Honey Apple Cake, — Wash two cnpfuls of dried apples (old-fash-
ioned kind are the best) and soak them over night. Next morning drain
them and mince as fine as possible and simmer for .two hours in a pint
of honey. Pour into a bow! and add while hot half a cupful of butler,
stir until butter is melted and mixed, then let cool. Add a cupful of
sifted sugar and half a cupful of milk, a teaspoonful each of cloves and
cinnamon, the grated rind of half a lemon, two eggs well beaten and
two cupfuls of flour in which you have mixed two teaspoonfuls of baking
powder✪ Honey Apple Cake. Line long, shallow tins with buttered paper and pour in the
batter to depth of half an inch. When baked cut into strips size of
lady fingers and dust the surface with powdered sugar.
Hot Cross Buns, — Sift into a large bowl one full quart of flour, half
a cupful of sugar, and half a teaspoonful of salt; dissolve one-fourth
of a cupful of butter in a generous half-pint of warm milk, and add to
the dry ingredients, with the yolks of two beaten eggs ; add half a
yeast cake dissolved in a little water, half a nutmeg grated, and the
whites of the two eggs, beaten stiff; this should make a very soft dough.
Cover the bowl with a clean cloth, place it where it will keep warm,
and let it rise over night. In the morning take pieces of the dough the
size of an egg and, with a little Hour, mold them into round cakes aii
inch in thickness. Place them on a buttered tin, leaving a little space
between. Cover the tins and set in a warm place for the buns to rise;
they should be double their original size. With a sharp knife cut a
cross in the center of each bun. Bake them in a moderate oven for
about half an hour. When the buns are baked, brush the top with a
syrup made of sugar and water. A few currants or a little candied
peel is usually added to this recipe.
Icii^, Plain. — Dissolve one cupful of granulated sugar in one-quarter
of a cupful of hot water; flavor with essence of vanilla or some orange
juice and cook until it threads. Then pour it slowly over the whipped
white of an egg, beatii^ the mixture all the time until cool.
Imperial Cake, — One pound of sugar, one pound of flour, three-quar-
ters pound of butter, one pound of almonds, blanched and cut fine; one-
half pound of citron, one-quarter pound candied cherries, one-half pound
of seeded raisins, rind and juice of one lemon, two pieces of candied
orange, one nutmeg, 10 eggs. Bake in a loaf in a moderate oven. This
is a rich and delicious cake, that can be made some time before it is used.
Grandmother's Jumbles. — Work three-quarters of a pound of butter
loa THE RURAL COOK BOOK.
into a pound and a half of flour and half a pound of sugar. Flavor with
grated nutmeg, cinnamon or lemon extract, and add three well beaten
eggs. Work all well together into a smooth paste and roll out an eighth
of an inch in thickness. Sprinkle crushed loaf sugar over it and cut into
round cakes with a very small cutter; take out the center. Lay on bak-
ing sheets and bakfe in a quick oven, without browning, about 10 minutes.
Jumbles Without Eggs. — A half cupful each of butter and slightly
soured milk, one cupful of sugar, a half teaspoonful of soda, saltspoonful
of salt, the same of nutmeg and cinnamon mixed, the grated yellow rind
of half a lemon, and a teaspoonful of lemon juice, two cupfuls of flour
to stiffen. Bake in rings in a hot oven. A cupful of clean, light, new-
fallen snow stirred into cake, or other batters, briskly, the very last thing
before turning it into the baking pan, is a good substitute for e^s. When
snow is used a little more flour is required — about two tablespoon fuls. ✪ Lady Fingers
Page 76 · 6 recipe records on this page
Presented as published in 1907. 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
Honey Apple Cake, — Wash two cupfuls of dried apples (old-fashioned kind are the best) and soak them over night. Next morning drain them and mince as fine as possible and simmer for two hours in a pint of honey. Pour into a bow! and add while hot half a cupful of butler, stir until butter is melted and mixed, then let cool. Add a cupful of sifted sugar and half a cupful of milk, a teaspoonful each of cloves and cinnamon, the grated rind of half a lemon, two eggs well beaten and two cupfuls of flour in which you have mixed two teaspoonfuls of baking powder. Line long, shallow tins with buttered paper and pour in the batter to depth of half an inch. When baked cut into strips size of lady fingers and dust the surface with powdered sugar.
Hot Cross Buns, — Sift into a large bowl one full quart of flour, half a cupful of sugar, and half a teaspoonful of salt; dissolve one-fourth of a cupful of butter in a generous half-pint of warm milk, and add to the dry ingredients, with the yolks of two beaten eggs ; add half a yeast cake dissolved in a little water, half a nutmeg grated, and the whites of the two eggs, beaten stiff; this should make a very soft dough. Cover the bowl with a clean cloth, place it where it will keep warm, and let it rise over night. In the morning take pieces of the dough the size of an egg and, with a little Hour, mold them into round cakes aii inch in thickness. Place them on a buttered tin, leaving a little space between. Cover the tins and set in a warm place for the buns to rise; they should be double their original size. With a sharp knife cut a cross in the center of each bun. Bake them in a moderate oven for about half an hour. When the buns are baked, brush the top with a syrup made of sugar and water. A few currants or a little candied peel is usually added to this recipe.
Icii^, Plain. — Dissolve one cupful of granulated sugar in one-quarter of a cupful of hot water; flavor with essence of vanilla or some orange juice and cook until it threads. Then pour it slowly over the whipped white of an egg, beating the mixture all the time until cool.
Imperial Cake, — One pound of sugar, one pound of flour, three-quarters pound of butter, one pound of almonds, blanched and cut fine; onehalf pound of citron, one-quarter pound candied cherries, one-half pound of seeded raisins, rind and juice of one lemon, two pieces of candied orange, one nutmeg, 10 eggs. Bake in a loaf in a moderate oven. This is a rich and delicious cake, that can be made some time before it is used.
Grandmother's Jumbles. — Work three-quarters of a pound of butter
into a pound and a half of flour and half a pound of sugar. Flavor with grated nutmeg, cinnamon or lemon extract, and add three well beaten eggs. Work all well together into a smooth paste and roll out an eighth of an inch in thickness. Sprinkle crushed loaf sugar over it and cut into round cakes with a very small cutter; take out the center. Lay on baking sheets and bake in a quick oven, without browning, about 10 minutes.
Jumbles Without Eggs. — A half cupful each of butter and slightly soured milk, one cupful of sugar, a half teaspoonful of soda, saltspoonful of salt, the same of nutmeg and cinnamon mixed, the grated yellow rind of half a lemon, and a teaspoonful of lemon juice, two cupfuls of flour to stiffen. Bake in rings in a hot oven. A cupful of clean, light, new-fallen snow stirred into cake, or other batters, briskly, the very last thing before turning it into the baking pan, is a good substitute for eggs. When snow is used a little more flour is required — about two tablespoon fuls.
Records on this page
Honey Apple CakeJumbles Without EggsLady FingersHot Cross BunsImperial CakeGrandmother's Jumbles