The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-09-25

water will be required); continue work
ing in the flour gradually in this man
ner until all the flour is in, and then
knead or work the paste about on the
slab clean and free and does not stick
to the fingers. This should be done
without using any more flour than
what was first placed on the slab. Nov
dust the slab lightly with flour, then
forming the paste into a ball, Kneao 1T
like bread for five minutes. Now sep
arate the paste into two equal parts,
dust the slab lightly with -four; roll out
each piece of paste into a round about
a quarter of an inch thick Take the
large piece of butter from the ice and
quickly breaking it into small pieces
dot them over one section of the paste,
but not too near the edge. Dust with a
little flour; lay the other portion of
paste over the butter beat it down
lightly with the roller so it will not
push off i'll rolling; then, starting gen
thy at the edge nearest you, roll out
from you, in one direction, into a, long,
narrow, thin sheet. Do not press down
heavily, and use q knife and not the
hands or fingers for handling the paste:
fold the sides of the paste in evenly
toward the center; then each end of the
paste entirely over to the center; then
fold over evenly once more. Now you
have square: turn this around half
way and roll out again, always from
you; fold again; lay on q plate and set
on ice for fifteen minutes; take out,
roll and fold twice again, and put back
on the ice.
Do this four times, rolling and fold
ing eight times in all. Fold in a dry
napkin and place in the refrigerator
until the next day. This win keep for
some time and the 'ripening' process
improves It, In rolling the paste be
careful not to break any of the air
bubbles, as you depend on the air folded
in the paste to make it light and fiaky.
The heat of the oven expands the air.
which, of course pushes up the dough,
separating it into the many thin lay
ers. It is really method of leavening
without using yeast or baking powder
This paste may be used for many pur-
poses-pies, patty cases, tarts, vol-au-
vents and cannelonS or cream horns,
also known as lady-locks.
Before beginning to work the salt and
buttermilk from the butter, first wash
your hands in hot, soapy water; then
rinse them in cold water. but do not
dry them. This prevents the butter
sticking to the hands.
CANNELONS.
With a revival of many of the old
time dishes comes a fancy for these
formally known as lady-locks. Cut
strips of paste about an inch wide and
roll around the Toured stick or tin
form made for the purpose The edge
of the pastry strip must overlap and be
fastened at the lower end by brushing
the end of strip with a little white of
egg, but do not press down with the
finger; when the paste is pressed to-
gether with the fingers it will not rise
The cannelons are placed in a baking
pan with end of form resting edge
of pan, and baked a delicate brown.
AS soon as they are cool they will slip
off the forms and the centers are filed
with sweetened whipped cream, pre-
serves or jelly. Whipped cream and
fruit pulp makes nice filling; straw
berries and whipped cream are deli
cious.
Inquiries Answered.
Miss s. McC. writes: Il have been
reading your recipes and would like to
know how to make devil cake; also a
recipe for boiled icing"
DEVIL CAKE
Cream half a cap of butter with
three-quarters of a cup of sugar until
very light. Separate two eggs and beat
the yolzs light and add to sugar and
butter; then add a teaspoonful of va
nilla. Mix half cup of cream with
half a cup of cocoa or grated chocolate I
and dissolve; then stir into the other in
gradients Measure two cups of sifted
flour; add a teaspoonful Of baking
powder and Sift again Then add to
cake mixture. Beat the batter until
smooth; add the stiff1y beaten whites.
Bake in a loaf and ice with chocolate /
icing, or it can be baked in two layers
and chopped raisins added to the icing.
BOILED ICING.
Boil one cup of graduated sugar
with half a cup of water until it viii
thread when dropped from the spoon. /
Do not stir while it is boiling. Beat the
whites of two eggs to a stiff froth.
Pour the hot syrup gradually into the
eggs, beating constantly. Continue to
beat until cold and stiff; flavor with a
of vanilla or lemon juice I
and spread on the cake. For black
icing grated sweet chocolate can be
added to the icing after the syrup is
beaten in. or it may be added to the /
MARBLE CAKE
Mrs L. S. writes. Would you please
publish a recipe for marble cake? 1t |
was in some time ago, but 1 lost it;
also some other recipes for cakes. /
Your recipes are all SO good, please /
do So"
MARBLE CAKE.
For the dark part. Cream one cup
Of butter with three cups Of brown
sugar, one cup of molasses, one cup of I
milk, four cups of -four sifted with two 4
of baking powder. Then !
stir in the yolks of eight eggs and one /
whole one. Flavor to taste with ground
cinnamon, nutmegs and cloves
Light part. Cream a cup Of butter
with three cups of sugar; then add one !