The Easiest Way in Housekeeping and Cooking Part 23

DOVER CAKE.

One pound of flour; one pound of sugar; half a pound of b.u.t.ter; one teacup of milk; six eggs; one teaspoonful of baking powder; one grated nutmeg.

Cream the b.u.t.ter; add first sugar, then beaten yolks of eggs and milk, then whites of eggs beaten to a stiff froth, and last the flour. Bake forty-five minutes in a large dripping-pan, sifting fine sugar over the top, and cut in small squares; or it may be baked in one round loaf, and frosted on the bottom, or in small tins. Half a pound of citron cut fine is often added.

WHITE OR SILVER CAKE.

Half a cup of b.u.t.ter; a heaping cupful of powdered sugar; two cups of flour, with a teaspoonful of baking powder sifted in; half a cup of milk; whites of six eggs; one teaspoonful of almond extract.

Cream the b.u.t.ter, and add the flour, beating till it is a smooth paste.

Beat the whites to a stiff froth, and add the sugar and essence. Now mix both quickly, and bake in a sheet about an inch and a half thick. About half an hour will be needed. Frost while hot, with one white of egg, beaten ten minutes with a small cup of sifted powdered sugar, and juice of half a lemon. This frosting hardens very quickly. Before it is quite hard, divide it into oblong or square pieces, scoring at intervals with the back of a large knife. The milk can be omitted if a richer cake is wanted. It may also be baked in jelly-cake tins; one small cocoanut grated, and mixed with one cup of sugar, and spread between, and the whole frosted. Or beat the white of an egg with one cup of sugar, and the juice of one large or two small oranges, and spread between. Either form is delicious.

GOLD CAKE.

One cup of sugar; half a cup of b.u.t.ter; two cups of flour; yolks of six eggs; grated rind and juice of a lemon or orange; half a teaspoonful of soda, mixed with the flour, and sifted twice.

Cream the b.u.t.ter; add the sugar, then the beaten yolks and the flour, beating hard for several minutes. Last, add the lemon or orange juice, and bake like silver cake; frosting, if liked. If frosting is made for either or both cakes, the extra yolks may be used in making this one, eight being still nicer than six.

BREAD CAKE.

Two cups or a pint-bowlful of raised dough ready for baking; one cup of b.u.t.ter; two cups of sugar; one teaspoonful of ground cinnamon, or half a nutmeg grated; three eggs; one teaspoonful of soda in quarter of a cup of warm water, and half a cup of flour.

Cream the b.u.t.ter, and add the sugar. Then put in the bread dough, and work together till well mixed. The hand is best for this, though it can be done with a wooden spoon. Add the eggs, then the flour, and last the soda. Let it stand in a warm place for one hour, and bake in a moderate oven forty-five minutes, testing with a broom-straw. A pound of stoned and chopped raisins is a nice addition. Omitting them, and adding flour enough to roll out, makes an excellent raised doughnut or bun. Let it rise two hours; then cut in shapes, and fry in boiling lard. Or, for buns, bake in a quick oven, and, a minute before taking out, brush the top with a spoonful of sugar and milk mixed together.

PLAIN BUNS.

One pint-bowlful of dough; one cup of sugar; b.u.t.ter the size of an egg; one teaspoonful of cinnamon.

Boll the dough thin. Spread the b.u.t.ter upon it. Mix sugar and cinnamon together, and sprinkle on it. Now turn over the edges of the dough carefully to keep the sugar in, and press and work gently for a few minutes, that it may not break through. Knead till thoroughly mixed. Roll out; cut like biscuit, and let them rise an hour, baking in a quick oven.

The same rule can be used for raised doughnuts.

DOUGHNUTS.

First put on the lard, and let it be heating gradually. To test it when hot, drop in a bit of bread; if it browns as you count twenty, it is right. Never let it boil furiously, or scorch. This is the rule for all frying, whether fritters, croquettes, or cakes.

One quart of flour into which has been sifted a teaspoonful of salt, and one of soda if sour milk is used, or two of baking powder if sweet milk.

