Newark post., 1919-03-26


yredients into your sifter-four, su-
gar, salt and spices. Sift, add your
liquids, mix thoroughly and drop by
teaspoons about two inches apart on
creased tins and bake in quick oven.
Cocoa Drop Cakes.
Three tablespoons shortening, one
cup sugar, half cup milk, one egg, one
and a half cups flour, three teaspoons !
baking powder, one-third cup cocoa,
one-eighth teaspoon salt; one teaspoon
vanilla. Cream shortening and sugar
until smooth; add well beaten egg and
milk; mix well. Sift flour making
powder, salt and cocoa into mixture
and stir until smooth. Add vanilla,
grease muffin tins; put one tablespoon
of mixture into each and bake in hot
oven about twenty minutes.
Caramel Pudding.
With the coming of warm, murky,
spring days the housewife finds that
milk sours very quickly. Conserva-
tion habits require that this be used
inc one of the many ways developed,
as result of experiment and ex-
change
An excellent pudding, rich in food
value, may be made by soaking cup
full of stale bread or corn bread
crumbs in 2 cupfuls of sour milk for
about 20 minutes, then adding beat
en- egg, one-half cupful of raisins, IA
teaspoonful of cinnamon and 1-2 tea
spoonful of soda. Bake in a slow
oven until it is of custard consistency;
then spread over the top 12 cupful of
molasses and bake until firm. The
finished product will have rich brown
caramel crust.
Raisin Cake.
A delicious raisin cake may also be
made with sour milk instead of sweet
using cup of butter, one cup sugar
two eggs, one cupk sour milk, one tea
spoon soda, one cup raisins, two and a
half cups flour, one teaspoonful CHINA
mon, half teaspoonful cloves. Cream
butter and sugar, add we'll beaten
eggs. Dissolve soda in two teaspoon.
fuls cold water, and beat it into the
sour milk. Combine the mixtures, ado
spice and flour gradually, cut raisins
and add. Bake As minutes in slow
oven.
During the Lenten season many
housewives. from long established anf
very sensible custom, cut down OF
meat purchases and buy more fsh.
When the shad begins to run in tht
spring, it is a wise housewife wh,
takes advantage of it to vary th
breakfast course of meat or of egg
of which the family has tired. TIL
fish roe should be served as disl
apart rather than with the fish, for i
is indeed a delicacy. Shad roe is tn
most expensive and delicate form
{ of roe, but several others treated i
= the same way are palatable in the eX
treme and cost less. The roe of coo
4 haddock, pollock and hake can b
e treated in exactly the same way a
S shad roe and make an excellent disl
= Here are some good ways of prepal
S ing fish roe.
l Baked Roe-Boil the fish roe slowl
> until done. Drain and put into bu
u tered baking pan. Season with sa
/ and pepper, spread with butter al
e dl edge thickly with flour. Bake in
IL moderate oven, basting frequent
q with melted butter and hot water.
. Broiled Roe-Parboil the roe for tt
- minutes in salted water, drain al
= plunge into ice water for ten minute
Wipe dry and put on ice for half {
. hour. Rub with olive oil and lem'
juice. Broil on well-greased broil
and serve with maitre d'hotel sauc
le Roe Croquettes.-Broil the roe f
e. Is minutes in salted water, drain a
&c mash. Cook together with two tab
af spoonfuls each of butter and cor
. starch, add two cupfuls of hot mi
and cook until thick, stirring &C
+ stantly. Take from the fire, add t
+ nutmeg and lemon juice to seasC
+ Cool, shape into croquettes, dip
+ egg and crumbs and fry in deep f
T Serve with tomato or tartare sauce
t.t- Roe on Toast.--Wash one and a h
to two pounds of fish roe, drain a
ito break up. Put in a saucepan with
nd ounces of butter and cook slowly
nd twenty minutes. Season to taste w
he salt and pepper and very little
ry oasco sauce. Moisten with a very
oil tie melted butter and serve immedia
hit ly on well buttered toast.
oil Fried Roe.-Wash, wipe and roll
,in -four and cracker crumbs two pour
Sle IF herring, shad or other fish roe, 6
be fry in butter or lard the same as Fl