The Birmingham age-herald., 1912-12-01

age. This letter offers chance of getting rid of it. upon favorable terms" Read CTS of the II H. c. do not require to have the phrase interpreted.
 The matter (and it was never more se- rlous than nowD of the high price of living commands attention from the rich and op- presses the poor to distraction. An emil nent clergyman says in letter 10 friend; The problem confronting us now has two parts-the high price of living and the cost of high living" Our readers as a body have comparatively little concern with the second part of the puzzle. Today's familiar talk is an effort to simplify the problem as a whole.
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 Anowroot Pudding.
 "One Sunday last spring saw in the Exchange under the head of Cookery for Invalids.' a recipe for arrowroot pudding. I cut 1t from the paper, meaning to keep it, but it has vanished out of my sight. should be grateful if you would send me a copy of 1t.
 "I should also be obliged to you for a recipe for iceland moss jelly. if you can get 1t for me. Mss c. Was this what you saw in that far off time?
 ARRowROOT PUDDING.-Two cups of boiling milk, three heaping teaspoonfuls of Bermuda arrowroot. wet to a smooth paste with a little cold milk. four tablespoonfuls of white sugar beaten light. with two eggs Mix the arrowroot paste with the boiling milk. stir three minutes over the fire; take from the range and beat in the eggs and sugar. If too stiff. stir in a little more iffn haEa dish and bake, covered. for twenty minutes. Then uncover and brown lightly. You may if you like make a meringue of the whites of two eggs and little powdered sugar and spread over the surface before drawing the pudding from the oven. In that case leave 1t upon the upper grating of the oven to color lightly.
 Eat ice cold with cream.
 ICELAND MOSS JELLY.--Allow for a quart of jelly about cupful of dry moss. and wash it in five waters after 1t Is meas- ured. Be faithful in this cleansing to get rid of sand and salty particles. Have ready a quart of boiling water. the juice of two lemons. and a cupful of granulated sugar (scant). Flavor with a pinch of cinnamon and a glass of sherry.
 Soak the washed moss in enough water to  Have the boiling water upon the range and stir the soaked moss into it with the sugar. Simmer until the moss is dissolved and the mixture is clear. Take from the fire. stir in the lemon and spice. lastly the wine, and pour into molds wet with cold water. For a fever patient you may substitute cider for the wine.
 Let the jelly get ice cold and eat with nl,ia fo oxoa1lar+ fav ar,a a11fYorfnU with cold or cough. and Is very nourishing. If you omit the wine and cider. flavor with vanilla or bitter almond.
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 Devils Food Cakc.
 . have trouble with my cakes. They fall as soon as they are taken from the oven. when they are apparently done. What do you suppose is the fauit-in the mixing or the baking?
 Please find room in the Corner for this cake recipe. It may be considered ricn' put is excellent and keeps well.
 DEVILS FOOD.-Half a cup each or sweet milk and of granulated sugar. two squares of chocolate.
 . Boil these until they are thick and smooth. and set aside to cool while you prepare the batter.
  of butter. and the same quantity of sour milk in which dissolve a scant teaspoonful of soda. two eggs [saving the white of one for frostingl. two cups of sifted flour and . teaspoonful of vanilla. After mixing all the rest of the ingredients. beat in the choc- olate mixture last of all. Put the layers together with boiled icing.
 '' A fine cake and economical
 MAPcAprr discern nothing amiss with the cake ex- cept the name. 1 should rather carry the pledge to " "renounce the devil and all his works into the kitchen as well as into tho outer world.
 Now as to your trouble with falling cakes. You either mix the batter too soft or you bake too quickly. Keep the cake covered with paper until 1t has risen to Its full height. and do not have too hot \ fire to begin the baking with. Increase the heat gradually after thu cake has gained its