Some Picnic Sweets
Sift 2 cups of flour with 5 teasps. of
baking-powder and 1/2 teasp. of salt.
Add 1 cup of sugar, 2 beaten egg yolks
beaten again with 1/3 cup of milk, and
2 tbsps. of melted butter. Beat well
and add 1 tbsp. of vanilla, 2 cups of
berries, well dredged in flour, the
whites beaten stiff, and turn into a
shallow pan well greased. Bake 1/2
hour in a slow oven. When cool wrap
the pan in a paper and put it in the
picnic basket. This cake requires no
frosting and should be eaten while
Cakes with Pineapple
Cook 2 cups of minced or shredded
pineapple with 1 cup of sugar and the
juice of a lemon. When thick, cool
and add a grating of the yellow rind of
the lemon. Spread this between ladyfingers,
macaroons, or plain drop
cakes, and pack in layers in a box
with waxed paper and cardboard between
Chocolate Nut Bars
Mix 1/2 cup of softened butter with
1 cup of granulated sugar, 2 squares of
melted chocolate, a pinch of salt, 2
well-beaten egg yolks, and 1/4 cup of
flour. Beat well and add 1 teasp. of
vanilla, 1 cup of broken pecan meats,
and 1/4 cup of flour sifted with 1/2
teasp. of baking-powder. Turn into
buttered, shallow tins and bake in a
moderate oven. Cut into bars while
still warm. When cool wrap each bar
in waxed paper.
Mix 1/2 cup each melted butter,
molasses, and sugar, add 1 beaten egg,
1/4 teasp. ginger, y teasp. each cinnamon,
cloves, and nutmeg, and 1 teasp.
soda dissolved in 1/2 cup of very strong
coffee. Beat and add 2 cups of flour.
Bake in one of the square, shallow tin
boxes which are sold filled with crackers
or wafers. Peel off the outside
paper, grease the inside and dust
lightly with flour. Bake and cover
with thick boiled frosting. When
cold put on the cover. Or bake cake
in a shallow pan and stick wooden
toothpicks through the frosting into
the cake and cover with waxed paper
Cream 1 cup of butter with 1 of
sugar, add 5 drops of oil of cinnamon,
2 of oil of cloves, and 3 of nutmeg, 5
beaten egg yolks, the grated peel of 1
lemon and 1 orange, 1 tbsp. vanilla,
1/4 cup of brandy and 1,3/4 cups of flour
sifted with 1 teasp. of baking-powder.
Add the beaten egg whites. Dredge
with flour 1/2 cup of seeded and
chopped raisins, 1/2 cup of currants,
1/2 cup of shredded almonds and 1 cup
of sultana raisins. Add the fruit, turn
into paper-lined and buttered tube
pan, spread a layer of blanched almonds
on top, brush with slightly
beaten egg white, dust with salt, and
bake in a slow oven 45 minutes. This
will keep for weeks.
Fried Cakes en Surprise
Sift 3,1/2 cups of flour with 5 teasps.
of baking-powder and 3/4teasp. salt
3 times, add 1 cup and 2 tbsps. of
powdered sugar to 2 large or 3 small
eggs beaten very light, 3 tbsps. of soft
butter, 1 tbsp. vanilla and 5 drops of
oil of nutmeg. Add the flour, alternately,
with 1 cup of milk, adding more
flour as required. Roll dough as soft
as possible and quite thin, cut into
rounds with biscuit cutter, place a
spoonful of baked apple, thick custard,
jelly, jam, or marmalade in centre,
wet edges with egg white, cover with
other rounds, pinch edges, and fry in
deep fat. Dust with powdered sugar
and wrap each one in paraffine paper.
The filling for these may be rich and
well-seasoned apple sauce, pineapple,
plums, berries, cherries, stewed and
mashed peaches, apricots or prunes,
or a good mince-meat. Roll pastry
dough into rounds about 6 in. in diameter,
place a spoonful of the fruit on
half of each round, wet edges with
cold water, press the other half over,
pinching the edges well together, and
fry in deep fat. These may also be
baked if preferred. Dust them with
powdered sugar, wrap each one in
paraffine paper and then in a box.
Fruit Tarts, French Style
Make or buy puff-paste tart cases
rather deep. Drain syrup from any
canned or preserved fruit, mash large
fruit (peaches or apricots) , or use the
fruit in slices. To 2 cups of the syrup
add 1 cup of sugar and boil until it is
quite thick. Add 1 tbsp. of gelatine
dissolved in 1/4cup of cold water.
