Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-01
Cakes and Cookies

Chocolate Cookies.--Beat to cream
one-half cupful of butter and one table
spoonful of lard. Gradually beat into this
one cupfui of sugar, then add one-quar-
ter teaspoonful of salt, one teaspoonful
of cinnamon and two ounces or choco-
late melted. Now add one well-beaten
egg. one-half teaspoonful of soda dis
solved in two blespoonfuls of milk, and
stir in about two and one-half CYPRUS
of flour. Roll thin and cut into round
cakes; bake in n quick oven. Use as
little flour as possible.
Peach Puffs-CruSh several large, ripe
peaches with a little powdered sugar;
cut puff paste into squares, put some
of the peaches in the center of each,
then close the paste nearly around IL.
Bake in a quick oven and sprinkle with
sugar just before serving.
Walnut CookieS.-Cream one cupful or
butter with one and. one-half. cupfuls OF
sugar; add three beaten eggs; put TWO
cupfuIs of chopped walnut meats into
one cupful of flour, and add this to the
batter Sift one teaspoonful OF baking
powder and one and ne-half scupiuis Oh
flour together, and add the last thing.
Drop by spoonfuls on buttered tins, Dust
with graduated sugar, and put Whoie
walnut meat on each one BAKE IN q
moderate oven
French Cream Layer cake-Cream
third cupfu1 of butter add gradually
one cupful of sugar two .Weii-peateii'
eggs, one-half cupful of milk ana one
two and half teaspoonfuls OF baking
powder sifted in. Bake in layer cake
tins FiIling-Three-fourth cupful OF
thick cream one-quarter- cuprui OF milk,
one-quarter cupful of powdered sugar
and the white of one egg; flavor with
vanilla and beat stiff with an egg beater:
English Tea Cake.-Take two CYPRUS VI
flour, two teaspoonfuls OF baking po"n|l'
sifted with the -four one heaplng tapie-
spoonful of butter, two of fine sugar, Ut
tie candied orange peel chopped fine, few
currants and chopped raisins, ana NIX an
together Beat two eggs with two table
spoonfuls of milk add this to the dough,
and bake in rings.
Soft Ginger Bread-Take one cupful OF
molasses, into which put one teaspoonful OF
soda: mix with this one cupful of lard ana
one cupful of sugar beaten together, one
egg. one cupful of sour milk, three cupfuls
of flour, into which sift one-half teaspoon
full of salt, and two taplespoonluls vi Gun
ger. Bake quickly.
Almond Wafers-Add gradually two cup
fuls of graduated sugar to one cupful OF
almond paste. Dissolve one-half lever
teaspoonful of soda In one-half pint OF
sweet milk; add this and ten drops OF bit
ter almond favoring; then work In one
quart of sifted pastry -four. Turn baking
pans upside down, and wipe well the DOL
toms; brush them lightly with butter. anu
put the cake mixture over just as thin as
possible. Run them into moderate oven
and bake until slightly brown. While still
hot cut them down through the mldole
lengthwiSe and once across; then loosen
quickly with thin knife, and roll each
square over a pencil. To be perfect the
mixture must be spread as thin as tissue
paper on the PAM and the rolling quickly
done.
To Use the Orange
Orange Loaf Cake.-Beat the yolks of six
eggs to a cream with half a pound of pow
dered sugar and two ounces of softened
butter. Add the grated rind and pulp or
three oranges Take the pulp out with a
spoon saving all the juice and rejecting
the core and seeds Sift together half a
pound of flour and one teaspoonful OF bak-
ing powder, and stir 1t into the cake alter
nately with the whites of the eggs beaten
to stiff froth. Pour quickly into we'll
creased tins and bake in moderate oven.
Orange Icing.-From 5-cent loaf or
bakers bread cut of all the crust and
CRATE or crunble the inside as fine as pos
sible. Pour over it one quart of boiling
milk, add a quarter of pound of butter
and the same of sugar. Let 1t stand until
cold. Then add the grated rind of one
and the pulp and juice of two large oranges
and six eggs beaten light. Pour into but
tered dish and bake one hour. Serve hot
or cold.
Orange Pie.-Grate the yellow rind and
squeeze the juice of two large, deep-col-
ored oranges, mix well and save out a Ia
blespoonful. Beat to cream half a pound
of butter and half a pound of powdered
sugar. AUu the yOihS VI SIX SSBS DeateH
light and the orange juice. Now stir in
the whites of four eggs beaten to a stiff
froth and pour the mixture into pie
plates lined with puff paste. Bake in
quick oven. When done spread with a
meringue made of the whites of the other
two eggs, two tablespoonfuls of powdered
sugar. and the tablespoonful of juice, and
stand them in the oven to brown. This
quantity will make two pies.
Preserved Oranges.-Select small smooth
skinned ripe oranges that have no blem-
ishes cut a small hole in the stem end OF
each, insert the finger and draw out all the
seeds. Put them into preserving kettle.
cover them with clear water, and boil them
gently until tender, then take them out
and cool them in a large bowl. Make a
thin strip with one pound of sugar to each
quart of water, boil. skim and pour 1t over
the oranges, and let them stand until next
day. Drain off the sirup, boil 1t fifteen
minutes and pour it over them again. Re-
peat this process every day until the fruit
looks clear and the strip has penetrated
them thoroughly. Then make a strip In
the proportion of half pint of water to
one pound of sugar and one gill of orange
juice Boil skim and pour 1t over the
oranges cover them closely and let them
stand four days. Now boil them gently in
the strip for fifteen minutes and when cold
put them in glass jars and seal. These
are worth the trouble. Try them.
For the Chatting Dish
Dreaded Tongue with Tomato Sauce
Cut cold boiled corned tongue In slices one
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