Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1893-02-03
Household Hints.

butter, one-half pound OF powdered
sugar together until very light; then
add q small supful OF sweet milk and
the whites OF four eggs beaten to a
stiff froth; add -four enough to make
a good batter, and one teaspoonful
of baking powder, the grated rind
and juice OF one orange and the juice
of half q lemon; beat until smooth
and bake in jelly cake tins.
Chocolate Cake.-One cupful OF but
ter, two cupfuls OF sugar, four cup
fuls of -four, four well-beaten eggs,
one cupful of sweet milk, one tea
spoonful of soda and two teaspoonful
of cream tartar, one teaspoonful of va
nilla; mix these ingredients into a
smooth batter, take out two crptuls
of batter and mix with six tablespoon
fuls OF melted chocolate. Drop into
the cake tins spoonful Of light and
dark alternately. Bake rather slowly.
Baked Cranberry Dumplings.-Make
a dough as for boiling dumplings on
ly softer. Place the dumplings in a
pan which is four or FIVE inches deep
(do not let them touch each other)'
then pour in hot water, just leaving
the tops uncovered. To pan OF six
dumplings allow one teacupful OF
sugar and half cupful of butter.
Bake for 80 or 40 minutes. Ii the
water cooks away too much add more.
Serve the dumplings on a large fiat
dish or platter, and the liquid in
sauceboat for dressing.
Test for Cofse.-Thsrs is an impor-
tant characteristic of chicory which
can be made use OF by any TO detect
its presence. This characteristic is
the rapidity with which it colors
cold water. Coffee colors cold
water very slowly and not nearly so
darkly as chicory does. A small pinch
of coffee sprinkled on the surface of
the cold water will barely color it,
even after long time; but a pinch
of coffee containing chicory will, I'M
der the same circumstances, send
down very dark streaks from each
fragment OF chicory, and will soon
give a decided color to n glassful Of
water.
Japanese Cream Tart.-This is a very
pretty looking dish and its taste does
not belle its looks. A large, fiat din
ner plate should be covered with
pastry made from half a pound Of
flour and four ounces OF fresh country
butter. Put a layer of strawberry
jam in the centre of the pastry. Then
with very sharp knife nick the I'M
covered edge Of the pastry. The
hicks should be about half an inch
apart and an inch deep. This will
leave the edge in strips and each al
ternate one must be turned down
over the jam. Bake in a quick oven,
and when cold pile some whipped
cream on the jam inside the turned
down strips; sprinkle pink sugar or
dots of jam over the cream.
Delicate Cske-The whites OF four
eggs, three fourths cupful butter, one
cupful Of sugar, one-half corn-starch;
one cupful corn-starch, one cupful
flour, one heaping teaspoonful bak
ing powder together, and whip the
whites OF the eggs to stiff froth !;
stir the butter and sugar to cream,
add the milk and flour, and, lastly,
stir in the whipped egg.
Corn Starch Cake One cup of but
ter, two cups of sugar, two and a
half cups of -four, one cup OF corn
starch, one scant cup Of sweet milk,
whites of seven eggs, two teaspoon
fuls of baking powder, one teaspoon
full lemon extract.
To Candy FruH-One pound of
white sugar and rs little water as pos
sible let it boil down and skim it I'M
til it is perfectly clear and thick
have whatever fruit you desire TO
candy, and dip each piece in the hot
syrup, then spread them on a dish
and they will soon become hard.
Nut Flling-Take two ounces Of SUI
gar and make a syrup of it with three
tablespoonfuls of water, to which add
three ounces OF walnuts peeled and
pounded fine in mortar with the
addition of tablespoonful Of cream.
Add then half teaspoonful OF va
nilia essence and one ounce of can
died lemon peel, minced stir until
thick.
Chocolate Pie-Four tablespoonfuls
of grated chocolate, one pint OF boil
ing water let simmer few minutes.
Beat together the yolks of two eggs,
two tablespoonfuls Of corn-starch, six
tablespoonfuls of sugar, and stir into
the boiling water and chocolate. Let
it boil until 1t is thick like custard.
Flavor to taste Make an under
crust and bake it, then fill with the
cooked chocolate. Beat the whites
of the eggs to stiff froth, add lit
tie powdered sugar, spread over the
top and brown slightly.