Diamond Ponds

Ingredients

• 4 cup molasses
• 1 pint of buttermilk
• 1 teaspoonful salt
• 1 ounce ground allspice
• one pint of sweet milk
• 1 quart of flour
• 3 teaspoonfuls baking powder
• one cupful flour
• 2 tablespoonfuls butter
• 1 cupful yellow corn meal
• 3 tablespoonfuls sugar
• 1 cupful milk
• four cups of cornmeal
• 1 tablespoonful salt
• 4 quarts of water
• 4 quarts of boiling water
• 1 cup of grated
• 1 spoonful of cinnamon to 2 of sugar
• one quart of milk
• 8 ounces of sugar
• 8 ounces of butter
• 2 ounces of yeast
• two cups of sugar
• 1 teaspoonful baking powder dissolved in sour milk
• two cups of flour
• 2 teaspoonfuls baking powder
• 1 cup of milk
• 1 teaspoon salt
• 1 tablespoon lard
• 1 cup nut meats chopped
• 8 ounces of flour rub 4 ounces of butter
• 4 ounces of butter
• 8 ounces of currants
• 6 ounces of fine sugar
• 1 teaspoonful of brandy
• one cup of sugar
• 1 cup of potatoes mashed
• 1 cup of butter
• 1 cup of yeast
• 1 cup of potatoes mashed add 2>4 cups of water
• 4 cups of water
• 1 tablespoon butter
• six ounces of flour
• 3 ounces beef suet
• 1 pinch of salt
• 2 ounces instead of 3 of suet
• three cups of corn meal
• 1 cup flour
• 3 cups of sour milk
• 1 tablespoonful of lard
• 1 cup of boiling water
• 2 tablespoonfuls molasses
• 1 teaspoonful soda
• three cups valley forge whole wheat flour
• 1 cup white flour
• 5 tablespoonfuls sugar
• 1 tablespoonful shortening
• 1 cupful of valley forge yellow cornmeal in a quart of boiling milk
• 1 teaspoonful of soda
• 2 cups of a sugar
• 1 cup of sw^eet milk
• 1 teaspoonful vanilla
• 15 drops of bitter almond
• one pound soft white sugar
• 2 teaspoonfuls of warm water
• 4 cups of sifted flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• one cup of powdered sugar
• 3 cup of milk
• 1 cup of flour
• 1 teaspoon baking powder
• one pound unsalted butter
• 4 pounds raisins seeded
• 3 pounds currants
• 1 cupful confectioner's molasses
• 3 cup rich fruit sirup
• half teaspoonful soda dissolved in a little warm water
• one pound of butter
• 1 pound of sugar
• 1 pound of flour
• a quart of boiling milk
• a tablespoon of molasses
• a pound of sugar
• a pound of pastry flour
• a saltspoonful of salt
• a pound of citron shaved fine
• two eggs
• 3 corn meal
• 3 flour
• 1 egg
• 2 eggs
• 12 muffins
• 6 eggs
• 3 eggs
• 2 pie pans
• 1 teaspoonful
• six full tablespoonfuls of flour
• 1 full teaspoonful baking powder
• 1 yeast cake
• 5 well beaten eggs
• 7 eggs
• six eggs
• 1 orange
• 8 eggs
• 1 lemon
• 12 unbeaten eggs
• 10 eggs
• salt
• cinnamon

Directions

1. HOT BREADS AND MUFFINS 163

2. Johnny Cake — Two eggs, >4 cup molasses, ^ cup of sugar, 1 pint of buttermilk, ^ cup of butter, teaspoon soda, 1 teaspoonful salt, 1 ounce ground allspice. Make a batter with 2-3 corn meal and 1-3 flour. To be eaten warm.

