Evening Republican, Volume 21, Number 139, Rensselaer, Jasper County, 20 June 1918 — RECIPES. [ARTICLE]

RECIPES.

Veal Balls Eight ounces of cold cooked veal, three ounces of bacon fried, two.tablespoons of cream, three ounces of grated roll, one tablespoon of chopped parsley, pepper and salt Pass the meat and bacon twice through the mincing machine. Stir grated roll into cream, add egg, salt pepper and parsley and, lastly, the meat, mixing all thoroughly. Form into balls the size of a nut, boil for five minutes in soup and serve hot. Marguerite Pudding Take one egg, its weight in fresh butter, flour and bread crumbs, one tablespoon of jam, one of marmalade, half a teaspoon carbonate of soda. Beat well the egg, add the dissolved buttei; and crumbs, flour, jam and marmalade and the soda last of all, stirring briskly. Butter a basin, pour in the mixture, tie it down with a buttered paper and steam for an hour and a half, turn out and serve with sweet sauce. Cocoa Cake Cream together one half cup of butter and one and one-half cups sugar, then add two eggs beaten light, one cup of milk and two teaspoons of baking powder sifted with two and one-half cups of flour. Bake in layer tins. For the frosting and filling place in a bowl one and one-half cups of confectioner's* sugar and one tablespoon of butter, pour over these three tablespoons of strong hot cottee, add one and one-half tablespoon of powdered cocoa and beat the mixture hard. Flavor with vanilla.