The Detroit times., 1909-12-04

folded i'm and this does not escape un-
less the pastry is patted down The
motion for rolling should. therefore be
very light and always away from you
The folding and rolling should con-
tinuc until all streaks of butter are
absorbed. Always put the puff paste
on the ice to harden before il is baked
II should be very cold when II is put
into the oven.
Apricot Tart-Make a very rich pic
crust and line a goodsiZed square bis
cult tin. letting il come well up on
the edge Bake This When cool line
II with canned apricots which have
! been first drained OF their juice and
put into o rich thick sugar-and-water
syrup ana cooked gently down till this
! is perfectly thick The fruit must
not be broken by rapid cooking, bur
merely simmered till the sirup is
thick Put the fruit in the crust, ar
ranging it in overlapping circles; add
the syrup to barely cover the bake
till set: cool and serve with or with
out cream Blanched almonds may be
laid over the top OF the fruit before
II is put into the oven. if desired.
A good luncheon dish can be made
with stale rolls or biscuit or mullins.
Take out the crumb from the inside,
fiji them with the meat or with the
rest of the cooked asparagus or The
green peas which remained after The
! last dinner. set them In the over 10
brown lightly and serve them with
gravy poured around them.
Pineapple snow Is u dplectable des-
scrt. Take one can Of finely chopped
pineapple. one-half box OF powdered
gelatin dissolved in two cupfuls OF
boiling water. add juice OF pineapple
and let come 10 boil Beat two cup
fus of sugar with juice of two lem
ons. pour hot gelatin over mixture
and stir well. then add pineapple
! Put in cool place and let stand un-
/ til it thickcns a little. then add whites
Of two eggs beaten stiffly. Beat 10
minutes. then mold turn out and
serve with whipped and sweetened
cream.
! Currant Puddng-Chop slightly one
I pound of cleaned curranf and put
them in a deep buttered baking dish
with alternate layers OF bread or cake
crumbs and some little bits of chopped
candied lemon peel. Make the last
LAYER Of thinly-sliced tart apples.
sprinkle generously with sugar, and
pour over the whole enough milk and
water 10 come nearly 10 the top Bake
in quick oven ami servo hot, with
or without cream and sugar.
To make Maryland beaten biscuit,
sifi two cupfuls Of flour with tea
spoonful OF salt and put in third OF
a cupful Of lard IL is better not to
use the hands for the work as they
I warm the fat---a palette knife is ideal
for the purpose. Make into a sttf
dough with milk and water used h9lt
and half. turn onto q houred board,
and Geat and fold continually with an
! old-fashioned potato masher or the
rolling pin for a full half hour or
until the dough is spriney to the touch
Roll into third of an inch sheet, cut
out with small cutter, prick with
Il fork and bake about 20 minutes on
an oiled in in hot oven.
Coffee Cake Cream together ore
half Of a cupful Of butter. and one-half
Of cupml sugar. add two well-beaten
eggs and one cupfui OF molasses. add
! alternately one cupful OF cold coffcc
and three cupiuis OF -four stir i'm one
iteaspoonful Of powdered cinnamon
and one cupfu, Of seeded raisins, and
beat we'll. Md two tcaspoonfuls OF
/ baking powder. beat for two minutes,
aud bake In moderate oven
ChOwder- Cut in dice form TO Try
ont. half pound OF salt pork Put in
the bottom of two-gallon granite kot
tie Cut up Two pounds OF fresh fish,
cod. perch or pickerel, cod preferred
Place layer OF sliced potatoes. Eight
medmm-sized pOtatpas TO two pounds
of fish slice four good sized onions
and place a layer Of them on the pota-
toes season with salt and pepper
cover with hot water. Cook one hour
and then add one quart OF milk. and
before serving add half a pound OF
Boston crackers that have been soak
ed two minutes In cold water.
"
1 Electricity ta HnrBess.
. Between Jackson and Lansing on tho
I michigan United Railways Co. new
1 l. Ii