THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES CAKES, COOKIES AND CONFECTION^ BOOKS OF SERIES * Cakes, Cookies and Confec- tions. *Salads, Vegetables and the Market Basket. Preserves, Beverages and Semi- Tropic Fruits * Pastries and Desserts. Price 50 Cents, Postage 4c. Already Published. Cakes, Cookies and Confections SECOND EDITION Compiled by the CALIFORNIA HOME ECONOMICS ASS O CI ATI ON Southern Section LOS ANGELES :: MLCCCCXX SO insistent has been the demand for more copies of "Cakes, Cookies and Confections," that the committee, supported by the entire California Home Economics Association, Southern Section, has decided to present to you this second edition. The booklet has been revised, and reci- pes of special merit have been added. Foreword HIS new collection of recipes is added to 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. Cakes General Directions INGE perfection in the completed cake does not depend alone on the ingredients 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 tbsp). 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 CAKES, COOKIES AND CONFECTIONS 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. 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, tbsp. tablespoon. c. cup. Ib. pound, pt. pint. oz. ounce. 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 CAKES, COOKIES AND CONFECTIONS no favorite "coffee" or "tea" cups or dessert spoons ! 3 tsp. equals 1 tbsp. 16 tbsp. 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 Ib. 2 c. fat equals 1 Ib. 4 c. flour equals 1 Ib. 16 oz. equals 1 Ib. 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 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. T C AK E S, C O O K I E S AND CONFECTIONS Effects 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 over 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) 375F. 20 minutes. Fruit Cake( cheap) 235F. ly^ hours. C AKE S, CO O KIE S AND CONFECTIONS Fruit Cake (very large) 275 F. 3 to 4 hours. Sponge Cake 320 1 hour. Angel Cake 320 F. 1 hour. Baking Powder Biscuit 450F. 12 to 15 min. Muffins 400F. 25 minutes. Corn Cake 400 F. 20 to 25 minutes. Pop-Overs 450F. 30 min., and 350 F. 15 min. Gingerbread 325 F. 45 minutes. Bread 350 F. 45 minutes to one hour. Biscuits (yeast) 400 F. 425F. 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 : a. When it shrinks from the sides of the pan. b. When a straw inserted comes out without any dough adhering. 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. C AK E S, C O O K I E S AND CONFECTIONS 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- tion of the One, Two, Three, Four Cake, which consists of: 1/2 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 1^4 hours with stones at 350 F. Standard Proportions 6 tbsp. fat iy% c. flour 1 c. sugar 2 tsp. baking powder 2 eggs 1 tsp. vanilla 1/2 c. milk Mix either method. VARIATIONS 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 AK E S, C O O K IE S AND CONFECTIONS Caramel Cake Add 1/2 cup caramel syrup instead of milk. (Car- amel syrup: Over a low fire melt 14 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 CU P 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 l /z cup chopped nuts. Orange Cake Bake in layers, using orange filling and frosting. Raisin Cake Add l /z cup raisins. Spice Cake Add coffee extract in place of milk and spices as desired. 11 CAKES, COOKIES AND CONFECTIONS CAKES WITHOUT FAT Sponge Cake 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. 1 c. pastry flour sifted 5 times. Grated rind and juice of one-half lemon. SUGGESTED VARIATIONS 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 CAKES, COOKIES AND CONFECTIONS EXCLUSIVE RECIPES DARK CAKES Devil's Food i/2 c. shortening 2 eggs 2 c. sugar 21/2 c. flour 2 sq. chocolate in 1 c. 1 tsp. soda in 1/2 c. of boiling water; let very sour milk simmer 2 minutes Potato Torte 1 c. fat creamed 1 c. finely chopped wal- Gradually beat in 11/2 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 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. Potato Chocolate Cake 2 c. sugar 2 tsp. baking powder Ys 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 i/ 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, 13 C AK E S, C O O K IE S AND CONFECTIONS cloves and nutmeg and milk. Add melted choco- late. Stir in nut meats and fold in stiffly beaten whites. Bake in two layers. Mahogany Cake I. 4 sq. bitter choco- Vfc c - m ilk late 1 egg 1 c. brown sugar Cook in double boiler till thick and creamy. II. 1 c. brown sugar V& c. milk or water 2 c. prepared cake 2 eggs or pastry flour 1 tsp. soda sifted 3 times be- 2 tsp. baking powder fore measuring 1 tsp. vanilla 1/2 c. fat Mix by cake method, adding first mixture when cool. Bake in two large or three medium layers. Put into very moderate oven, 200 to 250, and in- crease gradually to 300 up to 350 until done. Use mocha filling or any other filling and icing. Hazel Nut Torte l l /2 c. sugar 1V2 c - hazel nuts chop- 9 eggs ped fine (Walnuts