The morning news., 1899-12-31
FOUR CAPITAL, EASY RECIPES.

An 1dedl sponge cake Snould resemble
its namesake only when that article is of
the best quality, close and soft. like vel
vet. If the following advice is followed,
two bowls and half pint cup are all the
dishes needed for perfect results.
Break four eggs carefully, the yolks
into the mixing bowl the whites into a
deep pint bowl. Now with double wheel
ed beater whisk the eggs first, without
fail, adding a pinch of salO until stiff
enough to allow inverting the bowl while
the contents are in. Measure an even cup
full of fine granulated sugar, powdered VIII
not do, as the result will be tough. Beat
half of the sugar little by little into the
stiff whites and put aside. Next, beat the
yellow, the same length of time as the
whites (watch the caocl) adding the sugar
after the first beating, exactly in the same
way. Stir into this the finely grated yellow
peel of half a large lemon or orange and
tablespoonful of juice. Measure strictly
three parts of a cup of -four See that the
oven is right; grease brick-shaped pan,
with paper on the bottom, then toss the
white into the yellow in the mixing bowl
and blend briskly with the beater Beware
of beating after the flour is in upon this
rock amateurs split. Sprinkle the flour in
little by little, folding il under with the
big spoon, Just as it is put in the oven,
sift fine granulated sugar over the top
this gives the desirable brown, rather
Iof- irt,~to9 crust. Bake in a steady oven
first. At the end of TINS rfrfie the tap. at
| straw without taking out. Take out of the
pan as soon as the cake may be handled
| and place on an inverted sieve
| Only two bowls to wash, the one that
| held the whites almost unsoied and the
| other seraped clean. Ten minutes is am
pie time to allow for mixing this cake.
| shallow dish with a "whisker" may be
used for whipping the whites if preferred
Perfect Potato Salad.
The French have a secret with regard to
potato salad, that, while very simple. vet
If known and applied to one American
dish would change its character much for
the better
We, each one of u.s. can bring to mind
the wholesome flavor of potato and dish
gravy from joint of beef, as this is Of
ten the first taste of the family dinner we
have been allowed after Illness. The
Frenchman's secret enables us TO impart
this flavor in combination with the relish
of salad If We have at hand a small bit
of coarse gravy meat or q tiny pot of
beef extract The meat is to be heated
through and every trace of juice pressed
out and salted to taste, or enough of the |
extract used TO give a good meat flavor |
to four tablespoonfuls of hot water The
potatoes are to be cooked as ''waxy" as |
possible. With old potatoes this can be |
done by throwing them into the collander |
and spreading them out one by one to be- |
come thoroughly cool. When preparing the |
salad each thin slice of potato is to be |
Immersed into the beef juice Just long |
enough to take the flavor without becom- |
ing moist enough to break. When the oil |
pepper salt and vinegar are added and ali |
anti eaA ha cd se.
to table. Finely chopped parsley i'm
proves the appearance, but il is not called
for i'm the above recipe, while the beef
gravy is insisted upon.
Whipped Apricots.-Just cover half a
pound of evaporated apricots with lulke
warm water and allow them to stand over
night. In the morning stew gently with
hail cup of sugar until very soft Press
through a coarse sieve and put aside un-
til very cold Just before serving beat
up brisldy with the wen stiffened whites
of two eggs with a la tablespoonful of gran |
ulated sugar to each, beaten in after thev
are stiff. a pinch of salt must surely he |
added before whipping. Serve in a glass
dish surrounded with a custard made from,
the yolks of the eggs and favored with
vanilla.
Evaporated peaches are also delicious
prepared in this way.
Baked Potatoes and Cheese When no
tatoes are boiled much of the potash salts
contained in this vegetable when raw is
wasted in the water When baked these
salts are retained and therefore the com
bination of cheese with potatoes cookedI
in this way is not only toothsome. but
easy OF digestion, the natural salts taking
the place of the bicarbonate of potash.
This makes a dish good TO look upon
as well as savory IN flavor il prepared
thus Wash thoroughly rather large
even-sized potatoes. bake until soft when
pressed between a cloth. but take care
not to overlook. For six potatoes have
ready cup Of grated cheese Cut ex.
aetly in half, taking care to keep the
skins whole Scoop the potato out with
a fork into hot dish. sprinkle the cheese ,
through, odd two tabespoonsful OF hot ,
milk. pepper and salt 70 taste Whip /
the whole lightly but thoroughly. with a
wire beater or fork, put back In the skins !
allow q iiitle knob OF the filling TO an.
pear IN the center where The potato Il !
joined az " u had burst open naturally I
while baking. Rub each knob" over /
with beaten cgg, return 10 the oven long I
eno"sh 10 brown nicely and serve.
Emily Ford. ! b