The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1904-01-09

/ LIN 4SL DeeI sugar OF glucose sugar. DO
not attempt to practice economy by using
poor butter in cakes 1t not only spoils
the flavor OF your cakes, but makes them
is preferable to sour In most cakes and
must be used with most baking powders
Cakes that are to be eaten soon after
large quantity of butter is used. Follow
closely directions given in cake recipes.
ness do not use the recipe.
Remember that there is considerable
hours, and allowances must be made for
this fact in using new recipe, which
may have been formulated in a section of
the country where very different flour
was used or climatic and atmospheric
conditions may be very different.
II you have a good flour you must be
able to distinguish the difference in but
ters in order to determine whether the
amount of -four used is efficient or too
much.
Baking powder is the best rising ma
terial for cakes Yeast is not very sat
isfactory, although it is used for some
While much care is necessary in meas
uring and putting the ingredients togeth-
er in making cakes the success largely
depends on their baking.
use only just enough flour to make stiff
enough to roll. keeping. the dough very
cold; too much flour will make them dry
and bready. As soon as the dough is
mixed It IS best to set it in a cold place
Tor l, an hour, then cut of piece from m
cakes for one baking. In this way you
will be able to handle the dough without
adding more -four than the recipe calls
for, and therefore have your cakes nicer.
Remember that molasses cakes burn
Remember that ovens differ from one
another in some slight degree and for
this reason absolute rules governing the
baking can not be given. It is only by
personal application that the housewife
can determine just what is meant by
quick or moderate or slow oven.
The time required for sugar cookies and
cakes of this, class is about fifteen min
utes in good, hot oven.
Do not use too much -four on your
board, merely enough to keep the dough
from. sticking while rolling it out. Keep
the board and pin perfectly smooth and
CHOCOLATE FRUIT COOKIES.
Cream together gradually one-half cup
teblespoonfuls of grated chocolate with
ene Tablespoonful of sugar (taken from
spoonful of hot water, place over hot wa
ter if the mixture does not become
and sugar, stir in two well beaten eggs,
Gift together two cupfuls of flour and one
teaspoonful Of baking powder. add to the
stoned and chopped raisins. If the dough
is not stiff enough to roll out add more
-four, roll out quarter of an inch in thick
ness, cut in fancy shapes and bake about
PEANUT COOKIES.
One pint of shelled peanuts. Rub off
all the skins and either chop very fine or
put through the meat chopper 2p7 Cream cam
of butter, add to this three eggs, two
tablespoonful of sweet milk. one-quar--
nuts and flour enough to make a soft
dough. Roll out, cut in diamonds and
bake In a g gTGAR c9 9geRi
Cream half a cup of butter with one
cup of graduated sugar, add half cup
add sufficient flour to make a dough firm
enough to roll sift two level teaspoon
spoonful of salt into the flour before
adding to the other ingredients. Roll out
very thin, cut in CIRCLES and dust with b, sn-
Serve with preserves, jam or jelly.
HERMIT COOKIES.
Cream one and half cups of light
brown sugar with one cup of butter, add
to this three eggs well beaten, half
teaSpOOnful of soda dissolved in two ta-
ble7sspoonfuls OF water; pinch ,1e1s OF salt;
chopped raisins, three and half cups of
-four, in which has been sifted one tea
dough from the spoon on buttered pans
---'N PLANTATION JUMBLEs.
Rub together one-quarter of a pound
of butter with one pound of -four, beat
one pound of sugar and four eggs; flavor
with doughnut cutter, dust with sugar
and bake in a quick oven
YOLK RINGS.
One-eighth pound of butter, one-fourth
pound of sugar, a, little mace and tea
spoonful of grated lemon peel, four eggs
hard and remove Owe the yoiks, rub these into
the butter. Add the sugar, mace and
lemon rind and mix, adding the -four q
cakes, make hole in the center of each
strew with Z, sugar ar,I and IL ba 1,7;ps
Cream together one-fourth cup of but
ter and one cup of sugar, add one we'll
beaten s egg. Stir in one cup Of -four de to
Stir in one cup of chopped walnut meats.
Drop in spoonfuls on buttered tins and
HONEY JUMBLES.
Cream half pound of butter with half
a pound of fine sugar, add to this half a
beaten to a froth. Work in sufficient
-four to make a dough that will roll out;
out the dough half an inch thick, cut into
strips half an inch wide and four inches
long, joining the ends to form rings
eN--- CHOCOLATE MAcARooNs.
Blanch half a pound of sweet almonds,
dry and pound them in a mortar together
with two teaspoonfuls of rose water,
when perfectly smooth add one and a
half pounds of sifted sugar and the
finely powdered Chocolate melted in a
very little water, add this to the almonds
and then stir in half teasoeonful of
extract of vanilla. Form into balls, first
wetting the hands to prevent its sticking,
brush over with water which will give a
shiny appearance, place in a cool oven
until firm.
LEBKUCHEN
Four eggs, one pound of flour, beat in
one direction half an hour, half a pound
of blanched, dried and crushed almonds,
quarter of a pound of sliced citron, one
lemon, one orange, half an ounce of Gin
namon, quarter of a teaspoonful ofcloves,
one teaspoonful of allspice, half a scant
teaspoonful of baking powder, half a
cup of strained honey. Cream the eggs
and sugar Mix the almond and flour and
add to the previous mixture: CRATE into
this the rind of one lemon and the orange
and stir all together, adding the juice of
each: stir in the honey and add lastly the
baking powder. Stir hard and thoroughly
and roll out and cut into small rounds
and squares Bake in moderate oven and
when cold spread lightly with frosting.
Inquiries Answered.