Full text of "Cakes, cookies and confections"

THE LIBRARY

THE UNIVERSITY
OF CALIFORNIA

LOS ANGELES

CAKES, COOKIES AND CONFECTION^

BOOKS OF SERIES

* Cakes, Cookies and Confec-

tions.

*Salads, Vegetables and the
Market Basket.

Preserves, Beverages and Semi-
Tropic Fruits

* Pastries and Desserts.

Price 50 Cents, Postage 4c.

Already Published.

Cakes, Cookies
and Confections

SECOND EDITION

Compiled by the

CALIFORNIA HOME ECONOMICS
ASS O CI ATI ON

Southern Section

LOS ANGELES :: MLCCCCXX

SO insistent has been the demand for more
copies of "Cakes, Cookies and Confections,"
that the committee, supported by the entire
California Home Economics Association, Southern
Section, has decided to present to you this second
edition. The booklet has been revised, and reci-
pes of special merit have been added.

Foreword

HIS new collection of recipes is added to
the thousands of existing cook books, large
and small, in the confidence that the plan
of organization has struck a new note of simplicity
which together with the many unusual recipes,
will commend it, either for use in the home or to
the teacher. It grew out of the assurance that in
the ranks of those two groups, there is a demand
for just such a book, organized for ready use and
comprehensive understanding.

Each recipe might be stamped "Tested and
Guaranteed." Our Association stands back of
them. Both the preparation and "taste" have
been thoroughly tested by a varied group. They
have been prepared by inexperienced pupils, as
well as by skillful home cooks and teachers. The
sampling has passed the muster of man, woman
and child.

This is only a beginning, a sample, as it were.

If it fills a want, if it meets with your approval,
similar issues on varied subjects of interest to the
home will be forthcoming. We shall be grateful
if you will let us know your desire in the matter.
Send us your suggestions, please.

The Book Committee of the

California Home Economics Association,

Southern Section,

Grand Ave. School, Los Angeles, Cal.

Cakes

General Directions

INGE perfection in the completed cake
does not depend alone on the ingredients
and their proper proportions ,it is advis-
able that all who use this booklet read the follow-
ing suggestions:

Utensils

A few well selected pieces of equipment are
absolutely necessary to the best success of these
recipes. It is true that edible cakes and cookies
can be obtained with the make shift of the average
kitchen, but not the successful product intended.

To insure success and enjoyment while working
you should own the following:

Standard tablespoon (16 to 1 cup).

Standard teaspoon (3 to 1 tbsp).

Wooden spoon for mixing.

Steel case knife for removing baked cakes..
(Spatula not best for this.)

Glass measuring cup.

Aluminum measuring cup.

Egg whip or wire whisk.

Egg beater of the wheel or Dover type (Not a
cheap one.)

Crockery bowls.

Limber spatula to remove cake batter. (Not

CAKES, COOKIES AND CONFECTIONS

necessary, but a great convenience.)

Flour sifter.

Cake rack on which to cool cakes, bread, etc.
The wire shelf of the refrigerator is a good sub-
stitute.

"Turk's Head" cake pan for large cakes, as
fruit or sponge. (Has hole in center.)

Tin or aluminum cake pan about 7x11x2 inches.
(Suitable for cakes of the "Novelty type.")

Square cake pan with removable bottom.

Loaf cake pan about 4x8x3 inches .

Layer cake pans.

Russian iron or alumnium cookie sheet.

Oven thermometer.

Pair of scissors for cutting fruit, marshmallows,
etc.

Brush for oiling pan, though a piece of clean
paper may be used.

Double boiler, one quart size.

Collect all ingredients and utensils before start-
ing the cake.

Abbreviations

tsp. teaspoon,
tbsp. tablespoon.
c. cup.
Ib. pound,
pt. pint.
oz. ounce.

Equivalents

All measurements are leveled by knife moved
forward at right angles to spoon or cup. Do not
pack. Flour is sifted once before measuring. Use

CAKES, COOKIES AND CONFECTIONS

no favorite "coffee" or "tea" cups or dessert
spoons !

3 tsp. equals 1 tbsp.
16 tbsp. equals 1 cup.

(When measuring molasses, sour milk, or other
liquids and fat, always remove surplus clinging to
spoon before calling it a measured table spoon.)

2 c. liquid equals 1 pt.

2 c. sugar equals 1 Ib.

2 c. fat equals 1 Ib.

4 c. flour equals 1 Ib.
16 oz. equals 1 Ib.

Mixing

With the exception of true sponge, cakes de-
pend for their lightness upon the gas generated
when the baking powder combines with liquid in-
gredients. Therefore do not beat the batter any
longer than to thoroughly mix it, or the gas will
be lost and a heavy, compact mass results. A bet-
ter method is to reserve two tablespoons of the
flour and sift it with the baking powder into
the well beaten batter before the whites are folded
in. Long beating before addition of the leavener
tends to make a more even grained texture.

Flour

To obtain a fine even texture, use one of the es-
pecially prepared cake flours on the market, or
make your own pastry flour by substituting two
tablespoons of cornstarch for two of flour in each
cup of sifted flour. This always gives better re-
sults than bread flour though the cake dries out
more readily.

C AK E S, C O O K I E S AND CONFECTIONS

Effects of Various Ingredients

In making an untested recipe for the first time it
is interesting to know that:

1. If the cake has a gummy surface with a
tendency to fall, an excess of sugar was used.

2. If there are heavy streaks and a friable
crumb, too much fat was used.

3. A dry, bready cake is the result of too much
flour.

4. An excess of baking powder makes a porous
cake which falls easily.

5. An excess of egg gives tendency to tough-
ness and produces "tunnels."

Baking

If all else has been observed and the cake is
carelessly baked, failure is usually the reward.
One should learn the good and bad points of the
oven used and act accordingly.

The cake is usually placed in the center of the
oven. A large square of asbestos insures against
burning on the bottom. The top shelf of the oven
is used for browning.

An over thermometer, purchasable for a small
sum, does away with guess work if one records
results of each baking.

Temperatures

(Table given in Bulletin No. 8. Good House-
keeping Series.)

Plain Cake (sheet or cup) 375 F. 30 minutes.
Plain Cake (loaf) 350 F 45 minutes.
Plain Cake (layer) 375F. 20 minutes.
Fruit Cake( cheap) 235F. ly^ hours.

C AKE S, CO O KIE S AND CONFECTIONS

Fruit Cake (very large) 275 F. 3 to 4 hours.

Sponge Cake 320 1 hour.

Angel Cake 320 F. 1 hour.

Baking Powder Biscuit 450F. 12 to 15 min.

Muffins 400F. 25 minutes.

Corn Cake 400 F. 20 to 25 minutes.

Pop-Overs 450F. 30 min., and 350 F. 15 min.

Gingerbread 325 F. 45 minutes.

Bread 350 F. 45 minutes to one hour.

Biscuits (yeast) 400 F. 425F. 20 minutes.

Rolled Vanilla Cookies 450 F. 10 minutes.

Filled Cookies 450 F. 11 minutes.

Drop Bran Cookies 425 F. 12 minutes.

Soft Molasses Cookies 375 F. 18 minutes.

Ginger Snaps 350 F. 7 minutes.

Tests When Done

A cake may be tested in three ways :

a. When it shrinks from the sides of the pan.

b. When a straw inserted comes out without
any dough adhering.

c. When lightly touched the dent does not
remain.

Leave sponge cakes in pan till cold. Other
cakes may be removed to cake rack to cool.
All cakes cut best with a wet knife.

CAKES WITH FAT

Two methods may be employed in mixing.
Cake method of mixing:

1. Cream fat and sugar.

2. Add egg yolk well beaten.

3. Mix and sift dry ingredients and add al-

ternately with liquid.

C AK E S, C O O K I E S AND CONFECTIONS

4. Fold in beaten whites.
Quick or Muffin method of mixing:

1. Soften fat and add to liquids.

2. Mix and sift dry ingredients.

3. Combine 1 and 2.

Both methods are satisfactory for plain cakes.
Most butter cakes are a reduction or slight vari-
tion of the One, Two, Three, Four Cake, which
consists of:

1/2 to 1 c. fat 3 c. flour
2 c. sugar 4 tsp. baking powder

4 eggs 1 tsp. vanilla

1 c. milk

This makes a satisfactory loaf or layer cake.
Bakes to perfection as a loaf in fireless cooker in
1^4 hours with stones at 350 F.

Standard Proportions

6 tbsp. fat iy% c. flour

1 c. sugar 2 tsp. baking powder

2 eggs 1 tsp. vanilla
1/2 c. milk

Mix either method.

VARIATIONS

Boston Cream Pie

Bake in a thick layer in a round pan. Cut hori-
zontally. Spread cream filling between and dust
top with powdered sugar or flute it with meringue
or whipped cream.

Chocolate Cake

Add two squares or 6 tablespoons of ground
chocolate plus one tablespoon molasses.

C AK E S, C O O K IE S AND CONFECTIONS

Caramel Cake

Add 1/2 cup caramel syrup instead of milk. (Car-
amel syrup: Over a low fire melt 14 cup sugar
in small pan, stirring constantly. When sugar has
turned to a light brown syrup, remove from fire.
Add 1 cup boiling water and cook to a syrup con-
sistency.)

Date Cake

Add 1/2 CU P chopped dates, mixed with dry in-
gredients.

Marble Cake

Make part plain and part chocolate and alter-
nate by spoonfuls when putting into pan, drawing
tip of spoon back and forth through each color.

Mocha Cake

Flavor with coffee extract and use mocha filling.

Nut Cake

Add l /z cup chopped nuts.

Orange Cake

Bake in layers, using orange filling and frosting.

Raisin Cake

Add l /z cup raisins.

Spice Cake

Add coffee extract in place of milk and spices
as desired.

CAKES, COOKIES AND CONFECTIONS

CAKES WITHOUT FAT

Sponge Cake

True sponge cakes are leavened only with air
incorporated into the beaten eggs.

The yolks are beaten well with a Dover type
of beater.

The sugar is gradually beaten with a wooden
spoon into the yolks. Add flavoring.

The whites are beaten only till stiff and folded
carefully into the yolks and sugar.

Sift the flour once and measure it. Sift it sev-
eral times and fold it into the mixture, taking
great care not to beat.

Bake in a Turk's Head cake pan in a slow
oven. Invert and leave till cold. The pan for
sponge cake is not greased.

Standard Sponge Cake

6 eggs.

1 c. sugar sifted 5 times.

1 c. pastry flour sifted 5 times.

Grated rind and juice of one-half lemon.

SUGGESTED VARIATIONS

Jelly Roll

Bake in a thin sheet. Spread with jam or jelly
and roll while hot.

