Evening journal., 1904-06-24

thickened with butter and flour rubbed
together.
Sweet Potato Pudding.
Cream half cup butter and one cup
powdered sugar; when light and
creamy whip into Il the beaten yolks
of four eggs. half teaspoon grated nut
meg, the juice and grated rind OF a
lemon, and two tablespoons brandy.
Beat into the mixture one pint OF boil
ed and mashed sweet potato. cold. and
last Of all. add the beaten white Of the
eggs. Turn into a buttered baking dish
and bake. Serve hot.
Mush Bread.
Separate and beat very light four
eggs. Put one pint milk on stove and
when hot sprinkle into It three-quar-
ters cup corn meal and cook five min
utes. Take from fire. beat I'm the yolks
Of the eggs first and then the whites;
add salt. Bake twenty minutes and
serve in dish in which 1t was baked.
To be helped out with a spoon.
Scotch Woodeook.
Make a thin white sauce OF three
tablespoons butter. half as much -four
and a cup of milk. Season with salt,
pepper. kitchen bouquet and Worces-
tershlre sauce. Add four hard boiled
eggs chopped fine and serve on rounds
Of toast.
When Filling Preserve Jars.
Stand them ON wet cloth laid on a
plate. This saves heating them and
they will not crack.
Veal Salad.
1 .t.-..-.4 s.fH ..a.f a.,
same of cooked and seasoned peas, q
Tablespoon of capers and the same o
finely chopped parsley. Mix well anC
arrange on lettuce leaves. Pour ovel
mayonnaise dressing favored will
mint.
Hot Veal Loaf.
Cut the meat from a knuclkle Of yea
weighing about three pounds and pas
it through the meat chopper with quar-
ter pound salt pork; add three egg
well beaten and six water cracker
lcrushed fine. These may be grounl
with the meat. Season with butter
pepper and salt. and moisten with it,
tie milk. hape into a long roll, do
with bits Of butter and bake two hours
blasting frequently with hot water sea
soned with kitchen bouquet. The over
should not be too hot as this require
long. slow cooking II is well TO keel
il covered for the first half Of the time
lServe hot.
Salmon Outlets.
To one can salmon picked into small
lpieces. add a cup of chopped hare
lboiled eggs. and tablespoon caper
Tor finely chopped pickles. Season will
pepper and salt. Mix with fork ant
idd one cup thick white sauce. Drol
q spoonful on to a plate Of fine crumbs
lshape with a spoon, turn, dip in egg
land again into crumbs and fry
Potato Twists.
Select long potatoes. Slice rathe
thin lengthwise and lay them in tepi'
water for half an hour; this will softer
them so that they can be rolled light.
laround the finger. Drop into ice waite
for an hour before frying Drain, rol
ION towel to dry and fry until crisl
land brown, in deep cottolene. Draii
lon brown paper and serve on nap
kim.
Corn Oysters.
Use kornlet for these. as IL IS s.
lmuch finer than canned corn. To eacl
cup Of kornlet use three tablespoon
milk. one Of flour. and the beaten whit
lof one egg, salt and pepper. stir Wit
la fork. Melt two tablespoons cottolen
in a frying pan and drop the mixtur
by tablespoonsfuls into the boiling fai
shape like oysters. with "A broad blade
knife. Brown on lower side. turn AM
brown ON the other side. DO not pill
on top Of each other on the dish. A
Ifritters and croquettes should be serve
in napkins and covered with the cor
lners turned over 10 keep warm. The
Iare ruined if covered with a tight lid
1.-The plain white paper napkins are ex
lcellent for this purpose as the point
can be twisted together over the Gro
quettes or fritters.
Sand Tarts.
One cup butter.
Two cups sugar.
Two tablespoons milk.
Yolks of three eggs.
Flour enough to make a stif battei
labout four cups. Slft a teaspoon bakin
powder with this and reserve some 70
rolling out. Roll out very thin an
brush over with the beaten white OF a
! egg. Sprinkle with granulated suga
and little cinnamon. Cut OF
. and put on each cake an almon
cut in f-blanched. Bake in a he
] oven.
Albany Cakes.