The Washington herald., 1912-08-25

week contributes her formula for silver
cake.
Half a cup of butter and two cups Of
powdered sugar creamed together. Three
quarters of cup of milk Tor half milk and
half water), one teaspoontul Of lemon or OF
rosewater, whites OF six eggs we'll beaten,
three heaping cupfuls OF -four. half tea
spoonful of soda, and a teaspoonful Of
cream of tartar.
- Use a white frosting.
You may make It in a loaf or as layer
cake or 1t may be used as the base OF a
grated cocoanut. half a pound Of sliced
citron, and a pound of blanched almonds.
shredded finely. Dredge the fruits and nuts
with -four and stir into the cake batter"
Boiled Coffee.
Even at the present Ubiquitous price Of
eggs you may indulge your taste for your
favorite beverage by following this rule:
Break an egg into a glass jar. A bacon
jar is best, as it is fitted with a cover. Add
as much cold water as there is egg. and
beat together.
Use a tablespoonful OF this, mixing It
with the dry coffee and cold water. 1t will
last several days If kept in a cold place.
III, wilmette, ILL.,
Another student of judicious economics
has a hint on the same subject:
+
To Clear Boiled Coffee.
My mother bought coffee in the bean
and roasted 1t on the range. 1t filed the
house with fragrance while it was cooking
1 can smell it still in imagination. While
it was piping hot she stirred into 1t a spoon
full of butter and a beaten egg. This she
called glazing As soon as the coffee
was cold she shut It up in the canister
Without knowing the philosophy Of the
process, she had sealed each grain her
metically and kept in all the strength
and aroma Coffee thus prepared needed
no more clearing when, after grinding, it
was boiled and settled by q dash Of cold
water added the last thing before II came
TO the table.
M. NJ. p, Front Royal, Va"
1t Is a Virginian who brings to other
imaginations as well as her own a Whit Of
fragrance from the kitchen Of the past
She might have added to her pleasant note
that a cupful of her mothers sealed 90
coffee went further. SO far as strength and
aroma were concerned, than half as much
again Of coffee (allegedl bought already
ground. Leaving out OF the computation
the extreme probability that other and
cheaper beans" than those yielded by
the coffee tree have gone into the COM
position Of the ground coffee, put up In
parcels and sold to those who know no
better than to buy II, the housemother
should reflect upon the loss In quality from
exposure to the air Coffee should be made
as soon as II leaves the mill, and the fur
niture Of that kitchen is incomplete which
does not include coffee mill for daily use
4 r.
Caramel Tapioca Pudding.
% Never having seen this recipe in the
exchange. I please myself-and I hope I
may please somebody else-by contributing
1t, just as make It.
80 Soak a cupful Of tapioca In two cupfuls
Of milk over night. In the morning put
these into double boiler with a pint of
sweet milk and cook until the tapioca Is
tender. Take from the fire: beat in the
yolks Of three eggs; sweeten to taste. and
add half glass of brandy. Pour into
pudding dish to get cold.
To make the caramef-Brown q cupfui
Of sugar in a saucepan over the fire. stirring
as It browns.
When OF the right color add "A cup
full of boiling water and cook to sirup
When It Is cold add the stiffened whites
OF three eggs; beat well and long, pour
upon the pudding IN the dish.
Serve ice cold.
This Is q nice Sunday dessert Pre-