Evening star., 1902-06-07
Table and Kitchen.
Some Good Little old-Fashioned Cakes.

Some Good Little Old-EaShioned Cakes.
In ye good old times of colonial simpl1c-
ity, when hospitality was the unstudied i'm
pulse and not social obligation, one of its
most general symbols, north and south,
was the offering of homemade wine and
tea cakes cookies to every caller. In
some households this custom Is still OBJ
served, of presenting some light refresh
ment to afternoon caller, usually a
wafer and a cup of tea, but the delicious
little cookies, tea cakes and jumbles of
home manufacture are relegated to the
past, except in some delightful country
home, where fresh eggs. real butter and
cream are to be had in abundance. and the
hostess is the proud possessor of her grand
mothers famous recipes for cakes.
Every hostess feels a peculiar glow of
pride and satisfaction in presenting these
homemade confections to her guests, as
they are sure to elicit praise and inquiry
as to where she found the recipe. For the
benefit of those whose grandmOthers failed
to leave a record of their many notable
achievements in this line, we will give a
few of Aunt Betty Lees famous recipes.
Grandmother's Jumbles.
Work three-quarters Of a pound of but
ter into a pound and half of flour and half
a pound of sugar. Flavor with grated nut
meg, cinnamon or lemon extract and add
three well-beaten eggs Work all well to-
gether into a smooth paste and roll out an
eighth of an inch in thickness. Sprinkle
crushed loaf sugar over 1t and cut into
round cakes, and with very small cutter
take out the center. Lay on baking sheets
and bake in a quick oven without brown
ing, about ten minutes.
Almond Jumbles.
Beat half a pound of butter to a cream.
l6d ta1f Of Loot
fine (granulated sugar may be used) mix
in half a pound of -four and quarter of
a pound of almonds blanched and chopped
very fine or beaten to a paste in a mortar
with the juice of a lemon. Work into a
smooth dough, roll out thin and cut into
small rings and bake in a moderately quick
oven.
Southern Tea Cakes.
Separate six eggs and beat the yolks very
light. Add these to three cups of sugar
and one cup of butter creamed together.
Sift together three pints of flour (sifted
before measuring), a teaspoonful of mixed
spices and half teaspoonful of soda or
teaspoonful Of baking powder. Add to the
other ingredients with the whites of the
eggs beaten to a stiff froth. Do not roll
out the dough, but break off pieces about
the size of large hickory nut, lay some
distance apart in biscuit pans and bake In
around the edges.
Wine Cakes.
Half a pound of sifted flour sifted thor
oughly with pound of powdered sugar.
Beat up quarter of a pound of best butter
with glass of wine and make the flour
and sugar into a paste with this and four
eggs beaten very light. Mix in few cara
way seeds (these may be omitted if you do
not like them). Roll out the paste as thin
as paper and cut the cakes with a small
tumbler; brush the tops with beaten white
of egg; sft coarse sugar over them and
bake them ten or twelve minutes in a quick
oven.
Sugar Cakes.
Take pound and half of sifted flour,
pound of chilled butter and half a pound
of sugar and work all together into a
smooth paste; then roll out into a long
roll with the hands and cut with thin
sharp knife into thin cakes; put a sheet
of paper in the bake tin; sprinkle little
flour over it and lay the cakes on this;
prick them with a fork and bake in a
quick oven about ten minutes.
Lemon Waters.
Cream half cup (packed solid) Of butter
with cup of sugar, add six eggs strained
and beaten very light; a teaspoonful of
cinnamon, one grated nutmeg and juice Of
lemon and sufficient sifted flour to make
a stiff batter. Drop by tablespoonfuls on
buttered paper or on baking tins lightly
busted with flour; spread the butter out very
thin and bake a light brown in quick
oven.
Champagne Cakes.
Put quarter of a pound of good, sweet
unsalted butter in a bowl and beat to
cream with wooden paddle, then beat in
half pound of powdered sugar and quar-
ter of an ounce of caraway seed, pinch of
salt, quarter of a pound Of flour and the
beaten yolks of eight eggs. Fold a sheet
OF stlH paper in the shape of a fan and fill
IN the folds with the batter; shake sifted
sugar over the cakes and place in a mod
erately hot oven to bake.
Neapolitaines.
One pound of sifted flour, half pound Of
powdered sugar, half a pound of butter
six eggs with yolks of six others. Reat
butter, sugar and egg together until very
light, adding a fiavorng of rose water:
then stir in the -four and if the dough is
TOO stiff to manage add little milk. Stand
the dough IN cool place for an hour. then
roll out quarter of an inch thick and cut
with small fiuted cutter, put in a pan
nightly buttered and f1oured and powder
them over with finely chopped aImonds
and sugar and bake in a quick oven until
a delicate brown.
Golden Plunkets.
Beat half cup of butter to a soft cream
then add gradually, beating constantly. a
cup OF powdered sugar, and continue the
beating until the mixture is yery. very
ilsht, as IN the beating lies the success of
the cakes Beat the yolks of eight eggs to
a. roth and stir into the butter and sugar
Ihen add half cup of milk. Sift siv
ounces OF flour with one ounce of corr
starch and a teaspoonful of baking powder
Hdd @ TO other materials and beat smooth
Flavor with tablespoonful of lemon inica
Bake in small scalloped patty tins.
Philadelphia Spice Cakes.
Cream quarter of a pound of butter with
a cup OF brown sugar. Add the beaten
yolks of three eggs and beat until all is
hght- Then add third of a cup of milk
fut together two cupfuIs of sifted aour
-FOUR tablespoonfuls of cornstarch. two ia
plespoonfuls baking powder, a teasp5onfnl
OF cinnamon or a pinch of cloves, and sift
all together several times then into tbe
hrst mixture. Add a teaspoonful of cara