The Ideal cook book

Bake in layers. Filling for same :—One cupful of sweet c'eam or milk; let it come toa boil; then stir in one tablespoonful of corn starch which has previously been wet with cold milk ; sweeten to taste; let it just boil up ; remove from the fire, and stir in one pint of pulverized hickory nut meats. Flavor to taste, and when partially cool spread between each two layers. 551. Lady Fingers—lIngredients—4 oz. of sugar, 4 yolks of eggs, mix well ; 3 oz. flour, a pinch of salt. Beat the four whites and stir in gradually ; butter a shallow pan and squirt the mixture through a piece of stiff paper rolled up; dust with sugar and bake in a not too hot oven. 552. Squash Cakes—Ingredients—Sieve 21% cupfuls of cooked squash ; add a pint of milk, 2 eggs, a pint of flour, 1 teaspoonful of sugar, 2 teaspoonfuls of baking powder, and a little salt. Beat together until smooth and fry brown in butter. 553. Strawberry Short-Cake—Ingredients—Butter, flour, strawberries, sugar, whipped cream. Make arich, short crust with butter and flour, allowing one ounce more of flour than butter ; bake in flat tins of equal size (the pastry when baked should be about an inch thick) ; open the shortcake, butter -it well, and cover one-half with a layer of strawberries previously mixed with sugar; have alternate layers of berries and pastry, finishing with the former, over which place a layer of whipped cream. 554. Short-Cake (Spanish) —Ingredients—3 eggs, 14 a cupful of butter, 3/4 cupful of sugar, 24 of a cupful of sweet milk, a little cinnamon, 2 cupfuls of flour and 1 teaspoonful of baking powder, Stir the flour in, do not knead it; the eggs, butter and sugar should be beaten together till very light; bake in a shallow tin; when it is done spread a thin frosting over the top; make this of the white of one egg, a little pulverized sugar and a teaspoonful of cinnamon; set it in the oven to brown. 55. Short-Cake (Blackberry)—Ingredients—2 qts. of flour, 3 tablespoonfuls of butter, 2 of lard, 244 cupfuls of butter milk, or thick sour milk, yolks of 2 eggs, a teaspoonful of soda and salt. Mix the salt in the flour, then work in the shortening ; beat the yolks of the eggs; dissolve the soda in a little hot water and add tothe above proportion of milk ; add these to the 166 TuE Dominion Coox Book. first mixture ; quickly make into a paste, roll out half an inch thick, having upper and under crust. Lay the paste in a well greased baking tin, cover thickly with berries, sprinkle with sugar, cover with the top crust. Bake about half an hour; cut into squares and eat ( plitting these open) with sugar and butter. 556. Short-Cake (Scotch)—Ingredients—4 oz. of white sugar, % lb. of slightly salted butter, 1 Ib. of flour. Mix the flour and butter with the hands; then add the sugar, and work all into a smooth ball; then roll out until it is an inch thick; prick over with a fork and pinch round the edges, and bake for one-half hour, in an oven with a moderate fire, in a round or square pan, according to taste. 557. Short-Cake (Raspberry or Huckieberry)_— Ingredients —tI qt. of flour, 2 tablespoonfuls each of butter and lard, 2 half cupfuls of butter milk, yolks of 2 eggs, a teaspoonful of soda and salt, § qt. ofraspberries or huckleberries. Sort the flour; chop up the lard and butter in the flour, whisk well the yolks of the eggs; dissolve the soda in a little warm water. Make all these ingredients into a soft paste. Roll lightly into two sheets ; lay the bottom crust in a greased square pan; strew thickly with berries, sprinkle with sugar ard cover with the upper crust. Bake about half an hour; cut into squares and send to table piled upon a dish. Split and eat with butter and sugar. | 558. Chocolate Cake—Ingredients—¥% a lb. of butter, yolks of 12 eggs, % lb. of white sugar, same of ground almonds, % Ib. of