Common Sense in the Household 58

Common Sense in the Household 58

GINGER-SNAPS (_No. 2._)

 

1 large cup butter and lard mixed.

1 coffee-cup sugar.

1 cup molasses.

½ cup water.

1 tablespoonful ginger.

1 tablespoonful cinnamon.

1 teaspoonful cloves.

1 teaspoonful soda dissolved in hot water.

Flour for pretty stiff dough.

 

Roll out rather thinner than sugar cakes, and bake quickly. These

ginger-snaps will keep for weeks, _if locked up_.

 

 

GINGER-SNAPS (_No. 3._)

 

1 pint molasses.

1 teacup sugar.

1 teaspoonful ginger.

1 teaspoonful allspice.

1 cup butter.

5 cups flour.

 

Roll thin and cut into small cakes. Bake in quick oven.

 

 

AUNT MARGARET’S JUMBLES.

 

1 cup butter.

2 cups sugar.

1 teacup milk.

5 eggs.

½ teaspoonful soda dissolved in boiling water.

1 teaspoonful nutmeg.

 

Sufficient flour to make _soft_ dough. Roll out, cut into shapes and

sift sugar over them before they go into the oven.

 

 

LEMON JUMBLES.

 

1 egg.

1 teacupful sugar.

½ teacupful butter.

3 teaspoonfuls milk.

1 teaspoonful cream-tartar.

½ teaspoonful soda.

2 small lemons, juice of two and grated rind of one.

 

Mix rather stiff. Roll and cut out with a cake-cutter.

 

 

RING JUMBLES.

 

1 lb. butter.

1 lb. sugar.

4 eggs.

1 lb. flour, or enough to make out a soft dough.

Wineglass (small) rose-water.

 

Cream the butter and sugar, add the beaten yolks, then the rose-water,

next half the flour, lastly the whites, stirred in very lightly,

alternately with the remaining flour. Have ready a pan, broad and

shallow, lined on the bottom with buttered paper. With a tablespoon

form regular rings of the dough upon this, leaving a hole in the centre

of each. Bake quickly, and sift fine sugar over them as soon as they

are done.

 

You may substitute lemon or vanilla for the rose-water.

 

 

MRS. M.’S JUMBLES.

 

1 cup sugar.

1 cup butter.

½ cup sour cream.

1 egg.

1 teaspoonful soda, dissolved in hot water.

Nutmeg to taste.

Flour for soft dough.

 

Bake in rings, as directed in previous receipt.

 

 

ALMOND JUMBLES.

 

1 lb. sugar.

½ lb. flour.

¼ lb. butter.

1 teacup “loppered” milk.

5 eggs.

2 tablespoonfuls rose-water.

¾ lb. almonds, blanched and chopped small, but not pounded.

1 teaspoonful soda dissolved in boiling water.

 

Cream butter, and sugar; stir in the beaten yolks, the milk, the flour,

and the rose-water, the almonds, lastly the beaten whites very lightly

and quickly. Drop in rings or round cakes upon buttered paper, and bake

immediately.

 

You may substitute grated cocoanut, or the chopped kernels of white

walnuts, for the almonds, in which case add a little salt.

 

 

CURRANT CAKES.

 

1 lb. flour.

½ lb. butter.

¾ lb. sugar.

4 eggs.

½ lb. currants, well washed and dredged.

½ teaspoonful soda dissolved in hot water.

½ lemon, grated rind and juice.

1 teaspoonful cinnamon.

 

Drop from a spoon upon well buttered paper, lining a baking-pan. Bake

quickly.

 

 

DROP SPONGE-CAKES.

 

½ lb. powdered sugar.

¼ lb. flour.

4 eggs—yolks and whites separate, and beaten very stiff.

1 lemon—all the juice, and half the grated rind.

 

Drop upon buttered paper, not too near together. Try one, and if it

runs, beat the mixture some minutes longer _hard_, adding a very little

flour. Your oven should be very quick, and the cakes a delicate yellow

brown.

 

 

LADY’S FINGERS

 

Are mixed like drop sponge-cakes, but disposed upon the paper in long,

narrow cakes. They are very nice dipped in chocolate icing, or caramel.

 

 

AUNT MARGARET’S CRULLERS. ✠

 

1 lb. butter.

1½ lb. powdered sugar.

12 eggs.

Mace and nutmeg to taste.

Flour to roll out stiff.

 

This is for a large quantity of crullers. Roll out in a thin sheet, cut

into shapes with a jagging-iron, and fry in _plenty_ of boiling lard.

Test the heat first by dropping in one. It should rise almost instantly

to the surface. Crullers and doughnuts soak in fat at the bottom of the

kettle. These should be a fine yellow.

 

The most delicious and the nicest-looking crullers I have ever seen

were made by the dear old lady from whom I had this receipt. They were

as pretty and perfect a picture of their kind as she was of hers.

 

Crullers are better the second day than the first. If the fat becomes

so hot that the crullers brown before they puff out to their full

dimensions, take the kettle from the fire for a few minutes. Have

enough cut out before you begin to fry them, to keep a good supply all

the while on the fire. If you undertake the task alone, cut out all

before cooking one.

 

 

KATIE’S CRULLERS.

 

1 lb. sugar.

¼ lb. butter.

6 eggs.

1 tablespoonful sweet milk.

1 small teaspoonful soda.

1 nutmeg.

Sufficient flour to roll out stiff.

 

 

“MOTHER’S” CRULLERS.

 

1½ teacup sugar.

½ teacup sour cream or milk.

⅓ teacup butter.

1 egg.

1 small teaspoonful soda dissolved in hot water.

Flour to roll out a tolerably stiff paste.