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Ill.). Carroll-Parsal Wheel Second Congregational Church (Oak Park.

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UNIVERSITY OF

ILLINOIS LIBRARY

AT URBANA CHAMPAIGN

OAK STREET

LIBRARY FACILITY



Corner Book Shoj

102 Fourth Ave.
New York 3, N. Y



THE

WHEEL COOK BOOK



COMPILED BY



THE CARROLL- PARSAL
WHEEL



OF THE



SECOND CONGREGATIONAL
CHURCH



OAK PARK, ILLINOIS
1913



The meek and humble-miuded wife
Has nearly disappeared, . .

Each year a smaller number

Can claim the name, 'tis feared.

A spirit of equality

Runs through the race aflame.

Rejoicing in a higher life

On nobler friendship's plane.

Linked heart and hand together,

Linked mind and spirit too —

We modern wives would here present
Helps toward this end for you.
Economy and goodness are in each dish so fine.
Entrust to them your husband's health,
Love's star will brighter shine.






Contents

PAGES

Rebus 2

Tables 5-8

Bread, Rolls, Mufians, etc 9-20

Cakes and Icing 21-38

Candy : 39-46

Cheese, Eggs and Salads 47-56

Fish, Meat, Poultry 57-70

Ices 71-74

Jellies, Preserves and Pickles 75-90

Pies, Cookies and Doughnuts 91-100

Puddings and Other Desserts 101-114

Sauces and Salad Dressing •. 115-120

Soups 121-126

Vegetables 127-138

Recipes for Feeding a Large Number 139-146

Miscellaneous , 147-155



Tables

TABLE OF MEASURE

A speck makes one-quarter saltspoon.

Four saltspoons make one teaspoon.

Three teaspoons make one tablespoon.

Eight tablespoons of dry and solid material make one
cup.

Sixteen tablespoons of liquid material make one cup.

Two gills make one cup.

One wine glass makes one-half gill.

One cup contains eight ounces of liquid.

Ten eggs, average size, make one pound.

One-half ounce bottle extract makes twelve teaspoons.

One tablespoon butter makes one ounce.

One tablespoon granulated sugar makes one ounce.

One heaped teaspoon powdered sugar makes one
ounce.

One tablespoon flour makes one-half ounce.

Two tablespoons ground spice make one ounce.

Five nutmegs make one ounce.

One quart sifted pastry flour makes one pound.

One quart less one gill, sifted patent flour makes one
pound.

One scant pint granulated sugar makes one pound.

One pint butter makes one pound.

One pint chopped meat, packed, makes one pound.

One cup rice makes one-half pound.

One cup cornmeal makes six ounces.

One cup stemmed raisins makes six ounces.

One cup cleaned currants makes six ounces.

One cup stale bread crumbs makes two ounces.

TABLE OF PROPORTIONS.

One quart of flour requires one pint of butter, or
butter and lard mixed for pastry.

One quart of flour requires one heaping tablespoon
of butter for biscuit.

5



6 The Wheel Cook Book

TABLE OF PROPORTIONS— Continued

One quart of flour requires two tablespoons of butter
for shortcakes.

One quart of flour requires one cup of butter for cup
cakes.

One quart of flour requires one-half level teaspoon of
salt.

One quart of flour requires four teaspoons of baking
powder.

One quart of flour requires one pint of milk for
muffins, gems, etc.

One quart of flour requires one scant quart of milk
for batters of all kinds.

One measure of liquid to three measures of flour for
bread.

One teaspoon of soda to one pint of sour milk.

One teaspoon of soda to one cup of molasses.

One teaspoon of salt to one pound of meat.

A spoon means that the material should lie as much
above the edge of the spoon as the bowl sinks below it.
A heaping teaspoon means that the material should be
twice as high above the edge of the spoon as the bowl
sinks below it. A level teaspoon should hold sixty drops
of water. All dry materials are measured after sifting.

