This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1/2 pound single or mixed fruit 1 cup water
1 cup sugar
1 teaspoon vanilla
Chop the fruit fine and boil in the water, if necessary, until tender. Add sugar and cook slowly until smooth and thick. Remove from the heat, add vanilla and cool.
2 tablespoons butter
4 tablespoons sugar
In a deep cake pan or heavy skillet, melt 2 tablespoons butter. Sprinkle 4 tablespoons sugar over bottom of pan and cover with well-drained sour cherries (or other canned or fresh fruit). Pour batter or light yeast dough over this layer and bake at 425° F. for 30 minutes.
1 egg-white Currant jelly
Mix the raisins, nuts and coconut and add them to the stiffly beaten egg-white. Spread the layers of cake with a thin layer of currant jelly, then with a thick layer of the rilling, and put together.
1/4 pound seeded or seedless raisins 1/4 pound figs 1/2 pound dates
1/4 pound maraschino cherries
1/4 pound maple sugar
1/2 cup water
Put raisins and figs in colander over a kettle of hot water and allow them to steam for about one hour. Then add dates, which have been pitted, and steam for fifteen minutes longer. Remove from steamer, add cherries, and chop all the fruit fine. Bring the maple sugar and water to a boil and pour it over the fruit. Mix well. When cool, spread between layers and on top of the cake and sprinkle with chopped walnuts.
Juice and grated rind of
1 lemon 2 teaspoons butter
Make a smooth paste of the flour and two tablespoons of the cold water. Cook the rest of the water, the sugar, grated lemon-rind and butter. When the sugar is dissolved and mixture boiling, stir in the flour mixture slowly. Cook until clear and smooth, about fifteen minutes. Add lemon-juice and beaten egg-yolk and cook two minutes. Cool before spreading on cake.
3 egg-yolks 1 cup sugar 1/2 cup butter or other fat
Juice and grated rind of 2 lemons
Beat the egg-yolks until thick, add the other ingredients and cook in a double boiler, stirring constantly, until the mixture is thick and smooth. Cool before spreading on cake.
2 cups maple-sirup 3/4 cup milk
1 tablespoon butter Salt
Cook sirup, milk, butter, and salt together to the soft-ball stage (238° F.). Cool and beat until creamy. Use as a filling for cakes, cream-puffs or tarts.
2 tablespoons butter 1/4 cup granulated sugar 2 eggs beaten 1/2 cup orange-juice
1 tablespoon grated orange rind 1 tablespoon lemon-juice
Combine all ingerdients and mix well. Cook over hot water, stirring constantly, until well thickened, about ten minutes. Chill well before spreading on cake.