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Cake Confectionery and Little Sweets: Stir

ENGLISH WAFERS Stir together one cupful of butter with one-half cupful of sugar, add four eggs, the whites and yolks beaten separately, one-half cupful of currants, and one-fourth teaspoonful of cinnamon. Add two tablespoonfuls of strong rose water and three-fourths cup of flour, roll very thin and bake on buttered tins for about five minutes or until a delicate brown; cut into small squares, and dust with powdered sugar.

DELICIOUS TEA COOKIES Cream together one-half cupful of butter and one cupful of sugar, add four eggs, one cupful of chopped nut meats, one cupful of chopped raisins, a teaspoonful of soda stirred in one cupful of good New Orleans molasses, and one-half teaspoonful each of cinnamon and allspice. Add enough flour to make a dough that will roll out thin. Mix all the ingredients well together. Bake in a hot oven and ice or not as liked.

RAISIN COOKIES Cream together one cupful of butter and one cupful of sugar, add two eggs well beaten; then add one teaspoonful of soda and two teaspoonfuls of cream of tartar dissolved in a little lukewarm water. Now stir in three cupfuls of flour, one cupful of chopped raisins, one teaspoonful of cinnamon, and one-fourth teaspoonful of nutmeg. Drop the batter in spoonfuls on a well-buttered pan, being careful to leave room for the cakes to spread. Bake in a moderate oven until a nice brown color.

LOVE DIAMONDS Cream together one cupful of sugar and one-fourth cupful of butter, then add one-half cupful of sweet milk. Sift with one cupful of flour one teaspoonful of baking-powder and add half of it. Stir in two whites of eggs beaten stiff, and then the remainder of the flour and a teaspoonful of vanilla. Pour into a square pan and bake. When cool cut into diamonds. Mix into a cupful of melted chocolate fondant a half cupful of cocoanut, and spread the diamonds with this, or spread with a pink fondant flavored with rose, and sprinkled over with grated cocoanut.

MARMALADE DIAMONDS Cream together one-half cupful of butter and one cupful of granulated sugar; then add the beaten yolks of three eggs, one-half cupful of sweet milk; then work in two cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder, add the stiffly beaten whites of three eggs and one teaspoonful of lemon extract. Pour into square pan and bake. When cool cut into diamonds. On half of the cakes spread lemon, orange or any good marmalade, and place the other halves on these in sandwich fashion. Cover with yellow fondant flavored with lemon or orange.

LEMON CAKES Cream together one cupful of butter and one cupful of sugar, add two eggs, one teaspoonful of soda dissolved in two tablespoonfuls of sweet milk, and the grated rind and juice of one lemon. Add enough flour to knead into a stiff dough, roll thin, cut into stars, rounds or squares. Bake in a quick oven. Ice with lemon flavored fondant or icing.

MAPLE NUT WAFERS Cream together one cupful of maple sugar and one-half cupful of butter, add two eggs, the whites and yolks beaten separately. Sift and add two thirds cupful of flour and one-half cupful of chopped nut meats. Sift in the flour one teaspoonful of baking-powder. The batter should be of the right consistency to spread thinly over a buttered pan; if too stiff add a little milk. Sprinkle over the top with coarse chopped nuts. Bake rather slowly and cut into squares before removing from the oven.

VANILLA WAFERS Cream together one-third cupful of butter and one cupful of sugar, add one egg, and one-fourth cup of sweet milk. Sift together one teaspoonful of salt, one teaspoonful of baking-powder, with two and one-fourth cupfuls of flour. Beat up, add a tablespoonful of vanilla. Pour into pan, spreading thinly over it. Bake in a moderate oven.

CHOCOLATE DIAMONDS Cream together one-half cupful of butter and one cupful of sugar. Sift into three cupfuls of pastry flour two tablespoonfuls of baking-powder, then add alternately with one cupful of sweet milk, and two eggs. Flavor with one teaspoonful of vanilla. Bake in square layer cake tins, and when cold cut into diamonds. On the half of these cakes spread a chocolate paste made as follows: Beat some fresh butter with a wooden spoon until it is soft and creamy. Add by degrees sufficient milk chocolate, which has been reduced to a very fine powder, to make the butter quite brown. Flavor with vanilla. Place the unspread cakes on top of the spread ones in sandwich fashion, and ice with chocolate fondant, or else use white fondant and sprinkle thickly with chopped almonds.

CORIANDER CAKES Cream together one cupful of sugar and four eggs until thick and white, then add one and a half cupfuls of flour into which has been sifted one teaspoonful of baking-powder; then add two tablespoonfuls of coriander seed and one teaspoonful of lemon extract. This should be a rather thick sponge. Drop by spoonfuls on buttered pans or greased paper. Bake in a hot oven to a golden brown.

PEACH BLOSSOM CAKES Cream together one cupful of sugar and one-half cupful of butter, then add one-half cupful of sweet milk. Sift into one cupful and a half of flour two teaspoonfuls of baking-powder and stir in half of this, then add the stiffly beaten whites of three eggs and then the remainder of the flour and one-half teaspoonful of corn-starch. Pour into two square pans and bake in a rather quick oven. When cool cut in small squares and ice with pink fondant flavored with peach or rose extract or ice with white fondant and sprinkle with pink pulverized sugar.