A spoon of salt, pepper, soda, spice is a level spoon.

One-half of a spoon is measured by dividing through
the middle lengthwise.

A speck is what can be placed within a quarter inch
square surface.

TIME FOR BAKING

Loaf Bread, 40 to 60 minutes.
Rolls and Biscuit, 10 to 20 minutes.
Graham Gems, 30 minutes.
Gingerbread, 20 to 30 minutes.
Sponge Cake, 45 to 60 minutes.
Plain Cake, 30 to 40 minutes.
Fruit Cake, 2 to 3 hours.



Tables

TIME FOR BAKING— Cont'nued

Cookies, 10 to 15 minutes.
Bread Pudding, 1 hour.
Rice and Tapioca, 1 hour.
Indian Pudding, 2 to 3 hours.
Steamed Pudding, 1 to 3 hours.
Steamed Brown Bread, 3 hours.
Custards, 15 to 20 minutes.
Pie Crust, about 30 minutes.
Plum Pudding, 2 to 3 hours.



TIME FOR SUMMER VEGETABLES

Greens, Dandelions, 1% hours.

Greens, Spinach, 1 hour.

String Beans, 2 hours.

Green Peas, 20 minutes.

Beets, 1 to 3 hours.

Turnips, 1 to 3 hours.

Squash, 1 hour.

Potatoes, 20 minutes.

Corn, 20 minutes.

Asparagus, 20 minutes.

This applies to young and fresh vegetables.



TIME FOR WINTER VEGETABLES

Squash, 1 hour.
Potatoes, % hour.
Potatoes, baked, 1 hour.
Sweet Potatoes, % hour.
Baked Sweet, 1 hour.
Turnips, 2 hours.
Beets, 3I/2 hours.
Parsnips, 1 hour.
Carrots, li/^ hours.
Cabbage, 3 hours.



8 The Wheel Cook Book

TIME FOR BROILING

Steak, one inch thick, 4 to 6 minutes.
Steak, two inches thick, 8 to 15 minutes.
Fish, small and thin, 5 to 8 minutes.
Fish, thick, 15 to 25 minutes.
Chickens, 20 to 30 minutes.



TIME FOR MEATS

Beef, underdone, per pound, 9 to 10 minutes.
Beef, fillet of, 20 to 40 minutes.
Mutton, leg, per pound, 10 to 12 minutes.
Mutton, stuffed shoulder, per pound, 18 minutes.
Yeal, loin of, plain, per pound, 15 to 18 minutes.
Veal, stuffed, 20 minutes.
Pork, spare rib, per pound, 15 to 20 minutes.
Pork, loin or shoulder, per pound, 20 to 30 minutes.
Liver, baked or braised, 1 to 1^/2 hours.
Corned Beef, per pound, 25 to 30 minutes.
Boiled (simmered) Beef, per pound, 20 to 30 minutes.
Ham, after water or cider begins to boil, 15 to 20
minutes.

Bacon, per pound, 15 minutes.

Chicken, baked, three to four pounds, 1 to 2 hours.

Turkey, ten pounds, 3 hours.

Goose, eight pounds, 3 hours.

Duck tame, 40 to 60 minutes.

Duck, wild, 30 to 40 minutes.

Grouse, Pigeons and other large birds, 30 minutes.

Small birds, 10 to 15 minutes.

Venison, per pound, 15 minutes.

Fish, long and thin, six to eight pounds, 1 hour.

Fish, thick, six to eight pounds, 1^/2 to 2 hours.

Fish, small, 25 to 30 minutes.



Breads, Rolls, Muffins, Etc.

BRAN BREAD

One quart of bran, one pint of white flour, one-half
cup molasses, one teaspoon soda (dissolved in part of
molasses), one teaspoon salt, one pint of buttermilk, one
egg. Mix all ingredients, add, if desired, one cup of
currants, figs or raisins. Bake one hour.

