1 cup of sugar. 2 tablespoonfuls soft butter. 1 egg. 1/2 cup milk and water mixed. 1 1/2 cups sifted flour. 1 teaspoonful baking-powder.
Rub the butter and sugar to a cream. Beat the yolk of the egg stiff and put that in; then add part of the milk and water, and part of the flour and baking-powder, which has been sifted together; next the vanilla, and last the stiff whites of the eggs, not stirred in, but just lightly folded in. If you put them in heavily and roughly, cake will always be heavy. Bake this in a buttered biscuit-tin, and cut in squares when cold. It is nice covered with caramel or chocolate frosting.
It is of great importance for vegetarians always to have on hand a fairly good stock of white and brown roux, as it is a great saving both of time and money. As roux will keep good for weeks, and even months, there is no fear of waste in making a quantity at a time. Take a pound of flour, with a spoonful or two over; see that it is thoroughly dry, and then sift it. Next take a pound of butter and squeeze it in a cloth so as as much as possible to extract all the moisture from it. Next take a stew-pan--an enamelled one is best-- and melt the butter till it runs to oil. It will now be found that, although the bulk of the butter looks like oil, a certain amount of froth will rise to the top. This must be carefully skimmed off. Continue to expose the butter to a gentle heat till the scum ceases to rise. Now pour off the oiled butter very gently into a basin till you come to some dregs. These should be thrown away, or, at any rate, not used in making the roux. Now mix the pound of dried and sifted flour with the oiled butter, which is what the French cooks call clarified butter. Place it back in the stew-pan, put the stew-pan over a tolerably good fire, but not too fierce, as there is a danger of its burning. With a wooden spoon keep stirring this mixture, and keep scraping the bottom of the stew-pan, first in one place and then in another, being specially careful of the edges, to prevent its burning. Gradually the mixture will begin to turn colour. As soon as this turn of colour is perceptible take out half and put it in a basin. This is the white roux, viz., flour cooked in butter but not discoloured beyond a very trifling amount. Keep the stew-pan on the fire, and go on stirring the remainder, which will get gradually darker and darker in colour. As soon as the colour is that of light chocolate remove the stew-pan from the fire altogether, but still continue scraping and stirring for a few minutes longer, as the enamel retains the heat to such an extent that it will sometimes burn after it has been removed from the fire. It is important not to have the mixture too dark, and it will be found by experience that it gets darker after the stew-pan has been removed from the fire. When we say light chocolate we refer to the colour of a cake of chocolate that has been broken. The inside is the colour, not the outside. It is advisable sometimes to have by you ready a large slice of onion, and if you think it is dark enough you can throw this in and immediately by this means slacken the heat. Pour the brown roux into a separate basin, and put them by for use. In the houses of most vegetarians more white roux will be used than brown, consequently more than half should be removed if this is the case when the roux first commences to turn colour. When the brown roux gets cold it has all the appearance of chocolate, and when you use it it is best to scrape off the quantity you require with a spoon, and not add it to soups or sauces in one lump.
5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of chocolate, 6 oz. of the crumb of the bread, and vanilla essence to taste. Cream the butter, and stir into it gradually the yolks of the eggs, the sugar, and chocolate. Previously soak the bread in milk or water. Squeeze it dry, and add to it the other ingredients. Add vanilla and the whites of the eggs whipped to a stiff froth, and pour the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour, and serve immediately. If the soufflé is baked in a cake tin, a serviette should be pinned round it before serving.
Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of milk, three cups of flour, and three teaspoons of baking-powder (scant). Cream the butter and sugar, and add the yolks of eggs. Then add the milk, flour, baking-powder, and the beaten whites of the eggs; flavor with lemon. To make the brown part; take a square of bitter chocolate and melt above steam, and mix with some of the white; flavor the brown with vanilla. Put first a tablespoon of brown batter in the pan, and then the white. Bake in quick oven thirty-five minutes.
1/4 lb. butter or fine nut butter. Four eggs, 1/2 lb. flour, 6 ozs. fine sugar, 1/2 teaspoonful baking powder, 1/2 teaspoonful essence vanilla, 4 ozs. grated chocolate, 2 ozs. icing sugar. Butter 3 sandwich tins. Dissolve 1 oz. chocolate in pan, with 1 tablespoonful milk, over the fire. Beat butter and sugar to a cream. Beat up eggs very light, laying aside one white for icing, and add. Sift flour and baking powder, and mix in, then flavouring. Put a third in one tin, another in pan with chocolate, and put a few drops carmine in that left in bowl. Put these into the different tins and place at once in hot oven. They should be ready in 10 minutes. Put remaining chocolate with the icing sugar in pan with a tablespoonful water. Boil a minute with constant stirring. Turn out cakes on a towel. Put half of chocolate mixture on one, put another on the top, then the rest of chocolate, and, last, the third cake. Coat with the following
Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoon of vanilla. Add the beaten whites. Bake thirty minutes. When cold; cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stirring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one tablespoon of rum. Spread while hot.
2 squares of Baker's chocolate. 1 teaspoonful of sugar. Bit of butter the size of a pea.
Melt the chocolate over the teakettle and stir in the sugar and butter and a couple of drops of vanilla, if you like. Take little round crackers, and with a fork roll them quickly in this till they are covered; dry on buttered paper. You can also take saltines, or any long, thin cracker, and spread one side with the chocolate.
1/4 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract or other flavoring 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture, a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used for cottage pudding served hot with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1 oz. melted unsweetened chocolate to one-third of the batter.
One and a half cupfuls of sugar, half a cupful of butter, half a cupful of milk, one and three-fourths cupfuls of flour, a quarter of a pound of Baker's chocolate, three eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda. Scrape the chocolate fine, and add five table-spoonfuls of sugar to it (this in addition to the cupful and a half). Beat the butter to a cream. Gradually add the sugar, beating all the while. Add three table-spoonfuls of boiling water to the chocolate and sugar. Stir over the fire until smooth and glossy; then stir into the beaten sugar and butter. Add to this mixture the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed. Bake twenty minutes in a moderate oven. This will make two sheets. Frost it, if you like.
Grate two sticks of bitter chocolate, add five tablespoons of powdered sugar and three tablespoons of boiling water. Put on the stove, over moderate fire, stir while boiling until smooth, glossy and thick. Spread at once on cake and set aside to harden.
