Barre evening telegram. (Barre, Vt.) 1898-19??, 1901-04-01
-EzsTERTIDE SPREADS.
Few Good witches
Small Cakes una Sweets.

Small Cakes nnd sweets.
Young housekeepers are often con-
fronted at the Easter season with the
many social obligations, and the
thought that usually comes first to
their minds is that Of giving tea or
reception.
While 1t is certainly easier to give
the entire charge of the spread for such
an occasion to caterer 1t is by no
means always the most satisfactory
way.
Often the hostess who has but q lin
tied purse by giving the matter little
study manages to have dainties and
better things than where an expensive
spread is served by caterer. For the
benefit Of such are the following hints.
which originate with Boston Cooking
School Magazine:
1t is far better to have a simple
menu than to attempt elaborate things.
Sandwiches are necessary, and for
these white, entire wheat and brown
bread may be used The bread should
be a day old and very thinly sliced. If
butter is to be used, it should be cream
ed before being spread upon the bread.
The Windsor filling is delicious for
O hearty sandwich. For this mix equal
quantities of chopped ham and chick
en-, with mayonnaise to moisten 1t.
Spread on the bread, and place a crisp
| lettuce in each sandwich.
A mixture of equal parts of finely
! chopped hickory nuts and grated cheese
seasoned with salt and cayenne Is very
good when spread between thin slices
of buttered bread.
The meat Of hard shell crabs mixed
with mayonnaise makes an excellent
filling.
The marguerites are pretty to serve
on such an occasion. For these little
cakes beat two eggs slightly, add one
cup of brown sugar, half cup OF
-four, one-third of a teaspoonful OF
salt and one-fourth Of teaspoonful
of baking powder; mix well and add a
cup of pecan meats cut fine. Bake in
small fancy tins, decorating each cake
with half nut
Small walnut cakes may also be
used. To make these beat two eggs
until light, add one cup of sugar, one
cup of heavy cream and three cups
| and a half of -four, sifted with two
teaspoons Of baking powder and one
| teaspoon of salt. Stir into the mix
ture one cup Of walnut meats. Chill
| the dough, then roll one-fourth an inch
thick, cut with small round cutter and
bake in moderate oven.
Puff paste rolled thin, cut in small
fancy shapes, delicately baked, and
| then split and filled with lemon, orange
or cream filling, is delicious sweet.
Burnt almonds may be used as a
change from the sailed nuts. Boil two
cups of brown sugar and half cup of
water for three minutes. Add two
cups of nuts and stir over the fire until
the nuts are brown. and well coated
with caramel. Turn on to an oiled
sieve to drain and cool.
Maple fondant, mixed with finely
chopped walnuts and figs and then
rolled on sugared board, can be cut
in inch cubes and served instead of
bonbons.
Frappes are always acceptable, and
the following combination Is delicious
when frozen: Boil four cups Of water
and two cups of sugar for 20 min
utes; cool and add one pint of infer
mented grape juice, two-thirds cup of
orange juice and one-fourth cup Of lem
on juice.
TO each cup of tea the addition of
preserved strawberry, with a little
of its sirup, will be found most agree
| able