The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-22
Recipes at Large
Br JANE EDDrNGroN.

In buying any product read tho
recipes and every printed word that
go with 1t. Recipes do go with al
most everything in these days. The
grower. the manufacturer. the importer
OF food and drinks, the grocer. tho
wholesaler, and those who mako and
soil domestic utensils use recipes as a
part of their advertising material
IT Is worth considering what Is this
value OF these formulate and this mass
Of food information or misinformation.
Are these tons and tons OF advertising
literature quito valueless and unre-
liable7 Certainly not In considering
recent philanthropic effort to Give
certain poor women who were depend
Ing upon such recipes. especially upon
the cookbooks put out by certain
manufacturers. an inexpensive book
made for them. we must say that they
might go farther and fare worne. Not
n few OF these books have been made
by the leading teachers of cooking
in tho country.
or course. IL these recipes are to help
promote product that Ia fake the
recipes arc likely TO contain fakery
OF one sort or another. An amusing
sort OF fakery Is that where each
recipe Into which the product enters
contains excellent materials otherwise,
such AZ much cream and milk and
butter. ingredients often that would
make complete dish without tho
addition OF the foolish stuff. But II Is
not so amusing. other. for nearly all
these things, worthless as foods. are
actually detrimental or actively harm
full to tho human system.
Desserts made In a minute. th!cken-
Ing agents with patented and peculiar
names. are lures to the lazy and In
have no food value. The standard
thickening agents are usually much
less expensive. When II is a colored
thing. wo may suspect a mineral agent.
Manufacturers established for years.
who are putting out product OF
merit. not only employ men and wo-
and experience to make cookbooks
for them or list OF recipes which will
truly promote the sale OF the article
advertised. but chemists whose state
mcnts can be relied upon.
When a manufacturer in good stand
is being much done to-day. II liz safe
and Advisable to try II. II Is pretty
safe TO affirm that. II you are any
sort OF cook at all. you will add IL
10 your list OF tried and valuable
recipes. Tho appended recipe is OF the
sort that II used to advertise three
different products, and. of course. the
special thing would be featured In the
recipe in tho interests of this product
but II is good with any materials.
More than that. X is a formula OF age
and worth to be found N scores OF cook
books under such names as hot-water
sponge cake, three-egg sponge cake and
forth.
It is serviceable recipe. for the cake
It makes Is good foundation for
trife. charlotte russo. berries with
custard or cooked cream and 80 forth
1t Is excellent with butter frosting, cut
into French pastry sizes and 30 forth.
Jelly Roll-"One cup sugar. one cup
-four. three eggs one and one-half tea
spoons baking powder. six tablespoons
hot water Mix and sift dry ingre-
dents: stir in eggs we'll beaten; add tho
hot water: beat the batter we'll; pour
into well-greased pan. The batter
should be one-fourth inch deep in tho
pan. n thicker. II will not roll nicely.
Bake slowly. When done, turn the cake
onto sheet OF brown paper, we'll
busted with powdered sugar. Beat the
jelly with a fork and spread on the
cake. with g sharp knife. trim off all
crusty edges; roll up by lifting one side
OF the paper. The cake will break
IL allowed to cool before rolling. To
keep roll perfectly round. roll In colth."