" I think it is just as well to be careful, and that it
would be a pity to waste those good nuts. But here's the
No. 132— NUT-CAKE.
Two cups sugar, one of butter, three of flour, one of
cold water, four eggs, one teaspoonful soda and two of
cream tartar, two cupfuls hickory nut kernels carefully
picked out, without any teeth-breaking scraps of shell left
among them.
" Why don't some of these receipts say baking-powder? '
asked Mabel. " Rhoda always keeps it in the kitchen."
146 SIX LITTLE OOOK8.
" Because the most particular cooks think that the fresh
combination of soda and cream tartar is nicer. But if
you ever happen to be without one of these and have bak-
ing-powder, you may use as much of it as are required of
the other two put together, or perhaps rather more, and
you will be about right. Here is a nice recipe for plain
loaf-cake."
No. 133 — BREAD CAKE.
One pound risen dough, half a pound sugar, a quarter
of a pound butter, half a tumblerful currants, one well-
beaten egg, half a nutmeg, the grated rind and half the
juice of a lemon✪ Jelly Sauce. Mix thoroughly with the hands and
set to rise. Leave it in a warm place for several hours,
and do not bake until light. It is better if baked in two
small loaves than in one large one. Don't forget to but-
ter the tins well. It is not necessary to line them with
paper.
" How are we to make the dough, Aunt Jane! "
" You will have to depend on Ehoda for that. When
yon are two or three years older, you can learn how
to use yeast; but at present we will confine our attention
AUNT JANE'S COOKING CLASS. 147
to simple cooking. But I don't think you've had my
favorite muffins yet."
No. 134 — INDIAN-MEAL MUFFINS.
Two cups corn-meal, one of flour, two and a half of
milk, three eggs, one tablespoonful lard, two of white
sugar, one teaspoonful soda, two of cream tartar, one of
salt✪ Indian-Meal Muffins. Beat whites and yolks separately, melt the lard, sift
soda and cream tartar together with the flour (which must
be added last of all,) and then beat with all your might.
Bake in small patty-pans.
No. 135 — GRAHAM BISCUIT.
Three cups Graham flour, one of white flour, three of
milk, one tablespoonftd lard, one well heaped of white
sugar, one salt-spoon salt, one teaspoonful soda and two
of cream tartar. Mix as for soda buscuit (No. 104).
"We might have some Sally Lunns, Mamma," said
A.my. "They 're good."
" Yes, but real Sally Lunns are made with yeast, and
the modern imitations are not quite the same thing.
Our * company tea-cake' (No. 129) is not very different;
but I'll give you the recipe."
148 BIX LITTLE OOOK8.
No. 136 — SALLY LUNNS.
One scant qnart flour, one cup milk, half a cup lard
and the same of butter, four eggs, one teaspoonful salt,
one of cream tartar and half as much soda✪ Sally Lunns. Eggs to be
beaten separately; shortening melted; cream tartar sifted
into the flour, and soda dissolved in hot water, as usual.
No. 137 — LAPLANDERS. ✪ Laplanders
Six little cooks
1910Page 49 · 7 recipe records on this page
Presented as published in 1910. 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
" I think it is just as well to be careful, and that it would be a pity to waste those good nuts. But here's the
No. 132— NUT-CAKE.
Two cups sugar, one of butter, three of flour, one of cold water, four eggs, one teaspoonful soda and two of cream tartar, two cupfuls hickory nut kernels carefully picked out, without any teeth-breaking scraps of shell left among them.
" Why don't some of these receipts say baking-powder? ' asked Mabel. " Rhoda always keeps it in the kitchen."
" Because the most particular cooks think that the fresh combination of soda and cream tartar is nicer. But if you ever happen to be without one of these and have baking-powder, you may use as much of it as are required of the other two put together, or perhaps rather more, and you will be about right. Here is a nice recipe for plain loaf-cake."
No. 133 — BREAD CAKE.
One pound risen dough, half a pound sugar, a quarter of a pound butter, half a tumblerful currants, one wellbeaten egg, half a nutmeg, the grated rind and half the juice of a lemon. Mix thoroughly with the hands and set to rise. Leave it in a warm place for several hours, and do not bake until light. It is better if baked in two small loaves than in one large one. Don't forget to butter the tins well. It is not necessary to line them with paper.
" How are we to make the dough, Aunt Jane! " " You will have to depend on Ehoda for that. When yon are two or three years older, you can learn how to use yeast; but at present we will confine our attention
to simple cooking. But I don't think you've had my favorite muffins yet."
No. 134 — INDIAN-MEAL MUFFINS.
Two cups corn-meal, one of flour, two and a half of milk, three eggs, one tablespoonful lard, two of white sugar, one teaspoonful soda, two of cream tartar, one of salt. Beat whites and yolks separately, melt the lard, sift soda and cream tartar together with the flour (which must be added last of all,) and then beat with all your might. Bake in small patty-pans.
No. 135— Graham Biscuit.
Three cups Graham flour, one of white flour, three of milk, one tablespoonful lard, one well heaped of white sugar, one salt-spoon salt, one teaspoonful soda and two of cream tartar. Mix as for soda buscuit (No. 104).
"We might have some Sally Lunns, Mamma," said A.my. "They 're good."
" Yes, but real Sally Lunns are made with yeast, and the modern imitations are not quite the same thing. Our * company tea-cake' (No. 129) is not very different; but I'll give you the recipe."
No. 136 — SALLY LUNNS.
One scant quart flour, one cup milk, half a cup lard and the same of butter, four eggs, one teaspoonful salt, one of cream tartar and half as much soda. Eggs to be beaten separately; shortening melted; cream tartar sifted into the flour, and soda dissolved in hot water, as usual.
No. 137 — LAPLANDERS.
Records on this page
Jelly SauceNut-CakeBread CakeIndian-Meal MuffinsGraham BiscuitSally LunnsLaplanders