The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-05-22

dry seasoning. Have ready the eggs
beaten separately and very light be-
fore you stir them together in a bowl
with a few swift strokes. Add three
spoonfuls of the hot mixture to these
rapidly; then pour the eggs (now
warmed by the hot cheese) into the
saucepan, never letting the spoon rest
In one minute more all the sauce
and lemon juice, and put upon round
of hot buttered toast
Almond Hermits-One cupful Of but
ter, worked to a cream with two cup
fuls of sugar; two eggs, three even
cupfuls of flour sifted twice with a
teaspoonful of baking powder; half a
teaspoonful of ground mace; three
dozen almonds, blanched, dried and
split In half. Having creamed the but
ter and sugar, work in the beaten
yolks, the spice, then the frothed
whites and the flour alternately. The
dough must be just soft enough to
roll out Make the rolled sheet less
than half an inch thick; cut round;
wash lightly with the white Of egg;
press half an almond into the hear:
Teach cake, and sfft granulated SUI
gar on top. Bake in quick oven.
Vegetable SaIad-Skin and slice six
medium sized ripe tomatoes, pare and
slice two large cucumbers, chop one
large onion fine, break some crisp let
tuce into small bits. Place these in
layers in deep dish, and pour a rich
salad dressing over them.
Nut Bread-One egg, one cupful
each Of sugar, milk and nut meats,
four cupfuls of flour, two heaping tea
spoonfuls of baking powder. Mix
well and let all stand for twenty min
utes. Bake forty-five minutes. Bake
in round or in long single loaf pans
Detroit Doug hnuts-Three pints of
flour, three teaspoonfuls baking pow
der, three eggs, one cup sweet milk,
one and one-half cups melted butter.
Mix powder with flour, add sugar,
then butter and the eggs without
beating, last the milk and nutmeg or
any flavor one desires. Follow these
instructions exactly or they will not
be good. Roll out to half an inch or
less, cut with a dOughnut cutter and
drop in hot lard.
Potato Fritters.-Cut four large cold
boiled potatoes into bits. Make bat
ter of two eggs beaten light, cupful
of milk and cup and half of flour
sifted with half teaspoonful of bak-
Ing powder. Add the minced potatoes,
mixing well and seasoning with SALT
Drop the mixture into deep fat by
the spoonful When the fritters are
done, lift them out with a spoon and
let them drain in a cJlander before
serving.
New Prune Pudding-A rich and
delicious pudding is made by slowly
cooking raisins with prunes until
both are tender: Good quality Of fruit
requires little or no sugar, but a ia
blespoonful Or SO may be added. Then
cover with a good biscuit crust; serve
with cream. w >S',d
Caramel Sweet Potatoes-Parboil
potatoes in lightly sailed water till
nearly done; peal, split and lay in pan;
sprinkle over half a cupful of granu-
lated sugar and dot with one-third
Of cupful butter; add cupful of
rich milk and bake; the milk should
be all absorbed.
Beet Canapes-Cut small circles
from toasted bread, butter them; make
border of chopped parsley on each
round; spread with cream cheese:
place in the center a star cut from a
red beet; serve with the salad
Fruit Candies-Boil three cups Of
sugar and one of water, then flavor
with lemon. Set the vessel contain
ing the boiled syrup in a larger one
OF hot water to keep it warm, put a.
nut on the end of a fine knitting nee
die, dip into the candy, take out. and
turn until it is cool. Malaga grapes,
quartered oranges, and other fruits
may be used in the same way. Fruits
candled in this manner are for present
use.
Fruit and Nut Candy-One cup of
| molasses, one and a half cups Of SUI
gar, half cup of butter, half a cup
of mixed nuts, half pound of figs,
raif a pound of raisins, half pound
Of currants. Boil molasses, sugar, and
butter until brittle. Seed and chop
: the raisins; also chop the figs and
nuts, coarse; add the fruit and nuts
to the candy and spread on a buttered
surface to harden. Cut in strips or
squares.
Mock Turtle Soup-A fine mock tur-
tie soup can be made from the liquor
OF pink beans. To a quart of the bean
soup add one small onion, sliced; one
| fourth teaspoonful of al]spice, ground;
one-fourth teaspoonful of nutmeg,
ground; one stick Of cinnamon, two
! or three cloves. Just before serving
add juice of one lemon and some thin
slices of lemon.
Nuts and Nuggets-Two and one
| half cups granulated sugar, one half
cup of corn syrup, one-half cup of
cold water, two eggs beaten to a stiff
froth. When the syrup boils all over,
take one cupful and pour over eggs.
Let the remainder boil till stiff and
hard when dropped into water When
done pour over the eggs and beat till
stiff: then pour in cupful of nuts.
Spread thin and cut into squares.
TO INCREASE STANDING ARMY.
In line with the announced policy
~ A. ~