Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1935-08-08
By EDITH M. BARBER

OulOuS, SllCcu
" cup minced celery
cups tomato pulp
slices salt pork
Pepper
broken soda crackers
Scrub clans and steam IN boiling
water until the shells open. Drain,
reserve liquor, remove clans from shell
and chop hard parts. Add vegetables,
salt and pepper to cold water and
cook Is minutes. Pantry the pork and
add with the clans and clam liquor to
the vegetables and cook over a low
Ore one hour.
Chocolate Roll
egg yolks
1 cup powdered sugar
tablespoons cocoa
egg whites
Beat egg yolks until thick, add sugar
and beat we'll. Add cocoa and fold in
stiffly beaten egg whites. Spread in
buttered, Toured dripping pan and bake
about ten minutes in moderate oven,
$50 degrees F. Turn out on Toured
cloth, trim off crusts with damp cloth.
cloth. When cool spread with whipped
cream and roll. Serve with chocolate
sauce.
Old Fashioned Jelly Roll
q cup sifted cake flour
11s teaspoons baking powder 8
n teaspoon salt
eggs
x cup sugar
teaspoon vanilla
I cup jelly, currant, grape or any
flavor
Sift flour, and measure, combine bak-
ing powder and salt with eggs in
bowl Place over a small bowl Of hot
water and beat with rotary egg beat
er, add sugar slowly until mixture be-
comes thick and lemon colored. Re-
move bowl from hot water, fold in -four
and vanilla. Turn into pan Is by 10
inches, lined with a creased paper and
bake in hot oven, 400 degrees IL to 13
minutes. Quickly cut off the crisp
edges of the cake. Turn from pan at
once onto a cloth covered with con-
fectioners' sugar. Remove paper, spread
with jelly and roll. Wrap in cloth and
cool on rack.
Danish Pastry
cakes compressed yeast
/ cup milk, scalded and cooked to
lukewarm
II cup sugar
" teaspoon salt
egg yolks
cups -four
" cup melted shortening
" cup hard butter
Crumble yeast into a bowl, add milk
and stir to dissolve yeast Add sugar,
salt, beaten egg yolks and flour. Mix,
add melted butter and mix we'll Turn
out on Toured board, knead quickly
into a smooth dough and put in
creased bowl Cover with towel and
let rise over hot water until double in
bulk. Roll the dough one-quarter inch
thick. Cut the hard butter into small
bits. Put half the pieces in the CEN
ter of a strip of dough. Fold one end
of dough to cover the butter, place the
remaining butter on top and fold over
the other end Of dough. Press to-
gether and roll as thin as possible,
lifting it frequently to keep 1t from
sticking. Fold each end to the center,
pat, fold to make four layers. Roll
and fold again. Roll one-fourth inch
thick and spread with the following
mixture:
2 egg yolks
2 tablespoons sugar
" cup chopped nuts
Blend well the egg yolks with the
sugar and add the nuts. Spread on
pastry, fold, press with a rolling pin,
cover and let rise 20 minutes. Shape
in crescent or coils and let rise one
half hour. Bake five minutes in a very
hot oven, 500 degrees, reduce heat to
moderate, $50 degrees, and bake IS
to 20 minutes, according to size. Brush
with confectioners sugar mixed to
paste with cream or water and sprin-
kle with nuts If desired.
Wellesley Loaf Cake
II cup butter
cup sugar
2 eggs
ss cup milk
IN cups cake -four
2 teaspoons baking powder
2 squaRes unsweetened chocolate
" teaspoon vanilla
Cream the butter with the sugar, add
the well beaten yolks and flour, mixed
and sifted with the baking powder.
Add egg whites beaten until stiff, then
melted chocolate and vanilla. Turn
into buttered cake pans and bake in
a moderate oven, $50 degrees rs min
utes. Frost with boiled icing.
Q Bell syndlcate.--wNU Service