The Golden Age Cook Book

COTTAGE PUDDING

One cup of granulated sugar, a cup and a half of flour sifted, half a cup of milk, a heaping tablespoonful of butter, two eggs, whites and yolks beaten separately, a teaspoonful of Cleveland's baking powder mixed with the flour. Beat butter and sugar to a cream, add the well-beaten yolks of the eggs, then add milk and flour alternately by degrees, and the whites of eggs beaten to a stiff froth, stirred in at the last. Bake half an hour. Serve hot with plenty of sauce.

CARAMEL CUSTARD BAKED

A pint and a half of rich milk, a cup and a half of granulated sugar, the fourth of a vanilla bean. Put the milk and vanilla bean cut small into a double boiler over the fire. Melt the sugar without water in a spider, stirring constantly until it is all dissolved and the syrup is a rich golden brown. Do not let it get too dark or it will be bitter. When the milk is at the boiling point stir in half the boiling syrup – if put in too fast the milk will boil over. Let it cook until the sugar (if it hardened as it touched the milk) dissolves. Have four eggs beaten very light in a bowl, pour the milk over them, add a little salt, and if vanilla bean is not used for flavoring, stir in extract of vanilla to taste. Rinse a mould with cold water, pour the custard into it and set it in a pan of hot water in the oven, bake from twenty to twenty-five minutes and test with a knife. If it comes out clean it is done. Add boiling water to the remainder of the syrup and let it cook gently until it is the consistency of thick cream. Flavor with vanilla. Serve very cold.

SOFT-BOILED CUSTARD

Put a quart of rich milk in a double boiler over the fire with a third of a vanilla bean, split in half, and sugar to taste. Beat the whites of six eggs to a stiff froth, add three heaping teaspoonfuls of granulated sugar, and when the milk comes to the boiling point drop the whites of eggs into it by tablespoonfuls in egg-shape, turn them over in the hot milk for a few seconds, repeat until all are done, drain them and return the milk to the saucepan. Beat the six egg yolks to a light cream, turn the hot milk over it gradually and pour the custard back into the boiler; return to the fire and stir vigorously until it thickens and is smooth to the taste. Remove from the fire, pour at once into a bowl, add a little salt, and set aside to cool. Then put on the ice and at serving time turn into a glass bowl, arrange the whites of eggs on top and serve with sponge cake.

A SIMPLE DESSERT

A loaf of stale sponge cake – one that has been baked in a border mould looks pretty. Saturate the cake with orange juice to which has been added a little lemon. Stick the cake over with blanched almonds and fill the center with whipped cream. If the cake is a plain loaf, pile the cream around it.

GINGER CREAM

Soak a quarter of a box of gelatine in half a cup of milk for half an hour, then place the bowl over steam until the gelatine is perfectly dissolved. Add to it four ounces of granulated sugar and a pint of whipped cream, two tablespoonfuls of preserved ginger chopped fine, two tablespoonfuls of the ginger syrup and a tablespoonful of almonds blanched and chopped very fine. Stir until it begins to thicken, pour into a mould and set on the ice. Serve in a glass dish and powder the top with chopped almonds.

GRAHAM PUDDING

Two cups of Graham flour, one cup of milk, one cup of Porto Rico molasses, one cup of raisins stoned and slightly chopped, one egg, one even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of salt. Flour the raisins with a little white flour, mix all the ingredients thoroughly together, butter a mould and steam three hours. Serve with a sauce. If there should be any of the pudding left over, it can be used by cutting in slices half an inch thick, each piece dipped in milk, in which an egg has been stirred, fried brown in a little butter, and served hot with a sauce.

NALESNEKY (a Russian Recipe)

Beat three yolks of eggs light, add to it half a cup of milk, half a cup of water, one cup of flour, and a little salt, mix until smooth, then stir in the whites of three eggs beaten to a stiff froth. Have some melted butter, brush over the bottom of a frying pan and pour a little of the batter into it, let it cover the bottom of the pan without being thicker than paper, let it brown, turning it to brown the other side, spread with any jelly preferred, fold in half and fold again, making a wedge-shaped cake. Use all the batter in this way, and serve hot. It would be well to have two spiders in use.

