[;:■■:: MaakMank 1 r k: ', . ' ''*' • Class / A^ ;^. Book ^ fj <^'CD - GopyrightN° COPYRIGHT DEPOSIT. tttgnlft Qlnok Snnk COMPILED BY Elfrieda von Rohr Sauer ASSISTED BY COMMITTEE, FRIENDS AND MEMBERS OF ST. MARTINS SEWING CIRCLE FOR THE CIRCLE JONES a KROEGER CO . I'RIMERS. WINONA. MINN Xi 5 S^s COPYRIGHTED BY Elfrieda von Rohr SAUER JUNE, 1916 WINONA, MINNESOTA m 19 1916 ©CI.A431572 •7/D / • Bread, Rolls, Biscuits BOSTON BROWN BREAD 1 egg, well beaten | c. raisins J c. molasses | c. whole wheat or graham flour \ c. sour milk f c. corn meal, yellow I tsp. soda I c. Wingold flour I tsp. salt 1 tsp. Calumet baking powder Add molasses, milk and other ingredients to beaten egg. Put into well greased brown bread cans, cover each and place them into shallow pan with one and one-half inches of water. Bake in moderate oven about 1| hrs. This recipe will make one large loaf, or two smaller ones. BRAN BREAD The following recipe for a health bread was prescribed by a physi- cian. 3 c. whole wheat flour 3 tblsp. molasses 1 c. bran 1 tsp. soda Pinch of salt Buttermilk to make soft dough 1 tsp. Calumet baking powder Stir all ingredients together. Bake 45 min. in a moderately hot oven. This is usually baked in a tea or coffee can, that will leave little of the surface exposed to crust over. This could be made en- tirely of unsifted graham flour, as the amount of bran would be about the same. GRAHAM BREAD 1 cake Fleischmann's yeast 4 tblsp. light brown sugar or 1 c. milk, scalded and cooled molasses 1 c. lukewarm water 4 c. graham flour 2 tblsp. lard or butter 1 c. sifted Wingold flour 1 tsp. salt Dissolve yeast and sugar, or molasses, in lukewarm liquid. Add lard or butter, then flour, gradually, and lastly the salt. Knead thor- oughly, being sure to keep dough soft. Cover and set aside in a warm place to rise, for about 2 hrs. When double in bulk, turn out on kneading board, mould into loaves, and place into well greased pans, cover and set to rise again — about 1 hr., or until light. Bake 1 hr., in a slower oven than for white bread. If wanted for over night, use I cake of yeast and an extra tsp. salt. GRAHAM BREAD f c. molasses 3 c. graham flour 1 c. sugar 1 c. Wingold flour 2| c. sour milk 1 c. nuts 2 tsp. soda 1 c. raisins Mix thoroughly. Let rise in pans 1 hr., then bake 1 hr. — 3 — NUT BREAD 4 c. Wingolcl flour 1 egg, beaten light I c. sugar 2 c. milk 4 tsp. Calumet baking powder 1 c. chopped walnuts 1 tsp. salt Mix and sift dry ingredients; add milk to egg, then add to flour mixture, add nuts. Let rise 1 hr. in pans, then bake 1 hr. Half this mixture makes one loaf. NUT BREAD 1 c. warm water 1 tblsp. molasses ^ Fleischmann's comj). yeast 1 c. walnuts, chopped Rye and graham flour for soft 1 tsp. salt sponge Wingold flour to make stiff dough Set in morning. Dissolve yeast in water, adding rye and graham flour, and molasses. When light, add wheat flour to make stiff dough and the nuts and salt. Let rise again, form into loaf. OATMEAL BREAD 1 cake Fleischmann's yeast | c. brown sugar 2 c. boiling water | c. lukewarm water 2 c. rolled oats 4 c. sifted Wingold flour 1 tsp. salt Pour 2 c. boiling water over oatmeal, cover and let stand until cool. Dissolve yeast and sugar in h c. lukewarm water and add this to the oatmeal and water. Add 1 c. flour, or enough to make an ordi- nary sponge. Beat well. Cover and set aside in a moderately warm place to rise for 1 hr., or until light. Add enough flour to make a dough — about 3 c, lastly the salt. Knead well. Place into greased bowl, cover and let rise in a moderately warm place, until double in bulk — about 1| hrs. Mould into loaves, fill well greased pans half full, cover and let rise again about 1 hr. Bake 45 min. in a hot oven. I c. of chopped nuts and 1 tblsp. lard or butter may be added. OATMEAL NUT BREAD 1 c. hot water 2 c. graham flour 1 c. oatmeal 1 c. nuts, chopped 1 c. milk, scalded. and cooled h c. raisins, chopped 1 Fleischmann's comp. yeast J c. dark brown sugar 1 tblsp. butter 1 tsp. salt Pour hot water over oatmeal. Add yeast and butter to milk. Combine the two and add other ingredients. Let stand in covered bowl till light. Add Wingold flour enough to make stiff dough. Divide into loaves; put into pans; set warm tiU light. Bake 1 hr. in medium oven. — 4 — RAISIN BREAD 1 cake Fleischmann's yeast f c. sugar 1 c. lukewarm water 4 tblsp. lard or butter 1 c. milk, scalded and cooled f c. raisins 6 c. sifted Wingold flour 1 tsp. salt Dissolve yeast and 1 tblsp. sugar in lukewarm liquid, add 2 c. of flour, the lard or butter and sugar well creamed, and beat until smooth. Cover and set aside to rise in a warm place, free from draft, until light — about 1| hrs. When well risen, add raisins well floured, the rest of the flour to make a soft dough, and lastly the salt. Knead lightly. Place into well greased bowl, cover and let rise again until double in bulk — about 1^ hrs. Mould into loaves, fill well greased pans half full, cover and let rise until light — about 1 hr. Glaze with egg diluted with water, and bake 45 min. RYE BREAD 1 cake Fleischmann's yeast 5 c. rye flour 1 c. milk, scalded and cooled Ih c. sifted Wingold flour 2 c. lukewarm water 1 tblsp. lard or butter, melted 1 tblsp. salt Dissolve yeast in lukewarm liquid, add 2| c. rye flour, or enough to make sponge. Beat well. Cover and set aside in a warm place, free from draft, to rise about 2 hrs. When light, add white flour, lard or butter, rest of rye flour, or enough to make a soft dough, and the salt. Turn on a board and knead, or pound it 5 min. Place in greased bowl, cover and let rise until double in bulk — about 2 hrs. Turn on board and shape into long loaves. Place in shallow pans, cover and let rise again until light — about 1 hr. Brush with white of egg and water, to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seed may be used if desired. STEAMED BOSTON BROWN BREAD 1 c. corn meal | c. molasses 1 c. rye meal 1 c. sour milk 1 c. graham flour. 1 tsp. soda 1 tsp. salt Mix dough thoroughly, then put into three one pound baking powder cans and steam for 2h hrs. Be sure to grease covers and put them on. WHITE BREAD (Comp. Yeastj 1 pt. milk scalded 1 tblsp. salt 1 pt. boiling water 1 heaping tbls]). lard 1 Fleischmann's comp. yeast Pinch of soda 3 qts. Wingold flour, sifted and warmed 2 tblsp. sugar Mix thoroughly the water, milk, sugar, and 3 of the flour. Dis- solve yeast in j c. warm water. When yeast is dissolved and first mixture cooled, combine the two and beat well. Set into warm place — 5 — for I hr., then add the remainder of the flour with the soda, shorten- ing, and salt. Knead stiff and set away till doubled in bulk. It may be kneaded once more, or may be formed into loaves at once. This recipe makes four or five loaves. WHITE BREAD (Yeast Foam) At noon boil one medium potato, mash and add 1 c. of the hot potato water, flour enough to make a batter, add 1 cake yeast foam dissolved in lukewarm water. Beat into batter and let rise. Early in the evening take 1^ qts. warm water and flour enough to make batter. Stir in yeast and let rise till light, then add 1 tblsp. butter, 1 tblsp. lard, and salt to taste, and flour enough to make stiff dough. Knead well. Keep in warm place until morning. Put into loaves and let rise until light. Bake 1 hr. This makes five loaves. When done, brush with butter, and cover with cloth till cold. WHITE BREAD (Without Shortening) 2 c. potato water or milk 3 pts. Wingold flour 2 tsp. sugar | cake Fleischmann's yeast 2 tsp. salt J c. warm water Dissolve yeast and sugar in warm water. Cool the potato water or scalded milk and add salt and dissolved yeast. Gradually add the flour, then knead well. Keep in warm place and let rise 1| hrs. When light, knead down and let rise again, about 1 hr., then form into two loaves. Let rise in pans for 45 min. or until light; then bake about f hr. in hot oven. WHITE BREAD (Quick Method) 2 cakes Fleischmann's yeast 2 tblsp. lard or butter, melted 1 qt. lukewarm water 3 qts. sifted Wingold flour 2 tblsp. sugar 1 tblsp. salt Dissolve yeast and sugar in lukewarm water, add lard or butter, and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place into greased bowl, cover and set aside in a moderately warm place, free from draft, until light — about 1| hrs. Mould into loaves. Place into well greased bread pans, filling them half full. Cover and let rise 1 hr., or until double in bulk. Bake 45 to 60 min. If a richer loaf is desired, use milk in place of part or all of the water. WHOLE WHEAT BREAD 1 cake Fleischmann's yeast 3 tblsp. brown sugar H c. lukewarm water 3 tblsp,. lard or butter, melted 1| c. milk, scalded and cooled 7| c. whole wheat flour 1| tsp. salt Dissolve yeast and sugar in lukewarm liquid. Add lard or but- ter, then flour gradually, as whole wheat flour absorbs moisture slowly, adding enough to make dough that can be handled, and the salt. — 6 — Knead thoroughly, being sure to keep dough soft. Place into well greased bowl, cover and set aside in a warm place, to rise for about 2 hrs. When double in bulk, turn out on kneading board. Mould into loaves, place into well greased pans, cover and set to rise again for about 1 hr., or until light. Bake 1 hr., in a slower oven than for white bread. If wanted for over night, use ^ cake of yeast and an extra | tsp. salt. BERLINER BUNS 2 c. butter 4 eggs, beaten separately 2 scant qts. Wingold flour 4 hard boiled yolks 1 tsp. Calumet baking powder ^ c. sugar ^ tsp. Watkins' almond extract Work butter into flour sifted with baking powder, as for pie. Mix raw and boiled yolks thoroughly, then add sugar and add to first mixture. Add flavor, and beaten whites last. Roll thin, and cut same as doughnuts. Cover with egg white, sugar, and chopped blanched almonds. Bake a delicate brown in medium oven. CURRANT BUNS 2 c. milk, scalded and cooled 1 tsp. salt I cake Fleischmann's yeast | c. sugar J c. warm water 1 egg, beaten light 2 c. Wingold flour Dissolve yeast in warm water, then add to milk, and add other ingredients. Beat thoroughly, then set into warm place to rise. When light add j c. melted butter, 1 c. currants, ^ tsp. each cinnamon and nutmeg and about 4 extra c. of flour. Knead thoroughly, then let rise till light. Shape into small round cakes and place into well greased tins; when light, bake in medium oven about 30 min. When half done, glaze with mixture of 1 egg yolk, little sugar, and 1 tblsp. cold water, repeat just before taking them out of the oven. GERMAN HOT CROSS BUNS 3 c. milk 1 Fleischmann's comp. yeast Wingold flour enough to make a stiff dough with above ingredients. Let rise over night. Next morning add — 5 c. butter, melted Pinch of salt 1 c. sugar ^ tsp. soda ^ tsp. nutmeg Wingold flour enough to roll out Knead well and let rise about 5 hrs. Roll out dough | in. thick. Cut into round pieces; put into greased tins, and let stand | hr. With sharp knife cut a "cross on top of each bun. Bake 20 min. While still hot, cover with beaten egg-white and sugar. Return to oven to set the glaze. COCOA ROLLS 1 cake Fleischmann's yeast | c. cocoa 2 c. milk, scalded and cooled 1 tsp. Watkins' vanilla — 7 — 2 tblsp. butter 1 tsp. salt 2 egg yolks, beaten light 3 c. Wingold flour I c. sugar Dissolve yeast in milk with part of the sugar; add flour to make soft sponge, let rise; add other ingredients except cocoa, let rise again, then roll a thin sheet, butter it, sprinkle with sugar and cocoa, fold it over to make it double, cut with biscuit cutter, let rise again, spread with egg white and sugar, then bake. JUST ROLLS (Excellent) 1 cjt. milk 3 level tsp. salt 1 pt. water 1 Fleischmann's comp. yeast 3 tblsp. lard Wingold flour 2 tsp. sugar Pour milk and water scalding hot over the lard, sugar, and salt. Let stand until cool, then add yeast dissolved in warm water, and stir in flour with a spoon until the batter is stiff enough to pour out on moulding board; mould lightly 10 min., using no more flour than is necessary. Let rise, shape into rolls, handling little as possible. Let rise again and bake 20 min. in hot oven. This makes about 100 rolls. MAPLE ROLLS 2 c. Wingold flour 3 tblsp. shortening 3 tsp. Calumet baking powder 1 c. milk 1 ts]). salt ^ lb. maple sugar Sift flour, baking powder, and salt. Work in the shortening, using two knives, and make a dough with the milk. Roll out as square as possible and sprinkle with the maple sugar. Brush the further end with water and roll the pastry from you in a firm roll. Cut off in I in. slices, place into greased and floured pan, brush with melted shortening, and bake 15 min. in moderate oven. OUR ROLLS 1 pt. scalded milk Whites of 2 eggs I c. butter 1 cake Fleischmann's yeast dis- j c. sugar solved in j c. lukewarm water 1 tsp. salt Wingold Flour Pour hot milk over the sugar, salt and butter; when lukewarm, add the yeast and beaten whites of eggs. Add enough flour to make a sponge. When light, add enough more flour to knead. Knead and let rise to double its bulk, then knead again slightly, and roll out into a large sheet, ^ in. thick, having the edges as straight as possible. Spread all over with soft butter, and sprinkle with sugar, cinnamon, grated lemon rind and currants. Roll up like a jelly roll, cut off slices an inch wide, lay them with the cut side down onto well greased pans, and when light bake in a hot oven 15 or 20 min. When nearly done, glaze them, by using the following: Dilute 2 tsp. of cornstarch with a little cold water, pour on f c. of boiling water and let simmer 10 min. Brush over the top with the starch and dredge with sugar. PARKER HOUSE ROLLS 1 cake Fleischmann's yeast 4 tblsp. lard or butter, melted 1 pt. milk, scalded and cooled 3 pt. sifted Wingold flour 2 tblsp. sugar 1 tsp. salt Dissolve yeast and sugar in lukewarm milk, add lard or butter and 1| pts. of flour. Beat until perfectly smooth. Cover and let rise in a warm place 1 hr., or until light. Then add remainder of flour, or enough to make a dough, and the salt. Knead well. Place into greased bowl. Cover and let rise in a warm place for about H hrs., or until double in bulk. Roll out j in. thick. Brush over lightly with melted butter, cut with 2-in. biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocketbook shape. Place into well greased, shallow pans 1 in. apart. Cover and let rise until light — about f hr. Bake 10 min. in hot oven. POCKETBOOK ROLLS 2 Fleischmann's comp. yeast 1| c. lukewarm milk 1 qt. Wingold flour Dissolve yeast in milk, add flour and beat until smooth. Cover and let rise in a warm place about 3 hrs. Then add — 1 c. butter, melted | tblsp. salt 1 c. warm milk j c. sugar 3 eggs, well beaten Wingold flour to make soft dough Put butter into milk before adding. Cover and let rise in warm place until very light. Roll out j in. thick. Brush over with butter, cut with cookie cutter, crease heavily through center, and fold over in pocketbook shape. Place into greased pans an inch apart. Cover and let rise until light. Bake about 20 min. ROLLS 2 mashed potatoes, or G c. Wingold flour I c. flour, scalded 2 eggs, reserve 1 yolk f c. sugar, or less | c. shortening 1 Fleischmann's comp. yeast 1 tblsp. salt 2| c. milk, scalded and cooled Make a soft sponge with potatoes or scalded flour, the sugar, yeast dissolved in the scalded milk, and some of the flour. When light, add the egg whites and 1 yolk well beaten, the melted shorten- ing, salt, and the rest of the flour. Knead well about 5 min., return to bowl, brush top with shortening, cover and set into warm steamy place until double in bulk. The dough may be worked down again in the bowl, or it may be rolled out and cut into rolls. Mix the extra egg yolk with j c. milk to brush the tops of the rolls before baking. Bake in moderate oven 20 min. — 9 — THREE-IN-ONE ROLLS Use dough for rolls as given above. Mold into balls of dough the size of a walnut, allowing three of these to each well greased gem pan. Cover the palms of the hands with shortening, then roll each ball of dough between the palms, before dropping into the pans. Crowd three such balls into each individual gem pan. Let rise in a warm steamy place. Brush tops with mixture of egg yolk and water before baking. Bake in moderate oven 20 min. Brush with melted short- ening upon taking from the oven. BAKING POWDER BISCUIT 2 c. Wingold flour 1 tblsp. lard 4 tsp. Calumet baking powder f c. milk and water 1 tblsp. butter 1 tsp. salt Mix dry ingredients and sift twice. Work in butter and lard with tips of lingers; add gradually the liquid, mixing with knife to soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat, and roll lightly to I in. in thickness. Shape with a biscuit cutter. Place onto buttered pan, and bake in hot oven 12 to 15 min. BUTTERMILK BISCUITS 2 c. Wingold flour 3 tblsp. shortening 1 tsp. salt 1 c. buttermilk 1 tsp. Calumet baking powder ^ tsp. soda Sift flour with baking powder and salt. Mix in shortening by using two knives. Dissolve soda in buttermilk and add to the above. Do not touch the dough with the hands until turned onto the floured board. Roll out ^ in. thick and cut with medium sized biscuit cutter. Brush the tops with melted shortening and bake in moderate oven about 12 to 15 min. This recipe will make 24 small or 18 medium biscuits. CREAM CHEESE BISCUITS 2 c. Wingold flour 2 tblsp. butter 4 tsp. Calumet baking powder 1 scant c. milk 1 tsp. salt f c. grated cream cheese Mix and sift dry ingredients, work in the butter, gradually add the milk and the cheese. Knead lightly, then roll out | in. thick. Cut into rounds and bake in quick oven 15 min. FRUIT BISCUITS Use baking powder biscuit dough, or a richer dough if desired; roll thin, spread with a mixture of chopped figs, raisins and nuts, or chopped cooked prunes alone may be used; roll up like a jelly roll, cut into inch pieces and bake in a quick oven. These rolls may be used as tea biscuit, or a sauce may be served with them and used as a des- sert. — 10 — POTATO BISCUITS 1 c. milk, scalded and cooled 2 eggs, beaten light 1 cake Fleischmann's yeast 3 mashed hot potatoes 1 tblsp. butter, melted 1 tblsp. sugar 3 tsp. lard, melted 1 tsp. salt Mix well, then let rise 4 to 5 hrs.; roll out and cut with very small cutter; let rise another 2 hrs., then bake 10 min. in quick oven. Very good. PREMIUM BISCUIT 2 c. Wingold flour 1 egg white 2 tsp. Calumet baking powder j scant c. butter 1 tsp. salt Milk Mix and sift dry ingredients, work in the butter, then add beaten white and enough milk to make soft dough. Cut any desired size. QUICK BAKING POWDER BISCUITS 2 c. Wingold flour 2 tblsp. lard 3 tsp. Calumet baking powder 1 tblsp. butter 1 tsp. salt 1 c. milk Mix and sift dry ingredients, work in butter and lard, add milk gradually, drop into well buttered muffln tins. Bake in hot oven 15 min. Very good. SHORT CAKE BISCUIT 2 eggs, beaten light 2| c. Wingold flour I c. cream 2 tsp. Calumet baking powder 1 tsp. salt Mix in order given, adding more cream if dough is too stiff. Roll into sheets | in. thick, spread with melted butter, put together, then cut out in rounds and bake in quick oven 15 min. TWIN BISCUITS 2 c. Wingold flour f c. milk, more or less 3 tsp. Calumet baking powder 4 tblsp. lard or butterine 1 tsp, salt Sift flour, baking powder, and salt three or four times. Work in the shortening, using two knives. Then make a soft dough with the milk. Roll out | in. thick. Brush generously with melted shorten- ing. Fold over and run rolling pin over the dough. Cut out with a cookie cutter. Brush tops with milk. Bake 10 min. in medium oven. These may be prepared some hrs. before baking, placed into pans and kept in cool place until ready to take places at the table when they may be put into the oven. Twin biscuits are just the thing for indi- vidual strawberry short cakes, also for serving with chicken fricassee. — 11 — BERRY MUFFINS 2 c. Wingold flour 2 tblsp. butter I c. sugar 1 scant c. milk 4 tsp. Calumet baking powder 1 c. berries f tsp. salt Mix and sift dry ingredients; work in butter with finger tips; add milk and berries; bake in muffin tins. BLUEBERRY MUFFINS ^ c. butter, creamed f c. milk J c. sugar 2 c. Wingold flour J tsp. salt 4 tsp. Calumet baking powder 1 egg, beaten light 1 c. blueberries Cream sugar and butter, then add salt, egg, milk, flour sifted with baking powder, and blueberries. Bake in well greased muffin tins 25 min. Any fresh berry or chopped dates may be used instead of blue- berries. COCOA MUFFINS 1 tblsp. butter | c. sugar 1 egg, well beaten 3 tsp. cocoa I c. milk 1 c. Wingold flour J tsp. salt 1| tsp. Calumet baking powder Mix and sift all ingredients; add butter, egg, and milk. Bake in hot oven in well greased muffin tins 25 min. DAINTY MUFFINS 3 c. Wingold flour 1| c. milk 4 tsp. Calumet baking powder 1 egg 1 tsp. salt 4 tblsp. melted shortening 2 tblsp. sugar Sift all dry ingredients together, add the milk to which the egg slightly beaten has been added, then the melted shortening. Mix thoroughly and quickly, cutting the dough back and forth. Drop into deep gem pans. Brush tops with melted shortening and bake 25 min. Half of this recipe may be dropped as usual into the gem pans and set away in a cool place to bake the next morning or for a later meal. Raisins may be added or in season 1 c. of blueberries. GRAHAM MUFFINS 1 c. graham flour 1 tsp. salt 1 c. Wingold flour 1 tblsp. melted butter 4 tsp. Calumet baking powder 1 egg I c. sugar 1 c. milk Mix and sift all dry ingredients; add butter, egg, and milk. Fold in I c. chopped dates. Bake in hot oven in buttered gem pans 25 min. — 12 — MUFFINS J c. butter, creamed f c. milk I c. sugar 11 c. Wingold flour 1 egg, beaten light 4 tsp. Calumet baking powder Add sugar to butter, then add egg, and flour mixed with baking powder, alternately with the milk. Bake in well greased muffin tins 25 min. OATMEAL MUFFINS 1| c. sour milk Butter, size of an egg, melted 2 c. oatmeal j tsp. salt 1 tblsp. sugar 1 c. Wingold flour 1 egg, beaten 1 tsp. soda Soak oatmeal in sour milk over night. In morning add other ingredients and bake in moderate oven. OLD TIME MUFFINS 1 c. butter | cake Fleischmann's comp. yeast 2 tblsp. sugar Pinch of salt 2 eggs, well beaten Wingold flour to make drop batter 1 pt. milk, scalded and cooled Dissolve yeast in milk, add other ingredients, and beat thoroughly. Make before noon if wanted for supper, or at night if intended for breakfast. Let rise, then drop into muffin tins and bake from 20 to 30 min. Makes 16 muffins. PLAIN MUFFINS 2 tblsp. melted butter f c. milk 2 tblsp. sugar 2 c. Wingold flour 1 or 2 eggs, beaten light 2 tsp. Calumet baking powder Mix in order given. Bake in well greased muffin tins 25 min. CORNMEAL GEMS J c. butter, creamed 2 c. Wingold flour 1 c. sugar 1 c. cornmeal 2 eggs, beaten light 4 tsp. Calumet baking powder 1 c. milk I tsp. salt Mix in order given, beat thoroughly, and bake 20 min. in hot well greased gem pans. DELICIOUS GRAHAM GEMS 4 tblsp. melted butter 2 c. milk 2 tblsp. sugar 2 tsp. Calumet baking powder 2 eggs, beaten light I tsp, salt » Graham flour to make dough stiff enough to drop from spoon into gem pans. — 13 — GRAHAM GEMS 1 tblsp. butter, melted 1 tsp. soda ^ c. sugar 1 heaping c. graham flour 1 egg, well beaten i tsp. salt 1 c. sour milk Beat sugar and egg light, add melted butter and beat again. Add other ingredients, dissolving soda in sour milk. Bake in gem pans. NUT GEMS 1 egg, beaten light I c. cream 1 tsp. sugar H c. Wingold flour 1 tsp. salt h c. nuts, chopped f c. milk Mix ingredients in order given, beat 5 min. Bake in well greased gem pans in medium oven 20 min. Chopped dates or raisins may be used instead of nuts. RICE GEMS f c. hot boiled rice 2j c. Wingold flour 2 tblsp. melted butter 5 tsp. Calumet baking powder 1 egg, well beaten ' 2 tblsp. sugar 1 c. milk I tsp. salt Mix and sift all dry ingredients. Add milk to egg, then add to flour mixture, and add rice and butter. Beat thoroughly, then bake in well greased gem pans in hot oven about 30 min. SPICE GEMS I c. butter, creamed | tsp. each Watkins' cinnamon, 1 c. sugar cloves, and nutmeg 3 eggs, beaten light 1 c. sour milk 1 c. molasses 1 tsp. soda I tsp. salt 3 c. Wingold flour Mix thoroughly, then bake in gem tins. WHOLE WHEAT GEMS 1 egg, beaten separately 2 tsp. salt I c. cream f c. whole wheat flour 1 c. milk 1^ c. Wingold flour 1 tsp. sugar Add sugar, salt, milk, and cream to beaten yolk. Gradually add flour, then beat about 10 min. before folding in beaten white. Bake in gem pans in moderate oven 20 min. Graham flour may be used instead of whole wheat. JOHNNY CAKE 1 c. corn meal 1 tblsp. Calumet baking powder 1 c. Wingold flour 1 c. milk — 14 — I c. sugar 2 tblsp. melted butter 1 tsp. salt 2 eggs, beaten light Mix and sift dry ingredients, then add milk, butter, and eggs. Stir vigorously as each is added. When baked, cut into squares and serve warm. POPOVERS 2 c. Wingold flour 3 eggs, beaten light 1 tsp. salt 2 c. milk Sift flour and salt into a bowl. Beat eggs 5 min., add milk, then gradually stir into flour mixture. Beat with Dover egg beater until full of air bubbles. Fill hot greased gem pans f full of mixture, then bake in hot oven until brown and popped over, about 40 min. PLAIN GINGER BREAD 1 tblsp. butter 1 c. sour cream or milk 1 c. brown sugar 1 large tsp. soda 1 egg, beaten light 1 tsp. Watkins' ginger 1 c. molasses 2| c. Wingold flour 1 tsp. salt Mix in order given, adding a little of all kinds of spices. KINDERGARTEN GINGER BREAD 1 egg 4 tblsp. molasses 4 tblsp. sugar 4 tblsp. milk 4 tblsp. shortening 1 tsp. Calumet baking powder ^ tsp. soda 1 c. Wingold flour 1 tsp. each Watkins' ginger and cinnamon Break the egg into a bowl and beat for two min. with a Dover egg beater, then add the materials in the order given and beat thor- oughly. Drop into well greased gem or individual cake pans. Bake 15 min. in moderate oven. GERMAN TOAST 3 eggs 1 c. milk ^ tsp. salt 8 slices stale bread 2 tblsp. sugar Beat eggs slightly; add sugar and milk; strain into shallow dish. Dip bread into mixture. Cook on a hot, well greased griddle, brown on one side, turn and brown on the other side. Serve with butter and sugar or maple syrup. CREAM TOAST Toast 6 slices of dry bread golden brown. If edges of toast are hard, dip quickly into hot water. Arrange upon a hot platter and pour 1 pt. White Sauce over all. EGGS A LA GOLDENROD Prepare cream toast, adding the whites of 4 hard cooked eggs, cut into small pieces, to sauce. Pour over toast; then force the yolks of the eggs through a potato ricer and sprinkle over the top. Gar- nish with parsley. — 15 — Cakes SOME HINTS FOR CAKE BAKING Accuracy in measurement of all materials is absolutely necessary. Every kitchen should be provided with glass or tin measuring cups, an egg whip for the white of the egg, a rotary beater for the yolks, a wooden spoon with slotted bowl for creaming of butter, and mixing. Prepare the pans first. Grease the bottom, but not the sides of the cake pans. Use vegetable oil or lard instead of butter for greasing the pans. Flour the sides and the bottom. A paper is necessary for fruit loaf cakes or for any cake baked in a long sheet. Do not grease either paper or pan, unless the paper does not entirely cover the bot- tom of the pan. Then grease the uncovered bottom and corners. After the pans are ready, measure all ingredients before beginning the mixing. Always sift the flour once before measuring. Then add the baking powder and sift two or three times. In making measure- ments, level off the cup or spoon with a knife. The proper proportion of baking powder is one level tsp. for each level c. of flour. The whites and yolks of eggs should be beaten separately unless otherwise directed. If the butter is cold and hard, warm the sugar. Never melt the butter. Begin the baking of cakes in a slow oven. As soon as the cake batter has risen to its full extent, increase the heat and when well set and lightly browned, reduce the heat. A cake containing many eggs may be toughened by too hot an oven. If sour milk or molasses is used, neutralize the acid with the smallest bit of soda and use about half as much baking powder as with sweet milk, or in the proportion of | level tsp. to each cup of flour. If fruit or nuts sink to the bottom of the cake, it shows that the batter is too thin. Cakes baked in shal- low or layer cake pans require about one-fifth more flour than when baked in loaf pans. A corresponding proportion of baking powder should also be used. When many egg whites are required a few drops of lemon juice or vinegar added to the whites when beaten foamy will be an advantage, as the acid has the property of keeping the air cells in tact. This is particularly true in making meringues. A cake is ready to be taken from the oven when it will spring back after a slight pressure of the finger. Many ovens have too great heat in the upper part; then place a shallow pan containing a little water onto the upper rack directly over the cake. The standard measuring cup is one containing one half pint. When dry, liquid, and fat ingredients are used in the same recipe, measure in order stated above, always using same cup. HIGH ALTITUDES Almost all cake recipes are compounded for low altitudes and the amount or proportion of flour depends on the altitude. For instance, a cake recipe calling for 2^ c. of flour in ordinary altitudes would in Butte or Denver, or any point in the mountains, require 3 c, about 1/5 more flour. Use a little less shortening, less sugar, less baking powder, but add to the amount of flour and eggs. — 16 — Goodies for Christmas Thanksgiving and Special Occasions ALMOND BREAD 6 eggs, beaten light 1 lb. almonds, cut fine lengthwise 5 egg-yolks, beaten light 1 oz. citron, cut fine 2 c. sugar 1 tblsp. Watkins' cinnamon 1 lemon-rind, grated 1 tsp. Watkins' cloves I tsp. salt 1 scant qt. Wingold flour 1 tsp. Calumet baking powder Beat whole eggs and yolks together with sugar, lemon, salt, and spices 10 min. Add other ingredients, mixing flour and baking pow- der. Knead lightly on board; roll | in. thick; spread with beaten egg-yolk; cut long narrow strips and bake in medium oven. ALMOND CRESCENTS 1 c. butter 2 c. Wingold flour 1 c. powdered sugar 1 tsp. Calumet baking powder 1 lb. almonds, chopped 1 tsp. Watkins' vanilla Mix flour and butter as for pie, add half the sugar and almonds and knead into a dough. Roll quite thin. Use cookie cutter to cut into small rounds, then into half moons or crescents. Place onto tins and bake in a moderate oven. When done, dip the hot cakes into the rest of the sugar, mixed with cinnamon. ALMOND CUTS f c. butter 1 c. almonds, chopped 2 c. sugar, 1 white and 1 brown 4| c. Wingold flour 3 eggs, beaten light 2 tsp. soda J tsp. salt 1 tblsp. Watkins' cinnamon Cream butter and sugar, add eggs, almonds, cinnamon; and soda, salt, and flour sifted together. Mix thoroughly. Divide into four parts and make four rolls about 12 in. long. Leave on plate all night. Cut off slices in the morning f in. thick. Bake in medium oven. ALMOND DATE PUFFS 4 egg-whites, beaten very stiff 1 lb. dates, chopped 1 c. sugar ^ lb. almonds, cut fine Pinch of salt 1 tblsp. Wingold flour J tsp. Calumet baking powder Add sugar Lo the whites and beat 