THE
RUMFORD
Cook Book
BY
FANNIE MERRITT FARMER
PRINCIPAL OF THE BOSTON COOKING SCHOOL
PUBLISHED BY THE
RUMFORD CHEMICAL WORKS
B.22 PROVIDENCE, R. I.
r-- -
j
_j
MANUFACTORY
of
Rumford Baking Powder
The Wholesome Powder.
RUMFORD CHEMICAL ~\'ORKS,
Providence, R. I
!
s "-
RUMFORD
" The Wholesome''
Baking Powder
BEST of the HIGH GRADE Powders.
Pure and Wholesome. Rumford is different from
and superior to all other powders, it being made of
the genuine Professor Horsford's phosphate, thus supplying
the food with an element, the strength-giving
phosphates, absolutely necessary to health. Fine wheat
flour is of little value as a strengthening food because
it is deprived of its phosphates in bolting. Rumford
Baking Powder supplies these phosphates.
Perfect Balling Quality. Its action in the dough is
thorough, making cake, biscuit, muffins, etc., of the
finest texture, which will retain their fresh condition
longer than when made with ordinary baking powder
or cream tartar.
No 66 Balling Powder taste." Rumford contains no
alum or cream tartar and gives no bitter or "baking
powder taste" to the food. Biscuit, etc., made with it
retain the natural flavor of the grain and it will not
impair the most delicate flavoring used in cake, etc.
Every Can Warranted. Rumford will retain its
strength indefinitely and we guarantee every can to
give satisfaction or money refunded.
Reasonable Price. Recent improvements enable us
to sell Rumford at a reasonable price, much less than
the ordinary high priced powders.
RUMFORD BAKING POWDER.
Main Offices Providence, R. I.
3
TABLE OF MEASURES.
Two saltspoons make one coffeespoon.
Two coffeespoons one t easpoon.
Four teaspoons (liquid) one tablespoon.
Three teaspoons (dry) one tablespoon.
Four tablespoons (liquid) one wineglass.
Two wineglasses " one gill.
Two gills(~ pint) " one cup.
Two cups one pint.
:Four cups one quart.
One cup butter (solid) makes one-half pound.
One cup granulated sugar one-half pound.
One round tablespoon butter one ounce.
A dash of pepper is quarter of a saltspoon.
TIME TABLE FOR COOKING.
Loaf Bread
Rolls and Biscuit
Graham Gems
Gingerbread
Sponge Cake
Plain Cake
Fruit Cake
Cookies
Bread Pudding
Rice and Tapioca
Indian Pudding
Steamed Pudding
Steamed Brown Bread
Custards
Pie Crust
Plum Pudding
4
40 to 60 minutes.
10 to 20 "
30
20 to 30
45 to 60
30 to 40
"
"
2 to 3 hours.
10 to 15 minutes.
1 hour.
1
2 to 3 hours.
1 to 3 "
3 "
15 to 20 minutes.
about 30 minutes.
2 to 3 hours.
RECIPES
Bread, Biscuit, Rolls, Gems, etc.
Boston Brown Bread.
1 cup rye meal, 3 1-2 teaspoons Rumford
1 cup Indian meal, Baking Powder,
1 cup Graham flour, 3-4 cup molasses,
1 teaspoon salt, 1 3-4 cups milk.
Measure the meal and flour after sifting. Add the salt and
baking powder and sift again. Add the molasses and milk.
Turn into a well-buttered steamer and steam three-and-onehalf
hours. The water must boil constantly during the cooking.
Water may be substituted for milk with satisfactory results.
Indian Bread.
11-2 cups Graham flour,
1 cup Indian meal,
3 teaspoons Rumford
Baking Powder,
1 teaspoon salt,
1-2 cup molasses(scant),
1 3-4 cups milk.
lVIix and steam as Boston Brown Bread.
Steamed Graham Bread.
3 cups Graham flour,
1 cup flour,
4 teaspoons Rumfonl
Bakirig Powder,
2 teaspoons salt,
1 cup molasses,
2 1-2 cups milk.
Mix as Boston Brown Bread and steam four hours.
Whole Wheat Bread.
3 cups whole wheat flour. 1-2 teaspoon salt,
3 teaspoons Rumford 2 teaspoons sugar,
Baking Powder, Milk.
Sift together thoroughly the flour, baking powder, salt and
sugar, then add enough milk to make a dough just stiff enough
to handle conveniently. Handle as little as possible with the
5
6 BISCUIT.
hands, shape into a loaf and place in ·a deep buttered pan.
Allow it to stand five minutes before placing in the oven.
Bake slowly and for a little longer time than is necessary to
bake white bread. Protect the loaf by placing a sheet of paper
on top of it, buttering the side which comes next to the bread.
NOTE:-A11y dyspeptic may eat tlzis bread witlzout suffer£
ng from indigestion.
Baking Powder Biscuit, No. 1.
2 cups flour, . 1 tablespoon butter,
2 teaspoons Rumford Baking 1 tablespoon lard,
Powder, 3-4 cup milk and water, in
1 teaspoon salt, equal parts.
Mix the flour, baking powder and salt and sift twice. Work
in the butter and lard with the tips of the fingers. Add gradually
the liquid, (more or Jess as required according to quality
of the flour,) mixing with a knife until of the consistency of
a soft dough. Toss on a floured board, pat and roll lightly to
one-half inch in thickness. Cut into shape and bake in a hot
oven fifteen minutes.
Baking Powder Biscuit, No.2.
2 cups flour, 1-2 teaspoon salt,
2 teaspoons Rumford Baking 2 tahlepoons buttar,
Powder, 3-4 cup milk,
Mix the same as Baking Powder Biscuit No. 1.
Twin Biscuit.
Use recipe for Baking Powder Biscuit No. 1, or No. 2.
Roll a little less than one-half inch in thickness, brush over
with melted butter, and put together in pairs. Bake in a
quick oven from twelve to fifteen minutes.
Graham Biscuit.
1 1-3 cups flour,
2-3 cup Graham flour,
2 teaspoons Rumford Baking
Powder,
1-2 teaspoon salt,
2 tablespoons butter,
3-4 cup milk,
Mix the flour, baking powder and salt and sift twice. Work
in the butter with the tips of the fingers. Add the milk
gradually. Toss on a floured board, pat and roll to one-half
inch in thicknes.s. Cut into shape and bake in a hot oven
twelve to fifteen minutes.
BISCUIT AND ROLLS, 7
Kneaded Biscuit.
2 1-2 cups flour, 1-2 teaspoon salt,
21-2 teaspoons Rumford 1-4 cup butter,
Baking Powder, 1 scant cup milk,
Mix as Baking Powder Biscuit No. 1. The dough should
be stiff enough to knead. Knead five minutes, roll to onehalf
inch in thickness, cut in squares and crease the top four
times with a knife. Bake in a quick oven fifteen minutes.
2 cups flour,
2 teaspoons Rumford
Baking Powder,
1 teaspoon salt,
Egg Biscuit.
3 tablespoons butter,
2 eggs, well Leaten,
2-3 cup milk,
Mix the flour, baking powder and salt, and sift twice.
in the butter, add the eggs, then gradually the milk.
by spoonfuls, one-half inch apart, on a buttered pan.
in a quick oven ten minutes.
Parker House Rolls.
2 cups flour,
2 teaspoons Rumford ·
Baking Powder,
2 teaspoons sugar,
1-2 teaspoon salt,
2 tablespoons butter,
2-3 cup milk.
Work
Drop
Bake
Mix as Baking Powder Biscuit No. 1. Roll tq one-third
inch in thickness, cut with a round or oval cutter, and crease
in the centre with the handle of a case knife first dipped in
t1our. Brush one-half with melted butter and fold over.
Put in a pan one-half inch apart and bake in a quick oven
fifteen minutes.
Fruit Rolls.
2 cups flour, 2-3 cup milk,
2 teaspoons Rumford 1-3 cup stoned raisins, chopped line,
Baking Powder, 2 table_spoons citron, chopped fine,
1-2 teaspoon salt, 2 tablespoons sugar,
2 tablespoons butter, 1-3 teaspoon cinnamon.
Mix as Baking Powder Biscuit No. 1. Roll to one-quarter
inch in thickness. Brush over with melted butter, sprinkle
with the fruit, sugar and cinnamon, anct roll up like a jelly roll.
Cut into pieces three-quarters inch in thickness, and bake in
a quick oven fifteen minutes.
8 GElliS AND MUFFINS.
Gems of Cornmeal.
1 cup cornmeal,
2 cups flour,
3 teaspoons Rumford
Baking PO\rder,
1 teaspoon salt,
2 tablespoons sugar,
11-2 cups milk,
1 egg, well beaten,
1 tablespoon melted butter.
Sift together thoroughly the cornmeal, flour, baking powder,
salt and sugar. Add gradually the milk, egg and butter. Bake
in hot buttered gem pans twenty-five minutes.
Muffins, Wafiles, Short Cake, Gingerbread.
One Egg Muffins.
3 1-2 cups flour, 3 tablespoons sugar,
3 1-2 teaspoons Rumford l3-4 cups milk,
Baking Powder, 3 tablespoons melted butter,
1 teaspoon salt, 1 egg.
Sift together thoroughly the flour, baking powder, salt and
sugar. Add gradually the milk, egg and butter. Bake in hot
buttered gem pans twenty-five minutes.
Twin Mountain Muffins.
1-4 cup butter,
1-4 cup sugar,
1 egg, well beaten,
3-4 cup !fiilk,
2 cups flour,
2 teaspoons Rumford
Baking Powder.
Cream the butter, add gradually the sugar, then the egg.
Sift the flour and baking powder together thoroughly and add
to the first mixture alternately with the milk. Bake in hot
buttered gem pans twenty-five minutes.
Breakfast Muffins.
1-4 cup butter,
1-2 cup sugar,
2 egg yolks,
11-2 cups milk,
3 1-2 cups flour,
31-2 teaspoons Rumford
Baking Powder.
Mix and bake as Twin Mountain Muffins.
2 1-2 cups flour,
1 cup boiled rice,
3 teaspoons Rumford
Baking Powder,
Rice Muffins.
1-2 teaspoon salt,
1 cup milk,
1 egg, well beaten,
1-4 cup melted butter.
!11UFFINS. 9
Sift together thoroughly the flour, baking powder and salt.
Add the rice, working in with the tips of the fingers, and
gradually the milk, egg and butter. Butter muffin rings, place
in a buttered pan and fill two-thirds full with the mixture.
Bake in a moderate oven twenty-five to thirty minutes. The
same mixture may be baked in gem pans.
Queen of Muffins.
1-2 cup butter,
1 cup sugar,
2 eggs, well beaten,
1 scant cup milk,
3 cups flour,
3 teaspoons Rumford
Baking Powder.
Cream the butter, add gradually the sugar, then the eggs.