Mrs. Kate L. Ballard.

BRAN BREAD

Two cups white flour, two cups graham flour, one cup
bran, one-half cup sugar, one-half cup molasses, two cups
sour milk, two teaspoons soda, one-half cup water, one-
half cup raisins, salt. Let rise one-half hour ; bake thirty
to forty-five minutes. This makes two small loaves.

Mrs. W. T. Hughes.

BROWN BREAD

One cup New Orleans molasses, one cup hot water
in which dissolve one teaspoon soda, one cup sweet milk
in which dissolve one teaspoon baking powder, one quart
graham flour (unsifted), a pinch of salt. Mix in order
given. Bake one hour in three baking powder cans (or
loaf), filling cans a little more than half full. Oven
must be moderate. 0. K.

BROWN BREAD

Two cups sour milk, three-fourths cup molasses, one
cup white flour, one teaspoon salt, one teaspoon soda, un-
sifted graham flour to make a stiff batter, one-half cup
seeded raisins. Mrs. L. B. Reed.

BROWN BREAD

One-half cup sugar, one-half cup molasses, two cups
sour or buttermilk, one and one-half teaspoons soda,
three cups graham flour, one cup raisins or nuts. Bake
one hour in moderate oven. Mrs. Conn.

9



10 The Wheel Cook Book

CORN BREAD

Two cups sour milk, one and one-half cups corn meal,
one-half cup flour, two or three eggs, one teaspoon soda,
one teaspoon salt, one tablespoon sugar. Sift dry in-
gredients together, excepting soda is put in sour milk.
Melt two tablespoons bacon fat or butter in pan and
add to mixture last thing. Ruth Vail,

Jacksonville, 111.

SOUR MILK CORN CAKE

Two cups of sour milk, one-half cup of sugar, two
cups of corn meal, one cup of flour, two level teaspoons
of soda dissolved in a little milk, a small piece of melted
butter, a sprinkle of salt, one well beaten egg. Add the
sugar and soda to the milk, then mix and sift the other
ingredients, adding the well beaten egg and melted butter
last. Bake in gem pans, in a hot oven.

NUT BREAD

Three cups flour, four teaspoons baking powder, one-
half cup sugar, one and one-half cups milk, one cup
ground hickory nut meats. Mrs. J. P. Black.

NUT BREAD

One quart flour, one pint milk, one-half cup sugar,
one cup nut meats, four teaspoons baking powder,
rounded, one teaspoon salt. Sift dry ingredients, add
two eggs, well beaten, and milk. Let rise 20 minutes
and bake three-quarters of an hour in slow oven.

Mrs. R. H. Clinton.

NUT BREAD

Two eggs, one cup sugar, one-half teaspoon salt, two
cups milk (or water), four cups flour, four teaspoons
baking powder, one cup chopped nuts (floured). Let
rise about 20 minutes. Bake in moderate oven about
one hour. Mrs. W. H. Allen.



Breads, Rolls, Muffins, Etc. 11

NUT BREAD

Four cups flour, four rounding teaspoons baking
powder, one and one-half cups sugar, (scant), one and
one-fourth teaspoons salt, (level), one-half cup nuts,
broken in pieces. Mix dry materials. Mix two cups milk
and two well beaten eggs. Combine two mixtures. Pour
in buttered pan, let stand 20 minutes before baking.
Bake in slow oven one hour. When bread is nice
and brown put pan of water on rack beneath it and finish
baking. Mrs. Plummer.

NUT WHOLE WHEAT BREAD

Two and one-half cups entire wheat flour, one and
one-half cups white flour, two cups sour milk, one-half
cup molasses, one-fourth cup sugar, two level teaspoons
soda, salt, one-half cup nuts, one-half raisins. Makes
two small loaves. Let stand one-half to one hour. Bake
one hour, slow oven. Mrs. Frank E. Ballard.

