The Elm City cook book

One and one half cups sugar, one half cup grated chocolate, one fourth pound butter, one teacup cream or milk. Let boil twenty minutes. JOHN SUTTER, Wholesale and Retail Dealer in FURNITURE AND SAFES; BEST SELECTED STOCK IN Best Selected Stock in Eastern North Carolina. ROCK BOTTOM PRICES! New Store under Hotel Chattawka, NEW BERNE, N. C. [illustration: ANAWAY'S CROUP SYRUP CURES---AT BRADHAM'S PHARMACY.] SMALL CAKES. CHOCOLATE DROP CAKES. Beat half cup butter, one and half cups fine granulated sugar, yolks four eggs, beaten together until very light, then add one cup milk, one and half cups flour. Beat until perfectly smooth. Beat white to stiff froth, add them, then add another one and half cups flour into which sift two heaping teaspoonfuls Royal powder. Color slightly with melted chocolate. Mix well. Drop in small spoonful on buttered tins and lay a small round buttered cracker on the top of each. When baked remove the cracker, frost with chocolate icing and lay a chocolate cream or other fancy chocolate candy in the depression made by the cracker. BOSTON CREAM PUFFS. Half pint hot water, two thirds cup butter, put over the fire; when boiling stir in one and half cups flour, continue stirring until smooth, and the mixture leaves the sides of the sauce pan. Remove from the fire, cool, beat thoroughly into it five well beaten eggs. Drop on warm greased tins, or a dripping pan, a tablespoonful in a place, leaving space between to prevent touching, brush over with white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done they will be hollow. When cold slice off the top, fill space with cream and replace top. CREAM FOR FILLING. Take one pint milk, place one half in a tin pail, and set in boiling water. Reserve from the other half of milk two tablespoonsful to mix with eggs, and unto the rest mix one cup of flour until smooth. When the milk is hot, pour in the flour, and stir until thicker than boiled custard. Then beat well the two tablespoonfuls of milk two eggs one cup granulated sugar a level tablespoonful butter, teaspoonful vanilla, add gradually and continue stirring briskly until so thick that when cold it will drop and not pour from the spoon. When cool fill the puffs, roll in white of an egg, then in coarse granulated sugar. JUMBLES. Beat to a cream half pound sugar, one quarter pound butter, stir in four eggs well beaten, teaspoonful Royal powder into sifted flour enough to make a dough. Roll the dough in fine white sugar, cut with a jagging iron into strips half inch wide and four inches long. Make the strips into rings, wetting the ends to make them adhere. SUGAR BISCUIT. Five eggs, beat separately, to each egg add two kitchen spoonfuls of sugar, then add four tablespoonfuls butter, flavor with nutmeg. One heaping teaspoonful Royal powder in flour enough to make a soft dough. Roll out thin, cut with biscuit cutter and bake. DOUGHNUTS. Two cups milk, one cake compressed yeast, dissolved in half cup luke warm water. Flour enough to make batter, make at noon, set in a warm place and let rise until night; add tablespoonful butter, a little salt, one egg, cup sugar, tablespoonful cinnamon, teaspoonful soda, flour enough to make a dough. Let rise until morning, roll out, cut into cakes, let rise a short while and fry in hot lard. Roll in pulverized sugar. CRULLERS. One egg, one cup sugar, one cup sour milk, cinnamon or nutmeg to taste, one even teaspoonful soda, one tablespoonful melted butter, and flour enough to roll out. Cut into shapes, and fry. The Strongest and Best Flavoring Extracts, at Davis’ Pharmacy. WAFERS.