Crescent cook book

Beat the butter and sugar to a cream; add the beaten eggs, then the extract, and lastly the flour and baking powder sifted together. Roll thinly, cut into rounds or diamonds and bake ten minutes in a moderate oven, BERKSHIRE COOKIES cup Molasses teaspoon Soda dissolved in a half cup cold water teaspoon Salt tablespoon melted Butter dessertspoon Ginger teaspoon Crescent Powder Add flour enough to roll out to the thickness of an inch. Cut and bake ten minutes. Baking — eee Baking PEANUT COOKIES 14 cup Butter 14 cup Sugar 2. Eggs 4 tablespoons Milk 1 teaspoon Lemon Juice 14 teaspoon Salt 1 cup Flour 1 teaspoon Crescent Powder 2 cups finely chopped Peanuts Drop by spoonfuls on buttered tins and bake ten to twelve minutes. LADY FINGERS Whites of 3 Eggs Ys cup powdered Sugar Yolks of 2 Eggs 14 teaspoon Vanilla Extract VY, cvp Flour Pinch of Salt Beat the whites of eggs till quite stiff; add the sugar, then the yolks beaten separately till thick, Next put in the vanilla, and lastly the flour and salt. Shape with a spoon on a greased pan or a pan lined with greased paper, sprinkle with fine sugar and bake about eight minutes, Baking COOKIES JUMBLES HERMITS Vz cup Butter 3 Eggs 14 cup Sugar E cup Butter 1 egg 1144 cups Sugar Grated rind of half a Lemon 1 cup chopped Raisins 1 cup Flour 2 tablespoons chopped Citron ' teaspoon Salt 1 teaspoon each extract Cloves, 1 teaspoon Crescent Baking Allspice and Cinnamon Powder Pinch of Salt Beat the butter and sugar to a cream; add 1 teaspoon Crescent Baking the egg previously beaten, the lemon rind, Powder and then the flour, salt and baking powder sifted together. Drop by spoonfuls on a Flour to roll out greased pan and bake about ten minutes, Cut in rounds, bake in moderate oven. A Few Pointers on Cakes Thin cakes require a hotter oven than loaf cakes. Cakes made without butter (such as a sponge cake) should have less heat and longer baking than those of same size containing butter. In order to test cake insert straw from broom. If it is clean when withdrawn the cake is done. Fruit cakes should have linings of several thicknesses of paper. A cake will be improved if a teaspoon of fresh lemon juice is put in the butter and sugar. This makes the cake very light. [PAGE TWENTY-TWO] FILLINGS AND ICINGS CREAM FILLING 1 cup thick Cream whipped to a solid froth 14 cup powdered Sugar 1 teaspoon Mapleine Mix lightly together and use at once. FIG FILLING ee pound chopped Figs tablespoons Sugar 4 tablespoons boiling Water 1 tablespoon Lemon Juice Cook in double boiler till thick enough. CLEAR ICING, FOR CAKE Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven. BOILED ICING Boil 1 cup granulated sugar with 14 cup water till it threads when dropped from fork. Pour gradually over stiffly whipped whites of 2 eggs, beating hard. Add flavoring and use at once. CHOCOLATE CREAM FILLING 14 cake Chocolate, grated 24 cup Milk 1% cup Sugar 1 tablespoon Butter Pinch Salt 1 teaspoon Extract Vanilla Boil gently till thick. MARSHMALLOW FROSTING Heat 2 tablespoons milk and 6 tablespoons sugar over fire; boil 6 minutes without stirring. In double boiler heat 1% pound cut marshmallows. When very soft add 2 tablespoons boiling water, cook till smooth. Beat in hot sugar; keep beating till partly cool, add \% teaspoon extract vanilla. Use at once. UNCOOKED ICING 1 Egg 1 tablespoon Water 14 teaspoon Mapleine Powdered Sugar