Rocky Ford enterprise., 1906-12-28
TABLE DELICACIES
some OLD AND NEW RECIPES OF
VALUE.
Chestnut Puree an Excellent Dish for
Luncheon or oinner-eest Method
Of Making Delicious Drop
Cakes.

Siics cold boiled beets. then cut Int
striIs no larger than match. iinS
bowl with lettuce and arrange tho
shredded beets In mold. Just as tho
salad Is to be served put few spoon
fula OF mnyonnaisc over the top.
orsmbies.
Cook together for two or three min
uter on. 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.
cut In rounds. put a teaspoon Of tho
mixture ON onc-haif. Molst.n the
ecg.s, roll over. prcss together. and
bake.
Roast Pork sparerib.
Place the nparcrib In drippin. pan
and cover with creased paper. hak"
until about half done. then rcmor.
'ho paper: drcdgc with -four and bas;c
with the gravy. when nearly done
cover the surface with flnc cracker
crumbs. Sprinkle lightly with pepper.
salt and powdered sage. Cook ten
minutes and baHtc again. Skim tho
Srnvy and thicxcn with Drowned Hour:
season with n little sage and lemon
juIcc and one teaspoon Of tomato
cetsup. Strain and serve In a bowl.
Moiasses Cake.
pu, one cup OF molasscS. onc-hnlf
cup OF milk. onchaif level teaspoon
OF salt. and one teaspoon of ginger
into mixin. 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 siftcd -four.
and turn into shallow buttcrc6 pan.
Bake about 20 minutes.
Flannel oriddIs Cakes.
Beat In the whites and yolks of two
cGEs separately: add o tho yolks two
cups OF milk. two tablespoons OF
melted butter. two level tablespoons
Of slngnr. and three cups Of slftcd
pastry -four. Mix well. then add four
level teaspoons OF baking powder:
beat hard md fold In the stifliy beaten
whites OF the eggs.
Chestnut Puree
Shell four dozen large chestnuts sold
under the names OF French. Italian or
Spanish. and the best way to do this
is to put them in n pan with little
butter or lard and set In very hot
oven a little while. Turn often and
the shells will become brittle. Cover
with boiling water and cook half an
hour: drain. mash and season with n
rounding tablespoon of butter. one
level teaspoon of salt. saltspoon OF
pepper and onc.half cup OF white stock.
Rub through n puree strainer and
cook one hour in a double boiler.
Add cream to moisten and beat light
and smooth before serving.
Drop Cakes.
Onehalf cup butter. one cup sugar.
two.thirds cup sweet milk. yolk Of one
egg. one teaspoonful soda. and two tea
spoonfuls cream of tartar. The white
of the egg well beaten should be put
in before the flour. Rub butter, sugar.
and yolk to cream. Dissolve the
soda in teaspoonful Of warm water,
and add the cream OF tartar to two
cups OF flour well 'heaped. Now put
all the Ingredients together and stir
enough to mix the flour in well. Drop
on pans, and Just before putting in
the oven put a whole raisin in the
from breakfast.)
Maple Sugar Cake.
Cream one-third cup OF butter with
one cup of sugar. add the well-beAten
yolks OF two eggs and one-half cup
of milk; sift two cups of flour with
four level teaspoons of baking powder
and add to the first mixture; beat
smooth and add the stifiy beaten
whites OF two eggs; bake in two layers
and put maple frosting on top and be.
tween the layers.