10 min., then add the almonds and dates and mix thoroughly. Fold in the flour mixed with the baking powder. Drop from spoon onto well greased inverted tins. Bake in a very slow oven until dry enough to leave the pan readily. — 17 — ALMOND DROPS 1 lb. almonds, shaved 2 tsp. cornstarch 1 lb. sugar 2 tsp. Watkins' cinnamon 6 egg-whites, beaten stiff Pinch of salt Add sugar to whites, beat 15 min. Gradually fold in the other ingredients. Drop from spoon onto a well buttered tin and bake in cool oven. ALMOND MACAROONS 1 lb. almonds, chopped and pounded to a paste 1 c. powdered sugar 6 egg-whites Beat whites very stiff; add sugar, beat again. Then add egg mixture by spoonful to almond paste, working it in carefully. Place a piece of white wrapping paper into a shallow baking tin. Do not grease it. Drop mixture from spoon onto this paper. Bake in cool oven about | hr. When done, cool, then turn paper over, wet the underside, and the cakes will drop off. ALMOND SQUARES ^ lb. butter ^ lb. Wingold flour ^ lb. sugar | lb. almonds, chopped fine 2 eggs 1 lemon-rind, grated Put aside a part of the sugar and almonds to sprinkle over top of cakes. Take remainder of sugar and the flour — sift together several times. Cut the butter into this, using two knives, one in each hand, then add eggs, almonds, and lemon-rind. Roll dough about I in. thick, spread with beaten egg. Sprinkle with sugar and al- monds. Cut diamond shapes. Bake in medium oven. ALMOND STARS 3 egg-yolks, beaten light 1 c. Wingold flour I c. sugar 1 tsp. Calumet baking powder J lb. almonds Pinch of salt Add sugar to yolks and beat 5 min. Add almonds, flour sifted with baking powder, and salt. Roll out, cut with star cookie cutter, brush with beaten egg, then bake in rather hot oven until pale yellow. ALMOND STICKS 6 eggs 1 lb. whole almonds 1 lb. sugar Ij lb. Wingold flour 1 lemon-rind, grated 2 tsp. Calumet baking powder Pinch of salt Break eggs into baking dish, add sugar and beat together until very light. Add lemon rind and whole almonds, then flour sifted with baking powder. Work together, then make 2 or 3 long narrow — 18 — rolls, pat down, and let stand over night. When ready to bake, cut off thin slices with very sharp knife and bake in medium oven. ALMOND STRIPS 4 eggs, well beaten 1 tblsp. Watkins' cinnamon 2 c. brown sugar 1 tsp. Watkins' cloves ^ c. almonds, cut fine 4 level c. Wingold flour 1 lemon-rind, grated 1 tsp. Calumet baking powder J tsp. salt Beat sugar and eggs 10 min., add almonds and lemon-rind. Sift other ingredients together and add. Roll out on floured baking board, cut into long narrow strips, and bake until medium brown. ALMOND WAFERS 7 egg-yolks, boiled | lb. almonds, chopped 3 eggs, well beaten 2 scant qts. Wingold flour 3 c. sugar 2 tsp. Calumet baking powder Mash the boiled yolks, add to eggs and sugar, beat 10 min. Add almonds, flour and baking powder sifted together. Knead lightly; then roll out | in. thick; spread with melted butter, then sprinkle with a mixture of sugar and finely cut almonds. ANISE DROPS 4 eggs 2 c. Wingold flour 2 c. sugar ^ tsp. Calumet baking powder J tsp. salt 1 tsp. Watkins' anise flavor Beat eggs 10 min.; add sugar, beat 5 min.; add the other ingredi- ents and beat 15 min. Drop from spoon onto well greased tins an inch apart, then let stand over night. Do not disturb cakes. In morn- ing bake in moderate oven. Unusual and delicious. ANISE STICKS 8 eggs, beaten separately 3 tsp. anise seed 3i c. sugar 4 tsp. Calumet baking powder 1 tsp. butter ^ tsp. salt h lb. almonds, chopped Wingold flour to make soft dough Mix dough in the evening, in order given, sifting part of the flour, baking powder, and salt together, and then add beaten whites. Beat well, then add enough more flour to make a soft dough. Roll out, cut into long narrow strips, and let stand over night. In morning bake in medium oven. BISCUIT TARTS 6 eggs, beaten separately 1 c. Wingold flour 1 c. sugar I tsp. Calumet baking powder ^ lemon, juice and grated rind — 19 — Beat yolks, add sugar, beat 5 min., add lemon and flour sifted with baking powder. Fold in the beaten whites. Butter mufiin tins and till each form half full. Bake in medium oven. BISHOP'S BREAD f c. sugar 5 c. almonds, cut fine 2 eggs ^ c. raisins, cut fine Wingold flour enough to make a stiff dough Beat eggs and sugar very light, then add almonds, raisins, and flour. Bake in flat pan. When thoroughly baked, cut into long narrow strips. Toast these in oven to a dark yellow color on all sides. BROWNIES J c. melted butter 2 sq. chocolate 1 c. sugar ^ c. broken nuts 1 egg, well beaten ^ c. Wingold flour ^ tsp. Calumet baking powder Melt chocolate and butter, add sugar, egg, nuts, and flour mixed with baking powder. Mix thoroughly; bake in shallow pan in mod- erate oven. Cut finger shapes when partly cooled. BROWN PEPPERNUTS 1 c. butter and lard mixed 2^ qts. Wingold flour 1 c. sugar 1 heaping tblsp. soda 2 eggs, well beaten 1 tsp. Calumet baking powder; ^ tsp. salt 1 tblsp. each Watkins' cloves and 2^ c. syrup or molasses cardamom 1 lemon-rind, grated Boil and cool syrup or molasses. Cream sugar and shortening, add eggs, lemon-rind, salt, spices, and molasses. Dissolve soda in a little water or milk and add; then w^ork in the flour. Let dough stand at least 24 hrs. in warm place, the longer it stands, the better. When ready to bake, work dough into long narrow rolls, cut off pieces and shape into balls; press these flat, and dip upper side into granulated sugar. Bake in medium oven at least 15 min. Keep in stone jars. CAKES IN FORM OF AN S 9 oz. butter and 2 eggs, well beaten 9 oz. sugar, sifted together 1 lemon-rind, grated 16 oz. Wingold flour Cardamom, to suit taste All ingredients should be cold and worked together very rapidly. Into the sifted sugar and flour cut the butter, using two knives to do the cutting. When thoroughly mixed, add eggs, lemon-rind, and cardamom. This dough will be very stiff. Work into long narrow rolls. Set into cold place for a few hours or over night. Cut small — 20 — pieces from roll. With the hand on baking-board roll this out and shape into an S. Dip this into beaten egg, then into sugar, and bake in medium hot oven to dark yellow color. CELESTIAL FOOD ^ lb. dates, cut fine 2 tsp. Calumet baking powder ^ lb. walnuts, cut fine 6 eggs, beaten very light 10 tblsp. Wingold flour 1 c. sugar Beat eggs and sugar very light. Mix dates, walnuts, flour and baking powder, and add to egg mixture. Spread very thin in shallow pan. Cut into small pieces; sprinkle powdered sugar over top, or serve with whipped cream. CHOCOLATE ALMOND MACAROONS 3 egg-whites, beaten very stiff 1 c. chocolate, grated 1 c. powdered sugar | lb. almonds, chopped J tsp. salt 1 tsp. Watkins' vanilla Add sugar to whites and beat 10 min. Fold in the other ingre- dients. Dip hands into cold water, roll mixture into balls size of a hickory nut and bake on well greased inverted pans in very moderate oven. CHOCOLATE ALMOND PUFFS 6 egg-whites, beaten very stiff 1 lb. chopped almonds 2 c. sugar 1 tblsp. Wingold flour 1 lemon-rind, grated ^ tsp. Calumet baking powder 1 tsp. Watkins' cinnamon J tsp. salt 1 c. chocolate, grated Add sugar, lemon, and cinnamon to beaten whites, then beat 15 min. Set aside a sauce-dish full of this mixture. To rest of mixture, add almonds, flour, sifted with baking powder and salt, and lastly the chocolate. Drop from spoon. On top of each cake put a little of the mixture set aside. Bake in slow oven. CHOCOLATE ALMOND SHELLS 3 egg-whites, beaten very stiff | lb. almonds, chopped 1 c. sugar 3 oz. chocolate, grated Pinch of salt Beat sugar, salt, and eggs 10 min. Fold in almonds and choco- late. Drop from spoon onto bottom of inverted tins, well greased. Bake in slow oven. CHOCOLATE BARS I c. butter 1 scant c. Wingold flour 1 c. sugar I tsp. Calumet baking powder — 21 — 2 eggs, well beaten 2 sq. chocolate, melted 1 c. walnuts, chopped Add sugar to creamed butter, then add eggs, flour sifted with baking powder, and the chocolate. Beat well before adding the nuts. Spread | in. thick in buttered tin and bake f hr. in very slow oven. This should be a little sticky when first baked. Cut into bars. CHOCOLATE BROETCHEN 3 egg-whites, beaten stiff | lb. blanched almonds, chopped 1 c. sugar 2 sc]. chocolate, grated Beat sugar and whites 15 min. Add almonds and chocolate. Drop from spoon onto well greased inverted tins. Slow oven. CHOCOLATE KISSES 6 egg-whites, beaten very stiff 10 oz. chocolate, grated 10 oz. sugar 6 oz. almonds, chopped Beat sugar and whites 10 min. Add chocolate and almonds. Drop from spoon onto inverted greased tins. Just about dry these cakes in the oven, for the slower they bake, the better the result. CHOCOLATE MACAROONS 3 egg-whites, beaten very stiff | lb. almonds, chopped 1 c. sugar 2 oz. chocolate, grated Pinch of salt 1 tsp. Watkins' vanilla Beat sugar, salt, and eggs 10 min. Drop from spoon onto bottom of inverted tin, well greased. Bake in slow oven. CHOCOLATE PUFFS f c. sugar I heaping c. Wingold flour I lb. chocolate, grated 4 egg-whites Beat egg-whites to very stiff froth. Mix quickly with the sugar, chocolate, and flour. Drop small portions from spoon and bake in medium hot oven CHOCOLATE ROCKS I c. butter 1 c. dates, chopped 1 c. brown sugar 1 c. nuts, chopped 1 whole egg and 1 egg-yolk, beaten light ^ tsp. soda 2 sq. chocolate, melted i tsp. salt I c. milk H c. Wingold flour Mix in order given, sifting flour, soda, and salt together. Drop from spoon onto well greased tin. Bake in medium oven. — 22 — CHOCOLATE SHELLS 2 eggs, beaten separately ^ lb. almonds, chopped 1 c. sugar 1 lemon-rind, grated 1 tsp. Watkins' cinnamon 1 oz. citron, cut line 2 sq. chocolate, grated Wingold flour to roll out Pinch of salt 1 tsp. Calumet baking powder Add beaten yolks to beaten whites, add sugar and beat. Then add the other ingredients, sifting part of flour with baking powder. Add enough more flour to make dough stiff enough to roll out. Cut with small cookie cutter, then spread following mixture onto each cake before baking: 1 egg, well beaten ^ c. sugar Little lemon juice Bake in slow oven. CHOCOLATE SPICE MACAROONS 4 eggs, beaten very light 1 tsp. each Watkins' cloves and 1 lb. sugar cinnamon 1 c. chocolate, grated 2 tsp. Calumet baking powder 1 c. cocoanut 1 lb. Wingold flour I tsp. salt Mix in order given, sifting flour, baking powder, and salt together Drop from spoon onto well buttered tin and bake in medium oven. CHOCOLATE STRIPS ^ c. butter 1| sq. chocolate 1 c. sugar 1 tsp. Watkins' vanilla 2 eggs, well beaten Ij c. Wingold flour 1 tsp. salt I tsp. Calumet baking powder Mix in order given. Beat thoroughly. Bake in thin layer in shallow pan in hot oven. Brush with egg-white and sprinkle with powdered sugar. Cut into narrow strips while hot. CHRISTMAS COOKIES 4 eggs, well beaten I tsp. pulverized hartshorn 2 c. sugar Wingold flour to stiffen Beat sugar and eggs 1 hr. Add hartshorn and work in enough flour to make dough stiff enough to roll. Roll out and cut. Let stand in a warm place over night. Sprinkle greased baking tins with anise seeds. Place the cookies on these and bake in a slow oven. CHRISTMAS JOYS 1 c. figs I c. candied orange peel 1 c. walnuts I c. candied cherries 1 tblsp. lemon juice — 23 — Put all through food chopper, then add lemon juice and knead until thoroughly mixed. Toss onto a board well dusted with pow- dered sugar. Roll out to j in. in thickness and shape into rounds with a very small cutter. When they have stiffened, frost the tops with a plain orange icing. Then decorate with bits of angelica and small red berries made from candied cherries to simulate holly. COCOANUT PUFFS 1| c. cocoanut, chopped fine H tblsp. cornstarch 3 egg-whites ^ tsp. Watkins' vanilla 1 c. sugar Pinch of salt Add salt to whites of eggs, beat very stiff, gradually beat in sugar and cocoanut. Put mixture into double boiler and cook 20 min. Remove from boiler, add cornstarch and vanilla. Drop from spoon and bake in moderate oven to light brown color. COCOANUT WAFERS 3 eggs, beaten very light ^ tsp. salt 2 c. sugar 1 c. shredded cocoanut 2 tblsp. butter, melted 2 c. rolled oats 1 tsp. Watkins' vanilla ^ tsp. Calumet baking powder Add sugar to eggs and beat 10 min. Then add butter, vanilla and salt. Fold in the cocoanut, and the oats mixed with the baking powder. Drop from spoon onto well greased and floured inverted tins. Bake light brown in moderate oven. DAENISCH GEBAECK 1 c. butter, creamed 1 scant qt. Wingold flour 1 scant c. sugar 1 tsp. Calumet baking powder ^ lb. almonds, chopped Cream sugar and butter, add almonds and flour sifted with bak- ing powder. Knead lightly and form into long narrow rolls. Let stand over night. In morning cut off narrow pieces and bake in medium oven. DATE GOODIES 1 c. brown sugar I tsp. salt ^ c. lard or butter 1 tsp. Watkins' cinnamon 1 c. water 1 tsp. soda 2 c. oatmeal ground thru chopper Wingold flour Use flour enough to roll thin. Cut into small cookies. When baked put filling between two cakes. Filling I c. brown sugar | lb. dates, chopped fine I c. water 1 tblsp. lemon juice Boil to a paste and spread between cakes. — 24 — DATE STICKS 2 eggs, well beaten Pinch of salt 1 c. powdered sugar 2 tsp. Calumet baking powder 1 c. chopped walnuts G tblsp. Wingold flour 1 c. chopped dates Add sugar to eggs and beat; add other ingredients, putting in flour sifted with baking powder last. Bake in shallow pan in slow oven. Dust top with powdered sugar and cut while warm into nar- row strips. DELICIOUS TARTS (German) f c. butter 3 scant c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 2 eggs 1 tsp. Watkins' cinnamon 3 egg-yolks | tsp. cloves I lemon-rind, grated Mix quickly as for pie crust; work into smooth dough; roll out I in. thick; cut into three-cornered pieces; spread with jam; then bend corners up and pinch together. Bake on tins dusted with flour in rather hot oven. EGG CAKES 8 egg-yolks, well beaten 3 c. Wingold flour 1| c. sugar 1 tsp. Calumet baking powder J tsp. salt 1 c. chopped dates 1 tblsp. each Watkins' cinnamon 1 c. chopped walnuts and nutmeg 1 lemon-rind, grated 1 tsp. Watkins' cloves Beat sugar, salt, eggs, lemon, and spices 15 min. Add flour with baking powder, and then nuts and dates. Mix thoroughly. Drop from spoon, or work into little balls. Bake in medium oven. EGG-KRINGEL 8 egg-yolks, boiled hard 4 level c. Wingold flour 1 c. butter ^ tsp. Calumet baking powder I c. sugar 1 lemon-rind, grated Crush the egg-yolks; cream them together with the butter, sugar, and lemonrrind. Add the flour sifted with baking powder. Work the dough into a long narrow roll; cut off pieces; roll them between hand and board into thin narrow rolls, join ends to form circles. Spread with beaten yolk and dip into granulated sugar. Bake in hot oven to medium brown. — 25 — EGG-RINGS 4 egg-yolks, boiled hard 5 oz. sugar 1 egg-yolk, raw 1 lemon-rind, grated 1 lb. butter f lb. Wingold flour Drop 4 raw egg-yolks into boiling water; boil until hard. Cream them with spoon and add raw yolk. Cream butter and sugar, add egg mixture, lemon-rind, and flour. Make long roll of dough. Cut off pieces, roll these between hand and board, and form into circles. Dip into beaten egg, then into mixture of sugar and finely cut al- monds. Bake in medium hot oven to dark yellow color. EIER PLAETZCHEN 4 egg-yolks, boiled hard and 1 c. sugar mashed 4 scant c. Wingold flour 2 raw egg-yolks 1 tsp. Calumet baking powder 1 c. butter Cream butter and sugar, add boiled and raw yolks mixed. Work in the flour sifted with baking powder. Mix thoroughly, roll, cut out, and spread with 2 egg-whites beaten with 1 tblsp. sugar; over this sprinkle chopped almonds. EIGELB GEBAECK 1 c. melted butter 4 scant c. Wingold flour 4 tblsp. sugar 1 tsp. Calumet baking powder 5 egg-yolks, beaten light Roll out thin and cover with following frosting before baking: 5 egg-whites, beaten stift' 1 lemon, grated rind and little of juice 1 c. sugar J lb. blanched almonds, chopped Beat sugar and whites, then add lemon and almonds. Bake in medium oven. ELISEN LEBKUCHEN 7 egg-whites, beaten stiff j tsp. Watkins' nutmeg 2 c. brown sugar 3 oz. citron, cut very fine 1 lemon-rind, grated 3 oz. candied orange-peel, cut fine J tsp. crushed cardamom 1 lb. almonds, grated 1 tsp. Watkins' cinnamon ^ tsp. salt Add salt to whites and beat very stiff; then add all ingredients except the almonds and beat at least ^ hr. Then add the almonds. Spread the dough | in. thick onto well greased and floured inverted tins and bake in slow oven. Cut into small oblongs, and spread while still warm with sugar and water boiled until it strings. Spread while hot, without beating. — 26 — FARINA DROPS 4 egg-whites, beaten stiff j lb. farina, or cream of wheat 1 c. sugar I tsp. Calumet baking powder § lb. blanched almonds, chopped | lemon, juice and grated rind Pinch of salt Add sugar to whites, beat 5 min. Add almonds, farina mixed with baking powder, lemon, and salt. Drop from spoon onto well greased inverted tins and bake in slow oven. FARINA MACAROONS ^ lb. almonds, chopped fine 6 egg-whites I lb. sugar j lb. farina Beat egg-whites to stiff froth, add sugar, beat again. Add al- monds and farina. Drop from spoon and bake in medium oven. GOETTER SPEISE (Food of the Gods) 6 eggs, beaten separately 1 tsp. Calumet baking powder 1 c. powdered sugar j lb. almonds, cut fine 1 lb. dates, cut fine ^ lb. walnuts, chopped 2 heaping tblsp. Wingold flour j tsp. salt Add sugar to beaten yolks, beat 5 min. Then add nuts and salt, then the dates floured with flour and baking powder mixed. Lastly fold in the whites. Bake in shallow tin in medium oven. Cut into pieces. Serve with whipped cream, or simply sprinkle with powdered sugar. HOLLY WREATHS 1 c. butter, creamed 1 egg-white 1 c. sugar 4 scant c. Wingold flour 2 egg-yolks 1 tsp. Calumet baking powder 1 lemon-rind, grated Cream sugar and butter, add eggs and beat well. When creamy add lemon, and flour mixed with baking powder. Roll out dough and cut into rings with doughnut cutter. Beat the white of one egg slightly and brush over top of rings. Sprinkle with pistachio nuts, blanched and chopped. Put little round bits of candied cherries, three in a bunch, here and there to represent holly berries. LEBKUCHEN 4 eggs, beaten very light 1 lemon-rind, grated 2 c. sugar 1 tblsp. each Watkins' nutmeg and 4 level c. Wingold flour cinnamon 1 tsp. Calumet baking powder 1 tsp. Watkins' cloves I citron, cut fine j tsp. salt — 27 — Beat sugar, eggs and spices 15 min. Add other ingredients, sift- ing flour and baking powder together. Knead thoroughly on baking board. Roll out and cut into diamond shapes. Bake in medium oven. While still hot, spread with syrup made of sugar moistened with boiling water. Boil syrup until it strings, then quickly spread on cakes. When dry it will be milk-white. MACAROONS 1 lb. sugar 1 lb. almonds, chopped fine 5 egg-whites, not beaten Mix sugar and almonds thoroughly. Then mix with unbeaten egg-whites. Let stand 30 min. Bake in slow oven. Walnuts, hickory, or hazel nuts may be used instead of almonds. MANDELBERGE 3 egg-whites, beaten very stiff | lb. almonds, cut lengthwise 1 c. sugar J tsp. Watkins cinnamon J tsp. salt I tsp. cornstarch Beat sugar, eggs, cinnamon, and salt | hr. Add almonds and cornstarch. Drop from spoon onto an inverted greased pan. Bake in moderate oven. MANDELKRAENZE 1^ c. butter 4 level c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 3 egg-yolks, well beaten ^ lemon-rind, grated Cream butter, add sugar, yolk, and lemon; beat 10 min. Add flour sifted with baking powder. Quickly work the dough into long narrow roll. Cut off pieces, roll between hand and board, connect ends, forming circles. Dip into egg-whites and then into a mixture of sugar, cinnamon, and finely cut almonds. MANDELNUESSE J c. butter ^ lb. almonds, chopped 1 c. sugar 2 c. Wingold flour 3 eggs, well beaten 1 tsp. Calumet baking powder Pinch of salt | orange-rind, grated Cream butter, add sugar, eggs, orange and almonds; beat 15 min. Sift flour, salt, and baking powder; add to the above. Form small balls, flatten these, dip into egg, sugar and finely cut almonds and bake in slow oven. MANDELPLAETZCHEN 1^ c. butter 3 scant c. Wingold flour 1| c. sugar I tsp. Calumet baking powder 2 eggs, well beaten | lemon-rind, grated f lb. almonds — 28 — Blanch and chop the almonds. Cream butter and add eggs. Mix sugar and almonds; add | of this mixture to butter and eggs, setting aside the remainder for the top. Stir in the flour sifted with baking powder and salt, and the lemon rind. Roll out to j in. in thickness; cut into diamonds 3 in. long; spread egg-white over the top and sprinkle with remainder of sugar and almonds. Bake in moderate oven to a golden brown. MANDELSCHNITTEN 1| c. butter 3 tblsp. sweet cream 4 scant c. Wingold flour f lb. almonds, chopped Ij c. sugar 1 lemon-rind, grated 2 eggs, well beaten Seeds of 3 pods cardamom, crushed Mix quickly as for pie. Cut butter into flour, using two knives* then add sugar, eggs, cream, lemon, cardamom, and almonds. Rol very thin, spread with beaten egg yolk, then cut into small diamond shapes and bake in medium oven to light yellow color. MERINGUE TARTS I c. butter 3 egg-yolks, well beaten ^ c. sugar I tsp. Calumet baking powder 2 c. Wingold flour Add sugar to creamed butter, then add eggs, and flour sifted with baking powder. Roll out very thin. Cover with the following: 3 egg-whites, beaten stiff 1 c. cocoanut 1 c. powdered sugar | c. shaved almonds Beat sugar and beaten whites, add cocoanut and almonds, and spread on top of first dough. This may be done before or after cut- ting cakes into diamond or round shapes. Bake in rather slow oven. MILAN SLICES 5 lb. Wingold flour 2 tblsp. thick sour cream ^ lb. butter 1 egg, or 2 egg-yolks 6 oz. sugar Work together quickly, roll out, cut into diamond shapes. Spread with egg, bake quickly. When cold, put small heap of fruit jelly on top of each slice. MOCHA CAKES I c. butter, creamed 2^ c. Wingold flour 1 c. sugar 2 tsp. Calumet baking powder 4 egg-yolks, well beaten 1 tsp. Watkins' vanilla I c. milk — 29 — Mix in order given. Bake in shallow tins. When baked and cooled, cut into ecjiial squares or oblongs and frost on all sides with^ I c. butter, creamed 3 tblsp. cream Ih c. powdered sugar 1 tsp. Watkins' vanilla The frosting must be quite stiff. When frosted on all sides, roll the cakes in chopped blanched almonds, that have been roasted in the oven. Peanuts may also be used. NEW MACAROONS 4 egg-whites, beaten stiff 1 c. chopped nuts 1 c. sugar 3 c. corn flakes 1 c. cocoanut Pinch of salt Add sugar and salt to whites and beat 10 min. Add other in- gredients and mix thoroughly. Drop from spoon onto inverted greased tin and bake in slow oven until delicately brown. NUERNBERGER LEBKUCHEN 10 eggs, beaten light 1 lemon-rind, grated 2 c. sugar 1 tblsp. Watkins' cinnamon I lb. almonds, chopped 1 tsp. Watkins' cloves 1 lb. citron, cut very fine 4 c. Wingold flour 2 tsp. Calumet baking powder Beat sugar and eggs 10 min. Add other ingredients, mixing thoroughly. Spread dough onto well greased and floured inverted cake tins about j in. thick. Sprinkle with powdered sugar and bake. While still warm cut into oblong pieces. NUT KISSES 2 egg-whites, beaten very stiff 1 c. chopi)ed nuts 1 c. sugar 2 tblsp. Wingold flour J tsp. salt I tsp. Calumet baking powder Drop from spoon. Place h nut onto each cookie and bake in very moderate oven. OUR COCOANUT CAKES 4 egg-whites, beaten very stiff' j tsp. salt I5 c. sugar 2 c. cocoanut f c. cracker crumbs 1 tsp. Watkins' vanilla 1 tsp. Calumet baking powder Add sugar to beaten whites; beat 5 min. Add crumbs, baking powder, and salt mixed, then cocoanut, and vanilla. Drop from spoon onto well greased inverted tins. Bake in medium oven to golden brown color. — 30 — OUR HONEY CAKES 1 qt. honey 1 tblsp. each Watkins' cloves and 1 heaping tblsp. butter cinnamon 1 lb. almonds, cut fine 1 oz. potash 1| lb. sugar | tsp. salt 10 eggs, beaten light Wingold flour to stiffen 1 lemon-rind, grated 1 tsp. Calumet baking powder Boil honey and butter. When cool, add spices, lemon, salt, sugar, and potash dissolved in little boiling water. Then stir in the beaten eggs and the almonds. Sift baking powder with part of the flour and add. Then work in enough more flour to make dough as stiff as bread dough. Let stand over night. In morning roll out ^ in. thick. Place rolled dough into well greased tins without cutting. Bake in medium oven from 20 min. to | hr. While still hot brush with frost- ing made of 1 c. sugar boiled with | c. iDoiling water. Boil until it strings, then quickly brush onto cake, without beating. Then cut cake into oblong pieces. Keep in covered stone jars. PECAN MACAROONS 1 egg-white 1 c. pecan nuts 1 c. brown sugar j tsp. salt Beat egg very stiff", gradually add sugar while beating. Sprinkle salt over chopped nuts and fold into the egg-mixture. Drop from spoon. Bake about 10 min. in moderate oven. This makes 24 little cakes. PEPPER BALLS 1 c. butter 1 tsp. each Watkins' cinnamon and ginger 4 c. sugar | tsp. Watkins' pepper 2 qts. syrup 1 tblsp. Watkins' vanilla 4 eggs, w^ell beaten ^ tsp. salt ^ lb. almonds, cut fine Wingold flour to stiffen 1 tsp. soda, dissolved in 1 tsp. Calumet baking powder water Boil syrup; when cool add to creamed butter and sugar; add eggs and other ingredients, using flour enough to make stiff dough. Roll small balls with hands, or roll and cut out on board. Place an almond on each one. ' PEPPER NUTS 2 lbs. lard 1 tsp. soda 2 lbs. brown sugar 1 c. hot coffee 4 lbs. dark syrup 1 tblsp. each Watkins' cinnamon, — 31 — 2 lemons, grated rind and juice cloves, and cardamom ^ tsp. salt Wingold flour to stiffen 2 tsp. Calumet baking powder Bring lard, sugar, and syrup to a boil. When cooled add other ingredients, dissolving soda in coffee, and flour enough to make a stiff dough. Roll small balls, the size of a hickory nut; place almonds on top of each, and bake in medium oven. Anise seed may be added. SANDPLAETTCHEN ^ c. butter, creamed If c. Wingold flour 1 c. sugar 2 tsp. Calumet baking powder 1 egg, well beaten Add sugar gradually to creamed butter, then add egg, and flour sifted with baking powder. Chill the dough, then roll | in. thick. Shape with diamond shaped cutter. Brush over with egg white and sprinkle with sugar inixed with cinnamon. Split blanched almonds. Arrange three halves on each cake. Place onto greased tin and bake in medium oven. SAND TARTS 1 lb, butter j tsp. salt 1 lb. sugar 2 tsp. Calumet baking powder 6 eggs, well beaten Wingold flour enough to roll out Cream butter and sugar, add eggs, and flour sifted with baking powder and salt. Roll very thin, cover with beaten egg, then sprinkle with following mixture: J c. almonds, shaved fine 1 lemon-rind, grated 1 c. sugar Cut diamond shaped pieces and bake light brown in medium oven. S. GEBAECK ^ c. butter 5 egg-yolks, beaten light 2 c. Wingold flour | c. sugar 1 tsp. Calumet baking powder 1 lemon-rind, grated Mix butter and flour, sifted with baking powder, by using two knives to cut butter into flour. Add sugar to yolks and beat 5 min., then add to first mixture. Add lemon; then lightly knead the dough into several long narrow rolls; cut off narrow strips; roll these between hand and board into long narrow rolls; form these into an S; set into cold place for 1 hr. ; then bake in medium oven to pale yellow color. SNOW BALLS 1 c. butter, creamed 3 c. Wingold flour 2 c. sugar 3 tsp. Calumet baking powder 1 c. milk 5 egg-whites, beaten stiff — 32 — Bake in deep square tins. When cold, or the day following cut into 2 in. squares, taking off outer crust so as to leave it all white. Take each piece on a fork, frost on all sides, then cover with freshly grated cocoanut on all sides. Angel food can be used instead of above recij^e. SPRINGERLE 5 eggs, beaten very light 1 tsp. Calumet baking powder 1 lb. powdered sugar Wingold flour to knead 1 tsp. Watkins' vanilla Anise seeds Beat eggs and sugar one hr., add vanilla, and flour, sifted with baking powder, enough to knead lightly. For cutting follow direc- tions of next recipe. SPRINGERLE 1 tblsp. butter 4 level c. Wingold flour 4 large eggs 1 tsp. Calumet baking powder 2 c. sugar 1 lemon-rind, grated Pinch of salt Anise seeds Cream butter, add to beaten eggs, add sugar and beat 15 min. Add salt, lemon-rind, and part of flour mixed with baking powder. Use rest of flour to knead dough lightly on baking board; then roll it out to thickness of | in. Use springerle rolling pin over this rolled dough, to press the figures onto the dough. Cut cakes apart; put onto baking board on which anise seeds have been sprinkled. Let stand over night. In morning place cakes onto well greased tins and bake in warm oven to light yellow color. WHITE PEPPERNUTS (Pfeffernuesse) 8 eggs, beaten very light ^ lb. almonds, cut fine 4 c. sugar 1 tsp. Watkins' nutmeg 4 oz. citron, cut fine ^ tsp. each Watkins' pepper and 2 lemon-rinds, grated cloves I tsp. salt 8 level c. Wingold flour 2 tsp. Calumet baking powder Beat sugar and eggs 15 min. Add citron, lemon-rind, and al- monds. Sift dry ingredients together and add. Roll dough as thick as a thumb; use small form to cut out cakes, the size of a large hickory nut. Put onto well greased tins and let stand 24 hrs. Just before baking, turn each cake upside down. Bake in medium oven. WHITE PEPPERNUTS 1 lb., scant, Wingold flour, sifted 1 lemon-rind, grated 1 tsp., scant, Calumet baking ])owder 1 tsp., scant, cloves 1 lb. sugar 1 tblsp. cinnamon 4 large eggs 1 tsp. nutmeg Nuts may be added to these cakes. — 33 — Beat eggs very light, add sugar and beat 15 min., then lemon- rind, spices, and flour. Drop from spoon and bake in medium oven. YELLOW PEPPERNUTS 10 egg-yolks, beaten light 4 level c. Wingold flour 2 c. sugar 2 tsp. Calumet baking powder 2 tblsp. each Watkins' nutmeg 1 lemon-rind, grated and cinnamon | tsp. salt Beat sugar, eggs and lemon-rind 15 min. Sift other ingredients together and add. Shape into little balls, size of a hickory nut; place half a blanched almond on top of each and bake in medium oven. ZIMMETSTERNE (Very Good) 6 egg-whites 1 lemon-rind, grated 2 c. sugar, sifted 1 tblsp. Watkins' cinnamon 1 lb. almonds, chopped fine. 2 tblsp., level, Wingold flour Beat egg-whites very stiff, add sugar, lemon-rind, and cinnamon and beat 15 minutes. Put aside a sauce dish full of this mixture. To rest of mixture add the almonds and then carefully fold in the flour. Drop from spoon. On top of each little heap put a bit of mixture set aside. Bake slowly to light brown color. Layer Cakes ALMOND CREAM CAKE 10 egg whites, beaten stiff 1 c. flour I5 c. powdered sugar 1 heaping tsp. cream of tartar Fold in sugar, and flour mixed with cream of tarter, without beating. Bake in three tins. Put together with following icing: 1 c. sweet cream 1 tsp. cornstarch I c. sugar J lb. blanched almonds 3 egg yolks Dissolve cornstarch in part of cream. Boil cream and stir other ingredients into it. Boil and stir until smooth enough to spread. A NO. 1 CAKE 3 eggs 2 c. Wingold flour 1| c. sugar 1| tsp. Calumet baking powder I tsp. salt I c. cold water Beat eggs 1 min., add