The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1882-04-27

Of butter, one teaspoonful of saleratus,
n tablespoonful of ginger, some nut
meg and orange peel.
SPICE CAKKs.-Spice cakes to serve
with coffee are made of one pound of
sugar., four eggs, one teaspoonful each OF
cloves, cinnamon, nutmeg and a pinch
of pepper. Stir in -four enough to make
dough which can be rolled out; cut out
with o plain cookey cutter; let them
stand for from ten to twelve hours; then
bake.
KING GEoRaE's PUDDNa.-One pint of
spoonful of baking powder sifted in the
-four, a little salt, half a poundof %raisins,
quarter Of o pound of currents, quarter
Of a pound Of chopped suet, coffee-cup-
full of milk, one egg; tie tightly in a bag
and boil three hours; to be eaten with
hard sauce.
CHOCOLATE CARAMKns. Take one cup
ful of molasses, one of sweet milk, halt
a cupful of grated chocolate, a piece OF
butter the size of an English walnut.
Boil all together, string constantly as it
boils, for twenty or twenty-five minutes.
Try it on snow O ice; if stiff enough,
turn into buttered tins and mark into
small squares SO that they will break
apart when cold.
WHITE CREAM CANDY.-One pint Of
boiling water, two cupfuls of granulated
sugar. Boil all together for twenty min.
utes, adding two tablespoonfuls of cider
vinegar when it is put over the fire. Try
it on ice or snow; If not bitter enough
boil q little longer. Let it cool in a but
tered pan till in condition to pull; add
vanilla, one or two tablespoonfuls. Pull
very white; cut In sticks, and keep In o
cold room till next day.
LAYER TEA CAKE.-Rub one cup Of
sugar and one-half cup of butter to q
cream ; add the well-beaten white OF
three eggs, half a cup of sweet milk,
two cups Of four-not heaping cups, but
Just even full-one teaspoonful of baking
powder. Bake in two layers In a hot
oven for fifteen minutes. Fol the frost
ing use the yolks of the three eggs, stir
in q cup of pulverized sugar, one tea
spoonful of vanilla; beat for fifteen
minutes; then spread between the lay
ers and on the toys and sides OF the
cake.
RYE BREAD.-Take two cups of Indian
meal make in o thick batter with scald'
ing water ; when cool add a small cup Of
white bread sponge, a little sugar and
salt and a teaspoonful of soda, dissolved.
In this stir as much rye as is possible
with a spoon ; let it rise until it is very
light, then work in with your hand as
much rye as you can, but do not knead
it. as that will make it hard put it in
buttered bread tins and let it rise fol
about fifteen minutes, then bake for al
hour aud a half, cooling the oven grad
ually for the last twenty minutes.
IoE CREAM CANDY.-Take two cupfuli
of grandulated sugar, half q cupful O
water, and add one-quarter Of a tea
spoonful of cream tartar dissolved n
teaspoonfnl OF boiling watei. Put intt
q porcelain kettle, and boil in ten min
ptes without stirring it. Drop a few
drops into q saucer of cold water, o. OF
snow. If it is brittle it is done; if not
boil till it is. Add q piece of butter hal
as large as an egg while it is on the fire
and sire it In. Pour into a bnttered tin
and set on ice or snow to cool enough t.
pull it white. Flavor with vanilla jus
before cool enough to pull. Work int
strand, and cut into sticks.
CHOCOLATE PM.-Loyers of chocolat
can make this addition to a commoi
custard pie Beat an egg to a stiff froth
then add pulverized sugar and CRATE
, chocolate with a Tablespoonful c
vanilla; spread this on top of the pi
and let it harden for a moment in th
| oven. Or you may prepare it in sti
7 another way : Put the chocolate in
basin on the back of the stove, and Il
! it melt (do not put a drop of water wit
it) ; when melted peat the one egg an
: some sugar in with il in the latter cas-
It VIII be q regular chocolate brown j
= color, and in the other a sort of gray.
1 NoUeAT OR NUT CANDY.-Take thre
!. cupfuls of nuts 1--WE use pecans becaus
they are more plentiful, bat almonds al
9 best), blanch them if you use almonds
q put the nuts in a wooden tray, and wit
. q meat-chopper chop them fine. TAX
three cups of white sugar, put it in tt
vessel you intend to cook it in, put it Q
b the stove and stir constantly until di
s solved; do not moisten it but let tt
. sugar dissolve itself; as soon as dissolve
a add the chopped nuts, stir them in IL
9 syrup. Have your bread board wet, ais
s the rolling pin, and when you ha,
. stirred the nutsin thesyrup, takeitimm
diately off the stove, put it on the W,
board and with the wet rolling pin re
' quite thin. Take a knife before it COO
(you have to work fast for ii harder
' rapidly. mark it off in squares. The
4 eat and think of your friend way dow
= in the sunny South who sent you Il
9 recipe.