Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-01-05
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One-haf cup butter oue eap w,.,
three eggs. one teaspoon vanilla. 81s.s.,
cup min, two and one-half Guns 8,,
two rounding teaspoonfus baking Ia.
der. i've rounding tablesposHf8s ers.s
chocolate one Tablespoonful mixed sr,
Mia ana sift together the Hour ana fsi.
ing powder. Cream the butter. ais "a.
sugar beat the y0lks ~ the eggs bad
lemon e9lorei and thick and ada Is s,..
ter and sugar. add the nnN0riHg. thert.
milk and four alternately a lllue Il
time. and lastly the whites o. the sss
beaten stif Melt the chocolate ants
cool slightly. add II 10 one-haif Or d.
dough and also the spices Put ays
Of the light, then The dark. In well
huttered cake dish. uutl an 3 us.l
Bake in a moderately hot oven E ars
minutes The oven should be uiAs
cool at first and the heat mere ased even
ten minutes. The cake Is done ghsr
shrinks slightly from the sides 81 theru
DELICACIES OF THE SEASON
Cream of Celery Soup Two hels
celery. / quart milk. ozs butter. + d,
Rolled Shredded Wheat Biscuit crumbs
] tablespoon Entire Wheat Flour. isi.
spoon salt. paprlcs 10 taste. cup Oh
cream. Wash, scrape. and cut Into szIl
pieces. heads celery. and put 10 c50kl
enough water 20 cover When tenis
drain through a sieve. saving 81. t-
liquor. which put on back 81 stove g
heat with J quart az milk Rub TIE
cry through sieve till you have rgm0rs
all the pulp When the mia Is hot %
the butter Hour. and Shredded Wha
Biscuit crumbs, cooking t.H il thiCsen
Strain through a sieve and rub ihr0ur
an that IS possible. but back on the ~
add the celery pulp. salt and papr.ea, an
cook slowly 3 minutes, and when Z
ready 30 serve add / cup thin cream
= Fancy Roast 0f Oysiefs-one luaii
oysters. / teaspoon salt 5 teaspoo
white pepper Shredded Wheat Bisll.-
] pint cold milk. Pick over the oyslais
strain the liquor and put oysters % c5'i
In a. skim Prepare the Biscuit a. Na
and when the oysters are plump g
move al once from the fire add butter
salt and pepper aud arrauge an biselis
Send the hot liquor 10 table 10 siaN
tureen 10 be added TO Oysters there
~ Steamed Fruit Pudding no 2
Three cups shredded Wheat Biseai
crumbs sifted. = cup Entire NhsA
Flour. = cup sugar, y cup butter ls.'
spoons baking powder teaspoon sax
teaspoon cinnamon, 4. teaspoon nulns
wine glass Sherry wine. Is cup shrelas
Figs, * cup Shredded Dates, 4 cup shief
ded Nuts tEnglish walnuts OF almonh'
2h cups milk. Have water boiling peio'
beginning the pudding Rub eflAl
butter and sugar together add hour ~
baking powder sifted together sp
salt fruit, nuts. wine, mix we'll all 4
milk turn into a buttered mouia. n
steam three hours
ii5 Hard Sauce. -Four level tADs
Spoons butter. / cup sifted. po"1ao
sugar, white egg. p teaspoon lemone q
ract, nutmeg. ScaId the bowl ana ~,
Cream the butter and add sugar l'-
n time working ID in XII it Is -sA1 -
smooth Then add the white q tha eE
beaten dry Beat q IN 20 butter and :.
gar, uu white. Add navoring osl'
well. Pile lightly 60 dish and sp'iH
with nutmeg.
The Vital Question. a cook 1a'A =,
aiming over $50 recipes also other ~
er o. exceptional Interest wiIi De- nl.,
rec upon application. mentioning
laper
The Kew Ezra Cooking school