The Cairo bulletin., 1906-12-24

ooAu oplieu Deels, then cut int
STRIPS no larger than match. lin
bowl with lettuce and arrange m
shredded beets in mold. lust al IN
saiad IS 70 be served put a few spoon
fuls OF mayonnaise over the top
RrambIes.
Cook together for two or three min
utes one cup or raisins and one cun u
sugar, one beaten egg. and the inice
or one lemon and grated rind Of ono
nan lemon. Roll out some good paste
cut IN rounds, put a teaspoon of the
mixture on one.half Moisten the
cages roll over, press together, and
bake. '''N
Roast Pork sparerib.
Place the sparerib In a drinnine nan
ana cover with creased paper. Bake
uhtli about half done, then remove
me paper; dredge with flour and haste
WIN the gravy When nearly done
cover the surface with fine cracker
crumbs Sprinkle lightly with penner
sast ana powdered sage. Cook ton
minutes and haste again. Skim tba
gravy and thicken with Drowned 1our,
season WITH little sage and lemon
| JUICE and one teaspoon Of tomato
catsuh Strain and serve In n bowl
Molasses Cake.
fHt one cup Of molasses, one.baff
cup Of milk, one-haH level teasnoon
OF salt and one teaspoon Of ginoar
INTO mixing bowl Dissolve ono Iavel
teaspoon Of soda in one TABLESPOON
o. cold water and add to tho other
ingredients with two tablespoons Of
melted butter two cups of sifted aour
ana turn into shallow buttered nan
Bake about 20 minutes.
Flannel Grlddle Cakes.
Seat IN the whites and yolks Of two
eggs separately; add the voIks two
cups Of milk, two tablespoons ~
melted butter, two level tablespoons
on sugar, and three cups Of siftod
pastry -four. Mix well, then add fonr
leVel teaspoons Of baking powder
peat hard and fold in the stifly beaten
whites OF the eggs.
Chestnut PURGE
Shell four dozen large chestnuts aha
lnder the names Of French Italian or
and the best way to do this I
70 put them In pan with a little
uttef or lard and set in a verv hot
ven a little while. Turn often ANA
ne shells viii become brittle covar
'lth boiling water and cook hair an
our drain, mash and season with n
onhdlng tablespoon of butter. one
wei teaspoon Of salt, saltspoon NJ
'Pper and one-half cup Of white STOCK
ub through PURGE strainar ana
'ok one hour in a double boiler
90 cream to moisten and beat liebt
Id smooth before serving.
Maple custard Pie.
Scfape enough maple sugar to mako
e-lait cup, add one rounding fable
Don OF -four and three eggs beaten
II IN fonr cups Of milk and tea.
Don OF melted butter. Turn into a
ep pastry lined plate or dish that
Y hold It and bake until firm.
Drop Cakes.
)ne-half cup butter. one cum sneor
}thifds cup sweet milk, yolk of one
= one teaspoonful soda, and two tea. &c
ohfuls cream Of tartar The white rar
the egg well beaten should bo nut i
'efore the -four Rub butter. sugar car
yolk TO a cream Dissolve The VII
a in a teaspoonlul Of warm water an,
ada the cream Of tartar TO two ocr
OF flour well heaped Now mt
the ingredients together and stir
lsh 10 mix The -four in we'll Drop T
pans, and JUST before putting in of
oven put a whole raisln in tho gre.
] brcakfast) tjon
Mocha Frostinu. cont
ic cup confccti0ner's sugar tuo ctHf
spoons cocoa. two tablespoong devf
~ tliquidD, one teaspoon vanilla iylar
Pr nall the size Of an egg. melt shor
'r. cocoa and coffee together; ada
la. and mix stiff enough to spread
vinegar Sometimes it does NOT
the luli cup tUse coffee left ~
breakfastl tails
Maple Sugar Cake. lain
'am one-third cup OF butter with 'a d
'up OF sugar add the well-beaten Io1 e
OF two eggs and oue-half cup NHea
.ik. sift two cups OF flour with lH''
eFel teaspoons Of baking powder 4--0- I
add 10 the first mixture. hear .--.--.
III aud add the stiflv beaten
OF TWO eggs; bake in two layers