Why it works: Anise and allspice share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 31 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, peanut, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Four eggs, three-quarters of a pound of pastry flour, three-quarters of a pound of powdered sugar, one teaspoon of fine anise seed.
To make these little cakes successfully have flour and sugar weighed accurately, then sift flour three times, sift sugar once, then add to unbeaten eggs, and beat steadily for one-half hour (this is important, as the success depends on the thorough beating). Now add the flour and blend well; have ready a waxed sheet on which the anise seed has been sprinkled; now take a teaspoon and a cup of cold water, dip the spoon into the water then take up a round spoon of the mixture and drop 'onto the tin about two inches apart, making the rounds as even as possible. Let them stand over night (about twelve hours), then bake in a "slow oven. While baking, these cakes raise much, having the appearance of being frosted, and must be baked a light yellow; if the edges look too uneven at bottom you can trim them with a pair of shears as soon as you take each one up.
ANISE COOKIES
Stir eggs lightly for 15 minutes with two cups of sugar, then add the anise seed and the flour which has been sifted.
Drop with teaspoon on greased tins and let dry for 30 minutes. Bake in moderate oven for 15 minutes.
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ALMOND SLICES No. 1
One and one-half cups sugar One cup grated or chopped almonds
One-half teaspoon ground cloves One teaspoon baking powder
One-half teaspoon ground allspice Mix in order given
Bake in a flat pan and cut into squares or diamond shape before serving.
THE GREATER OMAHA COOK BOOK 65
ALMOND SLICES No. 2
One-half cup chopped almonds One and one-half cups flour
Beat the sugar and eggs thoroughly add remaining ingredients and bake in
large shallow pan 15 minutes in moderate oven. When cold cut in slices and ice.
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ALMOND COOKIES
One-half teaspoon allspice Five cents citron
One-half teaspoon cloves Three eggs (separate)
Mix almonds and sugar well, then the yolks of eggs and cream thoroughly ; add spices, flavoring, citron and lastly the beaten whites. Drop on oiled paper and then decorate with slices of citron, blanched almonds and candied cherries.
ALMOND STICKS
Four cups of flour Four eggs ; one yolk left for top
Two cups of light brown sugar Two tablespoons cinnamon
One cup of coarsely chopped almonds One tablespoon cloves
One cup of coarsely chopped citron One-half tablespoon baking powder
Mix eggs and sugar then add other ingredients, make the dough stiff enough to handle, cut in long strips then flatten and bake.
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ALMOND WREATHS
Four eggs, two-thirds cup of granulated sugar, two ounces of grated chocolate (sweet and bitter equal parts), three-quarters of a pound of ground almonds, run through food chopper.
Cream eggs and sugar for 15 minutes, add chocolate, then nuts ; when well mixed form into rings by running through a pastry bag and tube, with an opening the size of a small finger ; if you have no tube, make a cone of writing paper waxed with paraffin.
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ALMOND STRIPS
Four whole eggs One teaspoon cinnamon
Two cups brown sugar One cup almonds blanched and cut fine
Mix above ingredients and bake in three flat greased pans in hot oven. When hot cut in regular strips one-half inch wide and five inches long ; before taking out of pans, frost with one cup powdered sugar and two tablespoons water. /
CREAM SCONES
Take two cups of flour, four teaspoons of baking powder, two tablespoons of sugar, four tablespoons of butter, one-third cup of milk or cream. Mix and sift dry materials (flour, baking powder, sugar and salt). Cut in the butter with a knife; add the eggs, well beaten, and milk. Put on a floured board and roll to three-fourths of an inch in thickness. Cut in squares. Brush white of egg on them and then sprinkle with sugar. Bake in a hot oven over 15 minutes.
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COOKIES No. 1
One cup sugar, one-half cup butter, two eggs, one small teaspoon baking
powder sifted in the flour — just enough flour to roll nicely.
For ginger cookies add one-fourth cup molasses and spices as above.
COOKIES No. 2
Cream butter and sugar, add eggs and milk. Mix baking powder with flour, add to above. Roll out thin and bake.
COOKIES No. 3
Two cups of sugar, one cup butter, one cup of milk, three eggs, work together, add flavoring, two teaspoons baking powder, enough flour to make a soft dough, roll thin, cut out, sift over with sugar and bake.
