Evening star., 1914-12-14


shredded cocoanut and a half teaspoon
ful of vanilla, and beat until the mix |
ture Is creamy. Pour or drop by !
spoonfuls onto Il buttered pan.
Candied Dates and Prunes.
Steam the dates until plump and ten
der. then boil in granulated sugar and |
dry OH a board waXed paper The !
prunes should be soaked in cold water |
until soft and plump, then rolled in |
sugar and dried. If preferred, after |
steaming or Pumping. in cold water |
remove the pits, then stuff with chop !
ped peanuts or almonds, plain or mixed |
with sugar and white of egg. Sour
cream and chopped nuts make good
hlling, as also French cream made by
ooilInS until it almost threads one cup
granuiated sugar and a half cup of
hot water Do not stir After the
dates or prunes are stuffed close each
one to give it it's original form, and
roll i'll sranulated sugar.
Pecan Macaroons.
Whip the whites of three eggs to a
stiff froth, adding. as they stiffen. one
cup light brown sugar. a little CHINA
mon and generous three fourths
pound pecan nuts cut in bits Drop
from the point of a tablespoon on but
IL IL.
Christmas Seed Cakes.
Beat one cup of butter and two of
sugar to cream. Add three table
spoonfuls of sweet milk and two of
caraway seeds. Sift three times two
cups of flour and two even teaspoon
fuls of baking powder and beat into
the butter, sugar and milk. If not SO
stiff that you can scarcely beat it, add
a little more flour, turn out a
Toured board and roll almost as thin
as wafer. Cut into round cakes,
sprinkle a little caraway on top and
bake.
Scandinavian Fattigmands-Bak-
kelse.
Stir together five eggs and one pound
of Fl our and knead we'll upon the pas
try board. Add one-half pound of
sugar, one teaspoonful of cinnamon
and a little grated rind of lemon with
two tablespoonfuls of cream just
enough to make the dough stick to-
gether and not adhere to the rolling
pin. Mix thoroughly, then before roll
ing out. rub both pin and board with
the flour. Roll thin, cut into shapes
and fry in deep fat. To prepare the
latter try out two pounds of beef Suet,
strain, and then heat to the boiling
point. Drop in the cakes a few at a
time, and as soon as nice and brown on
both sides, and it will take but a mo-
ment lift out with d fork and lay on
Il large sheet of brown paper to absorb
any fat that may adhere. Another
recipe for the same cakes calls for the
yolks of six eggs. two whole eggs,
one-quarter pound sugar, brown or
white: two tablespoonfuis of cream,
one ounce of butter which has had the
salt removed, and as much OF pound
of flour as can be kneaded into bat
ter that Will not stick to the hands. !
If too stiff to roll out, add half a cup |
together and makes it easier to han
die. This recipe makes about u hun
dred cakes.
Pepper Nuts.
These are a favorite small cake that
may be made in quantity and kept on
hand for the holidays. Cream together
one cup of butter, one of lard and two
of brown sugar. Add three eggs, one
at a time, beating thoroughly after
each addition. Now add the spices
one grated nutmeg. two teaspoonfuls
of cinnamon and two of anise seed,
one teaspoonfui of ground cloves, four
spoonfuls of whole coriander, cup
chopped almonds and an eighth chop
ped citron. Next add four cups of mo-
lasSes with which has been mixed two
teaspoonfuls of soda dissolved in a lit
tie warm water and hour with which
four teaspoonfuls of cream of tartar
has been sifted. using flour to make a
stiff dough- knead with the hands un-
I'll well mixed and smooth, then roll
out on a Toured board into long rolls
about inch in diameter. With
sharp knife cut into slices quarter of
an inch thick. Bake in a quick oven to
a light brown, and when cold put into
a tin cake box, where they will keep
long time.
Christmas Stullen.
Put two cups lukewarm milk into a
bowl. add three yeast cakes and tea
spoonful of sugar and set i'll a warm
place until the yeast floats on top. Add
three cups of -four, mix into thick
batter, cover and stand in warm
place until very light. Meantime beat
a half pound of butter and half pound
powdered sugar to Il cream, add one
by one the yolks of four eggs, stirring
a Few minutes between each addition;
:.dd the grated yellow rind of a large
lemon, half a teaspoonful of salt and
Il quarter teaspoonful of powdered
cardamon seeds. then combine the two
mixtures: add enough flour to make
firm dough. turn onto u Toured board
and work until the dough ceases to
stick to the fingers
Return the dough to the bowl, cover
lightly and let it rise again until dou
bic its bulk. Again put onto the board.
ron out ABOUT an inch in thickness,
then sprinkle over it one cupful warm
ed currants and seeded raisins and
threc-fourths cup shredded citron. Roll
up. working the dough a few moments
to incorporate the fruit Cover with a
napkin, set in warm place and let
rise for half an hour, then divide the