NOODLE PUDDING

Put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush. Remove from the fire, and stir in one ounce and a half of butter, one ounce of sugar, two tablespoonfuls of finely chopped almonds, a few drops of extract of almond, when cool add three eggs and a quarter of a cup of cream beaten together, and turn the mixture into a well buttered mould sprinkled thoroughly with fine sifted bread crumbs. Set the mould in a pan of boiling water in the oven, cover to prevent browning, and if the mould has a pipe through the center bake half an hour, if a plain mould it will require three-quarters of an hour. Turn out of the mould and serve hot with a sauce.

PARADISE PUDDING

Melt two and a half ounces of butter in a saucepan, stir into it a quarter of a pound of sifted flour and a cup and a half of cream or rich milk, let it cook until it no longer sticks to the side of the pan, remove from the fire and let it cool. Then stir in an ounce and a half of sugar, three heaping tablespoonfuls of almonds blanched and chopped and a little vanilla to flavor – vanilla sugar is better than the extract – then mix in five well beaten eggs, a little at a time. Turn it into a well buttered mould sprinkled with dried and sifted bread crumbs, set in a pan of hot water in the oven, cover to prevent browning and bake about three-quarters of an hour. Serve hot with a wine or fruit sauce.

PRINCESS PUDDING

Melt two and a half ounces of butter in a quarter of a cup of rich milk over the fire, stir an ounce and a half of flour into half a cup of milk and add to the boiling milk, stirring constantly until it becomes a smooth paste and no longer adheres to the pan. Remove from the fire; when cold stir in one good ounce of sugar, an ounce of almonds blanched and pounded very fine with a dozen cardamom seeds, three well beaten eggs, a little at a time, half a teaspoonful of almond extract. Beat well, turn into a buttered pudding mould sprinkled with fine bread crumbs, set the mould covered in a pan of boiling water in the oven, and if the mould has a pipe in the center bake from thirty to thirty-five minutes. Turn it out and serve immediately with a fruit or wine sauce.

ENGLISH PLUM PUDDING

Two pounds of raisins, one pound of currants, one pound of citron, half a pound of almonds, one pound of butter, one pound of flour, one pound of brown sugar, one teaspoonful each of ground cinnamon, cloves, allspice, ginger and nutmeg, half a pint of brandy and wine mixed and one dozen eggs. Boil six hours. Keep water boiling by the side of pudding boiler all the time and continually refill as the water evaporates. In preparing the pudding have all the fruit stoned and cut, but not too fine, the almonds blanched and chopped. Incorporate all the ingredients well together before adding the eggs and spirits and beat the mixture well together for at least an hour – the longer the better.

SAGO SOUFFLÉ

A pint of rich milk, two and a half ounces of butter, one ounce and a half of sugar, two ounces of pearl sago, one ounce and a half of blanched almonds chopped very fine. Mix all together, put over the fire and let it cook for fifteen minutes, stirring constantly, remove from the stove and let it cool. Beat three eggs and add a little at a time until all is used, flavor with half a teaspoonful of almond extract, put in a pudding dish and bake half an hour. Sift a little powdered sugar over it and serve immediately in the dish in which it is baked.

SEMOULINA PUDDING

Put a pint and a half of milk on the fire to boil with two ounces of butter, three ounces of sugar, an ounce and a half of sweet and two or three bitter almonds blanched and chopped very fine, sprinkle into it three ounces of semoulina or farina, and boil until quite stiff, stirring constantly. Remove from the fire and turn into a mould that has been wet in cold water. Serve very cold with fruit sauce or cream.

SERNIKY (a Russian Recipe)

Put one ball of pot cheese, such as is sold at a creamery for five cents, in a mixing bowl, break it up with a spoon, and add to it a heaping tablespoonful of butter, the well beaten yolks of four eggs, a little salt, a heaping dessertspoonful of currants and two slightly heaping tablespoonfuls of flour. Mix all well together and let it stand an hour or more. Sprinkle a pastry board thickly with flour, turn the mixture out from the bowl, cut off pieces of it and roll with the hands until about an inch and a half thick, cut in pieces about two inches long, the ends bias. Have a saucepan ready with boiling water, drop the pieces into this without crowding and cook until they float – about five minutes – take them out with a skimmer. Roll in dried bread crumbs, fry brown on both sides in butter, and serve hot with cream and sugar.

