davidaulloa/AmericanStories huggingface dataset:
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25

Il 4tLLOSO DdllGOletO "a uGUtd It.
nido con II hija del molinero sntez
de irse a America.
e. fugitive estuvo escondido en- e!
molino veinte dias.
Y ahora escuchai csta historic. que
pore los pclos de puma. V al AGA
barls Sabz&:s 10 que biz {. 6anio-
lero mientras escuvo rcfugiado en- ej
molino.
Recluido en- Ct Hospital del Ni1o
Jesus de una ciudad cspaHoIG v!ve
IN Adolescence. COLO, que es cl en-
fermo mas interesante de aQuei ejt--
cito de invaIiaos dc ia infancia.
AQuel n;ao es hcrmoso como II.
griego. Tiene las pupiias azules d
cobalto con cambiantes inesperados.
con rafagas amariIIas de algeria,
cen rafaGas negras de deseSperaci6H
: tristeza.
Las guedcias, en- dc.adoS caracolcs.
como rayos De sol. camaraIaGas. L.
frente como IA luna. I! pecho. co
nc Dc m:rmoi.
Es." niGc es lord Byron red!vi"o.
FL parcciio cs c:acto. E5a car
CANAL =, -~,oi.rccE, .scrI~, n go.
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25
VIDA IEAATRAL
Tisttta RuffO

- @-+EN1-
SiguI6 el canine que el pastor lie
:~ndic.ra; :. " bien entrada Ia no
che. lego I AlbanO.
En- Gicna c;udad eRcontr6 trabajo
en- IN moline de aceite. e. dueho
. da6a tres liras diarias.
In dia 50 presento el padre para
l:ev@rzelo consiGo q casa. Ruffo ne
nose en- absolute; mas, cuando supo
u II p5ore madre sufria mucho a.
-srsc separada del hijo que mas que
"a. acceiio = los Geseos del padre =
aa.os volvieron { Roma.
To6os los aho-ros Il tenia los
y-.rcg5 . ST. madre.
U,~a vez yolvi5 al taller de forja
25anaonar Ia idea del teatro.
= = ::
F~racuerta5a po- entonce' Ia casa
lie Rusto IN baritone namado Be
.edeJt., amigo del padre, q quien
rcoGscjab2 qGe dedicara q su hijo
<, teatyo, pues tenia condiciones ex-
celentes.
Sc matricu!6 en- el Conservatorio
le Roma cuando contaba veinte amos.
Turo Po- maestro de canto = Per-
s:chini ) asistio = Ia academia de
Defamation. cGya profesora era IL
c-,ebrada actr.z Virginia Marini.
Eucron condiScipuios suyos. entire
5-ros. e. tenor Bravi. que muri5
c3ardo le e~speraban gr&ndes ~triunfos
= e. baritone De Luca, el cual. por
Ira coincidencia. ocupa lugar inme-
a;&co a de Tir-a Ruffo. Ell el elem
20 de la compaaia de opera cue &c.
-uara Ell Il Habana, . partir del dia
= del mes crtrante.
= maestro Pc-sichiri decia que
e voz de Ruffo era de bajo. m;en-
.as csc sostenja cue era de bar;to-
I'D. Por tai motive s~ostUvieron gran
3>s &~!yercaGos : reye-tas. que obi
IRON 4 Titc& Ruffo = aaandonar u
c..sevvator;o. BuSc5 en- Roma ctros
a-aes.-oS de caato. 0 los cu2les es-
.uvo POGO tempo, kast2 que tonic II
.,.a -. :, m;.m.
-.
ign H.. Ru+t0, Tn MILAN hiZ1
-
rr.,,.os &, n,ad-a ,e c~,iaba.
e vcz en- cuando. aigunos r~ecursi-
c. r:ri.I ,oner.5 2 ;nY-e-
---a- o5ras nara for6grafo. Ii sc
nacaha1 a scssnta es.timos cada
Her fin ,ozr6 forraar parte de
-. com9aaia uuc escogio eI Maestro
a-.rdi. director arlist:co de la
scala. r.ra cI Constant &c Roma.
.rie is6,t6 con ell Herald0 de
LaaeagriE. ilamando Ia a.enci6n por
ts= aermosa : bien timarada.
.-.,t. cu.re c,-as o6ras. c, Trov2dor,
con cxi-o rocuudo.
Lucgo hizo una tourrse &c seis
.-zes por Cala7ria y Stella.
N Palermo cart" Afrisena en- IN
.e9es,D '0a''o' o''S'.''"oo =" t"'.o
""''
.*.' N.-ie4.7"'
C12@ao paseaba POI e. mercado
-2lico. JcGas las vendeGoras lie re-
2..oan fru:as Y l~egum5reS, y IN
.sr1:ca~o, admjrador suyo, al verle
a" en- clerta OCCASION por deLante
2 81 esta5lec!miento, salio ( So en-
-tenr~2. : Ie abrazo e~fusivamente.
ToGos los d!aS lie enviaba sendos
.~ozos DC carre; : en- Ia Ultima fun
lion cue cart6 Titta Ruffo reci6io
@.ochos regalos de ia genie humiide
UT reloj de orc que lie entreg3 e.
c&rEicero.
$50
Tan pronto como lego a MILAN,
Two que empeGar,o TODD para poder
-.vir.
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25