Vz tsp. cinnamon may be used) l /2 tsp. mace 1 c. cracker crumbs, V2 tsp. nutmeg rolled very fine 1 tsp. vanilla Separate eggs. Beat the yolks with the sugar for thirty minutes, using wooden spoon. This con- tinued beating and stirring dissolves the sugar and incorporates the needed air. Add cracker crumbs and spices. Beat egg whites stiff with 14 A K E S, C O O K I E S AND CONFECTIONS whisk or whip type of beater. Fold in whites and vanilla. Butter a deep, square cake pan and pour in the batter. Bake in a slow oven for thirty minutes. Increase the heat to moderate for about twenty-five minutes more. Should be light and delicate in texture. Requires no icing, though melted sweet chocolate is sometimes spread over top. Pomme de Terre Cake 2 c. sugar M>tsp. soda % c. fat 2 tsp. vanilla 4 eggs 2 squares bitter choco- 2V2 c. flour late (melted) !/2 tsp. salt 1 c. nuts Vi 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 14 c. fat 1*4 c. flour 1 c. sugar 2y% 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 shallow pan 7x11 in. 15 C AK E S, C O O K I E S AND CONFECTIONS f in a moderate oven for forty minutes. Cover with Reliable Frosting and when cold pour over this melted bitter chocolate. Candy Cake 1 c. light brown sugar 1 Ib. walnuts weighed 1 c. dark brown sugar in shell 1/2 c .flour 1 tsp. baking powder i/s tsp. salt 2 eggs 1 c. raisins Mix well. Line a cake pan with heavy paper. Grease and flour this. Pour in the cake batter and bake very slowly, since it burns easily. Cut in squares. This is a good candy substitute for an afternoon or evening party. Hamilton Chocolate Cake 1 c. brown sugar 1 tsp vanilla 1/2, c .fat 2 eggs beaten separate- % c. milk ly 2 c. flour 1/2 c. ground chocolate, 2 tsp. baking opwder dissolved in 2 tbsp. 1/2 tsp. soda hot water 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 Yz c. ground chocolate % 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 16 CAKES, COOKIES AND CONFECTIONS 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 l /2 to % c. sour milk Y$ c. fat 1/4, tsp salt 2 eggs 1 c. cooked prunes, cut l!/2 c. flour into pieces 1/9 tsp. nutmeg 1 tsp. soda i/8 tsp. cloves % tsp. baking powder 1/2 tsp. cinnamon Bake in a loaf or two layers. 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 Blackberry Jam Cake 1 c. sugar 3 eggs 2/i c. fat 2 c. flour 1 c. sour milk 1/2 tsp. spice 1 tsp. soda 1/9 c. blackberry jam. 1 tsp. baking powder Mix as for butter cakes only mix the soda with the jam. Bake in layers and put together with icing or butter cream filling. Sweet milk may be 17 CAKES, COOKIES AND CONFECTIONS substituted for the sour by using 1/2 tsp. soda in- stead of one tsp. Apple Sauce Cake 2 c. flour !/2 c. nuts, chopped 1 c. sugar !/2 c. raisins 2 tsp. soda il/2 c. apple sauce 2 tsp. spice medium thick, un- 3 tbsp. chocolate sweetened) 1/2 tsp. salt l /2 c. melted fat 1 tbsp. 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 3 /4 c. brown sugar 2 tsp. soda 2 eggs Ic. boiling water %, c. light molasses 1 tbsp. ginger % c. melted fat 2 tsp. cinnamon 2,1/2 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. Honey Cake 1 c. sugar 1 tsp. cinnamon and 1 c. chopped citron allspice 1 c. chopped nut meats 2 tbsp. honey 4 eggs 2 c. flour % c. chocolate 1 tsp. baking powder 18 CAKES, COOKIES AND CONFECTIONS Mix in order given. Bake in thin sheet. Cut in small rectangles when done. May be frosted with a white icing if desired. Honey Cake Special 3 eggs 1/2 tsp. allspice 1 c. light brown sugar 1 tsp. cinnamon 11/2 c. honey 1% c. flour 1/2 c. ground chocolate 3 tsp. baking powder 1/2 tsp. cloves % c. chopped nuts Beat eggs and sugar together. Add honey, chocolate and spices, then flour and baking pow- der and lastly the nuts. Grease and flour a piece of heavy paper. Line bottom of a pan about 9 in. x 13 in. by 2 in. deep. Pour in the cake bat- ter. Brush cream over top and place on it walnut halves at intervals. Bake in a slow oven till done, about 40 minutes. Honey mixtures burn easily, so the utmost care must be taken in baking. Indio Cake 1 c. stoned and chopped 3 tbsp. butter dates 1 egg 1 c. sugar 1 c. boiling water 1 c. nut meats 14 tsp. salt 3 tsp. baking powder l 1 /^ c. flour 1 tsp maple flavoring Sprinkle the i/> tsp. soda over the chopped dates and add the boiling water. Let stand until cool. Cream the butter, sugar and mapleine and mix with dates. Beat the egg, add the salt and stir into mixture. Then add the flour and baking powder, which should be sifted three times. Mix thoroughly and bake in a moderate oven for about 25 minutes. 19 CAKES, COOKIES AND CONFECTIONS Dark Fruit Cake (Makes 10 Ibs. keeps for years) 1 Ib. butter substitute 4 Ibs. seeded raisins 114 Ibs. sugar 2 Ibs. currants or seed- 10 eggs less raisins y% c. brandy or grape 1 Ib. citron juice li/4 Ib. 