Albuquerque weekly citizen. (Albuquerque, N.M.) 1891-19??, 1904-06-04

The Home.
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Notato Salad; While hot pare the
skin Rom six potatoes. slice. season
with salt and pepper ana add two
chopped onions Cut two ounces OF
bacon On small bits aud ny brown.
Add 30 this onohalf cup of good cider
vinegar and pour Immediately over
the putntoos and onions Stir care.
iuily with a spoon Serve hot or cold
with hot EauHhgos.
Peach sponge: Use onobaif boa
of rolatinU. onohaIf cupul OF water
aud one cup OF peaches. SOCK the
peaches with sugar until soft. run
through "a sieve. add tho roiaIno and
cooi Then add tbe whites of three
wen bcaion eggs. Mold aud set on
the ice Serve with q cold custard
Other ruita can bo utilized Jn much
Che same way t0 form "a delicate dos.
srrt which is more appreciated when
Following n heavy dinner than The
richor puddings
Thrcc.Ply Cake. Take four eggs.
two cupfuls of white sugar. three cup.
fulg of flour. three fuurths Of "A Gun.
ful OF buttor. one curlul OF milk ana
two toaHpo0nfuls of baking powder
Cream The butter and sugar until
smooth. thcn add the milk and flour
alternately. little 90 time. beating
brsky until very smooth. Make the
first layer ut thls mixture Then add .
the yolka Of cgEs Cor the second lays
en- For the last. stir Boo ouo.half Gun
iul OF chopped a.s.ns aud q teaspoon.
iul each Of cinnamon aud alsplco
AppetizinE Sandwich; Say0ry aauu.
v.cIos iur luncheon may boz made
from % puuuI of cooked salmon chup
ped fine. an equal amount of mayon.
also dressing and Two tablospounfuls
OF chopped Capor Beat we'll ana
spread between Thin slices ut broad
Another sandwich often served H an
appetizer consists of two ounces OF
cold chicken chopped fine. une ounce I
OF ham or tongue which has been
added 90 two tablcspuonluls of white
a8uco and q pinch oc curry powder. 2
Fry some squares of toast ln butter. {
cover this with the mixture. bake tor q
ter minutes and serve hot %
A Bun Loaf: This popular loaf ls
made from one quart of slftol flour.
three eggs. ono Tablespoonful Of but.
ter rubbed light with two of powdered y
sugar half a yeast cake dissolved in
large oupiul of ukeWurm water.
cupml Of currants washed. dried snd
picked over, half toaspoonful of salt ID,
and q quarter tcaspoonfm OF soda
Mix all the ingredients together In p
aou dough. except the curruuia. n y
'uii, add little warm water and set !,
10 rise un.l very light Kucad again.
mold into a loaf when the currants 7
have been drodgod with dry flour and "
A"rlcd in. Let rise Tor am hour and y
, kc In steady oven. covering with u
'ap'F ss % rises Eol fresh. but not
No rm. W
Good Cake Filling, Boiled icing
Win coconnut added aud favored "a
Win orange peel mrkos a good I'm OF
ns Tor cake. The foundation of these "a
Iillnet ia always a boiled icing. made 20
. cur N sugar and five tablespoon. si
lls of water boiled together until Il ca
breads and poured over tho white OF il
n esq beaten 10 a very stiff froth ii
'eat IN the boiled syrup as Il Is no
CURED into the white Of egg. Add the lh
iiee OF an orange and small cup an
coeoanut, 10 the icing after Il
breads and CRATE la the pool of half in
n orange. Beat the mixture into the 10.
.hito OF an egg This win make tw, an
Iyers Of filling Ice the cake with Al
lain Icing favored with half tho FI
nd % an orange ia make a prune la.
Hing chop fine two or three table. toi
'ooniula OF stoned prunes Flavor ail
I'm a little lemon and add them 90
boiled Icing To make flr nu we
~ chop a few figs ada little lea
man Juice and stir Thorn into a boil In
icing. Ito,