The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-10-12

milk or cream. Beat one egg; add a
little of it to the potato. Then form the
potato into balls Place them on d but
tered pan and brush them over WIth
the remainder of the egg. Put them IN
a hot oven and remove them when a
golden brown, or dip the balls IN
beaten egg. then in bread crumbs: put
them in the frying basket and Try IN
deep fat to a golden brown.
Steamed Apple Pud1ing-Make bis
cult crust with one pint of flour, two
level teaspoonfuls of baking powder
one cuDful of milk, One-half OF ted-
spoonful Of salt and two level table
SpoOnfuls of butter; fill an agate pan
twO-thirds full of sliced apples, sprinkle
over some granulated sugar and little
nutmeg or grated lemon rind; roll out
the dough on foured board, wet the
edge of the pan, lay the paste over the
apples: cover closely with a pan that
will rest over the edge of the crust;
place the pan on an asbestos mat OH
the back of the range to keep the ap-
pies from burning; cook in this manner
for two hours; when ready to serve put
a large round plate over the pan; III
vert them: this will leave the crust on
the plate and the apples on the top;
serve with lemon sauce.
Lemon Sauce-Stir or cream two level
tablespoonfuls of butter, add one-half
of a cupful of powdered sugar; beat
one egg very light, add it gradually 10
the butter and sugar and the grated
rind and Juice of one lemon, dash OF
nutmeg and one-half of cuptul OF
boiling water. Beat the sauce thor
oughIy. put it in the double boiler, stir
constantly until very hot, but do not
boil.
Angel Food-The whites of eleven
eggs. one and One-half cupfuls of gran
upated sugar, one cupful of pastry
flour; measure after being slfted TOUR
times; one teaspoonful of cream OF tar
tar. one of vanilla extract. Sift the
flour and the cream of tartar together
Beat the whites to stiff froth. Beat
the sugar with the eggs, and add the
ffavoring and flour, stirring quickly and
lightly. Beat until ready to put the
mixture in the oven. Use pan that
has little legs at the top corners. so
that when the pan is turned upside
down on the table, after the baking, d
current of air will pass under ana over
it. Bake in a moderate oven. Do not
grease the pan.
Chocolate Fflling-Melt four ounces
of chocolate; dilute it with three table
spoonfuls of milk, and then add a cup
full of sugar mixed with a Well-beaten
egg, and stir until thickened.
Cream Filling-Beat we'll together the
yolks Of five eggs, one-half cupful of
sugar, and one heaping tablespoonful of
corn starch: dilute it with two cupfuls
of boiling milk. and stir it over the fire
until thckened; then remove. add the
flavOring, and let cool. Nuts or cocoa
nut can be used with the cream fll-
ing.
Devils Food Cake-Two cupfu1s of
brown sugar, two eggs, one half cupful
of butter, one tablespoonful of soda dis
solved in one-half cup of sour milk Cor
it can be made, if preferred, with one
teaspoonful of baking powder and
sweet milk); One-quarter cake chOco-
late grated and dissolved in one-half
cup of boiling water; three cupfuls of
flour. Bake in a long, shallow pan or
in two square layer pans. Ice with
chocolate or white icing
Bread Cake-Take piece of raised
bread dough large enough for one loaf. |
Mix into it one tablespoonful of butter,
one cup each of sugar, raisins (stoned)
and currantS, one-half teaspoonful each !
of ground cinnamon, cloves and all /
spice. Let it rise, which will take some |
time, and bake the same as bread. !
Cover with icing favored with vanilla.