Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-03-08

| WATER CROSSES.
With spring time come the water cresse
Wholesome, appetiZng, fresh, crisp ant
green. At breakfast they are eaten simply
with salt.
| With them may be served eggs cooked il
any style; but with soft-boiled eggs (egg
| put into boiling water and placed on a par
of the range where they will not boil fol
seven mlnutes). graham bread, fresh butter
and good coffee we have an ideal Lentel
breakfast.
HoMINY CAKES.
Soak for several hours two teacupfuls oi
small homluy.
Boil until soft enough to mash.
Add an equal quantity of cornmeal, table
| spoonful of melted butter and teaspoonful OF
| salt.
Stir in three beaten eggs and milk enough to
make batter thin enough to pour.
Beat until very light and bake as wafies or
griddle cakes
OYSTER PIE.
Line deep baking dish with good pie crust.
Fill the dish with pieces of stale bread, cover
with paste and bake Is or 20 minutes In a quick
oven.
Take off the crust, remove the bread, and fill
with oysters prepared as for patties.
REPLACE the crust and serve at once.
sARDINE SALAD.
Take large box of fine sardines.
Dram OH the oil and remove bones and SKIN.
Boil 4 half dozen eggs until hard.
Mfnce fine and mix with the sardines.
Season. and serve with French or mayonnaisc
dressing.
TAPIoCA CREAM.
Wash a eupfui OF pearl tapioca through sew
eral waters.
Cover with milk and soak over night.
In the morning add half cupful OF sugar
and the beaten yelks OF three eggs.
Stir this mixture into quart of boiling milk
and cook until thick and clear.
Remove from the fire, flavor TO taste and stir
in the frothed whites.
Serve cold with transparent apples.
TRANSPARENT APPLES.
Take tarr. ripe, juicy apples. Add just
enough water TO cook them tender.
Strain through napkin and to pint of Juice
take pound of sugar.
Boil until it jellies
LENTEN SOUP.
Put six ounces of vermiceli into a stew pan
and cover well with cold water.
Place on the range, and when it comes to the
boil turn into a colander to drain.
Cover again with cold water and let stand for
five minutes.
Pour off the water add two quarts OF milk
and cook until tender.
Heat pint of cream until about to boil and
stir In gradually the beaten yelks of four eggs.
Strain through 4 sieve into the other MKT
season, and Stir well for few minutes.
SPINACH.
Separate the leaves from the stalks, and use
water unstintingIy until the leaves are entirely
free from sand and EARTH
Put them dripping with water into stew
pan. sprinkle with salt and press them to the
bottom of the pan. using wooden spoon.
Turn the leaves, press again and so continue
the turning and pressing for Is or 20 minutes
Drain, chop and season with salt, pepper,
butter and cream.
Garnish with minced egg.
OYSTER FRITTERs.
FCt a pint of oysters into 4 colander
Dash with cold water, drain and chop in
pieces.
Make batter of pint of milk. flour and
teaspoonful of baking powder. Season lightly
with salt and pepper; stir in the oysters and
fry light brown.
BUTTERED PARSNIPS.
Wash and scrape the parsnips and let lie in
cold water for so minutes.
Put into a stewpan cover with boiling water
and cook until tender.
Slice lengthwise into pieces about fourth
of an inch thick.
Put into pan with three tablespoonfuls of
butter and little minced parsley.
Season and simmer gently for few minutes,
Serve with the sauce about them.
FROST PUDDING.
Cover box of gelatine with pint of cold
water.
Let stand for one hour.
Dissolve with pint of boiling water, ADD
the juice of two lemons and the grated rind of
one.
Stir in 2H cupfuls of sugar and set aside to
cool.
When it begins to stiffen turn in the frothed
whites and beat thoroughly for some minutes
When quite cold and firm serve with orange
Jelly and cream.
ORANGE JELLY
Cover package of gelatine with two cupfuls
of water.
Stir in two cupfuls of sugar. the Juice OF six
oranges. the grated peel of one, the juice of
two lemons and peel of one.
Lots tar n
Add three pints of boiling water and stir
until the gelatine is dissolved.
Strain through flannel into a wet mold.
RELIABLE SPONGE CAKE.
There has been 4 request for good re-
liable sponge cake-one that does not call
for many eggs and does not take up too much
time in mixing. Il very excellent sponge
cake, fne-grained, tender, delicate and in
extensive, is made alter the following
recipe:
Sift together, three times two scanr cupfuls
Of flour a1d two level teaspoonfuls of baking
powder.
Beat together until very light four eggs and
two level cupfuls of powdered sugar.
STR the -four in gradually. add teaspoonful |
Of lemon extract and four tablespoonfuls of |
boiling water.
Observe that the boiling water is added last.
Line a deep square TIN or pan with creased |
paper pour in the batter and cover with tin |
Of the same size.
Ddke III 4ulCh Ofcli, anu tcsL Will straw,
The batter for this cake may seem rather
Thin, but this is just as it should be. The |
success of the sponge cake depends, in a |
great measure, upon the consistency of the
batter.
The time required for mixing is but few
minutes, it the ingredients are at hand. 1t |
is almost impossible to make good cake |
unless il is put together quickly; hence the |
necessity Of having everything ready when
lbout to mix it. In cake-baking the most
reliable recipes often result in failure,
simply because some apparently trifling |
direction has been overlooked, or because
the process has been delayed. 1t should be
too, that very little beating
must be done after the flour has been added |
% the cake mixture.
Following are some general recipes that |
have found thoroughly reliable:
ORANGE FOOL.
To three we'll beaten eggs add pint Of cream