STEAMED PUDDING

One cup of raisins stoned and chopped, one cup of butter chopped, two cups and a half of flour, one cup of Porto Rico molasses, one cup of sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and a little nutmeg. Steam in a mould two hours. Serve hot with a sauce.

SPONGE CAKE MERINGUE

Butter well a pudding dish, cover the bottom with slices of stale sponge cake about an inch thick, fit closely together. Beat the yolks of three eggs with three teaspoonfuls of granulated sugar, add the grated rind of half and the juice of one orange, the juice of half a small lemon, two tablespoonfuls of melted butter and stir in soda as large as a pea into a cup and a half of milk, add this to the orange and egg and stir well together. Pour three-quarters of this mixture over the cake, set the dish in a pan of boiling water in the oven, and when the cake has absorbed the custard and no longer floats, add the remainder of the custard. While the pudding is baking make a meringue of three whites of eggs beaten to a stiff froth and three-quarters of a cup of granulated sugar, flavor with the grated rind of half an orange and a few drops of orange extract. Spread quickly over the pudding and bake fifteen minutes.

PUDDING OF STALE CAKE

Almost any kind of stale cake will do for this pudding. To three cups of the cake crumbs allow a cup and a half of milk, three tablespoonfuls of melted butter and two eggs beaten light. Pour the milk over the crumbs and let them soak until soft, then stir in the melted butter and the eggs, beat well and pour into a mould that has been well buttered and sprinkled with fine bread crumbs. Set the mould in a pan of hot water in the oven, cover to prevent browning and bake three-quarters of an hour. Serve hot with fruit or wine sauce.

BAKED TAPIOCA PUDDING

Soak a cup and a half of pearl tapioca two hours in a quart of rich milk, put it in a double boiler and cook until the tapioca looks clear, remove from the fire, stir into it two slightly heaping tablespoonfuls of butter and a scant half cup of sugar. When cold add four eggs beaten light and flavor with vanilla, or the rind of a lemon grated and added when the tapioca is cooking. Butter a mould, sprinkle with dried bread crumbs, turn the mixture into it and bake. Turn out on a platter and serve hot with a foaming sauce.

TAPIOCA CREAM

A quarter of a cup of pearl tapioca, a cup of water, a pint of rich milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla extract, two eggs and a little salt. Soak the tapioca in the water two hours, then turn it into a double boiler with the milk; when it boils, beat the yolks of eggs to a cream and the whites to a stiff froth, mix a little of the milk with the egg, then pour it into the boiler and stir a moment until thick, remove from the fire, add the vanilla extract and stir in lightly the beaten whites of eggs. The froth should show through the custard. Serve very cold in a glass bowl.

STEAMED RICE

Half a cup of rice, half a teaspoonful of salt and one and one-third cups of boiling water. Put in small cups in a steamer, cover closely and steam three-quarters of an hour. Serve with stewed fruit and cream or sugar and cream.

RICE CAKE

Four ounces of rice, a pint and a half of milk, six eggs, two ounces and a half of sugar, half a cup of almonds blanched and chopped, two ounces of stoned raisins, a little citron, three heaping tablespoonfuls of dried bread crumbs, and four ounces of butter. Wash the rice and scald with boiling water, drain and put it into the milk, which must be boiling on the stove, cook until it is stiff like mush; remove from the fire and stir into it the butter. When it is cool, add the eggs, one at a time, the sugar, the almonds chopped fine, the raisins, a little citron finely cut, and the bread crumbs dried and rolled fine. Butter a mould, turn the cake into it and bake one hour in a moderate oven. Serve cold.

BROWN BREAD PUDDING

Put in a bowl the yolks of four eggs and three whole eggs and six and a half ounces of sugar; beat together for fifteen minutes, then add six and a half ounces of almonds blanched and chopped fine, a dash of cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of citron cut very fine; then add eight ounces and a half of brown bread grated and soaked in a few spoonfuls of claret or milk. Butter a mould, sprinkle with bread crumbs, pour the pudding into it and set it in a pan of hot water in a moderate oven. Bake three-quarters of an hour and serve with a sauce.