Crescents

Cut with crescent cutter and ice with powdered
sugar icing.

Lady Fingers
Shape with pastry tube.

CAKES, COOKIES AND CONFECTIONS

EXCLUSIVE RECIPES
DARK CAKES

Devil's Food

i/2 c. shortening 2 eggs

2 c. sugar 21/2 c. flour

2 sq. chocolate in 1 c. 1 tsp. soda in 1/2 c. of

boiling water; let very sour milk

simmer 2 minutes

Potato Torte

1 c. fat creamed 1 c. finely chopped wal-

Gradually beat in 11/2 c. nuts

sugar Grated rind of 1 lemon

Add 3 beaten egg yolks 2 c. flour sifted with

1 c. cold riced potato 3 tsp. baking powder
(unseasoned) and lastly 3 egg

% c. ground chocolate whites beaten light

Bake in loaf about 45 minutes or in 2 layers
about 20 minutes. Excellent baked in Turk's
Head pan and frosted with Seven minute Icing.

Potato Chocolate Cake

2 c. sugar 2 tsp. baking powder
Ys c. fat 2 sq. chocolate

1 c. hot mashed pota- 1 c. chopped nuts
toes (unseasoned) 1 tsp. cinnamon

1/2 c. sweet milk or cold 1 tsp. cloves
water or coffee i/ tsp. nutmeg

2 c. flour 4 eggs

Cream butter and sugar, add well beaten egg
yolks. Add hot mashed potatoes, then alternate-
ly the flour, sifted with baking powder, cinnamon,

C AK E S, C O O K IE S AND CONFECTIONS

cloves and nutmeg and milk. Add melted choco-
late. Stir in nut meats and fold in stiffly beaten
whites. Bake in two layers.

Mahogany Cake

I. 4 sq. bitter choco- Vfc c - m ilk

late 1 egg

1 c. brown sugar

Cook in double boiler till thick and creamy.
II. 1 c. brown sugar V& c. milk or water
2 c. prepared cake 2 eggs
or pastry flour 1 tsp. soda
sifted 3 times be- 2 tsp. baking powder
fore measuring 1 tsp. vanilla
1/2 c. fat

Mix by cake method, adding first mixture when
cool.

Bake in two large or three medium layers. Put
into very moderate oven, 200 to 250, and in-
crease gradually to 300 up to 350 until done.
Use mocha filling or any other filling and icing.

Hazel Nut Torte

l l /2 c. sugar 1V2 c - hazel nuts chop-

9 eggs ped fine (Walnuts

Vz tsp. cinnamon may be used)

l /2 tsp. mace 1 c. cracker crumbs,

V2 tsp. nutmeg rolled very fine

1 tsp. vanilla

Separate eggs. Beat the yolks with the sugar
for thirty minutes, using wooden spoon. This con-
tinued beating and stirring dissolves the sugar
and incorporates the needed air. Add cracker
crumbs and spices. Beat egg whites stiff with

A K E S, C O O K I E S AND CONFECTIONS

whisk or whip type of beater. Fold in whites and
vanilla. Butter a deep, square cake pan and
pour in the batter. Bake in a slow oven for thirty
minutes. Increase the heat to moderate for about
twenty-five minutes more. Should be light and
delicate in texture. Requires no icing, though
melted sweet chocolate is sometimes spread over
top.

Pomme de Terre Cake
2 c. sugar M>tsp. soda

% c. fat 2 tsp. vanilla

4 eggs 2 squares bitter choco-

2V2 c. flour late (melted)

!/2 tsp. salt 1 c. nuts

Vi c. sour cream or milk 1 c. raw grated potato
2 tsp. baking powder

Cream fat and sugar. Add sour cream and
grated potato. Add flour sifted with baking
powder and soda. Add nuts and melted chocolate.

Fold in the whites. Do not grate potato until
ready to add to batter. Bake in a loaf. Cakes of
this type are better after "ripening" twenty-four
hours in a bread box.

Occidental Fudge Cake

14 c. fat 1*4 c. flour

1 c. sugar 2y% tsp. baking powder

2 eggs 1/2 c. milk

2 sq. bitter chocolate 1 tsp. vanilla

Cream one-half of the sugar with the fat and
one-half with the yolks. Combine, mix and sift
dry ingredients. Add alternately to first mixture
with milk. Fold in the beaten whites and then
add the chocolate. Bake in a shallow pan 7x11 in.

C AK E S, C O O K I E S AND CONFECTIONS

in a moderate oven for forty minutes. Cover with
Reliable Frosting and when cold pour over this
melted bitter chocolate.

Candy Cake

1 c. light brown sugar 1 Ib. walnuts weighed

1 c. dark brown sugar in shell

1/2 c .flour 1 tsp. baking powder

i/s tsp. salt 2 eggs

1 c. raisins

Mix well. Line a cake pan with heavy paper.
Grease and flour this. Pour in the cake batter and
bake very slowly, since it burns easily. Cut in
squares. This is a good candy substitute for an
afternoon or evening party.

Hamilton Chocolate Cake

1 c. brown sugar 1 tsp vanilla

1/2, c .fat 2 eggs beaten separate-

% c. milk ly

2 c. flour 1/2 c. ground chocolate,
2 tsp. baking opwder dissolved in 2 tbsp.
1/2 tsp. soda hot water

Use cake method of mixing. Bake one hour in
a loaf pan.

Almond Torte

4 eggs 1/2 c. almonds blanched

1 c. powdered sugar finely chopped

Yz c. ground chocolate % c. fine cracker
1 tsp. baking powder crumbs

Beat yolks of eggs until thick and lemon-col-
ored ; add sugar gradually, then fold in whites of
eggs beaten until stiff and dry. Add chocolate, al-
monds, baking powder and cracker crumbs. Bake

CAKES, COOKIES AND CONFECTIONS

in a moderately slow oven. Cool, split, and put
whipped cream, sweetened and flavored, between
and on top. Garnish with angelica and candied
cherries. This makes a most attractive dessert
when baked in individual tins. When cool remove
centers and fill with whipped cream.

Prune Cake

1 c. sugar l /2 to % c. sour milk
Y$ c. fat 1/4, tsp salt

2 eggs 1 c. cooked prunes, cut
l!/2 c. flour into pieces

1/9 tsp. nutmeg 1 tsp. soda

i/8 tsp. cloves % tsp. baking powder

1/2 tsp. cinnamon
Bake in a loaf or two layers.

Santa Barbara Cake

1/2 c. fat 1 tsp. cloves

1 c. sugar 1 tsp. cinnamon

3 eggs 1 c. sour milk

2 c. flour 1/4, c. nuts chopped fine
1 tsp. soda Nuts and raisins may be
1 tsp. nutmeg omitted

Blackberry Jam Cake

1 c. sugar 3 eggs

2/i c. fat 2 c. flour

1 c. sour milk 1/2 tsp. spice

1 tsp. soda 1/9 c. blackberry jam.

1 tsp. baking powder

Mix as for butter cakes only mix the soda with
the jam. Bake in layers and put together with
icing or butter cream filling. Sweet milk may be

CAKES, COOKIES AND CONFECTIONS

substituted for the sour by using 1/2 tsp. soda in-
stead of one tsp.

Apple Sauce Cake

2 c. flour !/2 c. nuts, chopped

1 c. sugar !/2 c. raisins

2 tsp. soda il/2 c. apple sauce

2 tsp. spice medium thick, un-

3 tbsp. chocolate sweetened)

1/2 tsp. salt l /2 c. melted fat

1 tbsp. cornstarch

Sift all dry materials. Add nuts, raisins, apple-
sauce, and lastly melted fat. Bake as a shallow
loaf in moderate oven about 45-60 minutes. The
nuts and raisins may be increased to 1 c. each for
a richer cake. Apricot, prune or peach sauce of
similar consistency may be used.

Fairy Gingerbread

3 /4 c. brown sugar 2 tsp. soda

2 eggs Ic. boiling water
%, c. light molasses 1 tbsp. ginger

% c. melted fat 2 tsp. cinnamon

2,1/2 c. flour Other spice if desired

Sift dry ingredients, beat eggs, add molasses,
softened fat, and lastly boiling water with soda in
it. Makes a thin batter, but is very tender. Bake
in gem pans.

Honey Cake

1 c. sugar 1 tsp. cinnamon and

1 c. chopped citron allspice

1 c. chopped nut meats 2 tbsp. honey

4 eggs 2 c. flour

% c. chocolate 1 tsp. baking powder

CAKES, COOKIES AND CONFECTIONS

Mix in order given. Bake in thin sheet. Cut in
small rectangles when done. May be frosted with
a white icing if desired.

Honey Cake Special

3 eggs 1/2 tsp. allspice

1 c. light brown sugar 1 tsp. cinnamon

11/2 c. honey 1% c. flour

1/2 c. ground chocolate 3 tsp. baking powder

1/2 tsp. cloves % c. chopped nuts

Beat eggs and sugar together. Add honey,
chocolate and spices, then flour and baking pow-
der and lastly the nuts. Grease and flour a piece
of heavy paper. Line bottom of a pan about
9 in. x 13 in. by 2 in. deep. Pour in the cake bat-
ter. Brush cream over top and place on it walnut
halves at intervals. Bake in a slow oven till done,
about 40 minutes. Honey mixtures burn easily, so
the utmost care must be taken in baking.

Indio Cake

1 c. stoned and chopped 3 tbsp. butter

dates 1 egg

1 c. sugar 1 c. boiling water

1 c. nut meats 14 tsp. salt

3 tsp. baking powder l 1 /^ c. flour
1 tsp maple flavoring

Sprinkle the i/> tsp. soda over the chopped
dates and add the boiling water. Let stand until
cool. Cream the butter, sugar and mapleine and
mix with dates. Beat the egg, add the salt and
stir into mixture. Then add the flour and baking
powder, which should be sifted three times. Mix
thoroughly and bake in a moderate oven for
about 25 minutes.

CAKES, COOKIES AND CONFECTIONS

Dark Fruit Cake

(Makes 10 Ibs. keeps for years)
1 Ib. butter substitute 4 Ibs. seeded raisins
114 Ibs. sugar 2 Ibs. currants or seed-

10 eggs less raisins
y% c. brandy or grape 1 Ib. citron

juice li/4 Ib. flour

1 tsp. cinnamon 1 tsp. soda

1 tsp. mace

Cream butter and sugar. Add egg yolks, spices
and liquor. Mix flour and soda with fruit
and add. Fold in stiffly beaten egg whites. Bake
in slow oven about three hours.

