The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1896-04-08
Tested Recipes.

PRUNE PUDDING. - One cup OF
prunes, oue-fourth box of gelatine, one
cup of prune water, one cup of sugar,
one Of lemon and one pint of cream.
Wash the prunes in luke warm water,
then soak them in cold water to cover
until swollen. ST W them in the same
water until very tender. Drain off sy-
rup and strain it. Meanwhile have the
gelatinc soaking in quart cup of cold
water. Put the strained water from
the prunes, which should be cupful,
on the fire and when boiling dissolve
the g, latino in it. Add the sugar and
lemon Juice and then the prunes, hav-
ing first removed the stones and cut
the ulp in quarters. Turn into wet
mould and set away to harden. Serve
with whipped cream.
THE CREAM OMELETTE.-The fol-
lowing recipe is by an ex-army officers
wife in Seattle, Washington. AS pre-
pared by her Chinese cook it was
most delicious omelette: Beat the
yolks and whites of two eggs separately
until very light. To the yolks add two
tablespoonfus of rich cream; add salt
and then the stiff whites. Heat and
butter the omelette pan and when very
hot pour in the omelette. Stir fire.
uuently, IS it thickens in the bottom
aud dip out the thickened portions by
spoonfuls and lay on slices of bread
hat have been toasted, dipped quickly
in hot water, buttered, neatly arranged
on hot platter, and the whole kept in
hot oven, for not over one minute
for the omelette must be served imme-
diately. Twelve eggs with proper
tionate cream makes notable ONE
lette.-The American Kitchen.
Mock BIsQUE SOUP. - There are
soups and soups. This is soupl One
quart of tomatoes, either fresh or
canned. Boil till soft in one pint of
water, and strain through sieve, and
then return to the fire, and add one
half teaspoonful of soda, and stir stead
lily until it ceases to foam. Season well
with chopped suet, or rich soup stock,
the latter always preferable. Rub two
tablespoonful of -four into one table.
spoonful of butter until it creams"
add this to the soup which is still over
the fire, stir it in till smooth, and let it
boil ing enough to cook the -four thor
oughly. Meanwhile, pint Of sweet
milk should have been heated and
should be at the boiling point when the
soup is ready to serve. 1t is important
that the milk should be poured boilin Z
hot into the soup when it is boiling hot,
and just before serving. Cubes OF
bread should not only be Drowned on
the outside, but crisped clear through,
to serve with this bisque.
SPONGE CREAM CAKE.-A subscriber
| from the western part of the state
writes: Here is recipe for sponge
cream cake which l made, baked, filled
and decorated in just twenty five min
utes: Two eggs and three-fourths OF
cup of granulated sugar beaten together
very light. Add five tablespoonful of
boiling water (be sure the water is boil
ing) az quickly as possible, beat slightly,
then add one cupful -four beaten twice
with one tablespoonful baking powder
and a saltspoonful of salt. Flavor
slightly with lemon, vanilla or nutmeg.
Beat until the -four is absorbed, no
longer. Bake in two jelly-cake pans
twelve minutes in quick oven. The
batter is so thin that the who'll process
of mixing can be done with the egg
beater. Whip one cup OF cream stiff,
sweeten with pulverized sugar, adding
in a spoonful at time while you are
beating unit you have it sweet enough.
Flavor TO Taste. Put part of it on bot
tom of one cake, lay the other cake on
with the top up, and put the remainder
of the cream in pastry bag containing
a star tube in the end, and decorate the
surface with dots of cream. "-Ameri-
can Kitchen.