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 11/2 Ibs. flour 1 Ib mixed candied fruit 1 Ib. butter 1 Ib. blanched and 11/2 Ibs. brown sugar sliced almonds 1 c. brandy or substitute 4 tsbp. nutmeg 2 tbsp. lemon juice Grated rind of 2 lemons 1 c. molasses 3 Ibs. raisins 2 tbsp. mace 7 eggs 4 Ibs. currants 2 tbsp. cloves 1 Ib. figs % Ib. citron 1 tbsp. soda Bake 3 to 4 hours in slow oven (200 to 250). LIGHT CAKES Angel Food li/2 c. sugar 1 c. flour 11 eggs 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 20 CAKES, COOKIES AND CONFECTIONS the sugar at a time and beat. Fold in the flour a little 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 frost- ing. Angel Sponge Cake 3 eggs \.y$ c. flour 1 c. sugar i/> c. boiling water Vz 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 lastly baking powder. Add flavoring. Bake in ungreased cake tin, in a hot, then moder- ate oven for 35-45 minutes. When done turn the cake tin upside down between two dishes until cold. 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 or a prepared cake flour Beat yolks and whites separately. Beat one- 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. 21 C AK E S, C OO K IE S AND CONFECTIONS Yellow Angel Cake 114 c. sugar % tsp. cream tartar 5 tbsp. water 4 tsp. corn starch 7 eggs 1/8 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 1/4, c. fat 2 tsp. baking powder 1 c. sugar 1/2 c. milk 2 eggs 1 tsp. vanilla 11/2 c. flour Filling 1/2 c. brown sugar 1 tbsp. melted butter 1 tsp. cinnamon 2 tbsp. flour 1/2 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 oblong shallow pan 7x11 inches for twenty-five minutes. Snow White Cake % c. fat 21/2 c. prepared cake i.i/2 c. sugar flour i/s tsp. salt 1 c. water 1 tsp .vanilla 6 egg whites, beaten 3 tsp. baking powder stiff Mix by cake method. Bake in layers or a sheet. 22 AK E S, C O O K I E S AND CONFECTIONS Dorothy Cake 1/2 c. fat 2 tsp. baking powder 11/2 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 tbsp. less milk and bake as loaf. A very fine-grained cake. Silver Cake (Made With Whites) 2 c. sugar 3 c. flour 1/2 c. fat 1 tsp. cream tartar with 4 egg whites Vs 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. Mosaic Cake 1 c. sugar 1 tbsp, melted unsweet- y% c. fat ened chocolate 1% c. flour 14 tsp. cinnamon 2 eggs 14 tsp. nutmeg % c. milk 14 tsp. allspice I 1 /* tsp. baking powder 1/2 tsp. salt 1 tbsp. 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 1/2 tsp. vanilla. Into a round cake pan put an outer ring of the 23 CAKES, COOKIES AND CONFECTIONS white, then a ring of 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 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 % hour. California Cake (Made With Yolks) i/4 c. fat % c. flour 1/2 c. sugar IVfc tsp. baking powder 5 egg yolks 1 tsp. orange extract !/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. Hot Lemonade Cake li/2 c. sugar 1/2 c. almonds or wal- 6 eggs nuts, ground fine Rind of 1 lemon !/4 tsp. cinnamon 14 tsp. baking powder l 1 /^ c. sifted bread 1/2 tsp. bitter almond crumbs flavoring Beat yolks, add sugar gradually ; bread crumbs, baking powder, grated lemon rind and flavoring. 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. 24 CAKES, COOKIES AND CONFECTIONS White Fruit Cake 2 c. flour y% tsp. salt 1 c. almonds 14 tsp. soda yz c. fat 2 tbsp, milk 6 egg whites \ c. sugar 1 tsp. vanilla 1 tsp. baking powder 11/9 c. candied fruits 1/2 tsp. rose flavoring */2 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 li/ 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 1/2 lb. butter YT, Ib. seedless white % lb. flour raisins 2 tsp. baking powder 4 eggs J/2 lb sugar Grated rind of 1 lemon 1/2 lb. currants, or Cream butter and work in the flour, then the sugar and currants. Beat eggs well and add to mixture with lemon rind. Bake slowly li/^ 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. 25 CAKES, COOKIES AND CONFECTIONS Cream Puffs l /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 five minutes). Cool. Add unbeaten eggs one at a time, beating until thoroughly mixed, between the addition of each egg. Drop by spoonfuls on a greased sheet two inches apart, piling mixture up high. Put in a hot oven for ten minutes, then reduce the heat and complete cook- ing 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 1V c. sugar y tsp. cinnamon 21/2 tbsp. fat 1/4, tsp. grated nutmeg 3 eggs IVk 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 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 dougnuts is 360 F. 26 CAKE S, CO O KIE S AND CONFECTIONS 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 tsp. salt 1 y$ c. sugar 1/2 tsp. soda 1 tbsp. melted fat 4 tsp. baking powder 1 c. sour milk 3 c. flour !/4 tsp. nutmeg Beat eggs, add sugar, melted fat, sour milk and dry ingredients sifted twice. Then add enough flour to handle. Roll out *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 2 c. flour U> c. fat 1/2 tsp. soda i/ tsp. cloves 1 c. raisins, cut fine 1 c. sour milk or boiling 1 c. nuts, chopped fiine water 1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. nutmeg Mix as butter cake. Very satisfactory plain cake. Bake in moderate oven as loaf. 