Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-07-21

made upon her hospitality. and to know
that she has supply of little cakes or
dainty cookies on hand 10 offer the
chance caller with the cup of tea or
chocolate adds greatly to her content,
y number of choice recipes are cleaned
from What-to-Eat as follows:
1t IS wise to make several kinds at 4
time and when done and cold pack close
" in a tin box between layers of fresh
parahne paper The fruits and nuts can
be prepared ready for use the day before
and If two persons work together one to
mix. roll out and cut, the other TO pre-
pare the tops and watch the baking. ii IS
surprising what an amount can be made
in few hours.
Spice Nuts.-Four eggs. one pound
graduated sugar, one-fourth pound
shelIed Almonds one-fourth pound citron.
one heaping teaspoonful cinnamon, one
even teaspoonful cloves. one even tea
spoonful ailSpice, one pound flour, two
teaSpOonfuls baking powder.
Wipe the almonds on a clean cloth and
chop or cut into small pieces. Cut the
citrOn line. Sift the flour, weigh il and
divide into two portions. Mix the spices,
nuts and citron with one portion and TO
the other portion add the baking powder.
Break open the eggs into a large bowl.
add the sugar and beat with a wire egg
heater until ligat and thick as custard.
Then gradually add the flour, the spiced
portion first. and mix well. Flour the
hands and mold INTO little balls about the
size of Il hickory nut. Drop on buttered
tins an inch apart and bake in n moder-
ate oven until irht brown.
Sugar Cookies. --Three-fourth cup but
ter, one and one-haf cups light brown
sugar, yolks of two hard boiled eggs one
whole egg. one tablespoonful brandy,
flour to roll
Have a small kettle of boiling water
on the stove. Open two eggs, one at n
tine. Place the whites in a small howl.
retain the yolks in the shell and drop into
the boiling water. Boil until done, then
cool, and when thoroughly cold crate or
rub fine. In this way the white of the
egg can he utilized for some other pur-
pose, which could not be done il the
whole egg were boiled hard
Beat the butter and sugar to Il cream,
add the powdered yolks. next the whole
egg, brandy and flour, each in succession.
Make no sitter than absolutely neces-
Sary TO handle. Flour the baking board
well and roll out an eighth of an inch in
thickness. Cut any desired shape Brush
before baking with well-beaten egg and
sprinkle with Il mixture of sugar. CHINA
mon and almonds cut fine, or decorate
with almonds cut in quarters. Bake on
well-greaSed pans in moderate oven.
Molasses COOkies-FOur eggs, one and
one-half cups brown sugar, one pint New
Orleans molaSSeS, one teaspoonful each
of cinnamon. cloves, allspice and ginger,
one-half pound shelled almonds wiped
and cut fine, one-fourth pound citron cut
fine, one pint -four, two even teaspoons
fuls soda, two tablespOonfuls brandy.
Beat the eggs and sugar together until
very light. In the meantime heat the
molasses and pour it over the soda, and
add at once to the beaten yolks and
sugar. Mix spices, almonds and citron
with the flour. and add next. then
brandy. Now stir in only enough flour to
handle. Roll out about three-eighths Of
an inch in thickness, and cut with Il
square or round cutter. Bake in a mod
crate oven.
Boil one cup of graduated sugar in
one-half cup of water until it spins Il
thread. Dip a pastry brush into this hot
syrup and brush with it the top of each
cake while vet hot. These cakes are
much better when at least several days
or week old.
Maple Sugar Cookies-One cupful of
sugar, one cupful of crushed maple
sugar. one cupful of butter. two well
beaten eggs. two tablespoonful of
water, two teaspoonfuls Of baking pow
der. and flour enough to roll out Dc
not have the dough too stiff Gut with a
small cookie cutter and bake in a hot
oven.