Professional Documents
Culture Documents
You probably know someone who bakes a lot, and it seems like she just tosses this in and that in and
presto, out come cookies or a pie or something delicious. It seems like magic, so you may wonder how
important it is to be accurate in measuring. The answer is: very important. Proper measuring is critical to
baking. Baking is a science, and when you mix together ingredients, you're creating chemistry, albeit edible
chemistry, so being precise is important. There is balance between flour, leaveners, fats, and liquids.
Extra salt or baking soda can ruin otherwise perfect cookies. Too much flour makes muffins taste dry and flavorless. No
beginning cook should be nonchalant about measuring. The success of your recipe depends on it.
As you begin to feel more comfortable with baking, you may feel inclined to experiment a bit, maybe add
some chocolate chips to peanut butter cookies, or throw some nuts or dried cranberries into oatmeal
cookies, or substitute pecans for walnuts. That's all well and fine, but give it time. You're never too good or
experienced to measure.
Measuring equipment
Measuring spoons come in sets of four or six, ranging from 1/4 teaspoon to 1 tablespoon. (Be sure to use
graded teaspoons and tablespoons — and not the spoons you use to eat with —for accuracy.) You can use
the same measuring tools for both liquids and dry ingredients. For liquids, fill the spoon until it's full. For dry
ingredients, pour or scoop into the spoon until it's full, leveling off the spoon with the straight edge of a
spatula or knife.
Never measure over the bowl of ingredients you're using for the recipe. If you over pour or level extra into the bowl, your
measurements will not be accurate.
Measuring cups are essential for every kitchen. You won't find many recipes that don't require
measurements of some kind. Measuring cups come in two basic types:
• Graded: Graded cups range in sizes from 1/4 cup to 1 cup and can range from 4 to 6 cups in a set.
Use graded cups to measure dry ingredients and solid fats, such as shortening.
• Glass: Glass cups are available in a wide range of sizes, the most common being 1 cup, 2 cups, and 4
cups. Use these cups for measuring liquids.
When measuring thick, sticky liquids such as honey, molasses, and corn syrup, spray the inside of the measuring glass
with nonstick cooking spray or grease it a little with oil. The liquid will then be much easier to remove.
Sometimes ingredients, such as brown sugar, shredded cheeses, coconut, or herbs, are called for as lightly
or firmly packed. Why pack? Generally, these ingredients are bulkier and can form big air pockets if you use
the traditional spoon-and-level method of measuring. If you apply light or slightly firm pressure to the
ingredients, you eliminate some of the air pockets and get a more accurate measurement. Never push the
ingredients in so much that you actually crush them or pack them in so tightly that you have difficulty getting
them out the of cup measure. If you do so, you will over measure, adding too much of the ingredient. A good
visual cue that you have lightly packed something is that after you pour it out of the measuring cup, it will
lose the shape of the cup it was in. If it's firmly packed, it will slightly retain the shape of the measuring cup
after it's dumped out into the bowl, but it will be easy to stir apart.
To measure chopped nuts, shredded cheese, fresh herbs, and coconut, spoon the ingredients into the
measuring cup and pack down lightly.
If you're measuring fats, an easy way to keep the cup clean (and save yourself time by not having to wash it) is to place a
piece of plastic wrap in the measuring cup first. Then, after the shortening is measured, pull the ends of the plastic out of
the cup. The measuring cup stays clean and you have perfectly measured shortening.
Measuring liquids
Always use a glass measuring cup for measuring liquids. For an accurate reading, always rest the cup on a
level surface and read at eye level.
Sometimes the container in which you purchase an ingredient might be labeled in ounces when your recipe
calls for cup or spoon measurements (or vice versa). Check out Table 1 for some common equivalencies.
If a Recipe Calls for This You Also Can Measure It This Way
Amount
2 tablespoons 1 ounce
1 gallon 4 quarts
1 pound 16 ounces
When I was a working at Hyatt I loved heat and serve rolls. I would
beg my coworkers to show me on the first day of work how to
making homemade items. Now that I have middle age adult.I love
to baking, I can't imagine what I was thinking when I did not try
this at home!
