Principles of cooking

Fig Filling. — Chop one fourth pound of figs, add one half cup of cold water and one fourth cup of sugar, and boil until it thickens. Spread between the layers, and frost the top of the cake. Chocolate Filling. — (See p. 130, Chocolate Frosting.) Blitz Kuchen. — One cup of butter, or one half cup of butter and one half cup of lard, creamed until soft, add one cup of sugar and mix thoroughly. Add four beaten eggs, and beat until thoroughly blended. Add alternately three fourths cup of milk and two cups of flour in which three teaspoons of baking powder and one fourth teaspoon of salt, one teaspoon of cinnamon, have been sifted. Add grated rind of one lemon. Spread in a shallow pan about one fourth inch thick. Sprinkle with three fourths cup of nuts, one fourth cup of sugar and cinnamon. Bake in a hot oven. Cottage Pudding. — Cream one fourth cup of butter, add two thirds cup of sugar, one egg, one cup of milk, two and one fourths cups of flour, four teaspoons of baking powder, one fourth teaspoon of salt. Mix as for Plain Cake. Bake thirty-five minutes and serve with Vanilla or Hard Sauce. Hard Sauce. — Cream one third cup of butter; add one cup of powdered sugar gradually ; add one fourth teaspoon of flavoring, and shape into small balls. Rice Pudding. — Cook one half cup of rice in one pint of boiling water for twenty minutes, or until soft. Add one half cup of sugar, one pint of milk, two well-beaten eggs, one half cup of raisins, speck of nutmeg, and bake slowly until firm. Bread Pudding. — Mix one pint of bread crumbs, one quart of milk, one cup of sugar, four egg yolks, two tablespoons melted butter, and the juice of lemon or one teaspoon of lemon extract. Beat until blended. Turn into a baking dish and bake three quarters of an hour. Take from oven, spread jam or jelly over the top, cover with the whites of four eggs beaten stiff and dry, to which has been added four tablespoons of sugar and one fourth teaspoon of lemon extract. Return to the oven until the eggs are browned. Serve with cream. Date Pudding. — Wash one pound of dates and remove the stones, add one cup of walnuts chopped, one half cup of sugar, two eggs well beaten, and one half cup of flour and two teaspoons of baking powder sifted together. Mix well, and bake slowly about two hours. Pour one cup of cream over the pudding while it is warm, and serve with whipped cream. Fig Pudding. — Wash and dry one pound of figs and cut into small pieces. Cream one cup of shortening; add two cups of sugar and three unbeaten eggs. Sift together three cups of bread crumbs, one half teaspoon of nutmeg, one ‘teaspoon of cinnamon, and add to the first mixture. Add one half cup of milk and the figs, and beat well. Turn into two buttered molds, and steam one to one and one half hours. Blueberry Pudding. — Cream two thirds cup of butter, add two thirds cup of sugar, two eggs well beaten, three fourths cup of milk, and two cups of flour, three teaspoons of baking powder, one fourth teaspoon of salt, sifted together. ~ Mix as for cake. When well beaten, add two cups of floured blueberries: ‘Turn into two buttered molds. Steam one hour, and then bake one half hour. Serve with Hard Sauce and whipped cream. Marguerites. — Boil one cup of sugar and one half cup of water until it threads. Cut six marshmallows in small pieces and add to the sirup. After the marshmallows are dissolved, add the sirup to the beaten whites of two eggs; — add one fourth teaspoon of vanilla, one cup of chopped nut meats, one half cup of chopped figs or dates. Spread on crackers, and serve with ices. |