One pound of lard, 1 pound sugar, 6 eggs, 1 pint of water, 1 ounce soda, 1 quart molasses, and 4 pounds of flour. Put sugar and lard into the bowl and rub to a cream, then slowly add the eggs. Next put in the molasses and mix together, then dissolve the soda in the water and mix all together. Lastly add the flour and mix very light. This is put in a canvas bag with a plain tube laid out on clean pans in form of an S. These cakes can be sold for one cent each, or 6 for five cents. They are baked in a slow heat of 370 degrees F. Leave on the pan till well cooled off. If made right these jumbles will keep for weeks.
Chocolate Jumble.
This is made the same as cream jumble No. 1, with the addition of a half pound of bitter chocolate, which is to be dissolved and added to the mixture. When baked fill with white of egg icing. Sold for two cents each, or 3 for five cents. The jumbles are very delicious, but are made very little in this country.
Chocolate Cream Jumble.
Eight and one-half pounds of good cake flour, 2 pounds of lard or butter, 3 pounds of sugar, (in powdered form), 20 eggs, 1 quart of milk, 1 ounce of soda, 1½ ounces ammonia and 1 pound of dissolved chocolate. Put sugar and lard in bowl and rub to a cream. Slowly add the eggs, two or three at a time, then add the milk. Dissolve soda and ammonia in milk and mix together. Then take the chocolate, dissolve it on the stove and add to the mixture. Finally add the flour and mix lightly. Baked in a heat of 450 degrees F. When baked, dried and cooled, take some marshmallow and put some of it between two jumbles, thus causing them to stick together; then fill the hole in the center on one side of the jumble with chocolate icing, and the other side with cream or white of egg icing. Sold for three cents each, or 2 for five cents.
Curna Jumble.
Five pounds granulated sugar, 3 pounds lard or butter, 12 eggs, and 1½ ounces ammonia, 11½ pounds flour, and enough milk to make a stiff dough. Take sugar and lard and break up the same as for pie crust, then slowly add the eggs; do not cream it; put in about 1 quart milk and dissolve the ammonia in it. Lastly add the flour. This mixture is laid out with canvas bag and star tube on dusted pans in the shape of half moons. When baked and cool and dry stick two together by putting jelly between them. These jumbles are baked in a heat of 370 degrees F., and are sold for one cent each or 6 for five cents.
Curba Jumble.
One pound lard, 1½ pounds sugar, 6 whites of eggs, ? ounce soda, ? ounce cream tartar, 1½ pounds flour and a little vanilla. Mix light. Take the sugar and the lard and rub to a cream, then beat up the white of eggs to a stiff snow and add the soda which must be powdered fine to the white of eggs. Next add the flour and cream of tartar, mixing lightly. Put in canvas bag and star tube. Lay out on dusted pans, wash over with milk and drop chopped nuts and almonds on top. Then turn the pan upside down, so the pieces of nuts will fall off, and put in oven to bake in heat of 400 degrees F. When baked, and while still hot, put a little water icing on top. Sold at one cent each, or 6 for five cents.
Cream Jumble.
Seventeen pounds of flour, 4 pounds of lard or butter, 10 pounds of granulated sugar, 3 pints of eggs, 2 quarts of milk, 1½ ounces soda, 2½ ounces of ammonia. Put butter or lard in bowl with the sugar, break up like pie crust, slowly adding the eggs, little at the time, till used up. Dissolve soda and ammonia in the milk and mix together. Finally add the flour, but do not mix heavy, but very light. These cakes must be laid out on dusted pans with the jumble apparatus, because this mixture is too hard to be forced out by the hand and bag system. To be baked in a hot oven in a heat of 490 or 500 degrees F. When baked and cooled off, fill the center with different kinds of jams or jellies. This is one of the best jumbles known, and one of the best sellers in France and other countries. Sold at two cents each, or 3 for five cents.
Cream Jumble No. 2.
Nine pounds of flour, 2½ pounds of lard or butter, 5 pounds granulated sugar, 10 to 15 drops of lemon flavoring, 18 to 20 eggs (according to the size of the eggs); 1 quart of sour milk, 1 ounce soda, 1½ ounces ammonia. This is mixed in the same way and baked in the same heat as the above jumble. When baked fill with jellies or creams and put a little chocolate coating (not too much), on top. Sold for two cents each, or 3 for five cents.