Homemade biscuits are so easy to make, and if you follow a few
simple rules, they will always turn out fluffy and delicious. I use
what I call the Grandma Method. I don't use a pastry cutter, or a
fork, I use my clean hands to work in the butter with the flour. It's
messy, but it works for me. Whether you do this or another method,
it's important not to overwork your biscuit dough. Mix until it's all
moistened, and then GENTLY fold it over rather than kneading,
then roll it out, or pat into shapes. I must thank the Lord for my
third job that I took good notes to share with many others
Baking Powder Biscuits
(from a 1982 Recipe)
Ingredients:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
Sift Flour once, measure, add baking powder and salt, and sift
again. Cut in shortening or butter. (this is where I use my hands by
rubbing the butter into the flour). Add milk gradually, stirring until
soft dough is formed. Turn out on slightly floured board and lightly
"knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and
cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a
400 degree oven for 1215 minutes. Makes 12 biscuits. You can
also make tiny tea biscuits that are only 1 1/2 inches wide with a
small cutter or glass bottom. These are great served with coffee and
tea, jam, peanut butter or honey. Makes 24.
Pecan Biscuits
Ingredients:
2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine
Preheat over to 450 degrees. In a large bowl, combine baking mix
and pecans. Add cream and stir until a soft dough forms. On a
lightly floured surface, use a floured rolling pin to roll out dough to
1/2 inch thickness. Use a floured 2inch biscuit cutter to cut out
dough. Place on greased baking sheet and brush tops with butter.
Bake 710 minutes or until light brown.
Almond Biscuits with Berry Butter
Ingredients:
2 cups allpurpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey
Preheat oven to 450 degrees. Combine flour, baking powder and
salt in medium bowl. Using a pastry blender cut in butter until
mixture is crumbly. Combine milk, almonds and honey. Add to
butter mixture, mixing just until flour is moistened. Knead dough
gently; shape into a ball. Roll out or pat down dough on a lightly
floured surface to 3/4 inch thickness. Using a floured 3 inch heart
shaped cutter, cut out the dough, rerolling as needed. Place about 1
inch apart on unbuttered baking sheet. Bake 1012 minutes or until
golden. Serve warm with Berry Butter.
To make butter:
Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry
preserves and 1/4 cup sliced fresh strawberries in work bowl of
food processor; process until smooth. Or, you may stir together by
hand. Transfer to covered container; refrigerate until ready to use.
Yogurt Herb Biscuits
Ingredients:
2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives
Heat oven to 400 degrees. Mix all ingredients until soft dough
forms; beat an extra 20 strokes. Smooth dough into a ball on a
surface dusted with baking mix. Knead 5 times. Roll dough 1/2
inch thick. Cut with floured 2 inch cutter. Place on ungreased
cookie sheet. Bake until golden brown; 810 minutes. Makes 1012
biscuits.
COFFEE NUT ROLL
Quick coffeeflavored brunch bread.
1/4 c. sugar
1/4 c. chopped nuts
2 tbsp. allpurpose flour
2 tbsp. butter
1 tsp. instant coffee powder
1 pkg. refrigerated crescent rolls (8 rolls)
Combine sugar, nuts, flour, butter and coffee powder until crumbly.
Unroll crescent roll dough. Moisten perforations and seal, forming a
14x7 inch rectangle. Sprinkle coffee mixture over. From narrow end,
roll up jelly roll fashion. Place seam side down on greased baking
sheet; seal ends. Form into semicircle. Place cuts twothirds of the way
through roll at 1inch intervals. Turn each section on its side. Bake in
375 degree oven for 20 to 25 minutes.
SWEET ROLL OR COFFEE CAKE DOUGH
3/4 c. milk
1/4 c. warm water
1 pkg. yeast
1/2 c. sugar
1/4 c. shortening
1 egg
3 1/2 3 3/4 c. flour
Mix in order given. Add flour last. Let rise until double. Roll for coffee
cake or sweet rolls.
TOPPING FOR COFFEE CAKE:
1 pkg. lemon pudding (not instant)
1 2/3 c. water
1 c. sugar
3 egg yolks, beaten
2 c. cottage cheese
2 egg whites, beaten
Boil pudding, water, sugar, egg yolks until thick. Add cottage cheese.
