San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-18
MACARONI SALAD.

MACAkONl SAlAAD.
/ package of cooked Salad Maca
roni.
1 can Tuna Fish Z or.
4 or ripe apples.
O or Z stalks of celery.
Celery, salt, mayonnaise.
Mix thoroughly with Salad Maca-
roni. Thin mayonnaise with or 8
tablespoonsful sour vinegar. Sprinkle
paprika over top and garnish with
crisp lettuce.
YORKSHIRE PUDDING.
Make this from one cup of milk,
half cup of flour, two eggs and one.
half teaspoon of salt. Add the milk
gradually to the sifted flour and salt
until smoth; then add the two eggs,
which have been thoroughly beaten,
and proceed to beat the batter for five
minutes. Pour into a CREASED pan
one-half inch deep, and make in the
oven with the roast, or directly aft
er the roast is removed for making
gravy.
COCOANUT FUDGE.
.f l. Tablespoon gelaune.
D = cups sugar.
ia cup milk.
/ tablespoon vanilla.
"a cup shredded coeanut.
Cook to 23S or until soft ball when
tried in cold water.
Soak gelatine in two tablespoonsful
cold water five minutes. Put sugar
and milk together and cook until re-
quired degree is obtained. Then add
soaked gelatine, butter and vanilla.
Beat in kettle until creamy, add CO.
coanut and turn into buttered pan.
CLUB SALAD.
] package macaroni.
can small peas.
IL can pimentoes (chOppcd).
pint celery (cut fine).
l small onion (chopped).
IA cup grated cheese.
Lemon juice.
Break macaroni in small pieces and
cook in sailed water 20 to % minutes.
Mix all ingredients together with BEST
Food Gold Mayonnaisc thinned with
lemon juice. This is a good extcnder
for lobster or shrimp salad.
SNOW PUDDING.
One tablespoon granulated gelatine
three egg whites, one-quarter cup cold
water, one cup sugar. one-quarteI
cup lemon, one quart boiling water.
Dissolve gelatine in boiling water
with the lemon juice and sugar. After
straining put aside to chill. When
thiak haof with N ,x-,ra ors, bnat nm
til foamy. Add the whites of eggs
which have been stiffly beaten and
continue beating until the whole is
foamy. Put in a glass pudding dish
and serve with boiled custard made
from the egg yolks.
ROYAL SPONGE CAKE.
One and a half cups granulatld
sugar, IL cup water, 6 eggs, IL
teaspoon lemon extract, IL teaspoon
almond extract, 1 cup flour. Boil
sugar and water until it spins a
thread. Pour over beaten whites and
beat until mixture cools. Stir
in beaten yolks and flavoring, then
fold in the flour and bake in large
pan.
CHOCOLATE FUDGE FROSTING.
2 cups graduated sugar.
1-2 cup evaporated milk,
IL cup water.
i teaspoon vanilla.
squares chocolate.
Melt chocolate over hot water, and
add water and milk and bring to a
boil, then add sugar and continue boil
ing to the soft ball stage. CaOl until
the outside of pan is comfortable to
the touch. Beat vigorously, and when
cool, spread on cake.
CHOCOLATE (BEvERAGE.)
l square chocolate.
22-S tablespoons sugar.
Pinch salt.
i cup eyaporated milk.
l cup water.
3 tablespoons hot water.
Scald milk with one cup water and
the sugar. Melt chocolate over hot
water, add the hot water and cook
for five minutes directly over flame.
Combine chocolate and milk. Whisk
briskly with Dover egg beaten and
serve hot, or ice.
Half of the sodas served are choco-
late, while all the other flavors make
up the other half" says the man at
the soda fountain. The girl at the
candy counter sells three times as
matiy chocolates as other candies, an
observation of the eonfeetions sold on
the trains and at news stands Is fur.
Their evidence that the majority Of us
like chocolate,
When assorted cakes and candy are