Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-03-03
Recipes by Marjorie Wehster

Sponge Calc-Two eggs. hCaten two
minutes: thrcc-fourths cup of sugar beat
en- 1--WE minutes: one-half cup Of -four into
Which put onc-half tCaSpoonful baking
powder Tor cream of tartar. beat two
minutes; one-quarter cup of wafer (cold
ohe-quartcr cup more flour, onc-quarter
Iteaspoonful baking powder beat one min
ute. II you use cream of tartar put the
oue-quartCr of soda instead OF baking
powder and dissolve it in the water. Ii
You wish to double the recipe use only
three eggs, but double every other part.
BohCd leg of purk-PickIc leg of
pork with four ounces of saltpetcr the
same Of sugar, half a pint OF vinegar,
cloves, mace and other spices, and a bay
leaf aud the usual quantity Of salt
Place after picking in Il deep pot in cold
water, add SIX carrots, as many turnips
head of celery and an onion stuck with
three or four cloves, and boil until done
the time depending on the size of the leg.
Serve with sauerlraut, boiled cabbage or
spinach.
Carrots with Aiiemande Sauce-Taka
a dozen small carrots and turn them
all to the size parbOil them in slightly
salted water for about ten minutes then
drain again and lay upon napkin.
Next place the carrots in n deep stew
pan with two ounces of fresh butter. am
equal proportion of crushed loaf sugar
and about pint of good rich stock
cover the pan and boil gently for about
half an hour, then set to boil briskly I'M
til the liquor is reduced to Il glaze. roll
the carrots gently around in this and
then dish up so as to form a dome on a
rOund-bottOmed dish. Pour around some
allemandc sauce mixed with some finely
chopped and parb0iled parsley. pour
over the glaze remaining in the pan and
serve at once.
Angels on Horseback ont with
nil IL
a quarter of an inch thick aud two
inches in diameter. and fry in clarified
butter until Il golden brown. Spread
over them a PURGE Of anchOyieS. cover
the anchOyieS with slice of Crisply
fried bacon and top the bacon with
bearded oyster which has been pre-
vlouSly warmed in the oven between
two plates, then buttered aud seasoned
with little chopped parsley. Dish the
toast rounds in a row. with their sides
of anchovy, bacon, oysters and parsley.
Pour over all the oyster liquor and serve
for savory or breakfast dish. Toast
can be used instead Of the crOutous.
Turnips Glazed With Sugar-Turn
about two dozen turnips into fancy
shapes as rings or into pear shapes and
put them into a deep sauce pan, thickly
spread with fresh butter and strewn
with two ounces of pounded loaf sugar;
moisten with half a pint Of good soup
stock or cOnsOmme and set the turnips
to simmer for about forty minutes over
moderate FIRE; when they are nearly
done remove the lid and place them over
brisk fire to boil the liquid down to n
giace. gently rolling the turnips in this
to avoid breaking them into pieces. Dish
up on a broad fiat platter in n neat Or
der and pour the glace cScr them.
Rice Croquettes--Was one-half cup Of
rice and add to K one-haf cup of boil
ing water. Cool in double boiler until
rice has absorbed all the water then
add one cup of scalded milk and cook
until rice is soft. Remove from tie fire,
add the yolks Of tw0 eggs. oue-half
tablespoonful of butter, ono tablespoons
fui powdered sugar and few gT5- iugs
from the rind Of "A lemon. Spread on
plate to cool. Cut in squares, dip in
crumbs, then in egg, again in crumbs,
and fry in deep fat aud drain on brown
payer. Serve on each cube Of c.rraat
jelly
Graham Bisenit-Stir together in