FRANCES WHEELER ECKERT

CLUB HOUSE COOK BOOK

Molasses Cakes — One cup of yellow sugar, ^ cup of butter, 1 teaspoon cinnamon (beat to a cream), 2 eggs well beaten, 1 cup New Orleans molasses, 1 cup sweet milk, 1 tea- spoonful baking powder dissolved in milk, 3 large cups of ftour and 1 teaspoonful of cream tartar in flour,

CLARA L. WILLSON.

Old Fashioned Molasses Cakes (Recipe for Five)— One

cup of soft A sugar, ^ cup of butter, 1 egg, 1 cup molasses, 1 even teaspoonful baking powder dissolved in vinegar, 3 heaping cups of flour, 1 cup of thick milk. Mix sugar and butter to a cream, add egg, beat well, then soda and thick milk. Last of all, flour. Bake in rather hot oven.

MRS. GUS. SCHAEFFER.

French Biscuits — These are extremely good and taken from a very old cookery book of the last century. Three eggs, the weight of the eggs in flour, and equal quantity of powdered sugar; 1 ounce of candied lemon peel. Beat the whites of the eggs to a stiff froth, and then whip in the candied peel, chopped extra fine, then, by degrees, beat in the sifted flour and sugar, and lastly, slip in the yolks of the eggs. Blend all together with a wooden spoon, then shape the biscuits with the spoon. Drop them on a greased paper on a tin. Shake some confectioner's sugar over them and bake in a very slow oven.

Oatmeal Cookies (Very Fine) — Two and one-half cups oatmeal (Mother's oats), 1^ cups of granulated sugar, }^ teaspoonful salt, 1 teaspoonful baking powder. Mix these dry ingredients thoroughly. Beat together 2 eggs until light, to that add 5 tablespoonfuls melted butter, vanilla to taste. Mix butter and eggs to dry ingredients, mixing well, no flour. Drop on tins size of hickory nut, no larger, as they spread. Let cool a few minutes before taking off tins with flat knife.

MRS. C. H. RUHL.

Oat Flake Cakes — One cup granulated sugar, 1 cup butter and lard mixed, 2 eggs, J^ cup of sweet milk, ^ teaspoonful soda dissolved in milk, 2 cups of oat flakes, 2 cups of flour, pinch of salt, 1 teaspoonful each of cinnamon, nuts and raisins. INEZ RASBRIDGE.

SMALL CAKES

Chocolate Macaroons (Very Fine) — The whites of 6 eggs, 1 pound of pulverized sugar, 1 cake of Walter Baker's chocolate (grated), a little vanilla. Beat the whites very stiff and slowly add sugar. The chocolate, too, must be added slowly and the whole mass stirred until very smooth. Drop on buttered tins and bake in a moderate oven. The success of the cakes depends largely upon the baking. Half the quantity is used oftener than the whole.

BELLE V. EBUR.

No Name — The following two are very old recipes and are for a larger quantity than the modern household requires, but it is easy to use ^ or ^. Cream together 1 pound butter, 1 pound powdered sugar, then add 1^4 pounds of fine pastry flour and six eggs, alternately beating each addition. Lastly, add ^ pound of cleaned and picked currants, and the grated rind of a lemon. Bake in small tins in a fairly hot oven.

182 RECIPES FROM MY FRIENDS

CHRISTMAS CAKES 183

CHRISTMAS CAKES

In olden times it was the custom to bake at Christmas a great variety of small cakes. The more variety you had on the plate or in the basket to send your neighbor the better was she pleased. Mrs. Ermold keeps up the old time custom and has sent me a few of the best recipes out of her several dozen varieties.

MRS. CLARA ERMOLD'S CHRISTMAS CAKES

Drop Sand Tarts — One pound of granulated sugar, 3 €ggs, ^ pound of butter, 10 ounces of flour, nuts and cin- namon ; chill the dough and drop with a teaspoon on buttered tins.

Almond Macaroons — One pound granulated sugar, 1 cup of cold water, boil it as you would for icing till it forms a little ball. Beat the whites of 4 eggs, pour into the sugar, then add 1 pound of grated almond paste. Beat well. Drop on tins and bake 20 minutes.

Pepper Nuts — One-half pound butter, 1 pound sugar, 4 eggs, 1 tablespoonful each of cloves and cinnamon, 2 tea spoonfuls soda, dissolved in a little milk, 1 pound and 2 ounces flour. Drop on tins.

Butter Scotch Cakes — Six ounces of butter, 1 pound brown sugar, 1 pound flour, 1 pint New Orleans molasses,

1 cocoanut. Mix night before. Drop on tins or roll quickly around a buttered stick and bake on tins.

Paper Jumbles — One half pound of butter, Yz pound pulverized sugar, 3 eggs, 9 ounces flour, 1 teaspoonful vanilla,

2 teaspoonfuls good sherry wine ; not to roll, but spread out on tins.

Chocolate Cakes — One-half pound granulated sugar, Ya, pound grated chocolate, 2 ounces of butter, 2 eggs, 1 even tablespoonful of cloves, also cinnamon, 1 teaspoonful soda, 4^ ounces of flour. Roll in sugar or nuts, form in any desired shape — long round or square.