NUT BREAD

One Q^^ well beaten, two-thirds cup sugar, one cup
sweet milk, one cup nut meats, chopped fine, two cups
white flour (after it is sifted), four teaspoons baking
powder, one cup graham flour, one teaspoon salt. Put
in tin and raise for one-half hour. Bake three-quarters
hour in moderate oven.

OATMEAL BREAD

One cup oatmeal (Quaker Oats), one tablespoon but-
ter, one tablespoon lard, one teaspoon salt, one-third cup
molasses, broAvn sugar enough to make one-half cup
altogether. Pour over this mixture two cups boiling
w^ater. Cool until lukewarm, add one yeast cake, one
cup of nuts, broken in small pieces. Mix with white
flour as stiff as can be stirred with a spoon and let it
rise over night. In the morning cut dowTi, put in
two bread pans and let rise until very light. Do not
knead at all and use as little flour as possible in handling.



12 . The Wheel Cook Book

GRAHAM MUFFINS

Two eggs, well beaten, one-half cup sugar, one cup
milk, one cup white flour, one cup graham flour, two
teaspoons baking powder, two tablespoons melted but-
ter, one teaspoon salt. Bake slowly.

Mrs. W. H. Allen.

BRAN MUFFINS

Two cups bran, one cup flour, one and one-half cups
sweet milk, one teaspoon salt, two tablespoons molasses,
one teaspoon soda. Mrs. Lavinl\.

CORN MUFFINS

One-half cup sugar, one-half cup butter or lard,
creamed together; one or two eggs, one cup milk or
water, two cups flour (sifted and even), three-quarters
cup corn meal, salt, two teaspoons baking powder
rounded. Makes about 18 muffins.

Mrs. Frank E. Ballard.

HONEY MUFFINS

One bowl cereal, left over (Cream of Wheat, Algrain
or any other), one cup honey, little salt, two eggs, well
beaten, small amount raisins, one tablespoon butter,
three heaping teaspoons baking powder, flour to make
reasonably soft dough. Bake in muffin pans.

Mrs. Kirk Austin.

ENGLISH TEA BISCUITS

One cup of sugar, one-half cup of butter, creamed;
one cup of English currants, one teaspoon of salt (level
teaspoon), one cup of milk, two teaspoons of baking pow-
der; flour enough to roll like ordinary biscuits. Cut
small and sprinkle with cinnamon and sugar. Bake in
rather a quick oven. ]Mrs. Babson.



Breads, Rolls, Muffins, Etc. 13

PARKER HOUSE ROLLS

Two cups scalded milk, three tablespoons butter, two
tablespoons sugar, one teaspoon salt, one yeast cake dis-
solved in one-fourth cup lukewarm water ; flour ; add but-
ter, sugar and salt to milk; when lukewarm, add dis-
solved yeast cake and three cups flour ; beat thoroughly,
cover and let rise until light ; cut dow^n and add enough
flour to knead (it will take about two and one-half cups).
Let rise again ; then shape by cutting or tearing off small
pieces of dough and shaping round like a biscuit; with
handle of large wooden spoon roll through center of
each biscuit; brush edge of lower halves with melted
butter, fold and press edges together, place in greased
pan, one inch apart, cover, let rise and bake in hot
oven fifteen minutes. As rolls rise they will part slightly,
and if hastened in rising are apt to lose shape.

Mrs. William Preston.

^^ RUSKS

One cup soft butter, three-fourths cup granulated
sugar, three-fourths cup brown sugar, one teaspoon cinna-
mon, one-half teaspoon soda, one cup chopped walnuts,
one cup seeded raisins, three eggs beaten lightly, one tea-
spoon baking powder, two and one-half cups flour, or
enough to make quite thick. Drop small spoonfuls on
buttered tins.

