Evening star., 1913-02-02
SEASONABLE RECIPES

sea son with salt and pepper and dip INTO
a mixture of equal parts bread crumbs
and grated Parmesan cheese, then into
a beaten-up egg diluted with table
spoonful of olive Oil. Pass through the
crumb and cheese mixture again, then
fry brown in melted butter, giving them
five minutes on each side. Have ready
some freshly boiled macaroni dressed
with butter, Parmesan cheese and toma,
to sauce. with the yolk of an egg stirred
into it. Place the macaroni on dish and
arrange the outlets in a circle around it,
Scalloped Satisfy.
Wash the roots of satisfy without
scraping, then boil until the skin slips oil
easily. Slice thin. Put into a. Battered
casserole or other baking dish layer or
the sliced satisfy, with salt and pepper
Next comes a layer of fine crumbs OIL
bread well dotted with butter. Repeat
until the dish is full, with the buttered
crumbs at the top. Pour in then as much
hot milk as the dish will hold and bake
brown.
Pound Cake.
Pound cake. as it's name indicates, has
it's principal ingredients measured by the
pound. A pound each of butter, sugar,
-four and eggs. with vanilla or Wine
glass of mixed wine and brandy to flavor
The dough may be divided into several
parts putting shavings of citrOn into
one, almonds blanched and pounded with
rose water in another, and carrots In
third. then baked in small lOaves or left
plain in a large loaf as preferred. 1t is
lighter when baked in small loaves. The
flour should be well sifted and the but
ter measured scant. l find that three
quarters of a pound answers quite as we'll
as the full pound. A pound of eggs is
equal to nine large eggs or ten small
ones. Cream the butter in large earth
en- bowl that has been slightly warmed
add the sugar the beaten yolks of the
eggs, the sifted -four and fiavoring and
lastly the stiffiy whipped whites. Do not
stir, but fold in the whites. Have ready
the tins lined with buttered paper and
fill three -fourths full. If you put cltron or
almond in part OF the batter. slit a little
sugar over the top. Bake in a moderately
heated oven.
Black Ginger Cake.
If beaten too much any ginger cake
will turn light colored. Stir only enough
to mix the ingredients. no longer. A
good old-fas ashioned rule for black ginger
bread is as follows: To one cup of Porto
Rico molasses add one-half cup Of but
ter or cream, filing the cup with boiling
water and stirring until the shortening is
melted. Stir in two even teaspoonfuls of
soda a small teaspoOnful Of ginger,
pinch of salt and half a teaspoonful of
cinnamon. Add one beaten egg and two
cups of -four, just enough to make a mod
erately soft batter. You cannot always
tell the exact amount of -four as the
various brands differ in their thickenng
quality. Let the cake bake in a rather
brisk oven and serve warm.
Birthday Cake.
The ingredients are one cup of butter.
two cups of sugar. one cup of sweet milk,
the whites of six eggs. small teaspoon
full of soda. two teaspoonfuls of cream of
tartar. four cups of -four measured after
sitting and a teaspoonful of vanilla. Rub
the butter and sugar to cream. sift
the soda and cream of tartar with the
flour, and after the cake batter is all
stirred together and well beaten add the
stiffly beaten whites, folding them in
at the very last. Have ready milk pan
lined with buttered paper. and pour the
batter in. Bake in a moderate, steady
oven and frost when cold. Rose flavor
ing may be substituted for vanilla II pre-
ferred. EMMA PADDOCK TELFORD.