filled with little bubbles; add the juice and grated rind of lemon,
mix flour in carefully, so as not to toughen mixture; lay on paper the
shape of the little finger and sprinkle with powdered sugar, and bake
in large sheet pans; when done take from the pans and let cool. Wet the
under side of the paper and they will come off easily, and then put two
of the flat sides together.
ORANGE CAKE
5 eggs,
½ pound pulverized sugar,
1 orange,
½ pound Gold Medal Flour,
1½ dessert spoonfuls rose water.
Separate the whites from the yolks of eggs, then beat the whites and
rose water together with a clean whisk for half an hour; then add the
sugar and grated rind of the orange; when well mixed add juice of the
orange and the yolks of eggs; beat until smooth, then add flour, after
putting it through a fine sieve; mix up lightly and put in a deep pan
and bake about one hour in a cool oven. Lemon cake may be made the same
way by substituting lemons for the oranges.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
BOSTON LEMON SNAPS
1 pound Gold Medal Flour,
¼ pound butter,
12 ounces sugar,
3 eggs,
½ ounce cream of tartar,
Lemon flavor.
Rub the butter and flour together then add the sugar, eggs, cream of
tartar and flavor; mix all together, break up in small pieces and make
in little balls; put on pans and flatten out with the hand; bake in a
cool oven.
GRAND DUKE CAKE
Cream together ⅔ cup butter and 2 cups sugar. Add 1 cup milk
alternately with 3½ cups Gold Medal Flour sifted with 2 teaspoonfuls
baking powder, ¼ teaspoonful almond, ¾ teaspoonful vanilla, and beat
well. Fold in stiffly beaten whites of 6 eggs. Bake in three square
layer-cake tins. Put layers together with raisin frosting. Boil 3
cups sugar with 1 cup water until syrup will spin thread. Pour onto
whites of 3 eggs beaten very stiff. Beat until cool, and add 1¼ cups
seeded raisins cut fine, ¾ cup chopped nuts and ½ cup chopped candied
apricots, plums, pineapple or cherries.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER If purchased by the Wife will keep
Husband Home. RENO BREWING CO.
* * * * *
SOUR MILK DOUGHNUTS
2 eggs, beaten light,
3 even tablespoonfuls melted butter,
4 cups Gold Medal Flour,
1 cup sugar,
1 cup sour milk,
½ teaspoonful soda,
1 saltspoonful each of cinnamon and salt.
Enough more Gold Medal Flour to make just soft enough to roll out.
Mix the dough rather soft at first. Have the board well floured, and
the fat heating. Roll only a large spoonful at first. Cut into rings
with an open cutter. Mix the trimmings with another spoonful. Work it
lightly till well floured and roll again. Roll and cut all out before
frying. The fat should be hot enough for the dough to rise to the top
instantly.
DOUGHNUTS AND CRULLERS
The fat should be in a deep pot (to obviate any danger of boiling
over), and should be of sufficient depth to cover the dough, when
first dropped in. It should be smoking hot, or the dough will absorb
grease and be soggy. Not more than half a dozen should be dropped in at
any one time, or the fat will be unduly cooled and some of the cakes
submerged during the entire cooking; in which case the cakes when
cooked will be greasy and not light. One or two pieces of dough should
be cooked first as testers. When done the cakes should be drained on
unglazed paper, then rolled in powdered sugar.
ALMOND COOKIES
½ cup butter,
⅓ cup almonds blanched and finely chopped,
¼ teaspoonful cloves,
⅛ teaspoonful salt,
2 tablespoonfuls sherry wine,
1 cup Gold Medal Rolled Oats,
1 cup sugar,
1 egg beaten lightly,
½ teaspoonful cinnamon,
½ teaspoonful nutmeg,
Grated rind of half a lemon,
1 cup Gold Medal Flour,
2 teaspoonfuls baking powder.
Cream the butter; add the sugar gradually; add egg well beaten without
separating; almonds, Gold Medal Flour, oats, spices, baking powder,
thoroughly mixed; add lemon rind and sherry. Drop in piles about the
size of an English walnut—1½ inches apart on a buttered sheet. Spread
with a spatula and press the half of an almond meat on top of each.
Bake in a moderate oven 12 to 15 minutes.
