Evening journal., 1918-05-17

Arrange on dish with rings Of gr'oT
peppers and parsley. AS both the
beans and the oil are very nourishing
it is a good substitute for meat, now
that meat is so high
MOlasses Cake.
Though this is not strictly molas-
ses Gale. 1t is very good for cheap
cake Take one cup of sugar. half
cup lard, half teaspoon salt. Cream
as you would butter. then add one tea
spoon cinnamon, half cloves. two ia
blespoons molasses. Beat well. Now
add one cup cold coffee If you have
not a whole cup of coffee fill it up with
milk, two cups -four, two teaspoons
cream of tartar, one teaspoon soda
stirred in the -four. Have the spoons
level full Of cream Of tartar and soda.
If heaping it will spoil the cake Beat
well. and last add half cup OF cur
rants or chopped raisins dredged with
-four. Beat again and bake about half
an hour.
Veal Fricassee.
Two pounds lean veal, cut into
pieces about two inches square. Cover
with cold water and boil until tender,
using a very little salt pork with IL
lUI ENdNUMAuEs uhG AANuA 0uA anu
drain A. roll in -four and brown fl
little butter. Add more butter to take
up two tablespoons of -four. Pour in
water meat was cooked in and milk or
cream to make three pints OF gravy
Add a little salt and pepper. Strain
and serve at once.
Marguerltes.
Three-quarters cup of sugar, one
quarter cup water. three marshmal-
lows, one tablespoon shredded cocoa
nut, white of one egg, One-eighth
teaspoon vanilla. one-half cup chopped
walnut meats, crackers. Boil sugar
and water until syrup will thread. Re
move to back Of range and add marsh
mallows cut in pieces. Pour onto the
whites of eggs beaten stiff, then add
cocoanut, vanilla and nut meats.
Spread crackers with the mixture and
bake in hot oven till delicately brown
cd.
DOughnuts.
Scant cup sugar, one rounding Ia
blespoOn butter, melt and stir in sugar,
add two well beaten eggs and beat.
Add one cup milk. Have ready four
cups bread -four sifted before meas
uring; return to sifted and add two
rounding teaspoons cream tartar, one
rounding teaspoon soda, one-half tea
spoon salt, one-half teaspoon nutmeg,
one-quarter teaspoon ginger. Stir in
TO liquid and when well mixed turn out
on well-houred board and knead until
smooth.
Jellied Prunes.
Bonnie Briar-Soak two and half
tablespoons granulated gelatin In a
half cup cold water, add one and a half
/ cups boiling water TO dissolve gelatin.
one cup sugar, one-quarter cup lemon
Juice. Strain, add three-quarters cup
Of cooked prunes after removing
stones. pour into molds and chill. Stir
twice while cooking to prevent prilnes
from settling. Serve with sugar and
, cream.
Baked JOhnnycake.
Take eight tablespoons OF white
} meal and scald thoroughly with boiling
water When fully scalded and swol-
len add one tablespoon Of meal and
work in carefully, then add a good
, pinch of salt and enough milk TO make
l a batter slightly thinner than for
z griddlecakes. Add one teaspoon of
. baking powder and mix all we'll. Last
Of all, break in four eggs and beat
them in thoroughly. Pour into a we'll
( buttered square baking tin, place in a
Q hot oven and bake. When done and
. golden brown on upper side take out,
. turn bottom side up in tin and place
e on crate minute to brown other side.
:, Then take out, cut in squares and serve
r very hot with plenty of butter. This
e makes a delicious breakfast dish, and
T can hardly be distinguished from an
s omelet. If you can get tho real thing
6 maple syrup makes a delightful dress
ing for them.