The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-10-06

apples. or berries. and that made with
canned fruit. We have shorrcake the yeai
around when We want it.
SAUCE FOR FRUIT SHoRTCAKE
Cream a cupful Of sugar with tablespoon
full Of butter. Beat the whites Of two eggs
10 a standing froth: mix with the creamed
sugar and butter a cuptul Of the juice Of tn.
fruit and lastly whip In the stfnened
whites Of the egg. Beat very hard at the
last
This is a most delicious sauce for fruit
buildings Of any kind. JENNIE D."
We have abundant reason to congratulate
ourselves today upon the number and
variety Of excellent recipes and practical
suggestions contributed by active members
OF our Exchange. I feel personally in
debted to them for the ready and generous
response to my expressed desire that they.
rather than l. should MI this corner. am
proud OF them and Of their work! {
= = :
Recipe for Fruit Cdbe Wanted.
Can you mail me the recipe for Japan
ese fruit cake? Some time last summer
cooking school was conducted here for ten
days. I was prevented from attending by
my absence from town. This fruit cake
recipe was given TO attendants of the school
and as I was not there failed to get It.
Nor have been able to find one since.
should thank you thousand times II you
would procure It for me and let me have Il
by mail ELEANOR F. T"
As 1 have told You in a private letter, We
cannot engage TO mail recipes TO CORES
pondents. We should have no time for
other work were we to do this,
Furthermore-and- this is fnaf, I have
not the formula for which you ask. Your
home IS in Atlanta and the cooking school
there was largely attended Knowing, as
60. the kind hearts and Wiling hands
OF our Atlanta chapter. can guarantee that
this recipe will be forwarded to me for
you when your appeal is printed. This In
the best I can do. I wish 1t were a mora
satisfactory reply.
Salad Dressing.
by G. C.)-Beat the yolk of an egg nsht.
dissolve q teaspoonful of dry mustard In
little water and add to the egg yoik,
stir in cupfui Of water. one-half cupful
OF vinegar, two heaping tablespoonfuls of
sugar, and one-third teaspoonsul of salt
Beat all together in a sauce pan, put over
the fire, and, when hot, thicken with little
corn starch dissolved in water. Set asids
until cool, then set on the Ice until needed,
PLAIN CAKE (suhrnitted by Correspond
enD.-Stir three ounces OF melted butter
into cupful of graduated sugar and.
when We'll blended. work in one-half oup-
full Of pastry flour. one cupful OF plain
-four. pinch OF salt. and a scant teaspoon
ful of baking powder. Breaks two eggs
into a cup, I'LL the cup with milk, and
add to the other ingredients. Beat all
well together and add fayoring to taste,
Bake in loaf tin.
WHITE CAKE Submitted by" Ione'D-
Cream a lump Of butter the size OF an egg
with q cupful Of sugar. add one-halr cup
full Of milk and one-half cupsuI of water.
SIT together three times one and ons-haIf
cupfuls of -four and a teaspoonfuI Of baking
powder and add to the other ingredients.
Last Of all, fold In the stifrensd whites Of
wo eggs. Bake in a very moderate oven.
= gas IL used, do not heat the oven until
the cake is in. Make a boiled frostipg.
cover the cake with 1t. let It cool. then
pour over this unsweetened chocolate that
has been melted over steam. A pinch OF
cream Of tartar In the boiled frosting win
improve IT