Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1910-10-12
Dear NJ. b. Friends:

Dear NJ. b. Friends:
| wish might give credit to the right
one for the poem, but l think it is from
Aunt Emma. The thought is not new,
for we have often heard that it is "better
to weave in the web Of life a bright and
golden filing; but you win like this
version of it.
A collection of recipes will perhaps be
useful 10 you, SO / will first give you
Naillil's recipe for sponge cake.
SPONGE CAKE get all the ingredients
ready before put them together. Crate the
yellow rind of half lemon, sift -four and
measure after sitting i've or more times, one
and three-fourths cups, then add one-half
teas pooh soda. one teaspoon cream OF tartar
and sift that In. Grease pan with lard. not
butter, and -four IL. Now commence to make
cake. One and one-haf cups sugar, three
eggs beaten Eve minutes or I'LL creamy. or by
counting about 1000 turns of q Dover egg
beater, add the sugar and with spoon beat
two minutes, then add one half the -four and
half teaspoon salt. then half cup of milk
boiling hot in which teaspoonful of butter
-four and stir smooth and light, last add q
tablespoonful of the juice Of the lemon and
the grated rind. beat il In and get il into the
oven as soon as possible. Bake in rather a
hot oven twenty to thirty minutes.
LEMON PIE - Mix one cup of sugar and
water, boil together, mix two tablespoonfuis
corn starch, stir into the mixture, take from
the FIRE, add grated rind OF one half lemon
and yoik of one egg, bake in one crust and
frost with white Of one egg. AUNT EMMA
The following is from the October num-
Der of Ladies' Home Journal. This is
tested recipe;
HAsTY FRriT PuDprso--One pint OF fruit,
one cup -four, one teaspoonful Of baking pow
der. one-quarter teaspoonfui OF salt, sugar
and water. For this pudding the fruit may
be fresh or canned. small or large. III large,
peel and core 1t and cut up into small pieces.
Put in a saucepan and cover well with water.
Sweeten to taste, then put on the range and
let it boil rapidly. Mix with the -four the
salt, baking powder and two tablespoonfuls
of sugar; then stir in enough water TO make
stiff batter. Beat well and drop by spoonfuls
into the boiling fruit. Cover the saucepan
and cook the dumplings for ten minutes. Ar
pour the fruit In the centre. Serve at once.
From Mrs. Lincoln's cook book:
WELSH RAREBir One-quarter pound rich
cream cheese, one-quarter cup OF cream or
milk, one teaspoon mustard, one-han tea
spoonful salt, few grains OF cayenne, one
egg. one teas poonful butter, four slices toast.
Break the cheese in small pieces, or II hard,
CRATE it. Put il with the milk in a double
boiler. Toast the bread, and keep it hot
Mix the mustard, salt and pepper, add the
egg, and beat well. When the cheese is
melted, stir in the egg and butter, and cook
two minutes or until II thickens little, but
do not let II curdle- Pour il over the toast.
Many use ale instead of cream.
RIBBON CAKE One cup butter. two cups
sugar. four eggs, yolks and whites beaten
separately, one cup milk, three and one-half
cups pastry -four, one-hst teaspoonful soda
and one teaspoon Cream tartar or three and
one-half level teaspoons baking powder.
Have three long, shallow pans of equal size.
Divide the dough into three parts. Bake two
parts as plain cake, add to the remaining
dough, one-hsh cup raisins stoned and
chopped, one cup currants, one-fourth pound
sliced citron, the fruit Toured, two teaspoons
molasses. one teaspoon mixed mace and
cinnamon. Bake aid put the fruit cake be-
tween the two plain cakes with jelly between.