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Cakes, Cookies
a ma Confections
©
Compiled by the
CALIFORNIA HOME ECONOMICS
A S S O C I A T I O N
Southern Section
º
L O S A N G E L E S : : M L C C C C XX
-






F 0 re zº, o r d
HIS new collection of recipes is added to
º the thousands of existing cook books, large
and small, in the confidence that the plan
of organization has struck a new note of simplicity
which together with the many unusual recipes,
will commend it, either for use in the home or to
the teacher. It grew out of the assurance that in
the ranks of those two groups, there is a demand
for just such a book, organized for ready use and
comprehensive understanding.
Each recipe might be stamped “Tested and
Guaranteed.” Our Association stands back of
them. Both the preparation and “taste” have
been thoroughly tested by a varied group. They
have been prepared by inexperienced pupils, as
well as by skillful home cooks and teachers. The
sampling has passed the muster of man, woman
and child.
This is only a beginning, a sample, as it were.
If it fills a want, if it meets with your approval,
similar issues on varied subjects of interest to the
home will be forthcoming. We shall be grateful
if you will let us know your desire in the matter.
Send us your suggestions, please.
The Book Committee of the
California Home Economics Association,
Southern Section,
Grand Ave. School, Los Angeles, Cal.

C a k e y
General Directions
ºs. INCE perfection in the completed cake
sº5. does not depend alone on the ingredients
Sº and their proper proportions, it is advis-
able that all who use this booklet read the follow-
ing suggestions.
Utensils
A few well selected pieces of equipment are
absolutely necessary to the best success of these
recipes. It is true that edible cakes and cookies
can be obtained with the make shift of the average
kitchen, but not the successful product intended.
To insure success and enjoyment while working
you should own the following:
Standard tablespoon (16 to 1 cup).
Standard teaspoon (3 to 1 thSp.)
Wooden spoon for mixing.
Steel case knife for removing baked cakes.
(Spatula not best for this.)
Glass measuring cup.
Aluminum measuring cup.
Egg whip or wire whisk.
Egg beater of the wheel or Dover type. (Not a
cheap one.)
Crockery bowls.
Limber spatula to remove cake batter. (Not





C A K E S , C O O K I E S A N D G O N F E C T I O N S
necessary, but a great convenience.)
Flour sifter.
Cake rack on which to cool cakes, bread, etc.
The wire shelf of the refrigerator is a good sub-
stitute.
“Turk’s Head” cake pan for large cakes, as
fruit or sponge. (Has hole in center.)
Tin or aluminum cake pan about 7x11x2 inches.
(Suitable for cakes of the “Novelty type.”)
Square cake pan with removable bottom.
Loaf cake pan about 4x8x3 inches.
Layer cake pans.
Russian iron or alumnium cookie sheet.
Oven thermometer.
Syrup or candy thermometer.
Pair of scissors for cutting fruit, marshmallows,
etc.
Brush for oiling pan, though a piece of clean
paper may be used.
Double boiler, one quart size.
Collect all ingredients and utensils before start-
ing the cake.
Abbreviations
tSp.—teaspoon.
thsp.—tablespoon.
C.—Cup.
lb.—pound.
pt.—pint.
OZ.—Olln Ce.
Equivalents
All measurements are leveled by knife moved
forward at right angles to spoon or cup. Do not
pack. Flour is sifted once before measuring. Use
* 6

C A K E S , C O O K I E S A N D C O N F E C T I O N S
no favorite “coffee” or “tea” cups or dessert
spoons!
3 tsp. equals 1 th9p.
16 thSp. equals 1 cup.
(When measuring molasses, sour milk, or other
liquids and fat, always remove surplus clinging to
spoon before calling it a measured table spoon.)
2 c. liquid equals 1 pt.
2 c. sugar equals 1 lb.
2 c. fat equals 1 lb.
2. c. flour equals 1 lb.
16 oz. equals 1 lb.
Mixing
With the exception of true sponge, cakes de-
pend for their lightness upon the gas generated
when the baking powder combines with liquid in-
gredients. Therefore do not beat the batter any
longer than to thoroughly mix it, or the gas will
be lost and a heavy, compact mass results. A bet-
ter method is to reserve two tablespoons of the
flour and to sift it with the baking powder into
the well beaten batter before the whites are folded
in. Long beating before addition of the leavener
tends to make a more even grained texture.
Flour
To obtain a fine even texture, use one of the es:
pecially prepared cake flours on the market, or
make your own pastry flour by substituting two
tablespoons of cornstarch for two of flour in each
cup of sifted flour. This always gives better re-
Sults than bread flour though the cake dries out
more readily.
7

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Effect of Various Ingredients
In making an untested recipe for the first time it
is interesting to know that:
1. If the cake has a gummy surface with a
tendency to fall, an excess of sugar was used.
2. If there are heavy streaks and a friable
crumb, too much fat was used.
3. A dry, bready cake is the result of too much
flour.
4. An excess of baking powder makes a porous
cake which falls easily. -
5. An excess of egg gives tendency to tough-
ness and produces “tunnels.”
Baking
If all else has been observed and the cake is
carelessly baked, failure is usually the reward.
One should learn the good and bad points of the
oven used and act accordingly.
The cake is usually placed in the center of the
oven. A large square of asbestos insures against
burning on the bottom. The top shelf of the oven
is used for browning.
An oven thermometer, purchasable for a small
sum, does away with guess work if one records
results of each baking.
Temperatures
(Table given in Bulletin No. 8. Good House-
keeping Series.)
Plain Cake (sheet or cup)—375°F.—30 minutes.
Plain Cake (loaf)—350°F.—45 minutes.
Plain Cake (layer)—375°F.—20 minutes.
Fruit Cake (cheap)—325°F.—11/4 hours.
8

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Fruit Cake (very large)—275°F.—3 to 4 hours.
Sponge Cake—320°F.—1 hour.
Angel Cake—320°F.—1 hour.
Baking Powder Biscuit—450°F.—12 to 15 min.
Muffins—400°F.—25 minutes.
Corn Cake—400°F.—20 to 25 minutes.
Pop-Overs—450 °F.—30 min., and 350 °F. 15 min.
Gingerbread—325°F.—45 minutes.
Bread—350°F.—45 miuutes to one hour.
Biscuits (yeast)—400°F.—
4.25°F.—20 minutes.
Rolled Vanilla Cookies—450°F.—10 minutes.
Filled Cookies—450°F.—11 minutes.
Drop Bran Cookies—425°F.—12 minutes.
Soft Molasses Cookies—375°F.—18 minutes.
Ginger Snaps—350°F.—7 minutes.
Tests When Done
A cake may be tested in three ways:
b. When a straw inserted comes out without
any dough adhering.
a. When it shrinks from the sides of the pan.
c. When lightly touched the dent does not
remain.
Leave sponge cakes in pan till cold. Other
cakes may be removed to cake rack to cool.
All cakes cut best with a wet knife.
CAKES WITH FAT
Two methods may be employed in mixing.
Cake method of mixing:
1. Cream fat and sugar.
2. Add egg yolk well beaten.
3. Mix and sift dry ingredients and add al-
ternately with liquid.
9

C A K E S , C O O K I E S A N D C O N F E C T I O N S
4. Fold in beaten whites.
Quick or Muffin method of mixing:
1. Soften fat and add to liquids.
2. Mix and sift dry ingredients.
3. Combine 1 and 2.
Both methods are satisfactory for plain cakes.
Most butter cakes are a reduction or slight vari-
ation of the One, Two, Three, Four Cake, which
consists of:
1/3 to 1 c. fat 3 c. flour
2 c. Sugar 4 tsp. baking powder
4 eggs 1 tsp. vanilla
1 c. milk -
This makes a satisfactory loaf or layer cake.
Bakes to perfection as a loaf in fireless cooker in
11/4 hours with stones at 350°F.
Standard Proportions
6 thSp. fat 11% c. flour
I c. sugar 2 tsp. baking powder
2 eggs 1 tsp. vanilla
1/2 c. milk
Mix either method.
V A. R. I. A T I O N S
Boston Cream Pie
Bake in a thick layer in a round pan. Cut hori-
zontally. Spread cream filling between and dust
top with powdered sugar or flute it with meringue
or whipped cream.
Chocolate Cake
Add two squares or 6 tablespoons of ground
chocolate plus one tablespoon molasses.
10

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Caramel Cake
Add 1/2 cup caramel syrup instead of milk. (Car-
amel syrup : Over a low fire melt 1/4 cup sugar in
small pan, stirring constantly. When sugar has
turned to a light brown syrup, remove from fire.
Add 1 cup boiling water and cook to a syrup con-
sistency.)
Date Cake
Add 1/2 cup chopped dates, mixed with dry in-
gredients.
Marble Cake
Make part plain and part chocolate and alter-
nate by spoonfuls when putting into pan, drawing
tip of spoon back and forth through each color.
Mocha Cake
Flavor with coffee extract and use mocha filling.
Nut Cake
Add 1–3 cup chopped nuts.
Orange Cake
Bake in layers, using orange filling and frosting.
Raisin Cake
Add 1–3 cup raisins.
Spice Cake
Add coffee extract in place of milk and spices
as desired.
11

C A K E S , C O O K I E S A N D C O N F E C T I O N S
CAKES WITHOUT FAT
Sponge Cakes
True sponge cakes are leavened only with air
incorporated into the beaten eggs.
The yolks are beaten well with a Dover type
of beater.
The sugar is gradually beaten with a wooden
Spoon into the yolks. Add flavoring.
The whites are beaten only till stiff and folded
carefully into the yolks and sugar.
Sift the flour once and measure it. Sift it sev-
eral times and fold it into the mixture, taking
great care not to beat.
Bake in a Turk’s Head cake pan in a slow
oven. Invert and leave till cold. The pan for
Sponge cake is not greased.
Standard Sponge Cake
6 eggs.
1 c. sugar sifted 5 times.
1c.pastry flour sifted 5 times.
Grated rind and juice of one-half lemon.
SUGGESTED WARIATIONS
Jelly Roll
Bake in a thin sheet. Spread with jam or jelly
and roll while hot.
Crescents
Cut with crescent cutter and ice with powdered
Sugar icing.
Lady Fingers
Shape with pastry tube.
12

