Tea Cakes

Ingredients

• 1 tablespoon melted fat
• 3 teaspoons baking-powder
• Y2 cup sugar
• 2 cups flour
• 1 egg
• 1 cup chopped nuts
• 1 cup milk

Method

1. 1

   Cream the fat with the sugar, add the beaten egg, then add the milk alternately with the sifted ingredients.

2. 2

   Lastly add the floured nuts.

3. 3

   Bake in greased muffin-pans at 400-425° for twenty minutes.

4. 4

   Split each cake, butter it, and sprinkle with sugar and cinnamon or with grated maple sugar and chopped nuts.

5. 5

   Serve hot with afternoon tea.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 58. The excerpt below is the record exactly as published.

TEA CAKES I tablespoon melted fat 3 teaspoons baking-powder }2 cup sugar 2 cups flour I egg I cup chopped nuts I cup milk Cream the fat with the sugar, add the beaten egg, then add the milk alternately with the sifted ingredients. Lastly add the floured nuts. Bake in greased muffin-pans at 400-425° for twenty minutes. Split each cake, butter it, and sprinkle with sugar and cinnamon or with grated maple sugar and chopped nuts. Serve hot with afternoon tea. LITTLE CHOCOLATE CAKES ^ cup butter 2 square: melted chocolate 1 cup sugar i cup pastry- flour Yz cup milk I teaspoon baking-powder 2 eggs I teaspoon vanilla Cream butter, add the sugar slowly, then the beaten egg-yolks. Melt the chocolate and add. Add flour and baking-powder sifted together, alternating with milk, and add vanilla and fold in stiffly beaten egg-whites. Bake in greased muffin-pans. MOCHA CAKES 1 cup sifted powdered sugar i>^ cups sifted pastry flour 2 eggs I teaspoon baking-powder Yz cup strong coffee ^ teaspoon salt Y2 cup evaporated milk Cream the sifted powdered sugar with the beaten egg-yolks; add the coflee and the milk, then the dry ingredients sifted together. Bake in a long shallow pan at 350° for twenty minutes, cut in fancy shapes as desired, cover the top and sides with mocha cream. Finely chopped nuts may be used to cover the sides, giving the effect of French pastries. lo4 NEW DELINEATOR RECIPES PETITS FOURS 4 eggs I cup flour I cup sugar i>^ teaspoon baking-powder 3 tablespoons cold water ^ teaspoon salt lYz tablespoon corn-starch Flavoring To the beaten yolks of the eggs, add sugar and cold water. Sift the corn-starch with the flour, baking-powder and salt. Add to first mixture. Beat well and add the stiffly beaten whites of the eggs and any flavoring desired. Bake for one-half hour in a moderate oven (350° F.) in shallow pans. When cool, cut in small circles, split, scoop out a little of the crum from the center of each and fill cavities with whipped cream or any prepared filling. Press together in pairs, dip in melted fondant, decorate with nuts, glace fruits, and so forth, and place each little cake in a paper case. CREAM PUFFS 1 cup boiling water i cup flour y2 cup butter or shortening 4 eggs Add the boiling water to the butter or shortening, bring to a boil and stir in the flour thoroughly. Remove from the fire, let the mixture cool slightly and add the eggs one at a time, beating in each one for some time before adding the next. Drop by spoonfuls on a greased pan about two inches apart, shaping into a circular form and having the batter a little higher in the center. Bake one-half hour in a moderate oven (360° F.). If these cakes are removed from the oven before they are thor- oughly done, they will fall. Take out one; if it does not fall, the others may be removed. Cool and split partly with a sharp knife. Fill -^^ith a cream filling, whipped cream, or a fruit mixture. Cream puffs and eclairs make an excellent foundation for a great variety of desserts. Split them open, fill with any kind of ice-cream, and cover with any sauce or combination of sauces. Replace cover, and serve immediately. LADY FINGERS 5 tablespoons powdered sugar ^ 2 teaspoon vanilla 3 egg-whites Yi cup flour 2 egg-yolks Y^. teaspoon salt NEW DELINEATOR RECIPES 135 Add the powdered sugar to the stif% beaten egg-whites. Add to these the two well-beaten yolks and the vanilla extract. Fold in the flour, which has been sifted twice with the salt. Line a pan with paper but do not grease it. Press the batter through a pastry bag on to it, forming strips four inches long and one inch wide. Sprinkle with powdered sugar and bake in a moderate oven (350° F.) for ten minutes. MERINGUES AND KISSES 2 egg-whites Pinch of salt 3/2 cup powdered sugar Yi teaspoon flavoring Beat the egg-whites stiff, adding the salt. Add the sugar grad- ually, beating constantly, and heap in rounds or press through a pastry bag on to a wet board covered with an ungreased paper. Bake on the board in a very slow oven (320° F.) for three- quarters of an hour. The kisses should be very light brown and quite dry. If they adhere to the paper, moisten the other side of the paper by placing it on a wet cloth, and they wall slip off easily. The smaller shapes or kisses may be stuck together in pairs with a little white of egg, and the meringues, which are usually made larger, may be scooped out and filled with ice-cream or whipped cream. COCONUT DROPS 4 egg-whites Yz teaspoon lemon extract Y2 pound powdered sugar ^ pound grated coconut Beat the egg-whites stiff, add sugar and beat until light and white, then add the lemon extract, and enough coconut to make it as thick as can be easily stirred with a spoon. Drop on greased paper and bake at 350° F. for ten minutes. COCONUT MACAROONS I egg-white Yz cup thick condensed milk \Y\ cups sweet coconut 3^ teaspoon vanilla Beat the egg-white until stiff, then fold it into the mixture of coconut and condensed milk. Add flavoring. Drop by spoonfuls on a greased baking-sheet and shape into cakes. Bake in a mod- erate oven 350° F. until lightly browned. 136 NEW DELINEATOR RECIPES MOCK MACAROONS I egg-white i cup brown sugar I cup chopped salted nuts Beat the sugar into the stiCly beaten egg-white, and add the nuts. Drop by spoonfuls on a greased pan and bake in a slow oven (320° F.) for fifteen minutes. KORNETTES 1 egg

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