Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-04-06

FIulL Jtlly.--Aldke pam IellOH Ielit
and just before il begins TO harden stir
in few chopped figs, stoned dates and
one-half cup of seeded raisins. When
firm serve with cream.
Baptist Cakes.-These cakes are served
hot at breakfast and are made from
small pieces cut from light bread dough
and fried in deep fat like doughnutS.
Serve with maple or some other syrup.
Egg Fondu-Beat four eggs well, add
one-third cup of grated cheese and sea-
son with salt and pepper Cook until
smooth and spread over slices of hot
buttered toast Garnsh with a sprig of
parsley
Broiled Mackelel.-Wash a mackerel,
wipe dry and put into q greased.wire
broiler. Broil over a clear fire on the
flesh side until nearly done. Then turn
TO cook on the skin side a few minutes.
Serve on a heated platter; garnish with
parsley and lemon points.
Delicate Sponge Cake-Beat the yolks
of three eggs, add one cup of sugar and
one cup of flour in which two level tea
spoons of baking powder have been sift-
ed, then add one tablespoon of hot water
and the stiftiy beaten whites of the three
eggs.
Coffee Jelly.-Soak one box of gelatine
in two cups of cold water for half an
hour. Add three cups OF strong hot
coffee and two cups of sugar. When
well mixed strain and set in cold place
to become firm. Serve with whipped
cream.
Tongue Salad.-Cut cold boiled tongue
in thin slices and arrange on platter.
Make a dressing OF n small onion, six
anchovies and six sprigs of parsley all
chopped fine. Add half a cup of French
dressing and when mixed pour it over
the tongue
Corn Batter CakeS.-Sift two cups of
cornmeal, one cup of flour and two level
teaspoons of baking powder. Mix with
two cups of milk, two well beaten eggs,
one tablespoon of melted butter One-half
teaspoon of salt and one teaspoon of mo-
lasses. Drop in spoonfuls on hot grid
die and bake.
Apple Cake.-Sift two cups of flour
with four level teaspoons of baking pow
der and Il pinch of salt. Rub in a
rounding tablespoon of butter and mix
with one-haf cup OF milk to make a
soft dough. Stir in nm equal amount of
chopped apple and bake in gem pans
Serve with n liquid sauce as a dessert.
Fruit Sauce-Add tablespoon of
chopped citron to half cup of seedless
raisins and cup of cold water. Set
where it will heat slowly, simmer until
the rasins are plump and add enough
hot water to make one cup. One quar-
ter of an hour before serving stir in
rounding teaspoon of cOrnstarch and the
same of butter and cook ten minutes.
Add one-half teaspoon of vanilla and a
cup of beaten cream.
Parsley Omelet for One-Beat two
! large or three small eggs separately I'M
til light. To the yOlks add one table
| spoon of milk, then the whites, which
must be stiff. Season with pepper and
| salt Heat level tablespoon of butter
| in an omelet pan and pour in the egg.
Cook slowly and just as the omelet has
! finished cooking sprinkle with finely
| chopped parsley. Fold over, garnish
with bit of parsley and serve at once.
Chocolate Dessert.-EIeat three cups of
milk to the sending point with Il small
piece of stick cinnamon. Mix one-half
cup of coruStarch with one cup of cold
| milk and a level half-teaSDoon of salt
Stir this into hot milk and cook until it
thickens and rs smooth. Melt two
I squares of chocolate over hot water add
! half cup of sugar. then little of the
| cooked mixture. When smooth add to
the first mixture and cook until the color
is even. Add one beaten egg, cook two
or three minutes and then turn into a
serving dish. Serve with fruit sauce.
Rice oquettes.-Cook one cup of rice
in sailed water for twenty minutes or
until tender. Drain in colander, cool
and add the beaten yolk of one egg and
shape into small cones, Roll each cone
| in beaten egg and then in sifted crack II
crumbs. Fry in deep fat, put two or
| three croQuettCs in Il frying basket at IA
time and have the fat smoking hot, rs
the croquettes have already been cooked
and should he Drowned quickly. Drain
and serve with n sweet sauce For the
sauce cook together equal parts Of sugar
and water and season with any tavoring
liked.
Cheese StrawS-AIiX three rounding
tablespoons of Parmesan cheese with
ouc-half cup of sifted flour, a pinch Of
CAYENNE aud rs much cold water MS
needed to form stiff dough. Kuead
until smooth. roll out as thin as pos
sihle Cut a square measuring about
FIVE inches each way and cut this square
into about thirty strips or Straws. Place
them evenly on a baking pan and bake
ia Il hot oven. Roll up the pieces left
from cutting and roll out thin; cut ont
small rings and bake. When the Straw>
are cold slip several into each ring and
serve Il bundle 10 each person.
MARJORIE WEBSTER
100000 People Added Since 1900