The National tribune., 1911-04-27
RECIPES.

fat is. not pure lard, but lard mixed
with half its weight of clarified drip
pings, beef, veal or chicken. OF course,
they should have no vegetable flavor
and no smoked-mest drippinss. Beef
suet may be purchased and tried ont
and mixed with lard. 1t is not good
to use by itself. because it is more liza
BILE to soak into the food that is being
cooked. To clarity choice drippings.
soak "a hours III cold water chang
ing twice. then cut and meltrin water
or milk and water. allowing ,one-hah
u cup of milk to every pound OF rat.
Fat should always be kept in tiE-
ware, never in earthen. Agate, is not
good for fat cooking. When you have
finished the daily frying strain the hot
fat TO remove all crumbs and sedi-
ment. Tho thermometers are made
10 test the temperature of the fat
when frying, there are two tests used
by cooks that arc practical. one OF
them consists in heating the Fat until
blue smoke commences to rise frorl
the certer; then drop in a piece OF
stale bread. which should brown in a
moment A piece of potato may be
used in place of the bread. \ frying
basket. in which foods can be lifted
from the fat. shaken and drained, is a
great convenience to anyone Tho does
much deep fat FIRING. When taking
UP fried articles lay for moment on
II cheese cloth Square or clean brown
paper to absorb the superAuous fat
Here is a good recipe for French
Waff1es: Rub to a white. light cream
three Level tablespoonflils butter and
two tabiespoonfuls sugar. Add four
eggs, one 1T "a time. beating three N
four minutes between each addition.
Sift together three cups of -four. one
half teaspoonful of salt and one anti
half pure baking powder. ADD TO
the butter and sugar mixture, with n
teaspoonfjil each Of cinnamon and
vanilla. Mix into a smooth batter
Have the waffle irons hot and care
fully creased. Pour i'm enough batter
to fill the irons two-thirds full. shut ii
up and turn over Immediately. 1t will
take four or i've minutes to bake the
wafles. When ready sift sugar over
them and serve at once.
"Mexicana" is q soup greatly liked
by the MeXicans, and. in fact. by all
people who like good soup. Make!
broth of chicken. When cooked very
tender take the breast and the %clks
of two nard-boiled eggs. Add to them
a quarter pound almonds beaten to 4
paste. a small piece Of bread soaked
in milk, with much black pepper Ird
a little nutmeg Pick the chicken into
shreds and beat well together. Beat
an egg and add 70 the mixture. then
beat again. Make small balls Of the
paste md drop into the broth. Add a
Ia tablespoonful butter and q. glass of
sherry and serve at once. THIS is g
favorite Christmas soup with the Mex
leans.
To make sunshine cake use siE
large or seven small eggs. one cupful
fine sranulated sugar. one cupful OF
pastry -four sifted with teaspoonful
each salt and cream of tartar, and
half teaspoonfuI lemon. orange or va
nilla extract Beat whites and yolks
separately until the former are stiff
and the latter creamy. Add the sugar
gradually to the yolks. then fold in
the whites of the eggs and
the nour. Flavor and bake in tube"
sunshine cake pan or ordinary round
tin, as preferred.
sliced pineappIes make a particu-
larly fine salad for ladies' luncheons.
Mix the drained contents of one can
OF the sliced fruit with half the guam
tity OF grapefruit. tart apples or seed
ed Malaga grapes. Arrange on let
tuce tedNes WIN n uressi's -. ,n'd oh-
naise and decorate with candied cher
ries and the hslved grapes.
Here IL 2 recipe for CHEAP but
good pudding: Place over water a
quart Of milk. CRATE into it square
of chocolate and add one heaping cnp-
ful Of crushed dried bread and one
half cupfal of brown sugar When
hot thicken With one tablespoonful OF
cornstarch dissolved in milk. Flavor
with vanilla and serve with sugar and
cream or with a rich custard poured
over It. 4
Maybe n date loaf cake will prove
an agreeable change. One pound OF
dates latter Lseeding). one pound
English waluuts (meats). one cup
pastry -four. two rounding teaspoon
fuIs of baking powder. one-half tea
spoonful salt, one. cup granulated
sugar. four eggs beaten separately.
one teaspoonful of vanilla extract. Let
the dates and nut meats be kept as
whole as possible. Sift over them the
-four. baking powder and salt. sifted
together. add the sugar and mix
again: beat in the yolks. fold In the
whites: bake in two loaf bread pans,
in modem oven. nearly one hour.
Must be baked slowly TO insure sue
cess.
Here is recipe for a cake without
eggs: One cupful sugar. shortening
size Of erg, pinch Of salt. oDe-fourth
teaspoonful each of cloves, allspicc,
cinnamon ard ginger Dissolve one
teaspoonful sode in a cupful of sour
milk. TWO and one-half cupfuls flour.
Bake H. 4 slow oven one hour. BY
adding one crpfuI ciirrants. raisins.
citron and nuts an excellent fruit cake
is made.
To make maple fthlse take two cups
of maple sirup or one pound of maple
sugar. broken in small pieces. and one
cup nf cream Or rich milk. Cook to
240 degrees Fahrenheit. or to a soft
ball. Let stand on a cake cooler until
liEevarm: add a cup of nut meats.
broken in pieces, beat Until creamy,
then turn into a buttercd pan. Tn
maid in Il few minutes and cut into
cuhes.
For orange friitcrs make a nice light
batter of one-half pound Of -four. a
half ounce OF butter. saltspoon OF
salt and two eses. adding sufficient
milk to make it the right consisterce.
Pare carefully and remove the skin
from tho orange. Divide into quar-
ters without breaking the skin. dip