Half a pound of grated cocoanut, the same of white sugar, the
whites of three eggs beaten light✪ Cocoanut-drops ; stir all together, drop on but-
tered paper, lay the paper on tins, and bake in a moderate oven
* Chocolate-cakes.
The whites of eight eggs, half a cake of chocolate grated, one
pound of sugar, six ounces of flour✪ Chocolate-cakes; beat the eggs to a stiff
frothy add the sugar, then stir in the chocolate and flour. Butter
flat tins, and drop on the mixture, not too closely, as the cakes
will spread. Bake a few minutes in a quick OYcn.
* Walnut-cakes.
One egg, one cup of sugar, one teacup of walnut kernels, two
tablespoonsful of flour, a pinch of salt✪ Walnut-cakes ; drop half a teaspoonful
for each cake on tins, and bake in a quick oven. Roll the walnut
kernels quite fine before adding them. This may be made with
almonds instead of walnuts.
Drop-cake.
Three cups of powdered sugar, one of butter, five of flour,
diree eggs beaten light, one cup of sour rich cream, a teaspoonful
of saleratus, and half a cup of currants washed and dried. Stir
the butter and sugat .o a cream, add the eggs beaten very light,
16
<42 COOKER Y FROM EXPERIENCE.
then the flour sifted ; beat all well together, then add the eream,
and last the saleratns dissolved in a teaspoonfnl of hot water.
Leave ont a teaspoonfiil of floor to stir in the currants. Drop
on battered tins and bake qniokly in a hot oven.
Drop Oinger-eakei
One pint of molasses, a teacup of sugar, one of butter, finir
eggs, two tablespoonsful of ginger, one teaspoon of salt, a table-
spoonful of soda in half a teacup of hot water, flour enough toot
a stiff batter ; drop on tins with a spoon and bake.
Warm the butter a little, beat it in the molasses, add the
ginger and salt, a little of the flour, then the eggs beaten light,
the flour next, a little thicker than you want it, to allow for the
soda and hot water ; stir this in last; beat up and bake.
Madeline Cake.
Three ounoefi of sugar, three of flour, one and a half of butter,
two eggs✪ Madeline Cake> mix as other cake, beat very light, and bake in queen-
cake tins. — BUU
* Macaroons, No. 1.
Blanch a pound of almonds by pouring boiling water over
them, and when the skin becomes loose, taking it off; then dry
them thoroughly, and this should be done some hours before
you use them ; then pound them, a few at a time, in a mortar,
adding a little rose-water as you pound them, to prevent their
oiling. When you have them all in a smooth paste, beat the
whites of eight eggs with a pound of powdered sugar and a
bablespoonful of flour, add the almonds and two more whites of
eggs beaten light, drop them with a spoon on buttered paper oi
tins, and bake quickly.
Macaroons, Ko. 2.
Blanch and dry half a pound of almonds the day before you
want to use them, placing them on a sieve to dry ; pound them
in a mortar with a pound and a quarter of sifted sugar ; 84d
CAKE. 243
gradually tlie whites of two eggs, pound well together ; keep
adding the whites of eggs until you have used the whites of
eleven eggs✪ Macaroons, No. 2 ; beat well, and lay them on paper in pieces the siie
if walnuts, so they will not touch. Bake in a moderate oven a
{ght yellow color. Take them off carefully with a knife.
Kacaroons, Ho. 3.
The whites of three eggs beaten to a stiff froth and added to
three-quarters of a pound of sugar, half a pound of almonds✪ Kacaroons
which have been blanched and dried, chopped very fine ; stir
them in and drop on buttered tins. Bake in a moderate oven.
Page 117 · 10 recipe records on this page
Presented as published in 1905. 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
Half a pound of grated cocoanut, the same of white sugar, the whites of three eggs beaten light ; stir all together, drop on buttered paper, lay the paper on tins, and bake in a moderate oven
* Chocolate-cakes.
The whites of eight eggs, half a cake of chocolate grated, one pound of sugar, six ounces of flour; beat the eggs to a stiff frothy add the sugar, then stir in the chocolate and flour. Butter flat tins, and drop on the mixture, not too closely, as the cakes will spread. Bake a few minutes in a quick oven..
* Walnut-cakes.
One egg, one cup of sugar, one teacup of walnut kernels, two tablespoonsful of flour, a pinch of salt ; drop half a teaspoonful for each cake on tins, and bake in a quick oven. Roll the walnut kernels quite fine before adding them. This may be made with almonds instead of walnuts.
Drop-cake.
Three cups of powdered sugar, one of butter, five of flour,
diree eggs beaten light, one cup of sour rich cream, a teaspoonful
of saleratus, and half a cup of currants washed and dried. Stir the butter and sugar to a cream, add the eggs beaten very light, then the flour sifted ; beat all well together, then add the cream, and last the saleratus dissolved in a teaspoonful of hot water. Leave out a teaspoonful of flour to stir in the currants. Drop on buttered tins and bake quickly in a hot oven.
Drop Ginger-cakes.
One pint of molasses, a teacup of sugar, one of butter, four eggs, two tablespoonsful of ginger, one teaspoon of salt, a tablespoonful of soda in half a teacup of hot water, flour enough to make a stiff batter ; drop on tins with a spoon and bake.
Warm the butter a little, beat it in the molasses, add the ginger and salt, a little of the flour, then the eggs beaten light, the flour next, a little thicker than you want it, to allow for the soda and hot water ; stir this in last; beat up and bake.
Madeline Cake.
Three ounces of sugar, three of flour, one and a half of butter, two eggs; mix as other cake, beat very light, and bake in queen-cake tins.
* Macaroons, No. 1.
Blanch a pound of almonds by pouring boiling water over them, and when the skin becomes loose, taking it off; then dry them thoroughly, and this should be done some hours before you use them ; then pound them, a few at a time, in a mortar, adding a little rose-water as you pound them, to prevent their oiling. When you have them all in a smooth paste, beat the whites of eight eggs with a pound of powdered sugar and a bablespoonful of flour, add the almonds and two more whites of eggs beaten light, drop them with a spoon on buttered paper or tins, and bake quickly.
Macaroons, Ko. 2.
Blanch and dry half a pound of almonds the day before you want to use them, placing them on a sieve to dry ; pound them in a mortar with a pound and a quarter of sifted sugar ; 84d
gradually tlie whites of two eggs, pound well together ; keep adding the whites of eggs until you have used the whites of eleven eggs ; beat well, and lay them on paper in pieces the size of walnuts, so they will not touch. Bake in a moderate oven a light yellow color. Take them off carefully with a knife.
Kacaroons, Ho. 3.
The whites of three eggs beaten to a stiff froth and added to
three-quarters of a pound of sugar, half a pound of almonds
which have been blanched and dried, chopped very fine ; stir
them in and drop on buttered tins. Bake in a moderate oven.
Records on this page
Drop Ginger-cakesDrop-cakeCocoanut-dropsChocolate-cakesWalnut-cakesMadeline CakeMacaroons, No. 3Macaroons, No. 2Macaroons, No. 1Kacaroons