New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-08-21

CRUMB COFFEE CAKE.-The follow
Ing recipe given recently for APPEL kuchen
will do equally well for the crumb coitee
cake asked for by Mrs. p. F. NJ, OF Port
Chester: Put two pints OF bread -four into
the oven and let II become warm TO the
touch. Meanwhile cream one-third oil
cupful of butter with two big taolespoon-
fuls OF sugar. Place half yeast cake IN
a quarter OF cupfuI OF lukewarm water
TO melt. While IL is melting beat Two
whipped eggs with the creamed butter
and sugar Let a cupful OF mix become
blood warm on the stove ana Wnen the
-four is warm enough and properly slfted
stir the milk into IT, adding the mixture
OF butter. sugar and eggs Last or all
stir in the Yeast water and tiny pihch
OF salt. Beat the batter until II oisters
and let II rise over night. In the
morning turn the dough out upon
Toured board and roll il to about half an
inch in thickness. Let Il rise in the
pan until very light. Then, instead OF
covering with piece OF apple. rub the top
with beaten egg and sprinkle very liber-
ally with paste made from equal parts
OF -four or powdered bread crumbs and
powdered sugar. with about an eighth or
q teaspoonful OF cinnamon and two tea
spoonfuls OF butter for every spoonful
OF sugar.
Use a chopping motion when adding
the butter, giving the mixture lumpy
appearancc. Sometimes the proportions
vary. one German cook uses three table
spoonfuls each OF butter and -four 10
third OF a cupful OF sugar and adds
teaspoouful Of cinnamon. For a change
a little nutmeg may be mixed with the
cinnamon. After the cake is taken from
the oven give 1t light sprinkling OF
powdered sugar
ECONOMICAL CUSTARD PUDDING.
Most custard buildings require a num-
her of eggs TO make them stand The
following Is very economical In that
little -four is used instead of some OF the
eggs. Yet tho pudding docs not taste
fourv. For guest days or when an cs-
pccially delicate pudding is desired use
custards containing eggs only. For times
when economy must be practised try the
following: Have ready four cupfuls OF
milk, four tablespoonfuls of -four (rather
scanp. three egg yolks. half cupful OF
granUldteO sugar., tdpiSSpoohiNi VI o"'
ter a teaspoonful of vanilla and half
teaspoonful OF salt. Set aside one cupful
of the milk and put the rest on the stove
"a boil Mix the -four, after sitting, with
the cold milk, and then add the boiling
milk. stirring thoroughly so that Jumps
do not form When thick add the egg
volks the sugar, the salt and the flavor
ing all mixed together. Then remove
from the stove, pou- 1t into a pudding
dish. buttered and sugared, and bake 1t
till set.
CANTALOUPE EN- SURPRlSE.-f1lip-
nInIs festive way OF serving muskmei-
ons with ice cream calls for pint OF va
ni,Ia ice cream to the meat OF evcN' three
small melons. Have tho melons in dice
and dress them with an ounce or sugar
about two tablespoonful5) and two ia
h,osnoonf,ils of CURACAO Put the dressed
melon pulp back into the rinds and divide
,be ice cream among them. Sprinkle
Tho TON Of the cream with grated cocoanut
ard inst before serving add to each a
,ab,espoonful of raspberry syrup. The
mice from a jar OF preserved raspberries
"a excellent for this purpose.
MAPLE SYRUP COOKIES. - Have
ready one cupful OF white cane sugar.
one cupful Of maple syrup. one cupful Ut
sour milk four cupfuls OF flour, two
thirds OF a cupful OF shortening and one
,easnoonfui OF soda. Dissolve the soda
,n the sour milk and mix the shorten
,ro and sugar. Add the syrup and mix
,ho ingredients together in the usual
wav The teaspoonful OF soda should be
a fu,l level. Usually IN following recipes
II is better to use scant measure of soda.
Do not roll out the cookies, but drop