C A K E S , C O O K I E S A N D C O N F E CT I O N S.
E X C L U S I V E R E CIP E S
DARK CAKES
Devil's Food
1/2 c. shortening 2 eggs
2 c. Sugar 21% c. flour
2 sq chocolate in 1 c. 1 tsp. soda in 1/2 c. of
boiling water; let sim: very sour milk
mer 2 minutes
Potato Chocolate Cake
2 c. sugar 2 tsp. baking powder
2/3 c. fat 2 sq. chocolate
1 c. hot mashed pota- 1 c. chopped nuts
toes (unseasoned) 1 tsp. cinnamon
1/2 c. sweet milk or cold 1 tsp. cloves
water or coffee 1/2 tsp. nutmeg
2 c. flour 4 eggs
Cream butter and sugar, add well beaten egg
yolks. Add hot mashed potatoes, then alternate-
ly the flour, sifted with baking powder, cinnamon,
cloves and nutmeg and milk. Add melted choco-
late. Stir in nut meats and fold in stiffly beaten
whites. Bake in two layers.
Potato Torte
1 c. fat creamed 1 c. finely chopped wal-
Gradually beat in 11% c. nuts
Sugar Grated rind of 1 lemon
Add 3 beaten egg yolks 2 c. flour sifted with
1 c. cold riced potato 3 tsp. baking powder
(unseasoned) and lastly 3 egg
% c. ground chocolate whites beaten light
13

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Bake in loaf about 45 minutes or in 2 layers
about 20 minutes. Excellent baked in Turk’s
Head pan and frosted with Seven Minute Icing.
Pomme de Terre Cake
2 c. sugar 1% tsp. soda
34 c. fat 2 tsp. vanilla
4 eggs 2 squares bitter choco-
21% c. flour late (melted)
1/3 tsp. salt 1 c. nuts
1% c. sour cream or milk 1 c. raw grated potato
2 tsp. baking powder
Cream fat and sugar. Add sour cream and
grated potato. Add flour sifted with baking
powder and soda. Add nuts and melted chocolate.
Fold in the whites. Do not grate potato until
ready to add to batter. Bake in a loaf. Cakes of
this type are better after “ripening” twenty-four
hours in a bread box.
Occidental Fudge Cake
1/4 c. fat 11/4, c. flour -
1 c. sugar 21% tsp. baking powder
2 eggs 1/2 c. milk
2 sq. bitter chocolate 1 tsp. vanilla
Cream one-half of the sugar with the fat and
one half with the yolks. Combine, mix and sift
dry ingredients. Add alternately to first mixture
with milk. Fold in the beaten whites and then
add the chocolate. Bake in a shalolw pan 7x11 in.
in a moderate oven for forty minutes. Cover with
Reliable Frosting and when cold pour over this
melted bitter chocolate.
14

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Hamilton Chocolate Cake
1 c. brown sugar 1 tsp. vanilla
1/3 c. fat 2 eggs beaten separately
2/3 c. milk 1/2 c. ground chocolate,
2 c. flour dissolved in 2 tosp.
2 tsp. baking powder hot water
1/2 tsp. soda
Use cake method of mixing. Bake one hour in
a loaf pan.
Almond Torte
4 eggs 1/2 c. almonds blanched
1 c. powdered sugar finely chopped
1/3 c. ground chocolate 34 c. fine cracker
1 tsp. baking powder crumbs
Beat yolks of eggs until thick and lemon-col-
ored; add sugar gradually, then fold in whites of
eggs beaten until stiff and dry. Add chocolate, al-
monds, baking powder and cracker crumbs. Bake
in a moderately slow oven. Cool, split, and put
whipped cream, sweetened and flavored, between
and on top. Garnish with angelica and candied
cherries. This makes a most attractive dessert
when baked in individual tins. When cool remove
centers and fill with whipped cream.
Prune Cake
1 c. sugar 5 thSp. sour milk
1/3 fat 1/4 tsp. salt
2 eggs 1 c. cooked prunes, cut
11% c. flour into pieces
% tsp. nutmeg 1 tsp. soda
!/6 tsp. cloves 34, tsp. baking powder
% tsp. cinnamon
Bake in a loaf or two layers.
15

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Santa Barbara Cake
1/2 c. fat - 1 tsp. cloves
1 c. sugar 1 tsp. cinnamon
3 eggs 1 c. sour milk
2 c. flour 1/4 c. nuts chopped fine
1 tsp. soda Nuts and raisins may be
1 tsp. nutmeg omitted
Apple Sauce Cake
2 c. flour 1% c. nuts chopped
1 c. sugar 1/3 c. raisins
2 tsp. soda 11% c. apple sauce (me-
2 tsp. spice dium thick unsweet-
3 thsp. chocolate ened)
1/2 tsp. salt 1/3 c. melted fat
1 thSp. cornstarch
Sift all dry materials. Add nuts, raisins, apple-
sauce, and lastly melted fat. Bake as a shallow
loaf in moderate oven about 45–60 minutes. The
nuts and raisins may be increased to 1 c. each for
a richer cake. Apricot, prune or peach sauce of
similar consistency may be used.
Fairy Gingerbread
% c. brown sugar 2 tsp. soda
2 eggs 1 c. boiling water
% c. light molasses 1 thsp. ginger
34 c. melted fat 2 tsp. cinnamon
21/2 c. flour Other spice if desired
Sift dry ingredients, beat eggs, add molasses,
softened fat, and lastly boiling water with soda in
it. Makes a thin batter, but is very tender. Bake
in gem pans.
- 16

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Honey Cake
1 c. sugar 1 tsp. cinnamon and all-
1 c. chopped citron spice
1 c chopped nut meats 2 thSp. honey
4 eggs 2 c. flour
%, c. chocolate 1 tsp. baking powder
Mix in order given. Bake in thin sheet. Cut in
Small rectangles when done. May be frosted with
a white icing if desired.
Dark Fruit Cake
(Makes 10 lbs.-keeps for years)
1 lb. butter substitute 4 lbs. seeded raisins
11/4 lb. sugar 2 lbs. currants or seed-
10 eggs less raisins
1/2 c. brandy or grape 1 lb. citron
juice 11/4 lb flour
1 tsp. cinnamon 1 tsp. soda
1 tsp mace
Cream butter and sugar. Add egg yolks, spices
and liquor. Mix flour and soda with fruit
and add. Fold in stiffly beaten egg whites. Bake
in slow oven about three hours.
English Fruit Cake
1% lbs. flour 1 lb. mixed candied fruit
1 lb. butter 1 lb. blanched and
1% lb. brown sugar sliced almonds
1 c. brandy or substitute 4 thsp. nutmeg
2 thSp. lemon juice Grated rind of 2 lemons
1 c. molasses 3 lbs. raisins 2 thSp. mace
7 eggs 4 lbs. currants 2 th9p. cloves
1 lb. figs % lb. citron 1 thsp. soda
Bake 3 to 4 hours in slow oven (200°-250°)
17

C A K E S , C O O K I E S A N D C O N F E C T I O N S
LIGHT CAKES
Angel Food
1% c. sugar 1 c. flour
11 egg whites 1 tsp. vanilla
1 tsp. cream tartar
Sift flour four or five times. Sift sugar the same.
Beat whites until stiff. Add cream of tartar to
whites when beating. Sift into the whites a little of
the sugar at a time and beat. Fold in the flour a lit-
tle at a time and fold just enough to mix flour. Do
not beat. Vanilla may be added to whites. Bake
in a Turk’s Head pan in a slow oven for one hour.
Invert to cool. Frost with any white frosting.
Angel Sponge Cake
3 eggs 1 1-3 c. flour
1 c. Sugar 1/2 c. boiling water
1/2 tsp. baking powder 1 tsp. flavoring
Beat whites until stiff. Beat yolks, adding a
pinch of salt. Add to whites and beat. Add sugar
beating with egg beater. Add boiling water, then
flour and lasting baking powder. Add flavoring.
Bake in ungreased cake tin, in a hot, then moder-
ate oven for 35–45 minutes. When done turn the
º tin upside down between two dishes until
COICl. -
Feather Sponge
(Made With Potato Flour)
4 eggs 2/3 c. potato flour (good
1 c. sugar only with the best
1 tsp. baking powder grade potato flour)
1 tsp. flavoring
Beat yolks and whites separately. Beat one-
18

C A K E S , C O O K I E S A N D C O N F E C T I O N S
half of the sugar into yolks and one half into
the whites. Pour yolks and sugar over sifted flour
and baking powder. Mix well. Add the whites
and sugar and flavoring. Bake in a loaf or in two
layers. This is a very tender sponge cake and
makes an excellent dessert served with sliced ba-
nanas and whipped cream or strawberries and
whipped cream. -
Yellow Angel Cake
11/4, c. sugar %, tsp. cream tartar
5 thSp. water 4 tsp. cornstarch
7 eggs 1% tsp. salt
1 c. flour 1 tsp. flavoring
Sift dry ingredients four or five times. Beat
yolks and whites separately. Boil sugar and
water to a thread. Add syrup to stiffly beaten
whites. Add yolks. Fold in the flour. Bake one
hour in a slow oven. Frost with a white icing
to which has been added a little grated rind of an
Orange.
Novelty Cake
14 c. fat 2 tsp. baking powder
1 c. sugar 1% c. milk
2 eggs 1 tsp. vanilla
11% c. flour -
Filling
% c. brown sugar 1 thSp. melted butter
1 tsp. cinnamon 2 tosp flour
% c. chopped nuts Mix well
Put half of the cake batter in the pan and cover
with some of the filling. Then spread over the
rest of the batter and then the filling. Bake in an
19

