TEA CAKE—This cake is to be eaten warm with butter. Rub a rounding tablespoon of butter into three cups of flour sifted with a saltspoon of salt, six level teaspoons of baking powder and one-quarter cup of sugar. Beat one egg light, add one and one-half cups of milk and the dry ingredients and beat well. Pour into a long buttered pan and bake about twenty minutes. Do not slice this cake, but cut through the crust with a sharp knife and break apart. This mixture can be baked in muffin tins, but it saves time to bake it in a loaf.
VELVET CAKE—One-half cup butter, one and one-half cups sugar, yolks four eggs, one-half cup milk, one and one-half cups flour, one-half cup cornstarch, four level teaspoons baking powder, whites four eggs, one-third cup almonds blanched shredded. Cream the butter, add gradually the sugar, then the egg-yolks well beaten. Beat well and add the milk, the flour, cornstarch, and baking powder sifted together, and egg whites beaten stiff. Beat well and turn into buttered shallow pan. Sprinkle with the almonds, then with powdered sugar and bake forty minutes in a moderate oven.
WHITE PATTY CAKES—Cream one-third cup of butter with one cup of sugar, add one-half cup of milk, one and three-quarter cups of flour sifted twice with two and one-half level teaspoons of baking powder, and flavor with a mixture of one-third teaspoon of lemon flavoring and two-thirds teaspoon of vanilla flavoring. Bake in little plain patty pans and cover the top of each with white icing. Garnish with two little leaves cut from angelica and a bit of red candied cherry.
COFFEE CREAM CAKES AND FILLING—Roll good plain paste three-eighths of an inch thick and cut in rounds and through a pastry tube force a cream cake mixture to make a border come out even with the edge of the round, and bake in a hot oven. Fill and frost. For the cream cake mixture put one cup of boiling water, one-half cup of butter and one level tablespoon of sugar together in a saucepan and boil one minute, then add one and three-quarters cups of flour all at once. Stir rapidly and when the cooked mixture cleaves from the pan add five eggs one at a time, beating well between each addition. Do not beat the eggs before adding.
COFFEE ECLAIRS—Put one cup of hot water, one-half cup of butter and one-half teaspoon of salt in a small saucepan over the fire. The instant it boils add quickly one and one-half cups of sifted pastry flour. Stir thoroughly for five minutes, or till it all clears from the pan in a lump. Let it cool slightly and then add five eggs whole, one at a time. Mix very thoroughly, then drop the dough with a spoon on to a buttered baking pan in pieces about four inches long and one and one-half inches wide and some distance apart. Bake in a quick oven until well puffed up and done through; they will settle as soon as removed if not baked sufficiently. When cool, cut along one edge and fill with the prepared cream and frost with coffee icing.
CRUMPETS—Scald two cups of milk, add four tablespoons of melted butter and when lukewarm one level teaspoon of salt and three and one-half cups of flour. Beat hard, add one-half yeast cake, dissolved in one-half cup of lukewarm water and beat again. Let rise until light, then grease large muffin rings and set them on a hot griddle. Fill each ring not over half full and bake slowly until a light brown, turn rings and contents over, bake a little longer, then slip rings off. Serve hot. If any are left over, split, toast and butter them.
CRULLERS—Scald one cup of milk, and when lukewarm add one yeast cake dissolved in one-quarter cup of lukewarm water, and add one and one-half cups of flour and a level teaspoon of salt. Cover and let rise until very light; add one cup of sugar, one-quarter cup of melted butter, three well beaten eggs, one-half of a small nutmeg grated and enough more flour to make a stiff dough. Cover and let rise light, turn on to a floured board and roll out lightly. Cut into long narrow strips and let rise on the board. Now twist the strips and fry until a light brown color, and dust over with powdered sugar.
DUTCH CRULLERS—Cream one cup of sugar and one-half cup of butter, add one egg and beat, then one cup of sour milk. Sift one level teaspoon of flour and add to the mixture, now beat in enough sifted pastry flour to make a dough that can be rolled out. Cut in rings and taking hold of each side of a ring twist it inside out. Fry in deep hot fat.
INDIVIDUAL SHORTCAKES—Sift two cups of flour, three teaspoons of baking powder, and one-half level teaspoon of salt together. Add two well beaten eggs and one-half cup of melted butter. Beat and pour into greased muffin pans until they are two-thirds full. Bake in a hot oven, then split and butter. Crush a quart box of any kind of berries, sprinkle with one-half of cup of sugar and use as a filling for the little shortcakes.
RAISED DOUGHNUTS—Scald one cup of milk. When lukewarm add one-quarter of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one teaspoon salt and flour enough to make a stiff batter. Let it rise over night. In the morning add one-third of a cup of shortening (butter and lard mixed), one cup light brown sugar, two eggs well beaten, one-half nutmeg grated and enough flour to make a stiff dough. Let it rise again, toss on floured board, pat and roll out. Shape with the biscuit cutter and work between the hands until round. Place on the floured board, let rise one hour, turn and let rise again. Fry in deep fat and drain on brown paper. Cool and roll in powdered sugar.