CALEB ELI GOODSON
JUST DESSERTS: THE COOKBOOK OF ONLY DESSERTS

RESERVED

LIZZY

YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN

TERMS

&

CONVERSIONS

OVEN TEMPERATURES

 SLOW OVEN: 150–160 °C (300–325 °F)

MODERATE OVEN: 180–190 °C (350–375 °F)

HOT OVEN: 200–230 °C (400–450 °F)

FAST OVEN: 230–260 °C (450-500 °F)

 COOKED SUGAR STAGES

 THREAD:  Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.

SOFT BALL:  Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.

FIRM BALL:  Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.

HARD BALL:  Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.

SOFT CRACK:  Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.

HARD CRACK:  Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.

CARAMEL:  Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.

MEASUREMENTS

Pinch        1/8 teaspoon

tbsp      tablespoon

tsp            teaspoon

oz            ounce

fl. oz            fluid ounce

c            cup

qt            quart

pt            pint

gal            gallon

lb            pound

mL            milliliter

g            grams

kg            kilogram

l            liter

LIQUID MEASUREMENTS CONVERSION

8 fl. oz             1 c            1/2 pt      1/4 qt      1/16 gal

16 fl. oz             2 c            1 pt            1/2 qt      1/8 gal

32 fl. oz             4 c            2 pt            1 qt            1/4 gal

64 fl. oz             8 c            4 pt            2 qt            1/2 gal

128 fl. oz       16 c            8 pt 4 qt 1 gal

LIQUID MEASUREMENTS VOLUME

Metric            Imperial

1 mL            1/5 tsp

5 mL            1 tsp

15 mL            1 tbsp

240 mL            1 c (8 fl. oz)

1 liter            34 fl. Oz

DRY MEASUREMENT WEIGHT

Metric            Imperial

1 g                  .035 oz

100 g            3.5 oz

500 g        17.7 oz (1.1 lb)

1 kg                  35 oz

IMPERIAL TO METRIC

COOKING CONVERSIONS

Imperial            Metric

1/5 tsp            1 ml

1 tsp                  5 ml

1 tbsp            15 ml

1 fl. oz            30 ml

1 c            237 ml

1 pt            473 ml

1 qt            .95 l

1 gal             3.8 l

1 oz            28 g

1 lb            454 g

CAKES

SHORT CAKE

2 cups flour

2 dessertspoonful’s lard worked in the flour

1 heaping teaspoonful baking-powder

1 teaspoonful sugar

1 small cup sweet milk

1/2 teaspoonful salt

Bake for 30 minutes at 360 degrees.

PORTLAND CAKE

1 coffee cup butter

2 coffee cups sugar

4 coffee cups flour

5 eggs

1 pound of raisins

1 nutmeg

1 teaspoonful soda

Bake an hour and three-quarters. In a slow oven. This cake is fine and will keep a long time.

EAGLE CAKE

1 cup sugar

1 1/2 cup butter

1 cup sour milk

1 nutmeg

2 cups flour

1 cup chopped raisins

1 teaspoonful soda beaten in

1 teaspoonful cinnamon

Mix all ingredients and bake 360 degrees for 30 minutes no eggs required.

PLAIN FRUIT CAKE

1/2 cup butter

2 cups flour

1 teaspoonful cloves

1 cup sugar

1 cup sour milk

1 teaspoonful soda

2 teaspoonfuls cinnamon

One cup raisins chopped and

floured, added the last thing

Bake at 360 degrees for 30 minutes

CHAROLETTE RUSSE

Dissolve one-third of a box of gelatine in a teacupful of warm milk. Beat the whites of four eggs to a stiff froth, and add three tablespoonfuls of sugar. Stir the eggs and sugar into one-half pint of thick sweet cream, which has been whipped until light. When the gelatine is dissolved, and about luke-warm, stir all together and set away to cool. Line a mould with jelly fingers, or slices of sponge cake, and pour this mixture into it, and set in a cool place. Flavour with vanilla or any flavour you choose.

