Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1902-05-22
white strains through, leaving the
yolk on the upper side.

yoik on the upper side.
An attractive addition for the desert
course at dinner is silver poll parrot,
who opens his bill to receive any soft
shelled nuts to crack.
One of tho most useful kitchen uten-
sis for either bride or matron is a
food chopper. Designed originally for
meats its offices have been SO enlarged
as to include vegetables, nuts, bread
crumbs, figs, citrons, raisins, cheese,
mint or anything. Elsewhere chopping,
coarse or extremely fine is required
The new cutters come with several
adjustments to fit the purpose desired,
and hashes, croquettes, timbales and
all kinds of potted meats and fish can
be prepared in about tenth of the
time required by the old chopping
bowl and knife method The best
choppers are easily cleaned, easily put
together and easy to operate.
Here is good recipe for veal LOAF
that is excellent served either hot or
cold. Take three pounds of raw veal
and put through chopper using the
medium cutter. Mix with it four
crackers, also put through the cutter
three eggs slightly beaten and mixed
with three tablcsroonfuls of milk,
three tablespoonfuls butter melted, one
teaspoonful of black pepper, one large
tablespoonful each of powdered sage
and salt. Mix thoroughly and pack in
a buttered bread tin. Bake two and
one. half hours, bGstirg occasionally
with butter and hot water.
| While the fruit cake plays less i'm
| portant Iart at weddings OF TODAY than
| it formerly did, many still feel that
the wedding is not quite all it should be
without the cake made at home and
after some time honored family reciTe.
| A good recipe for the wedding cake is
the following: Cream scant pound Of
well washed butter in large bowl.
| Add little by little a pound of fine
granulated or powdered sugar, the
grated rind of two lemons and Juice oil
half u one. knead we'll for 10 minutes,
using the hands or fiat wooden spoon.
Break in, one by one, 10 eggs, con.
tinuing the stirring and mixing. Add
now half a cupful confectioners' mo.
lasses, with teaspoonful each Of
cloves, cinnamon and mace, half a
grated nutmeg and two teasroonfuls Of
allspice mixed in. Beat thoroughly.
J sift pound of -four three times and
add it to the cake batter, stirring we'll.
Finally stir in two pounds of currants
we'll washed and dried, two pounds Of
raisins seeded and chopped, one pound
finely sliced candied citron and gill
each Of brandy and Jamaica rum.
knead and mix thoroughly for 10 OIL
20 minutes and then set away over
night to "ripen. After the breakfast
is out of the way the next morning
prepare your fire for long, slow
baking. Have good body of coal in
the stove to start with in order that il
may not need replenishing while the
cake is in the oven. Turn off all the
draughts to deaden the heat, and keer
a small dish of cold water in the oven,
replenishing it as it evaporates oil
grows hot.
Butter and line with paper a round
cake mould holding about five quarts.
II the tin is merely buttered the salt
may give the cake a noticeable taste.
Hence the paper. Pour the mixture
into the tin and let it bake about five
hours. The secret of success in making
a black, moist, delicious cake lies not
so much in the ingredients as in the
manner Of baking, which must be ex.
tremely slow. When done leave I'M
disturbed in the pan to cool for several
hours. Then turn out, take off the
paper, and place on baking sack
upside down until ready to ice. Many
people prefer the wedding cake without
frosting-but that is matter of taste.
Emma Paddock Telford.