. The standard domestic science cook book. e whites of 3 eggs beaten stifif. 931. JELLY ROLL. Beat 3 eggs extra light, add y^ cupful of brown sugar and1 cupful of flour sifted with 1 teaspoonful baking powder. Bakequickly in large, well-greased tin, turn out on cloth, spread withjelly while hot and roll up. 932. ORANGE ROLY POLY. Roll out a rich biscuit dough to the thickness of y^ inch, coverwith sliced oranges without seeds, sift sugar over all and placebits of butter here and there. Roll up, sew firmly in a flouredcloth, steam three hours and serve with a hot lemon sauce. 933. CONFECTION CA
. The standard domestic science cook book. e whites of 3 eggs beaten stifif. 931. JELLY ROLL. Beat 3 eggs extra light, add y^ cupful of brown sugar and1 cupful of flour sifted with 1 teaspoonful baking powder. Bakequickly in large, well-greased tin, turn out on cloth, spread withjelly while hot and roll up. 932. ORANGE ROLY POLY. Roll out a rich biscuit dough to the thickness of y^ inch, coverwith sliced oranges without seeds, sift sugar over all and placebits of butter here and there. Roll up, sew firmly in a flouredcloth, steam three hours and serve with a hot lemon sauce. 933. CONFECTION CAKE. Take % cups sugar, 1 cup butter, 1 cup sweet milk, 3 cups flour,whites of 3 eggs, 3 teaspoonfuls baking powder. Bake half ofthis in two jelly tins. To the remainder add 3 yolks, 1 tablespoon-full molasses, 1 cup chopped raisins, 1 cup chopped figs, y^ poundchopped citron, % teaspoonful cinnamon and allspice, 1 table-spoonful flour. Bake in three tins. Put together with alternatelayers of frosting and jelly, frosting on the fruit Department 16. PASTRY is a general term applying to all articles of food consisting of acrust of dough filled with stewed fruit, a custard, mince meat or anyother similar combination. It is usually served at least once a day inmost American homes. The ingredients, of course, should be the best. Lightness, so desirable in pastry, depends on the expansion of the airin the dough. The colder the dough, the greater the expansion in the oven;therefore the dough should be made in a cold room and with very coldwater. Do not touch it with hot hands, and do not squeeze the air out of itby pressing hard, but roll very lightly, lifting the rolling-pin frequently. The word pie is of Gaelic origin, and has always signified what itmeans to-day. Pie is a distinct product of Great Britain and Ireland, but likemany other dishes it has been brought to perfection by American cooks. Athoroughly-worked pie-crust generously filled with properly seasoned, goodmateri
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