The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1908-03-15

Il
spOndcncc or exchange purposes,
only initials or n nom de plum be-
ing generally appended Address
answers in care of editor.
.----------
Dear Editor. I wish to tell you what
a fine recipe the one YOU have given
me for sally Lunn turns out to be.
i have tested 1t with the best possible
results and am most grateful to you
FOR enabling me to make properly this
most delicious of breads. c. j.. B.
Dear Editor Kindly tell me how to
make good batterbread, the kind that
is baked in deep dish and served
with spoon. j.. F. j.
Answer: Take one pint of white
meal. into which scant teaspoonful
of salt has been sifted: one quart of
fresh huttermilk: one level teaspoonful
OF soda: one-half tablespoonful of lard
and two eggs. s!ft the meal and beat
the eggs until they are very smooth
and thick. Add them to the meal.
Then stir the soda into the milk, and
while 1t is foaming add 1t to the meal
and eggs. stirring until the mixture
which should be quite thin is smooth.
Last of all. put in the lard, which, after
melting. has been set aside to cool.
Then pour the batter into a deep fire
proof baking dish which has been we'll
creased. Bake in quick oven until
1t is brown to turn and serve piping
hot.
Editor OF Woman's Page: should
like very much to Join your Postcard
Exchange. l will exchange Richmond
and Virginia views for Denver. Col.
and exchange vief:s with s. A. B., of
Brooklyn, y. Y. Please forward my
address to S. A. B. and send me hers
V. G. II.
Dear Editor: B. P. l.. desires to make
acknowledgment through your columns
to the member of the Postcard En-
change who gave her such practical
advice about the planting of window
boxes. When the Wandering Jew. the
ivy eeranium the nasturtiums. mig
nonette. pansics and forget-me nots be-
gin TO flourish, B. P. L. hopes to send
a nosegay TO her member friend.
Editor of Woman's Page: / wish to
.oin your Correspondence and Post
card Exchange. VIII exchange Rich
mond and Virginia scenes for those of
some other state. Should be glad To-
exchange with S. "A. B., of Brooklyn.
n. Y. ]. l.. c.
Dear Editor: L. B. c.. who has been
out of town for some weeks, has re-
turned and is now ready to start the
proposed Round Robin Club Any
member who is willing to join is in
vited to correspond with l.. B. c.. who
has already answered two communica-
tions received.
Dear Editor; Can you give me a good
recipe for cake icing, one that can be
used both for filling and icing?
II. L. T.
The icing requires the whites of four
eggs beaten tc stiff froth and four
cups of pulverized sugar. Pour over
the sugar one small cup of boiling
water and let it boil until II is
clear and will candy in cold water.
Don't let it get too stiff. or it, will not
make good icing When done pour
syrup and beat until light. Add two
teaspoonfuls vanilla and one of citric
acid.
Dear Editor: wish to tell you about
a Round Robin Club to which 1 be-
longed. We limited the club member
ship to a dozen. Then the person who
proposed the club began its correspon-
dence. She wrote a letter, in which
She told about the thing she liked to
do best of all and how she did it. Then
she sent heriletter to member number
two. who followed the example Of
member number one and sent the two
letters to member number three AS
each persona wrote only a few lines, the
sheet Cape back so the starting with
the views and signatures of all the
members second subject was then
taken up, and in course of time mem
bers came TO know each pretty we'll
through pithy pen pictures. AS each
Round Robin was finished it was pub
llshed, only pen names being used in
pupiieatloh. What do you think of
startng such a club for the Woman's
Page? FLORA
Dear Editor: Can you tell me how
70 make kind of cake that is called
Charlotte Polonaise"? J. p +
Answer: Four eggs, whites and
yelks beaten separately. two cups OF
powdered sugar, one-half cup of but
ter, one small cup of cream, three Guns
OF prepared -four.
For the Milling: Six eggs, two table
spoonfuls Of flour, three cups Of cream.
scaidlng hot. six tablespoonful grated
chocolate, six tablespoonfuis of pow
hered sugar one-haif pound of sweet
~.'t''N''"S' oia1iSi'Su ana chopped,
fourth pound of chopped citron, one
Aalf pound of macaroons, one fourth
pound OF crystallized peaches, cherries
or Whatever preferred. Beat the yolks
lisht. Stir into the cream the flour
wet with little cold milk: then add
very slowly the beaten yolks. Boil
Slowly, stirring all the time, for five
minutes. Take from the fire and di.
VIDE the custard into three parts. Pu,
the grated chocolate. mixed with a ia.
nlespoonful of sugar. and with the
Macaroons finely crumbled, into one
part of the custard. Stir well and boi
for five minutes. Take from the nrt
beat with the egg-beater and set asid,
TO cool. Pound the blanched almond.
few at time in a wooden mortar
adding now and then a few drops O.
rose water Chop the citron fine ant
mix with the almonds, adding thre,
tahlespoonfuls of sugar. Stir this I'M,
the second mart at 1rStar1