Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-07-06
EVERY DAY COOKERY

Soft Gingerbread Beat one 60, -,
one and one-half cups of molas.es
half cup of cream, one-quarter c,ln sa@
of lard and butter, three Guns ~
sifted with one level teaspoon of ,.5a
and ginger.
Lemon Sponge Cake.-Beat three s.,.
light, add one cup of finely grauula+.1
sugar and beat again for ten mimi,
Then fold in one cup of -four .if,,5
three times with two level teaspo,r.
baking powder. Bake in one loaf
Large White Cake.-Cream two .sms
of sugar and one-half cup of butter ala
one cup of milk, two and one-half ovr.s
of -four sifted with four level teaspoons
of baking powder, and flavor with ons
teaspoon of lemon. Bake in a moderate
oven.
Steamed Fruit Pudding.-One-half cam,
of sugar, one beaten egg. one table.noon
of melted butter, three cupR of bmr
four level teaspoons of baking powder
When well mixed, stir in one heaping c,r'
of berries or chopped fruit and steam
two hours. Serve with a hot sauce
Drop Ginger Cakes.-Cream one.lalf
cup of butter, add one cup each of mo.
lasses, sugar and cold water one round.
ing teaspoon of soda. level teaspoon If
ginger, saltspoon of salt and four Guns
Of -four. Drop by spoonfuls on hut.
tered tin and bake in quick oven.
Apple Jelly-@tew apples IMPAIRED and
nj l.
barely water enough to cover until they
are soft and tender. Drain through
Jelly bag without squeezing. Allow one
cup of graduated sugar to each cup Of
Juice. Boil the juice rapidly for fifteen
MINUTES, STIR in the sugar after heating
and cook ten minutes longer.
Lunch Cakes-Cream one-quarter cun.
of butter and one-half cup of sugar Stir
in two beaten eggs and one cup of milk.
Add four cups of -four sifted with four
level teaspoons of baking powder Then
stir in one-auarter cup of dried culrants
dredged With flour. Roll out, cut in
rounds and bake in a moderate oven
Eat while hot, split and buttered.
Lemon Pudding Sauce.-Cream one
third cup of butter with one cup of lem.
on and half of the grated peel and half
teaspoon of grated nutmeg eat-Aa1d
for five minutes, add three tablespoons
of boiling water one at time. Set
over another dish of boiling water but
not into it and let stand until the sauce
is heated but does not boil. Stir con-
stantly.
Simple Cracker Pudding-Lay whole
q acEers in a deep dish and pour over
them enough hot milk, or water Slightly
sailed, to little more than cover. Law
a pate On top to hold the crackers down
and set aside for two hours, when the
crackers should be almost like a Jelly
Serve with swcetened cream favored with
vanilla or nutmeg and place a spoonful
Of Jelly on each portion.
Raised DOughnuts.-Two cups of scald-
cd and cooled milk, one yeast cake dis
solved in one cup of lukewarm water.
two-thirds cup of lard and butter mixed,
one beaten egg, level teaspoon of salt
and -four enough to make a thick bat
ter. Cover and let rise light Stir in
half a level teaspoon of soda dissolved
in a little water ana flour enough to
knead. Cover and let rise again Roll
out, cut in shapes, let rise on the board
and fry.
Feather Cake-Beat one rounding Ia
blespoon of butter with one cup of -ug-
ar. Add one-half cup of milk, two well
beaten eggs and one and one half cups Of
flour sifted with two level teaspoons ii
baking powder. Sift three cups of flour
with a saltspoon of salt and three level
teaspoons of baking powder. Add one
beaten egg, two cups of milk and last
buttered two quart mold and steam two
hours. Serve with a sauce.
Chocolate Cake.-One and one-hat
cups sugar creamed with one-half cup
of butter, one half cup of milk. two and
half cups of flour sifted with three
level teaspoons of baking powder. and
three well beaten eggs. Bake in three
round layer tins.
For the filling use two-thirds cup
grated chocolate, onehalf cup of sugar
and two-thirds cup of milk Cook slow
ly until it thickens and flavor with va
nilla. Use while warm as n filling te-
tween the cake, which must be cold
Pressed Beef.-Select a piece which j.
called a pot roast weighing about 1onf
pounds. Put into a kettle with enough
boiling water to cover one-half OF ne
meat. Cook slowly one hour, then ada
bit of bay leaf, a level teaspoon u
salt and little pepper. Cook until 'ae
meat viii fall in pieces; take from the
liquor. cool a few minutes and cdaH
fine Pack closely in an earthen bowl.
Cook the liquor until reduced To three
cups and rour hot over the meat. N.sH
cold slice thin and garnish with FaT-e!.
MARJORIE WEBS lE
Hanged" and "Hung."