Author: Mary Green
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sifted together; beat well, and fold in the stiffly beaten whites of eggs. Cook in a hot, well-greased waffle iron. 485.—RICE WAFFLES

To recipe for Waffles (see No. 482) add one-half cup of cooked rice, mixing the rice thoroughly with the beaten egg before adding.

486.—BROWN SUGAR SIRUP

Boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Serve hot or cold.

487.—CIDER SIRUP

1½ cups cider 1 cup sugar

Heat cider, add sugar, and boil until a thick sirup is formed, skimming when necessary. Serve hot or cold.

488.—LEMON SIRUP

Boil one cup of sugar, one-half cup of water, and one tablespoon of lemon juice until the consistency of thick maple sirup; add one teaspoon of butter, and serve hot.

489.—ORANGE SIRUP

¾ cup orange juice Grated rind ½ orange 1 cup sugar

Boil orange juice and sugar until mixture has the consistency of thick maple sirup, add rind, and serve hot or cold.

CHAPTER XXII CAKES AND COOKIES[11] 490.—APPLE SAUCE CAKE (without Butter, Eggs, or Milk)

1 cup unsweetened apple sauce ¼ teaspoon salt ½ cup melted shortening 1 teaspoon cinnamon 1 cup sugar ½ teaspoon nutmeg 1 teaspoon soda ¼ teaspoon clove 2 cups flour 1 cup raisins seeded and chopped

Mix in order given, sifting dry ingredients together, beat well, pour into a deep pan, and bake about one hour in a slow oven.

491.—CANADA WAR CAKE (without Butter, Eggs, or Milk)

1 cup brown sugar 1 teaspoon cinnamon ¼ cup shortening ½ teaspoon mace 1 cup boiling water ¼ teaspoon clove 2 cups seeded raisins 1 teaspoon soda ½ teaspoon salt 2 cups flour

Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour.

492.—DATE CAKE

1/3 cup melted shortening 1¾ cups flour 1¼ cups brown sugar 3½ teaspoons baking powder 1 egg unbeaten ½ teaspoon mace ½ cup milk 1 cup dates stoned and chopped

Mix in order given, and beat vigorously for three or four minutes; bake in two layer-cake pans in a moderate oven for twenty-five minutes; when partly cool spread with tart jelly, and sprinkle top layer with powdered sugar.

493.—FUDGE CAKE

¼ cup shortening ½ cup milk 1 cup brown sugar 1½ cups flour 1 square chocolate 3 teaspoons baking powder 1 egg well beaten ¼ teaspoon salt

Cream shortening, add sugar, and beat well; add chocolate melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533).

494.—OLD-FASHIONED PORK CAKE

½ pound fat salt pork ¼ pound citron shredded 1 cup boiling water 1 nutmeg grated 1 cup molasses 2 teaspoons cinnamon 1 cup sugar ½ teaspoon cloves 2 eggs beaten ½ teaspoon allspice ½ pound raisins 1 teaspoon soda ½ pound currants 4 cups flour

Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce.

495.—ONE-EGG CAKE

2 tablespoons butter 1½ cups flour ½ cup sugar 2½ teaspoons baking powder 1 egg Grated rind of 1 lemon ½ cup milk

Cream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour.

496.—ORANGE CAKE

¼ cup shortening 1½ cups flour 1 cup sugar 2½ teaspoons baking powder 1 egg Grated rind ½ orange ½ cup milk

Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527).

497.—PLAIN CAKE

1/3 cup shortening 1-2/3 cups flour 1 cup sugar 3 teaspoons baking powder 2 eggs Few grains salt ½ cup milk ½ teaspoon lemon extract

Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two layer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings.

498.—SPICE CAKE (without Eggs)

1/3 cup shortening 1½ teaspoons cinnamon 1 cup sugar ¾ teaspoon nutmeg 1 cup sour milk ¼ teaspoon cloves 2 cups flour ¼ teaspoon salt 1 teaspoon soda 1 cup raisins seeded and chopped

Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing.

499.—WHITE CAKE

Whites of 2 eggs 3 teaspoons baking powder Melted butter 7/8 cup sugar Milk ½ teaspoon almond extract 1½ cups flour

Break the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven.

500.—SPONGE CAKE (Hot Water)

Yolks of 2 eggs Whites of 2 eggs ¼ cup hot water 1 cup flour 7/8 cup sugar 2 teaspoons baking powder Grated rind 1 lemon ¼ teaspoon salt

Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan, and bake in a moderate oven twenty-five minutes.

