Evening Republican, Volume 17, Number 71, Rensselaer, Jasper County, 24 March 1913 — DAINTY AT ANY TIME [ARTICLE]

DAINTY AT ANY TIME

RECIPES FOR THE BREAKFAST, : LUNCH OR TEA TABLE. Ideas by New York’s Most Famous Chef—Cracknels Moat Appetizing ahd. Take Little Time to Prepare—Biscuits La Rose. ’• 'o »-r r , . These recipes are by Oscar Tschirky, for years head of the culinary department of the Hotel Waldorf, New York. i Cracknels, Philadelphia.— Place half a pound of sweet almonds which have been blanched in a mortar and pound thorn finely, then mix half a dozen well beaten eggs with them, one at a time. Now warm one pound of batter slightly and stir It into a pound of caster-sugar, then grate in th« rinda of two lemons and mix with the whole in with the pounded almonds. Next mix in a pound of feifted flour, place the whole on’ a bread board and knead it well. Dredge a little flour over the paste and roll "It ont, cut It into any desired shapes, brush each portion over with a brush dipped into the beaten yolk of an egg and sprinkle with sugar. Place the cracknels In a buttered baking dish and leave in a moderate oven till they are lightly browned. Cracknels are liable to burn, and must be watched carefully. Breakfast Cakes.—Dissolve a cake of yeast in half a pint of warm milk and stir in sufficient floftr to nftike a batter. Put it aside to rise. Warm a quarter of a pound of better and mix it with a little milk and a teaspoonjul of salt, together with the yolks of eight eggs. Beat this up well and mix in with the batter, with enough more flour to make a dough. This Is to be but lightly kneaded, and then to he' formed into cakes about two inches in thickness. Place them in well-but-tered hoops, which are to be laid on well greased baking sheet. When the dough is risen put in a warm oven and bake. These are to be eaten in thick slices with butter. Biscuits la Rose. —In a quart ‘of flour sift a teaspoonful eookjng soda and a little salt, make a hollow in the center of mixture, into which pour a pint of buttermilk and make a dough, rolling it out as soft as possible and kneading it flat, with the open hands. Let it lie for, say, ten minutes, that the soda may work, then knead It once more. Cut into shapes with a cutter and bake in a moderate oven. —Kansas City Star.