3. ESTHER, 1988, DIAMOND PONDS.

4. Muffins (Fine) — One pint of sweet milk, 1 egg, 1 quart of flour, 3 teaspoonfuls baking powder, a little salt, a large table- spoonful of butter, and the same of sugar. Beat the egg light, then add sugar and butter, then the milk. Stir in flour and beat the batter light. MISS A. KENDIG.

5. Corn Muffins — One cupful flour, 2 tablespoonfuls butter, 1 cupful yellow corn meal, 3 tablespoonfuls sugar, 1 cupful milk, 2 eggs, 1 teaspoonful salt, 3 teaspoonfuls baking powder. Cream the butter and sugar, add the eggs well beaten and milk. Then turn in slowly the dry ingredients which have been sifted together three times. Divide into greased gem pans, and bake in a moderately hot oven 25 minutes. Sufficient for 12 muffins.

6. Commeal Mush— Four cups of cornmeal, 1 tablespoonful salt, 4 quarts of water. Put the top of double boiler on with 4 quarts of boiling water; add cornmeal slowly, stirring all the time. Add salt and when thick, put the top of boiler in bottom and boil two hours. This is prepared while getting dinner the night before. Use what you need for breakfast. Then add 1 cup of grated, strong American cheese ; beat until well mixed, pour into greased pan and set aside for luncheon.

7. Cinnamon Toast — There is a tea room in Chicago and one in the White Mountains, " Polly's Tea House," celebrated for its delicious cinnamon toast. Make as follows: Cut the bread about y^ inch thick and toast quickly, watching care- fully that it may not burn. Score lightly, while piping hot, and spread with enough butter to sink in, then cover over with powdered cinnamon and granulated sugar mixed in the proportion of 1 spoonful of cinnamon to 2 of sugar. Remove the crusts and cut into fingers ; put in a very hot, covered dish and serve at once.

8. 164 CLUB HOUSE COOK BOOK

9. German Coffee Cake — One quart of milk, 8 ounces of sugar, 8 ounces of butter, a little salt, 2 ounces of yeast, lemon flavor, flour, 6 eggs. Make a soft sponge of the milk, yeast and flour; let it rise. Then add all other ingredients. Make a stiff dough adding all flour required. Let rise again, roll out, put on a pan and let it rise again. Brush it with egg, sprinkle sugar and chopped almonds on top and bake.

10. " GERMAN."

11. Crullers — Two cups of sugar, 3 eggs, shortening size of a small egg, 1 teaspoonful baking powder dissolved in sour milk, a little nutmeg or cinnamon. Flour, stiff enough to roll out. Cream sugar and shortening, add eggs, then sour milk. Flour last. Fry in deep hot fat.

12. SARAH J. WILLSON.

13. Nut Bread — Two cups of flour, 2 teaspoonfuls baking powder, 1 cup of milk, 1 teaspoon salt, 1 tablespoon lard, 1 egg, ½ cup of sugar, 1 cup nut meats chopped. Put in baking pan and let stand 20 minutes. Bake 40 minutes in a moderate oven. ABIGAIL W. LIVINGOOD.

14. German Tea Cakes — Into 8 ounces of flour rub 4 ounces of butter. ]\Iix 8 ounces of currants, 6 ounces of fine sugar, yolks of 2 eggs, white of 1 and 1 teaspoonful of brandy. Make a stiff paste of these ingredients and roll out the thickness of a biscuit. Cut into rounds with a round cutter or wine glass, Thrush with the white of the second egg well beaten, dust with sugar and bake. " GERMAN."

15. Fastnachts — One cup of sugar (soft white), 1 cup of potatoes mashed, 1 cup of butter, 2 eggs, 2^ cups of water, 1 cup of yeast (old -fashioned hops). To 1 cup of potatoes mashed add 2>4 cups of water, using the water the potatoes were boiled in. Mix the butter and the sugar well, add eggs then the potato liquid ; when this is cool add the yeast. Stand in a warm place about 4 hours, stiffen, but not as stiff as bread dough. Let rise until about double the quantity. Roll out and cut any shape desired, let rise again and fry in deep hot Crisco. MRS. C. S. WANNER.

