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The Whitehouse Cookbook (1887) written by Mrs. F.L. Gillette

M >> Mrs. F.L. Gillette >> The Whitehouse Cookbook (1887)





ROCHESTER JELLY CAKE.

One and one-half cups sugar, two eggs, one-half cup butter,
three-fourths cup milk, two heaping cups flour with one teaspoonful
cream of tartar, one-half teaspoonful of soda, dissolved in the milk.
Put half the above mixture in a small shallow tin, and to the
remainder add one teaspoonful molasses, one-half cup raisins (chopped)
or currants, one-half teaspoonful cinnamon, cloves, allspice, a little
nutmeg and one tablespoonful flour. Bake this in same kind of tins.
Put the sheets of cake together, while warm, with jelly between.


FRUIT LAYER CAKE.

This is a delicious novelty in cake-making. Take one cup of sugar,
half a cup of butter, one cup and a half of flour, half a cup of wine,
one cup of raisins, two eggs and half a teaspoonful of soda; put these
ingredients together with care; just as if it were a very rich cake;
bake it in three layers and put frosting between--the frosting to be
made of the whites of two eggs with enough powdered sugar to make it
thick. The top of the cake may be frosted if you choose.


WHIPPED CREAM CAKE.

One cup of sugar and two tablespoonfuls of soft butter stirred
together; add the yolks of two eggs well beaten, then add four
tablespoonfuls of milk, some flavoring, then the beaten whites of the
eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda
in a cup of flour, sift it into the cake batter and stir lightly. Bake
in a small whipping-pan. When the cake is cool, have ready half of a
pint of sweet cream sweetened and whipped to a stiff froth, also
flavored. Spread it over the cake while fresh. To whip the cream
easily, set it on ice before whipping.


ROLLED JELLY CAKE.

Three eggs, one teacup of fine sugar, one teacup of flour; beat the
yolks until light, then add the sugar, then add two tablespoonfuls of
water, a pinch of salt; lastly stir in the flour, in which there
should be a heaping teaspoonful of baking powder. The flour added
gradually. Bake in long, shallow biscuit-tins, well greased. Turn out
on a damp towel on a bread-board, cover the top with jelly, and roll
up while warm.


TO CUT LAYER CAKE.

When cutting Layer Cakes, it is better to first make a round hole in
the cake with a knife or tin tube about an inch and a quarter in
diameter. This prevents the edge of the cake from crumbling when
cutting it.

When making custard filling for Layer Cake always set the dish
containing the custard in another dish of boiling water over the fire;
this prevents its burning, which would destroy its flavor.


LAYER JELLY CAKE.

Almost any soft cake recipe can be used for jelly cake. The following
is excellent: One cup of sugar, half a cup of butter, three eggs, half
a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of
baking powder, flavoring.

For white, delicate cake the rule for "Silver Cake" is fine; care
should be taken, however, that the oven is just right for this cake,
as it browns very easily. To be baked in jelly-cake tins in layers,
with filling put between when done.


CUSTARD OR CREAM CAKE.

Cream together two cups of sugar and half a cup of butter; add half a
cup of sweet milk in which is dissolved half a teaspoonful of soda.
Beat the whites of six eggs to a stiff froth and add to the mixture.
Have one heaping teaspoonful of cream of tartar stirred thoroughly
into three cups of sifted flour and add quickly. Bake in a moderate
oven in layers like jelly cake, and, when done, spread custard
between.

_For the Custard._--Take two cups of sweet milk, put it into a clean
suitable dish, set it in a dish of _boiling_ water on the range or
stove. When the milk comes to a boil add two tablespoonfuls of
cornstarch or flour stirred into half a cup of sugar, adding the yolks
of four eggs and a little cold milk. Stir this into the boiling milk
and when cooked thick enough set aside to cool; afterwards add the
flavoring, either vanilla or lemon. It is best to make the custard
first, before making the cake part.


HICKORY NUT OR WALNUT CAKE.