DELICIOUS LEMON

JELLY CAKE

2 cups sugar

1/2 cup butter

1 cup milk

3 cups flour

3 eggs

1 teaspoonful soda

2 teaspoonfuls cream of tartar

Bake in three or four shallow pans

Jelly for Filling. Grated rind and juice of three lemons, one cup of sugar, one egg, a little more than half a cup of water, a piece of butter, one tablespoonful of flour, or more if needed to thicken. Simmer, then spread between the layers. This cake is improved by keeping a few days. Bake at 360 degrees for 30 minutes.

POUND CAKE

1 lb. fine granulated sugar

1/2 pound butter

1/2 teaspoonful cream of tartar

1 pound sifted flour

8 eggs

3 teaspoonful soda

Sift the cream of tartar and soda into the flour. Rub the butter and sugar together until very light, add the yolks of the eggs, spices and a part of the flour. Beat the whites of the eggs to a stiff froth, and add the remainder of the flour, beat thoroughly. Bake in two loaves 360 degrees 30 minutes.

TEA CAKE

1 cup sugar

1 1/2 cups milk

2 tablespoonfuls melted butter

1/2 teaspoonful soda

1 egg

1 1/2 cups (pastry) flour

1 teaspoonful cream of tartar

A little nutmeg

Bake at 360 degrees for 20 minutes.

SOFT HONEY CAKE

1 cup strained honey

1/2 cup sugar

3 cup butter

2 eggs

1 teaspoonful soda

2 1/2 cups flour

Bake in cup tins or patty pans. 360 degrees for 20 minutes

COTTAGE CHEESE CAKES

1 cups cottage cheese

3 eggs

3 tablespoons cream

1/2 cup sugar

Grated rind 1 lemon

Flaky pastry

Beat cheese and cream together with fork until smooth. Add lemon rind and eggs beaten until very light with sugar. Line small tins with pastry, put a generous spoonful of the cheese mixture into each and bake about 20 minutes, having oven hot (400° F.) for first ten minutes, then reducing to 360° F. to complete cooking. Makes 9 cakes. If preferred bake as one pie in which case bake about 30-35 minute

APPLE SAUCE CAKE

1/2 cup butter

1 teaspoon baking soda

1 cup sugar

1 cup halved seeded raisins.

1 cup unsweetened apple sauce

2 cups sifted flour.

1 teaspoon ground cinnamon

1 teaspoon ground cloves

Cream butter, adding sugar gradually and blend in apple sauce to which soda has been added. Stir in raisins; add sifted dry ingredients and blend until smooth. Turn into a greased and floured (or paper lined) loaf pan and bake in moderate oven (360° F.) about 40 minutes.

LEMON CHEESE CAKES

1/3 cup butter

3 eggs, beaten

1/2 cup sugar

Puff paste patty shells

Grated rind and strained juice 2 lemons

Combine butter, sugar, lemon rind and juice in upper part of double boiler and place over hot water. When thoroughly heated, add beaten eggs and cook, stirring constantly, until mixture thickens. When cold place a spoonful in each patty shell. This mixture keeps well and may also be used as a sandwich or cake filling. About 1 dozen.

PLAIN LOAF CAKE

1 cup butter

1 teaspoon vanilla or lemon

1 cup sugar extract

2 eggs, well beaten

2 cups sifted flour

1/2 cup milk

1 teaspoon salt

2 teaspoons baking powder

Cream butter and sugar until light and fluffy; add eggs, then milk and flavouring alternately with flour, salt and baking powder sifted together. Beat well and bake in a greased loaf pan in a moderate oven (360° F.) about 45 minutes.

