The Bridgeport evening farmer., 1914-07-07
OTHER PEOPLPS FAvORHES
EegIess, Buterless, A1iIkless Cake.

EegIess, ButterIess, MiIkless Cake.
 One cup of coffee. one cup of sugar, one-half cup of lard. one tablespoon fu1 cocoe, one teaspoonful cinnamon. one-half teaspoonful ground cloves. Boil two minutes and let stand. over night or until cool. Then mix in 1 1z cups dours one teaspoonfuI soda. one teaspoonfuI lemon extract, one cup raisfns, and one cup entrants Bake one hour in a moderate oven-
 Cheese Fondue./
 One cup of scalded milk, one cup soft bread crumbs. one-fourth cup mild cheese cut in small pieces, one tablespoonful butter, one-half tea spoonful. salt, yoiIzs of three eggs, whites of three eggs. Mix the first five ingredients. add yollzs of eggs beaten until Ien1on-colored, and fold in whites of eggs beaten stiff. Pour in a buttered baking dish and bake 20 minutes in a. moderate oven.s This is an excellent recipe for a delicious supper dish and makes g. quantity sufficient for six people To serve four people use two eggs instead of three
 Corn Pudding.
 One can corn, one heaping tea spoonful sugar, a little salt and pep per, yoIlcs of two eggs beaten light, one-half cup milk, melted butter size Of large English walnut. Mix all to- gether and fold in the whites of the eggs beaten stifc. Bake in a mod crate oven about one-ha1f hour or un- til the corn is a delicate brown
 Canned Strawberries and Rhubarb.
 Gut up four pounds of rfubarb, lcover with boiling water and let stand while hu1ling two boxes of Strawberries. Make. syrup of two cups Of boiling water and four cups of sugar and let boil 10 minutes. Add rhubarb (after pouring off water1 and straw berries and boil 10 minutes in lthe syrup. Seal while hot. If small I Ter quantity is desired the proportions lgiven may be halved.
 Walnut JunnhIes.
 I One cup brown sugar, two eggs, one Icup chopped walnut meats. saIts five ItabIespoonfuIs four Beat yoIks of eggss stir sugar in, then salt, then whites of eggs beaten stiff. Add wal nuts and -four. Drap on buttered tins and bake.
 l. Dark Spice Cake.
 One cup sugar. one-half cdp but ter.f two eggs, unbeaten. one-half cup I fsour milk, one lever teaspoonfu1 soda dissolved in the ni1kb a pinch of salt. Mix all together and add one-half cup raisins. Then adds1 E cups four, one l teaspoonful ground cinnamon, one half teaspoonfuI ground cloves and littlteN nutmeg. Bake 45 minutes in a slow oven.
 Solid Chocolate Cake. f One heapfng cup of sugar. yolks of two eggs, onerha1f cup of sour cream, | one heaping teaspoonfuI of soda sift- ed with A cups flour. Mix in the order given. Take two squares of e1fed gars one-half cup boiling water and two teaspoonfuIsS vanilla Mix well and add dto the first mixture. Add | whites of two eggs beaten stiff. Bake icing between layers and on top.
 Icing for Chocolate Cake.
 Boil one-half cup of sugar with one eighth cup of cold water until 1t hairs. Pour slowly into the stfffly- beaten white of one egg. Flavor with va.nillas beat well and spread.
 AIayonnaise.
 One-half teaspoonfuI mustard, one- fourth teaspoonfuI salt, a few grains of cayenne. yo1k of one eggs 1 F table spoonsfu1 Of lemon juice, one-haIf tta- blespoonfuI vinegar, from two-thirds to one cup of olive oi1 one-efghth tea spoonful powdered sugar if desired. All Ingredients should be; cold Mix dry ingredients exsd add the lemon juice and yfnezzzs Put iyolk of egg into separate bow. beat verey slightly and add seasoning and acid. Add one EteaspoonfuI of oil and beat. thorough ! Iy repeating three times, beating thor ously until 1t is all thoroughIy alb- add olive oil by the tapIeepoo onftiI s m ] til all has been added beating vfgor- ous1y until it is allthoroughly a.b- sorbed. This dressing may be made in 10 minutes and does not call for the weary1ng process of adding the oil drop by drop. Whipped cream may be added just before serving if a lighter, richer cream is desired. If the dressing is not to be used imme- diately one-haf tablespoonful of boil ing. water added to the finished pro- -.Ss11 f,.@v,, e,or,o