sugar, beat 5 min., add 1 c. flour, beat 1 min., add the second c. flour sifted with the salt and baking powder, — 34 — alternately witd the water, and beat 1 min. Bake in layers. Put together with any filling or icing. APPLE JELLY CAKE 1 heaping tblsp. butter 1 c. milk 1 c. sugar 2 c. Wingold flour 1 egg, well beaten 3 tsp. Calumet baking powder Mix in order given and bake in layers. Put following mixture between layers: 2 large apples, grated 1 egg, well beaten 1 c. sugar 1 lemon, juice and grated rind Mix thoroughly and boil 3 min. When cold put between layers. BANANA CAKE f c. butter 3 c. Wingold flour 2 c. sugar 2 tsp. Calumet baking powder 5 egg whites, beaten stiff 1 tsp. Watkins' lemon extract 1 c. milk Pinch of salt Add sugar to creamed butter; add egg-whites; and then milk, and flour sifted with salt and baking powder; add lemon. Bake in layers; for filling use mixture of egg-white and powdered sugar, or boiled icing. Spread on layers and cover with sliced bananas. BURNT SUGAR CAKE To prepare burnt sugar, melt 1 c. sugar till it is liquid and throws off an intense smoke, then add | c. boiling water, stirring rapidly. Let boil a moment before using in following cake: 1 c. butter 3 tsp. burnt sugar 1| c. sugar 1 tsp. Watkins 'vanilla 2 egg yolks, beaten light ^ c. Wingold flour 1 c. water 2 tsp. Calumet baking powder 2 c. Wingold flour 2 egg whites, beaten stiff Mix first 5 ingredients and beat 5 min. Then add other ingredi- ents, adding w^hites last. Bake in layers, use following icing: 2 c. brown sugar ^ c. milk 1 tblsp. burnt sugar Boil till it hardens in cold water, add few drops of vanilla and beat till creamy enough to spread on cake. CARAMEL CAKE 1 c. butter, creamed 1 c. milk 2 c. sugar 3 scant c. Wingold flour 3 eggs, well beaten 1 tsp. Calumet baking powder — 35 — Beat until very light, bake in layers, put together with following tilling: 3 c. brown sugar 1 tsp. Watkins' vanilla 3 tblsp. water 1 lb. cho])ped nuts f c. butter Keep back part of the nuts to sprinkle on top. Boil all ingredi- ents seven or eight min. and beat until cold. Spread between layers and on top, sprinkling nuts on top. CHEAP CAKE 1 egg, beaten light 1 tsp. cream of tartar I c. sugar I tsp. salt 1 c. sour cream 1^ c. Wingold flour 1 tsp. soda 1 tsp. Watkins' vanilla Use any filling or icing. See index. CHOCOLATE CAKE I c. butter ^ 2 c. Wingold flour 1^ c. sugar 1 tsp. soda 4 egg yolks, beaten light ^ c. sour milk I lb. chocolate 2 egg-whites, beaten stiff 1 c. warm water 1 tsp. Watkins' vanilla Cream butter and sugar, add yolks, and chocolate dissolved in the water. Sift flour with ^ tsp. soda, add to the above, then dissolve the other | tsp. soda in the sour milk and add. Then fold in the egg- whites and add the vanilla. Bake in layers. Put together with any icing. See index. CHOCOLATE CREAM CAKE ^ c. butter, creamed ^ c. boiling water 2 c. brown sugar ^ c. sour milk 2 eggs, beaten 1 tsp. soda 2 squares of chocolate 2 c. Wingold flour Dissolve chocolate in boiling water, and soda in sour milk. Mix cake in order given. Bake in two layers, put together with following filling: 1 c. sweet cream, whipped; add 1 c. sugar, and 1 tsp. vanilla. CHOCOLATE NUT CAKE 6 eggs, beaten separately | lb. chocolate, grated 1 c. sugar J lb. almonds, chopped 3 rolled Zwieback 1 lemon rind, grated 1 tsp. Calumet baking powder | tsp. Watkins' cloves and cinnamon Beat sugar and yolks very light, add other ingredients, folding whites in last. Bake in layers. Use any filling. See index. — 36 — CHOCOLATE SPONGE CAKE 5 eggs 1 tsp. Calumet baking powder 1 c. sugar 1 tsp. Watkins' vanilla f c. grated chocolate Pinch of salt 4 large tblsp. Wingold flour Beat eggs 15 min., add sugar, beat again; add chocolate; flour sifted with baking powder and salt; add vanilla. Bake in layers. Use any filling. See index. COCOA CAKE 2 c. sugar h c. boiling water 1 c. butter ^ c. cocoa 2 eggs, well beaten 2 tsp. Calumet baking powder ^ c. milk 1 tsp. Watkins' vanilla 2 c. Wingold flour Add 1 c. sugar to creamed butter; add 1 c. sugar to beaten eggs; beat together; mix cocoa, milk, and water and add; then flour and baking powder mixed; flavor. Bake in layers and spread with icing. See icings. COCOANUT CHOCOLATE CAKE I c. butter, creamed ^ c. cocoanut 1 c. sugar ^ c. chocolate, grated 2 eggs, beaten separately 1 c. Wingold flour ^ c. milk 1| tsp. Calumet baking powder Bake in layers, put them together with custard filling. Coat top with any icing. COFFEE CAKE 3 tblsp. ground coffee ^ c. coffee 1^ c. boiling water 3 c. Wingold flour I c. butter 3 tsp. Calumet baking powder I c. browm sugar | c. black walnuts, chopped 3 eggs, beaten separately Simmer coffee and boiling water 10 min., strain. Mix other in- gredients as for ordinary cake, using | c. of the strained coffee. Bake in two layers, putting them together with the following icing: 1 tsp. butter, melted, 1| c. confectioners' sugar, enough coffee liquor to make of right consistency to spread. Beat thoroughly. COMMON LAYER CAKE I c. butter 1 c. milk 1 c. sugar 2 tsp. Calumet baking powder — 37 — 3 eggs, beaten light 2 c. Wingold flour Pinch of salt 1 tsp. Watkins' vanilla or ^ grated orange rind Mix in order given and beat well. Bake in layers. Use any filling. See index. CREAM SPONGE CAKE 3 eggs, beaten separately 2 tsp. Calumet baking powder 1| c. sugar I c. boiling water 1§ c. Wingold flour 1 tsp. Watkins' vanilla Pinch of salt Mix in order given, sifting flour, salt, and baking powder to- gether. Beat well. Bake in layers and fill with following: 1 c. milk 2 tblsp. sugar 1 tblsp. butter 2 tblsp. Wingold flour 1 egg-yolk, well beaten 1 tsp. Watkins' vanilla Pinch of salt Mix flour and sugar with 2 tblsp. of the milk, add yolk and beat well. Boil rest of milk and butter, and add to this the first mixture, stirring constantly. CUSTARD CAKE 4 eggs, beaten light 1 c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 3 tblsp. cold water Bake in layers. Use following filling: 1 egg, beaten 1 c. milk 1 tblsp. butter 1 tblsp. cornstarch h c. sugar 1 tsp. Watkins' vanilla Coat top of cake with chocolate icing. DELICIOUS CRUMB CAKE 1 c. butter and lard mixed 4 scant c. Wingold flour 2 c. sugar 3 tsp. Calumet baking powder 3 eggs, well beaten 1 tsp. Watkins' vanilla 1 c. milk Mix flour and baking powder, and shortening as for pie crust, add sugar, then put aside a saucerful to sprinkle on top of cakes before baking. To the remainder add eggs, milk and vanilla. Bake in three layers. Put together with any filling. See index. DELICIOUS MOLASSES CAKE 2 tblsp. butter 1 tsp. soda 1 c. sugar 1 c. sour milk — 38 — 2 eggs 1 c. molasses 1 tsp. Watkins' cinnamon and cloves 2^ c. Wingold flour Dissolve soda in sour milk. Bake in two layers in moderate oven. Put together with boiled icing, add 1 c. raisins just before spreading. DESSERT CAKE I c. butter, creamed J c. milk 1 c. sugar 1| c. Wingold flour 2 eggs, beaten separately 2 tsp. Calumet baking powder Bake in two layers. Put together with following filling: I pt. cream, whipped 2 c. cocoanut ^ c. powdered sugar Spread between layers, sprinkle with shaved citron, spread over top and sprinkle with shaved citron. DEVILS' FOOD ^ c. butter 2 egg-yolks, beaten light 1 c. brown sugar 2 c. Wingold flour ^ c. sweet milk 2 egg-whites, beaten stiff Cream butter and sugar, add yolks, milk, and flour; then fold in whites. Beat well; then add the following custard after it has cooled: 1 c. brown sugar 1 egg-yolk 1 c. grated chocolate j tsp. salt I c. milk 1 tsp. Watkins' vanilla Cook slowly and stir constantly. Add to the above with 1 tsp. soda, dissolved in warm water. Bake in layers and put together with following icing: 1 c. brown sugar 1 c. water 1 c. white sugar 2 egg-whites, beaten very stifi" 1 tblsp. vinegar j lb. marshmallows Boil first four ingredients until stringy. Pour over whites and marshmallows, cut fine. Beat until ready to spread. EASTER NEST CAKE ^ c. butter 2^ c. Wingold flour 2 c. powdered sugar 2| tsp. Calumet baking powder 5 c. milk 8 egg whites, beaten stiff Bake in layers, putting them together with following icing: 3 c. sugar 3 egg whites, beaten stiff I c. boiling water 1 tsp. Watkins' vanilla Boil sugar and water until it strings, pour over beaten whites, beat until creamy enough to spread, add flavor. Spread between — 39 — layers, then sprinkle with cocoanut. Spread on top and sides, and sprinkle with cocoanut. On the top of the cake make a nest of cocoa- nut in which place some blanched almonds, to represent eggs. Place almonds around the edge of the cake. • EVERYDAY CAKE I c. butter, creamed 1 c. milk 1 c. sugar 2 c. Wingold flour 3 eggs, beaten light 2 tsp. Calumet baking powder Bake in layers. Put together with any filling. FARINA CAKE 6 eggs, beaten separately f c. farina 1^ c. sugar 1 heaping tsp. Calumet baking powder 1 c. bread crumbs f c. hickory nuts, chopped Beat sugar and yolks, add whites and other ingredients; mixing farina and baking powder. Bake in 3 layers. Whipped cream for filling. FEATHER CAKE I c. butter 3 tsp. Calumet baking powder 1| c. sugar f c. milk 4 eggs, beaten separately 1 tsp. Watkins' vanilla extract 1| c. Wingold flour j tsp. salt I c. cornstarch Add sugar to creamed butter; add yolks; milk; and flour, corn- starch, baking powder, and salt sifted together. Add whites of eggs last. Bake in layers. Use fig filling. FIG CAKE I lb. figs, chopped ^ c. butter, creamed 1 c. raisins, chopped 1 c. sugar 1 c. boiling water 1 whole egg and 3 egg yolks 1 tsp. soda 1| c. Wingold flour Watkins' spices to taste Dissolve soda in boiling water, then pour over fruit and set aside. Cream sugar and butter, add well beaten eggs, spices, and then the hot fruit, and the flour. Bake in layers. Use boiled icing. FIG FILLED CAKE I c. butter, creamed G egg whites 1| c. sugar 1 tsp. Calumet baking powder f c. milk 2 scant c. Wingold flour — 40 — Mix in order given, adding whites last. Bake in layers, putting them together with following filling: 1 lb. figs, I lb. raisins, little lemon juice. Chop figs and raisins very fine, boil with enough water to make smooth paste. Spread be- tween layers and frost the top. FILLED APPLE CAKE I c. butter, creamed I c. milk ^ c. sugar 1 tsp. Calumet baking powder 1 egg, well beaten 1 tsp. Watkins' vanilla Wingold flour enough to roll into two layers. Put one layer into well greased deep pan, add boiled strained apple sauce, cover with other layer and bake. While still warm spread with mixture of cream and brown sugar. HICKORY NUT CAKE f c. butter, creamed 2| c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 1 c. milk 1 c. hickory nuts, chopped 4 egg whites, beaten stiff Bake in layers, put together with following filling: 2 c. sugar, 1 c. cream. Boil until it holds together when dropped into cold water. Beat until creamy. ICE CREAM CAKE f c. butter 1 c. cornstarch 2 c. sugar 2 c. Wingold flour 1 c. milk 2 large tsp. Calumet baking powder 8 egg whites Bake in layers. Put together with boiled icing. JELLY ROLL 5 eggs, beaten light 2 tsp. Calumet baking powder 1 large c. sugar 1 tsp. Watkins' vanilla 1 large c. Wingold flour Pinch of salt Add sugar to eggs and beat; add flour, baking powder, and salt sifted together; then vanilla. Mix quickly and pour into well greased shallow tin. Bake in moderate oven. Turn out onto cloth, sprinkled with powdered sugar; spread jelly or filling over under side, and roll quickly. LADY BALTIMORE CAKE 1 c. butter, creamed 3^ c. Wingold flour 2 c. sugar 2 tsp. Calumet baking powder 1 c. milk 1 tsp. Watkins' vanilla 6 egg whites, beaten stift' — 41 — Cream sugar and butter till very light. Sift flour and baking powder, add alternately with milk to first mixture. Add vanilla, then fold in the whites. Bake in three layers, putting these together with following fruit and nut filling: 3 c. sugar 1 c. raisins, chopped 1 c. water 1 c. pecans, chopped 3 egg whites 5 figs, chopped Boil sugar and water until it spins a thread. Pour gradually over stifily beaten whites, beating constantly until of right consist- ency to spread; add remaining ingredients. Half of this quantity may be made and used between layers only. If entire quantity is made, cover top and sides of cake also, then coat with following Ice Cream Icing: 2 c. sugar 2 egg whites ^ c. water § tsp. Watkins, vanilla Make boiled icing, beating until mixture is of right consistency to spread. LEMON CAKE 3 eggs, well beaten 2 c. Wingold flour 1 c. sugar 2 heaping tsp. Calumet baking powder f c. milk I tsp. salt 1 tsp. Watkins' lemon flavor Bake in three layers. Put together with following filling: 1 tblsp. butter 1 tblsp. cornstarch f c sugar I c. boiling water 1 egg yolk, beaten 1 lemon, juice and grated rind Mix butter, sugar, yolk, and lemon. Add boiling water. When mixture boils, add cornstarch mixed with little cold water. Spread filling between layers and frost the top. LEMON BUTTER CAKE 1 c. butter | c. milk • 2 c. sugar 3 c. Wingold flour 6 egg whites, beaten stiff 3 tsp. Calumet baking powder Pinch of salt Mix in order given; bake in layers. Put following mixture be- tween: 2 lemons, grated rind and juice 1 c. sugar 3 egg yolks, well beaten Pinch of salt I c. butter Mix together and put on stove. Cook till thick as jelly. Spread between layers. Put icing on top of cake. — 42 — LEMON CREAM CAKE 5 eggs, beat § hr. 1 c. Wingold flour 1 c. sugar "2- tsp. Calumet baking powder Bake in three layers. Put together with following lemon filling: 1 c. water 1 lemon, juice and grated rind 1 c. sugar 1 heaping tblsp. Wingold flour 1 egg Coat the top with any icing. LORD BALTIMORE CAKE I c. butter, creamed | c. milk 1 c. sugar • If c. Wingold flour 8 egg yolks, beaten light 4 tsp. Calumet baking powder 1| tsp. Watkins' vanilla Bake in three layers, putting them together with the following Lord Baltimore Filling: 1| c. sugar I c. water 2 egg whites, beaten stift Make boiled icing., When of right consistency to spread, add the following: § c. macaroon crumbs 12 candied cherries, quartered J c. pecans, chopped 2 tsp. lemon juice J c. almonds, blanched and 3 tsp. Sherry wine chopped J tsp. Watkins' orange flavor Cover top and sides with Ice Cream Icing. Garnish cake with halves of candied cherries and diamond-shaped pieces of angelica. MAPLE SUGAR CAKE ^ c. butter, creamed | c. warm water 2 c. maple sugar 1 tsp. soda 2 eggs, beaten light ^ c. sour milk I cake chocolate 2^ c. Wingold flour Melt chocolate over hot water, dissolve soda in warm water. Beat butter, eggs, and sugar 10 min., add chocolate, water and milk mixed, to egg mixture, then add the flour. Beat thoroughly. Bake in three lawyers, putting them together with maple or caramel filling. See index. MARSHMALLOW CAKE ^c. butter, creamed 2^ c. Wingold flour 1| c. sugar 1 tsp. Calumet baking powder 1 c. water 4 egg whites, beaten stiff 1 tsp. Watkins' vanilla — 43 — Bake in 3 layers. Put together with following filling: Make a boiled icing. While still hot add | lb. quartered marshmallows. Beat until cool. MINNEHAHA CAKE I c. butter 2 c. Wingold flour Ij c. sugar 2 tsp. Calumet baking powder I c. milk 6 egg whites, beaten stiff 1 tsp. Watkins' vanilla Bake in 3 layers, putting them together with following icing. Make a boiled frosting, when ready to spread, add ^ c. chopped raisins and | c. chopped nuts. MOLASSES CAKE 1 tblsp. butter 1 tsp. each Watkins' cinnamon, 1 c. molasses - allspice, cloves 1 c. hot water 2 tsp. soda 1 egg, beaten light 2| c. Wingold flour Dissolve soda in molasses. Mix all ingredients and beat thor- oughly. Bake in layers, put together with boiled icing. NEAPOLITAN CAKE 1 c. butter, creamed 1 c. milk 2 c. sugar 3 c. Wingold flour 3 eggs, beaten light 1^ tsp. Calumet baking powder Mix as for other cakes. Divide dough into three parts, to one part add a square of chocolate, melted; to another part some pink fruit coloring; leave the third part white. Bake the parts separately in layer tins. Put layers together with boiled icing, putting white layer first, then the brown, and then the pink. Cover top with icing, and sprinkle with cocoanut or chopped nuts. OPERA CARAMEL CAKE h c. butter 2 c. Wingold flour 1 c. sugar 2 tsp. Calumet baking powder § c. milk 4 egg whites Bake in two layers, use following filling: 2 c. brown sugar Butter, size of an egg ^ c. cream 1 tsp. Watkins' vanilla Boil until it almost hardens in cold water. Beat; when almost cold, add 1 c. chopped walnuts. ORANGE CAKE 5 egg yolks, beaten light 2 c. Wingold flour 2 c. sugar 2 tsp. Calumet baking powder — 44 — 1 orange, juice and grated rind J c. cold water 3 egg whites, beaten stiff Bake in layers and put together with following icing: 2 egg whites, beaten stiff 1 orange, juice and grated rind Powdered sugar enough to spread Spread between layers and on top. POPPYSEED CAKE f c. butter 2 c. Wingold flour 1| c. sugar 1| tsp. Calumet baking powder f c. milk 4 egg whites f c. poppy seeds Pour the milk over the poppy seeds; let stand at least two hours before baking. Cream butter and sugar, add poppy seed mixture, then flour sifted with baking powder, and egg-whites beaten very stiff. Bake in large tin or in layers. When in layers use following filling. 1| c. milk 4 egg yolks 2 tblsp. cornstarch ^ c. chopped nuts f c. sugar 1 tsp. Watkins' vanilla Dissolve cornstarch in a little cold milk, add milk, sugar, beaten egg yolks, and boil until it thickens. Add nuts and vanilla. Spread between layers. Serve with whipped cream. POTATO CAKE 1 c. butter f c. milk 2 c. sugar 2 c. Wingold flour ^ c. cream 2 tsp. Calumet baking powder 4 eggs, beaten light 1 c. mashed potatoes I c. cocoa 1 c. nuts, chopped ^ tsp. Watkins' cinnamon 1 tsp. Watkins' vanilla Beat well, then bake in layers. Use any filling. See index. RASPBERRY CAKE ^ c. butter, creamed f c. milk 1 c. sugar 2 c. Wingold flour 2 egg yolks, beaten light 1 tsp. Calumet baking powder Bake in layers. Use following filling: 1 qt. raspberries, crushed 1 c. powdered sugar 2 egg whites, not beaten 1 tsp. lemon juice Beat all ingredients together with rotary beater until very thick. Spread between layers and on top. Serve with whipped cream. — 45 — SAND TORTE LAYER CAKE I lb. powdered sugar j lb. Wingold flour I lb. butter I lb. cornstarch 6 eggs 2 tsp. Calumet baking powder Cream butter and sugar, add beaten eggs, a little at a time; then flour, cornstarch, and baking powder, sifted together 3 times. Bake in 3 layers in rather slow oven. Use any filling desired. SATAN'S FOOD 1 c. grated chocolate 1 egg yolk ^ c. milk 1 tsp. Watkins' vanilla 1 c. brown sugar Stir ingredients together in a double boiler, cook slowly, then cool, and add vanilla. I c. butter, creamed ^ c. sweet milk 1 c. brown sugar 2 eggs, well beaten 2 c. Wingold flour 1 tsp. soda Cream sugar and butter, add eggs, milk, and sifted flour, beat all together, then add chocolate mixture. Last of all add soda dis- solved in a little lukewarm water. Bake in 2 layers and put together with boiled frosting. SILVER CAKE 5 c. butter, creamed 4 egg whites, beaten stiff 1 c. sugar 1 tsp. cream of tartar 1 c. milk ^ tsp. soda 2^ c. Wingold flour Add cream of tartar to whites when partly beaten. Dissolve soda in little hot water. Bake in one layer, then split the cake, and put boiled custard between. See index. SOUR CREAM CAKE 1 c. sour cream 1 tsp. soda 1 c. sugar 2 c. Wingold flour 1 egg J tsp. salt I tsp. Watkins' nutmeg Dissolve soda in cream, mix in order given, bake in 2 tins, put together with any filling. See index. SOUR CREAM CHOCOLATE CAKE 3 egg yolks, beaten light j tsp. salt 1| c. sugar 2| c. Wingold flour 1 c. sour cream 2 sq. chocolate 1 tsp. soda 3 egg whites — 46 — Melt chocolate in part of cream, let cool, then add the rest of the cream. Mix soda and flour, add alternately with cream to beaten yolks and sugar, then fold in the whites. Bake in two layers. Put together with boiled icing. See index. SPANISH BUN CAKE f c. butter, scant 1 scant pt. Wingold flour 1 pt. sugar, scant 2 tsp. Calumet baking powder f c. milk 1 tsp. Watkins' cinnamon 4 eggs, leave out 2 whites ^ tsp. Watkins' nutmeg Bake in two long biscuit tins and put together with white frost- ing, using the 2 extra whites. SPICE CAKE Butter, size of an egg | c. dark syrup 1 c. sugar I tsp. each Watkins' cloves, cin- 2 egg yolks, beaten namon, allspice, ginger ^ c. sour cream 2 tsp. Calumet baking powder J tsp. soda Wingold flour to stiffen, about 2 c. Bake in layers and put together with boiled frosting, adding 1 c. chopped raisins when ready to spread. SPONGE CAKE 4 eggs, beaten light 1| tsp. Calumet baking powder 1| c. sugar f c. boiling water 1| c. Wingold flour Bake in layers. Use any filling. See index. SWEET CREAM CAKE 2 eggs 1 c. sugar Sweet cream If c. Wingold flour 2 tsp. Calumet baking powder Break eggs into a cup, then fill the cup with sweet cream; add other ingredients and beat 10 min. Bake in layers. Use any filling. See index. TILDEN CAKE 1 c. butter 3 c. Wingold flour 2 c. sugar | c. cornstarch 4 eggs, beaten light 2 tsp. Calumet baking powder 1 c. milk 2 tsp. Watkins' lemon Cream butter and sugar, add egg, milk, and flour sifted with cornstarch, baking powder, and pinch of salt. Bake in loaf or layers. Use any filling. See index. — 47 — TIP-TOP CAKE 1 c. butter, creamed 1 c. milk 2 c. sugar 3 c. Wingold flour 3 eggs, beaten separately 1 heaping tsp. Calumet baking powder Cream sugar and butter, add yolks, milk, flour with baking pow- der, and lastly the whites. To J of the mixture add raisins, currants, and Watkins' cinnamon. Bake in 3 layers. Take fruit layer for center and use jelly for filling. Frost top, or dust with powdered sugar. WHITE CAKE I c. butter 2 c. Wingold flour 1^ c. powdered sugar 2 tsp. Calumet baking powder ^ c. milk 6 egg whites Bake in two large or three small layers. Put together with white frosting and 1 grated fresh cocoanut, with a little sugar sprinkled over cocoanut. Loaf and Flat Cakes ALMOND CAKE 9 eggs, beaten separately f c. Wingold flour 1^ c. sugar 1 tsp. Calumet baking powder 1 lb. almonds, cut Add beaten wdiites last. Bake in deep tube pan in moderate oven 1 hr. Dust top with powdered sugar. ANGEL FOOD. No. 1 1 c. egg whites 1 tsp. cream of tartar 1 c. sugar f tsp. salt I c. Wingold flour 1 tsp. Watkins' vanilla Sift flour and salt four times. Sift sugar four times. Beat whites until frothy, then add cream of tartar and beat until very stiff. Fold in the sugar, then the flour and vanilla. Handle as little as pos- sible when adding flour and sugar. Bake in moderate oven 50 min. ANGEL FOOD. No. II II egg whites 1 tsp. cream of tartar 1| c. sugar J tsp. salt 1 c. Wingold flour 1 tsp. vanilla Mix same as Angel Food No. I. ^ c. cut candied cherries may be folded into either cake with the flour, and almond flavor may be used instead of vanilla — 48 — APPLE SAUCE CAKE 1 c. sugar If c. hot unsweetened apple sauce ^ c. butter 2 c. Wingold flour 1 c. raisins ^ tsp. Watkins' cinnamon ^ c. currants | tsp. each of Watkins' cloves and 2 level tsp. soda nutmeg ^ tsp. salt Add sugar to creamed butter, add fruit and spices, then, alter- nately, flour, and apple sauce mixed with the soda. Bake in loaf or shallow tin 40 min. BLACK CHOCOLATE CAKE ^ c. butter, creamed | cake chocolate 2 c. sugar 1 c. boiling water 2 eggs, beaten light | c. sour milk 2 c. Wingold flour 1 tsp. soda Pour boiling water over chocolate and dissolve on back of stove. Cream sugar and butter, add eggs, then cooled chocolate, and flour alternating with sour milk in which soda has been dissolved. Bake in loaf or fiat tin. BLUEBERRY CAKE f c. butter 3 c. Wingold flour 2 c. sugar 2 tsp. Calumet baking powder 3 eggs, beaten separately 1 qt. blueberries f c. milk Add whites after half of flour has been added; add blueberries with remainder of flour. Bake in shallow tins in moderate oven. Sprinkle sugar over top before baking. BOILED SUNSHINE CAKE 1| c. sugar 1 c. Wingold flour I c. water 1 tsp. Watkins' vanilla or lemon 6 eggs, beaten separately | tsp. salt ^ tsp. cream of tartar Boil sugar and water until it spins a thread. Sift flour 5 times. Add salt to whites and beat foamy, then add cream of tartar and beat eggs until very stiff and dry. Add warm, not too hot, syrup and beat vigorously; then add beaten yolks and fold in the flour and flavor, but do not beat. Bake in ungreased tin in moderate oven f hr. BREAD CAKE 1 c. butter 2 c. bread dough 2 c. sugar | lb. currants — 49 — 3 eggs 1-2" tsp. cinnamon 2 tblsp. cream Beat hard five min.; put into two buttered pans; let rise 25 min. Bake | hr. BRIDE'S CAKE I c. butter 3 tsp. baking powder 1^ c. sugar J tsp. cream of tartar § c. milk I tsp. almond extract 2| c. Wingold flour 6 egg-whites Gradually add sugar to creamed butter, then milk, alternating with flour sifted with baking powder. Then add cream of tartar and extract. Beat thoroughly and then fold in the stiffly beaten egg- whites. Bake in a round pan for 1 hr. in a moderate oven. Cover with White Mountain Cream. (See index.) CHEAP DATE CAKE 1 large c. dates, chopped 1 egg, beaten 1 c. boiling water 1 tsp. soda 1 c. sugar 1 tblsp. vinegar 1 tblsp. butter 1| c. Wingold flour § c. nuts Pour boiling water over dates and let cool; then add other ingre- dients, dissolving soda in vinegar. Bake in flat tin in slow oven. CHEAP SPONGE CAKE 3 eggs, beaten very light 2 c. Wingold flour 1| c. sugar 2 tsp. Calumet baking powder ^ tsp. salt ^ c. cold water ^ orange rind, grated Sift salt, flour, and baking powder three times. Beat sugar and eggs. Add the cold water alternately with the flour mixture; add orange. Bake in shallow pan ^ hr. in moderate oven. CHERRY CAKE 2 tblsp. butter 1 c. milk 1 c. sugar 2 scant c. Wingold flour 1 egg 1 tsp. Calumet baking powder Bake in shallow tin, strew with fresh, stoned cherries, sprinkle freely with powdered sugar. Bake in moderate oven. Serve plain or with sugar and cream. — 50 — CHOCOLATE COCOANUT CAKE I c. butter, creamed 1 c. brown sugar 3 eggs, well beaten I c. sour milk I tsp. soda ^ c. cocoanut J c. nuts, chopped 2 sq. chocolate, melted 1 c. Wingold flour 1 tsp. Watkins' vanilla Bake in loaf in medium oven. Cover with any icing, or dust with powdered sugar. CHOCOLATE MARSHMALLOW CAKE 1^ c. Wingold flour 2| tsp. Calumet baking powder 2 oz. chocolate, melted ^ c. butter, creamed 1 c. sugar 2 eggs, beaten separately I c. milk Mix in order given, adding chocolate and beaten whites last. Bake in shallow pan in moderate oven. When done and still very hot, cover top with quartered marshmallows. These will run together and form frosting, over this put a thin coat of melted chocolate. CHOCOLATE POTATO CAKE 1 c. butter, creamed 1 c. grated chocolate 2 c. sugar 1 c. nuts, chopped 4 eggs, well beaten 1 c. sour milk 1 c. grated boiled potatoes 2 tsp. soda 2 c. Wingold flour Bake in deep or shallow pan in slow oven. Coat with white or chocolate icing. ^ c. butter or lard 1 c. brown sugar 1 c. sour milk 1 tsp. soda Bake in flat pans. CLUB, CAKE 1 tsp. Watkins' cinnamon I tsp. each Watkins' cloves, allspice 1 c. raisin-s, chopped 1 c. nuts, chopped 2 c. Wingold flour Coat with icing. COCOA CAKE ^ c. sour milk 1 tsp. soda 2h c. Wingold flour ^ c. shortening 2 c. brown sugar 4 tblsp. cocoa 1 c. boiling water Pour boiling water over cocoa, add soda to milk loaf tin. Coat with chocolate or white icing. — 51 — Bake in flat or COCOANUT POUND CAKE 1 c. butter, creamed | lb. cocoanut 2 c. powdered sugar 4 c. Wingold flour 4 eggs, beaten light 2 tsp. Calumet baking powder 1 c. milk J tsp. salt I lemon rind, grated This makes two loaves. Bake 45 min. in moderate oven. COFFEE CAKE 2 tblsp. butter, melted 2 c. milk 2 c. sugar 4 c. Wingold flour 2 eggs 3 tsp. Calumet baking powder I tsp. salt Put into shallow pans, sprinkle sugar and Watkins' cinnamon on top, bake quickly. COFFEE CHOCOLATE CAKE ^ c. butter | c. cold coffee 1 c. powdered sugar f c. almonds, sliced 2 eggs, beaten separately 1 c. Wingold flour 2 sq. chocolate, melted 1 tsp. Calumet baking powder Mix in order given, adding whites last. Bake in shallow pan. Cover with chocolate or white icing. COFFEE FRUIT CAKE 1 c. shortening 1 large tsp. soda He. brown sugar 1 c. raisins 3 eggs, beaten light 1 tsp. each Watkins' cloves, allspice ^ c. molasses 1^ tsp. Watkins' cinnamon 1| c. hot coffee 3 c. Wingold flour Dissolve soda in hot water, then add spices. Mix in order given. Bake in deep pan in moderate oven 1 hr. CREAM CAKE 2 eggs, not beaten If c. Wingold flour 1 c. sugar 2^ tsp. Calumet baking powder § c. cream | tsp. Watkins' cinnamon I tsp. salt J tsp. each mace and Watkins' ginger Drop unbeaten eggs into a bowl, add sugar and cream and beat vigorously. Sift remaining dry ingredients together, add to first mix- ture and beat until well mixed. Bake in shallow pan in moderate oven. — 52 — CREAM SPONGE CAKE 4 eggs, beaten separately Wingold flour 1 c. sugar Ij tsp. Calumet baking powder 3 tblsp. cold water j tsp. salt 1| tblsp. cornstarch 1 tsp. Watkins' lemon extract Beat sugar and yolks 2 min., add water. Put cornstarch into a cup and fill cup with flour, sift together with baking powder and salt, add to first mixture. When thoroughly mixed, add whites and lemon. Bake in moderate oven 30 min. in deep or shallow tin. Ex- cellent for cream cake. DARK CHOCOLATE CAKE I lb. chocolate, grated f c. milk 1 c. boiling water 2^ c. Wingold flour 1 c. butter, creamed 2 tsp. Calumet baking powder 2 c. sugar 1 tsp. Watkins' vanilla or lemon 2 eggs, beaten separately Pour boiling water over chocolate, when cool add to creamed sugar and butter, and other ingredients, adding whites last. Bake in loaf or flat tin. Frost with boiled icing. DATE LOAF 2 tsp. Calumet baking powder 1 lb. dates, chopped 1 lb. walnuts, cut 2 tblsp. brandy 2 tsp. Watkins' vanilla Mix in order given, adding whites last. Bake H hrs. in loaf 4 eggs, beaten separately 1 c. sugar J tsp. salt 1 c. Wingold flour tins in moderate oven. Keeps as well as fruit cake. DELICIOUS EGG CAKE Rind and juice of ^ lemon 1 c. Wingold flour I tblsp. Calumet baking powder 1 c. sugar 5 eggs, beaten separately 3 tblsp. boiling water Boil sugar and water till it threads; gradually pour syrup over beaten whites and beat 10 min. Beat yolks with lemon rind and juice until creamy, then add to the whites. Fold the flour mixed with the baking powder into the mixture. Bake 45 min. in slow oven. DELICIOUS SPONGE CAKE 6 eggs, beaten separately 1 c. sugar 1 c. Wingold flour 1 tsp. Calumet baking powder J tsp. salt 1 lemon, juice and grated rind — 53 — Beat sugar and yolks, add lemon, then stiff whites, and lastly fold in flour mixed with baking powder and salt. Bake in deep tin 50 min. DEVIL'S FOOD For custard For cake 2 sq. chocolate 2| c. sifted Wingold flour 6 tblsp. sugar 2| tsp. Calumet baking powder 2 tsp. each Watkins, cinnamon, f c. butter cloves and allspice Ij c. sugar 1 tsp. each Watkins' mace and 4 eggs nutmeg f c. milk 6 tblsp. milk To make custard put broken chocolate into bowl over hot water, add sugar, spices, and milk. Stir until smooth, then set aside to cool while mixing cake. Sift flour once before measuring, then add baking powder and sift three times. Cream the butter and sugar, add the beaten yolks; then add the beaten whites lightly to the mixture; pour in the milk; sift in the flour and mix until smooth. Then beat the custard into the batter until thoroughly mixed. This cake baked in a loaf pan must bake 40 to 45 min. and heat must be regulated so that cake will rise as high as it will, before browning over the top. Baked in layer tins, it requires | c. more of flour and ^ level tsp. of baking powder. If baked in layers and put together with meringue icing in which chopped nuts, raisins, and figs are mixed, it is an exceedingly rich cake. DUTCH APPLE CAKE J c. butter f c. milk 1 egg, well beaten 4 apples, cut into eighths 2 c. Wingold flour j c. sugar J tsp. salt 1 tsp. Watkins' cinnamon 2 tsp. Calumet baking powder Sift flour, salt, and baking powder 3 times. With tips of fingers work shortening into flour mixture. Add milk to beaten egg and stir into the dry ingredients. Spread dough in well greased shallow pan; press edges of pieces of apple into dough in rows. Mix sugar and sprinkle over top; dot with butter. This cake is good served with following sauce. 