Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-07-12
MRS. Will SON TELLS
HOW TO MAKE BATTER
Oxtail Soup Almond Paste, Cream Sauce for Chicken
a la King, and Great Variety of Recipes Given
by Famous Cook to Inquirers
Replies to Letters.

3sSpbes ~ hNtkckss
My dear Mrs. Wilson-will you
please give me recipe for layer-cakc
MISS r. II. w.
Layer Cake batter.
Miss f. III. W.:
Three-quartcrs cupful of sugar,
Four tablespoonfuls of shortening
rolks of two eggs.
then add
Two cupfuls OF siftcd -four.
Three level tcaspooniuls Of baking
powder.
Thrce-quarters cupful Of water
Beat to smooth batter. Now fold
IN stimy beaten white OF one egS.
pans and bake for eighteen minutes
in moderate oven. The white of egg
LEFT over and one-half glass OF apple
jelly placed in u bowl and beaten
s,ifiiy until it holds it's shape. viii
make meringue for the layers of the
cake. Ice with water icing: use one
half cupful Of XXNN sugar and suiii-
Client hot water to spread. Flavor with
vanilla.
My dear Mira. wilson-wilI you
kindly print in your column n good
recipe for lemon meringus pie. tried
severa! times and my mcringuc fell
every time. Thanking you in advance.
NJ. C. G.-The trouble with your
mssrinsue Is that nrs, you beat the
M hen YOU OF the hs,, egg nice and stff and
breaks down tho air cells. What you
should do Is this: Place the whites
very stiff. that is. 80 tina, when you
lift your egg beater. the little points
Of the mer!ngue will stand about one
a sow add 1n four DC
fuls Of graduated sugar and bsa, il,
IN. using the Dover egg beatsr. then
tablespoonfuls of pulyerized sugar in
howl and add one tablespoonful Of
eorns,arch. SIT, 70 blend and ,hen
sprinkle this over the merlnGue Now
4 mernEue. DO not stir. just cut and
1 then fold over.
1 My dear Mrs. Wilson-U-i,l you
| kindly publish through the columns Of
| the Times Dis patch recipes for making
1 ox'sl SOUP and hraised oatail Your
\. J. 6.
A o1tniI Soup.
II A. I G-Have the Butcher cut the
% @4'a M se r tor and Sa the" soak II
l rinse under cold water Wipc dry aud
tncn Toll IN hour and fry un,il golden
n In q soup Kettle and add
n one small veal bone
II Two quarts OF cold water.
III Two onions. cut in dice.
HI one carrot, cut in dice.
Il ono fassot 0, soup herbs.
race the onions, carrots and soup
Bring, 70 boil and cook slowly for o.
NO hours. Remove the vegeta bles
Two taaspoonfuls of salt
NJ One teaspoonful Of white pepper,
III one half teaspoonful OF thyme,
III one tablespoonful o, Worcestersh:re
NJ sause.
Two ,ablcspoontu!s OF lemon juice,
r!nd s'''''
Brni.ed oxtai.
rnr si.s The he large o9san joints for
Iater and then wipe dry; Roll In
a I'd "o' '3'' LII mo a saucepan and
N One carrot. cut IN dice.
N One tu-nip cut In dice.
III -Four medium sized onions
| Two cupfu!s of water.
i one farsot o. soup herbs
Cook slowly until the meat is ten
two hours. then add sufficient water
for gray: ,hickcn. season and then
family Of ten, each Of them very er,"f fond
OF cake, am asking you TO kindly
j print a recipe for good plain cake
with a chocolate icing. have been
have tried. thank you in advance.
/ MRS. VI.
Layer Cnke.
III One and one-half cuptuls OF sugar.
ii one hair cupful Of shortening.
II Cream we'll and then add
II one whole egg.
II Yo!ks OF two eggs,
Il Four cuptuls of sifted hour.
Two level tablcspoonfuls OF baking
[Ipow der.
One and one-hals cupfuls OF water.
Beat the mixture to smooth batter
Iand 'hcn peat Tor three minutes Pour