Crawford avalanche. (Grayling, Mich.) 1879-19??, 1891-05-28
THE KITCHEN.
Recipes.


VEAL LoAF.-Three pounds lean veal
minced, one-half cup bread crumbs,
three eggs; mix thoroughly and bake
three hours in an earthen dish.
CoRNsTARCH CAKE.-One cup each Of
butter, cornstarch, and sweet milk, two
cups each of white sugar and sifted -four,
one tcaspoonful of cream of tartar, one
half teaspoonful of soda, one teaspoonful
of extract OF lemon, and the whites OF
seven eggs.
SPONGE CAKE WITH THREE EGGs.-
One and one-half caps of sugar, three
eggs, one-half cup of cold water, one
half teaspoonful of soda, two even cups
OF -four, and one teaspoonful OF cream of
tartar; flavor with demon. This is very
nice, and it keeps moist quite while.
CHICKEN BRoTH.-The bones and g
pound of meat from chicken should be
simmered three hours in three pints of
water. Put into cold water, skim thor
oughly when IL comes To boil and add a
| teaspoonful of salt. Strain. If de-
sired, tablespoonful of boiled rice or
soaked tapioca may be added, in which
case the broth should boil half-hour
| longer.
CHOCOLATE CARAMELs.- pint OF
brown sugar, one gill of sweet milk, one
half pint of molasses, one-half cake Of
Bakers chocolate, grated, and good
| teaspoonful of butter. Boil over slow
! fire, stirring until the ingredients are dis
solved, and occasionally afterwards, as
il burns easily. Test it by dropping a
| little into cold water. III 1t hardens
quickly remove at once from the fire,
flavor with vanilla and pour into but
! tered tins. One should be careful In
adding the extract, as the heat is likely
to set fire to the alcohol, especially IL
added while on the stove. When cool,
mark the caramels in squares with a
| buttored knife.
| VELVET SPONGE CAKE.-Two cups of
sugar, six eggs, leaving out the whites of
three, one cup of boiling hot water, 21S
cups of flour, one tablespoonful of bak-
| ing powder sifted with the flour; beat
the yolks little, add the sugar. beat
fifteen minutes, then the three beaten
whites and the cup of boiling water just
before the flour. Flavor with tea
spoonful of lemon extract and bake in
three layers. When baked, put between
the cakes icing made by adding to the
three whites reserved, beaten to a soft
froth, six dessertspoonfuls of pulverized
sugar to each egg; flavor to taste.
ALMOND ToFFY.-Boil together half a
| pint of water and one pound of good
brown sugar for ten minutes; blanch
one and one-half ounces Of sweet almonds.
and slice them through the center; add
them TO the syrup with two ounces or a
!! little more of fresh butter; let all boil for
ten minutes more (when the totfy is suf-
Efficiently doneit will harden at once when
dropped on plate, or into little cold
water), pour It on well-buttered dish;
| it should not be more than half an inch
thick.
APPLE PUDDING. Pare, core, and
chop very fine six apples; mix these with
six ounces of grated bread crumbs, six
ounces OF currants (washed and dried,
five ounces of moist sugar, little nut
meg and little grated lemon zest
When these ingredients are all thor
oughly mixed add six eggs. the yolk'
and whites beaten separately; butter 4
mold and pour in the mixture; let II
simlnse for three hours; serve without
| su.-1