The Alaska citizen., 1912-02-19
Timely I hints for the Housewife

a teaspoonful of baking POWDER. in
tablespoonfuls, alternately with the
stiffly beaten whites of the eggs
Flavor with vanilla extract. and
bake carefully in a well-buttered and
papered tin. Leave till quite cold
then cover with the following icing
Beat a quarter of pound of sweet
butter TO cream with six ounces
of confectioners sugar. using a
wooden spoon, and when quite smooth
mix in two ounces of powdered
vanilla chocolate. and about half a
wineglassful of brandy or liqueur
Continue working until perfectly
creamy, then use.
Caraway Cakes.
Sift four cupfuls of flour into a
basin, rub one cupful of butter into
it, and then add one and a half
cupfuls of sugar Mix in three
ounces of caraway seeds, four beat.
en- eggs, and a small wineglassful
OF rose-water. Drop the mixture
in spconfuls into a floured baking
tin, and bake in a rather slow oven
till nicely Drowned. This will take
from twenty to thirty minutes.
Cornish Splits.
Take four cupfuls of flour, one
heaping tablespoonful of butter. one
compressed yeast cake, one table
spoonful of sugar. enc cupful of
mix and one teaspoonful of salt.
Mix the yeast and sugar together
until they form liquid; then add
the milk, which should be tepid
Slit the flour and salt into a basin,
then stir in the milk, the butter
(melted) and mix all into a smooth
dough. Put the basin in warm
place and let the dough rise for
three-quarters of an hour. Then
shape it into small round cakes,
place them on a floured baking tin,
'iiH D"hS III q llot oven from fifteen
to twenty minutes. Split and but
ter them and serve hot.
A Rich SuItana Cake.
Take one cupful of sugar, one cup
full of butter, ten ounces of flour,
five eggs, two ounces Of peel, one
tablespoonful of molasses, two ia
blespoonfuls of brandy, one lemon,
one pound Of sultana raisins, one
teaspoonful of baking powder and
spice to taste. Beat the butter and
sugar to cream; then add the
brandy and spices. Mix them
thoroughly. Beat up the eggs,
and add slowly, beating them well.
Sift together the flour and baking
powder and stir them gradually into
the mixture. Lastly, add the sui
tana raisins, two tablespoonful of
chopped lemon peel and the grated
rind of a lemon Put the mixture
into a cake tin which has been
creased and then lined with creased
paper, Bake it in moderate oven
from one hour to an hour and
half.
Almond Horseshoes,
Put half cupful of ground aim
onds into a basin, and add one
tablespoonful of rice flour, half a
cupful of sugar, and the yolks of
three eggs. Pound these together
until they are thoroughly mixed.
Shape the mixture into narrow
strips three or four inches long;
then roll them in coarsely chopped
almonds, and shape them so as to
form a horseshoe Lay them on
sheet of rice paper in a baking
tin, and bake from fifteen to TWEEN
ty minutes in moderate oven.
When they have cooled slightly, lift
them from the tin and break off
the paper round them.
PikeIets.
Four cupfuls OF flour. one COM
pressed yeast cake, one teaspoonful
of sugar, three eggs, two cupfuls of
milk and half teaspoonful of salt.
Mix the sugar and yeast together
until they are liquid, then add the
milk, which should be tepid. Sift
the flour into warmed basin, pour
the liquid into it, and mix well; then
add the beaten eggs, and beat the
batter well for ten minutes. Let
IT rise in warm place for one
hour. Then cook the pikelets,
either on a griddle over a fire or in
a baking tin in a quick oven. In
either case, heat the tin and brush
it over with melted butter or drip
pings. Shape the mixture into thin
rounds by pouring about a teacup-
full on the CREASED tin, then cook
as desired. Turn them once, but