Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-10-22
FnIrR-IN-oNE CoOKTEs.

MateriaIs.-One cup of butter, packed.
two cups of sugar, five eggs, one-half
teaspoon OF salt. three teaspoons of
baking powder, four cups of Hour, and
One-fourth of a cup Of milk.
Way Of Preparing. the but
ter and add the sugar, then add the
eggs one at a time and beat each one
in well before adding the next one
Sift the flour. baking powder and salt
together. and add these to the other In
gradients. Now add sufficient more -four
to make a soft dough. Divide into four
equal parts. To one add half a teaspoon
Of cinnamon and half a cup Of chopped
raisins. To another add half cup OF
chopped nuts and teaspoon of almond ex-
tract To a third one add teaspoon or
vanilla and one square Of chocolate melt
ed. To the last one add the grated
rind of a lemon. Chill the different
doughs. Roll out. cut and decorate to
suit your taste. Bake in a rather quick
oven. Have the dough cold before using.
NUT CHARLOTTE Russo
Materials: One pint of double cream.
whipped stiff. one cup. of milk, two eggs.
one-half cup sugar. pinch of salt, one
teaspoon of vanilla, one-half ounce of gel
attn, one cup of almonds, blanched and
chopped twelve ladyfngers.
WAY Of Preparing: Heat the milk and
pour it over the gelatin. Let stand until
the gelatin is dissolved. Beat the eggs
until light and add the sugar, salt and
milk Pour the mixture into bowl, set
on ice and beat until it begins TO stiffen.
Then add the extract and nuts and fold in
the whipped cream. Line a mold with
the ladyhngers split, pour in the Charlotte
russo and set on ice until needed.
The following pudding recipe won
prize in the National Food Magazine:
INDIVIDUAL POTATO PUDDING.
OFifth Prize. won by Mrs. w. II. Rose.)
To make one dozen individual buildings,
take six medium sized sweet potatoes.
wash clean and place in the oven, letting
them remain there long enough TO be-
come thoroughly done. While they are
hot. cut them evenly through the middle
Iengthwise and scoop out the inside, being
careful not TO make a hole in the skin.
To about one pint Of potato put a quar-
ter of a pound of butter; mash until light
and creamy, and add three we'll beaten
eggs and milk enough to make thick
batter Any flavor desired may be added;
wine and nutmeg is delightful, but l pre-
fer the flavor of potato, which is wonder
fully preserved by the latter's having
been baked instead of boiled. Pour this
mixture into the potato skins, arrange
them carefully In the pan, replace IN
oven and bake until nicely brown. Then
take them out and spread thinly across
the top a nice acid preserve or jelly, and
over this, generously. meringue; then
/ set back in a hot oven just long enough
to brown the meringue lightly. These
little puddiLgs are delicious, unique. and
quite ornamental and are wholesome
dainties for the children's school lunch
/ Basket.
BROWNIES.
Two squares melted chocolate, one-half
cup melted butter, one cup Sugar, Two
eggs, whites and yolks beaten separately.
| one-fourth cup flour, one teaspoon va
nills Spread thinly with n knife over the
bottoms OF pans and sprinkle with chop
bed English walnuts. Bake ard cut into
small squares before removals from the
/ os1u.-Mre. II. B. Crosby. ?95 Lexington
stIeet. last Buston. Mass.
MOCK GUAvA JELLY.
| One pound dried apples { not evaporat-
eD washed we'll and soaked over night in
! Geld water to cover. In the morning cook
/ slowly in the same water two hours.
Strain through a jelly bag (should he
: five cups OF liquid. When this IS just
! boiling add five cupfuls of graduated
/ sugar which has been heated IN the oven
and one small cup of lemon juice. Boil
| 20 minutes. skim and strain into glasses.
I Delicious with meats.-Mrs. II. b Crosby,
20 Lexington street, Fast Boston, Mass.
l am sorry that the badges have again
been delayed. but e'er you read this Chat
I hope that you will have yours. The en-
graver was sick for ten days and nobody
else could put on the finishing touches.
I'D to date only l6 have been ordered. |