Cream Fob the Above

Ingredients

• one cupful sugar
• one cupful
• one cupful flour
• one teaspoon sful cream tartar
• one teaspoonful soda
• two teaspoon sf ul cream tartar
• one pint sour milk
• one cupful sour milk
• three-quarters pound sugar
• half pound butter
• half teaspoonful ammonia
• one cupful butter
• one cupful sweet milk
• one teaspoonful cloves
• one teaspoonful cinnamon
• one tablespoonful soda
• one pint molasses
• two tablespoonful ginger
• one teaspoonful cream tartar mixed in the flour
• one cupful milk
• one cupful corn starch
• two-thirds teaspoonful soda
• one pound sugar
• ten ounces of flour
• two ounces
• one cupful boiling water
• one tablespoonful butter
• half cupful milk
• three teaspoon sful baking powder
• six ounces of powdered sugar
• half teaspoonful soda
• one cupful of butter
• two pounds powdered white sugar
• one pound butter
• one pound
• one pound powdered white sugar
• one pound flour
• one teaspoonful essence of lemon
• half pound of blanched almonds pounded small
• one teaspoonful corn starch
• one cupful yeast
• one pound almonds
• half pound citron
• one pound powdered sugar
• two pounds almonds blanched
• one pounds raisins stoned
• one pound sifted sugar
• one pound currants
• quarter teaspoonful soda in one tablespoonful of water
• two pounds flour
• two pounds sugar
• a tablespoonful of grated nutmeg
• a pound of powdered white sugar
• a pound of grated cocoanut to a stiff paste
• a pint of sour milk
• a teaspoonful of ealeratus dissolved in hot water
• a teaspoonful of salt
• a teaspoonful of powdered cinnamon
• a pound of flour
• a pound of loaf sugar
• a pint of water in a round bottomed saucepan
• a pound of fresh butter over the fire in a small vessel
• a pound of ground rice
• two lemons
• half cuptul butter
• three eggs
• ten eggs
• half powdered white sugar
• two tablespoonsful sugar
• two eggs
• half sweet milk
• three cupsful flour
• two teaspoonsful salt
• three cupsful white sugar
• one grated cocoanut
• half teacupful sweet cream
• one small teaspoonful soda
• one lemon
• two cupsful
• half sugar
• four cupsful flour
• seven eggs
• two teaspoonsful baking powder
• three tablespoonsful ginger
• one teacupful brown sugar
• one teacupful butter
• one teacupful sour cream
• four eggs
• two cupsful molasses
• five cupsful flour
• one teaspoonsful cream tartar
• half powdered sugar
• eight eggs
• six eggs
• one large orange
• two cupsful sugar
• two cupsful flour
• two teaspoonsful cream tartar
• twelve eggs
• one fresh lemon
• one sheet of isinglass
• two cupsful milk
• one egg
• four tablespoonsful melted butter
• half cupsful flour
• two teacupsful sugar
• one teacupful of butter5
• three eggs well-beaten
• one end in three
• four parts like fingers
• six eggs very light
• eight yelks
• one lemon grated
• two tablespoonsful milk
• twelve cakes
• one small cupful sour milk
• one teacupful sweet milk
• four tablespoonsful white sugar
• five eggs
• two cupsful butter
• two oranges
• one tumbler of good brandy
• quarter flour
• one nutmeg
• one pound a half flour
• half flour
• two cupsful' sugar
• one coffeecupful butter
• ten ounces
• five teaspoonsful baking powder
• two hands roll the piece of dough into a round long roll
• butter the size of an egg
• nutmeg
• salt
• cinnamon

Directions

1. Grate two lemons, add the juice, One cupful sugar, Half cuptul butter, Yelks of three eggs,

2. Stir constantly over the h're till it jellies; when cold spread between the cakes.

3. White Sponge Cake.

4. Whites of ten eggs,

5. One cupful and a half powdered white sugar, One cupful flour, One teaspoon sful cream tartar. Mix cream tartar, sugar and flour together, beat well ; stir in (after they are beaten stiff) very gently.