Sift the flour and baking powder together thoroughly and add
alternately with the milk to the first mixture. Bake in hot
buttered gem pans twenty-five minutes.
1 cup cornmeal,
3-4 cup flour,
2 teaspoons Rumford
Baking Powder,
1 teaspoon salt,
Corn Muffins.
1-4 cup molasses,
3-4 cup milk,
1 egg, well beaten,
1 tablespoon melted butter.
Sift together thoroughly the cornmeal, flour, baking powder
and salt. Add gradually the milk and molasses and beat
thoroughly, then add the egg and butter. Bake in hot buttered
gem pans twenty-five minutes.
Berkshire Muffins.
1 cup cornmeal, 1 teaspoon salt,
1 cup flour, 1-4 cup sugar,
1 cup boiled rice, 11-4 cups hot milk,
3 teaspoons Rumford 2 eggs,
Baking Powder, 1 tablespoon melted butter.
Scald the meal with the hot milk and let stand five minutes.
Add the boiled rice and the flour, baking powder, salt and
sugar sifted together thoroughly- Add the yolks of the eggs
beaten until thick, the butter and the well beaten egg whites.
Bake in hot buttered gem pans twenty-five minutes.
10 MUFFINS.
Rye Muffins.
11-4 cups rye flour,
11-4 cups flour,
2 1-2 teaspoons Rumford
Baking· Powder,
1 teaspoon salt,
1-4 cup molasses,
1 1-4 cups milk,
1 egg, well beaten,
1 tablespoon melted butter.
Sift together thoroughly the flour, baking powder and salt.
Add gradually the milk, molasses, egg and butter. Bake in
hot buttered gem pans twenty-five minutes. Sugar may be
used in place of molasses if preferred.
Graham Muffins, No. 1.
11-4 cups Graham flour, 11-2 teaspoons Rumford
1 cup flour, Baking Powder,
1 cup sour milk, 1-2 teaspoon soda,
1-3 cup molasses, 1 teaspoon salt.
Sift together thoroughly the flour, baking powder, soda and
salt. Add the milk to the molasses, and add to the first
mixture. Bake in hot buttered gem pans twenty-five minutes.
Graham Muffins, No. 2.
1 cup Graham flour,
1 cup flour,
1-4 cup sugar,
2 teaspoons Rumford
Baking Powder,
1 teaspoon salt,
1 cup milk,
1 egg, well beaten,
1 tablespoon melted butter.
Sift together thoroughly the flour, sugar, baking powder and
salt. Add gradually the milk, egg and butter. Bake in hot
buttered gem pans twenty-five minutes.
Oatmeal Muffins.
1 cup warm cooked oatmeal,
3 cups flour,
1 cup milk,
1-4 cup sugar,
3 1-2 teaspoons Rumford
Baking Powder,
1 teaspoon salt,
1 egg, well beaten,
1 tablespoon melted butter.
Add the milk to the warm oatmeal. Sift together thoroughly
the flour, sugar, baking powder and salt, and add to the oatmeal,
tnen add the egg and butter. If cold cooked oatmeal
is used less flour will be required, the oatmeal to be worked
into the flour.
MUFFINS AND WAFFLES. 11
Squash Muffins.
2 3-4 cups flour, 1-4 cup sugar,
2-3 cup cooked squash, 1 cup milk,
3 teaspoons Rumford 1 egg, well beaten,
Baking Powder, 1 tablespoon melted
1 teaspoon salt, butter.
Add the milk to the squash, then the sugar and egg.
Sift together thoroughly the flour, baking powder and salt, and
add to the first mixture, then add the butter. Beat thoroughly,
and bake in hot buttered gem pans twenty-five minutes. If
intended for luncheon or tea one-quarter teaspoon of cinnamon,
nutmeg or ginger may be added.
Berry Muffins.
1-4 cup butter, 2 1-2 teaspoons Rumford
2-3 cup sugar, Baking Powder,
1 egg, well beaten, 1 cup milk,
2 2-3 cups flour, 1 cup berries_
Cream the butter, add gradually the sugar and the egg.
Sift the flour and baking powder together thoroughly, add
alternately with the milk to the first mixture, reserving onequarter
cup to be mixed w:ith the berries, which should be
added last. Bake in hot buttered gem pans twenty-five
minutes.
Wa:ftles.
2 cups flour, 1 cup milk,
2 teaspoons Rumford 2 eggs,
Baking Powder, 1 tablespoon melted
1-2 teaspoon salt, butter.
Sift together thoroughly the flour, baking powder and salt.
Add gradually the milk with the yolks _of the eggs beaten until
thick, then add the butter and the whites of the eggs beaten to
a stiff froth. Fry on a hot well greased waffle iron. Serve with
maple syrup.
Virginia Wa:ftles.
11-2 cups boiling water, 3 teaspoons Rumford Baking
1-2 cup white cornmeal, Powder,
11-2 cups milk, 1 1-2 teaspoons salt,
2 cups flour, 2 eggs, beaten separately,
3 tablespoons sugar, 2 tablespoons melted butter.
Cook the meal in the boiling water twenty minutes. Add
the milk, then flour, sugar, baking powder and salt sifted
'.
12 WAFFLES AND SHORT CAKE.
together thoroughly, yolks of the eggs beaten until thick,
butter, and the whites of the eggs beaten stiff. Cook as
Waffles.
Rice Waffies.
1 3-4 cups flour,
2-3 cup cold cooked rice,
11-4 cups milk,
2 tablespoons sugar,
2 1-2 teaspoons Rumford
Baking Powder,
1-4 teaspoon salt,
1 egg,
1 tablespoon melted butter.
Sift together thoroughly the flour, sugar, baking powder and
salt. Work in the rice with the tips of the fingers; add the
milk, yolk of the egg well beaten, butter and white of the egg
beaten stiff. Cook as Waffles.
Strawberry Short Cake.
2 cups flour, 2 teaspoons sugar,
2 teaspoons Rumford Baking 3-4 cup milk,
Powder, 1-4 cup butter,
1-2 teaspoon salt, Strawberries.
Mix the flour, baking powder, salt and sugar and sift twice.
'Vork in the butter with the tips of the fingers and add the
milk gradually. Toss on a floured board, divide into two parts,
pat and roll out. Bake in Washington pie tins in a hot oven
fifteen minutes. Split and butter. Sweeten strawberries to
taste, place on back of the stove until warmed. Crush slightly
and put between and on top of the short cake. Cover the
top with whipped cream, sweetened and flavored with vanilla.
To one-half pint thick cream, add one-quarter cup milk
and beat until stiff with the egg beater. Add one-quarter cup
powdered sugar and one-quarter teaspoon Yanilla. Serve at
once.
The cream may be omitted. Other fruits may be substituted.
Fruit Short Cake.
1-4 cup butter, 1 cup flour,
1-2 cup sugar, 1 teaspoon Rumford Baking
1 egg, well beaten, Powder,
1-4 cup milk, Fruit.
Cream the butter, add gradually the sugar and the egg.
Sift the flour and baking powder together thoroughly, and add
alternately with the milk to the first mixture. Bake in Washington
pie tin. Cool, spread thickly with sweetened fruit.
GINGERBREAD. 13
Cover with whipped cream prepared as in Strawberry Short
Cake. Strawberries, peaches, raspberries, apricots, canned
quinces, or canned pineapples may be used. In using canned
fruits, drain from the syrup and cut in pieces. Dilute the
cream with some of the syrup instead of milk.
Soft Molasses Gingerbread.
1 cup Porto Rico molasses, 2 1-2 teaspoons Rumford Baking
1·3 cup butter, Po\\·der,
1-2 cup milk, 2 teaspoons ginger,
2 1-2 cups flour, 1 egg, well beaten.
Melt the butter and add to the molasses. Add the milk, then
the flour, baking powder and ginger sifted together thoroughly,
and the egg. Beat vigorously. Bake in buttered cake pans
thirty-five or forty minutes.
Cambridge Gingerbread.
1·2 cup butter,
1-2 cup boiling water,
1 cup Porto Rico molasses,
1 egg,
3 cups flour,
3 teaspoons Rumford Baking
Powder,
1-2 teaspoon salt,
1 teaspoon cinnamon,
1-2 teaspoon clo' e,
1 teaspoon ginger.
Melt the butter in the boiling water, add the molasses and
the egg. Sift together thoroughly the flour, baking powder,
salt, cinnamon, clove and ginger, and add to the first mixture.
Bake in a moderate oven forty minutes.
Hot Water Gingerbread ..
1 cup Porto Rico molasses, 2 1-2 teaspoons Rumford Baking
1-2 cup boiling water, Powder,
2 1-2 cups flour, 1-2 teaspoon salt,
11-2 teaspoons ginger, 1 tables2oon melted butter.
Add the water to the molasses. Sift together thoroughly
the flour, ginger, baking powder ;mel salt. Combine the two
mixtures, add the butter and beat vigorously. Bake in a
moderate oven thirty-five minutes.
Soft Sugar Gingerbread.
2 eggs,
1 cup sugar,
1 2-3 cups flour,
1-2 teaspoon salt,
11-2 teaspoons Rumford Baking
Powder,
11-2 teaspoons ginger,
2-3 cup thin cream.
14 GINGERBREAD AND GRIDl'LE CAKES.
Beat the eggs until light, add gradually the sugar. Sift
together thoroughly the flour, salt, baking powder and ginger,
and add alternately to the first mixture with the cream. Bake
in a buttered cake pan thirty-five minutes.
1-2 cup butter,
1 cup brown sugar,
1-2 cup milk,
Fairy Gingerbread.
1 teaspoon Rumford Baking
Powder,
2 teaspoons ginger.
1 7-8 cups bread flour,
Cream the butter, add gradually the sugar, then the milk
very slowly. Sift together thoroughly the flour, baking powder
and ginger and add to the mixture. · Spread thin with a broadbladed
knife on a buttered inverted dripping pan. Bake in a
moderate <?ven. Cut in squares before removing from the fire.
Griddle Cakes and Drop Cakes.
Griddle Cakes.
3 1-2 cups flour, 1-4 cup sugar,
3 1-2 teaspoons Rumford 2 cups milk,
Baking Powder, 1 egg,
1 teaspoon salt. 2 tablespoons melted butter.
Sift together thoroughly flour, baking powder, salt and sugar.
Beat the egg, add to the milk, and pour slowly on the dry
ingredients. Mix thoroughly and add the butter. Drop from
the tip of a: spoon on a hot griddle well greased. When
full of bubbles, turn and cook the other side. Serve at once.
Bread Griddles.
11-2 cups flour, 2 tablespoons sugar,
1 cup stale bread crumbs, 1-2 cup boiling water,
3 teaspoons Rumford 3-4 cup milk,
Baking Powder, 1 egg, well beaten,
1 teaspoon salt, 2 tablespoons melted butter.
Add the boiling water to the stale bread crumbs and let
stand five minutes. Add the milk. Sift together thoroughly
the flour, baking powder, salt and sugar, and add to the bread
mixture, then add the egg and butter. Fry as Griddle Cakes.
