Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-09-22

Deep Peach Cake. Fill a pudding
dish half full of drained canned peaches,
or of fresh ones cut in halves after they
have been stoned and peeled Cover
with paste made as for pies and bake
i Serve with or without whipped cream.
OldFashioned Cream Cake-Beat two
eggs in a cup, fill up the cup with sweet
cream. add one cup of sugar, one and
0ne-haf cups of flour siited with three
| level teaspoons of baking powder. then
add one-half teaspoon of lemon flavor
ing
Clam Chowder-Steam one-half peck
| of clans until the shells open: remove
/ the shells, thin membranes and black
ends. Chop fine all but soft parts. Cook
one slice onion in salt pork fat, add two
cups of water, two cups of clam Juice.
and four cups of sliced potatoes. When
the potatoes are done add salt spoon
/ of pepper, two cups of thick white
sauce, the chopped CLANS and six but
tered crackers split open. If too thick
add more hot milk or clam water.
Butter Balls-The best way to make
i individual butter pats is to work the
butter into little balls with grooved but
/ ter paddles made of wood. Keep the
! paddles in cold water until well chilled.
then take piece of butter about the size
of an English walnut and roll between
| the paddles into either round ball or
a tiny roll. Place the rolls in ice water
! till they are to be served. This is a great
| improvement over serving cut or broken
/ pieces of butter on the table, as must
often be done in the emergency. 1t takes
/ but a little time to make up the butter
needed for the day.
/ Cream Custards-For six custardS.
beat three eggs, add six slightly round
ing tablespoons of powdered sugar and
| beat until the sugar is nearly dissolved
i Take three cups OF milk, two cups of
| cream. using the custard cups for Il
4 measure and pour on to the sugar and
| eggs. Stir all together and flavor with
! one-half teaspoon of vanilla. Pour the
! custaIds INFO cups and set in Il pan in a
] moderate oven. 1t is necessary that the
/ custard co k slowly and gradually
| thicken r"the" th2n boil up. When the
custards hearty cool set i'll the ice
/ chest and erye very cold.
j Veal Pie-Simmer knuclle of veal
| until the meat is tender. Add to the
| broth a small chopped onion, two slices
i Of carrot. bit of bay leaf, a sprig of
! parsley and an even teaspoon of salt
| Simmer until the liquid is reduced to
four cups. Cut the meat into small
| pieces and put in baking dish. Melt
/ four level tablespoons of butter add an
| equal amount of flour and when smooth
pour on the hot broth. Add more sea-
soning if needed and pour over the meat
When cool cover with a top crust made
from good paste and roll rather thick
/ Cut a round piece out of the center and
i bake in a slow oven; serve hot
/
Veal with Tomato Sauce-Cut cold
| roast veal into even slices. Fry some
bacon, take up on a platter and lay the
sliced veal into the fat. Fry slightly
and place on the platter with the ba-
con and pour over all n tomato sauce.
| Cook two cups of tomato with a thick
| slice of onion and four whole cloves for
ten minutes, heat two level teaspoons of
| butter i'll a small pan. stir i'll two level
| tablespoons of -four and when smooth
and brown stir it into the tomato. Cook
| two minutes and season with One-half
level teaspoon of salt and little pepper;
| rub through wire stramer to take ont
the seeds
Peach Gelatine.-SOak one-half a box
| of gelatine in one cup of cold water for
fifteen minutes; add one cup of boiling
water and dissolve the gelatine. Add
the juice of two lemons, one and one
| half cups of sugar, then strain. Measure
| make three cups in all. Rinse a round
| tin with cold water and place cup or
| small jar i'll the center to make Il hollow
when the mould of the jelly is taken out
! Pour one-quarter of the jelly into the
mold and cover with sliced peaches that
have been sprinkled with sugar Keep
the remainder of the gelatine liquid by
having it in a warm place. When the
| first layer has hardened Il little. add an
| other and so on until the whole has
been used. Then set away To become
firm. When served turn the mold over
| on the plate and lift off the tin: to take
the cup out without breaking the jelly
| put i'll a little hot water when it will
slip out easy. Fill the hollow left by the
cup with whipped cream.
RaiSin Cake-Cream one cup of butter.
! add one cup of sugar, one-half cup of
milk with the whites of four eggs beaten
stiff, one and one-half cups of 1our sifted
with three level teaspoons of baking
powder and One-half cup of cornstarch.
Bake i'll layers. Chop one-1alf cup of
raisins and spread over an icing used as
| filling between the layers.
| Water Bread-For six small loaveS or
three double ones. take three pints of
warm water and in one-half cup of this
| water dissolve one yeast cake To the
rest of the water add one tablespoon of
salt and one of butter Add -four enough
to make a stiff batter; also the yeast and
| beat fifteen minutes. Let rise over night
/ then stir in flour to make a dough to
I knead. Knead long and thoroughly:
pounding with the rolling pin viii i'm
prove the grain of the dough Let rise
and then shape into loaveS. using almost
no flour in the process. Let the dough
| rise again and bake well.-Marjorie
! Webster.
Why Zulus Won't Work.