Before putting on cake, add beaten egg whites to the pudding mix.
Spread on cake and bake 325 to 350 degrees until done.
SWEET ROLL FILLING:
1/2 c. brown sugar
1/2 c. coconut
3 tbsp. butter
Mix together thoroughly and use for the filling for sweet rolls.
ROLL UP COFFEE CAKE
1 c. butter
2 eggs
3 tbsp. sugar
1 c. milk
1/4 tsp. salt
4 c. flour
1 cake yeast
FILLING:
1 c. sugar
1 tsp. cinnamon
1 c. nuts or fruit preserves, raisins or currants
Cream butter and sugar. Add eggs and crumble yeast into this mixture.
Add milk, salt and flour. Refrigerate overnight. Cut dough into 3 to 4
pieces and roll out like a jelly roll on a well floured board.
Spread each with melted butter. Sprinkle with filling. Roll up and let
stand on greased pan for 1 to 1 1/2 hours in a warm place. Bake at
350 degrees for 40 minutes. Drizzle with powdered sugar icing glaze
or dust with sugar. Serves: 6 to 8.
CINNAMON COFFEE CAKE OR ROLLS
1/2 c. milk
1/2 tsp. salt
1 pkg. yeast
1/2 c. warm water
1 egg, beaten
3 1/2 c. flour
1/4 c. melted butter
2/3 c. sugar
1 tbsp. cinnamon
Scald milk, add 1/4 cup sugar, salt and shortening. Cool to lukewarm.
Dissolve yeast in very warm water. Add milk mixture and beaten egg to
yeast. Gradually beat in enough flour to make soft dough. Knead
lightly and place in greased bowl and let stand for 1 hour. Roll dough
out in flat square and brush with melted butter. Sprinkle with sugar and
cinnamon mixture. Roll like jelly roll and cut into 1 inch pieces. Place
dough in greased pan, cover and let rise in warm place until doubled.
Bake at 375 degrees for 25 minutes. You may also follow hotrize
method on yeast package.
CARROT CAKE WITH NUT FROSTING
Carrot Cake:
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable or peanut oil
2 cups sugar
4 eggs
2 cups finely chopped carrots
Sift together flour, baking powder, baking soda, cinnamon and salt
onto a sheet of waxed or parchment paper. In a medium bowl,
gradually add sugar to oil while stirring. When sugar has dissolved,
beat in eggs one at a time, beating well after each addition. Gradually
add the sifted dry ingredients.
Add the grated carrots. (A food processor with the grating attachment
makes this job an easy one).
Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake
at 350°F for 50 minutes or until done.
Nut Frosting:
1/2 cup butter
1 8oz. pkg cream cheese
1 lb. confectioners sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
Beat butter and cream cheese together until light. Gradually add
confectioners sugar. Stir in vanilla and walnuts. Fill and frost 3 layers of
the carrot cake.
Garnish the top of the cake with extra chopped nuts and/or carrot
curls, if desired. To make carrot curls, thinly sliver carrot with a
vegetable peeler and drop strips into ice water. The carrot curls should
be prepared just before serving.
Allow the cake to stand for 5 hours before slicing and serving so that it
will set up properly (prevents it from falling apart).
Refrigerate for up to 4 days; freeze if keeping longer. We store one half
in the refrigerator and freeze the other half.
Carrot cake is one of our favorites for packing along on picnics and in
bagged lunches. Cut into individual servings and wrap in aluminum
foil; keep in the freezer until the last minute.
RICH CARROT GINGER CAKE
Cake:
1 cup sugar
1 3/4 cups all purpose flour
1 1/2 tablespoons freshly grated ginger (not powdered!)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Myer's Rum or 1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice (Jamaican preferred)
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 eggs, beaten
1 1/2 lbs peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tablespoons melted butter
Preheat oven to 350 degrees.
Grease and flour or spray 2 8 inch round cake pans with Baker's Joy.
(If using butter and flour, tap out the excess).
Mix together flour, sugar, and spices in a large bowl. Add lightly beaten
eggs and oil, grated carrots and remaining ingredients. Stir to combine.
Pour batter evenly into the two prepared cake pans.