COOKIES— LEMON
Flour Lemon juice.
Cream butter and sugar well, add eggs, a little lemon juice, baking powder which has been mixed with enough flour to stiffen. Stand dough in refrig- erator several hours before using. If necessary add more flour to roll. Brush with white of egg and sprinkle with chopped almonds and sugar before baking. *****
BROWN COOKIES No. 1
One-half cup butter, one cup brown sugar, one-half cup white sugar,, four eggs, separated ; one-half cup of sour milk, one small teaspoon of baking soda, one-half cup sweet milk, one-third cake bitter chocolate, two teaspoons cin- namon, one teaspoon cloves, 10c nuts, 5c citron, one teaspoon baking powder, two cups flour. Cream butter and both sugars well. Then add the yolks of eggs and the sour milk in which the baking soda has been dissolved. Add the chocolate which has been cooked in the milk about 5 minutes. Then add spices, nuts, citron and baking powder which has been sifted with the flour, and lastly the beaten whites. Spread in buttered tin, and bake about 30 minutes, and when baked cover with white icing and cut in squares.
BROWN COOKIES No. 2
One pound brown sugar, three eggs, separated; one teaspoon cloves, one teaspoon cinnamon, one teaspoon allspice, oneTfourth pound almonds, 5c citron, one-half teaspoon baking soda, one and a half cups flour, one-fourth cup boil- ing water. Cream sugar and yolks. Dissolve baking soda in one-fourth cup boiling water. To the yolks add spices. Then flour and chopped nuts, and last beaten whites. Spread in flat tin. Bake about 20 minutes. Spread with white icing and cut in squares.
BUTTER COOKIES No. 1
One-half pound butter, one and a half cups granulated sugar, two eggs, one lemon, rind and juice ; one level tablespoon baking powder, four scant cups flour. Cream butter and sugar, add eggs, then lemon and last flour and baking* powder. Mix well. Set in ice box till morning, roll out. brush with whole beaten egg, sprinkle with grated almonds, sugar. Cut and bake.
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BUTTER COOKIES No. 2
tWr cups flour One-half pound almonds
One pound light brown sugar One pound butter
Mix four cups of flour with one pound of light brown sugar and one-half pound of almonds chopped fine, then put in one pound of good butter and knead 'for about 30 minutes. Then put in your pans and flatten to proper thickness with your hands, as you can not roll out same. Then bake in a slow oven to a light brown, cut in squares while hot and sprinkle with a little sugar. This recipe will make 65 to 70 good sized cookies and the older they get the better they are.
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BUTTER COOKIES No. 3
Four eggs, separated Three and a half cups flour
Cream butter and sugar, add yolks and work well with hand; add lemon rind grated, alcohol, then stiffly beaten whites and about three and a half cups flour, or more if necessary to make a stiff dough. Let dough stand over night ; roll thin, cut and bake in fairly hot oven until light brown.
BUTTER COOKIES No. 4
One pound butter beaten until all the water is out of it, two cups sugar, five eggs beaten together, juice and rind of one lemon, one teaspoon vanilla, three tablespoons milk, can be left out ; two teaspoons baking powder, flour enough to thicken and roll thin. Grind almonds, then mix with sugar and cinnamon. Sprinkle on dough, then fold over and roll out again, then bake in moderate oven. y
CALIFORNIA COOKIES
Two and two-thirds cups of flour, three level teaspoons of baking powder, one-fourth teaspoon of salt, one-third cup of butter, one-third cup of lard, one cup of brown sugar, one-half cup of chopped figs, one-fourth cup chopped raisins, one-fourth cup chopped walnuts, four eggs, one-fourth cup milk. Sift together flour and baking powder, and salt. Cream sugar and shortening, add yolks of eggs, milk, fruit and nuts, mixing thoroughly. Stir in half the flour, add the stiffly beaten whites, and finally the remaining flour. Drop by teaspoon- fuls two inches apart on buttered tins and bake in a moderate oven 15 minutes or until brown. Enough for 65 cookies.
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CHOCOLATE MACAROONS
Whites of three eggs beaten stiff, one-half pound powdered sugar, one-half pound almonds, ground; one cake German sweet chocolate, grated. Mix all together, drop with a teaspoon. Bake in a slow oven, just warm.