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 27 CAKES, COOKIES AND CONFECTIONS 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 a moderate oven. More fruit and nuts may be added. Inexpensive Devil's Food 1 c. sugar y tsp. soda 4 tbsp. fat 1 tsp. baking powder 1 c. boiling water 1^2 c. flour 1 egg 14 tsp. salt 6 tbsp. 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 Yz c. fat or oil 3 4 c. sugar 2 eggs 3 tsp. baking powder milk !/2 tsp. salt Sift dry ingredients. Put fat into a cup. Add eggs unbeaten. Fill up cup with milk. Beat 3 minutes. Vary with chocolate, cocoanut, nuts or spices. One Egg Cake 4 tbsp. fat 1/2 c. milk !/2 c. sugar 1J/2 c. flour 1 egg 2 1 /! tsp. baking powder Mix quick or muffin method. 28 OAKBS, COOKIES AND CONFECTIONS 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 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." COOKED ICINGS Reliable or Seven Minute Icing % c. sugar 1 egg white unbeaten 3 tbsp. 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 29 OAKES, COOKIES AND CONFECTIONS I 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 tbsp. ground chocolate when removing from fire. Caramel. Flavor with 2 tbsp. 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. White Mountain Icing 1 c. sugar Flavoring Yz c. water 1 egg white 1/2 tsp. 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. 30 CAKES, COOKIES AND CONFECTIONS Baking Powder Frosting 2 egg whites V4 tsp. baking powder 2 c. sugar 1/2 c. water 14 tsp. cream tartar *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 1/2 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 little hot water. If not hard enough, con- tinue to cook and heat over the boiling water. Marshmallow Frosting 1 c. brown sugar y^c. butter y% c. white sugar *4 Ik- marshmallows 14 c - boiling water Cook all except marshmallows until it forms a soft ball, tested in cold water. Melt the marsh- 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 5 tbsp. water 3 tbsp. 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. 31 CAKES, COOKIES AND CONFECTIONS Nut-Caramel Frosting 1*4 c. brown sugar Ys 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 tbsp. coffee symp 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. 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 1/2 c. baked vanilla custard Make one cup hard sauce. Add custard very A K E S, C O O KIE S AND CONFECTIONS slowly to this, beat 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 tbsp. cocoa or choco- 2 tbsp. butter late 1 tsp. vanilla 21/2 c. powdered sugar Boiling 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 2 squares choco- late Add 3 tbsp. of boiling Add 5 tbsp. powdered water sugar Orange Frosting Grated rind of 1 orange 1 egg yolk 1/2 tsp. lemon juice Powdered sugar Itbsp 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 1/2 glass of jelly Put in bowl and beat with a Dover type egg 33 CAKES, COOKIES AND CONFECTIONS 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 1 egg white unbeaten 2 tbsp powdered sugar 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.) Caramel filling. Use brown sugar instead of white, or add 2 tbsp, caramel syrup. See Caramel Cake. Cocoanut. 1/3 c. fresh or grated cocoanut ad- ded when taken from fire. Chop Suey. 14 c. each of raisins, nuts and co- coanut. Chocolate. *4 c. ground chocolate or 1 square of melted chocolate. Date or Fig. 1/4, c. chopped dates or figs. Jam. Add 2 tbsp. jam to filling. 34 CAKES, COOKIES AND CONFECTIONS Lady Baltimore. 5 figs, 1 c. chopped pecans, 1 c. raisins, cut. Nut. 1/3 c. chopped nuts. Orange 2 tbsp. finely chopped candied orange peel. Pineapple. Use three tbsp. 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. Vfc c. finely chopped cooked prunes and 1/3 c. blanched, chopped almonds. Orange Filling i/o c. of sugar *4 c. of orange juice 21/7 tbsp. flour 1/2 tbsp. lemon juice Grated rind 1/2 orange 1 egg, slightly beaten 1 tsp. butter Cook twelve minutes in double boiler, stirring constantly. Cool before spreading. Lemon Filling 4 egg yolks 11/2 lemon, juice and % 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 1/2 1 tbsp. butter Beat well and cook slowly in double boiler till thick, stirring all the time. 35 CAKES, COOKIES AND CONFECTIONS Use like jam for spreading on hot biscuits, muf- fins, etc. Boston Cream Pie Filling 1 c. milk 1 egg yolk 2 to 4 tbsp flour 14 ts P- vanilla or rind 4 tbsp. sugar of 1/2 orange, grated Vs 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. Chocolate Filling 1/2 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 tbsp. 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. 36 C AK E S, C O O K IE S AND CONFECTIONS 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. Diplomas 14 c. butter i/4 c. milk 1/2 c. powdered sugar % c. bread flour i/ 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 39 CAKES, COOKIES AND CONFECTIONS 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 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. Ginger Snaps 1 c. light molasses % tsp. soda 1/2 c. shortening 1 1 tbsp. ginger 314 c. flour 11/2 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 May be iced when baked. Swiss Vanities 2 eggs 1/2 tsp. vanilla or cinna- % tsp. salt mon 2 tbsp. 