Named Casanova, el fanoso ban
dolero ganego, es IN bandido de le-
yenda.
Su vida no es 10 bastante conocida.
81 10 fuera todos rendiriamos el no.
menaje de nuestra admiration o nues-
tro espanto ante algunos hechos de
la historic de csc hombre; de csc
hombre o de esa fiera, que no tuvo
nunca miedo. Pero que ha pasad5 mu-
chas noches liorando.
;Quien cree listed, ~lector, que era
Named Casanova? En- 81 magma
ci6n, :que figura cree listed que tie
ne e. mas celebre de los bandidos de
mi terra!
Hoy, afeitado y con ST. traje de ga
Ieoto. el notable criminal sc parece
d Bonaparte; no a Bonaparte triun-
faI Y IN POGO espeso de los g-andes
diaS de victoria; sjDO q! Napoleon
triste Y nelaac6lico de los crepuscu-
los de Santa Elena. La melancolia
del destierro, que mata como III can
cer.
Hoy as! es Named Casanova.
iPero anteS.. NAMED era III hon.
6re palido Y hercuIeo, 0 grandes
bar5aS negras y oios protundos y ne
laac0licos. :Po7 que no decirio: Tc
MA CT ia cara una dulzura de Jesus
de Ga,ilea. Este anticcisto gallego
ha cometido e. crimen sin sangre mas
ho-rendo : mas grandioso que coloca
a 81 aQtor g IA aitura de Ia tragedia
griega. Fue por amor el crimen. Y
nay en- e ferocidad, barDarie y sacr;-
legio.
En- ur pueblo de GaIic;a yivia este
extrano p~ersoraje, e~ntregado a las
faenas de Ia terra.
Tenia una novia. y guerra caSar
Sc con ella. e padre de Ia noZa
liam6 2 Named Y le dijo:
Mira, n1uchacho, til te quiere5
casar?
ST. senior.
v ron o7,a vas 7 n~artener q II
muje-?
-:Ah. 81! De modo que csta mia
mia, que hey no pasa n~ecesidade5,
I'll, que Il GCieres tanto, Sc las /
4 hacer Fasar:
Manned Sc quedo cas!ado' pen
s""oo'
Mira r~apaz-slgC'o e Paa''-
'e'e d america Eue''e con olncF'
: caS@'e.
y e''a.'' oe7pe'"I" Hi '"e-''
-yo rcsnondo y ola +arobian res
monde
-Vamos
IN electo Iueron' La muchach"
j1r" !!oraE"o' % que le peHla'
Il much&cho Sc Tue de ID aIde2.
y en- n manana De hruna sc ale
ja0a de Nigo' Named Casanova apo
%aoo en- "a pore" de un 'EaSa'.ah'1'
CO..
III
Tn aRO en- America, en- BUenoS
Aires.
Narjos meSes sin noticias. Una de-
sesperaci6n peligrosa Sc iba apoderan
10 del e~migrante.
Escribia Y no contestaban. Pasa.
ron meses Y meses en- esta forma.
Named, como Ell famoso presidiario
andaIuz, podia cantar aquelIa copla,
que parece IN eco biblico:
H!e'o u" @!o S'' uoIi"'t'
SehIa'to Ell III. Pe'%'e
acoTdah"one 0e u.
T,o +ar5a q u e~s,anc;o donda n
,rabaiaba ueoaron mas eniorantes.
CalIepos en- 81 mayoria.
Named Sc encontr6 con IN mucha-
cbo nr6fupo. de ALI al Iado de s.,
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25
IPORRAZOS

