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Joe Tilden's Recipes for Epicures

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<h2 id="id00337" style="margin-top: 4em">DESSERTS AND CAKES</h2> [Illustration] Mince Meat Measure carefully and mix together the following ingredients: Two pounds of roast beef finely chopped, two pounds of chopped beef suet, two pounds of chopped peeled apples, two pounds of seeded raisins, two pounds Sultana raisins, two pounds of washed currants, two pounds of white sugar, one pound of citron cut in bits, one pound of dried orange peel, two nutmegs grated, three teaspoonfuls of ground mace, three teaspoonfuls of ground cloves, three teaspoonfuls of ground cinnamon, one teaspoonful of salt, the grated rind and juice of two oranges, one quart of brandy, one quart of sherry and one glass of blackberry jelly. After mixing thoroughly place the mince meat in a stone jar and use it from this. * * * * * Hot Zabajone Beat well together the yolks of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this pour slowly into the eggs a quart of champagne (white wine may be substituted), and allow the mixture to thicken. Serve hot in champagne glasses. * * * * * Frozen Zabajone Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a freezer. Then remove and place in paper cases or moulds, on the ice. * * * * * Genoise Pastry Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour. Pour on a buttered tin and bake ten or fifteen minutes. When cold spread thickly with apricot jam and cover with chocolate icing. Set in the oven a few moments, then put aside to cool. Cut into odd shapes before serving. * * * * * Omelette Souffle Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar and the grated rind of half a lemon. Whip the whites of the eggs to a stiff froth. Place in a frying pan over the fire four ounces of butter. When it is melted mix the yolks and whites together and stir quickly into the pan. As soon as the eggs have absorbed the butter, pour them into a buttered baking dish and set in a hot oven for six or seven minutes. Serve at once. * * * * * Marmalade Pudding Cream half a cup of sugar and two teaspoonfuls of butter. Beat into this the yolks of four eggs and one cup of cream or milk. Add a cup of fine bread crumbs and the beaten whites of the eggs; then a cup of orange marmalade, or some other fruit marmalade. Pour into a buttered mould and bake one hour in a moderate oven. Turn out of the mould and serve with a brandy sauce, or cream. * * * * * Amherst Pudding Line a baking dish with thinly rolled pie crust or puff paste. Fill with the following mixture. A small cup of butter creamed with two cups of sugar and beaten up with four or five eggs, a cupful of finely chopped apple added, with the grated rind and juice of a lemon and a little water. Sprinkle with nutmeg, and bake for half an hour in a moderate oven. * * * * * Brown Betty Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of butter on top. Then pour over all three-quarters of a cup of molasses thinned with a little hot water. Bake until the apples are tender and the top is well browned. * * * * * Chocolate Pudding Grate one-half a pound of Baker's chocolate, and melt it in half a pint of hot milk. Stir into the milk also half a cup of bread crumbs, one cup of powdered sugar and the beaten whites of six eggs. Wet a melon mould in cold water and pour the mixture into it. Boil three-quarters of an hour. Serve with cream, or the following sauce: Beat the yolks of six eggs very light. Heat a cup of wine and a cup of sugar until the sugar is melted. Remove from the fire and stir in the eggs quickly. * * * * * Bread and Molasses Pudding Butter thickly some slices of bread and lay in a baking dish. Cover them with thick black molasses and bake slowly. The pudding should be served hot, with thick cream. * * * * * Baked Bananas Put into a bowl three tablespoonfuls of butter, six of sugar, and three of wine. Set the bowl in hot water to melt the butter. Peel the fruit and lay it in a baking pan. Pour over it the mixture in the bowl, and bake half an hour, basting several times. * * * * * Hermits Cream two cups of sugar and one cup of butter. Add three well beaten eggs and three tablespoonfuls of milk. Sift into this six cups of flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last a cup of chopped raisins. Roll the dough out about one-quarter of an inch thick, cut into small squares and bake in a quick oven for twelve minutes. * * * * * Lady Baltimore Cake Cream one pound of sugar and half a pound of butter. Beat the yolks and whites of eight eggs separately, and add the beaten yolks to the butter and sugar. Stir in half a pint of milk and one pound of flour with four teaspoonfuls of baking powder. Flavor with lemon or vanilla and bake in three layers. For the filling, boil three cups of powdered sugar and three-quarters of a cup of water for five minutes. Beat four eggs, the yolks and whites together, and into them stir the boiling syrup, add two cups of chopped raisins and two cups of almonds, chopped and blanched. Flavor with vanilla and spread thickly between the layers of cake. Cover with white frosting. * * * * * Silver Cake Beat lightly the whites of eight eggs. Cream two cups of sugar and half a cup of butter. Stir into the eggs, adding three-fourths of a cup of milk. Sift into the batter three cups of flour and one heaping teaspoonful of baking powder. Bake in a moderate oven. * * * * * Gold Cake Cream a cup of sugar and three-fourths of a cup of butter. Mix into this the beaten yolks of eight eggs and half a cup of milk. Last add one and a half cups of flour with one teaspoonful of baking powder. Bake in a long bread tin. * * * * * Fig Filling for Cake Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste. Pour over the mixture a cup of water and heat thoroughly, mixing it over the fire. Spread between layers of white cake. * * * * * Thin Gingerbread Place in a saucepan one pint of molasses, one cup of butter, one teaspoonful of ginger, one teaspoonful of soda, and let them boil together for a moment. Then remove from the fire, and when nearly cool stir in flour enough to make a thick batter or dough. Spread thinly on tins and bake quickly. <div style="break-after:column;"></div>

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