Bake in preheated oven until cake tester or toothpick inserted in center
is nearly clean when removed, approximately 25 minutes.
Allow cake to cool, then remove from pan and frost with cream cheese
frosting (see below).
Variation: Use orange flavoring instead of vanilla or rum.
Frosting:
12 oz. Philadelphia Cream Cheese
1 stick butter (8 tablespoons)
1 tablespoon vanilla extract
3 cups confectioner's sugar (slightly more if needed)
In the bowl of an electric mixer, beat together cream cheese, butter,
and vanilla on high speed. Gradually beat in the sugar at reduced
speed. Add more or less sugar to achieve desired consistency.
Spread first cake round with 1/3 frosting for the bottom, add the
second layer and use remaining frosting on top or sides.
If desired, sprinkle with flaked coconut or chopped nuts before serving.
1. Crush one-fourth a junket tablet and let it dissolve in a tablespoon of cold water.
2. Heat one cup of rich milk and two or three level tablespoons of sugar to about 90 deg F.
3. As milk heats to this degree very quickly, the safest way is to set a thermometer into it on
4. Remove from the fire, take out the thermometer, and stir in half a teaspoon of vanilla or a
5. A few grains of salt, less than one-fourth a teaspoon, may improve the dish for some.
6. Pour the preparation into two glass cups; let stand in a warm place till it jellies, then set aside
third a cup of double cream and beat it solid to the bottom of the bowl.
8. With a bag and tube, or a spoon, put the cream on to the top of the junket.
• 2 cinnamon sticks
• 200g flour
• 100g butter
• 100g sugar
• 1 mint sprig
Instructions
3. Add the nuts, orange and wine and simmer for 2-3 minutes.
4. Put this mixture in a pan of boiling water on the hob and boil until soft.
5. For the topping, mix all the topping ingredients together until firm and place on a baking tray.
6. Cook topping mixture in the oven for 10-15 minutes until golden brown.
7. Once the apple is cooked, put this in a small oven proof plastic ramekin and put the crumble on
top.
8. Decorate the top of the crumble with the mint sprig and dust with a little icing sugar and serve.
Apple Sauce Cake Recipe
Ingredients for Apple Sauce Cake Recipe
• 1 cup sugar
• 1 teaspoon nutmeg
• 2 cups flour
Instructions
3. Alternate adding the dry ingredient mixture and apple sauce to the butter.
• 1 tablespoon sugar
• Cold water
For Mixture
• 3 apples
• 4 tablespoons sugar
• 1/2 lemon
Instructions
Mixture
2. Put these into a small saucepan with sugar, grated lemon rind, and cold water.
4. Remove prunes and cut them in small pieces. Return them to apples and cool.
Pastry
2. Cut vegetable shortening into flour mixture with knife until finely divided.
3. Then rub together lightly with finger tips until as fine as breadcrumbs.
4. While rubbing, keep lifting flour well up in basin so that air may mix in and vegetable shortening
8. Thinly roll out one of the pieces and line the plate with it.
11. Wet round the edge of the pastry. Lay other piece of pastry on top and press edges well
together.
13. Brush over top with a little water or beaten white of egg.
14. Dredge with sugar and bake in moderate oven for 45 minutes.
15. Serve hot or cold.
• 5 apples
• 1 lemon
• 2 tablespoons butter
Instructions
1. Pare, core, and cut up tart apples. Cook them in the water until soft, stewing them very slowly.
3. Add beaten egg yolks, lemon juice, grated rind, and the granulated sugar, increasing the
4. Grease pans, fill them with the mixture, dot with butter, and bake in a very hot oven.
5. Beat the whites of the eggs stiff, add the powdered sugar, spread on top of the tarts. Return to
Crust
Instructions
Slice the apples into a baking pan baking pan until they fill an inch of the pan.
1. Sprinkle the lemon juice, rind, sugar, and salt over the apples.
2. Cover with the crust and bake slowly from 45 minutes to one hour.
1. Slice six large banana, sprinkle with lemon juice and grated cocoanut and place directly on the
2. Mash them smooth with a wooden spoon, adding a scant cup of powdered sugar and the stiffly
beaten whites of two eggs, which should be lightly folded in; now pour into the freezer, turning
the crank for about four minutes, or until there is a slight resistance, when half a pint of
3. Freeze to the consistency of mush; serve in individual crimped paper cases lined with tiny
Naples biscuits.