LILY CAKE

1/2 cup butter

1 1/2 cups sifted flour

1 cup sugar 2 teaspoons baking powder

1 cup milk

1/2 teaspoon lemon extract

1 teaspoon salt

1/2 teaspoon vanilla

3 egg whites

Cream butter, gradually adding sugar; add milk and flavourings alternately with flour, salt and baking powder sifted together and beat well. Fold in stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold put together with Prune Almond Filling

FIG LAYER CAKE

1/2 cup butter

1 cup finely shredded figs

1 cup sugar

1 1/2 cups sifted flour

1 egg, beaten

1/2 teaspoon salt

1/2 cup milk

1 teaspoons baking powder

Cream butter and sugar until light, add egg and milk, then the figs and lastly the flour, salt and baking powder sifted together. Bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold put together with Fig Filling.

ONE-BOWL GOLD CAKE

Dry Ingredients

2 cups sifted cake flour

1 1/2 cups sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable shortening

1 cup less 2 tablespoons milk

1/2 teaspoons vanilla flavour

2 eggs, unbeaten

If all-purpose flour is used instead of cake flour, reduce flour 2 tablespoons. Sift flour, sugar, baking powder, and salt into large mixing bowl. Drop in shortening, add about two thirds of the milk, then vanilla and beat for two minutes by the clock. Scrape bowl and spoon often during entire mixing. Add eggs and remainder of milk and beat two minutes longer. Pour batter into two 9 inch or deep 8inch well-greased and wax paper lined pans and bake in moderate oven (360°-370° F.) 20-30 minutes. Cool before frosting.

ONE-BOWL SILVER CAKE

2 cups sifted cake flour

1 1/4 cups sugar

1/4 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable shortening

1 cup milk

1 1/2 teaspoons vanilla flavour

3 egg whites, unbeaten

If all-purpose flour is used instead of cake flour, reduce

flour 2 tablespoons.

Sift flour, sugar, baking powder and salt into mixing bowl, drop in shortening, add about two thirds of the milk, then vanilla and beat two minutes by the clock. Scrape bowl and spoon often throughout mixing. Add egg whites and remainder of milk and beat two minutes longer. Pour batter into two 9 inch or deep 8 inch layer cake pans which have been well greased and lined with wax paper. Bake in a moderate oven (360° F.) 30-40 minutes. Cool before frosting.

NUT CAKE

1/2 cup butter

1 cup sugar

3 eggs, well beaten

1 cup chopped nuts

1 teaspoon almond extract

2 cups sifted flour

1/2 teaspoon salt

2 teaspoons baking powder

 Cream butter and sugar until light, add eggs and nuts, then the milk to which flavouring has been added alternately with the sifted dry ingredients. Bake in greased loaf pan in moderate oven (360° F.) about 40 minutes.

 SNOW CAKE

(White Cake)

1 cup butter

1 1/2 teaspoons baking powder

1 cup sugar

1 1/2 cups sifted flour

1 cup milk

1 teaspoon salt

1/2 teaspoon vanilla

2 egg whites

Cream butter with half the sugar until light; work in the sifted dry ingredients alternately with the milk to which vanilla has been added. Beat egg whites until stiff, gradually adding remaining sugar. Fold into mixture and bake in greased loaf pan in moderate oven (360° F.) about 40 minutes. When cold frost with Boiled Frosting.

COCONUT CAKE

1/2 cup butter

1/2 cup sugar

2 eggs, well beaten

1/2 cup milk

1 cup shredded coconut

2 cups sifted flour

teaspoon salt

2 teaspoons baking powder

Cream butter and sugar until light, add eggs; add milk and coconut alternately with sifted dry ingredients. Beat well, turn into greased shallow pan and bake in moderate oven about 30 minutes. When cold frost with Coconut Frosting.

GRAHAM CRACKER

CAKE

1/2 cup butter

1/2 cup sugar

3 eggs, separated

1/2 cup milk

1 teaspoon vanilla

1 teaspoon baking powder

1/2 cup finely chopped nutmeats

2 dozen graham crackers, finely crushed

Cream butter and sugar, add well-beaten egg yolks. Add milk, vanilla and finely crushed crackers which have been blended with the baking powder and nut-meats. Fold in stiffly beaten egg whites and bake in two greased layer cake pans in a moderate oven (360-370° F.) about 20 minutes. When cold fill and frost with Mocha Frosting.

