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Free Books / Cooking / Drexel Institute Recipes / | |
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Cakes |
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This section is from the book "Individual Recipes In Use At Drexel Institute", by Helen M. Spring. Also available from Amazon: Individual Recipes In Use At Drexel Institute.
Cream the butter, add the sugar gradually. The yolks and whites of the eggs should be beaten separately, and the yolks added to the butter and sugar. The bowl in which they were beaten should be rinsed with the milk. The milk and flour are added alternately, then the flavoring, and the whites of the eggs. When fruit or nuts are used save a little flour to cover them and add just before the whites of the eggs.
Bake cake from twenty to forty minutes, or until it shrinks from the sides of the pan. When taken from oven allow it to remain in the pan about three minutes.
Powdered or fine granulated sugar may be used.
Lard or other fat may be used in gingerbread.
1 tbsp. butter. 1/4 c. sugar. 1/2 egg.
2 tbsp. milk.
1/2 tsp. baking powder. 3/8 c. flour.
1/8 tsp. nutmeg or 5 drops flav. extract
Mix according to the general rule. One-half ounce of melted chocolate may be added after the yolk of egg; or one tablespoonful of either currants, raisins, chopped citron or chopped nuts may be mixed with one teaspoonful of the flour and added before the white of egg.
2 tbsp. butter. 1/4 c. sugar. 1/2 c. flour.
1/2 tsp. baking powder. 1/8 c. milk. White 1 egg.
5 drops almond flavoring. Mix according to the general rule.
1/2 tbsp. butter. 1 tbsp. sugar. 1 tsp. milk. 1/8 egg.
1/8 tsp. baking powder. Flavoring.
Flour to make a stiff dough.
Roll thin and cut out. Bake about ten minutes. The cookies may be flavored with vanilla, lemon or cinnamon. This makes eight cookies.
1/2 tbsp. butter.
1 tbsp. sugar.
1/4 egg.
1 tbsp. molasses.
1 tbsp. milk (sour if possible). 1/4 c. flour.
1/2 tsp. ginger. 1/4tsp. cinnamon. Salt.
1/8 tsp. soda, or 1/4 tsp. baking powder.
Mix in the order given, sifting the dry ingredients together before adding them. Bake 20 to 30 minutes in a moderate oven.
If sour milk is used, use the soda; if sweet milk, the baking-powder.
Yolk 1 egg. 1/6 c. sugar. 1/2 tsp. lemon juice.
1/4 tsp. lemon rind. White of 1 egg. 1/6 c. flour.
Salt.
Beat yolk until thick and lemon-colored, add sugar gradually and continue beating. Add lemon juice, rind and white of egg beaten until stiff and dry. When one-half of white is mixed with yolk, carefully cut and fold in flour, mixed and sifted with salt, and add remainder of whites. Bake in an un-buttered pan, in a slow oven, for thirty minutes.
1/2 egg yolk.
1/8 c. sugar.
1/6 tsp lemon juice.
1 tbsp. water.
1/3 c. pastry flour.
1/3 tsp. baking powder.
1/2 white of egg.
10 large strawberries.
Beat yolk, add the sugar, lemon juice and water, then the flour, sifted with the baking powder, and lastly the white of the egg. Bake in shallow pan. When cool, split and fill with seven strawberries, which have been slightly crushed. Make a meringue, by beating the white of one-half egg stiff, and add gradually one-half tablespoon-ful powdered sugar. Place on top of cake and garnish with remainder of the strawberries.
1/2 white of egg. 1/2 c. powd. sugar. 1/4 tsp. cinnamon.
1/2 oz. grated chocolate.
1/4 c. baker's bread, crumbled.
1/4 tsp. vanilla.
Beat the white to a stiff froth, add sugar gradually, and continue beating. Mix grated chocolate, cinnamon and bread crumbs together, add this mix- . ture gradually to egg and sugar, add vanilla, and beat well. Drop from teaspoon on buttered paper, about three inches apart, as they will spread. Bake in a moderate oven twenty minutes, first ten minutes on floor, and last ten minutes on rack. This makes twelve cakes.
1 tbsp. butter. 1 tbsp. sugar. 1/4 egg.
1/4 tsp. baking powder. Salt.
2 tbsp. flour.
1/2 tbsp. milk.
1/8 c. finely chopped peanuts. 4 drops lemon juice.
Cream the butter, add sugar, and egg well-beaten. Mix and sift dry ingredients; add to first mixture; then add milk, peanuts and lemon juice. Drop from a teaspoon on an unbuttered sheet one inch apart, and place one-half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. This makes eight cookies.
1/2 tbsp. butter. 1 tbsp. powd. sugar.
1 tbsp. milk.
1 3/4 tbsp. bread flour.
5 drops vanilla.
Cream the butter, add sugar gradually, then milk little by little. Add the flour and flavoring. Spread the mixture very thinly on a buttered baking sheet. Sprinkle well with chopped almonds. Mark in three-inch squares and bake slowly until light brown. Draw the sheet to the door of the oven, separate the squares, turn them upside down and roll them quickly.
1/2 white of egg.
3/8 c. almond powder.
Mix the almond powder gradually with the unbeaten white of the egg. The mixture should be quite stiff, and if not thick more powder must be added. When thoroughly blended drop by the half teaspoonful on paper placed on a baking sheet. Do not butter the paper. Bake in a very slow oven until a delicate brown. Remove from the oven and turn the paper upside down. Moisten the under side and remove the macaroons.
2 tbsp. butter. 2 tbsp. sugar.
1/4 c. flour. 1/16 tsp. nutmeg.
1/4 egg.
Mix as for cake. Place small pieces of dough on a baking-sheet and flatten into little cakes with the bottom of a tin cup. Bake until light brown around the edges.
This makes nine jumbles.
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