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Show THE TABLE I J Marguerites One-hall enp sugar, one-quarter cup water Doil together to soft boil stage. Stop boiling and add three finely chopped marshmallows. When dissolved pour the syrup over the stiffly beaten white of one egg. Add one tablespoon shredded cocoa-nut cocoa-nut and one-quarter cup chopped Eng lish walnuts When party cool spread on small crackers and let slightly-brown slightly-brown on moderate oven. These are fine for afternoon teas. Corn Griddle Cakes One cup of whole wheat flour, two cups cornmeal, enough buttermilk (or half milk and half water) to make a thin batter, one teaypoon salt, one teaspoon soda dis- solved in hot water. Beat thoroughly and bake on hot griddle. Eggless Rice Pudding Cook one cup rice until soft, take off stove, let cool a little. Add pint of milk, one-half one-half cup raisins, two-thirds cup sugar, piece of butter size of walnut, teaspoon salt. Bake. Veal Loaf Three pounds veal, one quarier pound pork, one egg, one pint cracker crumbs, butter cize of an egg. four tablespoons sweet milk, salt and pepper to taste Doughnuts Five good-sized potatoes pota-toes mashed fine, butter size of an egg, one cup water, two cups granu-lated granu-lated sugar, three well beaten eggs, five teaspoons baking powder well sifted in three and one half cups flour. Use plenty of flour to roll them out on your bread board and roll thin. As they are taken from hot grease roll them in powdered sugar well sprinkled with cinnamon. |