The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1913-11-24
RECIPES
Crennlcd Fish.

>tShhtNh flNn.
: boil and pick up. find one good
sized rock or trout. Put fable
spoons Of -four into butter. size
or an egg. chop fine one-ha small
onion; mince a little parsley.
neat one quart OF milk. stir into
II the flour and butter until /,
thlckenS then pour In tho fish.
onion and parsley. Season with
salt and pepper. Let 1t all cook
until 1T thickens we'll Put in
baking dish. cover over with
) cracker-dust and bake one hour.
Lobster salad Dressing.
) wo tablespoons butter. one
tablespoon mustard, two table
spoons vinegar. ono tablesnoon
sugar. ono tablespoon salt. four
eggs, dash Of cryenne pcppe-
| III &C an earthen bowl Owe,
saucepan of hot water. into
which put the mustard: then add
vinegar so that no lumps will
iorn!' then sugar, butter, peppcr
and salt Beat the yolll of eggs
light and add TO mixture. Add
white last. stiffly beaten. Beat
the whole we'll; set aside to cool
II too thick. add two or three
spoonfuls of cream or vinegar
to thin 1t.
-AoPaEuEuS SAND.
rake crisp. white lettuce
leaves and place in dish or on
separate plates. Slice fresh to.
matoes. cut around and then
naived, aud garnish the lettuce
leaves In tho centre of this nut
one can asparagus. over which is
poured French or mayonnaise
! dressing.
Lemon Sponge Cake.
: SIX eggs, beaten separately.
one and onc-half cups sugar.
Two and quarter cups sifted
hour; add sugar 10 yolks OF eggs.
then put in -four (Which has been
sitted three tlmesl and juice Of
twelve lemons. Stir lust
enough TO mix Rake IN lac.
ers. For filling. one egg. one
cup sugar, juice of one lemon.
grated rind OF one half lemon
stir together and cook in double
noiler: while cooking, add ono
tablespoonful OF hour: dissolve
III water. Cook until thick and
spread between layers. Finish
top OF cake with pu!vcriaed
sugar.
Bnnnnn Short-Cake.
cream one cupful az sugar
half cup OF butter: add two eggs.
HoiNs "cii bcatcn, one cup milk.
one tcaspoonful vanilla. two
cupfuis of flour. ono heaplng tea
spoon baking powder. two eggs.
whites beaten stin. added last
Bake in four layers, place gener-
ously layers OF thinly-sliced
bananas: sprinkle with Juice or
lemon on and between layers and
on top. and cover with powdered
sugar. Serve with LIQUID sauce
Sugar Cookies.
TWO eggs. two cups granulat-
ed sugar, one cup OF butter and
lard. mixed. and one cup ~
sweet milk. ono scant spoonful
soda and one scaut teaspoonful
cream or tartar; mix into a soft
dough with three cups OF -four
Roll into thin sheets: cut In
round or square cakes. and bake
In a moderately hot oven. Flaw
or to suit the taste.
English Plum Pudding.
One pound OF raisins, one pound
OF currants, ono pound citron.
ono pound OF bread-crumbs, one
half pint OF -four, six eggs, ono
half pont OF milk one cup OF
sugar. ono teaspoon of ginger,
ono teaspoon OF cinnamon. nut
meg to taste. ne-half pint or
wine. three quarter pound OF
suet. Boil four hours
Snucc for Pudding.
Half pint wine. butter. two
eSEs. sugar. spices and water to
taste; thickcn with starch
Nessclrod~ Pudding.
Half box of Gelatiuc. one-halr
pint cold water, two-th!rd cup
sugar. one tablespoon OF brandy.
ono pint Of milk. yolk Of five
eggs. whites of lVo eggs one
quarter pound mncaroons. three
tablespoons of almonds. two tea.
spoons of vanilla, two third cup
rnisins. Soak gelatine in cold
water a few moments. let milk
come TO 4 boil and stir Ia sugar
and yolil OF eggs Cook a mo-
nent and dissolve gclatino in 49,
then add raisins, stoned ana
chopped ilnc, almonds. pounded
hne IN cloth. macarouns
brandy, vanilla and White Of
eggs beaten si,n Stir until IT
begin 10 thiclion. then place III
mold oft Ice and serve with
whipped cream. Cocoanut may
TO used instead Of tho maca-
rooms. IL liked THIS pudding is
better If mad. Tia. DIV lcforc