The wageworker., 1906-12-21
TABLE DELICACIES
SOME OLD AND NEW RECIPES OF
VALUE.
Chestnut Puree an Excellent Dish for
Luncheon or Dinner-Best Method
of Making Delicious Drop
Cakes.


strips no larger than a match. Line
a bowl with lettuce and arrange the
shredded beets in mold. Just as the
salad is to be served put a few spoon.
fuls Of mayohnaise over the toy
''''''~r Brarnbres. =.
Cook together for two or. three min
utes one cup or raisins and one. cup of
sugar, one beaten egg, and the juice
OF one lemon and grated rind of one
half lemon. Roll out some good paste,
Icut in rounds, put teaspoon of the
fixture on one-half Moisten the
Pes, roll over, press together, and
bake.
Roast Fork Sparcrib.
Iiaoe spararib in Il dripping pan
ana cover With creased paper. Bake
uh'il ABOUT, half done, then remove
the paper; Arnaea with hnup- and haste
with the gravy. When nearly done
cover the surface with fine cracker
crumbs. Sprinkle lightly with pepper,
salt and powdered sage. Cook ten
minutes and baste again Skim the
gravy and thicken with Drowned flour;
season with little sage andnlemon
catsup. Strain and serve in a bowl
Moasses Cake.
Put one cup of molasses, one-half
cup of milk, one-half level teaspoon
of salt, and one teaspoon of ginger
into mixing bowl. Dissolve one level
teaspoon of soda in one tablespoon
of cold water and add to the other
ingredients with two tablespoons of
melted butter, two cups of sifted flour,
and turn into a shallow buttered pan.
Bake about 20 minutes.
Flannel GriddIe Cakes.
Beat in the whites and yolks of two
eggs separately; add the yolks two
cups of milk, two tablespoons of
melted butter, two level tablespoons
OF sugar. and three cups of sifted
pastry flour. Mix well, then add four
level teaspoons of baking powder;
beat hard and fold in the stifily beaten
whites of the eggs.
Chestnut Puree
Shell four dozen large chestnuts sold
under the names of French, Italian OF
Spanish, and the best way to do this
is to put them in a pan with a little
butter or lard and set in a very hot
oven little while. Turn often and
the shells will become brittle Cover
with boiling water and cook half an
hour; drain, mash and season with a
rounding tablespoon of butter. one
| level teaspoon of salt. saltspoon ot
| pepper and one-haif cup of white stock
Rub through a puree strainer and
| cook one hour in a double boiler
Add cream to moisten and beaelicb
and sm2Pth before serving.
Maple Custard Pie.
Scrape enough maple sugar to make
one-half cup, add one rounding table
| spoon of flour and three eggs beaten
| Stir in four cups of milk and tea
spoon of melted butter. Turn into ;
deep pastry lined plate or dish tha
| will hold it and bake until firm.
.-A-z~~ Drop cskss.sD
SOne-half cup butter, one-cup sugar
rtwo-thirds cup sweet milk. yolk of on,
egg. one teaspoonful soda, and two tea
spoonfuls cream of tartar. The whit
of the egg we'll beaten should be pu
in before the -four. Rub butter, sugar
! and yolk to cream Dissolve tn
soda in teaspooni IL OF warm water
and add the cream of tartar to tw
:, 6R1.s - eH66rr yf6r Vel aeaped. Now pu
! an the ingredients together and sti
aronqh 10 mix the i.our IN well. Dro
IN pans, and just before putting
he oven put a whole ralsin IN IN
rom breakfast)
Mocha Frosting.
\ One cup confectioner's sugar, I"
ablesnoons cocoa, two Tablespoon
III pffee Qiquid). one teaspoon vanih
II mtter half the size OF an egg' me
j utter, cocoa, and coffee together az
y ,anilla, and mix stiff enough to spes
q With vinegar Sometimes it doef ~
q take the full cup. (Use coife' ie
from breakfast)
Maple Sugar Cake. -.
Cream one-third cup of b''.er WI
one cup of sugar, add the "eii-pea''
! yolks of two eggs and ohe,hal g
of milk; sift two c,ass ., iiour W.,
four level teaspoeeoi oi paklng powd
a anu au' 'S>add the stiffiy beat,
snioo'n II two eggs; bake in two laye
I Mhi}Gt ,}Gt maple frosting on top and /
eWeen the layers.