'olecci6n de cartas. articulos s
Simplezas. por "PIPO."
QuedaD solamente unos
cuantos Aiemplares para -
-ents
VALF 30 CENTAVOS
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25

Pasa a la psgina 8, columna 2.
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25

En- Il de aQuellas escapadas Ma
med fuc a refugiarse a un rincon de
las montanas TojaS de Armuiro.
ALI, CT IN moline, VIVA una MT
chacha que era hija del bandido.
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25

Pasa u 10 pagina 5, c0Iumna :.
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1915-10-25

(I'dEd d Ia 81. G"l 3D.
The broad ax., 1915-01-23
IWSSFHTGHEN1
Irlg6UPBOARD
WHEN USING LAMB.

ECIPES for lamb. served in ways
Il suitable for luncheon and tea.
are suggested here:
Casserole Of Lamb and Vegetables
Take two pounds neck Of lamb. one
ounce butter or drippings, one onion.
stock, one teacupful green peas. one
dozen small carrots, two or three tur-
nips and seasoning. Melt the butter In
the casserole and fry the onion slightly.
Cut the lamb into neat pieces and fry
these also. Cover with stock and allow
to simmer for one and a half hours.
Add the vegetables the last half hour
These should be cut into neat cubes
and strips. Thicker the gravy just be-
fore serving with a tablespoonful OF
-four smoothed free from Jumps with a
little cold water. Sprinkle the top with
a little chopped parsley and serve in
the casserole.
This For Luncheon.
Lamb In Aspic.-Prepare an aspIc
Jelly in the usual manner. Pour a por-
ton Of it In the bottom of a plain mold
and decorate the bottom and sides
with evenly cut slices Of hard boiled
eggs. sprigs Of parsley and slices OF
lamb; then Gil the mold with the re-
naming aspic and set on ice until firm.
Turn out on a chilled platter and sur
round with lemon cups filed with new
peas moistened with French dressing
Stuffed Lamb.-When buying a leg of
lamb ask the butcher to remove the
bone so that a pocket Is left TO stuff.
II does not roast so dry as the Shout
der and is in many ways a better cut
Of meat. A good stuffing Is made as
follows: Take stale bread and moisten
with hot water until II Is soft. pouring
of the water. Add a we'll beaten egg.
salt, pepper and sage to taste. Fill the
cavity and sew it up. Bake for an hour
or two according to size.
A Novel Stew.
Lamb Stew With egetables.-Take
two pounds OF lamb, two quarts Of
canned string beans and one pound OF
canned tomatoes. Take beans and cut
in four pieces tIong section and cross
sectionl: cut the meat In small pieces.
wash il first and then put In your cook
ing pan: add four glasses of water and
cook until il is half done; then put your
string beans in IL and four good sized
onions cut into small pieces; then cut
your tomatoes and put in; put on
enough hOT water to cover and let cook
until we'll done; you can salt to suit
taste. When cooked mix and serve.
The broad ax., 1915-01-23
y5eSFHTGHEN.
DO YOU LIKE FIsH7

A GREAT variety Of fish is now In
a the market. So wide is the choice
that II seems almost any one
ought to be suited. Some ways Of
cooking the seasons fish are suggested.
Baked Fish.
Baked Perch.-Take. a dripping pan,
put in a row Of salt pork sliced thin,
cover with perch. put in little pepper,
then another row Of salt pork over the
perch and keep itup till the pan is half
full. Add a little salt on the top.
Baked Pickerel.-Remove the back
bone and all the small bones which can
be removed without tearing the flesh
too much or getting the fish out OF
shape. Brush the fish with lemon Juice
and olive oil and let it stand about an
hour. Then put very thin slices Of
pork across a rack in a dripping pan
and place the fish skin side down over
the pork. Brush with tried OUT pork
and bake in a covered pan for forty
minutes. Basic It once or twice while
cooking and serve with hollandaise
sauce or II preferred with maitre d'ho-
tel butter.
Cooked With Vegetables.
Halibut With Tomatoes.-Take the
required amount Of halibut steak and
put into buttered pan. Arrange pieces
Of tomato to cover It and put on top OF
the tomatoes plenty Of green peppers
sliced rather thin. Season with salt
and pepper and pour over all one
fourth cupfuI Of melted butter. Bake
n hot oven thirty minutes, basttng ire
Qaently. A garnish Of sliced hard bOil-
ed eggs may be added
Brofled Spanish Aackerel. = Clean
thoroughly, split down the back and
remove the backbone. Broil over q
clear IRE on a well creased wire broiler
for ten minutes, hesh side down; then
turn for one minute On the skin side.
Remove 70 q hot platter. Season with
salt, pepper ana butter or with maitre
d'hOteI butter and gaEnish with pars-
ley. Make the maitre d'hOteI butter By
creaming one tablespoonful Of butter
"a q bowl ana adding slowly one table
spoonful Of lemon ta1ce. half 9 tea
sDoonfol Of ali, half q salt1poonfui o.
pepper ana ons tsaspOnfui Of finely
choppsa taraAsg.
The broad ax., 1915-01-23

