The Washington times., 1905-02-16

i
family visits did I realize how much the |
delicatessen shop, the bakery and the /
restaurant have done to draw US away |
from the sort of cooking our mothers |
used to do. Incidentally, as I west from /
family to family. I gathered up recipes |
of their favorite dishes, and there will |
be change in our daily menu Tor a |
while at least
Here are some Of the leaves from her
notebook:
Aunt SaiIy's White Mountain Cake.
White OF eight eggs stif11y beaten. 1
pound sugar. / pound flour, / cup sweet
milk, y pound butter tscant}, y tea
spoonful soda. 2 teaspoonfuls cream Of
tartar. Cream the butter and sugar and
add slowly The milk with the soda dis
solved in tepid water. Sift the cream
OF tartar with the flour and add the
Hour alternately with the whites of the
eggs. Flavor with vanilla. bake in thick
square layers and ice with puiverized
sugar beaten with the white OF an egg
and q drop or two Of ice cold water. The
more this cake is beaten the finer will be
its grain. and eonfectioner's sugar may
be substituted for graduated sugar if
desired.
Aunt Mary's Sand Tarts.
One pound granulsted sugar, one
pound flour. one-haIf pound butter one
nutmeg grated into the dough, yolks
of two eggs, white OF one egg, one-half
pound almonds. Blaneh almonds and
slice very thin. Roll the dough thin
and cut into squares or diamonds with
a steel cutter Lay them in a creased
pan Wash them over with white of
egg, sprinkle lightly with cinnamon and
sugar, and then lay on the top the
almond halves, three TO each tart
he
the almonds. Bake quickly These lit
tie cakes VIII be greatly improved if
the dough is mixed and then alloy ed to
stand over night.
Hetty's Fruit Cake.
Two pounds raisins, two pounds cur
rants. one-half pound eitroH. two pounds
sugar. two pounds flour, one pound but
ter. one dozen eggs. one-haIf pint milk
one tumbIer thick preserved cherries,
enc pound figs. one tumbier thick pre-
served straw berries, one pound dates.
cloves. cinnamon, and nutmeg to taste.
Cut the butter into half a dozen pieces
and drop it into bowl Of warm water
for a moment. Now pour off the water
and beat the butter until 1t is light
and white Add the suge gradually
and beat for fully ten minutes. Now
together, and the -four. When smooth
add the spices. Mix the fruit and dust
9Th half a cup Of -four. r. ehoppIng the ne
the dough and bake in a fruit cake
pan lined with creased paper. Bake
crease the heat during another hour
Sylvia's Sponge Cake.
Eight eggs, their weight IN granulated
sugar. half their weight in flour. and
The juice and riud of one lemon. Beat
the eggs separately. Add sugar to the
yolks and beat hard to secure the fine
grain. Then add the. juice and rind ot
The lemon. and last the flour alternately
with the beaten whites. Bake in q
moderate oven forty minutes.
Mrs. Fieming's Jumhles.
One cup butter, two cups granu1atet
sugar one-haIf teaspoonful soda, two
eggs, juice half lemon, rirld one lemon
Dissolve the soda in a teaspoonfu1 o.
hot water and mix above Ingredient
together well. Add q pinch Of salt am
flour enough TO roll out well. Roll tn
dough out thin. cut round with hole IL
the center and bake In a quick oven.
Ginger Snaps.
Heat to boiling one cup of shortening
(Which may be half butter and hal
clarified drippings, or ali butter If pre-
ferred). one cup molasses, two cup:
brown sugar, one tablespoonful ginger
one tablespoonful cinnamon. one sean
tablespoonful soda. Take from tn
StOSe- Bake Wen. A0d TWO Gigs dflt
flour enough to make a stiff dough. |
VIII take about six cups Of flour Il
make the dough roll well. Stand al
night and the following morning rol
thin. cut with round cutter and bake II
quick oven.
Mrs. McHugh's Escalloped Oysters.
Drain the liquor from the oysters into
dish. Look over the oysters to re-
move all shells or grit. Cover the bot
tom Of pudding dish with breao
crumbs. Put in q layer of oysters sea
son with salt, pepper, and q generous
bit OF butter. Add another layer OF
crumbs and 50 on until the dish is filled
ter and bake. Take the oyster LIQUOR
and q generous piece of butter anC
keep hot on the stove TO haste tbs
oysters with, should they become too
brown and dry on the top. This is con
EIdered better than adding moisture ii
The first place Milk or cream can bt
mixed with the liquor If desired.
Hrs. Sellers Calls Head Terrapin.
Boil Calls head as for soup until bone:
fall apart Remove meat from bones
and set aside until perfectly cold. Sea
son with pepper and salt. Add tws
blades OF mace. Chop four hard-boiies
eggs and add them to q cup of tn,
broth in which head has been boiled
together with one cup Of cream. scan
half pound of butter and two table
spo0nfuis Of Drowned -four. Let then
all simmer thoroughly. Add one-hal
teaspoonful of sherry and serve. d.
not boil after adding sherry.
Mrs. MeCornick's Chicken Terrapin.
Cut cold chicken into neat pieces
Put into a pan with half pint o
cream. a quarter of a pound OF eutte'
rubbed into one tablespoonful Of flour
Add pepper and salt to taste ChoI
one wfneglassfui of sherry to the chick
en- mixture.
Cousin Kate's Croquettes-
Twelve ounces meat. two ounces but
ter. TWO tablespoonfuis -four. one cul
cream. Mime or grind meat fine. Hut
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