Two cups of fine white sugar creamed with half a cup of butter, three
eggs, two-thirds of a cup of sweet milk, three cups of sifted flour,
one heaping teaspoonful of baking powder sifted through the flour; a
tablespoonful (level) of powdered mace, a coffeecup of hickory nut or
walnut meats chopped a little. Fill the cake-pans with a layer of the
cake, then a layer of raisins upon that, then strew over these a
handful of nuts, and so on until the pan is two-thirds full. Line the
tins with well-buttered paper and bake in a steady, but not quick,
oven. This is most excellent.


CHEAP CREAM CAKE.

One cup of sugar, one egg, one cup sweet milk, two cups flour, one
tablespoonful butter, two heaping teaspoonfuls of baking powder;
flavor to taste. Divide into three parts and bake in round shallow
pans.

_Cream._--Beat one egg and one-half cup sugar together, then add
one-quarter cup flour, wet with a very little milk and stir this
mixture into one-half pint of boiling milk, until thick; flavor to
taste. Spread the cream when cool between the cakes.


SOFT GINGER CAKE.

Stir to a cream one cupful of butter and half a cupful of brown sugar;
add to this two cupfuls of cooking molasses, a cupful of sweet milk, a
tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all
thoroughly together, then add three eggs, the whites and yolks beaten
separately; beat into this two cups of sifted flour, then a
teaspoonful of soda dissolved in a spoonful of water and last, two
more cupfuls of sifted flour. Butter and paper two common square
bread-pans, divide the mixture and pour half into each. Bake in a
moderate oven. This cake requires long and slow baking, from forty to
sixty minutes. I find that if sour milk is used the cakes are much
lighter, but either sweet or sour is most excellent.


HARD GINGERBREAD.

Made the same as "Soft Gingerbread," omitting the eggs and mixing hard
enough to roll out like biscuit; rolled nearly half an inch thick and
cut out like small biscuits, or it can be baked in a sheet or on a
biscuit-tin; cut slits a quarter of an inch deep across the top of the
tin from side to side. When baked and while hot, rub over the top with
molasses and let it dry on.

These two recipes are the best I have ever found among a large variety
that I have tried, the ingredients giving the best proportion for
flavor and excellence.


PLAIN GINGERBREAD.

One cup of _dark_ cooking molasses, one cup of sour cream, one
teaspoonful of soda dissolved in a little warm water, a teaspoonful of
salt and one heaping teaspoonful of ginger; make about as thick as cup
cake. To be eaten warm.


WHITE GINGER BISCUIT.

One cup of butter, two cups of sugar, one cup of sour cream or milk,
three eggs, one teaspoonful of soda dissolved in a tablespoonful of
warm water, one tablespoonful of ginger, one teaspoonful of ground
cinnamon and five cups of sifted flour, or enough to roll out _soft_.
Cut out rather thick like biscuits; brush over the tops, while hot,
with the white of an egg, or sprinkle with sugar while hot.

The grated rind and the juice of an orange add much to the flavor of
ginger cake.


GOLD AND SILVER CAKE.

This cake is baked in layers like jelly cake. Divide the silver cake
batter and color it pink with a little cochineal; this gives you pink,
white and yellow layers. Put together with frosting. Frost the top.

This can be put together like marble cake, first a spoonful of one
kind, then another, until the dish is full.


BOSTON CREAM CAKES.

Put into a large-sized saucepan half a cup of butter and one cup of
hot water; set it on the fire; when the mixture begins to boil, turn
in a pint of sifted flour at once, beat and work it well with a
vegetable masher until it is very smooth. Remove from the fire, and
when cool enough add five eggs that have been well beaten, first the
yolks and then the whites, also half a teaspoonful of soda and a
teaspoonful of salt. Drop on buttered tins in large spoonfuls about
two inches apart. Bake in a quick oven about fifteen minutes. When
done and quite cold, open them on the side with a knife or scissors
and put in as much of the custard as possible.