English Fruit Cake

11/2 Ibs. flour 1 Ib mixed candied fruit

1 Ib. butter 1 Ib. blanched and

11/2 Ibs. brown sugar sliced almonds

1 c. brandy or substitute 4 tsbp. nutmeg

2 tbsp. lemon juice Grated rind of 2 lemons
1 c. molasses 3 Ibs. raisins 2 tbsp. mace
7 eggs 4 Ibs. currants 2 tbsp. cloves
1 Ib. figs % Ib. citron 1 tbsp. soda

Bake 3 to 4 hours in slow oven (200 to 250).

LIGHT CAKES

Angel Food

li/2 c. sugar 1 c. flour

11 eggs 1 tsp. vanilla
1 tsp. cream tartar

Sift flour four or five times. Sift sugar the same.
Beat whites until stiff. Add cream of tartar to
whites when beating. Sift into the whites a little of

CAKES, COOKIES AND CONFECTIONS

the sugar at a time and beat. Fold in the flour a
little at a time and fold just enough to mix flour.
Do not beat. Vanilla may be added to whites.
Bake in a Turk's Head pan in a slow oven for one
hour. Invert to cool. Frost with any white frost-
ing.

Angel Sponge Cake

3 eggs \.y$ c. flour

1 c. sugar i/> c. boiling water

Vz tsp. baking powder 1 tsp. flavoring

Beat whites until stiff. Beat yolks, adding a
pinch of salt. Add to whites and beat. Add sugar
beating with egg beater. Add boiling water, then
flour and lastly baking powder. Add flavoring.
Bake in ungreased cake tin, in a hot, then moder-
ate oven for 35-45 minutes. When done turn the
cake tin upside down between two dishes until
cold.

Feather Sponge
(Made With Potato Flour)

4 eggs 2 /3 c. potato flour (good
1 c. sugar only with the best

1 tsp. baking powder grade potato flour)

1 tsp. flavoring or a prepared cake

flour

Beat yolks and whites separately. Beat one-
half of the sugar into yolks and one-half into
the whites. Pour yolks and sugar over sifted flour
and baking powder. Mix well. Add the whites
and sugar and flavoring. Bake in a loaf or in two
layers. This is a very tender sponge cake and
makes an excellent dessert served with sliced ba-
nanas and whipped cream or strawberries and
whipped cream.

C AK E S, C OO K IE S AND CONFECTIONS

Yellow Angel Cake

114 c. sugar % tsp. cream tartar

5 tbsp. water 4 tsp. corn starch

7 eggs 1/8 tsp. salt

1 c. flour 1 tsp. flavoring

Sift dry ingredients four or five times. Beat
yolks and whites separately. Boil sugar and
water to a thread. Add syrup to stiffly beaten
whites. Add yolks. Fold in the flour. Bake one
hour in a slow oven. Frost with a white icing
to which has been added a little grated rind of an
orange.

Novelty Cake
1/4, c. fat 2 tsp. baking powder

1 c. sugar 1/2 c. milk

2 eggs 1 tsp. vanilla
11/2 c. flour

Filling

1/2 c. brown sugar 1 tbsp. melted butter

1 tsp. cinnamon 2 tbsp. flour

1/2 c. chopped nuts Mix well

Put half of the cake batter in the pan and cover
with some of the filling. Then spread over the
rest of the batter and then the filling. Bake in an
oblong shallow pan 7x11 inches for twenty-five
minutes.

Snow White Cake

% c. fat 21/2 c. prepared cake

i.i/2 c. sugar flour

i/s tsp. salt 1 c. water

1 tsp .vanilla 6 egg whites, beaten

3 tsp. baking powder stiff

Mix by cake method. Bake in layers or a sheet.

AK E S, C O O K I E S AND CONFECTIONS

Dorothy Cake

1/2 c. fat 2 tsp. baking powder

11/2 c. sugar Flavoring

3 eggs Nuts, raisins, or cocoa-

1 c. milk nut may be added
21/2 c. flour

Mix as butter cake. Bake in layers in moder-
ately hot oven. Use 2 tbsp. less milk and bake
as loaf. A very fine-grained cake.

Silver Cake

(Made With Whites)

2 c. sugar 3 c. flour

1/2 c. fat 1 tsp. cream tartar with

4 egg whites Vs tsp. soda, or

1 c. cold water 2 tsp. baking powder

Cream butter and sugar. Add beaten whites
of eggs. Add cold water. Add sifted dry ingre-
dients and beat briskly 5 minutes.

Mosaic Cake

1 c. sugar 1 tbsp, melted unsweet-
y% c. fat ened chocolate

1% c. flour 14 tsp. cinnamon

2 eggs 14 tsp. nutmeg
% c. milk 14 tsp. allspice
I 1 /* tsp. baking powder 1/2 tsp. salt

1 tbsp. molasses

Mix first six ingredients according to cake
method number one. Separate into three parts.
To one add spices, molasses and melted choco-
late. To the second add pink coloring and 1/2 tsp.
rose flavoring. To the third add 1/2 tsp. vanilla.
Into a round cake pan put an outer ring of the

CAKES, COOKIES AND CONFECTIONS

white, then a ring of pink, and the innermost
ring of the black. On top of that put three more
rings reversing the order and so on till all batter
is used. This makes Mosaic Cake.

For marbled effect drop into a loaf cake pan
alternately a spoonful of each mixture, drawing
the spoon through each color two or three times
to make the colors lie in patterns. Bake in a mod-
erate oven about % hour.

California Cake

(Made With Yolks)

i/4 c. fat % c. flour

1/2 c. sugar IVfc tsp. baking powder

5 egg yolks 1 tsp. orange extract
!/4 c. milk

Cream fat and sugar. Add yolks beaten well
and extract. Mix and sift flour and baking powder
and add alternately with milk to first mixture.

Hot Lemonade Cake

li/2 c. sugar 1/2 c. almonds or wal-

6 eggs nuts, ground fine
Rind of 1 lemon !/4 tsp. cinnamon
14 tsp. baking powder l 1 /^ c. sifted bread
1/2 tsp. bitter almond crumbs

flavoring

Beat yolks, add sugar gradually ; bread crumbs,
baking powder, grated lemon rind and flavoring.
Fold the whites in last. Bake in a square pan in
a slow oven one hour. When cake is removed
from pan, pour over it one cup of very strong boil-
ing lemonade.

CAKES, COOKIES AND CONFECTIONS

White Fruit Cake

2 c. flour y% tsp. salt 1 c. almonds

14 tsp. soda yz c. fat 2 tbsp, milk

6 egg whites \ c. sugar 1 tsp. vanilla

1 tsp. baking powder 11/9 c. candied fruits
1/2 tsp. rose flavoring */2 c. cocoanut

Cream fat and sugar. Add milk and flavoring.
Add cocoanut and almonds. Add flour sifted with
baking powder, and salt and soda,. Reserve 1/2 cup
of the sifted flour and dredge the candied fruits
in it. Add this with fruits to mixture. Fold in
whites. Bake in a loaf pan in a slow oven li/
hours.

Any combination of the following candied fruits
may be used:

Cherries, pineapple, citron, orange peel, lemon
peel, apricot. The almonds should be blanched
and shredded. Fresh grated cocoanut may be
used or dessicated cocoanut soaked in milk and
drained before adding to batter.

English Tea Cake

1/2 lb. butter YT, Ib. seedless white

% lb. flour raisins

2 tsp. baking powder 4 eggs

J/2 lb sugar Grated rind of 1 lemon

1/2 lb. currants, or

Cream butter and work in the flour, then the
sugar and currants. Beat eggs well and add to
mixture with lemon rind. Bake slowly li/^ hours.
Blanched almonds or candied cherries may be
added. This is excellent sliced thin and served
with ice cream or with tea. It keeps well.

CAKES, COOKIES AND CONFECTIONS

Cream Puffs

l /2 c. butter 4 eggs

1 c. boiling water 1 c. flour

Put butter and water in sauce-pan. As soon as
boiling point is reached add flour all at once and
stir vigorously over a low fire. Remove from fire
as soon as dough does not cling to spoon or pan
(from 2 to five minutes). Cool. Add unbeaten
eggs one at a time, beating until thoroughly
mixed, between the addition of each egg. Drop
by spoonfuls on a greased sheet two inches apart,
piling mixture up high. Put in a hot oven for ten
minutes, then reduce the heat and complete cook-
ing in a slow oven. Time for baking 30 to 45 min-
utes, depending on size of puffs. When cold slit
and fill with whipped cream or cream filling. See
Boston Cream Pie Filling.

Doughnuts

1V c. sugar y tsp. cinnamon

21/2 tbsp. fat 1/4, tsp. grated nutmeg

3 eggs IVk tsp. salt
1 c. milk Flour to roll

4 tsp. baking powder

Cream fat with one third of the sugar. Beat
egg until light. Add remaining sugar, and com-
bine mixtures. Add 31/2 cups flour sifted with
baking powder, salt and spices ; then enough more
flour to make stiff enough to roll. Roll out about
one-third of the dough at a time to one-fourth inch
thickness. Shape with doughnut cutter and fry
in deep fat and drain on clean soft paper. The
temperature of fat for frying dougnuts is 360 F.

CAKE S, CO O KIE S AND CONFECTIONS

This may be tested, if there is no thermometer, by
a square of bread which should brown in 60 sec-
onds.

Snowballs

3 eggs 1 tsp. salt

1 y$ c. sugar 1/2 tsp. soda

1 tbsp. melted fat 4 tsp. baking powder

1 c. sour milk 3 c. flour

!/4 tsp. nutmeg

Beat eggs, add sugar, melted fat, sour milk and
dry ingredients sifted twice. Then add enough
flour to handle. Roll out *4 inch thick and cut
with small round cutter about one inch in diame-
ter. Fry in deep fat, turning as soon as it comes
to top. When cool, roll in powdered sugar.
Makes about 150 snowballs.

INEXPENSIVE CAKES

Raisin Cake

1 c. sugar 1 egg 2 c. flour

U> c. fat 1/2 tsp. soda i/ tsp. cloves

1 c. raisins, cut fine 1 c. sour milk or boiling

1 c. nuts, chopped fiine water
1 tsp. baking powder 2 tsp. cinnamon

1/2 tsp. nutmeg

Mix as butter cake. Very satisfactory plain
cake. Bake in moderate oven as loaf.

Economy Cake

1 c. brown sugar 1 tsp. ginger

1 c. water 2 tsp. cinnamon

1 c. raisins 1 tsp. soda

1/2 c. fat 2 c. flour

CAKES, COOKIES AND CONFECTIONS

Bring sugar and water to boil. Add raisins and
cook 5 minutes. Add fat and spice. Cool and
add sifted soda and flour. Bake in a moderate
oven. More fruit and nuts may be added.