CHOCOLATE DIPS
Beat the whites of six eggs to a stiff froth, add one cup of sugar and beat well, then acid the well beaten yolks and one cup of sifted flour. Flavor with lemon or vanilla. Add 1 heaping teaspoon of Baking Powder. Bake in a square pan and let cool. Cut in squares.
Icing — One-half pound Baker's Chocolate, two cups of sugar, one cup water. Let boil to a thick syrup. When cool dip cake into this and roll in powdered sugar.
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DATE PADDIES
Two-thirds of a cup of soft butter, two and two-thirds cups brown sugar ; when partly mixed break in four eggs and beat until light. Then add one-cup milk, three and a half cups flour, four teaspoons baking powder and mix until smooth. Add one teaspoon each cinnamon and nutmeg, one pound dates stoned and cut in half. Bake in gem pans in moderate oven and frost with icing.
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EGG COOKIES No. 1
Six eggs one cup butter, five teaspoons baking powder, one teaspoon vanilla, two cups sugar.
Cream sugar and butter, add eggs, vanilla, baking powder, and enough flour to roll out dough. Cut and bake in moderate oven.
EGG COOKIES No. 2
Yolks of ten hard boiled eggs, one pound butter, one pound granulated sugar, chopped almonds, few.
Cream butter and sugar, add the yolks of the hard boiled eggs which have been rubbed to a paste ; mix well, and add two whole raw eggs, rind and juice of one lemon and flour enough to roll. Roll moderately thin, and brush with one egg beaten with one teaspoon water ; sprinkle with sugar and chopped almonds. Bake in moderate oven until a light brown.
FIG ECLAIRS
To a half a cup of butter add a cup of boiling water and when boiling again add a cup of sifted flour and a spoon of salt, putting it in all at once and stirring over the fire until well mixed. Set aside until cool, then beat in one at a time three eggs dropped in whole and the mixture beaten for 3 or 4 minutes between each egg.
Drop in large spoonfuls on a well greased pan, about two inches apart. Bake 30 minutes in a moderate oven. Try one before taking all out, and if it does not drop when put in the cool air they are done. Make a small hole in the top or side and fill with a spoon of fig filling.
Fig Filling — Half a pound of figs chopped fine, six tablespoons of sugar, four teaspoons of orange juice and the grated rind of half an orange, cooked in a double boiler until the thickness of cream.
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FROZEN NUT COOKIES
Two cups sugar, one cup butter, three cups flour, tAVO teaspoons baking powder, four eggs, one cup hickory or walnuts.
Mix butter and sugar, add the eggs, flour and baking powder, then the nuts rolled fine. Let dough freeze over night. In the morning roll thin and bake.
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FRUIT COOKIES No. 1
Two-thirds cup butter Two cups flour
One-half cup sugar One scant teaspoon soda
One-half cup syrup One scant teaspoon cinnamon
One-half cup chopped nuts One-half teaspoon salt
One-half cup figs' or dates One-half teaspoon nutmeg
Cream two-thirds cup butter, flank fat or crisco ; beat into this one-half
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cup each sugar and corn syrup. Sift together two cups flour, a scant teaspoon each of soda and cinnamon, one-half teaspoon each salt and nutmeg. To the flour add one-half cup chopped nuts and the same amount of figs or dates cut up, and add to the creamed mixture with two well beaten eggs. Drop from a spoon in small cakes and bake.
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FRUIT COOKIES No. 2
Two eggs, two cups brown sugar, two-thirds cup butter, one-half cup warm water, one teaspoon each of soda, dissolved in the water ; cinnamon and cloves, one cup of raisins, chopped fine. Add flour enough to roll thin and bake.
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GINGER SNAPS
Boil four cups of molasses and stir in two tablespoons of butter. Remove from stove and add one tablespoon of ginger and one teaspoon salaratus rolled fine. Stir in four cups flour while hot, roll thin, cut out and bake.