2 tsp. butter 1 tblsp. lemon juice f c. sugar 1 tblsp. cornstarch Mix sugar and cornstarch, add boiling water enough to make rather thick sauce. Boil 5 min., then add butter and lemon.- EGG ALMOND CAKE f c. butter ^ c. milk. 2 c. sugar 2 c. Wingold flour — 54 — I lb. almonds, blanched, chopped 2 tsp. Calumet baking powder 6 egg whites, beaten stiff. Mix in order given, sifting flour and baking powder, adding whites last. Bake in loaf tin in moderate oven. When cold, coat with icing, flavored with almond extract. EGOLESS FRUIT CAKE ^ c. shortening 1 tsp. soda 1 c. brown sugar 2 c. Wingold flour 1 c. water 1 tsp. Calumet baking powder 1| c. raisins, chopped I tsp. each Watkins' nutmeg, cloves and cinnamon Boil the first five ingredients together 3 min. When cool, add soda dissolved in little hot water, and flour mixed with baking powder. Bake in loaf in moderate oven. EXCELLENT FRUIT CAKE 1 c. butter 1 lb. raisins 2 c. sugar 1 lb. currants 4 eggs 1 lb. walnuts If c. milk h lb. almonds 4f c. Wingold flour | lb. figs 4f tsp. Calumet baking powder J lb. dates Since this is a light fruit cake, use sparingly of spices, if spices are used. Add citron if liked. Flour the fruit with the 4| c. flour, mixed with the baking powder. Weigh the walnuts before shelling, but not the almonds. Add fruit and nuts quite whole, if cut too fine, the cake will lose in appearance. FAVORITE FRUIT CAKE 1^ c. butter, creamed 2 c. sugar 5 eggs, beaten light 1 c. milk 1| tsp. soda, in hot water 4 c. Wingold flour 1 large tsp. cream tartar 2 lbs. raisins ^ lb. citron, cut Flour all fruit. Pour 2 large glasses of brandy over citron and raisins and soak over night. Mix all fruit and juices, then pour well mixed dough over fruit mixture and mix thoroughly. Bake in four small bread pans in slow oven for 2 hrs. — 55 — I lb. candied pineapple 1 lb. dates, chopped 1 lb. almonds, blanched and cut h lb. candied cherries ^ lb. figs, chopped 1 lemon, juice and grated rind 1 orange, juice and grated rind 1 tsp. each Watkins' nutmeg and cinnamon FEATHER GINGERBREAD J c. sugar 1 c. flour 1 egg 1 tsp. soda J c. molasses 1 tsp. cinnamon J c. melted lard 1 tsp. ginger I c. milk f tsp. salt Cream lard and sugar, add well beaten egg, spices and molasses, then milk and flour alternating. Dissolve soda in a bit of hot water. Bake in shallow pan. FISHER VELVET CAKE 1 c. butter 1| c. Wingold flour f c. sugar 1| tsp. Calumet baking powder 2 eggs, beaten separately 3 drops each Watkins' lemon and f c. milk vanilla extracts 2 tblsp. water Cream butter and sugar, add beaten yolks and beat well. Then whip in the beaten whites; add the milk and water, then the flour, sifted once before measuring, and sifted with the baking powder three times. Add the extract and beat all until smooth. Bake in small loaf pan 45 min., allowing the mixture to rise as high as it will before browning over the top. If baked in shallow pan or in layer pans, ^c. of flour should be added. FRUIT CAKE 1 c. butter, creamed 1 tsp. each Watkins' nutmeg, cloves 2 c. sugar 1^ tsp. Watkins' cinnamon 6 eggs, beaten separately 1 lemon, juice and rind 1 c. cream 3J c. Wingold flour 1 lb. each currants, raisins 3| tsp. Calumet baking powder Bake in loaf tins in moderate oven at least 1| hrs. FUDGE CAKE h c. butter, creamed 1 tsp. soda 2 c. sugar 2 c. Wingold flour 2 eggs, beaten light | cake chocolate I c. sour milk 1 c. boiling water Dissolve soda in sour milk, and chocolate in boiling water. Bake in shallow pan in moderate oven. Cover with fudge icing. See index. GERMAN POTATO CAKE Make a sponge of the following: I c. milk, scalded and cooled | cake Fleischmann's comp. yeast J c. warm water Ij c. Wingold flour — 56 — Dissolve yeast in warm water, then add to the milk, and add the flour. Let rise about 30 min., then add the following: 1 tsp. salt 2 tblsp. flavoring or 2 eggs, well beaten 2 tsp. cinnamon 1| c. scalded and cooled milk 1| c. sugar I c. mashed potatoes ^ c. nuts, chopped I lb. butter 7| c. Wingold flour Knead thoroughly. Let rise over night. Form into cakes or loaves of about 1 lb. each. Brush the top with milk and sprinkle with following mixture: I c. butter I c. Wingold flour 1 c. sugar Chopped almonds Rub these together and drop by bits upon the cake. Let rise until light. Bake in medium oven about 40 min. GINGER SPONGE CAKE 1 c. butter 1 c. sour milk 2 c. sugar 1 tsp. soda 4 eggs, beaten separately 3 c. Wingold flour 1 c. molasses 1 tblsp. Watkins' ginger Mix in order given, adding whites last. Bake in two loaves in moderate oven. GOLD CAKE I c. butter, creamed f c. milk 1| c. sugar 2 scant c. Wingold flour 8 egg yolks § tsp. soda 1 whole egg 1 tsp. cream of tartar 1 tsp. Watkins' vanilla or lemon Beat eggs very light, add to creamed sugar and butter. Sift cream of tartar with flour, add to mixture alternating with milk. Add soda dissolved in warm water last, then add flavor. Bake in deep pan in moderate oven. GRAHAM CAKE I scant c. lard 1 c. raisins 1 c. sugar J tsp. salt 1 c. sour milk 1 c. graham flour I tsp. soda 1 c. Wingold flour 1 tsp. each Watkins' cloves, 1 tsp. Calumet baking powder cinnamon Mix in order given, dissolving soda in milk and sifting flour with baking powder. This dough will seem too stiff, but it is not, since no eggs are used. Bake in well greased pan from 40 to 50 min. — 57 — HOT BLUEBERRY CAKE I c. butter, creamed 2 c. Wingold flour 1 c. sugar ^ tsp. cream of tartar 2 eggs, beaten light v| tsp. soda 1 c. milk 1 c. blueberries Mix in order given, dissolving soda in little warm water, sifting cream of tartar with flour. Wash and dry blueberries; sprinkle flour over them before adding to cake. Bake in deep or shallow pan in moderate oven. Serve hot. HOT WATER SPONGE CAKE 4 eggs, beaten separately 2 tsp. Calumet baking powder 2 c. sugar ' f c. hot water 2 c. Wingold flour 1 tsp. Watkins' lemon Beat yolks and sugar, then add whites, beat again, and then add other ingredients. Bake in deep or shallow pan in medium oven. JELLY ROLL 2 eggs, beaten light 2 tsp. Calumet baking powder 1 c. sugar J tsp. salt 1 lemon rind, grated ^ c. hot milk 1 c. Wingold flour Glass of jelly Beat sugar and eggs, add lemon, then flour sifted three times with salt and baking powder, then the milk. Bake in a buttered dripping pan; turn out onto a damp cloth, trim off crisp edges; spread with jelly and start with nearest edge, while still warm, to make a roll. Dust the top with powdered sugar. LIGHTNING CAKE 1 c. sugar f c. soft butter Ij c. Wingold flour 2 eggs 1 large tsp. Calumet baking powder Milk Sift first three ingredients three times. Break the eggs into same cup with butter, then fill the cup with milk. Beat the ingredients in the cup and the dry ingredients together for 5 min. Bake in deep or shallow pan, sprinkling sugar and cinnamon on top before baking. LOAF CAKE If c. sugar 2| c. of Wingold flour f c. butter 2 tsp., heaping, Calumet baking 4 eggs powder f c. milk 1 c. nuts, hickory or walnuts, chopped Cream butter and sugar, add beaten eggs, then milk, and flour sifted with baking powder, and nuts. — 58 — LOAF FIG CAKE 1 c. butter 1 c. brandy, wine, or juice 2 c. sugar 1 c. nuts, chopped 2 eggs 3| c. Wingold flour 2 c. raisins, chopped 3 tsp. Calumet baking powder 1 lb. figs, chopped 1 c. water Stir the brandy, wine, or juice into the figs. Mix in order given, beat thoroughly. Bake in moderate oven. LORENA'S CAKE f c. soft butter, creamed 3 c. Wingold flour 1| c. sugar 3 tsp. Calumet baking powder 6 egg yolks, beaten light 1 tsp. Watkins' vanilla or lemon 1 whole egg 1 c. cold water Bake cake in deep pan with a tube in it. Put cake on chop plate, fill the center with whipped cream, and put custard around the the cake. Cut cake from center, to get cream, cake, and custard in one piece. MAPLE GINGER CAKE 1 c. butter 2| c. Wingold flour 2 eggs, beaten separately 2 tsp. Calumet baking powder 1 scant c. maple syrup 1 tsp. ginger f scant c. water | c. candied ginger, cut fine 1 tsp. soda Cream butter and yolks, add syrup mixed with water and soda, alternately with flour sifted with baking powder and powdered ginger. Fold in the whites and candied ginger. Bake in deep or shallow pan in moderate oven. Cover with any icing. MARBLE CAKE f c. butter, creamed 4 tsp. Calumet baking powder 2 c. sugar j lb. chocolate, grated 4 eggs, beaten light 1 tsp. Watkins' cinnamon 1 c. milk I tsp. each Watkins' cloves and vanilla 3 c. Wingold flour Mix first six ingredients in order given. Beat well, then put ^ of the mixture into another bowl; to this add the chocolate, spices, and vanilla. Mix well. Pour a layer of the white dough into a well greased deep pan with tube in the center, then a few tablespoons of the dark mixture, then a layer of white, then dark, and continue, leaving white dough on top. Bake 45 min. in moderate oven. — 59 — MOCK ANGEL FOOD 1 c. Wingold flour 1 c. boiling milk 1 c. sugar 3 egg whites, beaten stiff 2 tsp. Calumet baking powder 1 tsp. Watkins' vanilla or lemon Sift first three ingredients together three times, then stir in the boiling milk, and lastly fold in the whites. Bake in deep pan and do not remove cake until 1 hr. after baking. MONITOU BLACK CAKE 3 oz. chocolate, melted 1 egg-yolk, well beaten 1 c. milk 2 tblsp. butter 1 c. sugar I c. milk 1| c. Wingold flour 1 tsp. Watkins' vanilla 2 tsp. Calumet baking powder 1 tsp. soda Mix the yolk of the egg with the milk and melted chocolate. Cook over water until the mixture is thick and smooth. Remove from heat. Add the seven remaining ingredients in their order. Thoroughly beat in the flour before adding baking powder and soda. Pour into well buttered pan — 12 x 9 x H inches. Bake in moderate oven. Cover with boiled frosting. Cut into squares. Is a very rich cake, more like confection. 1 c. butter, creamed 2 c. sugar 1 c. milk 3 c. Wingold flour NUT CAKE 2 tsp. Calumet baking powder 1 c. chopped hickory nuts 5 egg whites, beaten stiff Bake in loaf tins. Cover with any icing. butter NUT LOAF CAKE milk 2 C. 1 c. sugar 2 eggs, beaten separately 1 c. chopped nuts Mix in order given, adding whites last moderate oven 40 min. 2 c. 1| c. Wingold flour 1 tsp. Calumet baking powder 1 tsp. Watkins' vanilla Bake in loaf tin in NUT MOCHA CAKE If c. Wingold flour 2| tsp. Calumet baking powder 1 c. nuts, chopped 3 egg whites, beaten stiff Bake in shallow pan in medium oven. Cover with boiled icing. — 60 — I c. butter, creamed 1 c. sugar h c. cold coffee NUT SPONGE CAKE 6 eggs, beaten separately 1 c. Wingold flour 1 c. sugar 1| c. nuts, chopped ^ lemon, juice and rind Beat sugar and yolks 10 min., add lemon, then add the stiff whites and beat well. To this add nuts and lastly the flour, stirring lightly, just enough to mix. Bake in deep pan in slow oven. OLD FASHIONED POUND CAKE 1 c. butter 2 scant c. Wingold flour If c. sugar 1 tsp. Calumet baking powder 5 eggs, not beaten | tsp. mace Do all mixing by hand; work butter and sugar until very light; add one egg at a time, beating hard with the hand; then work in other ingredients. Bake in round pan with tube, greased and floured, in moderate oven for 1 hr. ORANGE CAKE ^ c. soft butter, creamed 3 c. Wingold flour 1^ c. sugar 3 tsp. Calumet baking powder 8 egg yolks, beaten light 1 c. water ^ orange, juice and grated rind Use ingredients in order given. Bake in deep tin. Cover with any icing. PLAIN CAKE ^ c. butter, creamed If c. Wingold flour 1 c. sugar 2| tsp. Calumet baking powder 2 eggs, beaten separately 1 tsp. Watkins' vanilla ^ c. milk J tsp. salt Mix in order given, adding whites last. Bake in deep or shallow tin in moderate oven ^ hr. PLAIN FEATHER CAKE § c. butter, creamed 1 c. milk 2 c. sugar 3 c. Wingold flour 3 eggs, beaten separately 3 tsp. Calumet baking powder Add whites last. Use any flavor. Bake in deep or shallow tin. Coat with any icing. POTATO CAKE 1 scant c. butter, creamed 1 tsp. each Watkins' vanilla, cin- 2 c. sugar namon 1 c. milk 1 c. nuts, chopped — 61 — 4 eggs, beaten separately 1 sq. of chocolate, grated 1 c. grated boiled potatoes 2 c. Wingold flour 2 tsp. Calumet baking, powder Bake in loaf tin in moderate oven PORK CAKE 1 lb. raisins 1 lb. currants 2-tblsp. Watkins' cinnamon 1 tsp. each Watkins' nutmeg, cloves, allspice 2 scant qts. Wingold flour Chop pork very fine, pour over it boiling water containing the soda. When cool, add other ingredients, loaves in moderate oven. 1 lb. salted pork 2 large c. boiling water 2 tsp. soda 2 c. sugar 2 c. molasses Bake in two or three PRESIDENT'S WEDDING CAKE I c. butter 3 c. Wingold flour 1^ c. sugar 3 tsp. Calumet baking powder f c. milk G egg-whites ^ tsp. Watkins' extract Sift flour once before measuring, then add baking powder and sift four times. Cream butter and sugar. Add milk, flour, and ex- tract and beat vigorously. Cut and fold in the egg whites beaten stiff but not dry. Put into baking pan, the bottom of which has been well greased and floured. Bake in moderate oven not less than 45 PRUNE CAKE (Excellent) I c. butter 1 c. sugar 3 eggs, well beaten 3 c. prune juice 1 small tsp. soda 2 c. Wingold flour (measured after sifting) I tsp. each of Watkins' allspice, cinnamon, and nutmeg 1 c. stewed prunes, mashed fine 5 tblsp. sour cream 1 large tsp. Calumet baking powder Add sugar to creamed butter, add eggs, prune juice, flour and baking powder mixed, and spices. Dissolve soda in little water, add to it the cream, and mashed prunes; add this mixture to the above. Mix well. Bake in one large loaf in medium oven for 40 min. 1 c. soft butter 1^ c. brown sugar 2 eggs h c. milk QUICK CAKE If c. Wingold flour 3 tsp. Calumet baking powder I tsp. each Watkins' cinnamon, nutmeg ^ lb. dates, or | c. raisins — 62— ' Put ingredients into bowl in order given and do not stir until all have been added. Beat for 3 min. Bake in well greased pan from 35 to 45 min. RASPBERRY CAKE I c. butter 2 c. Wingold flour 1 c. sugar 1 c. raspberry jam 2 eggs, beaten separately 1 tsp. Watkins' cinnamon 4 tsp. cold water | tsp. each mace and Watkins' cloves 1 tsp. soda Mix ingredients in order given, folding in whites last. Bake in loaf in moderate oven 45 min. Frost with any icing. Strawberry, blackberry, or any jam may be used in this cake. SAILOR'S CAKE 1 c. butter, creamed ^ c. grated chocolate 2 c. brown sugar 2 c. Wingold flour 3 eggs, beaten separately 2 tsp. Calumet baking powder 1 c. milk Fold in whites last. Bake in loaf or flat tin in medium oven. Cover with any icing. SNOW CAKE J c. butter | c. milk ^ c. sugar 3 drops Watkins' almond extract 2 egg whites, beaten stiff 1^ scant c. Wingold flour 1| tsp. Calumet baking powder Cream butter and sugar, add extract, milk, and flour sifted with baking powder four times. Beat until smooth, then fold in the egg whites beaten very stiff. This will make two small layers or one small loaf. SNOW-WHITE CAKE I c. butter, creamed 2 c. Wingold flour Ij c. sugar 1 heaping tsp. Calumet baking powder 1 c. milk 5 egg whites, beaten stiff Bake in loaf or shallow tin in moderate oven. Use any flavor. Coat with any icing. SOUR MILK CAKE 4 tblsp. butter 2 c. Wingold flour Ij c. sugar 1 c. raisins 2 eggs 1 tsp. Watkins' cinnamon J c. molasses | tsp. Watkins' nutmeg, cloves — 63 — 1 c. sour milk ^ tsp. salt 1 tsp. soda I c. nuts, chopped Add unbeaten eggs to creamed sugar and butter and beat vigor- ously. Add molasses, then dry ingredients alternating with milk in which soda has been dissolved. Put raisins and nuts in last. Bake in loaf in moderate oven 40 min. SPANISH BUN 1 c. butter, creamed 1 tsp. Watkins' cinnamon 2 c. sugar 1 tsp. vinegar 4 eggs, beaten light 1 tsp. soda 1 c. milk 1 tsp. cream of tartar 2 c. Wingold flour Mix in order given, adding vinegar and soda to the milk, and sifting cream of tartar with the flour. Bake in flat pans and let cool in same. SPICE CAKE 1 c. butter, creamed 1 tsp. each Watkins' cinnamon, nutmeg 2 c. brown sugar | tsp. Watkins' cloves, allspice 2 eggs, beaten separately 2 c. Wingold flour 1 c. milk 2 tsp. Calumet baking powder 1 c. currants and raisins, mixed Flour raisins before adding. Add whites last. Bake in deep or shallow pan in moderate oven. SPICE CHOCOLATE CAKE ^ c. butter 1 tsp. Watkins' cinnamon 1 c. sugar i tsp. each Watkins' cloves, allspice 1 egg 1 heaping tblsp. chocolate 1 c. sour milk 1| c. Wingold flour 1 tsp. soda 1 c raisins and citron together 1 small glass brandy Bake in loaf in moderate oven for 1 hr. STAR CAKE I c. butter 2 c. Wingold flour 1^ c. sugar 2 tsp. Calumet baking powder 4 eggs, well beaten 1 tsp. Watkins' vanilla I c. milk Put into shallow pan, and sprinkle with sugar, nuts, and cinna- mon before baking. — 64 — STEAMED FRUIT CAKE 2 c. butter, creamed 2 lb. raisins 2 c. sugar 2 lb. currants 12 eggs, omit 3 yolks, beaten light 1 lb. citron, cut very tine 1 tsp. each Watkins' cinnamon, 1 lb. almonds, chopped allspice, nutmeg, cloves ^ lb. mi.xed fresh fruit 1 tsp. salt 3 oranges, juice and grated rind 4 c. Wingold flour 1 lemon, juice and grated rind 1 glass jelly Steam three hrs. After steamed, put into the oven for two hrs. Secret of this cake is to work it well. SUNSHINE ALMOND CAKE 5 egg-whites 3 egg-yolks J tsp. salt f c. sugar, sifted 5 times 1 tsp. cream of tartar | tsp. almond extract ^ c. Wingold flour, sifted 5 times Add salt to egg-whites and beat until light. Sift in cream of tartar and beat until stiff. Beat egg-yolks very light and add part of the beaten whites. To remaining whites gradually add sugar and almond extract. Combine mixtures and fold in flour. Bake in angel- cake pan 1 hr. Have a pan of hot water in oven during the baking. SUNSHINE CAKE 7 egg whites I tsp. salt 5 egg yolks I tsp. cream of tartar § c. sugar 1 c. Wingold flour 1 tsp. Watkins' vanilla or lemon Sift sugar and flour five times. Beat yolks very light and whites very stiff, adding cream of tartar to whites when half whipped. Care- fully mix yolks and whites, then fold in sugar and flour mixed, and the vanilla. Bake in ungreased deep pan 45 min. SURPRISE CAKE Bake a nice white cake in shallow pan; cover with a boiled icing containing | c. chopped nuts. When nearly hard, strew h c. chopped pineapple over frosting, then place over this a thick layer of whipped cream. WASHINGTON CAKE 2 c. butter, creamed h lb. citron, cut line 2 c. brown sugar 1 c. nuts 4 eggs, beaten light 1 tsp. Watkins' nutmeg 1 c. milk 4 c. Wingold flour — 65 — 1 lb. raisins, chopped 2 tsp. soda, dissolved in hot water 2 wine glasses brandy Bake in tube pan in moderate oven 1 hr. This will make two cakes. Will keep a long time. WHITE CAKE I c. butter, creamed 2^ c. Wingold flour 1| c. sugar 2 tsp. Calumet baking powder 1 c. warm water 4 egg whites, beaten stiff Mix in order given. Bake in deep or shallow tin in moderate oven. Use any flavor. WHITE LOAF CAKE f c. butter, creamed 2^ c. Wingold flour Ij c. sugar 1 tsp. cream of tartar 8 egg whites, beaten very stiff ^ tsp. soda I c. milk Flavor to taste Whip whites to a foam, add cream of tartar, whip very stiff, then add to creamed sugar and butter, add milk, flour sifted three times with soda, and flavor. Stir very hard. Bake in deep pan in slow oven for 50 min. YELLOW MOUNTAIN CAKE 1 c. butter, creamed 1 c. milk 2 c. sugar 3 c. Wingold flour 10 egg yolks, beaten light 1 tsp. soda 2 tsp. cream of tartar Sift flour, soda, and cream of tartar together 4 times. Mix in or'der given. Beat vigorously. Bake in deep pan in moderate oven 1 hr. ZWIEBACK 6 eggs, beaten separately 1 c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 1 tsp. anise seeds or flavor Beat sugar and yolks 5 min., add flour mixed with baking powder, anise, and lastly the whites. Bake in shallow pan in slow oven 1 hr. Keep until the next day, then cut the cake into slices. Toast these on both sides in the oven. Dust with powdered sugar. Good for invalids. 66 Small Cakes or Cookies ALMOND ROCKS 4 eggs, beaten very light 4 c. Wingold flour 2 c. sugar 1 tsp. Calumet baking powder J lb. almonds, chopped j tsp. salt Beat sugar and eggs 10 min., add almonds and flour sifted with baking powder. Flavor with ^ tsp. Watkins' almond flavor. Drop from spoon onto well buttered tins. ALMOND STARS J c. butter IJ c. Wingold flour ^ c. powdered sugar | tsp. Calumet baking powder 1 egg, well beaten ^ tsp. Watkins' vanilla 1 tblsp. milk Blanched almonds Cream butter and sugar, add egg, flavoring, milk, and flour sifted with baking powder. Roll dough very thin. Cut with star-cookie- cutter. Arrange six or eight halves of blanched almonds about the center of each cake. Brush with egg-white and sprinkle with granu- lated sugar. Bake in moderate oven till of a delicate brown color. ANISE CAKES 3 eggs, well beaten | lb. Wingold flour ^ lb. powdered sugar 1 tsp. Calumet baking powder Pinch of salt Watkins' anise extract to taste Add sugar to egg and beat ^ hr. Add flavor and flour sifted with salt and baking powder. Drop from spoon onto well greased tin. Let stand in a warm place for several hours before baking. ANISE COOKIES 6 eggs, beaten very light 4 scant c. Wingold flour 2 c. powdered sugar 1 tsp. Calumet baking powder 1 tsp. Watkins' anise flavor j tsp. salt Beat sugar and eggs ^ hr. Sift flour, salt, and baking powder, and set warm. Add to egg mixture with anise. Dip onto unbut- tered inverted pans with teaspoon and let stand 2 hrs. in a warm place. Bake in moderate oven. BLITZ KUCHEN 1 c. butter I tsp. salt 1 c. sugar 1 tsp. Calumet baking powder 4 eggs, beaten light 2 c. Wingold flour 4 tblsp. milk 1 lemon rind, grated — 67 — Mix in order given. Spread in shallow pans j in. thick and strew with sugar and chopped almonds. Bake and then cut into squares. BROWN CAKES 1 c. sugar 1 tblsp. Watkins' ginger 1 c. molasses 1 tsp. Watkins' cinnamon 1 c. lard 1 tsp. Watkins' nutmeg 2 eggs, well beaten 1 tsp. soda, dissolved in water Wingold flour to make dough stiff enough to roll Boil and cool sugar, molasses and lard. Add other ingredients in order given. Roll thin, sprinkle top with sugar, cut with cookie cutter. Bake in medium oven. CARDAMOM CAKES 1 c. butter, creamed 4 c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 2 eggs, beaten light 1 tblsp. cardamom 1 lemon rind, grated Add sugar to butter, then eggs and beat well. Add the other in- gredients. Roll out, sprinkle with sugar, cut and bake as other cookies. CHOCOLATE BALLS Bake an Angel Food or Sunshine Cake. See index. Pull the cake apart with a fork into pieces about 2 in. square. Take each piece on a fork and dip all sides into hot chocolate icing. See index. Let cool on a platter. CHOCOLATE BARS 1 c. sugar 1 egg, unbeaten 1 c. melted butter 1 tsp. Watkins' vanilla 2 squares of chocolate, melted I c. Wingold flour I c. chopped nuts Beat all together, spread thin in shallow pan, bake, and cut while hot into oblong strips. CHOCOLATE CAKES 1 c. brown sugar ^ tsp. soda § c. butter (melted) 1| c. Wingold flour 1 egg f lb. walnuts, chopped I c. milk 2 sq. chocolate, melted Bake like rocks — 68 — Icing 1 egg (well beaten) Powdered sugar enough to spread 5 tblsp. sweet cream 2 sq. bitter chocolate (melted) Do not cook. Ice cookies while warm. CHOCOLATE COOKIES 1 c. butter 1 tsp. Watkins' vanilla 2 c. sugar 3 c. Wingold flour 4 eggs, well beaten 1 tsp. Calumet baking powder 1 c. chocolate, grated Pinch of salt Add sugar to creamed butter, then eggs and chocolate; beat well; add vanilla, salt, and flour mixed with the baking powder. Roll thin and bake in quick oven. CHOCOLATE NUTS 1 c. butter, melted 1| c. Wingold flour 2 c. brown sugar 1 tsp. soda, sifted with flour 1 egg ^ c. chopped nuts ^ c. milk ^ c. chopped raisins 2 sq. of chocolate, 1 tsp. Watkins' vanilla melted with the butter Mix in the order given. Drop from spoon onto well buttered tins. Bake in medium oven. CHOCOLATE SPICE CAKES 9 eggs, beaten very light G c. Wingold flour 3 c. sugar 2 tsp. Calumet baking powder ^ lb. almonds, cut fine 4 tblsp. chocolate or cocoa ^ citron, cut fine 2 tsp. Watkins' cinnamon 1 tsp. each Watkins' cloves and nutmeg Beat sugar and eggs 10 min. Sift dry ingredients together and add to the above and at last the fruit. Roll out or drop from spoon. CHOCOLATE ROCKS ^ c. melted butter 2 sq. chocolate, melted 1 c. brown sugar ' 1^ c. Wingold flour 1 egg, well beaten 1 tsp. Calumet baking powder I c. milk 1 c. nuts, chopped Mix in order given. Drop from spoon onto well buttered tin and bake in medium oven. CINNAMON SQUARES 1 c. sugar 1 c. milk I c. butter and lard mixed 2^ c. Wingold flour — 69 — 1 egg, well beaten 2 tsp. Calumet baking powder J tsp. salt ■ ^ c. currants, dredged with little flour Add sugar to creamed butter, then add egg, salt, milk, and flour mixed with baking powder. Beat well. Lastly add currants. Spread thin in square pan and sprinkle with sugar and Watkins' cinnamon. Bake 20 min. Cut into small squares. CITRON CAKES 4 eggs, beaten light | tsp. each Watkins cloves and 1 c. sugar nutmeg J lb. candied citron, cut fine 1 tsp. Watkins' cinnamon 1 lemon rind, grated 1 tsp. Calumet baking powder 4 c. Wingold flour Beat sugar and eggs 20 min. Add other ingredients, sifting flour, baking powder, and spices together. Roll rather thin, sprinkle sugar over top, and bake in medium oven. COCOANUT COOKIES 5 eggs, beaten to a cream 3 c. Wingold flour 2 c. sugar 2 tsp. Calumet baking powder J tsp. salt ^ lb. cocoanut Mix well, in order given. Drop from spoon onto well buttered tins. Bake in medium oven. COCOANUT DROPS 2 c. light brown sugar | c. sweet cream or milk 1 c. grated cocoanut Boil sugar and cream until it forms a soft ball in water. Take from fire, add cocoanut, and beat until quite stiff. Drop from spoon onto buttered paper. COCOANUT JUMBLES 1 c. butter | c. milk 2 c. sugar 2 tsp. Calumet baking powder 2 eggs, well beaten 4 c. Wingold flour 2 c. grated cocoanut 1 tsp. Watkins vanilla I tsp. salt Mix in order given, sifting flour, salt and baking powder together. Add more flour to roll out. Roll quite thick and cut with doughnut cutter. Bake pale brown in medium oven. COCOANUT WAFERS 1 tblsp. melted butter f c. rolled oats § c. sugar J c. cocoanut — 70 — 1 egg, well beaten Pinch of salt 1 tsp. Watkins' vanilla Mix in order given. Drop from spoon onto well greased tins, 1 in. apart. Bake quickly. CORNUCOPIAS J c. butter | c. Wingold flour f c. powdered sugar ^ tsp. Calumet baking powder J c. milk I tsp. Watkins' vanilla Pinch of salt Almonds, cut fine Cream butter and sugar, gradually add the milk, and then the flour sifted with the salt and baking powder. Add the vanilla. Spread very thin with a broad, long-bladed knife on a well greased inverted dripping pan. Sprinkle with almonds. Before baking crease into 3 in. squares, then bake in slow oven until delicately brown. While warm cut squares apart with sharp knife and roll immediately into cornucopia shapes with almond side outside. Or roll with almond side inside and then powder the outside with powdered sugar. Fill and serve with whipped cream. CREAM CAKES f c. butter 1 tsp. salt 1 c. sugar 2 tsp. Watkins' ginger 2 eggs, well beaten Wingold flour to roll ^ c. thin cream 2 tsp. Calumet baking powder Add sugar to creamed butter, add eggs, ginger, and salt. Then alternately add cream, and flour sifted with baking powder. Have dough soft enough to roll thin. DATE DREAMS 1 c. butter and lard mixed 2 c. oatmeal, uncooked 1 c. brown sugar 2 tsp. Calumet baking powder ^ c. milk Wingold flour Mix in order given, sifting baking powder with some of the flour. Add enough flour to make stiff dough and roll out. Cut out cookies, spread one with following mixture and put another over it and bake. 1 lb. dates, chopped 1 cup sugar 1 c. water Boil together till thick enough to spread. Cool before spreading. DATE ROLLS Use a stiff white cookie dough. Roll into one large thin sheet, brush well with j c. melted butter, strew with | lb. dates, chopped fine and mixed with j lb. walnuts, chopped. Sprinkle with sugar and cinnamon. Roll the dough over and over like a jelly roll, then cut into pieces 1 in. wide. Place onto well greased tins and bake in quick oven. — 71 — DATE TARTS 2 eggs, beaten light 1 tsp. Calumet baking powder 1 c. sugar 1 c. chopped walnuts 3 tblsp. Wingold flour 1 c. chopped dates Add sugar to eggs, beat 5 min., add flour sifted with baking pow- der and pinch of salt, then dates and walnuts, chopped together. Pour into buttered tins about | in. thick. Bake slowly. When done, cut into oblong pieces and dust with powdered sugar. DELICIOUS TEA CAKES 1 c. butter . 1 scant c. Wingold flour ^ c. sugar i tsp. Calumet baking powder 2 eggs, beaten light ^ c. raisins, chopped Pinch of salt 1 lemon-rind, grated Mix in order given (no milk). Spread evenly on sheet tins, rather thin. Bake until almost done, then spread following mixture over the top and finish baking. 