G53 
■Ghe RURAL. NEW-YORKER 
next take a dozen large potatoes, peel, 
slice, add salt and pepper; si)read pota¬ 
toes over onions. Put more suet over po¬ 
tatoes. Cover tight, bake one and one- 
half hours in hot oven. This is line if 
you like onions. mbs. e. b. 
Ice Cream Cake ; Sponge Cake 
Can you give recipe for ice cream cake? 
I used to have one where the frosting 
called for tartaric acid, which gave the 
taste of ice cream. Also recipe for a 
good-sized sponge cake. 
JtRS. I. B. w. 
The only recipe we have for ice cream 
cake calls for an ordinary layer cake, 
put together with a filling, made like an 
uncooked meringue; the whites of two 
eggs, beaten stiff with four tablespoonfuls 
of sugar, flavored to taste. 
Tbe following recipes from the Rural 
Cook Book are excellent. In our do¬ 
mestic practice we use the “never-fail” 
sponge cake, and find it invariably satis¬ 
factory : 
Berwick Sponge Cake.—Six eggs; 
powdered white sugar, three cupfuls; 
sifted flour, four even cupfuls ; cream of 
tartar, two teaspoonfuls; soda, one tea¬ 
spoonful ; one cupful cold water, one-half 
of a lemon. First beat the eggs two 
minutes, add the sugar and beat five 
minutes more, then stir the cream of 
tartar in two cupfuls of the flour and 
beat one minute; dissolve the soda in the 
water and add ; wash the lemon dry, then 
grate the rind and s(|ueeze in the juice. 
Finally, add the remaining two cupfuls 
of flour and beat all one minute. Put 
into deep pans in a moderate oven. This 
will make two bars, or loaves. When 
it is done it smells like fresh popcorn. 
There is considerable beating about this 
cake, and therein lies the success. Yon 
|•an use three teaspooufuls baking pow¬ 
der (if you wish, in place of cream of tar¬ 
tar and soda), but sift it in the two last 
cupfuls of flour. Have about the same 
heat as for raised bread, put into the oven 
and let it remain certainly 20 minutes 
without looking at it. If it can bake 
until done without the oven door being 
<)j)ened, .so much the better. 
Never-Fail Sponge C'ake.—This jcaji 
be made and baked in .3.5 minutes. A good 
81 )onge should be yellow as gold, of 
velvety softness and tender as a marsh¬ 
mallow. If the rule here given is 
strictly followed, such a cake will be the 
sure result: Separate the whites and 
yolks of four eggs. Beat the whites until 
Htiff enough to remain in bowl if it is 
inverted, then beat intO’ them one-half 
cup of sugar, which must be fine granu¬ 
lated (powdered sugar makes tough cake 
and proper beating does away entirely 
with the grains). Beat the yolks, add 
to them one-half cupful of sugar, beat¬ 
ing for five minutes by the clock—this 
latter being imiMjrtant, as the delicate 
texture of the cake depends upon it; add 
to the yolks the grated rind and juice 
of one lemon. Now beat well together 
the yolks and white. At thus stage beat¬ 
ing is in order, but must be absolutely 
avoided after adding the flour, of which 
take one cupful. The mixture should now 
look like a puff ball, and the flour is to 
be tossed or stirred into it with a light 
turn of the wooden spoon. Stirring is 
quite different from beating. The cupful 
of sugar must be generous, the flour 
ecanty. Bake for 25 minutes in a mod¬ 
erate oven. .lust before putting in the 
oven sprinkle on top through a sifter 
about a tablespoonful of granulated su¬ 
gar. This gives the “crackly” top crust 
BO deshat.le. 
to make one quart of natural juice, add 
one quart of sugar; boil till medium 
thick. Add to cans filled with berries, 
and proceed as in first recipe. 