HAZEL NUT STRIPS
Take six eggs, a cup of granulated sugar, half a cup of almonds, and half cup of hazelnuts, each rolled or grated fine ; a few drops of vanilla, and a quarter of a cup of flour, to which is added half an even teaspoon of baking powder. Beat yolks and sugar until light, add in succession nuts, flavoringr flour, baking powder, and, lastly, whites beaten to stiff froth. Bake in moder- ate oven in single sheet one-half inch thick, lining pan with paper and oiling well. When done spread with a thin layer of some tart jelly, cover this with boiled icing and sprinkle thickly with grated hazel nuts. Cut in strips inch wide and three inches long.
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GERMAN CHOCOLATE COOKIES
One cup brown sugar One and one-third cups almonds,
Two bars German chocolate blanched and chopped
One-fourth teaspoons cinnamon One cup flour
One-half teaspoon salt One teaspoon baking powder
Beat eggs until light, add sugar gradually, and continue the beating ; then add chocolate, grated; and remaining ingredients. Drop from spoon on a buttered sheet and bake in moderate oven.
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HARD TACK
One cup chopped dates, one cup chopped walnuts, one cup sugar, two eggs, a dash salt, dash baking powder, three-fourths cup flour.
Mix sugar, salt, flour and baking powder. Add nuts and dates, well mixed, and last the beaten eggs. Spread not too thick, and bake about 20 minutes. When cool cut into strips, and roll in powdered sugar.
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LEBKUCHEN WITH PECANS
One and a half cups brown sugar, one tablespoon butter, one cup molasses, yolks of three eggs — use white for frosting ; five whole eggs, two tablespoons whiskey, two and a half teaspoons cinnamon, one-half teaspoon cloves, one- half teaspoon allspice, one-fourth cake sweet chocolate, two and a half cups shelled pecans, three cups flour, two teaspoons baking powder.
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Mix in order given. Spread in pans and bake. When nearly cold, cut and remove from the pan and ice.
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LEBKUCHEN No. 1
Four eggs, three cups brown sugar, two cups flour, one teaspvjon baking powder, one cup walnuts, one-half teaspoon cinnamon, one-fourth teaspoon allspice, one-fourth teaspoon cloves.
Beat eggs, whole, with sugar until creamy; add flour, spices and chopped nuts. Spread in long pans, bake in medium oven and cut in squares while hot. Ice with one beaten white of egg and sugar.
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LEBKUCHEN No. 2
One and a half pounds dark brown sugar, one-half glass of wine, one scant teaspoon baking soda, one-fourth teaspoon cloves, one-half teaspoon allspice, one teaspoon cinnamon, two eggs, one-half cup nuts, chopped fine ; flour.
Melt sugar in wine and put baking soda into same. Add spices. Beat eggs lightly and add to same. Mix nuts with some flour, add enough flour to thicken. Spread out in tins and cut in squares.
LEBKUCHEN No. 3
Six eggs, three cups white sugar, one and a half teaspoons baking powder, one teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon allspice, two and a half squares chocolate, two and a half cups flour, juice of one-half lemon, one-half cup nuts.
Beat yolks of eggs well, fold in the beaten whites, add sugar and then the melted chocolate, lemon and spices. Mix baking powder with flour and sift twice ; then add nuts. Spread in long pans. Bake in moderate oven 20 or 25 minutes. Cut in squares and frost if desired.
One pound granulated sugar, one pound pulverized sugar, 10 eggs, whites ; one pound almond paste, two tablespoons flour.
Mix granulated and pulverized sugar, and put through sieve twice. Mix thoroughly the 10 beaten whites, one-half at a time , with sugar and two tablespoons flour. Rub one pound almond paste thoroughly until smooth. Add slowly into the sugar and egg mixture. Drop on papered pan about one teaspoon for each cookie. Bake in slow oven until light brown. These will keep for some time in a cool place in covered jar.
MARGUERITES
Boil one cupful of sugar and half a cup of Avater until the syrup will thread. Remove to back of stove and add two marshmallows cut into small pieces. Pour on the whites of two eggs beaten until stiff, then add two tablespoons of shredded cocoanut, one cup of English walnuts broken in small pieces, and one-fourth of a teaspoon of vanilla. Spread saltines with this mixture and bake until delicate brown.
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OATMEAL COOKIES No. 1
One-half pound butter, melted; two cups sugar, one teaspoon cinnamon, five tablespoons milk in which is dissolved one teaspoon soda, one cup raisins, three cups oatmeal, two cups flour, two eggs,
Mix all ingredients together, drop little from spoon, place but few in a row, as they spread. Bake in moderate oven.
