Temperance cook book

One cupful of sugar, one small cupful of butter, one egg, onefourth teaspoon of soda, one-half of cream-tartar, flour to roll them nicely. Bake quickly. ALMOND JUMBLES. Two cupfuls of powdered sugar, three cupfuls of flour, one-half cup of butter, one cup of sour milk, five eggs, one tablespoonful of rose water, three-fourths pound of blanched and chopped almonds, one teaspoonful of soda, dissolved in warm water. Cream butter and sugar, stir in the beaten yolks, the milk and flour, the rose water and the almonds; lastly, the beaten whites. Drop in rings, on buttered paper, and bake quickly. You may substitute grated cocoanut for almonds. BOSTON CREAM CAKES. One-half pint of boiling water, two-thirds cup of butter, five eggs, two cupfuls of flour. Boil water and butter together; while boiling, stir in the flour, and boil five minutes; take it off the fire, and when it gets cold, add the eggs, beaten separately, and stir with the hand to a smooth paste. Grease a dripping-pan, and drop a tablespoonful of this mixture for each cake; rub the top of each cake with the white of an egg, beaten to a froth. Bake in a hot oven twenty minutes. They will be hollow inside. THE CREAM. — One pint of sweet milk, two eggs, one-half cup of sugar, one tablespoonful of cornstarch. Let the cream come to a boil, then stir in the cornstarch and the yolks of the eggs, well beaten; boil two minutes, set off, add the sugar, and the whites, beaten to a stiff froth; flavor with lemon. Cut off the tops of the cakes and fill them with the cream. CREAM PUFFS. One cupful of hot water, one-half cup of butter. Boil together, and while boiling, stir in one cupful of flour; let it boil three minutes, set it off the stove and let it get perfectly cold, then stir in three eggs (not beaten). Stir with the hand to a smooth paste, drop a dessertspoonful on a buttered tin. Bake in a hot oven, and when cold fill with the above cream, and sift powdered sugar over them. CRULLERS AND DOUGHNUTS. To fry doughnuts use one-third suet, to two-thirds lard. Of course, the suet must be, like the lard, of the very nicest and sweetest kind. I find good beef drippings, such as one saves from roasts, to be very nice for this purpose. Not only are the doughnuts better flavored, when fried in this way, but I find that it is also an advantage in the way of economy, as the lard and ' tallow so used together will fry many more cakes than an equal quantity of lard will — as the latter prevents fat-soaking. Fatsoaked doughnuts have always been a great horror to me, and I have noticed the making of them to be the failure of many inexperienced cooka. The great cause of the trouble is that the fat is not boiling hot when the cakes are put in. When the cakes do not rise to the surface within a few seconds after they are put in, then the fat is not hot enough and yet you must never let the fat be so hot as to emit a blue smoke or your cakes will be darkcolored and bitter. But in this, as in everything else, practice makes perfect. RAISED CONNECTICUT DOUGHNUTS.