GRANDMOTHER'S 1-2-3-4 CAKE

1 cup butter

3 teaspoons baking powder

2 cups sugar

3 cups sifted flour

1/2 teaspoon salt

4 eggs

1 cup milk

1 teaspoon almond extract

Cream butter and sugar until light, add beaten eggs one at a time, beating each in thoroughly. Sift and add dry ingredients alternately with milk and flavouring. Bake in greased loaf pan in moderate oven (360-370° F.) 40-60 minutes; or bake in two greased layer cake pans in moderately hot oven (370° F.) about 30 minutes. Fill and frost as desired.

APRICOT SOUFFLE

 1 cup well drained canned apricots

6 drops almond extract

3 egg whites

1 cup sugar

Rub apricots through a sieve, place in saucepan and bring

to boiling point. Add sugar, extract and stiffly beaten egg

whites and blend lightly. Turn into small moulds which have

been buttered and sprinkled with sugar, set in pan containing

hot water to come halfway up the sides of the moulds and bake

in moderate oven (360° F.) until firm, about 30 minutes.

Serve with boiled custard made with the left-over egg yolks.

Serves 4.

COFFEE LAYER CAKE

1/2 cup butter

2 cups sifted flour

1 cup brown sugar

1 teaspoon salt

2 eggs, beaten

2 teaspoons baking powder

1/2 cup molasses

1/4 cup double-strength coffee

1/2 teaspoon mixed spices ground

Cream butter and sugar until light, add eggs. Add molasses and coffee, and finally the sifted dry ingredients. Bake in two greased layer cake pans in moderately hot oven (37° F.) about 20 minutes. When cold fill and frost with Seven Minute Frosting.

LAYER CAKE NO. 2

(Sponge)

 3 eggs

1 cup sifted flour

1 cup sugar

1/4 teaspoon salt

1teaspoon grated lemon rind

1 teaspoon baking powder

6 tablespoons hot milk

 Beat eggs until very thick and light, gradually add sugar, beating while adding, and sprinkle in the lemon rind. Fold in dry ingredients sifted together twice and finally add the milk, mixing just until smooth. Turn into two greased layer cake pans and bake in moderate oven (360° F.) about 20 minutes. Fill and frost as desired.

 DATE LUNCH CAKE

 1/2 cup butter

2 cups sifted flour

1 cup sugar

1/2 teaspoon salt

2 eggs, beaten

2 1/2 teaspoons baking powder

1 1/2 cups pitted dates, cut small

1 cup milk

Cream butter and sugar until light, add eggs. Add dates and sifted dry ingredients alternately with milk. Beat until smooth and bake in shallow greased pan in moderately hot oven (370° F.) about 30 minutes. Cut into squares for serving.

CUP CAKES

Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting.

CHOCOLATE CUP CAKES

Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting. Add 2 squares (ounces) unsweetened chocolate, melted, to batter after eggs and before dry ingredients are incorporated. Bake in greased pans in moderate oven (360° F.) about 20 minutes. Frost when cold with any preferred frosting.

ALMOND CUP CAKES

1/2 cup butter

1 1/2 cups sifted flour

1/2 cup sugar

1/2 teaspoon salt

2 eggs, beaten

1 1/2 teaspoons baking powder

1 cup chopped blanched almonds

1 cup milk

Cream butter and sugar until light, add eggs. Add almonds and sifted dry ingredients alternately with the milk. Turn into small greased cup cake pans, top each with a split blanched almond (additional) and bake in moderately hot oven (370° F.) about 20 minutes.

