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McCaleb & Reeder
Attorneys-at-Law
BATESVILLE, ARK
General Practice in all Of
the Courts
Y OUR FRIENDS
* can buy any
thing you can give
them except your
photograph
J. R. LEWIS
Opposite P. O. - Batesville
NEWTON M. ALEXANDER
Watchmaker
AND
Jeweler
ESTABLISHED 1877
Batesville, Arkansas
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PREPARED
At all times to take care of
your hair and whiskers at E.
D.Cunningham’s Barber Shop
where only first class barbers
are employed. There may be
as good, but none better.
E. D. Cunningham
rj!
W. A. Rossington
DENTIST
Newport, Arkansas
Earl Building
ICINGS FOR THE CHRIST
MAS CAKES
Frosting is decorative and
useful. It adds to the flavor of
a cake keeps it fresh and moist,
and preserves it three or four
times longer than if it were not
encased in ihis air-tight cover
ing. Frosting should be made
while a cake is cooling,and the
materials should be the very
best. Granulated sugar should
be «sed for cooked frosting,
but confectioner’s XXXX sugar
shbuld be used in all uncooked
. frostings. It is very much finer
than ordinary powdered sugar,
and consequently makes a
smoother frosting. If powder
ed sugar must be used, sift it
through a fine sieve three or
four times.
To frost a cake evenly to the
very edge, and prevent the' ic
ing from running down the
sides, double a piece of stiff
waxed paper and pin it about
the cake closely, letting the
band come about half an inch
above the top of the cake.
Spread on the icing thickly
and evenly. Do not remove the
paper until the icing is set.
BOILED FROSTING—Take
1 cupful of sugar, 14 cupful
boiling water, whites of 2 eggs,
a little salt, 1 teaspoonful of
vanilla or tablespoonful of
lemon juice, and 14 teaspoon
ful of cream of tartar. Put the
sugar, part of the cream of tar
tar and the water in a sauce
pan. Stir until the sugar is dis
solved. Heat gradually to the
boiling point and boil without
stirring until the syrup will
thread when dropped from the
tip of a spoon or a fork. Pour
the syrup gradually on the
beaten whites of eggs, beating
the mixture constantly, and
continue beating until of right
consistency to spread.Then add
the flavoring and pour over the
cake, spreading evenly withthe
back of a spoon. If not beaten
long enough, frosting will run;
if beaten too long, it will not
be smooth. Frosting beaten too
long may be improved by add
ing a few drops of lemon juice
or boiling water. If you fear
that your frosting wili dry be
fore ou get it spread on the
cake, add a little butter.
WATER FROSTING—About
4 tablespoonfuls of water, 11/2
cupfuls of confectioner’s sugar
and flavoring and color paste
as desired. If the cake is slight
ly cool, let the liquid be cold.
If the cake is cold, let the li
quid be hot. Stir the water into
the sifted sugar, adding more,
a few drops at a time, as need
ed. A little lemon juice added
to other fruit juice accentuates
the flavor of the latter. The ic
ing is of proper consistency
when it coats the spoon. About
4 tablespoonfuls of clear, black
coffee or about 4 tablespoon
fuls of fruit juice may be sub
stituted for the water.
FROSTING WITHOUT
EGGS— A delicious frosting
for cake may be made with
sugar and cream, or even milk,
entirely without the use of
eggs. Take confectioner’s sugar
and after you have rolled and
sifted it, place it in a bowl and
add the sweet cream, or if that
is not on hand, sweet milk and
a tiny bit of butter, a little at
a time, beating and stirring
the mixture until it is light and
creamy. Frosting that has been
made in this way will not dry
quickly, and it can be flavored
or colored like any other frost
ing. If chocolate is to be used,
grate it, set it over boiling wa
ter until it has dissolved, and
then add it to the frosting. Do
not use too much cream, as it
proper consistency.
SOUR CREAM FROSTING—
Cover 1 cupful of sugar with
water and boil until it ropes,
then pour it slowly over the
well-beaten whites of 2 eggs,
♦♦♦♦♦
For The Christmas Dinner
BY THE CITY EDITOR
♦♦♦♦♦♦♦♦♦
I
beating constantly. Stir in V2
pint of sour cream, which
ishould be just clabbered, not
old. Add a heaping teaspoon
ful of gelatin, dissolved in hot
; water, and set away to thicken.
When cool, mix in % of a
pound of shelled almonds,
blanched and run through a
I chopper.
GELATIN FROSTING—1
! teaspoonful of gelatin, 1 table
spoonful of cold water, % of a
cupful of boiling water, 1 tea
i spoonful of cold water, and
confectioner’s sugar. Soak the
gelatin in cold water, add the
CHRISTMAS CREOLE
DRESSING FOR THE TUR
KEY—Three cups of bread
crumbs, 1 cup of cold boiled
rice, 1/2 cup °f chopped raisins
or chopped prunes, 2 table
1 spoonfuls of finely choppedba
con, 1 teaspoonful of powdered
sage, 1 cup of chopped celery,
the grated peel of 1 lemon, 2
dozen pecan meats broken in
bits, 1 egg, 2 tablespoonful?
of melted butter, 1/2 cup of milk
and season with salt and pep
per to taste. Put a tablespoon-:
ful of lard or drippings into the
frying pan and when it is sizz-1
ling hot turn the dressing into
the pan and fry until it is thor- j
oughlv cooked through, but do
not allow it to brown, stir it
constantly while cooking. Re
move from the fire and when
cold stuff the fowl.