6. ILLINOIS COOK BOOK. 229

7. Newport Cake.

8. ( MRS. ABLE. )

9. Two tablespoonsful sugar, Piece of butter the size of an egg, Two eggs, beaten separately, One cupful and a half sweet milk, One teaspoonful soda, Two teaspoon sf ul cream tartar, Three cupsful flour. Bake fifteen minutes. (Cheap and good.)

10. One pint sour milk, One cupful sugar, Two eggs,

11. Two teaspoonsful salt, One teaspoonful soda.

12. Cocoanut Cookies.

13. As much flour as will make it a soft dough. Then add a box of cocoanut, (or one grated cocoanut,) and a tablespoonful of grated nutmeg. Have the dough as soft as you can well roll it, and about an inch thick; cut and bake a light brown.

14. 230 ILLINOIS COOK BOOK.

15. Ammonia Calce.

16. Three-quarters pound sugar, Half pound butter, Half teacupful sweet cream, Half teaspoonful ammonia, One small teaspoonful soda, One lemon. Flour enough to make a dough. Boll thin.

17. White Cake.

18. One cupful butter, Two cupsful and a half sugar, Four cupsful flour, One cupful sweet milk, Whites of seven eggs, Two teaspoonsful baking powder. Bake on shallow tins.

19. Ginger Cake.

20. ( MES. PERKINS. )

21. Half of a nutmeg,

22. One teacupful butter or sweet lard,

23. ILLINOIS COOK BOOK. 231

24. One teacupful sour cream or milk, Four eggs, well-beaten. Flour enough to make a stiff batter.

25. Ginger Snaps.

26. One cupful butter, One cupful sugar, Two cupsful molasses, Ginger and spice to the taste. Flour enough to roll out.

27. Soft Ginger Bread.

28. Snow Cake.

29. One cupful and a half powdered sugar, One cupful flour, The whites of eight eggs,

30. One teaspoonful cream tartar mixed in the flour. Flavor to suit the taste.

31. ILLINOIS COOK BOOK. 232

32. Cocoanut Macaroons.

33. Beat to a stiff froth the whites of six eggs, and then beat into it very hard a pound of powdered white sugar; mix with it a pound of grated cocoanut to a stiff paste. Flour jour hands and make it up into little balls. Lay them on sheets of buttered white paper, and bake them in a brisk oven, first grating white sugar over each. They will be done in a few minutes.

34. Orange Cake.

35. (MKS. j. BUNN.)

36. Make cake as for jelly cake, put together with icing; take the grated rind, all the inside pulp and juice of one large orange ; then thicken with sugar. When a little dry frost all over with the frosting.

37. Ice Cream Cake.

38. (MRS. j. BUNN.)

39. One cupful butter, beat to a cream, Two cupsful sugar, One cupful milk, One cupful corn starch. Two cupsful flour, "Whites of seven eggs, Two teaspoonsful cream tartar, Two-thirds teaspoonful soda. Bake quickly.

40. ILLINOIS COOK BOOK. 233

41. Sponge Cake.

42. Twelve eggs, One pound sugar, Ten ounces of flour, One fresh lemon. Put the flour in last.

43. Sponge Cake.

44. Weigh the eggs, and then weigh as much sugar as the eggs weigh; take half as much flour and two ounces more, two teaspoonsful cream tartar, one of soda, dissolve in a little water ; wet the sugar with a little milk ; beat the whites and put them in last. t

45. Cream Cake.

46. (MKS. DAVIS.)

47. One cupful boiling water, one tablespoonful butter, while the water and butter are boiling, stir in one cupful flour ; it will make a thick and smooth paste. After it is taken off the fire, add four eggs, and beat the mix- ture as hard as possible until very smooth. Drop into buttered tins in small cakes, and smooth over them the white of an egg beaten to a frost. Bake ten minutes in a very hot oven. For the filling of these cakes —

48. One-third of a cupful hot water,

49. The yelk of one egg,

50. Sweeten and flavor to the taste. —19

51. 234: ILLINOIS COOK BOOK.