COFFEE SOUFFLE

1 envelope Sparkling Gelatine

1 teaspoonful salt

1 1/2 cup strong boiled coffee

3 eggs

1 cup milk

1 teaspoonful vanilla

5 cup sugar

Soak gelatine in one-half cup cold coffee. Mix remaining coffee, milk and one half of the sugar and heat in double boiler. Add remaining sugar, salt and yolks of eggs, slightly beaten. Cook until mixture thickens. Remove from range, add softened gelatine, whites of eggs beaten until stiff, add vanilla. Bake at (400° F) for 10 minutes. Mold, chill, and serve with cream.

CUSTARD SOUFFLE

4 eggs

2 tablespoonfuls butter

2 tablespoonfuls flour

1 cup milk

1 cup powdered sugar

Cream the butter, add the flour, add boiling milk and cook ten minutes, stirring all the while. To this mixture add the yolks of the eggs and sugar beaten together. When cool add the beaten whites, and bake in a buttered dish twenty minutes at (400° F). Serve with creamy sauce.

QUEEN CAKES

1/2 cup butter

1/2 cup milk

1 1/2 cups sugar

1 teaspoon lemon extract

3 eggs, separated

2 1/2 cups sifted flour

1 cup seedless raisins or cherries halved candied

1 teaspoon salt

2 teaspoons baking powder

Cream butter and sugar until light, add well-beaten egg yolks and fruit; then milk to which flavouring has been added alternately with sifted dry ingredients. Fold in gently stiffly beaten egg whites and bake in very small greased pans in hot oven (400° F.) about 15 minutes.

LADY BALTIMORE

CAKE

1 cup butter

1/2 teaspoon salt

2 cups powdered sugar

1 cup milk

3 cups sifted flour

1 teaspoon vanilla

3 teaspoons baking powder

6 stiffly beaten egg whites

Cream butter and sugar until very light, add sifted dry ingredients alternately with milk to which vanilla has been added; beat thoroughly. Fold in gently stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Lady Baltimore Filling and Frosting.

DEVIL'S FOOD CAKE

2 squares (ounces)

unsweetened chocolate

2 eggs, beaten

2 cups sifted flour

1 1/2 cups sugar

1/2 teaspoon salt

1 cup milk

2 teaspoons baking powder

1/2 cup butter

1 teaspoon vanilla

Melt chocolate in upper part of double boiler, add cup of the sugar, also cup of the milk and cook, stirring constantly, until smooth. Cool. Cream butter with remaining sugar; add eggs. Add sifted dry ingredients alternately with remaining milk to which vanilla has been added. Beat in chocolate mixture and bake in two greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold put together with a white frosting.

COFFEE CHOCOLATE CAKE

1 cup butter

1/2 teaspoon salt

2 cups sugar

2 teaspoons baking powder

3 eggs, separated

3 squares (ounces) unsweetened chocolate

1 cup double-strength coffee

2 cups sifted flour

1 teaspoon vanilla

Cream butter and sugar until light, add well-beaten egg yolks and chocolate, softened over hot water. Sift and add dry ingredients alternately with coffee and vanilla. Beat vigorously; fold in stiffly beaten egg whites. Bake in three greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold fill and frost with Boiled Frosting or with Mocha Frosting.

FUDGE CAKE

1 cup butter

2 cups sifted flour

1 cup sugar

1/2 teaspoon salt

1 egg, well beaten

2 teaspoons baking powder

2 squares (ounces) unsweetened chocolate

1/2 cup milk

1 teaspoon vanilla

Cream butter until very light, adding sugar gradually. Add egg and chocolate, softened over hot water. When mixture is perfectly smooth, add sifted dry ingredients alternately with milk and vanilla, beating until smooth after each addition. Bake in greased shallow pan in moderate oven (360° F.) 30-40 minutes. When cold frost with Fudge Frosting.