1 egg yolk, beaten light ^ c. sugar Cut into squares and eat while fresh. DREAMS (Frosted Wafers) 1 c. sugar 1 egg-white, beaten stifT 1 c. water I tsp. Watkins' vanilla 6 marshmallows 1 c. chopped nuts Boil sugar and water until it spins a thread; remove from fire; add cut marshmallows; pour over whites; beat until quite stiff; add nuts and vanilla; spread on wafers and bake light brown. DROP CAKES Mix and sift the following together: 1| c. Wingold flour 1 tsp. salt f c. sugar ^ tsp. Watkins' cinnamon 2 tsp. Calumet baking powder 2 tblsp. cocoa Measure the following in one cup: J c. melted butter 2 unbeaten eggs Milk to fill the cup Add the liquid to the dry ingredients. Beat thoroughly until well mixed. Bake in greased muffin tins about 15 min. DROP MOLASSES COOKIES I c. shortening 1 tsp. soda § c. sugar 2 c. Wingold flour 5 c. molasses 5 tblsp. boiling water 1 egg, well beaten ^ tsp. each Watkins' cinnamon and cloves Mix in order given, dissolving soda in hot water. Drop from spoon onto well buttered tin. — 72 — EGOLESS COOKIES 1 c. butter, creamed | tsp. Watkins' nutmeg 2 c. sugar 2 tsp. Calumet baking powder 1 c. milk Wingold flour Mix in order given. Add flour enough to roll thin. Sprinkle with sugar, cut out, and bake in quick oven. FIG CAKES I c. butter, creamed 2 tblsp. sour cream 1 c. brown sugar f tsp. soda 2 eggs, well beaten 1 c. figs, chopped I tsp. Watkins' cinnamon Wingold flour to roll 1 tsp. Calumet baking powder Add sugar to butter, then add eggs and beat well. Add the other ingredients, dissolving soda in the cream, and sifting the baking powder with part of the flour. Roll figs in flour before adding. Then add enough flour to make stiff dough. Roll, cut and bake. FILLED SQUARES § c. butter, creamed 3| c. Wingold flour 1 c. sugar 2 tsp. Calumet baking powder 1 egg, well beaten j tsp. salt ^ c. sweet milk 1 tsp. Watkins' vanilla Mix as for ordinary cakes; roll thin on baking board. Spread following paste on half; then fold other half over. Cut into squares and bake; or cut with cookie cutter; spread filling on one, then place another cookie on top. Bake in quick oven. 1 c. chopped raisins 1 tblsp. Wingold flour I c. sugar 1 lemon, juice and grated rinci I c. water Boil until thick. Cool before spreading. FRUIT COOKIES f c. butter, creamed | tsp. each Watkins' cloves, nut- 1^ c. sugar nieg, cinnamon 1 c. syrup 1 c. nuts, chopped 2 eggs, well beaten 1 c. raisins, chopped 1 c. sour milk 1 tsp. Calumet baking powder 1 tsp. soda Wingold flour to roll Mix in order given, dissolving soda in sour milk, and sifting flour and baking powder together. Roll, sprinkle sugar over the top, cut, and bake in medium oven. — 73 — FRUIT SNAPS 1 c. butter 3 eggs, well beaten 1| c. sugar 1 tsp. soda, dissolved in little water ^ c. syrup 1 tblsp. each of Watkins' cloves and 1 c. chopped raisins cinnamon 2 c. currants Wingold flour to stiffen Add sugar to creamed butter; add eggs, beat well; then syrup, spices, fruit, and soda. Add flour to make dough stiff enough to roll. Bake in medium oven. GERMAN TEA CAKES 1| c. butter 1 heaping c. powdered sugar 3 egg-yolks 4 c. Wingold flour 1 tsp. Cqlumet baking powder Cream butter, add beaten yolks; beat well; add sugar and beat again; gradually work in the flour mixed with baking powder. Knead enough flour into the dough to roll out. Use cookie and doughnut cutters; spread cakes with egg-white and sprinkle sugar, cinnamon, and shaved almonds over the top. GINGER CAKES 1 c. sugar 1 tsp. soda f c. shortening ^ tsp. salt 1| c. molasses 2 heaping tsp. Watkins' ginger I c. boiling water or sour milk Wingold flour enough to roll Mix as for ordinary cakes, adding soda to water or milk. GINGER COOKIES 1 c. lard, melted 1 c. hot water 1| c. sugar 1 tsp. soda ^ c. molasses Wingold flour to stiffen 1| tsp. Watkins' ginger 1 tsp. Calumet baking powder 1 egg, well beaten h tsp. salt Stir up at night in order given. Dissolve soda in hot water. Sift baking powder with flour. Add as much flour as can be stirred in with a spoon. Let stand till morning. Roll, cut, and bake. GINGER CREAMS 1 c. shortening 1 tblsp. Watkins' ginger 1 c. sugar 1 tsp. soda 1 c. molasses j tsp. salt 1 c. boiling water Wingold flour to stiffen Mix in order given, dissolving soda in hot water. Add flour until spoon can stand in dough. Let stand over night. Roll out j — 74 — in. thick and cut into squares. Bake in medium oven. When partly cooled, cover with following frosting: 1 lemon, juice and grated rind 1 tblsp. water Powdered sugar enough to spread Put into oven a minute to bake frosting. GINGER DROPS 2 c. brown sugar 2 tsp. soda 1 c. shortening 1 tsp. Calumet baking powder 3 eggs, well beaten 1 tsp. Watkins' ginger 1 c. molasses Wingold flour enough to make 2 c. buttermilk rather a stiff dough Mix in order given, dissolving soda in buttermilk and mixing baking powder with some of the flour. Roll out quite thin. Bake in moderate oven. GOLD CAKES f c. shortening 4 tblsp. sour milk 1 c. sugar 1 tsp. soda 4 egg-yolks Wingold flour to roll Mix in order given, dissolving soda in sour milk. Flavor with Watkins' vanilla or spices. GRAHAM COOKIES 1 c. brown sugar 1 tsp. cinnamon 1 c. lard ^ tsp. nutmeg 2 eggs ^ tsp. salt ^ c. milk (sweet or sour) Graham flour to roll out 1 tsp. soda Excellent with chopped raisins HAZEL NUT BALLS 5 eggs, beaten very light 2 c. breadcrumbs 2 c. sugar 8 tblsp. Wingold flour 2 c. chopped hazel nuts | tsp. Calumet baking powder Beat sugar and eggs 10 min. Add other ingredients, sifting flour and baking powder together. Roll into small balls between hands. Bake in medium oven. HARTSHORN COOKIES 1 c. lard 2 tsp. hartshorn 3 c. sugar 1 c. milk 4 eggs, well beaten 1 tsp. Watkins' lemon Wingold flour enough to make stiff dough Mix in order given, dissolving hartshorn in the milk. Roll thin, sprinkle with sugar, bake in medium oven. — 75 — HERMITS f c. ouLier 1 c. currants and chopped raisins mixed If c. brown sugar 1 tsp. each of Watkins' cloves, cinnamon and 2 eggs, well beaten nutmeg 6 tblsp. milk Wingold flour to make stiff dough 1 tsp. soda Pinch of salt Add sugar to creamed butter; then eggs; then the flour sifted with soda, spices, and salt, alternating with the milk; then the fruit dredged with flour. Drop from spoon onto greased tin and bake in hot oven. JELLY CAKES f c. butter f tsp. salt 1 c. sugar 1 tsp. Watkins' vanilla 1 egg, well beaten 2 c. Wingold flour I c. milk 2 tsp. Calumet baking powder Cream butter and sugar, add egg and milk. Sift dry ingredients together and add. Roll out, and cut half with cookie cutter, and half with doughnut cutter of same size. Into the center of the first, place a tsp. of jelly; then place the other on top of this, placing the opening over the jelly. Bake in moderate oven. LEMON COOKIES 1 c. butter, creamed h tsp. soda 2 c. sugar 1 scant qt. Wingold flour 3 eggs, well beaten 1 tsp. Calumet baking powder 1 lemon, juice and grated rind | tsp. salt Mix in order given, dissolving soda in lemon juice, and sifting flour, baking powder, and salt. Roll, sprinkle with sugar, cut, and bake. LEMON CREAMS f c. butter 4 eggs, well beaten 1 c. sugar Ij c. Wingold flour 1 lemon, grated rind and juice I tsp. soda J tsp. salt Mix in order given, sifting soda, salt, and flour together. Chill dough in ice box. Bake in small cups or gem pans. LITTLE POUND CAKES I c. butter, creamed Ij heaping c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 4 eggs, well beaten 2 tsp. sweet cream Mix in order given. Bake in cupcake tins. Make a boiled frosting of — 76 — 1^ c. sugar 2 egg-whites, beaten stiff I c. water 1 tsp. Watkins' vanilla While hot, divide into three parts; to one add 2 tblsp. of grated chocolate; to another add a few drops of pink coloring. The pink cakes may be rolled in grated cocoanut. Keep the third part of the frosting white. If the cakes are cut into halves before frosting and then covered on all sides, a very dainty effect may be obtained. LOVE IN A TANGLE 2 tblsp. thick sweet cream Wingold flour 2 eggs, beaten separately 2 tblsp. powdered sugar Pinch of salt Beat eggs separately, then together, then add sugar, salt, cream, and enough flour to roll very thin. Cut into long narrow strips and fry like doughnuts. Dust with powdered sugar. LOVE KNOTS 2 c. sugar • 2 eggs, well beaten 1 c. butter and 3 tsp. milk 1 heaping tblsp. lard mixed 1 tsp. Calumet baking powder 5 c. Wingold flour Mix in order given. Roll dough very thin. Cut into strips 1 in. by 5 in. Join ends; spread with beaten egg and sugar; and bake like ordinary cookies. MANDEL SCHNITTCHEN 4 eggs, beaten very light 1 lb. brown sugar ^ lb. almonds, chopped ^ c. raisins, chopped ^ tsp. salt Mix ingredients in order given. Spread thin in shallow pan After baking, cut, and frost with powdered sugar, mixed with cream 1 tsp. Watkins' cinnamon ^ tsp. each Watkins' cloves and allspice 2 c. Wingold flour 1 tsp. Calumet baking powder MAPLE SQUARES ^ c. butter, creamed f c. maple sugar 1 egg, well beaten 1 tblsp. milk J tsp. salt 2| c. Wingold flour 1 tsp. Calumet baking powder J tsp. Watkins' cloves 1 tsp. Watkins' cinnamon ^ c. currants Sift all dry ingredients together. Mix in order given, adding currants last. Roll out an inch thick and cut into squares. Bake in a hot oven 15 min. — 77 — MARGUERITES 2 eggs, beaten light ^ tsp. Calumet baking powder I c. brown sugar 1 c. chopped nutmeats I c. Wingold flour Pinch of salt Gradually add sugar to eggs; add flour mixed with baking pow- der and beat hard. Add nuts; then drop onto buttered tins with half a nutmeat on each; dust with ])owdered sugar; then bake in a moder- ate oven. MARSHMALLOW WAFERS Place square crackers into shallow baking tins. Place a marsh- mallow, the center of which has been pressed down with some instru- ment, on top of each cracker. Put a small piece of butter into the hollow of each marshmallow. Bake in oven until marshmallow spreads over the cracker. Then drop | candied cherry into center of each. MIDGET CAKES 1 c. butter f c. cornstarch 1 c. sugar 2 tsp. Calumet baking powder 6 eggs, beaten separately 1 tsp. Watkins' lemon or vanilla I c. Wingold flour Pinch of salt Add sugar to creamed butter; add eggs, then flour, cornstarch, baking powder, and salt sifted together; flavor. Put into gem pans and sprinkle nuts over the top before baking. MOLASSES COOKIES I c. shortening 1|- tsp. soda dissolved in water 1 c. brown sugar | tsp. each of Watkins' cloves and ginger 2 eggs, well beaten Wingold flour to make soft dough ^ c. molasses j tsp. salt Cream sugar and shortening; add eggs, molasses, and dissolved soda; then flour, spices, and salt sifted together. Roll out to ^ in. thickness; sprinkle with sugar, cut, and bake in medium oven. MOLASSES GINGER CAKES 1 c. lard 1 tsp. Watkins' ginger 1 c. sugar I tsp. each Watkins' cloves and nutmeg 1^ c. molasses 1| tsp. soda ^ tsp. salt 1 tsp. Calumet baking powder Wingold flour to stiffen Mix in order given, dissolving soda in molasses and sifting flour with baking powder. Make a very stiff dough and knead well. Form into balls, flatten slightly between fingers, dip upper side into sugar. Give plenty of room to spread. Bake in medium oven. — 78 — NUT CHOCOLATE DROPS 4 eggs, well beaten 1 tsp. Watkins' cinnamon 1^ c. sugar 1 tsp. Calumet baking powder 1 c. chocolate, grated 1| c. Wingold flour f c. chopped nuts j tsp. salt Add sugar to eggs and beat several min. Add chocolate, nuts, and flour sifted with cinnamon, baking powder, and salt. Drop from spoon. Bake slowly. OATMEAL CAKES 1 c. butter and lard mixed f tsp. soda Ij c. sugar 1 tsp. Watkins' cinnamon 2 eggs, well beaten ^ tsp. Watkins' cloves 4 tblsp. milk 1 c. chopped raisins J tsp. salt 2 c. Wingold flour 2 c. rolled oats Mix in order given, sifting salt, soda, spices, and flour together. Drop from spoon onto buttered tin. Sprinkle sugar and cinnamon on top of each cake. OATMEAL COOKIES f c. butter and lard mixed 1| c. Wingold flour 1 c. sugar 1 tsp. Watkins' cinnamon 2 eggs, well beaten ^ tsp. each Watkins' nutmeg and ^ c. milk cloves 1 level tsp. soda ^ tsp. salt 2 c. oatmeal, uncooked 1 c. raisins or dates, chopped Add sugar to creamed shortening; then eggs, milk, oatmeal, and flour, sifted with the soda, spices, and salt. Dredge fruit with flour and add. Drop from spoon onto well greased tin and bake in moderate oven. OATMEAL DROPS 1| c. melted butter and lard, mixed 1 tsp. soda 2 c. brown sugar | c. boiling water 4 eggs, well beaten ^ tsp. salt 1 c. syrup 4 c. Wingold flour 1 lb. raisins or dates, chopped 4 c. oatmeal, uncooked Mix in order given, dissolving soda in boiling water. Drop from spoon onto well greased tin. Bake in moderate oven. OATMEAL JUMBLES h c. butter 1| c. oatmeal 1 c. sugar 1^ c. Wingold flour — 79 — 1 c. hickory nuts, chopped 1 tsp. Calumet baking powder ^ c. raisins, chopped ^ tsp. soda I c. currants h c. boiling water Add soda to boiling water, then pour over oatmeal. Cream butter and sugar, add nuts, raisins, oatmeal mixture, and flour sifted with baking powder. Drop from spoon onto buttered tins and let stand 1 hr. before baking. Bake in moderate oven. OATMEAL KISSES 1 heaping tblsp. butter 2| c. oatmeal, uncooked 1 c. sugar 2 tsp. Calumet baking powder 2 eggs, beaten separately 1 tsp. Watkins' vanilla I c. Wingold flour Add sugar to creamed butter, add beaten yolks, vanilla, oatmeal and flour sifted with baking powder; then gradually fold in the beaten whites. Drop from spoon. Bake in medium oven. OATMEAL NUT CAKES I c. butter 5 tsp. soda 1 c. sugar f c. hot water 2 eggs, well beaten Watkins' cinnamon, allspice, and ^ c. milk cloves to suit taste 1 c. chopped raisins 2 c. oatmeal 1 c. chopped nuts 2 c. Wingold flour Add sugar to creamed butter; then add eggs, milk, raisins, nuts, spices, and soda dissolved in the hot water. Beat well; then add oat- meal and flour. Drop from spoon onto buttered tin. Bake in medium oven. ORANGE WAFERS I c. butter | c. Wingold flour I c. sugar 1 tsp. Calumet baking powder 1 egg, well beaten h orange-rind, grated Mix in order given. Roll out and bake in moderate oven. PEANUT COOKIES 2 tblsp. butter 1 tSp. Calumet baking powder J c. sugar J tsp. salt 1 egg, well beaten f c. Wingold flour 2 tblsp. milk | c. chopped peanuts h tsp. lemon juice or Watkins' extract Add sugar to creamed butter, add egg; flour sifted together with salt and baking powder; then milk; peanuts; and lemon juice. Drop from spoon onto unbuttered wrapping paper, 1 in. apart, and place — 80 — one-half peanut on top of each. Bake in medium oven 15 min. When done, cool, moisten under side by turning paper over, and cakes will drop off. PEANUT CUTS f c. butter 1 c. Wingold flour 1 c. sugar I tsp. Calumet baking powder Pinch of salt 4 egg-whites, beaten stifif Mix all dry indregients like pie crust, then add beaten whites. Spread very thin in pan, sprinkle with chopped peanuts, and bake. When cool cut into pieces. PEANUT DROPS 1 tblsp. butter | c. Wingold flour 2 tblsp. sugar ^ tsp. Calumet baking powder 2 tblsp. milk | c. chopped peanuts 1 egg, well beaten j tsp. salt Cream butter and sugar, add milk, egg, and dry ingredients sifted together, and then the peanuts. Drop from spoon onto un- buffered tin. Place | peanut on each. Bake in slow oven. PEANUT MACAROONS 1 egg-white, beaten stiff ^ 5 tblsp. peanuts, chopped fine J c. sugar 1 tsp. Watkins' vanilla Gradually beat sugar into beaten white; then fold in peanuts and vanilla. Drop from spoon onto well greased inverted tin. Garnish each with ^ peanut, then bake in slow oven 15 min. PEANUT SQUARES f c. cream 2 tsp. Calumet baking powder J c. milk 2 c. Wingold flour 1 c. sugar 1 tsp. Watkins' lemon extract 2 eggs, well beaten I tsp. salt Mix in order given, sifting flour, baking powder, and salt together. Cut into squares and bake in medium oven. When cooled, spread with following mixture: I c. butter 2 c. powdered sugar 2 tblsp. milk Cover with ground peanuts. ROCKS 1 c. butter 1 tsp. Watkins' cinnamon 1| c. sugar ^ tsp. Watkins' cloves 3 eggs, well beaten 1 c. raisins, chopped 1 c. buttermilk 1| c. nuts, chopped 3 c. Wingold flour j tsp. salt 1 tsp. soda — 81 — Mix in order given, sifting flour, soda, spices, and salt together. Drop from spoon and bake in medium oven. RUSSIAN ROCKS ^ c. butter 1 tsp. soda 1^ c. sugar 3 tsp. hot water 3 eggs, well beaten 1 c. walnuts, chopped § c. molasses 1 c. raisins, chopped J tsp. salt Wingold flour to stiffen Mix in order given, adding soda to hot water. Add flour enough to make a stiff dough. Drop from spoon onto well greased tin and bake in medium oven. SAND TARTS 1 c. butter 1 tblsp. water 1 c. sugar 1 tsp. Calumet baking powder 3 whole eggs and 3 whites 1 tsp. Watkins' almond flavor J tsp. salt Wingold flour to stiffen Add sugar to creamed butter; add whole eggs, one at a time; then beaten whites, and the other ingredients, sifting flour, baking powder, and salt together. Place into ice box until chilled. Drop from spoon. SCOTTISH FANCIES 1 egg, beaten very light 1 c. rolled oats I c. sugar J tsp. Watkins' vanilla f tblsp. melted butter ^ tsp. salt Add sugar gradually to egg, add butter and other ingredients. Drop from spoon. Bake in modernate oven until brown. Remove while hot. SMALL NUT CAKES ^ c. butter If c. Wingold flour 1 c. sugar 3 level tsp. Calumet baking powder 3 eggs, well beaten 1 tsp. Watkins' vanilla ^ c. milk 1 c. chopped nuts Mix in order given. Bake in gem tins. SOUR CREAM COOKIES f c. butter and lard mixed | tsp. salt 2 c. sugar | tsp. Watkins' nutmeg 4 eggs, beaten light 1 tsp. Watkins' vanilla 1 c. sour cream 2 tsp. Calumet baking powder I tsp. soda Wingold flour to make soft dough — 82 — Mix in order given, dissolving soda in sour cream and sifting salt, nutmeg, flour, and baking powder together. Add flour enough to make soft dough. Roll out, sprinkle with sugar, cut with cookie cutter. SOUR MILK COOKIES 1 egg, well beaten ^ tsp. soda 1 c. sugar 1 tsp. Watkins' vanilla I c. sour milk Wingold flour to roll ^ c. shortening Add sugar to creamed butter and lard mixed, add egg, soda dis- solved in the sour milk, vanilla, and flour. Roll thin, sprinkle sugar on top, cut with cookie cutter, and bake. SPICE COOKIES 1 c. butter, creamed 1 c. raisins, chopped 3 c. brown sugar 1 c. walnuts, chopped 4 eggs, well beaten 1 tsp. each Watkins' cloves and allspice 1 c. sour cream 2 tsp. Watkins' cinnamon 3 c. Wingold flour ^ tsp. soda 2 tsp. Calumet baking powder Mix in order given, dissolving soda in sour cream, and sifting flour and baking powder. Roll, cut, and bake. SPICED NUTS 5 eggs, beaten very light 4 c. Wingold flour 2 c. sugar 2 tsp. Calumet baking poAvder 1 grated lemon-rind ^ c. chopped citron J tsp. salt 1 tblsp. Watkins' cinnamon I tblsp. each Watkins' cloves, nutmeg, mace, ginger Mix in order given, sifting salt, flour, baking powder, and spices together. Beat thoroughly while mixing. Roll into balls between hands; drop onto well greased tin; and bake in medium oven. SWEDISH NUT WAFERS I c. shortening, creamed If c. Wingold flour f c. sugar 1 tsp. Calumet baking powder 1 egg, well beaten " h tsp. salt 2 tblsp. milk 1 tsp. Watkins' vanilla ^ c. nuts, chopped Mix in order given, reserving nuts for the top. Spread evenly and thin on well greased inverted tin, sprinkle with the nuts and bake in moderate oven. While hot cut into strips f in. by 4| in. with very sharp knife, and while still warm roll over' the handle of a wooden spoon. May be eaten with or without whipped cream. — 83 — TEA CAKES -2 c. butter | c. milk 1 c. sugar 2 c. Wingold flour 3 eggs 2 tsp. Calumet baking powder 1 tsp. Watkins' vanilla Mix in order given, put into cupcake tins, sprinkle grated cocoa- nut over the top, and bake in medium oven. TOASTED CAKE BARS 4 large eggs, beaten very light j lb. almonds, cut lengthwise 1 c. sugar lo c. Wingold flour ^ lemon, juice and grated rind 1 tsp. Calumet baking powder Pinch of salt Add sugar to beaten eggs, beat well, then add lemon and salt. Sift flour and baking powder together over the sliced almonds, then gradually stir into the egg mixture. Bake in shallow, well greased pan in moderate oven. Cut into long narrow strips and while still warm, turn on cut surface and toast on both cut sides. VANITIES 2 eggs, beaten light | tsp. Watkins' vanilla 1 tsp. salt Wingold flour to mix very stiff Roll as thin as possible, cut into squares, and fry in hot lard. Drain and sprinkle on both sides with powdered sugar. WASHINGTON COOKIES ^ c. butter 1 tsp. Calumet baking powder 2 c. powdered sugar 4 c. W^ingold flour 2 eggs, beaten light 1 tsp. Watkins' vanilla or lemon Mix in order given, sifting flour and baking powder together. Chill the dough in the ice box. Roll and sprinkle with sugar. WHITE COOKIES 1 c. white sugar 1 tsp. flavoring f c. butter 1 tsp. Calumet baking powder 2 eggs Wingold flour to roll out I cup milk Cream butter and sugar, add beaten eggs, then milk and flour to which baking powder has been added. Cocoanut, chopped nuts, raisins or currants may be added. — 84 — Torten Torten are the cakes par excellence when nicely made. German cooks excel in the preparation of these dainties. Torten are rich in nuts, fruits, eggs, and butter, while crumbs of cake or bread usually take the place of flour. The nuts are cut, rolled, or ground fine and mixed with the crumbs and spices. The baking is an important part of the process, for a slow oven is very necessary. Too hot an oven will make the Torten tough. Spring forms in which Torten should be baked are tins with removable sides. ALMOND TORTE 6 eggs, beaten separately 1 tblsp. Wingold flour 1 c. powdered sugar 1 tsp. Calumet baking powder 2 c. chopped almonds 1 tsp. Watkins' vanilla Beat whites until very stiff, add sugar gradually, then beaten yolks. Mix almonds, baking powder, and flour; fold this into first mixture. Bake in slow oven from 40 min. to 1 hr. ALMOND CARROT TORTE 7 eggs, beaten separately 1 lemon-rind, grated 1 c. sugar 5 tblsp. Wingold flour ^ lb. almonds, chopped 1 tsp. Calumet baking powder 1 c. grated raw carrots Beat sugar and yolks very light, then add whites and beat again. Add the other ingredients, adding carrots last. Bake in spring form in slow oven 1 hr. ALMOND CHEESE TORTE 1 c. butter, creamed | lb. almonds, chopped 1 c. sugar 5 tblsp. bread crumbs 10 eggs, beaten separately 1 lemon, juice and grated rind ^ lb. cottage cheese, riced Cream sugar and butter, add yolks and the other ingredients. Fold whites in last. Bake in well greased spring form in moderate oven until well set. Coat with chocolate icing. ALMOND DATE TORTE 5 eggs, beaten separately 1 c. chopped almonds 1 c. sugar 1 tsp. Calumet baking powder 1 c. chopped dates ^ c. grated toast Beat yolks and sugar \ hr. Add dates, almonds, and crumbs and baking powder mixed. Lastly add whites, beaten stiff with a pinch of salt. Serve with custard or whii)ped cream. May be baked as layer or flat cake. — 85 — ALMOND ORANGE TORTE 6 egg-yolks 2 tsp. Calumet baking powder Ij c. sugar 1 c. bread crumbs f lb. blanched almonds, chopped 1 tsp. Watkins' vanilla J tsp. salt 8 egg whites Beat yolks and sugar 10 min. Mix almonds, baking powder and crumbs together and add to egg mixture. Then add vanilla and stiffly beaten whites. Bake in three large layers or four small ones. Put layers together with following filling: 2 egg yolks Juice of 3 oranges ^ c. sugar 1 orange rind, grated 2 heaping tsp. cornstarch Juice § lemon I c. water Boil until thick and put between layers. Cover top with whipped cream. AMBROSIA TORTE ^ c. butter 1 c. sweet milk 1| c. sugar 2^ scant c. Wingold flour 3 eggs, beaten separately 1 tsp. cream of tartar I lb. sweet chocolate ^ tsp. soda Grate the chocolate, add | of the milk and | c. sugar, bring to a boil over slow fire. Take from fire, add rest of the milk, and cool. Sift flour before measuring, sift flour and soda three times. Cream butter and rest of sugar, add the yolks. Beat the whites to a foam, add cream of tartar, then beat until very stiff, and fold in. Add the chocolate mixture and lastly the flour. Stir very hard for 5 min. Bake in ungreased spring form in slow oven for 1 hr. APPLE TORTE 1 c. Wingold flour 1 tblsp. butter 1 tsp. Calumet baking j^owder 1 egg, well beaten 2 tsp. sugar ^ c. milk Mix first four ingredients like pie crust, add the egg and milk. Divide the dough. Press ^ into a biscuit pan. Fill with a good bak- ing apple, add sugar. Then roll out remainder of dough and put over apples as top crust. Bake 30 min. Mix light brown sugar and cream and spread over top while still hot. Cool and serve. APRICOT TORTE I c. butter 1 c. Wingold flour ^ c. sugar 1 tsp. Calumet baking powder 3 eggs, -beaten light Spread dough on bottom and around sides of spring form. Bake in medium oven. When done, fill partly with cut fresh apricots and cover with following mixture: — 86 — 5 eggs, beaten separately § lb. almonds, blanched and chopped 1 c. sugar 1 lemon, juice and grated rind Then bake the whole cake for 1 hr. in a slow oven. BANANA GRAHAM TORTE 6 eggs, beaten separately 1 tblsp. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 1 c. graham cracker crumbs 1 c. nuts, chopped Beat yolks and sugar 10 min., fold in the whites carefully, add slowly the crumbs, mixed with the flour and baking powder, then the nuts. Bake in two layers, then cover each layer with bananas and whipped cream. BERLINER TORTE 2 c. Wingold flour 3 tblsp. sugar 1 c. butter 2 eggs Mix flour and butter as for pie crust, using two knives; add sugar, and eggs, one at a time, without beating. Spread on bottom and sides of a spring form. Put f c. sugar and j lb. chopped almonds in a spider over the fire; stir until brown; spread onto dough. Mix any kind of fruit with 4 beaten eggs, 1 heaping tblsp. cornstarch, 1 scant c. milk or cream. Put this onto the cake and bake 1 hr. in slow oven. Serve with or without whipped cream. BIRTHDAY TORTE 6 egg whites, beaten very stiff 1 tblsp. vinegar 3 c. sugar 1 tsp. Watkins' vanilla Beat all together until very stiff, beating about | hr. Bake in two pie tins with loose bottom in very slow oven for 30 min. Take a little of the mixture out for trimmings, making about twenty little kisses by dropping j tsp. on oiled paper. Put layers together with fruit and whipped cream. On top put whipped cream, garnish this with chopped nuts, the little kisses, and candied cherries. BISMARCK TORTE 1 tblsp. butter 3 tblsp. milk 1 tblsp. sugar I tsp. salt 1 egg 1 c. Wingold flour 1 tsp. Calumet baking powder Put together as for ordinary cake. Use spring form. Line dish well up on sides. Fill with fresh berries or fruit. Cover with follow- ing meringue: Beat 4 whites very stiff, add 4 beaten yolks, f c. sugar, and 1 c. ground almonds. Bake in very slow oven from 50 min. to an hr. BLACKBERRY TORTE ^ c. butter § lb. almonds, chopped 1 c. sugar 1 lemon rind, grated — 87 — 2 eggs, well beaten | tsp. Watkins' cinnamon • 1 heaping c. Wingold flour Cream butter and sugar, add eggs and other ingredients. Line a spring form with dough by pressing it into the pan with the hand, since it is too soft to roll out. Bake this, then strew thickly with crumbs, and fill with sugared blackberries. Cover with meringue made of 4 egg whites and ^ c. sugar. Place in oven to brown. It is advisable to bake this the day before being used, for it becomes more luscious. BLITZ TORTE ^ c. butter 5 c. sugar 4 egg-yolks 4 tblsp. milk 1 c. Wingold flour | orange rind, grg,ted 1 tsp. Calumet baking powder Mix as for ordinary cake. Bake in two layers. Cover with fol- lowing meringue before baking: Beat 4 whites very stiff, add 1 c. powdered sugar. Sprinkle with sliced, blanched almonds or shredded cocoanut and bake in slow oven 30 min. Put together with whipped cream, fruit, or custard filling. For custard filling see index. BLUEBERRY TORTE 2 tblsp. melted butter 1 qt. blueberries 2 tblsp. sugar 1 egg yolk 1 egg, well beaten 1 tblsp. cream f c. Wingold flour 4 tblsp. sugar 1 tsp. Calumet baking powder 4 egg whites J c. powdered sugar Make a dough of first five ingredients. Roll thin and spread over bottom and sides of greased spring form. Bake till nearly done in hot oven; then add blueberries, drained if canned berries are used. Add sugar and cream to beaten yolk and pour over berries. Finish baking in moderate oven till crust is well browned. Then cover with whites beaten with sugar; place back in oven to brown. Use less sugar if canned berries are used. BREAD TORTE 4 eggs, beaten separately 1 tsp. Calumet baking powder 1 c. sugar I tsp. Watkins' cloves J lb. almonds, chopped 1 lemon, juice and grated rind 1 c. ground rye bread Beat sugar and yolks very light; add other ingredients, mixing crumbs and baking powder. Add whites last. Bake in spring form in moderate oven 50 min. BREAD POTATO TORTE 6 eggs, beaten separately j lb. chopped almonds 1| c. sugar 1 tsp. Watkins' cinnamon 2 c. grated rye bread 1 tblsp. brandy 1 c. grated potatoes (boiled | tsp. Calumet baking powder without peeling) j tsp. salt x^dd sugar to beaten yolks, beat 10 min. Mix bread crumbs and baking powder and add to egg mixture; add potatoes, salt, almonds, cinnamon and lastly the beaten whites. Bake in spring form, without greasing pan f hr. in medium oven. Serve with whipped cream. CARROT TORTE 10 eggs, beaten separately 1 lb. raw carrots, grated 2 c. sugar 3 tblsp. cornstarch 1 lb. almonds, chopped 1 tsp. Watkins' cinnamon J tsp. salt 1 lemon, juice and grated rind Beat sugar and yolks | hr., then add carrots and beat another 10 min. Add the other ingredients, folding in the whites last. Bake in spring form in slow oven for 1 hr. Very good. CHEESE CAKE TORTE 1 egg, well beaten 1 scant c. Wingold flour I c. sugar 1 tsp. Calumet baking powder Butter, size of an egg, melted | c. milk 1 tsp. Watkins' vanilla Cover bottom and sides of spring form with dough. Fill with the following: 1 lb. cottage cheese 1 lemon rind, grated 4 egg yolks, beaten light 1 tblsp. farina 1 c. sugar 3 tblsp. melted butter I tsp. salt Mix thoroughly before filling in. Cover with whites beaten with ^ c. sugar. Sprinkle cinnamon over this. Bake in slow oven for 1 hr. CHESTNUT TORTE 8 eggs, beaten separately 1 tsp. bread crumbs f c. sugar 1| lb. chestnuts, before shelling I lb. almonds To shell chestnuts, cut into the flat side of nut with sharp knife. To each pt. of nuts, add 1 tsp. butter. Place into oven for 5 min., shaking the nuts occasionally. Remove outer and inner shell at same time. Boil the nuts with a little milk until tender, then put through ricer. Beat sugar and yolks until very light, add the other ingredients, folding whites in last. Bake in spring form in slow oven for 1 hr. — 89 — CHOCOLATE TORTE 14 eggs, beaten separately j lb. sweet chocolate, grated 1 c. sugar 1 c. Wingold flour Beat sugar and yolks ^ hr., then add the whites, chocolate, and flour. Bake in spring form or angel food tin 1 hr. in slow oven. CHOCOLATE CRUMB TORTE 5 eggs, beaten separately 1 tsp. