Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-11-19

Eggless Cake. Ono cupful OF sugar,
one cuplul Of sour milk, one cupiul of
chopped and seeded raislns, one.half
cuplul OF Hour, one teaspooniul OF soda,
one teaspoonlul OF cinnamon, oneiOurth
teaspooniul OF cloves, half a nutmeg.
One.egg cake.-Cream one cupful of
sugar and one.hall cuplul Of butter; add
the beaten yolk Of one egg, beat all to-
gether; one teaspoonful OF soda dissolved
IN very little boiling water and one.
third cupiul OF sour milk; beat again; add
one and one.hali Cupluls OF flour, slowly
stirring Il smooth al the time; and lastly
the well'beaien white of the egg.
Sponge Cake,-Two eggs well beaten
one cupiul OF sugar, one cupiul Of flour
before Il is siltedl, one teaspoonful OF
cream of tartar siited with the -four
several times, one tcdspoOniul ofeNtract
OF lemon, one teaspooniul OF salt. Stir
all together until perfectly smooth, then
add one teacuplul Of boiling water In
which one.hall teaspoonlul of soda has
been dissolved; stir briskly and put in
the oven as soon as possible.
Sponge Pudling.-Three well.beaten
eggs, one cup'ul OF sugar, one.half cup.
iul OF sweet milk, one.lourth cupiul OF
butter, two cupluls OF Hour and two tea.
spoonfuls OF baking powder thoroughly
silted with il. Bake thirty minutes
Eat with lemon sauce. Make as fol
lows; Boil one cupfll Of graduated
sugar in two cupfuls OF hot water; wet a
! tablespoonful OF cornstarch In cold
water; add to the boiling water and boil
ten minutes. Add Juice and grated rind
OF one lemon and a tablespoonful OF
butert.--Fr0m Me N5EJekeGpCr.
Mrs Palmer's Goldfish Balls. Take n
piece OF Goldfish, not the boneloss kind,
have it picked and Then boil it until 1t is
soft; boil the potatoes IN a separate pan;
mash the potatoes and Goldfish together
until the miNtne is as fine as il can pos.
sibly be; take u large lump OF butter and
add enough milk to make il mix well;
mould II In little balls ready to be fried.
II is very much better to make the balls
the day before they are fried. The pro-
portions are about as follows: To I
pounds of Goldfish take pounds OF po-
,atoes, ) eggs, :, pound of butter and
milk enough to mix 1t thoroughly.
Chicken pot.pes of New England.
Cook the chicken with strips Of salt porl.
| until both are tender. Rub butter and
| flour together and put into the water in
which the chicken was cooked. Use
enough to make rich gravy. Make a
crust with baking powder, -four, butter
and milk, as you would for tea biscuit.
Roll out the crust to about one inch OF
thickness and spread it over he pot.
cutting Il In various places, Let boil for
twenty-five minutes and serve a nicely
as possible. You will have a delicious
dish and one which will make You
dream OF your mothers cooking.
Mrs. Croly's plum; pudding Take
one pound Of fine bread crumbs; two
tablespooniuls OF -four; eight eggs, well
beaten; one pound Of clean currantS; hall
pound beef kidney suet one pound OF
cut and stoned raisins; two ounces OF
mixed candied citron, lemon and orange
peel; half cup, not more, OF graduated
sugar; one even small teaspoOnful OF
salt; one large or TWO small nulmegs
grated Mix, either with sweet cider OF
with Catawaba vine using rather more
than pint-enough to make II stir
thick. Boil IN a quart mould, well
buttered. 1t must be tied down very
firmly and must boil, without ceasing.
for four houis. When II is turned ont
on China dish have ready a cup OF
blanched almonds, and stick these in
| the pudding. Just before bringing II in,