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Cookies, Cakes, and Doughnuts: Bake

Bake in buttered pans.

One, Two, Three, Four Cookies. 1 cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 4 eggs, 1½ teaspoonfuls Calumet baking powder, teaspoonful salt, 2 tablespoonfuls caraway seed.

Cream the butter and add half the sugar. Beat the yolks, add the remaining half of the sugar, and beat with the butter, then add the beaten whites. Mix the soda, cream of tartar, spice, and salt with the flour, and stir into the butter mixture. Take a teaspoonful dough, make into a ball with floured hands, place the balls in a pan, press or flatten into a round cake, and bake ten minutes.

Cream Cakes. 1 cupful hot water, teaspoonful salt, cupful butter, 1½ cupfuls flour, 5 eggs, yolks and whites beaten separately.

Boil the water, salt, and butter.

When boiling, add the flour, and stir well five minutes; when cool, add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, 1 at a time. When well mixed, drop from a tablespoonful on a buttered baking pan, some distance apart. Bake twenty to thirty minutes, or till brown and well puffed. Split when cool, and fill with cream.

Éclairs. Bake the cream-cake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla frosting.

Cream for Cream Cakes and Éclairs. 1 pint boiled milk, 2 tablespoonfuls cornstarch, 3 eggs well beaten, cupful sugar, 1 saltspoonful salt or 1 teaspoonful butter.

Wet the cornstarch in cold mill, and cook in the boiling milk ten min- COOKIES, CAKES, AND DOUGHNUTS utes. Beat the eggs, and add the sugar and the thickened milk. Cook in a double boiler five minutes. Add the salt or butter, and when cool, fla- 707 with lemon, vanilla, or almond.

Chocolate Fingers. 3 eggs, 1 cupful sugar, + cupful boiling water, 1 cupful flour. (For Icing.) 3 cupfuls granulated sugar, 1 cupful water, 3 ounces Runkel's Chocolate, teaspoonful McIlhenny's Mexican Vanilla.

Beat the yolks of eggs and sugar until light, add in succession the flour, water, and whites beaten until stiff. Bake in moderate oven, in an oblong sheet, about half an inch thick; cut, when done, into strips about three and a half inches wide.

To make the icing, boil the sugar and water until it spins a thread, then pour in a thin stream over the chocolate, which should be melted by standing over hot water; mix well and flavor with vanilla. Let the mixture cool slightly, beat with a wooden spoon until it grains, then stand in a pan of boiling water and stir constantly until it melts. Keep in hot water while coating the cakes. Dip each cake in the melted mixture, then in a saucer containing granulated sugar. Place, without touching each other, on a clean plate. If the chocolate mixture gets too thick, add from time to time a few drops hot water, keeping it melted during the process.