The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-07-20

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in shallow pans and cut while warm
into squares, oblongs, triangles, etc.
These shapes are, dipped In either
chocolate or maple fondant and are
then heavily sprinkled with chopped
nuts. +"'G -.,.{l .>2,.@3 ~
.-. japanese Eggs.
Three hard-boiled eggs, cut length
wise, and yolks removed; three sar-
dimes minced fine; Y teaspoon of salt
1 tablespoon Of butter, few grains
IT cayenne. / n cups Of hot boiled
rice, 1 cup of tomato sauce. ~,
. Mix the egg yolks. sardines, butter
and seasonings; form into s balls and
place in the halves Of fhites. Arrange
the rive on platter and place the
eggs on the rice. Pour the tomato
sauce around the eggs.
Pineapple Sponge.
One small, fresh pineapple. ga cup
of sugar, 2 tablespoons of granulated
gelat1ne, IN cups of water and
whites Of eggs.
Chop the pineapple and put it with
the sugar and l. cup of water into
saucepan and cook 10 minutes. Soak
the gelatin in half cup Of water and
stir into the pineapple. Strain and
set in ice water. When the jelly be-
gins to thicken, fold in the whites
of eggs beaten stiff. Pour in a. mold
and place on ice. Serve with whipped
cream or custard sauce.
Spanish Eggs.
Four eggs, tomato, l tablespoon
Of butter, 1 teaspoon Of chopped
onion. Cut the tomato in small
pieces. Put the butter in a saucepan:
when melted, add the onion and cook
S minutes: add the tomato and cook
few moments longer. Add the eggs
we'll beaten and " teaspoon Of salt
and 1-8 teaspoon Of pepper. Cook
until the eggs thicken, stirring con-
stantly. Pour on hot platter and
serve at once:
Delicate Currant Pudding.
1 cup Of currant juice, / cup of
water, tablespoons of cornstarch,
1-8 teaspoon Of salt. u cup of sugar,
| whites of 2 eggs.
Put the currant juice and water on
| to cook: when boiling stir in the
sugar and cornstarch, which have
been mixed to a smooth paste with
| a little cold water. Stir until it thick
ems and then cook Is minutes. Beat
| the whites of the eggs until light and
stir into the hot starch. Turn into a
cold, wet mold. Serve cold with a
| boiled custard made Of the yolks Of
! eggs; u cups Of milk and table,
spoons of sugar.
Blackberry Jam Cake.
| One-half cup of butter, 1 cup of
| sugar, 3 eggs, tablespoons Of milk,
1913 cups flour, 2 teaspoons of
baking powder. II teaspoon of Gin
namon, 2-s cups of blackberry jam.
Cream the butter, add gradually
the sugar; add the yolks feggs we'll
beaten. Sift the flour, baking powder
and cinnamon together and add with
the milk to the other MIXTURE; add
the jam and the whites of eggs beaten
stiff. Bake in Washington pie tins.
Spread boiled frosting between the
layers of cake and cover the top with
sour milk and egg we'll beaten, 2
| tablespoons Of melted butter.
| Mix in the order given, and bake
in shallow baking tin 26 minutes.
| Cherry Pudding.
! Butter stale slices of sponge cake
and pour over them stewed cherries.
Serve cold with creamy sauce.
Normandy Salad.
Mix II cup Of broken walnut meats
with 1 cup Of cold cooked peas and
"a cup of mayonnaise dressing. Serve
on lettuce leaves.
Vegetable Salad.
Put through the vegetable cutter
n Of a small cabbage, 2 small raw
carrots and 2 sweet green peppers
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with cream dressing on bed Of let
tuce leaves.
Creamy Sauce.
One-fourth cup Of butter, n cup
Of powdered sugar, tablespoons of
milk, tablespoons of cherry juice.
Cream the butter, add the sugar
gradually, add milk and cherry juice
drop by drop. If care is not used
in adding liquids, the sauce will
curdle.
Lemon Syrup.
One an three-fourths pounds OF
sugar, one quart OF water, one ounce
citric acid, Sc drops of essence OF
lemon. Boil sugar and water one
fourth hour, when cold add essence
and acid. The citric acid must be
finely powdered. Bottle closely, use
two tablespoonfuls to glass OF
water. This makes an excellent hot
weather drink and takes the place of
lemonade when it is not convenient
to have lemons
Apricot Blanc Mango.
One-half a can Of apricots, or 1
pint of fresh apricots stewed, boiling
water. tablespoon Of lemon juice, 4
tablespoons Of cornstarch, Y tea
spoon Of salt. -.
! Drain the syrup from the apricots
I aand add enough boiling water to
make a. pint: put on to cook. Mix
the cornstarch and salt with a. little
cold water, stir into the boiling liq-
uid and stir until it thickens; cook