Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-12-17
The World-FanouS Spring
erIi, Which Came Orig
inally From Italy, Can Be
Made in This Country,
Too
Small Boxes Of These Good
les Packed in SnoWy
White and Holiday Red
Make Nice Christmas
Gifts
Ry MRS. M. A. WILSON

ID! MIhN. w. ~ "ltJNbAN
fCopvriDht 1919. bp Mrs. NJ. 4. wilson. an
rights rescrpedJ
Z T1ODAY Europe is aquiver with ex-
- pectnncv in preparing for most
glorious Christmas. Forgotten is the
bitterness of the last four years in the
wildly joyful preparation for this yule-
tide. Much happiness at this season
of the year comes to the housewife who
plans to have the entire family help
in the making of the oldtimc delica-
cies.
AS real part in the celebrating Of
the holidays the little fancy cakes are
very important. Visitors are also GER
tain to enjoy these goodies with cup
Of tea or cocoa.
Making the Springeri
THIS world famous little cake came
originally from Italy, and is at present
made in every city aud country in Eu-
rope, as one of the particular cakes
appropriate for this season of the year.
III making these cakes it is necessary to
have either q springerli roller or u
board to stamp the various designs ou
the little cakes.
The Recipe
Ttoo- thirds cup Of sugar,
One large egg,
One half teaspoon of salt,
One level tablespoon of dntSeed.
Cream the egg and sugar, salt and
seed until very light, then add
One cup Of sitted -four,
Tto level teaspoons of baking pOtCdcr.
Work to n smooth dough- then roll
cut on a board three quarters of an
inch thick Mark with the spriugerli
form, then cut the cakes. Now sprinkle
an ungreased baking sheet with two
tablespoons of aniseed. Place the
cakes on the prepared pan and let
stand for two hours. Then bake in a
This usually requires about twenty
minutes.
Iebkuchen
This recipe comes from Swiss
mountain housewife and is many years
old. Place in saucepan
One cup of honey or sirup,
OnehaH cup of coffee,
Too lepeL tablespoons of cocoa.
Bring to boil and cook for two min
utes, then turn into a mixing bowl. let
COO and add
One uelt- beaten cgg,
One teaspoon OF cinnamon
One half teaspoon of nutmeg,
One half teaspoon OF cloves,
One-hGU cup of finely chopped nuts,
One half cup Of finely chopped citron,
T,eo and one holt cups Of sifted -four,
One level tablespoon of baking
pooder.
Beat just enough to mix, then spread
one half inch deep in well CREASED and
Toured baking pan. Bake in mod
crate oven for eighteen minutes. Re
move from the oven and let cool. Cut
In squares and spread each cake on top
with water icing. Let dry and then
tie in bundles of six each. Pack in n
tin box to ripen for Christmas.
,PfefYernus
Place in a mixing bowl
One-h half cup of Sirup,
Three quarters cup of broton sugar,
One half cup of finely chopped seeded
FGisins,
Que half cup Of finely chopped nuts,
One-h half cup of finely chopped citron,
One half teaspoon of ginger,
One half teaspoon of cloUeS,
One teaspoon of cinnamon.
Mix and then add
One VslI- beaten egg,
One aud three quarter cups Of -four,
Oue leveE tablespoon of baking
potcder.
Work to a smooth dough and then
diVlde INTO pieces tne size OF walnut.
Now round up these pieces into ball
and press between the hands to hatten
slightly. Set on slightly CREASED and
Toured baking sheet. Bake in mod =
crate oven for fifteen minutes, then
remove and brush with the following
mixture:
Tioo tablespoons of strup,
One Tablespoons of 1oGter,
One teaspoon of vnnilla extract.
Then roll the nuts in powdered sugar
and let dry. Store in a safe place until
Christmas.
French Cream Cookies
Place in Il mixing bowl
(