GERMAN DOUGHNUTS
Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat
till smooth; add ½ teaspoonful salt, and let cool. Add beaten yolks of
4 eggs, 1 tablespoonful melted butter, 1 teaspoonful flavoring, ½ cup
sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoonfuls
baking powder, and more flour to make a soft dough. Roll, cut, and fry.
DOUGHNUTS
2 cups Gold Medal Flour,
3 teaspoonfuls baking powder,
1 egg,
4 tablespoonfuls sugar,
1 teaspoonful nutmeg,
1 cup milk.
Sift the dry ingredients together, beat the egg until light and add
to the milk, and if flavor is used, add it now. Pour the liquid into
the flour and mix thoroughly and roll one-half inch thick, cut with a
doughnut cutter and drop into smoking hot fat.
* * * * *
+——-+——————————————————————————————————+——-+
| K | | K |
| I | WESTERN MUSIC CO. | I |
| M | | M |
| B | | B |
| A | PIANOS and PLAYER PIANOS | A |
| L | | L |
| L | 12-14 EAST FOURTH ST. RENO, NEV. | L |
+——-+——————————————————————————————————+——-+
* * * * *
BATH BUNS
Mix and sift 1 quart Gold Medal Flour, 2 teaspoonfuls baking powder,
½ teaspoonful salt, ⅔ cup sugar, 1 teaspoonful powdered cinnamon. Add
grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6
egg yolks, add ⅔ cup milk, and mix all to soft dough, adding more milk
if needed. Mold with the hands in round buns. Place 1 inch apart on
greased pans. Brush with milk, sprinkle with chopped citron, and bake
in quick oven.
ROLLED OATS CRISPS
2 eggs,
2½ cups Gold Medal Rolled Oats,
½ teaspoonful salt,
¾ cup brown sugar,
1 teaspoonful baking powder,
1 tablespoonful shortening,
½ teaspoonful vanilla.
Beat up eggs thoroughly; add sugar gradually and continue with the
beating; put in salt and extract; mix separately the shortening with
the rolled oats and then mix all together. Drop in small pieces on
greased baking pan, leaving a good space between. Bake in a hot quick
oven until crisp and brown. Take off with a knife.
HUCKLEBERRY SHORT CAKE
Two cups sugar, ½ cup butter, 1 teaspoonful salt, 1 pint milk, 2
heaping teaspoonfuls baking powder sifted into 3 cups Gold Medal Flour,
1 quart washed and well-drained huckleberries, more flour to make a
very thick batter. Bake in greased dripping-pan, break in squares,
serve hot with butter.
STRAWBERRY OR RASPBERRY SHORT CAKE
Pick, hull, wash, and drain berries. Sweeten, spread between layers
of short cake. Garnish top layer with large whole berries, dust with
sugar, and serve with cream or custard.
CURRANT LOAF
3 cups Gold Medal Flour,
⅔ cup butter,
½ cup sugar,
½ teaspoonful salt,
1 cup cleaned currants,
Grated rind 1 lemon,
2 teaspoonfuls baking powder.
Mix dry ingredients, rub in butter, add currants and lemon rind, mix
to a very thick drop batter with cold milk. Turn into well-greased
loaf-pan, bake 1 hour in moderate oven.
MOLASSES COOKIES
1 quart molasses,
2 ounces soda,
1 pint and one gill of water,
¼ pound lard,
Sufficient Gold Medal Flour to mix.
Put the molasses, water, soda and lard in a bowl, mix them together;
then add flour enough to make a nice dough, suitable to roll out and
cut; wash with milk or water on top.
Molasses cookies are very common cakes, but they are not easy to
make, for the reason that there is no rule you can work by that will
answer in all cases. All molasses does not work alike; some kinds will
bear more water than others, and the weather has to be taken into
consideration. In cold weather you can use more water than in warm
weather. Sometimes you can use the same quantity of water as molasses.
Be very careful and not get the dough too stiff, and do not work any
more than is necessary to mix.
SPICE CAKES
Two cups sugar, ½ cup butter, cup sour milk, 2 cups Gold Medal Flour, a
good ½ teaspoonful soda, the yolks of 5 eggs, 3 teaspoonfuls cinnamon,
2 teaspoonfuls cloves, 2 teaspoonfuls allspice, 1 nutmeg.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
OATMEAL COOKIES
Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1
teaspoonful soda, 2½ cups oatmeal, 1 cup butter, 2 tablespoonfuls sour
milk, flavor to taste. Roll, cut and bake quickly.
