Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-18

| Ginger Pound Cake.--Beat to a cream one
pound Of sugar end half pound or put
ter. Add the yolks of six eggs beaten un-
til lemon-coiored and thick, one pound of
flour sifted with three level teaspoonfuls
OF baking powder, and teaspoonful
and a half of yellow ginger. Lastly. fold
In the whites of six eggs beaten stin, and
bake very thin In square-cornered pans.
AS soon as taken from the oven sift fine
sugar over the cake and cut into squares
and diamonds. This is sometimes varied
by putting the dough In the icebox for sew
eral hours to chill. then rolling out into a
sheet and cutting into three-inch squares.
Roll over with a creased roller or mark
criss-cross with the back of knife and
bake in a moderate oven.
Maple Sugar Cake.-Add to one cup maple
syrup one beaten egg, a pinch of salt, one
cup of thick sour cream. into which has
been stirred teaspoonful lscanD of soda,
a teaspoonful of ginger and flour to make
a thin batter Bake in a fiat shallow pan
and cut in squares.
Lemon Gingerbread Ito be served hot.-
Put into a mixing bowl one cup of New
Orleans molasses, and pour over it a scant
half cup of hot melted butter and lard
mixed. Add one beaten egg. tablespoon
full of milk, the grated rind of half
lemon, and cup and a half of flour sffted
with a scant teaspoonful of soda. Stir just
enough to mix (too much stirring makes
molasses cake light colored) and bake at
once in shallow, well-buttered pans.
Ginger PuffS.-Add to one cup of molaSSf;
one-half cup shortening, butter and Lara
or drippings, mixed and melted in the
oven. Add one-half cup brown sugar, one
cup sweet milk in which a dessert spoonful
of soda has been dissolved, teaSpocnful
OF salt the same amount of ginger, and
three cups of flour. Drop from the point
of a spoon on to a creased shallow pan ana
bake in a moderate oven.
Drop Wine Cakes.-Add to one cup New
Orleans molasses in the mixing bowl one
cup of shortening, butter and drippings,
which has been softened in the oven; one
cup of sugar; one cup of sour milk IN
which have been dissolved two Scant tea
spoonfuls of soda, teaSpoonful each gin
ger, cinnamon and allspice, one cup cur
rants dredged with flour, and flour to make
about as thick as for fruit cake. Drop
from the point of a spoon on to paper
lined tin and bake in a rather hot oven
Crullers-Beat to a cream one table,
spoonful of sugar and one cup of butter.
Add one whole egg and the yoke of an
other beaten light, one cup rich, sweet milk,
one teaspoonful of salt and three cups flour
sifted with two teaspoonfuls of baking
powder. Cut in rings, fry in deep, hot fat,
taking care not to put too many in the
kettle at one time, and as soon done lift
out, putting the tines OF large fork
through the hole as not to pierce the
cake itself. Drop for an instant into dish
of boiling water on the stove, shake thor
oughly and drain a piece of butchers
paper. When almost dry roll in powdered
sugar.
Sand Tarts-Stir to a cream one cup of
butter and cup and half of sugar. Add
three eggs, whites and yolks beaten sepa-
rately, one tablespoonful of water and a
half teaspoonful of baking powder sifted
in enough flour to make stiff enough to roll.
Roll thin On a Toured board cut in squares,
sprinkle sugar and cinnamon on top and
bake.
Hermits.-Put one cup of molasses in
pan and pour over it one cup of melted
shortening hal and half lard and butter.
Add two cups of sugar, two well-beaten
eggs, one cup of warm water in which two
level teaspoonfuls of soda have been dis
solved, two teaspoonfuls of cinnamon, one
teaspoonful of cloves, one cup of fruit, raj
sins and seeded currants, chopped fine.
prunes mixture of nut meats, and six
cups of flour. Mix soft, cut out with
cooky cutter and bake. These are very
nice and will keep like fruit cake.