Egg Frosting. — Beat the white of an
^g% until light. Then beat into it, gradu-
ally, enough powdered sugar to make a soft
dough. Add one-quarter teaspoonful lemon
extract, or one teaspoonful lemon or orange
juice, or one-quarter teaspoonful vanilla,
and spread it on the cake.
One tablespoonful melted chocolate, or
one tablespoonful desiccated cocoanut may
be mixed with it. The yolk of the ^g% may
be used instead of the white to make Sun-
shine Frosting.
Plain Frosting. — Mix one cup sugar
and a tablespoonful lemon or orange juice ;
stir in enough boiling milk or water to make
a soft dough. Spread it over the cake.
This may be varied by adding different in-
gredients as in the preceding recipes.
Chocolate Filling. — Beat together the
yolks of two eggs, one-half cup cream, one-
half cup sugar, two sections of a cake of
chocolate✪ Chocolate Filling ; put in saucepan and boil until
thick enough to spread.
Cream Filling.— One pint of sweet
cream beaten until it looks like ice-cream ;
add one cup sugar, flavor with vanilla ;
blanch and chop one pound of almonds✪ Cream Filling, stir in
cream and spread very thick between layers.
Soft Gingerbread. — One-half cup of
lard, one cup each of milk and sugar, two
THE MODEL COOK BOOK
43
of molasses, one teaspoonful soda, two
tablespoonfuls cinnamon, and one of ginger.
Stir butter, sugar, molasses and spice to-
gether, add the milk and soda, and, lasth^
about five cups of flour. Beat hard, and
bake into a loaf, or in small tins. Some
seeded raisins will improve. Add these last.
Ginger Crackers. — Take one pint mo-
lasses, one cup of shortening, and one of
sugar, with ginger and cinnamon to taste.
Add flour enough to make a soft dough.
Roll very thin, cut into small cakes, and
bake in a quick oven. For plain cookies
use only one-half cup shortening.
Ginger Snaps. — One cup each of sugar,
molasses and lard, one &%%, one tablespoon-
ful ginger, one tablespoonful vinegar, dis-
solving in the vinegar one teaspoonful soda.
Use no milk or water. Mix in seven cups
flour and knead. Roll out in any shape
desired and bake in quick oven.
Risen Doughnuts. — Take a pint of boil-
ing milk, two cups of sugar,✪ Soft Gingerbread one-half cup
of butter, a half pint of yeast, and two eggs.
Beat together the eggs, butter and sugar,
and then pour in the milk. Let it rise three
times, the last rising after they are cut out.
Fry in smoking-hot lard. Sift with pow-
dered sugar while hot.
Crullers. — Cream one tablespoonful of
butter, work in a teaspoonful of cinnamon,
beat the yolks and whites of two eggs sepa-
rately, then together, and stir into the bat-
ter. Sift two-thirds cup sugar and one tea-
spoonful baking powder with two cups flour,
add to the eggs and butter, mix well, and
stir in gradually one-quarter to one-half cup
milk. Roll out, cut in rounds, with a small
round out of the centre of each ; fry in deep,
hot fat, turning as the sides are browned.
Lift from the fat with a wire frying-spoon,
and lay on brown paper to drain.
Jumbles. — Mix one pound each flour
and granulated sugar and one grated nut-
meg. Put in one pound butter, and stir in
two beaten eggs. Sift granulated sugar on
a board, lay the dough on it, roll out one-
third inch thick, cut out with a round cut-
ter, and cut out a circle in the centre. Bake
in a buttered pan, in a moderately hot oven,
from ten to twenty minutes.
✪ Crullers
Page 53 · 11 recipe records on this page
Presented as published in 1901. 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
Egg Frosting. — Beat the white of an egg until light. Then beat into it, gradually, enough powdered sugar to make a soft dough. Add one-quarter teaspoonful lemon extract, or one teaspoonful lemon or orange juice, or one-quarter teaspoonful vanilla, and spread it on the cake.
One tablespoonful melted chocolate, or one tablespoonful desiccated cocoanut may be mixed with it. The yolk of the egg may be used instead of the white to make Sunshine Frosting.
Plain Frosting. — Mix one cup sugar and a tablespoonful lemon or orange juice ; stir in enough boiling milk or water to make a soft dough. Spread it over the cake. This may be varied by adding different ingredients as in the preceding recipes.
Chocolate Filling. — Beat together the yolks of two eggs, one-half cup cream, onehalf cup sugar, two sections of a cake of chocolate ; put in saucepan and boil until thick enough to spread.
Cream Filling.— One pint of sweet cream beaten until it looks like ice-cream ; add one cup sugar, flavor with vanilla ; blanch and chop one pound of almonds, stir in cream and spread very thick between layers.
Soft Gingerbread. — One-half cup of lard, one cup each of milk and sugar, two of molasses, one teaspoonful soda, two tablespoonfuls cinnamon, and one of ginger. Stir butter, sugar, molasses and spice together, add the milk and soda, and, lasth^ about five cups of flour. Beat hard, and bake into a loaf, or in small tins. Some seeded raisins will improve. Add these last.
Ginger Crackers. — Take one pint molasses, one cup of shortening, and one of sugar, with ginger and cinnamon to taste. Add flour enough to make a soft dough. Roll very thin, cut into small cakes, and bake in a quick oven. For plain cookies use only one-half cup shortening.
Ginger Snaps. — One cup each of sugar, molasses and lard, one egg, one tablespoonful ginger, one tablespoonful vinegar, dissolving in the vinegar one teaspoonful soda. Use no milk or water. Mix in seven cups flour and knead. Roll out in any shape desired and bake in quick oven.
Risen Doughnuts. — Take a pint of boiling milk, two cups of sugar, one-half cup of butter, a half pint of yeast, and two eggs. Beat together the eggs, butter and sugar, and then pour in the milk. Let it rise three times, the last rising after they are cut out. Fry in smoking-hot lard. Sift with powdered sugar while hot.
Crullers. — Cream one tablespoonful of butter, work in a teaspoonful of cinnamon, beat the yolks and whites of two eggs separately, then together, and stir into the batter. Sift two-thirds cup sugar and one teaspoonful baking powder with two cups flour, add to the eggs and butter, mix well, and stir in gradually one-quarter to one-half cup milk. Roll out, cut in rounds, with a small round out of the centre of each; fry in deep, hot fat, turning as the sides are browned. Lift from the fat with a wire frying-spoon, and lay on brown paper to drain.
Jumbles. — Mix one pound each flour and granulated sugar and one grated nutmeg. Put in one pound butter, and stir in two beaten eggs. Sift granulated sugar on a board, lay the dough on it, roll out onethird inch thick, cut out with a round cutter, and cut out a circle in the centre. Bake in a buttered pan, in a moderately hot oven, from ten to twenty minutes.
Records on this page
Chocolate FillingSoft GingerbreadEgg FrostingPlain FrostingCream FillingSoft GingerbreadGinger CrackersGinger SnapsRisen DoughnutsCrullersJumbles