• 1 egg
Instructions
2. Coat muffin pan with non-stick spray or line with paper liners.
4. In another bowl, beat sugar, egg, bananas, and vanilla extract. Add sour cream to mixture.
6. For easy pouring, use soup label to place batter into each muffin cup.
7. Bake for approximately 15 to 20 minutes, or until a toothpick inserted into middle of muffins
8. Remove muffins from oven and let cool to room temperature before serving.
Instructions
3. In a large bowl, layer a row of wafers and top it with a row of bananas. Add 1/3 of the pudding.
4. Repeat layers until ingredients are all used, reserving a bit of whipped topping for the top.
Banana Whip Recipe 1
Ingredients for Banana Whip
• 1 banana
• ¼ cup of sugar
• 2 pistachio nuts
Instructions
1. Peel the banana, scrape off the coarse threads and press the pulp through a sieve; add the
sugar and lemon juice and cook over the fire, stirring constantly until the mixture boils; remove
3. Fold the chilled banana and cream together and turn into two glasses.
4. Pour boiling water over the nuts, let stand about two minutes, pour off the water, add cold
5. Chop the blanched nuts fine and sprinkle over the mixture in the glasses.
• ¾ cup sugar
• ½ teaspoon of salt
• 1 teaspoon of vanilla
Instructions
3. Spray a 9x5x3 bread pan with non-stick spray or grease the pan with butter and dust lightly with
flour.
4. Whisk the flour, sugar, salt, and baking soda together until well-mixed.
5. Using your stand mixer with the paddle attachment, mix together the bananas, oil, eggs, butter,
and vanilla.
6. Add the dry ingredients to the wet ingredients with the mixer set to low.
9. Bake the banana bread for 55 minutes or until a toothpick inserted into the center of the bread
11. Turn the pan upside down and de-pan the bread.
• 2 overripe bananas
• 3 eggs, separated
Instructions
2. Using a hand mixer, mash the bananas and add the sour cream. Mix until smooth.
3. Mix in the cake, egg whites, and oil. Then, add milk 1/4 cup at a time based on the consistency.
• 1 cup milk
• 4 cups flour
• 2 cups sugar
• 4 eggs
Instructions
4. Bake in buttered and floured cup tins in a hot oven for about 25 minutes.
Once the cupckesare completely cool, they can be covered with any kind of frosting or topping
Ingredients for Cup Cakes - Mr. Hooks' Recipe
• 2 eggs
• ¼ teaspoon salt
• ½ cup sugar
• 1 cup raisins or chopped nuts, or desiccated coconut; or they may all be left out, and the cake
baked plain, in oiled gem pans, or in layer cake tins, or loaf cake tins
Instructions
1. Bread the eggs into a bowl, add the salt and the vanilla and beat with a Dover beater until
thick.
2. (The salt hastens the beating of eggs.) Add the boiling water gradually, beating constantly; then
3. Next add the oil and the corn syrup, and beat a few strokes; then add the sifted flour, and fold
together.
4. If raisins or chopped nuts are used, they should be added after the flour.
5. Bake in oiled gem pans, in a medium slow oven, the same as loaf cake.
• 1 cup milk
• 2 cups sugar
• 3¼ cups flour
• 4 eggs
• ¼ teaspoon mace
Instructions
1. Put butter and sugar in a bowl, and stir until well mixed; add eggs well beaten, then milk, and
Ingredients
But let’s first get a chocolate cupcake made. You will need:
• 2 large eggs
• 7 ounces milk
Instructions
1. Measure out all your ingredients before hand and bring them to room temperature.
5. Using your stand mixer with the paddle attachment, beat the butter on the slow setting until it is
6. Add the sugar and turn the mixer to medium speed. Beat until the mixture is light and fluffy.
8. Add the eggs a little at a time. After each egg is added, let the mixer completely integrate the egg
9. After all the eggs are added, let the mixer run for five minutes until the mixture is light and fluffy.
11. Add 1/4 of the flour/baking powder mixture and 1/3 of the milk/vanilla mixture.
12. Repeat this process until all ingredients are added. Stop the mixer and scrape down the bowl
occasionally.
