The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1910-03-10
TESTED RECIPES. \
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Wedding Cake.
Zone hundred and thirtY-eieht Years

old.)
F" One pound each of loaf sugar. pound
ed and sifted; Of butter, washed three
times and dried in a towel, and of
dried and sifted flour; IL eggs. the
whites and Jokes beaten separately; 1
pound of each Of currants, washed in
three waters, then dried in a sieve; Of
best layer %raisins, seeded and chopSed.
and a citron, cut into slips with a pair
of sharp scissors; 2 t~easpoonfuls OF
nutmeg and Of pounded cloves;
best French brandy. Stir butter and
sugar to a cream; beat in the yoke.
whipped smooth and strained, and beat
steadily 10 minutes. Then add, a hand
full at a time, half of the flour; next, the
spices, by turns with the other half Of
the -four. Mix with a few quick
strokes, always beating upward and in
the same direction. Finally stir in the
brandy.
This will make one very large loaf, or
two of a fair size. Line a deep tin
mould with white paper. we'll buttered
and bake, covered, for the first hour,
bake steadily for another hour. Take
off the paper quickly and shut the oven
door gently not to jar the cake. To
shake it would make it streaky.
Mem.-The fruit must be dredged
we'll with dry -four before it goes into
'lle DuIleE.
n. B.-This cake, If properly mads,
Will keep for years, if wrapped in sil-
yer paper and put into a box with a
tight lid.
The wedding cakes cut by our great
grandmothers when brides, were made
by this recipe, with scarcely a yaria-'
ton: The great loaf, iced in emble-
matte figures and letterings, was taken
from it's place in the middle of the
table Strinna1 NP Tho -
paper decorations and brought to the
bride upon a board salver. She must
cut the first slice, and this was he
slowed upon he first bridesmaid to be
divided among other members OF the
bridal tratn-"to be slept on" that
night. ~
Pieces Of the rest of the loaf were
treasured by the young people present
Tor the ! purposes, and small boxes
OF wedding cake went to friends and
relatives who lived at a distance. The
remnant of the mammoth loaf was
packed away as I have describedk in
silver paper saturated with brandy.
mi shut up In a tin or ianannad hoy
Oyster Pies.
Line small deep pie tins with rich
Dlscuit dough, cover bottom with a
raw oysters, liquor included. season
vel with pepper and salt, dot with
butter. and all a few sprigs of parsley
n or two nice stalks Of celery
cut In small pieces. Sprinkle a light
covering OF flour over the mixture in
pans IN order to slightly chicken oyster
llquor: Cover with upper crust, in
which one or two holes have been cut,
10 allow steam to escape.
BAKE IN quick owe 20 minutes or
until crust is a nice golden brown.
Ple tins about the size of a saucer
and rather deep are best. This is an
old Maryland recipe is a delicious
way of preparing oysters.
Apple Fritters. III
Make a batter of 1 cupful Of sweet
milk, l ~teaspoonful of sugar, 2 eggs.
whites mi yolks beaten Separately, 2
cupfuls of aour, 1 teaspoonful of bak-
ing poWder. Mix with flou Chop some
tart apples, mix with batter, and fry
In not lard. Serve with maple syrup.
Cabbage Salad.
Cut a slice off the top OF a cappag
neao ana scoop out the center. Shred
the part scooped out and stand in ice
water tow hours. Mix the shredded
cabbage with half the amount of green
pepper, place the mixture in a cabbage
shell, and serve with mayonnaise dress
ing.
Junket With Hot Chocolate s.usH
Make a pint Of plain junket. using
1s rennet tablet; pour into sherbert
cups and when serving icy cold pour
not chocolate into each cup. A.
nice addition is a spoonful of whipped
cream to each cup. although not neces.
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