Ices

VANILLA ICE CREAM

A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks and a small vanilla bean. Put the milk in a double boiler with the vanilla bean split into halves; beat the sugar and eggs to a cream, stir into the hot milk and beat briskly until thick, remove from the fire, strain; when cold, freeze.

COFFEE ICE CREAM

A quart of rich milk, three-quarters of a pound of sugar, five ounces of coffee, eight egg yolks. Grind the coffee and stir it into half a pint of boiling milk, set it one side; put the rest of the milk in a double boiler, beat the eggs and sugar together until light, stir into the hot milk, stir briskly until it thickens, add the milk and coffee, turn it into a bowl and let it stand until the last moment; strain and freeze.

STRAWBERRY ICE CREAM

A pint of cream, a pint of strawberry purée and three-quarters of a pound of sugar. Mix the sugar and strawberry purée together and let it stand until the sugar is dissolved, then add the cream; pass it through a sieve and freeze.

RASPBERRY ICE CREAM

Follow the recipe for strawberry ice cream, using a little less sugar. All kinds of fresh fruit purées may be used for ice creams.

WALNUT ICE CREAM

Follow the recipe for vanilla ice cream, adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze.

ORANGE ICE

Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beaten to a stiff froth.

STRAWBERRY ICE

One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press through a sieve, pouring the water over it gradually until all is used. Put into the freezer; when it begins to freeze the whites of two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a quart and a pint of currants, mashed and put through a sieve, and a quarter of a pound more sugar.

PINEAPPLE ICE

One quart of water, a pound and a quarter of sugar boiled and skimmed as before, and the juice of one lemon and a large, perfectly ripe pineapple, carefully peeled and shredded fine with a silver fork; freeze.

LEMON ICE

One quart of water, a pound and a quarter of sugar, the juice of six large, fine lemons. Prepare as before, adding the beaten whites of two eggs when it begins to freeze.

RASPBERRY ICE

Follow the directions for strawberry ice, adding the juice of two lemons. Any ripe fruit may be used, such as peaches, apricots, plums and red currants, sweetening as they require.

FROZEN PUDDING

Prepare a custard with a quart of rich milk, a pint of cream, a pound of sugar, and the yolks of eight eggs. Set it on the fire and stir constantly until it begins to thicken; remove from the fire, and when it is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla, one teaspoonful of almond extract. Put in the freezer, and when partially frozen add a quarter of a pound of stoned raisins that have been cooked a little in water to soften them, a quarter of a pound of currants, a quarter of a pound of citron cut fine. Freeze smooth and put in a mould and pack in ice and salt.

WINDSOR ROCK PUNCH

For twenty-four persons. Boil two quarts of cream; mix with it half a pound of granulated sugar and twelve eggs. Freeze the same as ice cream. Take one-half of the frozen mixture and add to it two wineglasses of Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa Cruz rum; mix. When serving add a small lump of the frozen mixture to a punch glass of the other, or liquid.

Cakes

CAKE MAKING

Have all the ingredients measured or weighed, the pans lined with paper or oiled, the nuts or fruit prepared, and the flour sifted before beginning to make a cake. Sift the baking powder and cream of tartar and soda with the flour or a part of it. Use pastry flour for all cake. Never put all the milk into a cake batter by itself, as it curdles and makes a coarse grained cake, but stir it in alternately with the flour. Put all loaves of cake into a moderate oven, that they may rise before beginning to bake. After the cake rises the heat may be increased.

ANGEL CAKE

The whites of nine large, fresh eggs. When they are partly beaten add one-half teaspoonful of cream of tartar and then finish beating – the cream of tartar makes them lighter – then add one and a quarter cups of granulated sugar, stir the sugar very lightly into the whites of the eggs, and add a teaspoonful of vanilla. Have flour sifted five times, measure a cupful and fold it in very carefully, not with a circular motion, and do not stir long. Turn it into a Turk's head mould and bake forty-five minutes. Do not grease the mould, and when taken out of the oven invert it until the cake is cold before removing from the pan. Never use a patent egg-beater for this cake, but a whip, taking long, rapid strokes, and make it in a large platter, not a bowl.

