Christmas Cakes

Ingredients

• 12 eggs
• 6 pounds of granulated sugar
• 2 tablespoonsful of anise seed
• what hartshorn will stay on the end of a knife

Method

1. 1

   Beat eggs and sugar, add anise seed and hartshorn, mix well, add flour to stiffen, roll and cut with molds, ice and let sit overnight.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 22. The excerpt below is the record exactly as published.

2 eggs, 2 cups of sugar, I-2 cup of butter, 4 tablespoons of flour, 2 teaspoons of lemon extract, i pint of fresh buttermilk. Mrs. Gus Bree I913 Miller Str- ^4 Blackberry Jam Cake 1 cup of suo^ar, V2 cup of butter, Y-i cup of sour cieam or milk, 2 cups of flour 1 cup of blackberry jam, 3 eggs, 1 teaspoon of .'oda, 2 teaspoons of cinnamon i teaspoon of allspice. EaKc in three layers. Mrs T. G. Kellv 306 N 6 th. vStr. Fig & Date Layer Cake 3 eggs, 2 cups of sugar, 2 cups of flour, 2 teaspoons of B. Powder, >^ cup of butter, i cup of milk. Flavor to suit taste. — Filling : >^ pound of figs, >4 pound of dates, Y-i cup of sugar, chopped fine, and cooked to a paste. Mrs M- E- Engle 869 Franklin Str. Corn Bread I cupful of corn meal, i ^<g^, i cupful of milk, 2 tea- spoonsful of B. Powder, i cupful of flour, 1-2 cupful of sugar, 2 teaspoonsful of melted butter, I-2 teaspoon- ful of salt. Mrs \_,. Lermann 3I7 Emmett Str. Girger Breed 1 cup of brown su^^ar, 2 eggs, i cup of lard or butter I cup of sour milk, i teaspocnful of taxing s^da stiffen with flour like cake dough pinch of saltanb 1 teaspoon- ful of ginger. Mrs Q. Peterson 319 Gratten Str. It you are rc?dy to have any printing done, in Lablts, Circulars, etc. for close fieurcs; trv -GusBree Fried Stuffed Eggs 65 Lcil trgs twenty minutes, put in cold water, cut them in halve^^: lerglitwirc, careiullv remove the yolks rub them smxcth. To each 6 eggs, add 1 >2 teaspccns- frJ cf very finely chopped l:am or tongue, salt and pep- per, fill the hollc^v of each v/hite, having the surface level, press one half to another, dip in e^^: then in c-ur.ibs, then in eo;g then in erumhs agahi. Fry in hot hutter, remove and drain on a piece cf paper, aranged 0:1 a platter. Serve with cream sauce; made Vv^itli i tea- spoonful of melted butter, and i of flour, ccgk togeth- er and add 1 cup of milk, salt, and pepper, let it boil live miiuites. Mrs \-\. G^i^"--'- 826 Washingtcn vStr. Herring Salad G herring vScak.ed ever night in water, and tlien all skin and bones 2nd parts net fit for use removed, cut fine into tin^3^ slices 2 dill pickles, i small beet, 4 hard 1- oiled eggs, 2 cnicriS, 2 apples, anri }.4 pound of ccoktd veal, mix well together, with this dressing. — ^4 cup of cream, and 2tablespccnsiul cf olive oil togelher, rub the soft herring, roll to a cream, and stir in to this, add a little sugar, mustard, salt, and pepper. Mix ^4 cup of water, and stir in dressing; mix with salad, and set awav for 8 hours, in a cold place before serving. Tar- nish witii dried currants. Mrs KaLtie f'/illcr. S^S Washington Str. 65 Spi-e CalvCS 8 eggs, 2 pounds of brown sugar, i tsaspccn of scc!a I teaspoon cf CiCves, 1 teaspoon of nutmeg, i teaspoon of cinnamcn, >^ pctinc cf c'trot\ cut fine, ^' pints of nuts, eggs beaten ccpcralcly. and then together add them to sugar, then scda; dough fairly stiff with flour and roll, liKe a broom-stick, and cut about i ^4 inches apart, and bake in a moderate oven. Mrs. L- Kocpf. 855 CViUmbia Str- Kt.? M'lTIns Sift together 3^^ cups of flour, 3>^ teaspccnsful of B. Powder, 1 spoon of salt, and 3 level tallespocnsfu^ of sugar, beat 1 egg until light, and add to it ij4 cn]^s- fulof milk, with 3 tablcspccns cf melted buttei ; acd this gradually to the flour, and teat to a smccth letter. Bake in hct buttered gem pans fcr 25 mirutes. Mrs. Kattie filler 84S Washington Str. Ginger Snaps I cup of sugar, i cup of molasses, i cup of lard, 1 tablespoonful of ginger, ^4 teaspoonful of blacK pepper I teaspconful of soda, dissolved in y? teacup of hot v;a- ter, as much flour as you can stir in with a spoon, do not roll out with rolling-pin, work little cakes with your har.ds as you would sausage cakes, and bake. Mrs H- Gantz. 825 Washington Str. Cider Cookies 67 2 cups of bUgar, i cup of butter, 2 cups of cider, nut- meg: to flavcr i^^ tcarpccns ci scd?; zdd ilcur as ether ccc!::cs, and baKe in a hot oven. Mrs. L- Kcepf C35 Cclunibia Sir. C'.iozo'.at^ Carr.iels 2 cups of brown sugar, 1 cup of molasses, 1 cup of chocolate grated fine, i cup of boiled niilK, i table- spoonful of flour, butter the size of a large english wal- nut, let it boil slowly, and when dene, put on plate to cool, mark off while warm. Miss Rose Rynctt. 317 Emtnett Str. Hermits 2 cups of eugar, y2 cup of butter, 4 teaspoons of scur milk, 3 eggs well beaten, 1 cup of chopped raisins, i scant teaspoonful of soda, 3 cups of flcur, l heapmg teaspoonful of cinnamon, i nutmeg grated, >4 tea- spoon of cloves, in water. Mrs. O^rt. 1224 Doemland Str, Cream Dressing 2 tablespoonsful of whipped sweet cream, 2 of sugar and 4 of vinegar, beat w^ell and pour over cabtage, pre- viously cut very fine, and seasoned with salt. Mrs. Rynctt. 317 Emmett Str. <^8 ^ _ Hot Slav/ Cut fine what cabbage is 'desired for a dish of slaw, two Qggs, 4 tablespoonsful vinegar, 2 heaping table- spoonsful of sugar, 1 cup of sour cream , salt and pepper to taste, beat egeswell, stir ergs, vinegar, and sugar together, ar.d boil until tliick. vStir altogether and ^t;rve. Mrs. Kay Claytcn Agency Ave. C^tmeal Gems 1 pint of ccoiced catnical, i pitit ofbwcct mill:, 4 tablespoor.sful of ^ugar. 2 eggs, i tcaspccniul of salt. 2 tablespoons of melted butte^r, 2 teaspoonsful of B. powder, and enough flour to mix. Bake in hot gem pans in quick oven. .V^rs S- Sl^illing Si 5 Washington Str. Christmas Cakes I2 eggs, 6 p(.ui:ds of granulated sugar, beat i>2 hr. add 2 tablespconsiul of anise seed, and what hartshorn will stay on tlie end of a knife

Cook this with the app: pantry check, scaling, and the assistant.