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. 40 CAKES, COOKIES AND CONFECTIONS Mysteries 1 c. sugar 31/2 c. flour !/2 c. shortening 2 tsp. cream of tartar 1 egg 1 tsp. soda l /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, *4 tsp. salt figs or dates 1 tsp. flour 1/2 c. sugar y% c. water 1 tsp. lemon juice l /2 c. nuts Cook until thick. Caddies (With Steel Cut Oats) 2 eggs 1 c. sugar 1 c. fat 2 tbsp. milk !/2 tsp. soda 2y% c. oatmeal put thru 2 tbsp. chopped can- fine food chopper died orange or lemon 2 l /2 c. flour peel Roll very thin. Cut as desired. 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. 41 OAKES, COOKIES AND CONFECTIONS Bavarian Christmas Cookies 1/2 lb. fat (butter pre- 14 lb. sugar f erred) 3 tbsp. orange juice % 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. 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 1/2 c. sugar Grated lemon or orange i 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 42 CAKES, COOKIES AND CONFECTIONS 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. 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. Chocolate Macaroons 3 whites of eggs, beaten Ic. 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. Carmen Kisses 2 egg whites l 1 ^ c. walnuts, ground 2 /T, 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 43 C A K E S, C O O K I E S AND CONFECTIONS walnuts. Add vanilla. Bake in a little more than a moderate oven until shape is set, then reduce heat to a slow oven. Sour Cream Cookies 1 c. sour cream 1 tsp. soda 1 c. sugar 1/4 tsp. salt 1 egg 1 tsp. vanilla 21/2 c. flour Drop from tip of tsp. into small mounds on 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 3 tbsp. fat 1 egg well beaten 1/2 c. sugar 11/2 c. flour 14 tsp. salt 2 tsp. baking powder 1 tsp. vanilla 2 tbsp. milk Cream fat and sugar. Add egg, milk and flour sifted with baking powder. Add flavoring. If this amount of flour is not suffiicent to make a very stiff batter, add more. Drop from tip of tea- spoon on greased pan and bake in a quick oven. A piece of nut or raisin may be put on top of each before baking. Rolled Oat Cookies 2 eggs 1/2 tsp. salt 1/2 c. raisins % c. fat % tsp. soda 2 tbsp. Karo 11/4 c. flour 2 /z c. nuts 1 c. light brown sugar 2 c. rolled oats put thru 1 tsp. cinnamon coarse food chopper Mix. Drop from spoon the size of a walnut and bake 15 minutes. 44 CAKES, COOKIES AND CONFECTIONS Blimps 1 c. fat 1 c. flour 1/2 c raisins 2 eggs 1/2 c. nuts 1/2 c - currants 1 c. brown sugar 3 tbsp. chocolate 2 tsp. baking powder 2 c. oats chopped Mix. Drop on greased pans and bake in mod- erate oven. Fillups 2 tbsp. fat 1 tsp. baking powder 1/4. c. sugar 1/4, tsp. salt 1 egg 2 tbsp. milk 1/2 tsp. lemon juice 1/2 c. fiinely chopped 1/2 c. flour peanuts 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. Drop from teaspoon onto a greased pan and place one half peanut on top of each. Bake in moderate oven. Makes about 36 small ones. Holland Fancies 3 eggs 3 sq. bitter chocolate 1/4, c. butter 1 c. bread crumbs 1/2 c. sugar 2 tbsp. flour Cream butter and sugar. Add well beaten eggs. Add melted chocolate and bread crumbs. Spread in a shallow buttered pan and bake in slow oven. Shape with tiny cutter about size of large chocolate cream and pile with reliable icing or put together in pairs with the same. 45 CAKES, COOKIES AND CONFECTIONS Chocolate Snow Caps 1 c. brown sugar */2 c. butter 1 egg 1 tsp. vanilla Va tsp soda H/4 c. pastry flour 4 sq. unsweetened choc- olate melted over hot water c. milk Mix by cake method. Drop from teaspoon to greased pans. Bake in moderate oven. When cool top with white frosting. Should be size of large chocolate cream. Makes 50. Walnut Wafers 1 c. brown sugar 1 c. 1 tsp. baking powder 2 eggs chopped walnuts 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 1/2 c. melted fat Vi c. sugar 3 c. flour 1 egg 1 c. chopped raisins 1 tsp. cinnamon !/2 tsp. cloves 1/2 tsp. ginger V? tsp. salt i/ c. molasses 1/2 tsp. soda Mix muffin method. Makes a stiff dough. Shape in a long roll about % inch in diameter. Cut off sections and roll, making tiny marbles. Roll each in sugar and bake in moderate oven. Good for Christmas time. 46 CAKES, COOKIES AND CONFECTIONS Date Dillies % c. walnuts broken 2 tsp. baking powder into coarse pieces 6 tbsp. flour % c. dates 2 eggs, beaten together % 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 Ic. 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 % c .fat 1 tsp. soda 1/2 c. walnuts li/2 c. sugar 314 c. flour i/ 2 c. currants 3 eggs 1 tsp. salt i/ 2 c. raisins 6 tbsp. 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 4 1/2 dozen. 