1/4 cup raisins. 1 tbls. lemon juice.
Place celery in ice water to which lemon juice has been added;
later fill celery stalks with mixture of chopped nuts, raisins, cheese
and lemon juice and serve cold.
CREAMED SWEET BREADS EN CASSEROLE.
1 lb. sweetbreads. 3 tbls. butter.
11/2 cups milk. 1/2 cup rolled bread crumbs✪ Creamed Sweetbreads en Casserole.
Parboil sweetbreads in salt water; then break apart in small
pieces. Mix with cream sauce in casserole and top with bread
crumbs and melted butter, bake and serve hot.
192 ATLANTA WOMAN'S CLUB COOK BOOK
SPONGE CAKE.
1 cup sugar. 1 t-spoon baking powder.
4 eggs. 3 tbls. water.
1 cup flour. 1 t-spoon vanilla.
11/2 this, corn starch✪ Sponge Cake.
Beat eggs separately, cream sugar and yolks, sift corn starch,
flour and baking-powder, and mix all together, adding whites of
eggs last. Flavor.
SYLVAN CREAM.
1 pf. milk. 1/2 pkg. gelatine.
4 eggs. 1 cup cream.
34 cups sugar. 1 t-spoon vanilla.
Make boiled custard of milk, yolks of eggs, and sugar. Dissolve
gelatine in tepid water, and stir into custard. When cooled and
beginning to congeal, stir slowly in beaten whites. Fold in whipped
cream, and flavor. Let cool.
CHARLOTTE RUSSE.
1 qt. very thick cream. 1 cup blanched almonds.
1/2 lb. marshmallows. 1/2 cup crystallized cherries.
14 pkg. gelatine. 1 t-spoon vanilla or cherry.
4 tbls. sugar.
Whip cream stiff. Cut marshmallows into quarters. Add to
beaten cream, gelatine which has been soaked in tepid water, sugar,
fruit and nuts. Let set until thoroughly chilled.
HARD SAUCE.
1 tbls. butter, (creamery). 1 egg.
1 cup sugar. Nutmeg flavoring.
Cream butter, yolk of egg and sugar. Add beaten whites ; f la-
vorvor with nutmeg.
TEA CAKES NO 1.
10 eggs. 1 t-spoon soda.
1/2 lb. butter. 1 lemon juice and rind.
3 lbs. sugar.
Cream butter and sugar, add yolks well beaten; beat whites
stiff; put soda into lemon juice and grated rind, and stir in batter.
Add flour and work well. If not thick enough, add more flour. Roll
thin, sprinkle with sugar, and bake.
TEA CAKES NO 2.
2 eggs. 2 cups flour.
8 tbls. sugar. 1 t-spoon baking powder.
2 tbls. butter or lard.
Beat eggs, sugar and butter. Mix with flour, roll thin, cut and
bake on buttered pan.
RICH FRUIT CAKE.
12 eggs. 1 teacup Karo syrup.
MRS. THOMAS' RECIPES 193
11/2 lb. butter. 1 cup wine.
11/2 lb. flour. 1 level t-spoon soda.
4 fbs. raisins. 1 lb. English walnuts.
3 lbs. currants. 1 lb. crystallized cherries.
11/2 lbs. citron. V2 lb- crystallized pineapple.
1 lb. pecans. 1 t-spoon allspice.
1 t-spoon cloves. 1 t-spoon cinnamon.
1 nutmeg grated. 1/2 lb. flour to flour fruit.
Separate whites and yolks of eggs ; beat half of the yolks with
half of the sugar ; cream the butter with the other half and mix all
together. Add half the flour ; then whites of eggs beaten with the
other half of the flour. Add the syrup with soda beaten in, and add
the ground spice. Lastly add the fruit, which has been dredged in
flour. Stir quickly into batter. Cut citron into thin strips and lay
across bottom in order to hold batter together. It is sometimes nec-
essary to put several thicknesses of paper in bottom of pan to pre-
vent burning. Bake slowly about six hours — pour wine over cake
when baked. Half this quantity makes nice size cake.
DELICIOUS LIGHT BREAD OR ROLLS.
1 Fleischmann's yeast cake. 2 tbls. water. ✪ Sylvan Cream
Page 103 · 9 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1/4 cup raisins. 1 tbls. lemon juice.