Inexpensive Devil's Food

1 c. sugar y tsp. soda

4 tbsp. fat 1 tsp. baking powder

1 c. boiling water 1^2 c. flour

1 egg 14 tsp. salt

6 tbsp. ground chocolate

Boil chocolate and 1/2 cup water together until
creamy about 2 minutes. Cool. Cream fat and
sugar. Beat egg and add to above. Add choco-
late mixture. Add flour sifted with baking powder
and salt. Add soda to 1/2 cup boiling water. Stir
into mixture and beat well. Bake in 2 layers.
(A thin batter.)

Lightning Cake

114 c. flour Yz c. fat or oil

3 4 c. sugar 2 eggs

3 tsp. baking powder milk
!/2 tsp. salt

Sift dry ingredients. Put fat into a cup. Add
eggs unbeaten. Fill up cup with milk. Beat 3
minutes.

Vary with chocolate, cocoanut, nuts or spices.

One Egg Cake

4 tbsp. fat 1/2 c. milk
!/2 c. sugar 1J/2 c. flour

1 egg 2 1 /! tsp. baking powder

Mix quick or muffin method.

OAKBS, COOKIES AND CONFECTIONS

Cup Cakes

Bake the above recipe or the standard cake
recipe in muffin tins.

An Old Recipe

This is taken from a cook book entitled "Ameri-
can Cookery," by Amelia Simmons, "an American
Orphan," published in 1796 at Hartford, Conn.
The book is now in the possession of Mrs. Hadas-
sah Cheroske of Los Angeles.

Plain Cake

"Nine pound of flour, 3 pound of sugar, 3 pound
of butter, 1 quart emtins, 1 quart milk, 9 eggs, 1
ounce spice, 1 gill rosewater, 1 gill of wine.

Emptins

"Take a handful of hops and about three quarts
of water, let it boil about fifteen minutes, then
make a thickening as you do for starch, strain the
liquor, when cold put a little emtins to work them,
they will keep well corked in a bottle five or six
weeks."

COOKED ICINGS

Reliable or Seven Minute Icing

% c. sugar 1 egg white unbeaten

3 tbsp. cold water

Put all ingredients in a one-quart double boiler.
When water in lower part of double boiler is boil-
ing vigorously, set in the top part with the ingre-
dients, and beat constantly with a Dover egg
beater for seven minutes. Remove from fire and

OAKES, COOKIES AND CONFECTIONS

stir in one dozen marshmallows cut in fourths.
Flavor and spread on cake. This icing will never
fail to be of the proper consistency if the above
directions are followed and the proper utensils
used. The water in the lower part of the double
boiler must be high enough to surround the icing.
This will frost a large cake.

Variations of Reliable Icing

Chocolate. Add 4 tbsp. ground chocolate when
removing from fire.

Caramel. Flavor with 2 tbsp. caramel syrup.
To make caramel syrup see directions under Cake
Variations.

Pineapple. Use pineapple juice instead of water.

Birthday Novelties

1. Sprinkle "hundred million' candies over
icing as soon as spread on cake.

2. Make petals by cutting marshmallows into
petals with scissors and arrange in flower shapes
on frosted cake. Petals may be tinted with vege-
table color pastes.

White Mountain Icing

1 c. sugar Flavoring

Yz c. water 1 egg white

1/2 tsp. cream tartar

Bring sugar and water to boil and add cream
of tartar. Boil till it spins a thread when dropped
from tip of spoon. Pour slowly over stiff whites.
Beat until it will stand. Add flavoring. If too
stiff add a little hot water. Will fill and ice a
medium sized two layer cake.

CAKES, COOKIES AND CONFECTIONS

Baking Powder Frosting

2 egg whites V4 tsp. baking powder

2 c. sugar 1/2 c. water

14 tsp. cream tartar *4 lemon

Mix sugar, cream of tartar, and baking powder
and add water. Boil. Beat egg whites stiff and
put in bowl over boiling water. Add spoonfuls
of boiling syrup one at a time to egg whites, beat-
ing constantly. Add syrup (it is continually boil-
ing) till 1/2 has been used. Add lemon juice to
whites. Let syrup remain boiling to the thread
test. Pour this now on whites and beat until it
will stand alone when dropped. If too hard,
add a little hot water. If not hard enough, con-
tinue to cook and heat over the boiling water.

Marshmallow Frosting

1 c. brown sugar y^c. butter

y% c. white sugar *4 Ik- marshmallows

14 c - boiling water

Cook all except marshmallows until it forms a
soft ball, tested in cold water. Melt the marsh-
mallows over boiling water and add to first mix-
ture and beat until thick enough to spread.

Chocolate Icing

1 c. sugar 2 egg yolks

5 tbsp. water 3 tbsp. ground chocolate

Boil to thread the sugar and water. Beat yolks
well and add the chocolate to these. Pour syrup
over the egg and chocolate. Beat a little and
pour on the cake. This is very good, and has a
good glaze.

CAKES, COOKIES AND CONFECTIONS

Nut-Caramel Frosting

1*4 c. brown sugar Ys c. water

1/4, c. white sugar 2 egg whites

Boil first three to thread. Pour gradually over
the whites of two eggs beaten stiff. Beat till luke
warm. Set back on stove in a pan of boiling
water and boil till it becomes granular around
the edge. Remove and heat till it holds its shape.
Add 1/3 c. walnuts and 1 tsp. vanilla. Pour over
cake using back of spoon and try to get a rough
surface.

UNCOOKED ICINGS

Mocha Filling I

1 c. butter 2 tbsp. coffee symp

Powdered sugar 1 egg white

Make two cups strong coffee. Strain and boil
down until only a thick syrup remains.

Cream butter, add sifted powdered sugar until
too stiff to stir. Add coffee syrup drop by drop
while stirring. Add unbeaten egg white and sugar
until desired consistency to spread on cake.

Mocha Filling II

1 c. powdered sugar 1/4, c - butter or butter
1/4, c. chocolate substitute

Mix ingredients well and thin as desired with
hot coffee or cream. This keeps a long time. May
omit chocolate.

French Butter Cream

1/2 c. baked vanilla custard

Make one cup hard sauce. Add custard very

A K E S, C O O KIE S AND CONFECTIONS

slowly to this, beat well. If it curdles, add a
tablespoon of melted butter. Canned milk may be
added in place of the custard. For a mocha frost-
ing flavor with strong coffee. For chocolate frost-
ing add ground chocolate. This makes an excel-
lent filling and is fine for the tops of cakes used
with pastry tube.

Chocolate Frosting

8 tbsp. cocoa or choco- 2 tbsp. butter

late 1 tsp. vanilla

21/2 c. powdered sugar Boiling water

Put cocoa, sugar, butter and vanilla in bowl.
Add boiling water drop at a time stirring until of
the desired consistency to spread. If it hardens
before ready to spread stand over hot water until
softened. Most satisfactory, easy frosting.

Dark Chocolate Icing

Melt 2 squares choco-
late Add 3 tbsp. of boiling
Add 5 tbsp. powdered water
sugar

Orange Frosting

Grated rind of 1 orange 1 egg yolk
1/2 tsp. lemon juice Powdered sugar

Itbsp orange juice

Add fruit juice gradually to egg yolk slightly
beaten. Stir in sugar until of consistency to
spread.

Reed Whip

1 egg white, unbeaten 1/2 glass of jelly

Put in bowl and beat with a Dover type egg

CAKES, COOKIES AND CONFECTIONS

beater until stiff enough to keep its shape. Use
on top of cake or as a filling. Very attractive but
must be eaten soon after it is put on cake.

Powdered Sugar Icing

Add milk or water to powdered sugar to make
the consistency to spread. Flavor.

Ornamental Frosting

1 egg white unbeaten 2 tbsp powdered sugar
Beat this for two minutes then continue to beat
in sifted powdered sugar until stiff enough to hold
its shape. Test for this by drawing a case knife
through the frosting. If cut remains it is stiff
enough for the pastry tube. Flavor with one tbsp.
lemon juice added as the sugar is beaten in. Color
if desired. Use less sugar for plain icing.

FILLINGS

Variations of Reliable or Seven Minute Icing

The following fillings may be made by using
the Seven Minute Frosting with the suggested
variations. (See under Icings.)

Caramel filling. Use brown sugar instead of
white, or add 2 tbsp, caramel syrup. See Caramel
Cake.

Cocoanut. 1/3 c. fresh or grated cocoanut ad-
ded when taken from fire.

Chop Suey. 14 c. each of raisins, nuts and co-
coanut.

Chocolate. *4 c. ground chocolate or 1 square
of melted chocolate.

Date or Fig. 1/4, c. chopped dates or figs.

Jam. Add 2 tbsp. jam to filling.

CAKES, COOKIES AND CONFECTIONS

Lady Baltimore. 5 figs, 1 c. chopped pecans,
1 c. raisins, cut.

Nut. 1/3 c. chopped nuts.

Orange 2 tbsp. finely chopped candied orange
peel.

Pineapple. Use three tbsp. of pineapple juice
instead of water.

Praline. 1/2 c. of rolled almond, peanut or wal-
nut brittle.

Prune. 1/2 c. finely chopped cooked or steamed
prunes.

Prune-Almond. Vfc c. finely chopped cooked
prunes and 1/3 c. blanched, chopped almonds.

Orange Filling

i/o c. of sugar *4 c. of orange juice

21/7 tbsp. flour 1/2 tbsp. lemon juice

Grated rind 1/2 orange 1 egg, slightly beaten
1 tsp. butter

Cook twelve minutes in double boiler, stirring
constantly. Cool before spreading.

Lemon Filling

4 egg yolks 11/2 lemon, juice and

% c. sugar rind

Beat eggs well and add sugar then other ingre-
dients. Cook in double boiler until thick. Use
whites for silver cake or cheroqueets.

Lemon Butter

1 egg, beaten well Juice of 1 lemon and

1 c. sugar added grated rind of 1/2

1 tbsp. butter

Beat well and cook slowly in double boiler till
thick, stirring all the time.

CAKES, COOKIES AND CONFECTIONS

Use like jam for spreading on hot biscuits, muf-
fins, etc.

Boston Cream Pie Filling

1 c. milk 1 egg yolk

2 to 4 tbsp flour 14 ts P- vanilla or rind
4 tbsp. sugar of 1/2 orange, grated
Vs tsp. salt

Mix flour, sugar, salt. Add milk and rind, cook
in double boiler ten minutes or until starch is
cooked. Add egg and remove from fire and
spread between layers when cool, or use for
cream puffs.

Chocolate Filling
1/2 c. milk 1 c. sugar

2 squares unsweetened Yolk one egg

chocolate 1 tsp. vanilla

Melt chocolate over hot water, with sugar and
milk. When smooth add beaten yolk. Cook two
minutes.

