Measure half a pint of cold water into a saucepan. Add
two ounces of sugar, four ounces of butter, and a pinch of
salt. When boiling take from the fire and add five ounces
of flour and stir till smooth. Put over the fire and stir till
the paste leaves the sides of the saucepan. Cool, and when
nearly cold drop in three raw eggs, adding and beating in
one at a time. With a spoon roll the eclairs about four inches
in length and about half an inch in diameter, brush them with
white of egg, and bake in a moderate oven twenty minutes to
half an hour till golden brown. Cool, split, and fill with
sweetened whipped cream. Put together and glaze with choc-
olate made in the following way: Boil half a gill of water
with one ounce of finely powdered chocolate. When smooth
stir in eight ounces of icing sugar, and a tablespoon and a
half of water✪ Chocolate Eclairs. Beat all together and glaze each eclair.
CINNAMON DROPS
Stir half a pound of brown sugar with two eggs till well
blended, and add an ounce of powdered cinnamon, quarter
of a teaspoon of salt, and then flour which you have sifted
three or four times — enough of the flour to make the dough
stand✪ Cinnamon Drops. Stir all together thoroughly, and drop from a small
spoon upon the bottom of a pan which you have dredged with
flour. Bake a few minutes in a well-heated oven.
COCOANUT COOKIES
Blend a cup of sugar and half a cup of butter, one egg,
and a third of a cup of milk. Add a heaping cup of grated
cocoanut and a cup and a half of flour into which you have
sifted two teaspoons of baking powder✪ Cocoanut Cookies. Stir together.
Flour your molding board and roll and cut out a few of the
cakes at a time, adding only flour enough to make them roll
SMALL CAKES 317
thin. Bake in a quick oven a light brown and sprinkle with
gianulated sugar while hot.
COOKIES
Mix one cup of butter, or refined beef drippings, with
two cups of sugar. Add one or two eggs, half a cup of sour
milk, a teaspoon of dissolved soda, and as much flour as is
necessary to make a dough to drop off a spoon or roll out
well. To these cookies a tablespoon of caraway seeds may be
added with the flour. When cooked they may be sprinkled —
while hot — with white granulated sugar for a pleasant change
in looks.
CREAM CAKES
Take a cup of boiling water in which is melted one heap-
ing tablespoon of butter. In this stir eight heaping table-
spoons of flour and heat over a gentle fire until it is in a
ball. Let it cool, and when cold add four eggs, putting in one
at a time and stirring each one in before the next is added.
Separate in cakes and bake in a hot oven.
CRULLERS
Page 173 · 4 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
Measure half a pint of cold water into a saucepan. Add two ounces of sugar, four ounces of butter, and a pinch of salt. When boiling take from the fire and add five ounces of flour and stir till smooth. Put over the fire and stir till the paste leaves the sides of the saucepan. Cool, and when nearly cold drop in three raw eggs, adding and beating in one at a time. With a spoon roll the eclairs about four inches in length and about half an inch in diameter, brush them with white of egg, and bake in a moderate oven twenty minutes to half an hour till golden brown. Cool, split, and fill with sweetened whipped cream. Put together and glaze with chocolate made in the following way: Boil half a gill of water with one ounce of finely powdered chocolate. When smooth stir in eight ounces of icing sugar, and a tablespoon and a half of water. Beat all together and glaze each eclair.
CINNAMON DROPS
Stir half a pound of brown sugar with two eggs till well blended, and add an ounce of powdered cinnamon, quarter of a teaspoon of salt, and then flour which you have sifted three or four times — enough of the flour to make the dough stand. Stir all together thoroughly, and drop from a small spoon upon the bottom of a pan which you have dredged with flour. Bake a few minutes in a well-heated oven.
COCOANUT COOKIES
Blend a cup of sugar and half a cup of butter, one egg, and a third of a cup of milk. Add a heaping cup of grated cocoanut and a cup and a half of flour into which you have sifted two teaspoons of baking powder. Stir together. Flour your molding board and roll and cut out a few of the cakes at a time, adding only flour enough to make them roll
thin. Bake in a quick oven a light brown and sprinkle with granulated sugar while hot.
COOKIES
Mix one cup of butter, or refined beef drippings, with two cups of sugar. Add one or two eggs, half a cup of sour milk, a teaspoon of dissolved soda, and as much flour as is necessary to make a dough to drop off a spoon or roll out well. To these cookies a tablespoon of caraway seeds may be added with the flour. When cooked they may be sprinkled — while hot — with white granulated sugar for a pleasant change in looks.
CREAM CAKES
Take a cup of boiling water in which is melted one heaping tablespoon of butter. In this stir eight heaping tablespoons of flour and heat over a gentle fire until it is in a ball. Let it cool, and when cold add four eggs, putting in one at a time and stirring each one in before the next is added. Separate in cakes and bake in a hot oven.
CRULLERS
Records on this page
Chocolate EclairsCinnamon DropsCocoanut CookiesCookies