The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-10-23
SOME CRACKER RECIPES. !

Melr0Se biscuit. Beat up in a basin
y %. ef butter, l y lb. Of sugar, 6
eggs 81 Put on the table, lbs. pf
flour, X lb: OF curants, 3,oz. OF pow
der. No milk! Make bay, then put
/ In the butter, sugar and eggs, and
beat them up. It must be ais well
/ beaten as for cakes. Then mix thor
oughly. Weigh of at OF. for four
biscuits. Roll under your hand. Dip
in fine castor sugar. Press them well
down In the sugar 80 as to 1lat.en
them, and tin up On clean CREASED
fist tins. Bake in an oven of the
same heat as you use for baking par
kins. . s. 800. 35ss>, sEs .ts
4 vaniIIa Cresoents lb. /. OF corr,
flonr, lb. ef tlour, 1 III OF Of butter,
|..1h tlb. lot sjsea eggs Rub the sbuts
tenslntos sthe flour: q sfors shorthread.
Make bay ana put in. the sugar and
legs, then rub In. Cut out with q
cutter In. broad and :3A In. tong,
crescent shaped, when the sheet is *
in. IN thickness. Put them on HAT
tins, and tire In an oven at 400 deg,
j.. When fired dust over with icing
sugar. X: 4 .s s y: =s.
Almond Crescents Use the above
recipe for vanilla crescents, only give
A.. Of finely chopped almond nibs.s
shrewsbury Biscuits.-3O lbs. Of
4ur, one lb. corn flour, Tbs OF but
ter, 10 lbs Of sugar, SO eggs, milk,
lemon, II ". of powder (taken from
|the mixture ID. cream Of tartar,
abK Of .soda and X lb. rice fiour.) Cut
OUT with either q round or crinkled
cutter 8 In. Ia diameter The. sheet
shpuld be pinned out thin. score
come Of the plain ones with, q wooden.
Acfre pin, Some may have currants,
leeds and; finely granulated sugar on
the top. Fire on tins in q Inoderately,
bot oven. ~ 3sss 81
Coffee Biscuits.8 lbs OF: flour, Il
lb, of: hl,tter, s II lbss OF sugar, 1 y or:
of cream OF tartar. y or. OF ammonia
essence Of coffee, lemon, milk. Cut
out with a plain round cutter 2 in
IN diameter. Put on flat tins and fire
Ia q cold oven. i. :z.-zS %i...3s5 s,,E.
Orange Gingerbread. 3 8. lbs. Of
-four, Il lbs butter, 1 h. lard, 10
OF. soda, I lbs. Demerara sugar, 3
OK. pearl ash, 10 drachms ammonia, q
or. cream tartar, 10 lbs. syrup, I h.
y CO.. OF mace, ~ lbs.
OF glycerine, 2 lbs. ginger fground !.
B II. cinnamon, a eggs, Il lbs. peel
(mixed) "a or. vinegar, 2 lbs. buttar-
milk, / pint water to dissolve pearl
ash into. Mix all together into a
dough. Put into oblong or square
tins. +. B
Simmel Cake - II + R lbs. Of butter,
= lbs. sugar, 3 lbs. currants, ! H..
lof 81 tanas, i Ib. Of peel, q %. cream
OF tartar 4 on. flour, 4 Is * lbs Of flour;
IS or OF essence or bun spice. IS o.
ofs 1sssence of lemon, IS eggs. Beat up:
the butter I. and sugar In the usual
fashipn and add the other ingredients.
Scale OF half the mixing Into the.
hoops, then put q thin layer OF al
inApnd paste Oh the top, and then add
the rest Of the above, mixing SO that
tie paste Will be 10 the center Of the
Spice Cakes 2 4 Tbs OF soda flour,
25k lbs. OF plain flour. 1 81. of apice.
ssIlBS. 81 buttef. Q lbs of sugar. IL
sscx 81 raisins. q IL eggs, a 81. syria S,
IA pot sof mil Beat up butter and
sugar Is = cream. and proceed iii the
Usual. fashion, # . 81
~. 0tabuttefs u
lbs. caster sugar. e is. cnrri.ants, j. 4
lbs. eggs, 4 e lbs. flour 4 OF mixed
powder. Cream tpgether the butter
and sugar. and when quite light add
ta,e ee1B . few At d time, be fig care
f,al nat 20 curdl Is the ID ter. T'hfss
can oftsn b. guarded a8a inst, especi-
sally q very cold yksa ther. BY slightlyl|
warming all the 5in1re "a tents str 81
|stliss no which the powder Has
been previously siftet ana tha cur
rants, pllce soIllse ofe the mixture INTO
pS1 titlis ~: tstbe.
ana out 81 I'M tina These are
Es,suaIly made 81 the form 81 q Iarxe
sh4S kpiis yDias l4d depre Hons
Va RE Ii iltl 81 s:Siakeda
o6s Sodnd,EE q, 3 nd hen
E 9s 81 3 q