GRIDDLE AND DROP CAKES. 15
Corn Griddles.
2 1-4 cups flour, 1-3 cup sugar,
1-2 cup cornmeal, 1 1-2 cups boiling water,
3 1-2 teaspoons Rumford 1 cup milk,
Baking Powder, 1 egg, well beateri,
1 1-2 teaspoons salt, 2 tablespoons melted butter.
Cook the meal in the boiling water five minutes. Turn
into a bowl and add the milk. Sift together thoroughly the
fbur, baking powder, salt and sugar, and add to the meal
mixture, then add the egg and butter. Fry as Griddle Cakes.
Entire Wheat Griddle Cakes.
1-2 cup enti're wheat flour,
1 cup flour,
3 teaspoons Rumford
Baking Powder,
1-2 teaspoon salt,
3 tablespoons sugar,
1 egg,
11-4 cups milk,
1 tablespoon melted butter.
Sift together thoroughly the flour, baking powder, salt and
sugar. Beat egg, add milk, and pour slowly on first mixture.
Beat thoroughty, and add butter. Drop by spoonfuls on a
greased hot griddle; cook on one side. When puffed, full of
bubbles, and cooked on edges, turn and cook the other side.
Serve with butter and maple syrup.
Flour Drop Cakes.
1 1-3 cups flour, 1-3 cup sugar,
11-2 teaspoons Rumford 1-2 cup milk,
Baking Powder, 1 egg,
1-4 teaspoon salt, 1 teaspoon melted butter.
Beat the egg until very light, add the sugar and continue
beating. Add the milk, then the flour, baking powder and salt
sifted together thoroughly, and the butter. Drop by spoonfuls
into hot new fat, drain on brown paper and serve hot.
Rye Drop Cakes.
2-3 cup rye flour, 1-2 teaspoon salt,
2-3 cup flour, 2 tablespoons molasses,
11-2 teaspoons Rumford 1-2 cup milk,
Baking Powder, 1 egg, well beaten.
Sift together thoroughly the flour, baking powder and salt.
Add gradually the milk, then the molasses and the egg. Drop
by spoonfuls into hot new fat, drain on brown paper and serve
hot.
'
16 FRITTERS.
Fritters, Doughnuts, Crullers.
Apple Fritters.
1 1-3 cups flour,
11-;! teaspoons Rumford
- Baking Powder,
1-4 teaspoon salt,
2-3 cup milk,
1 egg, well beaten,
2 apples, cut in thin slices.
Sift together thoroughly the flour, baking powder and salt.
Add the milk and egg, then the sliced apples. Drop by spoonfuls
into deep fat hot enough to brown a piece of bread while
counting sixty. When cooked, drain on paper, sprinkle with
powdered sugar and serve at once.
Peach Fritters.
1 cup flour, 1-4 teaspoon salt,
1 teaspoon Rumforrl 1-3 cup milk,
Baking Powder, 1 egg, well beaten,
3 tablespoons sugar, 3 peaches, cut in small pieces.
Mix and cook as Apple Fritters. Other fruit may be sub-stituted.
Banana Fritters.
1 1-4 cups flour, 2 eggs,
1 teaspoon Rumford 1 tablespoon melted butter,
Baking Powder, 5 bananas, cut in quarters,
1-4 teaspoon salt, 2 tablespoons wine,
1 cup milk, 2 tablespoons powdered sugar.
Remove the skins from the bananas, cut in halves lengthwise,
then across. Place in a shallow dish, pour over the
wine, and sprinkle with the sugar; cover and stand one-half
hour.
Sift together thoroughly the flour, baking powder and salt.
Add the milk gradually, then the butter, yolks of the {ggs
beaten until thick, and the whites of the eggs beaten to a stiff
froth. Drain the bananas, dip in the batter and fry in hot fat.
Drain on brown paper, sprinkle with sugar and serve as an
entree or with a wine sauce for dessert.
Orange Fritters.
Peel two oranges and separate into sections. Make an
opening in each section just large enough to admit of passage
for seeds, which should be removed. Dip sections in batter
and fry, and serve as other fritters.
DOUGHNUTS AKD CRULLERS. 17
Batter. Sift together thoroughly one-and-one-third cups
flour, two teaspoons Rumford Baking Powder and one-quarter
teasp6on salt. Add two-thirds cup milk gradually and one
egg,_ welt- beaten.
D\lughnuts, No. l.
1 cup sugar, 2 1-2 teaspoon Rumford Baking
2 1-2 tablespoons butter, Powder,
2 eggs, 1-4 teaspoon nutmeg,
1 cup milk, 11-2 teaspoons salt,
1-4 teaspoon cinnamon, 2 cups flour.
Cream the butter, add one-half of the sugar. Beat the eggs
very light, add the remainder of the sugar. Combine the two
mixtures, add the milk. Sift together thoroughly the baking
powder, salt, cinnarpon and nutmeg with the flour, and
add to the mixture with enough more flour to handle, having
the dough as soft as possible. Toss on a floured board,
knead lightly; roll to one-quarter inch iT\ thickness, shape
with a doughnut cutter. Fry in hot fat, drain on brown paper.
Doughnuts, No. 2.
4 cups flour,
1 cup sugar,
7-8 cup sour milk,
1-2 tablespoon butter,
2 teaspoons Rumford Baking
Powder,
11-4 teaspoons salt,
1-2 teaspoon soda,
1-4 teaspoon grated nutmeg,
1-4 teaspoon cinnamon,
1 egg.
Put the flour in a shallow pan. Add the soda, baking
powder, salt, nutmeg, cinnamon and butter and work into the
flour. Add the sugar, egg slightly beaten and so·ur milk, and
stir thoroughly with a mixing spoon. Toss on a board
thickly dredged with flour; knead slightly, pat and roll out to
one-quarter inch thick, shape with a doughnut cutter. Fry in
deep fat, drain on brown paper. If too soft to handle add
more flour.
Crullers.
1-4 cup butter, 1-4 teaspoon grated nutmeg,
1 cup sugar, 3 1-2 teaspoons Rumford Baking
2 egg yolks, well beaten, Powder,
2 eggs whites, beaten stiff, 1 cup milk,
4 cups flour, Powdered sugar and cinnamon.
Cream the butter, add sugar gradually, egg yolks and egg
whites. Sift together thoroughly flour, nutmeg and baking
18 PASTRY AND PIES.
powder and add alternately with the milk to first mixture.
To~s on floured board, roll thin, and cut in pieces three
inches long by two inches wide; make four one-inch gashes
at equal intervals. Take up by running finger in and out of
gashes, and lower into deep fat. Take up on a skewer, drain
on brown paper, and roll in powdered sugar with just enough
cinnamon added to give flavor.
Pastry and Pies.
Pastry No. l,
2 1-2 cups flour, 1 teaspoon salt,
1-2 level teaspoon Rumford 1-2 cup lard,
Baking Powder, Ice water,
Sift together thoroughly the flour, baking powder and salt.
Cut in the lard ~'lith a knife. Moisten to a dough with ice
water. Toss on a floured board, pat and roll out like a jelly
roll. Can be used at once.
Pastry No. 2.
11-2 cups flour,
1·.1. cup lard,
1-4 cup butter,
1-2 teaspoon salt,
1-.1. level teaspoon Rumford
Baking Powder,
Ice water.
Sift together thoroughly the flour, baking powder and salt.
Work in the lard with the tips of the fingers. Moisten to a
stiff dough with ice w_Jl.ter Toss on a floured board, pat, roll
out, dot over with one-half of the butter and dredge with flour;
fold twice so as to make three layers. Pat and roll out, dot
over with the remainder of the butter and dredge with flour;
fold as before. Pat and roll out; chill and the pastry is ready
for use. It is well to make this pastry the day before using.
Fold in a napkin, place in a tightly covered tin pail and put
in the ice box.
1-2 lb. prunes,
1-2 cup sugar, scant,
1 tablespoon lemon juice,
Prune Pie.
1 1-2 teaspoons butter,
1 tablespoon flour.
Soak the prunes over night in water to cover. Cook with
the sugar until tender. There should be one-and-one-half
PIES. 19
tablespoons of the syrup. Remove the stones from the
prunes and cut in pieces. Line a pie plate with Pastry No.1,
cover with the prunes, add the syrup and lemon juice. Dot
0ver with the _butter and dredge with the flour. Moisten the
edge with ice water, cover with a crust. Press the edges
together, spread over the top one teaspoon lard.
Lemon Pie No. l.
1-2 cup chopped apple, 2 tablespoons lemon juice,
1 cup sugar, Grated rind of one lemon,
1 beaten egg, 1 teaspoon melted butter.
1-4 cup rolled Boston cracker,
Mix in the order given and bake with two crusts. Use
Pastry No. 1, or Pastry No.2.
Lemon Pie No.2.
3-4 cup sugar,
3-4 cup boiling wate~
3 tablespoons cornstarch,
2 egg yolks,
3 tablespoons lemon juice,
Grated rind of one lemon,
1 teaspoon butter.
Mix the cornstarch and sugar, add the boiling water, stirring
con~tantly. Cook two minutes, add the butter, the egg yolks
and the rind and juice of the lemon. Line a plate with Pastry
No. 2. Put a rim one-half inch wide around the edge, or
cut the pastry larger than the plate and build up a rim; flute
with the fingers first dipped in flour. Turn in the mixture
which has been cooled and bake until the pastry is done.
Cool slightly and cover with a meringue, then return to oven
and bake meringue.
Meringue. Beat whites of two eggs until stiff, add gradually
two tablespoons powdered sugar and continue beating; then
add one-half tablespoon lemon juice or one-quarter teaspoon
vanilla.
2 eggs,
3 tablespoons sugar.
Custard Pie.
1-8 teaspoon salt,
1 1-2 cups milk,
Few gratings nutmeg.
Beat eggs slightly, add sugar, salt and milk. Line plate
with paste, and build up a fluted rim. Strain in the mixture
and sprinkle with few gratings nutmeg. Bake in quick oven
at first to set rim, decrease the heat afterwards, as egg and
milk in combination need to be cooked at low temperature.
20 PIES AND CAKE.
1 1-4 cups steamer! and
strained squash,
1-4 cup sugar,
1-2 teaspoon salt,
Squash Pie.
1-4 teaspoon cinnamon, ginger,
nutmeg, or
1-2 teaspoon lemon extract,
1 egg,
7-8 .cup milk.
Mix sugar, salt and spice or extract; ~dd squash, egg
slightly beaten, and milk gradually. Bake in one crust, following
directions for Custard Pie. If a richer pie is desired, use
one cup squash, one-half cup each of milk and cream, and an
additional egg yolk.
-----------------------
Cake and Cookies.
Chicago Sponge Cake.