OATMEAL COOKIES No. 2
One cup "C" sugar, one cup butter, two cups flour, two tablespoons milkr three cups oatmeal, one egg. one teaspoon soda.
Cream sugar and butter, add egg, flour oatmeal and soda which has been dissolved in the milk. Roll thin and bake in quick oven.
One cup of sugar, one cup of butter, one egg, one teaspoon baking powder, one teaspoon vanilla.
Cream sugar and butter, add egg and two cups of flour and enough more flour to roll out dough. Sprinkle tops of cookies with yolk and sugar and nuts if desired.
ORANGE COOKIES
Three-fourths cup butter, six cups flour, one cup sugar, one heaping tea- spoon baking powder, three eggs, grated rind of two oranges.
Cream butter and sugar, add eggs, then flour to which baking powder has been added, lastly the grated rind of two oranges. Roll thin but do not bake brown.
PEANUT COOKIES No. 1
One-third cup butter, one-half cup sugar, one-third cup milk, two eggs, one and a half cups flour, one-half teaspoon salt, one cup finely chopped peanuts, one and a half teaspoons baking powder, one teaspoon lemon juice. Drop by spoonfuls on greased pans. Baken about 10 minutes in quick oven.
PEANUT COOKIES No. 2
One cup of butter, one cup sour cream, two cups of sugar, two eggs, one teaspoon of soda, one cup finely chopped peanuts, flour enough to make soft dough. Cream butter and sugar, add eggs, sour cream in which the soda has been dissolved, and flour. Roll thin and bake.
ROCKS No. 1
Three cups sugar, one-half cup sour milk, one teaspoon ground cinnamon, one-half teaspoon ground allspice, one-half teaspoon ground cloves, one-half teaspoon ground nutmeg, one teaspoon baking soda, one cup seeded raisins chopped, one sifter of flour, two teaspoons baking powder, one cup shortning, three eggs.
Cream shortning, sugar and eggs. Mix soda in milk, add all spices and raisins, then flour mixed with baking powder. Drop in pan and bake in hot oven.
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ROCKS No. 2
One cup butter, one and a half cups brown sugar, three eggs, three cups flour, one cup English walnuts, one cup raisins, one teaspoon soda, one teaspoon vanilla.
Cream butter and sugar well, add eggs, soda which has been dissolved in two teaspoons hot water, flour, walnuts, raisins and vanilla. Reserve part of- the flour for flouring the nuts and raisins. Drop from spoon and bake in moderate oven.
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SOUR MILK COOKIES
One-half cup butter, one and a half cups sugar, one-half cup sour cream, two eggs, one scant teaspoon soda, flour to roll.
Cream butter and sugar, add eggs, soda dissolved in sour cream, and flour enough to roll. .Bake in moderate oven.
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One cup syrup, two teaspoons soda, one cup sugar, two eggs, one-half cup butter, melted; cloves, ginger, cinnamon, one cup sour milk, one cup flour, one cup shelled walnuts.
Beat eggs and sugar to a cream, add melted butter, syrup and one-half teaspoon of each spice. Then add flour and baking soda dissolved in a little water. Last add the milk and walnuts. Bake in a floured pan in moderate oven.
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DROP DOUGHNUTS
Two eggs, one cup sugar, pinch salt, pinch cinnamon, one cup rich milk, three cups flour, two teaspoons baking powder.
Beat eggs and sugar, add salt and cinnamon, then milk, and lastly flour and baking powder that has been sifted two or three times. Drop from a floured spoon into hot fat.
# * # m # DOUGHNUTS
Three tablespoons crisco or butter, three-fourths cup sugar, two eggs, one teaspoon nutmeg, one cup warm mashed potatoes, two and a half cups flour, three teaspoons baking powder, one teaspoon salt, one teaspoon vanilla," one-fourth cup sweet milk.
Cream crisco and sugar, add eggs, mashed potatoes, nutmeg, mace, milk and last the flour, baking powder and salt which have been sifted together. Roll as for cookies, cut and drop into deep fat.
