Brownies

BEAT together till light quarter of a pound of butter, quarter of a pound of granulated sugar, and two eggs. Grate the yellow off the rind of a lemon and add, stirring in also four ounces of grated chocolate, half a cup of milk, and a pinch of salt. Next put in a pound of flour which you have sifted three or four times. Stir briskly together, roll out and cut in brownie or other shapes and bake in a wellwarmed oven. These little cakes take on a lustre if brushed over with the white of an egg.

Caramels

The homemade caramel too often lacks the chewing quality, which to many constitutes its chief charm. To obtain this quality, confectioners use glucose, a tasteless, colorless, and, contrary to popular belief, harmless thick syrup. Herewith is given a receipt for making caramels that may be chewed. Place one pint of cream, four cups of granulated sugar, a half pound of glucose, two ounces of butter, two ounces of para fine, quarter of a teaspoon of cream of tartar, and one cup of shaved chocolate over the fire. Mix thoroughly. Bring slowly to boil, and stir constantly until the mixture will harden in ice water. Pour half an inch thick into greased pans, and when partly cooled mark with a greased knife into squares. Instead of using chocolate, chopped nuts or grated cocoanut may be added just before turning into the pans.

Chocolate Eclairs

Measure half a pint of cold water into a saucepan. Add two ounces of sugar, four ounces of butter, and a pinch of salt. When boiling take from the fire and add five ounces of flour and stir till smooth. Put over the fire and stir till the paste leaves the sides of the saucepan. Cool, and when nearly cold drop in three raw eggs, adding and beating in one at a time. With a spoon roll the eclairs about four inches in length and about half an inch in diameter, brush them with white of egg, and bake in a moderate oven twenty minutes to half an hour till golden brown. Cool, split, and fill with sweetened whipped cream. Put together and glaze with chocolate made in the following way: Boil half a gill of water with one ounce of finely powdered chocolate. When smooth stir in eight ounces of icing sugar, and a tablespoon and a half of water. Beat all together and glaze each eclair.

Cinnamon Drops

Stir half a pound of brown sugar with two eggs till well blended, and add an ounce of powdered cinnamon, quarter of a teaspoon of salt, and then flour which you have sifted three or four times enough of the flour to make the dough stand. Stir all together thoroughly, and drop from a small spoon upon the bottom of a pan which you have dredged with flour. Bake a few minutes in a wellheated oven.

Cream Cakes

Take a cup of boiling water in which is melted one heaping tablespoon of butter. In this stir eight heaping tablespoons of flour and heat over a gentle fire until it is in a ball. Let it cool, and when cold add four eggs, putting in one at a time and stirring each one in before the next is added. Separate in cakes and bake in a hot oven.

Crullers

Mix into two cups and a half of sugar a piece of butter the size of a walnut. Next add three eggs not beaten. Beat hard, and stir well to lighten the eggs. Next add a little salt and one small teaspoon of soda dissolved in cold water, one grated nutmug and extract of lemon, to taste. Stir all together and add two small teaspoons of cream of tartar, mixed into one cup of flour. Stir again, and add enough flour to make the dough stiff enough to roll out easily. Use plenty of flour on the board and rollingpin. Roll about quarter of an inch thick. Cut into oblong pieces, score each one in the centre, and give it a slight twist after dipping the hand in flour. Roll all before beginning to fry, as they stiffen by standing and are easier to fry. Fry in a deep porcelain or granite kettle (a round bottom is best) and turn often while cooking. Use plenty of lard and brown a light brown.

Lift out with a flat skimmer, and while hot sift over powdered sugar. When the lard becomes brown, set it aside and use fresh lard. Before frying try a small piece of dough in the fat to see if it is the right heat. If too hot the cakes will be too brown. Keep the crullers in a stone pot.

Dainty Fingers

Beat together half a pound of sugar and half a pound of butter. Add five eggs, the whites and yolks of which have been beaten separately, one teaspoon of mace, half a wineglass of brandy, and half a pound of flour. Stir thoroughly together and drop in ladyfinger pans for baking to a delicate brown. When done and while warm fasten the fingers together, painting with the white of an egg upon the flat side.

Lady Finger Pans.

Doughnuts

Mix one cup of sugar with butter the size of an egg. Add three eggs, half a teaspoon of salt, and one cup of milk. Mix two teaspoons of baking powder with the flour you use and stir in flour till you have a dough stiff enough for rolling and cutting in shape. Fry in deep, hot lard, and turn often.

Drop Cakes Walnut Small Cakes

Drop Cakes

Stir together a cup of sugar and a cup of butter. Instead of butter you may use lard or drippings. Dissolve two teaspoons of soda in two tablespoons of cold water, and stir into a cup of New Orleans molasses and a cup of sour milk mixed together. Add the sugar and butter, a cup of currants lightly dredged, and half a teaspoon each of ginger, cinnamon, and allspice. Stir in sifted flour until the dough is as stiff as fruit cake, and then drop from a spoon upon a greased paper laid in a pan. Bake in moderate oven.