The daily star-mirror. (Moscow, Idaho) 1911-1939, 1913-01-24


lures fine enough to be hung in the
galleries of art dealers, for Mrs. Will
son can do many things we'll, and she
is domestic and social and intellectual
and accomplished, in fact, it is a rare
thing to find a woman so wonderfully
rounded and gifted as is the next mis-
tress of the White House. And with
all her gifts she is modest to an amaz-
ing degree.
She is, indeed, women for America
to be proud of, for she represents the
true American spirit and typifies the
ideal woman of great republic, for
she can receive in satin and jewels
with the grace of queen, and yet
descend to the kitchen and cook din
ner fit for the king.
She is woman to inspire other wo-
men, and she will be shining ex-
ample of what a home-maker should
be. She is a fine feminine figure and
most worthy First Lady of the Land.
In the first years of her married
life, when her young husband was
professor of history and political &C.
onomy at Byrn Mawr College, she did
her own cooking, and the President |
elect often speaks with delight of those |
rare dinners that his young wife. used |
to prepare for him.
Mrs. Wilson's cakes and cookies |
and gingerbread are so good that no |
one ever forgets them, once having |
tasted them, and here are the recipes |
Chocolate Cake. |
Six ounces of butter, 3 eggs, 6 |
ounces of sifted flour, ounces of SUI
gar, 4 tablespoons of grated choco-
late, l teaspoon of vanilla extract.
Cream the butter and sugar, beat in
the eggs, one at time, and then
stir in lightly the flour, chocolate and
vanilla. Put this mixture into cake
tin lined with buttered paper, and
bake in a moderate oven for one and
one-half hours. When the cake is
cold pour over the chocolate frosting.
To make the chocolate frosting put 2
ounces of grated chocolate into
saucepan, add Il gill of water and al
low it to dissolve; then let it boil for
two minutes. Rub 8 ounces of con-
fectioners sugar through a fine sieve {
and add it, with 1 teaspoon of vanilla
extract to the chocolate after it has
cooled. Mix all together and let the !
sugar dissolve; the frosting must not {
be allowed to become hot, or it will
become dull 1t may require little s
more water as the quantity varies ac
cording to the dryness of the sugar. s
Maple Syrup Cookies.
Warm three cups of maple syrup in e
a saucepan until it will melt one heap f
ing cup of butter. Allow to cool, then a
add the yolks of four eggs we'll beaten, S
cup of milk, and finally enough
-FOUR into which has been sifted ia
teaspoons of baking powder, to roll n
nto soft dough. Add the whites of | n
he eggs beaten stiffly before putting a
n the last half of the -four. Roll out, r
md bake.
Sultan Cake-One pound of butter n
md one pound of sugar beaten to n
ream. Then have ready one pound of v
ultanas carefully cleaned, and s q
unces of peel very finely shredded i,
nd chopped, and also have ready IL !,
POUNDS of -four dried in Il cool oven q
efora weighing and twice sifted. 1t is
est to beat this cake with the hands, NJ
making sure that they are quite clean, m
L else use a strong wooden spoon. G,
When the butter and sugar are quite nj
reamy, sprinkle in a little flour, then c,
id l egg, and cover with flour, beat h,
cry thoroughly an dadd more flour, in
nd another egg and flour and so on q,
ntil ten eggs are in the cake and al hi
lost all the -four Mix the remainder 70
nd one large teaspoon of baking re
owder Give the cake final vigorous ar
eating, and pour into a creased pa ST
er. Bake in moderate but steady az
ven for three hours or until a hot At
ire when tested comes out of the II,
AXE quite dry.
Old-FashiOned Cream Cookies.
One-third of a cup of butter, half Epe
Up of water, two eggs, half a cupful w
thin cream two level teaspoonfuIs ad
baking powder, one teaspoonful of to-
lit, two teaspoonfuls of yellow ging- ra
:, and flour to roll. Cream the but on
r, add the sugar, the eggs and the mi
cam. Sift together thoroughly the of
our, the baking powder, the salt and tai
e ginger, and chill, roll on a -four We
board as thin as possible, using a Gu
nall part of the dough at time Cut of
to shape and bake in moderate DO
en-. WI
Genuine Lady Baltimore Cake-One sti
aping cupful of butter ,one and lmi
If cupfuls of sugar, eight yolks of lwi
gs, one whole egg, four cupfuls of be,
ur, three teaspoonfuls of baking sic
wder three-fourths of cupful of po
Tx, eight whites of eggs, one tea flo
oonful of vanilla and almond extract cal
xed. Cream the butter and sugar the
at the yolks and whole egg, and add vel