Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-06-29
RELIABLE RECEIPTS.

/ and one-half cups of rye meal. one and
/ one-half cups of -four, and three level
/ teaspoons of baking powder. Bake in
hot creased gem pan.
Chocolate Cake.-Cream one cup of
butter, add two cups of sugar. the yolks
of five eggs and the whites of three.
seven-eighths cup of milk and three cups
y flour sifted with four level teaspoons
of baking powder. Bake in two long,
shallow pans and cover with chocolate
icing.
For the silver cake cream one-third
cup of butter. add one cup of sugar two
and one-quarter cups of flour sifted with
two and one half level teaspoons of bak
ing powder sifted in it, one half cup of
milk, the whites of four eggs beaten stiff
and dry, and one-half teaspoon of almond
flavoring.
Pulled Bread-Put loaf of bakers
bread between two pans. Let it heat
through in a moderate oven, then tear
with fork into ragged pieces; spread
on pan and set in the oven to brown.
Serve at once while hot and crisp. Serve
pulled bread instead of crackers with
the cheese course and it is also good
with salad
| Variety Cake.-Cream one cup of but
ter, add two cups of sugar and beat
Add the yolks of five eggs beaten until
| light colored, one cup of milk, three and
one half cups of -four sifted with five
level teaspoons of baking powder. Fla
vor with a teaspoon of any favoring pre-
ferred and fold in the stiffly beaten
whites of three eggs.
Gold and Silver Cake-For the gold
cake cream one-half cup of butter, add
one cup of sugar and beat the yolks of
| four eggs until light. Add one half cup
of milk and two cups of flour sifted with
two and one-half level teaspoons of bak-
! ing powder Flavor with one teaspoon of
! lemon or vanilla. The yolks should be
beaten at least five minutes.
Ginger Pears-Allow five pounds of
sugar to seven pounds of pears. Soak
one ounce of green ginger over night in
two cups of water. Peel the pears and
cut in small pieces. Make a syrup of
the sugar and the water in which the
ginger was soaked and the ginger cut in
small pieces. Add the sliced pear. cook
oION ~ 1OuI iOulS- NiiGn tllE syrup SilOuIu
be dark and rich
Steamed Apple Pudding-Sift togeth-
er two cups of flour, four level teaspoons
of baking powder and a saltspoon of salt.
Cream three slightly rounding table
spoons of butter with two tablespoons
of sugar, add two eggs beaten. then the
flour and last one cup of milk. Stir in
two cups of thinly sliced apple, turn into
buttered mold and steam one and one
half hours. Serve with a liquid sauce.
Chicken Chartreuse.-Chc cold cooked
chicken fine and season with one half
tablespoon of tomato catsup and one
beaten egg to each cup of chicken. But.
ter a pudding dish or mold and line the
bottom and sides thiclly with boiled
rice. Fill with the seasoned chicken and
cover the top with rice. Put on the
cover of the mold and steam three-quar-
tiers of an hour. Turn ON to serving
dish and pour tomato sauce round
Chickens Livers.-Cut one slice of ba-
con into small pieces, add to it two level
tablespoons of butter and cook five min
utes. Add a slice of onion cut fine and
fry until yellow. Cut six chickens livers
into two pieces eacn and fry iii the onion
and butter for three minutes, add a
level tablespoon of flour, one cup of
stock, tablespoon of lemon juice and
salt and pepper for seasoning. Cook five
minutes after it SINNERS and add little
| chopped parsley.
Scalloped Chowder.-Fry three slices of
salt pork. add two quarts of water, six
potatoes pared and sliced, and three me-
dunn sized onions sliced. Season with
salt and pepper and cook until the vege
! tables are nearly tender. Put in one
cup of stewed or canned tomatoes. a
rounding tablespoon of flour rubbed
smooth in a little milk, and one cup of
scallops. Cook ten minutes, add one
quart of hot milk, and let the chowder
come to the boiling point. Serve with
crackers.
Fried Scallops. the sca1lops by
allowing them to stand five minutes in
water just under the boiling point
Drain and roll in a towel to dry then set
away to cool. Make batter from the
well beaten yolks of two eggs, one half
cup of cold water, one cup of flour,
saltspoon of salt and one tablespoon of
two hours, then stir in the stiffly beaten
whites of two eggs. Dredge the scallops
lightly with salt and pepper, dip in the
batter, fry in hot deep fat and drain.
Lemon Meringue.-Rub two level table
| spoons of eornstarch smooth in a little
cold water and pour into one cup Of boil
| ing water. Stir and cook until smooth.
Add the juice and grated yellow rind of
one lemon. and one cup of granulated
sugar beaten with the yolks of two eggs.
When thick and smooth pour into small
baked pastry shells. Cool and put on
each a spoonful of merin9ue made' from
the whites of two eggs beaten with one
quarter cup of powdered sugar until
stiff. Set the shells on a tin and in
moderate oven to brown slightly.
Apple Sponge Pudding.-Measure one
cup of sifted pastry -four and sift it
with two level poSnOpps nj In l-inrr now