Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1884-01-08
The Home.


into half pound of flour. Add quarter
OF pound of sugar, the yolks of three
eggs and white of one; use sour cream or
milk enough to form little dough. Mould
with the hands little bars about six inches
long and thick as finger. Bend them into
crescents, brush them over with white of
egg and strew over coarsely powdered sugar
and finely chopped almonds. Bake them
in brisk oven pale color.
Almond Strips.-Half pound of butter
stirred to cream, half pound of sifted
sugar, half pound of sweet almonds and
quarter of an ounce of bitter ones pound
ed fine together, and two eggs well whisked.
Leave out third of the: almonds and su-
gar. Mix all the rest into paste, roll it
out a quarter of an inch thick, cut it into
long narrow strips and egg them over. Mix
together the almonds and sugar left out.
Strew this over. Bake them nice yellow
in moderate oven.
Berth0's Wo63es.-Beat one cup of cold
boiled rice into one quart of sifted flour;
add enough cold water to make a stiff bat
ter, stir in two-thirds of cupful of home
made yeast, and set in warm place for
two hours. Whip three eggs until light
with teaspoonful each of salt and sugar,
and stir this into the batter just before
baking. We obtained the recipe from a
lady whose skill in cooking is only equaled
by her hospitality, and as we tested the
waffies at the same time we can vouch for
their excellence. They are most delicious
as au accompaniment to chickens, fried
southern style. and served with cream sauce.
Of course you must have a waffle iron and
the skill in baking them that you can only
get from experience.
Nuremberg Gingerbread.-A pound of
fine flour, pound of sifted sugar, q pound
of almonds, (blanched and split, eight
eggs, two ounces of candied Grange and
the same of candied citron peel, (cut into
small pieces,) a quarter of an ounce of
powdered cinnamon, dozen cloves (pound-
ed) and quarter of an ounce of carbonate
of soda. The eggs must be we'll beaten
and stirred a qurrter of an hour with the
sugar, spice, and peel. Add the flour by
degrees, and when this is well mixed in,
dissolve the soda in milk and stir it in.
Lastly put in the almonds. Gun wafer pa
per iuto pieces four inches long and two
wide, or twice this size; spread on these
layer Of the mass as thin as possible, say a
quarter of an inch. Lay them ON tins and
bake a pale color in slow oven.
Hamburg Buns.-An ounce and a half of
sweet hard east, or couple of large table,
spoonfuls of fresh brewers yeast, must be
stirred into a teacup of warm milk, mixed
with half a pound of fine flour, and left to
rise. Soften three-quarters of D pound of
butter, add to il an ounce of powdered su-
gar, the yolks of six eggs, the white of
two, the grated peel of small lemon and
a pinch of salt. Work into this pound
Of flour, add the yeast dough, and beat it
with the hand till bubbles form in the paste.
1t should be of the consistency of bread
dor1n hv.af ,t,o,, he LAM r.
and thickness of middle finger; set them
on buttered tin in warm place to rise,
and when they are nicely risen brush them
over with egg. Bake them a rich yellow
color, and when cold dredge them over with
powdered sugar.
Marchpane.-Blanch and pound together
pound of sweet and a pound of bitter
almonds, adding now and then few drops
of orange flower water or rose water, to
keep them from oiling. They must be
powdeie ed quite fine. Put the almond paste
in a stewpan with pound of powdered
sugar, and stir it over slow fire till it forms
a smooth paste that will receive the i'm
preston of the finger without sticking to
it. Then turn it out on pasteboard we'll
strewn with sifted sugar, mould it into an
oval form and let it cool fSr use. 1t may
be rolled out thin, cut into stars, rings, or
round CAKES, or any little fancy shape; put
them IN the oven to bake slowly a pale yell
| low, or roll out the paste as thin as possi-
BILE, cut it into pieces of equal size. or cut
round cakes; lay over one another with a
! layer of fine preserves between them; brush
over with the white of egg; stamp out little
ornamental devices or thin srings and lay
them on the large cake; brush them over
with white of egg glazing. Put them in a
slow oven to color a delicate yellow.