. The pride of the household; the bakers' complete management . m Copyright, 1900, by 1\[. A. & K. M. Heinzer. SPONGE BISCUITS. 48 Sponge Biscuits. I cup of sugar. 5 eg-gs. -J cup of milk. 3 cups of flour. I teaspoonful of grated ammonia. HOW TO MIX. Mix sugar, eggs, milk, ammonia and flour together andbeat 3 minutes with the hand. Grease the pans and dustthem with flour. To form these cakes fill a teaspoonful ofthe mixture for each one and drop them on the pan 3 inchesapart. Bake in a hot oven. When baked and cold, loosen them \vith a knife and icethe bottom with any kind of icing desired, wh
. The pride of the household; the bakers' complete management . m Copyright, 1900, by 1\[. A. & K. M. Heinzer. SPONGE BISCUITS. 48 Sponge Biscuits. I cup of sugar. 5 eg-gs. -J cup of milk. 3 cups of flour. I teaspoonful of grated ammonia. HOW TO MIX. Mix sugar, eggs, milk, ammonia and flour together andbeat 3 minutes with the hand. Grease the pans and dustthem with flour. To form these cakes fill a teaspoonful ofthe mixture for each one and drop them on the pan 3 inchesapart. Bake in a hot oven. When baked and cold, loosen them \vith a knife and icethe bottom with any kind of icing desired, which will thenform the top. This win make 60 biscuits. They will bake in 10 minutes. Copyright, 1900, by M. A. & K. M. Hciiizer. 49. Copyright, 1900, by M. A. & K. M. Heinzer. RAISED DOUGHNUTS. 50 Raised Doughnuts. I pint of water (lukewarm). 1 ounce of compressed teaspoonful of salt. 2 tablespoonfuls of tablespoonfuls of butter. 1 tajblespoonful of cups of flour. 5 drops of lemon | teaspoonful of mace. 2 eggs. HOW TO MIX. Dissolve yeast in lukewarm water and place it Into awooden bowil, then add in the salt, sugar, butter, eggs, lard,mace, lemon extract and mix lightly, then add in the flourand mix thoroughly. This dough will rise in 2^ done, lap the dough over and let it stand 15 minuteslonger, then place it on a table and roll it not quite one-halfinch thick with a rolling-pin and cut them out with a roundcutter and press a hole through the center with the finger;then place them on a board or in a box and let them rise20 minutes in warm w^eather and one-half hour in coldweather, and fry them in smoking hot lard. When brownon one side turn them over and let them f
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