The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1903-12-13
GOODIES FOR CHRISTMAS

milk. Then add enough -four to make
dough as soft as can be handled-one
quart viii probably suffiCe Roll out
upon board. ard cut into small cakes:
sprinkle sugar over them and bake
quickly.
Piques
Beat the yollzs Of six eggs very light.
Put in a pinch Of salt and a few grains
OF anise, add one pound of -four. and
knead well until the paste snaps. using
little lard 20 prevent it from sticking
TO the hands. When ready roll the
paste half an inch thick. and cut into
half-inch cubes. Drop these into boil
ing lard. and when they rise. or swell
up, take up and drain on paper. They
should be cooked a golden brown.
With one pound Of sugar make a heavy
syrup Let it boil till it feathers. and
add any fiavOring that meets the fancy.
Into this thick syrup stir the cakes un-
on II sugars, when they VIII be COW
cred with the white frosting. They are
now ready TO eat as soon as cold
Wine-Drops.
Two cupfuls of brown sugar. one cup
ful Of seeded and chopped raisirs, two
thirds Of a cupful of molasses. two
thirds Of a Cupful of lard or butter.
two-thirds of a cupful of sour milk or
currants, one tablespoonful OF pow
oered cinnamon. one teaspoonful of
powdered cloves. one tablespoonful of
allspiee, one level teaspOonful of soda.
flour enough to make a batter to drop
nicely from the spoon into the cakes.
Cream the sugar and butter. then add
the eggs, unseparated. the spices, mo-
lasses and milk: slft the soda with
one cupful of the -four and add to the
mixture, then flour the fruit and beat
in with the remainder of the flour:
drop four inches apart. and bake in
quick oven. When done, dust with pull
verified sugar.
Lady sutherlands.
One quart of -four. three eggs. one
piece OF butter the size of a walnut.
three cupfuls of sweet milk. and a tea
spoonful of salt. Bake quickly in
small, tin patty pans. Make as short
ly before these cakes are to be served
as possible. lest they fail and lose their
delicacy with their lightness.
Spanish Winde
Whisk the whites of eight eggs to a
very stiff snow. Flavor with a tea
spoonful Of best vanilla extract Mix
with these one pound Of pulverized SUI
sar, very gradually. so that the eggs
viii not be made TO run Whisk the
WnOle until all the sugar is IN. Make
a sheet tin hot, then rub it over with
white wax; drop on this with a tea
spoon little piles of snow. which must
not touch. Sift a little sugar over and
bake them in a rather slow oven. They
must be merely tinged a cream color.
Scotch Cakes.
One pound of -four, one-haIf pound
Of butter, and a quarter pound of SUI
gar; let the butter stand in a basin
near the fire to soften, but not to melt:
when soft, rub it into the flour: then
rub in the sugar. Roll out a sheet half
an inch thick, cut out cakes about two
inches square and bake until they are
a light brown. Put them away in a
stone jar. and they viii i'm a day or
two gather moisture enough to be soft.
Jumbles.
One quart Of flour, one pint Of granu-
lated sugar, a teacupful o. butter, four
eggs, one wineglassfUl of wine, a tea
spoonful of mace. Roll out thin on a
breadbOard, wet with egg. dust with
sugar, and bake in an oven well heated.
but be careful not TO let the cakes
burn. They must be cut out in small