DACON would be more popular
n were 1t served In a greater va
riety Of ways. 1t may be cooked
alone or combined with other foods
with success.
Cooked With Eggs.
Fried Eggs With Bacon.-Take four
eggs, four slices OF bacon. four sprigs
of parsley. Put the bacon in a hot
pan, keep turning all the time and re-
move the dripplngs. When the bacon
is crisp remove from pan and put IN
the eggs. reducing the heat. The eggs
must fry slowly. When done on one
side or both sides put on hot PLATTER.
Garntsh with bacon and parsley.
A Tempting Dish.
Bacon and Egg Balls.-Have some
hot fat in a deep pan. The tempera-
ture should be that necessary for frit-
tiers. Stir It until IT whirls around
quickly. Now break an egg into this
miniature whirlpool and keep the frit-
ter turning with the stick till the egg
il of the consistency Of pOached one
and quite round: then lift it out and
Law II IN a hot dish. Let the dish lean
toward the fire to keep the eggs hot.
Do as many more as you require In
the same way. They will keep hot
and soft in the dish before the fire for
quite half an hour. Serve either on
square Of fried bacon placed on fried
crouton or on a dish with little curls
Of fried bacon between
Delicious With Cream.
Dreamed Bacon on TOast.-Take hair
q pound Of thinly sliced bacon. cup
full Of milk. a tablespoonful Of -four.
four pieces of toast, four sprigs OF
parsley. Put the bacon In hot frying
pan and fry until crisp. Drain On
nearly all the drippings. sprinkle with
-four and mix. Then add the cold milk
slowly. Boil three minutes slowly.
Stir quite often. Serve on toast gar
nished with parsley.
Served With Sauce.
Fried Bacon With Cream Sauce
Slice bacon thin and put into hot fry
ing pan, keep turning until brown, but
not hard Remove, put on slices OF
toast. Put a tablespoonful OF -four
into the pan with bacon fat. mix until
smooth. put over fire. Add a cupful
Of cold milk and boil two minutes,
adding a little pepper and salt. Stir
until smooth and creamy. Pour over
the bacon and garnish with a little
chopped parsley.
The broad ax., 1915-01-23
IWsSEHTGHEN|
.gnGUPBOARD
BEAM snIIPs.

BEAN SOUPS.
DEAN SOUPS are considered nutrt-
II tious. Made with a rich stock
and thickened with beans. these
sopns are substantial dishes for cold
weather.
Baked Bean soup.-Put in saucepan
a cupful Of cold baked beans, TWO
cupfuIs water and two slices OF onion
bring to the boiling point and simmer
half an hour. Rub through a sieve ana
add one-half cupful stewed and strain
cd tomatoes. two teaspOOnfuls each OF
butter and -four, one teaspoonful chill
sauce. Season to taste with salt and
pepper. Served with bread or crackers
and followed by a light dessert. 1t pro-
yides a cheap and satisfying lunch.
Made With Red Beans.
Bean Chowder.-Wash well one cup
full of red beans. Soak over night In a
quart of cold water. In the morning
sdd a whole Onion and stew until the
beans are tender. Add water as they
cook to keep the quantity 6rst added
When beans are tender add medium
sized diced potatoes, half a pint OF
strained tomatoes and half a cupful or
broken macaronL Boil for about an
hour. Season with salt and pepper.
Add diced fried bacon and one table
spoonful bacon fat. Then serve.
Favored With Herbs.
Kidney Bean Soup.-Take two cup
fuIs cold boiled kidney beans, four cup
fuls stock Of water. one tablespoonful
grated onion, one tablespoonful butter,
one teaspoonful salt. one teaspOonful
thyme. one-fOurth teaspOonful white
pepper, one teaspoonfuI chopped pars-
lev and a dash Of paprika. Put the kid
ney beans on to boil with the stock or
water; boil twenty minutes. mash and
strain. Return to the boiler, add the
onion. butter. salt, pepper. paprika,
parsley and thyme; boil a couple OF
minutes and serve IL not thick enough
add one tablespoonful -four mixed with
a little cold water.
Soup Of the Fstherland.
German Bean SOup.-Take one cuptul
Of beans. two cupfuls Of water, one
small onion. one medium sized potato.
two tablespoonfuls of butter. two tea
spoonfuls Of salt, pepper to taste and
water as needed. Soak beans over
night in a pint OF water; in the morn
ing pour OF. Measure the beans after
they have expanded, add same amount
Of water. the potato cut into small
cubes, the minced onion and boil until
tender. When ready to serve add the
butter and seasoning. If too thick a
little more water can be added. Many
like a little vinegar In bean soup, but
this may be added at table by each ac-
cording to taste.
The broad ax., 1915-01-23
|DESSFHTGHEN
.&nllGUPBOARD
COOKING Au eRArIN.

