The Olneyville times. (Olneyville [Providence, R.I.]) 1887-1917, 1908-03-13
Household
Matters.
Separate Yolks and Whites.
sSeses <% ~ssSS


fng various uses for separate yolks
and whites:
Sponge Balls-Put rounding ta-
b.espoonful of butter in a saucepan;
when melted add half a cupful OF
milk. When boiling. add half a cup
ful OF -four mixed with fourth of a
teaspoonful OF salt, an eighth of a
teaspoonful each OF pepper and GIN
ger. Stir until the MIXTURE cleayes
from the sides Of the pan, turn into a
bowl, and when slightly cool add two
yOlks Of eggs. Drop from the tip OF
the spoon into boiling soup stock and
boil five minutes. These delicious
and very dainty.
Egg SandwiChes-Rub some hard
boiled yolks through a sieve, season
highly with salt, pepper, mustard and
lemon juice, and mix 10 paste with
cream. Spread between thin slices Of
buttered bread. For varied results
add grated cheese, nuts or ham TO the
paste. These are both simple and
very appetizing.
Golden Cream TOast-Melt fourth
OF cupful Of butter, add two level
tablespoonfuls of flour and gradually
a generous cupful of milk. Season TO
taste with salt and pepper. and stir
constantly until thick. Pour over
several slices of freshly toasted bread
arranged on a platter, then sprinkle
thickly with two or three hard boiled
yolks of eggs rubbed through sieve.
This is most attractive dish and
very delicious.
Cold SIaw--Finely shred head OF
cabbage of medium size, add tea
spoonful Of salt. fourth OF a tea
spoonful Of pepper half cupful OF
chopped celery or half teaspoonful
OF celery seed and mix well. Beat
the yolks Of three eggs with fourth
OF cupful of sugar, add a teaspoon
ful Of -four, a teaspoonful of prepared
mustard, half teaspoonful OF salt,
fourth of a teaspoonful of pepper.
cupful of vinegar Of medium
strength, a tablespoonful OF butter.
and cook, standing in boiling water,
al
ring constantly. When cold, pour over
the cabbage and chill A very excel
lent salad.
Prunc Pudding-Wash twenty large
prunes, cover them with cold water
and let soak several hours or over
night; then cook until soft in the
same water. Drain, remove the
stones, rub through a seive, add
three-fourths of a cupful of sugar
and vanilla to flavor. Beat the
whites of three eggs until stiff. add
the prune mixture gradually and half
a cupful of chopped UNITS. Turn in
TO a mcdowell buttered and coated
with sug"r-and steam one hour.
Let cool In the mold, then turn out
and chill. Serve with whipped cream,
sweetened to taste and favored with
vanilla. This is very rich dessert,
although inexpensive and easily
made.
Snow Balls-Mix as in making
cake onc-half cupful of butter, one
cupful Of sugar, one-half cupful OF
milk, two cupfuls of -four, one level
tablespoonful of baking powder and
stihiy beaten whites of four eggs.
Steam thirty-five minutes in buttered
cups. Turn out, roll III granulated
sugar and serve at once with pre-
served fruit or any fayOrite sauce.
The following simple sauce made
with whites OF eggs is particularly
nice with it:
Lemon Pudding Sauce-Beat the
whites OF two eggs until stH, add
gradualls half a cupful of sifted pow
dered sugar, little Of the grated
rind and the juice of lemon. Serve
as soon as done.
Sugar Cookics-Cream half a cup
;ul Of butter, add cupful OF sugar
and gradually the yolks of five eggs.
Next add half cupful OF chopped
almonds and, IL liked, a pinch OF
anise seed. Mix to dough just stiff
enough to spread with about cupful
and a third of -four sifted with tea
spoonful of baking powder. Spread
in buttered square pan, sprinkle
with a mixture OF sugar, cinnamon
and chopped nuts. and when baked
cut In squares. These delicious little
cakes will keep quite white.
Cocoanut kisses--Beat the whites
of three eggs until stiff and dry
then fold in gently three-fourths o'
a cupful of sugar and cupful and
a half OF grated cocoanut. Flavor
with vanilla. Drop in small pats or
a buttered pan and bake in yer!
| slow oven until firm to the touch
Use either shredded or freshly grated
/ cocoanut. which has been dried In Z
( slow oven. These cakes are simply
made and very dainty.
/ Sulzbacher. in the Ladies World.