ILLINOIS COOK BOOK

Half cupful sugar,

One teaspoonful soda dissolved*!! warm water, Cinnamon and ginger to taste. Mix them stiff, pound them, roll thirT, and bake

Almond Cake.

One coffeecupful butter, Two coffeecupsful white sugar, Four coffeecupsful flour, One coffeecupful cream or rich milk, Twelve whites of eggs, One teaspoonful cream tartar, Half teaspoonful soda, One teaspoonful extract of almond, Two pounds of almonds in the shell. Blanch the almonds and slice very thin, and rub on a little flour before putting them in the cake. Mix as for other cakes ; stir, but not beat, after all is in.

Cocoanul Jumbles 9 No. 1.

Three eggs, Three cupsful sugar, One cupful butter, One cupful cream, One teaspoonful soda, One large or two small cocoanuts grated, Five cupsful and a half flour. Roll them out in sugar.

220 ILLINOIS COOK BOOK.

Cocoanut Jumbles, No. 2.

| One cupful sugar, One eggj

A piece of butter the size of two eggs, Two tablespoon sful sour cream, Half teaspoonful soda.

One teaspoonful cream tartar, if sweet milk is used, and flour enough to make the dough stiff enoiigh to roll out in sugar. Half package of prepared cocoa- j^ut or one whole one grated.

Almond Icing.

If it is wished to ice a cake, as is done for bride cake, a layer of almonds must be first spread over the cake according to the following receipt : Take the whites of three fresh eggs, and beat them to a stiff froth; bruise one pound of Jordan almonds very tine with rose water enough to prevent their oiling in a mortar, and mix them with the whites of eggs very lightly together; mix in by degrees one pound of powdered sugar, when the cake is taken from the oven lay this mixture on very smoothly ; let it dry gradually, and when dry enough proceed to sugar ice it.

Sugar Ice.

Beat two pounds of double-refined sugar and two ounces of fine starch, sift through a gauze sieve; then

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beat the whites of five eggs till they are stiff, adding the sugar by degrees ; when all the sugar has been put in, continue to beat it half an hour longer; then lay it over the almond icing and spread it very even with a bread knife. If it is put on as soon as the cake comes out of the oven, it will be hard by the time the cake is cold.

Tea or Coffee Cake.

Four eggs,

Two cupsful nice brown sugar,

One cupful butter, or half lard,

Three teacupsful sour milk,

One teaspoonful soda,

Half a nutmeg grated.

Put the eggs and sugar into a suitable pan and beat well together, add butter, and beat all well; put in the nutmeg ; now stir in flour, to make it of such a consis- tency that it will not run from the spoon when it is lifted up. Any one preferring any other flavor can suit their own taste. This can be baked in little cakes or in square baking pans.

Pork Cake without Butter, Eggs or Milk.

A most delightful cake is made by the use of pork, (fat pickled pork.) It must be tasted to be appre- ciated, and another advantage is, you can make enough some leisure day to last through the season. I have eaten it three or four months after it was baked, and it

222 ILLINOIS COOK BOOK.

was very nice and moist. Take nice fat pickled pork, free from any lean or rind, and chopped to look almost like lard, of this after it is chopped, one pound ; pour half a pint boiling water on it ; raisins stoned and chopped two pounds ; citron, shaved into shreds half a pound; currants, washed and dried one pound; brown sugar, two cupsful (teacupsful measure;) molasses, one cup- ful; soda, one teaspoonful, rubbed fine and put. into the molasses. Mix them all . together and stir in sifted flour to the consistency of any other fruit or pound cake. Put in such spices as are suited to the taste. Cinnamon, cloves and allspice, are usually put into fruit cake, but in making any cake that requires flavor or spices, persons are not required to adhere strictly to the receipt if it does not suit the taste. Paper and grease a pan well and bake slowly. The best rule for baking cake is to watch it closely and try it with a straw; if nothing adheres to the straw, and your judgment tells you it has been in long enough, take it out of the oven. Be careful not to take a fruit cake out of the pan while it is too hot. You can put in as much fruit or as little as you like. It is intended for a cheap cake, and for those who do not feel able to always have the richer fruit cakes.

Cider Cake.

Six cupsful flour,

Three cupsful sugar, white or brown,

One cupful butter,

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Four eggs, One cupful cider, One teaspoonful soda^ One grated nutmeg.

Mix as other cakes. Put soda in the cider. Bake in a quick oven.

Roll Jelly Cake.

