No. 664. Cocoanut Thumbs or Squares

30 cts.

A : Cream 1/3 c. butter, add 1 c. sifted granulated sugar;

B : 1 c. milk, 2 cs. flour, 1 tbsp. corn-starch, and 2 tsps.

baking-powder, sifted twice ;

C : egg-whites, hcaten stiff, 1 tsp. vanilla ;

D : 1 egg-white, beaten, with enough confectioners' sugar to spread, 1 tsp. vanilla, then 1 c. grated cocoanut.

Cream A, add B alternately, mix well, fold in C, bake in small round deep tins about size of your thumb, or use Angel

Cake Recipe No. 647 (Angel Cake), bake in shallow tins, cut in squares, glaze with beaten egg-white and sugar, using very little sugar, cover with D.

No. 665. Cream Cakes en Surprise

40 cts.

A : Delicate Cake No. 650 (Delicate Cake (I large loaf)) ;

B : Cream or Chocolate Filling in No. 666 (Cream Puffs and Eclairs), or whipped cream highly flavored ;

C : Boiled Frosting No. 698 (Boiled Frosting), or Fondant No. 703 (Fondant). Bake A in small deep round tins, when done, cut out a piece from top of each, take out crumbs, leaving a box with walls 1/4 of an inch thick, till with B, replace cover, and dip in C ; or mix whipped cream with custard, or jam may be mixed with cream or custard.

No. 666. Cream Puffs and Eclairs

28 cts.

A : 4 tbsps. butter, 1 c. boiling water, 1 tsp. sugar, 1/4 tsp.

salt;

B : 11/4 cs. pastry flour ;

C : 3 eggs.

Cook A until boiling, add B gradually, stirring constantly, remove from fire, stir until partly cool, add C, one at a time, beating thoroughly between each one, drop from spoon or press through pastry-bag on buttered and floured tin 2 inches apart, form in round balls for puffs, or in long and narrow fingers for eclairs. Bake 30 m., when cold, split open near the top and fill with

Coffee, Chocolate, or Cream Filling.

A : 2 cs. hot milk, pour over 3 egg-yolks, beaten thick, with 3 tbsps. corn-starch or 4 of flour, 3/4 c. sugar, dash salt;

B : 1 tbsp. vanilla, for cream filling, or 1 tsp. vanilla and 2 oz. melted chocolate, or 1/2 c. strong coffee.

Mix A thoroughly, cook until thick, stirring constantly, then simmer 20 m., add B, mix, and cool, fill puffs or eclairs, cover the eclairs with coffee, maple, or vanilla frosting to match filling.

No. 667. Crullers

20 cts.

A : Cream 1/4 c. butter, add 1 c. sugar, and 2 egg-yolks, beaten thick ;

B : 3 cs. flour, 3 tsps. baking-powder, dash salt, 1 tsp. vanilla, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1 c. milk ; C : 3 egg-whites, beaten stiff.

Cream A, add B alternately, fold in C, add enough flour to roll out thin, cut into oblong squares, cut 4 gashes through centre, lengthwise, run fingers in and out of gashes to separate, fry in deep hot fat, drain and roll in powdered sugar ; or flavor with grated rind of 1 orange, and cut in rings, fry, and cover while warm, with the orange-juice mixed with powdered sugar.

No. 668. Molasses Cakes

12 cts.

A : Cream \ c. butter, add 1/2 c. granulated sugar, 1 c. very dark molasses, 1/2 c. sour milk, 1/8 tsp. salt, 1 tsp. ringer, 1/2 tsp. cinnamon, 1/7 tsp. each cloves and nutmeg ; 13 : 1 tsp. soda, sifted with 1 c. flour and enough flour to make very soft dough ; C : Confectioners' Sugar Frosting No. G99.

Mix A thoroughly, add B, roll out 1/2 inch thick, cut in round cakes, and bake, when cool cover with C.

No. 669. Sugar Cookies or Jumbles

28 cts.

A : Cream 1 c. butter, add 2 cs. sugar, 3 eggs, beaten slightly, 3/4 c. milk, 1/4 tsp. nutmeg, 1 tsp. vanilla ;

B : 2 tsps. baking-powder, sifted with 1 c. flour, adding enough flour to make very soft dough ;

Mix A thoroughly, add B, roll out 1/2 inch thick, using as little flour as possible, cut, and bake, remove from oven as soon as done, sprinkle with granulated sugar, put 1 raisin in each cookie ; you may use sour milk and 1/2 tsp. soda instead of baking-powder. For jumbles, cut with hole in centre.