New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-09-10

Level Inducements sTe used unless other
wise stated.
culinary question submitted By readers ana
Will buy recipes
Addres. culinary Editor Ne~-YorI Tribune,
No. i5l Nassau street.
This department, viii 10, be responsible FOR
manuscript which Is no, 'scomp.nieo ~
with questions requiring an answer oy leuer.
Write on only one side OF che paper and see
that name and address accompany each ITEM
BLACK CAKE.-This recipe calls for
one pound OF nour. one pound OF sugar.
fourteen ounces Of butter. ten eggs, three
pounds OF seeded ra!sins. three pounds OF
currants. one pound OF citron. one wine
gla ssful each Of wine. brandy and milk,
one teaspoonful OF soda, one tablespoon
III OF roias.es, one tablespoonful OF Gin
namon. one teaspoonful OF cloves and
quarter Of an ounce OF mace or one NUT
meg. The sugar. which should be OF the
brown kind. should first be mixed with
the butter Brown the -four In pan,
stirring constantly; let il cool. stir IL
gradually into the butter and sugar, and
then add the molasses ard spices. Dis
solve the soda IN the milk, strain and mix
with the brandy and wine, to curtle them
and stir the whole into the cake. Just
before putting into pans stir in the fruit
gradually, a handful at a time. When all
is mixed put into the pans and bake I'M
nediataly. II baked in thick loaves about
three hours will be required. The oven
should not be too hot This lake cuts
best when three or four weeks old ana ~
useful to have on hand for emergencies.
Ard.ley. NY. J. Z. FISCHER.
CREAM PUFFS.-Boil together one
cupfui OF water and half cupfui or out-
ter. and stir into this. while still BOILING
one cupful OF -four Take from the hre
and when cool add three eggs. not beat
or. Mix we'll and drop into buttered tins,
about tablespoonful 10 each. Bake
twenty minutes in hot oven DO not
omen the oven door till done. This guam
,ity makes twelve large puffs. For the
cream Glllng us two cupfuls OF milk TWO
GIGS. one cupful Of sugar and Six taoie-
spoonfuls of -four. Beat eggs, sugar ana
hour together, stir in the cold mix ana
cook until thick II VI a.
Plainfeld, \. j.
APPLE SAUCE CAkE.-Stir two level
tesspoonfuls of soda into one cupHul ano
a half of cold apple sauce and add haii
cupful Of melted butter. one cupful or
ra!sins, chopped ilne, cinnamon ana Groves
., ,.stc and two cupfuls OF 1our. Inc
nour should be measured before sifting'
MRS GEORGE c. SEELEf.
Walton. y. Y.
LIMA BEAN SOUP-Have READY TWO
good sized tablespoonfuls or ou'ter' "
half pint of mirepoix. tablespoonful oi
-four. a pint OF cooked lima beans threo
,,,,t. or white stock, half cupful or
cream. a handful Of croutons, pepper ana
sal, 10 suit the taste. Mix the butter
md the -four in saucepan on the stove
Add the mirepoiX, and TOSS IL hshtS
ui,b the butter and -four. Then aod the
lima beans. and stir the whole into the
ro,,,s containing the stock Cook thirty
,ninutes. strain through sieve and serve
,n,nediately after adding the croutohs
ord tho cream whipped to a stiff roth.
To make the mlrepoiX use two carrots,
one onion one sprig OF thyme. one bay
leaf ak whole peppers, three cloves. two
snrays Of celery, half bunch OF parsley
roo,s and four tablespoonfuls OF melted
Fat. The celery. IL not conveniently al
hand. may be left out. Cook the vegeta-
bles and seasonings in the tat In the
irving pan for about fifteen minutes, OF
until well done. In the case OF a lima
bean soup, where butter and flour are
rn,xed together before adding the mire-
molly and beans, 1t Is not necessary TO
nae 40 much fat in the cooking OF the
latter Sometimes a small piece OF ham
or few pieces of ham bone are cooked
with the mirepoix to enhance It's flavor.
,rb,. recipe comes from famous chef,
ana Il will be found to give soups. stews
and various entrees delightful savory
navor As sprays OF celery and punches
q, narsley differ in size, 1t is well to
m.re,y MI up the cup with them after
hurting the other ingredients into it, The
carrots and onion should be small when
us,rs the mirepoix for lima bean soup
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