Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-04-30
Twenty-fv Kin DIS Of
Fancy Cookies From
One Recipe-Vari
Tarts, Puffs, Waters,
Jumbles, Buttons and
Frosted Crackers.

| when the next cake-baking day
icomes Keep these things In mind:
II the cake rises and then falls the
batter was too thin or 1t was shaken
before 1t had become set.
A heavy cake with streaks in 1t
meanc an excess Of butter.
II the cake is coarse-grained and
gritty either you used too much su-
gar or you did not sufficiently cream
the butter and sugar. A waxy crust
Is the result Of using too much sugar.
A coarse grained. dry and tasteless
cake rs the consequence OF using too
much baking powder.
| RI the upper crust 10 cracked open.
which often happens with loaf cake.
either the oven was too hot at the
start or TOO much fiour was used.
| II the batter runs over the SIDES OF
the pans and over the oven, leaving
behind a very soft and delicate cake.
the trouble Is not. a many suppose,
that the cake was too rich. but that
the oven was not hot enough to form
crust
Twerty-Five KINDS Of Fancy Cookies.
| Nv using variety of fiavors. icings
and filings more than Twenty-Five
different kinds of cookies. all OF them
wholesome and palatable. can De
made from one foundation recipe.
! This Is the recipe: One cup OF me
su1ar one teaspoonful of salt. two
th;rds Of a cup of shortening. Two
teaspoonfuls of baking powder. two
beaten eggs and one and one-hai1
pints Of -four. Add milk or nour as
! either proves necessary 70 aiio" 'he
dough to be rolled thln.
TAKE large spoonful OF the Dough
Err Zach kind of wafer and mix the
extra ingredients with it in sep
.rate small bowl. Make the ignt
cookies first, then chocolate COOKIES
and last the spiced cookies; non a.,
the waters extra thin ana pc ~,
not to burn them in the baklns. IN
| lot oven they will bake in very
rev '' haa vanilla to the original mix.
.,ra. roll the dough thin ana cut IL
| into rounds. .o,nan,t and
white vanilla icing ana r'ane
COOKIES Ada Demon lemon extract and peanuts
c,,onned fine; cut the dough INTO
! small squares ,.a va,nuts
| /. Add vanilla and choppeo ,rhois
and vanilla icing, ana pu'
nut rs Irse 20 orange extract, color the
,cinr orange, and cut the CAKES nv
narrow strips. IA channel
almonds. favor the icing and aoo NAH
Add chopped raisins and Ice or
mt a raisin in the top 10
| Chop the nuts and the raislns
eether and cut the CAKES ih'o
.. Add caraway seeds. and MAKE
the cookies diamond shaped aad
! 10 Flavor with lemon ana at a.
lemon juice or bit OF c'tr'c a''' =
III IL Add chopped citron and put n,ts
| ~ citron in the icing, which shoulo
| be colored light green .,; n,+
| IL. Roll the dough extra thin, f pu.
chopped figs between TWO ,Httins
drops of milk around the edges. ~.
~ Add chopped dates and van'iia
| icing. with half date on top.
i! F1ayo i.,,y with tn to asm0 With half
sau r.b ma of 's'' over q" the he jelly
nj" Is. Put preserved fruit of any kind
hetween two thin waters; crimp the
edges. chocolate or cocoa:
roll the dough extra thin, cut IL iii'o
squares and roll 1T up. ~
IL. Cut the chocolate WATERS on.
long. and after baking them put tart
| ielIy between two cookies
| IS. Cut the chocolate at o Waaers ~ s
IS. Add cinnamon; cut the dougn 81
/ into very thin squares, roll them up
| ard dip the ends In icing
i 90 Add ginger; roll the cakes ny
small round sticks like bread sticks.
/ 81 Add mixed spices; cut the dough
! into triangles and put currants on
! top. -.
| ~. Put two chocolate waters TO-
egther with half marshn1aliow.
"a Ont vanilla waters into heart
1 chanes and color the icing delicate
! ~ cut lemon waters into clover
| leaf shapes and color the icing very
! light green. ~
/ s. Add rose extract: color the
| icing pink. and cut the COOKIES INTO
crescent shapes.
! Small candies. cherries or candied
rose or violet petals may MY De adaea 70
/ If some of the white of the egg Is
saved. more varieties can be made by
/ beating white sugar into II ana put.
ting some of it inside or on top OF
the different kinds. They should not
by adding light cream or milk 10
frosting sugar and fiavoring it, The
marshmallows are put on the waters
| before they are baked.
/ Other Cakes That Are Good.
| Fruit Tarts-Roll out some pastry
and cut it into squaes. FIT these
/ squares into muffin pans and lap the
! corners over the edges. Bake. Re
move the pulp from an orange or
grapefruit and place it in the baked
/, sh ellis. Just before you serve it make
| a p,ain sugar strip by boiling down
some sugar until it threads. Pour the
| hot strip over the tarts and place
! them in the oven to become thorough
ly heated before you serve them. Put
a maraschino cherry on the top or
! each The brown corners of the
pastry and the cherry on top make
+! this a pretty and tasty tart.
| Sponge Tarts.-Cut a loaf of baker
or coarse -rained. homemade sponge
! cake in halves. tipping 1t on edge ana
cutting the long way of the LOAF.
leaving a top and bottom half Cut
| again with a smaller cutter. not quite
to the bottom. so that an under crust
and rim Of the first round will DC
left. In this fit half Canned or
fresh) peach. filled up even with pow
dered macaroons. Pour over !.
strip OF peach juice and orange JUICE;
| half and half. Set away to cool. ana
| just befol. serving put spoonful OF
| whipped cream on each tart.
| CocoanGt Puffs.-CocOanut puffs are
! always good. Here is a. novel klnd
that keeps we'll for week or more
and can be served with cool drinks.
! frozen desserts or fruit salads. To
make. add pinch of salt to the
whites of two eggs and beat until
they are dry and stif; add two-thirds
| Of q cup OF granulated sugar and COOK
| in a double boiler. Have the water
| boiling when the inner dish is intro
duced. and keep the water just at
tNtNf = q