V. CAKE DESSERTS
Angel Dessert (Six portions)
(Delicious for luncheon or dinner.)
Six pieces angel-food cake
Six halves of peaches
Six marshmallows
Six strawberries
One cup whipped cream
Three level tablespoons sugar
One teaspoon vanilla
Arrange the cake on serving plates and place half a peach on top of each piece. Mix the cream, sugar, vanilla, marshmallows cut in quarters and the strawberries. Pile some of this mixture on top each peach. Serve at once.
Lucie’s Boston Cream Pie (Eight portions)
(An attractive, rather hearty, “company” dessert.)
The Filling
One cup sugar
One-eighth level teaspoon salt
One-third cup flour
Two cups milk
Two eggs, well-beaten
One teaspoon lemon extract
One teaspoon vanilla
Mix the sugar, salt and flour in the upper part of the double boiler. Add the milk and cook over hot water until thick and creamy. Add the two eggs, well-beaten, and cook for three minutes. Add the flavorings and after stirring well, allow to cool.
The Cake
Three egg yolks, well-beaten
Two tablespoons milk
One teaspoon lemon extract
One cup sugar
One-eighth teaspoon salt
One and one-half cups flour
One level teaspoon baking-powder
Beat the egg yolks and milk together. Add the sugar slowly, beating constantly. Add the lemon extract. Add the dry ingredients which have been mixed and sifted. When well mixed pour into two cake pans lined with waxed paper. Bake in a moderate oven for twenty minutes.
When cool, place the cooked filling between the layers and cut in squares. If round pans have been used, cut in wedge-shaped pieces. Serve with or without whipped cream.
Round eight-inch cake pans are the best to use for this as it is not a large recipe. The batter should be two-thirds of an inch thick in the pan.
Chocolate Cream Roll
(Rich but very popular.)
Three eggs
One cup sugar
Three level tablespoons cocoa
One-eighth level teaspoon salt
One teaspoon vanilla
Two tablespoons melted fat
One cup flour
One level teaspoon baking-powder
Beat the eggs, add the sugar, cocoa and salt and beat for two minutes. Add the vanilla and fat and beat for three minutes. Carefully fold in the flour and baking-powder which have been mixed and sifted. Spread upon a greased paper which has been placed on a flat pan. The batter should be spread to the thickness of one inch. Bake in a moderate oven for fifteen minutes. The cake should not be hard.
Remove from the pan upon a wet cloth. Trim off one inch from each edge. Spread the nougat filling on top of the cake and roll up like a jelly roll. Roll in a cloth and let stand for half an hour. Remove the cloth, and cut with a wet knife into two-thirds-inch slices.
Nougat Filling
One cup sugar
One-fourth cup corn syrup
One-half cup water
One egg white
One teaspoon vanilla
One-third cup nut-meats
Cook, (without stirring), the sugar, corn syrup and water, until the mixture forms a hard ball when tested in cold water. Pour slowly over the stiffly-beaten egg white. Continue beating, add the nut-meats and beat until the mixture is cool and thick. Add the vanilla and spread on top of the roll.
Crumb Dessert (Four portions)
(Simple and delicious.)
Two cups stiffly-whipped cream
One-fourth cup sugar
Two teaspoons vanilla
One-eighth level teaspoon salt
One cup sponge-cake crumbs
One-half cup nut-meats
One cup diced marshmallows
Mix the cream, sugar and vanilla. Beat for one minute. Add the salt, crumbs, nut-meats and marshmallows. Pile in sherbet cups and serve very cold.
Bettina’s Best Gingerbread
(This is one of Bettina’s favorites, but she has learned not to let it follow a heavy meal.)
One-half cup lard or lard substitute
One cup sugar
One-half cup sorghum or molasses
One egg
One cup milk
Two and one-half cups flour
One-fourth level teaspoon salt
Two level teaspoons ground cinnamon
One level teaspoon powdered ginger
One-fourth level teaspoon powdered cloves
One-fourth level teaspoon allspice
One level teaspoon baking-powder
One level teaspoon soda
Cream the fat and sugar and add the sorghum, egg and milk. Mix well. Add all the dry ingredients, mixed and sifted. Beat the gingerbread for three minutes. Pour into a square cake pan lined with waxed paper. Bake on the bottom shelf of a moderately slow oven for thirty minutes. Cut in squares and serve with whipped cream.
Ice Box Cake
(Rich but oh, so good! If you are trying to reduce, turn the page.)
One-fourth cup water
One-half cup sugar
Two squares chocolate
Four egg yolks
One cup butter
One cup powdered sugar
One teaspoon vanilla
Four egg whites
Two dozen lady fingers
Cook the water, sugar and chocolate together in a double boiler until the mixture is smooth. Add the beaten egg yolks. Cook for one minute, beating constantly. Cream the butter, and slowly add the powdered sugar and vanilla. Add to the cooled chocolate mixture. Beat the egg whites very stiff and add to the first mixture. Line a square cake pan with waxed paper. Arrange the lady fingers, split, around the sides and across the bottom. Add a layer of the cake mixture. Add another layer of the lady fingers and place the rest of the mixture on top. Set in an ice box for twenty-four hours. Unmold and serve in slices with whipped cream. It is delicious but very rich.
Lady Baltimore Cake
(Food with which any Eve may tempt any Adam. And he simply can’t resist.)
One cup sugar
One-half cup fat
One teaspoon vanilla
One-half teaspoon lemon extract
Two-thirds cup milk
Two and one-third cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Three egg whites
Cream the sugar and fat together and add the extracts and milk. Add the flour, baking-powder and salt, mixed and sifted together. Beat vigorously for three minutes. Add the egg whites, stiffly-beaten. Pour into two layer cake pans, the bottoms of which are fitted with waxed paper. Bake in a moderate oven for twenty minutes.
When cool, spread the filling between and on top the cake layers.
Lady Baltimore Filling
One cup sugar
One-half cup water
One egg white, stiffly beaten
One-third cup dates, chopped
One-half cup nut-meats chopped
One teaspoon lemon extract
Cook together, without stirring, the sugar and water. When a thread spins when a portion is dripped from the spoon, carefully and slowly pour the syrup over the stiffly-beaten egg white. Beat constantly until the mixture thickens and gets cool. Add the rest of the ingredients. Mix well and spread on the cake.
Sponge Cake a La Mode
(A good dessert for a “company” luncheon.)
Six individual sponge cakes
One quart vanilla ice cream
Two cups Chocolate Ice Cream Sauce
Remove the centers from the sponge cakes and add portions of ice cream. Serve the Chocolate Ice Cream Sauce over the ice cream.
(See the Index for recipe for Chocolate Ice Cream Sauce.)
Chocolate Torte
(A popular but rather hearty dessert.)
Bake a sponge cake in three round layers. Place the Mocha Filling between each layer and on the top.
Filling
One-third cup fat
One cup powdered sugar
One teaspoon vanilla
Cream the fat and add the sugar. Beat until creamy and stiff enough to stand alone, add the Custard Cream and the vanilla and spread on the cake. When the icing has set for one hour, cut in half-inch wedge-shaped pieces. Arrange, over-lapping, upon a tray and serve.
Custard Cream
One level tablespoon sugar
Three level tablespoons flour
One-fourth level teaspoon salt
One cup milk
One square chocolate, melted
One egg yolk, well-beaten
Mix the sugar, flour and salt in the upper part of the double boiler, add the milk and chocolate and cook until the Custard Cream is thick and creamy. Add the egg yolk and cook for one minute. Beat for one minute. Cool and add to the powdered sugar mixture.