New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-01-15
7o vs.; X
Is, a. TALKS
VIOLET ALMOND cREAM-How TO MAKE

COOKIES.
We are glad that Puff found the cucumber balm
excellent All our recipes are carefully tested
The cause Of the balm finally moulding was. no doubt.
due 10 the OF the Juice OF the stale cucumoers
OF the winter market. II should be made OF cucun-
bers picked fresh in the garden even then II will
keep = well violet almond cream because
OF the vegetable Juices IT holds The violet cream
possesses all the healing qualities % the cucumber
balm for chafed skin. but has not It's cooling
cosmetic power which renders f. grateful .
preparation in case OF sunburn.
violet almond cream will usually keep for years
II will mould. though II put In warm
place Il may turn rancid like all such preparations
which contain either animal vegetable oils
To prepare the violet cream mix the same in
gradients. emitting the cucumber juice. Take four
ounces OF pure almond OIL II Is often adultersted
and Is never cheap oil Aad half an ounce ot
spermaceu and half ounce OF white HaA Set
the cup containing the ingredients IN saucepan
OF hot water and LEI the water boil slowly around
the cup until the wax and spernsceH are melted
into the oil. When this IL done take he cup OF
the fire and add tabespoonr1ls Of essence
OF violets. The French preparation OF %
Niolettes San Reno o. Violettes Russo ~ vio-
lei,es fu Car are The best OF their kind. table
spoonfl OF one OF these superior preparation. would
be sufficient " you do wish 10 purchase 30 es-
pensive an essence. buy small amount OF the best
essence OF orris OF responsible dealer IN drugs
Stir the perfume into the cream un.l the cream be-
comes cold but until II forms Then pour Il int
moulds or jars 10 form
TO MAKE GOOD COOKIES
To make cookies for which w F" ssks taxa
one pound OF butter scsnt. liberal pound Of
graduated sugar. one and a third cups OF milk
three eggs, half yeast cake. four ;aolespoorfub
Of csrsway seeds and -four enough 10 mix Begin
by sitting and heating about quart and pint Of
good -four. Different brands OF -four vary In their
powers Of siifening. and It i impossible to say
by measure just row much -four will % needed An
esSelidl tllhs i 70 nave the ingredients al warm
a. It takes the longes, 70 heat SIT /, into pan
ana SCI me pan IN ne oven TO heal s,iI II several
ZINES unul tne whole mass "a warm 70 the touch
DO not scOrch IT, however or Il Ri be rIinsd
Warm large eartaen bowl by pouring hot water
IN u. and IN few moments turn the water OUT
and beat the butter 70 a cream In me warmed howl
After his, stir IN the sugar Il l. now time 10 ada
the eggs and after this The milk which sho,H
cooled again until ii i lukewarm. before Il u
measured out and added % the other insredi-ntA
warm four. Then ne 1as cake OF Yeast dissolved
IN naf cup Of luhewarm water. Beat the batter
stif. but too stiff to STIR II II Il sol, bst,sr
more -four l. needed Let 10 rise over night IN 4
warm place. where Il s carefully projected rom the
air, 20 that crust cannot form the outside Of
the sponge while !, j. rising When +, has A iftte
more than doubled in volume on n. ,ollowins morn
Ing knead In the cars1ay seeds
Dredse warm -four over the board. and roll TIRE
batter out into thin sheets cat f. into obons cakes
% about three by i've inches Let ne cakes rise
to Keep them vel covered from the al. Put them
in moderately 10. oven. and bake them a dellcat.
pearance II they are stamped WITH regular New
Years stamp. Old-fashloned English Aousekeepers
used 20 sometimes add pound and hall o, ras.ns
stoned and chopped fine. quarter a. pound Of
candied cltron, cut in shreis and q grated nutmeg
TO these axes ana onit tie cara way SEEDS Dutch
e4s- We" Years cakes viii keep several weeks