The home cook book

Mix one cup of sugar with half a cup of butter. Add the beaten whites of two eggs, half a cup of milk, two cups of flour, a dash of bitter almond flavoring, and two teaspoons of baking powder. Bake in a quick oven. YULE CAKE Cream two pounds of butter and two pounds of fine sugar, adding one teaspoon each of cinnamon, mace, ginger, and allspice. Then add slowly twenty eggs, the yolks and whites beaten separately. Beat this ten minutes. Add two pounds of flour, four pounds of currants, half a pound each of candied orange and lemon peel, shredded almonds, quarter of a pound each of citron and dates, one wineglass of brandy. Line a pan with paper, pour in the batter and bake slowly for five hours. Brownies— Caramels — Chocolate Eclairs — Cinnamon Drops— Cocoanut Cookies — Cookies —Cream Cakes— Crullers— Dainty Fingers— Doughnuts— Drop Cakes— Ebony Fingers—Fig Eclairs— Fruit Cookies — Fruit Jumbles— Ginger Cookies— Hermits— Improve-with-Age Cakes — Jumbles — Macaroons — Maple Sugar Cookies — Molasses Cookies — New York New Year's Cakes — Noah's Ark Cookies— Oatmeal Cakes — Little Snow Cakes— Snow and Chocolate Balls— Walnut Small Cakes BROWNIES BEAT together till light quarter of a pound of butter, quarter of a pound of granulated sugar, and two eggs. Grate the yellow off the rind of a lemon and add, stirring in also four ounces of grated chocolate, half a cup of milk, and a pinch of salt. Next put in a pound of flour which you have sifted three or four times. Stir briskly together, roll out and cut in brownie or other shapes and bake in a well-warmed oven. These little cakes take on a lustre if brushed over with the white of an egg. CARAMELS The homemade caramel too often lacks the chewing quality, which to many constitutes its chief charm. To obtain this quality, confectioners use glucose, a tasteless, colorless, and, contrary to popular belief, harmless thick syrup. Herewith is given a receipt for making caramels that may be chewed. Place one pint of cream, four cups of granulated sugar, a half pound of glucose, two ounces of butter, two ounces of paraffine, quarter of a teaspoon of cream of tartar, and one cup of shaved chocolate over the fire. Mix thoroughly. Bring slowly to boil, and stir constantly until the mixture will harden in ice water. Pour half an inch thick into greased pans, and when partly cooled mark with a greased knife into squares. Instead of using chocolate, chopped nuts or grated cocoanut may be added just before turning into the pans. CHOCOLATE feCLAIRS