Better Meals for Less Money by Mary Green (first ebook reader .TXT) 📖
- Author: Mary Green
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To recipe for Waffles (see No. 482) add one-half cup of cooked rice, mixing the rice thoroughly with the beaten egg before adding.
486.—BROWN SUGAR SIRUPBoil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Serve hot or cold.
487.—CIDER SIRUPHeat cider, add sugar, and boil until a thick sirup is formed, skimming when necessary. Serve hot or cold.
488.—LEMON SIRUPBoil one cup of sugar, one-half cup of water, and one tablespoon of lemon juice until the consistency of thick maple sirup; add one teaspoon of butter, and serve hot.
489.—ORANGE SIRUPBoil orange juice and sugar until mixture has the consistency of thick maple sirup, add rind, and serve hot or cold.
CHAPTER XXII CAKES AND COOKIES[11] 490.—APPLE SAUCE CAKE (without Butter, Eggs, or Milk)Mix in order given, sifting dry ingredients together, beat well, pour into a deep pan, and bake about one hour in a slow oven.
491.—CANADA WAR CAKE (without Butter, Eggs, or Milk)Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour.
492.—DATE CAKEMix in order given, and beat vigorously for three or four minutes; bake in two layer-cake pans in a moderate oven for twenty-five minutes; when partly cool spread with tart jelly, and sprinkle top layer with powdered sugar.
493.—FUDGE CAKECream shortening, add sugar, and beat well; add chocolate melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533).
494.—OLD-FASHIONED PORK CAKEPut pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce.
495.—ONE-EGG CAKECream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour.
496.—ORANGE CAKECream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527).
497.—PLAIN CAKEBeat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two layer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings.
498.—SPICE CAKE (without Eggs)Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing.
499.—WHITE CAKEBreak the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven.
500.—SPONGE CAKE (Hot Water)Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan, and bake in a moderate oven twenty-five minutes.
501.—VELVET SPONGE CAKEBeat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven.
502.—CREAM PIEFollow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531).
503.—CAKE FOR JELLY ROLL OR CHARLOTTE RUSSEBeat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562).
504.—CHOCOLATE MARSHMALLOW ROLLTo recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll.
505.—HOT WATER GINGERBREAD (without Egg)Mix shortening, molasses, and water; add dry ingredients sifted together, and beat well. Pour into greased muffin pans and bake in a moderate oven twenty minutes; or pour into a greased shallow pan and bake twenty-five minutes.
506.—HOT WATER GINGERBREAD (with Egg)Pour boiling water over shortening, add molasses and egg; mix and sift dry ingredients, add to first mixture, and beat well. Pour into a shallow, greased cake pan, and bake in a moderate oven twenty-five minutes.
507.—SOUR MILK GINGERBREADMix and sift dry ingredients, add molasses, milk, and egg, and beat well; pour into a greased pan, and bake in a moderate oven twenty-five minutes.
508.—GINGER APPLE CAKEFollow any recipe for gingerbread, bake in two layers, and put Apple Filling (see No. 529) between layers and on top.
509.—GINGER GEMSMix in order given, sifting the dry ingredients together; beat well, pour into greased muffin tins, and bake in a moderate oven twenty minutes.
510.—BRAN DROP COOKIESMix in order given, drop from tablespoon, two inches apart, on greased pan, and bake in a hot oven twelve minutes.
511.—CHEESE DROPSCream butter and cheese together; mix crumbs with seasonings and add to cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon on a greased baking sheet about two inches apart, and bake in a moderate oven about twelve minutes. Serve with soup or salad.
512.—CHEESE WAFERSMix and sift flour, salt, and paprika; rub in shortening with finger tips; add cheese and mix to a stiff paste with cold water; roll out very thin, cut with a small round cutter, place on a greased baking sheet, and bake in a moderate oven five or six minutes. Serve with salad or soup.
513.—CHOCOLATE COOKIESPut chocolate with shortening in mixing bowl and place over hot water until melted; add other ingredients in order given. Chill, roll thin, and cut with fancy cutter. Bake in a moderate oven about ten minutes.
514.—GINGER WAFERS
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