2. Corn for popping must of course be 
real popcorn; sometimes people try to pop 
sweet corn as a substitute, with disap¬ 
pointing results. It must be fully ripe 
and well dried. It must then be shaken 
in a wire popper over a hot fire. If it is 
mature and well dried, but not old and 
hard, it pops very quickly after being 
heated through. There are always a few 
very bard immature grains that refuse to 
pop, which are rather disrespectfully 
called “old maids!’’ Many people like 
fresh popcorn to eat with milk like pre¬ 
pared cereal; it is very wholesome and 
nutritious, and a patriotic form of hoover- 
izing. It may also be buttered, salted, or 
Tolled in a candy syrup, if one’s con¬ 
science permits the extravagance. 
Date Recipes 
Date Pudding.—One-half pound of 
stoned dates, one-third cupful of rice, 
two cupfuls of milk, two tablespoonfuls 
of chopped suet, three heaping tablespoon¬ 
fuls of sugar, three eggs, two tablespoon¬ 
fuls of chopped citron peel and a little 
grated nutmeg. Wash the rice well and 
put it into a pudding dish, with the milk. 
Embroidery Designs 
No. lOZa. foi* Eiunroitloriii^ ii 
Knitting or Slioppiug Bag. 
For such a bag khaki-ooiored guluteu or 
Himiiar material is pretty, with the em¬ 
broidery showing just outlining of heavy 
mercerized thread, and for really hard ser¬ 
vice nothing better could be suggeated, 
but if for a bandaoiue bag, ailk or aatiii 
may be embroidered. Satin or .silk in 
black or some quiet tone niakea a good 
aelection with the embroidery in color, 
either in outline Ktltch or in long and short 
stitch in (K>mbination with outline. The 
pattern includes the outline of the bag. 
Yellow tran.sfer. Price 10 cents. 
Canned Strawberries; Popcorn 
1 would like a recipe for canning straw¬ 
berries; also, how to pop corn. You had 
some good recipes some time ago, but I 
cannot find them. M. J. P. 
Can fresh, sound berries the day they 
are picked. Hull the berries; cleanse by 
placing in .strainer and pouring water 
over them. Pack closely in jar without 
crushing. Pour hot syrup over to fill jar. 
Place rubber and top on glass can and 
close loosely. Sterilize for 20 minutes 
in hot-water bath, or 15 minutes in water- 
seal outfit, or 10 minutes with five pounds 
steam pressure. Use medium thick syrup, 
made by boiling one and one-half pints of 
sugar with one pint <5f water until it will 
hang from a spoon. Another method is 
the same except for the syrup, which is 
made as follows: Crush enough berries 
Let it cook slowly, with the lid on, until 
all the milk is absorbed by the rice. Now 
add the chopped dates, chopped peel, 
chopped suet, sugar and nutmeg; mix 
well and add the eggs, well heaten. Pour 
into a buttered earthenware dish, cover 
with the lid and steam steadily for one 
and a half hours. 
Date Favorite.—One cupful of stoned 
and chopped dates, one-half cupful of boil¬ 
ing water, one tablespoouful of lemon 
juice, three egg whites, one-third cupful 
of .sugar and one-half teaspoonful of .salt; 
cook the dates in boiling water until ten¬ 
der, press through a sieve. Beat the 
whites until stiff, add the sugar, lemon 
juice and salt. Carefully fold in the date 
pulp, pile lightly on a buttered baking 
dish and bake 30 minutes in a moderate 
oven. Serve with whipped cream. 
Date Sticks.—Beat the whites of four 
eggs as stiff as possible, add two scant 
cupfuls of granulated sugar, then beat in 
slowly half a cupful of blanched and chop¬ 
ped almonds and half a cupful of dates 
cut in tiny iiieces. Add one teaspoonful 
of vanilla, turn into a buttered shallow 
pan and bake in a moderate oven about 40 
minutes. When nearly cold cut into long, 
narrow strips. 
