The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-03-13

slices Of hard boiled eggs. Use creamy
mayonnaise dressing and serve a plate
of cheese straws with the salad. Or
pretty individual salad may be made by
draining the tomatoes. cutting a slice
off the top, then adding simply a small
spoonful IF god dressing and little
whipped cream.
Mrs. J. O.-Your letter asking for
recipe for bread cake received. You 10
not mention whether you wish to MAKE
a, cake rich with fruit or d simple raised
cake, so I give directions for both. For
the richer cake use one pound of raisiEss
stoned, and cut IN two, one bound of
currants well washed and dried. half a
pound OF citFon cut IN narrow strips,
one-quarter pound each of orange peel
and bianched almonds cut in strips. All
these are to be well warmed before add
bread sponge ado half a pound of soft
ened butter. three beaten eggs. two cups
OF sugar. the grated rind of lemon,
half teaspoon of cinnamon. Work
these wei into the sponge, add the fruit
which must be Toured. then stir iii -four
TO make d stiff batter. Let it rise, mole;
with flour to a soft dough place in but
tered pans. and bake when light. The
palmer cake IS simply a pint of sponge
&c which arc added two beaten eggs,
half cup of butter, one cup of sugar
one cup Of Toured currants. a level
teaspoon cinnamon and flour to make a
stiff batter This may be placed ut once
in the baking pans and baked when light
or you may add q heaping teaspoon oe
baking powder mixed with little -four
ana D3k3 immediately.
Mrs. M B-On1y the breast OF roast
duck is used Tor d Saint Cut the meat
into neat fllets; place in a saucepan
which contains q sprinkling Of salt, cay
enne, and alispice a few grains of
mace also are generally AIDED. Lay the
meat in the saucepan and cover to half
its depth with lemon and orange Juice
Add few small pieces of butter, warm
all together slowly shaking once or twice
and serve at once.
Miss NJ. r. D.-To prepare sweet
breads, terrapin style, proceed as fol-
lows: PaFboil two sweetbreads and re-
inch cubes; into the chafing dish or
saucepan put large cup of any good
white stock, a bay leaf, a few grains of
mace. a little salt, and pepper. and a
slowly, then add one cup of cream and
the sETeetbreads, and cook ten minutes
Thicken with butter and flour. or milk
and -four. add a winegiassfuI OF sher-
~, and serve at once on buttered toast
Mrs B. S.-A new way to serve ham
ana eggs is as follows: Line patty
pans or gem pans with good crust.
pricIxing in several places with a fors
and bake Chop cold boiled ham and
mix with two parts fine bread crumbs,
seasoned with salt, pepper mustard,
| and chopped parsley. Moisten with
cream and fill the cases. They must
be. warmed thoroughly. Have some eggs
poached nicely, place one on the ton
of each crust. add piece of butter, and
serve at once. A good dish for the
Mrs. V. S. R.-Fruits are, we know.
useful in relieving diseased conditions
OF the body, but all fruits are laxative
IN their effects. Among those which are
may De mentioned oranges, figs, prunes,
tamarinds, dates, nectarines. pluns.
and mulberries. Strictly speaking. lem,
ons, lines, and apples are stomach sed-
atives Cranberries, blackberries,
ounces, raspberries. pears. and cher
! rles are Tstringents