Boil one pint of sugar twenty minutes in two-thirds of a pint of water, stir in one and one-half cups of cocoanut and boil twelve minutes longer; while warm, stir in one-quarter of a pound of butter; add the yolks of six eggs well beaten; line patty-pans with rich paste, fill and bake.
Miss Maumie Hutchins.
Pare and core a pint of apples and stew them with a pint of sugar, the finely-chopped rind of a lemon, a teacupful of water and three table-spoonfuls of butter; take three eggs, beat them well, and mix all thoroughly together; bake for one-quarter of an hour in patty-pans lined with under crust. Mrs. Julia Harrison.
Make enough puff paste for a pie, roll into a sheet one-half inch thick, cut into oblongs three inches in length and two inches in width. Bake in quick oven; when done spread one-half of the strips with jam and put the other half over, forming pairs with jelly between; dust with sugar.
Mrs. J. H. Hoover.
TO INSURE success in cake, cooky and doughnut making, use none but the best ingredients, and have all the materials ready before commencing to mix them. The flour should be sifted, then measured, the cream of tartar or the baking-powder should be well incorporated with the flour, butter should be soft but not melted and if too salty, rinse two or more times with cold water, sugar (pulverized, never granulated) should be sifted, eggs fresh and thoroughly cold, spices, ground, raisins seeded and currants stemmed, washed and thoroughly dried.
Grandmother's Brown Bread (Directions for Making, see Page 150).
Breast Of Veal (Stuffed).
Lamb Chops (Garnished with Peas).
Leg Of Lamb (Caper Sauce).
Sirloin Roast (Decorated with Roses).
Tenderloin Of Beef (Larded).
The following rule of putting a cake together, never fails. Work the butter and sugar to a cream, beat the whites and yolks of eggs separately (the whites to a stiff froth, the yolks to a cream), then add yolks to the creamed butter and sugar, afterwards add the milk, then the flavoring, next the whites of the eggs, and lastly the flour, by degrees. If fruit is added, dredge flour over it, stirring it in slowly and thoroughly before the flour. Where the recipe calls for baking-powder and you are out of it, use soda and cream of tartar in the proportion of one level teaspoonful of soda to two heaping teaspoonfuls of cream of tartar. Sift the cream of tartar into the flour, dissolve the soda in a teaspoonful of boiling water, adding it to the cake before adding the whites of the eggs. When sour milk is used, always use soda, not baking-powder. If soda and sour milk are called for - sweet milk and baking-powder can be substituted by using two and one-half teaspoonfuls of baking-powder to a quart of flour. Avoid stirring cake after the sugar and butter are creamed, but beat from the bottom, up and over.
Cake pans should be lined with buttered writing paper. To test the cake when baking, insert a broom straw - if not sticky, the cake is done. Do not open the oven door often. It reduces the temperature and causes the cake to fall. A small dish of water in the oven will prevent scorching. This is particularly necessary in gas-range ovens. Another good way to avoid burning is to lay a thin sheet of tin on the bottom of the oven and a piece of buttered brown paper over the top of the cake.