The record-union., 1892-12-12

like the cake. This is a simple and mex
pensive recipe and has the strong recon-
mendatlon i'll its favor, it never fails.
SPANISH SANDwICHEs.-Bone two
dozen anchovies that have been preserved
IN OH. Cut them in narrow strips about
an inch long and season with one table
spoonful OF lemon juice. Pound TO a
paste two tablespoonfuls of capers and
one sprlg OF parsley. Add to this mix
ture tenth OF a teaspoonful OF cay
enne, two tablespoonfuls of mixed mus
tard, one tablespoonful of oil or butter.
the yolks of four ard-boiled eggs, and
hall teaspoonful OF salt. Pound all to-
gether, until a smooth paste is formed,
| then chop the whites Of the eggs very
hne. Cut the crust from loaf of graham
Dread and afterwards cut twelve thin
slices from the loaf. Butter these thinly
with soft butter and spread with the
pounded mixture. Spread the strips Of
anchovles on six of the prepared slices
and sprinkle the white Of an egg over
| them. Lay the other six slices on the
first ones, pressing down well. Cut the
sandwiches into smaller ones, having
them OF square, triangular, diamond or
rectangular shapes, as. you may fancy,
ana arrange dalntily on napkin. If the
sandwiches are not to be served at once
pile them together and cover with a damp
napkin until serving time.-Maria Par
AOas III oOOu dOuSOheGplng.
GOLDEN CREAM CAKE.-One cupful of
sugar, One-quarter cupful of butter, one
half cuptul OF sweet milk, the well-beaten
whitesI of three eggs, one and one-half
cupfuls OF flour, two teaspoontuls of bak
ing powder; beat very light the yolks of
two eggs in one cupful OF sugar and two
teaspoonfuls of rich cream; flavor with
extract OF vanilla and spread On the cake.
LEMON CREAM CAKE.-Half a cupful
Of butter, three-fourths of a cupful of
sweet milk, three cuptuls of flour, two
cuptuls of sugar, two teaspoonfuls of
baking powder, whites Of eight eggs.
Cream-Grate rind and juice of one
lemon, one cuptul of sugar, half cupful of
sweet milk or water, one heaping table
spoonful of flour, butter size of an egg,
two eggs beaten separately; cook until
thick.
SWEET POTATO WAFFLES.-Take two
tablespoontuls of mashed sweet potatoes,
one spoon of butter, one of sugar, one
pint of milk and four tablespoons of
wheat flour, mix all together and bake
in waffle irons.
CABBAGE SOUP.-Remove the outer
leaves and core from a medium-sized new
cabbage; cook tender in plenty of salted
water; drain, press out the water, cool
and chop fine. Put two ounces Of melted
butter i'll a saucepan, add the cabbage,
and fry until ali the butter is absorbed,
but do not let it brown; sift over good
tablespoonful Of flour, season with salt
and pepper and add quart of hot milk
Any, kind of meat stock may be used in
stead of milk, or half cream and half
milk.
FRUIT LEAvEs.-These are the dainti-
est of sweets for children's party. Break
three large fresh eggs into bowl, beat
them well, then add four ounces of sifted
flour, four ounces of white sugar, sea-
soning of salt and some tlavoring ex-
tract, and stir until all the ingredients
are blended. Spread the paste out ON
buttered baking tin, half an inch thick,
and bake for about fifteen minutes in a
quick oven. When cool, stamp out in
leaf shapes with a shape pastry cutter,
cover the top with layer of green icing,
dry in cool oven with the door open.
Serve in a circle on a fancy dish and fiji
in the center with whipped cream,
mounding it high and sprinkiing with
pure white sugar and finely chopped
candied cherries.