Evening Republican, Volume 16, Number 249, Rensselaer, Jasper County, 17 October 1912 — TRIFLES THAT TEMPT [ARTICLE]

TRIFLES THAT TEMPT

DELICACIES SUITABLE FOR DESSERT OR AFTERNOON TEA. Colonial Cake Something That Any Hostes* May Be Proud to Serve —Swedish NUt Wafer* an Excellent Appetizer. Colonial Cake. —Mix one teaspoon salt with one cup white coin meal, scald it with just enough hot water to dampen it Then add. enough cold milk to form a very stiff batter (almost a dough). Stir it well and drop in cakes about three-quarters of vta inch in thickness on a buttered pan. Bake In a hot even for 25 minutes. Split open and butter while hot. Serve with sirup. Walnut Custard Pie. —Prepare crust as usual and make custard as follows: One pint milk, two eggs, one-half cup sugar, salt, one-half teaspoon vanilla and one-half Cup walnuts chopped quite fine. The nuts will rise to the top and form a thin crust, giving a delicious flavor. English Apple Pie. —Butter a shallow agate dish Slice apples into dish to fill it. Sprinkle on one cup sugar, one-half teaspoon salt and a little grated nutmeg. Put on two teaspoons butter in little bits, two tablespoons water and cover dish with pie paste in which has been cut several slits. Bake about 40 minutes. Serve hot with cream. Prune Pie.—Take a tender crust and line the pie plate. Soak three-quar-ter pound prunes and cook tender with four tablespoons sugar and one-half cupful of grape or other fruit, juice. Press through a colander, add two tablespoons of cholocate and two or three tablespoons more of the juice. Cover with lattice strips and bake. ’ Swedish Nut Wafers—Cream onefourth cupful of shortening, using butter and lard in equal proportions, and add three-fourths cupful of sugar gradually, while beating constantly; then add one egg, well beaten, two tablespoonfuls of milk and one teaspoonful qf vanilla. Mix and sift one and one-third cupfuls of flour and one teaspoonful of baking powder and onehalf teaspoonful of salt, and add to first mixture. Spread evenly on the bottom of a buttered inverted dripping pan, using a caseknife. Sprinkle with finely chopped nut meats anc bake in a moderate oven 12 minutes. Cut in strips three-fourths of an inch wide by four and one-half inches long, and shape over a rolling pin. If strips become brittle before shaping is accomplished, return to oven to reheat. Repeat until the mixture is used. From one-third to one-half cupful of nut meats will be required.—Woman’s Home Companion.