Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-02-25

snort notice. lney are very inexpensive
aud quickly made, do not require an
oven heated on purpose, as they can be
baked after the bread or roast has been
removed. Moreover they will keep for
weeks In closed tins and can therefore be
prepared when there Is time. Care must
be taken that only the best butter and
-four and powdered sugar be used, the
flour and sugar always finely sifted.
GRADUATED sugar may be used, but then
| IL must be crushed and sifted.
CHOCOLATE CAKES.
Oue-quarter pound grated sweet chloe
olate, one-quarter pound sugar. three
eighihs pound -four, three eggs, one
quarter pound almonds. Have the al
monds blanched and cut fine, length
Wise; mix together, adding the beaten
eggs last, and knead well, busting with
\ little -four 10 prevent sticking; roll
out. DOT too thin, sud cut with fancy
cutters; bake on sheets, rubbed over
with the best OF salad oils, In moderate
oven.
KISSES.
The whites OF two eggs, four ounces
of sugar, vanilla, one cupful chopped
nuts. Beat the whites 10 very stiii
| froth, mix in quickly the sugar, vanilla
and nuts; drop In waters the size OF II
dollar and bake in moderate oven.
VANILLA RINGS.
Six eggs, their weight in sugar and
butter, one and one-quarter pounr's OF
four, vanilla. Rub butter aud yolks OF
eggs together, adding gradually sugar,
vanilla. -four and the stiftly beaten
whites OF the eggs: form into small
rings and bake on sheets in a moderately
quick oven.
VANILLA FINGERS.
One pound Of sugar, one-quarter
pound grated almonds, the whites OF
two eggs and vanilla. Mix the stlitly
beaten whites with the sugar, almonds
and vanilla In bowl, turn out on the
board, sprinkle with -four aud knead
like bread dough until quite smooth;
roll out 10 the thickness OF knife blade
aud Gu; into strips Of fingers length
and width, put on buttered sheets and
bake in n gentle over until golden
color. They should be quite hollow in
side and have risen considerably.
| COOKIES.
Three-quarters pound OF butter, three
quarters pound Of sugar, three-quarters
pound OF -four, the yolks OF four eggs.
Cream the sOftened butter with the eggs,
stir In the sugar and -four, knead on a
| board until smooth. Roll out rather
thin, cut out with fancy cutters, brush
over with beaten egg and sprinkle with
sugar and chopped almonds; bake on
sheets in moderately quick oven until
| Drowned.
One-quarter pound of butter, six eggs,
one-quarter pound -four, the juice and
grated rind of half a lemon, oDe-quarter
pound sugar. Cream the butter, stir In
the yolks OF the eggs one after the other,
add the Juice and lemon rind, the flour,
sugar and the whites beaten 10 stiff
froth. Knead a little, busting with flour
and roll out rather thin. Cut out with
round cutter and bake on sheets IN
rather quick oven. They require con-
slant watching as they burn easily.
| ALBERT CAKES.
The yolks of six eggs, the white OF
one, five ounces sugar, five and half
ounces pounded blanched almonds, three
ounces fiour, one ounce finely cut orange
peel, half spoonful cinnamon, one pinch
cloves and the grated rind Of half
lemon. Beat the yolks until light, stir
In the other ingredients, the beaten
white Of egg, last. Mix thoroughly and
bake in small round patties in moderate
oven.
EpENKoBER TEA CAKES.
Two eggs, half pound sugar, one
quarter pound unskinned grated al
monds, one-quarter pound finely cut
citron and lemon peel, two tablespoon
fuls of honey and half pound -four. Mix
the dry ingredients on board, stir in
the beaten eggs and the honey, roll out,
not too thin, and cut into pieces two
inches wide and three inches long
Bake on buttered sheets in moderately
hot oven.
SMALL RINGS.
One pound butter, five eggs, three
quarters pound sugar, scsnt teaspoonfui
Of salt, one and half pounds Of -four.
After Dreaming the butter add eggs, one
after the other, sugar, salt, and -four
mix into stiff paste, break off small
pieces with teaspoon and shape into
small rings; brush over with some
white Of egg beaten light and sprinkle
with grsnulsted sugar. Bake on but
tered sheets in moderate oven. Care
should be taken to mix the ingredients
In the order given above and when possi-
BILE the paste may be prepared on the
evening before, as 1t can be rolled out
much easier.