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 1 c. almonds, chopped 1 strip sweet chocolate, grated 1 c. rye bread crumbs ^ tsp. Watkins' cinnamon 1 lemon rind, grated Beat sugar and yolks very light, add other ingredients, mixing flour and baking powder, and adding whites last. Bake in spring form in slow oven for 1 hr. CHOCOLATE DATE TORTE 9 eggs, beaten separately 2 pieces sweet chocolate If c. sugar 1 tsp. Calumet baking powder 1 lemon, rind and juice 8 soda crackers, rolled 6 oz. dates Stir yolks, sugar, lemon, dates, and grated chocolate together 30 min.; then add crackers mixed with baking powder, and beaten whites. Bake 1 hr. in slow oven. Frost with chocolate icing. CHOCOLATE LADY FINGER TORTE (No Baking) 2f doz. lady fingers | c. water f bar sweet chocolate 5 eggs, beaten separately J c. sugar I pt. whipped cream Line sides and bottom of a small spring form with separated lady fingers, round sides towards pan. Melt chocolate with water and sugar in double boiler, gradually add yolks, then stir and cook until smooth and thick. Cool, then fold in the whites. Pour half this mix- ture on first layer of lady fingers, then place another row of fingers, cover with remainder of mixture, and place row of fingers on top. Place into ice box 12 hrs. When ready to serve cover with whipped cream and decorate wuth cherries. Very fine. CHOCOLATE POTATO TORTE 1 c. butter, creamed -| c. grated chocolate 2 c. sugar f c. milk 4 eggs, beaten light 1 tsp. Watkins' cinnamon — 90 — 1 c. potatoes, boiled and grated 2 c. Wingold flour 1 c. almonds, chopped 2 tsp. Calumet baking powder Mix in order given. Bake in spring form in medium oven for about 1 hr. CHOCOLATE WALNUT TORTE 9 eggs, beaten separately | lb. walnuts, chopped 1 c. sugar I c. cracker crumbs J c. grated chocolate Beat sugar and yolks very light. Add other ingredients, folding whites in last. Bake in two layers, putting them together with fol- lowing filling: 2 egg yolks 1 c. cream 3 tblsp. sugar Juice of 1 lemon ^ lb. walnuts, chopped Dust top with powdered sugar or coat with chocolate. CHOCOLATE ZWIEBACK TORTE 6 eggs, beaten separately 1 c. grated Zwieback 1 c. sugar 1 tsp. Calumet baking powder 1 tsp. each Watkins' cinnamon | c. almonds, chopped and cloves 1 c. grated chocolate Beat sugar and yolks very light, add other ingredients, mixing Zwieback and baking powder, and adding whites last. Bake in two layers, putting them together with raspberry jam. Serve with whipped cream or coat with. chocolate. CORNSTARCH SAND TORTE 1 c. butter, creamed 5 eggs, beaten separately 1 c. powdered sugar f c. Wingold flour f c. cornstarch 1 tsp. Calumet baking powder Mix in order given, stirring at least | hr. before folding in the beaten whites. Bake in deep tin 1 hr. CRUMBLE TORTE 6 eggs, beaten separately 5 lb. chopped dates ^ lb. powdered sugar 6 tblsp. bread crumbs I lb. chopped walnuts 2 tsp. Calumet baking powder J tsp. salt Add sugar to beaten yolks. Mix bread crumbs, baking powder, and salt, and add to egg mixture. Add dates and nuts, and lastly beaten whites. Bake in shallow tins. When ready to serve, break cake into small pieces and put into dish alternately a layer of cake and one of cream. — 91 — DATE TORTE J c. butter 1 c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 2 eggs 1 c. chopped dates J c. milk 1 c. chopped walnuts Bake in two layers. Put together with rich custard or serve with whipped cream. Custard Filling 1 c. milk or cream • 2 tblsp. sugar 1 tblsp. cornstarch 1 egg yolk Cook until thick; when cool, add beaten white. Flavor to suit taste. DIVINITY TORTE 1 c. butter 6 eggs, beaten separately 3 pts. sliced apples 6 tblsp. milk 1 c. sugar 1 lemon, juice and grated rind Stew the apples in the melted butter and sugar. Beat yolks and milk together until light, then add apple mixture, lemon, and lastly the beaten whites. Line a spring form with grated Zwieback, pour in the apple cream, and put crumbs on top, with chopped almonds, and cinnamon. Zwieback is German coffee cake cut into slices and browned in the oven. Six of these slices should be used, putting more crumbs at the bottom than on top. Put into slow oven until apple cream is well set. ENGLISH WALNUT TORTE 8 eggs, beaten separately 8 soda crackers, rolled line 2 c. sugar 1 c. walnuts, chopped Beat sugar and eggs very light. Add crackers, nuts, and lastly the beaten whites. Mix well, and bake in slow oven. FARINA TORTE 2 c. powdered sugar ^ c. bread crumbs f c. farina | c. nuts 2 tsp. Calumet baking powder 6 eggs, beaten separately Beat yolks, add sugar, farina and bread crumbs mixed with bak- ing powder, and nuts. Stir 15 min. Beat whites very stiff, fold in gradually. Bake in layers or flat tin. Serve with whipped cream. FILBERT TORTE 8 eggs, beaten separately | lb. filberts, chopi)ed 1| c. powdered sugar 1 lemon, juice and grated rind I c. bread crumbs ^ ^-sp- Calumet baking powder Beat sugar and yolks 15 min., mix crumbs and baking powder and add, add nuts, lemon, and whites last. Bake in spring form in — 92 — slow oven for 50 min. May be baked in layers and served with fresh fruit and whipped cream FILLED APPLE TORTE I lb. butter 2 c. Wingold flour I lb. sugar 1 tsp. Calumet baking powder 3 egg yolks, well beaten Line spring form or deep baking dish with dough and bake. When baked, fill with the following: Cook apples in wine or any fruit sauce, add chopped raisins and nuts, and one grated lemon-rind. Frost the top with 1 egg-white beaten with 2 tblsp. sugar. Put into oven to brown. FILLED CHERRY TORTE 1 lb. Wingold flour 1 egg-yolk 5 oz. butter 2 tsp. milk 2 oz. sugar 1 tsp. Calumet baking powder Press into spring form and fill with fresh or canned cherries with- out juice. Sponge for top: Beat 6 egg-yolks very light, add j lb. sugar, j lb. almonds, 1 grated lemon-rind, 6 whites, beaten stiff; pour over cake with cherries. Bake 1 hr. Serve with whipped cream. FILLED POPPYSEED TORTE G eggs, beaten separately j lb. almonds, chopped I c. sugar 2 tblsp. raisins, chopped 1 c. poppyseed, ground 1 tblsp. citron, cut fine 1 lemon rind, grated 1 tsp. Watkins' vanilla Line spring form with dough-part of any filled Torte recipe; sprinkle with bread crumbs, then fill with above recipe. Add sugar to yolks and beat 10 min., add other ingredients, folding whites in last. Fill into the form and bake in slow oven for 1 hr. FRUIT TORTE 3 eggs, beaten separately 1 c. Wingold flour 1 c. sugar Butter, size of an egg Beat sugar and yolks 15 min., then add whites, the flour, and then the butter, melted. Place dough into spring form, cover abun- dantly with fresh fruit, then bake 1 hr. in slow oven. GERMAN CHEESE TORTE 1 package National Zwieback 1^ level tblsp. Wingold flour 1 c. sugar 2 lb. cottage cheese 1 tsp. Watkins' cinnamon | pt. cream — 93 — J c. melted butter j tsp. salt 3 eggs, beaten light 1 lemon, grated rind and little juice Grate the Zwieback, add sugar and cinnamon, then pour melted butter over this. Keep out some of mixture to sprinkle over top of cake. Line greased spring form with above mixture, and fill with cheese filling. Mix sugar and flour, add to eggs, then add cheese, cream, salt, and lemon. When mixed put through ricer, then fill crust. Sprinkle top with rest of Zwieback and bake in slow oven 1 hr. GRAHAM CRACKER TORTE ^ c. butter 1^ tsp. Calumet baking powder 1 c. sugar 25 graham crackers, rolled fine 3 eggs, well beaten ^ c. chopped nuts f c. milk I lemon rind, grated Mix in order given above, mixing baking powder and crackers. Bake in layers in hot oven. Serve with custard filling, flavored with juice and rind of orange. (See index). HAZELNUT TORTE 6 eggs, beaten separately 1 c. wheat bread crumbs 1 c. sugar 1 tsp. Calumet baking powder 1 lb. hazelnuts, chopped 3 tblsp. brandy Reserve | of nuts and crumbs for filling. Mix baking powder with remainder of crumbs. Add sugar to yolks, then add other in- gredients, folding in whites at last. Bake in layers. Use following filling: ^ c. sugar 1 tblsp. brandy 1 c. milk 1 tblsp. butter Let all ingredients come to boil, then add nuts and crumbs re- served for filling and boil until thick. Frost with chocolate icing. HEIDELBERG TORTE 2 c. flour 2 tblsp. sugar ^ c. butter 2 egg yolks 2 tblsp. water Mix quickly, then set into cool place to harden. Line a spring form with the dough, and fill with the following: 1 lb. almonds, blanched and chopped 2 c. powdered sugar 2 lemons, juice and some of grated rind 8 egg whites, beaten stilif Bring almonds, sugar, and lemon to a boil; beat a few minutes, then add beaten whites, and fill into form. Place strips of dough over the top. Bake in very slow oven 1 hr. — 94 — HICKORY NUT TORTE 6 eggs, beaten separately 1 c. hickory nut meats 1 heaping c. sugar 1 tsp. Calumet baking powder 2 c. farina i tsp. salt Beat sugar and yolks 15 min. Add nuts, and the farina mixed with salt and baking powder. Fold whites in last. Bake in spring form 1 hr. in slow oven. Serve wnth whipped cream. HIMMELS TORTE 2 eggs, well beaten 1 tsp. Calumet baking powder 1 c. sugar ^ lb. dates, chopped 2 heaping tblsp. Wingold flour ^ c. walnuts, chopped When baked, break into pieces, then add 2 oranges and 2 bananas sliced, and serve with whipped cream. HIMMELS LAYER TORTE 1 c. butter, creamed 2 c. Wingold flour 1 c. sugar 1 tsp. Calumet baking powder 3 egg yolks, beaten light Bake in three layers. The dough is very stiff and must be pressed thin. It does not rise much. Put layers together with raspberry jam, covered with mixture made of 3 egg whites, 1 c. confectioners' sugar, and 1 c. chopped nuts, without boiling. Cover the top with powdered sugar. LADY FINGER BAKED TORTE 10 eggs, beaten separately 1 c. grated lady fingers 1| c. sugar 1 tsp. Calumet baking powder f lb. almonds, chopped Beat sugar and yolks 15 min., add almonds, crumbs mixed with baking powder, and lastly the whites. Bake in spring form in mod- erate oven Ij hrs. Bake this Torte a day or two before using it; then cut crosswise into 3 or 4 or as many layers as possible, the day before serving it; and put layers together with following filling: 2 c. milk 2 egg yolks 2 tsp. cornstarch 1 tsp. Watkins' vanilla Sprinkle powdered sugar over the top. LADY FINGER TORTE (No Baking) 1 c. butter, creamed 2 lemons 1 c. sugar 2| doz. lady fingers 3 eggs, well beaten Cream sugar and butter, add eggs, then the juice of one lemon and the rind of two. Stir this for 15 min. Cover bottom of a spring — 95 — form with separated lady fingers to make solid foundation, also place them around inside rim, standing them up lengthwise close together, with broken edge towards the inside. Put about one half the filling onto this, then another layer of lady fingers, the remainder of the filling, and then lady fingers on toji. Place into ice box for 24 hrs. Before serving, cover with fresh fruit and whipped cream. Very fine and requires no baking. LEMON TORTE 5 eggs 1 c. sugar J tsp. salt 1 c. Wingold flour ^ tsp. Calumet baking powder Beat eggs | hr.; add the other ingredients; beat again. Bake in three layers. Put layers together with following filling: 1 egg 1 heaping tblsp. Wingold flour 1 c. sugar 1 c. water 1 lemon, juice and grated rind Pinch of salt Sprinkle powdered sugar over the top of cake, or cover with whipped cream. LEMON APPLE TORTE 1 c. sponge cake crumbs 1 lemon, juice and part of rind 4 eggs, beaten separately 3 apples, grated f c. sugar I c. almonds, chopped Beat sugar and yolks 10 min.; add apples, crumbs, lemon and lastly the whites. Put into spring form, sprinkle almonds on top, pressing them in. Bake in moderate oven § hr. Serve as dessert with whipped <:ream. LEMON LADY FINGER TORTE (No Baking) 2| doz. lady fingers 1 c. rich milk 1 tblsp butter 1 tsp. cornstarch ^ c. sugar 1 lemon, juice and grated rind 3 eggs, beaten separately ^ pt. whipped cream Line bottom and sides of spring form with separated lady fingers, round side toward pan and close together. Cook butter, sugar, yolks, milk, and cornstarch until thick, then add the lemon and whites. Place I of mixture onto lady fingers, add another layer of fingers, then the rest of the mixture, and a layer of lady fingers on top. Place into ice box over night. When ready to serve, cover with the whipped cream. Orange may be used instead of lemon. LINZER TORTE 1 c. butter | lb. almonds, chopped 1 c. sugar I tsp, each Watkins' cinnamon — 96 — 6 egg yolks, beaten light and cloves 2 c. Wingold flour 1 lemon rind grated Press the larger part of the dough into bottom and sides of spring form. Cover the bottom with sliced pineapple, next a layer of sliced oranges, then sliced bananas, then a few thin slices of lemon. Sift sugar between layers of fruit. Repeat layers until dish is full and cover top layer with chopped nuts. Lay over the top narrow strips of remaining dough, then cross these with other strips of dough. Bake in moderate oven 1 hr. When ready to serve place into each little mesh, made by crossing strips of dough, a small piece of bright red jelly. MACAROON TORTE Make a dough of 3 c. Wingold flour 5 egg yolks, boiled hard 1^ c. butter 1 raw egg 1 c. sugar 1 lemon, juice and grated rind Rub yolks to a paste, add raw egg. Cut butter into flour, add other ingredients and quickly work into soft dough. Line bottom and sides of spring form with this dough, pressing it in with fingers. Before baking fill with following. 14 egg whites, beaten stiff 1 tsp. Watkins' vanilla 2 c. powdered sugar 1 lb. almonds, blanched and chopped Add sugar to whites and beat 10 min., add vanilla and nuts. Bake in slow oven 1 hr. Serve with whipped cream. MACAROON ALMOND TORTE (Not Baked) 1 c. butter 1 pt. whipped cream 1| c. powdered sugar 30 macaroons 6 eggs, beaten separately 18 lady fingers I lb. almonds, blanched and grated Line bottom of spring form with waxed paper. Place separated lady fingers close together on sides of pan, rounded ends cut off, the round side toward the pan. Lay the macaroons close together onto bot- tom, flat side down and fill in the small spaces with lady finger ends. Cream butter and sugar, add beaten yolks, beat well, then add the nuts and lastly fold in the whites. Spread | of thrs mixture over the macaroons, add another layer of macaroons, then the rest of the mixture. Place into ice box at least 24 hrs. When ready to serve, slip onto platter, cover with whipped cream and decorate with coarse maca- roon crumbs and candied cherries. MILWAUKEE POTATO TORTE 1 c. butter, creamed 1 c. grated potatoes 2 c. sugar 2^ c. Wingold flour 4 eggs, beaten light 2| tsp. Calumet baking powder — 97 — J lb. almonds, chopped | c. milk 5 oz. grated sweet chocolate 1 tsp. Watkins' cinnamon 1 lemon rind, grated | tsp. Watkins' cloves Mix in order given. Bake in spring form in slow oven for 1 hr. MOHN (POPPYSEED) TORTE 8 eggs, beaten separately j lb. raisins, chopped 1| c. sugar J lb. citron, chopped § lb. poppy seed | c. Wingold flour I lb. almonds, chopped Watkins' cinnamon and cloves to taste Beat sugar and yolks j hr., add other ingredients, folding whites in last. Bake in spring form 1 hr. Serve with whipped cream. NUT TORTE 8 eggs, beaten separately 1 c. cracker crumbs 1 c. sugar 1 tsp. Calumet baking powder 1 lb. walnuts, chopped 1 lemon rind, grated Beat sugar and yolks, then add other ingredients well mixed. Fold in whites last. Bake in two layers. Put together with lemon or cream filling. ORLEANS TORTE 1| c. butter 1 lemon rind, grated ^ c. sugar 1 tsp. Watkins' cinnamon 1 tsp. mixed spices, ground fine 4 c. Wingold flour Mix until the dough will no longer stick to the hands. Then press into four unbuttered layer tins and bake in slow oven until brown. When layers are cold, put them together with raspberry jelly or jam. Frost with a plain white frosting, over which spread a good chocolate frosting. This cake is best when a day or two old. OUR SCHWARZBROD TORTE 12 eggs, beaten separately ^ lb. almonds, chopped fine J lb. rye bread, dried and grated 1 tblsp. Wingold flour h wine-glass of wine or grape juice 1 tblsp. Watkins' cinnamon I lb. sugar 1 tsp. Watkins' cloves 1 lemon rind, grated Citron, small piece, cut fine Dampen the grated rye bread with the wine or grape juice. Add sugar to the beaten eggs and beat 15 min. Add citron, lemon rind, and spices, also nuts and flour. Fold in the egg-whites beaten very stiff. Bake in slow oven a good hr. PEACH TORTE 1 c. butter 2 c. Wingold flour ^ c. sugar 1 tsp. Calumet baking powder — 98 — 1 whole egg 1 tsp. Watkins' cinnamon 1 egg yolk Line a spring form by hand with this dough. Then half fill the form with sliced peaches mixed with sugar, and cover with following custard: 4 eggs, beaten separately 1 c. sweet cream 1 c. sugar 1 tsp. Watkins' vanilla J lb. almonds, chopped Add sugar to yolks, then add cream, vanilla, almonds, and lastly the beaten whites. Pour over peaches and bake 1 hr. Cherries may be used instead of peaches. POTATO TORTE 9 eggs, beaten separately 1 tsp. Watkins' cinnamon 1 c. sugar f lb. potato, boiled and grated ^ oz. citron, cut fine | oz. candied orange peel, cut fine Beat sugar and yolks | hr., then add other ingredients, folding whites in last. Bake in spring form in slow oven 1 hr. POTATO BREAD TORTE 6 eggs, beaten separately 2 c. grated rye bread 1^ c. sugar 1 c. grated potatoes J lb. almonds, chopped 1 tsp. Watkins' cinnamon 1 tblsp. brandy Beat sugar and yolks 10 min.; add other ingredients, adding brandy to crumbs; add beaten whites last. Bake | hr.; do not grease pan; serve with whipped cream. PRUNE TORTE 9 eggs, beaten separately 1 tsp. each Watkins' cinnamon and all- If c. sugar spice 16 prunes, chopped 1 heaping c. cracker crumbs 3 tblsp. grated chocolate 2 tblsp. brandy, wine, or lemon juice Rub prunes to smooth paste with brandy. Beat sugar and yolks very light, then add prunes and other ingredients, adding whites last. Bake in spring form in slow oven for 1 hr. Dates may be used instead of prunes. RYE BREAD TORTE 5 eggs, beaten separately 1 c. grated rye bread 1 large c. sugar 1 tsp. Calumet baking powder 1 lemon, juice and grated rind j lb. chopped almonds J tsp. salt Add sugar to beaten yolks and lemon; beat 10 min. Mix bread crumbs and baking powder, then add to egg mixture. Add almonds and stiffly beaten egg-whites. Bake in slow oven f hr. — 99 — SAND TORTE 2 c. butter, creamed ^ lb. almonds, grated 2 c. sugar 4 scant c. Wingold flour 10 eggs, beaten separately 1 tsp. Calumet baking powder Mix in order given, stirring at least | hr. before folding in the beaten whites. Bake in deep tin for at least 1 hr. SCHAUM TORTE (Delicious) 6 egg whites Pinch of cream of tartar 2 c. sugar 1 tblsp. vinegar 1 tsp. Watkins' vanilla Beat whites lightly, then add cream of tartar and beat very stiff. Gradually add sugar, vanilla, and vinegar, then beat | hr. Fill into spring form and bake very slowly 1 hr. When ready to use, care- fully cut off the top; fill with fresh strawberries or other fruit and cover with heavy whipped cream, then replace the top, sprinkle with pow- dered sugar, and serve. VIENNA TORTE 1 c. sugar 5 c. Wingold flour 1 c. butter 1| tsp. Calumet baking powder 2 eggs, well beaten 1 tsp. crushed cardamom 4 tblsp. milk Roll out and bake in 5 layers. Filling 3 c. prunes 1^ c. sugar Boil prunes and sugar with a little water, When tender, remove pits and mash. Put between layers. Sprinkle top with powdered sugar or cover with frosting. WALNUT TORTE 8 eggs, beaten separately 1^ c. bread crumbs 2 c. powdered sugar 1 lemon rind, grated 1 lb. walnuts Beat sugar and yolks 10 min., add other ingredients, folding in whites last. Bake in spring form in slow oven 1 hr. WALNUT DATE TORTE 3 eggs, beaten separately 1 tsp. Calumet baking powder 1 c. sugar 1 c. dates, chopped I c. Wingold flour 1 c. walnuts, chopped Beat sugar and yolks 5 min., fold in the whites, then the flour sifted with the baking powder and a pinch of salt, then the dates and walnuts. Bake 20 min. in shallow pan. Serve with whipped cream, or sprinkle top with powdered sugar. — 100 — WALNUT FARINA TORTE 6 eggs, beaten separately i c. toast crumbs 1 c. sugar 1 c. walnuts, chopped I c. farina i tsp. salt Beat sugar and yolks until creamy. Add other ingredients, folding in whites last. Bake in 3 small layers 20 min. Put together with raspberry jam and cover with whipped cream. WALNUT GRAHAM TORTE 6 egg yolks, beaten light 1 c. graham cracker crumbs 1 c. sugar 1 tsp. Calumet baking powder 1 c. walnuts, chopped 2 egg-whites, beaten very stiff Beat yolks and sugar 10 min. Add nuts, crumbs, and flour sifted with baking powder 3 times. Lastly add whites, beaten with pinch of salt. Bake in layers and fill with whipped cream. WALNUT LAYER TORTE 6 eggs, beaten separately f c. bread crumbs 1 c. sugar f c. farina 1 c. walnuts, broken 1 tsp. Calumet baking powder Add sugar to yolks; beat 5 min.; add walnuts, and crumbs, farina, and baking powder mixed; then fold in the whites. Bake in two layers. Use grated pineapple and whipped cream between layers. YAEGER TORTE 5 whole eggs f lb. almonds, cut fine 4 eggs, beaten separately | lemon rind, grated 1^ c. sugar Beat 5 whole eggs and 4 yolks 15 min.; add sugar, almonds, and lemon; then beat until it thickens. When quite thick, fold in the 4 extra whites. Bake in spring form in slow oven 1 hr. When cool, cover with any fresh fruit and whipped cream. ZWIEBACK TORTE 12 eggs, beaten separately | lb. grated Zwieback 1| c. sugar 2 tsp. Calumet baking powder 1 lemon, juice and grated rind | lb. almonds, chopped 1 tsp. Watkins' cinnamon | tsp. each Watkins' nutmeg and allspice Beat sugar and yolks thoroughly; then add the other ingredients, mixing crumbs and baking powder, and adding beaten whites last. Mix thoroughly and bake in moderate oven. When nearly done, spread melted butter over the top and sprinkle with sugar. Zwie- back is toasted coffee cake. — 101 — Candies BUTTER SCOTCH. No. I 1 c. molasses 1 c. butter 2 c. sugar | c. hot water Boil until brittle when tried in cold water. Pour into well but- tered tins, then set away to cool. BUTTER SCOTCH. No. H 2 c. brown sugar 5 c. water I c. butter Boil until hard when dropped into cold water. Then pour into buttered pans to cool. CANDIED ORANGE PEEL 4 oranges, thin-skinned | c. boiling water 1 c. sugar Remove peel from oranges in quarters. Cover with cold water and cook slowly until soft. Drain, remove white portion by scraping with a spoon, and cut yellow portion into thin strips, using scissors. Boil I c. water and c. sugar until syrup will thread. Cook strips in syrup 5 min., drain, and coat with granulated sugar. CHOCOLATE CARAMELS. No. I 1 c. white sugar ^ cake chocolate 1 c. brown sugar | c. butter 1 c. cream 1 tblsp. Wingold flour Dissolve chocolate in 1 c. hot water. Boil this with all the other ingredients except the cream for | hr., then add the cream and boil another | hr., stirring constantly. Pour into buttered pan, cut into squares while soft, then place cool to harden. CHOCOLATE CARAMELS. No. H 2 c. molasses 1 tblsp. butter 1 c. light brown sugar 1 c. sweet cream I lb. grated chocolate 1 tsp. Watkins' vanilla Boil until crisp when dropped into cold water. Pour into but- tered pans, and cut into squares. Nuts may be added. SUGARED DATES Remove stones from dates, then stuff with walnuts, pecans, or roasted peanuts. Roll dates in sugar. CHOCOLATE CREAMS To the white of 1 egg add an equal cjuantity of cold water, stir in 1 lb. of confectioners' sugar, flavor with vanilla, then work with the hand until smooth, mould into small balls and dip into melted chocolate. — 102 — COCOA WALNUT FUDGE 2 c. sugar 1 tblsp. butter 1 c. milk 1 tsp. Watkins' vanilla ^ c. cocoa Boil, without stirring, until it strings, then add vanilla, beat until almost hard. Cover the bottom of a greased tin with black walnut meats, pour mixture over this, mark off into squares. FUDGE. No. I 2 c. sugar 1 large tblsp. butter 1 c. milk 3 sq. of chocolate Pinch of soda Cook all together until it will hold together in cold water, then remove from fire, and beat until it begins to get hard, pour into but- tered tins to cool. If liked, add 1 c. chopped nuts while beating. FUDGE. No. II 2 sq. chocolate, grated ^ c. syrup 1 c. milk 2 tblsp. butter 2 c. sugar 1 tsp. Watkins' vanilla Cook all ingredients, except vanilla, until a soft ball is formed when tried in cold water. Remove from fire, add vanilla, and beat until thick and creamy. Pour into buttered pan, when nearly cold mark into squares. MAPLE CREAMS Take | as much water as maple sugar, cook without stirring. When nearly done, add 1 tblsp. butter, then boil until syrup hardens when tried in cold water. Take from fire, beat rapidly until it be- comes a waxy substance, then form into small balls by hand and press half a walnut onto each side. NUT LOAF 6 c. sugar 1 c. white syrup 3 c. cream 1| c. chopped walnuts Boil sugar, cream, and syrup until it forms a soft ball in cold water, then beat until quite stiff, add the nuts and a few candied cher- ries and beat until thick and creamy. Put into a loaf tin. PEANUT BRITTLE 1 lb. roasted peanuts 1 lb. sugar Melt the sugar over fire to a syrup, stirring constantly, then add the nuts, and pour into buttered tins. PEANUT BUTTER FUDGE 2 c. sugar 2 egg whites, beaten stiff 2 sq. chocolate, grated 1 tsp. Watkins' vanilla I tsp. butter 2 large tblsp. peanut butter — 103 — Mix first three ingredients with enough water to moisten well, boil slowly until it reaches the soft ball stage, then pour slowly into beaten whites, beating constantly, add vanilla and peanut butter and beat until it hardens. Pour into buttered pans, when cool mark off into squares. PEANUT CANDY 1 c. molasses ^ c. butter 1 c. sugar 1 qt. peanuts Boil molasses, sugar, and butter 20 min., then add the peanuts, mix well, then put into buttered tins. When cold break into medium sized pieces. PENOGHE 2 c. light brown sugar 1 tsp. Watkins' vanilla f c. milk f tsp. salt 2 tbisp. butter | c. chopped nuts Boil sugar and milk until it forms a soft ball in cold water. Add the other ingredients, remove from fire, cool slightly, then beat until thick and creamy. Pour into buttered tins and when firm, cut into squares. Cocoanut may be added instead of nuts. PEPPERMINT DROPS 2 c. sugar 1 c. boiling water Boil till it strings. Remove from fire, cool slightly, add Watkins' peppermint flavor, beat until thick, drop onto parafine paper. POPCORN BALLS 1 c. molasses 1 tblsp. butter ^ c. sugar Boil until the candy strings, pour over the popcorn, stirring well, then form into balls with the hands. This should make 1 doz. balls. PULLED TAFFY. No. I 3 c. sugar | c. water I c. vinegar 1 tblsp. butter Boil together until brittle in cold water, add any flavor just before taking from fire, pour onto a buttered platter to cool, turning in edges as fast as they cool, and when cool enough to handle, pull until white and brittle. ^ tsp. soda and any flavor may be added. PULLED TAFFY. No. II 1 c. syrup 1 large tblsp. butter, melted 1 c. brown sugar 1 tblsp. lemon juice Boil together until brittle when tested in cold water, pour into buttered tins, turning in edges as they cool, and when cool enough to handle, pull until a delicate brown. — 104 — RICH FUDGE Add 1 c. cut marsh mallows lo fudge while still hot and being beaten, also cover bottom of greased tin with chopped marsh mallows before pouring in the fudge. SALTED NUTS Almonds, peanuts, or pecans are best salted. Blanch the al- monds or peanuts by pouring boiling water over them and letting them stand a few minutes. Place the nuts into a shallow pan into a hot oven until dry and warm, then add a tblsp. of melted butter or olive oil to the nuts, and stir frequently to brown them evenly. When nicely browned, sprinkle them with salt, stir thoroughly, then bake a minute longer, remove from oven and cool. SEA FOAM. No. I 3 c. light brown sugar 2 egg whites, beaten stiff Ij c. water 1 tsp. Watkins' vanilla 1 c. chopped nuts Boil sugar and water until it strings well, then pour slowly into beaten whites, beating constantly, add nuts and vanilla, then beat until creamy. Pour onto a well buttered platter to cool, then cut into squares. SEA FOAM. No. II 2 c. sugar 1 c. nuts ^ c. syrup 1 tsp. Watkins' vanilla I c. water 1 egg white, beaten stiff Boil sugar, water, and syrup until a hard ball is formed in cold water. Then stir the beaten white, a little at a time, into the syrup, add nuts and vanilla, and beat until creamy. Pour onto well buttered platter, or make individual candies by dropping by spoonfuls onto the platter. SUGARED ALMONDS Boil sugar and water until it strings, then add plain almonds, or blanched and roasted almonds, to the syrup and stir until cold and dry. While stirring, cinnamon may be sprinkled over the mixture, adding to the flavor. SWEETENED POPCORN To every c. of sugar add | c. boiling water, boil until it strings, then pour over the popcorn, mixing thoroughly until coating is hard and dry. Instead of water red fruit juice may be used in part, this will make a pink popcorn. — 105 — Doughnuts and Coffee Cakes BERLINER PFANN-KUGHEN 1 c. milk, scalded and cooled 6 egg-yolks 1 Fleischmann's comp. yeast § pt. warm cream Wingold flour | c. butter, melted ^ c. powdered sugar 1 lemon rind, grated J tsp. salt Dissolve yeast in milk, add enough flour to make a sponge. When light, add the sugar, yolks, well beaten, the cream, butter, lemon, salt, and enough more flour to make soft dough. Knead until it blisters; let rise. When light, cut into cakes and let rise again. Fry in deep fat. These also may be filled. BISMARCK DOUGHNUTS 2 eggs, well beaten 2 tblsp. melted butter ^ c. sugar 1 loaf bread dough Add sugar and butter to egg, beat well. Take loaf of bread dough just before putting into pans, add the above mixture, mix thoroughly and let rise. Then roll ^ in. thick, spread with jelly or jam, double over the dough, cut with biscuit cutter. Let rise again, then fry in deep boiling fat, dry on brown paper, roll in sugar. BUTTERMILK DOUGHNUTS 2 eggs, beaten light 1 c. buttermilk 1 c. sugar 1 tsp. soda 1 tblsp. thick cream | tsp. Watkins' nutmeg or cinnamon Wingold flour to make soft dough Knead dough lightly, then roll into a sheet. Cut with doughnut cutter, then let stand 15 min. before baking. Fry in boiling hot lard. CHOCOLATE DOUGHNUTS 2 eggs, beaten light 1 c. buttermilk or sour milk 1 c. sugar ■ 1 tsp. soda Ij tblsp. melted butter 1 tsp. Watkins' cinnamon 1 sq. melted bitter chocolate 1 tsp. Calumet baking powder 1 tsp. salt 4 scant c. Wingold flour Dip each doughnut into boiling water, after taking it out of lard. Set up on end on brown paper to dry. Roll in powdered sugar. COMFITS 2 eggs, beaten light 1 tsp. Watkins' vanilla 1 c. sugar 3 c. Wingold flour — 106 — 1 c. milk 2 heaping tsp. Calumet baking powder ^ tsp. salt Beat all together until very smooth, drop from spoon, one at a time, into very hot lard. Roll while hot in sugar. CREAM DOUGHNUTS 3 eggs, beaten light 5 c. Wingold flour 1 c. sugar 1 tsp. soda 1 c. cream 3 tsp. cream of tartar 1 tsp. salt J tsp. each Watkins' cinnamon and nutmeg Mix and sift flour, soda, cream of tartar, salt and spices. Add sugar and cream to eggs, then add flour mixture. The dough should be stiff enough to roll. Roll I in. thick, cut, and fry in deep fat. Drain on brown paper. Roll in sugar. CRULLERS 3 egg-yolks, well beaten | c. raisins, cut fine I c. sugar 2 c. Wingold flour 1 c. milk 2 tsp. Calumet baking powder I c. walnuts, chopped fine Pinch of salt Cream egg- yolks and sugar, add nuts, raisins, milk and flour sifted with baking powder. Drop from spoon into hot lard, any size one wishes. DAINTY DOUGHNUTS 1 tblsp. butter ^ c. milk f c. sugar 1| c. Wingold flour 1 egg 1§ tsp. Calumet baking powder Pinch of salt Sift flour and baking powder 3 times. Beat the egg well and add sugar, butter, milk, and flour and mix. Add enough more flour to make dough stiff enough to be handled. With Calumet baking pow- der the doughnuts may all be cut and placed onto a board before be- ginning the frying. DOUGHNUTS 2 eggs, beaten separately 2| tblsp. melted butter or ^ c. cream 1 c. sugar 3 c. Wingold flour 1 c. milk 3 tsp. Calumet baking powder Use any flavor. After cutting let stand 15 or 20 min. — 107 — GINGER DOUGHNUTS 1 egg, beaten light 1 tsp. Watkins' ginger I c. molasses 1 tsp. salt 1 c. sour milk 4 c. Wingold flour 1 tsp. soda Mix thoroughly, roll, cut, fry in deep hot lard. ORANGE DOUGHNUTS I c. thick cream • j tsp. salt 1 c. sugar 1 orange, rind and | juice 2 eggs, beaten light 2 c. Wingold flour 2 tsp. Calumet baking powder Mix ingredients, beat thoroughly, then drop from spoon into hot lard; when cooled roll in powdered sugar mixed with grated lemon rind. PLAIN DOUGHNUTS 3 eggs, beaten light 1 c. milk 1 c. sugar 4 c. Wingold flour 3 tblsp. melted shortening 4 tsp. Calumet baking powder 1 tsp. salt Watkins' nutmeg and vanilla Add sugar to egg, then add shortening, salt, milk, flour mixed with baking powder and nutmeg, vanilla. Mix thoroughly, roll out J in. thick, cut, and fry in hot fat. POTATO DOUGHNUTS 3 tblsp. melted lard 2 c. hot mashed potato 2 c. sugar 1 tsp. Watkins' nutmeg 3 