1909. 
THE RURAL NEW-YORKER 
73 
When Eggs Are High. 
Cream Cookies.—One cup of thick 
sour cream, one cup of sugar, one small 
teaspoon of soda, one teaspoon vanilla 
and flour to mix for rolling out. I usually 
put a little more than two cups of flour 
in a pan and sift one teaspoonful of 
baking powder into it, as the soda and 
sour cream need this help; next mix 
iu the sugar dry and add a pinch of salt. 
Cream is seldom twice the same. Some¬ 
times it will be so heavy and rich that 
a little hot water is needed to dissolve 
the soda, again it is light and no other 
melting should be added. Often in mid¬ 
winter we or some generous neighbor 
will have a churning of cream which' 
owing to crude dairy facilities, refuses 
to become butter. Having a bowlful 
of such cream we proceed to fill up the 
cookv jar, for if made as rich as they 
should be these cakes keep well and 
often prove a handy asset. To have 
them at their best you must use little 
flour when rolling out the dough, hand¬ 
ling it lightly. Roll to about a quarter 
inch thick. Use a round cooky cutter, 
sprinkle with granulated sugar before 
baking and be careful to bake to only 
a delicate brown in a: quick -oven. 
Though calling for neither butter nor 
eggs, I have never eaten nicer cookies 
than these will be if your cream is 
right and if you have the knack of 
handling cooky dough deftly. 
Spice Cookies.—One cup of molasses, 
one-half cup each of butter, sugar and 
milk, one cup chopped raisins, one-half 
teaspoonful each of cloves, cinnamon 
and nutmeg, one level teaspoon of soda 
and flour to make a soft dough. These 
are as good keepers as the cream cook¬ 
ies and are more quickly made, because 
the dough is not rolled out but dropped 
in small spoonfuls. Do not have it too 
thin. Flatten each spoonful slightly and 
sprinkle on granulated sugar before the 
cakes go to the oven. Press a single 
large raisin into the center of each cake 
and you have excellent hermits. Use 
half currants and half raisins if liked. 
This recipe makes 16 cakes of the size 
we like them. Put away in a covered 
tureen with paraffin paper between the 
layers, for they have excellent keeping 
qualities if kept from “father and the 
boys.” 
Brunette Cake.—One cup of molasses, 
one cup of sugar, one-half cup of but¬ 
ter, one cup of milk, four cups of flour, 
one cup of raisins, one teaspoon of 
cinnamon, one-half teaspoon of cloves, 
one-fourth teaspoon of ginger, one tea¬ 
spoon soda. If there is a cupful of cold 
coffee at hand use that for melting in 
place of the milk. The half cup of 
shortening may be half butter and half 
lard or sparerib drippings. Beef drip¬ 
pings are too hard for vise in cakes, 
but the cooled fat from baked pork 
seems to lend richness to dark cake. 
Mace is an excellent spice whose, indi¬ 
viduality gives a pleasing variety. Do 
not use too much of ground cloves in 
any combination of spices. It over¬ 
shadows and destroys more agreeable 
flavors: Other sort's of fruits than 
raisins may be used in this cake; dates 
stoned and cut fine or dried apples 
stewed in the molasses. 
Orange Cake.—Make cake for two 
layers. The article, “A Rag-fl ime 
Cake,” in issue of October 3, leaves 
little need for repeating the formula for 
a plain white cake. You will need one 
egg for the cake, but the orange filling 
calls for neither milk, butter nor eggs, 
yet I have known houses where it was 
a particular favorite. You will think it 
a little- fuss to put your loaf together, 
but gather your things about you after 
the dinner dishes are washed and you 
are not in a hurry. You will need a 
square of cheesecloth spread over a 
saucer and a dish in which is a half cup 
or more of sugar. Begin by grating the 
yellow rind from a large sweet orange 
onto the cheesecloth. Then with a sil¬ 
ver fruit knife separate the orange pulp 
free from its outer peel and also from 
the skin dividing its sections, letting the 
juice and bits of pulp fall upon the 
sugar in your dish. Do not break the 
juicy capsules more than necessary and 
pull rather than cut the fruit apart. 