2 eggs, beaten separately, !level teaspoon Rumford
1 cup sugar, Ba'king Powder,
1 cup flour, 3-8 cup hot water,
1-4 teaspoon salt, 1-2 teaspoon extract lemon.
Beat the yolks of the eggs until thick, add gradually the
sugar and lemon, and beat. Add the water, egg whites beaten
t..> a stiff froth and the flour, baking powder and salt sifted
together thoroughly. Bake in a buttered cake pan forty-five
minutes.
Miss Farmer's Sponge Cake.
4 eggs, beaten separate! y,
1 cup sugar,
1 1-2 tablespoons cc·rnstarch,
1 scaut cup flour,
3 tablespoons cold water,
1 level teaspoon Rumford
Baking powder,
1-4 teaspoon salt,
1 teaspoon extract lemon.
Beat the yolks of the eggs until thick, add gradually the
sugar; beat two minutes. Add the water. Sift together
thoroughly the cornstarch, flour, baking powder and salt, and
add to the first mixture the whites of the eggs beaten stiff and
the lemon. Bake in a buttered angel-cake pan forty-five
minutes, or shallow cake pan thirty-five minutes in a moderate
oven.
1-4 cup butter,
1 cup brown sugar,
2 egg whites,
1-2 cup milk,
Snow Cake.
1 2-3 cups flour,
11-2 level teaspoons Rumford
Baking Powder,
1-2 teaspoon vanilla.
CAKE. 21
Cream the butter, add gradually the sugar and the vanilla.
Beat the egg whites to a stiff froth and add. Sift the flour and
baking powder together thoroughly and add to the first mixture
alternately with the milk: Bake in a moderate oven forty
five minutes. Cover with Boiled Frosting. (See page 31.)
1-3 cup butter,
1 cup sugar,
1-2 cup milk,
1 3-4 cups flour,
Lily Cake.
2 1-2 level teaspoons Rumford
Baking Powder,
3 egg whites,
1-3 teaspoon extract lemon,
2-3 teaspoon vanilla.
Mix as Snow Cake. Cover with Chocolate Frosting.
(See page 31.)
1 cup butter,
2 cups sugar,
1 cup milk,
1 cup cornstarch,
Cream Almond Cake.
2 cups Aour,
2 level teaspoons Rumford
Baking Powder,
5 egg whites,
1-2 teaspoon extract almond.
Cream the butter, add gradually the sugar and almond.
Sift together thoroughly the flour, cornstarch and baking
powder, and add alternately with the milk to the first mixture.
Beat the egg whites until stiff, add and beat vigorously. This
makes two loaves.
Wellesley Cake.
Follow the recipe for Cream Almond Cake, omitting the
almond. To one-third of the mixture add one-and-a-half
s1uares melted chocolate, and one-half teaspoon cinnamon.
Cover the bottom of the pan with the white mixture, add the
chocolate mixture, and the remainder of the white mixture by
tablespoons, that the cake may have a marbled appearance.
Marshmallow Cake.
1-2 cup butter, 2 level teaspoons Rumford
11-2 cups sugar, Baking Powder,
1-2 cup milk. 5 eggs,
2 1-3 cups flour, 1 teaspoon vanilla.
Mix as Snow Cake, and bake in layers. Spread Marshmallow
Paste (see page 30) between the layers and on top.
22
1-2 cup butter,
1 cup sugar,
1-3 cup mi:k,
3 egg whites,
2 cups flour,
CAKE.
French Cake.
2 level teaspoons Rumford
Baking Powder,
1-2 cup raisins, stoned and chopped,
3-4 teaspoon vanilla,
1-4 teaspoon extract lemon.
Mix as Snow Cake, adding the fruit after the butter· and
sugar.
Light Fruit Cake.
1-2 cup butter,
1 cup sugar,
1-2 cup milk,
4 egg whites,
2 cups flour,
Mix as Snow Cake,
butter and sugar.
2 level teaspoons Rumford
Baking Powder,
1-2 cup raisins, stoned and
chopped fine,
2 ounces citron, cut fine.
1-3 cup walnuts, cut in pieces.
adding the fruits and nuts after the
Gold Loaf Cake .
1-4 cup butter,
3-4 cup sugar,
1-4 cup nulk,
4 egg yolks,
. 1 cup Aour,
1 level teaspoon Rumford
Baking Powder.
Cream the butter, add gradually the sugar, then the egg
yolks, beaten until light-colored. Sift together thoroughly the
flour and baking powder, and add alternately with the milk to
the first mixture. Bake in a narrow, deep cake pan.
Spanish Cake.
2 tablespoons melted butter, 1 7-8 cups flour,
l cup sugar. 11-2 le vel teaspoons Rumford
1-2 cup milk, Raking Powder,
3 egg yolks, 1-2 teaspoon cinnamon.
Cream the butter, add gradually the sugar, then the egg
Yolks, beaten until light-colored. Sift together thoroughly the
flour, baking powder and cinnamon, and add alternately with
the milk to the first mixture. Bake in layers. Spread Opera
Caramel Frosting (see page 31) between and on top.
1-4 cup butter,
1 cup sugar,
1-2 cup milk,
1 egg, well beaten,
One Egg Cake.
1 2-3 cups flour,
1 1-2 level teaspoons Rumford
Baking Powder.
CAKE. 23
Cream the butter, add gradually the sugar, then the egg.
Sift together thoroughly the flour and baking powder, and add
alternately with the milk to the first mixture. Bake in a sheet
thirty minutes.
Cream Cake.
1 cup sugar, 11-2level teaspoons Rumford
2 eggs, ' Baking Powder,
2-3 cup cream, 1-2 teaspoon cinnamon,
1 2-3 cups flour, 1-4 teaspoon mace,
1-:.! teaspoon salt, 1-4 teaspoon ginger.
Break the eggs into a bowl, add the cream and sugar, and
beat vigorously. Sift together thoroughly, flour, salt, baking
powder, cinnamon, mace and ginger, and add to the first
mixture.
1-4 cup butter,
1 cup sugar,
2 eggs, well beaten,
1-:.! cup milk,
Orange Cake.
1 2-3 cups flour,
11-2 level teaspoons Rumford
Baking Powder.
Cream the butter, add gradually the sugar, then the eggs,
milk, and the flour and baking powder sifted together thoroughly.
Bake in layers. Spread Orange Filling between the
layers, and Orange Frosting on top. (Se·e page 30.)
1-2 cup butter,
1 1-2 cups sugar,
2-3 cup milk,
4 eggs,
Lemon-Filled Cake.
2 1-4 cups flour,
2 level teaspoons Rumford
Baking Powder.
Cream the butter, add gradually the sugar, the well beaten
egg yolks and the milk. Sift together thoroughly the flour
and baking powder, and add; then add the egg whites beaten
until stiff. Bake in layers and put together with Lemon
Filling. (See page 30.)
1-3 cup butter,
1 cup sugar,
1-2 cup milk,
2 eggs,
Cream Pie.
1 3-4 cups flour,
2 level teaspoons Rumford
Baking Powder.
Mix as One Egg Cake. Bake in round layer cake pans.
Put Cream Filling (see page 29) between layers and sprinkle
top with powdered sugar.
"'
•
•
..
24 • CAKE.
Cocoanut Pie •
Mix and bake as Cream Pie, using Cocoanut Filling, (see
page 31).
1-4 cup butter,
1 1-2 cups sugar,
2 eggs,
1 cup milk,
Chocolate Pie •
2 2-3 cups flour,
2 1-2 level teaspoons R'tlmford
Baking Powder.
~ix a Cream Pie, and bake in layers, using Chocolate
Filling, (see page 30), between the layers and on top.
2 tablespoons butter,
1 cup sugar,
1-2 cup milk,
1 egg,
11-4 cups flour.
Chocolate Cake.
1level teaspoon Rumford
Baking Powder,
1 square chocolate, melted,
1-:.1 teaspoon vanilla.
Mix as One Egg C~~e, adding the vanilla
chocolate just before putting into the pan.
and melted
Walnut Cake.
1-2 cup butter, 11-2 cups flour,
1 cup sugar, 11-2 level teaspoofl.s Rumford
• 3 egg yolks \well beaten Baking Powder,
2 egg whttes, J ' 3-4 cup walnut meat broken in
1-2 cup milk, pieces.
Cream the butter, add gradually the sugar, then the walnut
meat, eggs and milk. Sift together thoroughly the flour and
baking powder; add and beat vigorously. Bake in a sheet
forty-five minutes. Cover with White Mountain Cream. (See
page 31.)
Jelly Roll.
3 eggs, 1level teaspoon Rumford
1 cup sugar, Baking Powder,
1-2 tablespoon milk, 1 .cup flour,
1-4 teaspoon salt, 1 tablespoon 1J!elted butter.
Beat eggs until light, add suzar gradually, milk, flour
sifted thoroughly with the baking powder and salt, then the
butter. Line the bottom of a dripping pan with paper; butter
paper and sides of pan. Cover bottom of pan with mixture,
and spread evenly. Bake twelve minutes in a J:IlOderate oven.
Take from oven and turn on a paper sprinkled with powdered
•
I
1
I
l
CAKE, 25
sugar. Quickly remove paper, and cut off a thin strip from
sides and ends of cake. Spread with jelly or jam which has
been beaten to consistency to spread easily, and roll. After
cake has been rolled, roll paper around cake that it may better
keep in shape. The work must be done quickly, or cake will
crack in rolling.
Ribbon Cake.
1-2 cup butter, 3 level teaspoons Rumford
2 cups sugar, Baking Powder,
4 eggs, 1-2 pound figs, chopped fine,
1 cup milk, 1-2 cup raisins, stoned and cut
3 1-2 cups flour, in pieces,
Spices, 1 tablespoon molasses.
Cream the butter, add gradually the sugar and well beaten
egg yolks, then the milk. Sift the flour and baking powder
together thoroughly and add; then the egg whites beaten to a
stiff froth. Bake one-half of the mixture in a layer cake pan.
To the remainder add the fruit, molasses and spices to taste.
Bake and put the layers together with White Mounta:n Cream.
(See page 3L)
Election Cake.
1 cup bread dough, 1 teaspoon salt,
1 cup brown sugar, 1 teaspoon cinnamon,
1· 2 cup butter, scant, 1·4 teaspoon cl01·e,
1-2 cup milk, 1-4 teaspoon mace,
1 egg, well beaten, 1-4 teaspoon nutmeg,
1 1-2 cups flour, 2-3 cup raisins, stoned and cut
11-2level teaspoons Rumford in pieces,
Baking Powder, 8 chopped figs.
Work the butter into the bread dough with the hand; add
the egg, sugar and milk, then the fruit. Sift together thoroughly
the flour, baking powder, salt, cinnamon, clove, mace,
nutmeg and add to the mixture. Turn into a well-buttered
bread pan, and let rise one-and-a-quarter hours. Bake in a
slow oven one hour.
