New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-03

lemons. and the juice of three. Dissolve one
ounce of gelatin in half pint Of warm water,
pour in mixture while hot and beat well. When
il begins to "jell' whip in the stify beaten egg
whites and beat occasionally in order to pre-
vent settling TO the bottom. A popular and de-
licious dish.
PEASANT GIRL WITH a VEIL
(Bondepge med slor)
Crate enough whole wheat dry bread TO make
three cups Add one cup of sugar, mix WE'LL
turn into paper-lined cake tin and pat down
fat. Bake until brown. turn on platter
spread with jam or apple sauce and heap with
whipped crvam.
JOLA GRAUTUR
Gcelandic Rice Pudding)
4 popular scandinavian Christmas dish.
Wash one cup Of rice and one cup of seedlesS
raisins; put in "A saucepan with two cups of
cold water and stick Of cinnamon. Cook
until me water has been absorbed. then add
one quart of milk a teaspoon OF salt, three
tablespoons Of sugar and boil for three-quarters
of an hour. Serve hot with cream and ground
cinnamon and sugar.
FATTIGMANDSBAKKE
poor Mans Cake)
Norwegian Christmas cake Sift one and 4
fourth quarts of -four. Beat five eggs steadily,
adding seven tablespoons OF cream, SIX table
spoons OF powdered sugar, three tablespoons
each of brandy and -four, a quarter cup OF
melted butter, then little more flour. Turn
on the board and knead in -four enough to make
a dough stiff enough to roll out thin. Cut in
diamond shapes and fry in hot fat.
PEPPER NUTS
One cup Of butter, one and half of sugar,
two-thirds of cup of sweet cream, two tea
spoons Of pepper, one cake OF yeast dissolved
in lukewarm water, and five cups OF hour'
Mix well and let the dough stand IN warm
place overnight. Roll out on the board, cut into
strips a quarter-nch thick, then in halfinch
lengths. Bake in CREASED pans in a hot oven.
SWEDISH BUTTER CAKE
Mix together one quart Of milk, seven ounces
of Yeast. eight ounces Of sugar and four eggs.
When blended add -four enough to make a firm
dough. Roll out very thin, folding IN two ana
a half ounces of butter. Fold and roll out
three times. Have ready paste made of
half pound of butter, half pound Of sugar. a
quarter pound of almond paste and two eggs.
Dot small Jumps Of the paste over the rolled
out dough; fold and roll again four times; roll
and lay in buttered baking PAM slash top with
a sharp knife let stand half an hour in pan,
then bake.
SWEDISH ORANGE BREAD
a
flour. two quarts Of wheat flour, two cups of
moasses, one large cup Of shortening, two
quarts of warm milk and the grated rlnd of
four oranges. In the morning knead with
wheat flour until hard When it has risen,
make into loaves, let rise again and bake in
medium oven for one hour.
DANISH OUNCE CANDY
To one pound of ounce pulp add one pound
of sugar and boil for forty minutes. Spread
on platters quarter Of an inch thick and les
dry for several days, first on one side, then on
the other. Cut in squares and it is ready TO
eat.
GINGER COOKIES (BRUNE KAGER)
One cup of brown sugar. one cup of molasses,
three-quarters Of a cup Of butter, two table
spoons Of ginger, two teaspoons Of soda dis
solved in three tablespoons of water, tea
spoon of spice, Juice of lemon and four cups
o. flour. Roll thin, cut and bake.
DANISH APPLE PUDDING
Make a rich apple sauce, boiled down thick.
Add a tumbler of jelly and spread thickly on
large baking dish. Stir the yolks Of three
eggs with three tablespoons Of sugar Add a
quarter pound of banched and chopped al
monds; then add the stiffly beaten egg whites
and twenty drops Of almond hayorng Cover
the apple sauce with the batter, dust with
sugar and bake in brisk oven until 1t is a
delicate brown. When cold serve with whipped