Harper's cook book encyclopædia

White Cake. See Cakes. nuts will be found under the following • heads : Whitefish, Planked. See Fish. Walnut Cake. See Cakes. Salad. Cream. See Candy. Catsup. See Pickles. White Mountain Cake. Pickled. See Cakes. Salad. See Salads. White Sauce. See Sauces. Washington Cake. See Cakes. See Ices. White Soup. See Soups. Water Ices. White Spice Cake. See Cakes. Water-cress Salad. See Salads. See Cakes. Wine Drops. Watermelon Rind. See Pickles ; also Preserves. Wine Jelly. See Jellies. Weakfish, Boiled. Broiled. See Fish. Wine Sauce. See Puddings. Wedding Cake. See Cakes. Wine Soup. See Soups. Weights and Measures, Tables of. Wines, Home-made. See Inside Cover. See Beverages. Welsh Rabbit. See Cheese. Woodcock. See Game. Y Yeast. See Bread. Yorkshire Pudding. — Allow one egg:, and milk to make a tolerably Yellow Piccalilli. See Pickles, stiff batter, to two table-spoonfuls of Yorkshire Pudding Z W I E B A C K S Yorkshire Pudding flour. This will make a very good pudding, though a better and lighter one may be made by using two eggs to three table-spoonfuls of flour, or even one egg to each table-spoonful of flour. Put as much flour as will be required into a bowl, and add a pinch of salt. Stir in gradually as much milk as will make a stiff batter, and beat the mixture vigorously till it is perfectly smooth and light. Beat the eggs separately, and add them to the batter. Place the pudding-tin under the roasting joint, and leave it till it is thoroughly hot and well greased with the drippings from the joint. Pour the batter into it to the thickness of the third of an inch, and bake the pudding before the fire under the joint. Turn the pan round and round, that the pudding may be equally and lightly browned on every side. Cut it in three -inch squares; take these up carefully with a slice, place them on a separate dish which has been made very hot, and send them immediately to table, to be eaten with the meat and the gravy. This is the English way: — When the roast is to be baked in an oven put the batter in a pan with some of the drippings from the roast. Bake from one-half to three-quarters of an hour. The pudding must not be over an inch thick. Cut it into squares and serve with the roast. It may be browned on both sides. See also Beef, Roast, page 12. Z Zwiebacks are made of rolls or Vienna bread, cut into slices about one - half an inch thick, and thor- oughly dried in a moderately hot oven until they turn a deep yellow color. THE END WEIGHTS AND MEASURES Every kitchen should have scales, with weights from a quarter of an ounce *o two pounds, and the weights should be kept carefully in order. A set of Lin measures with small spouts or lips, with the content distinctly marked lpon them, from a half-gallon down to a pint, will also be found very convenient. A)r smaller measures use a graduated glass, which can be bought in any drugstore. It is likewise well to have a set of w'ooden measures, from a peck down to a quarter of a peck. 4 gills 2 pints 4 quarts Yz cupful 4 cupfuls 16 table-spoonfuls of liquid 8 heaping table-spoonfuls of dry material I cupful 30 drops of liquid 4 table-spoonfuls 4 wineglassfuls 1 ounce of salt or granulated sugar 16 ounces 4 cupfuls of sifted flour I pint of granulated sugar I pint of powdered sugar 1 large table-spoonful of butter I pint of butter