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STUFFED DOUGHNUTS
Make doughnuts after your favorite recipe, roll thin, and cut out with small cookie cutter. Have prepared some stewed prunes or apricots drained from their juice. Place some of the fruit between two of the circles, press the edges firmly together, and fry in deep fat, When cold roll in pulverized sugar.
There is a secret connected with the making of these particular dough- nuts and that is how to prevent them from splitting open while frying. It is the simple method, of wetting the edges of the dough with milk before pressing them together.
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FRYING DOUGHNUTS
When frying doughnuts have a pan of boiling hot water standing upon the range and as each doughnut is taken out of the fat dip it into the hot water very quickly, and observe the quantity of fat washed off from them in this way. The grease does not allow the water to penetrate into the doughnut and the heat of the cake evaporates the water almost instantly. After the frying is done allow the water to become cold and take from it the grease which has become hard.
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VIENNA PRETZELS
One-half pound sugar, one-half pound chopped nuts, one-half pound flour, yolks of six eggs.
Cream yolks and sugar, add flour and nuts. Form in pretzel shape, cover with white of egg, a little sugar and almonds. Bake in moderate oven.
YOLK RING
Grated yolks of three hard boiled eggs, one raw yolk, one-half cup of butter, one-half cup of sugar, two cups of sifted pastry flour, one-half tea- spoon of lemon extract, a dash of nutmeg or mace.
Cream butter, yolks and sugar until a light creamy mass; add other in- gredients, kneed well, roll one-quarter inch thick, and cut with a doughnut cutter to form rings. "When all are cut brush with well beaten egg, sprinkle with sugar and bake in moderate oven until a golden brown.
FIG TARTS
Line gem tins with rich pastry and bake. Remove from tins. Then boil one pound of figs cut fine, one cup sherry wine, one cup water, and one cup sugar until tender and thick as jam. When cold, fill pastry cups. Whip half pint cream, sweeten, flavor with vanilla, and cover the top of each tart. This makes a dozen delicious tarts.
* * * * * PECAN TARTS
Beat yolks of three eggs to a cream, add half a cup of sugar, and beat for 5 minutes. Pound half a pound of shelled pecans slightly. Add them to the eggs and sugar. Place the mixture in patty pans lined with paste, bake 10 minutes; beat the whites of the eggs stiff, and two tablespoons sugar; spread on top of tarts and brown in oven.
* * * * * SNOW BALLS
Make a noodle dough with two eggs. Add one tablespoon butter, one tea- spoon brandy, and roll very thin. Cut round, fry in deep hot fat. When done sprinkle top with pulverized sugar.
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NEWPORT CAKES
Take a pint and a half of flour, a half cup of sugar, a half cup of butter, a cup of milk. Having mixed with the flour two heaping teaspoons of baking powder, add the other ingredients, into which have been stirred two eggs beaten very light. Bake in tins for 20 minutes.
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SCOTCH SHORTBREAD
Two pounds of flour, one pound of butter, a half pound of sifted sugar, a few citron, caraway comfits, and sweet almonds. Put a pound of butter into a basin. Squeeze it with your hands near the fire until the butter is quite soft. Squeeze into it the same way the flour and sugar. Add the sweet almonds chopped fine. Mix well together. Shape portions of it into small cakes a half inch thick, using the floured hands as before. Bake in a slow oven. Sprinkle over them the citron and caraway comfits.
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COCOANUT BALLS
Make a good spongecake and bake about two inches thick in square pan. When done cut in cubes, dip in boiled frosting, then in shredded cocoanut. If a dainter cake is desired the foundation may be made of angel's food.
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GRAHAM TEA CAKE
One cup of granulated sugar, one tablespoon of butter, one egg; beat these together and add one cup of sour milk, one teaspoon of soda, one tea- spoon of cinnamon, one cup of chopped raisins (these may be omitted), two cups of graham flour. Drop with teaspoon on buttered pans and bake.
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DANISH SNOWBALLS
Take two tablespoons butter and put into a stewpan. Set over fire and stir in it two cups of flour. Then one and one-half cups of boiling water. Mix and stir this over the fire until it forms smooth around the pan. Take from fire and cool. When cool, beat into it five eggs, one at a time ; beat hard for 10 or 15 minutes, and in the meantime have a kettle of boiling fat on the stove. With a teaspoon form dumplings and drop into the fat. Boil about 10 minutes. Then put on heavy brown paper to drain. Serve hot with powdered sugar.