1-4 cup butter,
1-2 cup sug!lr,
'"· 1-2 cup molasses,
- 1-2 cup coffee,
2 eggs, well beaten,
2 1-2 cups flour,
1-2 teaspoon salt,
Coffee Cake.
• 2 1-2 level teaspoons Rumford
Baking Powder,
1· 2 teaspoon cinnamon,
1-2 teaspoon allspice,
1-2 nutmeg, grated,
1-2 pound raisins, stoned and
cut in pieces.
•
0
,
26 'CAKE, GL'<GER S~APS AND COOKIES.
Cream. the butter, add gradually the sugar, then the molasses,
eggs, fruit and coffee. Sift together thoroughly the flour, salt,
baking powder, cinnamon, allspice, nutmeg, and add to the
mixture. Bake in a cake pan fifty minutes.
Rich Coffee Cake.
1-2 cup butter,
1 cup sugar,
2 tablespoons molasses,
1-2 cup coffee,
1 tablespoon brandy,
2 eggs,
2 cups flour,
1-2 teaspoon salt,
Mix as Coffee Cake, and
a quarter hours.
2 level teaspoons Rumford
Baking Powder,
1-2 teaspoon cinnamon.
1-4 teaspoon clove,
1-4 teaspoon nutmeg.
1-2 cup raisins,
1-3 cup currants,
2 tablespoons citron, cut fine,
bake in a deep cake pan one and
Fruit Cake.
1-3 cup butter,
3-4 cup brown sugar,
1-2 cup molasses,
1 3 cup milk,
1 tablespoon brandy,
3 egg yolks,
1 egg,
21-4 cups flour,
Mix as Rich Coffee Cake
hcu:.
2 level teaspoons Rumford
Baking Powder,
1-2 teaspoon salt,
1-2 teaspoon cinnamon,
1-2 nutmeg, grated,
1 cup raisins, stoned and cut
in pieces.
Bake in a moderate oven one
Ginger Snaps.
1 cup molasses,
1-2 cup butter or drippings,
3 1-3 cups flour,
2 level teaspoons Rumford
Baking Powder,
2 teaspoons ginger,
1 1-2 teaspoons salt,
Boil the molasses two minutes and pour on the butter.
Sift together thoroughly the flour, baking powder, ginger and
salt, and add. Chill, roll on a floured board as thin as possible,
using a small part of the dough at a time. Cut into shape
and bake in a moderate oven.
Spice Cookies.
1-2 cup molasses,
1-4 cup sugar,
1 1-2 tablespoons butter,
1 1-2 tablespoons lard,
1 tablespoon milk,
3 cups flour,
2 level teaspoons Rumford
Baking Powder,
1-2 teaspoon salt,
1-2. teaspoon clove,
1-2 teaspoon cinnamon.
1-2 teaspoon nutmeg.
WAFERS, JUMBLES AND COOKIES. 27
Bring the molasses to the boiling point and add the sugar,
butter, lard and milk. Sift together thoroughly the flour,
baking powder, salt, clove, cinnamon and nutmeg, and add.
Chill and proceed as with Ginger Snaps.
Vanilla Wafers.
1-3 cup butter and lard mixed,
1 cup sugar,
1 egg, well beaten,
1-4 cup milk,
2 1-4 cups "flour,
1 level teaspoon Rumford
Baking Powder,
1-2 teaspoon salt,
2 teaspoons vanilla.
Cream the butter, add the sugar, egg, milk and vanilla.
Sift together thoroughly the flour, baking powder and salt, and
add. Proceed as with Ginger Snaps.
1-3 cup butter,
1 cup sugar,
1 egg,
1-3 cup milk,
3 1-4 cups flour,
Orange Jumbles.
2 level teaspoons Rumford
Baking Powder,
1-2 teaspoon salt,
1 teaspoon orange extract.
Mix as Vanilla Wafers. Cut with a doughnut
sprinkle with sugar and bake in a moderate oven.
cutter,
1-3 cup butter,
1 cup sugar,
2 eggs,
1-2 cup thin cream,
Cream Cookies.
2 level teaspoons Rumford
lZumford Baking,
1 teaspoon salt,
2 teaspoons yellow ginger,
Flour to roll.
Mix and bake as Vanilla Wafers.
1-2 cup butter,
1 cup sugar,
2 eggs,
1 tablespoon milk,
2 1-2 cups flour,
Imperial Cookies.
1 1-2level teaspoons Rumford
Baking Powder,
1-2 teaspoon lemon extract,
1-2 teaspoon grated nutn,eg.
Mix and bake as Vanilla Wafers.
28 HERMITS, COOKIES AND TARTS.
Hermits.
1-3 cup butter,
2-3 cup sugar,
1 egg well beaten,
2 tablespoons milk,
1 3-4 cups flour,
11-2 level teaspoons Rumford
Baking Powde.-,
1-3 cup raisins, stoned and cut
fine,
1-2 teaspoon cinnamon,
1-4 teaspoon clove,
1-4 teaspoon mace,
1-4 teaspoon nutmeg.
Cream the butter, add the sugar gradually, then raisins, egg
and milk. Sift together thoroughly the flour, baking powder,
cinnamon, clove, mace and nutmeg, and add to the mixture.
Roll a little thicker than for Vanilla Wafers and bake in a
moderate oven.
1-4 cup sugar,
1-4 cup cream,
1-4 cup milk,
1 egg,
2 cups flour,
l•atmeal Cookies.
1-2 cup fine oatmeal,
2 level teaspoons Rumford
Baking Powder,
1 teaspoon salt.
Beat the egg unti1 light, add the sugar, cream and milk.
Add the oatmeal, flour, baking powder and salt sifted together
thoroughly. Toss on a floured board, roll thin, cut in shape
and bake in a moden te oven.
Sand Tarts.
1-2 cup butter,
1 cup sugar,
1 egg,
1 3-4 cups flour,
1 1-2 level teaspoons Rumford
Baking Powder,
Blanched almonds,
1 tablespoon sugar,
1-4 teaspoon cinnamon.
Cream the butter, add gradually the sugar and the well
beat"!n egg yolks and one egg white. Sift the flour and
baking powder together thoroughly and add. Chill the mixture,
toss on a floured board and roll thin; cut in shape with
a doughnut cutter. Brush over with the remaining egg white,
and sprinkle with the sugar and cinnamon mixed. Split the
almonds and place three halves at equal distances on each.
Bake in a slow oven eight minutes.
Cocoanut Cream Cookies.
2 eggs,
1 cup sugar,
1 cup thick cream,
1-2 cup dessicated cocoanut,
3 cups flour,
3 level teaspoons Rumford
Baking Powder,
1 teaspoon salt.
COOKIES AND CAKE FILLINGS. 29
Beat the eggs until light, add gradually the sugar arl'd continue
beating. Add the cocoanut, cream, and the flour, baking
powder and salt sifted together thoroughly. Chill the mixture,
toss on a floured board, pat and roll out to one-half inch
in thickness. Sprinkle with cocoanut, roll out to one-quarter
inch in thickness, and shape with a small round cutter.
Delicious seed-cakes may be made from this rule.
1 tablespoon butter,
2 tablespoons sugar,
2 tablespoons milk,
1 egg, well beaten,
1-2 cup flour,
Peanut Cookies.
1-2level teaspoon Rumford
Baking Powder,
1-2 teaspoon salt,
1-2 cup finely chopped peanuts.
Cream the butter, add the sugar, milk and egg. Sift
together thoroughly the flour, baking powder and salt, and add
to the mixture, then add the peanuts. Drop by teaspoonfuls
on an unbuttered tin one-half inch apart; place one-half
peanut on each and bake in a slow oven.
1-2 cup butter,
1 cup sugar,
1 egg, well beaten,
1-4 teaspoon salt,
Chocolate Cookies.
2 oz. chocolate, melted,
2 1-2 scant cups flour,
2 level teaspoons Rumford
Baking Powder,
1-4 cup milk. ·
Cream the butter, add sugar gradually, egg, salt, and chocolate.
Beat well and add flour and baking powder sifted
together thoroughly, alternately with milk. Chill, roll very thin,
then shape with a small cutter first dipped in flour, and bake
in a hot oven.
Cake Fillings and Frostings.
1 cup sugar,
1-3 cup flour,
2 eggs well beaten,
Cream Filling.
2 1-2 cups milk,
1 teaspoon vanilla.
Mix the sugar, flour and eggs, and stir into the hot milk.
Cook in tht top of a double boiler ten minutes. Add the
vanilla.
30 CAKE FILLINGS.
Lemon Filling.
1 cup sugar, 1 teaspoon butter,
2 1-2 tablespoons flour, Grated rind 2 lemons,
1 egg, Juice of 2 lemons.
Mix the ingredients in the order given. Cook, stirring
constantly until the boiling point is reached.
Orange Filling.
1-2 cup sugar,
1 egg,
1 heaping tablespoon flour,
1 teaspoon butter,
Grated rind of 1-2 orange,
Juice of 1-2 orange,
1-2 tablespoon lemon juice.
Mix the ingredients in the order given. Bring to a boil,
stirring constantly; then cook in the top of a double boiler
ten minutes, so as to remove the raw taste of the flour.
Orange Frosting.
1 grated rind of orange,
1 teaspoon brandy,
1-2 teaspoon lemon juice,
1 tablespoon orange juice,
1 egg yolk,
Confectioner's sugar.
To the grated rind add the brandy and fruit juices; let
stand fifteen minutes. Strain, add slowly to the beaten egg
yolk. Stir in confectioner's sugar to spread.
Chocolate Filling.
3 squares chocolate, 3 tablespoons milk,
1 cup powdered sugar, 1-2 teaspoon vanilla.
Melt the chocolate, add one-half of the sugar, and the milk.
Stir until smooth. Add the remainder of the sugar and cook
over hot water 'twenty minutes, then add the vanilla.
Marshmallow Paste.
3-4- cup sugar,
1-4 cup milk,
1-4lb. marshmallows,
2 tablespoons hot water,
1-2 teaspoon vani:Ja.
Boil the sugar and milk together six minutes. Melt the
marshmallows and add the water. Combine the two mixtures,
add the vanilla and beat until stiff enough to spread.
CAKE FILLINGS AND FROSTINGS, Sl
Cocoanut Filling.
2 eggs,
Powdered sugar, Grated cocoanut.
Beat the egg whites until stiff, add enough powdered sugar
to spread. Spread over the cake and sprinkle with grated
fresh cocoanut. Use for a layer cake, having the filling
between and on top.
White Mountain Cream.
1 cup sugar, 1-2 teaspoon vanilla,
] -3 cup water,
1 egg white,
or flavoring to taste.
Boil the sugar and water together until it threads. Pour
the syrup slowly into the beaten egg white. Beat until covl
enough to spread, then add the flavoring. One square of
melted chocolate may be added for a delicious chocolate
frosting.
Chocolate Frosting.
3-4 cup sugar, 3 tablespoons milk,
2 squares chocolate, 1 egg yolk.