C A K E S , C O O K I E S A N D C O N F E C T I O N S
oblong shallow pan 7x11 inches for twenty-five
minutes.
Dorothy Cake
1/2 c. fat 2 tsp. baking powder
1% c. sugar Flavoring:
3 eggs Nuts, raisins, or cocoa-
1 c. milk nut may be added
21/2 c. flour
Mix as butter cake. Bake in layers in moder-
ately hot oven. Use 2 thesp. less milk and bake
as loaf. A very fine-grained cake.
Silver Cake
(Made With Whites)
2 c. Sugar 3 c. flour
1/3 c. fat 1 tsp. cream tartar with
4 egg whites 1/2 tsp. soda, or
1 c. cold water 2 tsp. baking powder
Cream butter and sugar. Add beaten whites
of eggs. Add cold water. Add sifted dry ingre-
dients and beat briskly 5 minutes.
California Cake
(Made With Yolks)
1/4 c. fat % c. flour
% c. sugar 1% tsp. baking powder
5 egg yolks 1 tsp. orange extract
1/4 c. milk
Cream fat and sugar. Add yolks beaten well
and extract. Mix and sift flour and baking powder
and add alternately with milk to first mixture.
20

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Mosaic Cake
1 c. sugar 1 thsp. melted, unsweet-
1% c. fat ened chocolate
1%, c. flour 1/4 tsp. cinnamon
2 eggs !/4 tsp. nutmeg
34 c. milk 1/4 tsp. allspice
11% tsp. baking powder 1/2 tsp. salt
1 thsp. molasses
Mix first six ingredients according to cake
method number one. Separate into three parts.
To one add spices, molasses and melted choco-
late. To the second add pink coloring and 1/2 tsp.
rose flavoring. To the third add 1% tsp. vanilla.
Into a round cake pan put an outer ring of the
white, then a ring of the pink, and the innermost
ring of the black. On top of that put three more
rings reversing the order and so on till all batter
is used. This makes a Mosaic Cake.
For marbled effect drop into a loaf cake pan
alternately a spoonful of each mixture, drawing
the spoon through each color two or three times
to make the colors lie in patterns. Bake in a mod-
erate oven about 34 hour.
Hot Lemonade Cake
1% c. sugar 1/2 c. almonds or wal-
6 eggs nuts ground fine
Rind of 1 lemon 1/4 tsp. cinnamon
!/4 tsp. baking powder 11% c. sifted bread
!/2 tsp. bitter almond crumbs
flavoring
Beat yolks; add sugar gradually; bread crumbs,
baking powder, grated lemon rind and flavoring.
21

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Fold the whites in last. Bake in a square pan in
a slow oven one hour. When cake is removed
from pan, pour over it one cup of very strong boil-
ing lemonade.
White Fruit Cake
2 c. flour 1/2 tsp. salt 1 c. almonds
!/4tsp. soda 2/3 c. fat 2 thesp. milk
6 egg whites 1 c. Sugar 1 tsp. vanilla
1 tsp. baking powder 1% c. candied fruits
1/2 tsp. rose flavoring 1% c. cocoanut
Cream fat and sugar. Add milk and flavoring.
Add cocoanut and almonds. Add flour sifted with
baking powder, and salt and soda. Reserve 1/2 cup
of the sifted flour and dredge the candied fruits
in it. Add this with fruits to mixture. Fold in
whites. Bake in a loaf pan in a slow oven 1%
hours.
Any combination of the following candied fruits
may be used:
Cherries, pineapple, citron, orange peel, lemon
peel, apricot. The almonds should be blanched
and shredded. Fresh grated cocoanut may be
used or dessicated cocoanut soaked in milk and
drained before adding to batter.
English Tea Cake
1% lb. butter 1/3 lb. seedless white
3/4 lb. flour raisins
2 tsp. baking powder 4 eggs
1/3 lb. sugar Grated rind of 1 lemon
1/3 lb. currants or
Cream butter and work in the flour, then the
22

C A K E S , C O O K I E S A N D C O N F E C T I O N S
sugar and currants. Beat eggs well and add to
mixture with lemon rind. Bake slowly 11/4 hours.
Blanched almonds or candied cherries may be
added. This is excellent sliced thin and served
with ice-cream or with tea. It keeps well.
Cream Puffs
1/2 c. butter - 4 eggs
1 c. boiling water 1 c. flour
Put butter and water in sauce-pan. As soon as
boiling point is reached add flour all at once and
stir vigorously over a low fire. Remove from fire
as soon as dough does not cling to spoon or pan
(from 2 to 5 minutes). Add unbeaten eggs one
at a time, beating until thoroughly mixed, be-
tween the addition of each egg. Drop by spoon-
fuls on a greased sheet two inches apart, piling
mixture up high. Put in a hot oven for ten min-
utes, then reduce the heat and complete cooking
in a slow oven. Time for baking 30 to 45 min-
utes, depending on size of puffs. When cold slit
and fill with whipped cream or cream filling.
See Boston Cream Pie Filling.
Doughnuts
1% c. sugar 1/4 tsp. cinnamon
2% thsp. fat 1/4 tsp. grated nutmeg
3 eggs 11% tsp. salt
1 c. milk Flour to roll
4 tsp. baking powder
Cream fat with one third of the sugar. Beat
egg until light. Add remaining sugar, and com
bine mixtures. Add 31/2 cups flour sifted with
23

C A K E S , C O O K I E S A N D C O N F E C T I O N S
baking powder, salt and spices; then enough more
flour to make stiff enough to roll. Roll out about
one-third of the dough at a time to one-fourth inch
thickness. Shape with doughnut cutter and fry
in deep fat and drain on clean soft paper. The
temperature of fat for frying doughnuts is 360°F.
This may be tested, if there is no thermometer, by
a square of bread which should brown in 60 sec-
Onds.
Snowballs
3 eggs 1/4 tsp. nutmeg
1 1-3 c. sugar 1 tsp. salt
1 thSp. melted fat 1/2 tsp. soda
1 c. sour milk 4 tsp. baking powder
1/4 tsp. cinnamon 3 c. flour
Beat eggs, add sugar, melted fat, sour milk and
dry ingredients sifted twice. Then add enough
flour to handle. Roll out 1/4, inch thick and cut
with small round cutter about one inch in diame-
ter. Fry in deep fat, turning as soon as it comes
to top. When cool, roll in powdered sugar.
Makes about 150 Snowballs.
INEXPENSIVE CAKES
Raisin Cake
1 c. sugar 1 egg 1 c. sour milk
1/3 c. fat 1/2 tsp. soda 2 c. flour
1 c. raisins cut fine 2 tsp. cinnamon
1 c. nuts choped fine 1% tsp. cloves
1 tsp. baking powder 1/2 tsp. nutmeg
Mix as butter cake. Very satisfactory plain
cake. Bake in moderate oven as loaf.
24

C A K E S , C, O O K I E S A N D C O N F E C T I O N S
Economy Cake
1 c. brown sugar 1 tsp. ginger
1 c. water 2 tsp. cinnamon
1 c. raisins 1 tsp. soda
1/2 c. fat 2 c. flour
Bring sugar and water to boil. Add raisins and
cook 5 minutes. Add fat and spice. Cool and
add sifted soda and flour. Bake in moderate oven.
More fruit and nuts may be added.
Inexpensive Devil’s Food
1 c. sugar 1/2 tsp. soda
4 thSp. fat 1 tsp. baking powder
1 c. boiling water 11/2 c. flour
1 egg 14 tsp. salt
6tbsp. ground chocolate
Boil chocolate and 1/2 cup water together until
creamy—about 2 minutes. Cool. Cream fat and
sugar. Beat egg and add to above. Add choco-
late mixture. Add flour sifted with baking powder
and salt. Add soda to 1/2 cup boiling water. Stir
into mixture and beat well. Bake in 2 layers.
(A thin batter.)
Lightning Cake
114 c. flour 1/3 c. fat or oil
34 c. sugar 2 eggs
3 tsp. baking powder milk
!/2 tsp. salt
Sift dry ingredients. Put fat into a cup. Add
25

C A K E S , C O O K I E S A N D C O N F E C T I O N S
eggs unbeaten. Fill up cup with milk. Beat 3
minutes.
Vary with chocolate, cocoanut, nuts or spices.
One Egg Cake
4 tosp. fat 1% c. milk
1/2 c. sugar 11% c. flour
1 egg 21% tsp. baking powder
Mix quick or muffin method.
Cup Cakes
Bake the above recipe or the standard cake
recipe in muffin tins.
An Old Recipe
This is taken from a cook book entitled, “Ameri-
can Cookery,” by Amelia Simmons, “an American
orphan,” published in 1796 at Hartford, Conn.
The book is now in the possession of Mrs. Hadas-
sah Cheroske of Los Angeles.
Plain Cake
“Nine pound of flour, 3 pound of sugar, 3 pound
of butter, 1 quart emtins, 1 quart milk, 9 eggs, 1
ounce spice, 1 gill of rosewater, 1 gill of wine.
Emptins
“Take a handful of hops and about three quarts
of water, let it boil about fifteen minutes, then
make a thickening as you do for starch, strain the
liquor, when cold put a little emtins to work them,
they will keep well corked in a bottle five or six
weeks.”
26

C A K E S , C O O K I E S A N D C O N F E C T I O NS
COOKED ICINGS
Reliable or Seven Minute Icing
% c. sugar 1 egg white unbeaten
3 thSp. cold water
Put all ingredients in a one quart double boiler.
When water in lower part of double boiler is boil-
ing vigorously, set in the top part with the ingre-
dients, and beat constantly with a Dover egg
beater for seven minutes. Remove from fire and
stir in one dozen marshmallows cut in fourths.
Flavor and spread on cake. This icing will never
fail to be of the proper consistency if the above
directions are followed and the proper utensils
used. The water in the lower part of the double
boiler must be high enough to surround the icing.
This will frost a large cake.
Variations of Reliable Icing
Chocolate. Add 4 tosp. ground chocolate when
removing from fire.
Caramel. Flavor with 2 thSp. caramel syrup.
To make caramel syrup see directions under Cake
Variations. -
Pineapple. Use pineapple juice instead of water.
Birthday Novelties
1. Sprinkle “hundred million” candies over
icing as soon as spread on cake. -
2. Make petals by cutting marshmallows into
petals with scissors and arrange in flower shapes
on frosted cake. Petals may be tinted with vege-
table color pastes.
27

