Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-01-15

paste has cooled add FIVE eggs, one at a
time, beating well between each addition.
Now with spoon spread some of the
mixture on q pan in long, narrow shapes
and bake in slow oven until the little
cakes are quite firm. Be careful not to
bake them too quickly. Cool them and
then cash one side with sharp knife
and fill and ice with chocolate.
FILLING FOR EcLAIRs.
Take two-thirds of cup of sugar and
mix it with one-quarter of a cupfnl OF
-four; stir this into two cupfuls of hot
mot boiled) milk. Cook fifteen minutes
and then add three well-beaten eggs and
cook five minutes longer. Cool and
flavor with vanilla, when it is ready to
put in the cakes. Plain cream, whipped
and sweetened with powdered sugar and
favored with vanilla, may be used in
stead of the boiled filling.
ICING FOR ECLAIRs.
Put three-feurths of a cupful OF granu
lated sugar in a saucepan with six, table
spoonfuls of water, stir until sugar Is
| melted, then simmer until the syrup will
form a thread. Melt two squares oil
chocolate over hot water, pour it on the
boiling syrup and beat steadily until the
icing will spread we'll. Put little icing
ON the top of each eclair.
LADY FINGERS.
Beat the whites of three eggs unit
very stiff, then gradually beat in one
third of cupful of sugar and add the
yolks of three eggs, beaten until thick,
and very little vanilla extract. Their
cut and fold into the mixture scanI
third of cupful of -four sifted with
few grains of salt. Shape on a buttered
baking tin, making each cake about four
and one half inches long and one incl
wide. Dredge lightly with sugar anC
bake about eight minutes in moderate
oven.
HIcKoRY-NUT MACAROONs.
Beat the whites Of two eggs to frott
and add slowly one cupful of powdered
sugar and one cupful of nuts, chopped
fine; mix thoroughly and drop on but
tered tins. Bake slowly.
sNIcKERpooDLEs.
This little cake is the delight Of chill
dren, and one reason may be the odd
lily of the name. Mix together two
cupfuls of sugar, four tablespoonful o.
butter, two eggs, one cupful of chopped
raisins, one cupful of milk and one quar-
of -four which has had sifted through i
two heaping teaspOonfuls of baking
powder. Drop by teaspoonfuls on but
tered tins, sprinkle thick with mixed
sugar and cinnamon and bake.
ENGLISH NUT CAKE.
Cream half cupful of butter with ON
cupful of sugar, adding the stiffly beaten
whites of three eggs and beating YER
light. Measure one and half cupfull
of flour and sift thoroughly through !
1.-TWO teaspoonfuls of baking powder. Sti
this into the cake mixture little at {
time, alternating with two-thirds Of
Icupful of milk. At the last, turn in ON
lcupful of chopped English -alnuts ant
bake in shallow tins. When the cake Il
Icool cover with icing and mark squares
loff, putting whole nut meat in eacl
square.
HONEY CAKE.
Melt small cupful of butter and mi!
lit with two cupfuls of strained honey
lone tablespoonful of ginger, gratet
nutmeg, bit of lemon rind and littl
flour. Dissolve one heaping teaspoonfu
Iof soda in a cupful of water and strait
Into the mixture. Then add flour unit
the mixture is stiff enough to roll out
Bake like gingerbread. The cake ma
be eaten warm or cold.
| CHOCOLATE LOAF CAKE.
| Work to a cream one and half cup
|fuls of sugar with half a cupful of butter
add three well-beaten eggs. Into bow
put eight tablsspoonfuls of grated cboco
late unsweetened, three of powdered
sugar and heat in three of boiling milk
add this to the cake mixture immediate
Ily, then add half a cupful of milk witt
half teaspoonful of soda dissolved II
it, and two cupfuls of -four with on
teaspoonful of cream of tartar siftet
through. Baking powder may be uset
Instead of the soda and cream OF tartar
Use two heaping teaspoonfuls Of tn
powder sifted in the -four. Use whit
frosting.
RAIsIN AND NUT LAYER CAKE.
Cream half a cupful of butter and on
cupful of sugar and beat until very light
Add one cupful of milk, the yolks @
three eggs and whites of two, and tw
and half cupfuls of -four in which ha
been sifted three level teaspoonfuls Q
baking powder. Bake in layers in jell,
tins.
FILLING FOR CAKE.
Cook one cupful of sugar and fou
tablespoonfuls of water until the syru
will thread, then pour slowly on to tn
white of one stiffly beaten egg and bea
until it thickens. Stir In half cupfu
of chopped nuts and half cupful Q
raisins seeded and chopped fine. Sprea
between the layers of cake and on tor
CoCoANUT CAKE.
Cream one cupful of sugar and half
cupful of butter together and add three
quarters Of cupfuI of sweet milk. Bea
separately the yolks and whites of thre
eggs and add the yolks first to tn
mixture, then two and half cupfuls q
-four in which has been sifted two tes
spoonfuls of baking powder, then adj
the beaten whites of eggs and lastly on
cupful of grated or dessicated cocoanu,
Save out some of the cocoanut to use 1
the frosting of the cake. Bake in dee
tin.
MAPLE SUGAR COOKIES.
Mix together one cupful of sugar an
one cupful of crushed maple sugar, tw
we'll beaten eggs, two tablespoonfuls o
water, two teaspoonfuls of bakinl
powder and -four enough to roll out. d.
not make too stiff. Bake in quick oven
EXCELLENT ICING FOR CAKE.
Take the whites of two eggs and a
much water as egg. Put the eggs In on
glass and water In another until YOU
have the same measure. Mix togethe
with confectioner's sugar and add half
teas poonful of baking powder. Thi'
will make a cream icing such a. baker
use.
MEASURES AND THEIR EQUIVALENTS
A quarter of a pound of butter equal
half cupful. One cupful of granulstet
sugar equals half pound. Four cup
fuls of -four equals one pound. Tel
l.