Get your cupcake pans ready by putting the little paper cups into them. Pour the batter into the cups and
bake them for about 18-20 minutes. Test them at 18 minutes by inserting a toothpick into the center of one of
the cupcakes: if it comes out clean, the cupcakes are done.
Let them cool and then pop them out of the pans.Ice them and bring them to your office or the next party you
go to and you will see that everybody loves cupcakes.
• Whites 6 eggs
• 1 teaspoon vanilla
Instructions
2. Beat whites of eggs until stiff, add first mixture and vanilla.
3. Drop from tip of tablespoon (allowing one spoonful for each cake) on a tin sheet covered with
buttered paper.
1. Put a cup of water and half a cup of butter into a saucepan over the fire; when boiling add a
cup of flour and stir until the mixture separates from the sides of the pan.
2. Turn into a mixing bowl, add three large eggs one at a time and beat well.
3. Drop from the end of a tablespoon on buttered pans and bake in a moderate oven until light to
the touch.
4. Spread the top of the cakes with confectioner's sugar mixed with orange juice until of a
5. Split on one side and fill just before serving with whipped cream, sweetened, flavored with
• 1 egg
• ¼ teaspoon salt
• ½ cup milk
Instructions
2. Transfer to cup cake pans lightly rubbed with corn oil, sprinkle with desiccated coconut and
bake in a moderately hot oven, 350 to 375 degrees Futile done - about twenty-five minutes.
Brownies Recipe 1
Ingredients for Brownies Recipe 1
• 2 cups flour
• 2 teaspoons cinnamon
• 2 tablespoons of buttermilk
Instructions
• ¾ cup flour
• ¾ cup sugar
• 1 egg
• ¼ cup milk
• 2 squares semisweet chocolate, melted
Instructions
5. Bake in hot oven for about 15 to 20 minutes, according to the size of the tins.
Instructions
2. Bake in small shallow fancy cake tins, garnishing top of each cake with one-half pecan
• 2 squares chocolate
• ¼ cup fat
• 1 egg
• ½ teaspoon salt
• ½ cup flour
• ½ cup nuts
Instructions
3. Mix in chopped nuts, pour in greased baking pans, and bake at 360 degrees Fahrenheit for
about 25 minutes.
4. They will look half baked, but mark off in squares or strips when you take them from the oven,
• 1 cup sugar
• ¾ teaspoon vanilla
• ½ cup flour
• 1 egg, unbeaten
Instructions
4. As soon as taken from oven turn from pan, remove paper, and cut cake in strips, using a sharp
knife.
5. If these directions are not followed paper will cling to cake, and it will be impossible to cut it in
shapely pieces.
• 2 eggs
• 1 cup flour
Instructions
1. Cream vegetable shortening and sugar together, add eggs well beaten, molasses, extract,
2. Divide into small fancy vegetable shortening tins, or bake in vegetable shortening sheet tin and
cut in squares.
• 3 eggs
• 1 cup flour
• 1 cup buttermilk
• ½ teaspoon salt
Instructions
1. Beat up yolks of eggs, add milk, vegetable shortening, and flour mixed with salt, soda, and
• ½ cup water
• 4 eggs
• ½ teaspoon salt
Instructions
1. Put vegetable shortening and water into small saucepan, bring to boil, add quickly flour and
salt, stir well with wooden spoon until mixture leaves sides of pan, remove from fire, allow to
cool, but not become cold, add eggs, beating each one thoroughly in.
2. Turn mixture on to well vegetable shorteninged plate and divide into small puffs or cakes.
3. Put on vegetable shorteninged tins and bake a golden brown in hot oven, thirty minutes.
• 1 cup water
• 4 eggs
Instructions
1. Add the salt and the butter to the water, and bring to a boil.
2. Add the flour all at once, stir rapidly and cook until the mixture shrinks away from the sides of
3. Add the unbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until
4. Brush off from the tablespoon onto an oiled and slightly floured baking pan, leaving plenty of
space between, and bake in a rather slow oven, with the heat from below at first, until the crust
5. Let cool, split open in the side, and fill with whipped cream, or with the following cream filling.
6. Cream Filling
8. 3 tablespoons flour
10. 1 egg
13. Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot
14. Beat the egg, the square and the salt together slightly; then pour in gradually the hot cream,
stirring constantly.