_Cream for Filling._--Made of two eggs, three tablespoonfuls of sifted
flour (or half cup of cornstarch) and one cup of sugar. Put two-thirds
of a pint of milk over the fire in a double boiler; in a third of a
pint of milk, stir the sugar, flour and beaten eggs. As soon as the
milk looks like boiling, pour in the mixture and stir briskly for
three minutes, until it thickens; then remove from the fire and add a
teaspoonful of butter; when cool, flavor with vanilla or lemon and
fill your cakes.


CHOCOLATE ECLAIRS.

Make the mixture exactly like the recipe for "Boston Cream Cakes."
Spread it on buttered pans in oblong pieces about four inches long and
one and a half wide, to be laid about two inches apart; they must be
baked in a rather quick oven about twenty-five minutes. As soon as
baked ice with chocolate icing, and when this is cold split them on
one side and fill with the same cream as "Boston Cream Cakes."


HUCKLEBERRY CAKE.

Beat a cup of butter and two cups of sugar together until light, then
add a half cup of milk, four eggs beaten separately, the yolks to a
cream and the whites to a stiff froth, one teaspoonful of grated
nutmeg, the same of cinnamon and two teaspoonfuls of baking powder.
The baking powder to be rubbed into the flour. Bub one quart of
huckleberries well with some flour and add them last, but do not mash
them. Pour into buttered pans, about an inch thick; dust the tops with
sugar and bake. It is better the day after baking.


SWEET STRAWBERRY CAKE.

Three eggs, one cupful of sugar, two of flour, one tablespoonful of
butter, a teaspoonful, heaped, of baking powder. Beat the butter and
sugar together and add the eggs well beaten. Stir in the flour and
baking powder well sifted together. Bake in deep tin plate. This
quantity will fill four plates. With three pints of strawberries mix a
cupful of sugar and mash them a little. Spread the fruit between the
layers of cake. The top layer of strawberries may be covered with a
meringue made with the white of an egg and a tablespoonful of powdered
sugar.

Save out the largest berries and arrange them around in circles on the
top in the white frosting. Makes a very fancy dish, as well as a most
delicious cake.


MOLASSES CUP CAKES.

One cup of butter, one of sugar, six eggs, five cupfuls of sifted
flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger,
three teacupfuls of cooking molasses and one heaping teaspoonful of
soda. Stir the butter and sugar to a cream; beat the eggs very light,
the yolks and whites separately, and add to it; after which put in the
spices; then the molasses and flour in rotation, stirring the mixture
all the time; beat the whole _well_ before adding the soda and but
little afterwards. Put into well-buttered patty-pan tins and bake in a
_very moderate_ oven. A baker's recipe.


BAKERS' GINGER SNAPS.

Boil all together the following ingredients: Two cups of brown sugar,
two cups of cooking molasses, one cup of shortening, which should be
part butter, one _large_ tablespoonful of ginger, one tablespoonful of
ground cinnamon, one teaspoonful of cloves; remove from the fire and
let it cool. In the meantime, sift four cups of flour and stir part of
it into the above mixture. Now dissolve a teaspoonful of soda in a
tablespoonful of warm water and beat into this mixture, stir in the
remainder of the flour and make stiff enough to roll into long rolls
about an inch in diameter, and cut off from the end into half-inch
pieces. Place them on well-buttered tins, giving plenty of room to
spread. Bake in a moderate oven. Let them cool before taking out of
the tins.


GINGER COOKIES.

One cup sugar, one cup molasses, one cup butter, one egg, one
tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda
dissolved in boiling water, mix like cooky dough, rather soft.


GINGER SNAPS.

One cup brown sugar, two cups molasses, one large cup butter, two
teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to
commence with; rub shortening and sugar together into the flour; add
enough more flour to roll very smooth, very thin, and bake in a quick
oven. The dough can be kept for days by putting it in the flour barrel
under the flour, and bake a few at a time The more flour that can be
worked in and the smoother they can be rolled, the better and more
brittle they will be. Should be rolled out to wafer-like thinness.
Bake quickly without burning. They should become perfectly cold before
putting aside.


DOMINOES.