COOKING Az GRAIN,
n ISHES cooked in this style are de-
IL licious. 1t Is a simple yet salts
factory way Of using left over
foods like cold potatoes or vegetables.
Eggs au Gratin.-Cut six hard cooked
eggs into halves lengthwise and place
In a circle around dish. Prepare q
sauce as follows: Melt one tablespoon
full of butter, add one tablespoonful Of
-four, one-haIf teaspoonful Of salt,
dash of cayenne pepper, one-half tea
cupful'of water, same amount OF cream,
two tablespoonfuls of grated cheese
Boil for two or three minutes; add two
raw egg yolks. Mix well and pour at
once over the eggs Sprinkle with but
tered cracker crumbs and brown in a
quick oven.
A Meat Economy.
Kidneys and Onion au Gratin.-Take
three or four onions and the same num-
Der of sleeps kidneys. Cut the tops
on the onions and put them into a
saucepan of boiling water with salt
Put the lid on the pan and boil the con
tents for one and a quarter hours; then
take up, remove the skins and slip the
center Of the onion out. Cut the kid
neys in two lengthways. Season with
pepper, salt and piece Of butter and
put half into each onion. Set the on
ions on a creased tin with the onions
sideways to prevent the juice from the
kidneys escaping. Chop the onion cen
tiers finely and put as much as possible
back into the ends of the onions. Scat
ter breadcTumbs over all thickly and
bake slowly until the onions appear to
be thoroughly done.
Novel Way of Using Noodles.
Noodles au Gratin.-Prepare a fairly
stiff but smoothly kneaded paste with
one-half pound -four, one-half ounce
butter, three yolks OF eggs and a pinch
Of salt Allow the paste to stand for at
least one hour; then roll out as thinly
as possible. Fold the pieces (rOlled
oub and cut the paste crOsways into
narrow strips about one-eighth Of an
"luG- LOOccu AohoAC
them up and dredge with little -FOUR.
Put the noodles into a pan Of fast boil
ing salted water and boil for about
eight minutes: then drain and let cool.
Butter a baking dish, spread with a lit
tie white sauce, then a layer Of moo
dies, sprinkle some grated cheese In
next and a few drops of melted butter.
Cover with sauce and continue thus
until the noodles are used up. See that
the last layer is well masked with
white sauce. sprinkle over with bread
crumbs, place few tiny bits Of butter
here and there on top OF the crumbs
and bake in a quick oven for ten min
utes. The dish is then ready for serv-
ing.
A...~ M~6A>~/
The broad ax., 1915-01-23

