Minute Cookies {ivitJiotit eggs). — One cup of sugar, half a cup of
water, half a cup of butter, one pint of flour, and half a teaspoonful
of saleratus or soda. Rub the sugar, butter and flour together ; then
add the soda, dissolved in water. Roll thin, and bake in a quick
oven.
Molasses Cookies. — One cup of molasses, half a cup each of
sugar, butter and sweet milk, and one tablcspoonful of ginger; add a
little salt, and dissolve half a teaspoonful of saleratus in the milk.
Work these ingredients together, adding only flour sufficient to ena-
ble you to roll the dough out easily. Bake in a moderately heated
oven.
Gingerbread. — Two cups of molasses, one cup of butter, one cup
of water, one heaping tablcspoonful of ginger, one teaspoonful of
salt; add flour enougli to roll it. This quantity is sufficient for four
tins, and should be bakctl in a cjuick oven.
536 THE hearthstone; or, life at home.
Soft Gingerbread. — One cup of cream, one cup of molasses, one
egg, one small teaspoonful of soda, dissolved in a little hot water ;
flour enough to make it thick. If it is not convenient to use cream,
take one cup of sour milk and two tablespoonfuls of melted butter.
Cake for Jelly, — One cup of butter, two cups of sugar, three
cups of flour, four eggs. Nutmeg and one teaspoonful of vanilla.
CocoANUT Drops. — One pound of cocoanut, grated and dried, one
pound of sugar, six eggs ; dropped on paper and baked in a slack
oven.
Rice Cakes. — One pound of rice-flour, one pound of sugar, half
a pound of butter, eight eggs, and half a nutmeg.
Light Tea Cake. — Beat the whites and yolks of two eggs sepa-
rately; take two-thirds of a cup of thick, sweet cream, a cup of sugar,
half a teaspoonful of salt ; put in the yolks, and whip these ingredi-
ents briskly; then sift in a rounded-up cup of flour, in which has
been stirred a teaspoonful of baking-powder; add the whites of the
eggs, and flavor to suit the taste.
Honey Cake. — One cup of butter, two cups of honey, four eggs
well beaten, one teaspoonful of essence of lemon, half a cupful of
sour milk, one teaspoonful of soda, flour enough to make it as stiff
as can be well stirred; bake at once in a quick oven.
White Cup Cake. — Four pounds of sugar, and one of butter;
beat five eggs with the sugar ; put one teaspoonful of soda in a cup
of sour milk; grate one nutmeg and put in it, with one teaspoonful
of cinnamon; then cream the butter and flour together; add the eggs
and sugar, with the other ingredients; stir it well, and bake in a tin
mould.
Fruit Cake. — One pound of flour, one of sugar, three-quarters of
a pound of butter, two pounds of seeded raisins, two of currants, one
of citron, a quarter of a pound of almonds, half an ounce of mace, a
teaspoonful of rose-water, a wineglass of brandy, one of wine, and
ten eggs✪ Fruit Cake. Stir the sugar and butter to a cream, then add the whites
and yolks of the eggs beaten separately to a froth; stir in the flour
gradually, then the wine, brandy and spice. Add the fruit just
COOKERY RECIPES. 537
before it is put into the pans. It takes over two hours to bake it if
the loaves are thick, if the loaves are thin it will bake in less time.
This kind of cake is the best after it has been made three or four
weeks, and it will keep good five or six months.
Page 347 · 1 recipe record on this page
Presented as published in 1883. 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
Minute Cookies (without eggs). — One cup of sugar, half a cup of water, half a cup of butter, one pint of flour, and half a teaspoonful of saleratus or soda. Rub the sugar, butter and flour together ; then add the soda, dissolved in water. Roll thin, and bake in a quick oven.
Molasses Cookies. — One cup of molasses, half a cup each of sugar, butter and sweet milk, and one tablespoonful of ginger; add a little salt, and dissolve half a teaspoonful of saleratus in the milk. Work these ingredients together, adding only flour sufficient to enable you to roll the dough out easily. Bake in a moderately heated oven.
Gingerbread. — Two cups of molasses, one cup of butter, one cup of water, One heaping tablespoonful of ginger, one teaspoonful of salt; add flour enough to roll it. This quantity is sufficient for four tins, and should be baked in a quick oven.
536 THE hearthstone; or, life at home.
Soft Gingerbread. — One cup of cream, one cup of molasses, one egg, one small teaspoonful of soda, dissolved in a little hot water ; flour enough to make it thick. If it is not convenient to use cream, take one cup of sour milk and two tablespoonfuls of melted butter.
Cake for Jelly, — One cup of butter, two cups of sugar, three cups of flour, four eggs. Nutmeg and one teaspoonful of vanilla.
CocoANUT Drops. — One pound of cocoanut, grated and dried, one pound of sugar, six eggs ; dropped on paper and baked in a slack oven.
Rice Cakes. — One pound of rice-flour, one pound of sugar, half a pound of butter, eight eggs, and half a nutmeg.
Light Tea Cake. — Beat the whites and yolks of two eggs separately; take two-thirds of a cup of thick, sweet cream, a cup of sugar, half a teaspoonful of salt ; put in the yolks, and whip these ingredients briskly; then sift in a rounded-up cup of flour, in which has been stirred a teaspoonful of baking-powder; add the whites of the eggs, and flavor to suit the taste.
Honey Cake. — One cup of butter, two cups of honey, four eggs well beaten, one teaspoonful of essence of lemon, half a cupful of sour milk, one teaspoonful of soda, flour enough to make it as stiff as can be well stirred; bake at once in a quick oven.
White Cup Cake. — Four pounds of sugar, and one of butter; beat five eggs with the sugar ; put one teaspoonful of soda in a cup of sour milk; grate one nutmeg and put in it, with one teaspoonful of cinnamon; then cream the butter and flour together; add the eggs and sugar, with the other ingredients; stir it well, and bake in a tin mould.
Fruit Cake. — One pound of flour, one of sugar, three-quarters of a pound of butter, two pounds of seeded raisins, two of currants, one of citron, a quarter of a pound of almonds, half an ounce of mace, a teaspoonful of rose-water, a wineglass of brandy, one of wine, and ten eggs. Stir the sugar and butter to a cream, then add the whites and yolks of the eggs beaten separately to a froth; stir in the flour gradually, then the wine, brandy and spice. Add the fruit just
before it is put into the pans. It takes over two hours to bake it if the loaves are thick, if the loaves are thin it will bake in less time. This kind of cake is the best after it has been made three or four weeks, and it will keep good five or six months.
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Fruit Cake