Evening star., 1936-12-10
2 teaspoons cinnamon.
/ teaspoon nutmeg.
4 pound citron, chopped fine.
II r,oIInd chopned almonds.

WdIM lilc Sylup, dIlu duu Vic cilOle v
ening. Add the lemon juice. Add
molasses, sugar, soda (sifted with the
f1our), flour. citron. cinnamon, nut
meg, almonds and lemon rind. Roll,
when well blended, into little round
balls. brush with white of egg, and
bake in moderate oven until brown.
Pack as directed.
MUERBE.
pound butter.
IA cups sugar.
cups -four.
whole raw eggs.
hard cooked egg yolks.
Rind and juice "a lemon.
Cream the butter and the sugar,
then add the cooked egg yolks. which
have been rubbed through sieve.
Beat the raw eggs lightly. and add
them alternately with the flour. Mix
well. Add the lemon juice and rind.
Roll out to 4 H-inch thickness, and
cut in rounds. Sprinkle with chopped
almonds mixed with lemon, sugar and
cinnamon. Bake in a moderate oven,
in creased tins, for about fifteen
minutes.
COCONUT DROP COOKIES.
l pound powdered sugar.
4 eggs.
u pound coconut.
teaspoons baking powder.
1l2 cups -four.
Beat the eggs until light. Add the
sugar. Beat again. Mix the baking
powder and the sugar and add them.
Stir in slowly shredded coconut. Drop
by spoonsfuf on well buttered pans,
rather far apart. Bake in moderate
oven for about fifteen minutes. Pack
in covered jar.
CHRISTMAS HONEY CAKES.
ounces citron.
ounces candied orange peel.
ounces candied grapefruit peel.
l cup chopped blanched almonds.
/ teaspoon grated lemon rind.
tablespoons cinnamon.
1lz tablespoons cloves.
3A cups powdered sugar.
eggs.
pint strained honey.
l tablespoon soda.
u cup orange juice.
6 cups flour.
Cut the fruit peel into small pieces
and combine Mix it with the al
monds, lemon rind, cinnamon, cloves
and sugar. Add the eggs, beaten
until light. Bring the honey to the
boiling point and then cool until luke
warm. Add it to mixture. Dissolve the
soda in tablespoons hot water, and
add it with the honey. Add orange
juice. Sift and stir in the -four.
blending thoroughly. Let it stand
IL hours or more. The mixture should
be stiff enough to roll easily; more
flour may be added if necessary. Roll
out on a Toured board to Il Inch
thickness. Cut into squares. Place
squares on a creased tin, and bake
in a moderate oven. When cool, dec
crate with lemon icing, made as
follows:
Whip egg whites with a pinch of
salt until stiff. Add sifted powdered
to make the icing the
proper consistency to spread-and
the grated rind and juice of lemon.
Mix well, and spread over the cake
squares.
PRUNE SPICE CAKE.
l cup sugar, sifted.
q cup shortening.
2 eggs.
112 cups sifted cake flour.
l cup prune pulp.
11a teaspoons soda.
1h teaspoons cinnamon.
u teaspoon cloves.
u cup sour milk.
Il cup chopped nutmeats.
Sift the sugar, and beat the short
ening until it is creamy. Add the
sugar gradually, blending until light.
Beat the eggs in one at time and
then beat in the prune pulp, made
from one pound stewed prunes, seeded
and put through ricer. Resift the
-four with the soda, cinnamon and
cloves, and add to the mixture in three
parts, alternating with the milk. Beat
well after each addition, and finally
stir in the nutmeats. Grease a nine
inch tube pan, pour in the batter. and
bake in moderate oven for about one
hour. Spread the cake with any
desired icing.