Semi-weekly south Kentuckian. [volume] (Hopkinsville, Ky.) 1883-1889, 1885-08-07
Selected Recipes.

CocoANUT CHEESE CAKEs.-Take
the white part Of a cOcoanut, three
ounces Of lump sugar and half a gill
Of water The sugar must be first
dissolved in the water and the cocoa
nut grated, TO be added to it. Let all
boil for few minutes over a slow
fire, let it get cold, and then add the
yolks of three eggs and the white Of
one well beaten up. Put the mixture
into small tins with thin paste at the
bottom and bake in slow oven.
HICKORY MACcARooNs.-Two cup
fuls of hickorynut meats; beat them
fine in a mortar and add two cups of
sugar, four tablespoonful Of flour and
three eggs. Mix well together and
bake on well-greased paper. Put
only a little of the mixture in each
place.
TEA CAKE.-Two tea-cups ofsugar,
one tea-cupful of butter, one teacup-
ful and half of milk, and two eggs !;
dissolve half a tea-spoOnful of soda
in the milk, and mix enough flour
with these ingredients TO make a
paste that will roll handily; cut out
with biscuit-cutter, and bake.
COFFEE CAKE.-One cup molasses,
one-half cup sugar, three cups flour,
one-half cup butter, one cup cold
strong coffee, two cdps raisins, two
eggs, one tablespoonful of saleratus.
Spice to suit the taste.
A common fruit and spice cake is
made of one cup of butter, two cups
of sugar; beat these to cream, then
add two well beaten eggs, the white
and yolk beaten together, a large
handful of currants, quarter Of
pound of citron cut in small bits, one
teaspoonful each of grated rutmeg,
of cinnamon, and ofcloves, half cup
of sour milk with quarter of tea
spoonful of soda dissolved in it, and
three cups of flour. This cake re-
qulres nearly an hour for baking, in
moderate oven.
The cake par excellence now is a
layer cake with chocolate and cocoa
nut mixed together and put between
the layers. Prepare the chocolate
after any of the well known methods,
and add the grated cocoanut TO it.
No one can think, who had not tested
it, what a delectable morsel it is.
This is how Mrs. "Philander," of
the Indiana Farmer, makes delicious
oatmeal crakers: Mix the oatmeal
with warm water and little sugar
and salt, knead them thoroughly on
the well-floured board, and when
thin enough cut in squares, bake till
done, and then dry them until crisp
and rattling. They are good for any
meal, but especially for supper with
butter and baked apples and home
made bread.
A correspondent of the Indian
Farmer gives the following tried
recipe for making a nice jelly roll:
Take one cup each of powdered sugar
and flour, one level teaspoOnful of
baking powder Il use Horsford's,)
four eggs, one tablespoonful of cold
water, a pinch of salt mix together
the flour, baking powder and salt; A.;
sift into cake bowl sift in the sugar (;
add the beaten yolks of eggs aud wa
ter; then stir in lightly the well
beaten whites of the eggs. AS soon
as mixed spread evenly in tins lined
with ungreased paper. Bakequickly.
Turn out as soon as done and spread
the bottom of the cake with jelly.
Roll while warm. To soften jelly
add little hot water and beat until
smooth enough TO spread well. This
makes two small rolls if baked in
tins Sxl7 inches. Sugar may be
sprinkled over the rolls, but l prefer
them without if the cake is well
baked.