St. Paul daily globe., 1896-04-27

two tablespoonfuls of ginger. Have baking
pan buttered and drop spoonfuls of the mix
ture on the pan, leaving a space for them to
spread. Soft cookies are better when fresh
and warm and the batter may be kept covered
in a cool place for a week and baked when
quired If the batter becomes too stiff add a
little warm water to 1t.
To make Boston cream puffs, stir quarter
of pound of butter into half pint Of warm
water in a saucepan and place it over the fire
and slowly bring to a boil, stirring often.
| When it boils put in six ounces Of -four; let 1t
boil up once, and after taking from the fire
stir 1t occasionally until 1t is cool Separate
| five eggs and put the yolks into the cooled
place, stirring in one at a time. Beat the
white of the eggs to froth and add them last
Drop the mixture in spoonfuls upon a but
tered pan, leaving a space for each one to
swell. Bake in hot oven fifteen to twenty
minutes. To make the cream for the filling,
place over the fire in double boiler one pint
of milk. Moisten two tablespoonfuls of corn
starch with enough cold milk to make paste.
Add a pinch of salt and two beaten eggs
Turn this mixture into the milk as soon as it
| boilS and stir all the time until it becomes
thick. Take from the fire and flavor with va
nilla and set away to COOL When ready to
serve split the puffs on one side and fill them
| with the custard
Small fruit cakes may be prepared thus:
| Cream one cup of butter with two cups of
sugar, beat two eggs light and add with the
| juice and grated rind Of four lemons half a
pound Of citron chopped fine and one pound Of
raisins seeded and cut in half. Sift two tea
! spoonfuls of baking powder into two and one
half cups of -four and mix thoroughly together
and bake in buttered gem irons. These cakes
| will keep for weeks-if locked up.
| English walnut cakes are made thus: Stir
| to a cream one cup of butter and two of
sugar and add the yolks Of four eggs, one cup
of sweet milk, four cups of -four, and three
| teaspoonfuls of baking powder. Last add
| the whites of the eggs, beaten stiff and one
cup of chopped walnut meats. Butter sheet
of square tumble tins and half f1ll them with
the mixture and bake in a moderate oven.
| When cool frost them and place on each a
half of walnut meat.
To make erullers rub together one and one
half cups of sugar and a piece of butter the
size Of an egg. Add one cup of milk, three
beaten eggs, half grated nutmeg and two
teaspoonfus Of baking powder. Stir In flour
enough to make a dough that can be rolled
! out in sheet half an inch thick and cut it
into rings and fry in boiling lard. Test the
! heat first by dropping in one. 1t should rise
almost instantly to the surface. The crullers
should be light brown.
! Comf1ts are quickly made. Beat one cup
of sugar with two eggs until light, and add
one cup Of milk and a pinch of salt Sift
three teaspoonfuls Of baking powder into two
and one-haf cups of -four. and add to the
other ingredients. Flavor with little nut
meg or cinnamon. Drop the batter from a
sroon into boiling fat and fry to nice brown.
Take them from the fat and roll them in
powdered sugar.
Raised doughnuts are preferred by many.
Place three pounds of sifted -four In a large
| dish. Dissolve yeast cake in one cup of
/ lukewarm water and stir in enough cf the
-four to make a soft batter Let it rise until
| light. Set this sponge the morning before
the doughnuts are to be made. When the
sponge becomes hight mix together one pound
| of sugar, half pound of butter, and one and
one-half pints of milk and warm them. When
they are melted stir them in the middle of
| the sifted -four and then stir in the sponge
and knead like bread. Put it in warm
/ place to rise. When 1t rises to the top of
the dish hpead and let 1t rise again. Be sure
and knead the last thing before going to bed.
In the morning make into balls and put a
piscejo eitron and seeded raisin in each one
and Ief,s Them rise until light. Boil 10 hot
| lard seven minutes.
.1s cj,-