COCOANUT DROP COOKIES
One cup brown sugar, 1 cup butter, ½ cup sour milk or ¼ cup butter and
½ cup cream, sour, 1 teaspoonful soda in milk, 1 teaspoonful baking
powder, 2 cups Gold Medal Flour, 1 box cocoanut. Drop from spoon on
greased pans.
GINGER SNAPS
One cup sugar, 1 cup Orleans molasses, 1 cup butter, heat them boiling
hot, take from the stove and stir in 1 cup Gold Medal Flour while hot,
let cool, add 2 teaspoonfuls soda, dissolve in a little vinegar, 2
eggs, 1 heaping teaspoonful of ginger in the flour, beat all the rest.
Knead enough Gold Medal Flour in to roll out nicely.
EGGLESS CAKE (Fine)
Two cups sugar, 1 cup buttermilk, 4 cups Gold Medal Flour, 1
teaspoonful each nutmeg, cloves, cinnamon and allspice, 2 cups raisins,
chopped fine, 1 cup butter, 1 cup cold coffee, 2 level teaspoonfuls
soda, 1 cup nuts, chopped fine. Mix all together. Add nuts and raisins
last.
PLAIN COOKIES
¾ cup butter,
3 eggs,
2½ cups Gold Medal Flour,
1½ cups sugar,
2 tablespoonfuls milk,
2 teaspoonfuls baking powder.
Roll thin.
Stir butter and sugar to cream, add beaten eggs, flour, sifted with the
baking powder, and milk. Roll out thin and cut in circles.
GRAHAM WAFERS
½ cup butter or nut butter,
1 cup sugar,
1 egg,
1 teaspoonful bicarbonate soda,
2 tablespoonfuls milk,
Graham Flour.
Beat the butter to a cream; add the egg and beat again until light.
Gradually beat in the sugar. Dissolve the soda in two tablespoonfuls
of water and add it to the sugar mixture. Add the milk and work in
sufficient graham flour—about three cupfuls to make a very stiff dough.
Knead until the mixture will hold together. Roll into a very thin sheet
and cut into two-inch squares. Lift carefully with a cake-turner, put
into slightly greased pans and bake in a moderate oven until thoroughly
crisp and lightly browned—about eight minutes.
PEANUT SNAPS
1½ cups butter,
2 cups sugar,
6 eggs,
1½ pints Gold Medal Flour,
½ cup cornstarch,
1 teaspoonful baking powder,
1 teaspoonful extract lemon,
½ cup chopped peanuts mixed with
½ cup granulated sugar.
Rub the butter and sugar smooth; add the beaten eggs, the Gold Medal
Flour, cornstarch, and powder, sifted together, and the extract; flour
the board, roll out the dough rather thin, cut out with biscuit-cutter,
roll in the chopped peanuts and sugar, lay on greased baking-tin; bake
in rather hot oven 8 to 10 minutes.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
Fillings, Frostings and Icings
BOILED CHOCOLATE FROSTING
2 ounces chocolate,
½ cup cream,
2 whites of eggs,
Vanilla,
Powdered sugar.
Boil chocolate and cream and when cool add vanilla. Beat the whites to
a stiff froth, add powdered sugar until stiff enough to cut. Combine
the two mixtures, beat and spread.
CARAMEL FROSTING
¾ pound maple sugar, scraped,
¾ pound brown sugar,
Butter, size of an egg,
1½ cups cream.
Mix and boil slowly for forty minutes. Remove from stove and stir over
ice until the proper consistency to spread. If too stiff, thin with
cream. Dip knife in cream to spread.
NUT OR FRUIT FILLING
½ cup fruit (chopped fine),
Boiled frosting,
½ cup nuts (chopped fine).
To boiled icing add one cup chopped walnuts, almonds, pecans, hickory,
hazel nuts, chopped figs, dates, raisins, or selected prunes,
separately or in combination.
MARSHMALLOW FROSTING
½ pound marshmallows,
¼ cup milk or water,
Whites of 2 eggs,
1 teaspoonful vanilla.
Break the marshmallows in pieces, add milk or water, and put in double
boiler, over boiling water. Stir until melted. Take from fire and while
hot pour into the well beaten whites of eggs. Add vanilla.
BOILED ICING
1 cup sugar,
⅓ cup water,
¼ teaspoonful cream of tartar,
1 teaspoonful flavoring,
1 egg white (large).
