1 tablespoon b.u.t.ter.
PROCESS: Mix ingredients in the order given (except b.u.t.ter). Cook until soft, stirring constantly. Add b.u.t.ter, chill mixture. Use for pie with one crust and decorate, when baked, with pastry cut in fancy shapes and baked on a tin sheet, or use for filling tarts.
_Supplementary Recipes_
_Including recipes for a few cakes for special occasions, a variety of cookies suitable for use at any time, together with a selection of breakfast cakes, m.u.f.fins, rolls, etc., that would not usually come within the compa.s.s of a dinner menu._
BRIDE"S CAKE
1/2 cup Cottolene.
2 cups fine granulated sugar.
1/2 cup milk.
2-1/2 cups pastry flour.
3 teaspoons baking powder.
1/2 teaspoon salt.
1 teaspoon orange extract Whites of 8 eggs.
PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour with baking powder and salt; add alternately to first mixture with milk, continue beating. Add extract, and cut and fold in the whites of eggs beaten until stiff and dry. Fill a tube cake pan well-greased with Cottolene, two-thirds full, and bake fifty minutes in a moderate oven. When slightly cool, spread with Ornamental Frosting.
TWELVE POUND FRUIT CAKE
"GROOM"S CAKE"
1/2 pound Cottolene.
1 pound brown sugar rolled.
Yolks 12 eggs well beaten.
2 cups N. O. Mola.s.ses.
1 pound flour.
1/2 tablespoon cinnamon.
1 teaspoon cloves.
1/2 tablespoon mace.
1 teaspoon salt.
1 teaspoon soda.
Whites 12 eggs beaten stiff.
2-1/2 pounds seeded raisins.
3 pounds currants.
1 pound citron thinly sliced and cut in shreds.
1/2 pound candied cherries cut in quarters.
1/4 pound candied orange peel finely chopped.
1/4 pound candied lemon peel finely chopped.
1/4 cup brandy.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg yolks, continue stirring and beating, add mola.s.ses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron. Turn mixture into a well-greased pan lined with several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top. Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full.
Bake two and three-quarter hours.
NEW ENGLAND ELECTION CAKE
1 cup bread dough slightly rounded.
1/3 cup Cottolene.
2 eggs.
1 cup soft brown sugar.
1/2 cup sour milk.
2/3 cup seeded and shredded raisins.
6 large figs chopped fine.
1-1/4 cups flour.
1/2 teaspoon soda.
1/4 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon cinnamon.
1 teaspoon salt.
PROCESS: Cream Cottolene and work it in the dough with the hand. Add eggs well beaten, sugar, soda dissolved in milk, fruit dredged with one-fourth cup flour, remainder flour mixed and sifted with spices and salt. Beat thoroughly with the hand. Turn mixture into a well-b.u.t.tered, brick-shaped bread pan, cover and let rise for one and a quarter hours in a warm place. Bake one hour in a moderate oven. Spread with
MILK FROSTING
1-1/2 cups granulated sugar.
1/2 cup rich milk.
1 teaspoon b.u.t.ter.
1/4 teaspoon each vanilla and lemon extract.
PROCESS: Melt b.u.t.ter in sauce-pan; add sugar and milk. Stir constantly that sugar may not stick to saucepan, bring to boiling point and cook without stirring twelve to fourteen minutes. Remove from range and beat until of the consistency to spread; add flavoring and pour over cake, spread evenly with spatula. When frosting is firm, crease at once with the dull edge of a silver knife. When eggs are high in price, this frosting will prove very acceptable.
CHOCOLATE LAYER CAKE
4 squares chocolate.
3 tablespoons boiling water.
1/3 cup Cottolene.
1-1/2 cups sugar.
1/2 cup milk.
2 cups pastry flour.
2 teaspoons baking powder.
1/4 teaspoon salt.
3 eggs.
1/2 teaspoon Vanilla.
PROCESS: Melt chocolate over hot water, add boiling water and cook over hot water until smooth, stirring constantly. Cream Cottolene, add sugar gradually, stirring constantly; add chocolate mixture. Add yolks of eggs well beaten. Mix and sift flour, baking powder and salt, add alternately to first mixture with milk. Add flavoring, and cut and fold in the stiffly beaten whites of eggs. Turn into b.u.t.tered layer cake pans and bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for recipe see Page 56) and sprinkle with shredded toasted almonds before frosting sets.
VALENTINE CAKES
2/3 cup Cottolene.
2 cups sugar.