Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-05-07

Of sight. I thought of all this when my
friend showed me what she called IA
Mary wilkins cushion" because as she
said. al. the old ladies' that she remem-
bered in her old New England home
used to keep one like it standing in a
corner of the window sill. These cush-
tons were either round like an apple or
pointed like a strawberry or a pine
apple and each was made over what was
once the base or stem OF a glass goblet.
The covering was generally a piece from
somebody's dress and had a story Of
it's own. while round the base was a
quilting Of silk shipped in points along
the edge or else 1t was a scrap of mar
row fringe so much used in those days
for dress trimming. The housewife bore
the breakagc of a glass with greater forti-
tude when she thought of the POSSIBLE
ties of the wreckage for pincushion ma
terial; the lower part Of a broken glass
was often a welcome gift from friend
to friend. Even now it is probable that
there are stored OF Upper shelves in
some old houses such fragments that
were intended by thrifty matrons for
making the cushions which had the
horely beauty that belongs to things
"a II l IihhhiN o''I NJ pm
trays and much bedccked creations that
are kept up stairs on dressing tables,
but which you must not stick n pin into,
will never supplant them in convenience.
CHOCOLATE CAKE.
Beat one cup Of butter to a cream with
two cups of sugar. add the yolks of
five eggs, beaten until light colored, and
pue run nf will, Gif, o1L Guns of Ro1r
with five level teaspoons of baking pow
der and add to the first mixture. Stir
we'll and fold in the beaten whites Of two
eggs. Beat in layer cake tins and spread
the following mixture between when the
cakes are nca rly cold
Beat 1le cups Of powdered sugar, three
lev. tablespoons Of cocoa. ono teaspoon
Of vanilla ard the whites of three eggs
together until a smooth mixture is made
that will sn-oad easily. The exact
amount Of sugar varies a little on ac-
count Of size Of eggs.
INEXPENSIVE CREAM CAKES.
Cream orc rounding tablespoon of but
ter with ono cup of sugar. add one
beaten egg, one cup Of milk and two
cups cf flour siftcd twice with four
level teaspoons of baking powder, and
one-half teaspoon Of vanilla. Bake IN
three layer oaks tins. Spread with a
cooked filing for which heat ono egg
and onc-half cup Of sugar together; add
~one-qunrter cup Of -four made smooth
in a little milk to one cup of hot milk
and cook six minutes. Stir in tho egg
and sugar and when it thickens add fla
Voring. Cool before using.
LIGHT LUNCHEON ROLLS.
Heat one cup Of milk to the scalding
point in = double boileer, add one round
Ing tablespoon of butter. one level
tablespoon of sugar and one level tea
spoon of salt. Stir and set into cold
water until lukewarm, then add one
yeast cake dissolved in onc-quartcr cup
lukewarm water and two cups of nour.
Beat hard for two or three minutes.
cover and let rise until very light. Add
flour to make a dou h that can be
kneadcd and let rise again. Knead. shape
into small rolls, set them close together
in a b~uttcred baking pan, let rise light
and bake in a quick oven.
CREAM LAYER CAKE.
Cream one-quarter cup of butter well
one cup sugar. ada the NOlkS OF three
egg beaten Light, one-half cup Of milk,
then liz cups of -four sifted twice with
three level teaspoons of baking powder.
Stir in lightly last of all the whites of
three eggs beaten stiff. Bake in a pan
large enough to make one thin CAKE and
bake. Cool and split then spread on
one-half pint of cream beaten light,
swcctencd and favored with n few drops
of vanilla. Put on the top cake and
dust with powdered sugar.