Physical culture cook book

29. Orange Custard Filling. — Grate the thin yellow rind of. an orange into one pint of milk; heat in a double boiler, adding one tablespoonful of butter ; when hot add the beaten yolks of four eggs and two tablespoonfuls of cornstarch wet in a little milk. Cook until thick and all raw taste from the starch is gone. Stir all the time. When cold put between cake-layers. 30. Pineapple Cake. — Make a layer cake and fill with a boiled icing sprinkled with grated pineapple. 31. Ice Cream Cake. — One-half cup butter, one and one-half cups sugar, two cups flour, one-half cup water, whites of five eggs, two level teaspoonfuls baking powder, one-half spoonful vanilla. Beat butter to cream, add sugar and then vanilla; now add milk, the whites of eggs beaten to a stiff froth, finally flour and baking powder. Stir well, bake in shallow pans, well buttered. Bake twenty minutes. Filling. — Put two cups granulated sugar in a stew pan with one-half cup boiling water. Boil gently ten minutes without stirring. Beat whites of two eggs stiff, and pour syrup in, in a slow stream, beating with a Dover beater all the time. Continue two minutes after it is all in. Two persons can do this best. 32. Nut Layer Cake. — 'One cup sugar, one cup milk, two cups flour, two even teaspoonfuls baking powder, butter the size of an egg, two eggs, setting the white of one aside for frosting. Mix well. Take out one-third, with which grate enough chocolate to make it dark ; flavor with vanilla. Bake in three tins, one of dark dough, two of white. Filling. — Whip one-half pint cream, add one cup powdered sugar and one cup walnuts chopped fine. Figs or dates are nice with the cream instead of nuts. 33. Cookies. — Two cups sugar, one cup butter, three-fourths cup sweet milk, two eggs, five cups flour, two teaspoonfuls baking powder. Roll thin and bake quickly. •i 34. Soft Cookies.— One heaping cup butter, one and one-half cups sugar, two eggs, whites and yolks beaten separately, three tablespoonfuls sour milk, one small teaspoonful soda (dissolved) and as little flour as will make them stiff enough to roll. Sprinkle with sugar and grated nutmeg before cutting, pass over roller, cut and bake a light brown. 35. Fruit Cookies. — Two cupfuls of sugar and one cupful of butter creamed ; add yolks of two eggs, and beat hard for five minutes. Add two tablespoonfuls of sour milk, one tablespoonful of cinnamon, one level teaspoonful of cloves, one half teaspoonful of nutmeg and one teaspoonful of soda. When mixed put in two cupfuls of chopped raisins rolled in flour, the beaten whites of the eggs, and enough flour to make a dough stiff enough to roll. The rule for flour in all cookies is as much, or rather as little, as will make a dough that can be rolled out and handled. 36. Grandmother's Ginger Snaps (No. j) (Good). — One cup brown sugar, one cup molasses, three-quarters cup butter and lard (or cottolene) mixed, one teaspoonful soda dissolved in one-half cupful hot water, one tablespoonful ginger, one teaspoonful baking powder, flour to make a stiff dough. Roll not too thin, cut in rounds, and bake quickly.