VERY FINE

Proi • d same as above. For filling mix three-fourths of a pound of crumbs, one-half pound of melted butter, one quart of molasses, three-fourths of a quart of milk or sour cream, one-half ounce saleratus; then add two eggs, one-half pound of currants, one-half pound of citron. lemon, vanilla, cinnamon; thicken with flour, not very stiff; when baked cover with rum icing. A variety of other cups can be made with dif- ferent fillings.

General Rules.

The addition of a little granulated sugar makes macaroons crack better.

The Vienna fancy mixture is a very good one and can be made up in many shapes.

Almond paste is certainly a great help, and saves time and trouble in making macaroons.

For all kisses and meringue work add first some sugar by hand- fuls to the well beaten eggs, then the rest of the sugar; add with large wooden spatula, mixing it very carefully.

For kisses, and for all purposes when it is desired to beat them stiff, if the whites of eggs are kept on ice two or three days before using, the best results are obtained, as they beat up stiffer.

For Boston cream puffs, you can easily dispense with two-thirds (.1 the fresh eggs by using one and one-half ounces of dissolved " Egg Nutrine" instead. Take one and one-half ouncesof "Nutrine" in a pint measure, add enough milk to make two-thirds of a pint and stir up well. Then add enough fresh eggs to fill a pint measure.

PLATE I

MACAROONS.

Pistachio.

Soft or Soullc. IVoin //. HBinns "Bakers' rreasure"

Short Tea Desserts, also for Linzer Cake Mixture.

Designs made out of Almond Sponge Sheet or \\ alnut Sponge Sheet.

From //. Ilianii'S "Bakers' Treasure"

F>A RT VII.

/Vlolasses and Honc\J Cal<es.

In baking with molasses, baking soda or saleratus is used. There- fore it should be made a special point that only the very best, pure soda is used; and if a baker is not much of a judge, I would advise him to use that done up in packages, so as to get it pure. Poor soda makes cakes look green and taste like soap. Soda must be used with great care, as worse results are obtained from using too much than not enough.

Molasses Ginger Srencl.

Mix together one quart of Porto Rico and New Orleans molasses, one and one-half pints water, one and one-half ounces soda, twelve ounces lard, two eggs, two handfuls brown sugar, two tablespoonfuls ginger, one-half spoonful cinnamon and enough flour to make a soft dough. Fill half-full with mixture a greased pan lined with paper, and bake about one hour in a medium-warm oven.

English Currant Slices.

Mix in a piece of the above dough English currants. Roll in long strips, lay on greased cooky tins and bake in a warmer oven than for the above. Press down flat, then frost with chocolate and cut in narrow slices.

Scotch Fruit Drops.

To the above mixture add one pound currants one-half pound citron (cut fine), one handful granulated sugar and a little more molasses. Drop in small cakes, flatten them somewhat, dust with granulated sugar and bake rapidly.

— 68 — Spfoe Cup Calces,

Three-quarters of a pound of crumbs, one and one-quarter quarts molasses, three-quarters of a pound of lard, one quart water, one and one-quarter ounces soda, two eggs, one pound currants; vanilla, lemon, cinnamon and allspice, with sufficient flour to keep in a soft dough. Use cup-cake moulds, having them well greased and warm, then fill half-full with mixture. Frost with chocolate.

Common Spice Cup Cakes.

From the above mixture omit the eggs and extracts; otherwise the same.

'Washington Slices.

Line a flat pan with pie crust and put in to the depth of one-half inch the mixture for spice cup cakes; bake in a medium-hot oven. Frost with water icing flavored with rum or lemon and cut in slices two by three inches.

Mo/asses Pound Cake.

Rub together three-quarters of a pound of lard and three-quarters of a pound of sugar and slowly add seven eggs (or one and one-half ounces of dissolved desiccated egg food); then mix together and add to this, one and one-half pints molasses, one-half pint milk and one and one-half ounces of soda; then add to the whole, three and one- half pounds of cake flour, two ounces ginger, one ounce cinnamon and one teaspoonful of salt. Bake medium — about 350 degrees.

Molasses Cookies.

Use ten ounces lard, one pint milk, one quart New Orleans molasses, two ounces soda, a little cinnamon, one teaspoonful salt, four pounds of flour and a handful of granulated sugar. Wash with milk and cut out, having them a fair thickness.

Gin u;e r Cookies.

Use one and one-quarter pounds lard, one quart milk, two quarts New Orleans molasses, one-half pound brown sugar, four ounces soda, cinnamon, four ounces ginger, one and one-half ounces salt and eight pounds of flour. Cut out thick and wash with milk.

