The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-27

having a nozzle at small end, press
out the batter, in shape of fingers, on
a creased tin, a little distance apart.
Bake in steady oven 20 minutes.
When cold, cut the sides and fill with
following:
Pastry Cream
cupfuls sugar, IL pints milk, 8
large tablespoons corn starch, yelks
of eggs, l tablespoon good butter, 2
teaspoons extract vanilla. Bring the
milk to a boil, with the sugar add the
starch dissolved in little cold water;
as soon as it reboils, take from the
fire; beat in the egg yelks; return to
the fire two minutes to set the eggs;
add the extract and butter Spread
tops, when cold, with chocolate or va
nilla icing.
CrulIers.-1 quart -four, p cupful
lard, 70 cupful butter, 1 cupful sugar,
w teaspoonfuls baking powder, "a
pint milk, 2 eggs, 1 teaspoonful extract
nutmeg. Sift the flour, sugar, and
powder together; rub in the lard and
butter; add the beaten eggs, extract,
and milk. Mix into a smooth dough,
and just soft enough to handle con-
veniently. Roll out with the rolling
pin on a well Toured board; cut into
strips about p inch square, twist in
different shapes, and fry to a light
brown color in plenty hot lard. Serve
with sifted sugar.
Currant Jelly Cake.-Proceed as di-
rected for Cream Cake No 2, substi-
tuting Currant Jelly for the Pastry
Cream.
! Confederate Cake.-2 cupfuls butter,
2 cupfuls sugar, 10 eggs, p teaspoon
full baking powder, l u pints flour. Rub
the butter and sugar to a light, white
cream; add the eggs, 2 at a time, beat,
ing 10 minutes between the two first
additions, and five minutes between
the rest. Add the flour sifted with
the powder, and mix into a smooth
medium batter. Bake very carefully
in rather small paper lined tins, in a
moderate oven, 35 to 40 minutes.
Dundee Cake.-2 cupfuls butter, y
cupfuls sugar. 8 eggs, u pints flour
l teaspoonful baking powder, p lemon
peel cut in thin small slices, / cupfu
washed, picked, dried currants, IL
cupfuls sultana raisins, l teaspoonfu
each extract nutmeg, cloves, and va
nilla, u cupful cream, 1 cupful al
monds, if at hand. Rub the butter
and sugar to a white, light cream; ado
the eggs, 2 at a time, beating min
utes between each addition; add the
flour, sifted with the powder, the
lemon peel, currants, raisins, extracts
and the milk; mix into a rather firm
batter, pour into a paper lined, shall
low, square, cake pan, chop the al
monds coarsely, sprinkle over the top
and bake in a moderate oven IL
hours.
Soft Gingerbread.-1a cupful buttei
cupfuls molasses, / cupful sugar,
cupfuls flour, 1 cupful milk, 4 eggs,
: teaspoonful baking jowder, ginger ant
cloves to taste.
Doughnuts.-1a cupful butter, ! cup
full sugar, IL pints flour, l Il. teaspoon
fuls baking powder, l egg,N1A cup
fuls milk, l teaspoonful extract nut
meg. Rub the butter, sugar, and egi
together smooth. Sift the flour ant
| powder together, add it to the butter
the milk, etc. Mix into a soft dough
well -four the board, roll out the dougl
to u inch in thickness, cut out will
large biscuit cutter, and fry to ligh
brown in plenty of lard made hot 70
the purpose. Serve with sifted suga
over them.
Drop Cake cupful butter, p cup
full sugar, eggs, / small teaspoonfu
E baking powder, l pint -four l cupfu
, washed and picked currants, 1 tea
: spoonful each extract nutmeg an,
: lemon, p cupful milk. Rub the butte
j and sugar to white light cream; ad,
the eggs, beat 10 minutes longer; adj
J the flour and powder sifted together
the milk and extracts Mix into