The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-05-09

Since most small cakes will keep
Indefinitely when properly packed in
tin cans. it is a good plan to make "A
good supply of several varieties at the
one time. Here are few interesting
recipes that have been tested:
Kenny PENNIES Met half a cup.
full of butter and stir into it one cup
full of sugar. one and one-half cupfus
Of molasses and three cupfuls of flour
that has been sifted. Beat well and
drop spoonfuls Of the mixture, well
apart. on creased cookie pans. Bake
in slow oven and when they are
Drowned remove them with n fiat vide
knife or pancake turner and lay over
a broom handle 20 cool. These curlci
dainties look very pretty piled high
on a plate.
BRowNiEs.--Tho ingredients required
FOR these cookies are three squares OF
chocolate. two eggs beaten together.
half cup of -four. two cups of sugar.
quarter of a cup of butter and one cup
of chopped English walnuts. Cream
the butter and sugar together and
add the eggs well beaten. then beat in
the -four. Melt the chocolate by cut
ting II into small pieces and placing
the dish containing the bits over the
steam of the kettle. When the choco-
late is melted add It to the other in
gradients and lastly stir in the
chopped nuts. Pour tie mixture into
| long shallow pan and bake in u
/ thin sheet. Twenty-Five minutes will
/ he required. AS soon as the pan is
| removed from the oven mark Of in
! small squares and cut before removing
| from the pan.
| CrNNAMoN JrMRLEs.-To half a
pound OF granulatoJ sugar add one
quarter Of a pound Of butter and stir
! 20 "A creamy consistency. Beat three
eggs light and add them with a scant
| falf cup of milk. Sft with half a
| pound OF flour, one and one-half tea
spoonfuls Of baking powder and stir
! into the other ingredients. Take heap
| ing Spoonfuls of the batter drop them
into some powder and cinnamon, roll
them around so that some Of the Gin
namon shall adhere to both sides OF
the batter. Drop them on creased
baking pans. allowing room for them
| to spread. Bake in quick oven.
BosroN CREAM PrFrs.-Stir one
| quarter OF n pound Of butter into half
! n pint Of warm water in a saucepan
and place II over the fire Slowly
bring TO a boil. stirring oftcn. When
Il reaches the boiling point. put IN six
ounces OF -four. let it boil mp once and
after taking from the fire stir 1t oc-
casionally until 1t is cool. Separate
five eggs and put the yolks into the
cooled paste, stirring them in one az
a time. Beat tho whites of tho eggs
TO a fro'h and fold them in last Of ali.
! Drop tho mixture in >p.onfu,s upon a
| huttercd pan. leaving "A space FOR each
one TO swell. Bake in hot oven
fifteen 10 twenty minutes.
To make the cream for the filling
place over the FIRE In double boiler
one pint OF milk. Moisten two table
spoonfuls Of cornstarch with enough
cold milk to make paste and add q
pinch Of salt and two beaten eggs
Turn this mixture into the milk a.
soon a. (. hoils and stir all the time
until II becomes thick. Remove from
the fire. flavor with vanilla and So
away 10 cool. when ready to scrve
split tho puffs on one side ana III
them with the custnrd. If desire,
| whipped cream slightly swectcu",
may bc substituted for .hc custard
HrNrry DrMrTrEs - Wash n.
pound u butter unit, there is no ira,
~ salt in A. Min with it one an,
.uo-ha.f pounds of Hour and ne-hal
pound of sugar. Add the yolks Of Nv,
eggs beaten 20 a froth and one table
spoonful ~ brandy Blanch oHc-duar
ter Of a pound Of almonds and chol
! ". 4 IA F....