LOVERS KNOTS

One cup scalded milk, two tablespoons sugar, one-
half teaspoon salt, one-half cake compressed yeast, two
tablespoons melted butter, one egg, grated rind of one-
half lemon, flour. Add sugar, salt, to hot milk. When
lukewarm add dissolved yeast, mix in flour to make
soft batter ; let rise ; when light add other ingredients and
enough flour to knead, let rise and when light roll out in
a sheet one-half inch thick. Cut in strips one-half inch
wide and nine inches long and tie in knot. Place in
buttered pans and when light bake fifteen to eighteen
minutes. Mrs. Parsal.



14 The Wheel Cook Book



RUSKS



One cup milk, one yeast cake dissolved in one-fourth
cup lukewarm water, flour, one-fourth cup sugar, one
teaspoon salt, one egg and yolk one egg, one-eighth
teaspoon mace, one-fourth cup melted butter. Scald
milk; when lukewarm, add dissolved yeast cake and one
and one-half cups flour; beat w^ell, cover and let rise
until light. Add sugar, salt, eggs well beaten, mace and
butter, and enough more flour to knead; knead, let
rise again, shape and bake about fifteen minutes in
hot oven. This same mixture may be rolled in a long
strip to one-fourth inch thickness, spread with butter,
rolled up like a jelly roll, and cut in one inch pieces.
Place pieces in pan close together, flat side do\^Ti.

Mrs. WiLLiiVM Preston.



RUSSIAN BREAD

Four and one-half cups flour, one cake compressed
yeast, one and one-fourth cups scalded milk, one-fourth
cup sugar, one and one-half cups raisins, two eggs, one-
fourth cup butter, one teaspoon salt, cinnamon to taste.
Dissolve yeast in scalded milk, cooled to eighty de-
grees; add one and one-half cups flour and mix until
smooth; let stand until light and puffy. Add eggs,
sugar, butter, raisins, salt, remainder of flour and cinna-
mon. Mix to a stiff dough and knead thoroughly. Let
stand until double in volume. Divide into two equal
parts for two loaves; cut each loaf into three equal
parts ; roU the parts into strips about twelve inches long
and tapering to a point at each end ; press ends together
and braid. Place on buttered baking sheet, cover and
allow to stand until light. Bake from one-half to three-
quarters of an hour. When cool, ice with an icing
made by mixing a few drops of hot water with powdered
sugar, flavoring with vanilla.



Breads^ Rolls, Muffins, Etc. 15

SCONES

Four cups flour, two teaspoons baking powder, half
teaspoon salt, quarter teaspoon grated nutmeg, three
tablespoons butter, four tablespoons sugar, one cup
raisins and currants mixed, milk to make a soft dough
(about one and one-half cups), one q^^ beaten into
milk. Sift flour, baking powder, salt, sugar and nut-
meg together. Rub in butter, stir in raisins and cur-
rants. Add Qgg and milk until a soft dough is formed.
Place in two pie tins and mark off into eight sections
with back of knife. Bake twenty minutes in a moderate
oven. Rub together one tablespoon sugar and one of
milk and when scones are baked brush them over with
this syrup. Place in oven for a few seconds, break
apart and serve hot or cold. Mrs. Parsal.



SOUR MILK GRIDDLE CAKES

Two and one-half cups flour, two cups sour milk, one-
half teaspoon salt, one and one-fourth level teaspoons
soda, one Qg^. Mix and sift flour, salt and soda; add
sour milk and q^^ well beaten. Drop by spoonfuls on
a greased hot griddle ; cook on one side ; when puffed, full
of bubbles, and cooked on edges, turn and cook other
side. Serve with butter and maple syrup.

Mrs. William Preston.



WAFFLES

Beat one q^^ light, add pint buttermilk, one tea-
spoon soda and one-half teaspoon salt, one tablespoon
lard, add sufficient flour to make medium batter, add one
heaping teaspoon baking powder last. Have irons hot
and well greased. Mrs. Mershon.



