Preparation: Beat the whites of eggs to a stiff froth; boil the sugar with 4 tablespoons of water until all the sugar is dissolved; beat the sugar syrup into the whites of the eggs; add vanilla and the flour and cream of tartar. Bake slowly one hour.
No. 102—FRUIT CAKE.
- 1¼ cups sugar
- ½ cup butter
- Yolks of 2 eggs
- 1 cup sour milk
- 1 tsp. baking soda
- 1½ cups flour
- ½ tsp. cloves
- ½ tsp. cinnamon
- ½ cup dates, raisins and citron
- 1 cup walnuts
Preparation: Cream the sugar and butter, add yolks of eggs, cloves and cinnamon; dissolve the soda in the sour milk and add to the rest; add the flour and mix well; lastly add the raisins, dates, citron and walnuts. Bake about 45 minutes.
No. 103—CREAM PUFFS.
- 1 large teacup hot water
- ½ tsp. butter
- 1 teacup flour
- 4 eggs
Preparation: Stir the flour into the boiling water and butter. Set aside to cool and, when cold, stir in the unbeaten eggs one at a time. Drop in muffin tins and bake in a fairly hot oven. When baked, fill with beaten cream, sweetened to taste and flavored with vanilla.
No. 104—CREAM PUFFS.
- 1 cup boiling water
- ½ cup butter
- 1 cup pastry flour
- 3 eggs, beaten
- Small pinch of soda
Preparation; Pour the water over the butter. As soon as it boils and the butter is melted, stir in the flour and keep stirring until it leaves the sides of the pan. Let cool, stir in the eggs and soda, drop on the buttered pans and bake thirty minutes. Do not open the oven door for twenty minutes for fear they will fall. Fill with whipped cream, sweetened and flavored.