eggs, beaten light 5 tsp. Calumet baking powder 1 c. milk Wingold flour to make stiff dough J tsp. salt Cream sugar and lard, add eggs, milk, potato, nutmeg, salt, and flour mixed with baking powder, enough to roll out. RAISED DOUGHNUTS 1 Fleischmann's comp. yeast | c. lard 1 pt. luke warm water or milk 1 c. sugar J tsp. salt 2 eggs, beaten light I tsp. Watkins nutmeg • Dissolve yeast in milk, mix with little flour to make soft sponge, let rise, then add other ingredients. Work together thoroughly and add flour to make soft dough. Let rise, then roll out and cut with doughnut cutter. Let rise again, then fry in hot lard. Roll in sugar. — 108 — RAISIN DOUGHNUTS 4 egg yolks, beaten light 1 tsp. Watkins' cinnamon 1 c. sugar J tsp. salt 1 c. sour milk 1 c. raisins, chopped 1 tsp. soda 4 c. Wingold flour Dissolve soda in sour milk, mix raisins with part of flour. Mix thoroughly, then drop from spoon into boiling fat. Fry quickly, drain, roll in coarse white sugar. TRIFLES 1 egg, beaten light 1 tblsp. sugar Work egg and sugar into enough Wingold flour to make a stiff dough. Roll as thin as a dollar, cut into any shape. Drop into hot lard and fry until they come to the top, turn over, remove with a skimmer and drain. Dust with powdered sugar. ALMOND RUSKS Take coffee cake dough made with Fleischmann's comp. yeast, roll thin, spread with melted butter, sprinkle with sugar, roll together as for jelly-roll, cut crosswise into pieces 1 in. thick. Butter a spider, put in 2 oz. of blanched almonds, cut lengthwise; then f c. brown sugar, 1 heaping tsp. butter. Place the rusks into the spider, let rise, then bake. When done, upset the spider onto a plate, so the almonds will be on top. Almonds and sugar should be sprinkled separately onto bottom of spider. The butter will spread itself when heated. BAKED ROSES Beat 3 eggs, add j tsp. salt, and Wingold flour enough to make a very stiff dough. Knead thoroughly, then roll very thin, the thinner, the better. Cut into circles of three sizes. Put one of each size to- gether, largest at bottom, smallest on top, pinch together in the cen- ter. Let stand J hr. Then drop into deep hot fat and fry a delicate brown. Drop a piece of bright jelly into the center of each rose, then dust with powdered sugar. BREAD STICKS 1 c. milk, scalded and cooled j c. lukewarm water 1 Fleischmann's comp. yeast Wingold flour to make soft sponge Dissolve yeast in water, add to milk, and add flour. When light add 1 tblsp. sugar 2 tblsp. melted butter I tsp. salt 1 egg-white, beaten stiff Wingold flour enough to make soft dough. Knead and let rise till double in bulk. Pull off dough in small jMeces and knead into balls; cover these on a floured board. When light roll under the hands on the board till 6 in. long and thick as a lead pencil. Put into pan 1 in. apart. Let rise and bake 20 min. — 109 — BUTTER HORNS (German) 1 c. butter 3 eggs, well beaten ^ c. sugar I tsp. salt 1 c. warm milk 1 Fleischmann's comp. yeast 4 c. Wingold flour Flavor with Watkins' vanilla, cinnamon, or cardamom. Dissolve yeast in milk. Add sugar to creamed butter, add eggs and flavoring and at last the yeast and flour. Set in the evening. In the morning roll out and cut crescents or horns with a cookie cutter. Let rise 2^ hrs. Bake in a slow oven. When cool, cover with frost- ing of powdered sugar and water. CHRISTMAS COFFEE CAKE (German) 1 qt. milk, scalded and slightly cooled | c. warm water 1 tblsp. lard 2 eggs, well beaten 1 heaping tblsp. butter 1 c. sugar 1 tsp. salt 1 c. raisins, cut fine 2 cakes Fleischmann's comp. yeast ^ c. citron, cut fine 1 heaping tsp. cardamom Add lard, butter, and salt to hot milk. Dissolve yeast in water, then add eggs, sugar, raisins, citron, and cardamom. If milk mixture is not too hot, put in the yeast, and add Wingold flour enough gradually to mix stiff like bread. When light, mould into loaves, and after rising again, bake at least 1 hr. CHRISTMAS STOLLEN 5 lbs. Wingold flour j lb. Fleischmann's comp. yeast 1 lb. butter or (f butter, I lard) 1 qt. milk 1 lb. sugar 2 eggs, well beaten f lb. raisins, chopped 1 lemon rind, grated f lb. almonds, chopped | tsp. nutmeg I lb. citron, chopped Set light sponge with 1 cup of milk taken from qt. of milk, scalded and cooled, some of the amount of flour and the yeast. Scald rest of milk and add the butter; when cool, add to the light sponge. Add the sugar, eggs, and part of the flour. Then the fruit, spice, and the rest of the flour. Beat and whip the dough with the hands. Do not knead. Let rise over night. This makes four Stollen. CINNAMON CAKE 1 cake Fleischmann's yeast ^ c. light brown sugar ^ c. milk, scalded and cooled 2 tblsp. butter — 110 — 1 tblsp. sugar 1 egg 2 c. sifted Wingold flour j tsp. salt Dissolve yeast and one tblsp. sugar in the lukewarm milk. Add f c. flour to make sponge. Beat well, cover and let rise 45 min. in a moderately warm place. Add butter and sugar creamed, egg well beaten, about Ij c. flour, or sufficient to make a soft dough, and the salt. Knead lightly, place into greased bowl. Cover and let rise in a warm place about two hours, or until double in bulk. Roll | in. thick and place into well greased pan and let rise until light — about 1| hrs. Cut across top with sharp knife, brush with egg, sprinkle liberally with sugar and cinnamon. Bake 20 min. in a moderately hot oven, COLOCHES 1 Fleischmann's comp. yeast 1 egg, well beaten 1^ c. milk, scalded and cooled j tsp. salt f c. melted lard 1 tblsp. sugar Dissolve yeast in warm milk, then make soft sponge with flour. When light, add the other ingredients and enough flour to make soft dough. Let rise. When light, cut out with biscuit cutter and let rise again. Then press center down with the thumb; fill in with any kind of jam and bake. DUTCH APPLE CAKE 2 c. Wingold flour 1 heaping tblsp. butter or lard 3 tsp. Calumet baking powder 1 egg 1 tsp. salt 1 c. milk 2 tblsp. sugar 5 tart apples Sugar and Watkins' cinnamon Sift all dry ingredients together. Work in the shortening. Make a soft dough with the beaten egg and milk mixed. Roll ^ in. thick and put into pan. Brush the top with shortening. Core, peel, and slice apples; press them overlapping into the top of the dough. Sprinkle with sugar and cinnamon and dot with butter. Bake 25 min. in moderate oven. FLECHTEN KUCHEN 1 cake Fleischmann's yeast 4 c. sifted Wingold flour h c. milk, scalded and cooled 1 c. butter 2 tblsp. sugar 8 eggs 1 tsp. salt Dissolve yeast and 1 tblsp. sugar in lukewarm milk, add 1 c. flour to make sponge. Beat well. Cover and set to rise in warm place, free from draft, until light — about f of an hr. To the rest of the flour add 1 tblsp. sugar, butter softened, 4 eggs and salt. Beat well. Add sponge and beat again thoroughly; then the other 4 eggs, unbeat- en, one at a time, beating thoroughly. Cover and let rise until light — 111 — — about 4 hrs., and beat again. Chill in refrigerator over night. In the morning, shape by rolling under hand into long strips about 27 in. long and f in. thick, bring ends together, and twist like a rope. Form into rings, place on well buttered pans to rise. When double in size, glaze with white of an egg diluted with water. Bake in mod- erate oven 15 min. Ice while hot, with plain frosting. Sprinkle with almonds. GERMAN COFFEE CAKE 1| cakes Fleischmann's yeast 1 c. sugar 1 c. milk, scalded and cooled | tsp. mace 1 tblsp. sugar 1| c. mixed fruit — citron, raisins, 3 c. sifted Wingold flour currants in equal parts h c. butter j tsp. salt 3 eggs Dissolve yeast and 1 tblsp. sugar in the lukewarm milk, add 1|- c. flour. Beat well. Cover and set aside, in a warm place, to rise 1 hr., or until light. Add to this the butter and sugar creamed, the mace, the fruit which has been floured, the balance of the flour, or enough to make a good cake batter, the salt, and eggs well beaten. Beat for 10 min. Pour into well buttered molds, filling them about half full, cover and let rise until molds are nearly full, then bake in a moderate oven. If made into two cakes, they should bake 45 min.; one large cake should bake 1 hr. GUGELHOPF or FORM CAKE h lb. butter 1 c. milk I lb. sugar 1 Fleischmann's comp. yeast 5 eggs, well beaten 1 c. raisins, chopped fine 1 lb. Wingold flour 1 lemon-rind, grated Dissolve yeast in ^ the milk, scalded and cooled. Cream butter and sugar, add eggs, beating very well all the time, then flour and ^ the milk, raisins, and lemon-rind. At last add the dissolved yeast and beat well. Grease the deep tin very well, and strew it with cut almonds before putting in the dough. Let rise until very light and bake 1 hr. in medium oven. KRANZ KUCHEN 1 c. milk, scalded and cooled 1 pinch of salt 1 Fleischmann's comp. yeast 1 c. Wingold flour Set light sponge with above ingredients. ^ c. butter I lemon-rind, grated 1 c. sugar 2 c. Wingold flour 3 eggs, well beaten ^ c. raisins, cut fine — 112 — Cream butter and sugar, add eggs and lemon-rind and beat well. Add light sponge, raisins, and flour. Put into rather shallow pans and let rise 2 hrs. Then spread top with melted butter, sugar, cinna- mon, and chopped almonds. Bake 45 min. KREUZNAGH HORNS (German Recipe) 4 c. Wingold flour | c. warm water 1 Fleischmann's comp. yeast 1 c. milk, scalded and cooled 2 tblsp. sugar h tsp. salt 2 eggs, well beaten 1 good tblsp. butter Set sponge with 2 c. flour, yeast dissolved in warm water, and milk. When light work into a dough with rest of flour, adding melted butter, sugar, eggs, and salt. Let rise again. Roll out into pieces 6 in. square and quite thin. Cut each square into 4 triangles, brush with melted butter, dust lightly with flour, roll up from the wide side, letting the point of the triangle come on top and bend around in the form of a crescent moon or horseshoe. Put them to rise into a greased pan. When ready to bake brush over with milk and bake in a hot oven. Fillings and Icings ALLEGRETTI FILLING 2 c. sugar 1 tsp. Watkins' vanilla 8 tblsp. water 4 oz. bitter chocolate 2 egg-whites Boil sugar and water until it threads. Pour on beaten whites, beating until thick enough to spread. Before spreading add vanilla. Spread on cake and cover same with melted bitter chocolate in which a piece of butter has been melted to keep chocolate from hardening while spreading. ALMOND CREAM FILLING 1 c. cream 1 tsp. cornstarch, dissolved in water ^ c. sugar I lb. almonds, blanched, and cut 3 egg yolks, beaten light Beat eggs and cream, then boil with other ingredients until thick enough to spread. Beat thoroughly before spreading. APPLE FILLING 4 large apples, grated 1 c. sugar 1 lemon, juice and part rind 1 egg, beaten Cook apples, lemon, and sugar 5 min., then add egg, beat until cool, then spread between layers. — 113 — BLITZ TORTE FILLING 1 c. milk, scalded 1 lemon, juice and rind 2 egg yolks 1 tsp. cornstarch I c. sugar Boil until thick and smooth. Put between layers. CHOCOLATE CREAM FILLING 1 c. sugar ■ 1 tsp. Watkins' vanilla I c. Wingold flour Ij sq. chocolate 1 tsp. salt 2 c. milk, scalded 2 eggs, well beaten Blend sugar, flour, and salt thoroughly in a bowl, then mix with eggs. Scald milk in double boiler and add to it egg mixture, beating constantly until it thickens. Take from fire and add melted choco- late and vanilla. Spread between layers when cooled. COCOANUT LEMON FILLING 1 egg, beaten 1 c. boiling water or milk 1 c. sugar J c. cornstarch 1 lemon, juice and rind 1 c. cocoanut Add sugar and lemon to egg. Dissolve cornstarch in little cold water, add to boiling water, then combine the two mixtures and cook in double boiler until thick and smooth, stirring constantly until cool. Then fold in f of the cocoanut, spread over cake, and sprinkle top with remaining cocoanut. CREAM FILLING 1 egg white, beaten stiff 1 c. whipped cream Beat white and cream together, sweeten and flavor to taste. CUSTARD FILLING 1 egg, well beaten 1 tblsp. Wingold flour 2 tblsp. sugar 1 c. hot milk Mix first three ingredients thoroughly. Gradually add milk" Boil slowly until it thickens. Cool and add any flavoring. DATE FILLING 1 c. dates, cut fine 2 tblsp. cold water 1 orange, juice and rind Confectioners' sugar to si)read Beat well and spread between layers. DELICIOUS CAKE FILLING 1 lb. raisins, chopped f lb. figs, chopped 1 lb. almonds, cut Boiled icing Stir raisins, nuts, and figs into boiled icing, then spread on cake. — 114 — FIG FILLING I lb of figs, chopped fine ^ c. water 1 c. sugar ^ lemon, juice and rind Mix ingredients in order gi\en, cook in double boiler until thick enough to spread. FRUIT MERINGUE FILLING 1| c. mashed berries, grated 2 egg whites, not beaten apple, or peach 1 lemon rind, grated 1| c. powdered sugar Mix all together in deep narrow dish, use rotary beater and beat until very stiff. GERMAN FILLING 2 tblsp. sugar 1 tblsp. water Let come to a boil. When cool spread between layers, sprinkle same with finely cut almonds and spread with whipped cream. GERMAN FRUIT FILLING 3 c. sugar J lb. raisins, chopped 1 c. water | lb. candied pineapple, cut fine 2 egg whites, beaten stiff | lb. candied cherries, cut fine I lb. blanched almonds, cut | lb. citron, cut fine Boil sugar and water until it strings, gradually pour over whites, beat until cold. Then add nuts and fruit and spread at once. LEMON FILLING ^ c. water 2 tblsp. lemon juice 1 tblsp. butter 2 tblsp. cornstarch 1 grated lemon-rind 2 egg-yolks J c. sugar Heat water, sugar and lemon rind to boiling. Add butler, and cornstarch dissolved in little cold water. Cook in double boiler 20 min. Add beaten yolks and cook 5 min. Remove from fire, add lemon juice. LEMON FIG FILLING -2- lb. figs 1 c. water 1 c. sugar 1 lemon, juice and rind Chop figs and cook with other ingredients till right consistency to spread. — 115 — MAPLE FILLING 2 c. maple su,2;ar | c. milk 3 tblsp. butter Boil until it forms a soft ball in cold water. Beat until thick enough to spread. MARSHMALLOW FILLING 2 c. sugar 2 egg whites, beaten stiff I c. water 16 marshmallows Boil sugar and water until it strings, gradually pour over whites and beat; then add the marshmallows which have been baked in a slow oven until soft and putTy, but not brown, beat until smooth. MARSHMALLOW CREAM FILLING 1 lb. marshmallows 1 c. cream, whipped J c. milk 1 tsp. Watkins' vanilla Melt marshmallows over hot water with the milk, cool, and then add to whipped cream, and flavor. For icing, pour the melted marshmallows, while hot, into stiffly beaten whites of 2 eggs, add vanilla. NUT FILLING 1 lb. nuts, cut tine 1 c. cream, sweet or sour IJ c. sugar Cook 5 min. Beat until cool, then spread on cake. NUT AND RAISIN FILLING 1 c. raisins 2 c. brown sugar J lb. pecans | tsp. cream of tartar 2 egg whites, beaten stiff 1^ c. water Soak raisins and pecans in wine over night. When ready to make frosting, drain. Boil sugar, cream of tartar, and water until like strained honey. Take out 7 tblsp. and beat into whites. Boil bal- ance until it strings, then gradually beat into egg mixture. When thick enough to spread, add drained and chopped nuts and raisins. Delicious. ORANGE FILLING. No. I 1 c. orange juice 4 tblsp. cornstarch Juice I lemon _ 1 egg, beaten light f c. sugar 1 tblsp. butter I tsp. salt Mix cornstarch with little water, add to fruit juice heated with half the sugar, boil about 10 min. Add egg mixed with rest of sugar — 116 — and stir until egg thickens the mixture, then add butter and salt. Cool and spread. ORANGE FILLING. No. II 1 c. sugar I orange rind, grated 2 tblsp. Wingold flour j c. orange juice 1 egg, slightly beaten 1 tsp. lemon juice Mix sugar and flour. Add other ingredients in order given. Cook 10 min. in double boiler, stirring constantly. Cool before spreading. PEANUT FILLING 1 c. sugar 1 c. sour cream 1 c. ground peanuts Boil all together until soft ball forms in water. Beat till cool, then spread. PINEAPPLE FILLING 2 egg whites, unbeaten 1| c. sugar 1 grated pineapple Put egg, sugar, and fruit into quart measure; use rotary beater and beat until thick enough to spread. PINEAPPLE NUT FILLING 1 c. whipped cream J c. powdered sugar 1 egg white, beaten stiff ^ c. chopped nuts ^ c. shredded pineapple Beat whipped cream and beaten white together, then add sugar, nuts, and pineapple. RAISIN FILLING 1 egg-yolk, well beaten | c. milk ^ c. sugar 1 c. raisins Add sugar to egg, then add milk and bring to a boil. Then add raisins and boil until soft ball forms in water. Beat until cool then spread on cake. ROXBURY FILLING 1 c. whipped cream 1 c. chopped almonds, walnuts, I c. powdered sugar raisins, dates, and citron com- bined Whip cream very stiff, beat in sugar, then add fruit and nuts, mixing thoroughly with a fork. — 117 — SOUR CREAM NUT FILLING H c. sour cream 3 c. chopped mils (hickory pre- 14 tblsp. sugar ferred) Boil 30 to 40 mill. To avoid burning set into dish of boiling water. This is excellent. STRAWBERRY FILLING I c. strawberries, mashed | c. powdered sugar 1 egg-white, beaten stiff 1 c. thick cream, whipped Put whipped cream and beaten white together. With a fork stir in the sugar until very smooth. Just before spreading stir in the strawberries. Raspberries or fresh apricots may be used in this recipe. WALNUT CUSTARD FILLING 1 c. milk 1 tblsp. cornstarch 1 egg or 2 yolks 1 c. walnuts ^ c. sugar 1 tsp. Watkins' vanilla Scald milk, then add to it mixture of egg, sugar, cornstarch dis- solved in water, and walnuts. Boil and stir until it thickens, add vanilla. BAKED CHOCOLATE ICING 1 cake sweet chocolate, grated 4 egg whites, beaten stifif ^ c. powdered sugar Spread on cake and bake in oven 5 min. BOILED ICING 1 c. sugar 1 tsp. Watkins' vanilla I c. boiling water J tblsp. lemon juice 1 egg-white. Boil sugar and water until it threads. Pour syrup gradually into beaten white of egg; beat constantly until ready to spread. Add flavoring and pour over cake. BURNT ALMOND ICING 2 large tblsp. soft butter Cream to spread 2 c. powdered sugar | c. burnt almonds, chopped Cream butter, add sugar and cream enough to make of right con- sistency. Beat well, then add almonds and spread on cake. Pine- apple may be used instead of nuts. — 118 — CARAMEL ICING 2 c. brown sugar I tsp. salt ^ c. sweet cream 1 tsp. Watkins' vanilla Butter, size of an egg 1 c. walnuts, chopped Boil sugar, cream, and butter until it forms a ball in cold water. Take from fire and add vanilla and nuts. Beat until almost cold. CARAMEL NUT ICING 1 c. sugar J c. water 3 tsp. caramel syrup 1 large egg white, beaten stiff I c. pecans, cut fine Boil sugar, syrup, and water until it threads, pour gradually onto beaten white, beating vigorously until cool and thick enough to spread, then add nuts. CHOCOLATE ICING. No. I 1 c. brown sugar 2 tblsp. butter I c. milk 4 sq. grated chocolate 1 tsp. Watkins' vanilla Mix all together and boil until thick. Beat until cool enough to spread. CHOCOLATE ICING. No. II 1 tsp. butter 1 sq. chocolate 1| c. sugar ^ tsp. Watkins' vanilla I c. milk Melt butter, then add sugar, milk, and chocolate. Boil until it forms a soft ball in cold water. Beat until creamy, add vanilla, then pour over cake. CHOCOLATE MARSHMALLOW ICING 1 c. sugar 1 egg white, beaten stiff 1 sq. chocolate I lb. marshmallows, cut fine J c. water Boil sugar, chocolate, and water until it forms a soft ball in cold water; beat into beaten egg; while still hot add marshmallows; then beat until cold and thick enough to spread. CHOCOLATE NUT ICING 1^ c. brown sugar 2 sq. grated chocolate f c. cream ^ c. butter I c. nuts, chopped Boil sugar, cream and l)utter until thick, beat until cool, then add chocolate, melted over hot water, and nuts. — 119 — COCOA COFFEE ICING 2 tblsp. butter, creamed 2 tblsp. cocoa 1 c. confectioners' sugar 2 tblsp. hot coffee Mix sugar and butter; add cocoa, then hot coffee. Beat well. COFFEE ICING 1 tblsp. butter 1 tsp. Watkins' vanilla Powdered sugar 2 tblsp. black coffee Add sugar to creamed butter, then add vanilla and coffee, then enough sugar to make smooth paste. This icing may be spread on wafers and served with tea. CREAMED BUTTER ICING 1 c. soft butter, well creamed. Add confectioners' sugar enough to make of right consistency to spread. Add any flavor. EGG COFFEE ICING 1 c. melted butter 1 egg yolk, beaten 2 c. confectioners' sugar 8 tsp. hot coffee I tsp. Watkins' vanilla Beat until smooth and thick enough to spread. Especially nice for spice or nut cakes. FRUIT ICING 3 tblsp. hot milk ' 1 c. chopped peanuts Confectioners' sugar to spread 1 c. chopped raisins I c. shredded citron Beat sugar and milk until of right consistency to spread, then add nuts and fruit. FUDGE ICING 2 c. sugar 1 c. milk J c. bitter chocolate Butter, size of walnut Boil until it forms a ball in cold water. Cool, then add a pinch of cream of tartar, and beat until it hardens. GLACE ICING 1 c. sugar I tsp. cream of tartar J c. water 1 tsp. Watkins' vanilla Boil sugar, water, and cream of tartar without stirring until it strings. Set aside to cool; when lukewarm, beat until it becomes white and glistening. Add vanilla. — 120 — ICE CREAM ICING 2 tblsp. butter, creamed 2 egg whites, not beaten Confectioners' sugar 1 tsp. Watkins' vanilla Make icing stiff enough to spread. JELLY ICING 1 egg white, slightly beaten 1 glass tart jelly 1 c. confectioners' sugar Beat all until light and smooth and thick enough to spread. JIFFY ICING 1 ten cent cake of milk chocolate, melted over hot water. Use either for layer or loaf cake. This icing is always of desired softness and has a delicious flavor. LORENA'S CAKE ICING 2 sq. bitter chocolate 1 egg f c. sugar 1 tblsp. Wingold flour 1 tblsp. butter 2 c. milk Melt chocolate and butter in double boiler, add beaten egg, flour and sugar mixed, and the milk. Boil until thick as cream. MERINGUE ICING I c. water 2 tblsp. granulated sugar 1| c. granulated sugar ^ tsp. Calumet baking powder 3 egg whites Make a syrup of the first portion of sugar and the water. Boil until it will form a crystal rope when dropped from spoon into ice water. Beat two whites very stiff, then whip in the 2 tblsp. of sugar and immediately whip in the baking powder. When the syrup is ready pour slowly over the meringue, whipping up lightly. When stiff and cooling, drop in the extra unbeaten white and continue beat- ing till right consistency to spread. This is sufBcient for two layer cakes. NOUGAT ICING 1 c. sugar J tsp. cream of tartar ^ c. boiling water 3 egg-whites Pinch of salt Boil sugar and water until it spins a thread. Beat 2 whites, with cream of tartar and salt, until very stiff; then gradually add boiling syrup, beating constantly. Then beat the last egg-white and fold into the first. Add chopped almonds and any Watkins' flavoring. — 121 — NUT ICING I5 c. sugar I c. milk 1 tsp. butter j lb. chopped walnuts Boil sugar, butter, and milk 4 min., then beat until cool and add nuts. OPERA CARAMEL ICING I c. cream 2 tblsp. Watkins' vanilla Pinch of salt 1 c. light brown sugar Boil sugar and cream for 5 min., then add vanilla and salt. Beat till creamy. Spread on cake while warm. ORANGE ICING 1 grated orange rind 1 egg-yolk ^ orange, juice Powdered sugar 1 tsp. Watkins' orange extract Allow orange juice and rind to stand 15 min., then strain. Beat egg-yolk, then add juice, extract, and enough sugar to spread. Glaze the cakes, so that the frosting will stay on, with the follow- ing: 1 egg-white and 1 tblsp. sugar beaten until sugar is melted. Spread on cake and let dry. Then cover with the frosting. QUICK ICING 1 egg white, beaten stifif ^ tsp. Watkins' vanilla 2 tblsp. cold water f c. confectioners' sugar Add sugar and water gradually to beaten white. Beat thoroughly, then add vanilla. Use more sugar if needed. QUICK CHOCOLATE ICING 1 tsp. butter Confectioners' sugar to spread 1 sq. chocolate 1 tsp. Watkins' vanilla 2 tblsp. cream Melt butter and chocolate over boiling water, add cream and enough confectioners' sugar to make of right consistency to spread. Beat well, add vanilla and pour onto cake. Nuts or cocoanut maybe added to this icing. TUTTI FRUTTI ICING 1| c. sugar J c. chopped raisins 1 tblsp. cocoa or chocolate j c. broken walnuts ^ c. milk ^ c. cocoanut 1 tblsp. butter Boil until thick enough to spread. — 122 — WHITE MOUNTAIN CREAM ICING 1 c. sugar i tsp. Watkins' vanilla -5 c. boiling water ^ tblsp. lemon juice 1 egg white Boil sugar and water until it spins a thread; pour syrup gradually into beaten white; beat constantly until of right consistency to spread; add flavoring and pour over cake. Fish, Eggs, and Cheese BAKED BLACK BASS Clean fish thoroughly, then rub it dry. Fill the well seasoned fish with slices of bacon, place into a baking dish with butter and fry a delicious brown in the oven, basting frequently. BAKED PICKEREL Put a clean and wiped fish into a dripping pan, spread with butter, season with salt and pepper, bake slowly, basting often, after first 10 min., with butter melted in a little hot water. Heat 1 c. sweet cream with 2 tblsp. butter and 1 tsp. minced parsley in double boiler. Place the fish onto a serving dish, add the gravy to the cream, then pour over the fish. BOILED PIKE 1 good sized pike 2 bay leaves 3 tblsp. butter 12 black pepper kernels 1 large onion 12 allspice kernels Put all ingredients into a kettle with water, add salt and the pike cut into 4 pieces. Boil until tender, drain, then serve with any de- sired sauce. See index. BOILED SALMON Wrap fish in thin muslin and boil in salted water about 15 min. to the lb. Serve with rich white sauce to which add 1 tblsp. chopped parsley and 2 hard boiled eggs, adding chopped whites to sauce, and garnishing top with yolks pressed thru ricer. BROOK TROUT Roll trout in flour, then fry a delicious brown in butter, sprinkle with salt, then serve on bed of water cress garnished with slices of lemon. CODFISH BALLS 2 c. hot mashed potato 1 egg 1 c. codfish 1 tsp. each butter and flour — 123 — Soak codfish in lukewarm water 1 hr., then remove skin and bones, pick into small pieces and cover with cold water, then bring to a boil. Change the water, then boil until done. Mix hot fish with hot pota- toes and the other ingredients. Form into flat thick cakes and fry in hot lard. FISH BALLS Mix equal quantities of chopped fish and potatoes, 1 egg, well beaten, 1 tblsp. melted butter; form into balls, roll in flour, and fry in deep hot lard until nicely browned. FISH CROQUETTES 2 c. broken cooked fish 1 tblsp. parsley 1 c. white sauce Lemon and onion juice to taste Salt and pepper to taste. Mix all ingredients, add more lemon if liked, shape into croquettes, dip into crumbs, egg, and crumbs, fry in deep fat. FISH MOUSSE 2^ lbs. chopped halibut 1 qt. whipping cream 4 eggs, beaten separately Put fish through food chopper, add beaten yolks, seasoned cream, and lastly the beaten whites. Steam in pan in hot water on top of stove 1| hrs., covered as nearly as possible; then set into oven for 15 min. to dry. Turn out onto platter and serve with cream or white sauce to which fresh lobster and sherry has been added. FRIED OYSTERS Roll large oysters in egg and cracker crumbs twice, then fry in deep hot lard like doughnuts. Sprinkle with salt. HALIBUT BAKED 6 slices salt pork or bacon Thick slice of halibut 1 small onion, sliced 1 tblsp. butter Several bay leaves 1 tblsp. Wingold flour 1 c. cracker crumbs dampened with melted butter Put 3 slices pork, onion , and bay leaves into baking dish; add fish; cover with butter and flour mixed, then cover with cracker crumbs and 3 slices of pork. Bake h hr. HALIBUT BAKED WITH TOMATO SAUCE 2 lb. halibut (one piece) | tblsp. sugar 2 c. tomatoes 3 tblsp. butter 1 c. water 3 tblsp. Wingold flour 1 slice onion | tsp. salt 3 cloves -g- tsp. Watkins' pepper — 124 — Cook tomatoes, water, onion, cloves, and sugar 20 min.; blend Hour and melted butter, gradually add the hot mixture, add salt and pepper, cook 10 min. and strain. Put cleaned and dried fish into Ijaking pan, add half of the hot sauce, bake 35 min., basting often. Remove fish to hot platter, pour over it the remaining sauce and garnish with parsley. OYSTERS IN BLANKETS Roll a nice large oyster in a very thin slice of bacon, pin with a toothpick, fry until bacon is crisp and brown, then serve on a very hot dish. SALMON BALLS ^ tblsp. chopped onion | tsp. paprika 2 tblsp. chopped pepper | c. milk 3 tblsp. butter | c. thin cream J c. Wingold flour If c. flaked salmon f tsp. salt Smother onion and pepper in butter 5 min. Add flour, salt, paprika, and stir until blended; then pour on gradually while stirring, milk and cream. Boil until smooth and add salmon. Spread on plate to cool. Shape into balls, dip into crumbs, egg, and crumbs, fry in deep fat, and drain on brown paper. Serve creamed peas around balls, or balls around peas. SALMON CROQUETTES 2 c. flaked salmon 1 tsp. lemon juice 1 c. thick white sauce Salt and pepper to taste Add sauce to salmon, then seasonings. Shape into croquettes, dip into crumbs, egg, and crumbs, and fry in deep hot fat. SALMON LOAF 1 can of salmon 4 tblsp. butter, melted 4 eggs, well beaten | c. cracker or bread crumbs Salt and pepper to taste Mince the fish and mix thoroughly with other ingredients; form into loaf, steam 1 hr., then serve with white sauce mixed with can of peas, or the following sauce. 