Jessies

Ingredients

• one-half of a cupful of butter
• one cupful of sifted powdered sugar
• five teaspoonfuls of sherry
• one-half cupful of milk
• two scant cupfuls of sifted flour
• one teaspoonful of baking powder
• a pinch of salt
• one teaspoonful of vanilla

Method

1. 1

   Cream thoroughly one-half of a cupful of butter; gradually add one cupful of sifted powdered sugar and five teaspoonfuls of sherry, beating well.

2. 2

   Add alternately one-half cupful of milk, two scant cupfuls of sifted flour and the stiffly whipped whites of four eggs.

3. 3

   Beat thoroughly, sift in one teaspoonful of baking powder, a pinch of salt, then add one teaspoonful of vanilla and beat again for a moment.

4. 4

   Test by dropping a spoonful on a saucer.

5. 5

   It should hold its shape and stand up well; if too soft, add a little more flour, a teaspoonful at a time, until the right consistency is attained.

6. 6

   Then drop by small spoonfuls on buttered pans and bake in a rather quick oven; or fill very small, shallow molds or cups, and bake.

7. 7

   Take from the pans when done and set aside.

8. 8

   When cold, turn each cake bottom upward and scoop some from the center.

9. 9

   Have ready either a thick cooked custard (as for cream puffs) or some sweetened whipped cream slightly stiffened with a little gelatine.

10. 10

    Fill cakes with this mixture.

As published

This recipe was extracted from Kirmess cook book (1907), page 186. The excerpt below is the record exactly as published.

JESSIES. Jane, Mrs. Gould's Maid, Cream thoroughly one-half of a cupful of butter; gradually add one cupful of sifted powdered sugar and five teaspoonfuls of sherry, beating well. Add alter- nately one-half cupful of milk, two scant cupfuls of sifted flour and the stiffly whipped whites of four eggs. Beat thoroughly, sift in one teaspoonful of baking pow- der, a pinch of salt, then add one teaspoonful of vanil- l

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