C A K E S , C O O K I E S A N D C O N F E C T I O N S
White Mountain Icing
1 c. sugar Flavoring
1/3 c. water 1 egg white
1/4, thsp. cream tartar
Bring sugar and water to boil and add cream
of tartar. Boil till it spins a thread when dropped
from tip of spoon. Pour slowly over stiff whites.
Beat until it will stand. Add flavoring. If too
stiff add a little hot water. Will fill and ice a
medium sized two layer cake.
Baking Powder Frosting
2 egg whites - 1/4 tsp. baking powder
2 c. Sugar 1/2 c. water
1/4 tsp. cream tartar 1/4 lemon
Mix sugar, cream of tartar, and baking powder
and add water. Boil. Beat egg whites stiff and
put in bowl over boiling water. Add spoonfuls
of boiling syrup one at a time to egg whites, beat-
ing constantly. Add syrup (it is continually boil-
ing) till /2 has been used. Add lemon juice to
whites. Let syrup remain boiling to the thread
test. Pour this now on whites and beat until it
will stand alone when dropped. If too hard,
add a litle hot water. If not hard enough, con-
tinue to cook and heat over the boiling water.
Marshmallow Frosting
1 c. brown sugar 1/4, c. butter
1/2 c. white sugar 1/4 lb. marshmallows
1/4 c. boiling water
Cook all except marshmallows until it forms a
soft ball, tested in cold water. Melt the marsh-
28

C A K E S , C O O K I E S A N D C O N F E C T I O N S
mallows over boiling water and add to first mix-
ture and beat until thick enough to spread.
Chocolate Icing
1 c. sugar 2 egg yolks
5thsp. water 3 thSp. ground chocolate
Boil to thread the sugar and water. Beat yolks
well and add the chocolate to these. Pour syrup
over the egg and chocolate. Beat a little and
pour on the cake. This is very good, and has a
good glaze.
Nut-Caramel Frosting
11/4, c. brown sugar 1/3 c. water
1/4 c. white sugar 2 egg whites
Boil first three to thread. Pour gradually over
the whites of two eggs beaten stiff. Beat till luke
warm. Set back on stove in a pan of boiling
water and boil till it becomes granular around
the edge. Remove and heat till it holds its shape.
Add 1/3 c. walnuts and 1 tsp. vanilla. Pour over
cake using back of spoon and try to get a rough
surface.
UNCOOKED ICINGS
Mocha Filling I
1 c. butter 2 tosp. coffee syrup
Powdered sugar 1 egg white
Make two cups strong coffee. Strain and boil
down until only a thick syrup remains.
Cream butter, add sifted powdered sugar until
too stiff to stir. Add coffee syrup drop by drop
while stirring. Add unbeaten egg white and Sugar
until desired consistency to spread on cake.
29

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Mocha Filling II
1 c. powdered sugar 1/4 c. butter or butter
1/4 c. chocolate substitute
Mix ingredients well and thin as desired with
hot coffee or cream. This keeps a long time. May
omit chocolate.
French Butter Cream
!/2 c. baked vanilla custard
Make one cup hard sauce. Add custard very
slowly to this, beating well. If it curdles, add a
tablespoon of melted butter. Canned milk may be
added in place of the custard. For a mocha frost-
ing flavor with strong coffee. For chocolate frost-
ing add ground chocolate. This makes an excel-
lent filling and is fine for the tops of cakes used
with pastry tube.
Chocolate Frosting
8 thSp. cocoa or choco- 2 th9p. butter
late 1 tsp. vanilla
2% c. powdered sugar Bolling water
Put cocoa, sugar, butter and vanilla in bowl.
Add boiling water drop at a time stirring until of
the desired consistency to spread. If it hardens
before ready to spread stand over hot water until
softened. Most satisfactory, easy frosting.
Dark Chocolate Icing
Melt 3 squares choco-
late Add 3 thSp. of boiling
Add 5 thSp. powdered water
Sugar
30

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Orange Frosting
Grated rind of 1 orange 1 egg yolk
1/2 tsp. lemon juice Powdered sugar
1 tosp. orange juice
Add fruit juice gradually to egg yolk slightly
beaten. Stir in sugar until of consistency to
spread.
Reed Whip
1 egg white, unbeaten 1% glass of jelly
Put in bowl and beat with a Dover type egg
beater until stiff enough to keep its shape. Use
on top of cake or as a filling. Very attractive but
must be eaten soon after it is put on cake.
Powdered Sugar Icing
Add milk or water to powdered sugar to make
the consistency to spread. Flavor.
Ornamental Frosting
2 thSp. powdered sugar 1 egg white, unbeaten
Beat this for two minutes then continue to beat
in sifted powdered sugar until stiff enough to hold
its shape. Test for this by drawing a case knife
through the frosting. If cut remains it is stiff
enough for the pastry tube. Flavor with one tbsp.
lemon juice added as the sugar is beaten in. Color
if desired. Use less sugar for plain icing.
FILLINGS
Variations of Reliable or Seven Minute Icing
The following fillings may be made by using
the Seven Minute Frosting with the suggested
variations. (See under Icings.)
31

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Caramel Filling. Use brown sugar instead of
white, or add 2 thSp. caramel syrup. See Caramel
Cake.
Cocoanut. 1/3 c. fresh or grated cocoanut ad-
ded when taken from fire.
Chop Suey. 1/4, c. each of raisins, nuts and co-
coanut.
Chocolate. A c. ground chocolate or 1 square
of melted chocolate.
Date or Fig. 1/4, c. chopped dates or figs.
Jam. Add 2 thSp. jam to filling.
Lady Baltimore. 5 figs, 1 c. chopped pecans,
1 c. raisins, cut.
Nut. 1/3 c. chopped nuts.
ºrange. 2 thSp. finely chopped candied orange
peel.
Pineapple. Use three thSp. of pineapple juice
instead of water.
Praline. 1/2 c. of rolled almond, peanut or wal-
nut brittle.
Prune. 1/2 c. finely chopped cooked or steamed
pruneS.
Prune-Almond. A c. finely chopped cooked
prunes and 1/3 c. blanched, chopped almonds.
Orange Filling
!/3 c. sugar 1/4 c. orange juice
21/3 thSp. flour 1/3 thSp. lemon juice
Grated rind /ø orange 1 egg, slightly beaten
1 tsp. butter
Cook twelve minutes in double boiler, stirring
constantly. Cool before spreading.
33

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Lemon Filling
4 egg yolks 1% lemon, juice and
34 c. sugar rind
Beat eggs well and add sugar then other ingre-
dients. Cook in double boiler until thick. Use
whites for silver cake or cheroqueets.
Lemon Butter
1 egg, beaten well Juice of 1 lemon and
1 c. sugar added grated rind of 1%
1 thSp. butter
Beat well and cook slowly in double boiler till
thick, stirring all the time.
Use like jam for spreading on hot biscuits, muf-
fins, etc.
Harriet Filling
1 c. milk !/2 c. Sugar
1 c. nuts chopped very 2 thSp. thick caramel
fine Syrup
2 eggs
Beat eggs and add other ingredients and bring
to a boil once. Best used the same day it is put
On cake.
Boston Cream Pie Filling
1 c. milk 1 egg yolk
4 thSp. flour 1/4 tsp. vanilla or rind
4 thSp sugar of 1% orange grated
% tsp. salt
Mix flour, Sugar, salt. Add milk and rind, cook
in double boiler ten minutes or until starch is
cooked. Add egg and remove from fire and spread
between layers when cool, or use for cream puffs.
33

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Chocolate Filling
1% c. milk 1 c. sugar
2 squares unsweetened Yolk one egg
chocolate 1 tsp. vanilla
Melt chocolate over hot water, with sugar and
milk. When smooth add beaten yolk. Cook two
minutes.
Pineapple Filling
1 c. grated pineapple 1 egg yolk
%, c. Sugar 1 thesp. cornstarch
1 lemon, rind and juice 1 egg white
Cook in double boiler until thickened and add
egg white beaten.
Strawberry Whip
1 c. Strawberries 1 egg white, unbeaten
1 c sugar -
Put all into a large bowl and beat with an egg
whip until stiff. This is good for cake that is to
be eaten as soon as whip is spread onto it. Also
good for cream puffs and as a dessert.
34
C O O k i e S



C A K E S , C O O K I E S A N D C O N F E C T I O N S
ROLLED COOKIES
Studio Teas
4 eggs 1 tsp. vanilla -
2 c. sugar 4 c. flour or enough to
1 c. butter roll
1 tsp. soda
Beat eggs and sugar together, then add the but-
ter creamed. Add flour and soda sifted. Roll
very thin and cut with fancy small cutters. Sprin-
kle sugar and cinnamon over the top. These
are delicious served with chocolate. A large
recipe.
Caddies
(With Steel Cut Oats)
2 eggs 1 c. sugar
1 c. fat 2 thSp. milk
1/2 tsp. soda 21% c. oatmeal put thru
2 thsp. chopped can- fine food chopper
died orange or lemon 21% c. flour
peel
Roll very thin. Cut as desired.
Ginger Snaps
1 c. light molasses 1/2 tsp. soda
!/3 c. shortening 1 thsp. ginger
31/4, c. flour - 1% tsp. salt
Heat molasses to boiling and pour hot molasses
over shortening. Add dry ingredients and chill
twenty-four hours. Take one-third of the mix-
ture, roll thin and cut carefully. Bake in a moder-
ate oven. Vary the rest with candied orange peel
and cut into fancy shapes.
May be iced when baked.
37 - i. A.