CRANBERRY JELLY—A
rich turkey or chicken requires
to perfect it an acid jam or jel
ly, and cranberries supply this
demand better, perhaps, than
any other fruit. Wash a quart
of cranberries and put them
over the fire in a double boil
er, adding no water to them.
Cover closely and steam until
the fruit is done. Then squeeze
the berries through a cheese
cloth bag and return the juice
to the fire after measuring it.
When the juice begins to boil
add sugar in the proportion of
1/2 pound to each cupful of the
liquid. Boil briskly for 15 min
utes, then turn into a fancy
mold. When ready to serve
turn out the jelly on an attrac
tive plate and decorate with
any sort of greens.
LEMON COCANUT PIE—
Beat the yolks of four eggs and
one cup of sugar very lightly;
then add the juice and grated
rind of one lemon; lastly add
one box of shredded cocanut
moistened in a scant cup of
milk. Boil all together until
thick. When cool add the beat
en whites of the eggs and bake
in pie dishes that have been
lined in light paste.
ANGEL CAKE—1 cup of
sugar, two-thirds cup of flour,
1 teaspoon creafn tartar, a
pinch of salt. When these are
thoroughly mixed by several
siftings add the beaten whites
of 7 eggs, and fold in. Do not
stir. Flavor and bake 50 min
utes.
WHITE CAKC WITH CAR-.
AMEL FRUIT FILLING.—Two j
thirds cup butter, 2 cups sugar
(sifted), 114 cups sweet milk,
3% cups flour, whites of 6
eggs, 2 level teaspoons baking
powder, 1 teaspoon vanilla
flavoring. Bake in 3 layers, in
a. moderate oven. Filling—3
cups of brown sugar, >% cup
•weet milk, butter size of an
-
egg, a pinch of soda. Then beat
until creamy. Add to this 1 cup
stoned dates, 1 cup walnuts, V2
cup blanched almonds, all
chopped fine.
SOUTHERN GOLD CAKE
—Use thoroughly sifted pastry
flour. Break the whites of four
chilled eggs into a bowl; add
a pinch of salt before beating,
and see that no yolk gets into
them. Whip to a stiff froth. Put
the yolks into another bowl,
and beat to a thick creamy con
sistency ; then mix the two, and
add a teaspoonful of vanilla.
With an egg beater, whip in
% of a cupful of granulated
sugar, then fold in (do not
beat) half a cupful of sifted
flour to which has been added
a heading tablespoonfu<l of
baking powder. Pour into a
well-buttered loaf-pan, put in
to a moderately hot oven, and
bake for about twenty-five
minutes. Cut when cold, and
cover each slice with whipped
cream into which has been
mixed figs or nuts chopped
fine. Sweeten and flavor with
vanilla.
BANANA CREAM*—Whip
a pint of heavy cream till stiff.
Remove the skins from firm
bananas, slice, and dust with
powdered sugar. Mix with the
whipped cream and fill ice
cream dishes with the mixture.
Top each dishful with a marsh
mallow which has been freshly
toasted, and serve at once.
FRUIT SALAD—2 oranges,
1 can of pineapple, 1 cup nut
meats, 1 bunch of celery, 3 ap
ples. Make a sweet dressing
from juice of the pineapple, 2
eggs, a little sugar, pinch of
mustard; cook likemayonnaise.
After this cooks put over fruit.
Whipped cream can be used
over this.
“MARY’S FAVORITE” PIE.
—Bake a crust as for lemon
pie, let cool, and fill half full
of sliced bananas. Now make
. ' -.1_
lemon jailing as follows: One
cup sugar mixed with one ta
blespoon flour, add juice and
rind of one lemon, yolks of 2
eggs well beaten, small piece
butter and one cup boling wa
ter. Let cook until thick, then
cool and pour over bananas.
Beat whites with one teaspoon
sugar, spread over pie and
brown.
STUFFED CELERY SALAD.
—Clean a tender medium-siz
ed leaf of celery. Fill it with
a stuffing made of 6 table
spoons of cheese that has been
crushed or put through a meat
chopper, 2 tablespoons butter,
3 tablespoons cream and few
mild onions cut up very fine,
seasoning with paprika, white
pepper, salt and red pepper.
On the plate with this leaf
place a sandwich, a wafer and
a small pickle.
RAISIN PIE—1 cupful rais
ins, cupful sugar, V2 cupful
water, 2 tablespoonfuls grated
lemon rind, 1 tablespoonful of
lemon juice. Seed raisins care
fully,mix with sugar and watei
and stew until sugar is thor
oughly cooked through. Line
pie pan with crust, pour in rais
ins; cover top with thin crust
and bake until an even brown.
NUT BREAD—Take one
cupful of rolled oats, and pour
•ver it two cuptuls of boiling
water. Let this stand until it is
lukewarm, then add one-half
a cake of compressed yeast dis
solved in a little water, one
guart of flour, one-half cupful
brown sugar, and one teas
pooaful of salt. Beat all togeth
er. The dough will be quite
stiff. Let it stand overnight or
until it is light, then add one
cupful of nuts (walnuts or al
monds) and one cupful of flour
and kaead into loaves. Let this
rise till it is light, and bake 1
hour.
<yso
Will
Will
Where
Everything to please the little ones, Such as Apples, Oranges, Dolls and Doll Buggies, Toy Kitchen Cabinets
1 oy Autos, Climbing Monkeys, and Mechanical Toys of Every Kind and Description. Sensible Christmas Gifts
for every member of your family can be found,, at our store. We can supply your every wish. Come and See
A Merry, Merry Christmas Is Our Wish to Everyone
ADAMS BROTHERS,
NEWARK,
ARKANSAS