47 GAKES, COOKIES AND CONFECTIONS Cloisters 1/2 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 l l /2 c. brown sugar 11/2 tsp. cinnamon 1 c. fat 14 tsp. cloves 2 eggs 1/2 tsp. soda in 1 c. chopped raisins 1/2 c. hot water 1 c. chopped nuts % tsp. salt 1 A 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 tbsp. milk 2tsp. baking powder 2 sq. chocolate (melted) 11/4 c. flour 4 tsp. fat (melted) 1/4, tsp. salt 1 cup 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 i/ s tsp. salt 1 c. light brown sugar 5 tbsp. flour 1/8 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- 48 CAKES, COOKIES AND CONFECTIONS 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. Should be eaten soon after baking. Cheroqueets 3 tbsp. fat Whites of 2 eggs 1/2 c. sugar 1/2 tsp. flavoring 14 c. milk 14 c. candied cherries 1 c. flour cut fine 11/2 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 Short Bread 1 Ib. pastry flour 1/2 lb. butter warmed slightly *4 Ik- sugar Sift sugar and flour several times. Work butter into flour and sugar with cake spoon. Knead thoroughly. Roll one inch thick, cut into rounds, score with a fork and bake in a moderate oven till golden brown. 49 Confections OAKES, COOKIES AND 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 granulated 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 flavoring 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 scrape a kettle where a non-crystalline candy- such as taffy, butter-scotch, etc., is desired. 53 CAKES, COOKIES AND CONFECTIONS 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 overcook while the test is being made. These temperatures vary with atmospheric con- ditions. Tests: The thread 216F.-218 F. The pearl 220 F. The blow 230 F. The feather 232F.-235F. Soft ball 236F.-240F. Large or firm ball 248 F .-250 The crack 290F.-310F. 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 54 C AKE S, C O O KIE S AND CONFECTIONS 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 y% c. chocolate 1 c. milk or water 2 tbsp. butter 2 tbsp. 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 when tested in cold water. Add butter, vanilla, 55 A K E S, C O O K I E S AND CONFECTIONS and allow to cool. When cool stir until it be- gins to thicken, add nuts and pour into well but- tered pan, %, in. deep. Cut in squares. Marshmallow Fudge 2 c. sugar 1 tsp. vanilla 2 /5 c. milk % c . n ut meats or 2 sq. chocolate, or raisins l /2 c. cocoa 1 c. mashmallows, cut 1 tbsp. 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 236 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 tbsp. 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. Carmelize (melt) i/2 CU P 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. 56 CAKES, COOKIES AND CONFECTIONS Date Fudge 1 c. brown sugar 2 tbsp. butter 2 c. white sugar 1 tbsp. glucose or honey 1 c. milk or cream 1 tbsp. lemon extract 14 lb. (1 c.) stoned 1 tbsp. vanilla extract dates Speck salt Put sugar, butter, milk and glucose into sauce- pan. Boil slowly to soft ball or 236 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 tbsp butter 1 c. white sugar 1 tbsp. vanilla IVo c. milk % c. nut meats Speck salt Boil slowly to "soft ball" or 236F. 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 i/2 tsp. almond extract % c. Karo Whites 2 eggs % 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. 67 CAKES, COOKIES AND CONFECTIONS Sea Foam 11/2 c. white sugar Maple or coffee l!/2 c - brown sugar flavoring l 1 /^ c. hot water 1 c. nut meats if desired 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 i/4, c. water 1 tsp. vanilla 2 egg whites 1 c. mixed nut meats 1/2 tsp. almond extract (Brazil, pecans, wal- 14 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, 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 % c. glucose or 1 c. nut meats if desired l l /2 c. Karo 1 tsp. vanilla 3 /t c. butter 2 sq. chocolate if desired Put sugar, glucose, butter and i/2 milk over fire. Stir until mass boils thoroughly. Add gradual- ly second cup of milk. Let mixture boil, stirring every 3 or four minutes till it reaches "hard ball" 58 CAKES, COOKIES AND CONFECTIONS 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 % 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 11/2 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 molasses 2 sq. chocolate !/2 c. sugar 2 tbsp. butter 1/2 c. milk 1/3 tsp. cream of tartar Boil ingredients until a hard ball is formed when tested in cold water or 250 F. Pour into well buttered pan. When cool cut in squares. Butterscotch l^i c sugar 2<3 c. water 2 /z c. brown sugar % tsp. lemon extract % tsp. cream of tartar Speck of salt !/2 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 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. 