184 CLUB HOUSE COOK BOOK

Maple Flake Macaroons— One cup of sugar, 1 tablespoon of butter, 2 eggs, 3^/^ cups of maple flake, 2 teaspoonfuls baking powder, 1 teaspoonful vanilla. Drop on tins size of quarter.

Biscuits — Two pounds of flour, work like pie dough with

1 pound of butter, 1 pound of sugar, 6 eggs, 1 teaspoonful soda,

2 teaspoonfuls Royal baking powder. Cut with biscuit cutter.

Rock Cakes — Two cups of sugar, 2 cups of flour, butter size of walnut, 3 eggs, 5 drops of oil of bitter almond. Ball them in your hand. Dip them in sugar and put a raisin or nut in center.

Sand Tarts — Three-fourth pound of butter, 1 pound of sugar, 1 pound of flour, yolks of 2 eggs, 1 whole one. Dab with yellow of egg and milk; put on sugar, cinnamon and nuts.

Cocoanut Jumbles — One pound butter, 1 pound sugar, 4 eggs, 1 pound of grated cocoanut, 1 pound flour. Put through jumble squeezer. C. CRECELIOUS.

Jumbles from Yellows of Eggs — One-half pound of but- ter, ^. pound of sugar, 8 yellows of eggs. Flour enough to make stiflF/ Flavor with vanilla. Put through jumble squeezer. MRS. EBUR.

Cocoanut Puffs — Two cups of prepared cocoanut, 1 cup of powdered sugar, whites of 2 eggs, 2 tablespoonfuls of flour. Drop on tins. L. BUSHONG.

Cocoanut Cones — Weigh the cocoanut, ^ its weight in sugar, 1 tablespoonful of flour, form into cones.

MRS. WM. STRICKLAND, SR.

Drop Currant Cakes — One pound of butter, 1 pound of sugar, 1 pound, very good weight, flour, 4 eggs, ^ teaspoonful soda in y2 cup of milk, 1 pound currants, ^ nutmeg, ^ glass good sherry. Drop on tins with teaspoon. If they spread too much add a little more flour. MRS. KEELY.

CHRISTMAS CAKES 185

Little Pound Cakes — Two cups of sugar, 1 cup of butter, 3 cups of flour, yellows of 5 eggs, whites of 3, 1 cup of milk, 2 teaspoonfuls baking powder.

Icing for Above Cakes — One cup of sugar, 4 tablespoon- fuls of water, boil and pour over the whites of the 2 eggs kept out of the cake recipe. MRS. WALT HAGY.

Mother's Biscuit for Cutting — One pound of sugar, y^ pound of butter, 1 pound of flour, very good weight, 4 eggs, >2 cup sweet milk, 1 teaspoonful of baking powder. Mix night before baking and keep in cold. Use Christmas cutters (dogs, cats, horses, etc.) to cut them out with.

MRS. T. T. lAEGER.

All these cakes roll out and bake better if the dough is made the night before baking; and kept in the cold whiU using.

CLUB HOUSE COOK BOOK

Jellies, Butters and Conserves

" The happiest time is over, for Mrs. Green Gage Plum Says she knows, unto her sorrow, preserving time has come."

Cherry Butter — Stem and stone cherries, put them through the chopper. To 1 cup of cherries put 1 cup of sugar, boil about ^ hour until it thickens.

MRS. WM. DECHANT.

Lemon Butter — One pound of powdered sugar, ^ pound of butter, the whites of 4 eggs, the yolks of 6 eggs, rind of 1 lemon, juice of two. Beat the yolks of the eggs, sugar and butter together, until very light, then add the whites well beaten. Heat the mixture in a double boiler, stirring con- stantly until it thickens, then add the lemons and turn into an earthen vessel until it cools. ROSE W. NEAD.

Rhubarb Conserve — One lemon, 1 pound of dried figs, 4 pounds of sugar, and 2 pounds of fine nut meats, to 5 pounds of rhubarb. Cut the rhubarb into inch lengths, break or cut the figs into small pieces and grate the yellow peel from the lemon. Pour the juice over the ingredients, and stand away for the night. Then simmer slowly for an hour, and when thick, turn into glasses.

Cherry Jam — Stone and stem tart cherries, saving all the juice. To every pound of fruit allow a pound of sugar. Put sugar and juice in preserving kettle over the fire and when sugar is entirely dissolved add cherries. Cook until syrup is thick.

Mint Jelly — Make about 12 glasses of apple jelly. When ready to pour out, take some of the jelly and mix with it about ^ of a teaspoon of green vegetable coloring. Stir until it dissolves, then add 1 tablespoonful of spearmint flavoring. Stir this into the whole amount of jelly and boil about 5 minutes longer. MRS. AARON SWARTZ.

JELLIES, BUTTERS AND CONSERVES

Pineapple Honey — One large pineapple, grated, 3 pounds granulated sugar, 1 pint of boiling water. Boil 15 minutes.

ELLA R. FRY.

Grapefruit Marmalade — One grapefruit, 1 orange, 1 lemon. Slice very thin, removing seeds. Add 3 quarts of water and let it stand 24 hours. Boil 10 to 20 minutes, allow to stand 24 hours again. Add to the fruit and juice an equal quantity of sugar, about 5 pounds, boil 2 hours or until it will jelly when chilled. Pour into jars, or glasses.