Melt the chocolate, add the sugar and the milk.
a double boiler until smooth; add the egg yolk
one minute. Spread on the cake.
Opera Caramel Frosting.
1 1-2 cups brown sugar,
Cook in
and cook
3-4 cup thin cream, 1-2 tablespoon butter.
Cook until a ball is formed when the mixture is tried in
cold water. Beat until ready to spread.
1 cup sugar,
1-2 cup water,
2 egg whites,
Boiled Frosting.
1 teaspoon vanilla, or
1-2 tablespoon lemon juice.
Make same as White Mountain Cream. This frosting, on
account of the larger quantity of egg, does not stiffen so
quickly as White Mountain Cream, therefore is more successfully
made by the inexperienced.
32
Puddings.
Cottage Pudding.
1-4 cup butter, 2 cups flour,
1-2 cup sugar, 2 1-2 le vel teaspoons Rumford
1 egg, well beaten, Baking Powder,
1 cup milk, 1-2 teaspoon salt.
Cream the butter, add gradually the sugar and egg. Sift
together thoroughly the flour, baking powder and salt and add
alternately with the milk to the first mixture. Bake in a
moderate oven thirty-five minutes. Serve with Vanilla or
Hard Sauce. (See pages 38-39.)
1-3 cup butter,
1 cup sugar,
2 eggs,
1-2 cup milk,
Orange Puffs.
1 :l-4 cups flour,
2 level teaspoons Rumford
Baking Powder.
1Iix as Cottage Pudding and bake in small tins.
with Orange Sauce. (See page 39.)
Serve hot
Chocolate Pudding.
3 eggs,
1 cup powdered sugar,
1 cup flour,
1leverteaspoon Rumford
Baking Po"·der,
3 tablespoons boiling water.
Beat the whites of the eggs stiff and add gradually the
powdered sugar. Beat the yolks until thick and add. Sift
the flour and baking powder together thoroughly and add to
the first mixture with the water. Spread as thin as possible
and bake in a moderate oven. Spread with a chocolate filling
and roll like a jelly roll. Serve with Vanilla Sauce. (See
page 38.)
Chocolate Filling. Melt two squares chocolate, add onehalf
cup each of sugar and water, and one teaspoon butter.
Mix one-and-one-half tablespoons cornstarch with one-half
cup milk and add to the first mixture. Cook over hot water
eight minutes.
PUDDINGS.
Apple Pudding.
11-2 cups flour,
3 tablespoons butter,
2 teaspoons sugar,
1-4 teaspoon salt,
1 1c2 level teaspoons Rumford
Baking Powder,
1-2 cup ]tlilk,
1-2 teaspoon grated nutmeg,
or cinnmuon,
2 teaspoons lemon juice,
Apples.
Sift together thoroughly the flour, sugar, salt and baking
powder. Work in the butter with the tips of the fingers; add
the milk. Pare and cut the apples in quarters. Butter a quart
pudding dish and fill two-thirds with the fruit. Sprinkle with
enough sugar to sweeten, and add nutmeg or cinnamon an.d
lemon juice. Cover and bake until the apples are soft. Pat
and roll lightly the dough mixture, place over the apples,
cover and bake twenty minutes. Serve with Hard Sauce.
(See page 39.)
Peach Dumplings.
l 1-2 cups flour, 1 teaspoon butter,
11-2 level teaspoons Rumford 1-2 cup milk,
Baking Powder, 3 peaches.
S1ft together thoroughly the flour and baking powder.
Work in the butter with the tips of the fingers and add the milk.
Toss on a floured board, pat and roll 0ut to a little less than
one-half inch in thickness. Peel the peaches, cut in halves
4nd remove the stones. • Cut the dough into rounds large
enough to enclose the peach halves. Place in a buttered
steamer and cook over boiling water for twenty minutes.
Serve with Cream Sauce No. 2. (See page 39.) Sections
of apples may be used instead of peaches.
Steamed Apple Pudding.
2 cups flour, 1 tablespoon butter,
2 1-2level teaspoons Rumford 7-8 cup milk,
Baking Powder, 3 or 4 apples cut in slices.
1-2 teaspoon salt,
Mix the flour, baking powder and salt together and sift twice.
Work in the butter with the tips of the fingers and add the milk.
Line the bottom and sides of a well buttered mould with the
dough mixture. Put in the apples, sprinkle with sugar, onequarter
teasp"oon salt, and one-quarter teaspoon nutmeg.
Steam one hour and twenty minutes.
34 PUDDINGS.
Strawberry Cottage Pudding.
1-3 cup butter,
1 cup sugar,
1 egg,
1-2 cup milk,
1 3-4 cups flour,
2 level teaspoons Rumford Baking
Powder.
Mix same as Cottage Pudding, and bake twenty-five minutes ·
in shallow pan; cut in squares and serve with strawberries
(sprinkled with sugar and slightly mashed) and Cream Sauce,
No.1, (see page 39). Sliced peaches may be used in place
of strawberries. 4
Berry Pudding.
2 cups flour,
2 1-2 level teaspoons Rumford
Baking Powder,
1 tablespoon butter,
1-2 teaspoon salt,
7-8 cup milk,
1-2 cup berries.
Sift together thoroughly the flour, baking powder and salt.
Work in the butter with the tips of the fingers and add the
milk and berries. Turn into a buttered mould, and steam oneand-
one-half hours. Serve with Wine Sauce. (See page 39.)
Snow Balls.
1-2 cup butter, 2level teaspoons Rumford
1 cup sugar, Baking Powder,
2 1-4 cups flour, 1-2 cup milk,
4 eg~ whites.
Cream the butter, add gradually the sugar and milk. Add
the flour and baking powder sifted together thoroughly, thl)n
the egg whites beaten until stiff. Steam in buttered cups
thirty-five minutes. Serve with preserved quince ..
St. James Pudding.
1 cup molasses,
1 cup milk,
1-3 cup butter,
3 cups flour,
3 level teaspoons Rumford
Baking Powder,
1-2 teaspoon salt,
1-2 teaspoon clove,
1-2 teaspoon allspice,
1-2 teaspoon nutmeg,
3-4 lb. dates cut in pieces.
Melt the butter, add to the milk and molasses. Sift together
thoroughly the flour, baking powder, salt, clove, allspice and
nutmeg, and add with the dates. Turn into a buttered mould
and steam two and one-half hours.
PUDDINGS. 35
Graham Pudding.
1·2 cup molasses, 11-2 level teaspoons Rumford
1-2 cup milk, Baking Powder,
1-4 cup butter melted, 11-2 teaspoons salt,
1 egg well beaten, 1 cup raisins, stoned and cut
11-2 cups Graham flour, in pieces.
To the butter add the milk, molasses and the egg; then the
flour, baking powder and s4lt sifted together thoroughly,
and the raisins. Turn into a buttered mould and steam two
and one-half hours. Serve with Wine Sauce. (See page 3D.)
Fig Pudding.
2-3 cup suet, 1-2 lb. figs chopped fine,
2cups soft bread crumbs, heaped, 1level teaspoon Rumford
2 eggs well beaten, Baking Powder,
1-2 cup milk, 1 1-2 teaspoons salt.
Chop the suet and cream, using the hand. Add the figs,
then the eggs and milk to the bread crumbs, mixed with the
salt and baking powder. Combine the mixtures, turn into a
buttered mould and steam three hours. Serve with Yellow
Sauce. (See page 39.)
Suet Pudding.
1 cup of suet, chopped fine,
1 cup molasses,
1 cup milk,
3 cups flour,
3 level teaspoons Rumford
Baking Powder,
1 1-2 teaspoons salt,
1-2 teaspoon ginger,
1-2 teaspoon clove,
1-2 teaspoon nutmeg,
1 teaspoon cinnamon.
Cream the suet, add the molasses and milk. Sift together
thoroughly the flour, baking powder, salt, ginger, clove, nutmeg
and cinnamon, and add. Turn into a buttered mould and
steam three hours.
Hunter's Pudding.
1 cup suet, chopped fine, 1-2 teaspoon clove,
1 cup molasses, 1-2 teaspoon mace,
1 cup milk, 1-2 teaspoon allspice,
3 cups flour, 1 teaspoon cinnamon,
3 level teaspoons Rumford 11-2 cups raisins, stoned and
Baking Powder, cut in pieces.
1 1-2 teaspoons salt, 2 tablespoons flour.
Mix as suet pudding, add the raisins mixed with two
tablespoons flour. Turn into a buttered mould and steam
three hours. Serve with Brandy Sauce. (See page 40.)
86 PUDDINGS.
Cracker Plum. Pudding.
6 common crackers,
1 quart milk,
1 cup raisins,
3 eggs,
4 1-2 tablespoons butter,
1-3 cup sugar,
:,! tablespoons milk,
1-4 teaspoon grated nutmeg,
1-2 teaspoon salt.
Split and butter the crackers,. allowing thee-quarters tablespoon
of butter to each cracker. Stone the raisins and
place between the cracker halves, putting them together in
their original shape. Pour over the crackers the milk, scalded
and cooled. Let stand over night. In the morning add the
eggs, beaten and diluted with the two tablespoons of milk,
sugar, salt and nutmeg. Bake forty-five minutes. Serve with
Wine Sauce. (See page 39.)
4 cups milk,
1-3 cup rice,
Rice Pudding.
1-2 teaspoon salt,
1-3 cup sugar,
Grated rind 1-2 lemon.
Wash rice, mix ingredients, and pour into buttered puddingdish.
Bake three hours in a very slow oven, stirring three
times during first hour of baking to prevent rice from settling.
Plain Bread Pudding.
1 small loaf stale bread,
1 quart milk,
1-3 cup sugar,
1-4 cup butter melted,
2 eggs well beaten,
1-2 teaspoon salt,
1 teaspoon vanilla.
Remove the soft part from the loaf, and put through a
colander (there should be two cupfuls.) Scald the milk, pour
over the crumbs, let stand until cool. Add the eggs, sugar,
butter, salt and vanilla. Bake in a buttered pudding-dish, in a
slow oven, one hour. Serve with Vanilla Sauce. (See page 38.)
Apple Pudding.
1 loaf stale bread,
1-4 cup butter,
1 quart sliced apples,
1-4 cup sugar,
Grated rind and juice of 1-2
lemon,
1-2 teaspoon grated nutmeg.
Prepare the crumbs as for Plain Bread Pudding. Melt the
butter and add to the crumbs. Put a layer in the bottom of
PUDDINGS. 37
a pudding-dish, add the apples, and sprinkle with the sugar,
nutmeg and lemon mixed together, then cover with the
remaining crumbs. Bake until the apple is tender, covering
the first half-hour. Serve with sugar and cream, or Cream
Sauce. (See page 39.)
Indian ·Pudding.
1·3 cup Indian meal,
1 quart milk,
1-2 cup molasses,
1 teaspoon salt,
1 teaspoon ginger.
