Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1914-09-14
Handy F1.ecipes
by Well Known
Equal Sufragists

of the eggs. Eggs. are not to be cooked
IN mixture. Line pan with rich paste,
fill with mixture Bake in oven with
greatest heat at bottom. Beat whites
Until dry. Add 4 saspoonful powdered
sugar for each egg, adding slowly.
Meringue pie. ia turn to oven Care.
fully dry out md 1ngue. If necessary
with oven doc open. Meringue
should not fall a particle If baked
high and dry. IL little sprinkllng OF
graduated sugar over meringue ini-
proves its appear 'ance. If made with
milk instead of water the juice and
rind of the lemon should not be added
until after the a gigs and butter have
been beaten into cornstarch mixture.
The eggs prevn jusly added prevent
curdling. This pie made with rich
milk is superior to any other lemou
pie and is disser fit for the best dim
ner
ORANd Fl soUFFLE.
Four or six sweet oranges. Poet
with a sharp knife, removing fine
inner fibre from the pulp, exposing
the juicy pulp. Cut down sharply be-
tween each sectio removing the see
ton of pulp. After discarding pits.
place fruit on iile. Soft custurd. Two
cups scalded milk, hot; three yolks %
eggs, three-qua rters cup sugar one
half teaspoonftll salt scant: rind OF
| orange, Scald rind in milk, cook in
double boiler. Beat yoll5s, then add
sugar and beat again: add little hot
milk heat, mig all together tl1orough-
~ and stir until custard coats
wooden spoon. If you wish to use
whites beat them dry and stir in last.
Then Immediately place vessel in cold
water to arrest cooking. When cool
place on ice. When ready for dessert,
place piece of orange pulp in glass
dish cover with cold custard and beat
cream stiff for decoration, adding q
little sugar TO the beaten cream, or
serve in individual glasses.
STEAMED CHOCOLATE PUDDING.
One cup sifted flour, one and one
half teaspoonfuls baking powder. one
half teaspoorful cinnamon: one-half
teaspoonful salt, one third cup sugar.
one egg, one-quarter milk, two ounces
Bakers chocolate. Sauce; one-quar-
ter sultana raisins, one cup boiling
water, one-half cup sugar. Flavor to
taste. Orange is good Steam in mold
not less than twenty-five minutes.
Soft custard sauce.
EGGLESs, BUTTERFLIES, MILKLEss
CAKE.
Two cups sugar, two tablespoons Of
lard, one and one-half teaspoons SALT
two cups water, three teaspoons cin-
namon, one box raisins.
Boil the above five minutes. when
cold, add one heaping teaspoon Of
soda sifted in three cups of flour
Bake in moderate oven three-quar-
ters of an hour.
This win keep like fruit cake.
NUT BREAD.
One egg, three-fourths cup sugar
four cups -four three heaping tea
spoonfuls baking powder, one and
one-half cups milk, one large cup
chopped nuts
Raise twenty minutes. Bake in two
lloaves-moderate heat--for one hour
SCOTCH SHORT BREAD.
One ounce rice flour, seven ounces
wheat flour, two ounces sugar, foiu'
and one-half ounces butter, one tea-
spoonful baking powder, cream. but :
ter and sugar; gradually draw fiout
into same; keep little flour tor
sprinl1ling dough; make intoa ball..
then press on q shallow baking shee ,
one-eighth inch thick. Bake in s'c'y
oven.
EXCELLENT BREAKFAST GEMS.
Two cups flour, four letat sfs 4
spoonfuls baking powder (sift rs
gether), two yolks of eggs tBeHtcI;5
one and a half cups milk three tabis-
spoons melted butter, two whites q
eggs beaten dry. Mix in order E'vs'
Make no unnecessary stroke. Baiia
in gem pans. Quick oven.
SUNSHINE CAKE.
Seven whites of eggs, beaten stiffs
five yolks of eggs, one and he "
cups sugar, beaten together TO thick
cream until sugar is melted, CT about
twenty minutes by clock; one cup
-four folded in: one-third teaspoonfui
cream of tartar added to egg and
sugar mixture. Fold in whites last.
Bake one hour In moderate oven.
Turn INCREASED pan upside down
when removed from oven and allow
cake to drop out, as II cools upon q
cake screen. Icing If desired.
LOBSTER A LA NEwBURd.
One teaspoonful cornstarch, ono
tablespoonful butter, rub together:
pinch cayenne pepper, pinch nutmeg,
yellow rind lemon, grated; pinch
ground mace, scant pint of milk heat
ed in double boiler. Pour upon above
mixed ingredients and stir until per-
, fectly smooth. Return to boiler, stir
until thick and add the well-beaten
, yolks of two eggs. Place the cut-up
contents of three-pound lobster III
T a dish, generous pieces Pour over
the fish two tablespoonfuls of good
sherry Put in hot sauce and keep IN
, double boiler or chatting dish until
scalding hot Toss about with fork,
Do not stirl Serve on toast. in rar1le-
lSins, in the lobster shells, etc.
SOUTHERN FISH PUDDING.
Two pounds boiled whitefish, hall
but or cod; pick out bones and ehop
fine: three ounces butter, three ounces
bread crumbs, salt and pepper, two
! eggs, one half pint milk, mace. Mix,
, put in melon or ring mold. steam one
+ hour.
= One ounce flour. three onions boiled
3 and chopped, two hard boiled eggs,
chopped one tablespoon butter. ore
pint liauid from boiled fish or one
pint of milk. Boil until smooth and
add onions AMI eggs last.
!, NORWEGIAN FISH MOUSSE.
one and half pounds scraped fishs
one-fourth pound cold butter, one
q desertspoonful potato -four, twe5
p pints cream or rich milk. Pound itSts
10 paste. Work in butter graduall5.
! then -four gradually Pound well in q
! mortar. Norwegians pound the mass
: for one hour. Beat cream until stlit
!, and fold in the fish mace, adding salt,
pepper. mace and onion juice place.
in ring form, well buttered. Bake irS
: shallow pan of hot water with several
!. LAYERS of thick paper under the form
and cover of paper on top. Turn&
ON hot platter with either fresh mush-t
! rooms or boiled lobster in rich cream
! sauce filled In the hollow and mask
! ing the ring of fish.
: SOUTHERN FISH CHOWDER.
ANY firm. white fish. Cut in gen-
erous pieces, roll In Hour, salt anu
i, nepper. Render salt pork in spider.
4 al. anti drowned. Place