The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1900-08-25
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THE VERY THOUGHT of cooking
and baking during this hot wealth
er Is misery to the housewife,
who must do enough in the way of
suffering from the kitchen in the alb
solutely necessary preserving and cam
ming of the seasons fruits. Yet there
are certain little toothsome sweets
which can be enjoyed at any time and
are particularly palatable now at even
ing porch parties with a glass of iced
lemonade. These are Scotch cakes,
familiar to but few people. but delic-
iOus and desirable from economic rea-
sons because they may be kept-only
they never are. for everybody wants
to eat them Immediately, they are so
good. Here they are:
1t will be noted that no baking powder or other
loavening agent is used in these recipes, conse-
quently the cakes will keep for months, becom.
ing even better with time. Also note that the
butter used should be unsalted II saltcd, wash
thoroughly in cold water and squeeze in a cloth
to absorb all moisture. The lour should be
thoroughly dried in the oyccn, and the sugar
finely gTanulatcd, though not pulverized. 1t is
well to place sheet OF thick writing paper in
the bottom OF the pan, as the oven needs to be
''brisk."
The first recipe has been known in the family
as Grandma Scotch Cake par excellence. The
ingredients are one pound flour, one pound but
ter, one pound sugar Mix -four and butter well
with the hands, adds the sugar and roll very
thin. 1t is best to cook on a large tin sheet,
but, Of course, large pan can be used Fifteen
minutes in hot oven is usually all that is re.
qurcd but it is well to test in the usual way
by inserting straw from a new broom or a knit
ting needle and observing if any dough stick to
it, Ii not the cake is done,
Immediately on removing it from the oven cut
with a sharp knife quickly into squares.
A toothsomc memory is in the name carraway
cake, 1t is delicatcly spicy, and particularly nice
10 serve with wine or "Thc au Rhum," II is
made thus: To onchalf pound of butter beaten
| to a cream add one.half pound Of sfted sugar.
| and beat well together. Add four beaten eggs
| mixing thoroughly, Mix in lightly, with as little
| beating as possible ten ounces of -four and one
| half ounce of CarTaWay seeds Bake about fifty
minutes in moderate oven,
Christmas squares were called, probably r~
cause at that fcstal they appeared in lay,h
| abundance in the preparation for the numerous
| visitors always expected, To four beaten eggs
| add four ounces of sugar, and beat with a beatcr
| Grandma used a silver forkO for twenty minutes
| Mix three ounces OF carefully prepared sma II
raisins with five ounces of slightly Drowned flour,
aud add gradually to the eggs and sugar Pour
| into fat, square tin lined with buttcred paper,
and bake fifteen minutes in hot oven. When
! drr' cut into squares Immediately on taking from
! the oven.
| iavorte seed cake is made as follows! Mix
ono-quartcr pound Of candied orange peel, one.
| half pound citron and one-quarter pound OF
banched sweet almonds, all well chopped, into
, fourteen ounces Of hour. To onc-halt pound Of
| butter beaten TO cream add onehali pound Of
sugar, and beat well. Stir in two eggs and beat
we'll, then repeat with two more eggs. Add flour
and fruit, and pour into a shallow pan. Dip a
! knife blade in water TO smooth the top, then
| sprinkle few Carraway Seeds or the tiny can
dies found in confectioners' shops, over the top
Bake in a moderate oven about an hour and
, half.
An especially delicious recipe was called egg
cake, Into thrce-Quarters Of a pound Of sifted
flour stir onc.haf pound of orange peel, one
quarter pound of citron and one.quarter pound o
blanched Almonds all chopped. Beat the yolk'
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