New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-09-17
OLD FASHIONED RECIPES
Some Cake and Jelly Rules Handed Down
for Several Generations.

49,. avery family has q few favorite recipes
80 ,7gva been handed down with blue china and
mahogany furniture from one generation 70 an
other. some Of the recipes given below are OF
this class while others are OF q more modern cha-
Rcter-
gsat the whites Of eight eggs TO a very stiff,
feathery froth slft a little baking powder, with
one and half cups Of sugar and one cup Of -four
which has been previously siIted -FOUR or SIX Iles
ESg pinch Of salt and bitter almonds havoring
-71-' JENNY LIND CAKE
Cream TWO cups of sugar and half cup Of but
ter Add cup Of sweet milk and Two eggs, Sit
ing powder.
CONFEDERATE DAUGHTERS CAKE
Cream one half cup Of sweet butter with one and
3 half CUBS Of sugar until very light, add half
,easDoonful of almond favoring and one cup OF
milk Nix carefully. Have ready, sifted together,
t4o cups Of -four and two teaspoonfUIs Of baking
rovder Then fold in the whites Of six eggs
~ +-5-ae-ClIarters Of an hour. Divide the cake
INTO three layers with stout linen thread drawn
Ing Jhe top with the following filing To one pint
Of thick cream add nye i-[ge laoes5oo[ 5 aus OF
and heat the whole until stiff Cover the top with
Se9s .5I t i5 IN the shape Of iower and
placing q candied cherry in the centre
oLDTIafE SPONGE CAKE
T7,s cake IS made without baking powder. Like
81 the old delicate sponge cakes, II depends upon
the eggs for Iightness. and therefore needs care
n frs preparation
Take 2 certain number OF eggs. Weight them
Have or hand their weight in sugar and half their
weight in -four Then separate the yolks and
whites. Whip each very light ado me sugar 70
the yolks then fold in the beaten whites carefully
Whip The whole until light FLAVOR VIZ lemon n I
beat after II is in but turn the cake into tin and
bake IN rather quick oven half an hour-
DUCHESS COUNTY CUP CAKE
Cream one and q half cups Of sugar with half
cup Of butter, add two yolks OF eggs and nearly
cup OF milk Sift in two cups Of -four ana Two
tezzpoonfuls Of baking powder ADD the beas ss
whites Of Two eggs and bake IN cups oT Nun
tins These little cakes are exceedingly oe4-C3'7-
PINEAPPLE JELLY.
For this have on hand Jar Of canned pineapple
which is not very rich. Preserved pineapple would
b TOO rich Heat the fruit over the stove, adding
water If there is not much Juice, When hot, add a
tablespoonful OF soaked gelatine TO every cup Crlt
$3.50 9.1 - Keen Ike fr-ii, rom sinking TO the bot
tom. When hard, serve very cold with cream
BROWN BETTY
The very mention Of brown Betty brings with It
al the favor Of old fashioned days. The following
recipe IS one Of the best OF its kind. Spread the
bottom Of earthen pudding dish with a layer Of
quarJered apples dotted with bits OF butter and
seasoned with nutmeg. Then cover with layer Of
bread crumbs soaked in milk Do not have too
much milk as the tartness OF the apples and the
EPeerneSS Or the milk do not combine the
eE2nps should De thoroughly molstened 10 prevent
their becoming TOO dry IL baking Bread freshly
grated from stale loaf IS excellent this pur-
pose Sprinkle the top with nutmeg a little sugar
and large bits OF butter Bake until the apples are
done and the whole 4 rich brown Serve with thick
sweetened cream, or better yet with q hard sauce
made with powdered sugar butter and q wine
naVorlng- II Is good either hot or cold
SPONGE PUDDING.
Although this Is not so old e favorite as the
brown Betty IL IS very good Nix four IA blespoon-
fnls Of cornstarch with a little cold water. then
str It into a pint Of boiling water Add a Gun NJ
sugar and the rind and juice of two lemons Roll
one minute. pour while hot well beaten whites
o. eggs. Mix thoroughly and pour into mould
Serve with cusUard while very cold
VEAL OdELETTE
The name OF this recipe is something Of q mis-
A9naer IL is ike meat loaf than =
genuine omelette. Afnce fna three pounds of lean