16 The Wheel Cook Book



WAFFLES



Three cups flour, 6 teaspoons baking powder, one
teaspoon salt, level; two cups milk or water, yolks three
eggs, white three eggs, two tablespoons melted butter.
Mix and sift dry ingredients ; add milk gradually, yolks
of eggs well beaten, butter and white of eggs beaten
stiff ; cook on a greased hot waffle iron. Serve with maple
syrup or powdered sugar. The waffle iron should be
well heated on one side, turned, heated on other side,
and thoroughly greased before iron is filled. In filling
put a tablespoon of mixture in each compartment
near center of iron, cover, and mixture will spread to just
fill iron. If sufficiently heated, it should be turned
almost as soon as filled and covered. In using a new
iron, special care must be taken in greasing, or waffles
will stick. Mrs. William Preston.



Additional Recipes 17



18 The Wheel Cook Book



Additional Recipes 19



20 The Wheel Cook Book



* Cakes and Icing

Frosting

FIVE MINUTE

The white of one egg, one teaspoon lemon juice, one
scant cup of powdered sugar stirred together until the
sugar is all wet, then beat with a fork for just five min-
utes; spread quickly on the cake while warm.

Boston Cook Book.

- BOILED

Boil one cup granulated sugar, a speck of cream of
tartar, and one-third cup water until it spins a thread
when dropped from the spoon, then pour in a fine
stream into the white of an egg beaten stiff, beating as
you pour; continue beating until stiff enough to stand
alone, add flavoring and spread quickly on the cake with
a knife dipped in warm water.

ORNAMENTAL

One cup sifted, powdered sugar, one teaspoon lemon
juice, the white of an egg ; beat the egg until it is frothy
but not dry, then sprinkle over three teaspoons sugar and
beat five minutes; add one teaspoon each five minutes
till quite thick, then put in the lemon juice. Beat with
a fork and when a point of it wiU stand in any position
it is ready to press through a pastry tube upon the
cake, which should be already covered with a smooth
plain frosting and dry.

FONDANT

Two cups sugar, one cup water, a bit of cream of
tartar half as large as a pea. Boil without stirring until
a little dropped into ice water can be gathered into a
ball and rolled like wax between the fingers. Cool
and stir to a soft cream. Add flavor or coloring while
cold, then soften over hot water and spread while warm.

21



22 The Wheel Cook Book

CHOCOLATE

Melt one ounce chocolate, add one teaspoon powdered
sugar and add to the boiled frosting till it is dark as you
wish.

ORANGE

Grate the thin rind of an orange and soak it one-half
hour in three teaspoons lemon juice. Squeeze the juice
through a fine muslin and use like the lemon in five-
minute frosting.

GELATINE

Dissolve one teaspoon gelatine in three tablespoons
warm water, add one cup pulverized sugar and beat
until smooth. Flavor to taste.

SUGAR GLAZE

One cup powdered sugar, one tablespoon lemon juice,
about one tablespoon boiling water ; beat hard till smooth
and semi-transparent. Spread on the cake as soon as
taken from the oven.

CHOCOLATE GLAZE

Omit the lemon juice from the above recipe and add
three heaping tablespoons of pulverized chocolate and
one teaspoon vanilla.

GOLDEN

Beat two yolks of egg with one cup sugar and one-
half teaspoon old Jamaica rum, add more sugar if not
stiff enough to hold its place.

FIG FILLING

Add one-half pound (or less) figs, chopped, to the
boiled icing and ice a layer cake.



Cakes and Icing 23

MAPLE FONDANT

One cup yellow or maple sugar, one-half cup thin
cream; boil together fifteen minutes, take from fire
and stir constantly till it stiffens, spread quickly on
warm cake as it hardens very fast.

BOILED ICING

One cup granulated sugar, one-third cup of cold
water, a speck of cream tartar. Boil till it forms a
soft ball in a cup of cold water. Add slowly, stirring
all the time, to the well beaten white of one egg. When
almost cold add one teaspoon of flavoring and spread
on cake. Double this recipe for larger cake.

