. The Boston Cooking School magazine of culinary science and domestic economics. lemon,and, gradually, half a pound (one cup;of granulated sugar; sift together halfa pound (two cups) of flour, half alevel teaspoonful of baking powder anda few grains of salt, then stir into theeggs and sugar. Knead the dough andcover closely; let chill two hours orlonger, then roll, a small piece at atime, into a sheet about one-fourth an impress of the pictures upon the dough; cut apart the little squares with a sharpknife and set aside, on a board lightly H - /?0* : t *mM W j •* ^r— :X M 9 ^^-^ V W^^ Sprixger
. The Boston Cooking School magazine of culinary science and domestic economics. lemon,and, gradually, half a pound (one cup;of granulated sugar; sift together halfa pound (two cups) of flour, half alevel teaspoonful of baking powder anda few grains of salt, then stir into theeggs and sugar. Knead the dough andcover closely; let chill two hours orlonger, then roll, a small piece at atime, into a sheet about one-fourth an impress of the pictures upon the dough; cut apart the little squares with a sharpknife and set aside, on a board lightly H - /?0* : t *mM W j •* ^r— :X M 9 ^^-^ V W^^ Sprixgerle floured, till the next day. In the morn-ing transfer the cakes to buttered tinssprinkled with anise seed, and bake ina rather slow oven. The cakes will bewhitish on top and yellow on thebottom, a few anise seeds should ad-here to the bottom of each cake. Thesedelicious little cakes are rather hard,but may be made softer, if one desires,by storing them m a closed earthen jar. Divinity Fudge CakeBeat half a cup of butter to a cream;gradually beat into it one cup and a. White Cake, Chocolate Frosting. (See page 246) inch thick; with a very fine sieve dustthe dough lightly with flour, then pressa wooden springerle mould down veryhard upon the dough, to leave a perfect half of sifted brown sugar. Beat theyolks of two eggs, then beat in half acup of sifted brown sugar and beatthe two together; add four ounces of 240 THE BOSTON COOKING-SCHOOL MAGAZINE chocolate melted over hot water; pourhalf a cup of hot water into the choco-late dish, rinse thoroughly and addwith half a cup of sour milk, to theegg and butter mixture, alternately,with two cups and a half of siftedflour, sifted again with one level tea-spoonful of soda. Flavor with vanilla,and beat in the whites of two eggsbeaten dry. Have ready three layer cakepans; put mixture into two of these,leaving one-third of it in the bowl;to this add half a teaspoonful of cinna-mon, one-fourth a teaspoonful of clovesand half a cup of
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
