Stevenson Memorial Cook Book Part 43

FRUIT ICING

Into one-fourth cupful of orange, lemon or other strained fruit juice rub as much sifted confectioner's sugar as will form a smooth, glossy icing; it must be thick enough to be applied without running.

TUTTI FRUTTI ICING

Mrs. A. Donald Campbell

Mix with boiled icing one ounce each of citron, candied cherries, seedless raisins, pineapple and almonds cut very fine.

COOKIES

WALNUT JUMBLES

One and one-half cupfuls of sifted pastry flour; one teaspoonful of baking powder; one-half cupful of granulated sugar; one-quarter cupful of b.u.t.ter; one-half cupful of shredded walnuts; one egg; one-quarter cupful of milk.

Method: Sift flour, baking powder and sugar together, rub b.u.t.ter in as for pie pastry. Beat egg well and add milk. Beat this into the flour, then add nuts. Knead lightly and roll half an inch thick. Now strew sugar over, press down with rolling pin and cut into small rings with a doughnut cutter.

SPICE JUMBLES

Use the recipe of Walnut Jumbles with these variations: Take three-quarters cupful of mixed chopped nuts, one teaspoonful of mixed spices, cinnamon, cloves and allspice, and if need be add more milk if dough gets too thick. Top may be strewn with chopped nuts also.

ANISE TEA CAKES

Four eggs; one pound of fine granulated sugar; one pound of sifted pastry flour; one teaspoonful of fine anise seed.

Method: Beat eggs and sugar for at least half an hour, then beat in gradually as much of the flour that is needed to be able to handle at once. Take onto a floured board and using rest of flour kneed and roll about half an inch thick and cut with small round cutters. Now brush flat tins with melted wax, strew anise seed over and place the cakes half an inch apart. Let stand over night, then bake a golden color. They will look as though they were frosted.

CHILDREN'S SPONGE CAKES

Mrs. C. A. Carscadin

One and one-half cups flour; two teaspoonfuls baking powder; one cup sugar; two eggs broken in a cup and cup filled with milk or cream. Stir all together in a mixing bowl, beat hard for five minutes and bake about ten minutes in m.u.f.fin pans.

FRENCH TEA CAKES

Mrs. C. A. Carscadin

One-half cup brown sugar; one-half cup b.u.t.ter; creamed; one-half cup milk; one teaspoonful cinnamon; one cup Quaker oats; one cup flour; two teaspoonfuls baking powder; two eggs and one cup of raisins. Bake in m.u.f.fin tins.

HOT TEA CAKES

Two tablespoonfuls b.u.t.ter; one-half cup sugar; one-eighth teaspoonful salt; one egg; one and one-half cups flour; two teaspoonfuls baking powder; three-fourths cup milk; half teaspoonful vanilla. Mix in order given and bake in m.u.f.fin tins ten or twenty minutes.

LIGHTNING CAKE

Mrs. W. F. Barnard

One large cup flour; one large teaspoonful baking powder; one scant cup sugar. Put two eggs in cup and fill up with milk. Put sugar, flour and baking powder together, throw in milk and eggs; then add five level tablespoonfuls of soft b.u.t.ter, vanilla, and then salt. Bake in gem pans.

AFTERNOON TEA CAKES

Mrs. W. N. Hurlbut

One cup b.u.t.ter; half cup sugar, beaten to a cream; two cups flour; one teaspoonful baking powder; two eggs. Drop the mixture from a teaspoon into a floured pan and bake in moderate oven.

BROWNIES

Mrs. W. N. Hurlbut

Two eggs; one cup sugar; half cup b.u.t.ter; half cup flour; two squares melted Baker's chocolate; half cup chopped walnuts; one teaspoonful vanilla. Beat b.u.t.ter, sugar and unbeaten eggs together. Bake on b.u.t.tered paper and cut while hot, in squares.

EGG ROLLS

Mrs. W. N. Hurlbut

One pint flour; two eggs; half teaspoonful salt; half cup milk; four tablespoonfuls b.u.t.ter; three level teaspoonfuls baking powder. Sift flour with dry ingredients; cut b.u.t.ter into flour with a knife, beat eggs until light and add to milk. Add this to flour and mix lightly.

Roll out on floured board till three-quarters of an inch thick. Shape, brush over tops with white of egg, and sprinkle with granulated sugar.

Bake fifteen minutes in quick oven.

SOUTHERN COOKIES

Mrs. T. D. McMicken

One cup b.u.t.ter; one and one-half cups sugar, creamed together; beat in three eggs; one cup milk; three cups flour; two teaspoonfuls baking powder; one cup chopped nuts; one-half cup raisins. Drop on b.u.t.tered tins.

OATMEAL MACAROONS

Mary Roberts

Three cups rolled Quaker oats; three teaspoonfuls baking powder; one tablespoonful b.u.t.ter; one cup white sugar; two eggs; one-half teaspoonful almond extract. Cream b.u.t.ter and sugar, then add eggs, well beaten. Mix rolled oats and baking powder together, add to b.u.t.ter and eggs. Drop one-half teaspoonful, about two inches apart, in well b.u.t.tered pan. Bake in moderate oven. If not quite stiff enough add more rolled oats.