BERLINERKRANDS (a Norwegian Cake)

Half a pound of butter washed in two waters and beaten to a cream, two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, four ounces of powdered sugar stirred into the eggs, then mix all with the butter, add a pound of flour and a wineglass of brandy, mix well. Roll under the hand and make into small jumble cakes or krunchens. Beat the white of an egg, dip each cake into it and then roll in granulated sugar, bake a delicate brown in a very slow oven fifteen or twenty minutes. Grease the tins.

BLUEBERRY CAKE

Half a cup of butter beaten to a cream with half a cup of sugar, one cup of Porto Rico molasses, one cup of thin sour cream or milk, three eggs, the whites and yolks beaten separately, two cups of berries, two and a half cups of flour, one teaspoonful of soda sifted with the flour. Bake as soft gingerbread and serve hot.

CINNAMON CAKE

One cup of granulated sugar, butter the size of an egg, one egg, one cup of milk, two cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. Mix in the usual way, but sifting the soda and cream of tartar with the flour. Put in a shallow pan, sprinkle with sugar and cinnamon, and bake about fifteen minutes in a moderate oven.

CREAM PUFFS

One pint of water, half a pound of butter, three-quarters of a pound of flour, and ten eggs. Boil the water and butter together, and while boiling stir in the flour. Let it boil five minutes, then stir in the eggs one at a time without beating. Drop into a pan by spoonfuls – not close together – and bake in a quick oven fifteen minutes. When cold cut them open and fill with the cream.

Filling. – One quart of milk, two cups of sugar, one cup of flour and four eggs. Boil the milk, beat eggs, sugar and flour together and stir into the milk, stir constantly until thick – about five minutes – and flavor to taste.

LADY CAKE

Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoonfuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract. Beat the butter and sugar to a cream, stir the milk into one cup of the flour and add to the butter and sugar, then the whites of eggs beaten to a stiff froth. Sift the baking powder and remaining cup of flour together, add to the other ingredients with the teaspoonful of almond extract. If baked in a loaf it will require three-quarters of an hour or more.

HONEY CAKE (a Norwegian Recipe)

Two pounds of strained honey, three-quarters of a pound of light brown sugar, three-quarters of an ounce of bicarbonate of potash, pounded very fine and dissolved in a little water, one cup of cream, half a cup of melted butter, ginger, cloves and pepper to taste, stir this all well together, add to it as much flour as will make it like a thick mush, set it away until the next day, then turn it into a well-greased cake mould and bake about three-quarters of an hour.

SIMPLE FRUIT CAKE

Three-quarters of a pound of butter, three-quarters of a pound of sugar, one pound of sifted flour, one-half pound of currants washed, one-half pound of raisins stoned and chopped, one-half pound of citron cut fine, one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg, one-half cup of milk, one-half cup of brandy, four eggs and one teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of eggs beaten light with the spices and brandy; then the fruit rolled in part of the flour; add the soda to the rest of the flour and stir alternately with the milk into the other ingredients; add at the last the whites of eggs beaten to a stiff froth. Bake two hours in a moderate oven.

BAVARIAN CAKE

One-fifth of a pound of blanched and chopped almonds, one-fifth of a pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg. Put the flour in a mixing bowl, then the sugar and spices, the butter and almonds, break the two eggs over it all and beat with a spoon, form into a dough with the hands and roll out about an inch thick. Cut in any shape liked, either round, square or oblong, reserving a little for strips to decorate the top. Spread with jam, either currant or strawberry or raspberry, and lay the thin narrow strips of dough across the top. They should be cut with a jagging iron. Bake about three-quarters of an hour in a moderate oven.

POUND CAKE

One cup of butter, a cup and a half of flour, a cup and a half of granulated sugar, six eggs, and half a teaspoonful of baking powder, flavor with almond extract or any flavoring to suit the taste. Beat the eggs together very light, then, add sugar and beat again. Sift the flour and baking powder together, beat the butter to a cream, and stir the flour into it, and then add the eggs and sugar and flavoring.