The Republican journal. [volume] (Belfast, Me.) 1829-current, 1910-12-22
Eleanor Frances Household
Letter.

Letter.
Holiday Dainties. Wholesome Dainties
Easy to Prepare That Don't Make You
Sorry Later.
Correspondence Of The Journal
NEW YORK, December 10Th. Christ
mas and the hospitality of the holiday
season make special demands upon house,
keepers and list of tried receipts that
are delicious, yet not too rich, are sure
to be interesting.
NEW YEARS CAKES.
One cup butter, two cups sugar, two
eggs, half cup milk, three cups flour,
half teaspoonful salt, two teaspoonfuls
baking powder, two tablespoonful cara
way seeds.
Cream butter and sugar together, add
we'll beaten eggs and milk, sift the flour,
salt and baking powder together and add
the seeds. Roll out thin on we'll flour
ed board, cut into any desired shape and
bake on creased pans in moderate oven,
about ten minutes.
CINNAMON CRIsPS.
One third cup of butter, two thirds
cup of sugar, one teaspoon cinnamon,
one and one half cups flour, one tea
spoonful baking powder, one-fourth cup
of milk.
Beat the butter and sugar, and when
light and creamy add the cinnamon, flour
aid baking powder sifted together. Use
just enough milk to make dough that
can be easily rolled out. Roll very thin,
cut into rounds and squares and bake in a
moderate oven.
CHRISTMAS PUDDING.
Dilute two thirds of a can of Eagle
brand condensed milk, with one and one
fourth cups of water. Beat eight eggs
very light, add to them half the milk and
beat both together. Stir in gradually
one pound crumbled crackers, then add
one pound suet, chopped fine, one graf
ed nutmeg, one tablespoonful of CHINA
mon. one teaspoonful cloves, pinch of
salt, and two pounds of raisins seeded
and chopped. Lastly the remainder of
the milk Pour into a pudding mould
and steam six hours. Serve with hard
or creamed sauce.
GERMAN MACARoONS.
One-haIf pound brown sugar, one-half
pound ground almonds, three egg whites,
juice of half a lemon.
Put whites of eggs in bowl and stir in
sugar slowly, strain and add the lemon
juice, and put the almonds in little at a
time. Mix smoothly and drop by tea
spoonfuls about two. inches apart on
waxed paper placed in fiat baking tins.
Bake in slow oven till golden brown.
BAvARIAN CREAM
One pint of half milk, half cream, or
diluted Peerless evaporated milk, three
eggs, one-third cup cold water, two
thirds cup of sugar, one-half pint whip
ped fresh cream or the evaporated, if
preferred, one tablespoonful graduated
gelatine.
Soak the gelatine in cold water. Cook
the yolks of the eggs and thinned cream
in a double boiler stirring constantly
until the spoon coats; add the dissolved
gelatine and let the mixture stand until
cold, then beat very light, and add the
whipped cream carefully. This must be
very cold to whip we'll whether fresh
cream or evaporated is used. Turn into
wet mould and chill, or into the little
paper cases so often red for Bavarian
creams on festive occasions. This same
recipe can be varied by using fruit juices
in place of the milk for dissolving the
gelatine. The whipped cream folded in
after the same fashion and, as only the
yolks Of the eggs are used for this
cream, the whites can be made into
macaroonss or other cake where whites
only are employed.
MERINGUES A LA CREME.
Six whites of eggs. nine ounces of
pulverized sugar, half pint of cream
whipped, three ounces of sugar, with
cream, slight favoring of vanilla.
Whip the eggs to stiff froth. add a
few drops of vanilla. Turn the sugar
over the eggs all at once and cut it to-
gether carefully so that the eggs will not
liquify. Sprinkle sugar over tin and
place tablespoonful of the mixture at
intervals. Sprinkle them witt. a little
sugar on top. Place in moderate oven
with the door open for half an hour, SO
that they will dry thoroughly, allowing
them to remain some fifteen minutes
longer to brown slightly. The whole
secret is in the baking of these cakes.
While still hot, scoop out carefully the
soft part, and fill the shells with whipped
cream after they are cool. Place in the
refrigerator to set the cream, and
sprinkle tops with powdered nuts before
serving.