Salt Lake Telegram | 1921-05-10 | Page 16 | Use Preserves

I. I USE PRESERVES I Por For the surplus supply of or Jam try a dam cake To make it mix a cupful 7 o OZ dark brown sugar half hair a cupful jot at butter three eggs three tablespoonfuls table- table spoonfuls of or sour milk In which a tablespoonful of soda has been disS dissolved dis- dis I S s 8 solved lv d a a. cupful of any jam jam raspberry ry IY blackberry damson strawberry strawberry- I two tablespoonfuls of or cinnamon two ct cupfuls of flour and half haIr a grated E nutmeg Bake Dake in two layers and put togo together er with white Icing FRENCH PANCAKES French pancakes can be made the made the tho 4 f- f e. e excuse tUso se for tor or using s some me of or last ast years year's 1 surplus Jelly or preserves Make ar a a. r batter balter of or two cupfuls of or milk two f. f C 4 one tablespoonful of sugar a of baking powder one f i up cUP Ul of or flour a pinch of or salt and of f cream or another of or milk J J prease trease rease a large frying pan and pour J I hIo a cupful of the batter over It In a sheet ok it through on both sides Asides an and l then thon spread it with any sort JC pr r preserve or jell Jelly roll ron It and andS S sprinkle It with powdered sugar Serve ServeS S hot fJ JAM M PUDDING t fI i. Make an ordinary bread pudding S bread crumbs milk sugar suar and andS S yolks of eggs Bake it until It i. i spread it with Jam cover coverS S y t with a meringue made of the li beaten stiff and sweetened S. S I 4 id d brown It II lightly Serve cold r NOTHER ONE i. i Ib f together a a cupful of or su sugar r reo eo elss a cupful of or rather tart tm r m. m half a cupful of or butter a a. teaful teak tea- tea i k JO ful ul of soda ed In hot wa- wa t. t and a half haIr a cupful of sour milk 1 n enough nough sifted flour to make a aS S L batter about the consistency of r ayer er cake Pour into a shallow buttin but but- S tin and bake Serve with a. a t S uce made of or two-thirds two of a cupful r w sugar two tablespoonfuls of or butter same amount of hot water and ion ono egg creamed together Set these re in a bo bowl l over a S Ii cit iff hot water and stir and cook them until the they are arc cream creamy S FRUIT FRUIT WHIP 2 t f dd any canned fruit to the whites o of or eggs beaten stiff and slightly sweetened Flavor I with lemon Juice or ot sherry If a more decided flavor Is desired and serve in long stemmed gl PERFUMES Light especially sunlight deteriorates lt perfume It quickly saps API the scent ent Thus if It you wish to keep the odor of or that choice liquid long put it in a sheltered corner on your our dressing tahl I.- I.