The National tribune., 1908-04-09

! Ny S-A'~
This recipe for cabinet pudding is
| slightly different from most of the taste
less dishes often put before the family,
and is almost like a plum pudding, tho
| a little more digestible:
Butter a quart mold well with soft
butter. Line the bottom with seeded
raisins, apricots and citron, cut in fancy
shapes. Cover with slices OF stale cake.
then add another layer of fruit, and so
alternate until within two inches of the
| top. Scald two cupfuls of milk and
pour slowly over three well-beaten eggs.
Add two tablespoonfuls sugar and tea
spoonful vanilla and pour carefully into
the mold. Set in pan partly filled with
cold water and place over the fire until
| it reaches the boiling point, then cover
and set in the oven for an hour. Turn
out of the mold and serve with vanilla
sauce.
The day of the old-fashioned three
prong steel forks and woodenhandled
knives for kitchen use has gone, and the
/ equipment for the present day includes
a set of German silver utensils, which
are really just as cheap and very much
more satisfactory. They cannot rust as
did the steel monstrosities. and what
could be more unsatisfactory than to eat
with a rusty fork? The new knives may
not be as sharp, but who needs a razor
blade to cut meat and-butter bread? =?
All the difficult work for cooking is or
should be done with the steel vegetable
knives made for the purpose, and surely
no one would prefer those spiky forks
of bygone day.
i That child whose mother has not
stood with fiuShed face and fioury hands
over the molding board to make ginger
cake men and horses, dogs and ''efa-
lunts' for her young hopeful has missed
much of the joy of childhood. To-day
you can buy the tin cutters at two for
a nickel at a shop, but if this seems
dear for a slender purse draw the OBJ
jects on pasteboard. You can cut the
figures from the big advertisements in
newspapers if you like, and paste them
on the cardboard. Then lay the card
board on the thinly rolled dough, and
with the sharp point of potato knife
cut the figures out. Here is recipe for
the dough that has stood the test of a
century: Put two cups molasses and a
cup of softened butter in a bowl and
beat until well blended. Add a cup of
sour milk, stir it in well. then, having
dissolved a level tablespoonful baking
soda in quarter cup hot water, stir
thru the mixture.
| Add a tablespoonful cloves, ginger to
taste, the grated rind of lemon and
flour to make stiff dough. Roll out on
the molding board very thin. cut out
the shapes, lay carefully in a we'll
i floured dripping pan and bake in mod
4 crate oven. When done and still little
warm frost lightly, having some white,
some chocolate covered and some pink
One hardly thinks of connecting the
Waldorf-Astoria and sauerkraut. but it
is served there in the following authen-
tic recipe:
! Soak the sauerkraut in plenty of cold
water, until just palatably salty Put
over the fire in saucepan of boiling
water, or in the same pot in which ba-
con. or picked pork is boiling. and
cook until tender Drain, put on a
cooked without meat. When cooked
with meat, lay the meat on it and
serve them together. When the
boiled sauerkraut is cold, it may be
chopped and fried in butter, or reheated
! in gravy or a white sauce.
Nice little surprise cakes, the ingredi-
ents of which are not rich enough to
hurt the most delicate of stomachs, may
be made after the following recipe:
Beat to cream a quarter cup butter
and one cup sugar. Beat the yolkS of
two eggs until lemon-colored and thick,
and add tc the butter. Have ready a
cup and a half of pastry flour, sifted
with teaspoonful and a half of baking
powder, and add, little by little, to the
batter alternating with half cup milk,
also poured in a little at time. Flavor
with a half teaspoonful vanilla, then
lastly fold in the whites of two eggs.
beaten stiff. Turn into patty tins, we'll
buttered. Tuck in each one a little
Christmas china doll or other favor
wrapped in paraffin paper, and bake in
10, to r1a, anJI
|
i AS served at one of New York's most
noted hostelries. the following arrange
ment that has Goldfish as foundation
is well worth sampling and passing on:
The fish itself, to begin with, is of the
best quality. thick and delicate. This
is boiled on fish tray or in cloth,
then taken up and placed in the center
of hot platter. Over it is poured a
generous quantity of rich white sauce
into which the riced yolk of a hard
boiled egg has been stirred. A little fine
minced parsley is now sprinkled over
the fish and sauce, while around the
edge of the platter are ranged slices of
boiled beets boiled carrots, two or three
small boiled onions and small boiled po-
tatoes A sauceboat passed with the
service of fish contains finely diced fat
salt pork with some of its own fat. Tiny
pickles accompany the dish also 1t goes
without saying that the dish should be
served very hot.
| A pound of yellow cornmeal with an
ounce of powdered orris root, makes a
satisfactory lotion for rough hands. The
mixture should be applied with the same
motion as that used in washing the
hands and should be rubbed on after
washing with soap that is not too dry
ing. The mixture is used in place of a
towel. and soon absorbs the moisture on
the hands.
shining nose is an effect that can
, hardly be overcome by the ingenuity of
the novelist. A mixture composed of
one ounce of distilled water, eight min
inns of distilled tincture of lavender
and two grains of sulphate of zinc will,
if applied with a soft piece of muslin
four times daily, do much TO correct
the trouble. The balm should be well
mixed, and should not be allowed to re-
main over night.
One teaspoonful of glycerine, with
five times that amount of water will
often make refractory straggles stay in
place. The mixture should be shaken
well and applied with a soft brush just
before going out.
Tea leaves should never be used for
sweeping purposes until they have been
well rinsed in several changes of water
This C,tcppaIc N VII OF inc