The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1897-04-18

add three beaten eggs; teaspoonful or
melted butter. and teaspoonful of va
nflla: mix we'll and bake in the oven slow
ly until brown: serve hot with cream or
cold as desired.
Caramel Cake.
Rub half cup OF butter TO cream;
add two cups OF graduated sugar:
mix till white and creamy; add one cup
ful OF milk: three eupfuls stfted -four
With two heaping teaspoonfEls baking
powder mixed through the dry flour and
the whites of four eggs beaten TO froth;
bake In two layers For the
caramel filing. take two cup
fuls OF brown sugar; one table
spoonful OF butter. and one cupful of
cream: put all in a granite stew pan. and
cook for thirty minutes; when thick re-
move from the fire and add two teaspoon
fuls OF vanilla; stir until cool; spread be-
tween cake and on top. or put all be-
tween the cake and make soft icing for
the top II preferred.
The Best Way to Cook Trout
As the trout season begins with April.
the best way 70 cook ii IS the sportsman's
way. and here II Is:
First remove the entrails. II the fish are
small. this can easily be done by running
the little finger under one of the gills
'~into the belly and cleaning them with one
jerk. IL the trout IS large. just split II and
remove the eutrais through the cash.
Fry several pieces OF salt pork TIL the
fat Is out OF IL and IL is piping hot. Rinse
the trout clean. dry them 81 cloth. roll
them In -four. drop them into the hot fat
and let them fry until they are brown and
crisp. Then eat them. No sauce, no
dressing. Hunger is the only sauce re-
quired. The trout SEASON lasts until the
last Of August. but trout are really fine
only through April
Large trout are the best for boiling.
Select the largest you can find. FIJI
shallow saucepan nearly fun Of water;
salt the water a little. and make IL slight
Is acid with vinegar. When the water
bolIs plunge the trout into f. and as soon
IS the water begins 20 bubble again move
the pan. so the water VIII just simmer,
so as not 10 break the skin or flesh OF the
nsh. n fifteen minutes lift the trout out
81 the water With skinner. Let the
water drain OF. then lay K on hot pint-
ter and surround with Holiandaise sauce.
Two trout may - boiled az once, but
never more. as you may break them IN
lifting from ere wafer. Fer making the
sauce. put 8 Eil % vinegar IN saucepan.
stand IL over a bot fire. add four pepper
corns, let them boil fer rye minutes IN the
vinegar. After Sc has cooled skim oflt the
TseWpar-corus. Wien fhe vinegar IS cool
mix ia the well beaten y0lks Of four eggs
Whgp the yolks through the vinegar with
e fork OF a wire egx-beater. Then add
1--WE ounces of butter. q saItspoon 81 salt.
a dash 90 powdered mare. and set the
saucepan over . slow ere. Stir Il brtssly
tai the butter Is melted. then strain the
sauce through n steve inro dish and
stand u on TIRE stove 80 keep hot bat not
bogl. SIR 81 tlH II thIckeaS. then ed8
gradually the guscs q one lemon. SIR
tne sauce tia IL Is quite taick. and then
serve R-ith tire Esn-
the favor or trout. IS wen rs the quail
3ty q the aesh. Is very delicate. ard IN
less perfectly fresh beth flavor and texture
IS Impaired. Al cooking trout Z must -
sept In nlind that ske more simply they
are cooked the better they are Too much
seasoning spells the 82vor.