Three eggs, one teacupful of sugar, three-quarters of a
teacupful of pastry flour,, an even teaspoonful of cream
of tartar, half as much soda; flavor with grated rind of
half a lemon. Beat the whites of the eggs till stiff ; mix
the yolks with sugar till very smooth ; mix soda and
cream of tartar with flour, put all together and stir (not
beat) slowly till the top is well covered with bubbles.
Bake in a tin with straight sides. Spread a thin layer of
the cake batter in the bottom of the tin, and upon this
place a layer of fruit made of three figs and three table-
spoonfuls of seeded raisins chopped fine, and mixed
thoroughly with three tablespoonfuls each of dried cur✪ Fruit Sponge Cake-
rants and shredded cocoanut; over this pour the largest
portion of the batter; and bake in a moderately hot
oven. This cake should not be taken from the tin until
twenty-four hours after baking.
MODERN STRAWBERRY SHORTCAKE.
Beat to a cream one-half cup butter, add, gradually
one cup sugar, juice of half a lemon, three well-beaten
eggs, and lastly three and one-quarter cups of flour, in
which one-quarter teaspoonful salt and two teaspoon-
fuls baking powder have been mixed; beat well and
pour into three well greased pans; bake twenty minutes
in a .moderate oven. Sprinkle one scant cup of sugar
over three pints of hulled berries, spread between layers
of cake and also on top of last one. Pile high with
whipped cream ; one pint of cream✪ Modern Strawberry Shortcake will suffice. May
be eaten hot or cold.
CHOCOLATE CARAMEL CAKE.
One-half cupful of butter, one and one-half cupfuls of
granulated sugar, one cupful of milk, three cupfuls
of sifted flour, three teaspoonfuls of baking powder,
beaten whites of four eggs✪ Chocolate Caramel Cake. Bake in layers.
Filling : Whites of four eggs beaten to a stiff froth ;
one and one-fourth pounds confectioners' or XXXX
sugar atlded gradually. Flavor with one teaspoonful
of vanilla. Spread in layers and allow to stand until
22 2 The Complete Cook Book.
cold. Melt two squares of Baker's chocolate in a small
dish over the teakettle and spread very thinly over the
hardened white icing. Cocoanut may be used instead
of chocolate if preferred, but must be put on before the
white icing hardens.
CHOCOLATE ICING.
To one pound of fine loaf sugar add half a pint of
cold water ; boil over a brisk fire until the sugar, when
prtjssed with the fingers, presents the appearance of
strong glue; add six ounces of grated chocolate; flavor
with vanilla.
BOILED CHOCOLATE GLACE.
Plnce a small saucepan, with one-half pound sugar,
one-quarter pound grated chocolate and one-half pint
water, over the fire, and stir and boil till it forms a
thread between two fingers; remove from fire and stir
till a thin skin forms on top of the glace ; then use it at
once; spread over the cake and set for a few minutes in
a cool oven.
ICING.
One pint of granulated sugar, with enough hot water
to dissolve it. Let boil until it threads from the
spoon. Beit the whites of two eggs stiff and pour the
boiling sugar in it, beating all the time. Flavor to
taste. Always flour cake with flour or cornstarch be-
fore spreading the icing on it. Ground sugar is much
better than pulverized.
PECAN KISSES.
One tumblerful of pecans, having the kernels as
nearly as possible in halves ; whites of six eggs, four-
teen tablespoonfuls of granulated sugar✪ Pecan Kisses (the spoon a
little more than level full). Beat eggs well, then sift
and add sugar gradually and beat from three-quarters
to one hour, or long and thoroughly, until when dropped
on paper it does not run. Then beat in lightly the
pecans ; drop at once on smooth, dry brown paper, place
The Complete Cook Book. 223
on a board or in a pan, and bake in a moderate oven
about twenty minutes. Place eggs on ice twelve hours
before using.
EGG KISSES.
