Las Vegas daily optic., 1907-04-09
TABLE DELICACIES
SOME OLD AND NEW aEcipss OF
VALUE.
Chestnut pures an Excellent Dish for
Luncheon or Dlnner-Bess Metned
OF Making Delicious Drop
Cakes


Cakes.
Slice cold boiled heets. then cut into
strips no larger than a match. Line
a bowl With lettuce and arrange the
shredded beefs In . mold. Just as the
salad Is 90 be served put few spoon
fuls Of mayonnaise over the top
Brsmhles.
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 aud grated rind of one
half lemon. Roll out some good paste.
cut I'm rounds. put a teaspoon Of the
mixture on one-haif Moisten the
edges. roll over. press together. and
bake.
Roast Pork sparerib.
Place the sparerib in a dripping pan
and cover with creased paper. Bake
until about half done. then remove
the paper: dredge with -four 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 haste again. Skim the
gravy and thieken with Drowned -four:
season with little sage and lemon
juice and one teaspoon of tomato
catsup. Strain and serve In bowl.
Molasses 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 10 the other
ingredients with two tablespoons OF
melted butter. two cups OF sifted -four.
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 o the yolks two
cups OF milk. two tablespoons OF
melted butter. two level tablespoons
Of sugar. and three cups of sifted
pastry -four Mix well. then add -four
level teaspoons of baking powder
beat hard and fold In the stifiiy beaten
whites OF the eggs
Chestnut Puree
Shell four dozen large chestnuts sold
under the names of French. Italian ol
Spanish. and the best way to do this
is to put them In a 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 ar
hour: drain. mash and season with a
rounding tablespoon of butter, one
| level teaspoon of salt. saltspOon o
pepper and one-half cup Of white stock
Rub through puree strainer ant
cook one hour In a double boiler
Add cream to moisten and beat Ugh
and smooth before serving.
Maple custard Pie.
Scrape enough maple sugar to make
one-half cup. add one rounding table
spoon of -four 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 1t and bake until firm.
Drop Cakes.
One-half cup butter. one cup sugar
two-thirds cup sweet milk. yolk of on,
egg, one teaspoonful soda and two tea
| urNNnfxffc rf tp rta hA xx,hs
of the egg we'll beaten should be pu
in before the -four. Rub butter, sugar
and yolk to cream. Dissolve tn,
soda in a teaspoonful of warm water
and add the cream of tartar to tw,
4 cups of -four we'll heaped Now pi
I all the ingredients together and sti
enough to mix the -four in well. Drol
on pans, and just before putting il
the oven put a whole raisin in tn,
from breakfast)
Mocha Frosting.
One cup confectioners sugar, tw,
tablespoons cocoa. two tablespoon
coffee 0iquid), one teaspoon vanilla
butter half the size of an egg: mel
butter, cocoa. and coffee together; adj
vanilla. and mix stiff enough to sprea'
with vinegar. Sometimes it does no
take the full cup. Use coffee lef
from breakfast)
Maple Sugar Cake.
Cream one-third cup of butter witt
one cup of sugar. add the wellbeatel
yolks of two eggs and One-haIf cu
of milk; sift two cups of -four witt
four level teaspoons Of baking powde
and add to the first mixture; bea
smooth and add the stiffly beatel
whites of two eggs; bake in two layer
and put maple frosting on top and be
tween the layers.
Breakfast Roll.