76 DOMESTIC COOKERY AND
A Common Cake for Children.
Take a pint of molasses and a cup of milk, with a tea-
spoonful of salaeratus dissolved in it; warm the molasses
and milk, and stir in flour to make a dough; put in a
tea-spoonful of pounded cloves, and a table-spoonful of
ginger; work in a small lump of butter, and let it stand
an hour; then roll it out, cut in shapes, and bake it.
Kisses.
Beat the whites of eight eggs till they will stand
alone; put with them, a little at a time, a pound of pow-
dered sugar; roll a lemon in som of the sugar till the
flavor is extracted. After it is beaten very well, drop it
in heaps about the size of half an egg on a sheet of
paper; smooth them over with a spoon, and let them be
of a regular shape; bake them in an oven that has been
moderately heated, till they are of a pale brown color; do
not have the oven too cool, or they will run together;
take them form the papers carefully, and stick two to-
gether.
Peppermint Drops.
Pound and sift four ounces of double refined sugar;
beat with it the whites of two eggs till perfectly smooth;
then add sixty drops of the oil of peppermint, beat it in
well, and drop it on white paper; dry it at a little dis-
tance from the fire or in the hot sun.
To Clarify Sugar.
To every four pounds of sugar, put a quart of water
and the white of an egg; if you put in the egg after it
gets hot, it will cook before it has the desired effect;
when it comes to a boil and the skum rises, pour in a
little cold water; let it boil up; take it off to settle, and
skim it well; let it boil up and skim it three times, when
EN