Icing for Eclairs.— Put in a small granite-ware pan one-half pint of
sugar and five tablespoonfuls of cold water. Stir until the sugar is
partially melted and then place on the stove, stirring for one-half minute.
Take out the spoon, and watch the sugar closely. As soon as it boils take
instantly from the fire and pour upon a meat platter. Let this stand for
eight minutes. Meantime, shave into a cup one ounce of chocolate and
put it on the fire in a pan of boiling water. At the end of eight minutes
stir the sugar with a wooden spoon until it begins to grow white and to
thicken. Add the melted chocolate quickly and continue stirring until
the mixture is thick. Put it in a small saucepan and place on the fire in
another pan of hot water. Stir until so soft that it will pour freely.
Stick a skewer into the side of an eclair and dip the top in the hot choco-
late. Place on a plate and continue until all the eclairs are "glaced."
They will dry quickly. Do not stir the sugar after the first one-half min-
ute and do not scrape the sugar from the saucepan into the platter. All
the directions must be strictly followed. Maria Parloa.
riACAROONS A LA ITALIENNE.
Pound one pound of Jordan almonds (to be obtained at confectioner's)
quite fine with the whites of four eggs, add two and one-half pounds of
sifted loaf sugar and rub them well together in a mortar. Add by degrees
ten more whites, working them well as you put them in. Put the mixture
into a tunnel and drop them on paper in pieces the size of a walnut. Cut
three blanched almonds✪ Macaroons a la Italienne into small bits and place on each and bake them
on flat tins in a slow oven. Mrs. T. J. Gaines,
SMALL GINGER CAKES.
One cupful of butter, one cupful of sugar, one cupful of molasses, two
eggs, two teaspoonfuls of baking-powder, two teaspoonfuls each of ground
ginger and cinnamon, one teaspoonful of nutmeg, a pinch of salt and three
CAKES, 247
cupfuls of flour. Beat together the butter and sugar, add the yolks of the
eggs and the molasses. Next stir in the flour, spices, baking-powder and
salt, all sifted together, and just before baking beat the whites of the eggs
well and fold them lightly in. Bake in small pans in moderate oven not
over-filling the pans. B. A. W.
AUNT FANNY'S TEA CAKES.
Beat three eggs to a foam, add one cupful of sugar, five tablespoonfuls
of melted butter, ten tablespoonfuls of milk, two teaspoonfuls of baking-
powder and three cupfuls of flour. Flavor with lemon extract. Bake in
patty pans. Rose Norden.
MRS. WORTHINQTON'S COFFEE CAKE.
One cupful of white sugar, one-half cupful of butter, one-half cupful
of liquid coffee, one-half cupful of molasses; never use syrup in cooking.
Take the yolks of four eggs, one teaspoonful each of cinnamon, cloves,
nutmeg and soda, two and one-half cupfuls of unsifted flour. Bake in
patty pans with a quick oven. M. W.
CHOCOLATE SPONGE CAKE.
(Made of Ko-nut. ) ✪ Small Ginger Cakes
Page 178 · 6 recipe records on this page
Presented as published in 1917. 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
Icing for Eclairs.— Put in a small granite-ware pan one-half pint of sugar and five tablespoonfuls of cold water. Stir until the sugar is partially melted and then place on the stove, stirring for one-half minute. Take out the spoon, and watch the sugar closely. As soon as it boils take instantly from the fire and pour upon a meat platter. Let this stand for eight minutes. Meantime, shave into a cup one ounce of chocolate and put it on the fire in a pan of boiling water. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. Add the melted chocolate quickly and continue stirring until the mixture is thick. Put it in a small saucepan and place on the fire in another pan of hot water. Stir until so soft that it will pour freely. Stick a skewer into the side of an eclair and dip the top in the hot chocolate. Place on a plate and continue until all the eclairs are "glaced." They will dry quickly. Do not stir the sugar after the first one-half minute and do not scrape the sugar from the saucepan into the platter. All the directions must be strictly followed. Maria Parloa.
MACAROONS A LA ITALIENNE.
Pound one pound of Jordan almonds (to be obtained at confectioner's) quite fine with the whites of four eggs, add two and one-half pounds of sifted loaf sugar and rub them well together in a mortar. Add by degrees ten more whites, working them well as you put them in. Put the mixture into a tunnel and drop them on paper in pieces the size of a walnut. Cut three blanched almonds into small bits and place on each and bake them on flat tins in a slow oven. Mrs. T. J. Gaines,
SMALL GINGER CAKES.
One cupful of butter, one cupful of sugar, one cupful of molasses, two eggs, two teaspoonfuls of baking-powder, two teaspoonfuls each of ground ginger and cinnamon, one teaspoonful of nutmeg, a pinch of salt and three
cupfuls of flour. Beat together the butter and sugar, add the yolks of the eggs and the molasses. Next stir in the flour, spices, baking-powder and salt, all sifted together, and just before baking beat the whites of the eggs well and fold them lightly in. Bake in small pans in moderate oven not over-filling the pans. B. A. W.
AUNT FANNY'S TEA CAKES.
Beat three eggs to a foam, add one cupful of sugar, five tablespoonfuls of melted butter, ten tablespoonfuls of milk, two teaspoonfuls of bakingpowder and three cupfuls of flour. Flavor with lemon extract. Bake in patty pans. Rose Norden.
MRS. WORTHINGTON'S COFFEE CAKE.
One cupful of white sugar, one-half cupful of butter, one-half cupful of liquid coffee, one-half cupful of molasses; never use syrup in cooking. Take the yolks of four eggs, one teaspoonful each of cinnamon, cloves, nutmeg and soda, two and one-half cupfuls of unsifted flour. Bake in patty pans with a quick oven. M. W.
CHOCOLATE SPONGE CAKE.
(Made of Ko-nut. )
Records on this page
Macaroons a la ItalienneSmall Ginger CakesPepper NutsMrs. Worthington's Coffee CakeAunt Fanny's Tea CakesChocolate Sponge Cake