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Mysteries
1 c. sugar 31/2 c. flour
1% c. shortening 2 tsp. cream of tartar
1 egg 1 tsp. soda
1/2 c. milk 1 tsp. vanilla
Mix and roll thin and shape. Place cookies in
greased pan and place a little filling on each, not
allowing to spread over the edge. Place another
cookie on top and press down edges. Bake in
moderate oven.
Filling:
1 c. chopped raisins, 1 tsp. flour
figs, or dates 1/2 c. water
1/2 c. sugar
Cook until thick.
Diplomas
1/4, c. butter 1/4 c. milk
1% c. powdered sugar 7% c. bread flour
1% tsp. vanilla
Cream the butter, add sugar gradually, and
milk drop by drop ; then add flour and flavoring.
Spread very thin with a broad, long-bladed knife
on a greased baking sheet or inverted rectangu-
lar pan. Crease in three-inch squares and bake in
a slow oven until delicately browned. Cut squares
apart with a sharp knife, and keeping dough
warm, quickly roll into tubular or cornucopia
shapes. If squares become too brittle to roll,
place in oven to soften. If rolled in tubular shape
and tied in bunches with narrow ribbon they are
very attractive served at a graduation tea.
Tinted wafers may be made from this mixture
38

C A K E S , C O O K I E S A N D C O N F E C T I O N S
by adding vegetable coloring and different flavor-
ings. If tinted wafers are made they must be
baked in a very slow oven and turned frequently,
otherwise they will not be of uniform color.
Swiss Vanities
2 eggs 1/2 tsp. vanilla or cinna-
1/3 tsp. salt In On
2 thSp. cream Flour to make a dough
- to roll
Beat eggs well, add other ingredients. Roll very
thin—almost transparent. Cut in two-inch squares.
Gash like the top of pie crust. Cook in deep fat
and sprinkle with powdered sugar. Handle with
two forks when frying.
Serve with tea or chocolate.
Lovers Knots
Roll the Swiss Vanity dough very thin and cut
into strips one-half inch wide and four inches
long. Tie into knots and fry in deep fat. Sprin-
kle with powdered sugar.
Bavarian Christmas Cookies
1% lb. fat (butter pre- 1/4 lb. sugar
ferred) 3 thsp orange juice
3/4 lb. flour
Roll very thin and cut into small round cakes.
Spread a little well beaten yolk in the center of
each. Sprinkle with sugar and a little cinnamon
or finely chopped nuts and bake in a slow oven.
39

C A K E S , C O O K I E S A N D C O N F E C T I O N S
DROP COOKIES
Orange Favors
1 c .sugar 1 lemon, juice of this
1 c. flour and 1 tsp. of grated
4 eggs rind
Mix like sponge cake. Drop from tip of tea-
spoon on greased paper or pan. Bake in moder-
ate oven. Spread with orange marmalade or
lemon butter, putting two cookies together. Dust
with powdered sugar. (See cake fillings for lemon
butter.)
Cornflake Macaroons
2 egg whites, beaten Cornflakes to make very
Stiff Stiff
!/2 c. Sugar Grated lemon or orange
1 tsp. vanilla rind
Fold carefully together and bake as Meringues
in a slow oven.
Meringues
3 egg whites, beaten 1 c. fine granulated
Stiff Sugar folded in
Flavoring
Drop in oval shape onto wet letter paper
tacked to a board or onto a greased paper. Bake
one of two possible ways. -
Either put into an oven warm enough to make
Meringues hold their shape and take on a very
delicate brown; then lower fire to just dry them
out. This may take one-half to one hour. Or
place them in a very slow oven to dry out for one
hour.
40

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Variations
1. Fill Meringue shells with whipped cream or
frozen mixtures and press two together. Serve
as a dessert.
2. Bake as small kisses.
3. Shape on a paper in a large circle. Bake.
Remove from paper and place it around a mound
of strawberries piled with whipped cream.
4. Shape into fancy forms as mushrooms,
eclairs, etc., with pastry bag and tubes.
Carmen Kisses
2 egg whites 11/4, c. walnuts, ground
2/3 c. powdered sugar fine
1/2 tsp. vanilla
Beat whites stiff with Dover egg beater. Mix
into whites with a spoon, the sugar and ground
walnuts. Add vanilla. Bake in a little more than
a moderate oven until shape is set, then reduce
heat to a slow oven.
Chocolate Macaroons
3 whites of eggs, beaten 1 c. sugar
until stiff 1 c. nuts (broken)
1 c. ground chocolate
Drop by small tsp. on greased tin. Put nut
meat on top. Bake in moderate oven. Makes
three dozen.
Sour Cream Cookies
1 c. sour cream 1 tsp. soda
1 c. sugar 1/4 tsp. salt
1 egg 1 tsp. vanilla
2% c. flour
Drop from tip of tsp. into small mounds on
41

C A K E S , C O O K I E S A N D C O N F E C T I O NS
greased baking sheets and press a nut or raisin
on top of each cookie. Sprinkle with sugar. Bake
in a quick oven ten to fifteen minutes.
P.-T. A’s
2 thSp. fat 1 egg well beaten
1/3 c. sugar 11% c. flour
1/4 tsp. salt 2 tsp. baking powder
1 tsp. vanilla
Cream fat and sugar. Add egg, milk and flour
sifted with baking powder. Add flavoring. If
this amount of flour is not sufficient to make a very
stiff batter, add more. Drop from tip of teaspoon
on greased pan and bake in a quick oven.
A piece of nut or a raisin may be put on top of
each before baking.
Rolled Oat Cookies
%, c. fat 1% tsp. salt 1% c. raisins
2 eggs 34, tsp. soda 2 thSp. Karo
11% c. flour 2/3 c. nuts
1 c. light brown sugar 2 c. rolled oats put thru
1 tsp. cinanmon coarse food chopper
Mix ſia-order given: Drop from spoon the size
of a walnut and bake 15 minutes.
Blimps
1 c. fat 1 c. flour 1/3 c. raisins
2 eggs - 1/3 c. nuts 1/3 c. currants
1 c. brown sugar 3tbsp. chocolate
2 tsp. baking powder 2 c, oats chopped
Mix, *-order-given Drop on greased pans and
bake in moderate oven.
42

C A K E S , C O O K L E S A N D C O N F E C T I O N S
Fillups
2tbsp. fat 1 tsp. baking powder
1/4 c. sugar 1/4 tsp. salt
1 egg 2 tosp. milk -
1/3 tsp. lemon juice 1% c. finely chopped pea-
1% c. flour nuts
Cream butter, add sugar and well beaten egg.
Sift baking powder, salt, and flour. Add to but-
ter and sugar, then add milk, lemon juice and
nuts. Drip from teaspoon onto a greased pan and
place one half peanut on top of each. Bake in
moderate oven.
Makes about 36 Small ones.
Walnut Wafers
1 c. brown sugar 1 tsp. baking powder
1 c. chopped walnuts 2 eggs
1 c. flour
Mix in order given. Drop from spoon in very
Small drops on greased pan. Bake quickly.
Makes 80 the size of a dollar.
Ginger Nuts
1 tsp. cinnamon 1% c. melted fat
!/2 tsp. cloves 1/3 c. sugar
% tsp. ginger 3 c. flour
% tsp. salt 1 egg
% c. molassesſºzzº 1 c. chopped raisins
Mix muffin method. Makes a stiff dough. Shape
in a long roll about 34 inch in diameter. Cut off
Sections and roll, making tiny marbles. Roll each
in Sugar and bake in moderate oven.
Good for Christmas time.
43

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Date Dillies
34 c. walnuts broken 2 tsp. baking powder
into coarse pieces 6 tosp. flour
34 c. dates 2 eggs, beaten together
34 c. brown sugar
Bake in a very slow oven in muffin tins. Fill
pans compactly one-half full. Pyrex custard cups
bake these nicely. These may be wrapped and
tied to imitate plum puddings for Xmas gifts.
Date Bars
1 c. sugar 3 eggs 1 c. flour
1 c. chopped nuts 1 tsp. baking powder
1 c. chopped dates Speck of salt
Beat yolks and add sugar. Beat whites and
add alternately with dry ingredients. Add fruit
and bake in a shallow pan in moderate oven about
30 minutes. Remove from pan, cut in bars 1 inch
by 3 inches and roll in powdered sugar or frost
with chocolate frosting.
Sultanas
3%, c. fat 1 tsp. soda 1/2 c. walnuts
1% c. sugar 31/4, c. flour 1/3 c. currants
3 eggs 1 tsp. salt 1/2 c. raisins
6 thSp. hot water 1 tsp. cinnamon
Cream the fat, add sugar gradually, and eggs
well beaten; then dry ingredients and liquids,
alternately. Add fruit, dredging with a small
amount of the flour and the nuts, chopped. Drop
by spoonfuls one inch apart on greased pans.
Bake in a moderate oven.
Sufficient for 41% dozen.
44

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Cloisters
!/2 c. Eagle brand con- Cocoanut
densed milk 1 tsp. vanilla
Add all the cocoanut the milk will hold. Drop
by teaspoon to slightly greased baking sheet.
Bake to light brown. These burn easily. -
Hermits
1% c. brown sugar 1/2 tsp. cinnamon
1 c. fat 1/4 tsp. cloves
2 eggs 1% tsp. soda in
1 c. chopped raisins 1/2 c. hot water
1 c. chopped nuts 34, tsp. salt
1/4 tsp. nutmeg 3 c. flour
Mix as butter cake. Drop in small spoonfuls on
greased tin. Bake in moderate oven.
Brownies
1 c. sugar 3 thsp. milk
2 tsp. baking powder 2 sq. chocolate (melted)
11%. c. flour 4 tsp. fat (melted)
!/4 tsp. salt 1 c. nuts (chopped)
2 eggs 1 tsp. vanilla
Pour into square greased pan and bake 10 to
15 minutes. Cut at once into strips one inch by
three inches. Makes about sixty.
Walnut Squares
1 egg, beaten creamy 1/3 tsp. salt
1 c. light brown sugar 5 tosp. flour
% tsp. soda 1 c. chopped walnuts
Stir sugar into beaten egg. Sift flour, soda and
Salt and mix with the nuts. Stir second mixture
into first. Spread on a greased pan a layer one-
45

C A K E S , C O O K I E S A N D C O N F E C T I O N S
half inch thick or less. Bake in a moderate oven
20 minutes. Cut into squares.
Chocolate Chips
1/2 c. fat 1 c. sugar
2 eggs 1 c. flour
2 sq. bitter chocolate 1/4 tsp. salt
1 tsp. vanilla
Mix like cake. Spread as thin as possible onto
inverted, well greased pans. Bake in a moderate
oven. Cut while hot into strips or oblongs.
Makes one hundred.
Cheroqueets
3 thSp. fat Whites of 2 eggs
1/2 c. sugar 1/2 tsp. flavoring
1/4, c. milk 1/4, c. candied cherries,
1 c. flour cut fine
1% tsp. baking powder
Mix butter cake method. Bake in shallow
greased pan. Cut into tiny squares. Ice with a
soft frosting and roll at once in shredded cocoa-
nut. May bake in tiny muffin tins.
Scotch Shortbread
1/2 c. sweet butter 3 thSp sugar
2 c. fiour
Sift flour and sugar five times. Gradually work
the flour and sugar into the butter. Use a fork
or slit spoon for mixing. Roll one half inch thick
or shape by hand into rounds. Score with times
of fork and bake in a slow oven about one-half
hour.
46
Confections

