up, then add the water and beat up till
they are light and thick. Mix the pow-
der in the flour, whip the whites to a
very firm froth. When they are ready
stir the flour into the yolk mixture and
mix in the whipped whites last.
Cut sheets of blank paper the size of
your bakiag pans, spread the batter on
them, without previous greasing, as thin
as can be, and bake in a quick oven
about 6 minutes. Brush over the un-
der side of the paper with water, the
cake laid flat on the table, and take it
off. Spread the cake with thin jelly
and roll up.
It makes it rounder and smoother to
roll it in a fresh sheet of paper and keep
it so until wanted, care being taken that
the cake is sufficiently baked not to
stick. It shoul I be observed that this
and number 4 can both be used for the
same purposes, this is the cheaper.
Cost of material 19 or 20c.; weight
over IJ pounds; light and large.
8— Cocoanut Gems, Cakes or Caramels.
These very quickly and easily made
cream candy drops we learned to consid-
er worth having in our showcase through
observing how rapidly they sold at two
rival fruit and confectionary stands in a
western city. They ^VQVQ freshly stacked
up in sight close to the sidewalk every
morning, about a bushel in each place as
it seemed, and were all or nearly all sold
by night. They may be found in most
confectionaries under different names.
1 pound granulated sugar — 2 cups.
8 ounces grated cocoanut 2 cups.
^ cup of water✪ Cocoanut Gems, Cakes or Caramels.
Set the sugar and water over the fire
in a small, bright kettle and boil about
five minutes, or till the symp bubbles up
and ropes from the spoon, and do not
stir it. Then put in the cocoanut, stir
to mix, and begin at once and drop the
candy by tablespoonfuls on a bnttered
baking pan. The dry dessicated cocoa-
nut is the easier kind to work with.
With the moist, fresh graten more time
6
SAN FRANCISCO HOTEL GAZETTE'S
should be given for the sugar to boil to
the candy point.
Leave a little in the kettle and color
it pink with a few drops of cochineal,
adding water if necessary. Drop a spot
of the pink on each white cake.
(JosT of material 20 or 22c . Number
according to size . They sell at 2^c each .
9— Pound Fruit Cake.
Yellow but spotted with fruit.
The staple every day sort of plum
cake. The fruit does not sink to the
bottom in this mixture.
14 ounces sugar — 2 cups.
14 ounces butter — 2 cups.
11 eggs.
18 ounces flour — 4 rounded cups.
Mix the above the same as pound
cake, then add to it,
1 pound raisins.
1 pound currants.
8 ounces citron.
1 teaspoonful baking powder.
Use seedless raisins. Nothing is good
made full of raisin seeds. Mix the fruit
together and dust it with flour before
stirring it into the batter. The cakes
require ^rom 1 to IJ hours to bake.
2 teaspoonfuls of mixed ground spices✪ Pound Fruit Cake,
cinnamon, mace, and alspice, can be
added to the above if so desired. It
changes the appearance of the cake,
however, and renders it perhaps less
saleable. But either way it is an excel-
lent cake.
Cost of material — sugar 10, butter
20, eggs 18, flour and powder 4, raising
20, currants 10, citron 15 — 97c.; weight
over six pounds, size a five pint cake
mold full.
Preserving Corn with Salt.
✪ Preserving Corn with Salt
Page 7 · 3 recipe records on this page
Presented as published in 1886. 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
up, then add the water and beat up till they are light and thick. Mix the powder in the flour, whip the whites to a very firm froth. When they are ready stir the flour into the yolk mixture and mix in the whipped whites last.
Cut sheets of blank paper the size of your baking pans, spread the batter on them, without previous greasing, as thin as can be, and bake in a quick oven about 6 minutes. Brush over the under side of the paper with water, the cake laid flat on the table, and take it off. Spread the cake with thin jelly and roll up.
It makes it rounder and smoother to roll it in a fresh sheet of paper and keep it so until wanted, care being taken that the cake is sufficiently baked not to stick. It should be observed that this and number 4 can both be used for the same purposes, this is the cheaper.
Cost of material 19 or 20c.; weight over IJ pounds; light and large.
8— Cocoanut Gems, Cakes or Caramels.
These very quickly and easily made cream candy drops we learned to consider worth having in our showcase through observing how rapidly they sold at two rival fruit and confectionary stands in a western city. They were freshly stacked up in sight close to the sidewalk every morning, about a bushel in each place as it seemed, and were all or nearly all sold by night. They may be found in most confectionaries under different names.
1 pound granulated sugar — 2 cups.
8 ounces grated cocoanut 2 cups.
^ cup of water.
Set the sugar and water over the fire in a small, bright kettle and boil about five minutes, or till the symp bubbles up and ropes from the spoon, and do not stir it. Then put in the cocoanut, stir to mix, and begin at once and drop the candy by tablespoonfuls on a buttered baking pan. The dry dessicated cocoanut is the easier kind to work with. With the moist, fresh graten more time
should be given for the sugar to boil to the candy point.
Leave a little in the kettle and color it pink with a few drops of cochineal, adding water if necessary. Drop a spot of the pink on each white cake.
Cost of material 20 or 22c . Number according to size . They sell at 2^c each .
9— Pound Fruit Cake.
Yellow but spotted with fruit.
The staple every day sort of plum cake. The fruit does not sink to the bottom in this mixture.
14 ounces sugar — 2 cups.
14 ounces butter — 2 cups.
11 eggs.
18 ounces flour — 4 rounded cups.
Mix the above the same as pound cake, then add to it,
1 pound raisins. 1 pound currants. 8 ounces citron.
1 teaspoonful baking powder.
Use seedless raisins. Nothing is good made full of raisin seeds. Mix the fruit together and dust it with flour before stirring it into the batter. The cakes require ^rom 1 to IJ hours to bake.
2 teaspoonfuls of mixed ground spices, cinnamon, mace, and allspice, can be added to the above if so desired. It changes the appearance of the cake, however, and renders it perhaps less saleable. But either way it is an excellent cake.
Cost of material — sugar 10, butter 20, eggs 18, flour and powder 4, raising 20, currants 10, citron 15 — 97c.; weight over six pounds, size a five pint cake mold full.
Preserving Corn with Salt.
Records on this page
Cocoanut Gems, Cakes or CaramelsPound Fruit CakePreserving Corn with Salt