Newark post. (Newark, Del.) 1910-1969, 1910-12-14
Some Christmas Dainties

Contributed to the POST bv New
ark fr1ends who have become skilled
in the making of the same.)
Devils Food cup sugar. vol< of
egg oven beaten), I-2 cup mix. l..
cake chocolate, reaspoonlul vanilla.
Let boil, then COO whie making the
rest OF cake. Cream cup sugar. Ia
cup butter, add eggs, pour IN the
chocolate. Thicker with 2 cups flour.
teaspoonsful baking powder.
M. + M.
Chocolate Cake cups sugar, I cup
butter, cup milk, 3 cups flour, 3 tea
spoonsful OF baking powder, whites OF
hve eggs. vanilla. lcing.---Y olks of
i've eggs and I-2 cup sugar beaten to-
gether, I-2 cup OF milk. Let milk get
not and add sugar, eggs, and l-a cake
chocolate (Which has been mehed).
Let boil until thick. r.. w. S.
Nougat.-Stir ? cupiuls OF granulat-
ed sugar, half cup Oh corn syrup and
hall cupiul water until the mixture
boils, SO that when little is dropped
IN water 1t forms hard, brittle ball
Meantime beat the whites OF two eggs
to a stiff froth, then pour over this
the boiling syrup and beat it until stiff.
Add haif teaspooniul vanilla and
mix in a cupful of walnuts Cut it in
blocks while cooling. j w.
Caramel MOusse.--l cup sugar, IA
cup water. Boil until it strings then
add q large tablespoonful caramel, and
the beaten yolks Oh eggs, with I-2
.,II IL al
while hot into we.l-beaten white OF
egg. Flavor With one tcaspooniu!
vanilla and set aside to cool.
Whip one pint cream until still and
add mixture which makes one quart
and one pint Put in a mould and
pack around it ice and salt. Let stanc
from 3 to 5 hours before serving,
e. L. L.
Cream Candy cupiuls sugar,
Gun of water. Set on back OF stove
until dissolved, when it reaches boil
ing point add small piece OF butter
Boil quickly until it hardcns whel
tried in cold water. Remove to a but
tered marble slab, add flour. Whei
cool enough, pull until it creams OF
the hand. Cut in dc sired shape ant
place in covered dish to cream.
L. M. w.
Crullers.-I cup surar, eggs,
tablespoonfuls melted butter, 2-3 GU
milk. Z, Irresponsible baking powder
-, nutmeg. I-2 Irresponsible salt
Flour enough to roll. Fry in bo,lin
lard ~
Fondant.-2 cups sugar, 8 table
snoons,ul water. P,,s i'll vessel t
cook and let stand till sugar become
dissolved. Put on brisk fire All
cook quickly. When it forms a sol
bail when dropped into cod water re
move from stove, and pour into clea
how, Set aside till it becomes pei
fectly cold, then beat with KNIFE Il
# becomes creamy mass. KemoV
RI marble or on Il board covered VII
Oiled paper and knead with the nan
iii j, becomes perfectly smooth. NO,
;uto ro,,nd bal. wrap in damp cio'i
r,t IN a covered vessel till ready
,,al.e into desired candies. Mold IN
desired shapes, for making cream Els
Itch walnuts, cream covered graPe
cherries, almonds, etc. II. II. w.
Scotch Cakc.-I pound sugar ] i
-four, "a h. butter. 9 eggs, Id "a
sins after they are seeded, I WIZ
glass OF brandy, juice oil one iemo'
Cream butter and flour together, sue;;
and volks. Beat whites separator
Add brandy and lemon JUICE TO es5
and sugar. Flour the fruit well. BaF
in dish. i''
Minnehaha Cake cup butter.
cups sugar, 3 cups flour, eggs, CT
water, teaspoonsful baking poWde
teaspoonul vanilla.
Icing-Boil cups OF sugar and OF
cup of water until it forms soft ba
when dropped in cold water. Ae
slowly to the stiff beaten whites ot
eggs. -,
Beat until smooth and as thick
desired, and then stir III cup
English walnut meats and cup
seeded raisins N ID. W.
N1 r.~t~ Cckn