Cocoanut Jumble No. 1.
One and one-half pounds sugar, 1 pound lard or butter, 5 whites of eggs, orange flavoring, ? ounce soda, ? ounce cream of tartar, and 1½ pounds strong spring patent flour. Mix and bake same as above cocoanut jumble, only before putting in oven take a handful of shredded cocoanut and drop on top. One cent each.
Cocoanut Jumble No. 2.
One pound shredded cocoanut, 1½ pounds granulated sugar, 5 whites of eggs, 3 whole eggs, 1 pound lard or butter, ? ounce soda, ? ounce cream of tartar, some lemon flavor, and 1¾ pounds flour. Rub sugar and lard to a cream, then slowly add the eggs. Next add the whites of 5 eggs beaten to a stiff snow. Powder the soda good and fine and add to the mixture with a little lemon flavor, and mix. Now add the cocoanut, but see that it is chopped good and fine or it will not come through the star tube. Lay out on clean pans in regular jumble form. Bake in heat of 420 degrees F. Sold for one cent, or 6 for five cents.
Plain Jumbles.
Make the same as the above cocoanut jumble and mix and bake in like manner, only omit the sprinkling of cocoanut over the jumbles. Sold for one cent or 6 for five cents.
La Cream Jumble.
One and one-half pounds sugar, 1 pound lard, 6 whites of eggs, ? ounce soda, ? ounce cream of tartar, ¼ pound cocoanut, 1½ pounds of flour and a little flavoring. Rub sugar and lard to a cream, slowly add the eggs and mix together. Next add the flour and cream of tartar. Mix lightly. Put in canvas bag and with star tube lay out on dusted pans in the regular jumble form. Sprinkle some cocoanut on top and then turn pans upside down to allow the cocoanut to drop off. Baked in a heat of 420 degrees F. Sold everywhere for one cent, or 6 for five cents. These cakes will keep from four to five weeks without getting hard.
Sa Voy Jumble.
Two pounds of sugar, 1 pound lard or butter, 6 eggs, ? ounce ammonia, 2¼ pounds flour, and some lemon flavor. Put sugar and lard in the bowl and break up like pie crust. Next add the eggs, a few at a time. Be careful not to cream it. Take the ammonia with a few drops of lemon flavor and make a smooth paste. Mix lightly. Put in canvas bag and with star tube lay out on dusted pans. Put in oven to bake in a heat of 400 degrees F. When baked and while still hot put a little chocolate icing on top. Sold at one cent each, or 6 for five cents. These cakes will keep moist for six or seven weeks, without getting mouldy. The longer they lay the better they taste and the softer they keep.
Sa Voy Jumble No. 2.
One and one-half pounds brown sugar, 7 ounces of lard or butter, 8 eggs, ? ounce soda, ? ounce cream of tartar, 2 pounds of cake flour. Put sugar, lard and eggs into the bowl together and mix very lightly to a smooth paste. Next add the soda with a little mace. Mix together. Finally add the flour and cream of tartar. Lay out with canvas bag and plain tube on clean pan without dusting. Sprinkle some cinnamon or chopped almonds on top, then turn pan upside down, so the unused pieces of almond will drop off again. Bake in same heat as Sa Voy No. 1.
Vanilla Jumble No. 1.
Five pounds of powdered sugar, 4¼ pounds lard or butter, 18 eggs, some vanilla flavoring, ? ounce ammonia, 7½ pounds of flour. Break sugar and lard up, same as for pie crust, slowly adding the eggs, few at a time, till used up. Next add the flavoring, powder the ammonia good and fine and mix together. Lastly add the flour. These jumbles must be pounded out with a jumble apparatus, because the dough is too hard to be forced out with bag and star tube. Baked in heat of 420 degrees F. When baked, and while still hot, wash over with hot water icing. One cent each, or 6 for five cents.
Vanilla Jumble No. 2.
One and one-half pounds of sugar, 1½ pounds butter or lard, 8 eggs, 1 ounce ammonia, 1 pint of milk and 3 pounds of flour. Mix and bake the same as the above, only use plain tube instead of star.
Marshmallow Filling.
See Icing.
Meringue Pie.
See Pies.
Meringue.
- 2 lbs. Sugar.
