Perfection in baking

Dissolve one ounce of yeast in one and one-half quarts of warm milk; add three-fourths of a pound of sugar, three ounces of butter, four eggs or ten yolks, salt, mace, mix with enough flour to make medium soft dough (half pastry and half spring wheat flour); set away to raise. Push down well; let rest a short time and roll out one-third of an inch thick, cut with fried cake cutter; let lay a minute and fry hot. Christmas Mixture. Mix together two pounds of granulated and light brown sugar, eighteen ounces of butter, one quart of milk, with one teaspoonful of ammonia and three pounds of flour; make a dough like sugar cakes; cut in different shapes. — 54 — Jelly Doughnuts (Bismarts). The same dough as Raised Doughnuts. Break and roll up like biscuits, only smaller; let raise some, then flatten, lay in the center a teaspoonful of jam or hard jelly. Pull the dough from all sides over the top; set on a cloth dusted with flour and cover up well in a warm place. When raised to over double their size, pick up carefully, and fry slowly on both sides. Cocoanut Wafers. Three pounds of sugar, one and one-half pounds of butter, onehalf pound of lard, ten eggs; mix together; flavor with vanilla. Dissolve one ounce of ammonia in one pint of milk and add to the above; also six pounds of pastry flour, salt, and one-half pound of grated cocoanut. Roll out like sugar cookies; wash with egg, dip in cocoanut and bake like sugar cakes. If too stiff, add a little more milk. Springerle. Beat up well three pounds of powdered sugar with fourteen eggs; add two ounces of anise seed, one-half of an ounce of ammonia, and four pounds of flour; mix very light. First leave out some flour, as sometimes it does not take all of four pounds. Roll out one-half of an inch thick, cut in small sheets, and press them well into the moulds. Then cut them apart with a sharp knife and set on boards to dry. Dust the boards lightly with anise seed. If you want to have them stand over night before baking, do not set them so warm. If the bottom is very dry, wet the edges a little with wet fingers. Set on lightly greased tins; bake in cool oven. Springerle. No. 2. Stir three pounds of sugar well with the yolks of sixteen eggs, four whole eggs, one-half of an ounce of ammonia. Then beat the whites of sixteen eggs to a stiff froth and add alternately with four pounds of cake flour to above. Proceed as above. This is a very fine mixture, but must be treated carefully. — 55 — General Rules. Cream of tartar should always be mixed with flour; soda with milk. Where cream of tartar and soda are used, take two-thirds cream of tartar and one-third soda. For cookies always use pastry flour. If you have to use bread flour, take two ounces less and a little more soda or ammonia. To have cup cakes even and smooth on top, grease the cups well and heat first; if you want them to spring up in center, grease very lightly and do not warm. For all cookies and snaps you can use "Egg Nutrine " in place of fresh eggs. To equal five eggs use one ounce of " Nutrine" and dissolve in one-half of a pint of milk. Soft "A" or light brown sugar is very good for cookies, because they do not dry out so quick. If you have old cream, custard, whipped cream, etc. , left over, it can be used to best advantage in lemon and sugar cookies, spice cakes, etc.