Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-12

| two cups and half OF butter and three
| cups of sugar. Add ten eggs. two at O
time. beating five minutes between each adj
| dition. Sift four cups Of flour. three times
| over with one teaspoonful Of baking pow
der, and add to the sugar butter and eggs.
When well mixed add four cupfu.s OF cur
rants. washed and dried, one-half cup OF
shredded citron, one teaspoonful each nut
meg and cloves and one gill Of brandy
| Mix and pour into a paper-lined tin. also
well protected with paper outside, and bake
two and one-half hours in a moderate oven
Christmas .Squares-To four well-beaten
eggs add four ounces of sugar and beat
for twenty minutes. Mix three ounces of
seedless raisins with five ounces slightly
Drowned flour and add gradually the eggs
and sugar. Pour into fat, square tin,
lined with buttered paper. and bake quar-
ter of an hour in a hot oven. Take from
the oven and cut into squares while still
hot.
Scotch Cakes.-The ingredients required
for these cakes are one pound of the best
butter, one and one-eighth pounds OF flour.
one pound of sugar, one level dessertspoon-
full of caraway seed, one tablespoonful OF
ice water and candied caraway seed to
sprinkle thinly on top. Have the butter,
the mixing bowl and the hands as cold as
possible. Cut the butter in small pieces.
add the flour and work together thoroughly
and quickly. Add the sugar and mix lightly,
sprinkle in the caraway seed and, lastly,
add the water. Make the dough into a ball,
flour the molding board. put the dough ON
it, roll out quickly and beat level and
smooth with rolling pin. Repeat this
three times. then roll to the size and shape
of the pan 1t is to baked in. Have the
dough about half an inch thick and bake
twenty minutes In a steady oven. II IL
browns too quickly, cover with white paper
Test with a skewer or knitting needle
When thoroughly cold pack in tin boxes with
paratfine or letter paper between the layers.
Oily Kooks.-Beat to cream one cup of
butter and two of sugar. Break in two
eggs. beating vigorously, add half a cup OF
hot milk, half a teaspoonful of salt and
Sifted flour to make stiff batter. Beat
well. Add a cup and a half more of hot
milk and more sifted flour, until the batter
Is as stiff as can be beaten with ease. Cool
to lukewarm, add a yeast cake dissolved
in cup of water, little more Hour ana
then beat until the batter blisters. Cover
and set in warm place about twenty-four
hours to rise. If set about 10 in the morn
ing 1t will be usually well risen by of the
next morning. Dredge the molding board
with -four and turn the batter on it, re-
membering the dough must be as soft as
be handled and the less handling the
better. Roll the dough in sheets about
three-fourths OF an inch thick and cut in
round cakes Now with sharp. thin knife,
cut a slit in each cake and insert in the
center plump raisin, bit of sliced ctron
and a lump of sugar, or a teaSpoonfuI OF
any rich preserve. Wet the edges Of the
slit and press together closely. Let the
doughnuts rise for half an hour or until
quite light and cook in q kettle of smoking
hot fat. This may be lard or lard drip
pings. 1t should be hot enough to color
bit of bread light yellow as soon as it is
dropped in
The oly-kooks take about ten minutes to
cook-longer than an ordinary doughnut-
on account Of the fruit in the center. They
should be a tender, golden brown, when
done. Lift out with a skinner, drain and
Ia brown n 9hSOrb IF t.,
Roll in powdered sugar and when cold set
away in a stone cake jar. Old-fashioned
cooks sometimes soak the oy-kooks in a
little Santa Cruz rum and serve them with
preserved peaches. In some old Knicker
booker families they are often served dur
ing the holidays with vanilla ice cream.
"Summat to Drink According to time
honored tradition, ale is the proper accom-
paniment for the holiday cakes.
Eat and drink good cakes and hot ale"
runs the old wassail song, and the bowl
that went with the song was made as fol-
lows:
The Wassail Bowl.-Whle the preparation
of this venerable beverage varies slightly
in different localities, the result is more
or less the same Pour quart OF ale into
the preserving kettle, with pint of cider,
quarter pound of sugar and a scant hair
teaspoonful of pounded cloves. Stir over
the fire until the sugar Is melted, and the
ale and cider nearly at the boiling point;
Have ready four apples, cored and roasted
with sugar Lay them in the waissail bowl,
sprinkle them with a teaspoonful or mixed
spices and pour the hot beverage over them.
Southern Eggnog.-A cold drink for the
season is eggnog, made as the southern
women make it with rum and brandy or
with Madeira substituted for the brandy.
Take dozen eggs and beat the whites and
yolks separately until very light. Add to
the yolks twelve tablespoonfuls OF sugar,
a half pint of rum and a pint of brandy.
This proportion of spirits may be modilled
If preferred. Now CRATE In little nut
meg then stir in slowly quart OF cream
or very rich milk and cup OF cream. Just
before stirring the whites in, pour boling
water through them and Off at once to
partially cook them. Serve in punch glass
es and eat with a spoon, and oner frult
cake or a rich white cake with 1t.
Mulled Wine.-Mulled wine is another
time -honored drink 1t is made as follows:
Put into the preserving kettle a pint OF
claret and a half cup of water. Add tea
spoonful each Of cinnamon. mace and
cloves, sweeten to taste, heat, but not
boil, and serve with toasted cakes.
bowl of punch, wreathed with ever
green's is usually at hand to welcome
guests at all holiday festivities. Where
there are children in the family and
strictly temperance beverage Is desirable,
iced coffee or chocolate with whipped cream
on top makes a festive filing, as also
orange punch. This can be made from
equal portions of orange and lemon juice,
with sugar, chopped ice, soda water and
fruit.