The National tribune. [volume] (Washington, D.C.) 1877-1917, 1911-02-23

Prune pie was one of the delights of
school days, and n pie made of prunes
is about IS healthy pastry as one gets.
Pick over and wash one-half pound OF
prenes and soak in cold water to cover
one hour. Cook in same water untli
soft, remove stones, cut prunes IN quar-
tiers and mix with onethalf cupful OF
sugar, one tablespoonful of lemon juice
and few grains of salt. Reduce prune
liquor to one and one-falf tablespoon
fuls. Line pie plate with paste, cover
with prunes, dredge with one table
spoonful of -four, pou5 over reduced
LIQUOR and DOT over with one and one
half teaspoonfuls of butter. Cover with
upper crust and bake in a moderate
oven
A dessert CONNECTION that is most pal
atable is called kewpier. Place in
bowl two eggs, two cuDfuls of sugar,
one and one-half teaSpoonfulS of vanll-
la, one-half cupful of melted butter,
two cupfuls of -four and one cupfui of
chopped or broken pecan nuts; mix all
together thoroly, then spread in pan
five by seven inches, or a little larger,
lined with oiled paper; wet knife IN
water and smooth the top; bake i'll
slow oven for one and one-half hours
As soon as done turn from the pan and
remove the paper or it will stick; then
let the loaf partially cool; then cut into
strips an inch wide and cut in half
1engthwise.
Pepper nuts are a favorite small cake
that may be made in quantity and kept
on hand Cream together one cup of
butter one of lard and two of brown
sugar. Add three eggs, one at time,
beating thoroly after each addition.
Then add the SpicaS-one grated nut
meg, two teaspoonfuls of cinnamon and
o,,ic an1
ground cloves, four spoonfuls whole
coriander. one cupful chopped almonds
and one-eighth chopped citron. Next
add four cups of molasses with which
have been mixed two teaspoonfuls of
soda dissolved in little warm water
and flour with which four teaspoonfuis
of cream tartar have been sifted, using
-four to make stiff dough. Knead
with the hands until well mixed and
smooth, then roll out on a Toured board
into long rolls about an inch in diane
ter With a sharp knife cut into slices
quarter of an inch thick. Bake in a
quick oven to light brown, and when
cold put into tin cake box, where they
will keep for long time.
The following is fine recipe for cof-
fee cake: Beat to a cream one-nuarter
cupful softened butter and two-thirds
of q cupful of sugar. Add gradually
two tablespoonfuls molasses. one-third
cupful cold boiled coffee, two well-beat-
en- eggs and one-third cupful each seed
ed and chopped raisins and well-cleaned
currants. Sift together two and one
half cupfuls -four. two heaping tea
spoonfuls baking powder and one-half
teaspoonful each powdered cinnamon,
alfspice. Glove and nutmeg. Mix and
combine these dry Ingredients with the
other mixtures, turn into a well-but-
tered, rather deep cake pan and bake in
a moderate oven for about 40 minutes.
A good cheese salad is made as fol-
lows: Make French dressing with one
tablespoonful of vinegar, three of olive
oil, salt, papriisa; beat until thick then
stir in enough grated cheese to make it
smooth and about the consistency of
thick cream. Serve on lettuce.
Keswick pudding came from one of
our English buildings. Add one cupful
of sugar to one cupful of boiling water.
Peat the yolks of two eggs slightly and
pour on gradually. while stirring con-
stantly, the hot mixture; then cook in