The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1908-12-03
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NEW RECIPES.

Toasted MarshmaIlow Cake

- iOdSSCa VIC SoNSs = Il
Beat half a cup of butter to a cream;
gradually beat in one cup Of sugar.
then the beaten yolks Of three eggs
Sift together n cup and q half OF
nour and two level te~aSpoonfulS of bak-
ing powder; add to the first mixture,
alternately, with half a cup OF milk
and a ~teaspoonful of vanilla extract.
Lastly, beat in the whites Of two eggs,
beaten dry. Bake in two layer cake
pans. Put together with chocolate &c
ing and decorate with toasted marsh
mallows. To toast the marshmallows,
hold them, one by one. On a fork over
bright Goals until delicately Drowned.
Chocolate Frosting.
From Boston Cooking chool Magazine.
Set one cup and a half Of sugar, halk
a cup Of water and two ounces OF
chocolate over q slow IRE, stir until
the chocolate is melted, then stir, oc-
c~asionally, while the syrup boils Wig
orously. When the syrup spins a hair
from the tip Of a spoon after the great
er portion has run off, turn 1t, n a fine
stream. on to the beaten white of a
large egg, beating constantly mean
while. Use as soon as 1t is firm enough
to hold its shape. If the white Of a large
egg be not at hand, select the whites
from two ma eggs.
Mothers Apple Pie.
From Boston Cooking School Magazine.
Make the usual pie pastry, using two
cups Of flour, half a cup Of shortening.
half a ~teaspoonful of salt, and a little
cold water. Spread a layer Of paste
over q large pie plate, then fill the dish
with sliced apples, rounding the apples
up high; dredge lightly with salt, add
about three ta~blespoonfuls Of cold wa
ter, n fit on an upper crust In which
a few Sits have been made Let bake
about 25 minutes Run a knife be-
tween the two %crusts, at the edge, to
separate the crusts, and lift off the
upper crust. To the apple d about
a cup of sugar half a ~teaspoonful Of
salt, two or three tablespoonful Of
butter, and a generous grating of nut
meg. Mix the apple and seasonings
thoroughly, but without disturbing the
under crust. Spread the apple evenly
over the crust. Set the upper crust in
place and serve at once with sugar and
cream.
Fried Oysters.
From, Good Housekeeping.
Oysters are seldom Dreaded and fried
at home successfully. The mistake
which most cooks make is to incase
them in egg and bread crumbs. This is
seldom a success. The coating comes
off, giving to the oysters a piebald ap-
pearance n they are usually over
cooked in the attempt to Drown them
evenly. Select sound oysters which
have just been opened. Flatten each
oyster slightly and lay them in fresh
milk. Prepare a mixture Of equal parts
OF -four and sifted cracker crumbs.
Oyster or rich butter crackers are good
for this Let the fat be very
hot. Drain the oysters one by n and
dip them in the cracker mixture. Lay
them in a wire basket and fry in deep
hot fat two or three minutes. Drain on
brown paper, then slip in a hot folded
napkin on a platter. Garnish with
parsley and lemon.
Baked Sweet Potatoes.
From Good Housekeeping.
This way Of cooking sweet potatoes
is really different" Boil until tender
two large sweet potatoes, cut in slices
one-quarter inch thick, lay in a but
tered dish, dredge with one teaspoon Of
-four; sprinkle with one-half teaspoon
Of cinnamon, pinch OF salt, two ia
blespoons of brown sugar. Pour over
all two tablespoons of cream and one
half cup of hot water; bake, covered,
in a moderate over one-half hour.