- -


GENERAL DIRECTIONS FOR
CANDY MAKING
Candy making is one of the keenest pleasures
to all concerned, but it requires for its success
accuracy, and some knowledge of the materials
with which one works. The following sugges-
tions are offered the amateur so that he may bet-
ter understand what he is trying to produce and
how best to get the desired results.
White granualted sugar is the basis for almost
all candy. When heated slowly without water it
gradually changes to a colorless syrup, but as the
heat increases this changes to a light brown and
then a dark brown syrup. This latter is known as
caramel sugar and is less sweet than the original
Sugar. It is used in cooking for fiavoring syrups,
desserts, and candy, the melted sugar usually
being boiled with water until it is completely dis-
solved.
Sandy or coarse grained candy is produced by
short boiling, stirring or agitating the syrup, or
by beating while the candy is yet warm.
Creamy, velvety candy is produced by long,
slow boiling; the addition of an acid such as cream
of tartar, molasses, brown sugar, vinegar, etc.,
cooling before handling; or the addition of a
simple sugar such as glucose, caramel sugar or
honey.
As crystals spread from one to another, never
49

C A K E S , C O O K I E S A N D C O N F E C T I O N S
scrape a kettle where a non-crystaline candy such
as taffy, butter-Scotch, etc., is desired.
Milk is often used by the home candy maker,
but excellent candy is made with water and it is
much easier to handle. The casein of milk has a
tendency to stick and hence burn to the bottom of
the kettle, while if water is used this is avoided
and a slight increase in the amount of butter
makes the product as rich as with milk.
The success of candy making depends largely
upon careful testing so as to know when to remove
the syrup. A sugar thermometer is desirable,
but if one is testing with a spoon even greater
care should be given. Have pans greased and
nuts prepared before beginning to cook the syrup
so that undivided attention can be given to testing.
Test only a small amount, one or two drops at a
time, in cold water. When it begins to test remove
gently from the flame while testing so that the
candy will not over cook while the test is being
made.
Tests:— The thread—21.6 °F.-218°F.
The pearl—220°F.
The blow—230°F.
The feather—232°F.-235°F.
Soft ball—238°F.—240°F.
Large or firm ball—248 °F.-250°F.
The crack—290°F.-3109F.
Caramel—350°F.
The Soft Ball
Test a few drops of the syrup in cold water.
When the small ball will hold its shape enough
50

C A K E Sº, C O O. K. I E S A N D C O N F E C T I O N S
so that it can be picked up and rolled between
the thumb and forefinger without sticking it has
reached the soft ball test.
Hard or Firm Balls
Test as for soft ball, but the syrup should be
firmer and hold any shape it is pressed into. It
should not be brittle or crack, but firm between
the thumb and forefinger.
The Crack
This is slightly harder than the firm ball. The
test should ring against the side of the cup, and
some of it should break with a slight snap. It
should not stick to the teeth.
The hard crack will quickly set hard and easily
Snap. -
The Caramel
The caramel stage is reached when all the
water has boiled out and the syrup begins to dis-
color slightly. It should be removed from the fire
at once to prevent burning and set in a pan of
cold water to stop its cooking.
Fudge
1 c. brown sugar 2 sq. chocolate or
1 c. white sugar 1% c. chocolate
1 c. milk or water 2 thesp. butter
2 thSp. Karo 1 tsp. vanilla
1 c. nut meats
If white sugar only is used, 3 table-spoons of
good molasses may be added. Stir mixture until
it boils, cook slowly until “soft ball” is formed
51

C A K E S , C O O K I E S A N D C O N F E C T I O N S
when tested in cold water. Add butter, vanilla,
and allow to cool. When cool stir until it be-
gins to thicken, add nuts and pour into well but-
tered pan, 34 in. deep. Cut in Squares.
Marshmallow Fudge
2 c. sugar 1 tsp. vanilla
2/3 c. milk 34 c. nut meats or rais-
2 sq. chocolate, or ins
1/2 c. cocoa 1 c. marshmallows, cut
1 thsp. butter in quarters
Speck salt
Cook sugar, cocoa and milk slowly, stirring
only until it boils. Cook until it forms a firm soft
ball in cold Water or 240°F. Add butter remove
from fire and let stand until cool. Add vanilla and
beat until the mixture begins to thicken. Add the
prepared nuts and marshmallows, pour at once
into well buttered pan and mark in squares.
Caramel Fudge
3 c. sugar 3 thsp. butter
1 c. boiling water 1 c. nut meats
1 c. milk or cream
Smooth flat pan best to use, such as iron or
aluminum frying pan. Caramelize (melt) 1/2 cup
sugar, stirring constantly to prevent burning. Add
1 cup boiling water and when cooked until Smooth,
add remainder of sugar and milk alternately.
Cook quickly until a firm ball, or 248 °F. Add
butter, allow to cool, beat until creamy. When it
begins to thicken add nuts. Pour into buttered
pan and mark in 1 inch squares.
52

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Date Fudge
1 c. brown sugar 2 thSp. butter
2 c. white sugar 1 thesp. glucose or honey
1 c. milk or cream 1 thsp. lemon extract
1/4 lb. (1 c.) stoned 1 thSp. vanilla extract
dates Speck salt
Put sugar, butter, milk and glucose into sauce-
pan. Boil slowly to soft ball or 240°F. Remove
from fire and add extracts. When cool beat until
creamy. Add chopped dates. Pour into greased
tins.
Panocha
2 c. brown sugar 1 thSp. butter
1 c. white sugar 1 thSp. vanilla
11% c. milk 34 c. nut meats
Speck salt
Boil slowly to “soft ball” or 240°F. Add butter
and vanilla. Cool slightly and beat until creamy.
Add nuts. Pour at once into a buttered pan and
mark in one inch squares.
Divinity
3 c. sugar 1/2 tsp. almond extract
3%, c. Karo Whites 2 eggs
34 c. water 1 c. nuts or candied
1 tsp. vanilla fruits
Cook sugar, karo and water slowly until
“cracks” in cold water or 290°F. Add slowly to
stiffly beaten egg whites, beating constantly until
stiff enough to hold imprint of beater. Add va-
nilla and nuts and pour one inch deep in buttered
pans. Cut in squares.
53

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Sea Foam
11% c. white sugar Mapeline or coffee
11% c. brown sugar 1 c. nut meats if desired
11% c. hot water flavoring
White 1 egg
Cook sugar and water until it forms a hard ball
in cold water or 250°F. Add slowly to beaten
white, beating constantly. Beat until thick, drop
from teaspoon on wax paper or buttered tins.
Nougat
2 c. sugar 2 tsp. glucose
1/4, c. water 1 tsp. vanilla
2 egg whites 1 c. mixed nut meats
1%tsp. almond extract (Brazil, pecans, wal:
1/4, c. candied cherries nuts and almonds)
1 c. corn syrup (light) 1 stick angelica
Boil sugar, corn syrup, water and glucose until
brittle when tested in cold water or about 270 °F.
Add slowly to very stiffly beaten egg whites, beat.
ing constantly. Add flavoring and fold in nuts,
cherries and angelica and cut into small pieces.
Pour at once into well buttered pans. When cool
cut and wrap each piece in wax paper.
Caramels
2 c. sugar 2 c. milk or cream
34, c. glucose or 1 c. nut meats if desired
1% c. Karo 1 tsp. vanilla
34 c. butter 2 sq. chocolate if desired
Put sugar, glucose, butter and 1% milk over
fire. Stirr until mass boils thoroughly. Add grad-
ually second cup of milk. Let mixture boil, stir-
ring every 3 or 4 minutes till it reaches “hard ball”
54

C A K E S , C O O K I E S A N D C O N F E C T I O N S
stage 252°F. or for hard caramels a “brittle” at
265°F. about 2 hours’ boiling.
Stir in vanilla (and nuts if used) and pour into
well buttered brick shaped pans to cool (about
34 to 1 inch in depth). When nearly cool mark
in cubes. Cut, roll in wax paper. Let stand 24
hours to dry.
If cream is used, less time is required in cooking
—about 11% hours. If chocolate is used, melt it
over hot water; add a little of the hot syrup grad-
ually, then add to the mass after the second cup of
milk is added.
This recipe makes about 1% pounds of candy.
Chew Chocolate Caramels
1 c.good light N. O. mo- 2 sqs. chocolate
lasses 2 tosp. butter
!/2 c. sugar 1% thsp. cream of tartar
1/3 c. milk
Boil ingredients until a hard ball is formed
when tested in cold water or 250°F. Pour in well
buttered pan. When cool cut in squares.
Butterscotch
1 2/3 c. sugar 2/3 c. water
2/3 c. brown sugar 2/3 tsp. lemon extract
1/3 tsp. cream of tartar Speck of salt
1/3 c. butter
Put sugar and water into saucepan, stir oc-
casionally until it boils, then add cream of tartar.
Boil covered ten minutes, remove cover and al-
low to boil until almost done, then add the but-
ter. Boil to about 300°F. or the hard crack, add
55

