Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-05-19
Recipes by Marjorie Webster.

Layer CakeS-IheSe are as rule
more popular than loaf cakes-perhaps
because they are subject to an infinite
variety of filling. As they do not keep
them only a day or two before they are
TO be eaten. The layers must be baked
in hot but steady oven, and they must
be covered with paper if they show
signs of browning too quickly. lest they
cook on the top and remain raw on the
bottom
Cream Cake-Half cup of butter,
one and half cups of powdered sugar.
half a cup of milk, six tablespoons of
water. whites of three eggs beaten light.
about two cups of prepared -four; add
more if necessary. Rub butter and sug
ar to q cream, add the milk and water,
the whites and sifted flour. Bake at
once. Make cream of a cupful of hot
milk thickened with two teaspoonfuls of
cornstarch dissolved in a little cold
milk. Upon the beaten yoiks of the
three eggs mixed with half a cup Of
sugar pour the hot milk, return to the
fire. stir until thick and smooth, remove
from the range and flavor with vanilla.
Set away to cool, and when the layers
of cake are cold fill with this mixture
and sprinkle powdered sugar over the
topmost layer
Lemon Pe-Mix heaping tablespoon
full of corn starch with one cup OF sugar
add one cup of boiling water and cook
ten minutes stirring constantly. To this
add one tablespoonful of butter. the
grated rind of half and the juice of one
lemon; place the pan back on the stove
and stir in quickly one well beaten egg
and turn the whole into crust that has
just been baked. Beat the whites of
three eggs, add three tablespoons Of
powdered sugar and beat until stiff
Il.rNf .l.s..
on the meringue and color it a delicate
brown, then slip off onto the pie. The
above recipe is for pie having only one
crust. Remember in making them that
while the under crIIsts should be as ten
der and rich they do not need to be a.
tiaky or puffy as upper crusts. and there
fore do not require as much shortening
or rolling as the latter.
Cooked Meat BallS-Take a bowlful of
finely chopped cold meat, veal or beef
preferred; add cupful of bread crumbs
"A little chopped onion. gravy or rich
stock enough to moisteu the mass, and
little table sauce. Season with salt ana
pepper and fry IN balls.
Asparagus with EggS-This is a lunch
con dish and may he made of leftover
asparaguS from the previous DAYS din
ner Assuming that you have a dozen
stalks OF asparagus. cut the green por-
toms into pieces about the size Of peas
Melt an ounce of butter in a saucopau.
add tablespoonful Of cream. a table
spoonful of gravy. a little pepper and
salt and three well-beaten eggs Throw
in the prepared asparagus. stir quickly
over the fire until the eggs are set ana
pour the mixture upon slices of bread
that have been dipped in boiling water
aud then buttered
Corn Fritters-One egg. one Gun ~
sweet milk, one cup of canned sweet
corn. salt. Sift one and one-half Tea
spoonfuls of baking powder into aorr
sufficient to make batter as for grjddle
cakes. Have the griddle hot and wet
with hot fat, and fry same As for griddIe
cakes. If the grlddie is very hot and
wet with the hot fat the edges OF tie
tritters viii be curly and crisp. Eat with
meat and potatoes.
Calves Feet Fricasseed-B tI4u
tender: about three hours will do: split
them and let simmer about threc-uUar
ters of an hour in veal broth. with
blade OF mace and lemon peel. and thick
en- the sauce with flour and butter.
Corn Muffius-OEe cupful of yellow
cornmeal. one-baf cup flour one table
spoonful OF sugar. one and one-haIf tea
spoonfuls baking powder. one beaten eec
one and one-haf cups Of sweet milk.
little salt Bake in hot grease cpru 'ius
Breakfast Bread-Take slices Of div
bread mOisten in milk. have ready two
well beaten eggs, season with salt and
pepper. into which dip the bread and frs
in hot lard.
Corn Chowder-One can Of sweet corn
one pint of hot water. one pint SLICED
raw potatoes. Two onions. one Quart -
milk two slices Of salt pork. Fry .le