Harper's cook book encyclopædia

Another way : — Two cupfuls of sugar, one cupful of butter, three eggs, one (level) teaspoonful of saleratus dissolved in a spoonful of water. Flavor with nutmeg. Stir in sifted flour until the dough can be rolled with a rolling-pin — the softer the dough is the better — then roll, stamp out in small cakes, sprinkle sugar lightly over them while in the pans. Bake quickly. Cookies for Children. — Sift into a bowl five large teacupfuls of flour, one teacupful of butter, two cupfuls of white sugar, a handful of caraway-seed. Add two well - beaten eggs — one will answer in scarce seasons. Add, at the last, a small teaspoonful of soda dissolved in a little lukewarm water. Knead well. Roll out in sheets. Cut into leaves, hearts, or simple circles, and put into greased baking-tins. To be done in about fifteen minutes. To please the children, just before the cakes are put to bake brush them over with a feather dipped in egg, and sprinkle quickly over coarse-grained sugar with which a little powdered cinnamon has been mixed. Corn-starch Cake. — One cupful of butter and two cupfuls of powdered sugar beaten to a cream, one cupful of corn-starch stirred into the butter and sugar, one cupful of milk, two cupfuls of flour, one teaspoonful of baking - powder, whites of six eggs added the last thing. Flavor with rose-water. Crullers. — One pint of sweet milk, one pint of sugar, % lb. of butter, three or four eggs well beaten separately, two table-spoonfuls of cream of tartar, enough flour to make a very soft dough, rose-water and grated nutmeg to taste. Roll out thin ; make the cakes small and round, with a hole in the centre. Fry in boiling lard, and after draining them well roll them in powdered sugar flavored with cinnamon. Another way : — One cupful of sugar, a piece of butter the size of an egg rubbed well into the flour, two eggs beaten into the sugar and butter, one cupful of milk, three teaspoonfuls of baking-powder mixed into a cupful of flour. Add a little salt, unless the butter is very salt. Flavor with one and a half teaspoonfuls of lemon extract. Mix very soft. Cup Cake. — Whites of eight eggs beaten stiff, three half-pint cupfuls of flour, two half-pint cupfuls of white sugar, one half-pint cupful of butter, one half-pint cupful of cream, one teaspoonful of baking-powder sifted into the flour; cream the sugar and better, then add alternately flour and eggs until all are in, reserving the cream to pour in last ; season with essence of bitter almonds or rosewater. Bake in a rather quick oven. Custard Rolls. — Get the long-pointed finger-rolls sold at the French bakeries. Cut down one side and pull Cymbals Egg-yolk Rings out as much of the crumb as possible. Have a pint of boiled custard made in the ordinary way, but with the addition of two teaspoonfuls of flour, which will insure its being sufficiently thick. When this is quite cold, and just before serving, fill the rolls with it. The addition to the custard of four large bananas, mashed up with a silver fork, is a pleasing variation. Another way is to fill the rolls with whipped cream.