C A K E S , C O O K I E S A N D C O N F E C T I O N S
the lemon extract and pour at once into well but-
tered tins. Do not stir syrup while boiling. Do
not scrape pan. Mark into small squares.
White Taffy
2 C. Sugar Flavoring 2 tosp. vinegar
1 c. water 1 thsp butter
Cook slowly until “small crack” or until cracks
against cup, forming glass-like threads in cold
water at 290°F. Never stir after mixture boils.
Cover the kettle from 2 to 3 minutes to dissolve
crystals on sides of the pan. Pour in buttered
platter to cool. Do not scrape kettle.
When sool enough to handle pull until porous.
Have hands cool. Wash in cold water frequently
and dry thoroughly. Use only tips of fingers to
touch candy. Pull in long rope and cut with
shears.
Pull over gas flame if candy cools before it is
pOrous.
Molasses Taffy
1 c. molasses 2 thSp. butter
1 c. Sugar 1 thSp. vinegar
Mix ingredients and boil slowly until it reaches
the Small crack 290°F. Pour at once onto but-
tered platter, but do not scrape kettle. When cool
pull until porous. Cut in pieces with buttered
shears. Only the best light molasses should be
used.
Cream Taffy -
2% c. sugar 1 thSp. butter 1/2 tsp. glycerine
% c. glucose 1/2 tsp. salt 1 c. water
Put sugar, glucose, butter and water in kettle.
56

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Boil to very firm ball or 258°F. Add glycerine,
salt, flavor and color as desired. Pour on well
greased slab. When cool enough to handle, pull
until porous. Cut with shears.
Orientals
3 c. sugar 1/2 tsp. almond extract
1 thSp. butter (if desired)
1 egg white 1/4, c. honey
% c. candied pineapple / c. walnuts meats
1 c. milk 1% c. shaved citron
Boil the sugar, milk and butter. When almost
boiled to the thread, add honey and boil until it
forms a soft ball when tested in cold water or
240°F. Remove from fire and add slowly to very
stiff egg white, beating constantly. Beat a few
moments then add the chopped walnuts, cut pine-
apple and citron. Pour into buttered pan and when
cool mark in squares or drop by teaspoonfuls on
buttered plates.
Popcorn Balls
4 quarts, sifted, salted 2 c. molasses, light gold-
corn or crisped puffed en N. O.
rice or corn 1 c. brown sugar
1 thsp. vinegar 2 thSp. butter
Boil rapidly, being very careful it does not
burn. When brittle when tested in cold water or
about 270°F. pour immediately over the corn
and stir until evenly mixed. Press with hands
into balls, keep in cold, air-tight place.
57

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Sugared Popcorn I
2 qts. popped and sifted 1/2 c. water
COrn 2 tosp. butter
2 c. brown sugar 1 tsp. vanilla
Boil sugar, water and butter until it forms a
firm ball when tested in cold water or 250°F. Add
flavoring and pour slowly on popped corn while
stirring corn vigorously until all is well coated
and the syrup sugars.
Sugared Popcorn II
2 qts. popped corn 1/3 c. water
1 c. sugar 1/2 tsp. pink coloring
Boil sugar and water slowly until it forms a firm
ball when tested in cold water. Add coloring, stir
well, and then pour very slowly over popped corn
while stirring corn vigorously. Each kernel should
be coated with sugar. This is an excellent recipe
for making sugared popcorn in large quantities
for Xmas stockings. The coloring may be varied,
or larger proportion of corn to syrup if desired.
Candied Orange Peel
Peel of 6 oranges. Cover with cold water, bring
to boil, change water and boil until tender. Drain
thoroughly. Remove excess white with spoon,
cut in strips with scissors. Boil 2 c. sugar and 1 c.
water until it threads. Add peel and let boil
until syrup is boiled away. Watch carefully. Add
1 c. sugar and stir with fork until crystallized.
Spread on wax paper to dry.
58

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Grapefruit Novelties
1 lb. grape fruit peel 2 c. Water
11% lbs. sugar
Select bright fruit with thick peel. Wash with
brush. Grate very lightly with an ordinary grater
to break cells. Cut the peel in quarters, remove
from fruit and weigh.
Cut again into strips or fancy shapes. For each
quart of peel add 3 pints of cold water. Boil ten
minutes and pour off the water. Repeat six or
eight times or until as much of the bitter flavor
is removed as is desired. Dry peel between folds
of cloth, pressing gently.
To each pound of peel take 1/2 lbs. sugar and
2 cups water. Bring syrup to a boil and cook until
sugar is dissolved. Add prepared peel and cook
until syrup is absorbed. This may be told by the
formation of sugar crystals in the clear peel.
Sometimes, however, there is danger of cooking
too long and the resulting product is hard and
unattractive. When the peel begins to cook thick
like a preserve, try rolling a piece in granulated
Sugar after draining well. If this stiffens on cool-
ing the whole product is ready to drain and roll
in the granulated sugar.
The pulp may be removed from the whole
grapefruit shell and it crystallized—or various
heart, lozenges or other shapes cut out and dif-
ferent vegetable colorings added to the syrup.
Turkish Delight
1/3 c. cold water 3 thSp. gelatine
Let stand till water is absorbed. Pour 1/3c. cold
water over 2 c. granulated sugar. Heat to the
59

C A K E S , C O O K I E S A N D C O N F E C T I O N S
boiling point. Add gelatine and cook twelve min-
utes after bailing begins. Stir constantly, since it
burns easily. Remove from fire and add 2 thSp.
lemon juice and 4 tosp. water. Flavor with pep-
permint or other flavoring and color green. Pour
3% inch deep into a wet pan. Cut and roll in gran-
ulated sugar just before ready to serve.
Mint Delight
2 thSp. gelatine Green coloring — pep-
(1/2 pkg.) permint
1/2 c. cold water Red coloring — winter-
2 1/3 c. sugar green
§4. c. cold water
Soak gelatine in 1/2 c. cold water 10 minutes.
Cook sugar and 34 c. water to brittle stage—or
about 270°F. Add gelatine to syrup and stir until
well dissolved. Color half green and flavor with
peppermint. Color half red and flavor with win-
tergreen. Pour into shallow pans to depth of 1/4.
inch. When set cut into squares with hot knife.
Roll in powdered sugar.
Cinnamon Nuts
1 c. sugar 1/2 tsp. vanilla
1/4 c. water 1% c. nut meats—wal-
1/2 tsp. cinnamon nuts best
1% tsp. cream of tartar
Boil sugar, water, cream of tartar and cinna-
mon until it has reached the firm ball stage. It
will just Spin a thread when tested with a spoon.
Cool slightly, add vanilla and nut meats and beat
until it sugars and the nuts break apart.
60

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Glace Nuts
1% c. boiling water 1/3 tsp. cream of tartar
1 c. sugar
Put ingredients in smooth sauce pan and stir
until it begins to boil. Boil slowly until the syrup
begins to discolor which is 310°F. Remove sauce-
pan from fire, place in pan of cold water to stop
its cooking and then place in a pan of hot water
while dipping. Skewer nuts separately on hat
pin and dip in syrup, being careful each is well
covered. Place each on well greased dish to har-
den.
Candied Figs
5 lbs. figs 1 pt. water 1 lb. (2 c.) Sugar
Wash figs and add to the syrup made from the
Sugar and water. Cook slowly 1 hour. Repeat
the cooking the second day. On the third day
cook until figs are dry, shaking the pan rather
than stirring. Lay the figs on plates and place in
warm oven. Turn out fire. Leave over night. Re-
peat for several days until figs are quite dry. Bet-
ter dried in the Sunshine.
Horehound
3 c. sugar 1 1/3 c. water
1 thsp. horehound 1/2 tsp. cream of tartar
2/3 c. boiling water
Pour boiling water over horehound and steep 5
minutes. Strain through fine cloth. Add sugar
and remaining water and cream of tartar. Boil
to 300°F. or hard crack. Pour at once into but-
tered pans. Do not scrape kettle. Mark in small
SQuares.
61

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Molasses Brittle
1 c. molasses 1/2 tsp. lemon extract
1 c. sugar—brown or 1 c. peanut meats
white 3/4 tsp. soda
1 thSp. vinegar 1 thSp. butter
Boil molasses, sugar, butter and vinegar slowly
until when tested in cold water it is brittle or
cracks 290°F.-300 °F. Add extract and Soda and
beat for one minute or until it foams up well. Add
half of peanuts and pour at once onto well but-
teed slab and roll out very thin. Stick the remain-
ing peanuts on top. When cool break into pieces.
Peanut Brittle I
2 C. Sugar 1/4 tsp. salt.
1 qt. nut meats
Shell, skin and chop coarsely the peanuts. Sprin-
kle with salt. * .
Melt sugar in perfectly smooth kettle such as
an iron or an aluminum fry pan, stirring constant-
ly so that it caramelizes evenly. Add nuts and
pour at once into well buttered tins.
Other nuts may be used instead of peanuts such
as pecans, almonds or walnuts.
Peanut Brittle II
3 c. sugar 34 c. glucose
4 thSp. butter 2 level tsp. soda
1 1/3 c. water 3/4 lb. peanut meats
Boil sugar, glucose and water to hard crack or
275°F. Add butter and soda. Beat well, pour over
peanuts scattered in well greased pans.
62

C A K E S , C O O K I E S A N D C O N F E C T I O N S
Scotch Kisses
1 c. brown sugar 1 can dry marshmal-
1 thSp. butter lows
1/3 c. water 1/3 thSp. vinegar
Boil sugar, water, butter and vinegar to soft
crack when tested in cold water or 290°F. Remove
from fire, drop in marshamollws one at a time,
cover with the syrup and remove with fork to but-
tered marble or buttered plate.
Parisian Sweets
1 lb. raisins—seeded 1 lb. walnut meats
1 lb. figs 1/3 lb. crystalized gin-
1 lb. almond meats ger
1 lb. dates
Prepare fruit by removing seeds and cutting off
stem ends when necessary. Put all fruit and nuts
through meat grinder with the coarsest cutter.
Roll out on board to 1/2 inch in thickness. Dust
with powdered sugar, cut in squares.
Almost any dried fruit may be used in making
this wholesome dainty, such as prunes, pears,
peaches, citron, candied orange peel, etc. The
squares may be dipped in chocolate if so desired.
Marshmallows
1 envelope (2 thSp.) 1 tsp. vanilla
gelatine 11/4 c. water
2 c. sugar Speck salt.
Soak gelatine in 1/3 the water for 5 minutes.
Put remaining water and sugar in saucepan, bring
to boil. Boil until syrup will spin a thread when
63

