Arizona republican., 1912-04-07

Sdr SLOWLY, then tne NolkS Of the eggs. Beat until very light. Sift the baking powder and flour together; beat the whites of the eggs and measure the water. Add a little of the flour and water alternately to the eggs until all is used. This is sufficient for three layers. For the filling, place a half-pound of marshmallows and q quarter cupful of water in double boiler. Stir until melted over a slow fire. Pour while hot into the we'll beaten whites of two eggs and add d teaspoonful of vanilla.
 Devils Food.
 Devils food is one of the simplest and best of dark cakes. The ingre- dients are: Half cup of milk. four ounces of chocolate, half cup of but ter. three cups of pastry flour. one and one-half cups of sugar, four eggs and two telspoonfuls of baking DOW der. Put four ounces of chocolate and half a pint of milk in a double boiler. cook until smooth and thick and set aside to cool. Beat a half cup of butter to a cream. Gradually add one and a half cups of sugar and the yolks of four eggs. Beat light ana smooth. Add the chocolate and three cups of pastry flour into which has been sifted the baking powder Beat for five minutes and stir in the whites of the eggs, which have been beaten stiff. Bake in four layers. Put to- Sether with d brown sugar fudge, to which q tablespoonful of sweet cream has been added while it is being beaten. Chopped nuts may also be added to the filling if desired
 Orange Shortcake.
 Peal and slice three oranges. in a porcelain bowl. Sprinkle with q gen erOus cup of sugar and stand on the back of the range or over d pan of hot water for an hour or two to allow 1 the sugar to dissolve and make a syrup. Make q rich biscuit dough with two cups of flour. two teaspoon fuls baking powder. a saltspOonful of | salt, two tablespoonfuls of butter and enough milk or milk and water to make a soft dough. Handle as little l and lightly as possible. Roll into | two sheets, spread one lightly with | butter. place the other on top and | bake in q hot oven. When done, sep arate and spread with butter and 1 arrange the sliced oranges as d fill | ing leaving the juice in the pan. To the juice add the grated yellow ripd and juice of another orange, bring to a boil. thicken with q teaspoonful of flour stirred smooth in a little ! taV md far l coke.
 Orange Fritters.
 ! Beat the yolks of tJur eggs with four tablespoonfuls Of sugar until | thick and creamy; add the juice Oi 1 half a lemon and just enough flour to thicken to soft batter; whip tho ! whites stiff and add; then dip IT slices of orange cut rather thick, ono at a time: coat thoroughly with tho l batter, lift with a wire spoon and fry d nice brown in hot butter ol olive oil: sprinkle pulverized suGal on top Orange fritters are also de- | licious served with brolcd ham fol breakfast.
 | Rice Mousse.
 | Wash thoroughly four tablespoon | fuls of rice and place in q double boiler with two quarts of boilinl water; cook slowly without stirrifl until the rice is tender: drain of what water remains. setting rice ant | water aside to cool: soak one-quartcl box of gelatire in cold water to covel l for half an hour. then pour over it ; cup of rice water heated again t' the boiling point. and one cup flint l sugar; stir until sugar and gelatin' are thoroughly dissolved, then turn | the mixture into the cooked rice anC mix well: whip one pint of crean until stiff and dry, then fold in light ly with the cold rice and gelatine flavor with sherry. raspberry juice O maraschino. and pour into moul'
 wet in cold water; pack in ice an'
 salt. and when ready to serve turl on to a fat pretty glass dish an' surround with preserved berries O mara schino cherries.
 EcIairs.
 Put into a large saucepan one-hal
 GID butter and one cup boiling water
 As soon as it begins to boil. add pint of flour. stir well for five min
 utes; then beat with vegetabl
 masher. As soon as perfectly smooth
 remove from the fire and when col
 break into it five eggs, one at
 time, beating hard with the hanC
 This will take about twenty-five min utes. When well mixed. drop ol
 buttered sheets in oblong pieces fou
 inches long and one and one and half inches wide. and bake in rlthe
 ouick oven about twenty-five min utes. As soon as done. ice with va
 nilla or chocolate frosting and whe
 cold split and fill with cream O
 strawberry or raspberry preserves. |
 the latter case they are n1med afte
 the fruit with which they are filled
 Cream for Filling.
 This may be whipped cream sweet
 ened and favored with vanilla; or
 cooked cream made in this way: Pu hint of milk minus half n cupfr in the double boiler. When it reache
 the boiling point stir in two table
 spoonfuls of corn starch wet wit the half cupful of cold milk; sti
 constantly ten minutes; beat thre eggs light. with three -fourths cupfl
 of sugar. then pour over them tw
 or three spoonfuls of the thickene
 milk: mix well, then turn into tn double boiler with the rest of tn
 hot milk. Cook ten minutes. Add