16. HOT BREADS AND MUFFINS 165-

17. Cinnamon Flop — One cup of sugar, 1 tablespoon butter,, cream together and add 1 cup of milk and 2^ cups of flour sifted with 2 teaspoonfuls baking powder. This makes a stiff dough. Place in long flat pan or 2 pie pans, and sprinkle the top with brown sugar, butter and cinnamon. The butter to be put on in lumps and pushed down in the dough before sugar is put in. The more butter and sugar the better.

18. M. ELIZABETH WILLSON.

19. Suet Pudding and Dumplings — Six ounces of flour, 3 ounces beef suet, 1 pinch of salt, 1 egg, a little milk to mix fairly dry. If not self raising flour, use milk and 1 teaspoonful. baking powder in the flour. Rub the salt into the flour, then the suet well flaked, beat the egg into the milk and mix the whole into a thick batter. Bake in greased dish about an hour..

20. If for Dumplings — The same with 2 ounces instead of 3 of suet. Divide into balls about the size of an apricot, flour these and put one by one as water boils up again into boiling water, boil for 10 or 15 minutes. These are good eaten with vegetables. CHORLEY WOOD, MRS BARON.

21. Apple Fritter Batter — Six full tablespoonfuls of flour, 3 eggs, V2 cup of milk, 1 full teaspoonful baking powder.

22. MRS. JAMES BROWN.

23. Corn Meal Griddle Cakes — Three cups of corn meal, 1 cup flour, 3 cups of sour milk, 1 tablespoonful of lard, 1 cup of boiling water, 2 tablespoonfuls molasses, 1 egg, 1 teaspoonful soda and the same of salt. Pour the hot water on the salted meal, mix in lard and stir hard until the paste is smooth. Put the molasses into the milk, add slowly to the wet meal, beating" faithfully. Then the beaten egg should go in ; lastly the flour with the soda mixed in. Beat up for 2 minutes. Bake ort griddle. ANNIE SNYDER.

24. CLUB HOUSE COOK BOOK

25. VALLEY FORGE RECIPES Whole Wheat Bread No. 2— Two to three cups Valley Forge Whole Wheat Flour, 1 cup white flour, 1 yeast cake, 1 tablespoonful salt, 5 tablespoonfuls sugar, 1 tablespoonful shortening. Mix flour, salt and sugar, add yeast cake dis- solved in water, add shortening enough, stir in luke warm water to make stiff dough and knead. Set to raise over night. Put in pans and let rise, bake in a moderate oven.

26. Valley Forge Old-Fashioned Buckwheat Cakes— Scald 1 cupful of Valley Forge yellow cornmeal in a quart of boiling milk. Add ^ teaspoonful of salt; when cold add ^ of a compressed yeast cake and enough Valley Forge Buckwheat Flour to make a soft batter. Beat it well together. Let it rise over night. In the morning stir in a tablespoon of molasses and 1 teaspoonful of soda.

27. Send for Story of Valley Forge Whole Wheat Products and try the various grains which are sold direct from the mill at Paoli, Pa., for they are not sold through the stores.

28. LARGE CAKES 167

29. LARGE CAKES

30. She measured out the butter with a very solemn air;

31. The milk and sugar also, and she took the greatest care

32. To count the eggs correctly and a little bit of baking powder,

33. Which you know beginners oft omit.

34. Then she stirred it all together and she baked it full an hour;

35. But she never quite forgave herself for leaving out the flour.

36. Lady Cake — Cream 2 cups of A sugar or 1^ cups of granulated, Yi cup of butter, 1 cup of sw^eet milk, 2^ cups of flour, 2 teaspoonfuls baking powder, whites of 5 well beaten eggs, 1 teaspoonful vanilla or 15 drops of bitter almond. MRS. GEORGE STRICKLER.