Throw all the rejected skin upon the 
cheesecloth with the grated peel. Now 
blend a teaspoonful of cornstarch with 
as much sugar, both dry, and pour over 
it a half cup of boiling water. Let 
cook till clear, stirring smooth. Pour 
this over the mixed orange and sugar 
and when all is mixed spread upon the 
lower layer of your cake. The corn¬ 
starch mixture will not be distinguish¬ 
able, but it will keep the. orange juice 
from sinking too much into the cake 
and spoiling its texture. To frost the 
top layer gather up your cheese¬ 
cloth and squeeze its contents. You 
will be surprised that the rejected skins 
will yield any juice, and will see how 
nicely the oil from the grated peel can 
be made to color and flavor the frost¬ 
ing. Stir in confectioner’s sugar to 
make a sufficient amount of frosting. 
The whole loaf will probably be eaten 
at supper time, but you will have no 
misgivings as to its digestibility when 
the children ask for a second piece all 
around. 
A Chocolate Filling.—The layer cake 
made up with fudge filling is always 
good, and the filling does not call upon 
the egg basket. Two squares of choc¬ 
olate, two cups of granulated sugar, 
eight tablespoons of milk, butter size of 
a large walnut; melt chocolate, add 
other ingredients and boil till a drop 
hardens in cold water, after taking 
from the fire stir in a quarter teaspoon¬ 
ful of vanilla. Stir till a little cooked 
and thick enough not to run off the 
cake. It is nice to use cream in place 
of the milk, and one can put the sugar 
into the saucepan, chip up the chocolate 
on it. and set the same pan in the oven 
a few minutes till chocolate is melted, 
if that seems an easier way, buff unless 
the chocolate is melted before the milk 
is- added the frosting’ is not likely to be 
smooth. 
Eggless Cake on page 97 of “The 
Rural Cook Book” proves surprisingly 
light, and none need hesitate about try¬ 
ing it. We were careful to have the 
tin ready for the mixture, the spices 
mixed with the sugar and everything at 
band that the cake might go into the 
oven promptly after the flour was in. 
Flour and baking powder, were sifted 
together four times. The cake rose 
even with the top of the tin, and when 
cold was frosted with pulverized sugar 
stirred smooth with water and a few 
drops of vanilla. One can use milk 
instead of water, buff the result seems 
exactly the same. Water or any melt¬ 
ing must he added in half teaspoonfuls 
or there is danger of getting in too 
much. Have the frosting as thick as 
will settle to a smooth surface when 
smoothed with the knife.r-ATTiE lyman, 
Cream Pie. 
Line two pie tins with pastry and 
bake in a moderate oven; then put four 
toacupfuls of fresh milk to scald in a 
double boiler, reserving a quarter of a 
cupful in which to mix two tablespoon¬ 
fuls of sifted flour. Break three eggs 
in a bowl, keeping separate two of the 
whites for the meringue. Mix the eggs 
with one cupful of sugar and one 
teaspoonful of butter; add the flour al¬ 
ready mixed with a little milk and stir 
well. By this time the milk in the 
boiler will be scalded, and you may 
pour in your egg and sugar mixture, 
which should be done rather slowly 
while stirring the hot milk rather lively, 
although there is little danger of the 
custard curdling when the eggs have 
been mixed with sugar. The cream 
ought to thicken in about' two minutes. 
Add half a teaspoonful of vanilla and 
pour the cream into'the prepared crusts. 
Let the pies cool while you beat up the 
whites of the eggs for the meringue. 
When pretty stiff add one tablespoon ful 
of sugar—more sugar, I think, prevents 
the meringue from puffing up as it 
ought to do—heap it on the tops of the 
pies and set them in a slow oven until 
the meringue is fawn color. Above all 
things don’t spread your “fluff” on as 
flat: as a pancake, but do it artistically 
so that it will look light and feathery. 
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The foods we eat furnish energy 
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The experiments of Prof. 
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soda. It forms fat, gives strength, 
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the nerves, and repairs tissues. 
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