OCR Text |
Show THE HOME. Edited by Misg Hazel Love, A.C.U. Plain Pastrcy. ia c flour, J4 t salt, J t baking powder, c shortening, 14 to c cold water. Sift flour, salt and baking powder -into a chopping chop-ping bowl and chop shortening into flour. Mix with enough cold water to make a dough that will not stick to "bowl or knife. Ij4 c flour work in i tb lard, mix to soft dough with cold water. Roll in 3 t butter. Quick Puff Paste. 1 c bread flour, 1 tb lard, cold water, c butter. Work lard into flour, first using knife then tips of fingers. Moisten to a dough with cold water, pat, and roll out same as puff paste. Dot paste with small pieces of butter, the quantity. Dredge with flour, fold from ends toward center, then double, dou-ble, making four layers, pat and roll out. Repeat .until butter is used.' Roll, shape, chill and bake in a hot oven. Vanilla Wafers. c butter and lard in equal proportions. 1 c sugar, 1 eggi Va, c milk, 2 c flour, 2 t baking powder, y2 t salt, 2 t vanilla. Cream butter, add sugar, egg well beaten, milk and vanilla. Mix and sift dry ingredients and add to first mixture. Roll very thin, cut and bake 10 minutes. min-utes. Sponge Cake. Yolk of 6 eggs, grated grat-ed rind of ya lemon, 1 c sugar, white 6 eggs, 1 tb lemon juice, 1 c flour, Y t salt. Beat yolks until thick and lemon colored, add sugar gradually and contiuc beating. Add lemon juice, rind, and whites of eggs ibcatcn stiff and dry. Cut and fold in the flour mixed and sifted with salt. Bake one hour in slow oven 1 in deep narrow pan. Plain Cup Cake. , c butter, 4 eggs, 34 c flour, 1 J4 c sugar, 1 c milk, 3 t baking powder, juice and rind of one lemon. Cream butter, add sugar gradually and work to a perfect cream. Add beaten yolks and blend thoroughly, then add milk and flour alternately the baking powder should be sifted with last cup of flour. Cut and fold in whites beaten st'ff. Bake as cup cakes or in layers. Fruit Wafers. 1 c sweet cream, 3 tb sugar, Y t salt, 3 t baking powder. Graham 'flour sifted to make soft dough. Knead well. Roll fialf the dough thin. Spread with chopped figs or dates. Roll other half thus and place on itop. Cut in strips. Bake same as cookies. Cookies. y2 c butter, c milk, 1 c sugar, 2 t baking powder, 1 egg, flour to roll. Mix same as butter cake. Roll thin, sprinkle with sugar and bake in hot oven. Cream Puffs.i c water, ij4 c flour, Yi c butter, 3 eggs. Heat water wat-er and butter to boiling point. Add flour quickly, stir until smooth, cool and add one egg at a time ibeating well each time. Bake in gem pans 30 to 40 minutes. Cream Filling. 1 c milk, 3 t flour, Y c sugar, 2 eggs. Heat milk and sugar, add flour stirred smooth with little milk, cook thoroughly. Add eggs beaten. Cook a few minutes. Cool before filling. Harvard Pudding. c butter, 3J4 t baking powder, j c sugar, Y l salt, 2 c flour, 1 egg, o c milk.' Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk and combine mixtures. mix-tures. Turn into buttered mould, cover and steam 2 hours. Serve with warm apple sauce and lard sauce. to |