SNIP NOODLES, FRIED

Sift two cups of flour with three teaspoons of salt in it, make into a dough by adding enough sweet milk to make soft as biscuit dough.  Break off small pieces and roll between the hands in the shape of croquettes.

Now put one-half cup of rendered butter in a skillet that has a top to it; when the butter is hot, lay in the pieces of dough (do not put too many in at one time), throw in one-half cup of cold water, put on the cover and let cook until the water is cooked out and noodles are brown on one side.  Remove the cover and brown on the other side.

NOODLE PUFFS

Make a noodle dough with as many eggs as desired, roll out somewhat thin, cut in strips four inches long by one inch wide.

Have a skillet half full of boiling hot chicken fat; drop in the strips, a few at a time, baste with the hot grease until brown on both sides.  Remove to a platter, sprinkle generously with powdered sugar and cinnamon, and serve.

SNOWBALLS (HESTERLISTE)

Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon of sugar with one egg.  Add one tablespoon of cream, one teaspoon of brandy and flour to make stiff dough.  Work the whole together with a spoon until the flour is incorporated with the other ingredients and you have a dough easily handled.  Break the dough in pieces about the size of a walnut; roll each piece out separately just as thin as possible without tearing (the thinner the better), make three lengthwise slashes in the centre of each piece of dough after rolling out.

Heat a large deep skillet about half full with boiling hot butter or Crisco, drop in the snowballs, not more than three at one time, brown quickly on one side, then on the other, turn carefully with a perforated skimmer as they are easily broken.  Remove to a platter, sprinkle with powdered sugar and cinnamon and a few drops of lemon juice.

MACROTES

Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as may be needed to make the whole sufficiently dry.  Make it into the shape of a French roll, and cut off rather thin slices, which should be placed before the fire to rise, and then fried in oil.  Let them drain carefully, and when nearly cold dip each in very thick syrup flavored with essence of lemon.

CAKES

GENERAL DIRECTIONS FOR MAKING CAKES

Use only the best material in making cake.

Gather together all ingredients and utensils that are required.  If tins are to be greased, do so the first thing; some cakes require greased or buttered paper, if so, have paper cut the size that is needed and butter the paper.