Belding banner., 1918-03-13
Economical Desserts

Economical Desserts
Dinner without dessert seems a
very poor meal to most of us, but be-
cause it is both a duty and a neces-
sity for the average household to
economize. both to conserve its own
resources and at the same time those
of the country, all the rich and ex-
pensive desserts that formerly we
were so fond of should be banished
from our tables. Cakes, pies and
puddings with many eggs and great
real of butter or mlfc-l rich cream we
must deny ourselves until after the
war at least, but this does not mean
that we cannot enjoy many delicious
dishes. Indeed some of the simpler
and more inexpensive recipes are as
palatable as the old-fashioned richer
and heavier dishes, and great deal
easier of digestion. Take for instance
the War cake, the recipe of which is
given Just below. This was invented
by chef of the Waldorf Astoria in
New York City, one of the most fas-
hionable and expensive hotels in the
country, that has long been famous
for its elaborate cuisine, but even
here this cake which contains neither
butter nor eggs made such hit with
the patrons that the hotel was be-
sieged for requests for the recipe. At
first the cook was reluctant to impart
this secret, but at last he consented,
and here it is. This rule makes two
large loaves and even for quite a
small family it is not too much, as the
cake is even better after it has been
kept tightly covered for a week or
two than it is at first.
War Cake-Two cups of brown
sugar. two cups of hot water, two ia
blespoonfuls of lard, one package of
raisins, one teaspoonful of salt, one
teaspoonful of ground cinnamon, one
teaspoonful Of ground cloves. Boil
all these ingredients for five minutes
after they begin to bubble. When
cold add three cups of flour, one tea
spoonful baking-soda dissolved in one
teaspoonful hot water. Bake in two
loaves for forty-five minutes in
slow oven.
Chocolate Junket--Grate some un-
sweetened chocolate, about two ta-
blespoonfuls to hte pint. Melt it in
little of the milk, cooking till a
smooth paste. Sweeten the rest of
the milk. and stir in the chocolate
paste. This will probably make the
milk sufficiently warm, if not, heat 1T
little The milk must be only blood
warm. Add two teaspoonfuls of rem
net to a quart of milk; pour at once
into the dish in which it is to be SER
we'd. Whip a gill of cream, sweeten
and flavor with vanilla and place on
top of the dish. You can omit the
cream and serve with milk If you
prefer, or it is very good without any
sauce at all.
Sour-Milk Cakes.-Pancakes served
with syrup, brown sugar or jelly
make a very substantial dessert and
one well liked by nearly everybody.
Sour milk cakes are especially tender
and delicious. Sift a teaspoonful of
soda and a half teaspoonful of salt
into two cupfuls of flour stir into the
mixture two scant cupfuls of sour
milk and one well beaten egg, or you
can omit the egg entirely. Bake as
usual.
Mock Pumpkin Pie.-This pie is
from four large sweet potatoes which
must first be cooked in their skins and
pie plate with pie-crust and put lay
er of potatoes and sprinkle in part of
one cupful of sugar and part of half
cup Of butter cut in bits. Mix to-
gether one teaspoonful of cinnamon,
half a teaspoonful of powdered all
spice and two tablespoonfuls of flour.
Sprinkle half of this over the first
layer of potatoes. Now put on a sec
ond layer and add the rest of the
spiced flour and butter. Then pour in
one tablespoonful of vinegar and one
cupful of water, and put on the top
crust. Bake in a moderate oven.
Spice Cake.-This cake needs no
eggs. Cream together four table
spoonfuls Of partially melted butter
and half a cup of sugar, then put in
half a cupful of molasses and half
cupful of sour milk into which one
teaping teaspoonful of soda has been
dissolved, then stir in two cupfuls of
sifted -four, one cupful of chopped
raisins and one tablespoonful of cin-
namon, one of nutmeg and quarter
teaspoonful of cloves, or spice more
heavily if you like OF. This cake keeps
very well.
Coffee Cake.-This is not what is
ordinarily called coffee cake, which is
nothing more than a variety of un-
sweetened bread to be served with
coffee. This cake is favored with
coffee, hence its name. Cream to-
gether half cupful of butter and
half cupful of sugar and one egg
beaten very light. Then stir in half
a cupful of strong black coffee and
half a cupful of milk and two cup
fuls of flour sifted with two tea
spoonfuls of baking-powder and half
cupful of well washed currants.
Pour into well CREASED baking-pan
and sprinkle the top with sugar and
cinnamon. Bake in a moderate oven
about three-quarters of an hour.
Graham Cracker Cake
Thraa arns one and nna=half cum