Scald the milk, pour slowly on the meal, add the molasses,
salt and ginger. Bake in a slow oven two hours. Serve with
butter or cream. The ginger may be omitted 1f desired. If
baked too rapidly it will not whey.
Caramel Custard.
1 quart milk,
5 eggs,
1 teaspoon vanilla,
Scald the milk. Add the
until melted and light brown.
and pour on the hot milk.
buttered mould; -set in a pan
thirty minutes.
3-4 cup sugar,
1-2 teaspoon salt.
sugar after stirring constantly
Beat the eggs slightly, add salt
Add the vanilla, strain into a
of hot water and bake about
Charlotte Russe.
1-4 box gelatine,
1-4 cup cold water,
1-3 cup cream,
6 lady fingers,
1-3 cup powdered sugar,
3 cups cream,
1 teasp.oon vanilla.
Soak the gelatine in the cold water, dissolve in the cream
scalded. Add the powdered sugar and vanilla. When it
begins to thicken fold in the whip from three cups of cream.
Line moulds with lady fingers, turn in the mixture and chill.
Chocolate Cream.
1 pint mil~<, 1-4 teaspoon salt,
11-2 squares chocolate, 3 egg whites,
3 tablespoons hot water, 1 teaspoon vanilla,
5 tablespoons cornstarch, 1-2 cup sugar.
Scald the milk. Mix the cornstarch with the sugar and salt, ·
dilute with a littie cold milk, add to the scalded milk and
38 PUDDINGS AKD ·PUDDING SAUCES.
cook ten minutes. Melt the chocolate, add the hot water, stir
until smooth, and add to the cooked mixture; then add the
whites of the eggs, beaten stiff. Stir constantly one minute,
remove from the fire, add the vanilla, mould and chill. Serve
with cream.
1-4 box gelatine,
1-4 cup cold water,
1 cup boiling water,
2-3 cup sugar,
1-2 cup Sauterne,
1 1-2 oranges,
Jellied Fruit.
Juice of one orange,
Juice of one-half lemon,
4 figs,
2 bananas,
1-4 lb. dates.
Soak the gelatine in cold and dissolve in boiling water.
Add the sugar, Sauterne, orange and lemon juice; strain.
Cover the bottom of a mould with jelly, when firm decorate
with fruit in some design, add more jelly, when firm another
layer of fruit. So continue until all is used. The bananas
. should be cut in slices ; the oranges, lengthwise in slices; the
figs in strips, and the dates in quarters. Chill and serve with
whipped cream.
Peach Tapioca.
1 can peaches, Boiling water,
1·4 cup powdered sugar, 1·2 cup sugar,
1 cup tapioca, 1·2 teaspoon salt.
Drain peaches, sprinkle with powdered sugar and let stand
one hour. Soak tapioca one hour in cold water to cover. To
peach syrup add enough boiling water to make three cups;
heat to boiling point, add tapioca drained from cold water,
sugar and salt; then cook in double boiler until transparent.
Line a mould or pudding-dish with peaches cut in quarters,
fill with tapioca and bake in a moderate oven thirty minutes ;
cool slightly, turn on a dish, serve with Cream Sauce No. 1
(See page 39.)
1 cup water,
1-2 cup sugar,
Pudding Sauces.
Vanilla Sauce.
2 tablespoons butter
1 teaspoon vanilla,
2 tablespoons cornstarch,
PUDDING SAUCES. 39
Mix the sugar and cornstarch, add the water and boil five
minutes. Remove from the fire and add the butter and vanilla.
Cream Sauce No. l.
1-2 pint thick cream, 1-3 cup milk,
1-3 cup powdered sugar, 1-2 teaspoon vanilla.
Mix the cream and milk, and beat with an egg beater until
stiff. Add the sugar and vanilla.
Cream Sauce No.2.
1 egg,
1 cup powdered sugar,
1-2 cup thick cream,
1-3 cup milk,
1-2 teaspoon vanilla.
Beat the white of the egg until stiff, add the well-beaten
yolk and beat in gradually the sugar. Dilute the cream with
tile milk, beat until stiff. Add the vanilla, and add to the first
mixture.
Yellow Sauce.
2 eggs,
1 cup sugar, 1 teaspoon vanilla.
Beat the eggs until very light, add gradually the sugar and
beat again, then add the lemon.
Orange Sauce.
3 egg whites, 2 oranges, juice and rind,
1 cup powdered sugar, 1lemon, juice.
Beat the whites of the eggs until stiff, add the sugar and
beat. Add the orange rind and fruit juices. Use blood oranges
when possible.
Hard Sauce.
1-3 cup ba;,er,
1 cup powdered sugar,
Cream the butter, add
vanilla.
1-3 teaspoon lemon extract,
2-3 teaspoon vanilla.
gradually the sugar, lemon and
Wine Sauce.
1-4 cup butter, 2 tablespoons milk,
1-2 cup sugar, 2 tablespoons wine.
Cream 1he butte.r, add gradually the sugar. Add the milk
and wine very slowly to the first mixture to prevent separation.
It should not be chilled, but kept in a warm place until served.
40 RJ<;CIPES FOR THE CHAFING DISH.
Brandy Sauce.
1-4 cup butter, 2 egg yolks, }
1 cup sugar, 2 egg whites, well beaten,
2 tablespoons brandy, 1-2 cup milk or cream.
Cream the butter, add gradually the sugar, the brandy very
slowly, egg yolks and the milk or cream. Cook over hot
water until it thickens like a custard, then pour on the egg
whites.
Recipes for the Chafing Dish.
These recipes, although prepared especially for the use of
the Chafing Dish, will be equally satisfactory cooked over the
range.
Oyster Grill.
1 pint oysters, Butter, salt, pepper, to taste,
Wash, pick over and drain the oysters. Put in the chafing
dish and cook until plump, removing the liquor as it flows
from the oysters. Season with butter, salt and pepper, and
serve at once with small crackers.
Celeried Oysters.
1 pint oysters,
1-3 cup melted butter,
1-2 cup fine cracker crumbs,
1 1-2 cups of thin white sa~ce,
2 stalks celery chopped fine,
Salt and pepper,
4 slices of toast.
Wash the oysters, drain and dry between towels. Season
with salt and pepper, dip in melted butter, then in fine cracker
crumbs. Cook in a hot buttered chafing dish. Arrange or,
toast, pour over white sauce and sprinkle with celery.
T¥1tite Sauce. Melt two tablespoons butter, add two tablespoons
flour, one-quarter teaspoon each of salt and pepper
then gradually one cup of scalded milk.
Chicken and Oysters.
2 tablespoons butter,
3 tablespoons flour,
1-2 teaspoon salt,
1-2 saltspoon celery salt,
] -4 saltspoon pepper,
1 cup milk,
1 cup cooked chicken, cut
in •dice,
1 cup oysters,
5 slices toast.
(
RECIPES FOR THE CHAFING DISH. 41
Melt the butter, add the flour, salt and pepper. When well
mixed add gradually the milk, then the oysters, after washing
and draining them, and the chicken. As soon as the oysters
are plump serve on toast.
Veal may be substituted for chicken.
Oysters a la D'Uxelles.
1 pint oysters, 1-2 teaspoon salt,
2 tablespoons chopped 1-2 teaspoon lemon juice,
mushrooms, Few grains cayenne,
2 tablespoons butter, 1 egg yolk,
2 tablespoons flour, 1 tablespoon sherry.
Clean oysters, heat to boiling point and drain. Reserve
liquor and strain through cheese cloth ; there should be threefourths
cup. Cook butter and mushrooms five minutes, add
flour and oyster liquor gradually; then cook three minutes.
Add salt, lemon juice, cayenne, oysters, egg and sherry. Serve
on pieces of toasted bread or zephyrettes.
Warmed over Mutton.
3 tablespoons butter, 1 cup mutton gravy,
3 tablespoons flour, 1-4 tumbler currant jelly,
1-4 teaspoon salt, 11-2 tablespoons sherry,
1-4 saltspoon pepper, 6 slices mutton.
Brown the butter, add the flour, salt and pepper, and cook
two minutes. Add the gravy and when thick beat the jelly
and add. Allow the meat to heat and add the sherry.
Breaded Tongue with Tomato Sauce.
6 slices cooked corned tongue, 3 tablespoons flour,
1-2 can tomatoes, 1-3 cup dried bread crumbs,
1 slice onion, 1 egg,
A bit of bay leaf, Salt,
3 tablespoons butter, Pepper.
The tongue should be cut in slices a little less than one-half
inch thick. Dip in crumbs, egg and crumbs, and saute in
butter. Place on a dish and pour around the sauce. Cook
the tomatoes, onion and bay leaf fifteen minutes; strain and
add to the butter and flour cooked together. Season to taste
with salt and pepper.
RECIPES FOR THE CHAFING DISH.
Meat Balls.
1-2 lb. lean raw beef,
Salt,
Pepper,
A few drops onion juice,
1 tablespoon butter.
Chop the meat fine. If you have a meat chopper use it by
all means. Season to taste with salt, pepper and onion juice.
Make in small balls without packing the meat too closely.
Handle as little as possible. When the chafing dish is hot,
butter just enough to prevent sticking; toss in the balls, shake
gently for three minutes. Season with salt, pepper and butter.
Scrambled Eggs with Sweetbreads.
4 eggs,
1-4 teaspoon salt,
1-8 teaspoon pepper,
1-2 cup milk,
1 sweetbread, parboiled and cut
in dice,
2 tablespoons butter.
Beat eggs slightly with silver fork, add salt, pepper, milk
and sweetbread. Put butter in hot chafing-dish; when melted,
p_our in the mixture. Cook until of creamy consistency,
stirring and scraping-from bottom of pan.
Eggs a hi Caracas.
2 oz. smoked dried beef, Few grains cinnamon,
1 cup tomatoes, Few grains cayenne,
l-4 cup grated cheese, 2 tablespoons butter,
Few drops onion juice, 3 eggs well beaten.
Pick over beef and chop fine, add tomatoes, cheese, onion
juice, cinnamon and cayenne. Melt butter, add mixture, and
when heated add eggs. ·Cook until eggs are of creamy consistency,
stirring and scraping from bottom of pan.
I Soufiles aux Rhum.
2 egg yolks, 1 tablespoon rum,
4 egg whites, Butter.
6 tablespoons powdered sugar,
Beat the yolks of the eggs until thick. Add gradually the
sugar and continue beating. Beat the whites until stiff and
dry; fold into the first mixture. Butter the pan, turn in half
of the mixture, brown and fold. Be careful not to over-cook.
The centre should be soft and creamy.
Other flavorings may be used in place of rum.
(
RECIPES FOR THE CHAFING DISH.
Anchovy Toast with Eggs.
5 eggs,
1·2 teaspoon salt.
1-·l saltspoon pepper,
1-2 cup milk,
6 slices toast,
Anchovy paste,
1 heaping tablespoon butter.
