Part 15 (1/2)

CHOCOLATE ICING.

Whites of three eggs, one cup sugar, one-half pint grated chocolate.

COCOANUT CAKE.

Whites of four eggs, one-half teacup b.u.t.ter, one teacup sugar, one teacup sweet milk, two cups flour, two teaspoonfuls cream of tartar, one teaspoonful soda, flavor with lemon. Bake in jelly cake pans. When done, have ready icing made not quite so stiff as for the tops of cake; three eggs will make enough. Spread the layers with icing. Sprinkle quite thick with cocoanut.

COOKIES.

One and one-half cup sugar, one cup b.u.t.ter, three eggs, four cups flour, one teaspoonful soda in a little hot water, one cup chopped walnut meats, one cup chopped raisins. Cream the sugar and b.u.t.ter; add the eggs, well beaten, then the flour, nuts and raisins, last the soda. Drop on b.u.t.tered pan and bake in hot oven.

COOKIES.

Two scant cups sugar, two eggs, one-half cup sour cream or sour milk, one teaspoonful soda, season with nutmeg, flour enough to roll out.

CREAM COOKIES.

One cup sour cream, one cup shortening, two cups sugar, one teaspoonful soda, one tablespoonful lemon extract, three eggs.

CREAM CAKE.

Yolk of four eggs, one cup granulated sugar, beat very well; four tablespoonfuls hot water, add one-half cup sifted flour, one and one-half teaspoonful baking powder, four beaten whites, moderate oven, flavor, three yolks eggs, three tablespoonfuls sugar, one pint milk, pinch of salt, one and one-half teaspoonful cornstarch, flavor.

CUP CAKE.

One cup b.u.t.ter, two cups sugar, three cups flour, four eggs, scant cup water, two heaping teaspoonfuls baking powder.

DOUGHNUTS.

One cup sugar, yolks of four eggs, one cup sour milk, one teaspoonful soda, nutmeg and pinch of cinnamon, pinch salt, two large spoonfuls melted b.u.t.ter, flour enough to roll out.

DOUGHNUTS.

Cream together one teaspoonful b.u.t.ter, one cup sugar. Beat into them one egg, one-half teaspoonful salt and grated nutmeg, two teaspoonfuls baking powder, one quart flour sifted together, one cup milk; add alternately to make a soft dough. Do not knead. Roll one-half inch thick, cut out, fry in lard.

DUTCH CAKES.

One-half pint milk, one-half pint warm water, one-half cake yeast, one heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough to make a soft dough. Let rise in warm place two or three hours until light, then roll one-half inch thick, cut into two-inch squares, let rise again one-half hour and fry in hot lard just as you do doughnuts.

EXCELLENT GINGERBREAD.