Bohemian-American Cook Book/Cookies, Small Cakes, Confectionery, Etc.

Heat a cup of butter, add a cup of molasses, a cup of sugar, a cup of sour milk or buttermilk, a tablespoon of ginger, the same of cinnamon and two eggs. Stir well, then add enough flour to roll and a teaspoon of baking soda dissolved in hot water. Roll thin and bake in a medium oven.

Cream together one cup of lard, half a cup of sugar, one cup of molasses, one cup of sour cream, two eggs, one teaspoon of powdered fennel seed, one teaspoon of ginger, half a teaspoon of caraway seed, half a teaspoon of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice, half a teaspoon of salt and one nutmeg grated. Mix all together, add a teaspoon of ​baking soda dissolved in hot water, mix well, then add enough flour to roll. Bake in a medium oven.

Cream one cup of butter with two cups of sugar, add one cup of sweet milk or cream, three eggs, vanilla flavoring and two teaspoons of baking powder in enough flour to roll.

Boil six eggs twenty minutes and then put them in cold water. By rapid cooling the yolks retain a nice yellow color. While the eggs are cooling, cream one cup of butter with a cup of sugar, three yolks and one whole egg, adding a pinch of mace and grated lemon rind. Now take out the hard-boiled yolks (the yolks only) mash them to a paste and stir into the rest, add three tablespoons of milk and enough flour to roll. Cut, brush with beaten yolk, sprinkle with chopped blanched almonds and bake rather slowly.

Cream one cup of butter with one cup of sugar, add a cup of chopped or rolled peanuts, half a cup of milk, two eggs and enough flour (with a teaspoon of baking powder) to roll.

Cream one half cup of butter with one cup of sugar, add one half cup of milk, one egg (yolk and white beaten separately), one pint of flour with two teaspoons of baking powder and a heaping cup of chopped peanuts, or other nuts. Add the flour in two or three parts, not too much at the time. Handle very lightly and do not roll too thin.

Boil together two cups of hot water and one cup of butter. When it begins to boil, stir in two cups of flour and cool. When cold, add six eggs (not beaten) one at the time and beat five minutes, then take out by tablespoonful and place on a greased tin, being careful that they do not touch each other. Bake in a hot oven 25 minutes and do not open same any more than necessary. The filling is made thus: mix smooth three tablespoons of flour with a bit of cold milk, add one cup of milk, one beaten egg, a cup of sugar and a teaspoon of vanilla. Boil until thick, then cool. Slit each puff in one side with a sharp knife, and put the filling in with a teaspoon.

Blanch and cut into fine strips half a cup of almonds. Beat four whites stiff, add a tablespoon of sugar and beat until thick enough to cut. Use the rest of a cup of sugar (after taking out the tablespoonful) and mix it with the almonds. Mix this with the beaten whites, add a bit of vanilla and stir carefully. Rub a tin with beeswax, dot it with tablespoonsful of the mixture, spread each flat with a knife and bake very slowly.

Cream one pound of butter, then add one pound of fine sugar, the grated rind of one lemon, fifteen yolks, one at the time, a fourth of a pound of blanched and grated almonds, a dash of mace and salt, mix well, then add one pound of fine dry flour and beat half an hour. Line a pan with waxed or greased paper, dot with tablespoonsful of the dough, rather far apart, press in each a candied cherry, brush with beaten ​yolks, sprinkle with finely chopped almonds and powdered sugar and bake in a slow oven.

Beat four whites, add two cups of powdered sugar and vanilla or lemon flavoring, then beat this fifteen or twenty minutes, until very stiff. Butter thick white paper, line with it a tin or a hardwood plank (this is better), dot it with tablespoonsful of the mixture, an inch apart, and bake or rather dry in an open oven. They must not brown. If you wish, you may press two kisses together, when done, by pasting the bottoms together with icing. Do not take off the tin until cold.

Mix together one pound of shredded cocoanut, a pound of powdered sugar, three unbeaten whites, ten tablespoons of water, and boil fifteen minutes, stirring constantly. Butter a tin and dust it with flour. Beat one white stiff and stir it into the mixture. Form kisses with the aid of two teaspoons, using one to slide off on the pan the mixture in the other, and dry in an open oven. Do not take off the tin until cold.

Beat five whites stiff, then add carefully one pound of powdered sugar and the grated rind of one lemon. Drop on a buttered pan by teaspoonsful and bake very slowly, or rather dry in a slow oven.

Cream eight yolks with half a pound of granulated sugar, then add eight whites beaten stiff and two cups of sifted flour. Add the flour a little at the time. ​Pour into greased lady-finger pans dusted with flour, and bake in a slow oven.

Blanch and pound to a paste a fourth of a pound of almonds with two whites. Put this in a bowl, add ten tablespoons of fine sugar, stir thoroughly, add fourteen yolks, and cream half an hour. Beat seven whites stiff and fold them in carefully with two tablespoons of flour. Butter and dust lady-finger pans with flour, pour the batter in not quite full and bake slowly.

