Omaha daily bee., 1912-06-01

pieces an inch long and leave In iced
water for an hour. Weigh the fruit and
allow half a pound OF sugar to each
pound OF rhubarb. Put into the inner
vessel OF a double boiler, scattering the
sugar between the layers Of drinping wet
pieces. Add no other water Cover. and
set in the boiler Of warm mot hop water
and bring slowly to the boil Cook until
the rhubsrb is tender and clear. but not
broken. Take from the fire and let Il
cool In the covered inner vessel.
Swiss Cakes.
Required: A quarter OF pound OF but
ter, one egg, one teaspoonful of flour.
new milk and baking powder. Rub the
butter Into the flour. then rub the egg
Into them. and add sugar and baking
powder. Make all into a paste with milk
Roll out three times with a rolling pin.
cut into diamond-shaped pieces and bake.
LiiIor's Biscnits.
Required: One pound OF flour. six ounces
OF sugar three eggs. six ounces Of butter,
enough milk to make a soft paste. tea
spoonful OF vanilla essence. Rub the but
ter into the flour add the sugar. three
eggs. and enough milk. favored with
vanilla essence. to make all into a soft
paste. Take up small portions, mould
them with the hands into lengths OF three
inches and bend each piece into the shape
OF horseshoe. Bake in a moderate
oven I'll a golden color. When cold.
store In tin.
Banbury Cakes.
Required: Two pounds Of currants, half
an ounce each Of ground allspice and
powdered cinnamon. four ounces each Of
eandied orange and lemon peel, eight
ounces Of butter, one pound OF moist
sugar and twelve ounces OF flour. Mix ali
well together. Roll out a piece Of puff
paste. cut In into oval shape. put a small
quantity OF the mixture into each, and
double them up In the shape of a puff.
Place these on a board, fiatten with a
rolling pin. Bake In a hot oven.
Rice Biscuits.
Required: -Four ounces Of butter. four
ounces OF sugar. one egg. grated rlnd of
half lemon, four ounces OF pastry -four,
four ounces OF ground rice Beat the
butter and sugar till creamy. then break
the raw esq into Il. add the grated rind
OF half lemon and beat we'll. Mix to-
gether the pastry flour. and ground rice.
add them. Roll out the paste very thin,
cut with fancy cutter. prick with a
fork, and bake In moderate oven.
Rich Rock Cakes.
REQUIRED; Half pound OF butter. half
pound Of sugar, two eggs. half a pound
Of sultanas. two ounces Of chopped peel
three-auarters OF pound Of flour. a tea.
spoonful Of baking powder, Beat the but
ter and sugar. add the eggs separately,
sprinkle the sultanas with flour and the
chopped peel. add them. then mix in the
flour and baking powder. Divide into
rocky cakes with two forks and bake In
q moderate oven.
Fairte Gingerbread.
Required: Five ounces OF butter. four
ounces OF sugar, one egg, a quarter Of a
pound OF treacle, one pound OF flour, two
ounces of candied lemon peel, half an
ounce Of flour. two ounces of c&ndied
lemon peel. half an OUNCE OF cream of
tartar. a quarter OF an ounce Of carbonate
OF soda. Beat up the butter and sugar |
TO cream. then add the eggs and a |
quarter Of a pound OF warm treacle.
Mix thoroughly. add by degrees ons |
pound OF flour and two ounces OF lemon |
peel. Mix the carbonate OF soda and |
cream Of tartar In little milk. and work |
all together thoroughly. Bake in little
tins in moderate oven. and, when cold. |
cover with the following icing: Put into |
4 sauce pan half pound Of icing sugar,
add sufficient boiling water to make "A
nice smooth paste. boil for a minute.
then beat with wooden spoon. add any
'iavorins or eoloring desired and use.
Pyrmont Cakes.
Required: Three ounces OF butter a
quarter Of pound Of sugar. a few drops
4 vanilla essence. three eggs. five ounces
4 flour, three ounces of ground rice, one
easpoonfui Of baking powder
Cream the butter and sugar, add TO n
he vanilla essence. Beat the eggs Cyolks
md whites separately. and add to the
ugar and. butter Now add gradually,
'eating all the time. the flour. ground
ice. and baking powder Beat all for
even minutes. Pour into buttered tins.
nd bake in a sharp oven for twenty min
ties.
Country scenes.
Required: Two ounces Of butter, three
Iuartsrs Of a pound Of flour. half an
'unce os cream OF tartar, a quarter OF
IN once Of carbonate Of soda. one ounce
nd a half OF sugar. sultanas.
Rub the butter into the flour. add the
ream Of tartar. the soda, and the sugar.
nix into ssstlff dough with nearly half
pint Of sour milk or butiermiIk Roll
ut into a round cake. mark this into
light portions. bruzs. over with egg. and
AXE in a hot oven.
Rolled Oats Bread.
Two cups boiling water. one-half Gun
noiasses. one-hslf tablespoonful salt.
ne tablespoonful butter. one-half yeast
AXE dissolved in one-half cup lukswarm
sater. one cup rolled oats. four and one
'alf cups flour. Add boiling water 10
ats and let stand one hour: add mo-
asses. salt. butter. dissolved yeast cake.
nd Tour. let rise. beat thoroughly. turn
nto buttered bread pans, let rise again.
nd bake By using one-half cup less
lour the dough is better suited for bis
uits. but. being soft. Is difficult 10
iandle. To make shaping Of biscuit
asy. take up mixture BY spoonfils. drop
nto plate Of -four and have palms Of
ands well covered with -four before at