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Show n KITCHEN j i CABINET j L UU. 137. Vv,uru .Nt-wsp-ppr Lulon.) The hero we love In this 1-nd today to-day I the tero who Uehtens some fellow man's load Who makes of the mountains some pleasant highway. Who makea of the desert some biussomlnff road. HERE ARE SOME CAKES The following simple cake Is easy to make and if baked lu a loaf will ft.t.f vr-."3 tli-ri 9- J. keep moist until eaten. One-Egg Plum Cake. Separate the white and 1 yol'i of an . egg. Cream J four tablespoonftils of butter wlih one cupful of sugar, add three-fourths of a cupful of milk and one and one-half cupfuls of flour sifted with one teaspoon ful of cream of tnrtnr and one-half tea- spoonful of soda, stir In the yolk and add one-half cupful of raisins dusted with flour, then fold In the stiffly 1 beaten white of egg and bake In a moderate oven. Nut Cske. Cream one cupful of butter, add or.e nnd one-half cupfuls of sugar, add alternately with two cupfuls cup-fuls of flour sifted with one teaspoon-ful teaspoon-ful of cream of tartar and half a tea-spoonful tea-spoonful of soda, and three-fourths of a cupful of milk. When well mixed and throughly beaten add the whites of four eggs beaten stiff. Flavor to taste, add a cupful of nut meats and bake In a sheet. French Loaf Cake. Rub to a cream one and one-half cupfuls of sweet fat, add two and or.e-haif cupfuls of sugar, su-gar, three well-beaten eggs, two nnd one-half cupfuls of flour sifted with two teaspoonfuls of cream of tartar and one teaspoonful of soda. Add three-fourths of a cupful of milk alternately al-ternately with the flour and beat well. Divide Into halves and to one part add rafsins, citron, nuts and spices to the other; bake In a plain loaf. 'Over with white or chocolate icing and bake both cakes together. This gives two calces with one mixing and baking. Chocolate Cake. Cream one table-spoonful table-spoonful of butter, add one cupful of scgar, one cupful of sweet milk, two eggs and one enpful of flour sifted with two teaspoonfuls of baking powder, pow-der, flavor with a teaspoonful of vanilla. va-nilla. To half a cake of grated chocolate choco-late add one-half cupful of milk, boil up, remove from the heat and add one cupful of sugar and the yolk of an egg: stir into the cake. Bake In layers lay-ers and use a boiled frosting for filling. Simple Chocolate Layer Cake. Cream one-fourth cupful of butter, add one cupful of brown sugar, one-quarter cupful of sour milk, one teaspoon-fnt teaspoon-fnt of soda, one teaspoonful of vanilla, one egg and one and one-fourth cupfuls cup-fuls of flour. Dissolve two squares of chocolate in one-half cupful of hot water wa-ter and stir Into the cake the last thing. Bake In layers and put together togeth-er with orange filling, using the usual cream filling with the grated rind and juice of an orange added. A Few Soups. "Soups should be seen, not heard." Cream of Pea Soup. Put through a Cv w-v vv; r-ZFi sic EcLfl,i - coiauaer one pint of cooked green peas, add a quart of milk, a bay Ileaf and a teaspoonful tea-spoonful of onion juice. Melt two Stablespoonfuls of butter, add two tablespoonfuls of flour, and when well cooked add to the first mixture. Remove the bay leaf and season. Potato Soup. Cook three potatoes until soft. Scald a pint of milk with two slices of onion. Beat the potatoes with a wire whisk aud add to the milk. Cook together one tublespoon-ful tublespoon-ful each of butter and flour, adding pepper, salt and celery salt to taste, add to the milk and potatoes and garnish gar-nish with two teaspoonfuls of parsley just before serving. Rice Soup. Cook a slice of onion In one cupful of hot milk, add one-half one-half cupful of the rice' water saved from cooking rice, add a tablespoon-ful tablespoon-ful of butter and flour cooked together, togeth-er, season to taste, add the milk and rice water and serve garnished with minced parsley. Cream of Tomato Soup. Melt three tablespoonfuls of butter ha a saucepan, sauce-pan, add three and one-half table-spoonfuls table-spoonfuls of flour, cook until well blended, then add two cupfuls of strained tomato, one-fourth teaspoonful teaspoon-ful of soda, one toarpnonfrjl of salt and one tablespoonful of chopped onion. Cook five minutes and then add one and one-half cupfuls of hot milk. Celery Soup. Take three cupfuls of celery cut Into bits and cooked In water wa-ter to cover until soft enough to put through a coarse sieve. Scald two and one-half cupfuls of milk with a slice of onion, remove the onion nnd add the celery. Bind with three table-spoonfuls table-spoonfuls each of butter and flour cooked together. Season with salt and pepper. Serve with croutons or crisp crackers. Pea Soup. Take one can of marrow-fat peas, add two teasponnfpls of sugar, a slice r.f onion, a pint of milk and a cupful of water, using the. liquor from the peas. Add srnsnrtin-of srnsnrtin-of sr.lt end pepper and b'nd with two tablespoonf-als each of bniter nnd flour cooked together, liomove the onion when adding the flour and butter. |