The Community Cook Book Part 14

One lemon, two eggs, one tablespoonful b.u.t.ter. Beat sugar and b.u.t.ter together, then add eggs. Grate rind of lemon and squeeze out juice, add last and bake five minutes.

SPONGE PUDDING.

One-half cup flour, dissolved in a little more than one pint milk. Set into a pan of water and boil until thick. Stir into this mixture while warm one teaspoonful b.u.t.ter. Separate whites and yolks of six eggs and add the yolks, well beaten, one-half cup granulated sugar, then beat well again. Beat white to stiff froth and stir all into the thickened milk, whites last. Bake one hour in pudding pan placed in hot water.

Serve with cream, lightly whipped and flavored with vanilla.

STEAMED PRUNE PUDDING.

One-third cup stale bread crumbs, one-third cup fine chopped suet, one-third cup prune puree, one level teaspoonful baking powder, one egg beaten light, one-third cup flour, one-third cup sugar, one-fourth teaspoonful salt, one-third cup milk. Recipe for ten people.

STEAM PUDDING.

Beat yolks of three eggs, add one cup sugar, three tablespoonfuls milk; beat thoroughly, add one ounce melted chocolate, one cup flour, beaten whites of three eggs, with two tablespoonfuls baking powder; steam thirty minutes. Makes eight cups pudding. Grease cups.

Sauce for Same.

One-half cup sugar to one cup water, one-fourth cup flour, one tablespoonful b.u.t.ter. Mix flour and sugar together, add flavoring, boil in double boiler until thick like custard.

SUET PUDDING.

Two cups flour, two and one-half teaspoonfuls baking powder, a little salt, four eggs, whites and yolks beaten separately, one and one-half cup sweet milk, one cup suet chopped fine, two cups raisins well floured. Put in mold or bag and boil about two hours. This is a nice, simple pudding.

SUET PUDDING.

One cup suet, one pound raisins, one and one-half cup milk, one cup sugar, cinnamon, cloves, nutmeg, two large teaspoonfuls baking powder; thicken with cracker crumbs, but not too stiff. Steam three hours. Serve with hard sauce.

TAPIOCA PUDDING.

Four tablespoonfuls tapioca, one quart milk, four eggs (leaving out the whites of two for frosting), three tablespoonfuls sugar. Soak the tapioca over night, or for several hours (four will do) in enough water to cover it. Let the milk come to a boil and pour over the tapioca. When it cools to blood-warm, add the sugar, then the eggs, well beaten. Bake about an hour in a moderate oven. Take out, and when it has cooled a little, spread over the top the whites of the two eggs whipped stiff and one-half cup powdered sugar added. Return to top shelf for about two minutes, or until the frosting is browned.

WOODFORD PUDDING.

Three eggs, one cup sugar, one cup flour, one cup jam, one teaspoonful soda dissolved in three tablespoonfuls sour milk, cinnamon and nutmeg to taste. Pour batter into greased cake pan and steam over boiling water three hours. For the sauce, whites of three eggs and one cup sugar, beaten together, one teaspoonful vanilla, and when ready to serve add one pint cream, well beaten.

CAKE

"Have I not earned my cake in baking it?"--Tennyson.

ALDEN OATMEAL COOKIES.

Cream one and one-half cup b.u.t.ter with two cups brown sugar, add three well-beaten eggs, one-half cup milk (sweet or sour), one and one-half teaspoonful soda, one and one-half teaspoonful cinnamon, three cups uncooked oatmeal and three cups flour, one pound raisins chopped fine.

Drop by spoonfuls on greased pans.

ANGEL FOOD.

Whites of twelve eggs, one-half pint flour, three-fourths pint sugar, one level teaspoonful cream of tartar. Beat the whites to a stiff froth.

Sift the sugar and flour separately four times before measuring. Add the cream of tartar to the flour after measuring and sift once more. Add the sugar to the eggs and last the flour. Do not grease the pan. Bake forty minutes in a moderate oven.

BLACK CAKE.

One cup sugar, one-half cup b.u.t.ter, three eggs beaten separately, one cup cold black coffee or milk, one-half cup grated chocolate, one and one-half cup flour, two teaspoonfuls baking powder, a little cloves and cinnamon and a pinch of salt.

BOSTON CAKE.

One pound sugar, one pound flour, one-half pound b.u.t.ter, four eggs, one nutmeg, one-half pound raisins, one teacup sweet milk, one teaspoonful soda, one winegla.s.sful brandy or wine, one teaspoonful cinnamon, one-half teaspoonful cloves. The above recipe can be modified by using coffee instead of milk, and a couple of teaspoonfuls of baking powder instead of soda, leaving out the raisins.

1/2-1-2-3-4 CAKE.

One-half cup b.u.t.ter, large; one cup milk, two cups sugar, three cups flour, four eggs and three teaspoonfuls baking powder. This can be used as a layer cake, or nuts or raisins can be added.

CALIFORNIA COOKIES.

Two cups sugar, one cup b.u.t.ter and lard melted, four cups flour, two-thirds cup sweet milk, three teaspoonfuls baking powder, one-half nutmeg, one egg. Mix as for ordinary cake, roll thin, put raisins or salted almonds in center of each and bake a light brown.

CALIFORNIA WHITE CAKE.

One cup granulated sugar, one-fourth cup b.u.t.ter, one and one-half cup flour, one-half cup sweet milk, one and one-half teaspoonful baking powder, whites of three eggs beaten stiff, flavoring. Bake in two layers.

CARAMEL FILLING.

One pint brown sugar, one-half cup milk, one tablespoonful b.u.t.ter, one teaspoonful vanilla. Boil to a syrup.

CHARLOTTE RUSSE SPONGE CAKE.

One cup sugar, four eggs, four tablespoonfuls water, one and one-half cup flour, one teaspoonful baking powder, flavor to taste.

Filling.

One-half pint cream flavor and add a pinch of gelatine dissolved in hot water. You may use two and one-half times recipe.