Have a plain cake baked in rather thin sheets and cut into small
oblong pieces the size and shape of a domino, a trifle larger. Frost
the top and sides. When the frosting is hard, draw the black lines and
make the dots with a small brush dipped in melted chocolate. These are
very nice for children's parties.


FANCY CAKES.

These delicious little fancy cakes may be made by making a rich
jumble-paste--rolling out in any desired shape; cut some paste in
thick, narrow strips and lay around your cakes, so as to form a deep,
cup-like edge; place on a well-buttered tin and bake. When done, fill
with iced fruit prepared as follows: Take rich, ripe peaches (canned
ones will do if fine and well drained from all juice) cut in halves;
plums, strawberries, pineapples cut in squares or small triangles, or
any other available fruit, and dip in the white of an egg that has
been very slightly beaten and then in pulverized sugar, and lay in the
centre of your cakes.


WAFERS.

Dissolve four ounces of butter in half a teacup of milk; stir together
four ounces of white sugar, eight ounces of sifted flour and the yolk
of one egg, adding gradually the butter and milk, a tablespoonful of
orange-flour water and a pinch of salt; mix it well. Heat the
wafer-irons, butter their inner surfaces, put in a tablespoonful of
the batter and close the irons immediately; put the irons over the
fire, and turn them occasionally, until the wafer is cooked; when the
wafers are all cooked roll them on a small round stick, stand them
upon a sieve and dry them; serve with ices.


PEACH CAKES.

Take the yolks and whites of five eggs and beat them separately (the
whites to a stiff froth.) Then mix the beaten yolks with half a pound
of pulverized and sifted loaf or crushed sugar, and beat the two
together thoroughly. Fifteen minutes will be none too long for the
latter operation if you would have excellence with your cakes.

Now add half a pound of fine flour, dredging it in a little at a time,
and then put in the whites of the eggs, beating the whole together for
four or five minutes. Then with a large spoon, drop the batter upon a
baking tin, which has been buttered and floured, being careful to have
the cakes as nearly the same size as possible and resembling in shape
the half of a peach. Have a quick oven ready and bake the cakes about
ten minutes, watching them closely so that they may only come to a
light brown color. Then take them out, spread the flat side of each
with peach jam, and stick them together in pairs, covering the outside
with a thin coat of icing, which when dry can be brushed over on one
side of the cake, with a little cochineal water.


CUP CAKES.

Two cups of sugar, one cup of butter, one cup of milk, three cups and
a half of flour and four eggs, half a teaspoonful of soda, large spoon
cream of tartar; stir butter and sugar together and add the beaten
yolks of the eggs, then the milk, then flavoring and the whites. Put
cream of tartar in flour and add last. Bake in buttered gem-pans, or
drop the batter, a teaspoonful at a time, in rows on flat buttered
tins.

To this recipe may be added a cup of English currants or chopped
raisins; and also another variety of cake may be made by adding a half
cup citron sliced and floured, a half cupful of chopped almonds and
lemon extract.


VARIEGATED CAKES.

One cup powdered sugar, one-half cup of butter creamed with the sugar,
one-half cup of milk, four eggs, the whites only, whipped light, two
and one-half cups prepared flour. Bitter almond flavoring, spinach
juice and cochineal. Cream the butter and sugar; add the milk,
flavoring, the whites and flour. Divide the batter into three parts.
Bruise and pound a few leaves of spinach in a thin muslin bag until
you can express the juice. Put a few drops of this into one portion of
the batter, color another with cochineal, leaving the third white. Put
a little of each into small, round pans or cups, giving a light stir
to each color as you add the next. This will vein the cakes prettily.
Put the white between the pink and green, that the tints may show
better. If you can get pistachio nuts to pound up for the green, the
cakes will be much nicer. Ice on sides and top.


CORNSTARCH CAKES.

One cupful each of butter and sweet milk and half a cup of cornstarch,
two cupfuls each of sugar and flour, the whites of five eggs beaten to
a stiff froth, two teaspoonfuls of cream of tartar and one of soda;
flavor to taste. Bake in gem-tins or patty-pans.


