The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1911-10-13
TEA CAKES.

EH GAkESs
Home Cookies-Take one cupful of
butter, two cupfuls of sugar. one cup
ful or milk, two eggs, one-half tea
spoonful of vanilla, flour and two tea
spoonfuls Of baking powder Mix in
the order set down, using only enough
-four to make a thin dough. Share
with a round cutter, brush the tons
with white of egg and sprinkle them
with sugar. Caraway seeds, ground al
monds or a little cinnamon may be
mixed with the dough or sprinkled on
top if desired. For crisp hard cookies
the dough must be rolled very thin
and the cakes dried out a little in the
oven after baking.
Ginger Snaps-Place a half a cupful
Of butter and a cupful Of molasses on
the fire to warm. When the butter
is softened remove the vessel and add
half a cupful of brown sugar a tea
spoonful Of ground ginger and a tea
spoonful Of soda dissolved in q little
hot water Then mix in enough -four
to make a stiff dough, roll it very thin
and shape with a round cutter
Manila JUmblas-Beat one cupful Of
butter and two cupfuls of sugar to
a cream. Add three eggs, yolks and
whites beaten separately, then as
palate. Stir inverywils robqil etaoinn
much vanilla extract as suits the pal
ate. Stir in very lightly enough flour
to make a paste only firm enough to
roll thin. Shape with a large round
cutter and then cut out a small circle
in the center so that the jumbles
will be in rings. Put them in a Toured
pan, brush the tops with white of
egg and sprinllls with pounded loaf
sugar. Bake in a moderate oven to
q light brown.
Old fashioned molasses cake-Heat
together two cupfuls of New Orleans
molases and one cupfUl Of butter until
the butter is softened. Remove from
the fire and add a teaspoonful each
OF powdered ginger and cinnamon,
one-half teaspoonful Of grounJ cloves
and then three well beaten eggs. When
these are thoroughly mixed add alter
nately in little quantities three cupfuls
of -four and one Cupful of boiling
water in which three tablespOonfuls
Of baking soda have been dissolved.
Simple Calle-Take two eggs, one
cupful of sugar, one cupful of -four,
one-half cuPful of hot water and two
teaspOonfuls of baking powder, Beat
the yOlks and the whites of the eggs
well together, then put in the sugar.
then the flour mixed with the baking
powder, and, last, the water This
must also be cooked a soon as mixed.
Cocoanut Cones-Grate a cocoanut
and add to it half it's weight in sugar;
then stir in the whipped white of one
egg. Roll the mixture into cones
about q finger long-Or make balls
Of it-and bake in a moderate oven
from twenty to thirty minutes. If
the mixture is too soIft to shape, put
in a very little sifted flour.
Crullers-Beat three eggs, white and
yOlks together; add four teaspOonfuls
of sugar and four or melter butter Of
lard; then put in enough flour to
make a dough stiff enough to roll.
Roll it about a quarter of an inch
thick, then cut into pieces three and a
half inches long and two broad. Cut
slit or two in each piece and twist
it around Fry the crulleTs in enough
boiling fat to cover them.
Soft Gingerbread-Take one cupful
Of mOllases, one tablespoonful of but
ter, one tablespoonful of boiling
water, two or more cups of flour, one
teaspoOnful each Of ginger, ground
gloves, cinnamon and soda and one
half teaspoonfuI Of salt. Melt the but
ter gently and add it to the molasses,
then put in the spices. Dissolve the
soda in the boiling water and stir
into the cOlasses. Then add enough
flour to make a soft dough, one too
soft to roll. Bake in a cake tin lined
with buttered paper in a moderate oven
for thirty-five minutes. This ginger
bread must be miXad quickly and put
in the oven imme diStely.