52. Strain the mixture and let it stand till it congeals; then put a spoonful into each cake.

53. Railroad Cake.

54. ( MRS. DAVIS. )

55. One and a half cupsful flour,

56. Flavor to suit the taste.

57. Common Crullers or Twist Calces.

58. Mix well together half a pint of sour milk or butter- milk, two teacupsful sugar, one teacupful of butter5, and three eggs well-beaten ; add to this a teaspoonful of ealeratus dissolved in hot water, a teaspoonful of salt, half a nutmeg grated, and a teaspoonful of powdered cinnamon ; sift in flour enough to make a smooth dough ; roll it out not quite a quarter of an inch thick ; cut in small oblong pieces ; divide one end in three or four parts like fingers, and twist or plait them over each other. Fry them in boiling lard. These cakes may be cut in strips, and the ends joined, to make a ring, or in any other shape.

59. Soft Crullers.

60. Sift three-quarters of a pound of flour, and powder

61. ILLINOIS COOK BOOK. 235

62. half a pound of loaf sugar ; heat a pint of water in a round bottomed saucepan, and when quite warm, mix the flour with it gradually ; set half a pound of fresh butter over the fire in a small vessel, and when it be- gins to melt, stir it gradually into the flour and water ; then add by degrees the powdered sugar and half a grated nutmeg. Take the saucepan off the fire, and beat the contents with a wooden paddle or spatula till they are thoroughly mixed;' then beat six eggs very light, and stir them gradually into the mixture. Beat the whole very hard till it becomes a thick batter. Flour a pasteboard very well, and lay out the batter upon it in rings, (the best way is to pass it through a screw funnel.) Have ready, on the fire, a pot of boil- ing lard of the very best quality ; put in the crullers, removing them from the board by carefully taking them up, one at a time, on a broad-bladed knife. Boil but few at a time. They must be of a fine brown. Lift them out on a perforated skimmer, draining the lard from them back into the pot ; lay them on a large dish, and sift powdered white sugar over them.

63. Cocoanut Jumbles.

64. Cut the meat of a large cocoanut in slices and grate them. Beat up the whites of five*eggs and the yelks of three, and mix with them a few drops of the essence of lemon. Mix the grated cocoanut with a small por- tion of flour, roll it lightly on .a floured pasteboard, cut it into rings with a tumbler, the edge of which is floured. Butter the pans into which the cakes are to

65. 236 ILLINOIS COOK BOOK.

66. be laid, and after sifting a little loaf sugar over the cakes ; bake them in a quick oven. When they begin to brown they are done.

67. Hice Cake.

68. Take eight yelks and four whites of eggs, and beat to a foam ; add six ounces of powdered sugar, and the peel of one lemon grated ; then stir in half a pound of ground rice, and beat all together for half an hour. Put it into a buttered tin, and bake twenty minutes. This cake is recommended as very easy of digestion.

69. Com Starch Cake.

70. One cupful sugar, Butter the size of an egg, Two eggs,

71. Two tablespoonsful milk, One teaspoonsful cream tartar, Half teaspoonful soda,

72. One cupful and two tablespoonsful corn starch, Makes twelve cakes.

73. Tea Cakes.

74. One cupful of butter or sweet lard,

75. ILLINOIS COOK BOOK. 237

76. White Cake.

77. The whites of twenty-four eggs. Beat the butter to a cream, then add the sugar, and beat them well together; add flour and the .whites al- ternately. This should be very carefully watched while baking, paper should be kept over the the top to keep it from getting too brown. The beauty of any white cake is to have it thoroughly, and at the same time, delicately baked.

78. Almond found Cake.

79. One teaspoonful soda, dissolved in hot water,

80. small, Four eggs.

81. Swiss Cream.

82. Four tablespoonsful white sugar. One teaspoonful corn starch, The whites of five eggs,

83. Put the cream on to boil, then let it cool, and then add the whites and boil again, stirring all the time.

84. 238 ILLINOIS COOK BOOK.

85. (MRS. GOODELL. ) Two cupsful butter, Two cupsful sugar, Seven eggs, Caraway seed. Enough- flour to roll out.