If cream can be had, use part cream, allowing one large cup of milk, or cream and milk. One heaping cup of fine brown sugar; one teaspoonful of ground cinnamon, and half a one of mace or nutmeg; use one spoonful of b.u.t.ter, if you have no cream, stirring it into the sugar. Add two or three beaten eggs; mixing all as in general directions for cake. They can be made without eggs. Roll out; cut in shapes, and fry brown, taking them out with a fork into a sieve set over a pan that all fat may drain off.

Cut thin, and baked brown in a quick oven, these make a good plain cooky.

GINGER SNAPS.

One cup of b.u.t.ter and lard or dripping mixed, or dripping alone can be used; one cup of mola.s.ses; one cup of brown sugar; two teaspoonfuls of ginger, and one each of clove, allspice, and mace; one teaspoonful of salt, and one of soda dissolved in half a cup of hot water; one egg.

Stir together the shortening, sugar, mola.s.ses, and spice. Add the soda, and then sifted flour enough to make a dough,--about three pints. Turn on to the board, and knead well. Take about quarter of it, and roll out thin as a knife-blade. Bake in a quick oven. They will bake in five minutes, and will keep for months. By using only four cups of flour, this can be baked in a loaf as spiced gingerbread; or it can be rolled half an inch thick, and baked as a cooky. In this, as in all cakes, experience will teach you many variations.

PLAIN GINGERBREAD.

Two cups of mola.s.ses; one of sour milk; half a cup of lard or drippings; four cups of flour; two teaspoonfuls of ginger, and one of cinnamon; half a teaspoonful of salt; one egg, and a teaspoonful of soda.

Mix mola.s.ses and shortening; add the spice and egg, then the milk, and last the flour, with soda sifted in it. Bake at once in a sheet about an inch thick for half an hour. Try with a broom-straw. Good hot for lunch with chocolate. A plain cooky is made by adding flour enough to roll out.

The egg may be omitted.

JUMBLES.

The richest jumbles are made from either the rule for Pound or Dover Cake, with flour enough added to roll out. The Cup-Cake rule makes good but plainer ones. Make rings, either by cutting in long strips and joining the ends, or by using a large and small cutter. Sift sugar over the top, and bake a delicate brown. By adding a large spoonful of yellow ginger, any of these rules become hard sugar-gingerbread, and all will keep for a long time.

DROP CAKES.

Any of the rules last mentioned become drop cakes by b.u.t.tering m.u.f.fin-tins or tin sheets, and dropping a teaspoonful of these mixtures into them. If on sheets, let them be two inches apart. Sift sugar over the top, and bake in a quick oven. They are done as soon as brown.

CREAM CAKES.

One pint of boiling water in a saucepan. Melt in it a piece of b.u.t.ter the size of an egg. Add half a teaspoonful of salt. While still boiling, stir in one large cup of flour, and cook for three minutes. Take from the fire; cool ten minutes; then break in, one by one, six eggs, and beat till smooth. Have m.u.f.fin-pans b.u.t.tered, or large baking-sheets. Drop a spoonful of the mixture on them, allowing room to spread, and bake half an hour in a quick oven. Cool on a sieve, and, when cool, fill with a cream made as below.

FILLING FOR CREAM CAKES.

One pint of milk, one cup of sugar, two eggs, half a cup of flour, and a piece of b.u.t.ter the size of a walnut.

Mix the sugar and flour, add the beaten eggs, and beat all till smooth.

Stir into the boiling milk with a teaspoonful of salt, and boil for fifteen minutes. When cold, add a teaspoonful of vanilla or lemon. Make a slit in each cake, and fill with the cream. Corn-starch may be used instead of flour. This makes a very nice filling for plain cup cake baked on jelly-cake tins.

MERINGUES, OR KISSES.

Whites of three eggs beaten to a stiff froth; quarter of a pound of sifted powdered sugar; a few drops of vanilla.

Add the sugar to the whites. Have ready a hard-wood board which fits the oven. Wet the top well with boiling water, and cover it with sheets of letter-paper. Drop the meringue mixture on this in large spoonfuls, and set in a _very slow_ oven. The secret of a good meringue is to _dry_, not bake; and they should be in the oven at least half an hour. Take them out when dry. Slip a thin, sharp knife under each one, and put two together; or scoop out the soft part very carefully, and fill with a little jelly or with whipped cream.

PASTRY AND PIES.

In the first place, don't make either, except very semi-occasionally.