Every evening, Wilmington daily commercial., 1906-02-21
GOOD COOKERY.
Dy Ma,Jor,s webster.

Sponge Cake-Two eggs. beaten two |
minutes: three-fourths Gun of sugar beaten /
five minutes; one-hah cup of hour into |
which put one-hah teaspoonful baking |
powder (or cream of tartar beat two |
minutes, one quarter cup of water (cold) |
one-quarter cup more flour one-quarter
teaspoonlul baking powder, beat one
minute. IL you use cream of tartar put
the one-quarter of soda instead of baking
powder and dissolve IL in the water III
you wish TO double tho recipe use only
three eggs, but double every other part.
Boiled Leg of Pork Pickle lex of pork
with four ounces of saltpetre. the same of
sugar. half "a pint of vinegar cloves mace
and other spices, and a bay leaf and the
usual quantity of salt Place after pick
ling in a deep pot in cold water. add six
carrots as many turnips, a head OF celery
and an onion stuck with three or four
cloves. and boil until done. the time de-
pending ON the size of the leg. Serve with
sauerSraut, boiled cabbage or spinach.
Rice CroQuettes Wash one-half cup Of
rice and add 20 it one-hali cup of boiling
water Cook in double boiler until rice
has absorbed an the water. then add one
cup OF scaldcd milk and cook until rice is
soft. Remove from the fire, add the yolks
of two eggs one-half tablespoonful of
butter, one tablespoonful powdered sugar
and a few gratings from the rind OF a
lemon. Spread ON % plate TO cool. Cut in
squares, dip in crumbs. then IN egg, again
in crumbs aud fiy in detpiat aud drain
on brown paper. Serve ON oaoh a cube
of cugrant Jelly.
Graham Biscuit Stir together in
chopning bowl a pint of graham -four and
half pint of white -four. To this add a
teaspoonlul of salt one of sugar and two
rounded toaspoonluls OF baking powder
Mix thoroughly and chop into the mix
/ ture two tablespoonful of hrm shortening
Add O pint of milk and II the mixture is
then too stiff TO handle add enough water
20 make into q soft dough. Turn upon a
Toured board, roll out and cut into biscuits
handling as little and as lightly as pos
sible. Bake in a steady oven.
Angels on Horseback Cut out with O
cooky cutter round pieces Of bread about
| a quarter of an inch thick and two inches
in diameter, and fry in clarified butter
until golden brown. Spread over them
q PURGE of anchovies, cover the anchovies
with a slico of crisply fried bacon and top
the bacon with fbearded" oyster which
has been previously warmed In the oven
between two plates, then buttered and
seasoned with a 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 croutons
Turnips Glazed with Sugar-Iurn about
two dozen turnips into fancy shapes as
rings or into pear shapes and put them
into deep saute PAN thickly spread with
fresh butter and strewn with two
ounces of pounded loaf sugar; moister
with bali pint Of good soup stock or con.
somme and set the turnips to simmer fol
about 40 minutes over q moderate fire
when they are nearly done remove the I'D
and place them over a brisk fire 10 boi
the liquid down TO a glace, gently rolling
the turnips in this to avoid breaking them
into pieces Dish up on "a broad flat
platter in a neat order and pour the glac'
over them.
Carrots with Allemande Sauce-Takl
a dozen small carrots and turn them all Z,
the size; parboil them in slightly scalde,
7 water for about 10 minutes, then drain il
a colander, immerse in cold water, thei
drain again and lay upon a napkin
Next place the carrots in a deep stewpai
with two ounces of fresh butter an equa
! proportion Of crushed loaf sugar and abou
a pint of good rich stock, cover the pal
and boil gently for about half an hom
then set to boil brisllysntil the liquor
reduced % a glace, roll the carrots gentl
around in this and then dish up so as &