Four whites of eggs, one-half pound powdered sugar;
beat well and bake quickly. ' Flavor with extract of
rose or lemon,
GINGER SNAPS,
Page 105 · 4 recipe records on this page
Presented as published in 1900. 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
Three eggs, one teacupful of sugar, three-quarters of a teacupful of pastry flour, an even teaspoonful of cream of tartar, half as much soda; flavor with grated rind of half a lemon. Beat the whites of the eggs till stiff ; mix the yolks with sugar till very smooth ; mix soda and cream of tartar with flour, put all together and stir (not beat) slowly till the top is well covered with bubbles. Bake in a tin with straight sides. Spread a thin layer of the cake batter in the bottom of the tin, and upon this place a layer of fruit made of three figs and three tablespoonfuls of seeded raisins chopped fine, and mixed thoroughly with three tablespoonfuls each of dried currants and shredded cocoanut; over this pour the largest portion of the batter; and bake in a moderately hot oven. This cake should not be taken from the tin until twenty-four hours after baking.
MODERN STRAWBERRY SHORTCAKE.
Beat to a cream one-half cup butter, add, gradually one cup sugar, juice of half a lemon, three well-beaten eggs, and lastly three and one-quarter cups of flour, in which one-quarter teaspoonful salt and two teaspoonfuls baking powder have been mixed; beat well and pour into three well greased pans; bake twenty minutes in a .moderate oven. Sprinkle one scant cup of sugar over three pints of hulled berries, spread between layers of cake and also on top of last one. Pile high with whipped cream ; one pint of cream will suffice. May be eaten hot or cold.
CHOCOLATE CARAMEL CAKE.
One-half cupful of butter, one and one-half cupfuls of granulated sugar, one cupful of milk, three cupfuls of sifted flour, three teaspoonfuls of baking powder, beaten whites of four eggs. Bake in layers.
Filling : Whites of four eggs beaten to a stiff froth ; one and one-fourth pounds confectioners' or XXXX sugar atlded gradually. Flavor with one teaspoonful of vanilla. Spread in layers and allow to stand until
22 2 The Complete Cook Book.
cold. Melt two squares of Baker's chocolate in a small dish over the teakettle and spread very thinly over the hardened white icing. Cocoanut may be used instead of chocolate if preferred, but must be put on before the white icing hardens.
CHOCOLATE ICING.
To one pound of fine loaf sugar add half a pint of cold water ; boil over a brisk fire until the sugar, when prtjssed with the fingers, presents the appearance of strong glue; add six ounces of grated chocolate; flavor with vanilla.
BOILED CHOCOLATE GLACE.
Plnce a small saucepan, with one-half pound sugar, one-quarter pound grated chocolate and one-half pint water, over the fire, and stir and boil till it forms a thread between two fingers; remove from fire and stir till a thin skin forms on top of the glace ; then use it at once; spread over the cake and set for a few minutes in a cool oven.
ICING.
One pint of granulated sugar, with enough hot water to dissolve it. Let boil until it threads from the spoon. Beit the whites of two eggs stiff and pour the boiling sugar in it, beating all the time. Flavor to taste. Always flour cake with flour or cornstarch before spreading the icing on it. Ground sugar is much better than pulverized.
PECAN KISSES.
One tumblerful of pecans, having the kernels as nearly as possible in halves ; whites of six eggs, fourteen tablespoonfuls of granulated sugar (the spoon a little more than level full). Beat eggs well, then sift and add sugar gradually and beat from three-quarters to one hour, or long and thoroughly, until when dropped on paper it does not run. Then beat in lightly the pecans ; drop at once on smooth, dry brown paper, place
The Complete Cook Book. 223
on a board or in a pan, and bake in a moderate oven about twenty minutes. Place eggs on ice twelve hours before using.
EGG KISSES.
Four whites of eggs, one-half pound powdered sugar; beat well and bake quickly. ' Flavor with extract of rose or lemon,
GINGER SNAPS,
Records on this page
Fruit Sponge CakeModern Strawberry ShortcakeChocolate Caramel CakePecan Kisses