The Dolores star., 1909-01-15

A delightful dinner for - persons.
which was largely prepared BY the
practical handa af sthe hostess, may
Interest our readers. .3he center-
piece was q very large epsrgns Of cut
klass heapsd with fruite. and the
menu was q follows:
= csnapss Of cayieEs.
pyitsr Eocktaiisss'
Clear Soup
Roast Turkey with Chestnut stuaahS
a,Siss GRAVY. ,,.. Mashss and cs,s1x rtswse -
brussels isopeMs isoreats Eauiinowsr.
waldorf salad on Lettuce, MaYonnaiss.
d.fsshiOned sust Plum FaddinE.
"a" brandy Sauce.
Eeopoltan Ice crsafn. Grange Sponge
Cake. Coffee.
The cayiAre canapes were made
from half slices Of rye bread. These
were buttered and spread In three
strips with caviare. minced white
onion and chopped hard-boiled egg
yolks. The csviare was in the center
and the onion one side. and the eggs
on the other, With . litfle chopped
parsley over All.
The cepktails we're made Rs usual.
with oysters surrounded with tomato
catsup and lemon, and SERVED In tall
glasses. The hpTe-made sponge cake
waa . great success and can be dupli-
Gated by felloWing this rule:
Orange Cream Layer Cake.
One and one-half cupfuls Of sugar.
which must be pqlverized. Three eggs
beaten entire with the sugar. 1t is
wise to sift the sugar IL at all lumpy.
sift 1H cups of noure into the
mixing bowl with three teaspoonfuls
OF baking powder. Mix the beater
eggs and sugar into the flour. Beat
oil together until light, adding half .
cup Of hot water and the Juice and
rind Of half an orange,
Have the water on to boil and the
orange prepared before the cake 10
begun. The other half Of the orange
will be needed for the filling. There
fore. crate the rind entirely and
squeeze out all the Juice. then meas
ure half the rind thus grated for the
cake and half the Juice. While the
cake Is baking In layer tins or shall
low pan, which viii allow 1t to cut
in squares larger, the filling must be
made.
Orange Cream Filling.
One large cupful OF milk put on the
fire to scald. Take two tablespoonfuls
of sugar, two teaspoonfuls of corn
starch and half teaspoonful Of flour.
Mix these dry and shake gradually
into the hot milk. After It thIckens
meanwhile It must be we'll stirred
add a beaten egg. Beat this in thor
oughly. then add &hs grated rind and
Juice of the half orange. Cool and
MI the cake when 1t. too. IL cool. 1t
will keep for several days.
old.Fashiened Suet Pudding.
One cupful Of molasses. one cup
full Of sugar. either white or brown:
one cupful Of chopped beef suet. one
cupful Of sour cream, one teaspnonful
Of soda dissolved In the cream. .
pinch of salt. -four and spices. 1t
must be made quite stiff with flour,
noticeably so when dropped from the
spoon. For spices use cloves, cinna-
mon and allspice. a teaspOonful each.
For the fruit have ready cupful Of
chopped raisins. of the seedless kind,
. cupful Of currants, half cupful Of
sliced citron. cupful OF chopped figs.
Grease two lard pals of small size.
Allow room for swelling. Steam for
an hour and half. Weight the pals
down with iron. Keep one pudding
and reheat 1t another day.
For the sauce take one tablespoon
full Of butter, one tablespoonful Of
-four. stirred together while melting
Add half cupful Of white sugar and
two cupfuls Of boiling water. Stir
until this has thickened. Then add
the beaten yolks Of two eggs after
the sauce has been removed from the
IRE. Flavor with brandy or wine, or
else lemon