The Pilgrim Cook Book/Small Cakes

by Pilgrim Evangelical Lutheran Church (Chicago, Ill.) Ladies' Aid Society

Small Cakes

Almond Squares.

One cup sugar, 3 egg yolks, ¼ cup tepid water, 1 heaping cup flour, 1 scant teaspoon baking powder, lastly the beaten whites of 3 eggs. When cool cut into squares.

Frosting: Cream 1 cup butter, adding gradually as much confectionery sugar as it will take, 1 tablespoon cream, 1 dessert spoon vanilla. Ice squares on all sides and roll in almonds which have been blanched, browned and grated.—Elizabeth Hass.

“Brownies.”

Two eggs, ⅓ cup butter, 1 cup sugar, 2 squares bitter chocolate (melted), 1 cup chopped nuts, 1 cup flour, 1 teaspoon vanilla. Mix ingredients together and then spread in buttered pans about ½ inch thick. Bake about 30 minutes; (this will fall). Cut in squares.—Mrs. E. Ferch.

Cocoanut Cakes.

Two teaspoons shredded cocoanut, 2 eggs, ½ cup butter, ½ cup sugar, 1 cup flour, 1 teaspoon baking powder, and 1 teaspoon vanilla extract. Beat the butter and sugar to a cream; add the eggs, well beaten; sift in the flour and baking powder and add the cocoanut and extract. Bake in muffin pans in a moderate oven about 15 minutes. Frost the top.—Mrs. Albrecht.

Cocoanut Drops.

One cup sugar, ⅓ cup water. Boil to a thread; stir into 2 egg whites. Thicken with cocoanut. Flavor. Put in oven few minutes to brown.—Mrs. O. A. Skibbe.

Cocoanut Macaroons.

Two eggs beaten separately, 1 cup sugar, 2 cups oatmeal, 1 cup cocoanut, ½ teaspoon salt, 1 tablespoon of melted butter, flavor with vanilla or almond. Bake like drop cakes.—Mrs. J. Semmbow.

Cup Cakes.

Eight tablespoons butter or lard, 1 cup sugar, 2 eggs, 1 cup sour milk, 2 cups flour, 2½ teaspoons salt, 1 teaspoon vanilla, ½ teaspoon soda, cream sugar and butter, add beaten egg yolks, then milk and flour. Fold in stiffly beaten egg whites.—Mrs. F. Nyendorf.

Date Bars.

One cup sugar, 3 eggs, 1 cup flour, few grains of salt, 1 heaping teaspoon baking powder, 1 cup walnuts cut, 1 pound dates cut. Beat egg yolks with sugar until creamy; mix flour, baking powder and salt, add nuts and dates. Beat egg whites stiff and stir in. Bake in a shallow pan for 30 minutes. When cool, cut in bars and roll in powdered sugar.—Mrs. W. J. Keuer.

Date Tarts.

One-half pound sugar, ½ pound dates (after stones are removed), ½ pound almonds (not blanched), 3 eggs, bread crumbs. Beat sugar and yolks to a cream, add dates and almonds, which have been mixed thoroughly, then the beaten whites, little vanilla. Roll with hands in bread crumbs, bake in moderate oven, let in pans till cold.—Mrs. Louise M. Lafrentz.

Kisses.

To the whites of 2 eggs add ½ cup granulated sugar and beat ½ hour, then cut up some dates and stir in, and bake in a very slow oven. Drop on tins, but do not grease the tins. If you should want more, take 4 eggs and 1 cup of sugar and beat 1 hour.—Mrs. Piepho.

“Kisses.”

One cup corn flakes, 1 cup powdered sugar, 1 cup cocoanut, 2 eggs (whites). Mix corn flakes, powdered sugar and cocoanut together with beaten whites of eggs. Bake until light brown.—Mrs. E. Ferch.

Small Spice Cakes.

To 1 cup of molasses add 1 teaspoon soda dissolved in a cup of boiling water, 2 tablespoons melted butter, 1 teaspoon powdered cinnamon, ¼ teaspoon cloves, ¼ teaspoon mace, ¼ teaspoon salt and 3 cups flour. Beat until smooth and bake in gem pans in a moderate oven.—Mrs. Albrecht.

Cream Puffs.

One-half cup butter, 1 cup boiling water, 1 cup flour, 4 eggs. Place butter and water in saucepan, on range, as soon as it boils, add flour all at once until well mixed. Stir until it forms a ball and leaves the sides of pan. Set off to cool (not cold) add 1 egg, beat 5 minutes, another egg and beat 5 minutes and so on until eggs are all used up in batter. Drop mixture on oiled shallow pan, bake in moderate oven 40 or 50 minutes. When cool make incision and fill with whipped cream or cream filling. (This should make 15 puffs.)—Mrs. A. Emde.