Buckeye cookery

In baking layer-cakes it is important to thoroughly grease the _ tins—to make it emphatic, we will say thoroughly grease and then an Brace again—and after using rub off with a coarse towel, taking _eare that they are perfectly free from all small particles of cake, grease and fill again, thus obviating the necessity of washing every time they are filled. If jelly is used to spread between the layers, “iti is a good plan to beat it smoothly and spread it before the cakes are quite cool. In “building,” an inverted jelly-tin furnishes a Rye perfectly level surface on which to lay and spread the cake, and it may be allowed to remain on it until perfectly cold, when it should be set away in a tin cake-box, in a cool place. In cutting, it is better to first make a round hole in the center, with a knife, or a _ tin tube, about an inch and a quarter in diameter. This prevents the edge of the cake from crumbling in cutting. In making the custard or “filling” for layer-cake, place in a custard-kettle or in a tin pail. Set in boiling water to cook, to avoid all danger of se burning. : : Pyle wa To blanch almonds, pour boiling water over thera, let stand a ) “moment, drain and throw them into cold water, ay off the ee . and ‘pound. a ‘Avaaeun CAKE. ! Rite cups sugar, three-fourths cup butter, one of sweet milk, two i: ee fijus, and one of corn starch well mixed, whites of six eggs, two - ae tea-spoons ¢ cream asta in ihe four, one eon soda. i in the ite en two pounds almonds, blanch and pound fine in a mor- tar (or a cloth will do), beat whites and yolks of two eggs together ae “lightly, add a cup and a half sugar, then the almonds, with one, able: -spoon vanilla. —Mrs. Harvey Wood. ALMOND CREAM Ouee On beaten whites of ten eggs, sift one and a half goblets alge i, ized sugar, and a goblet flour through which has been stirred a — _ heaping tea-spoon cream tartar ;*stir very gently and do not heat it; ’ _ bake in jelly-pans. For cream, take a half pint sweet cream, yolks. of three eggs, table-spoon pulverized sugar, tea-spoon corn starch; together with this, boil the cream, and stir these ingredients in as _ for any cream-cake filling, only make a little thicker; blanch and of almonds split in two.—Mrs. Paris Gibson, Minneapolis, Minn. ‘ Boston CREAM PUFFS. ‘ cold, slice off the top, fill space with the cream, and replace top. a dissolve starch smoothly with a little milk, beat yolks and sugar _ehop fine a half pound almonds and stir into the cream. Put tos: x 7 gether like jelly cake while icing is soft, and stick in a half pound — Put half pint hot water and two-thirds cup butter ¢ over the fire; when boiling, stir in one and a half cups flour, and continue stirring © until smooth and the mixture leaves the sides of the sauce-pan; — remove from fire, cool, and beat thoroughly into it five well-beaten _ eggs. Drop on warm greased tins (or a dripping-pan), a table- . / 4 - gpoon in a place, leaving space between to prevent touching, brush over with the white of an egg, and bake ten or fifteen minutesina = quick oven. When cakes are done, they will be hollow. When _ ~Oream for Inside.—Take one pint milk, place one-half in a tin. A pail and set in boiling water ; reserve from the other half two table- Aa poons to mix with eggs, and into the rest, while cold, mix one cup — f flour until smooth; when the milk is hot, pour in the flour, and if ir until thicker than boiled custard; then beat well together the 0 Be spo milk, two eggs, one cup granulated suger, a level Y % -eream the butter and sugar, add ilk eradually, then the whites of — - eggs together with the flour, and bake i in jelly-tins. To put between . f ea TS SGA RCD REBAR COE eh SR ae eet