The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-07


homemade confections to her guest as
they are sure TO. elicit praise and inquiry
as to where she found the recipe Kor
the benefit OF those vhose grandmothers
table achievements in this line. we win
give a few Of Aunt Betty Lees famous
GRANDMOTHER JUMBLEs.
Work three-quarters of a pound Of but
ter into a pound and a half of flour and
half a pound of sugar. Flavor with graf
ed nutmeg. cinnamon or lemon extract
and add three well beaten eggs Work
all well together into a smooth paste and
roll out an eighth of an inch in thick
ness. Sprinkle crushed loaf sugar over
it and cut into round cakes; with very
small cutter take out the center. Lay
on baking sheets and bake in a quick
oven without browning, about ten min
utes.
ALMOND JUMBLES.
Beat half a pound Of butter to a cream,
add half pound of loaf sugar pounded
fine (granulated sugar may be used; mix
a pound of almonds bIanched and chopped
very fine or beaten to a paste in a NOR
tar with the juice of a lemon: Work into
a smooth dough, roll out thin and cut
into small rings and bake in a moderate
ly quick oven
Separate six eggs and beat the yolks
very light Add these to three cups of
sugar ana one cup OF butter creamed to-
gether. sSift together three pints of flour
(sifted before measuring}. a teaspoonful
OF mixed spices and half teaspoonful Of
Add to the other ingredients with the
whites of the eggs beaten to a stiff frOth.
Do not roll out the dough, but break on
pieces about the size Of a large hickory
nut lay some distance apart in biscuit
pans and bake in moderately hot oven
VINE CAKES.
Half pound of sifted -four sifted thor
Oughly with a pound of powdered sugar.
Beat up quarter Of pound of best but
ter with a glass of wine and make the
-four and sugar into a paste with this
a few caraway seeds these may be omit
ted If you do not like them. Roll out
the paste as thin as paper and cut the
tops with beaten white of egg; sift coarse
sugar over them and bake them ten or
SUGAR CAKES.
Take a pound and half of sifted -four,
a pound of chilled butter, and half a
pound of sugar and work all together into
q smooth paste then roll out into a long
roll. with the hands, and cut with thin;
Of paper IN the bake tin; sprinkle little
flour over il and lay the cakes on this
prick them with a fork and bake in a
LEMON WATERS.
Cream half a cup fpaclSed SOLID of but
ter with a cup of sugar, add six eggs
strained and beaten very light; tea
spoonful of cinnamon, one grated nutmeg
and juice of a lemon and sufficient sifted
flour to make a stiff batter Drop by ia
blespOonfuls on bhttered paper or on bak-
ing tins lightly busted with flour; spread
the DuIIef out very thin ana BAKE q lSAL
- 0'''' cHAMPAGNE CAKES.
Put quarter of a pound Of good sweet
upsalted butter in a bowl and beat to a
cream with a wooden paddle. then beat
in half a pound OF powdered sugar and
quarter of an ounce of caraWay- seed, a
pinch of salt quarter Of a pound of flour
and the beaten yolks of eight eggs. Fold
a sheet Of stiff paper in the shape OF
fan and fill in the folds with the batter;
shake sifted sugar over the cakes and
place in a moderately hot oven to bake
NEAPOLITAINES
One pound Of sifted flour, half a pound
of powdered sugar. half pound of but
ter, six eggs with yolks Of six others
Beat butter, sugar and egg together until
very light adding a havoring of rose
water then stir in the -four and If the
dough is too stiff to manage add little
for an hour. then roll out quarter of an
inch thick and cut with small futed
cutter, put in a pan lightly buttered end
toured ana powder them over with finely
chopped almonds and sugar and bake in
- GOLDEN PLUNKETS.
Beat half a cup of butter TO A soft
cream; then add gradually, beating con-
stautly- cup of powdered sugar and con-
tinue the beating until the mixture is
very, very light, as in the beating lies
the success of the cakes. Beat the yo:ks
of eight eggs to a froth and stir into the
butter and sugar Then add half cCp
of milk Sfft six ounces of -four with
one ounce of cornstarch and teaspoon
full of baking powder. Add to other ma
terials and beat smooth. Flavor with a
tablespoonful Of lemon juice Bake IN
small scallOped patty tins
PHILADELPHIA SPICE CAKES.
Cream quarter of pound of butter
with a cup of brown sugar. Add the beat
yOlks of three eggs and beat until all
is light Then add third of a cup of
milk Put together. two cupfuls of sifted
flour four tablespoonfuls of cornstarch,
two tablespoonfuls baking powder, tea
spoonful of cinnamon or pinch of cloves
and sift all together several times, then
into the first mixture. Add a tablespoon
full of caramel and then the whites of the
eggs beaten stiff. Bake in little gem tins
in a quick oven and when done turn out
to cool. Then dip each one into cocoa Or
chocolate icing.
CHOCOLATE ICING.
Boil one and three-quarter cups of gran
ulated sugar with a cup of water until
it threads when dropped from the spoon
then turn it slowly into four ounces of
grated chocolate. melted over hot water,
stir rapidly flavor with a little CHINA
mon. grated nutmeg or Glove. Dip the
cakes into this mixture while it is hot.