The complete cook book

half-cupful butter, one cupful sugar, two whole eggs or four yolks, two tablespoonfuls milk, flour to roll (about two and one-half cupf uls) two even teaspoonfuls baking powder, one-half teaspoonful vanilla. If preferred substitute any other desired spice or flavoring. EoU out the dough thin and cut in diamond-shaped pieces about four inches between the opposite long ends. Place a marshmallow in the center of each and fold the two opposite long points over it and press them together. The marshmallow will swell in baking and round the joined dough. It contracts in cooling, and the dough will be left like the handle of a tiny basket. Use the same dough for the sugar fingers. Break off pieces the size of a hickory nut and roll into strips about four inches long, scarcely as thick as the little finger. Boll in sugar and bake, allowing plenty of room for spreading. They look very like lady-fingers. STRAWBERRY TRIFLE. One dry sponge cake sliced ; four eggs, whites and yolks beaten separately; four cups of milk, one cup of sugar, three pints of nice fresh strawberries. Scald the milk, beat in the sugar and yolks, and cook until it begins to thicken — about ten minutes. Let it get cold. Cover the bottom of a glass dish with sliced cake; wet with cold custard, and strew with berries. Sprinkle with sugar, another layer of cake, and so on until the dish is nearly full. , Pour over the rest of the custard. Beat the whites to a meringue, with a rounding tablespoonful of powdered sugar, and heap on top of the dish, putting a few choice berries in the white around. Set on ice until needed. It should be eaten soon after the berries go in. SISTER MOLLIE'S JUMBLES. One pound of butter, one pound of sugar, two pounds of flour, one-quarter cup of sour cream, one teaspoonful of salt, one teaspoonful of vanilla, three eggs. Rub butter into flour, then add sugar and other ingredients. Eoll very thin; cut in small cakes, and bake in tin papa in a quick oven. Press sugar on top side. These will keep in a small stone jar one month. 226 The Complete Cook Book. CRULLERS. Three eggs, one tablespoonful of butter, one large cupful of sugar, two-thirds cup of sweet milk, one scant teaspoonful of soda, and one heaping teaspoonful of cream of tartar. Mix soda with milk and cream of tartar with flour. Flavor with cinnamon and nutmeg, stiffen with flour and bake in hot lard. DOUGHNUTS. Mix one cup each of milk and granulated sugar into a mixing bowl, and stir till dissolved ; beat three eggs well and stir in. Take two quarts of flour and three heaping teaspoonfuls of baking powder sifted together; mix the whole into a soft dough, using as little flour in manipulating it as possible. Cut into rings and fry in very hot lard. Mixing the sugar and milk together first keeps the dough from soaking grease, and avoiding the use of a great deal of flour in working with the dough makes the cakes puffy and delicate. DOUGHNUTS WITHOUT YEAST. Half a pound of butter, a pint of sour milk or buttermilk, three-quarters of a pound of sugar, a small teaspoonful of saleratus dissolved in a little hot water, two well-beaten eggs, and as much flour as will make a smooth dough ; flavor with half a teaspoonful of lemon extract and half a nutmeg grated; rub a little flour over a bread board or table, roll the dough to a quarter of an inch in thickness, cut it in squares, or diamonds, or round cakes, and fry in boiling lard as directed. These cakes may be made in rings and fried. SOUR MILK DOUGHNUTS WITHOUT YEAST. Take a quart of flour, three eggs, three-quarters of a pound of sugar and half a cup of shortening; add a teaspoonful of soda, and mix to a soft dough with buttermilk. Roll out, cut them, and fry in boiling lard. The Complete Cook Book. 227 WAFERS.