Prepare as directed in the preceding recipe, adding two ounces of grated chocolate, and proceed as directed.

Cream five yolks with a cup of sugar, then add slowly one unbeaten white. Beat the other four, add them and then add a tablespoon of cold syrup (water and sugar boiled together) and finally two cups of sifted flour. Bake in buttered lady-finger pans.

Beat four whites stiff, add carefully two cups of powdered sugar, the grated rind of one lemon, four beaten yolks and two cups of flour. You may use vanilla extract instead of lemon rind, if you wish. Pour the batter into greased lady-finger pans, sprinkle with fine sugar, and bake rather slowly.

Cream four tablespoons of butter with four yolks, add two tablespoons of sugar, four cups of flour, a cup of sweet cream, a cake of compressed yeast ​dissolved in milk, and beat together thoroughly, finally add two whites beaten stiff, and let the dough rise. When light, turn out on a floured bread board, roll and cut with a lady-finger cutter. Put them on a buttered pan, let them rise once more, rub with beaten egg, sprinkle with fine sugar and bake.

Pound to a paste half a pound of blanched almonds with the white of an egg, then cream with one pound of powdered sugar and half an ounce of powdered cinnamon. Roll very thin, cut out in the form of stars, arrange ou a pan lined with greased paper and bake slowly. When you take them out of the oven, spread with icing to which you have added a bit of cinnamon. Do not take off the paper until cool.

Prepare as directed in the preceding recipe, using vanilla flavoring instead of cinnamon.

Mix together three cups of flour, two and a half teaspoons of baking powder, one and a half teaspoons of cinnamon, one and a half teaspoons of cloves, one and a half teaspoons of allspice, one cup of white sugar, one cup of brown (or two cups of white). Then add two tablespoons of syrup, two tablespoons of brandy, three ounces of chocolate, four eggs, and mix thoroughly. Sift two cups of flour on the bread board, turn the dough out on it and knead thoroughly. Bake a little piece first, to try it. If it rises quickly it will be good, but if it runs, more flour must be added. Now knead in a fourth of a pound of unblanched almonds, then form long strips, the length of the pan, about two inches ​wide and two inches thick. Arrange them half an inch apart, brush with the white of an egg and bake in a slow oven. Bake about half an hour and then try a piece by cutting it. If too heavy, they are not done. They should be of the consistency of rye bread when done. When done, turn out and let them cool a few moments, then separate and cut each strip into cakes about an inch wide. These will last a long time in a dry place and are good in an emergency, in case of unexpected company, etc.

Peel and dice or grate several apples, place in a hot saucepan in which you have melted a tablespoon of lard, add sugar to taste and simmer until tender, stirring ocassionally, then add a bit of grated lemon rind, citron minced fine, a tiny dash of pepper and enough finely chopped blanched almonds to make the mixture quite stiff. Let it cool a bit, then turn out on a board thickly dusted with sugar, form in small rolls, and bake rather slowly.

Rub two tablespoons of butter with two cups of flour, add two eggs, half a cup of powdered sugar and two teaspoons of powdered anise seed, mix into a smooth dough. Form pretzels by rolling long thin rolls, and then forming these into pretzels, place on a tin rubbed with beeswax, brush with a beaten egg and bake a light brown.

Prepare puff paste as directed in recipe 668. Roll very thin, cut into long strips, roll around tin rolls for that purpose, arrange on a tin, brush with a beaten ​egg and bake in a quick oven. When cool, fill with frosting or whipped cream to which you have added sugar and flavoring.

Beat together until it bubbles two eggs, two tablespoons of sugar, two heaping tablespoons of flour and a tablespoon of milk. Butter a tin, heat it, dot with teaspoonsful of the mixture, rather far apart so they will not run together, and bake quickly about five minutes. Roll each into a cornucopia while hot. Beat three whites, add sugar, boil until thick, and fill the cornucopias with this.

Prepare puff paste with half a pound of butter. (See recipe 668). Roll very thin and cut into twelve squares. Beat together four yolks, half a cup sugar, the grated rind of one lemon, three ounces of blanched and grated almonds, and finally fold in four whites beaten stiff. Place a teaspoon of this mixture on each square, brush the rest of the surface with beaten egg, fold the corners together over the center, arrange on a buttered tin and bake. Sprinkle with powdered sugar while hot.

Cream two tablespoons of butter, add one whole egg, two yolks, two ounces of powdered sugar, half a teaspoon of vanilla extract, two ounces of flour, a dash of cinnamon, cloves, mace and grated lemon rind, mix together and knead smooth on the board. Roll very thin, cut into squares, brush with the white of an egg, cover with halved blanched almonds, sprinkle with fine sugar and bake rather slowly. You may bake ​these before putting anything on them, then spread with icing and cover with blanched almonds.

