The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-12-28

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Of six eggs and mix all to a soft dough
i Cover closely and place in warm place
to rise When it is very light double its
/ original bulk turn 1t out on well Toured
board and roll out about a quarter of an
inch thick; cut out with round cake
cutter. brush with beaten egg. place a
teaspoopful OF fruit jelly or jam in the
center of half of the rounds. cover these
with the other half, press the edges to-
| gether, cut once more with smaller cut
ter and lay them on a Toured cloth, cover
and let rise for half an hour, or until they
! double their height. Fry a few at time
in deep hot fat same as doughnCts. When
done dust with powdered sugar.
Sugar Drops.
| Cream three-quarters of pound of
sugar with three-quarters of cup OF
butter. Add six eggs beaten very stiff
and beat again to a cream Crate one
small nutmeg into a pound Of sifted -four,
add the flour TO the other ingredients
and heat to smooth batter: drop this
by spoonfuls of buttered tins. leaving a
space of about two inches between each
one. Sprinkle with small red bonbons.
chopped almonds. grated cocoanut or any
decorations that may please the childish
fancy. Bake at once.
Date Patty Cakes.
Mix third of d cup of soft butter with
one and one-third cupfuis of brown sugar
When partly creamed break in two eggs
and beat the mixture until very light.
Then add half a cup of milk. Measure
one and three-fourths cups of -four, add
VIZ on Of hak nd
when mixed add the flour to the other
mixture. Beat to a smooth batter, then
stir in half a teaspoonful each of CHINA
mon and nutmeg. Stone half a pound of
dates and cut them in pieces. -four and
add them TO the batter. then beat hard
for two or three minutes. Bake in small
heart-shaped patty pans. in moderately
hot oven and when cold cover them with
vanilla icing.
Cocoanut Cones.
Separate the whites from the yolk of
three eggs. put the whites on a chilled
platter and heat them to a stiff froth;
then fold in lightly half pound OF pow
dered sugar and six ounces of prepared
shredded cocoanut. Take out a teaspoon
full OF the mixture at time and form it
tered paper and bake in a quick oven
until the cones are golden brown on the
tip.
Pepper Nuts.
Take one pound of white sugar, three
eggs. two teaspoonfuls of baking powder
almonds or other nuts, currants and cit
ron. alispices, cloves and cinnamon to
taste and -four to make stiff dough. A
pinch of salt added to the nuts is an i'm
provement
Separate Inc eggs and beat them to
cream and mix them with the whites of
the eggs which have been whipped to
stiff froth; gradually beat in the sugar,
then the nuts and fruit, spices and salt. |
with the baking powder and mix until |
you have a dough that looks crumbly: |
1t may be necessary to add a little more |
flour. Pinch off = small piece of the |
dough about the size of hisckory nuts. |
place them on we'll buttered tins some |
distance apart. dust with powdered sugar |
and bake in a moderately hot oven for |
about twenty minutes.
Creme eavaroise, With Ginger.
Chop fine, pound 10 paste and rub |
through a sieve four ounces of candied |
ginger; mix this with pint Of syrup /
made by boiling sugar and water together
and fiavorink with vanilla. then again
rub through a finer sieve. Add half
box of gelatine which has been soaked
in cold water dissolve the gelatina in the !
syrup by standing il over hot water; then
set over ice and stir until 1t begins TO
thicker: then carefully fold in quart |
of cream beaten 10 a stiff broth: adding
a handful OF candied ginger cut into fine
shreds- Pour the mixture into cylindrical
mold and keep on ice unt,i il is we'll set.
When ready to serve turn out on a dish
and surround with small iady-fingers
iced