Dr. M'Millan's formulas and domestic guide

NO. 3. Take 3 eggs, beat 3 minutes, and then add lyi cups sugar and beat 5 minutes. Add i cup of flour and i tea-spoonful of cream of tartar, and beat 3 minutes. Add one-half tea-spoonful of soda, dissolve in half a cup of cold water and another cup of flour. Beat enough to mix well. Flavor and bake in a deep pan in a quick oven. CREAM PUFFS. One-half a pint cold water, in which rub smooth 6 ounces flour ; put into a spider with 4 ounces of butter and stir it continually over a fire not too hot, till it is thoroughly cooked. It will resemble a lump of putty and clean off the spider like a pancake. Cool this lump, and add 4 eggs. Beat well and then drop on a buttered tin in neat, compact little ''dabs" far enough apart not to touch when they rise. Have the oven about as hot as for cookies, and in turning them, lift up the tin. If yoii stove them before they are set you will have pancakes. They should be hollow balls. Bake them long enough so they will not fall when removed and cool them on brown paper as quickly as possible, so they won't sweat. To fill them, take one-half a pint milk, 2 beaten eggs, one-fourth cup of flour or corn starch, wet smoothly, i cup of sugar; lemon or vanilla flavor; cook it in a tin pail in a kettle of hot water, and stir it so it will be smooth. When both are cold, open the puff with a knife, just a little slit on the side, and fill in one table-spoonful of custard. CORN STARCH CAKE. Four eggs, the whites only, i cup of powdered sugar, half cup butter, ^ cup corn starch, half a cup sweet milk, i cup flour, 2 tea-spoonfuls baking powder, lemon or rose water flavoring. Cream the butter and sugar thoroughly, either with the hand or silver spoon. Mix the corn-starch with the milk and add. Then add the eggs beaten stiff, next the sifted flour, into which the baking powder has been stirred. Mix all well, bake nicely and call in your friends to help eat it, as this, like all corn-starch cake, is not fit to eat after the second day, and is much the best the same day it is baked. ALMOND DROPS. Take 9 ounces flour, 6 ounces sugar, one-half a pound of butter, 4 eggs, 2 tea-spoonfuls of baking powder. Stir butter and sugar first, rub the powder into the flour and add the rest. Pour into square tin pans filling them about one-half an inch and strew sugar, cinnamon and sliced almonds over it. The almonds must be previously scalded. Bake a light brown, and when done cut in squares. ANISE DROPS. Two cupfuls granulated sugar, 3 eggs, 3 cupfuls of flour, and i tea-spoonful anise seed. Beat the sugar and eggs well for one-half an hour, then add the other ingredients; drop on buttered pans and bake in a moderate oven. The secret here lies in beating rapidly and thoroughly. These will make small cakes, and each tea-spoonful must be dropped separately. LADY FINGERS. Four ounces sugar, 4 yolks of eggs. Mix well. Three ounces of flour, a little salt. Beat the 4 whites to a stiff froth, stir the whites into the mixture a little at a time until all is in. Butter a shallow pan. Squirt through a confectionery syringe, or a piece of paper rolled up. Dust with sugar and bake in not too hot an oven. INDIAN MEAL POUND CAKE.