WILD ROSE CAKES Cream together one-half cupful of butter and one cupful of sugar, then add one-half cupful of sweet milk. Sift with one teaspoonful of baking-powder into one cupful of flour, add part of the flour, then the stiffly beaten whites of three eggs, then add the remainder of the flour and a teaspoonful of rose or strawberry extract. Beat up thoroughly and bake in sheets in two square pans. Cut into squares when cool and ice with white fondant, and then with a pastry tube and pink fondant place a wild rose in the center of each cake. Put a little yellow or chocolate fondant in the center of each rose. CREAM NUT PUFFS Take one-half cupful of butter, one and one-half cupfuls of flour, eight eggs and two cupfuls of hot water. Melt the butter in the water, set over the fire and bring to a gentle boil. Then put in the flour and boil until it leaves the sides of the saucepan, never ceasing to stir. One minute is enough. Turn into a bowl to cool. Beat the eggs in one at a time, beating one minute after each egg is put in, and then when all are in beat for two or three minutes. Set on ice for an hour, then drop in spoonfuls on buttered paper, being careful to get them far enough apart so that they will not touch each other. Bake for about fifteen minutes in a quick oven or until a nice brown. When cool make a slit in the side of each and fill with a cream nut filling made as follows: Place in a double boiler one cupful of milk stir into this a tablespoonful of corn-starch dissolved in a little milk, and gradually one egg beaten light and one-half cupful of sugar. Stir until thick and smooth, then stir in one-half cupful of finely chopped hickory or pecan nut meats. Flavor with a teaspoonful of vanilla. When cold fill into the slits in the cakes. These are delicious. SPICE FINGERS Beat five eggs and two cupfuls of light brown sugar until light, then stir in one teaspoonful of cinnamon and one-half teaspoonful each of cloves, allspice and nutmeg, also one-fourth cupful of almonds pounded into a paste and two ounces of citron cut fine; then add one-half cupful of molasses, and lastly the flour into which three level teaspoonfuls of baking-powder have been sifted. Use enough flour to make it stiff enough to roll thin. Cut into long strips about the length of a finger, and about an inch wide. Bake on greased pan in a moderate oven. When cool dip into chocolate fondant or any colored fondant. They are good dipped into maple fondant.

CARAWAY COOKIES Cream together one cupful of sugar, one-half cupful of butter till light, then add one-fourth cup of water, and two eggs well beaten. Sift with three cupfuls of flour two teaspoonfuls of baking-powder, and add gradually, and then stir in a tablespoonful of caraway seeds. Mix the ingredients well together, roll thin and cut out in fancy shapes or in rounds. Bake in the oven until a delicate brown.

DAISY CAKES Cream together one-fourth cup of butter and two-thirds cupful of sugar, add one egg, one-half cupful of cold water or sweet milk, and the grated rind of one orange. Sift a teaspoonful of baking-powder with one cupful of flour and stir in. Beat steadily for five or eight minutes, then turn into small greased gem pans. Bake in a moderate oven. Turn out of the pans and when cold cover with orange fondant. With halved almonds form a daisy in the center of each cake, using a center of candied orange peel.

VANILLA SUGAR CAKES Cream together one cupful of butter and one cupful of sugar, add two well-beaten eggs, and three teaspoonfuls of vanilla extract. Sift with three cupfuls of flour three teaspoonfuls of baking-powder. Roll out thin, sprinkle with sugar and press in with the rolling pin. Cut into rounds or squares and bake them a delicate brown on greased tins.

CHOCOLATE GINGER DROPS Place in a bowl one cupful of molasses, half a cupful of sour cream, one tablespoonful (level) of ginger, one teaspoonful of cinnamon and mix well together, then stir in one-fourth cupful of melted butter. Dissolve a teaspoonful of soda in a little water and add to the other ingredients. Add enough sifted flour to make a drop batter. Drop from spoon on greased pan, far enough not to touch each other when baked. Dip each little drop cake into melted chocolate fondant. The dough should be stiff enough so that the batter will not run over the pan but keep its shape when baked. Try a bit of the batter in the oven before putting in the cakes. These cakes should be baked in a quick oven.

COCOANUT FRUIT DROPS Cream together one cup of sugar and one-half cup of butter, then add one egg and one cup of milk. Mix one cupful of raisins in one-half cupful of flour and add to the other ingredients with one and one-half cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder, then add one-half cupful of grated cocoanut and one teaspoonful of vanilla. Drop by spoonfuls on greased pans and bake in a moderate oven fifteen minutes. Can be iced with white fondant and sprinkled over with grated cocoanut.

PRESERVED FRUIT DAINTIES Cream together one-half cupful of butter and one cupful of sugar, then add three well-beaten eggs and one-half cupful of sweet milk. Mix smooth and then add gradually one and a half cupfuls of flour into which has been sifted one teaspoonful of baking-powder. The dough should be as soft as it can be handled easily. Flour the board well and cut out into rounds or squares, and place preserved fruit over the top. Any thick preserved fruit may be used. Bake in a quick oven a nice brown.

JELLY JUMBLES Cream together one-half cupful of butter and one cup of sugar, add one well-beaten egg, then one and one-half cupfuls of flour into which have been sifted one teaspoonful of baking-powder and one-fourth teaspoonful of salt. Stir well, then add one-third cup of sweet milk or just enough to form a dough that will roll out. Flour the board and roll very thin. Cut out with a jumble cutter or a doughnut cutter. Spread half of these with some good jelly, and place the unspread cakes on top of these in sandwich fashion. Press the edges slightly together and bake on greased pans.