SPONGE DROPS.

Beat to a froth three eggs and one teacup of sugar; stir into this one
heaping coffeecup of flour, in which one teaspoonful of cream of
tartar and half a teaspoonful of saleratus are thoroughly mixed.
Flavor with lemon. Butter tin sheets with washed butter and drop in
teaspoonfuls about three inches apart. Bake instantly in a very quick
oven. Watch closely as they will burn easily. Serve with ice cream.


SAVORY BISCUITS OR LADY FINGERS.

Put nine tablespoonfuls of fine white sugar into a bowl and put the
bowl into hot water to heat the sugar; when the sugar is thoroughly
heated, break nine eggs into the bowl and beat them quickly until they
become a little warm and rather thick; then take the bowl from the
water and continue beating until it is nearly or quite cold; now stir
in lightly nine tablespoonfuls of sifted flour; then with a paper
funnel, or something of the kind, lay this mixture out upon papers, in
biscuits three inches long and half an inch thick, in the form of
fingers; sift sugar over the biscuits and bake them upon tins to a
light brown; when they are done and cold, remove them from the papers,
by wetting them on the back; dry them and they are ready for use. They
are often used in making Charlotte Russe.


PASTRY SANDWICHES.

Puff paste, jam of any kind, the white of an egg, sifted sugar.

Roll the paste out thin; put half of it on a baking sheet or tin, and
spread equally over it apricot, greengage, or any preserve that may be
preferred. Lay over this preserve another thin paste, press the edges
together all round, and mark the paste in lines with a knife on the
surface, to show where to cut it when baked. Bake from twenty minutes
to half an hour; and, a short time before being done, take the pastry
out of the oven, brush it over with the white of an egg, sift over
pounded sugar and put it back in the oven to color. When cold, cut it
into strips; pile these on a dish pyramidically and serve.

This may be made of jelly-cake dough, and, after baking, allowed to
cool before spreading with the preserve; either way is good, as well
as fanciful.


NEAPOLITAINES.

One cup of powdered sugar, half a cup of butter, two tablespoonfuls of
lemon juice, three whole eggs and three yolks, beaten separately,
three cups of sifted flour. Put this all together with half a
teaspoonful of soda dissolved in a tablespoonful of milk. If it is too
stiff to roll out, add just enough more milk. Roll it a quarter of an
inch thick and cut it out with any tin cutter. Place the cakes in a
pan slightly greased and color the tops with beaten egg and milk, with
some chopped almonds over them. Bake in a rather quick oven.


BRUNSWICK JELLY CAKES.

Stir one cup of powdered white sugar and one-half cup of butter
together, till perfectly light; beat the yolks of three eggs till very
thick and smooth; sift three cups of flour and stir it into the beaten
eggs with the butter and sugar; add a teaspoonful of mixed spice
(nutmeg, mace and cinnamon) and half a glass of rose-water or wine;
stir the whole well and lay it on your paste-board, which must first
be sprinkled with flour; if you find it so moist as to be
unmanageable, throw in a little more flour; spread the dough into a
sheet about half an inch thick and cut it out in round cakes with a
biscuit-cutter; lay them in buttered pans and bake about five or six
minutes; when cold, spread over the surface of each cake a liquor of
fruit jelly or marmalade; then beat the whites of three or four eggs
till they stand alone; beat into the froth, by degrees, a sufficiency
of powdered loaf sugar to make it as thick as icing; flavor with a few
drops of strong essence of lemon, and with a spoon heap it up on each
cake, making it high in the centre; put the cakes into a cool oven,
and as soon as the tops are colored a pale brown, take them out.


LITTLE PLUM CAKES.

One cup of sugar and half a cup of butter beaten to a smooth cream;
add three well-beaten eggs, a teaspoonful of vanilla extract, four
cups of sifted flour, one cup of raisins and one of currants, half of
a teaspoonful of baking soda dissolved in a little water, and milk
enough to make a stiff batter; drop this batter in drops on
well-buttered tins and bake in a _quick_ oven.