NEW ENGLAND SEED CAKES
Rub together thoroughly one pound of flour and one-half pound of butter, then beat in three-fourths pound of sugar and four eggs until creamy, adding one-half teacup of caraway seeds and one tablespoon rosewater; drop by dessert spoonfuls onto a greased tin and bake from 20 to 30 minutes in slow oven.
BROWN CREAM TAFFY
Two pounds brown sugar Butter, size of an egg
Boil all together until it will harden when a little is dropped in cold water, and add four drops of extract of orange. Pour into well greased pan; when cool enough to handle pull until creamy.
BUTTER FUDGE
Boil six tablespoons of water, six tablespoons of sugar, two of butter, and twelve of corn syrup in a pan till it forms a soft ball when tried in water. Take from fire and beat till creamy. Pour on a buttered platter and cut in squares.
This makes just a small recipe, about one-half of usual fudge recipe.
BROWN SUGAR FUDGE
Take one-half cupful of milk, let it boil, then put in a little over a cupful of white sugar and one-half pound of brown sugar. Let it come to a boil, then try a little of the candy in cold water. Before you take it off the stove put in some chopped walnuts, then take it by an open window, beat it till little spots come on it, then put it in the box which you have put wax paper in. Let it cool before you put cover on.
CARAMEL BRANDY CANDY
Two cups granulated sugar, one cup milk stir before putting on fire, until sugar melts, then boil until drops in strings from spoon. In separate sauce- pan melt three-fourths cup of granulated sugar (caramelize) until it is a light brown, pour it in with other, beating hard; then add two tablespoons brandy, one tablespoon vanilla, lump butter size walnut, beat until it begins to crack and pour on platter.
CHOCOLATE MARSHMALLOWS
Two cups of sugar, three tablespoons of chocolate or cocoa, one teaspoon of butter. Mix well and add one-half cupful of sweet milk. When boiling drop in the marshmallows. When done beat well and add one teaspoonful of vanilla extract. Pour into buttered pan. When cold cut in squares.
CHRISTMAS CANDY
One cake of crystallized pineapple, one-quarter pound cherries, one-quarter pound English walnuts. Chopped comparatively fine and stirred into the fudge when you remove from the stove. When thick pour on buttered plate and cut into squares when cold.
COCOANUT CANDY
Three-fourths cup cocoanut
Boil sugar, milk and cocoanut 5 minutes. Remove from fire, stand pan in cold water and stir until it creams. When cold cut in squares.
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COCOANUT CREAMS
Three cups of white sugar with enough water to moisten; put on to boil until it threads, then take it off and add a small piece of butter and add as much cocoanut as liked, and then beat until white and creamy. Drop by spoonfuls on waxed paper and put in cool place. May be flavored if liked.
COCOANUT CREAM CANDY
Three cups of white sugar, scant cupful of water, half teaspoon of cream of tartar; boil ten minutes, then add one cupful of cocoanut, beat together, and drop on white paper by the spoonful.
# * # # * COCOA FUDGE
One and one-half cups of sugar, one-half cup of sweet milk, a small piece of butter, six teaspoons of cocoa, one-half teaspoon of vanilla. Mix sugar and cocoa and add milk. Let boil, stirring so it won't burn. Add butter and vanilla. When it forms a small ball when dropped in cold water take from fire and beat. This makes it creamy. Pour on buttered plate and mark in squares.
# # * * * CORN TAFFY
Take a 10c can of corn syrup, one cup of brown sugar, two tablespoons vinegar, one tablespoon butter; boil until it snaps in water. Pour on to a buttered platter and pull. This is delicious.
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CHOCOLATE CARAMELS
Two cups of sugar, one cup of New Orleans molasses, one-half cup of chocolate grated, one cup of milk, butter half size of egg. Boil half an hour, stirring to keep from burning. Pour in buttered pans and when cool cut in squares.
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CHOCOLATE CREAMS No. 1
Whites of two eggs, one and one-half tablespoons vanilla, one and one- half tablespoons water, two pounds granulated sugar. Put eggs, vanilla and water in a bowl, set in a dish of boiling water, and stir in sugar. When thick enough to mix, take on kneading board and work into shape, put on plates sprinkled with some sugar to keep from sticking. Let stand until hardened and then dip into melted Baker's chocolate. Lay on buttered papers.