Cream ten yolks with half a cup of sugar forty-five minutes, then add a cup of flour, half a cup of seedless raisins, a fourth of a pound of blanched almonds cut into strips, a fourth of a pound of grated chocolate and a teaspoon of chopped citron. Mix smooth, then fold in carefully ten whites beaten stiff, pour into a buttered form, bake slowly and cut in slices when cool.

With a wire beater beat three eggs with a cup of sugar half an hour, until it thickens. Then add a cup of flour to which you have added a teaspoon of baking powder, a cup of whole unblanched almonds, and a cup of seedless raisins dusted with flour. Mix well and pour into a buttered form dusted with flour. Bake slowly about half an hour. When cool, cut in slices.

Boil a cup of sugar with two tablespoons of water until thick, then add half a pound of blanched almonds pounded to a paste, mix and boil a while longer. Add the juice of one lemon, and when it has cooled a little, add two whites beaten stiff. Roll about two inches thick, brush with the white of an egg, cover with halved blanched almonds and bake in a slow oven on a buttered tin. When done, cover with white or red icing.

Beat two whites, add carefully six ounces of sugar pounded with a bit of vanilla bean and a dash of ​grated lemon rind, mix very carefully with grated unblanched almonds, form into crescents and arrange on a tin rubbed with beeswax. Bake very slowly. Take them off the tin while hot.

Work four tablespoons of butter with two cups of flour, add half a cup of sugar and a dash of salt, the grated rind of half a lemon, a dash of mace. Do this on the bread board. Now make a well in the center, pour in four yolks and a wineglass of rum and knead smooth. If too stiff, add an egg. Roll thin, fold as you would puff paste, roll again and fold once more. Roll thin the third time, cut into strips about one by six inches, brush with the beaten whites, sprinkle with finely chopped blanched almonds mixed with powdered sugar, a fourth of a pound of each, and arrange on a crescent tin. This is a tin made for the purpose. Any tinsmith will make it acording to directions. It is long enough to fit the oven, about six inches in diameter, and looks, as to shape, like a halved stove pipe. The crescents are laid over the rounded tin, and when baked and cool, they retain that shape. Bake in a rather quick oven. You may use milk instead of rum.

Cream half a cup of sugar, one whole egg and one yolk, half an hour, then add a teaspoon of cinnamon, the grated rind of half a lemon, a fourth of a pound of flour and mix well. Rub a tin with beeswax, dot with teaspoonsful of the mixture, sprinkle each with chopped blanched almonds and sugar, and bake slowly.

Beat two whites, add carefully a fourth of a pound of powdered sugar, the juice of one lemon and cream half an hour, then add the grated rind of a lemon and two tablespoons of chopped blanched almonds. Rub a tin with beeswax, dot with teaspoonsful of the mixture, sprinkle each with sugar and bake quickly. If the batter is thin, add sugar and cream a while longer. You may use cocoanut and vanilla flavoring instead of almonds and lemon juice.

Boil a cup of sugar with a cup of water until it spins a thread. In the meantime soak a pound of almonds in hot water, so that they become crisp. When the syrup is done, add the almonds to it and stir until all are coated with it. Mix together powdered sugar and cinnamon and a bit of flour, stir the almonds in this until they remain separated, then dry thoroughly on a covered sieve.

Boil together two cups of sugar, half a cup of cream or milk, a tablespoon of butter, and two ounces of chocolate, about ten minutes over a quick fire. Then add a teaspoon of vanilla flavoring, chopped nuts, peanuts or cocoanut, if you wish. When it is quite thick, pour on a buttered plate, let it get cold, then cut in squares.

Boil together a cup of brown sugar, a cup of syrup, a cup of grated chocolate, one and a half cups of butter, one and a half cups of water and half a cup of sweet cream. Boil over a quick fire until it spins a ​thread, then pour on a buttered platter, mark in squares and cool.

Kokosové cukrovinky. Boil two cups of sugar with half a cup of sweet cream and a teaspoon of butter. Boil about fifteen minutes, then add grated or shredded cocoanut and a teaspoon of vanilla flavoring, pour on a buttered plate and when cold, cut in squares.

Melt over a slow fire a fourth of a pound of grated bitter chocolate, four tablespoons of butter, a pound of brown sugar, half a cup of syrup, half a cup of cream and a teaspoon of vanilla flavoring. When melted, boil until it forms a ball in cold water. Pour on a buttered platter and when cool, cut in squares.

Dry crisp in the oven half a pound of blanched almonds, then pound to a paste in a mortar with four whites. Place the paste in a bowl, add two cups of fine sugar, the grated rind of one lemon, one white and beat it smooth. Line a tin with buttered paper, dot with teaspoonsful of the mixture, making very small cakes about the size of a fifty-cent piece, and bake in a slow oven. The macaroons must rise while baking and crack over the top, be white inside and light brown on the under side. You may use hazel nuts instead of almonds.

Prepare as directed in the preceding recipe and add three ounces of melted chocolate. Or you may use an ounce of finely powdered cinnamon instead of ​the chocolate. You may use instead of the lemon rind a bit of vanilla bean pounded fine with sugar.