Rock Cakes
From One hundred picnic suggestions, 1915
These keep well when wrapped in paraffine paper.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 13. The excerpt below is the record exactly as published.
cup of currants, 3/2 cup of shredded almonds and 1 cup of sultana raisins. Add the fruit, turn into paper-lined and buttered tube pan, spread a layer of blanched al- monds on top, brush with slightly beaten egg white, dust with salt, and bake in a slow oven 45 minutes. This will keep for weeks. 105 Fried Cakes en Surprise Sift 3}/^ cups of flour with 5 teasps. of baking-powder and % teasp. salt 3 times, add 1 cup and 2 tbsps. of powdered sugar to 2 large or 3 small eggs beaten very light, 3 tbsps. of soft butter, 1 tbsp. vanilla and 5 drops of oil of nutmeg. Add the flour, alter- nately, with 1 cup of milk, adding more flour as required. Roll dough as soft as possible and quite thin, cut into rounds with biscuit cutter, place a spoonful of baked apple, thick custard, jelly, jam, or marmalade in centre, wet edges with egg white, cover with other rounds, pinch edges, and fry in deep fat. Dust with powdered sugar and wrap each one in paraffine paper. 106 J Fruit Turnovers The filling for these may be rich and well-seasoned apple sauce, pineapple, plums, berries, cherries, stewed and mashed peaches, apricots or prunes, or a good mince-meat. Roll pastry dough into rounds about 6 in. in diam- eter, place a spoonful of the fruit on half of each round, wet edges with cold water, press the other half over, pinching the edges well together, and fry in deep fat. These may also be baked if preferred. Dust them with powdered sugar, wrap each one in paraffine paper and then in a box. 107 Fruit Tarts, French Style Make or buy puff-paste tart cases rather deep. Drain syrup from any canned or preserved fruit, mash large fruit (peaches or apricots) , or use the fruit in slices. To 2 cups of the syrup add 1 cup of sugar and boil until it is quite thick. Add 1 tbsp. of gelatine dissolved in % cup of cold water. Put the fruit in the cases, and when the syrup is slightly cool pour it over the fruit. Minced nuts may be sprinkled over the fruit. When cold wrap each one in waxed paper and pack in a box with cardboard, and more paper between each layer. These may also be made with rich plain paste. 108 Ice Cream, French Style Make a boiled custard using 2 cups of milk, 5 yolks, 1 cup of sugar, dash of salt, and 1 teasp. of butter. Then add 1 cup of cream, whipped, and any flavoring desired. Powdered maca- roons or peanut brittle may be added. Freeze hard and pack in the well- chilled thermos vacuum jar, and take paraffine cups to serve it in, and also teaspoons. 109 Ice Cream, Philadelphia Style Cook 2 cups of thin cream a few mo- ments, add 1 cup of sugar and a dash of salt. Remove from the fire, cool slightly, add 2 cups of whipped cream, beat until cold and add flavoring. Freeze and pack in the well-chilled thermos vacuum jar and take paraf- fine cups to serve it in, as these may be thrown away. Coffee flavoring, choc- olate melted, or mashed fruits may be added to the cream before freezing. 110 Oatmeal Drop Cakes Chop 2 cups of H. O. (rolled oats), add 1 cup of seeded and cut raisins, 1 cup of pecans or walnuts, broken in small pieces, and 1 cup of butter creamed with 1 scant cup of sugar. Add 3 beaten eggs and % teasp. of soda dissolved in J^ cup of milk. Add the grated rind of 1 orange and 1 tbsp. of the juice, and 2 cups of flour. Drop from small spoon on buttered tin and bake. When cool pack in layers in a box with paraffine paper between each layer. Ill Peanut Cookies Cream 4 tbsps. of butter, add }/£ cup of sugar, 2 beaten eggs, 2 tbsps. milk, }/% teasp. of salt and 1 teasp. of lemon-juice. Beat well and add 1 cup of flour sifted with 1 J^ teasps. of baking-powder and 2 cups of chopped peanuts. Drop from a teaspoon onto a tin sheet covered with buttered paper, place a whole peanut in centre of each and bake in a slow oven. When cold pack in tin box with waxed paper between the layers. Picnic Cake Cream J/£ cup of butter, add 1 cup of sultana raisins dredged with flour, 1 cup of sugar, and 2 beaten yolks. Add, alternately, 2 cups of flour sifted with 2 teasps. of baking-powder, and % cup of milk. Season with 1 teasp. of cinnamon, J^ teasp. each, of salt and nutmeg, and 1 teasp. of vanilla. Fold in the beaten egg whites and bake in a tin wafer box 30 min- utes. While quite warm spread with creamed butter, dust with granulated sugar and cinnamon, sprinkle with minced nuts, and return to oven until a crust is formed. When cool put on cover of the box. There will be too much dough for the box, but the re- mainder may be used for drop cakes. 113 Pound Cake Cream 1 cup of butter, add 1 ^ cups of flour. Beat 1 cup of eggs with 1 J^ cups of sugar until very light and lemon color. Add this to the butter and flour mixture and beat 20 minutes, flavor with 1 tbsp. of brandy, 1 teasp. of vanilla, and 2 drops of the oil of nutmeg. Bake in a bread tin 1 hour. Citron or fruit may be added if liked. This cake will keep fresh a long time. 114 Rock Cakes Cream 1 cup of butter, add 1 cup of fine granulated sugar, 3 beaten eggs and beat well. Add 1 cup of flour sifted with ^2 teasp. of baking-powder and beat 15 minutes. Add 1 cup each of seeded raisins or sultanas, currants, and chopped nuts (almonds, walnuts, or pecans), and 3 tbsps. of brandy
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