Albuquerque weekly citizen. (Albuquerque, N.M.) 1891-19??, 1903-02-21


dough, four eggs. whites and yoiks
beaten separately. half a cupful Of but
ter, two cupfuls of sugar. n teaspoonful
OF ground cloves and ground CHINA
mon. a little nutmeg and half a tea
spoonful Of ground alspice. Flour well
pound OF stoned ralsins. While mix
Ing all well together, slft in enough
-four to make good batter. Pour into
pans and let stand half hour Bake
slowly. -
Ham patties may be made OF the
small cuttings Of cold ham. Take one
cupful q. cold chopped ham, one.half
cupful of mead crumbs. one teaspoon
full OF butter. little mustard and pep
per. Mix thoroughly and moisten with
q little milk. Press into patty tins.
leaving n hollow In the middle and set
away in a cold place over night. In
the morning break an ucbeaten egg
into each patty and bake In the oven
until the egg Is done. hard or soft, as
preferred.
Peach Mousse: Use a can OF
peaches. mash and rub them through
n colander. Add to a cupful OF peach
pulp half teaspoonful Of lemon juice,
few drops of almond extract and
enough sugar to sweeten II. Dissolve
in one-quarter of a cupful OF hot peach
Juice ore and three-quarters table.
spoonfuls OF graduated gelatine which
has been soaked for an ohur In half n
cupful of cold water. Add the gelatlne
TO the peach mixture. When II begins
to set mix II until smooth, then fold
In a half pint OF cream whipped to n
stiff froth and turn 1t into mold
Serve with whipped cream.
=
The habit OF rapid eating is so preva-
lent that the youth OF today are grow
ing up into gluttonous manhood. Din
Ing at a friends house recently the
writer was Mortified to see the children
shoveling in their food like coal into
an empty furnace, allowing little or no
time for mastication, heaping the fork
so full OF food by means OF the knife
shovel that part would drop OFF onto
the cloth. No conversation took place
except the half inartlculate cry for
more food Remonstrance on the part
of the parents seemed useless and
really the enormity of the crime did
not evidently dawn upon them.
To prepare German potatoes, crop
one pint of raw potatoes and one
fourth cupful OF celery quite fine, one
teaspoonful of lemon juice one tea
spoonful of onion Juice. one-haif tea
spoonful of salt and dash Of red pep.
per. Have the bottom of a frying pan
covered with butter or nice drippings
and when hot turn In the mixture.
cover tightly and set back where IL
will heat through slowly and let cook
slowly until the potatoes are tender:
then increase the heat and let Il cook
until the moisture has dried on, but
not browning Il. Toss II about and
when free from moisture serve at once.
-
Nodded Rice Wash one cupful Of
rice. put II into one quart OF boiling
has been dissolved, add the grated rind
OF one lemon and one-half teaspoonful
OF salt. C ok IL carefully and at the
last let the water boil entirely away.
Add the Juice of the lemon. one tea
spoonful OF cream and onefourth cup
full OF the juice OF the fruit FIN but
tered mold with the rice and let II be
tn In
the mold In hot water for a moment;
turn out the rice and garnish with
canned raspberries, cherries or
ounces. II a ring mold is used put
the fruit in the center, II a solid mold
Their around the edge and over top.
Fine tea biscuits are made by taking
two quarts OF dough, add heaping
tablespoonful OF sugar. enough tepid
water to dissolve the sugar and two
heaping tabiespoonfuls Of butter. Mix
well and roll half.inch thick, making
II first into two parts. Spread one part
with butter, lay the other rolled part
on this. cut into biscuits four inches
in diameter. place in a large pan. let
rise till twice the thickness. spread
with melted butter and bake In a quick
oven without sticking with a fork.
Break one open. press with the finger.
II done the dough will spring out
again, II not there will remain a slight
depression.
The two old bachelors OF a Kansas
town who. upon going home TO their
rooms the other night, found baby