Date Pie.—One pound of molasses 
dates, stew with one cupful of water un¬ 
til soft, sift as for squash ne, add one 
pint of milk, two egg.s, one-half teaspoon¬ 
ful of nutmeg. Bake with one crust. 
Use the whites of the eggs for meringue 
for top of pie. 
Date Dessert.—One pound of dates. 
one cupful sugar; cook well together; 
when cold, sprinkle wdth chopped nuts 
and put whipped cream over all. 
Date Sponge.—One quart of scalded 
milk, .six tablespoonfuls of cornstarch, 
one cupful of cold milk, one tablespoon¬ 
ful of butter, one-fourth teaspoonful of 
salt, one-half cupful of sugar, one-fourth 
pound of dates, one teaspoonful of va¬ 
nilla extract and one teasiioonful of lem¬ 
on extract. To the scalded milk add the 
cornstarch, mixed smooth with the cold 
milk, and stir until smooth. Add butter, 
salt and sugar, cover and let cook over 
boiling water for 20 minutes. Then add 
the dates, stoned and chopped, and the 
flavoring. Cook for 10 minutes longer, 
stirring all the time; pour into a glass 
dish, and, when cool, decorate with whole 
stoned dates. 
Date and Fig Sandwiche.s.—Wash equal 
quantities of dates and figs, then .stone 
the dates; add blanched almonds in quan¬ 
tity about one-fourth the entire bulk; 
then run the whole mixture through a 
meat chopper. Moisten with orange 
juice and press tightly into-baking pow¬ 
der tins. When ready .to use, dip the 
box in hot water, turn out the mixture, 
slice and place between thin .slices of 
buttered bread. HELEN A. lynan. 
illlllllllliiii 
,IIIIItllliT!>llinilllllllli 
Two Liberty Cakes 
War Fruit Cake.—Heat together one 
cup water, one cup chopjicd raisin.s, one- 
half cup shortening, one cup molasses, 
one teaspoon each of cinnamon, clove, 
alLspice and cocoa, one-half tea.spoou nut¬ 
meg, two tablespoons strong coft'ee, one- 
half tea.spoon salt. When cool add one 
cup wheat flour and one cup rye flour, 
with level teaspoon .soda, .sifted together. 
Sometimes I add a few chopiied nut.s. 
Oatmeal Crisps.—One egg, one-half cup 
sugar, one cup flour, one cup dry rolled 
oats, level teaspoon baking powder, three- 
eighths cup shortening. Iteat the egg, add 
sugar and dry oatmeal, then flour and 
baking powder sifted together, last the 
shortening. Raisins may be added if 
wished. Drop from tea.spoon, leaving 
plenty of space, as they .spread. Bake in 
moderate oven about 20 minutes, mils. d. 
Heroism is the brilliant triunijih of the 
soul over the flesh ; that is to say, over 
fear; fear of poverty, of suffering, of 
calumny, of illness, of loneliness and of 
death. There is no real piety without 
heroism.—Henri Frederic Amiel. 
Plenty of Food 
With Conserve you may can 14 quart 
jars of fruit or vegetables at one 
time—with Conserve you can 
cook an entire meal at one 
time — over one burner of 
your stove. It conserves, 
serves and saves. No 
housewife can afford 
to be without it. 
CONSERVO 
Conserves Food—Fuel—Time 
In canning, a new 
delicacy of flavor is 
secured and the rare 
flavor ot fresh fruits and 
vegetables is retained. In cook¬ 
ing the food is cooked in its own 
moisture No water is necessary. Thus 
saving the valuable mineral salts and juices. 
Free Book ciSSX'Jj" 
cooking recipes. Mention dealer's name. 
TOLEDO COOKER CO., Dept 35,Toledo, O. 
Saves Time and Effort 
iiiiiiiiiiiiiiiiiiimiii 
BOOKS on all subjects of (arming by leading , 
authorities are for sale by The Rural New- i 
Yorker, 333 West Thirtieth Street, New York ' 
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