Kirmess cook book

Cream, four tablespoonfuls of butter, add one square of chocolate, grated, one cup of sugar, beat well, add yolks of two eggs, one-half cup of water, one and a quarter cups of flour, mixed hard, sifted, with one teaspoonful of cinnamon, one-quarter teaspoonful of cloves, two teaspoonfuls baking powder. Stir in lightly whites of two eggs, beaten stiffly. INDIA CAKE. SPICE CAKE. Mrs. T. K. Egbert, New York Half a cup of butter, half a cup of sugar, half a cup of molasses, half a cup of sweet milk, one and one-half cups of flour, one small teaspoon of cinnamon, one small teaspoon of cloves, one teaspoon of baking soda, two eggs. First mix butter and sugar together, then pour in the molasses slowly, the yolks of two eggs, one at a time, then add the milk slowly, stirring all the time, then add the spices, then the baking soda, then the flour, lastly the whites beaten to a stiff froth. Bake in layer cake pans and spread the icing between the layers. ICING FOR INDIA CAKE. Three tablespoons of sugar to the white of one egg, beaten to a stiff foam; flavor with vanilla. Mrs, Saml. Drayton. One and a half cups sugar, and a generous half cup of butter creamed together; add the well beaten yolks of three eggs, one cupful of half milk and half water, and then spices as follows: two heaping teaspoons ground cinnamon, one-half teaspoon ground cloves (scant), and one-half teaspoon allspice, a pinch of ginger and salt, and one half grated nutmeg. Serve the cake hot immediately when it comes from the oven. PISTACHE CAKE. (EXCELLENT.) One-half cup butter, one and a half cups powdered sugar, cream well together; add beaten yolks of four eggs, one cup of milk, three-quarters of a teaspoon of soda, two cups of flour, one and a half teaspoons cream tartar, sifted together; add the beaten whites of eggs and flavor with vanilla. Bake in two layers. PISTACHIO FILLING FOR CAKE. White of one egg, one-half egg shell, cold water, onehalf pound confectioners' sugar, one-half teaspoonful orange extract, one-half teaspoonful almond extract, color with Burnett green coloring; beat all well together, spread between layer cake, sprinkle with pistachio nuts. CREAM PUFFS. Mrs. Wm. K. Jenvey, HoboJcen, N. J. One-fourth pound of butter, one-half pound flour, five eggs, one pint boiling water. Put butter and water on fire and while boiling stir in flour. Remove from the fire, add beaten eggs, and stir until cool. Bake in a quick oven twenty minutes. Cream. Onehalf cup flour, one cup sugai, two eggs, beat to a cream and add to one pint of boiling milk, flavor to taste. CREAM PUFFS. Miss 8, E. Anness. Put one-half cup butter in one cup of boiling water in saucepan, add while boiling one cup flour, stir all till thick, turn out in cake dish to cool. Then add three eggs, beat in one at a time thoroughly, one level teaspoonful carbonate ammonia. Butter hands and roll into small balls, put in pan and brush over with an egg beaten up with one teaspoonful water. Bake in hot oven till puffed, then check a little. Filling. Onehalf cup flour, one-half cup granulated sugar. Pour over one pint scalded milk, cook over flre till thick, then add two whole eggs, one-fourth teaspoonful of salt, one-fourth cup of sugar. MACAROONS.