MARSHMALLOW CAKE

1/2 cup butter

2 teaspoons baking powder

1 1/2 cups sugar

2 cups sifted flour

1/2 cup milk

1/2 teaspoon salt

1 teaspoon vanilla

4 egg whites

Cream butter until very light, gradually adding one cup of the sugar. Work in sifted dry ingredients alternately with milk to which vanilla has been added, beating thoroughly after each addition. Beat egg whites until stiff with remaining sugar, fold into batter and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Marshmallow Filling and Frosting or bake in a shallow greased pan in moderate oven (360° F.) 30-40 minutes and when cold frost with Marshmallow Frosting.

WHITE FRUIT CAKE

1 cup butter

1 cup mixed candied peel, shredded

2 cups sugar

4 cups sifted flour

1 cup candied cherries, halved

1/2 teaspoon salt

1 cup candied pineapple, shredded

4 teaspoons baking powder

1/2 cup blanched almonds, shredded

Grated rind 1 orange

1/2 cup orange juice

6 stiffly beaten egg whites

1 cup seedless raisins

Cream butter and sugar until very light, work in sifted dry ingredients alternately with grated orange rind and juice. Add fruits and nuts and mix thoroughly; fold in stiffly beaten egg whites. Turn into a large greased loaf pan and bake in moderate oven (360° F.) about 1 hours.

RICH DARK FRUIT CAKE

1/2 pound sifted flour

1 pound almonds, blanched

2 1/2 pounds seeded raisins and halved

3/4 pound citron, finely shredded meats

1/2 pound walnut or pecan, coarsely broken

3/4 pound butter

1/2 teaspoons grated nutmeg

8 eggs, separated

1 teaspoon ground mace

3/4 pound sugar

1/2 pint grape juice

1/2 pound candied cherries, halved

1/2 cup molasses

Mix 1/2 cup of the flour with raisins and citron. Cream butter until light, gradually adding remaining flour. Beat egg yolks until thick, adding sugar gradually and combine with butter and flour mixture. Work in fruit, nuts and spices with or grape juice and molasses; fold in stiffly beaten egg whites. The batter should be moist but heavy in consistency. Turn into two loaf cake pans lined with several thicknesses of paper (greasing the innermost) and bake in a slow oven (300° F.) about three hours. Makes 7 pounds.

UPSIDE-DOWN CAKE

1/2 cup butter

2 teaspoons baking powder

1/2 cup sugar

1 egg, beaten

1/2 cup brown sugar, firmly packed

1 cup milk

1 teaspoon vanilla

2 cups fruit fresh or stewed, dried or canned, drained

4 cups sifted flour

1/4 teaspoon salt

Whipped cream, optional

Cream half the butter, gradually adding sugar. Combine egg with milk and vanilla and add alternately with sifted dry ingredients, beating until smooth. Meanwhile melt remaining butter in heavy frying pan, sprinkle brown sugar over bottom of pan and arranging fruit over this. Pour in batter.

EGGLESS, MILKLESS, BUTTERLESS

CAKE

1 cup brown sugar

1/2 teaspoon ground cloves

1 1/2 cups water teaspoon grated nutmeg

1 1/2 cups seeded raisins

1/2 teaspoon salt

1 cup candied peel, cut small

2 cups sifted flour

4 teaspoons baking powder

1/3 cup shortening

1 teaspoon ground cinnamon

1/2 teaspoon vanilla

Boil together for three minutes sugar, water, fruit, shortening, spices and salt. Cool; add flour and baking powder sifted together and vanilla. Mix well and bake in well greased loaf pan in slow oven (330-360° F.) about one hour.

SCOTCH SHORTBREAD

1 1/2 cups sifted flour

3 cup butter

1 teaspoon baking powder

1 cup sugar

Blanched almonds

Sift flour and baking powder, work in butter, add sugar and knead; mix until thoroughly blended. Do not add any liquid, as this would entirely change the texture. Roll or pat out half an inch thick, cut into rounds with fluted cutter, place on flat baking sheet and press two or three almonds into each. Bake in slow oven (330-360° F.) about half an hour. If preferred, the mixture may be pressed into a baking pan dotted with almonds and after baking cut into squares or fingers.

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