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Show .." ;V 1 " "' - - 1 "' Urownle's Pudding. Scald ono pint of milk and two tablespoons ta-blespoons flour wet with cold milk, yolks of two eggs, half cup sugar, pinch of salt. Cook until thick and smooth. Pour into serving dish and flavor with vanilla. Cover with the beaten whites of two eggs, to which havo been added one cup powdered sugar and ono tablespoon of cocoa. Servo cold. And a new suggestion. If you or any of the readers will mix flour and sugar togother thoroughly before wetting you will And it much easier to keep It from lumping. French Benn Sonp. One pint white beans, two or three onions sliced, salt, 6 or 8 quarts water. Boil hard so beans will go to pieces; add three or four pounds forequarter lamb, cut small and fat removed. In tlmo to cook add ono quart potatoes ,and two carrots cut In dices. Time of cooking whole, about four hours. Eggless Pumpkin Pie. One heaping cup of stewed pumpkin, half cup of sugar, ono tablespoon of molasses, pinch of salt, ono even .tea-Bpoon .tea-Bpoon of cinnamon, one even teaspoon of ginger, 2 cups of milk, two common com-mon crackers rolled very fine. This makes ono good-sized pie. Brown Sugar cookies. Ono and one-half cups brown sugar, one-half cup softened butter, half cup boiling water, one even teaspoon soda, one teaspoon vanilla, three cups sifted flour. Put brown sugar and butter in mixing dish, cream a little, pour hot water over and stir until dissolved. Add flour and soda sifted together. Flavor. Drop by toaspoonfuls onto well greased pans. Bako 10 minutes in hot oven. Celery Soup for Ten. Four cups celery, cift In bits, cook in ono and a half quarts of boiling water until soft. One onion chopped fine or you can buy onion salt Put into strnlnqr and mash. Then put Julco back into -kettle, now add three and a half cups of boiling milk, two table- IH spoons of butter. Mako a thickening of four tablespoons flour and add tea- spoon salt After boiling set back on IH stovo and chop up three tablespoons parsley, and when you are ready to jH serve sprinkle a llttlo on each plate of IH soup Serve with croutons if you like. Hickory 2iut Cake, IH Ono and a half cups sugar, one-half IH cup butter, three-quarters cup milk. tU'O cups pastry flour, two teaspoons IH baking powder, whites of four eggs and ono cup chopped nutmcats. Cream butter, add sugar gradually, then milk IH and flour alternately. Sift baking jH powder first into flour, fold In the IH beaten whites last and the nuts. Re- serve a little flour to mix with nuts. IH Keep out part of nuts to sprinkle on top of the cako when it is in the pan. Bake In a loaf in a moderate oven about an hour. Puree of Carrots. IH Boil enough carrots to mako a pint jH after being run through colander. Put one and a half pints of milk and car- rots on stove, when boiling add three IH small tablespoons of flour wet in little cold milk. Stir constantly as it boils, and, last a little pepper, butter and IH saltspoon of salt IH Rich Hrido Cake. jH Tako four pounds sifted flour, four IH pounds of sweet, fresh butter, beaten jH to a cream, and two pounds of whito powdered sugar. Tako six eggs for IH each pound of flour, . an ounco of IH ground mace or nutmeg and a table- IJ spoon of lemon extract or oraugo IJ flower water. A vory pretty way in which to present pieces of this cako to your guests is to cut out each piece jH in tho shapo of a heart and nut on each separate piece the initial In frost- IH Ing of each guest to whom the cako is to be given. Present the cako in either pink gilt-edge heart-shaped IH boxes, or, if you cannot go to tho ex- jH ponse of having the boxes made, wrap tho piece in frilled tissue paper, tied with dainty. Dink silk baby-ribbou jH |