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American cookbook, October 1933
Page 51
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icing, add 2 1/2 sq. melted choc. Spread thickly between layers & on sides of cake. EGGNOG Please print your receipt for making eggnog. -- J. M. S., Richmond We shall give two recipes, varying considerably as to quantity, cost and richness: (1) One dozen eggs, one quart cream, a little rum or rum flavoring (often omitted), spices, two quarts milk, one quart whisky, one pound sugar. Separate eggs. Beat yolks till light, add sugar and beat until smooth. Add whisky very gradually, so it will not "cook" the eggs, stirring constantly. Mix in milk and cream gradually. Add rum, if desired, and spice to taste. Some use only ground nutmeg; others, nutmeg, cloves and allspice. Or reserve the spice to sprinkle lightly over the top of the bowl, after folding in the well-beaten whites of the eggs. Chill before serving. (2) One dozen eggs, 12 tablespoons sugar, one and one-half quarts cream, 12 jiggers (whisky glasses) of whisky. Separate eggs; beat yolks till light; add sugar and beat. Mix in cream; add whisky gradually, then the beaten whites. Farmers' Fruit Cake. Cheap and good is this farmer's fruit cake. Soak three cupfuls of dried apples over night in water to cover. In the morning chop fine, add them to one cupful of molasses, then simmer on the back of the stove for three or four hours. Add two eggs, well beaten; one cupful cold coffee, one-half cupful good dry drippings or butter, one cupful dark brown sugar, one tablespoonful cinnamon, a scant tablespoonful cloves and nutmeg mixed, one and one-half cupfuls seeded raisins or prunes, a teaspoonful and a half soda and flour to thicken. Not quite so much flour will be required as for other cakes. Bake slowly in paper-lined tins in a very moderate oven. Cantaloupe Pickle. Cut the fruit in slices, remove the seeds and soft part and peel very thin. Boil in lightly salted water 10 minutes, remove and cool. To seven pounds of fruit allow one quart of vinegar, three pounds sugar, three pieces stick cinnamon, four inches long and one ounce each allspice and cloves. Boil sugar, vinegar and spices together 10 minutes, add the sliced melon and cook five minutes. Take out the fruit with a skimmer, and pack in jars. Cook the syrup 10 minutes longer and pour over fruit in jars. Preserved ginger is considered an improvement by many. Codfish Cones. When it is not convenient to make and fry fish balls try this substitute: Pick enough salt codfish into shreds to measure two cups and let stand in cold water for two or more hours, then drain dry. Make a sauce from one cup of hot milk, two level tablespoons each of flour and butter and cook five minutes. Mash and season enough hot boiled potatoes to measure two cups, add the sauce and the fish and beat well with a fork. Shape in small cones, set on a butter pan, brush with melted butter and scatter fine bread crumbs over. Set in the oven to brown.
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icing, add 2 1/2 sq. melted choc. Spread thickly between layers & on sides of cake. EGGNOG Please print your receipt for making eggnog. -- J. M. S., Richmond We shall give two recipes, varying considerably as to quantity, cost and richness: (1) One dozen eggs, one quart cream, a little rum or rum flavoring (often omitted), spices, two quarts milk, one quart whisky, one pound sugar. Separate eggs. Beat yolks till light, add sugar and beat until smooth. Add whisky very gradually, so it will not "cook" the eggs, stirring constantly. Mix in milk and cream gradually. Add rum, if desired, and spice to taste. Some use only ground nutmeg; others, nutmeg, cloves and allspice. Or reserve the spice to sprinkle lightly over the top of the bowl, after folding in the well-beaten whites of the eggs. Chill before serving. (2) One dozen eggs, 12 tablespoons sugar, one and one-half quarts cream, 12 jiggers (whisky glasses) of whisky. Separate eggs; beat yolks till light; add sugar and beat. Mix in cream; add whisky gradually, then the beaten whites. Farmers' Fruit Cake. Cheap and good is this farmer's fruit cake. Soak three cupfuls of dried apples over night in water to cover. In the morning chop fine, add them to one cupful of molasses, then simmer on the back of the stove for three or four hours. Add two eggs, well beaten; one cupful cold coffee, one-half cupful good dry drippings or butter, one cupful dark brown sugar, one tablespoonful cinnamon, a scant tablespoonful cloves and nutmeg mixed, one and one-half cupfuls seeded raisins or prunes, a teaspoonful and a half soda and flour to thicken. Not quite so much flour will be required as for other cakes. Bake slowly in paper-lined tins in a very moderate oven. Cantaloupe Pickle. Cut the fruit in slices, remove the seeds and soft part and peel very thin. Boil in lightly salted water 10 minutes, remove and cool. To seven pounds of fruit allow one quart of vinegar, three pounds sugar, three pieces stick cinnamon, four inches long and one ounce each allspice and cloves. Boil sugar, vinegar and spices together 10 minutes, add the sliced melon and cook five minutes. Take out the fruit with a skimmer, and pack in jars. Cook the syrup 10 minutes longer and pour over fruit in jars. Preserved ginger is considered an improvement by many. Codfish Cones. When it is not convenient to make and fry fish balls try this substitute: Pick enough salt codfish into shreds to measure two cups and let stand in cold water for two or more hours, then drain dry. Make a sauce from one cup of hot milk, two level tablespoons each of flour and butter and cook five minutes. Mash and season enough hot boiled potatoes to measure two cups, add the sauce and the fish and beat well with a fork. Shape in small cones, set on a butter pan, brush with melted butter and scatter fine bread crumbs over. Set in the oven to brown.
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