Creoles

Ingredients

• 3 eggs
• 1 teaspoon salt
• 1| cups brown sugar
• IJ cups pecan nut meats
• I cup of flour
• few grains cayenne

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 101. The excerpt below is the record exactly as published.

J teaspoon salt Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been sifted. When well blended, CAKE AND COOKIES; FROSTINGS AND FILLINGS 257 cut and fold in the beaten whites of eggs. Bake in two pans thirty to forty minutes. Cream Sponge Cake 1 oup sugar grated rind and juice 1 lemon ^ cup water 1^ cups flour 5 egg yolks , 5 egg whites Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar syrup, lemon juice and rind, and beat until mixture is cold. Cut and fold in the beaten whites and Hour. Bake in an angel cake pan forty to fifty minutes. True Sponge Cake 6 eggs 1 cup flcur 1 cup sugar juice and rind one lemon i teaspoon salt Follow directions for making Sponge Cake. Bake in a deep pan forty to sixty minutes. Angel Cake 1 cup granulated sugar J teaspoon salt 1 cup egg whites 1 teaspoon cream of tartar 1 cup flour 1 teaspoon vanilla Beat egg whites on platter with wire beater. When foamy, add cream of tartar ; when stiff, add sugar gradu- ally. Sift flour four times with salt. Cut and fold into egg mixture. Add vanilla, bake one hour in moderate oven in angel cake pan. Invert pan on cake cooler and allow it to drop out itself. If too brown, wrap in wet cheese cloth for ten minutes ; then brown may be easily removed. 258 lowney's cook book Sunshine Cake 1 cup sugar ^ teaspoon cream of tartar 5 egg yolks 6 egg whites ^ teaspoon salt 1^ tablespoons orange juice I cup flour 1 teaspoon lemon juice Beat yolks until lemon-colored and thick; add sugar and flavoring and continue beating. Mix and sift flour and cream of tartar four times. Cut and fold in stiffly beaten whites, alternately with flour. Bake in an angel cake pan one hour in a moderate oven. Chocolate Cake J cup butter 2 cups flour 1 cup sugar 3 teaspoons baking powder 3 eggs 4 ounces chocolate, melted J cup milk 1 teaspoon vanilla Follow rule for mixing Butter Cake and bake in loaf or rounds in moderate oven. Almond Cake Use rule for Silver Cake. Bake in shallow pan; sprinkle with powdered sugar and chopped almonds. Bake twenty to thirty minutes in moderate oven. Bride's Cake Use rule for Silver Cake and bake in angel cake pan forty to sixty minutes. Lemon Queens J cup butter 4 egg yolks 1 cup sugar grated rind 1 lemon 1 cup flour 2 tablespoons lemon juice 2 teaspoons baking powder 4 egg whites Make as Butter Cake and bake in buttered lemon queen pans twenty to thirty minutes. CAKE AND COOKIES; FBOSTINGS AND FILLINGS 259 Cream Puffs 1 cup boiling water 5 eggs h cup butter 1 tablespoon sugar 1| cups flour ^ teaspoon salt Boil sugar, water and butter one minute; add flour all at once. When mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly. When all eggs are used, beat five minutes ; drop from tip of table- spoon on to a buttered sheet and bake one half hour in quick oven. Fill with cream filling, strawberry filling, chocolate filling, or whipped cream. Eclairs Use rule for Cream Puffs. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven. Fill with cream, chocolate, coffee, or strawberry filling, and brush tops with melted fondant, chocolate frosting, or confectioners' frosting. Lady Fingers 6 eggs grated rind 1 lemon I cup powdered sugar J teaspoon salt 1 cup flour powdered sugar Beat yolks until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and fold in the flour and salt. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide. Sprinkle thickly with powdered sugar. Bake twelve minutes in a moderately hot oven. 260 lowney's cook book sponge Drops Use rule for Lady Fingers. Drop from a tablespoon in rounds the size of a silver dollar on buttered sheet. Sprinkle with powdered sugar and bake as Lady Fingers. Sugar Cookies I cup butter 2 eggs 1 cup sugar ^ 2 teaspoons baking powder 1 tablespoon milk I teaspoon salt flavoring 2 cups flour Cream butter; add sugar, yolks Avell beaten, flour, baking powder, and salt, milk, and whites beaten to a stiff froth, and enough more flour to make of consistency to roll. Cut off a small piece of dough, roll on floured board, sprinkle Avith granulated sugar, shape with cooky cutter, and bake ten minutes. Save all trimmings until the last. Do not mix trimmings with fresh dough. Sand Cookies I cup butter 2 cups flour 1 cup sugar 2 teaspoons baking powder 1 egg 2 teaspoons cinnamon mixed with ^ teaspoon salt 4 tablespoons sugar ^ cup blanched almonds Mix as sugar cookies ; roll ; shape with doughnut cutter; brush with water or white of egg ; sprinkle with cinnamon mixture. Decorate with halves of almonds. Bake in a quick oven. Nut Cookies I cup butter i teaspoon salt 1 cup sugar 1 cup flour 2 eggs 1 cup milk 2 teaspoons baking powder 1 cup chopped nut meats flavoring Mix like Sugar Cookies. Add nuts ; drop from a tea- spoon on to buttered sheet. Decorate with halves of nuts. Bake in quick oven. CAKE AND COOKIES; FEOSTINGS AND FILLINGS 261 Bangor Brownies I cup butter 3 squares chocolate 1 cup brown sugar i to f cup flour 1 egg 1 cup nut meats I teaspoon salt Put all ingredients in bowl and beat until well mixed. Spread evenly in buttered baking pan. Bake and cut in strips. Creoles 3 eggs I teaspoon salt 1| cups brown sugar IJ cups pecan nut meats I cup of flour few grains cayenne

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