- 1 qt. Egg Whites.
- 2 drops Acided Acid.
Beat whites steadily, changing hands frequently, until stiff. Then add about 2 tablespoonfuls of Sugar and beat again, adding 2 more spoonfuls of Sugar in a few minutes, after which beat until thoroughly stiff. Now add balance of sugar. A few drops of Lemon Juice will make the egg whites come up quickly. Whites that have been allowed to stand 24 hours come up better than when freshly opened.
Macaroons.
- 1½ lbs. Almond Paste.
- 2 lbs. Sugar.
- 1½ oz. Corn Meal.
To the above should be added enough whites of eggs to get a good smooth mixture. Use only high-grade almond paste.
Marshmallow Icing and Filling.
- 8 oz. Gelatine.
- 2 qts. Water.
- 10 lbs. Powdered Sugar.
- 1½ lbs. Glucose.
- ½ oz. Cream of Tartar.
First soak the gelatine in the water, heating slightly to dissolve. Beat thoroughly with sugar in beating machine, and when half ready add cream of tartar and flavor. The glucose may be omitted if desired.
Napoleons.
Use regular puff paste rolled into thin sheets. Cover with vanilla cream and build up with other sheets. Cover top with water icing and cut into oblong squares.
Neapolitan Cake.
Neapolitan cake is made with regular sponge cake mixture, differently colored, pink, yellow, chocolate, etc. Bake in thin sheets and proceed as with layer cake, using jelly and cocoanut between layers. It is usually iced on top with pink and white stripe effect.
Orange Squares.
These are made with ordinary Sponge Cake. Ice, and place slice of Orange on top. More yolks or coloring is put in this cake to give the deep orange color. These goods may be made up in the form of Diamonds, Crescents, etc., jellies or fruits of all kinds may be substituted for the orange. White squares are made with Lady Cake composed of two layers, with Vanilla Cream between and icing on top.
Orange Pastry Tart.
Roll out a round bottom of good puff paste dough, not too thin. Wash the edge with egg and place a strip of the puff paste 1½ inches wide around the edge of the bottom. Decorate this strip with small stars, hearts, crescents, or any small fancy cutter you may have, and from the puff paste wash all with egg and bake well, but take care not to brown the center too much. As soon as baked ice the edge with soft lemon-flavored icing or fondant, and when cold fill the tart with cream filling given below, and decorate the top with fruit jelly, candied orange slices and whipped cream.
Orange Cream for Filling.-½ lb. of sugar, ½ pt. white wine, 6 yolks, the rind and juice of 1½ oranges, ¾ oz. gelatine that has been softened in a little warm water, and if not tart enough add the juice of 1 lemon. Boil this, stirring constantly until slightly thick; remove from fire, and when cooled a little add the snow of 4 whites of egg carefully. In the egg white beat in a handful of sugar to prevent coagulation when mixing it into the warm cream filling. Finish as stated above.
Patty Shells.
Patty Shells are made with ordinary puff paste. Cut out about the size of sugar cakes, cutting small hole in one. Wash over the other with water or eggs. Place the one with hole on top and bake.
Pumpernickel.
- 4 lbs. Stale Cake (powdered).
- 4 lbs. Sugar.
- 6 lbs. Flour.
- 24 Eggs.
- ½ oz. Ammonia
- Spices.
These should be washed over with eggs before baking.
Patties.
Patties or tarts are made with puff paste rolled thin, which forms a lining for pans filled with any kind of fruit. These can be made in endless varieties. A good recipe for the pastry is as follows: 1½ lbs. Flour, 1½ lbs. Butter (hard), 2 Eggs, 1½ oz. Baking Powder, Salt and Ice Water. Medium dough, mixed lightly and rolled four or five times at intervals of about 15 minutes. This can be made very quickly.
Puff Paste for Patty Shells.
Mix 1 lb. spring wheat flour, 2 oz. bread dough, 2 oz. butter, 1 yolk of egg, ½ pint cold water, to a smooth dough. The more it is worked the better. Let lay a little while to recover. In the meantime wash 14 oz. of butter in cold water, press all the water out. Now roll out the dough ¼ inch thick into as perfect square as possible. Place in the 14 oz. of butter formed in a square in the center, turn the dough over the butter from all sides, roll 1 inch thick and turn over again, then roll three times more in the same manner, but give fifteen minutes’ time between each roll. When rolling the paste always brush off the flour. Cut proper size and bake in hot oven. If the shells jump too much or topple over, the dough must be rolled some more.
