Cooking for profit

Either the foregoing or the other sponge cake mixture baked in any sort of gem pans or small oblong molds. They are among the articles that sell in large quantities when well made, and being light are profitable. They may be varied by being frosted on top or in squares in the pans. 283— Wafer Jumbles 14 ounces sugar — 2 cups. 14 ounces butter — 2 cups. 11 eggs. 18 ounces flour — 4 rounded cups. Cream the butter and sugar together, beat in the eggs 2 at a time, add the flour, beat well. Put into a ladj finger sack or paper cornet. Make rings on baking pans very slightly greased, and bake in a slack oven. They run out to a flat and thin shape and become crisp and brown. Need careful baking. If the first tried loses the rmg form altogether add an ounce or two more flour. Cost of material — sugar 10, butter 30, eggs 22, flour 4: 66 cents for 3 J pounds. 284^-Drop Cakes. 1 pound sugar — 2 cups. 10 eggs. 10 ounces butter — 1 large cup. J pint milk or water. 4 teaspoons baking powder. 2 pounds flour — 8 level cups. Beat the sugar and eggs together a few minutes, in a good sized pan, as if baking sponge cake. Melt the butter in a little saucepan, beat it in and the milk, powder and flour. Beat up well. Drop spoonfuls on baking pans very slightly greased and bake in a moderate oven. They rise in the middle cone shaped For variations sprinkle currants on top, or a shred of citron, or gravel sugar. The latter is crushed loaf sugar sifted through the holes of a colander and tbe dust sifted away. Cost of material — sugar 10, eggs 20, butter 20, powder 4, flour 6; 60 cents for 4 J pounds plain — about 80 to 100 according to size and lightness. 285— German Almond Cake. A cheap and simple sort of lunch cake to be cut in square blocks Only good while fresh. 8 ounces sugar — 1 cup. 4 ounces butter — J cup. 6 eggs. 1 pint milk or water — 2 cups, 3 large teaspoons baking powder 1^ pounds flour — 6 cups. 2 ounces almonds. Little salt. Mix up like pound cake by creaming the sugar and butter together, adding the eggs two at a time, the milk and then the flour with powder and salt. Spread it -J inch deep in a greased baking pan and bake about 30 mmutes in a slack oven. Mince the almonds fine, after scalding and peeling them. When the cake is done brush over the top with syrup and sprinkle the minced almonds upon it. Cut in 16 square blocks. Cost of material — 40 cents for 3J pounds. 286— Corn Rolls. -1 CUpL The bakery name for them. Also known as corn gems and muffins. They are in demand like cream rolls and graham with coffee or milk. 8 ounces white corn meal — IJ cups, 2 ounces butter or lard — large egg size. ^ pint boiling water- 1^ cups cold milk. 4 ounces flour — 1 cup. 1 tablespoon sugar. 2 eggs. Salt. 1 teaspoon baking powder. Sift the meal into a pan, place the butter or lard in the middle and pour is the boiling water and mix up Throw in the salt and sugar. Add cold milk and flour, then the eggs and powder and beat up with the e^^ whisk. The mixture is thin like batter cakes. Make deep gem pans hot without greasing them, so that they hiss when the batter is poured in; then there will not be any black marks on the rolls. Bake about 15 or 20 minutes.