15. Return to the fire, and stir until it thickens, but do not boil.
• 1 cup flour
• 4 eggs
Instructions
1. Add the boiling water to the butter or shortening, bring to a boil and stir in the flour thoroughly.
2. Remove from the fire, let the mixture cool slightly and add the eggs one at a time, beating in
3. Drop by spoonfuls on a greased pan about two inches apart, shaping into a circular form and
5. If these cakes are removed from the oven before they are thoroughly done, they will fall.
6. Take out one; if it does not fall, the others may be removed.
9. Cream puffs and eclairs make an excellent foundation for a great variety of desserts.
10. Split them open, fill with any kind of ice cream, and cover with any sauce or combination of
sauces.
• 4 eggs
• 1 teaspoon salt
Instructions
2. When the mixture boils, throw in the flour all at once, and stir vigorously with a batter whip.
4. Remove from the fire, and allow to cool a little; then add the unbeaten eggs, one at a time,
5. Drop on an oiled pan in pieces about the size of a golf ball, one and one-half inches apart.
7. The cakes must be baked till they are cooked through or they will fall when taken from the
oven.
8. With a knife make an opening in each cake through which to fill it.
9. Cream Filling
16. Put one and one-half cups of the milk into a double boiler to heat.
17. Beat the eggs, and add to them the sugar, flour, salt, and the remainder of the milk.
18. Beat till smooth, then stir this mixture into the hot milk.
22. For chocolate filling, add one-half cup health cocoa, mixing it with the flour, and use one-third
cup flour.
• 1 cup milk
• 3 eggs, beaten
Filling:
• 1 cup milk
• 3 tablespoons flour
• 1 teaspoon vanilla
Instructions
5. When cool, cut off tops and fill with whipped cream, corn starch filling, or the following filling:
• 1 cup butter
• 1 teaspoon salt
Instructions
1. Wash butter well. Take out one tablespoon, put the rest in refrigerator.
3. With the tips of fingers, mix into stiff dough with ice water.
5. Put the rest of butter in the center; fold sides and ends over the butter.
6. Let stand ten minutes, roll again with light quick strokes.
9. After rolling several times, cut into shape, chill, and bake in hot oven. This can be cut in rounds
one-fourth inch thick, put two rounds together, cut out center of top with smaller cutter. Use this
for top after the cases are filled with creamed meats or vegetables
• ¼ teaspoon salt
• 1 cup milk
• 1 cup cream
• 1 egg
Instructions
1. Beat the white to a stiff froth; to the yolk add the milk and cream and beat together until
2. Add the flour sifted with the salt; continue beating vigorously for eight or ten minutes, then fold
in the beaten white and turn at once into hot iron gem pans and bake.
Instructions
1. Beat the sugar into the beaten yolk; beat in the butter, fold in the white and then beat in the
3. The dough must be stiff enough to roll into a sheet about one-third an inch thick.
4. Cut into rectangular pieces (two by three inches), make four parallel slits in each equally
distant from each other and the edges of the dough on all sides.
5. Carefully lift up the second and fourth strips, to meet in the center, and cook in hot fat to a
golden brown.
• 1½ cups milk
• 1 cup sugar
• 3 tablespoons shortening
• 3 eggs
• 5 cups flour
• Powdered sugar
Instructions
3. Add slowly the milk, then the flour and baking powder.
4. Mix thoroughly.
5. Roll out in, sheet 1/4 inch thick on floured pastry board.
• ¼ cup butter
• 1 cup sugar
• Yolks 2 eggs
• Whites 2 eggs
• 4 cups flour
• 1 cup milk
Powdered sugar
and cinnamon
Instructions
1. Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten
stiff.
2. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured
board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch
3. Take up by running finger in and out of gashes, and lower into deep fat.
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla
Instructions
1. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together.
• 4 eggs
• A little salt
Instructions