Pineapple Filling
1 c. grated pineapple 1 egg yolk
% c. sugar 1 tbsp. cornstarch

1 lemon, rind and juice 1 egg white

Cook in double boiler until thickened and add
egg white beaten.

Strawberry Whip

1 c. strawberries 1 egg white, unbeaten

1 c. sugar

Put all into a large bowl and beat with an egg
whip until stiff. This is good for cake that is to
be eaten as soon as whip is spread onto it. Also
good for cream puffs and as a dessert.

C AK E S, C O O K IE S AND CONFECTIONS

ROLLED COOKIES

Studio Teas

4 eggs 1 tsp. vanilla

2 c. sugar 4 c. flour, or enough to

1 c. butter roll

1 tsp. soda

Beat eggs and sugar together then add the but-
ter creamed. Add flour and soda sifted. Roll
very thin and cut with fancy small cutters. Sprin-
kle sugar and cinnamon over the top. These
are delicious served with chocolate. A large
recipe.

Diplomas

14 c. butter i/4 c. milk

1/2 c. powdered sugar % c. bread flour

i/ tsp. vanilla

Cream the butter, add sugar gradually, and
milk drop by drop; then add flour and flavoring.
Spread very thin with a broad, long-bladed knife
on a greased baking sheet or inverted rectangu-
lar pan. Crease in three-inch squares and bake in
a slow oven until delicately browned. Cut squares
apart with a sharp knife, and keeping dough
warm, quickly roll into tubular or cornucopia

CAKES, COOKIES AND CONFECTIONS

shapes. If squares become too brittle to roll,
place in oven to soften. If rolled in tubular shape
and tied in bunches with narrow ribbon they are
very attractive served at a graduation tea.

Tinted wafers may be made from this mixture
by adding vegetable coloring and different flavor-
ings. If tinted wafers are made they must be
baked in a very slow oven and turned frequently,
otherwise they will not be of uniform color.

Ginger Snaps

1 c. light molasses % tsp. soda
1/2 c. shortening 1 1 tbsp. ginger
314 c. flour 11/2 tsp. salt

Heat molasses to boiling and pour hot molasses
over shortening. Add dry ingredients and chill
twenty-four hours. Take one-third of the mix-
ture, roll thin and cut carefully. Bake in a moder-
ate oven. Vary the rest with candied orange peel

May be iced when baked.

Swiss Vanities

2 eggs 1/2 tsp. vanilla or cinna-
% tsp. salt mon

2 tbsp. cream Flour to make a dough

to roll

Beat eggs well, add other ingredients. Roll very
thin almost transparent. Cut in two-inch squares,
Gash like the top of pie crust. Cook in deep fat
and sprinkle with powdered sugar. Handle with
two forks when frying.

Serve with tea or chocolate.

CAKES, COOKIES AND CONFECTIONS

Mysteries

1 c. sugar 31/2 c. flour

!/2 c. shortening 2 tsp. cream of tartar

1 egg 1 tsp. soda

l /2 c. milk 1 tsp. vanilla

Mix and roll thin and shape. Place cookies in
greased pan and place a little filling on each, not
allowing to spread over the edge. Place another
cookie on top and press down edges. Bake in
moderate oven.

Filling

1 c. chopped raisins, *4 tsp. salt

figs or dates 1 tsp. flour

1/2 c. sugar y% c. water

1 tsp. lemon juice l /2 c. nuts
Cook until thick.

Caddies

(With Steel Cut Oats)

2 eggs 1 c. sugar

1 c. fat 2 tbsp. milk

!/2 tsp. soda 2y% c. oatmeal put thru

2 tbsp. chopped can- fine food chopper
died orange or lemon 2 l /2 c. flour

peel

Roll very thin. Cut as desired.

Lovers Knots

Roll the Swiss Vanity dough very thin and cut
into strips one-half inch wide and four inches
long. Tie into knots and fry in deep fat. Sprin-
kle with powdered sugar.

OAKES, COOKIES AND CONFECTIONS

Bavarian Christmas Cookies

1/2 lb. fat (butter pre- 14 lb. sugar

f erred) 3 tbsp. orange juice

% lb. flour

Roll very thin and cut into small round cakes.
Spread a little well beaten yolk in the center of
each. Sprinkle with sugar and a little cinnamon
or finely chopped nuts and bake in a slow oven.

DROP COOKIES

Orange Favors

1 c. sugar 1 lemon, juice of this

1 c. flour and 1 tsp. of grated
4 eggs rind

Mix like sponge cake. Drop from tip of tea-
spoon on greased paper or pan. Bake in moder-
ate oven. Spread with orange marmalade or
lemon butter, putting two cookies together. Dust
with powdered sugar. (See cake fillings for lemon
butter.)

Cornflake Macaroons

2 egg whites, beaten Cornflakes to make very
stiff stiff

1/2 c. sugar Grated lemon or orange

i tsp. vanilla rind

Fold carefully together and bake as Meringues
in a slow oven.

Meringues

3 egg whites, beaten 1 c. fine granulated
stiff sugar folded in

Flavoring

Drop in oval shape onto wet letter paper

CAKES, COOKIES AND CONFECTIONS

tacked to a board or onto a greased paper. Bake
one of two possible ways.

Either put into an oven warm enough to make
Meringues hold their shape and take on a very
delicate brown; then lower fire to just dry them
out. This may take one-half to one hour. Or
place them in a very slow oven to dry out for one
hour.

Variations

1. Fill Meringue shells with whipped cream or
frozen mixtures and press two together. Serve
as a dessert.

2. Bake as small kisses.

3. Shape on a paper in a large circle. Bake.
Remove from paper and place it around a mound
of strawberries piled with whipped cream.

4. Shape into fancy forms as mushrooms,
eclairs, etc., with pastry bag and tubes.

Chocolate Macaroons

3 whites of eggs, beaten Ic. sugar

until stiff 1 c. nuts (broken)

1 c. ground chocolate

Drop by small tsp. on greased tin. Put nut
meat on top. Bake in moderate oven. Makes
three dozen.

Carmen Kisses

2 egg whites l 1 ^ c. walnuts, ground
2 /T, c. powdered sugar fine

1/2 tsp vanilla

Beat whites stiff with Dover egg beater. Mix
into whites with a spoon, the sugar and ground

C A K E S, C O O K I E S AND CONFECTIONS

walnuts. Add vanilla. Bake in a little more than
a moderate oven until shape is set, then reduce
heat to a slow oven.

Sour Cream Cookies

1 c. sour cream 1 tsp. soda

1 c. sugar 1/4 tsp. salt

1 egg 1 tsp. vanilla

21/2 c. flour

Drop from tip of tsp. into small mounds on
greased baking sheets and press a nut or raisin
on top of each cookie. Sprinkle with sugar. Bake
in a quick oven ten to fifteen minutes.

P.-T. A's

3 tbsp. fat 1 egg well beaten

1/2 c. sugar 11/2 c. flour

14 tsp. salt 2 tsp. baking powder

1 tsp. vanilla 2 tbsp. milk

Cream fat and sugar. Add egg, milk and flour
sifted with baking powder. Add flavoring. If
this amount of flour is not suffiicent to make a
very stiff batter, add more. Drop from tip of tea-
spoon on greased pan and bake in a quick oven.

A piece of nut or raisin may be put on top of
each before baking.

Rolled Oat Cookies

2 eggs 1/2 tsp. salt 1/2 c. raisins
% c. fat % tsp. soda 2 tbsp. Karo
11/4 c. flour 2 /z c. nuts

1 c. light brown sugar 2 c. rolled oats put thru
1 tsp. cinnamon coarse food chopper

Mix. Drop from spoon the size of a walnut
and bake 15 minutes.

CAKES, COOKIES AND CONFECTIONS

Blimps

1 c. fat 1 c. flour 1/2 c raisins

2 eggs 1/2 c. nuts 1/2 c - currants

1 c. brown sugar 3 tbsp. chocolate

2 tsp. baking powder 2 c. oats chopped
Mix. Drop on greased pans and bake in mod-
erate oven.

Fillups

2 tbsp. fat 1 tsp. baking powder
1/4. c. sugar 1/4, tsp. salt

1 egg 2 tbsp. milk

1/2 tsp. lemon juice 1/2 c. fiinely chopped

1/2 c. flour peanuts

Cream butter, add sugar and well beaten egg.
Sift baking powder, salt, and flour. Add to but-
ter and sugar, then add milk, lemon juice and
nuts. Drop from teaspoon onto a greased pan and
place one half peanut on top of each. Bake in
moderate oven.

Makes about 36 small ones.

Holland Fancies

3 eggs 3 sq. bitter chocolate
1/4, c. butter 1 c. bread crumbs

1/2 c. sugar 2 tbsp. flour

Cream butter and sugar. Add well beaten
eggs. Add melted chocolate and bread crumbs.
Spread in a shallow buttered pan and bake in
slow oven. Shape with tiny cutter about size of
large chocolate cream and pile with reliable icing
or put together in pairs with the same.

CAKES, COOKIES AND CONFECTIONS

Chocolate Snow Caps

1 c. brown sugar
*/2 c. butter
1 egg

1 tsp. vanilla
Va tsp soda

H/4 c. pastry flour

4 sq. unsweetened choc-

olate melted over hot

water
c. milk

Mix by cake method. Drop from teaspoon to
greased pans. Bake in moderate oven. When
cool top with white frosting. Should be size of
large chocolate cream. Makes 50.

Walnut Wafers

1 c. brown sugar
1 c.

1 tsp. baking powder

2 eggs

chopped walnuts
1 c. flour

Mix in order given. Drop from spoon in very
small drops on greased pan. Bake quickly.

Makes 80 the size of a dollar.

Ginger Nuts

1/2 c. melted fat

Vi c. sugar

3 c. flour

1 egg

1 c. chopped raisins

1 tsp. cinnamon
!/2 tsp. cloves
1/2 tsp. ginger
V? tsp. salt
i/ c. molasses
1/2 tsp. soda

Mix muffin method. Makes a stiff dough. Shape
in a long roll about % inch in diameter. Cut off
sections and roll, making tiny marbles. Roll each
in sugar and bake in moderate oven.

Good for Christmas time.

CAKES, COOKIES AND CONFECTIONS

Date Dillies
% c. walnuts broken 2 tsp. baking powder

into coarse pieces 6 tbsp. flour

% c. dates 2 eggs, beaten together

% c. brown sugar

Bake in a very slow oven in muffin tins. Fill
pans compactly one-half full. Pyrex custard cups
bake these nicely. These may be wrapped and
tied to imitate plum puddings for Xmas gifts.