Beat white of egg until frothy, add the cream of tartar and beat until
stiff and dry. Make syrup of sugar and water. When it has reached the
honey stage, or drops heavily from spoon, add 5 tablespoonfuls slowly
to egg, beating in well. Then cook the remainder of the syrup until it
threads and pour over the egg, beating thoroughly. Add flavoring and
beat until cool enough to spread.
WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS
1 yolk of egg,
2 tablespoonfuls powdered sugar,
½ cup whipped cream,
1 cup nut kernels, or ½ cup nuts and ½ cup pineapple.
Whip cream, same as above, using one-half cupful nuts and one-half
cupful pineapple, all chopped up.
WHIPPED CREAM FILLING
¾ cup thick cream,
¼ cup powdered sugar,
White of 1 egg,
½ teaspoonful vanilla.
Set medium sized bowl in pan of crushed ice to which water has been
added. Place cream in bowl and beat until stiff, with wire whip or, if
possible, use patent cream whipper. Whip up well that air bubbles may
not be too large. Add sugar, white of egg beaten stiff, and vanilla.
Keep cool.
CHOCOLATE FILLING
½ cup sugar,
½ cup milk,
½ cup grated chocolate,
Yolk of 1 egg,
½ teaspoonful vanilla.
Melt chocolate, add sugar and milk, and boil when it forms a soft ball
in cold water, remove from fire. Add beaten yolk and vanilla. Cool and
spread between layers.
ICING FOR WHITE CAKE
1½ cups sugar,
1 cup water,
2 eggs (whites).
Boil sugar and water until it threads well, pour over the egg whites
well beaten, beating all the time, when partly cool add ½ cup chopped
pineapple.
PUDDINGS
PEACH COBBLER, SOUTHERN STYLE
A large pie baked in shallow baking tins from one to one and a half
inches in depth with bottom and top crust, glazed and sugared on top,
and cut out in squares or triangular pieces.
Fine puff paste is too rich for this purpose; ordinary flaky pie crust
made with ten or twelve ounces of butter, to a pound of Gold Medal
Flour, is best; cover the bottom of the pan with a sheet of paste
rolled quite thin, fill with ripe peeled peaches, strew over them half
their weight of sugar, and a little nutmeg; cover with another thin
sheet of paste, and bake about three-quarters of an hour; when half
done brush over the top with egg and water and strew granulated sugar
over; put back and bake to a rich color; when the fruit is too dry to
make its own syrup, make a sauce to go with the cobbler; all sorts of
fruit or rhubarb can be used this way; canned fruit should be stewed
down till the juice becomes thick before being put in the paste lined
tins.
BAKED CUSTARD
3 yolks,
1 egg,
1 pint milk,
1⅓ cups sugar,
Pinch of salt.
Bake until firm in center.
When you want caramel custard, then take ⅔ cup of granulated sugar,
melt the sugar until it turns a light brown then add it to the boiling
milk.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
PLUM PUDDING
One and one-half cupfuls each grated bread, very fine chopped suet,
raisins, seeded, currants, mashed and picked, and coffee, sugar,
one-half cupful of citron, milk and orange marmalade, four eggs,
two cups Gold Medal Flour, one teaspoonful each of baking powder,
cinnamon, cloves and nutmeg. Mix all these together in large bowl, put
in well-buttered mold, set in sauce pan with boiling water to reach
one-half up its sides. Now steam three and a half hours, turn out
carefully on dish and serve with wine sauce.
RAISIN LAYER PUDDING
Pour 1 cup boiling water over ¾ cup sugar and boil three or four
minutes. Remove from fire and add 1 tablespoonful gelatine which has
been soaked for 15 minutes in ¼ cup cold water. Let cool partially.
When mixture begins to thicken, heat until frothy, add stiffly beaten
whites 3 eggs and beat twenty minutes. Divide into two portions. Use
new oblong bread pan for mold. Tint half pale green, flavor with almond
or lemon, add ½ cup rich canned apricots cut in small pieces and
drained from juice. Put into pan as first layer. Let set before adding
second layer, which should be tinted light pink, flavored with vanilla.
Into the pink layer beat ½ cup seedless raisins cooked until tender and
drained dry. Serve with whipped cream, garnish with chopped nuts.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
RENO’S BIG, MODERN, STORE
Make this Store your headquarters, it was
built for YOU. There is a comfortable
Rest Room here for your benefit.
