Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1895-08-01

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Chocolate Cookies: One and ono
half cup sugar, one cup grated choco-
late, one cup butter, one scant tea
spoon soda, two eggs. Mix stiff and
roll. -WomanlSind.
Mrs. Rorer's Chocolate: Put one
quart of milk into a double boiler.
Moisten two ounces Of cocoa and a
tablespoonful of rice -four with little
cold milk, then stir them into scalding
milk; stir continually until it thickens,
add two tablespoonfuls of sugar and a
teaspoonful of vanilla. Then, with an
egg beater, or whisk, beat rapidly over
the fire until light and smosth. Serve
with whipped cream.-Boston Budget
Rice la Trauttmansdorf: Boil a
quarter of pound of rice in milk and
while hot put in an ounce of butter,
one cup OF sugar and one teaspoonful
OF vanilla. Dissolve half an ounce of
gelatine in milk and beat to froth
half pint of rich cream. When the
rice is cold add the gelatine and
whipped cream. Put in a mold until
1t becomes perfectly firm. Serve with
fruit sauce or preserved fruit.-Chicago
Record.
baked Gooseberry Pudding: Scald
pint of green gooseberries till thew
are soft, but not broken; drain, and
rub them through q sieve with q
wooded spoon; add half pound of
sugar, half a pound of butter, three
Naples biscuits, and six well-beaten
eggs; mix the ingredients together,
pour into an earthen dish, and bake for
half an hour. This pudding is some
times covered with q crust Leeds
Mercury.
Apple Compete: Cut up and boil a
dozen tart apples in quart of water.
When soft take from the kettle, put in
a jelly bag and strain without squeez-
ing. Put the juice in preserve kettle
with a pound of sugar and slice of
thin lemon peel. Set on the fire, let
come to a boil. Skim, pare and core a
dozen good cooking apples, drop into
the sirup and let boil very gently until
tender. Take up carefully, without
breaking, on perforated skinner,
and set aside to cool. Boil the strip to
jelly, pour it over the apples. When
cold serve for luncheon or tea with
whipped cream.-Detroit Free Press.
b st. Georges Cake: Take three
quarters of a pound of well-dried flour
and mix in it a teaspoonful of baking
powder with pinch of salt Cream
two ounces of lard and two ounces of
butter with five ounces Of castor sugar,
then beat in three yolks of eggs; sift
the flour gradually into this. Then
add four ounces Of currants, and the
same amount of chopped raisins. Chop
two ounces of citron, and add to the
cake. Beat all together for five min
ntes, and flavor with a small teaspoon
full each Of powdered ginger and CHINA
mon. just before placing in the oveng
add the whites of the three eggs, beat
EN- to a stiff Ifroth. Bake from one and
a half to two hours Leeds Mercury
Veal Terrapin: d, Cut cold veal in
dice; to one pint add six eggs boiled
for fifteen minutes and cut fine. Sprin-
kle with pepper and salt. Add Ia
blespoonful of minced lemon peel, or
little grated nutmeg, or a small half
teaspoonful of sweet marjoram or sum-
mer savory, according to the flavor de-
sired. Allow one cup of cream or
cream sauce to each pint of meat; let
it come to the boil; heat all together
and serve hot. To make cream sauce
put one Tablespoonful of butter into a
graniteware saucepan; when melted
add two tablespoonfuls of -four and let
it cook, stirring to prevent browning.
When perfectly smooth pour in slowly
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minutes. Ladies' Home Journal.