VENISON CAKES (a Norwegian Recipe).

Six eggs beaten light with three-quarters of a
pound of sugar, one cup of sweet cream or rich milk,
a pound and a half of flour. When these ingredients
are well mixed add four ounces of well washed but-
ter, stir well together. Mix with the flour a little less
than an even teaspoonful of ammonia, powdered
fine the cakes will rise better and flavor with car-
damom or cinnamon. Roll the dough with the hands
until about the thickness of the little finger, cut in
pieces about three inches long the ends bias lap
them and snip with scissors or a knife around the
outside to make points, then fry in boiling fat as
crullers. These also keep a long time.

SEED CAKES

A cup and a half of granulated sugar, a cup and
a half of butter, four eggs, one tablespoonful of cara-
way seed and flour to roll. Beat the butter and
sugar to a cream, add the yolks beaten light, then
the caraway seed. Beat the whites of eggs to a stiff
froth and add alternately with the flour do not
make the dough stiff. Roll thin, cut in small cakes
and bake in a quick oven.

DROP CAKES.

A cup of butter, a cup and a half of sugar, four
eggs, a pint of flour, a cup of currants, half a cup of
sweet milk, a teaspoonful of baking powder. Drop
with a teaspoon on greased pans and bake in a quick
oven ten minutes.

Tags: cooking light recipes, Misc Recipes, healthy recipes, webkinz recipes, weight loss