Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-07-12

The The dough sliSih,ly higher on the
s sist AN, ana shallow in the center.
crate oven. Cool. Now place tho
WI" whites ,: Of two eggs in bowl and add
with "a Dover egg beater unit, this
mixture will hold its shape. SpreaI
between the layers and ice with choco-
One One .G Sanfu cnn Of S =, cSos sugar.
SIT together to mix and then use
sufficient boiling water to make a
m mi, Spread. adding one teaspoon
the cakes: this amount, VIII ice both
cakes all over.
Ny Dear Mrs. wilson-Kindly let
mo know. how l can prevent a bread
p PUG, from getting, watery: also. in
m lna Hins LAY layer si, cake get the LAYERS
ih!n. II VIII oblige me very much, and
! AIN Tsy thanlfui to you NJ. g
pan .: water 'h @h 4eea Sas p1nadinE In
moderate. oven. The trouble is thai
;er r, OXEN Yer is TOO hot spread the bat
on the sides Of the pans wncn making
tne raS yer cakes This means your
and nigh on the sides. This viii n nre :
vent the uneven layers: other causes
are are too hot an oven or too sum a
Ny Dear Mre. Wilson.-wiil you
kindly publish a recipe for lemon M
a sIs 70 ,r be- used with cooked pastry.
dlso ALMOND paste. such is used for
ifuit cake? Thanking you. am.
MELISSA.
Lemon Filing.
Melissa
Seven level tablespoonfuls of corn
starch.
Place in sauce pan and dissolve the
Cook for ten minutes slowly and the n
remove from the fire and add
lolks OF two eggs,
one half cupful Of sugar,
Juice OF one lemon.
Grated rind of one fourth lemon.
Beat to thorourhiy blend You do
your GEES in Immediately upon re-
moving the saucepan from the ire
Almond Pnste.
Shell the almonds and then place in
1s sauce b pan "a, anu &c cover w,h boiling
drain. Plunge into cold water and re-
move the sklns. Dry tho almonds thor
chopper. using the nut butter knife
adding frequently teaspoon Of lemon
juice to prevent the almonds turning
oily. This paste may be packed into
parafine and then cover closely and
store.
Ny Dear Mrs. wilson, have noted
with much .nteres, several Of your
recipes. one / particularly am an1-
ious about is a chicken a Ia king re
II could 60; recipe for the cream
sauce that is used for II and X YOU
could tell me about how much ! would
need TO prerare for 'hirty-sir people?
Thanking you. sincerely. NJ L. e.
Cream snuce for Chicken a la King
One and one-halr cup:uls of milk.
Four tabIespoonfuis OF -four.
Blend the -four and milk and then
bring 10 boil. Cook slowly for ten
minutes and then add
Two tablespoonfuls OF butter,
One Hcl-beaten esq,
one and one-half teaspoonfuls Of
salt.
one teaspoonful Of papr,ka,
Juice Of one-halt lemon,
one half ;easpoonful Of grated rind
To make sufficient sauce 70. thirty
six people:
Four and one-halr quarts of milk.
Three cup.uis OF -four.
Blend milk and -four and then
bring 10 n boil and cook slowly for
ten minutes. Now add
EiGh, well-beaten eggs
Five level tablespoonful OF salt.
One and one-half level tablespoon
fuls OF pa7r!ka,
Juice Of three lemons,
Grated riad OF three quarters lemon.
one and one-half pounds Of mush-
rooms. cut in. pieces and parboiled.
Two cans OF pimentoes. cut into bits.
Ten pounds Of cooked chicken
In preparing large amounts like
this, cut the chicken as for tr;casee-
ing and then take the legs and thighs
and legs in a saucepan and cover
with cold water. Bring TO a boil and
then plunge into cold water. DO this
three times. This will blanch the
meat. Now cook until tender in boil
ing water.