501.—VELVET SPONGE CAKE

2 eggs ½ cup pastry flour 1 cup sugar 2 teaspoons baking powder 1/8 teaspoon salt Grated rind 1 lemon ¼ cup potato flour 1/3 cup hot milk

Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven.

502.—CREAM PIE

Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531).

503.—CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE

2 eggs 1 cup flour 1 cup powdered sugar 1½ teaspoons baking powder 1/3 cup hot water ¼ teaspoon salt

Beat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562).

504.—CHOCOLATE MARSHMALLOW ROLL

To recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll.

505.—HOT WATER GINGERBREAD (without Egg)

¼ cup shortening 1 teaspoon soda 1 cup dark molasses ½ teaspoon salt ½ cup boiling water 1½ teaspoons ginger 2 cups bread flour ½ teaspoon cinnamon

Mix shortening, molasses, and water; add dry ingredients sifted together, and beat well. Pour into greased muffin pans and bake in a moderate oven twenty minutes; or pour into a greased shallow pan and bake twenty-five minutes.

506.—HOT WATER GINGERBREAD (with Egg)

1/3 cup beef drippings 2¾ cups flour 2/3 cup boiling water 1 teaspoon soda 1 cup dark molasses ½ teaspoon salt 1 egg well beaten 1½ teaspoons ginger

Pour boiling water over shortening, add molasses and egg; mix and sift dry ingredients, add to first mixture, and beat well. Pour into a shallow, greased cake pan, and bake in a moderate oven twenty-five minutes.

507.—SOUR MILK GINGERBREAD

2 cups flour 1 cup molasses 1½ teaspoons soda 1 cup thick sour milk 1 teaspoon ginger 1 egg well beaten ¼ teaspoon salt

Mix and sift dry ingredients, add molasses, milk, and egg, and beat well; pour into a greased pan, and bake in a moderate oven twenty-five minutes.

508.—GINGER APPLE CAKE

Follow any recipe for gingerbread, bake in two layers, and put Apple Filling (see No. 529) between layers and on top.

509.—GINGER GEMS

½ cup molasses 1½ cups flour ¼ cup brown sugar 1 teaspoon soda ¼ cup shortening 1 teaspoon ginger ½ cup boiling water ½ teaspoon cinnamon 1 beaten egg ¼ teaspoon salt

Mix in order given, sifting the dry ingredients together; beat well, pour into greased muffin tins, and bake in a moderate oven twenty minutes.

510.—BRAN DROP COOKIES

1 cup bran ¼ teaspoon clove ½ cup flour ¼ cup molasses ¼ teaspoon salt ¼ cup sugar ¼ teaspoon soda ¼ cup melted shortening ½ teaspoon cinnamon ¼ cup milk

Mix in order given, drop from tablespoon, two inches apart, on greased pan, and bake in a hot oven twelve minutes.

511.—CHEESE DROPS

2 tablespoons butter 1/8 teaspoon paprika ¼ cup grated cheese 1/8 teaspoon mustard ¼ cup dried and sifted crumbs Few grains cayenne ¼ teaspoon salt Whites of 2 eggs

Cream butter and cheese together; mix crumbs with seasonings and add to cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon on a greased baking sheet about two inches apart, and bake in a moderate oven about twelve minutes. Serve with soup or salad.

512.—CHEESE WAFERS

1 cup flour 1 tablespoon shortening ¼ teaspoon salt ½ cup grated cheese ½ teaspoon paprika ¼ cup cold water

Mix and sift flour, salt, and paprika; rub in shortening with finger tips; add cheese and mix to a stiff paste with cold water; roll out very thin, cut with a small round cutter, place on a greased baking sheet, and bake in a moderate oven five or six minutes. Serve with salad or soup.

513.—CHOCOLATE COOKIES

2 squares chocolate 2 cups flour ½ cup shortening 2½ teaspoons baking powder 1 cup brown sugar ½ teaspoon salt 1 egg well beaten ½ teaspoon cinnamon ¼ cup milk

Put chocolate with shortening in mixing bowl and place over hot water until melted; add other ingredients in order given. Chill, roll thin, and cut with fancy cutter. Bake in a moderate oven about ten minutes.

514.—GINGER WAFERS

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