CREAM CAKES

One pound butter, one pint cream. Rub butter to cream ; add the cream and mix thoroughly. Add as much flour as the mixture will hold without being stiff. Put the dough on a platter and leave on the ice over night. In the morning roll the dough out thin in sugar, cut in diamond shape and bake.

Miss Rose Newmark. CREAM PUEES.

Half cup butter melted in one cup hot water ; boil together. While boiling, stir in one cup flour. Take off and cool, then stir in three eggs in succession without beating. Drop on but- tered tins and bake in hot oven for twenty or thirty minutes.

Filling : One cup milk, one egg, half cup sugar. Thicken with one even tablespoon cornstarch. Flavor as desired.

Evelyn R. L/Tjtz. CREAM PUEES.

Boil for a moment two ounces of butter in a half pint of water ; add hastily half a pint of flour ; beat until smooth and thick. Take from the fire and break in one egg; beat until

186 LANDMARKS CLUB COOK BOOK.

mixed. Add another egg and beat again, and so continue until you have added four eggs. Bake by dropping single table- spoonfuls into greased shallow 'pans.

Filling : Half a pint of cream, well whipped ; then add the white of an egg, also well beaten; three tablespoonfuls of su- gar, one tablespoonful of vanilla.

Miss M. T. Etchemendy. FRUIT JUMBLES.

Two-thirds cup butter, two small cups sugar, two eggs, yolks and whites beaten separately; one teaspoon cinnamon, one teaspoon cloves or nutmeg, one small teaspoon soda in three tablespoons milk, one cup chopped raisins or candied lemon or orange peel, or both ; one teaspoon vanilla, flour to roll rather thin. Sprinkle with sugar; cut with small cutter; bake quick.

Mrs. John Boal, National City. HERMITS.

Two-thirds cup sugar, one cup butter, third cup milk, three eggs, one and a quarter cups flour (or more), one teaspoon cloves (scant), one teaspoon soda, one teaspoon cinnamon, one teaspoon vanilla, one pound chopped raisins, one cup chopped walnuts. Drop spoonfuls in tins and bake in moderate oven.

Mary Okey Knight. HERMITS.

One and a half cups brown sugar, one large cup butter, three eggs, one teaspoon each cinnamon and nutmeg, half of cloves, one teaspoon soda dissolved in a little hot water, two tablespoons milk, one, two or three cups seeded and chopped raisins, flour to mix very soft. Cut with a cookie cutter. These can be mixed into a stiff batter and made into drop cakes, but are not as nice.

Mrs. W. H. Burnham, Orangre. HERMITS.

One cup butter, one and a half cups sugar, three eggs, one cup raisins, one cup walnuts, third cup citron, one teaspoon ground cloves, one teaspoon cinnamon, one level teaspoon soda, one teaspoon vanilla extract, flour to stiffen. Cream butter and sugar, add eggs without beating. Have raisins

CAKE. 187

stoned and cut fine, walnuts and citron chopped fine and flour well. Mix with the butter and eggs, add vanilla and soda dis- solved in hot water. Then mix in flour until stiff enough to mold into balls size of walnuts. Put in well greased pans and bake in moderate oven. Should be about the size of sil- ver dollars when done. Will keep if put under lock and key.

Mrs. Arthur Wells. JUMBLES.

. One cup sugar, half cup butter, three eggs, one teaspoon cream tartar, half teaspoon soda. Flavor with wine, vanilla or nutmeg. Do not put in flour enough to roll; drop them or shape with the hands.

Mrs. E. R. Hull. JUMBLES.

Two eggs beaten light, one cup sugar, pinch of soda, one cup butter, mix not too hard.

Mrs. E. A. Padgham. NUT JUMBLES.

One cup butter, one and a half cups sugar, two and a half cups flour, half cup milk, half cup nuts (cut in pieces, not chopped), two eggs (beaten together), half teaspoonful soda, one teaspoonful cream tartar ; vanilla flavor. Drop in pan from a teaspoon and drop apart. Bake.

Miss Maurice. MACAROONS FLAVORED WITH LEMON.

Beat the yolks of four eggs light together with one pound of powdered white sugar and whisk the whites of four eggs to a stiff froth. Beat into the beaten eggs and sugar the grated peel of one lemon and half a teaspoonful of grated nutmeg. Mix in lastly and in small quantities the frothed whites and six ounces of flour. Roll the mixture into small balls, rub over with butter, lay them on a buttered paper, leaving a space between each, and bake in a hot oven.

Mrs. M. J. Connell. "''MAIDS oe honor/'

One cupful sour milk, one cupful sweet milk, one table- spoonful melted butter, yolks of four eggs, juice and grated rind of one lemon. Put both kinds of milk together in a double

188 LANDMARKS CLUB COOK BOOK.

boiler; let it become sufficiently heated to set the curd. Then strain off the milk and rub the curd through a strainer. Add butter to the curd, the sugar, well beaten yolks of eggs and lemon. Line patty-pans with rich puff pastry, fill with the mix- ture ; bake until firm in the center, from ten to fifteen minutes.

F. S. C. NUT PATTIES.

One cup butter, one cup sugar, one cup flour, one cup finely chopped nuts, pinch of salt, one egg. Beat the egg until very light, add sugar and beat again; then stir in flour and nuts until smoothly mixed. Drop in spoonfuls on a greased tin and bake in a moderately quick oven to a delicate brown.

Josephixe A. Seaman. QUEEN CAKES.

Beat two ounces of butter to a cream, add two ounces of

fine sugar and beat till light ; add one egg, beat a little, then

add a second. Then stir in lightly three ounces of flour, half

a teaspoonful of baking powder and a little lemon flavoring.

Grease eight or nine little patty-pans, sprinkle at the bottom of

each a few cleaned currants, and fill with the cake mixture.

Bake in a quick oven for about ten minutes.

f. s. c.

Two cups granulated sugar, one cup butter ( warmed), four eggs, three cups flour, one teaspoon baking soda dissolved in tablespoon hot water, two teaspoons cinnamon, one teaspoon allspice, one bowl English walnuts, one pound black dates cut in small pieces. Mix in this order and drop in greased tins in very small quantities, and bake in quick oven.

Mrs. E. R. Hcel. ROCK CAKES.

Half pound butter, one pound flour, half pound sugar, forty drops essence of lemon, two eggs, half glass of brandy. Rub butter to a cream, add flour and then sugar. Mix the whole with two beaten eggs and brandy. Drop on tins and bake half an hour.

F. S. C. Ens-land.

CAKE. 189