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Show Good Things for the Family Table ji By NELLIE MAXWELL -H I"! II 1 1 l-M-M-I' 1 1 H 1 1 I 1 II 1 M "You have to believe In happiness It isn't an outward thing. The spring never makes the song, I guess, As much as the song the spring. Aye, many a heart could find content con-tent It It saw the joy on the road it went, The joy ahead when It had to grieve. For the Joy is there but you have to believe." Chocolate In various forms has always al-ways been a most popular confection, dessert, cake or - cake filling. As nearly everybody likes chocolate one may satisfy the , taste of any as regards re-gards the kind of cake. From loaf to drop cakes, simple or rich, they always find a glad welcome. wel-come. Chocolate Caramels. Put two and one-half tablespoonfuls of butter Into H"l"i"l"I"I"I"H"I"H .Ml I..H-H-I-H-H a saucepan, when melted add two cup-fuls cup-fuls of molasses, one cupful of brown sugar, and stir until the sugar Is dissolved dis-solved and when the boiling point Is reached add three squares of chocolate choco-late grated, stirring constantly until the chocolate Is melted. Boil until a firm ball Is formed when a little Is dropped into cold water. Add one tea-spoonful tea-spoonful of vanilla and turn Into a buttered pan to cool. Chocolate Custard Pie. Line a pie plate with pastry, flute the rim and fill with the following: Beat the yolks of three eggs slightly, add one-half cupful of sugar and continue beating, add one tablespoonful of soft butter, the same of flour, three-fourths of a cupful of milk and two squares of melted chocolate ; flavor with vanilla and bake. Spread with a meringue made of the egg whites and one-half one-half cupful of powdered sugar. Return Re-turn to the oven and brown. Chocolate Cup Cakes. Take one-half one-half cupful of shortening, add one cupful of sugar and cream, add one and one-half cupfuls of flour with two and one-half teaspoonfuls of baking bak-ing powder finely sifted alternately with one-half cupful of milk, add two beaten yolks of eggs, three squares of melted chocolate, one-half teaspoouful of salt and one teaspoonful of vanilla, before the milk and flour is added. Fold In at the last the well beaten whites of two eggs. Bake In small gem pans. Onione Stuffed With Sausage-Take Sausage-Take even sized onions, peel and scoop out a center large enough to take a small sausage, or one may use the bulk sausage for filling. Chop the centers removed, mix with bread crumbs and the sausage, stuff and place in a baking dish. Pour around 1 M 1 1 I 1 1 M-M-I-I--H-I-1 I I I 1 I I I I I them cream or broth left from any meat. Baste well and often during the baking. At the last heap a spoonful spoon-ful of buttered crumbs on the top of each and brown well before serving, Use as a garnish to pork roast or chops. ((c). 1931 Western Newspaper Union.) |