59 G AK E S, C O O K I E S AND CONFECTIONS White Taffy 2 c. sugar 2 tbsp. vinegar Flavoring 1 c. water 1 tbsp butter Cook slowly until "small crack" or until cracks against cup, forming glass-like threads in cold water at 265-270 F. Never stir after mixture boils. Cover the kettle from 2 to 3 minutes to dis- solve crystals on sides of the pan. Pour in but- tered platter to cool. Do not scrape kettle. When cool 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 a gas flame if candy cools before it Molasses Taffy 1 c. molasses 2 tbsp. butter 1 c. sugar 1 tbsp. vinegar Mix ingredients and boil slowly until it reaches the small crack 270 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 rr, ff Cream Taffy % c. sugar 1 tbsp butter ^ tsp. glycerine 1/2 c. glucose 1/2 tsp. salt 1 c. water Put sugar, glucose, butter and water in kettle. 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. 60 CAKES, COOKIES AND CONFECTIONS Orientals 3 c. sugar V& tsp. almond extract 1 tbsp. butter (if desired ) 1 egg white i/4 c. honey 1/2 c. candied pineapple y% c. walnuts 1 c. milk 1/2 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 teaspoon- fuls on buttered plates. Popcorn Balls 4 quarts, sifted, salted, 2 c. molasses, light corn or crisped puffed golden rice or corn 1 c. brown sugar 1 tbsp. vinegar 2 tbsp. 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. Sugared Popcorn I 2 qts. popped and sifted V c. water corn 2 tbsp. 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 61 C A K E S, C O O K I E S AND CONFECTIONS 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 ^ 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. Grapefruit Novelties 1 Ib. grape fruit peel 2 c. water IVk Ibs. 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 it. Cut again into strips or fancy shapes. For each C A K E S, C O O K I E S AND CONFECTIONS 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 11/2 Ibs. 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 1/2 c. cold water 3 tbsp. gelatine Let stand till water is absorbed. Pour i/2 c. cold water over 2 c. granulated sugar. Heat to the boiling point. Add gelatine and cook twelve min- uter after boiling begins. Stir constantly, since it burns easily. Remove from fire and add 2 tbsp. lemon juice and 4 tbsp water. Flavor with pep- permint or other flavoring and color green. Pour % inch deep into a wet pan. Cut and roll in gran- ulated sugar just before ready to serve. 63 CAKES, COOKIES AND CONFECTIONS Mint Delight 2 tbsp. gelatine Green coloring pep- ( l /2 Pkg.) permint 1/2 c. cold water Red coloring winter- 2% c. sugar green % c. cold water Soak gelatine in l/ c. cold water 10 minutes. Cook sugar and 3 /4 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. Wheni set cut into squares with hot knife. Roll in powdered sugar. Cinnamon Nuts 1 c. sugar l /2 tsp. vanilla 14 c. water IVk c. nut meats wal- 1/2 tsp. cinnamon nuts best % 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. Glace Nuts i/> c. boiling water Yz 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 310F. Remove sauce- pan from fire, place in pan of cold water to stop 64 CAKES, COOKIES AND CONFECTIONS its cooking and then place in 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 Ibs. figs 1 pt. water 1 Ib. (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. Hardbound 3 c. sugar l/^ c. water 1 tbsp. horehound Va tsp. cream of tartar 3/3 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. Molasses Brittle 1 c. molasses Vk tsp. lemon extract 1 c. sugar brown or 1 c. peanut meats white % tsp. soda 1 tbsp. vinegar 1 tbsp. butter Boil molasses, sugar- butter and vinegar slowly until when tested in cold water it is brittle or 65 A K E S, C O O K I E S AND CONFECTIONS cracks 290-300 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- tered slab and roll out very thin. Stick the re- maining peanuts on top. When cool break into pieces. Peanut Brittle I 2 c. sugar !/4 tsp. salt 1 qt. nut meats Shell, skin and chop coarsely the peanuts. Sprinkle with salt. Melt sugar in perfectly smooth kettle such as an iron or aluminum frying pan, stirring constant- ly so that it carmelizes 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 % c. glucose 4 tbsp. butter 2 level tsp. soda \Yz c. water % lb. peanut meats Boil sugar, glucose and water to hard crack or 275F. Add butter and soda. Beat well, pour over peanuts scattered in well greased pans. Scotch Kisses 1 c. brown sugar 1 can dry marshmal- 1 tbsp. butter lows 1/2 c. water Vk tbsp. vinegar Boil sugar, water, butter and vinegar to soft crack when tested in cold water or 290 F. Re- move from fire, drop in marshmallows one at a 66 C A K E S, C O O K I E S AND CONFECTIONS time, cover with the syrup and remove with fork to buttered marble or plate. Parisian Sweets 1 Ib. raisins seeded 1 Ib. walnut meats 1 Ib. figs Yi Ib. crystalllized gin- 1 Ib. almond meats ger 1 Ib. 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 y inch 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 tbsp.) 1 tsp. vanilla gelatine 1*4 c - water 2 c. sugar Speck salt Soak gelatine in i/& the water for 5 minutes. Put remaining water and sugar in saucepan, bring to boil. Boil three minutes. Add soaked gelatine and let stand until partly cool. 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. Easy to cut with scissors. This recipe makes about one hundred marsh- mallows. 