C A K E S , C O O K I E S A N D C O N F E C T I O N S
dropped from tip of spoon. Add soaked gelatine
and let stand until partly cooked. Add salt and
flavoring and beat until the mixture becomes
white and thick. Turn into granite pans thickly
dusted with powdered sugar, having mixture one
inch in depth. Let stand in cold place until thor-
oughly chilled. Turn on board, cut in cubes and
roll in powdered sugar.
This recipe makes about one hundred marsh-
mallows.
Fondant
21% c. Sugar 1% tsp. cream of tartar
11/4, c. water
Put ingredients in smooth saucepan and stir
until sugar is dissolved and mixture begins to boil.
Boil without stirring until soft ball is formed when
tested in cold water or 240°F. During boiling
cover 2 minutes so as to dissolve crystals on the
sides of the kettle. When cooked pour fondant in
clean bowl, do not scrape kettle, as scrapings will
“Sugar.” When almost cold beat with wooden
spoon until white and creamy. Knead with hands
until perfectly smooth. Pack in jars to ripen,
about 24 hours—or cover with cloth dipped in hot
water and wring dry.
If cooked too long or not long enough, if grainy
and not creamy, add water and cook over again
as if fondant were sugar.
This fondant lends itself to endless ways of mak-
ing up and is the basis for all French creams. It
is used to stuff dates, figs, prunes, etc., as centers
for chooclate creams, etc.
64

C A K E S , C O O K I E S A N D C O N E E C T I O N S
Commercial Fondant
6 c. sugar 2 c. water % tsp. acetic acid No. 8
1 thSp. glycerine (stock solution about
2 egg whites 28–30%)
Bring water and sugar to boil. Cover when boil-
ing. Add glycerine and acid. Boil to soft ball or
240°F. Pour out in large platter—cool to luke
warm. Put the two stiffly beaten egg whites in
the middle and knead them in with spatula or
wooden paddle. For gloss, add one tablespoon
gloss starch; work until the mass is creamy and
smooth. Pack in glass jars and allow to ripen for
24 hours.
Strawberry Delights
Melt fondant in double boiler until creamy.
Coat large ripe strawberries with this melted fon-
dant, holding onto the stem and calyx. Allow to
dry on wax paper. These dainties must be eaten
within 3 or 4 hours after making, but are well
worth any trouble.
Buttercups
1 c. sugar Speck of cream tartar
1/3 c. water 1 thSp. butter
2/3 thSp molasses 1/3 lb. prepared fondant
Mix and stir until it boils. Boil slowly to soft
crack 265°F. Pour from kettle slowly in long
strip on buttered marble. Have colored, flavored
and warmed fondant rolled in long rope one inch
in diameter. Place fondant on slightly cooled
strip of brittle, lap edges of brittle and roll rope
gently to the desired diameter. Cut off butter-
^ 65

C A K E S : C O O K I E S A N D C O N F E C T I O N S
cups with buttered shears, turning rope at each
cutting so that one cut of the candy is at right
angles to the other cut. -
The filling may be varied and colored to suit,
and the outside may have more or less molasses
used to lend variety.
Chocolate Creams
The chocolate used for dipping has more of the
cocoa butter left in than the commercial bar choc-
olate and is often sweetened. The home candy
maker may buy bars of dipping chocolate at most
groceries or candy kitchens. Baker’s “Dot” choco-
late is very satisfactory for this purpose.
Melt the chocolate slowly over hot water, be-
ing very careful to get no water into it, and re-
move from fire as soon as thoroughly melted. If
water gets into the chocolate it thickens and
lumps. If it gets too hot, it streaks and grays as
it cools.
The centers of chocolate creams are usually
made from fondant, colored, flavored and shaped.
After the shapes have hardened and dried a few
hours exposed to the air, they are dipped in the
melted chocolate with a fork, hat pin, or the fin-
gers, and allowed to dry slowly on wax paper.
Soft fondant centers may be made by adding more
cream of tartar as the centers are shaped, and
after dipping allow them to ripen 3–4 weeks be-
fore using.
Raisins, roasted almonds, peanuts, oyster crack-
ers, etc., may be dipped in the chocolate and give
a very delicious variation to a box of chocolate
Crearms.
66

I n d e x
CAKES
Almond Torte.......................... 15 Inexpensive Cakes.--------------- 24
Angel Food.............................. 18 #. º ---------------------------------- #
ady IlgerS--------------------------
Angel Sponge.......................... 18 Light Cakes............................ 18
Apple Sauce............................ 16 Lightning .............................. 25
Boston Cream Pie.................. 10 Marble .................................... 11
California. ................................ 20 Mocha 11
Caramel .................................. 11 Mosaic ------------------------------------21
Chocolate ................................ 10 Novelty ------------------------------------ 19
Crescents ................................ 12 Nut. 11
Cream Puffs............................ 23 Occidental Fudge ----------- 14
Cup Cake.................................. 26 One Egg 26
Dark Cakes.............................. 13 One. Two, Three, Four........10
Date Cake................................ 11 Orange ----------------------:----11
Devil’s Food............................ 13 Plain Cake (an old recipe).26
Devil's Food, Inexpensive.25 Pomme de Terre-------------------- 14
Dorothy .................................. 20 Potato Chocolate-------------------- 13
Doughnuts .............................. 23 Potato Torte---------------------------- 13
Economy ................................ 25 Prune --------------------------------- 15
English Tea............................ 22 Raisin ------------------------ 11 and 24
Exclusive Recipes.................. 13 Santa Barbara.---------- 16
Fairy Gingerbread.--------------- 16 Silver -------------------------------------- 20
Feather Sponge---------------------- 18 Snowballs ------------- 24
Fruit Cake, Dark.------------------- 17 Spice - 11
Fruit Cake, English.............. 17 Standard Proportion............ 10
Fruit Cake, White---------------. 22 Standard Sponge-------------------- 12
Hamilton Chocolate.............. 15 Variations of Standard
Honey ...................................... 17 Proportion -------------------------- 10
Hot Lemonade........................ 21 Yellow Angel.------------------------- 19
CONFECTIONS
Buttercups .............................. 65 Cinnamon Nuts---------------------- 60
Butterscotch............................ 55 Commercial Fondant------------ 65
Candied Figs.......................... 61 Cream Taffy---------------------------- 56
Candied Orange Peel............ 58 Date Fudge------------------------------53
Caramels ................................ 54 Divinity ................------------------ 53
Caramel Fudge........................ 52 Fondant ---------------------------------- 64
Chew Chocolate Caramels..55 Fudge ......................................51
Chocolate Creams.................. 66 Glace Nuts............................__61

CONFECTIONS.–Continued
Grapefruit Noveities------------ 59 Peanut Brittle I.--------------------. 62
Horehound -----------------------------. 61 Peanut Brittle II.................... 62
Marshmallows 63 Panocha .................................. 53
---------------------- Popcorn Balls..........................57
Marshmallow Fudge-------------- 52 Sea Foam.................................. 54
Mint Delight---------------------------- 60 Scotch Kisses.......................... 63
Molasses Brittle-------------------- 62 Strawberry Delights.----------. 65
Molasses Taffy-----------------------. 56 Sugared Popcorn I................ 58
Nougat .................................... 54 Sugared Popcorn II.............. 58
Orientals -------------------------------. 57 Turkish Delight.--------------------. 59
Parisian Sweets---------------------. 63 White Taffy............................ 56
COO KIES
Bavarian Christmas-------------- 39 Ginger Snaps.......................... 37
Blimps -------------------------------------- 42 Hermits .................................. 45
Brownies -------------------------------- 45 Lovers’ Knots.......................... 39
Caddies ------------------------------------ 37 Meringues -------------................. 40
Carmen Kisses------------------------ 41 Mysteries ................................ 38
Cheroqueets ---------------------------- 46 Orange Favors ...................... 40
Chocolate Chips.--------------------. 46 P.-T. A.’s.................................. 42
Chocolate Macaroons------------ 41 Rolled Cookies........................ 37
Cloisters ---------------------------------- 45 Rolled Oats............................. 42
Cornflake Macaroons------------ 40 Scotch Shortbread................ 46
Date Bars.------------------------------. 44 Sour Cream.............................. 41
Date Dillies.............................. 44 Studio Teas.............................. 37
Diplomas -------------------------------- 38 Sultanas ................................ 44
Drop Cookies-------------------------- 40 Swiss Vanities........................ 39
Fillups -----------------------------------. .43 Walnut Squares...................... 45
Ginger Nuts---------------------------- 43 Walnut Wafers...................... 43
FILLINGS
Boston Cream Pie.................. 33 Lemon ...................................... 33
Caramel ---------------------------------- 32 Marshmallow (See Reli-
Chocolate ------------------ 32 and 34 Nº." le Icing) 32
Chop Suey................................ 32 Orange ............... 32
Cocoanut -------------------------------- 32 Pineapple .................. 32 and 34
Date 32 Praline .................................... 32
Fig 32 Prune-Almond ........................ 32
Harriet ------------------------------------ 33 Prune ...................................... 32
Jam - 32 Strawberry Whip.................. 34
Lady Baltimore.--------------------- 32 Variations of Reliable or
Lemon Butter------------ -------------- 33 Seven Minute...................... 32

GENERAL DIRECTIONS FOR CAKES
Abbreviations.......................... 6 Equivalents ............................ 6
Baking ...................................... 8 º ---------------------------------------- |
- 1X1118 --------------------------------------
Cakes With Fat...................... 9 Temperatures ........................ 8
Cakes Without Fat................ 12 Tests when Done.................. 9
Effects of Various Ingre- Utensils ---------------------------------- 5
dients .................................. Variations.................. 10 and 12
ICINGS
Baking Powder...................... 28 Nut Caramel............................ 29
Birthday Novelties................ 27 Orange .................................... 3
Caramel .................................. 27 Ornamental ............................ 31
Chocolate .................. 27, 29, 30 Pineapple -------------------------------. 27
Cooked Icings.......................... 27 Powdered Sugar.................... 31
Dark Chocolate...................... 30 Reed Whip.............................. 31
French Butter Cream............ 30 Reliable or Seven Minute.27
Marshmallow ........................ 28 Uncooked Icings.................... 29
Mocha I.................................... 29 Variations of Reliable.......... 27
Mocha II.................................. 30 White Mountain...................... 28
-

-
º ºs
º, º -