Ingredients
- Two cups of sugar
- Two sticks of butter, melted
- Four eggs
- Two tbsp. of milk
- Two tbsp. vanilla extract
- Three and one-half cups of self rising flour
Directions
- Mix all ingredients together.
- Bake at 350 degrees Fahrenheit for 20 minutes.
Sunday, October 2, 2022
Thornton Tea Cakes
Pineapple Sponge
Ingredients
- One small pineapples, or a can of pineapples
- One cup of sugar, less when using a can of pineapples
- One and one-half cup of water
- One-half package of gelatin
- Four egg whites
- Cream
Directions
- Soak gelatin in half-cup of water for two hours.
- Chop up pineapple.
- Mix pineapple and cupfuls of water and sugar in saucepan.
- Let simmer for 10 minutes.
- Add gelatin to mixture and strain into a tin basin.
- Set basin into ice water or refridgerator.
- Stir egg whites, beaten to a stiff froth[foam], when the mixture thickens.
- Pour into a mould and let harden.
- Serve with cream.
Cornstarch Cake
Ingredients
- One-half cup of creamed butter
- One-half cup of sugar
- One-half cup of milk
- One-half tsp. almond extract
- One-half cup cornstarch
- One and one-half cup of flour
- One-half tsp. of soda
- One-helf tsp. cream of tartar
- Six egg whites
Directions
- Mix in the order given above.
- Bake.
Consomme of Beef and Fowl
Ingredients
- 2 pounds of lean beef
- 1 Fowl
- Stock or plain broth
- 2 carrots, 2 onions,
- 1 head of celery or a pinch of celery seed
- Thyme
- 1 whole pepper
- Mace(spice)
- 1 Bay Leaf
- 1 egg
Directions
- Half roast the fowl and cut into pieces.
- Put fowl into a saucepan filled with the broth.
- Skim the broth and add in vegetables, spices, and the bay leaf.
- Let the mixture simmer for 3 to 4 hours.
- Strain through a coarse cloth, free the mixture entirely of fat.
- Clarify with the whites of the egg.
Peasant Bread
Ingredients
- Four cups of flour
- Two teaspoons of salt
- Two teaspoons of sugar
- Two teaspoons of active dry yeast
- Two cups of water (warm)
- One tablespoon of butter
Directions
- Mix the dry ingredients together
- Pour in the water
- Mix until combined
- Cover your bowl and let the dough rise
- Spread butter inside two over-safe bowls
- Wait until the dough has doubled in size
- Divide the dough into halves
- Place the halves into the greased bowls
- Let it rise for 30 minutes.
- Heat oven to 350 Fahrenheit
- Cook the dough for 30 mins
- Let the dough rest for 15 minutes before slicing
Remnants of Soup Meat with Onions
Ingredients
- Soup Meat
- Onions (Chopped)
- Saltwater
- Butter or Lard
- Flour
- Spices of choice
Directions
- Cut the meat into thin slices.
- Saturate in the saltwater
- Add butter to a hot pan
- Add chopped onions to the butter
- Cool the onions until brown
- Put the meat in the pan and cover
- Turn the meat after frying for a while
- When both sides are brown, remove
- Add a small amount of water and flour to the butter remaining in the pan
- Stir until thick, then put the sauce over the meat
Bisque
Ingredients
- ½ Gallon cream whipped
- 9 Egg Yolks
- 3 Pounds Granulated Sugar
- 1 Gallon Milk
- Vanilla Bean
Directions
- Boil the 1 gallon of milk with the vanilla bean.
- Mix the 9 egg yolks with milk.
- Add the 3 pounds of sugar to the whipped cream.
- Combine the egg and milk mixture to the sugar and cream mixture, beating the mixtures well.
- Freeze the mixture overnight.
- This recipe will make approximately 24 bisque.
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