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Cake Recipes
SOFT GINGERBREAD. MISS KITTIE M. SMITH.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda,
one tablespoon melted butter; stir this together; then pour on half a
cup boiling water, and stir in one pint flour. Be sure and have the
water boiling, and beat well. Pour into the pan one inch deep.
POT BOILINGS
Water in which meat of fish has been boiled should never be thrown away, as it forms an excellent foundation for many soups and sauces which might otherwise have to be made with water.
If a large quantity of water has been used, the boilings will be poor; therefore, when the meat has been taken up, leave the pot on the fire and let it boil quickly, without the lid, for an hour or so, then strain off for use.
The water in which corned beef or pork has been cooked is generally too salt for soups, but it should be stood away till cold, when a thick cake of fat will be found on the top. Put this into a basin and pour over it some boiling water; when it is cold again it can be used for cakes and pastry. It makes an excellent and wholesome substitute for butter in cooking.
POTATO STUFFING
Cut some peeled raw potatoes into slices of moderate
thickness and then cut into squares, rinse with cold water, drain and
place them in a saucepan with a couple of ounces of butter, a chopped
onion and one or two tablespoonfuls of chopped parsley, a little salt
and pepper and grated nutmeg, place the lid on the pan, keeping the pan
at the side of the fire and shaking contents occasionally until nearly
cooked, then chop fine an equal quantity of pig’s liver and stir into
the potatoes a few minutes before serving.
TO PICKLE GHERKINS AND FRENCH BEANS.
Jewish Recipes
These are, of all vegetables, the most difficult to pickle, so that
their green colour and freshness may be preserved. Choose some fine
fresh gherkins, and set them to soak in brine for a week; then drain
them, and pour over boiling vinegar, prepared with the usual spices,
first having covered them with fresh vine leaves. If they do not
appear to be of a fine green, pour off the vinegar, boil it up again,
cover the gherkins with fresh green vine leaves, and pour over the
vinegar again. French beans are pickled exactly the same.
Jewish Recipes
CHOCOLATE ECLAIRS
Into a granite-ware saucepan put half a pint of milk, two well-rounded
tablespoonfuls of butter, and one tablespoonful of sugar, and place on
the stove. When this boils up, add half a pint of sifted flour, and cook
for two minutes, beating well with a wooden spoon. It will be smooth and
velvety at the end of that time. Set away to cool; and when cool, beat
in four eggs, one at a time. Beat vigorously for about fifteen minutes.
Try a small bit of the paste in the oven; and if it rises in the form of
a hollow ball, the paste is beaten enough; whereas, if it does not, beat
a little longer. Have tin sheets or shallow pans slightly buttered. Have
ready, also, a tapering tin tube, with the smaller opening about
three-quarters of an inch in diameter. Place this in the small end of a
conical cotton pastry bag. Put the mixture in the bag, and press out on
buttered pans, having each eclair nearly three inches long. There should
be eighteen, and they must be at least two inches apart, as they swell
in cooking. Bake in a moderately hot oven for about twenty-five minutes.
Take from the oven, and while they are still warm coat them with
chocolate. When cold, cut open on the side, and fill with either of the
following described preparations:–
FILLING NO. 1.–Mix in a bowl half a pint of rich cream, one teaspoonful
of vanilla, and four tablespoonfuls of sugar. Place the bowl in a pan of
ice-water, and beat the cream until light and firm, using either an
egg-beater or a whisk.
FILLING NO. 2.–Put half a pint of milk into a double-boiler, and place
on the fire. Beat together until very light one level tablespoonful of
flour, half a cupful of sugar, and one egg. When the milk boils, stir in
this mixture. Add one-eighth of a teaspoonful of salt, and cook for
fifteen minutes, stirring often. When cold, flavor with one teaspoonful
of vanilla.
ICING FOR ECLAIRS.–Put in a small granite-ware pan half a pint of sugar
and five tablespoonfuls of cold water. Stir until the sugar is
partially melted, and then place on the stove, stirring for half a
minute. Take out the spoon, and watch the sugar closely. As soon as it
boils, take instantly from the fire and pour upon a meat-platter. Let
this stand for eight minutes. Meantime, shave into a cup one ounce of
Premium No. 1 Chocolate, and put it on the fire in
a pan of boiling water. At the end of eight minutes stir the sugar with
a wooden spoon until it begins to grow white and to thicken. Add the
melted chocolate quickly, and continue stirring until the mixture is
thick. Put it in a small saucepan, and place on the fire in another pan
of hot water. Stir until so soft that it will pour freely. Stick a
skewer into the side of an eclair, and dip the top in the hot chocolate.
Place on a plate, and continue until all the eclairs are “glaced.” They
will dry quickly. Do not stir the sugar after the first half minute, and
do not scrape the sugar from the saucepan into the platter. All the
directions must be strictly followed.
A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.
Mix in four gallons of water a pound and a half of sugar or molasses,
and two ounces of saltpetre. If it is to last a month or two, use six
pounds of salt. If you wish to keep it through the summer, use nine
pounds of salt. Boil all together; skim and let cool. Put meat in
the vessel in which it is to stand; pour the pickle over the meat
until it is covered. Once in two months, boil and skim the pickle and
throw in two or three ounces of sugar, and one-half pound of salt. In
very hot weather rub meat well with salt; let it stand a few hours
before putting into the brine. This draws the blood out.
COFFEE CREAM CAKES AND FILLING
Roll good plain paste three-eighths of
an inch thick and cut in rounds and through a pastry tube force a cream
cake mixture to make a border come out even with the edge of the round,
and bake in a hot oven.
Fill and frost.
For the cream cake mixture put
one cup of boiling water, one-half cup of butter and one level
tablespoon of sugar together in a saucepan and boil one minute, then add
one and three-quarters cups of flour all at once.
Stir rapidly and when
the cooked mixture cleaves from the pan add five eggs one at a time,
beating well between each addition.
Do not beat the eggs before adding.
RICE FRITTERS.
Jewish Recipes
Boil half a pound of rice, in a small quantity of water, to a jelly;
let it cool, and beat it up with six eggs, three spoonsful of flour, a
little grated lemon peel, fry like fritters, either in butter or oil,
and serve with white sugar sifted over them.
Jewish Recipes
CHOCOLATE ICE-CREAM
1 quart of milk,
Pinch of salt,
3 squares of Baker’s Chocolate,
3 level tablespoonfuls of flour,
1 can of sweetened condensed milk,
3 eggs,
6 level tablespoonfuls of sugar,
3 teaspoonfuls of vanilla.
Put milk, salt and chocolate in double-boiler, and when milk is hot and
chocolate has melted, stir in the flour, previously mixed in a little
cold milk. Cook ten minutes, then pour this over the condensed milk,
eggs and sugar mixed together; cook again for four minutes, stirring.
Strain, and when cool add vanilla, and freeze.
SOUP Recipes
TOMATO SOUP. MRS. HARRY TRUE.
One quart canned tomatoes, one quart of water, a few stalks of celery;
boil until soft. Return to stove, and add three-fourths of a teaspoon
of soda and allow to effervesce; then add the liquid from one quart of
oysters, one quart boiling milk and one cup of cream. Salt, butter,
and pepper to taste. Boil a few moments and serve.