The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-12-21

ado the other ingredients. .,.s,&
Roll the dough fourth of an inch
thick. Cut the cartwheels the size
Of saucers and decorate by having
spokes Of white icing .radiating from
q raised hub to deep icing tire. Run
the threads for hanging up through
these while warm, or they will break.
For the darky dolls, rub the dough
with white of egg before baking so
that twill shine. Cut paper pat
tern for nanny doll, and some
Tor little Jim Crows" Use white
icing for aprons, caps and wherever
effective. Give plenty, of room i'm the
pans for these cookies. r..
White Cookies, for Dolls and Angels.
One and one-half cupfuls of sugar.
2-3 cupful Of sailed lard, cupful OF
sweet milk, 2 teaspoonfuls of. baking
powder, whites OF two. eggs, lemon
flavor, flour for. stiff dough. 49,.
Mix all together and cut by paper
patterns. Ice to give individuality.
Yellow Icing gives Chinese dolls the
siantinE eyes, and a yarn pigtail
proves their nationality. Fat. little
boys and girls, milkmaids and baby
dolls with currant eyes and peanut
buttons met WITH. warm approval.
Round cookies iced in white, with hair
and features painted on in melted
chocolate. were easily made and very
popular - - - : j,
Chocolate Cookies, for Stars and Mice
One, cupfu1 OF powdered sugar, /
eggs, cupful OF butter, 3 table,
spoonfuls OF sweet milk, teaspoon
fuls or vanilla, n cupful Of melted
chocolate, flour for stiff dough.
Mix together and cut out by pat
tern or cutter. Ice the stars all over
with 4 thick, shiny white icing. Leave
the mice uniced, using drops of icing
for the eyes and a bit of yarn for
tail. 81:
All the women Of the church
helped in this baking; each one was
given the recipe: and number Of
cookies she was to prepare, so it was
not a burden to any one.
German Christmas Cakes.
Mix one-half pound Of butter after
it has been creamed with one-half
pound of powdered, sugar and add the
yolks Of six eggs. sift into this
three-fourths of. a pound Of flour to
which a scant teaspoon Of baking
powder has been added: Add vanilla
or any desired flavoring. Roll out
very thin and cut in shapes. Bake in
a hot oven. When cool, ice with
chocolate frosting.
White Fruit Cake.
Cream one pound Of butter and add
one pound Of sugar, and cream the
two together until very. light and. in
creased in bulk, which will take some
time. Beat the yolks OF one dozen
eggs until light and lemon In color.
and add them slowly to the other
mixture. Add ALSO, .one-fourth tea
spoon mace and one' cup Of pastry
flour which has been sifted twice.
twice. Now add six of the stiffly
beaten whites OF eggs and two tea
spoons Of brandy. sift one cup more
seeded raistns. ~o1e-half cup of thin
" sliced citron' and one-halt cup of
broken pecan meats, and, after all
are thoroughly FIGURED, told into the
cake mixture, together with the re-
manning six whites 81 eggs. Bake in
two 1o&ves In Il li1oderate oven, and
watch closely thStLit does not bake
too quickly or r4n1ain too long in tina
oven without baking properly. This
cake does not need baking powder.
DoliclouJ Cakes. =
f tho cooks time is sorely taxed
and she wishes a variety of cakes on
hand. purchase supply Of macaroons
and lady fingers. Make chocolate
fudge frosting, and place two of
these little cakes together with the
chocolate frosting between, or frost
them singly as desired.
! Coc0anut Cream Candy.
Boil together two cups of sugar.
half cup of cream and a tablespoon
3ul Of butter for Is minutes without
stirring after 1t is first melted: 1t
should then be Of consistency that
will not pour from spoon but rather
drop in Jumps or masses of bub-
b;es. Remove from the stove and
I add one-half teaspoon vanilla and
three-fourths cup Of shredded cocoa
nut. Beat until creamy and shape
into balls or oblones.