Date Bars

Ic. sugar 3 eggs 1 c. flour

1 c. chopped nuts 1 tsp. baking powder

1 c. chopped dates Speck of salt

Beat yolks and add sugar. Beat whites and
add alternately with dry ingredients. Add fruit
and bake in a shallow pan in moderate oven about
30 minutes. Remove from pan, cut in bars 1 inch
by 3 inches and roll in powdered sugar or frost
with chocolate frosting.

Sultanas

% c .fat 1 tsp. soda 1/2 c. walnuts

li/2 c. sugar 314 c. flour i/ 2 c. currants
3 eggs 1 tsp. salt i/ 2 c. raisins

6 tbsp. hot water 1 tsp. cinnamon

Cream the fat, add sugar gradually, and eggs
well beaten; then dry ingredients and liquids,
alternately. Add fruit, dredging with a small
amount of the flour and the nuts, chopped . Drop
by spoonfuls one inch apart on greased pans.
Bake in a moderate oven.

Sufficient for 4 1/2 dozen.

GAKES, COOKIES AND CONFECTIONS

Cloisters

1/2 c. Eagle brand con- Cocoanut
densed milk 1 tsp. vanilla

Add all the cocoanut the milk will hold. Drop

by teaspoon to slightly greased baking sheet.

Bake to light brown. These burn easily.

Hermits

l l /2 c. brown sugar 11/2 tsp. cinnamon

1 c. fat 14 tsp. cloves

2 eggs 1/2 tsp. soda in
1 c. chopped raisins 1/2 c. hot water
1 c. chopped nuts % tsp. salt

1 A tsp. nutmeg 3 c. flour

Mix as butter cake. Drop in small spoonfuls on
greased tin. Bake in moderate oven.

Brownies

1 c. sugar 3 tbsp. milk

2tsp. baking powder 2 sq. chocolate (melted)
11/4 c. flour 4 tsp. fat (melted)

1/4, tsp. salt 1 cup nuts (chopped)

2 eggs 1 tsp. vanilla

Pour into square greased pan and bake 10 to
15 minutes. Cut at once into strips one inch by
three inches. Makes about sixty.

Walnut Squares

1 egg, beaten creamy i/ s tsp. salt

1 c. light brown sugar 5 tbsp. flour

1/8 tsp. soda 1 c. chopped walnuts

Stir sugar into beaten egg. Sift flour, soda and
salt and mix with the nuts. Stir second mixture
into first. Spread on a greased pan a layer one-

CAKES, COOKIES AND CONFECTIONS

half inch thick or less. Bake in a moderate oven
20 minutes. Cut into squares.

Chocolate Chips

1/2 c. fat 1 c. sugar

2 eggs 1 c. flour

2 sq. bitter chocolate 1/4, tsp. salt
1 tsp. vanilla

Mix like cake. Spread as thin as possible onto
inverted, well greased pans. Bake in a moderate
oven. Cut while hot into strips or oblongs.

Makes one hundred. Should be eaten soon
after baking.

Cheroqueets

3 tbsp. fat Whites of 2 eggs
1/2 c. sugar 1/2 tsp. flavoring

14 c. milk 14 c. candied cherries

1 c. flour cut fine

11/2 tsp. baking powder

Mix butter cake method. Bake in shallow
greased pan. Cut into tiny squares. Ice with a
soft frosting and roll at once in shredded cocoa-
nut. May bake in tiny muffin tins.

Scotch Short Bread

1 Ib. pastry flour 1/2 lb. butter

warmed slightly *4 Ik- sugar

Sift sugar and flour several times. Work butter
into flour and sugar with cake spoon. Knead
thoroughly. Roll one inch thick, cut into rounds,
score with a fork and bake in a moderate oven till
golden brown.

Confections

OAKES, COOKIES AND CONFECTIONS

GENERAL DIRECTIONS FOR
CANDY MAKING

Candy making is one of the keenest pleasures
to all concerned, but it requires for its success
accuracy, and some knowledge of the materials
with which one works. The following sugges-
tions are offered the amateur so that he may bet-
ter understand what he is trying to produce and
how best to get the desired results.

White granulated sugar is the basis for almost
all candy. When heated slowly without water it
gradually changes to a colorless syrup, but as the
heat increases this changes to a light brown and
then a dark brown syrup. This latter is known as
caramel sugar and is less sweet than the original
sugar. It is used in cooking for flavoring syrups,
desserts, and candy; the melted sugar usually
being boiled with water until it is completely dis-
solved.

Sandy or coarse grained candy is produced by
short boiling- stirring or agitating the syrup, or
by beating while the candy is yet warm.

Creamy, velvety candy is produced by long,
slow boiling ; the addition of an acid such as cream
of tartar, molasses, brown sugar, vinegar, etc.,
cooling before handling; or the addition of a
simple sugar such as glucose, caramel sugar or
honey.

As crystals spread from one to another, never
scrape a kettle where a non-crystalline candy-
such as taffy, butter-scotch, etc., is desired.

CAKES, COOKIES AND CONFECTIONS

Milk is often used by the home candy maker,
but excellent candy is made with water and it is
much easier to handle. The casein of milk has a
tendency to stick and hence burn to the bottom of
the kettle, while if water is used this is avoided
and a slight increase in the amount of butter
makes the product as rich as with milk.

The success of candy making depends largely
upon careful testing so as to know when to remove
the syrup. A sugar thermometer is desirable,
but if one is testing with a spoon even greater
care should be given. Have pans greased and
nuts prepared before beginning to cook the syrup
so that undivided attention can be given to testing.
Test only a small amount, one or two drops at a
time, in cold water. When it begins to test remove
gently from the flame while testing so that the
candy will not overcook while the test is being
made.

These temperatures vary with atmospheric con-
ditions.

Tests: The thread 216F.-218 F.
The pearl 220 F.
The blow 230 F.
The feather 232F.-235F.
Soft ball 236F.-240F.
Large or firm ball 248 F .-250
The crack 290F.-310F.
Caramel 350 F.

The Soft Ball

Test a few drops of the syrup in cold water.
When the small ball will hold its shape enough

C AKE S, C O O KIE S AND CONFECTIONS

so that it can be picked up and rolled between
the thumb and forefinger without sticking it has
reached the soft ball test.

Hard or Firm Balls

Test as for soft ball, but the syrup should be
firmer and hold any shape it is pressed into. It
should not be brittle or crack, but firm between
the thumb and forefinger.

The Crack

This is slightly harder than the firm ball. The
test should ring against the side of the cup, and
some of it should break with a slight snap. It
should not stick to the teeth.

The hard crack will quickly set hard and easily
snap.

The Caramel

The caramel stage is reached when all the
water has boiled out and the syrup begins to dis-
color slightly. It should be removed from the fire
at once to prevent burning and set in a pan of
cold water to stop its cooking.

Fudge

1 c. brown sugar 2 sq. chocolate, or

1 c. white sugar y% c. chocolate

1 c. milk or water 2 tbsp. butter

2 tbsp. Karo 1 tsp. vanilla
1 c. nut meats

If white sugar only is used, 3 table-spoons of
good molasses may be added. Stir mixture until
it boils, cook slowly until "soft ball" is formed
when tested in cold water. Add butter, vanilla,

A K E S, C O O K I E S AND CONFECTIONS

and allow to cool. When cool stir until it be-
gins to thicken, add nuts and pour into well but-
tered pan, %, in. deep. Cut in squares.

Marshmallow Fudge

2 c. sugar 1 tsp. vanilla

2 /5 c. milk % c . n ut meats or

2 sq. chocolate, or raisins

l /2 c. cocoa 1 c. mashmallows, cut

1 tbsp. butter in quarters
Speck salt

Cook sugar, cocoa and milk slowly, stirring
only until it boils. Cook until it forms a firm soft
ball in cold water or 236 F. Add butter, remove
from fire and let stand until cool. Add vanilla and
beat until the mixture begins to thicken. Add the
prepared nuts and marshmallows, pour at once
into well buttered pan and mark in squares.

Caramel Fudge

3 c. sugar 3 tbsp. butter
1 c. boiling water 1 c. nut meats
1 c. milk or cream

Smooth flat pan best to use, such as iron or
aluminum frying pan. Carmelize (melt) i/2 CU P
sugar ,stirring constantly to prevent burning. Add
1 cup boiling water and when cooked until smooth
add remainder of sugar and milk alternately.
Cook quickly until a firm ball, or 248 F. Add
butter, allow to cool, beat until creamy. When it
begins to thicken add nuts. Pour into buttered
pan and mark in 1 inch squares.

CAKES, COOKIES AND CONFECTIONS

Date Fudge

1 c. brown sugar 2 tbsp. butter

2 c. white sugar 1 tbsp. glucose or honey

1 c. milk or cream 1 tbsp. lemon extract
14 lb. (1 c.) stoned 1 tbsp. vanilla extract

dates Speck salt

Put sugar, butter, milk and glucose into sauce-
pan. Boil slowly to soft ball or 236 F. Remove
from fire and add extracts. When cool beat until
creamy. Add chopped dates. Pour into greased
tins.

Panocha

2 c. brown sugar 1 tbsp butter

1 c. white sugar 1 tbsp. vanilla

IVo c. milk % c. nut meats

Speck salt

Boil slowly to "soft ball" or 236F. Add butter
and vanilla. Cool slightly and beat until creamy.
Add nuts. Pour at once into a buttered pan and
mark in one inch squares.

Divinity

3 c. sugar i/2 tsp. almond extract
% c. Karo Whites 2 eggs

% c. water 1 c. nuts or candied

1 tsp. vanilla fruits

Cook sugar, karo and water slowly until
"cracks" in cold water or 290 F. Add slowly to
stiffly beaten egg whites, beating constantly until
stiff enough to hold imprint of beater. Add va-
nilla and nuts and pour one inch deep in buttered
pans. Cut in squares.

CAKES, COOKIES AND CONFECTIONS

Sea Foam

11/2 c. white sugar Maple or coffee

l!/2 c - brown sugar flavoring

l 1 /^ c. hot water 1 c. nut meats if desired

White 1 egg

Cook sugar and water until it forms a hard ball
in cold water or 250 F. Add slowly to beaten
white, beating constantly. Beat until thick, drop
from teaspoon on wax paper or buttered tins.

Nougat

2 c. sugar 2 tsp. glucose

i/4, c. water 1 tsp. vanilla

2 egg whites 1 c. mixed nut meats

1/2 tsp. almond extract (Brazil, pecans, wal-

14 c. candied cherries nuts and almonds)

1 c. corn syrup (light) 1 stick angelica

Boil sugar, corn syrup, water and glucose until
brittle when tested in cold water or about 270 F.
Add slowly to very stiffly beaten egg whites, beat-
ing constantly. Add flavoring and fold in nuts,
cherries and angelica, cut into small pieces.
Pour at once into well buttered pans. When cool
cut and wrap each piece in wax paper.

