Page:The Pilgrim Cookbook.djvu/104

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100 PILGRIM COOK BOOK


Small Spice Cakes.

To 1 cup of molasses add 1 teaspoon soda dissolved in a cup of boiling water, 2 tablespoons melted butter, 1 teaspoon powdered cinnamon, ¼ teaspoon cloves, ¼ teaspoon mace, ¼ teaspoon salt and 3 cups flour. Beat until smooth and bake in gem pans in a moderate oven. — Mrs. Albrecht.

Cream Puffs.

One-half cup butter, 1 cup boiling water, 1 cup flour, 4 eggs. Place butter and water in saucepan, on range, as soon as it boils, add flour all at once until well mixed. Stir until it forms a ball and leaves the sides of pan. Set off to cool (not cold) add 1 egg, beat 5 minutes, another egg and beat 5 minutes and so on until eggs are all used up in batter. Drop mixture on oiled shallow pan, bake in moderate oven 40 or 50 minutes. When cool make incision and fill with whipped cream or cream filling. (This should make 15 puffs.) — Mrs. A. Emde.

Cake Icings and Fillings

Boiled Icing for Cake.

Boil together 1 cup granulated sugar and ½ cup water without stirring until it threads quickly when lifted with a spoon; turn this hot mixture slowly into the white of 1 egg which has been beaten to a stiff froth, beat while turning on the hot liquid; continue to beat until stiff enough to spread; add ¼ teaspoon any preferred extract. If the sugar has cooked too much it will grain; then it may be made smooth by beating in a little boiling water; a teaspoonful at a time. — Mrs. A. J. Koehneke.

Butter Cream Icing and Filling.

One pound powdered sugar, ½ cup butter, 1 teaspoon vanilla, cream. Mix sugar and butter and beat thoroughly, then the cream until it spreads. — Mrs. Graser.