Oxford Democrat., 1912-03-12

BUTTER MACAROONS.
Beat half cup (one-fourth pound)
of butter to cream; beat 10 half cup
of sugar, one-third q cup of foe. chopped
almonds (blanched before chopping), the
hard. cooked and sifted yolks of two eggs,
grating of lemon rind and . generous
cup of sifted -four Work the whole to-
gether to a smooth, stiff dough. Break
off small bits of the dough and roll in
the hands to balls the size OF hickory
nut; set on bnttered baking sheet and
pat down. Beat the white OF IN egg
slightly and with it brush over the top
of the little cakes, then dredge them
with granulated sugar. Bake in .
moderate oven.
YEAST DoUGHNUTs.
About seven o'clock in the morning
crumble one or two yeast cakes into
cup of scalded-and. cooled milk; mix
thoroughly, then beat In about one cup
and fourth OF bread flour. Beat until
smooth, cover and set aside until we'll.
puffed up and full of bubbles (about one
hour.) Add two eggs, half a cup of
sugar, one-third cup OF melted butter,
half teaspoOnful, each. of salt and
ground mace and -four enough for soft
dough. Nearly four cups of flour I'm
sponge and dougb) will be needed.
Knead the dough until smooth and
elastic, cover and let stand until doubled
In bulk. The time of rising will vary,
but probably by eleven O'Clock, at the
latest, the dough will be ready to turn
upon q Toured board. Pat the dough
into sheet about three-fourths an inch
thick. Cut in strips three. fourths sn
inch wide, twist and lengthen these,
then shape like the letter eight. Let
stand on the board, closely covered, until
light throughout Fry in deep fat,
dredge with confectioner's sugar.
CHOCOLATE SPONGE CAKE.
Beat three large eggs very light with.
out separating the whites and yolks.
Gradually beat in one cup and half of
granulated sugar, two tablespoonfuls of
melted butter, three ounces of melted
chocolate, then half cup Of lukewarm
water. Lastly, beat in one cup of sifted
pastry -four, one-fourth cup of potato
-four (half q cup of ordinary -four may
replace the smaller quantity of potato
four) half level teaspoonful Of soda
and slightly rounding teaspoonful Of
cresm-of-tartar sifted together. A tea
spoonful of vanilla may also be added.
Bake in two or three layers. Put the
lay ers together with Mocha frosting.
MOCHA FROsTING.
Beat three.fOurtbs cup of butter to
cream; gradually beat in two cups of
sifted confectioner's sugar, and between
two and three tablespoonfuls of very
strong coffee extract.
BoMBE, ALGONQUIN STYLE.
Scald one quart OF milk and one fourth
q cup of sugar. Beat the yolks of from
six to eight eggs, add one cup of sugar
and beat again; then cook In the hot
milk as boiled custard. Add half .
cup of cream and let chill. Add one
tablespoonful OF vanilla and freeze In
the usual manner. Have ready dozen
lady fingers, half cup Of cream, beaten
firm, and half cup Of maraschino cher.
ries with two tablespoonfuls of angelica,
both cut fine and mixed with syrup from
the jar Of cherries. Fold the whipped
cream and the fruit with syrup into
about cup and half of the frozen
mixture. Line three pint melon mold
with the ice cream, soak tho lady fingers
In rich sugar syrup and lay them over
the ice cream to interline tho mold com.
pletely. Put the fruit mixture into the
center of the mold, cover with the pre-.
pared lady fingers, over them spread the
ice cream, cover with paper, then with
the tin cover; let stand about three hours
in equal measures Of salt and crushed Ice.
The center OF the bOmbe should be tint.
ed delicately with the red OF the cher
ries and syrup.
ALMOND COFFEE CAKE.
The recipe for yeast doughnuts makes
. good coffee cake. When light roll into
. sheet to fit q shallow pan. When
again light (nsarly doubled in bulky set
into the oven to bake. When nearly
done, brush over the top generously
with cornstarch paste, sprinkle with
blanohed andsliced, or chopped almonds,
and dredge generously with granulated
sugar. Return to hot oven TO form
the glaze and brown tho almonds slight
ly. Brush small place with the paste,
then add the almonds and sugar and 30
continue until tho whole 10 covered. For
. less rich coffee cake use half a. much
sugar and butter and ono egg. Less
-four will, also, be required for the
dough, but the Same quantity for tho
sponge. For the paste, stir two level
Of oornstarch With cold
water, add one cup of boiling water, and
stir till smooth and boiling.
RAIsIN BREAD.
One Fleischmann's yeast cake, ono
cup Of fukewarm water, one cup OF
milk, scalded and cooled, six cups Of |
lifted -four, three. fourths . cup of sugar, |
l0ur tablespoonfuls Of lard or butter,
. cup of raisins, ono tea. |
spoonful Of salt. Dissolve yeast and
one tablespoonful Of sugar In lukewarm
liquid, add two cups Of -four, the lard or |
butter and sugar we'll oreamed, and beat |
until smooth. Cover and set aside to |
rise In . wsrm place, free from draft,
until light-about one and one-half /
hours. When well.risen, add raisins |
veil Toured, tho rest Of the -four 10
make . soft dough, and lastly the salt.
Kuead lightly. Place In . we'll Creased
,owl, cover and let rise again until
louble In bulk-about one and one.half
,ours. Mould into loaves, flll we'll.
creased pans half full. cover and let rise
Until light-about ono hour. Glaze with
GO diluted with water, and bake forty
I've minutes.
Butter II out Of place In foudant, it
would change the texture. Thus 10