FLYER is q staple breakfast food.
l. though it gives SAVIOR to the mid
day meal as well.
Liver With Toast-chop up the liver,
mix with some sweet herbs, a little
minced onion and salt pork and two or
three tabIespOonfuls of breadcrumbs.
Put all together in q crock, dredge with
-four. cover and set in a slow oven for
an hour and n half. Remove to heat
ed dish and serve with toast points and
parsley border.
With Piquant Sauce.
Larded Liver.-Take fresh liver and
lard it with fat bacon. Make a pickle
of vinegar, sliced onion. thyme. pars-
ley, bay leaf, half bud of garlic. salt
and pepper and put liver into it. Let IT
stand for twenty-fOur hours, drain and
place in the oven in a buttered roasting
pan. Basic with the strained pickle
juice. When done place on platter and
cover with sauce piquante, made as
follows:
Put into a saucepan two ounces Of
butter. a sliced carrot and six sliced
shaIlots. Add a bunch of savOry herbs.
half bay leaf. pepper, salt and thin
slice of lean ham. Let simmer until
they form a brown glaze, then add four
tabIespoonfuls of vinegar and half a
pint of good stock. with a lump OF
sugar. Simmer. skim of fat. strain
and when very hot serve with the liver.
An Elaborate Dish.
Braised Iiver.-Take one calls liver.
one onion. one stalk Of celery, two
sprigs of parsley, one pint Of stock or
water. one tablespoonful Of mushroom
ketchup. one carrot, one bay leaf, one
turnip, quarter pound Of Harding pork,
one tablespoonful Of butter, one table
spoonful of Worcestershire sauce, one
tablespoonful of -four. Wash the liver
and lard it the same as fillet Of beef
Wash and cut the vegetables into slices
and put them in the bottom OF brais-
ing pan if you have one. If not In a
deep baking pan. Lay the liver on the
bed Of vegetables. add the stock or wa
ter. put a lid over the pan and bake in
a moderate oven for two hours. When
done put liver on a dish. Put the but
ter in a frying pan, stir it over the fire
until a nice brown, add the -four, mix
and strain the liquor from the other pan
into this, which should be about half
pint. Stir continually until it bOils,
then add the Worcestershire sauce and
mushroom ketchup. Pour over and
around the liver and serve.
The broad ax., 1915-01-23
Ns2K{ITcHFN'
INEXPENSIVE cAkro

INEXPENSIVE CAKES
HAKES are an indisnerso,,.
~ the bill of fare. Accord PaI' Of
some authorities. their rtos s %
gradients are required In nm "a NJ u
dinner If no other dessert il s Ou.lne
Some suggestions for cakes tbo e,'N
inexpensive are given here ' a'e
With Sugar and Spies.
Spice Cake. - Take two cr,s-,
brown sugar creamed with half VI
full Of butter, two eggs. a rr,s. Iup
sour milk, a teaspOOnful Of sad. ~ VI
solved in milk, two and a half MS eIS'
Of -four, half a teaSpoonful of slIs pIaS
a teaspoonful Of cinnamon. half ~ ~
spoonful Of cloves aud the s.~ vs..
amount Of grated nutmeg
To make icing for this boat a.,
white Of an egg very stiff. Cook on.
full OF sugar and half cupful Of v,,a.
until 1t threads, add TO the Whit :.
the egg and beat until thick FIsvo.
with vanilla.
An Economical Reeips.
Gold Cake.-Take three cggS ono.,s
one-quarter cupfuls Of sugar. one ON,
full OF milk. two and three-uuarter crn.
fuls Of -four, One-half cupfuI Of but,s,
two teaspOOnfuls Of baking povdo,
one teaspOOnful of favOring. Cream
sugar and butter. Separate eggs ana
add beaten yOlks to butter and sur,r
Sift -four once. measure, add bakir,
powder and sift again. Add milk
-four and stifly beaten whites in orIs,
given. Stir until smooth Bake IN
loaf.
Dried Apple Cake.-Take two Gun
fuls Of dried apples, soak overnight in
enough water TO cover them. Late,
chop fine as raisins and cook until
candied in two cupfulS Of New Orleans
mOlasses. Make the usual cake miI
ture; then add the cooled mOlasses and
apples.
For the Coffee KIatch.
Coffee Cake.-Take One-half eupfu
Of butter, one cupful Of sugar, two
eggs, one tablespoonful Of mOIasses.
One-half cupful Of cold boiled COHee.
one and seyen-eighth cupfulS Of -four.
two teaspoonfuls Of baking powder,
one teaspOOnful Of cinnamon. Onehaf
teaspoOnful Of cloves. One-half tea
spoonful Of mace. three-quarter cup
full Of raisins, threequarter cupful Of
currants. Onequarter cupful Of CtrOn.
Cream butter. add sugar, mOlaSSes and
beaten egg yolks. Mix and sift dy
ingredients three times; add alternate
" with the coffee to butter and sugar
Beat wen. add all Of the fruit (aOuredl;
then fold in white Of eggs, beaten sun.
Line cake pan with creased paper to
prevent the cake cooking too rapidly.