The California Home Economics Association

“ The casein of milk has a tendency to stick and hence burn to the bottom of the kettle, while if water is used this is avoided and a slight increase in the amount of butter makes the product as rich as with milk.
The success of candy making depends largely upon careful testing so as to know when to remove the syrup. A sugar thermometer is desirable, but if one is testing with a spoon even greater care should be given. Have pans greased and nuts prepared before beginning to cook the syrup so that undivided attention can be given to testing. ”

“ Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very thin with a broad, long-bladed knife on a greased baking sheet or inverted rectangular pan. Crease in three-inch squares and bake in a slow oven until delicately browned. Cut squares apart with a sharp knife, and keeping dough warm, quickly roll into tubular or cornucopia shapes. If squares become too brittle to roll, place in oven to soften. If rolled in tubular shape and tied in bunches with narrow ribbon they are very attractive served at a graduation tea. ”

“ As soon as boiling point is reached add flour all at once and stir vigorously over a low fire. Remove from fire as soon as dough does not cling to spoon or pan (from 2 to five minutes) . Cool. Add unbeaten eggs one at a time, beating until thoroughly mixed, between the addition of each egg. Drop by spoonfuls on a greased sheet two inches apart, piling mixture up high. Put in a hot oven for ten minutes, then reduce the heat and complete cooking in a slow oven. Time for baking 30 to 45 minutes, depending on size of puffs. When cold slit and fill with whipped cream or cream filling. ”

“ The caramel stage is reached when all the water has boiled out and the syrup begins to discolor slightly. It should be removed from the fire at once to prevent burning and set in a pan of cold water to stop its cooking.
Fudge
If white sugar only is used, 3 table-spoons of good molasses may be added. Stir mixture until it boils, cook slowly until "soft ball" is formed when tested in cold water. Add butter, vanilla, and allow to cool. When cool stir until it begins to thicken, add nuts and pour into well buttered pan, 3⁄4, in. ”

“ White Mountain Icing
Bring sugar and water to boil and add cream of tartar. Boil till it spins a thread when dropped from tip of spoon. Pour slowly over stiff whites. Beat until it will stand. Add flavoring. If too stiff add a little hot water. Will fill and ice a medium sized two layer cake.
Baking Powder Frosting
Mix sugar, cream of tartar, and baking powder and add water. Boil. Beat egg whites stiff and put in bowl over boiling water. Add spoonfuls of boiling syrup one at a time to egg whites, beating constantly. Add syrup (it is continually boiling) till 1/2 has been used. ”

“ Beat the yolks with the sugar for thirty minutes, using wooden spoon. This continued beating and stirring dissolves the sugar and incorporates the needed air. Add cracker crumbs and spices. Beat egg whites stiff with whisk or whip type of beater. Fold in whites and vanilla. Butter a deep, square cake pan and pour in the batter. Bake in a slow oven for thirty minutes. Increase the heat to moderate for about twenty-five minutes more. Should be light and delicate in texture. Requires no icing, though melted sweet chocolate is sometimes spread over top. ”

“ Stir in vanilla (and nuts if used) and pour into well buttered brick shaped pans to cool (about 3⁄4 to 1 inch in depth) . When nearly cool mark hours to dry.
If cream is used, less time is required in cooking—about 11/2 hours. If chocolate is used, melt it over hot water; add a little of the hot syrup gradually, then add to the mass after the second cup of milk is added. ”

“ Potato Chocolate Cake
Cream butter and sugar, add well beaten egg yolks. Add hot mashed potatoes, then alternately the flour, sifted with baking powder, cinnamon, cloves and nutmeg and milk. Add melted chocolate. Stir in nut meats and fold in stiffly beaten whites. Bake in two layers.
Mahogany Cake
Cook in double boiler till thick and creamy.
Mix by cake method, adding first mixture when cool.
Bake in two large or three medium layers. Put into very moderate oven, 200 to 250°, and increase gradually to 300 up to 350° until done. Use mocha filling or any other filling and icing. ”