=_Do You Need Draperies?_=
We carry the complete line of “Colonial Draperies”,
Cretonnes, Tapestries, Scrims, Curtains, Couch Covers,
etc.
=_Headquarters_=
for Table Linens, Bedding of every description, Staple
Dry Goods, Silks, Dress Goods and Wash Goods.
=_Our Ready to Wear_=
We at all times show the very latest novelties as
regards Ladies’ Suits, Dresses and Waists.
=_Sole Agents For_=
Merode Underwear, Trefousse Kid Gloves, Pictorial
Review Patterns.
PALACE DRY GOODS STORE
Cor. West Second and Center Streets
Mail Orders Carefully Filled the Same Day Received
* * * * *
ROCK SPRINGS COAL YARDS
J. E. MARTIN, Proprietor
ALL KINDS OF
WOOD
AND
COAL
FOR FUEL
Best Attention and
Equality to All
A Trial Is All We Ask
Phone Us Your Orders
PHONE 1248
235 Ralston Street RENO, NEVADA
* * * * *
SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581
* * * * *
BREAD CRUMB PUDDING WITH CORNMEAL
Carmelize ⅔ cup sugar, add to 1 quart milk scalded in double boiler,
let stand until dissolved; then add 2 cups stale bread crumbs and
let soak until softened. Beat 2 eggs slightly, add ⅓ cup sugar, ¼
teaspoonful salt, ½ teaspoonful each Mapleine and vanilla, ⅔ cup seeded
raisins cut in halves and dredged with 2 tablespoonfuls Gold Medal
Flour. Combine mixtures, turn into buttered earthenware pudding dish
and bake in moderate oven one hour. Serve hot or cold with whipped
cream sauce.
RAISIN-APPLE TAPIOCA PUDDING
Cook 1 cup seeded raisins in 3 cups water until tender. Drain water
from raisins into double boiler. There should be 2½ cups. Add ¾
cup Minute Tapioca, 2 tablespoonfuls sugar, few grains salt and
1 tablespoonful butter and cook over hot water until mixture is
transparent. Pare and core 7 or 8 sour apples, arrange in buttered
baking dish, fill centers with 1 cup seeded raisins mixed with ½ cup
sugar, 2 tablespoonfuls lemon juice, 2 tablespoonfuls sifted cracker
dust and grated rind 1 lemon. Pour the tapioca over the apples. Bake in
moderate oven until apples are well done. Serve with custard sauce or
cream, plain or whipped. Sprinkle shredded cocoanut over the top.
PRUNE WHIP
Wash a half pound of prunes and soak them over night. Cook them in the
water in which they were soaked until quite soft, remove the stones
and press the prunes through a potato masher. Add a quarter of a cup
of sugar and cook five minutes. Beat the whites of two eggs to a very
stiff froth, add this, with a half tablespoonful of lemon juice, to the
prunes pulp, stirring in lightly with a fork. Put all in a buttered
shallow dish and bake twenty minutes in a slow oven. Serve with cream
or a custard made from the yolks of the eggs.
RUSSIAN CREAM
8 ounces sugar,
4 eggs,
10 leaves of gelatine,
½ pint whipped cream,
2 tablespoonfuls lemon juice,
½ gill orange juice,
½ pint white wine,
½ gill rum.
Beat the sugar, orange juice, eggs, wine and rum well together. Stir in
a saucepan till it thickens, then add the dissolved gelatine. Remove
from the fire, whisk briskly and stir in the whites of eggs beaten to a
snow. Pour into a mould rinsed with cold water, and, when set, turn out.
FROZEN PUDDING
To two well-beaten eggs add two and one-half cups of milk and one-half
cup of sugar; put on the stove and add one tablespoonful of cornstarch
dissolved in a little milk; heat until it has the consistency of a thin
custard; when cold add chopped crystallized cherries, pineapple and
walnuts, and flavor to taste; then set it in a pail of ice and salt for
four or five hours.
BLACKBERRY PUDDING
Three eggs, 1 teacupful sugar, ½ cup Gold Medal Flour, 1 cup jam, ½ cup
butter, 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk;
add cinnamon and nutmeg; mix and bake slowly ¾ of an hour.
