The labor world. [volume] (Duluth, Minn.) 1896-current, 1906-11-24
THANKSGIVING DELEGATES
CHARLOTTE Russo,

CHARLOTTE Russo.
The cream should be at least twen-
~ty-four hours old that it may whip
stiff, and it must also be thoroughly
chilled. Make a sponge cake, or the
small cakes called lady fingers may
be used as well, and bake in round
tin. When cold cut out all the crumb
leaving border an inch thick all
around. If the small cakes are used,
line a glass dish or a tin mold with
them closely and fill the center with
the following mixture:
Dissolve half a box or two table,
spoonfuls of gelatine in a cup of cold
water; scald little over the fire, and
strain; sWeeten quart Of rich cream
with pound of powdered sugar, and
when all is whipped add the cool
gelatine with the white of ten eggs.
AS this fills two large molds, it
may be halved and still serve half a
dozen people. If a mold is used, it
should be rinsed out in cold water be-
fore lining with the cakes, and the
charlotte will then turn out perfectly
If preferred, palmer charlotte russo
may be made by boiling AMI cooling a
cup Of milk and adding in piace OF
so many eggs; the yolk and white
both Of one egg, we'll beaten, is cook
ed in the gelatine, and the whipped
cream added when all are cold.
Quick Coffe Cakes.
Cream one-quarter cup Of butter
with one cup of sugar, add one egg
beaten, one-half cup milk. a pinch Of
salt and one and one-half cupfuls Of
sifted flour with a teaspoon-ful Of
baking powder. Spread in pan and
sprinkle with seeded and cleaned
raisins or currants, a little shredded
citron, dot with butter and sift over
sugar and cinnamon. Bake one-half
hour and serve hot
Scotch Eggs.
Boil three eggs for twenty minutes,
then shell and put them in basin
Of cold water
Remove the skins from half pound
of pork sausages. Dip each egg in
flour, then coat it over with layer
Of sausage meat
Next beat up one egg on a plate,
brush each Of the sausage-covered
eggs over with it, then cover them
with bread crumbs.
Have ready pan Of frying fat.
When a faint blush smoke rises from
in the Scotch egss and fry
them a pretty golden brown. When
the case Of egg and crumbs has set
it is we'll to lower the heat under the
pan, otherwise the outside will be too
dark before the sausage-meat is suf-
ficiently cooked.
lit f1or,
cut each egg carefully in half. Place
each half on a neat round of toast
or fried bread, and garnish the dish
with fried parsley.
These may be served cold, or If
preferred hot. They can, with the
exception of the actual frying, be pre-
pared overnight
BouiIIon in Cups.
Serve a good boulion in cups first,
with breadsticks or tiny biscuits, with
never a touch of butter about them.
For the next course croquettes, or
crabs, or lobster prepared In any one
Of it's many delicious ways are equal
ly good-lobster Newburg served pip
ing hot from the chatting dish cover
| which the hostess may possibly pre-
side) being especially delicious
A salad Of chicken or of lobster, de-
pending, Of course, upon what the hot
course has been, should follow; or, in
this season, when celery is just right
| 2, delicious mayonnaise Of celery may
be served upon lettuce leaves, or the
nut. apple and celery salad Is crisp
! and toothsome enough to serve with
almost any combination.
! Then ices; then coffee served black
although in defiance Of rule, there will
| be some coffee-lovers who won't be
| happy without cream and sugar
Have them ready, though, for there's
| nothing which so endears a hostess
| to the heart of even the most casua
| guest like the little indulgences Of his
idiosyncracies.
Welsh Rarebit Handy.
Just a Welsh rarebit and some
other equally delectable dainty pre-
| pared while you watt" forms the
basis Of the supper prepared for 6
jolly musical crowd, after the various
performers have sung and played
themselves hungry. See to it then
that there is plenty, so that the plates
may be generously heaped-there'.
nothing like temporary abandon
| ment to art, to create APPARENT,