“ All measurements are leveled by knife moved forward at right angles to spoon or cup. Do not pack. Four is sifted once before measuring. Use no favorite "coffee" or "tea" cups or dessert spoons!
3 tsp. equals 1 tbsp. 16 tbsp. equals 1 cup. (When measuring molasses, sour milk, or other liquids and fat, always remove surplus clinging to spoon before calling it a measured table spoon.) 2 c. liquid equals 1 pt. 2 c. sugar equals 1 lb. 2 c. fat equals 1 lb. 4 c. flour equals 1 lb. 16 oz. equals 1 lb. ”

“ Put cocoa, sugar, butter and vanilla in bowl. Add boiling water drop at a time stirring until of the desired consistency to spread. If it hardens before ready to spread stand over hot water until softened. Most satisfactory, easy rosting.
Dark Chocolate Icing
Orange Frosting
Add fruit juice gradually to egg yolk slightly beaten. Stir in sugar until of consistency to spread.
Reed Whip
Put in bowl and beat with a Dover type egg beater until stiff enough to keep its shape. Use on top of cake or as a filling. Very attractive but must be eaten soon after it is put on cake. ”

“ With the exception of true sponge, cakes depend for their lightness upon the gas generated when the baking powder combines with liquid ingredients. Therefore do not beat the batter any longer than to thoroughly mix it, or the gas will be lost and a heavy, compact mass results. A better method is to reserve two tablespoons of the flour and sift it with the baking powder into the well beaten batter before the whites are folded in. Long beating before addition of the leavener tends to make a more even grained texture. ”

“ Test a few drops of the syrup in cold water. When the small ball will hold its shape enough so that it can be picked up and rolled between the thumb and forefinger without sticking it has reached the soft ball test. ”

“ When water in lower part of double boiler is boiling vigorously, set in the top part with the ingredients, and beat constantly with a Dover egg beater for seven minutes. Remove from fire and stir in one dozen marshmallows cut in fourths. Flavor and spread on cake. This icing will never fail to be of the proper consistency if the above directions are followed and the proper utensils used. The water in the lower part of the double boiler must be high enough to surround the icing. This will frost a large cake.
Variations of Reliable Icing
Chocolate. Add 4 tbsp. ”

“ Mix muffin method. Makes a stiff dough. Shape in a long roll about 3⁄4 inch in diameter. Cut off sections and roll, making tiny marbles. Roll each in sugar and bake in moderate oven.
Good for Christmas time.
Date Dillies
Bake in a very slow oven in muffin tins. Fill pans compactly one-half full. Pyrex custard cups bake these nicely. These may be wrapped and tied to imitate plum puddings for Xmas gifts.
Date Bars
Beat yolks and add sugar. Beat whites and add alternately with dry ingredients. Add fruit and bake in a shallow pan in moderate oven about 30 minutes. ”

“ Test only a small amount, one or two drops at a time, in cold water. When it begins to test remove gently from the flame while testing so that the candy will not overcook while the test is being made. ”

“ To obtain a fine even texture, use one of the especially prepared cake flours on the market, or make your own pastry flour by substituting two tablespoons of cornstarch for two of flour in each cup of sifted flour. This always gives better results than bread flour though the cake dries out more readily. ”

“ Tinted wafers may be made from this mixture by adding vegetable coloring and different flavorings. If tinted wafers are made they must be baked in a very slow oven and turned frequently, otherwise they will not be of uniform color. ”

“ For each quart of peel add 3 pints of cold water. Boil ten minutes and pour off the water. Repeat six or eight times or until as much of the bitter flavor is removed as is desired. Dry peel between folds of cloth, pressing gently. ”

“ California 24
Candy 16
Caramel 11
Chocolate 10
Crescents 12
Cream Puffs 26
Cup Cakes 29
Dark Cakes 13
Date Cake 11
Devil's Food 13
Devil's Food, Inexpensive 28
Dorothy 23
Doughnuts 26
Economy 27 ”