New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-04-25
HoxsesOfVeS Exchange.

vinegar and one oupful OF cream. Cook IN double
d days eggs well 0''S''' HIS VIII '''' -'-''' "
In an answer to Constant Reader in The Trib-
une Of the 18TH send my recipe for roasting squad
in the oven. After thoroughly cleaning and dry
ing. place them in a shallow dripping PAN Well
covered with thin slices OF bacon; put TN not oven
and roast for about thirty minutes serve on toast
and crisp lettuce. MRS. JOHN BLAIR
Waterbury. Conn
VIII some one please give weeks menu for a
vegetarian? L 3. D
Chatham. N Y
To s. A. Orange N J., who offered 10 civ. a
kingdom for a plum pudding recDe-''ths kind that
turns out a veIvety brown mould as light as Il
feather and Just filed full OF sugar and spice and
everything nice -:
Plum pudding TO bold: Take three cups OF -four
one pound OF seeded or seedess raisins. one pound
OF currants. quarter Of pound OF ctron and
half pound Of suet. chopped fine a teaspoonfuI OF
ground cloves. two teaspOonfuls OF ground CHINA
mon, two hearing teaspoonfuls- Of baking powder
Mix al the dry ingredients together-hour. spice
salt and baking powder. Then divide this mixture
and stir part In with the suet. the remainder with
washed and drained the day before. Then stir the
beaten eggs and a part OF the milk. -hen the
lasses. and wash the moasses cup with the re-
mainder OF the milk. When these are thoroughly
mixed pour the mixture IN with the fruit etc. and
three hours in a creased covered pudding mould
With pipe through IT, 10 insure thorough cooking.
Serve with butter and sugar sauce. with a gem
erous supply OF brandy, and a busting over the top
OF nutmeg. Be careful not to fill the TEASPOON too
fuIl or Glove, or the pudding Will be bitter.
Brooklyn. N. Y a r. g.
The following cordially thanked for their
tributions OF rules for salad dressing. all which
have been passed TO Interested Suburbanite'':
r. L. l.. Orient. Long Island J. W. P. Ridge
field. Conn; r. S. T.. and Mrs c. A Jackson.
The only Of these recipes which demands
cream Is that given by r, s t. Here II is
Take three eggs. one cupful OF sweet cream two
tablespOOnfuls OF melted butter and the same OF
white sugar, tablespoonful OF made mustard.
one teaspOOnful OF white pepper and OF salt
Add one coffee cupful OF vinegar. Put all into
double kettle and stir until as thick as cream
This VIII keep in the cebox for week or ten days
Mrs c. A. jackson also sent in q rule FOR Boston
brown bread. and asks ''will any one send me
recipe for a good chocolate caramel cake filing
| and also for a pistachio cake diling7"
J. W. R.. Ridgeheld. Conn.,. says: II should like
| a recipe for bread"
F. L. l.. Orient. Long Island. adds this interest
Ing item In her letter: My grandfather has taken
| years old. and works in the field every day. at
/ night he reads every word OF The Tribune"
| Boston brown bread contributed by Mrs c A
| Jackson):
| sfted together. and and one-half teasDoOnfuls
OF saleratus. Place the saleratus in cup and MI
/ the cup with moasses. Stir until II foams then
/ add the sifted meal and flour. Take two cupruls
| thoroughly. put in a CREASED mould and steam
three hours. Then put in the oven long enough TO
4 dry well-about ninutes-and Will have
Loaf OF brown bread 1t for q king