The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-05-08

you should do so while Il is warm.
This cake should sell at one shilling
per pound in good shops, as 1t is a very
nice article, and rightly named.-Bak-
ers Helper
Genoa Cake-Beat one-half pound Of
butter and one-half pound of white
sugar to a cream, add four well-beuten
eggs, one by one; ten ounces Of cur
rants, one-quarter pound of chopped
and seeded ralsins, and six ounces of
candied peel, cut very small. Beat It
all we'll then add nine ounces of flour
and beat 1t again. Pour 1t into a but
tered cake tin, and just before put
ting IL into the oven strew the top
thiclSly with almonds that have been
blanched and cut in halves. Bake in
a moderate oven for one hour and a
half.
Almond Tartlets.-Roll out puff paste
to one-fourth of an inch thick cut
it into rounds, put them in pattypans,
press them out with the finger and
thumb and put a little jam in each.
When baked cover with the following
mixture: Mix well together the yolks
of three eggs, three tablespoonfuls of
powdered sugar, and three ounces of
blanched and ground almonds. Spread
it over each tartlet and put them back
in the oven for five minutes.
Flurried Eggs.-Beat whites of eggs
to a stiff froth, sailing slightly. Spread
roughly on platter; make a cavity for
each yolk some distance apart. Sea
son again, and bake till white is deli
cate brown.
Almond Pie.-Mix together eight
ounces of white sugar, eight ounces
of sifted flour, and eight well-beaten
eggs. When smooth add two glasses
of sweet milk. and stir it all over the
fire until it comes to a boil then add
one-quarter pound of sweet almonds,
blanched and chopped very finely.
Next pour the mixture into pie dishes
that have been lined with rich puff
paste. This also makes a delicious FL
ling for almond cheese cakes.
Eggs en- Coquille.-Cut thick slices
of bread in large rounds; then with n
smaller cutter cut half through, and
scoop out the centre, leaving them
shaped like a patty shell. Toast or fry
as preferred. Arrange on platter drop
ping in each shell a raw egg. Pour
around these a chicken gravy or white
sauce. Bake ten minutes.
Egg Salad.-IIard boil eggs twenty
minutes. Remove the white carefully,
leaving the yolk perfect. Chop whites
moderately fine, arrange lettuce on
plate, placing on it one or more yolks
and IA tablespoonful of chopped whites
Pour over a tablespoonful of any good
salad dressing, or use the following
which is preferred by the writer:
Salad Dressing yolks Of two
eggs with one-half teaspoonful each
of salt and dry mustard. Rub smooth
then very gradually add four table
spoOnfuls of melted butter; when thick
add, still very gradually, six table
spOOnfulS OF vinegar. Put in double
boiler and cook until creamy; then
whisk whites of eggs and pour hot
mixture on them, stirring constantly
cup of whipped cream added just be-
fore serving is an addition.
Egg Gems.-MoiSten bread crumbs
with hot milk. Season well, adding
| one egg for every pint of crumbs. Heat
gem irons hot; butter well; drop ir
spoonful Of mixture and break Il raw
egg on each. Bake about ten minutes
put a bit of butter and Il dash of sea.
| soning on each at serving time.
Stewed Lamb with Potatoes. es.--Trir
the fat and bones from a shoulder ol
breast of lamb, weighing three pounds
and fry with an ounce Of butter anC
| six small onions for ten minutes, OF
until of q golden color; add threet
| tablespoonfuls of flour, and dilute will
| three pints of water of weak broth
If the meat is cut up couple of hour!
| before it is time to put it over the
fire a broth can be made from tht