67 C AKE S, C O O K I E S AND CONFECTIONS Fondant 21/2 c. sugar Vs tsp. cream tartar, or 1*4 c. water 1/2 to % tsp. glycerine 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 making up and is the basis for all French creams. It is used to stuff dates, figs, prunes, etc., as cen- ters for chocolate creams, etc. Commercial Fondant 6 c. sugar 2 c. water % tsp. acetic acid No. 1 tbsp. glycerine 8 (stock solution, 2 egg whites about 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 68 C A K E S, C O O KI E S AND CONFECTIONS 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 waxed paper. These danties must be eaten within 3 or 4 hours after making, but are well worth any trouble. Buttercups 1 c. sugar Speck of cream tartar 1/2 c. water 1 tbsp. butter J4 tbsp. molasses % Ib. prepared fondant Mix and stir until it boils. Boil slowly to soft crack 265F. Pour from kettle slowly in long strip on buttered marble. Have colored, flavored aud 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- 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 69 C AK E S, C O O K I E S AND CONFECTIONS 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 chooclate 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 or 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 creams. 70 I nd e x CAKES Almond Torte 16 Indio Cake 19 Angel Food 20 Inexpensive Cakes 27 Angel Sponge 21 Jelly Roll 12 Apple Sauce 18 Lady Fingers 12 Blackberry Jam 17 Light Cakes _ 20 Boston Cream Pie 10 Lightning 28 California 24 Mahogany 14 Candy 16 Marble 11 Caramel 11 Mocha ..11 Chocolate 10 Mosaic 23 Crescents 12 Novelty 22 Cream Puffs 26 Nut 11 Cup Cakes 29 Occidental Fudge 15 Dark Cakes 13 One Egg 28 Date Cake 11 One, Two, Three, Four 10 Devil's Food 13 Orange 11 Devil's Food, Inexpensive..28 Plain Cake (an old recipe) 29 Dorothy 23 Pomme de Terre 15 Doughnuts 26 Potato Chocolate 13 Economy 27 Potato Torte 13 English Tea 25 Prune 17 Exclusive Recipes 13 Raisin 11 and 27 Fairy Gingerbread 18 Santa Barbara 17 Feather Sponge 21 Silver 23 Fruit Cake, Dark 20 Snowballs 27 Fruit Cake, English 20 Snow White 22 Fruit Cake, White 25 Spice 11 Hamilton Chocolate 16 Standard Proportion 10 Hazel Nut Torte 14 Standard Sponge 12 Honey 18 Variations of Standard Honey Cake Special 19 Proportion) 10 Hot Lemonade 24 Yellow Angel 22 CONFECTIONS Buttercups , 69 Chew Chocolate Caramels 59 Butterscotch 59 Chocolate Creams 69 Candied Figs 65 Cinnamon Nuts 64 Candied Orange Peel 62 Commercial Fondant 68 Caramels 58 Cream Taffy 60 Caramel Fudge 56 Date Fudge i7 CONFECTIONS Continued Divinity 57 Fondant 68 Pudge 55 Glace Nuts 64 Grapefruit Novelties 62 Horehound .....65 Marshmallows 67 Marshmallow Fudge 56 Mint Delight 64 Molasses Brittle 65 Molasses Taffy 60 Nougat ....58 Orientals 61 Parisian Sweets 67 Peanut Brittle I 66 Peanut Brittle II 66 Panocha 57 Popcorn Balls 61 Sea Foam 58 Scotch Kisses 66 Strawberry Delights 69 Sugared Popcorn I 61 Sugared Popcorn II 62 Turkish Delight 63 White Taffy 60 COOKIES Bavarian Christmas 42 Blimps 45 Brownies 48 Caddies 41 Carmen Kisses 43 Cheroqueets 49 Chocolate Chips 49 Chocolate Macaroons 43 Chocolate Snow Caps 46 Cloisters 48 Cornflake Macaroons 42 Date Bars 47 Date Dillies 47 Diplomas 39 Drop Cookies 42 Fillups 45 Ginger Nuts 46 Ginger Snaps 40 Hermits 48 Holland Fancies 45 Lover's Knots 41 Meringues 42 Mysteries j 41 Orange Favors 42 P.-T. A.'s 44 Rolled Cookies 39 Rolled Oats 44 Scotch Shortbread 49 Sour Cream 44 Studio Teas 39 Sultanas 47 Swiss Vanities 40 Walnut Squares 48 Walnut Wafers .. ....46 FILLINGS Boston Cream Pie 36 Caramel 34 Chocolate 34 and 36 Chop Suey 34 Cocoanut 34 Date 34 Fig 34 Jam 34 Lady Baltimore 35 Lemon Butter 25 Lemon . ....35 Marshmallow (See Reliable Icing) Nut 35 Orange 35 Pineapple 35 and 36 Praline 35 Prune-Almond 35 Prune 35 Strawberry Whip 36 Variations of Reliable or Seven Minute . ....34 GENERAL DIRECTIONS FOR CAKES Abbreviations ...................... 6 Equivalents ............................ 6 Baking .................................... 8 Flour ........................................ 7 Cakes With Fat ..... 9 ~ "' 8 -- Cakes Without Fat .............. 12 Tests When Done ................ 9 Effects of Various Utensils .................................. 5 Ingredients ........................ 8 Variations .............. 10 and 12 ICINGS Baking Powder .................... 31 Mocha II ................................ 32 Birthday Novelties ..... 30 Nut Caramel .......................... 32 ..30 SSfentaf: IJJ Chocolate .......... 30, 31 and 33 pineapple .............................. 30 Cooked Icings ...................... 29 Powdered Sugar .................. 34 Dark Chocolate .................... 33 Reed Whip ............................ 33 French Butter Cream ........ 32 Reliable or Seven Minute 29 Marshmallow ........................ 31 Uncooked Icings .................. 32 Mocha I .. ....32 Variations of Reliable ......30 LYDE BROWNE Marmion Way Angeles by STANLEY EDWARDS Santa Barbara