The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-12-07

Cream together one pound Of butte
and one pound Of sugar. add by degree
one pound of warmed and asiffe1;,- 10 o;,,
and the whites or 1s eggs: eBlanct.on,
pound. OF shelled almonds end. beat tn
paste. with some rose water, add one
grated cocoanut and one pound Of cit.
ron cut into small pieeesrs Mix We vel
together and STIR into the cake batter
'Haake" ia-'rouad patty pans in. a mod
crate oven. When done allow to cool
before icing.
FIG CAKE. ~:
Wash11s' f1ne large figs, chop rfing~ and
boil until soft:~Beat the,whites Of fou,
eggs until stiff, and stir II one cunfn,
,, OF white powdered sugar.. Mash the
figs to paste with a spoon and stir = :,
| the sugar and Whites OF eggs. Use AZ
a filing between sponge cake LAYERS and
over the top II @s
SNOW CAKE.
Two coffee cupfuls of sugar. two table
spoonfuls Of melted butter, whites Of
eight eggs one coffee cupfule of .sweot
cream, one. teaspoonful of cream of tar
tar, half teaspoonful of soda and two
and one half coffee cupfuls Of warmed
and sifted -four. s,t.- -
= ri HICKORY NUT CAKES t,.
Two eggs, one cupful of flour two
cupfuls of sugar and two cuDfuls If
hickory nuts chopped fine. Dron in
spoonfuls on buttered tins, two inches
apart
e RICE PUDDING.
BOIL three cupfuls of rice in two Quarts
OF milk, when tender add two cunfula
OF sugar, half a cupful of butter. half
pound or seeded raisins, a bound Of
washed and dried currants, half a pound
OF sliced citron and half pound of
cnlpped blanched almonds. Add 10 eper
stlfay beaten Qeaving out the whites Of
SIX pour into a pudding dis and bake
IN a'rmoderate. oven for; two il hours
Make meringue with the. whites of
eggs left out and cupful of powderod
sugar. Serve with sweet sauce. This
is delicious pudding and for children
lnHh4teiy-better 'than the usual Christ.
mas plum pudding. -5:.4s,
ORANGE JELLY IN BASKETS
Take IL large perfect oranges. and !
with sharp-pointed knife mark on
tirely around each orange, having tho
upper half mark little the aeenest..
IN the upper half mark a strip to form
the handle, and carefully cut out the
pieces at the sides of the handle Now
'are1ully remove the pulp without
breaking the basket Press the iuico
rom the pulp and add to it the iu;ce
;. 'nree lemons. Soak half package
II gelatlne in a little cold water and and
'nen soft dissolve it in a cupful of boil
" water and add sugar to taste Placoy4
ne baskets in a pan of meal. TO- keen
!sn y Place and fill with the gelatine
llAture. Set in cold place to hard.
coCoANUT ALMOND PUDDING
biancn half apound of almonds keen
~ u tnem Whole. chop the other 6
f'it""erV line and mix with one graf
cocQanut. Make a syrup with one
'ond OF graduated sugar and one scant
nj OF water, add the prepared coeoanut
ID almonds and let boil 10 minutes:
nen pour the mixture over the yo,ks,I
s1onr'7eggs (Which have previously
e1hh whipped very light. Mix, ,ouicklv
s turn into a buttered pudding
Sh: Arrange the remaining almonds
e sf.d fRe 1tQR and bake in,a quick oven
nice brown. fr ~
,e4. a-o OYSTER SOUP. '''"1~ -
s!trgaln All the liquor from two quarts
oysters add to it one cupful Of ho,ifef
Ter and heat When near the boi,
'son to taste and add the oysters.4
OK for about" five minutes. or unti,
y, begin to- @rrufle" stir in two ia
'spoonfuls of butter and one quart
oolllng milk. Let cook one minnie
ger pour into heated tuireen ana
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