37. New York Biscuit — One pound soft white sugar, Yi pound of butter, % pound flour, 7 eggs, 1 teaspoonful vanilla. Cream butter and sugar thoroughly, add 1 ^^^ at a time, beating well, add flour and vanilla. Do not separate eggs. Bake in loaf. MRS. WM. DECHANT.

38. Sponge Cake — Six eggs, 1^^ cups of pulverized sugar, 2 teaspoonfuls of warm water, 1 teaspoonful vanilla and Ij^ cups of sifted flour. Beat for 20 minutes yolks of eggs, add other ingredients. Later add 1>4 cups of sifted flour, and the beaten whites of 6 eggs. Bake ^ hour in a moderate oven.

39. MRS. SONDHEIM.

40. Orange Cake Layers — Rind of 1 orange, yolks of 8 eggs, 1 cup granulated sugar, J^ cup butter, ^ cup sweet milk, 1^ cups flour, 2 teaspoons baking powder. Cream butter and sugar thoroughly, add eggs well beaten, then milk and last flour with powder, mixed. MRS. DeTURCK.

41. Cheap Pound Cake — One cup of powdered sugar, Y^- cup of butter, 1-3 cup of milk, 3 eggs, 1 cup of flour, 1 teaspoon baking powder. Bake in loaf or small gem pans and ice with white icing. MRS. WILLIAM ROTHERMEL.

42. CLUB HOUSE COOK BOOK

43. Rich Molasses Fruit Cake — Prepare the fruit the day be- fore making the cake. Cream together one pound unsalted butter and a pound of sugar. Sift together a pound of pastry flour and a teaspoonful each cloves, cinnamon, mace and nutmeg and a saltspoonful of salt. Set near the fire where the flour will be thoroughly dried. For the fruit have ready 4 pounds raisins seeded, quartered and dredged with flour, 3 pounds currants or their equivalent in dates, figs or prunes soaked and slightly cooked, then chopped ; a pound of citron shaved fine, Yi. pound ground almonds and ^ pound each candied lemon and orange peel shredded fine. For the mois- ture have measured out 1 cupful confectioner's molasses, 2-3 cup rich fruit sirup (from any preserved fruit preferred) and the grated rind and juice of 1 lemon and 1 orange. A J^ gill of brandy may be added or not, as desired. Having creamed the butter and sugar, add 12 unbeaten eggs, 1 at a time, using the hands to beat them in with instead of a spoon. When well blended add part of the liquid, then a portion of the flour mixture. Continue alternating until all have been used ; beat in a half teaspoonful soda dissolved in a little warm water, then mix in all the fruit excepting the citron. When thor- oughly blended put a 3^-inch layer of the batter in a pan that has been lined with several thicknesses of paper, taking care that the paper comes well above the edges of the tin. Cover with a uniform layer of the citron shavings, then another layer of batter and citron, having the last layer of the dough. Cover closely and set away over night. In the morning bake 5 hours in a steady, moderate oven, protecting the top of the cake with paper until sufficiently rise

44. Pound Cake — One pound of butter, 1 pound of sugar, 1 pound of flour, 10 eggs, flavor to taste. Beat butter and sugar to a cream, add eggs, 2 at a time, last the flour, beating all the time. After the flour is added beat very thoroughly- Upon this beating depends the success of the cake.

Nutrition, whole recipe (rough)

Counts 19 of 27 ingredients. The other 8 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
Beef	100g cooked	250
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Grape	1/2 cup (76g)	62
Orange	1 medium (131g)	62
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Lemon	juice of 1 lemon (48ml)	12
Almond	1 almond (1.2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Allspice	1 tsp ground (1.9g)	5
Salt	1 tsp (6g)	0
Water	not in our table	0
Nut	not in our table	0
Meat	not in our table	0
Brandy	not in our table	0
Fruit	not in our table	0
Pastry	not in our table	0
Pie	not in our table	0
Cake	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.