Physical culture cook book

37. Ginger Snaps (No. 2). — One-half cup butter, one cup sugar, one cup molasses, one tablespoonful ginger, two teaspoonfuls baking powder, and flour enough to make stiff to roll. 38. Ginger Snaps (No. 3). — One cup of molasses, one cup of sugar, one cup of butter, one teaspoonful of cinnamon, one teaspoonful ginger, one teaspoonful of soda. Boil this together from five to eight minutes; let it cool; then mix with flour and roll very thin. Cut into strips one inch wide, and four or more inches long. Bake on floured tins in a quick oven. 39. Drop Cake. — One and one-half cups sugar, three-quarters cup butter, one-half cup milk, three eggs, one and one-half cups flour, one teaspoonful baking powder. Mix and bake in little round tins for twenty minutes. Ice with boiled icing No. I or chocolate icing. 40. Spice Drop Cakes. — Yolks of three eggs, one-half cup shortening, one cup molasses, one-half cup sweet milk, three cups flour, two teaspoonfuls baking powder. Spice with nutmeg, cinnamon, cloves, and flavor with lemon. Drop on buttered paper on tins, and bake very quickly. 41. Jumbles. — Half cup butter, three-quarters of a cup of sugar, one heaping cup flour, two eggs (the yolks only), extract of rose to taste. Beat the egg yolks, cream the butter and sugar; mix these, and add the flour and the flavoring. Make into round balls with the fingers, and place them on a well-buttered tin so far apart that when they flatten they may not run into each other. Stick a raisin, a slip of citron, or a blanched almond on top of each. Bake in a steady oven to a pale yellow. Do not brown. While stil warm, loosen them from the pan with a sharp knife, as they become very brittle when cold. 42. Macaroons. — One and a half cups powdered sugar, whites of two eggs, six ounces almond paste. Beat the whites very stiff ; add the sugar and the almond paste, the latter chopped fine. Make into balls with the fingers and bake in very well greased pans in a moderate oven. Take out when they are a deli- cate brown, but do not remove them from the pans until they are perfectly cold. 43. Nut Wafers. — Beat together until very light two eggs and one cupful of well-flavored brown sugar ; add three tablespoonfuls of flour and one cupful of nuts finely chopped. Drop on buttered tins, and bake. 44. Pfeffernuesse (Good, but rich). — One pound sugar, one pound butter, two pounds flour, one-quarter pound almonds, one-quarter ounce ammonia, four eggs. Beat eggs and add ammonia. Blanch and chop almonds, mix all together, let stand one-half hour, roll out and cut in inch squares. Bake quickly. ICINGS. i. Fondant. — A cup of sugar mixed with a quarter of a teaspoonful of cream of tartar for twelve minutes in half a cup of water. At he end of this time this syrup should be in sucn a condition that a drop rubbed between the finger and thumb will quickly form into a ball. At this stage pour the fondant on to a greased platter, and when it is cool enough to handle knead it with the hand until it is a smooth, creamy mass. When ready to use it put the fondant in a saucepan and set the saucepan in