Sauce for Pudding—One pint boiling milk, 1 tablespoonful Gold Medal
Flour with milk; have ready 1 teacup sugar and ½ cup butter; mix
thoroughly; boil 2 or 3 minutes, add butter and sugar but do not boil.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
BOILED CUSTARD
1 quart milk,
1 cup sugar,
Pinch of salt,
Yolks of 4 eggs,
Teaspoonful vanilla,
1 ounce butter.
Put milk in double boiler with sugar, salt and butter. When boiling add
cornstarch which has been blended in a scant cup of water, or milk.
Stir constantly. When thick turn heat off and add the beaten yolks of
eggs. Must be done deftly so as to prevent curdling. Add vanilla when
the custard is taken from stove.
APPLE TAPIOCA PUDDING
Pick over and wash ¾ of a cup of pearl tapioca. Pour 1 quart of boiling
water over it, and cook in the double boiler until transparent; stir
often, and add ½ teaspoonful of salt. Core and pare 7 apples. Put them
in a round baking dish, and fill the cores with sugar and lemon juice.
Pour the tapioca over them and bake till apples are very soft. Serve
hot or cold with sugar and cream. A delicious variation may be made by
using half pears, or canned quinces, and half apples.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
RAISIN DUFF
Dispose 1 quart sliced, pared apples, and ⅔ cup seeded raisins cut in
halves, in buttered granite baking dish. Sprinkle through them, as
placed in dish, ½ cup brown sugar, few grains salt, 2 tablespoonfuls
Gold Medal Flour, ¼ teaspoonful each mace and ginger that have been
sifted together. Add ⅔ cup water, cover and let bake while preparing
the crust. Sift together 1 cup pastry flour, 2 teaspoonfuls baking
powder, ¼ teaspoonful salt and 2 tablespoonfuls sugar. Work in 4 level
tablespoonfuls butter, then add milk to make dough soft as possible
to handle. Roll thin and little larger than pan in which apples have
cooked. Remove pan from oven, dispose crust over apples loosely, press
edges to pan and cut openings in dough with scissors. Bake until crust
is well done. Serve hot with custard or hard sauce or whipped cream.
BLANC MANGE
Parboil eighteen ounces of Jordan, and three ounces of bitter almonds,
in a quart and a pint of water, for about three minutes; drain them on
a sieve, and remove the skins, and wash them in cold water; after they
have been soaked in cold water for half an hour, pound them in a mortar
with six ounces of sugar, until the whole presents an appearance of a
soft paste. This must then be placed in a basin with eighteen ounces
of loaf sugar, and mixed with a pint and a half of water; cover the
basin with a sheet of paper twisted around the edges, and allow the
preparation to stand in a cool place for about an hour in order to
extract the flavor of the almonds more effectually. The milk should
then be strained off from the almonds through a napkin, with pressure
by wringing at both ends. Add three ounces of clarified gelatine to the
milk of almonds. Pour the blanc mange into a mould embedded in rough
ice, and when set firm turn it out on its dish with caution, having
first dipped the mould in warm water.
* * * * *
+——-+——————————————————————————————————+——-+
| K | | K |
| I | WESTERN MUSIC CO. | I |
| M | | M |
| B | | B |
| A | PIANOS and PLAYER PIANOS | A |
| L | | L |
| L | 12-14 EAST FOURTH ST. RENO, NEV. | L |
+——-+——————————————————————————————————+——-+
* * * * *
Sierra Beer for Health Phone 581
* * * * *
SAUCES
HARD SAUCE
¼ cup butter,
½ cup powdered sugar,
½ teaspoonful lemon or vanilla, or a little nutmeg.
Rub the butter to a cream in a warm bowl; add the sugar gradually, then
the flavoring. Back it smoothly in a small dish, and stamp it with a
butter mould or the bottom of a figured glass. Keep it on ice till very
hard; or pile it lightly on a small fancy dish and you may call it
snowdrift sauce.
HARD SAUCE
Beat one cup sugar and one-half cup butter to white cream; add whites
of two eggs; beat few minutes longer; add tablespoonful brandy and
teaspoonful extract nutmeg; put on ice until needed.
CREAMY SAUCE
Cream two tablespoonfuls butter; beat in by degrees one-half cup
powdered sugar, two tablespoonfuls each of thick cream and sherry. Beat
long and hard. Just before serving stand bowl over hot water and beat
until sauce looks creamy, but is not hot enough to melt the butter.
BRANDY SAUCE