CARAMEL FILLING

Two cups"l)ro^vn sugar, one-half cup cream or milk,
one tablespoon butter. Boil all together, stirring only
to prevent scorching, until it forms ball you can pick
up in cold water. Take from fire and beat until thick
as molasses. Mrs. Hughes.

TWO GOOD CHOCOLATE FILLINGS

NO. 1

One cup sugar, one-third cup boiling water, white
of one egg, one saltspoon cream of tartar, one square
chocolate. Boil sugar and w^ater without stirring until
syrup threads. Pour over beaten egg boiling hot, in a
fine stream, beating well. Add chocolate melted.

NO. 2

One square chocolate, one-half cup milk, butter size
of walnut, one and one-half cups sugar. Cook until
thick. J. W. W.



24 The Wheel Cook Book

MARSHMALLOW FILLING FOR DEVIL'S FOOD

CAKE

Two cups granulated sugar, one cup water, one table-
spoon vinegar. Boil until a little dropped into cold
water forms a soft ball. Then stir in the beaten whites
of two eggs and one-fourth pound marshmallows.

Eleanor Quaid ]\Iitchell.

APPLE CAKE

One cup sugar and one cup of flour sifted together
eight times. Break two eggs into a half pint measuring
cup. Add one tablespoon orange juice, then fill the
cup with sweet cream ; pinch of salt. In the last sifting
of flour add two level teaspoons of baking powder, beat
all together (this will be a very thin batter). Bake
slowly in a square tin. Serve hot or cold with the follow-
ing top dressing : White of one egg, one cup granulated
sugar, three sour grated apples. Beat all together with
a large dover egg beater until stiff. Flavor with vanilla.
Cut cake in squares and put a heaping spoonful on top —
Excellent. Mrs. W. H. Pearce.

DUTCH APPLE CAKE

One and one-half cups flour, two teaspoons baking
powder, one-half teaspoon salt, two teaspoons shortening,
one of lard, one of butter ; one egg. Mix with milk of a
consistency to spread. Put in greased square pan and
place apples cut into eighths. Mrs. L. Kuehn.

BLACK CHOCOLATE CAKE ^.

Set in a pan of water and boil until thick the fol-
lowing : One egg yolk, one-half cup sugar, one-half cup
sweet milk, one-fourth cake chocolate. While cooling
this beat one cup sugar and one-half cup butter or
shortening to a cream. Add two eggs and one-half cup
sour milk with one level teaspoon soda in it, also two
cups sifted flour and two teaspoons vanilla. Lastly, add
the cooked chocolate filling. Use the extra whites of egg
for the icing. I^Irs. A. L. Kuehn.



Cakes and Icing 25

ANGEL CAKE

Whites of twelve eggs, one teaspoon cream of tartar,
one cup sugar, one cup Swan's Down Flour, flavor.
Add cream of tartar to eggs and beat until stiff. Add
one-half cup sugar to beaten whites. Sift other one-half
cup with flour Ave times, and add very lightly. Bake in
moderate oven about forty-five minutes.

Mrs. Chester Candy.

ANGEL FOOD CAKE

One and one-half cups granulated sugar, one cup
pastry flour, sift seven or more times. Sift with flour
two scant even teaspoons cream of tartar, and soda about
size of a pea. Whites eleven large or twelve small eggs,
beaten stiff, add sugar gently, then flour, then flavor-
ing. Bake slowly one and one-quarter hours. Do not
grease tin. Stir as little as possible to mix flour thor-
oughly as it ^11 toughen.

FROSTING FOR ANGEL FOOD CAKE

Three-quarters cup boiling water, two cups sugar.
Let boil until it forms a soft mass when dropped into


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Online LibraryIll.). Carroll-Parsal Wheel Second Congregational Church (Oak ParkThe Wheel cook book → online text (page 1 of 7)