86. Doughnuts.

87. One cupful butter and lard,

88. Flour enough to make a thick sponge,

89. One cupful yeast. Let it stand over night. Then add —

90. Flour enough to make a dough, not too stiff. Let it rise till quite light ; then roll them out, cut and boil them in hot lard to a light brown, dipping them as you take them out in powdered sugar and cin- namon.

91. One cupful sugar, Three eggs,

92. Butter the size of an egg, Flour enough to roll out. Cut and fry in hot lard.

93. ILLINOIS COOK BOOK. 239

94. Citron Marble Cake.

95. Mix up any±nice white cake.

96. One pound almonds, blanched and sliced, Half pound citron, sliced very thin, Color one-third of the batter pink. Put part of the white batter in your pan, then a little of the pink thrown in carelessly; then part of the almonds, then a part of the citron, then white and pink, and alternating each till all is in the mould. Have your oven the proper heat before putting it into the stove ; watch it well ; if it begins to brown too quickly, put a paper over it to keep it from browning too much.

97. Orange Paste.

98. Whites of two eggs, Two-thirds of a cupful pulverized sugar, The juice of two oranges and grated rind of one. The eggs must be beaten up very light and stiff,

99. then add the sugar and orange ; spread on instead of

100. jelly when the cakes are cold.

101. Imperial Cake.

102. One pound powdered sugar, One pound flour, One pound butter,

103. 240 ILLINOIS COOK BOOK.

104. thin, and rubbed in a little flour, One pounds raisins stoned and chopped. Beat butter and sugar together to a cream, whites beaten stiff, and added with the flour alternately; one tumbler of good brandy; flavor with extract of almond; put in the raisins and almonds and stir well after they are in, but do not beat. Bake just like fruit cake, but not so long, about two hours and a half.

105. Irish Cake.

106. Three eggs, beat the whites to a froth,

107. Quarter of a pound blanched sweet almonds cut small,

108. A small glassful of brandy,

109. One nutmeg or one lemon.

110. Beat the cake one hour, or till it is very light; leave out the currants and almonds till you are ready to pul it in the pan; put paper in the bottom of the pan.

111. ( MRS. MASTERS. )

112. One pound a half flour, Three-quarters of a pound white sugar, Three-quarters of a pound butter,

113. ILLINOIS COOK BOOK. 241

114. Quarter teaspoonful soda in one tablespoonful

115. of water.

116. Sift and weigh the flour, put it into your pan; take your hand and make a hole in the centre, pushing the flour to the sides of the pan ; put in your butter and sugar ; beat your eggs well together and pour in with the butter and sugar ; then add your soda and water, and mix well, using all the pound and a half of flour; when mixed, take a piece of the dough and roll it in a round roll with your hands, and then cut them into lengths and join the ends together, making a cake with a hole in the centre. These cakes can be made as large or as small as you wish. Flavor with grated nutmeg.

117. Doughnuts.

118. Make just as you would for soda biscuits, only add

119. Cinnamon and nutmeg. Roll, cut, and fry a light brown in hot lard.

120. Splendid Cookies.

121. ( MKS. WILSON. )

122. One coffeecupful butter, which is ten ounces,

123. 242 ILLINOIS COOK BOOK.

124. Flavor to suit the taste.

125. Beat sugar and butter together, then add eggs, and beat all well together; put baking powder in flour, mix well. The dough will be soft ; break off a small portion of the dough, flour your bread board, and with your two hands roll the piece of dough into a round long roll ; then take a sharp knife, flour it, and cut the cakes off in inch pieces ; they will be small, but will spread in the pan ; it is the nicest way for all cookies, as the rolling the dough with a rolling pin destroys the lightness of almost any dough. By the addition of one grated cocoanut, you will will have splendid cocoanut macaroons.

Nutrition, whole recipe (rough)

Counts 19 of 22 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Sour Milk	1 cup (244ml) whole	149
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Orange	1 medium (131g)	62
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Almond	1 almond (1.2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0
Brandy	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.