1 c. sweet milk 2 tsp. tomato catsup 1 tblsp. cornstarch Salt, pepper to taste 1 tblsp. butter 1 egg, well beaten Dissolve cornstarch in little cold milk or water, add to boiling milk. Add butter, catsup, seasoning, and at last the egg. Boil and pour over the loaf which has been arranged on a platter. — 125 — SALMON TIMBALES 1 can salmon 1 egg, well beaten 1 c. bread crumbs Salt 1 c. milk Parsley, chopped Mince the salmon, keeping the oil, add crumbs, milk, egg, salt and parsley. Put into timbale molds and steam 1 hr. in large mold, or 25 min. in small molds. SALMON WITH PEAS 1 tblsp. butter 1 c. minced salmon 1 tblsp. Wingold flour 1 c. peas 1 c. milk Make cream sauce, add salmon and peas, salt, and Watkins' pepper. Just before serving add j c. heavy cream. Serve hot on toast or crackers. SCALLOPED FISH 2 lbs. cubed boiled fish 2 tblsp. butter, melted 1 c. bread crumbs | c. blanched almonds, chopped Mix butter and crumbs, sprinkle crumbs into well buttered baking dish or ramekins, put in a layer of fish, sprinkle with almonds, add another layer of fish, cover with hot tomato sauce, sprinkle with bread crumbs on top, then bake in oven until crumbs are browned. If ramekins are used place them into a pan of hot water and bake 20 min. SCALLOPED OYSTERS To every pt. good oysters use 1| c. cracker crumbs; rinse oysters. Put a thin layer of crumbs into bottom of baking dish, then a layer of oysters and again a layer of crumbs, dot generously with butter, add pepper and salt, then repeat, ending with a layer of crumbs on top. Pour cream or milk over all, just enough to cover when pressed down. Bake and serve hot. SHRIMP WIGGLE 1 c. broken shrimps 2 tblsp. Wingold flour 1 c. canned or boiled peas | tsp. salt 4 tblsp. butter, melted Pinch of paprika 1| c. scalded milk Blend flour and melted butter, add salt and paprika, then gradu- ally add the hot milk, stirring constantly until smooth and thick. Add shrimp and peas, mix thoroughly, then fill into patties. SOUR FISH Cook fish, cut into pieces, in boiling water and A'inegar enough to cover, with juice of ^ lemon, 1 tsp. sugar, 1 onion, 3 or 4 bay leaves, 1 tblsp. each whole peppers and mustard seeds. Boil at least 5 min., — 126 — take out fish and put into a dish, pour the liquid over the fish, set aside to cool before putting into the ice box. BAKED TOMATO WITH EGG Take fresh, firm tomatoes and cut pulp from them with a sharp knife; sprinkle with salt, break an egg into each scooped tomato; season with salt and Watkins' pepper. Moisten bread crumbs with melted butter; cover tops of tomatoes with this. Bake in moderate oven till whites are set. DELICIOUS EGGS Chop hard boiled eggs, not too fine; put a few buttered bread crumbs into buttered ramequins; then put in the eggs; cover with well seasoned cream sauce; cover with crued ])arsley before serving. Small new potatoes may be prepared in the same way. POTATO BALLS— FRENCH FRIED Prepare raw potatoes as above, dry thoroughly^ place into basket and plunge into hot fat, cook till done and brown, shake basket and place potatoes onto paper to drain, sprinkle with salt, then serve at once. POTATO CROQUETTES 1 pt. hot mashed potatoes 1 tsp. onion juice or pulp 1 tsp. salt 1 tblsp. chopped parsley J tsp, Watkins' pepper 1 tblsp. butter 2 eggs, well beaten Mix thoroughly, beat well over fire until mixture leaves sides of pan. Cool, shape into croquettes, dip into egg, roll in crumbs, and fry brown in deep kettle of hot lard. — 211 — POTATO DUMPLINGS 1 qt. grated potatoes 3 eggs, well beaten 1 large tsp. salt Flour enough to form balls Mix potato, salt, eggs, a little nutmeg, and flour thoroughly. Shape into balls, placing into the center of each ball, a portion of 1 c. diced bread, browned in butter. Cook in boiling salt water 20 min. Place onto platter and_cover with browned butter. POTATO PANCAKES. No. I 8 c. grated raw potatoes, drained, and mixed thoroughly with 3 well beaten eggs, add salt to taste. Fry in hot lard. POTATO PANCAKES. No. II 1 qt. potato pulp I c. Wingold flour 2 eggs, well beaten Salt to taste Mix above ingredients very thoroughly. Drop a large spoonful of batter into a spider of hot lard, pressing it down, so as not to make the cakes too thick. Bake a golden brown. POTATO PUFF 3 c. mashed potato 3 tblsp. milk 2 eggs, beaten separately Salt and Watkins' pepper to taste 2 tblsp. butter Mix the above, using egg-yolks. Stir over fire until very hot; remove and beat well; fold in egg-whites; brown in quick oven. POTATO SOUFFLE. No. I 1 c. riced potatoes 2 tblsp. butter ^ c. hot milk 1 tsp. salt 2 eggs, beaten separately I tsp. Watkins' pepper Mix thoroughly yolks, milk, butter, potato, and seasonings, fold in beaten whites, add ^ tsp. chopped parsley, and bake in buttered dish until firm and brown. POTATO SOUFFLE. No. II 1 c. mashed potatoes 1 egg, beaten separately 2 tblsp. cream Salt to season Beat yolk of egg, add the cream and salt, and mix with the pota- toes, beating well; then add beaten whites and whip thoroughly. Put into buttered baking pan, bake in moderate oven from 20 to 30 min. May also be put into individual baking dishes. Eat while hot. POTATOES WITH CHEESE 2 c. cream sauce 3 c. diced boiled potatoes I c. grated cheese Salt and Watkins' pepper or paprika to season. Add the cheese to the hot cream sauce. When the cheese is melted, add the potatoes and seasoning. Put into baking dish and bake in slow oven about 20 min. — 212 — RED CABBAGE Cut 1 small red cabbage very fine. Melt and heat 1 large tblsp. of lard in a deep kettle, add the cabbage, and salt, smother slowly about 15 min. Then add 1 apple, pared and cut into dice, 1 glass of wine, a little water, salt, sugar, and pei)per to taste. Boil slowly until very tender. White cabbage may be used in the same way, using vinegar instead of wine. RICE CROQUETTES AND PATTIES 1| c. warm boiled rice 1 tblsp. sugar 1 egg, well beaten 1 tblsp. butter Pinch of salt Mix the above and mold into little nests or regular croquettes- Dip into egg and crumbs, and fry in deep fat. If little nests are made) by denting patties with the thumb, place a piece of jelly into each little nest before serving. If used as a dessert, add ^ c. sugar, 1 tsp. Watkins' vanilla before molding. Then mold into thick patties, make a hole into each, fill with preserved fruit, close with rice, dip into egg and cracker, and fry. Serve with fruit sauce. RUTABAGAS Peel and slice the rutabagas, boil together with well seasoned spare ribs until done. Serve in the meat gravy, or drain the ruta- bagas, then mash, season with salt, pepper, sugar, and butter. Serve hot. Brown the ribs in butter. SARATOGA CHIPS AND FRENCH FRIED POTATOES Cut pared potatoes into very thin slices, and keep in cold water several hrs. or over night to take out the starch. Drain off the water, rub the potatoes between napkins until thoroughly dry, then throw a handful at a time into very hot lard, stirring constantly with a fork. When light brown and crisp, remove quickly with a skimmer, and sprinkle with salt. Potatoes for French Fried should be cut into thick slices, then cut into bars about the size of a little finger. Follow same directions as for Saratoga Chips. SAVORY RICE 1 c. rice 1 c. chopped celery 1 qt. tomatoes ^ c. chopped olives 2 tsp. salt 1 tblsp. grated onion Cook tomatoes, celery, and salt for 10 min., add the rice, well washed, and the other ingredients, and boil 5 min. Place into double boiler and cook an hour. SCALLOPED APPLES 3 c. apples cut in eighths | lemon, juice and rind I c. sugar 2 c. soft bread cruml)s — 213 — J tsp. Watkins' cinnamon 2 tblsp. butter J tsp. Watkins' nutmeg j tsp. salt J c. water Melt butter in dish over hot water, add crumbs and salt; mix with fork. Place | of crumb mixture onto bottom of buttered baking dish, then half the apples, sugar, spices, lemon, and water; then another 3 of crumbs and remaining apples and other ingredients. Put remain- der of crumbs on top. Bake 1^ hrs. in moderate oven. SCALLOPED CORN 1 can corn § c. melted butter ^ c. milk 1 tsp. salt 1| c. cracker crumbs | tsp. Watkins' pepper Melt butter, add crumbs, salt, and pepper.- Place | of crumb mix- ture onto bottom of buttered baking dish, then half of corn; then an- other I of crumbs and the other half of the corn. Put remainder of crumbs on top. Pour the milk over all, adding a little more if half a cup is not enough to cover. Bake 45 min. SCALLOPED ONIONS Boil onions in salted water until tender, drain, put into a baking dish a layer of bread crumbs, and a layer of onions, alternately, until dish is full, then season with salt, pepper, butter, and cover with milk. Bake | hr. SCALLOPED POTATOES 1 qt. sliced cold potatoes 1 tblsp. chopped parsley 1 tsp. salt 1 c. thin white sauce 1 tsp. Watkins' pepper 1 c. buttered bread crumbs Put potatoes, seasoned with salt, pepper, and parsley, into a but- tered baking dish, cover with the sauce, then with the crumbs. Bake until well browned. SPATZEN (Small Dumplings) To every 2 c. flour, use 1 egg, a pinch of salt and enough water to make a stiff batter in a shallow dish; let it run over the edge, then dip a knife into boiling salt water in which the dumplings are to be boiled, and cut off the dough in small pieces, letting them drop into the boiling water. When the dumplings rise to the top of the water, they are done. Skim out into serving dish. Brown 2 tblsp. of butter in a spider, add 2 tblsp. bread crumbs, fry brown, then pour over dumplings and serve. A good dish to eat with sour meats or Sauer- kraut. SPINACH BALLS 2 tblsp. butter 1 tblsp. cream 2 tblsp. Wingold flour f c. cooked spinach, pressed dry 1 tsp. sugar 2 eggs — 214 — Blend flour with melted butter, add sugar, cream, and chopped spinach, beat well until thoroughly heated, remove from fire, add eggs, one at a time, season with salt and pepper. Form into flat round pieces, place into buttered egg poacher and cook until firm, about 4 or 5 min. Serve with cream sauce, containing egg and chopped parsley. SPINACH VEGETABLE PUDDING (Delicious) 1^ c. boiled spinach, pressed dry 8 eggs, beaten separately 1 c. chopped veal 1 small onion, chopped 2 large biscuits or Semmel 1 large tblsp. butter Chop the spinach fine; soak the biscuits, then press out all mois- ture. Melt a piece of butter in frying pan, add onion, spinach, some chopped parsley, nutmeg, pepper, and salt and smother for a few moments. Cream the tblsp. of butter, add beaten yolks, the biscuits, chopped veal and smothered spinach. Fold in beaten whites last. Dip a napkin into boiling water, then place the pudding into the napkin, tie up loosely, and boil in a deep kettle of boiling salt water for at least one hr. Serve with cream sauce, to which some chopped parsley has been added. STRING BEANS AND TOMATOES 1 qt. broken beans 1 tsp. salt 1 c. strained tomatoes 1 tsp. sugar 2 tblsp. butter, melted I tsp. Watkins' pepper 2 tblsp. Wingold flour String beans carefully before breaking into pieces, then cook tender in 1 qt. of boiling water, mixed with 1 tsp. salt. Blend flour with butter, add seasonings, and tomato liquor, cook until smooth and thick, then pour the sauce over the drained beans, adding h c. of the bean liquid, simmer I hr., then serve hot. STUFFED CABBAGE 1 large cabbage boiled till nearly tender in salted water. Drain, cool, and remove center. Prepare stuffing of minced cold meat, seasoning with chopped ham or bacon, grated lemon rind, nutmeg, pepper, and salt, and 1 egg. Fill the cabbage, tie into shape with string, and bake for 20 min., basting with butter. It should not be allowed to brown. STUFFED CABBAGE WITH RICE 1 head cabbage 1 tblsp. grated onion I c. rice 1 tblsp. minced parsley ^ lb. sausage meat Soak cabbage head in boiling water 45 min., changing water once. Drain. Remove center of cabbage. Wash rice thoroughly and mi.x with other ingredients. Fill the cabbage with this stulTing. Tie firmly into cheese cloth, cover with boiling salted water and cook 3 hrs. Serve hot with white sauce. (See index.) — 215 — STUFFED POTATO Bake large, smooth potatoes, cut lengthwise in half, scrape out inside, leaving the skins whole. Add melted butter, cream, or milk to potato pulp, season with salt and pepper, and beat to a cream. Fill the shell with this mixture, spread with beaten egg white, sprinkle slightly with salt, then bake until potatoes are puffed and brown. STUFFED TOMATOES 6 medium tomatoes | tsp. Watkins' pepper 1 c. bread crumbs 3 tsp. chopped green pepper 6 tblsp. celery, chopped 3 tblsp. butter 1 tsp. salt Wash tomatoes, cut a thin slice from stem end, take out seeds and pulp, and drain off the liquid. Use liquid and pulp, not seeds, and mix with crumbs and other ingredients. Refill the tomatoes with this mixture, cover top with buttered crumbs, and bake in hot oven for 15 min. or until the skin wrinkles. SWEET POTATO CROQUETTES 2 c. hot sweet potato, riced h tsp. salt 3 tblsp, butter 1 beaten egg Shape into croquettes, adding a pinch of pepper, dip into crumbs, egg, and crumbs again, fry in deep hot fat, and drain. If potatoes are very dry, add hot milk to moisten. TURNIPS Peel and slice the turnips, boil together with well seasoned lamb until the lamb is tender. Serve in the lamb gravy, or drain the tur- nips, then mash, season with salt, pepper, and butter. Serve at once. Brown the lamb in butter. WARM BEETS OR PEAS Wash and cook the beets until the skin has loosened from the beets. Drain, drop the beets into cold water, then remove the skins and cut beets into dice. Brown bread or cracker crumbs in butter, then mix with the beets, season with salt and pepper. Canned or fresh peas may be prepared in the same way, drain off the juice, then heat in browned crumbs and butter, seasoned with salt and pepper. WAX BEANS AND BACON Cut J lb. of sliced bacon into small pieces, fry a delicate brown, slowly smother a chopped onion in the bacon fat, then add 1 lb. of broken wax beans, and water enough to boil. Season with salt, a little sugar, and pepper, then boil until tender. Thicken the gravy with flour paste, then serve. WILD RICE 1 c. wild rice j c. butter 2 c. water Salt to taste Wash rice and put into double boiler, add water, butter, and salt. Cook about 1| hrs., serve as a vegetable or with any kind of game. — 216 — TABLE OF ABBREVIATIONS tsp. — teaspoonful qt. — quart pkg. — package tblsp. — tablespoonful gal. — ^gallon min. — minute c. — cupful oz. — ounce hr. — hour pt. — pint lb. — pound sq. — square pk. — peck IMPORTANT EQUIVALENTS TO MEMORIZE 1 quart flour (about) is equivalent to 1 pound avoirdupois 1 pint sugar (about) is equivalent to 1 pound avoirdupois 1 pint butter (about) is equivalent to 1 pound avoirdupois 1 quart is equivalent to 4 cups, liquid measure 1 pint is equivalent to 2 cups, liquid measure I pint is equivalent to 1 cup, liquid measure 1 cup is equivalent to 2 gills 2 gills are equivalent to 8 fluid ounces 16 level tablespoons are equivalent to 1 cup liquid measure 12 level tablespoons are equivalent to 1 c. dry measure 8 level tablespoons are equivalent to | cup liquid measure 4 level tablespoons are equivalent to I cup liquid measure 1 level tablespoon is equivalent to 3 level teaspoonfuls 2 level tablespoons sugar are equivalent to 1 ounce avoirdupois 2 level tablespoons butter are equivalent to 1 ounce avoirdupois 4 level tablespoons cocoa or flour are equivalent to 1 ounce avoirdupois 2 level tablespoons liquid are equivalent to 1 ounce avoirdupois 3 level teaspoons are equivalent to 1 tablespoonful 2 level teaspoons are equivalent to 1 dessertspoonful 1 square of chocolate is equivalent to 1 ounce of chocolate 1 square of grated chocolate is equivalent to 4 level tblsp. of chocolate 9 or 10 eggs, depending upon size, are equivalent to 1 pound Juice of 1 lemon is equivalent to about 4 tablespoons 1 cup of egg white is equivalent to about 8 egg whites 1 cup of egg yolk is equivalent to about 12 egg yolks 1 cup of shelled nuts is equivalent to about 4 ounces. Measures are always level unless, otherwise stated. DIRECTIONS FOR MEASURING Dip the spoon into the materials and strike off with straight edge of a knife. In measuring butter, lard or margarine, pack the cup or spoon closely and strike off with the straight edge of a knife. In measuring flour in the cup measure, tap the measure lightly to insure of no unfilled spaces. To measure ^ teaspoon divide a level teaspoonful lengthwise. To measure I teaspoon divide the half teaspoon once crosswise. A heaping measure, whether spoonful or cupful, means all the measure will hold. A teaspoon dipped full and drawn under the side of the can of CALUMET gives ])ractically a teaspoon and a half. This is a quick method to measure the one and one-half teaspoon to each cuj) of flour in making breads, biscuit, muffins, etc. — 217 — INDEX ABBREVIATIONS 217 BISCUITS 10-11 BREADS, ROLLS, BISCUITS 3-15 Boston Brown Bread 3 Bran Bread 3 Graham Bread 3 Graham Bread 3 Nut Bread 4 Nut Bread 4 Oatmeal Bread 4 Oatmeal Nut Bread , . . . 4 Raisin Bread ; . . . 5 Rye Bread 5 Steamed Boston Brown Bread 5 White Bread 5 White Bread 6 Whole Wheat Bread C Berliner Buns 7 Currant Buns 7 German Hot Cross Buns 7 Cocoa Rolls 7 Just Rolls 8 Maple Rolls 8 Our Rolls 8 Parker House Rolls 9 Pocketbook Rolls 9 Rolls 9 Three-In-One Rolls 10 Baking Powder Biscuits 10 Buttermilk Biscuits 10 Cream Cheese Biscuits 10 Fruit Biscuits 10 Potato Biscuits 11 Premium Biscuits 11 Quick Baking Powder Biscuits 11 Short Cake Biscuit 11 Twin Biscuits 11 Berry Muffins 12 Blueberry Muffins 12 Cocoa Muifins 12 Dainty Muffins 12 Graham Muffins 12 Muffins 13 Oatmeal Muffins 13 Old Time Muffins 13 . Plain Muffins 13 Cornmeal Gems 13 Delicious Graham Gems 13 Graham Gems 14 Nut Gems 14 Rice Gems 14 Spice Gems 14 Whole Wheat Gems 14 Johnny Cake 14 Popovers 15 Plain Ginger Bread 15 Kindergarten Ginger Bread 15 German Toast 15 Cream Toast 15 Eggs A La Goldenrod 15 CAKES 16-101 Some Hints for Cake Baking 16 GOODIES FOR CHRISTMAS 17-34 Almond Bread 17 Almond Crescents 17 Almond Cuts 17 Almond Date Puffs 17 Almond Drops IS Almond Macaroons IS Almond Squares IS Almond Stars IS Almond Sticks IS Almond Strips 19 Almond Wafers 19 Anise Drops 19 Anise Sticks 19 Biscuit Tarts 19 Bishop's Bread 20 Brownies 20 Brown Peppernuts 20 Cakes In Form Of An S 20 Celestial Food 21 Page Chocolate Almond Macaroons 21 Chocolate Almond Puffs 21 Chocolate Almond Shells 21 Chocolate Bars 21 Chocolate Broetchen 22 Chocolate Kisses 22 Chocolate Macaroons 22 Chocolate Puffs 22 Chocolate Rocks 22 Chocolate Shells 23 Chocolate Spice Macaroons 23 Chocolate Strips 23 Christmas Cookies 23 Christmas Joys 23 Cocoanut Puffs 24 Cocoanut Wafers 24 Daenisch Gebaeck 24 Date Goodies 24 Date Sticks 25 Delicious Tarts 25 Egg Cakes 25 Egg Kringel 25 Egg Rings 26 Eier Plaetzchen 26 Eigelb Gebaeck 26 Elisen Lebkuchen 26 Farina Drops 27 Farina Macaroons 27 Goetter Speise 27 Holly Wreaths 27 Lebkuchen 27 Macaroons 28 Mandelberge 28 Mandelkraenze 28 Mandelnuesse 28 Mandelplaetzchen 28 Mandelschnitten 29 Meringue Tarts 29 Milan Slices 29 Mocha Cakes 29 New Macaroons 30 Nuernberger Lebkuchen 30 Nut Kisses 30 Our Cocoanut Cakes 30 Our Honey Cakes 31 Pecan Macaroons 31 Pepper Balls 31 Pepper Nuts 31 Sandplaettchen 32 Sand Tarts 32 S Gebaeck 32 Snow Balls < 32 Springerle 33 White Peppernuts 33 Yellow Peppernuts 34 Zimmetsterne 34 LAYER CAKES 34-48 Almond Cream Cake 34 A No. I Cake 34 Apple Jelly Cake 35 Banana Cake 35 Burnt Sugar Cake 35 Caramel Cake 35 Cheap Cake 36 Chocolate Cake 36 Chocolate Cream Cake 30 Chocolale Nut Cake 30 Chocolate Sponge Cake 37 Cocoa Cake 37 Cocoanut Chocolate Cake 37 Coffee Cake 37 Common Layer Cake 37 Cream Sponge Cake 38 Custard Cake 38 Delicious Crumb Cake 38 Delicious Molasses Cake 38 Dessert Cake 39 Devil's Food 39 Easter Nest Cake 39 Everyday Cake 40 Farina Cake 40 Feather Cake 40 Fig Cake 40 PuRe Fig Filled Cake 40 Filled Apple Cake 41 • Hickory Nut Cake 41 Ice Cream Cake 41 Jelly Roll 41 Lady Baltimore Cake 41 Lemon Cake 42 Lemon Butter Cake 42 Lemon Cream Cake 43 Lord Baltimore Cake 43 Maple Sugar Cake 43 Marshmallow Cake 43 Minnehaha Cake 44 Molasses Cake 44 Neapolitan Cake 44 Opera Caramel Cake 44 Orange Cake 44 Poppyseed Cake 45 Potato Cake 45 Raspberry Cake 45 Sand Torte Layer Cake 46 Satan's F'ood 40 Silver Cake 4H Sour Cream Cake 4() Sour Cream Chocolate Cake 4() Spanish Bun Cake 47 Spice Cake 47 Sponge Cake 47 Sweet Cream Cake 47 Tilden Cake 47 Tip-Top Cake 4S White Cake 48 LOAF AND FLAT CAKES 48-66 Almond Cake 48 Angel Food No. 1 48 Angel Food No. 2 48 Apple Sauce Cake 49 Black Chocolate Cake 49 Blueberry Cake 49 Boiled Sunshine Cake 49 Bread Cake 49 Bride's Cake 50 Cheap Date Cake 50 Cheap Sponge Cake 50 Cherry Cake 50 Chocolate Cocoanut Cake 51 Chocolate Marshmallow Cake 51 Chocolate Potato Cake 51 Club Cake 51 Cocoa Cake 51 Cocoanut Pound Cake 52 Coffee Cake 52 Coffee Chocolate Cake 52 Coffee Fruit Cake 52 Cream Cake 52 Cream Sponge Cake 53 Dark Chocolate Cake 53 Date Loaf 53 Delicious Egg Cake 53 Delicious Sponge Cake 53 Devil's Food 54 Dutch Apple Cake 54 Egg Almond Cake 54 Eggless Fruit Cake 55 Excellent Fruit Cake 55 Favorite Fruit Cake 55 Feather Gingerbread 56 Fisher Velvet Cake 56 Fruit Cake 56 Fudge Cake 56 German Potato Cake 56 Ginger Sponge Cake 57 Gold Cake 57 Graham Cake 57 Hot Blueberry Cake 58 Hot Water Sponge Cake 58 Jelly Roll 58 Lightning Cake 58 Loaf Cake 58 Loaf Fig Cake 59 Lorena's Cake 59 Maple Ginger Cake 59 Marble Cake 59 Mock Angel Food 60 Page Monitou Black Cake 60 Nut Cake 60 Nut Loaf Cake 60 Nut Mocha Cake 60 Nut Sponge Cake 61 Old Fashioned Pound Cake 61 Orange Cake 61 Plain Cake 61 Plain Feather Cake 61 Potato Cake 61 Pork Cake 62 President's Wedding Cake 62 Prune Cake 62 Quick Cake 62 Raspberry Cake 63 Sailor's Cake 63 Snow Cake 63 Snow- White Cake 63 Sour M ilk Cake 63 Spanish Bun 64 Spice Cake 64 Spice Chocolate Cake 64 Star Cake 64 Steamed Fruit Cake 65 Sunshine Almond Cake. 65 Sunshine Cake 65 Surprise Cake 65 Washington Cake 65 White Cake 66 White Loaf Cake 66 Yellow Mountain Cake 66 Zwieback 66 SMALL CAKES OR COOKIES 67-84 Almond Rocks 67 Al mond Stars 67 Anise Cakes 67 Anise Cookies 67 Blitz Kuchen 67 Brown Cakes 68 Cardamom Cakes 68 Chocolate Balls 68 Chocolate Bars 68 Chocolate Cakes 68 Chocolate Cookies 69 Chocolate Nuts 69 Chocolate Spice Cakes 69 Chocolate Rocks 69 Cinnamon Squares 69 Citron Cakes 70 Cocoanut Cookies 70 Cocoanut Drops 70 Cocoanut Jumbles 70 Cocoanut Wafers 70 Cornucopias 71 Cream Cakes 71 Date Dreams 71 Date Rolls 71 Date Tarts 72 Delicious Tea Cakes 72 Dreams 72 Drop Cakes .- 72 Drop Molasses Cookies 72 Eggless Cookies 73 Fig Cakes 73 Filled Squares 73 Fruit Cookies 73 Fruit Snaps 74 German Tea Cakes 74 Ginger Cakes 74 Ginger Cookies 74 Ginger Creams 74 Ginger Drops 75 Gold Cakes 75 Graham Cookies 75 Hazelnut Balls . 75 Hartshorn Cookies 75 Hermits 76 Jelly Cakes , 76 Lemon Cookies 76 Lemon Creams 76 Little Pound Cakes 76 Love In A Tangle 77 * Love Knots • ■ ■ ■ 77 Mandel Schnittchcn 77 Page Maple Squares 77 Marguerites 78 Marshmallow Wafers 78 Midget Cakes 78 Molasses Cookies 78 Molasses Ginger Cakes 78 Nut Chocolate Drops 79 Oatmeal Cakes 79 Oatmeal Cookies 79 Oatmeal Drops 79 Oatmeal Jumbles 79 Oatmeal Kisses 80 Oatmeal Nut Cakes 80 Orange Wafers 80 Peanut Cookies SO Peanut Cuts 81 Peanut Drops 81 Peanut Macaroons 81 Peanut Squares 81 Rocks 81 Russian Rocks 82 Sand Tarts 82 Scottish Fancies 82 Small Nut Cakes 82 Sour Cream Cookies 82 Sour Milk Cookies 83 Spice Cookies 83 Spiced Nuts 83 Swedish Nut Wafers 83 Tea Cakes 84 Toasted Cake Bars 84 Vanities 84 Washington Cookies 84 White Cookies 84 TORTEN 85-101 Almond Torte 85 Almond Carrot Torte 85 Almond Cheese Torte 85 Almond Date Torte 85 Almond Orange Torte 86 Ambrosia Torte 86 Apple Torte 86 Apricot Torte 86 Banana Graham Torte 87 Berliner Torte 87 Birthday Torte 87 Bismarck Torte 87 Blackberry Torte 87 Blitz Torte 88 Blueberry Torte 88 Bread Torte 88 Bread Potato Torte 88 Carrot Torte 89 Cheese Cake Torte 89 Chestnut Torte 89 Chocolate Torte 90 Chocolate Crumb Torte 90 Chocolate Date Torte 90 Chocolate Lady Finger Torte 90 Chocolate Potato Torte 90 Chocolate Walnut Torte 91 Chocolate Zwieback Torte 91 Cornstarch Sand Torte 91 Crumble Torte 91 Date Torte 92 . Divinity Torte 92 English Walnut Torte 92 Farina Torte 92 Filbert Torte 92 Filled Apple Torte 93 Filled Cherry Torte 93 Filled Poppyseed Torte 93 Fruit Torte 93 German Cheese Torte 93 Graham Cracker Torte 94 Hazelnut Torte 94 Heidelberg Torte 94 Hickory Nut Torte 95 Himmels Torte 95 Himmels Layer Torte 95 Lady Finger Baked Torte 95 Lady Finger Torte 95 Lemon Torte 96* Lemon Apple Torte 96 Page Lemon Lady Finger Torte 96 Linzer Torte 96 Macaroon Torte 97 Macaroon Almond Torte 97 Milwaukee Potato Torte 97 Mohn Torte 98 Nut Torte 98 Orleans Torte 98 Our Schwarzbrod Torte 98 Peach Torte 98 Potato Torte 99 Potato Bread Torte 99 Prune Torte 99 Rye Bread Torte 99 Sand Torte 100 Schaum Torte 100 Vienna Torte 100 Walnut Torte 100 Walnut Date Torte 100 Walnut Farina Torte 101 Walnut Graham Torte 101 Walnut Layer Torte 101 Yaeger Torte 101 Zwieback Torte 101 CANDIES 102-105 Butter Scotch No. 1 102 Butter Scotch No. II 102 Candied Orange Peel 102 Chocolate Caramels No. I 102 Chocolate Caramels No. II 102 Sugared Dates 102 Chocolate Creams 102 Cocoa Walnut Fudge 103 Fudge No. I 103 Fudge No. II 103 Maple Creams 103 Nut Loaf 103 Peanut Brittle 103 Peanut Butter Fudge 103 Peanut Candy 104 Penoche 104 Peppermint Drops 104 Popcorn Balls 104 Pulled Taffy No. 1 104 Pulled Taffy No. II 104 Rich Fudge 105 Salted Nuts 105 Sea Foam No. I 105 Sea Foam No. II 105 Sugared Almonds 105 Sweetened Popcorn 105 CHEESE 129-130 COFFEE CAKES ' 109-113 COOKIES 67-84 DESSERTS 166-184 DIRECTIONS FOR MEASURING 217 DOUGHNUTS AND COFFEE CAKES 106-113 Berliner Pfann-Kuchen 106 Bismarck Doughnuts 106 Buttermilk Doughnuts 106 Chocolate Doughnuts 106 Comfits 106 Cream Doughnuts 107 Crullers 107 Dainty Doughnuts 107 Doughnuts 107 Ginger Doughnuts 108 Orange Doughnuts 108 Plain Doughnuts 108 Potato Doughnuts 108 Raised Doughnuts 108 Raisin Doughnuts 109 Trifles 109 Almond Rusks 109 Baked Roses 109 Bread Sticks 109 Butter Horns 110 Christmas Coffee Cake 110 Christmas StoUen 110 Cinnamon Cake 110 Coloches Ill Pase Dutch Apple Cake HI Fletchen Kuchen HI German Cofifee Cake 112 Gugelhopf 112 Kranz Kuchen 1 1^ Kreuznach Horns 1 1-^ DRINKS 136-137 EGGS 127-128 EQUIVALENTS 217 FILLINGS AND ICINGS 113-123 Allegretti Filling 113 Almond Cream Filling 113 Apple Filling 113 Blitz Torte Filling 114 Chocolate Cream Filling 114 Cocoanut Lemon Filling 114 Cream Filling 114 Custard Filling 114 Date Filling 114 Delicious Cake Filling 114 Fig Filling 115 Fruit Meringue Filling ^ Ho German Filling 115 German Fruit Filling 115 Lemon Filling 115 Lemon Fig Filling 1 15 Maple Filling 116 Marshmallow Filling 116 Marshmallow Cream Filling 116 . Nut Filling 116 Nut and Raisin Filling 116 Orange Filling No. I H6 Orange Filling No. II 117 Peanut Filling 117 Pineapple Filling H7 Pineapple Nut Filling 117 Raisin Filling 117 Roxbury Filling 117 Strawberry Filling 118 Sour Cream Nut Filling 118 Walnut Custard Filling 118 Baked Chocolate Icing 118 Boiled Icing 118 Burnt Almond Icing 118 Caramel Icing 119 Caramel Nut. Icing 119 Chocolate Icing No. 1 119 Chocolate Icing No. II 119 Chocolate Marshmallow Icing 119 Chocolate Nut Icing 119 Cocoa Coffee Icing 120 Coffee Icing 120 Creamed Butter Icing 120 Egg Coffee Icing 120 Fruit Icing 120 Fudge Icing 120 Glace' Icing 120 Ice Cream Icing 121 Jelly Icing 121 Jiffy Icing. ... 121 Lorena's Cake Icing l.*! Meringue Icing 121 Nougat Icing 121 Nut Icing 122 Opera Caramel Icing 122 Orange Icing 122 Quick Icing 122 Quick Chocolate Icing 122 Tutti Frutti Icing 122 White Mountain Cream Icing 123 FISH, EGGS. AND CHEESE 123-130 Baked Black Bass 123 Baked Pickerel 1 23 Boiled Pike 123 Boiled Salmon 123 Brook Trout 123 Codfish Balls 123 Fish Balls 124 Fish Croquettes 124 Fish Mousse 124 Fried Oysters 124 Halibut Baked 124 Halibut Baked With Tomato Sauce 124 Page Oysters In Blankets 125 Salmon Balls 125 Salmon Croquettes 125 Salmon Loaf 125 Salmon Timbales 126 Salmon With Peas 126 Scalloped Fish 126 Scalloped Oysters 126 Shrimp Wiggle 126 Sour Fish 126 Baked Tomato With Egg 127 Delicious Eggs 127 Eggnog 127 Egg Filling 12/ Egg Timbales 127 Fluffed Eggs 127 Hard Cooked Eggs 127 Mayonnaise Eggs 128 Mustard Eggs 128 Puff Omelet 128 Scalloped Eggs 128 Soft Cooked Eggs 128 Sole Eggs 128 Stuffed Eggs 128 Bunny 129 Cheese and Peanuts 129 Cheese Molds 129 Cheese Ramekins 129 Cheese Souffle 129 Hot Cheese Sandwiches 129 Pimiento Cheese Wafers 130 Rice Rarebit 130 Roquefort Cheese Wafers 130 Welsh Rarebit 130 GEMS 13-14 GRIDDLE CAKES 202-205 ICE CREAMS AND DRINKS 130-137 Burnt Almond Ice Cream 130 Burnt Cocoanut Ice Cream 131 Burnt Sugar Ice Cream 131 Chocolate Ice Cream 131 Chocolate Nut Ice Cream 131 Chocolate Cocoanut Ice Cream 131 Custard Ice Cream 131 Ginger Ice Cream 131 Ginger Ice Cream 132 Macaroon Ice Cream 132 Nougat Ice Cream 132 Peanut Brittle Ice Cream 132 Plain Ice Cream 132 Velvet Ice Cream 132 Wafer Cream 133 Apricot Sherbet No. 1 133 Apricot Sherbet No. II 133 Coffee Parfait 133 Delicious Mousse 133 Delicious Sherbet 133 Frozen Almond Dessert 134 Frozen Apricot Dessert 134 Frozen Chocolate 134 Frozen Fruit Pudding 134 Lemon Ice 134 Maple Freeze 134 Maple Mousse 135 Marshmallow Parfait I3o Milk Sherbet 135 Milk Sherbet Without Egg 13o Pineapple Ice 135 Strawberry Souffle 13j Three Of A Kind Sherbet 136 Boiled Coffee 136 Boiled Coffee for Big Affairs 130 Cherryade 136 Dandelion Wine 136 Fruit Punch 136 Grape Juice 137 Grape Juice and Jam 137 Iced Cocoa 137 Orangeade 13' Pineapple Lemonade 137 Pineapple Punch 137 Raspberry Syrup 137 ICINGS 118-123 Page JAMS 1C3-165 MEATS AND SAUCES 138-149 Baked Sandwich 138 Beef Loaf 138 Beef Loaf With Tomato 138 Beef Steak Roll 138 Beef Stew 138 Boiled Corn Beef 138 Bread Stuffing For Meat 138 Chicken A La King 139 Chicken In Casserole 139 Chicken Pie 139 Chili Con Carne 139 Cream Chicken 140 Delicious Boiled Ham 140 Delicious Veal Cutlets 140 Fowl Or Meat Croquettes 140 Frizzled Beef 141 German Veal Roast •. . 141 Ham Griddlecakes 141 Ham Gems 141 Ham Scallop 141 Hash 141 Hash-Aye 141 Hungfarian Goulash 142 Left Over Lamb 142 Meat Souffle 142 Minced Chicken 143 Pigs In Blankets 143 Pigs In Dough Blankets 143 Pork Tenderloin With Bacon 143 Potato Nests With Meat 143 Prepared Soup Meat 143 Sauerbraten 143 Slice Of Ham Prepared 144 Sour Tongue 144 Spanish Ham 144 Spiced Beef 144 To Broil Steak 144 Veal Birds 145 Veal Birds With Dressing 145 Veal Breast 145 Veal Chops 145 Veal Croquettes 145 Veal Loaf 145 Veal Loaf 146 Veal Shortcake 146 Veal Souffle 146 Veal With Rice 146 Wild Ducks Or Prairie Chickens 146 Brown Sauce 147 Celery Sauce 147 Egg Sauce 147 Egg Sauce For Fish 147 Game Sauce 147 Horseradish Sauce 148 Lemon Sauce For Fish 148 Meat Or Fish Sauce 148 Mint Sauce For Lamb 148 Newburg Sauce For Lobster 148 Piquante Sauce 148 Sweet Sour Sauce 149 Thin White Sauce 149 Tomato Sauce 149 White Sauce No. 1 149 White Sauce No. II 149 MUFFINS 12-13 PASTRY AND PIES 150-158 Pastry 150 Pie Crust With Eggs ' 150 Tart Pie Crust 150 Cookie Dough For Pies 150 Muerbeteig For Pies 151 Banana Pie 151 Butter Scotch Pie 151 Caramel Pie 151 Carrot Pie 151 Cheese Pie 151 Cheese Straws 152 Chocolate Pie 152 Chocolate Cream Pie 152 Cocoanut Pie 152 Cranberry Pie 152 Cream Pie 153 Page Cream Lemon Pie 153 Cream Puffs 153 Custard Cherry Pie 153 Grape Pie 153 Green Tomato Mince Meat 154 Jam Jumbles 154 Lemon Pie 154 Lemon Sponge Pie 154 Mince Meat 154 Mock Cherry Pie 155 Mock Mince Pie 155 Nut Pie 155 Our Lemon Pie 155 Peach Pie 155 Pieplant Pie 156 Pineapple and Apple Pie 156 Poppy Seed Pie 156 Prune Pie 156 Pumpkin Pie No. I 156 Pumpkin Pie No. II 156 Raisin Pie 157 Raisin Tarts 157 Raspberry Currant Pie 157 Sour Cream Pie 157 Windbeutel 157 Windbeutel-Potato 158 PIES 151-157 PICKLES AND JAMS 158-165 Bean Relish 158 Boiled Cucumbers 158 Cauliflower and Carrots 159 Celery iJelish 159 Chicago Hot 159 Chili Sauce 159- Chow Chow 159 Corn Relish 160 Dill Pickles 160 Green Tomato Pickle 160 India Chutney ■ 160 Mustard Pickles 160 Oil Pickles 161 Pickled Cherries 161 Pickled Crabs 161 Pickled Peaches 161 Spiced Peaches or Pickles 161 Sweet Pickles 162 Sweet Sliced Pickles 162 Tomato Catsup 162 Watermelon Rind 162 Winona Relish 163 Canned Ground Cherries 163 Cranberry Jelly 163 Delicious Conserve 163 Four Fruit Jam 163 German Apple Butter 163 Gooseberry Jam 163 Grape Conserve 164 Green Tomato Preserve 164 Orange Marmalade 164 Orange Pieplant Jam 164 Peach Butter 164 Peach Marmalade 164 Pear Marmalade 165 Plum Conserve 165 Raspberry Jam 165 Red Raspberry and Currant Jam 165 Rhubarb Conserve 165 Spiced Gooseberries 165 Strawberry Jam . . . '. 165 PUDDINGS AND DESSERTS 166-184 Apple Fluff 166 Apple Pudding 166 Apple Pudding With Bread Crumbs 166 Apple Rice 166 Apple Roll 167 Apple Snow 167 Apple Tapioca Pudding 167 Baked Apple Dumplings 167 Baked Caramel Custard 167 Baked Cocoanut Pudding 168 Baked Custard 168 Banana Dessert 168 Birthday Pudding 168 Boiled Cocoanut Pudding 168 Page Bread Pudding 1(>S Brown Sugar Dessert •';■' Burnt Sugar Custard I'i'J Caramel Custard l^S Caramel Rice Pudding ■ . ■ • !<>'•* Carrot Pudding Without Eggs 1