CHOCOLATE CREAMS No. 2
Boil one cup granulated sugar and one-fourth cup milk without stirring till it spins a thread when dropped from a spoon. Cool partly and beat until thick and creamy, add one-fourth teaspoon vanilla, turn on a buttered plate and mold into small balls. When dry, dip in melted chocolate and drop on waxed paper. This fondant can be used for nut creams, date creams, or in any way desired.
DATE FUDGE
One-half cup milk Two squares chocolate
One teaspoon vanilla One-fourth pound dates cut fine
THE GREATER OMAHA COOK BOOK 77
Boil sugar, milk, butter and chocolate 4 minutes. Add vanilla and dates ; beat until creamy; put in buttered pan to cool.
DIVINITY CANDY
Two cups granulated sugar, one-half cupful corn syrup, one-half .cup water. Cook till it threads a little, then pour in white of one egg well beaten ; beat till creamy, then add one cup walnuts chopped fine.
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FRUIT CANDY
One and one-half cups milk Butter size of walnut
Four squares chocolate One-half cup raisins
One-half cup cocoanut
Add milk to sugar and let cook until it comes to a boil, then add butter and chocolate and let cook until it forms a ball in cold water. Take off stove, add other ingredients and beat until creamy. Pour in buttered plate and when cold cut into squares.
FRUIT FUDGE
Three cups of granulated sugar, one-half cup milk, one tablespoon butter, one-half teaspoon vanilla, one-half cup of nut meats, one-half cup of figs, dates or raisins, and one-half cup of shredded cocoanut. Boil sugar, butter and milk until a soft ball forms when dropped into water. Remove from fire and set in a dish of cold water after vanilla has been added. Cool until almost cold, beat rapidly, adding nuts and fruit. Pour into platter and cut into squares.
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FRENCH DAINTY
Two envelopes Knox Acidulated One and one-half cups boiling water
Gelatine One cup cold water
Pour cups granulated sugar.
Soak the gelatine in the cold water 5 minutes. Add the boiling water. When dissolved add the sugar and boil slowly for 15 minutes. Divide into two equal parts. When somewhat cooled add to one part one-half teaspoon of lemon flavor found in separate envelope, dissolved in one tablespoon of water and one tablespoon lemon extract. To the other part add one tablespoon brandy, if desired, one-half teaspoon extract of cloves and color with the pink color. Pour into plates that have been dipped in cold water. Let stand over night; cut into squares. Roll in fine granulated or powdered sugar and let stand to crystallize. Vary by using different flavorings and colorings. * * * * *
FUDGE SANDWICH
Two cups of sugar, half cup of milk, butter size of an egg. Boil until it forms a ball in cold water. Set away until cold, then beat until creamy, adding one-half cup of chopped nuts, pour into a pan which has been covered on the bottom with oiled paper. Set away..
Use the above recipe, but brown sugar instead of white, and one-eighth cake of chocolate. Boil until it forms a ball in cold water, set away until cold, then beat until creamy, adding one-half cup of chopped nuts.
Spread on top of the white. Set away for a few seconds, then cut in squares.
THE GREATER OMAHA COOK BOOK
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Anise + allspicetop 3% of all pairsAroma overlapstrongMentioned together31 recipes
Shared aroma: estragole (anise, licorice).
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Allspice + clovetop 1% of all pairsAroma overlapstrongMentioned together7,711 recipes
Shared aroma: estragole (anise, licorice).
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Anise + clovetop 4% of all pairsAroma overlapstrongMentioned together90 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Flour + almondtop 4% of all pairsAroma overlapmoderateMentioned together8,450 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Chocolate + almondtop 4% of all pairsAroma overlapstrongMentioned together1,733 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the clove
How well each one fits the dish's main ingredients (anise, sugar, flour, egg, chocolate, almond, allspice):
- Cinnamonbetter flavor fit
- Nutmegbetter flavor fit
- Cardamombetter flavor fit
- Clovethe original
Fit is the average pairing score against anise, sugar, flour, egg, chocolate, almond, allspice. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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