The Dalles times-mountaineer. [volume] (The Dalles, Or.) 1882-1904, 1898-05-17

Wis III q qulCh oven.
For filling, boil II cups of granulated
sugar and water enough to cover, until
it strings. Beat the three remaining
whites of the eggs until very light, and
pour very slowly into them the boiling
syrup stirring all the time and beat
until cold. When the cakes are nearly
cold spread the filling between the
layers.
This same dough, using 2 eggs and
omitting the walnuts, may be used for
chocolate cake with the following filling:
p cup of sugar, y cake of chocolate, %
cup of milk, yolk of l egg. Cook in a
double boiler and when cold add 2 tea
spoons of vanilla.
SALTED ALMONDS
Place upon the stove in small sauce
pan quantity of olive oil and allow it
to boil. Then drop into it almonds
that have been previously blanched and
dried, and work as yor would dough-
nuts until delicate b~nVn. Take from
the oil in skinner and place upon
butchers brown paper until the surplus
oil is absorbed; sprinkle with salt If
this is closely followed not the slightest
taste of oil will remain in the nuts.
The oil may be rebottled and used
again.
REAL ENGLISH PLUM PUDDING.
Root I cnp of hroun S,,uar ond . o..o..
until light, add l cup of suet-chopped
until it resembles yellow sand-then /
cup of milk, II pounds of raisins, cup
of chopped nuts, cup of currants,
pound of candied citron cut in
small slices, II nutmegs (grated),
teaspoon of allspice, l teaspoon of
lemon extract, teaspoon of salt;
thicken with 2 cups of -four and l
small teaspoon of baking powder. Boil
4 hours in pudding bag, and serve hot
with any preferred sauces.
sUET PUDDING.
teacup of chopped suet, l teacup of
syrup, teacup of sweet milk, teacup
of raisins, large teaspoon of soda,
pinch of salt, flour enough to make
smooth batter Steam three hours and
serve with the following sauce:
cup of sugar, cup of butter, white
of egg, beat smooth, add pint of
boiling water, boil half minute, add
favoring.
JOHNS DELIGHT PUDDING.
2 cup of bread crumbs, ] cup of rails
ins. seeded, cup of butter or suet, l
cup of sweet milk, with teaspoon of
soda dissolved in it, l egg and pinch
of salt, l teaspoon of cinnamon and 1
of nutmeg, u cup of flour, steam two
hours and serve hot with hard or wine
sauce.
QUEEN OF PUDDINGs.
II cups of sugar, 2 cups of bread
crumbs, 5 eggs, tablespoon of butter,
quart of sweet milk, jelly or jam and
flavoring. Put the butter into one cup
of sugar beat the yolks light and stir
together to cream. Soak the bread
crumbs in the milk flavor. Bake in a
buttered dish. When it is set spread
the jelly over the surface, cover this
with the beaten whites and cup of
sugar; return to the oven and brown
lightly.
WINE SAUCE.
Take eggs, whites and yolks beaten
To the beaten yolks add l
cup of sugar and cup of butter worked
to cream, l wine glass of sherry or a
teaspoon of brandy. Add beaten whites
and set it on back of the range where it
will warm gradually stir often until it
is of creamy consistency. Be very
careful not to let it get hot, or it will be
a failure.
SPONGE CAKE PUDDING.
eggs, well beaten. Add l level cup
ul of sugar and one heaping cupful of
1our with heaping teaspoon of baking
powder sifted through it twice; 2 table,
spoons of sweet milk, and teaspoon of
Melted butter. Bake in fiat pan about
n inch deep, and when wanted for pud-
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