The Birmingham age-herald., 1915-10-24

 ,s-Photo by Baird cups of boiling water. Season. cover and let simmer for several hours. When done remove meat and thicken gravy if neces- sary.
 Nodded Chicken: Boil chicken until ten- der. season water highly. When cold cut into pieces or strips nearly one size as possible to look nice Ornament thel bottom of mold with slices of hard boiled eggs. thin slices of pickle, truffes or flne- ly chopped celery. Make a jelly using half-box gelatine to three cups liquid When cold pour little into mold add chicken, egg, pickle etc, move jelly and so on until mold is filled. When con gealed turn out on lettuce leaves on plat ter Serve with tartar sauce.
 Good Sandwich Filling: One cup sweet milk, one tablespoon flour. one teaspoon salt, dash of cayenne pepper, half-pound cream cheese. one can pimentos.
 Cook milk, flour. salt and pepper and cheese over hot water until very thick. Add pimentos cut in pieces. When cold, spread between bread.
 Ice Cream Sandwiches: Bake sponge cake in sheets about one inch thick. Cut this into pieces three and one-half inches long and one and one-half inches wide This is half the size of a slice cut from a quart of brick cream. Split the piece of cake in two, making of each one of them two slices between which place a layer of cream, just as one would put filling between bread in an ordinary sandwich. Cut a quart of brick cream into 10 slices then half each slice. Thus one quart of brick cream serves 20 peo- pie.
 Arrange the cake and cream to form a sandwich, on top of each place a table spoon whipped cream and candied cherry
 Ice Cream Croquets: Grind and brown one cup almonds, one cup dry sifted macaroons. Dish up spoonfuls in the frozen cream roll in the nuts. having them spread on platter. Serve imme- dately. Pretty and good.
 THURSDAY.
 Lady McMillin Cake-l cup butter. whites and yolks G eggs or cups sugar, F yolks beaten very light, l cup sweet milk. 3A cups flour, 2 rounded or level teaspoons baking pjowder, teaspoons cinnamon, tablespoon (heap.ng) cocoa, E teaspoon nutmeg, 1 cup blackberry Jam, F cup grape juice.
 Cream butter, add half sugar to butter; beat very light. Beat yolks light with rest baking powder and add alternately with baking powderand add alternately with milk and whites. Mix spices and cocoa with grape juice; add to batter; gently stir in jam last.
 My Favoite Cake-12 eggs, 1a pound butter, 1 cup milk, pound flour, pound sugar, level teaspoons baking powder. lemon, orange and vanilla.
 Rainbow Cake-Whites 4 eggs, l cup sugar, h cup milk, F cup butter cups flour, 2 teaspoons baking powder
 Flavor with orange vanilla and lemon Take out portion and tint pink with color paste Mix in with white to make a pretty pink and white cake.
 Directions for Making Yellow Cake-3 egg yolks, cups sugar, cups flour. ? whites eggs, & cup cold water, level teaspjoons baking powder 1 orange juice and grated rind.
 First sift and measure flour and then sift as in white cake with baking powder Beat yolks very, very light; add half of sugar and beat again. Cream butter with the rest of the sugar and then add to this the yollls. Then the milk and then the flour, fiavoring last. Bake as you would white cake layer or loaf. Yellow cakes require little more heat than white cakes.
 Cream Icing-S tablespoons Pet cream, cups XXXX sugar, tablespoons butter, teaspoon vanilla.
 Cream butter and add sugar and cream Put over hot water, add vanilla and stir into creamy icing. When taken off, let cool a little before icing cakes. If it gets stiff, beat, and if necessary put back over hot water. This can be kept several days. If too hard after cooling duu cream. 10 Indke cnOcOldte 1clnB aud cocoa to tste.
 Filling for Chocolate Cream Cake-4 tablespoonsfuls of sweet cream, 1 cup XXXx sugar, 1 teaspoon butter, 1 table, spoon each of cocoa and vanilla. Mix thoroughly, put over a vessel of hot water and stir to smooth cream. Let cool a little before spreading on cake, or it will run
 FRIDAY.
 md hra dc ;,, Cases: F teaspoon salt. pair sweet- breads, pt brains. 1 cup button mush- rooms. 1 lemon, 2 tablespoons butter, dash of cayenne. 11a cups milk, l tablespoon flour. Soak brains and sweetbreads in cold water. Boil with lemon juice, salt and pepper. Make sauce with butter ard. flour. Add brains and sweetbreads. Fill ramekins or pate shells. Sprinkle with parsley.
 | Almond Bisquc: pts milk 1a ps. blanched almonds, Drowned and ground; heaping spoon flour, tablespoon butter. ! Cook butter, flour and milk until thick. l AGo almonds while fresh and warGl. Serve with whipped cream on each cup. | Noodles: ! egg, four to make dough, h | teaspoon salt. Roll thin. Gut in very mar. TOW strips with sharp knife. Drop in boiling water. Cook 20 minutes. Drain | nd pdd fn