Beat the eggs slightly, add salt, pepper and milk. Melt
the butter, add the egg mixture and stir until creamy. Spread
the toast with anchovy paste, arrange on a platter and pour
over the egg.
Eggs 'a la Goldenrod.
1 tablesp.:JOn butter, 1 cup milk,
1 tablespoon flour, 3 hard boiled eggs,
1-2 teaspoon salt, 3 slices toast,
1-2 saltspoon pepper, Parsley.
Put the butter in a chafing-dish, and when bubbling add the
flour, salt, pepper, and gradually the milk. Add the whites of
the eggs chopped fine. When hot pour over the toast.
Rub the yolks through a strainer over a!:, and garnish with
parsley.
1 cup oysters,
2 tablespoons butter,
1-2 lb. cheese cut fine,
1-4 teaspoon salt,
Oyster Rarebit.
Few grains cayenne,
2 eggs,
6 slices toast.
Parboil the oysters and remove the tough muscle. Drain
and reserve the liquor. Melt the butter, add the cheese, salt
and cayenne. Beat the eggs, add the oyster liquor and add
gradually to the melted cheese. Add oysters and serve on
toast.
1-2 lb. cheese cut fine,
2 tablespoons butter,
1-4 teaspoon salt,
A few grains cayenne,
Plain Rarebit.
1-2 cup thin cream,
2 egg yolks,
12 zephyrettes (crackers.)
Melt the butter, add the cheese, salt and cayenne. When the
cheese is nearly melted, add gradually the cream and the
egg yolks slightly beaten. Pour over the crackers.
44 RECIPES FOR THE CHAFING DISH.
Lobster a la Newburg.
2 lbs. lobster,
1-4 cup butter,
1-2 teaspoon salt,
Few grains cayenne,
Slight grating nutmeg,
1 tablespoon sherry,
1 tablespoon brandy,
1-3 cup thin cream,
2 egg yolks.
Remove lobster meat from shell and cut in slices. Melt
butter, add lobster and cook three minutes. Add salt,
cayenne, nutmeg, sherry and brandy; cook one minute, then
add cream and yolks of eggs slightly beaten, and stir until
thickened. Serve with toast.
Clams a la Newburg.
1 pint clams, 3 tablespoons sherry or
2 tablespoons butter, Madeira wine,
1-2 teaspoon salt, 1-2 cup thin cream,
Few grains cayenne, 3 egg yolks.
Clean clams, remove soft parts and finely chop hard parts.
Melt butter, add chopped clams, salt, cayenne and wine. Cook
eight minutes, add soft part of clams and cream. Cook two
minutes, then add egg yolks slightly beaten, diluted with some
of the hot sauce.
Shrimps a la Newburg.
1 pint shrimps,
3 tablespoons butter,
1-2 teaspoon salt,
Few grains cayenne,
1 teaspoon lemon juice,
1 teaspoon flour,
1-2 cup cream,
2 egg yolks,
2 tablespoons sherry.
Clean shrimps and cook three minutes in two tablespoons
butter. Add salt, cayenne and lemon juice, and cook one
minute. Remove shrimps and put remaining butter in
chafing-dish, add flour and cream ; when thickened add yolks
of eggs slightly beaten, shrimps and sherry. Serve with toast.
Fish a la Provencale.
1-4 cup butter, Yolks of four hard boiled eggs.
2 1-2 tablespoons flour, 1 teasopon anchovy essence,
2 cups milk, 2 cups cold boiled flaked fish.
Make a sauce of butter, flour and milk. Mash yolks of eggs
and mix with anchovy essence, add to sauce, then add fish.
Serve as soon as heated.
( '
RECIPES FOR TEAS, RECEPTIONS, ETC. 45
Shredded Ham with Currant Jelly Sauce.
1-2 tablespoon butter, 1-4 cup sherry,
1-3 cup currant jelly, -1 cup cold cooked ham cut in
Few grains cayenne, small strips.
Put butter and currant jelly into the chafing-dish. As soon
as melted, add cayenne, sherry and ham; simmer five minutes.
Devilled Bones.
2 tablespoons butter,
1 tablespoon chili sauce,
Drumsticks, second joints and
wings of a cooked chicken,
1 tablespoon Worcestershire Salt,
sauce, Pepper,
1 tablespoon walnut catsup, Flour,
1 teaspoon made mustard, 1-2 cup hot stock,
Few grains cayenne, Finely chopped parsley.
Melt butter and add chili sauce, Worcestershire sauce
walnut catsup, mustard and cayenne. Cut four small gashes
in each piece of chicken. Sprinkle with salt and pepper,
dredge with flour and cook in the seasoned butter until well
browned. Pour on stock, simmer five minutes and sprinkle
with chopped parsley.
Recipes for Teas, Receptions, etc.
In making beverages of hot water, the wat~r should be
freshly boiled.
Russian Tea.
3 teaspoons tea, Thin slices of lemon,
3 cups boiling water, Loaf sugar.
Scald the teapot, which should be of earthen or china. Put
in the tea and pour over the boiling water. Let stand in a
warm place to infuse for five minutes. Serve with a slice of
lemon to each cup, and sugar to taste ; or add lemon juice
and sugar to taste, and garnish with candied cherries.
Cocoa.
1 quart milk, 4 tablespoons prepared cocoa,
1 cup boiling water, 4 tablespoons sugar.
Scald the milk; rpix the cocoa and sugar, add enough of the
hot water to form a thin paste. Add the remainder of the
water and boil one minute. Pour into the scalded milk and
46 RECIPES FOR TEAS, RECEPTIONS, ETC.
beat with aa egg-beater two minutes. Serve in chocolate cups
with whipped cream, sweetened and flavored with vanilla.
Kot as rich as chocolate and a desirable substitute at five
o'clock teas.
1 pint water,
1 cup sugar,
1 quart ice-water,
Pineapple Lemonade.
1 can grated pineapple,
] uice of three lemons.
Make a syrup by boiling the sugar and water ten minutes.
Add the pineapple and lemon juice. Cool, strain and add
t:1e ice-water. Serve in lemonade glasses.
Fruit Punch.
2 cups sugar, 1 pint strawberry syrup,
1 cup water, Juice of five lemons,
1 cup tea, ] uice of five oranges,
Ice-water, 1 can grated pineapple.
1 quart bottle Apollinaris, 1-2 pint Marashino cherries.
Make a syrup by boiling the sugar and water ten minutes.
Add the tea, fruit juices, pineapple and strawberry syrup. Let
stand thirty minutes; strain, add enough ice-water to make
one and one-half gallons of liquid, turn into a large punch-bowl
over a piece of ice and add the cherries and Apollinaris water.
This amount will serve fifty people.
Russian Sandwiches.
Spread zephyrettes with thin slices of cream cheese ; cover
with chopped olives, mixed with Mayonnaise. Place a
zephyrette over each and press together.
Chicken Sandwiches.
Spread thin slices of bread cut in fancy s!1apes with colJ
boiled chicken mixed with Mayonnaise. Serve on a doily.
Nut Sandwiches.
Mix equal parts of grated Swiss cheese and chopped English
walnut meat. Season with salt and cayenne. Spread between
thin slices of bread slightly buttered and cut in fancy shapes.
Egg Sandwiches.
Chop finely the whites of hard boiled eggs ; force the yolks
through a strainer or potato ricer. Mix yolks and whites,
season with salt and pepper and moisten with Mayonnaise or
RECIPES FOR TEAS, RECEPTIONS, ETC. 47
Cream salad dressing. Remove end slice from bread.
Spread end of loaf sparingly and evenly with the mixture.
Cut off as thin a slice as possible. Repeat until the number of
slices required are prepared. Remove crusts, put together in
pairs and cut in squares, oblongs or triangles.
• I &ardme Canapes.
Spread circular pieces of toasted bread with sardines (from
which bones have been removed) rubbed to a paste, with a
small quantity of creamed butter and seasoned with Worcestershire
sauce and a few grains cayenne. Place in the centre of
each a stuffed olive, made by removing stone and filling cavity
with sardine mixture. Around each arrange a border of the
finely chopped whites of hard boiled eggs.
Salted Almonds.
Blanch half a pound of almonds by pouring over them one
pint boiling water; let stand three minutes. Drain and cover
with cold water: Remove the skins and dry the almonds on
a towel. Fry in hot fat, using equal parts of butter and lard.
Drain on brown paper and sprinkle with salt.
Orange Frappe.
1 quart water, 1 pint orange juice,
1 pint sugar, Juice of two lemons.
Make a syrup by boiling the water and sugar twenty minutes.
Add the fruit juice, cool, strain and freeze. For the freezing
use equal parts of rock salt and finely crushed ice.
1 egg white,
1-2 cup cold water,
cafe Frappe.
1-2 cup ground coffee,
4 cups boiling water,
1 cup sugar.
Beat white of egg slightly, add cold water and mix with
coffee; turn into scalded coffee-pot, add boiling water and
boil one minute; place on back of range ten minutes; strain,
add sugar, cool and freeze to a mush, using equal parts ice
and salt. Serve in frappe glasses, with whipped cream,
sweetened and flavored.
•
Some of the Medals awarded to the manufacturers of Rumford Baking Powder,
"THE WHOLESOME POWDER."
RUMFORD CHEMICAL WORKS,
Providence, R.I., U.S. A.
L. HoBSFOBD F .A.BLOW, Pres't. N. D • .ARNoLD, Treas.
Cable Address "R.umford."
Principal manufacturing plant located at Rumford, R.I.
Main Offices ana Printing Department at Providence, R. I.
Branches and Agencies at Boston, New York, Philadel·
phia, Baltimore, Richmond, Chicago and San Francisco,
U.S. A. Also at London, England; Paris, France; Geneva,
Switzerland; Naples, Italy; Havana, Cuba; City of Mexico,
:Mexico; Rio de Janeiro, Brazil; Buenos Aires, Argentine
Republic; Lima, Peru; Valparaiso, Chili; Honolulu, H. I;
Yokohama, Japan.; Sydney, Melbourne, Adelaide and Brisbane,
Australia; Wellington and Auckland, New Zealand.
Organized in 1859 for manufacturing particularly the
cUlinary phosphatic productions invented by Professor E.
N. Horsford, one of the founders of the Company, then Professor
of chemistry in Harvard University, Count Rumford,
the eminent authority on the means of supplying inexpensive
and nutritious food, founded a Professorship in Harvard
University for the purpose of teaching the utility of
physical science. Professor Horsford was· the Rumford
Professor from 1847 to 1803.
In recognition of the Rumford Professorship, and in
honor ofits founder, the Works and the village where the
principal manufacturing plant is l~ted, were named.
Some idea of the extent of the use of the phosphatic
baking preparations made by the Works may be had from
the fact that the yearly product is sufficient to raise more
than one hundred and fifty million pounds of fiour.
TilE WHOLESOME POWDER
•
But ef the High Grade P•iers
