie it rather loosely, to allow for its swelling, but a batter
pudding cannot be fastened too lightly. An ^^^ that is not strictly fresh
must never be used. Salt should be added, in a small quantity, to all
puddings.
The oven must be regularly washed, and the juice of pies, meats, etc.,
that have escaped in cooking scraped off. A pudding is lighter when
boiled than when baked. Puddings will turn out of a basin well if it has
been plentifully rubbed with butter.
If cloths are used, do not wash them with soap, unless well rinsed
afterwards. Just before filling dip them into boiling water, saueeze them
dry and dredge them with flour.
HOW TO CLEAN CURRANTS.
Page 186 · 3 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
One-third cup of butter, one-third cup of sugar, one-third cup of molasses, one egg, one scant cup of flour, one cup of pecan or other nuts, one-half teaspoon of baking powder. Cream the butter and sugar, add the molasses and egg, and lastly the flour and baking-powder sifted together. Stir in the nuts, and bake the cakes in small fancy pans well greased.
CINDERELLA CAKES.
(For Children's Parties.)
Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking-powder, one ounce of chocolate, half a tumbler of any kind of jelly, and chocolate icing. Separate the eggs, and beat the yolks and sugar together until light. Beat the whites until light, and then beat them with yolks and sugar and grated chocolate. Next beat in the lemon juice and water, and finally the flour in which the baking-powder should be mixed. Beat for three minutes, and then pour the batter into two pans, and bake in a moderate oven for about eighteen minutes. When done, spread one sheet of cake with the jelly, and press the other sheet over it; and when cold, cut into little squares and triangular pieces. Stick a wooden toothpick into each of these pieces, and dip each one into the hot icing; afterwards removing the toothpick, of course.
Maria Parloa.
PUDDING -SAUCES
m^ TN MAKING puddings or dumplings the first matter of impor- ' i- tance is to see that all the ingredients are fresh and good. The slightest taint will injure the whole pudding. Puddings are of three kinds — boiled, steamed, and baked. To steam a pudding, put it into a buttered tin pan or granite dish; tie a cloth over the top, first dredging it in flour and set into a steamer. Covet the steamer closely; allow a little longer time than you do for boiling. Boiling requires nearly twice the time required for baking.
Attention to the turning out of a pudding, so that it shall not be ragged or broken, is necessary. Puddings that are to be boiled should be put into plenty of boiling water, and kept at a steady boil. A baked pudding should be stirred once or twice after it has set, so that the fruit may not all sink to the bottom, while one that is boiled should be turned over for the same reason, and also to keep it from sticking to the bottom of the kettle. On removing a pudding tied in a cloth, plunge it quickly into a basin of cold water and it will readily separate. If there is much bread in the pudding, tie it rather loosely, to allow for its swelling, but a batter pudding cannot be fastened too lightly. An ^^^ that is not strictly fresh must never be used. Salt should be added, in a small quantity, to all puddings.
The oven must be regularly washed, and the juice of pies, meats, etc., that have escaped in cooking scraped off. A pudding is lighter when boiled than when baked. Puddings will turn out of a basin well if it has been plentifully rubbed with butter.
If cloths are used, do not wash them with soap, unless well rinsed afterwards. Just before filling dip them into boiling water, saueeze them dry and dredge them with flour.
HOW TO CLEAN CURRANTS.
Records on this page
Brownies (For the Little Ones)Cinderella Cakes (For Children's Parties)Chocolate Jelly Cake