The labor world., 1909-05-08

butter; then add two eggs, one pint
OF warm milk, one cupful Of yeast, one
yeast cake dissolved Ia warm water,
half #a teaspoonful each Of soda and
salt and a dash OF nutmeg. Mix with
flour like soft bread dough, and let it,
rise over night. Turn out the next
morning ON a foured board, roll out
one inch thick and cut into rings aid
let rise again until very light. Fry
in. hot fat, turning often. When cold,
roll in powdered s. sugar # these
doughnuts are kept in a jar and heated
and rolled In sugar until they are.
needed, they will seem like freshly
cooked cakes. ~244 -.... !,
Spice Cake. 49,
Stir together half a cupful of light
brown sugar, half a; cup of maple sy-
rup, one tablespoonful Of molasses.
one, teaspoonful Of cinnamon, one
quarter of a .teaspoonful each of mace
spoonful of butter, and one small tea
spoonful Of soda dissolved in one cup
full Of sour milk. Stir with a silver
fork and bake in patty pans.'
Pinafore Cake. e.,
Cream together one and half cup
fuls Of sugar and one cupful of butter.
Stir in the beaten yolks of four eggs.
Add half a cupful Of milk, one and a
half cupfuls of flour sifted with two
teaspoonsfuls Of baking powder, and
half a cupful of cornstarch. Fold in
at the last the stiffly-beaten whites
Of the four eggs. ~.
# Ring Cake. .
Bake a sponge cake in a ring tin;
if you have not this kind Of a tin. the
center of a round or square loaf may
be removed and replaced by the cream.
The cream must he beaten quite stiff
and zelatine added to it, prepared by
soaking one tablespoonful in enough
cold water just to cover it until it Is
soft, then add hot water enough to
dissolve it, and when it is cold, but
before it begins to set, fold it with
one pint Of stiffly whipped cream. Fill
the hollow center OF the cake with
this and stand away for an hour or
two. Small cakes may he followed
and filled in the same way.
Martha Washington Waffies.
Beat six eggs separately until very
light. put yolks and whites together,
sift into them one quart of flour and
| one teaspoonful of salt. Add one
tablespoonful of melted butter, one and
a half pints of new milk and three
tablespoonsfuls Of yeast. Let this rise
overnight; stir we'll in the morning
and bake in we'll CREASED waffle irons.
| Never-Fail Sponge Cake.
/
four eggs; place one Of tho whites
in the mixing bowl and beat this until
stiff, then add the four yolks. Beat
until foamy and light, and gradually
! add one and three-quarter cupfuls of
sugar, stirring unfit tight, Next add
one cupful Of boiling water and con-
tinue. beating until smooth. Add two
and a half cupfuls Of flour, to which
has been added four teaspoonfuls of
| baktng-powder carefully mixed; one
| teaspoonful Of vanilla, and lastly gen
tly fold in the three. beaten whites of
| the eggs Bake in a very slow oven
from forty-five minutes to one hour.
Marshmallows. ). =.
| When these candies were first intro
duced they We're made from the root
of the marshmallow, which gave a
gum similar to gum arabic; but now
adays gum arabic is used exclusively
in their preparation. Dissolve half a
pound of clear white gum arabic in
| one pint of water; this may take all
day or all night. Strain and add half
a pound OF sugar; place over the fire
and stir constantly until the mixture
IS of a honey-like consistency. As
there is great tendency to burn,
keep the pan tipning from side to
side as you stir, never relaxing vigil
ance. Some cooks would use double
boiler to prevent this 1nishap, but it
Is better to cook rapidly. Now add
| the whites Of four eggs, previously
beaten, and stir as; before over the
fire for six or seven minutes, being
more careful not to let it burn. Test
1t by pouring a teaspoonful on a plate
busted with cornstarch; if in a NOM
ent 1t seems firm, yet tender, the
marshmallows are done. The hot mix
ture should be rather thin and not
! adhesive. Flavor with rose or vanilla
and pour, in pans busted over with
cornstarch. Square pans are best.
| The paste should be- about three-quar-
ters Of an inch. in thickness. Set on
the ice to chill, and when cold cut into
squares with d knife dipped into corn
starch. ...'.... -
l. oId-Fashionsd ePisplant pie.
| We are always looking for some
thing appetizing this time OF the year,
and we all agree that pieplant is a
heaithful spring relish.
| A most delicious way to prepare
thiS is to cut without peeling the ten
der stalks into pieces an inch long,
put into an enameled or earthenware
stew kettle, cover with granulated
sugar in the proportion Of cupful Of
sugar to pint Of rhubarb, and let
stand several hours, or until it has
formed its own juice, then cook for
five minutes, without stirring. :
! This can be served as sauce, or
with q good shortcake crust. e -
In making pieplant pie, cut small
pieces into your crust, then pour over
them q sauce made OF sufficient sugar
to sweeten; mixed with a tablespoons
! ful Of flour, 9 little butter, and barely