JUMBLES.

Cream together two cups of sugar and one of butter, add three
well-beaten eggs and six tablespoonfuls of sweet milk, two
teaspoonfuls of baking powder, flavor to taste, flour enough to make
into a soft dough; do not roll it on the paste-board, but break off
pieces of dough the size of a walnut and make into rings by rolling
out rolls as large as your finger, and joining the ends; lay them on
tins to bake, an inch apart, as it rises and spreads; bake in a
_moderate_ oven. These jumbles are very delicate and will keep a long
time.


WINE JUMBLES.

One cup of butter, two of sugar, three eggs, one wine-glass of wine,
one spoonful of vanilla and flour enough to roll out. Roll as thin as
the blade of a knife and cut with an oval cutter. Bake on tin-sheets
in a quick oven until a dark brown. These will keep a year if kept in
a tin box and in a dry place.


COCOANUT JUMBLES.

Grate one large cupful of cocoanut; rub one cupful of butter with one
and a half cupfuls of sugar; add three beaten eggs, whites and yolks
separately, two tablespoonfuls of milk and five cupfuls of sifted
flour; then add by degrees the grated nut, so as to make a stiff
dough, rolled thin and cut with a round cutter, having a hole in the
middle. Bake in a quick oven from five to ten minutes.


PHILADELPHIA JUMBLES.

Two cups of sugar, one cup of butter, eight eggs beaten light; essence
of bitter almond or rose to taste; enough flour to enable you to roll
them out.

Stir the sugar and butter to a light cream, then add the well-whipped
eggs, the flavoring and flour; mix well together, roll out in powdered
sugar in a sheet a quarter of an inch thick; cut into rings with a
jagging-iron and bake in a quick oven on buttered tins.


ALMOND JUMBLES.

Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of
butter, one teacupful of loppered milk, five eggs well beaten, two
tablespoonfuls of rose-water, three-quarters of a pound of almonds,
blanched and chopped _very_ fine, one teaspoonful of soda dissolved in
boiling water.

Cream butter and sugar; stir in the beaten yolks the milk, flour,
rose-water, almonds and, lastly, the beaten whites very lightly and
quickly; drop in rings on buttered paper and bake at once.


FRUIT JUMBLES.

Two cups of sugar, one cup of butter, five cupfuls of flour, five
eggs, one small teacupful of milk, in which dissolve half a
teaspoonful of soda; cream the butter, add the sugar, cream again;
then add yolks of eggs, the milk, beaten whites and flour; a little
cinnamon, nutmeg, allspice and ground cloves and one-quarter of a
pound of currants, rolled in flour.


COOKIES.

One cup of butter, two cups of sugar, a _small_ teacupful of sweet
milk, half a grated nutmeg and five cups of sifted flour, in which
there has been sifted with it two teaspoonfuls of baking powder; mix
into a soft dough and cut into round cakes; roll the dough as thin as
pie crust. Bake in a quick oven a light brown. These can be made of
sour milk and a teaspoonful of soda dissolved in it, or sour or sweet
cream can be used in place of butter.

Water cookies made the same as above, using water in place of milk.
Water cookies keep longer than milk cookies.


FAVORITE COOKIES.

One cup of butter, one and a half cups of sugar, one-half cup of sour
milk one level teaspoonful of soda, a teaspoonful of grated nutmeg
Flour enough to roll; make quite soft. Put a tablespoonful of fine
sugar on a plate and dip the tops of each as you cut them out. Place
on buttered tins and bake in a quick oven a light brown.


FRUIT COOKIES.

One cupful and a half of sugar, one cupful of butter, one-half cup of
sweet milk, one egg, two teaspoonfuls of baking powder, a teaspoonful
of grated nutmeg, three tablespoonfuls of English currants or chopped
raisins. Mix soft and roll out, using just enough flour to stiffen
sufficiently. Cut out with a large cutter, wet the tops with milk and
sprinkle sugar over them. Bake on buttered tins in a quick oven.