Cooking for profit

Cost of material — 12 cents for 24 to 36 according to size — sell same as wheat rolls, 3 for 5c with -J oz butter. 287— Macaroon Cake. A thin sheet of cake baked first, then either spread or striped with cocoanut macaroon mixture, baked lightly and finished with spots of jelly. For the cake: 8 ounces sugar — 1 cup. 4 ounces butter — \ cup. 3 eggs. J cup milk or water. 1 large teaspoon baking powder. Flour to roll out, or about 4 cups. Warm the butter and sugar slightly, slir them togother, add the eggs, milk, powder and flour. Work the dough on the table and roll it out thini Bake on a shallow pan to a light color. For the macaroon paste: 8 ounces sugar — 1 cup. 2 whites of eggs. 4 ounces desiccated cocoanut. Little lemon extract. Stir the sugar and whites together in a small bowl rapidly for about 5 minutes. Add the extract and the cocoanut. When mixed place it in cords across the sheet of cake and bake again in a slack oven until the macaroon on top has a light brown color Place fruit jelly in the hollows between the ridges. Cost of material — 43 cents plain — with jelly 5 cents more — for nearly 3 pounds. Cut in 18 or 20 squares. 288— Boston Cream Puffs or Cream Cakes. Common in the baker's shops, consisting of two parts, the hoUow shell made with a cooked paste not sweetened and a thick custard for filling. This makes about 20. ^ pint water — 1 cup. 4 ounces lard or butter — J cup. 4 ounces flour — 1 cup. 5 eggs. Little salt when lard is used. Set the water on to boil with the lard in it Put in the flour dry as it Is and all at once, and stir the mixture over the fire about five minutes or until it has become a smooth, well cooked paste. Take it oflf and add the eggs one at a time and beat in each one well before adding the next. Give tlie paste a thorough beating against the side of the pan for finish. Drop portions size of an egg on baking pans very slightly greased and bake in a moderate oven about 20 minutes. Let the pufis bake slowly at last and dry so they will not, fall when taken out. Cut a slii in the side and fill with pastry cream by means of a teaspoon Note. — The eggs must be added to the cooked paste before it becomes cold, otherwise they will be a failure. It is better to use light weight of shortening and full weight of flour, than to risk disappointment by making them too short to retain their hollow form. It will be found when the first pan of puffs do not rise perfectly that the paste can be much improved by more beating. Make them small for profit but large for show if you want to please the party. 289~Pastry Cream or Custard For 1/ Cream Cakes. 1 pint milk or water — 2 caps. 4 ounces sugar — J cup. 2 ounces flour — J cup. 2 eggs. Very little salt. 1 tablespoon lemon extract, or vanilla. Boil the milk — a spoonful of the sugar in it will prevent scorching — mix the sugar and flour together dry and very thoroughly, drop them into the boiling 8T milk and beat rapidly with an egg whisk. When it has thickened add the eggs and let cook slowly at back of the range about 10 minutes longer. Flavor when cool. The foregoing quantity is right for filling the 20 puffs of the preceding receipt.