Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1914-01-09

size can De IndQe lTOHl the dUONc
quantity Use the yolks Of eggs in
salad dressing. To make white
icing for the cake. take one-half cup
sweet cream and bring to boil. Take
off and beat in powdered sugar to
make it thick enough to spread and
add the desired fiavoring. This icing
shaped into balls and covered with
melted sweet chocolate also makes a
delicious CONNECTION.
Cocoanut snow Is an elegant de-
sert. Boil six pared and cored apples
until tender, press through sieve, re-
turn the pulp to the water, adding one
cupful Of sugar and boil to thick
marmalade and then COOL Beat the
whites Of four eggs stiff and dry, add
two tablespoonfuls Of sugar, beating;
add the apple pulp by degrees; then
beat all until feathery; add juice from
half lemon. Heap onto dish, COW
er thickly with grated cocoanut and
garnish with small apples stewed ten
der in sugar and water favored with
lemon rind. Let 1t become chilled
The cocoanut should be freshly graf
ed, II possible.
Scalloped oysters are delicious made
this way: In the bottom Of a bake
dish have a light layer Of crushed
cracker crumbs; season with paprika
and salt; drop bits Of butter upon
them and wet with the oyster liquor
and milk mixed in equal quantities.
Then put in a layer Of oysters. SINH
larly seasoned, next layer Of crack
er crumbs. Go on thus until the dish
is full or the materials are used up.
The top layer should be crumbs with
dots Of butter Cover closely and bake
for thirty minutes. then uncover and
brown lightly. The great secret Of
success in scoloped oysters is to have
neither too much nor too little mois-
ture. When too much Is used the seal
lop Is sloppy and when too dry Is just
as unpalatable.
Game Pie-Make rich baking pow
der biscuit dough, roll one-half inch
thick and line deep basin or baking
pan. Have the game Of whatever kind
is to be used or several varieties cook
ed until the meat will easily strip from
the bones, and have potatoes, sliced
rather thick, and boiled until rarely
done. Put layer Of the meat in the
pan, then a layer Of potatoes. season
with salt, pepper and bits OF butter,
continuing in this way until all Is
used sprinkle with -four, add the
broth from the cooked meat, cover with
q top crust and bake thoroughly. A
sharp brown sauce to serve with game
or meat Is made from one tablespoon
full Of butter, one Of flour, three Of
vinegar, one Of tomato catsup and
two-thirds of cup Of stock. Brown
the flour in the butter, add the other
ingredients and a little salt and pep
per. Serve cold.
Pumpkin Pie-Peel the pumpkin,
cut in pieces and cook; when done,
turn into a collander and let drain.
While it is draining take two and one
half cups sugar, one teaspoon each Of
allspice, nutmeg and mace and a
heaping teaspoon cinnamon. Mix the
spices we'll with the sugar, and pinch
Of salt and lump Of butter size OF
an egg. Then add four eggs beaten
and one quart sweet milk. Mash the
pumpkins fine, mix with the other in
gradients and stir we'll. This amount
will make four large pies.
A duck or goose well roasted makes
a fine dinner. The stuffing may be
made as for turkey, or an excellent
dressing is made Of mashed potatoes,
seasoned with chopped onions, pepper
and salt, with just enough bread
crumbs stirred in to give body. Roast
in hot oven, serve gravy with or
without thickening, to which may be
added the giblets, previously stewed
in water with a lump Of butter.
Eggless, Milkless, Butterless Cake
One cup sugar, one-half cup lard, one
cup chopped raisins, one teaspoon Gin
namon, one teaspoon cloves, one-half
teaspoon allspice, one nutmeg, one cup
hot water. Put all in a saucepan and
let come to boil; then cool, add one
and three quarters cups flour, tea
spoon soda and little salt. One cup
chopped nuts may be added. 1t can
be baked in a loaf or layer.
Chocolate Caramels-Two cupfuls
of brown sugar, three-fourths Of a
cupful Of milk, one teaspoonful Of va
nilla, one half cupful Of molasses, two
to four squares Of chocolate and one
half cup Of butter. Cook until it forms
a ball when dropped in cold water;
add vanilla after it is cooked; pour in
a buttered pan; when partly cold
mark into squares.
Sea Foam-Three cupfuls Of light
brown sugar, one cupful boiling wa
ter, whites Of two eggs, beaten stiff,
one teaspoon vanilla, one tablespoon
vinegar, a little salt, one cupful Of
English walnut meats; boil the sugar,
water, vinegar and butter together to
the hard boil stage; add flavoring and
nuts; beat constantly until the mix
ture stiffens like the white Of an egg;
drop on a buttered paper.
Corn Meal Sticks-Beat until light,
two eggs, then add one quart Of but
termilk, two teaspoonfuls of soda,
one teaspoonful Of salt, one tablespoon
full Of sugar. Stir in enough meal to
make a batter, not too thick, end add
two heaping teaspoonfuls Of flour.
Lastly, stir in two or three table,
spoonfuls Of melted lard or butter.
Pour into breadstick molds, and bake
Immediately These are delicious.
Egg Bread-One quart Of sour milk,
two teaspoonfuls Of soda, one tea
spoonful of salt, two eggs. Stir In
enough meal to make a soft batter.
Lastly, add two or three tablespoon
fuls of melted lard, and stir not mo-
ment longer than to mix it. Bake In
gem pans, or in round loaf.
Virginia Corn Bread-Scald one
cupful Of meal with three cups Of boil
ing water. Add two well-beaten eggs,
three CUBS buttermilk. Lastly, two ta-