Caramels

2 c. sugar 2 c. milk or cream

% c. glucose or 1 c. nut meats if desired

l l /2 c. Karo 1 tsp. vanilla

3 /t c. butter 2 sq. chocolate if desired

Put sugar, glucose, butter and i/2 milk over fire.
Stir until mass boils thoroughly. Add gradual-
ly second cup of milk. Let mixture boil, stirring
every 3 or four minutes till it reaches "hard ball"

CAKES, COOKIES AND CONFECTIONS

stage 252 F. or for hard caramels a "brittle" at
265 F. about 2 hours' boiling.

Stir in vanilla (and nuts if used) and pour into
well buttered brick shaped pans to cool (about
% to 1 inch in depth). When nearly cool mark
in cubes. Cut, roll in wax paper. Let stand 24
hours to dry.

If cream is used, less time is required in cooking
about 11/2 hours. If chocolate is used, melt it
over hot water; add a little of the hot syrup grad-
ually, then add to the mass after the second cup of
milk is added.

This recipe makes about 1% pounds of candy.

Chew Chocolate Caramels

1 c. good light molasses 2 sq. chocolate
!/2 c. sugar 2 tbsp. butter

1/2 c. milk 1/3 tsp. cream of tartar

Boil ingredients until a hard ball is formed
when tested in cold water or 250 F. Pour into well
buttered pan. When cool cut in squares.

Butterscotch

l^i c sugar 2<3 c. water

2 /z c. brown sugar % tsp. lemon extract

% tsp. cream of tartar Speck of salt

!/2 c. butter

Put sugar and water into saucepan, stir oc-
casionally until it boils, then add cream of tartar.
Boil covered ten minutes, remove cover and al
low to boil until almost done, then add the but-
ter. Boil to about 300 F. or the hard crack, add
the lemon extract and pour at once into well but-
tered tins. Do not stir syrup while boiling. Do
not scrape pan. Mark into small squares.

G AK E S, C O O K I E S AND CONFECTIONS

White Taffy

2 c. sugar 2 tbsp. vinegar

Flavoring 1 c. water

1 tbsp butter

Cook slowly until "small crack" or until cracks
against cup, forming glass-like threads in cold
water at 265-270 F. Never stir after mixture
boils. Cover the kettle from 2 to 3 minutes to dis-
solve crystals on sides of the pan. Pour in but-
tered platter to cool. Do not scrape kettle.

When cool enough to handle pull until porous.
Have hands cool. Wash in cold water frequently
and dry thoroughly. Use only tips of fingers to
touch candy. Pull in long rope and cut with
shears.

Pull over a gas flame if candy cools before it

Molasses Taffy

1 c. molasses 2 tbsp. butter

1 c. sugar 1 tbsp. vinegar

Mix ingredients and boil slowly until it reaches
the small crack 270 F. Pour at once onto but-
tered platter, but do not scrape kettle. When cool
pull until porous. Cut in pieces with buttered
shears. Only the best light molasses should be

rr, ff

Cream Taffy

% c. sugar 1 tbsp butter ^ tsp. glycerine
1/2 c. glucose 1/2 tsp. salt 1 c. water

Put sugar, glucose, butter and water in kettle.
Boil to very firm ball or 258 F. Add glycerine,
salt, flavor and color as desired. Pour on well
greased slab. When cool enough to handle, pull
until porous. Cut with shears.

CAKES, COOKIES AND CONFECTIONS

Orientals

3 c. sugar V& tsp. almond extract
1 tbsp. butter (if desired )

1 egg white i/4 c. honey

1/2 c. candied pineapple y% c. walnuts

1 c. milk 1/2 c. shaved citron

Boil the sugar, milk and butter. When almost
boiled to the thread, add honey and boil until it
forms a soft ball when tested in cold water or
240 F. Remove from fire and add slowly to very
stiff egg white, beating constantly. Beat a few
moments then add the chopped walnuts, cut pine-
apple and citron. Pour into buttered pan and
when cool mark in squares or drop by teaspoon-
fuls on buttered plates.

Popcorn Balls

4 quarts, sifted, salted, 2 c. molasses, light
corn or crisped puffed golden

rice or corn 1 c. brown sugar

1 tbsp. vinegar 2 tbsp. butter

Boil rapidly, being very careful it does not
burn. When brittle when tested in cold water or
about 270 F. pour immediately over the corn
and stir until evenly mixed. Press with hands
into balls, keep in cold, air-tight place.

Sugared Popcorn I

2 qts. popped and sifted V c. water
corn 2 tbsp. butter

2 c. brown sugar 1 tsp. vanilla

Boil sugar, water and butter until it forms a
firm ball when tested in cold water or 250 F. Add

C A K E S, C O O K I E S AND CONFECTIONS

flavoring and pour slowly on popped corn while
stirring corn vigorously until all is well coated
and the syrup sugars.

Sugared Popcorn II

2 qts. popped corn ^ c. water

1 c. sugar 1/2 tsp. pink coloring

Boil sugar and water slowly until it forms a firm
ball when tested in cold water. Add coloring, stir
well' and then pour very slowly over popped corn
while stirring corn vigorously. Each kernel should
be coated with sugar. This is an excellent recipe
for making sugared popcorn in large quantities
for Xmas stockings. The coloring may be varied,
or larger proportion of corn to syrup if desired.

Candied Orange Peel

Peel of 6 oranges. Cover with cold water, bring
to boil , change water and boil until tender. Drain
thoroughly. Remove excess white with spoon,
cut in strips with scissors. Boil 2 c. sugar and 1 c.
water until it threads. Add peel and let boil
until syrup is boiled away. Watch carefully. Add
1 c. sugar and stir with fork until crystallized.
Spread on wax paper to dry.

Grapefruit Novelties

1 Ib. grape fruit peel 2 c. water
IVk Ibs. sugar

Select bright fruit with thick peel. Wash with
brush. Grate very lightly with an ordinary grater
to break cells. Cut the peel in quarters, remove
from fruit and weigh it.

Cut again into strips or fancy shapes. For each

C A K E S, C O O K I E S AND CONFECTIONS

quart of peel add 3 pints of cold water. Boil ten
minutes and pour off the water. Repeat six or
eight times or until as much of the bitter flavor
is removed as is desired. Dry peel between folds
of cloth, pressing gently.

To each pound of peel take 11/2 Ibs. sugar and
2 cups water. Bring syrup to a boil and cook until
sugar is dissolved. Add prepared peel and cook
until syrup is absorbed. This may be told by the
formation of sugar crystals in the clear peel.
Sometimes, however, there is danger of cooking
too long and the resulting product is hard and
unattractive. When the peel begins to cook thick
like a preserve, try rolling a piece in granulated
sugar after draining well. If this stiffens on cool-
ing, the whole product is ready to drain and roll
in the granulated sugar.

The pulp may be removed from the whole
grapefruit shell and it crystallized or various
heart, lozenges or other shapes cut out and dif-
ferent vegetable colorings added to the syrup.

Turkish Delight

1/2 c. cold water 3 tbsp. gelatine

Let stand till water is absorbed. Pour i/2 c. cold
water over 2 c. granulated sugar. Heat to the
boiling point. Add gelatine and cook twelve min-
uter after boiling begins. Stir constantly, since it
burns easily. Remove from fire and add 2 tbsp.
lemon juice and 4 tbsp water. Flavor with pep-
permint or other flavoring and color green. Pour
% inch deep into a wet pan. Cut and roll in gran-
ulated sugar just before ready to serve.

CAKES, COOKIES AND CONFECTIONS

Mint Delight

2 tbsp. gelatine Green coloring pep-

( l /2 Pkg.) permint

1/2 c. cold water Red coloring winter-

2% c. sugar green

% c. cold water

Soak gelatine in l/ c. cold water 10 minutes.
Cook sugar and 3 /4 c. water to brittle stage or
about 270 F. Add gelatine to syrup and stir until
well dissolved. Color half green and flavor with
peppermint. Color half red and flavor with win-
tergreen. Pour into shallow pans to depth of 1/4
inch. Wheni set cut into squares with hot knife.
Roll in powdered sugar.

Cinnamon Nuts

1 c. sugar l /2 tsp. vanilla

14 c. water IVk c. nut meats wal-

1/2 tsp. cinnamon nuts best

% tsp. cream of tartar

Boil sugar, water, cream of tartar and cinna-
mon until it has reached the firm ball stage. It
will just spin a thread when tested with a spoon.
Cool slightly, add vanilla and nut meats and beat
until it sugars and the nuts break apart.

Glace Nuts

i/> c. boiling water Yz tsp. cream of tartar

1 c. sugar

Put ingredients in smooth sauce pan and stir
until it begins to boil. Boil slowly until the syrup
begins to discolor which is 310F. Remove sauce-
pan from fire, place in pan of cold water to stop

CAKES, COOKIES AND CONFECTIONS

its cooking and then place in pan of hot water
while dipping. Skewer nuts separately on hat
pin and dip in syrup, being careful each is well
covered. Place each on well greased dish to har-
den.

Candied Figs

5 Ibs. figs 1 pt. water 1 Ib. (2 c.) sugar
Wash figs and add to the syrup made from the
sugar and water. Cook slowly 1 hour. Repeat
the cooking the second day. On the third day
cook until figs are dry, shaking the pan rather
than stirring. Lay the figs on plates and place in
warm oven. Turn out fire. Leave over night. Re-
peat for several days until figs are quite dry. Bet-
ter dried in the sunshine.

Hardbound

3 c. sugar l/^ c. water

1 tbsp. horehound Va tsp. cream of tartar

3/3 c. boiling water

Pour boiling water over horehound and steep 5
minutes. Strain through fine cloth. Add sugar
and remaining water and cream of tartar. Boil
to 300 F. or hard crack. Pour at once into but-
tered pans. Do not scrape kettle. Mark in small
squares.

Molasses Brittle

1 c. molasses Vk tsp. lemon extract

1 c. sugar brown or 1 c. peanut meats

white % tsp. soda

1 tbsp. vinegar 1 tbsp. butter

Boil molasses, sugar- butter and vinegar slowly
until when tested in cold water it is brittle or

A K E S, C O O K I E S AND CONFECTIONS

cracks 290-300 F. Add extract and soda and
beat for one minute or until it foams up well. Add
half of peanuts and pour at once onto well but-
tered slab and roll out very thin. Stick the re-
maining peanuts on top. When cool break into
pieces.

Peanut Brittle I

2 c. sugar !/4 tsp. salt

1 qt. nut meats

Shell, skin and chop coarsely the peanuts.
Sprinkle with salt.

Melt sugar in perfectly smooth kettle such as
an iron or aluminum frying pan, stirring constant-
ly so that it carmelizes evenly. Add nuts and
pour at once into well buttered tins.