Ginger Nuts*

One quart New Orleans molasses, one pint Porto Rico molasses, three-quarters pint of milk (sour if possible), one and one-quarter pounds lard, three-quarters pound granulated sugar, six pounds soft flour; ginger, cinnamon, salt and two and one-half ounces of soda. Make a soft dough and drop with hand or spoon on the tins.

Brandy Snaps.

Stir together one pint of molasses and twelve ounces of butter with one pound of brown sugar; add one pound of soft flour and one ounce of cinnamon. Break in pieces the size of walnuts; press flat a little and drop in cooky tins. Bake in three to five minutes, and roll at once over a round stick.

Freneh Ginger Nuts.

One quart molasses, three eggs, one pint milk, one ounce soda, two and one-half pounds crumbs, one pound brown sugar, fourteen ounces lard and about four pounds of flour. Wash with egg-wash and dip in granulated or powdered sugar.

JMolasses Fruit Calces.

Beat up one pound of brown sugar and one and one-half pounds of butter and lard, and slowly add seven or eight eggs; then three pints of molasses and three pints of sour milk or water with two ounces of soda; then five to six pounds of soft flour, four pounds of currants, three pounds of seedless raisins and one pound of finely-cut citron; ginger, cinnamon and allspice. Bake at 350 to 360 degrees.

Crunih or Spiee Cookies.

Two and one-half pounds sugar, three pounds cake crumbs, one and one-half pounds of lard, seven eggs (or one and one-half ounces of desiccated egg food) and one and one-half pints of molasses; cinna- mon, vanilla and lemon. Then dissolve three ounces of soda in one and one-half pints of milk or water, a little vinegar and five and one- half pounds of flour. Roll out thick as ginger cookies, dip in fine sugar and bake at 370 degrees.

— 70 — Bolivars.

Mix two quarts molasses, one and one-half quarts water, ten ounces lard, four ounces soda, some spices, about eight pounds flour and a little salt. Roll out one-quarter of an inch thick; bake in a rather warm oven.

Berkshire Cakes,

One and one-half pints molasses, two ounces butter, one-half ounce soda, one-half cup milk; salt, ginger and sufficient flour to make dough stiff enough to roll out. Roll out one-quarter inch thick, lay the whole sheet upon a well-dusted pan, cut with large knife into finger shapes to be two and one-half by four inches in size after they are baked; break before they are cold; before baking, prick well with a fork.

Poor Man*s Fruit Cake.

Rub together one-half pound of brown sugar and three-quarters of a pound of lard; add four eggs, then one and one-half pints molasses, one pint sour milk, one ounce soda, three to three and one- half pounds flour, two pounds currants, two pounds raisins, one-half pound sliced citron and two pounds of finely sliced apples.

Ginger Snaps*

Two pounds of granulated sugar, two pounds of brown sugar, two and one-half quarts of New Orleans molasses and Porto Rico molasses mixed, one pint of water, two and one-half ounces of soda, one ounce of salt, three ounces of ginger, two ounces of cinnamon, one pound and fourteen ounces of lard, and last twelve and one-half pounds of soft flour and one-half ounce of ammonia. Work well and have it stiff.

Cinnamon Wafers.

Same as ginger snaps above, only leave out the ginger; take one ounce more of cinnamon, roll out thin and cut in fingers to be one and one-half by three inches after they are baked. Wash with milk before baking.

— 71 — Honey Calces.

Honey cakes are made to a great extent in Germany, for the holidays. Special kinds are identified as original in different cities and shipped to all countries; for instance, the delicious Niirnberger, the Thorner, and Basler honey cakes. The principal dough or stock is usually prepared in September or October and stored away in the cellar in tubs or barrels sawed in two; but as a general rule this first dough is only mixed with part of the rising ingredients, alum or potash, while ammonia or soda is added just before using it.

Stoek for Honey Cakes.

Twenty pounds of honey, ten pounds of molasses; boil up several times; strain through a sieve in a bowl or tub; with a little water, pound or grind very fine one-fourth of a pound of potash and add to the honey when luke warm. Then mix with enough soft cake flour to make a medium stiff dough. Set away in the cellar. All honey is better.

German Honey Cakes and Hearts.

Get ten pounds of above dough, into which work one ounce of ammonia, which has been ground and dissolved, with the yolks of two or three eggs. Work well or put under a dough break. First bake a sample at 360 degrees. Roll out one-third of an inch thick, wash with milk or glue water, or still better, desiccated egg food dis- solved. Prick the larger ones with a fork.