One cupful and a half nice brown sugar,

Three eggs,

One cupful sweet milk,

Two cupsful flour, or a very little more,

One teaspoonful soda,

One teaspoonful and a half cream tartar,

Flavor to suit the taste, lemon is nice. Beat the sugar and eggs together till light ^ mix the cream tartar and soda into the milk, stirring in the flavor also ; now mix in the flour, remembering to bake soon, spreading thin upon a long tin pan well-greased. As soon as it is done, take it out on your bread board ; spread jelly upon the top of it, and spread it all over nicely and roll up, slicing only as it is to be used.

Dried Apple Cake.

Yery fine. Try it.

One coffeecupful dried apples soaked over night. In the morning drain, chop fine, and cook slowly in one coffeecupful syrup.

CAKE. One coffee cupful brown sugar,

224 ILLINOIS COOK BOOK.

One-third of a coffeecupful butter,

Two coffeecupsful flour,

One coffeecupful sour milk,

One egg, j '

One teaspoonful soda,

Spice to the taste.

White Fruit Cake.

The whites of ten eggs,

Two coffeecupsful powdered white sugar,

One coffeecupful butter,

Four coffeecupsful flour,

One coffeecupful sweet milk,

One teaspoonful soda,

Two teaspoonsful cream tartar,

Flavor with rose and peach water,

Two pounds raisins well stoned and chopped,

Two pounds currants well washed and dried,

One pound citron sliced thin.

Beat butter and sugar together till it is light ; mix cream tartar in the flour, and stir in a little flour be- fore putting in the milk; then add flour and whites (which must be well-beaten) alternately, stir well to- gether, and add fruit till all is in. Have ready a pan sufficiently large. It is well, in all cakes, to have the bottom of the pan covered with a well-greased paper. This will take about two hours to bake. Do not have your oven too hot, but keep a steady and regular heat. If it should require it, put a thick brown paper on the top to prevent its getting too brown.

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Icing for Cake.

To the white of an egg, one quarter pound powder- ed sugar. Beat the egg stiff, and add by degrees the sugar. Flavor with lemon juice. This makes it whiter and smoother, and improves it much.

Ginger Pound Cake.

Eight eggs,

Four cupsful brown sugar,

Nine cupsful flour,

Three cupsful and half butter,

One cupful and a half rich 'sour cream,

Two cupsful ginger,

Two teaspoonsful soda,

Four teacupsful molasses.

Beat the eggs very light, add the sugar to them ; cream the butter with the flour; warm the cream with the soda; then mix all together alternately with the ginger and molasses, and then beat very hard. Bake either in little pans or in a large cake pan.

Four eggs,

Six tablespoonsful white sugar, Four tablespoonsful melted butter, Four tablespoonsful sweet milk, Half teaspoonful soda, Mix soft and fry in hot lard.

226 ILLINOIS COOK. BOOK.

Two cupsful sugar, Four cupsful flour, One egg,

One cupful cream, A little soda, One cupful butter.

Pork Cake.

( CLARA'S. ) Half teacupfuFfat salt pork (pickled) chopped

very tine,

One teacupful brown sugar, One teacupful molasses, One teacupful milk, One teacupful raisins or currants, One teaspoonful soda, Two eggs, Cinnamon, nutmeg and allspice to the taste.

Sponge Cake.

( MRS. RYAN. )

Twelve eggs, Z f*~~* $

Sixteen ounces flour, ^

One pound powdered white sugar. Heat the flour; beat the yelks and sugar well to- gether; beat the whites very stiff; add the whites and flour alternate; flavor with either lemon or almond, one-fourth of a teaspoonful tartartic acid, which must

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be put in last. Do not beat after you begin to gtir in the whites. If this is baked in shallow tins, after it is put into the pans have ready some blanched almonds sliced very thin, and sprinkle on the top.

Half cupful butter, One cupful milk, One cupful sugar, Cinnamon and nutmeg to taste. Flour enough to make a dough stiff enough to roll out in cakes. Fry in lard.

Doughnuts.

One cupful sugar, One cupful sour milk, Two eggs,

Five dessertspoonsful melted butter. One teaspoonful soda, One teaspoonful cream tartar, Salt, cinnamon and nutmeg to taste. Fry in hot lard.

Snow Cake, ( Very Fine.)

Half pound butter, Half pound powdered sugar, One pound arrowroot, The whites of six eggs. Beat the butter to a cream, add arrowroot and sugar,

228 * ILLINOIS COOK BOOK.

gradually, beating all the time; beat the whites separ- ately, and when stiff add to the mixture ; flavor to suit taste, and beat all together twenty minutes. Bake in shallow tins or in small tins in moderate oven.

~~ * Cream Jelly Cake.

Three cupsful flour, Two cupsful white sugar, One cupful butter, Half cupful sweet milk, Four eggs,

Half teaspoonful baking powder. Bake in jelly tins.