If too close and not enough spring, it has been rolled too much. All depends upon the quality of the butter.
Puff Paste.
- 1½ lbs. Flour.
- 2 Egg Yolks.
- ¾ pt. Water.
- 1½ lbs. Butter.
This should be rolled at least 4 times, setting aside 15 minutes between each roll.
Puff Paste.
- ½ pt. Water.
- 1 lb. Flour.
- 1 lb. Butter.
If desired, a richer mixture is made by adding eggs and a little rum.
Pine Apple Tarts.
While apples are at their best, their use in fine cake bakeries can be made manifold and very tasty. A few delicacies in this line are herewith offered:
No. 1.—Half bake a bottom, in a crimped straight flanged pan or in a tin ring, some fine sugar dough. When cool spread this with some apricot marmalade, and upon it slices of apples of as equal size as possible; sprinkle over the slices some finely cut blanched almonds, a few washed currants, sugar and cinnamon, and bake until apples are just soft, but not mushy; then pour over all some very light colored apple jelly.
No. 2.—As above, half bake a bottom of sugar dough. When cool place apple slices in the bottom and bake them until soft. Now beat 6 oz. sugar, 6 egg yolks very light, and add 6 oz. ground stale almond macaroons. Then beat up half pint heavy cream and add it to the beaten eggs. Pour this over the apples and again bake it lightly. When cool dust with sugar or ice with thin vanilla flavored fondant.
No. 3.—Bake in deep straight edge pan a bottom of sugar dough. On a sheet pan bake a net formed by strips of the sugar dough crossing each other diagonally so as to form diamond-shaped openings. The net must be the same size as the bottom, and both should be fairly well baked. Partially fill the bottom with rice which has been boiled soft in milk, adding a little vanilla. Upon this rice place apple slices that have been boiled soft in sugar syrup. Now place the network over the apples, dust with sugar, and fill out the diamonds with pale pink colored fondant that have been flavored with punch extract.
Sugar Dough for Above.—One-half lb. sugar, ½ lb. butter, 10 oz. flour, 3 eggs; some would add ¼ finely chopped almonds to the dough also.
Sponge Biscuit.
- 6 lbs. Sugar.
- 66 Eggs.
- 9 lbs. Flour.
- 3 oz. Soda.
- 3 oz. Cream of Tartar.
- Flavor.
These goods are usually iced on the bottom and sold at 1 cent each.
Sweet Corn Muffins.
- 2¼ lbs. Sugar.
- 15 oz. Butter.
- 12 Eggs.
- 1 oz. Soda.
- 2 oz. Cream of Tartar.
- 3 pts. Milk.
- 1½ lbs. Corn Meal.
- 3 lbs. Flour.
- 3 lbs. Flour.
Lard may be substituted for the butter and more corn meal used in place of the flour.
Scones.
- 6 lbs. Flour.
- 1½ lbs. Butter.
- 1½ lbs. Sugar.
- 3 oz. Soda.
- 6 oz. Cream of Tartar.
- 2 pts. Milk.
These are moulded round, ½ inch thick and cut cross-ways. The dough should be handled quickly though thoroughly worked. Wash with eggs and after half an hour bake in hot oven.
Tea Biscuits.
- 5 lbs. Flour.
- ¾ lb. Lard.
- ? lb. Butter.
- 1 oz. Soda.
- 2 oz. Cream of Tartar.
- 3 pts. Milk.
- ? lb. Sugar.
Add a little ammonia and salt, let mixture stand for a few minutes and bake in hot oven.
Vienna Biscuits.
- — lbs. Flour.
- ½ lb. Butter.
- ½ oz. Powder.
- ¾ lb. Sugar.
- 4 Eggs.
- Milk.
Rub the butter, sugar and powder well into the flour on the board, make a bay, break in the eggs, and wet into a pliable dough with milk. Roll down in a sheet and cut out on slips about 6 inches wide; then spread on the following mixture. Cut up in fingers about 1½ inches wide, and set them on a flat tin about 1 inch apart, lifting them with a palette knife. When you have filled the tin, bake in a moderate oven.
