Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1910-06-14
Feminine Fads
and FancieS&&&
BY
Coral
C!yce

! full of cloves. White layer: one cup
Of white sugar. half cup of butter;
half cup of sweet milk; half cup Of
c%ornstarch. II cup of flour; whites
of three eggs: one ~teaspoonful Of
baking powder.
Place the white layer on top, plae-
ing a white. icing between the white
and dark layers.
Bouchce IL la Bismark.
Cut the bottom from fresh arti-
| chokes, Boil them in equal parts OF
vinegar and water, or lemon juice
M water. Fiji the hollow Of each
with thick chicken broth. Serve very
hot, each one separate on the dish,
Cover with pistachio sauce.
Henry Ward Bcecher's Bisedit.
Two large potatoes, half pint sweet
milk, half teaspOonful salt. half table,
spoonful sugar, half cupful flour, half
cup homemade Yeast, n %teacupful
butter, half t%easpoonful soda, M egg.
Peel and boil to potatoes in just
water enough to cover. When thor
oughly cooked, mash them until
smooth and add the water in which
they were boiled. Rub the potato
through a colander. Add the milk
and enough flour to make the dough,
adding still more flour if necessary
to make q smooth batter. When cool
add the yeast, Set it to rise. Rub
the butter into enough flour to mould
well. If the weather is warm dis
solve a half teaspoonful of soda and
stir It in with the flour and butter,
using no more flour than is absolute
~ necessary. Make ii stiff enough for.
moulding. Knead for from half to
three-quarters OF an hour. Set ii
away until an hour before the time
you wish to serve the biscuits. Then
get out and knead once more for fif-
teen minutes. Cut them into small
round biscuits. Set them to rise UNI
til light, but not SO light that they viii
sour. Bake in a very hot oven. When
you have removed them from the
oven cover with a light cloth for five
minutes. This will soften them. Then
serve.
Anna Dickinson's Broiled Beef.
one pound tenderloin of beef, one
dozen button mushrooms.
cut the tenderloin thick ana broil it
over a clear fire. Turn briskly seven
or eight times. slip 1t carefully from
the broiler upon a not platter, in
which the half cupful of butter is
melting. The beef Is best Favored II
INTO this butter pepper and salt have
been thickly sprinkled. Meanwhile,
the mushrooms should have been
cooking. When cooked through lift
them from the fire ana, draining off,
them around the beef.
Grover Cicvcland's Tomatoes.
Take firm, ripe tomatoes. chop
celery, onions, green peppers and
Fill the tomatoes. Serve
With m~ayonnaise dressing.
Sole Isothschild.
Take the bone and skin from a sole.
Bat your outlet and flatten the filets.
Place the filets in a dish, and season
with salt and a little pepper. Pour
thin cream over them, and let them
remain from morning until evening.
When YOU are ready 30 fry them, lift |
The FLEETS from the liquid and dip
them lightly into flour. Fry them in
hot butter until they are of a golden
Serve Immediately on a grill
or d~rainer. garnished with curly pars-
icy. Smells are sometimes prepared
in the same way.
Pistachio Sauce.
Pound enough pistachio nuts to
cover the a%rtiehokes into a thin.
paste. Mix with the paste Il
mushroom peelings. Add enough
reduced white sauce to maxi the
whole the consistency of thick cream.
Jenny Lind's Eavorite Soup.
Quarter pound sage, l pint cream
Or milk, 4 fresh eggs, 3 quarts veal
Or lamb stock.
Wash the sage thoroughly. Cook
until quite tender and of the consis-
.ency of soft soap, in one quart OF the
This should be mixed gradual
~, after il is heated, with a pint of
the cream or milk, which have been
put on to boil, and with the yelks of
The four eggs and the other two
quarts Of veal stock. Serve as soon
IS taken from the fire.
Washington Pudding.
Six large apples, half dozen eggs,
me ounce Of butter, one "teaspoonful
,rcam, one-half "teaspoonful grated
emon peel, one-half cupful sugar, n
" iLeglassful brandy
Scald the apples. Remove the pulp {
rom them. Add the eggs, we'll beaten, Z
he butter chopped into bits, the {
,ream, grated lemon peel, sugar and 7
Bake in a butter mould in
moderate oven. Serve with whipped {
'ream. I
Hrs. Harriet Bcccher Stoves Pudding. 1
Four s half loaf of bread cut :
nto thin slices: one pint warm milk;
me pound mixed fruit, as apples and
Jpricots, or peaches and plums, or
ranges and bananas.
Fill a buttered mould with alternate
Ices Of hread and fruit. Beat the
gigs thoroughly and stir them into
he milk. Pour this mixture over the
and fruit. Bake or boil for
minutes. Serve with cream
nd sugar or with any white sauce
referred. /