Other nuts may be used instead of peanuts such
as pecans, almonds or walnuts.

Peanut Brittle II

3 c. sugar % c. glucose

4 tbsp. butter 2 level tsp. soda
\Yz c. water % lb. peanut meats

Boil sugar, glucose and water to hard crack or
275F. Add butter and soda. Beat well, pour over
peanuts scattered in well greased pans.

Scotch Kisses

1 c. brown sugar 1 can dry marshmal-

1 tbsp. butter lows

1/2 c. water Vk tbsp. vinegar

Boil sugar, water, butter and vinegar to soft
crack when tested in cold water or 290 F. Re-
move from fire, drop in marshmallows one at a

C A K E S, C O O K I E S AND CONFECTIONS

time, cover with the syrup and remove with fork
to buttered marble or plate.

Parisian Sweets

1 Ib. raisins seeded 1 Ib. walnut meats
1 Ib. figs Yi Ib. crystalllized gin-

1 Ib. almond meats ger

1 Ib. dates

Prepare fruit by removing seeds and cutting off
stem ends when necessary. Put all fruit and nuts
through meat grinder with the coarsest cutter.
Roll out on board to y inch thickness. Dust
with powdered sugar, cut in squares.

Almost any dried fruit may be used in making
this wholesome dainty, such as prunes, pears,
peaches, citron, candied orange peel, etc. The
squares may be dipped in chocolate if so desired

Marshmallows

1 envelope (2 tbsp.) 1 tsp. vanilla
gelatine 1*4 c - water

2 c. sugar Speck salt

Soak gelatine in i/& the water for 5 minutes.
Put remaining water and sugar in saucepan, bring
to boil. Boil three minutes. Add soaked gelatine
and let stand until partly cool. Add salt and
flavoring and beat until the mixture becomes
white and thick. Turn into granite pans thickly
dusted with powdered sugar, having mixture one
inch in depth. Let stand in cold place until thor-
oughly chilled. Turn on board, cut in cubes and
roll in powdered sugar. Easy to cut with scissors.

This recipe makes about one hundred marsh-
mallows.

C AKE S, C O O K I E S AND CONFECTIONS

Fondant

21/2 c. sugar Vs tsp. cream tartar, or

1*4 c. water 1/2 to % tsp. glycerine

Put ingredients in smooth saucepan and stir
until sugar is dissolved and mixture begins to boil.
Boil without stirring until soft ball is formed when
tested in cold water or 240 F. During boiling
cover 2 minutes so as to dissolve crystals on the
sides of the kettle. When cooked pour fondant in
clean bowl, do not scrape kettle, as scrapings will
"sugar." When almost cold beat with wooden
spoon until white and creamy. Knead with hands
until perfectly smooth. Pack in jars to ripen,
about 24 hours or cover with cloth dipped in hot
water and wring dry.

If cooked too long or not long enough, if grainy
and not creamy, add water and cook over again
as if fondant were sugar.

This fondant lends itself to endless ways of
making up and is the basis for all French creams.
It is used to stuff dates, figs, prunes, etc., as cen-
ters for chocolate creams, etc.

Commercial Fondant

6 c. sugar 2 c. water % tsp. acetic acid No.

1 tbsp. glycerine 8 (stock solution,

2 egg whites about 28-30%)
Bring water and sugar to boil. Cover when boil-
ing. Add glycerine and acid. Boil to soft ball or
240 F. Pour out in large platter cool to luke
warm. Put the two stiffly beaten egg whites in
the middle and knead them in with spatula or
wooden paddle. For gloss, add one tablespoon

C A K E S, C O O KI E S AND CONFECTIONS

gloss starch; work until the mass is creamy and
smooth. Pack in glass jars and allow to ripen for
24 hours.

Strawberry Delights

Melt fondant in double boiler until creamy.
Coat large ripe strawberries with. this melted fon-
dant, holding onto the stem and calyx. Allow to
dry on waxed paper. These danties must be eaten
within 3 or 4 hours after making, but are well
worth any trouble.

Buttercups

1 c. sugar Speck of cream tartar

1/2 c. water 1 tbsp. butter

J4 tbsp. molasses % Ib. prepared fondant

Mix and stir until it boils. Boil slowly to soft
crack 265F. Pour from kettle slowly in long
strip on buttered marble. Have colored, flavored
aud warmed fondant rolled in long rope one inch
in diameter. Place fondant on slightly cooled
strip of brittle, lap edges of brittle and roll rope
gently to the desired diameter. Cut off butter-
cups with buttered shears, turning rope at each
cutting so that one cut of the candy is at right
angles to the other cut.

The filling may be varied and colored to suit,
and the outside may have more or less molasses
used to lend variety.

Chocolate Creams

The chocolate used for dipping has more of the
cocoa butter left in than the commercial bar choc-
olate and is often sweetened. The home candy

C AK E S, C O O K I E S AND CONFECTIONS

maker may buy bars of dipping chocolate at most
groceries or candy kitchens. Baker's "Dot" choco-
late is very satisfactory for this purpose.

Melt the chooclate slowly over hot water, be-
ing very careful to get no water into it, and re-
move from fire as soon as thoroughly melted. If
water gets into the chocolate it thickens and
lumps. If it gets too hot it streaks and grays as
it cools.

The centers of chocolate creams are usually
made from fondant, colored, flavored and shaped.
After the shapes have hardened and dried a few
hours exposed to the air, they are dipped in the
melted chocolate with a fork or hat pin, or the fin-
gers, and allowed to dry slowly on wax paper.
Soft fondant centers may be made by adding more
cream of tartar as the centers are shaped, and
after dipping allow them to ripen 3-4 weeks be-
fore using.

Raisins, roasted almonds, peanuts, oyster crack-
ers, etc., may be dipped in the chocolate and give
a very delicious variation to a box of chocolate
creams.

I nd

e x

CAKES

Almond Torte 16 Indio Cake 19

Angel Food 20 Inexpensive Cakes 27

Angel Sponge 21 Jelly Roll 12

Apple Sauce 18 Lady Fingers 12

Blackberry Jam 17 Light Cakes _ 20

Boston Cream Pie 10 Lightning 28

California 24 Mahogany 14

Candy 16 Marble 11

Caramel 11 Mocha ..11

Chocolate 10 Mosaic 23

Crescents 12 Novelty 22

Cream Puffs 26 Nut 11

Cup Cakes 29 Occidental Fudge 15

Dark Cakes 13 One Egg 28

Date Cake 11 One, Two, Three, Four 10

Devil's Food 13 Orange 11

Devil's Food, Inexpensive..28 Plain Cake (an old recipe) 29

Dorothy 23 Pomme de Terre 15

Doughnuts 26 Potato Chocolate 13

Economy 27 Potato Torte 13

English Tea 25 Prune 17

Exclusive Recipes 13 Raisin 11 and 27

Fairy Gingerbread 18 Santa Barbara 17

Feather Sponge 21 Silver 23

Fruit Cake, Dark 20 Snowballs 27

Fruit Cake, English 20 Snow White 22

Fruit Cake, White 25 Spice 11

Hamilton Chocolate 16 Standard Proportion 10

Hazel Nut Torte 14 Standard Sponge 12

Honey 18 Variations of Standard

Honey Cake Special 19 Proportion) 10

Hot Lemonade 24 Yellow Angel 22

CONFECTIONS

Buttercups , 69 Chew Chocolate Caramels 59

Butterscotch 59 Chocolate Creams 69

Candied Figs 65 Cinnamon Nuts 64

Candied Orange Peel 62 Commercial Fondant 68

Caramels 58 Cream Taffy 60

Caramel Fudge 56 Date Fudge i7

CONFECTIONS Continued

Divinity 57

Fondant 68

Pudge 55

Glace Nuts 64

Grapefruit Novelties 62

Horehound .....65

Marshmallows 67

Marshmallow Fudge 56

Mint Delight 64

Molasses Brittle 65

Molasses Taffy 60

Nougat ....58

Orientals 61

Parisian Sweets 67

Peanut Brittle I 66

Peanut Brittle II 66

Panocha 57

Popcorn Balls 61

Sea Foam 58

Scotch Kisses 66

Strawberry Delights 69

Sugared Popcorn I 61

Sugared Popcorn II 62

Turkish Delight 63

White Taffy 60

Bavarian Christmas 42

Blimps 45

Brownies 48

Caddies 41

Carmen Kisses 43

Cheroqueets 49

Chocolate Chips 49

Chocolate Macaroons 43

Chocolate Snow Caps 46

Cloisters 48

Cornflake Macaroons 42

Date Bars 47

Date Dillies 47

Diplomas 39

Drop Cookies 42

Fillups 45

Ginger Nuts 46

Ginger Snaps 40

Hermits 48

Holland Fancies 45

Lover's Knots 41

Meringues 42

Mysteries j 41

Orange Favors 42

P.-T. A.'s 44

Rolled Cookies 39

Rolled Oats 44

Scotch Shortbread 49

Sour Cream 44

Studio Teas 39

Sultanas 47

Swiss Vanities 40

Walnut Squares 48

Walnut Wafers .. ....46

FILLINGS

Boston Cream Pie 36

Caramel 34

Chocolate 34 and 36

Chop Suey 34

Cocoanut 34

Date 34

Fig 34

Jam 34

Lady Baltimore 35

Lemon Butter 25

Lemon . ....35

Marshmallow (See Reliable

Icing)

Nut 35

Orange 35

Pineapple 35 and 36

Praline 35

Prune-Almond 35

Prune 35

Strawberry Whip 36

Variations of Reliable or

Seven Minute . ....34

GENERAL DIRECTIONS FOR CAKES
Abbreviations ...................... 6 Equivalents ............................ 6

Baking .................................... 8 Flour ........................................ 7

Cakes With Fat ..... 9 ~ "' 8

Cakes Without Fat .............. 12 Tests When Done ................ 9

Effects of Various Utensils .................................. 5

Ingredients ........................ 8 Variations .............. 10 and 12

ICINGS

Baking Powder .................... 31 Mocha II ................................ 32

Birthday Novelties ..... 30 Nut Caramel .......................... 32

..30 SSfentaf: IJJ

Chocolate .......... 30, 31 and 33 pineapple .............................. 30

Cooked Icings ...................... 29 Powdered Sugar .................. 34

Dark Chocolate .................... 33 Reed Whip ............................ 33

French Butter Cream ........ 32 Reliable or Seven Minute 29

Marshmallow ........................ 31 Uncooked Icings .................. 32

Mocha I .. ....32 Variations of Reliable ......30

LYDE BROWNE
Marmion Way
Angeles

by
STANLEY EDWARDS

Santa Barbara