Place celery in ice water to which lemon juice has been added; later fill celery stalks with mixture of chopped nuts, raisins, cheese and lemon juice and serve cold.
CREAMED SWEET BREADS EN CASSEROLE. 1 lb. sweetbreads. 3 tbls. butter.
11/2 cups milk. 1/2 cup rolled bread crumbs.
Parboil sweetbreads in salt water; then break apart in small pieces. Mix with cream sauce in casserole and top with bread crumbs and melted butter, bake and serve hot.
SPONGE CAKE. 1 cup sugar. 1 t-spoon baking powder.
4 eggs. 3 tbls. water.
1 cup flour. 1 t-spoon vanilla.
1 1/2 tbls. corn starch. Beat eggs separately, cream sugar and yolks, sift corn starch, flour and baking-powder, and mix all together, adding whites of eggs last. Flavor.
SYLVAN CREAM. 1 pf. milk. 1/2 pkg. gelatine.
4 eggs. 1 cup cream.
34 cups sugar. 1 t-spoon vanilla.
Make boiled custard of milk, yolks of eggs, and sugar. Dissolve gelatine in tepid water, and stir into custard. When cooled and beginning to congeal, stir slowly in beaten whites. Fold in whipped cream, and flavor. Let cool.
CHARLOTTE RUSSE. 1 qt. very thick cream. 1 cup blanched almonds.
1/2 lb. marshmallows. 1/2 cup crystallized cherries.
14 pkg. gelatine. 1 t-spoon vanilla or cherry.
4 tbls. sugar.
Whip cream stiff. Cut marshmallows into quarters. Add to beaten cream, gelatine which has been soaked in tepid water, sugar, fruit and nuts. Let set until thoroughly chilled.
HARD SAUCE. 1 tbls. butter, (creamery). 1 egg.
1 cup sugar. Nutmeg flavoring.
Cream butter, yolk of egg and sugar. Add beaten whites ; f lavorvor with nutmeg.
TEA CAKES NO 1. 10 eggs. 1 t-spoon soda.
1/2 lb. butter. 1 lemon juice and rind.
3 lbs. sugar.
Cream butter and sugar, add yolks well beaten; beat whites stiff; put soda into lemon juice and grated rind, and stir in batter. Add flour and work well. If not thick enough, add more flour. Roll thin, sprinkle with sugar, and bake.
TEA CAKES NO 2.
2 eggs. 2 cups flour.
8 tbls. sugar. 1 t-spoon baking powder.
2 tbls. butter or lard.
Beat eggs, sugar and butter. Mix with flour, roll thin, cut and bake on buttered pan.
RICH FRUIT CAKE. 12 eggs. 1 teacup Karo syrup.
MRS. THOMAS' RECIPES 193
11/2 lb. butter. 1 cup wine.
11/2 lb. flour. 1 level t-spoon soda.
4 fbs. raisins. 1 lb. English walnuts.
3 lbs. currants. 1 lb. crystallized cherries. 11/2 lbs. citron. V2 lb- crystallized pineapple. 1 lb. pecans. 1 t-spoon allspice.
1 t-spoon cloves. 1 t-spoon cinnamon.
1 nutmeg grated. 1/2 lb. flour to flour fruit.
Separate whites and yolks of eggs ; beat half of the yolks with half of the sugar ; cream the butter with the other half and mix all together. Add half the flour ; then whites of eggs beaten with the other half of the flour. Add the syrup with soda beaten in, and add the ground spice. Lastly add the fruit, which has been dredged in flour. Stir quickly into batter. Cut citron into thin strips and lay across bottom in order to hold batter together. It is sometimes necessary to put several thicknesses of paper in bottom of pan to prevent burning. Bake slowly about six hours — pour wine over cake when baked. Half this quantity makes nice size cake.
DELICIOUS LIGHT BREAD OR ROLLS.
1 Fleischmann's yeast cake. 2 tbls. water.
Records on this page
Hard SauceCreamed Sweetbreads en CasseroleSponge CakeSylvan CreamCharlotte RusseTea Cakes No 1Rich Fruit CakeTea Cakes No 2Delicious Light Bread or Rolls