A.meriean Spiced Honey Cake.

Three pounds of boiled honey, one pound Of molasses, one-half pound of sugar, one-half of a pound of lard, one ounce of ammonia, a little soda, one pint of milk, spices; add enough soft flour to make a dough like ginger cookies, and bake in the same way.

A.m.eriean Honey Cakes.

Three pounds of boiled honey, two pounds of sugar, one-half of a pound of lard, four eggs, three-fourths of a quart of milk, spices, one ounce of ammonia; add enough soft flour and one ounce of baking powder to make a dough like molasses cakes.

— 72 — Thiols Honey Cuke.

Grind fine one-half of an ounce of ammonia with the yolk of one egg; work well into ten pounds of stock dough; roll out one-half of an inch thick, prick well with a fork, wash with milk, and lay on top blanched almonds, split in halves. Bake on heavy pans, well dusted with common flour. Bake slowly and cut in square pieces. Add cinnamon and a little caraway to the dough.

Numberircr L,ehlcuehen.

Stir up together well twenty-five eggs, two pounds of fine sugar, one-half of an ounce of ammonia, one-fourth of a pound of orange peel, one-fourth of a pound of almonds, one-half of a pound of citron, all chopped fine, and spices. Then mix in light, two and one- fourth to two and one-half pounds of pastry flour. With a palette knife lay out this dough on wafer sheets and cut in squares; lay on top of each a thin slice of citron. Bake medium warm.

Swiss Honey Calces (Basler L,ecl^erle).

Four pounds of honey (boiled), two pounds of brown sugar, one- half of a pound of orangeade, two pounds of citron, two pounds of sweet almonds (all chopped fine); nutmeg, spices, the juice and grated rind of one lemon, one-half of an ounce of ammonia or three- fourths of an ounce of potash, one-half of an ounce of soda. Pour the honey over this; add one glass of rum or kirsch water, and make with enough pastry flour into medium dough. Bake in sheets one- fifth of an inch thick on strong tins, well dusted with flour. Bake quick and frost. [Frosting. — Boil three pounds of granulated sugar with one pint of water to the "thread." Rub with stiff brush a little at a time over the sheets, until it granulates or gets white.] Warm the sheets again and cut with a sharp knife in small tablets, about one and one-half inches by two and one-half inches long. Pack five in a glossy white paper, lay one on top and tie all together neatly with narrow red tape.

Sui>iti~ Nuts (Hard Tacks).

Two pounds of sugar, four eggs, the yolks of eight eggs, one- half of a pint of milk, one ounce of ammonia, lemon. Mix with

— 7-15 —

enough soft flour to make into a stiff dough. Cut out very small, round, but very thick. Bake at 370 degrees; afterwards you may throw all in- boiled icing (conserve), and spread on a sieve to dry.

Cobblestones (Pfeffernnsse).

Mix and bake, same as above, one pound of sugar, one pint of molasses, spices, one-half of an ounce of soda, one-half of an ounce of ammonia, ginger and cinnamon, one pint of milk or water, and enough soft flour to make a stiff dough.

Surrar JKlltS.

RIH.E NUTS.

Boil six pounds of sugar with one quart of water to thread, let cool ; add four eggs, one and three-fourth ounces of ammonia, one ounce of cardamon, one ounce of cinnamon, four eggs and sufficient Hour. Cut out in small round nuts, bake medium. To above dough the same quantity of honey cake dough can be mixed in.

Pepperii 11 ts.

To ten pounds of scraps of honey cakes, ginger cake, etc., add enough warm water to make a mush, add two pounds of honey, two pounds of syrup ami sufficient soft flour to make soft dough. Then add four ounces of cinnamon, four ounces of allspice, one ounce of cloves, one ounce of potash and one-half ounce of ammonia, rubbed fine with water; then make a stiff dough.

Jeing- for Peppemtits.

Boil five and one-half pounds of sugar, granulated or A, to a good thread, with one quart of water. Put enough of the nuts in a bowl and pour some of the syrup over them, working trough with a spatel until all are covered.

J\faearoo/i-J/ont'v Cukes.

FOR PAiKAGES.

One pound of almond paste worked "smooth with egg white; one pound powdered sugar, one-fourth of a pound of granulated sugar; one ounce flour, vanilla, spread with a wet knife one-third of an inch thick upon wafer sheets; dust with fine sugar, cut in cakes about two by three inches; bake in cool oven.

Freucfi Money Cnlccs.