Evening star., 1905-11-04

tered paper, a board or bottom of an In
verted dripping pan. The mixture snouio Q
be dropped several inches apart and spreaa a
out thin. Bake until q light brown. II
will not take more than five minutes. Then
slip on a molding board that has white
sugar busted on 1t. Have ready Iouno =
stick about the size of an oid-1ashioiieu
willow whistle, and roll the cakes apout IL
while warm. When cold fill with jelly that
is thick
Apple Sauce Cake.-Stir to cream one.
half cup butter and one cup sugar. Auo
one cup apple sauce into which teaspoon
full of soda has been stirred, one cup rails
ins. one teaspoonful cinnamon, one-haii
teaspoonful each cloves and nutmeg one
half cup butternut meats and cup ana
three-quarters of -four
Nut Cake-Cream together TWO cups VI
sugar and a half cup butter. Add the yolks
of two eggs we'll beaten and cup ricn
milk Sift together in another bowl three
cups pastry -four and two teaspoonfuis pax
ing powder or a teaspoonful soda. S1t
three times. then add to the other fngredl-
ents together with two cups chopped but.
ternuts hickory nuts, and teaspoonfu.
salt. Add also two cups seeded raislns
dredged with -four. and If desired little
grated nutmeg or other spice. Lastly fold
in the beaten whit~s of two eggs, without
stirring any more than necessary. and bake
In a moderate oven about an hour.
Cruiiers-Beat to a cream one tablespoon
full of butter and cup of sugar. Add one
whole egg and the yOlk of another beaten
light one cup rich, sweet milk. one sc tht
teaspoonful salt and three cups flour. slIte1
with two teaspoonfuls baking powoer. MN W..
lightly. turn on to Toured board, and cut
into rings. Fry In deep. hot fat, taxing
care not to put too many in the Kettle at
once AS soon as they come TO the sur
face, turn by putting the tines OF a large
fork through the hole of the doughnut SO
as not to pierce the cake itself AS soon as
done, lift out In the same way. drop TOT
a moment into dish of boiling water on the
back of the stove, shake thoroughly ana
drain on butchers paper When almost
dry roll in powdered sugar.
English Crullers-Put two pounds sfted
flour into pan with one teaspoonrul eacn
powdered cinnamon and grated nutmeg ana
three -fourths of a pound of powdered sugar
and work well together before adding one
half pound butter cut In small pieces. MIX
and knead to dough with six eggs beaten
stiff and one tablespoonful rosewater. II
the roSewater and egg are not suHlcfenl
to make the dough add little colo water
and work we'll on Toured board. Cut In
four or five pieces and knead each separate
ly, then put together and knead In one
lump. Roll into a square sheet' nan ah
inch thick then cut with knife or olgg IRON
in long narrow strips. Twist In diHerent
shapes frv in deep fat, drain on butcher S
paper. and when nearly cold dredge with
powdered sugar.
Mulled Cider.-Beat three eggs well ana
add sufficient sugar to tone down the acid
sweet cider and when the eggs are beaten
light pour the cider over them, beating
brskly. Return to the saucepan, stir untii
X boils again and serve hot in glasses. TWO
or three cloves or grating of nutmeg may
be cooked with the cider If desired. This
is an excellent bedtime drink, warranted
to break up a cold If the good man has
waited out late watching returns on bull
letin board and comes home chilled, give
him this and ward off possible attack OF
pna however.
cider is sweet
Ounces with Cider and Molasses Colonial
style).-Pare and halve ounces, removing
the cores. Cook peelngs and cores in sweet
cider until tender. Then strain. For five
pounds ounces allow pound brown sugar,
a quart of New Orleans molasses and the
cider in which the ounce parings We're
cooked and afterward strained out. Add the
whites of two eggs. bring to boil, remove
from the fire and skim. Continue to boil
and skim until perfectly clear. Then take
from the fire, cool. put in the ounces, re-
turn to the fire and simmer gently until
tender. If there is not enough syrup to
cover full and plenty add more cider.
Orange peel or a few slips of green ginger
boiled in the syrup give pleasant flavor.
Boiled Cider Pie.-This is an old New Eng
land dessert that still claims it's votaries.
Allow to five tablespoonfuls rich, syrupy,
boiled cider five tableSpoonfulS moist maple
sugar and let 1t come to a boil. Beat two
eggs and pour the hot syrup over them,
returning to the fire for two or three min
utes, stirring all the time. Add half cup
seeded raisins and a half teapsoonful grated
nutmeg. Line a pie plate with good crust,
pour in the mixture, dot the top with a few
bits of butter, then cover with a top crust
or not as preferred. Sometimes If no top
crust is used a meringue Is added, spread
over the top as soon as the pie is baked,
then return to the oven, which should be
cooled down, to puff and color a golden
brown. If the oven is still hot, leave the
oven door open