Put the fruit in the cases, and when
the syrup is slightly cool pour it
over the fruit. Minced nuts may be
sprinkled over the fruit. When cold
wrap each one in waxed paper and pack
in a box with cardboard, and more
paper between each layer. These may
also be made with rich plain paste.
Ice Cream, French Style
Make a boiled custard using 2 cups
of milk, 5 yolks, 1 cup of sugar, dash
of salt, and 1 teasp. of butter. Then
add 1 cup of cream, whipped, and any
flavoring desired. Powdered macaroons
or peanut brittle may be added.
Freeze hard and pack in the wellchilled
thermos vacuum jar, and take
paraffine cups to serve it in, and also
Ice Cream, Philadelphia Style
Cook 2 cups of thin cream a few moments,
add 1 cup of sugar and a dash
of salt. Remove from the fire, cool
slightly, add 2 cups of whipped cream,
beat until cold and add flavoring.
Freeze and pack in the well-chilled
thermos vacuum jar and take paraffine
cups to serve it in, as these may be
thrown away. Coffee flavoring, chocolate
melted, or mashed fruits may be
added to the cream before freezing
Oatmeal Drop Cakes
Chop 2 cups of H. O. (rolled oats),
add 1 cup of seeded and cut raisins,
1 cup of pecans or walnuts, broken in
small pieces, and 1 cup of butter
creamed with 1 scant cup of sugar.
Add 3 beaten eggs and 1/2 teasp. of
soda dissolved in 1/3 cup of milk.
Add the grated rind of 1 orange and
1 tbsp. of the juice, and 2 cups of flour.
Drop from small spoon on buttered
tin and bake. When cool pack in
layers in a box with paraffine paper
between each layer.
Cream 4 tbsps. of butter, add 1/2
cup of sugar, 2 beaten eggs, 2 tbsps.
milk, 1/4 teasp. of salt and 1 teasp. of
lemon-juice. Beat well and add 1
cup of flour sifted with 1,1/2 teasps. of
baking-powder and 2 cups of chopped
peanuts. Drop from a teaspoon onto
a tin sheet covered with buttered
paper, place a whole peanut in centre
of each and bake in a slow oven.
When cold pack in tin box with waxed
paper between the layers
Cream 1/2 cup of butter, add 1 cup
of sultana raisins dredged with flour,
1 cup of sugar, and 2 beaten yolks.
Add, alternately, 2 cups of flour sifted
with 2 teasps. of baking-powder, and
3/4 cup of milk. Season with 1 teasp.
of cinnamon, 1/2 teasp. each, of salt
and nutmeg, and 1 teasp. of vanilla.
Fold in the beaten egg whites and
bake in a tin wafer box 30 minutes.
While quite warm spread with
creamed butter, dust with granulated
sugar and cinnamon, sprinkle with
minced nuts, and return to oven until
a crust is formed. When cool put on
cover of the box. There will be too
much dough for the box, but the remainder
may be used for drop cakes
Cream 1 cup of butter, add 1,1/2 cups
of flour. Beat 1 cup of eggs with 1,1/2
cups of sugar until very light and
lemon color. Add this to the butter
and flour mixture and beat 20 minutes,
flavor with 1 tbsp. of brandy, 1 teasp.
of vanilla, and 2 drops of the oil of
nutmeg. Bake in a bread tin 1 hour.
Citron or fruit may be added if liked.
This cake will keep fresh a long time.
Cream 1 cup of butter, add 1 cup
of fine granulated sugar, 3 beaten
eggs and beat well. Add 1 cup of flour
sifted with 1/2 teasp. of baking-powder
and beat 15 minutes. Add 1 cup each
of seeded raisins or sultanas, currants,
and chopped nuts (almonds, walnuts,
or pecans), and 3 tbsps. of brandy.
A few chopped dates may also be
added, if at hand. Drop from a spoon
onto a buttered paper and bake in a
quick oven. These will keep for a
long time. Wrap each one in paraffine
paper and pack in a tin box
Any conserve or marmalade may be
used with minced nuts and spread
between slices of buttered bread.
Both white and entire-wheat or graham
bread may be used. Jellies may
be mixed with cream or cottage cheese
and spread between buttered crackers.
Raisins and nuts, moistened with
grape-juice white bread. Shaved
maple sugar and cream entire-wheat
bread. Sliced bananas and red raspberries
mashed with cream white
bread. Preserved ginger white
bread. Stoned dates and walnut
meats entire-wheat bread. The
butter for spreading should always be
creamed. Wrap in wax paper.