Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-09-25
An Old Time Virginia Recipe for Max
: ing Hot Rolls.
WERE FAMOUS IN ANTE BELLUM DAYS
A Desirable Addition to the Win
ter's Supply Of Pickles.
CORN BREAD FOR BREAKFAST

that when there was county fair, and
all the housewives for miles around sent
In their culinary triumphs, it was Ann who
always went off with the first premium,
and after this glory was driven in state
about the fair grounds enthroned in a
"kerridge," with all her young pickaninnies
clustered about her knees. Ann is growing
old now; but her rolls puff and swell with
immortal youth, while many good Brook
iyn housekeeper waits upon her for in
structions in bread-making. For the de-
icious rolls that grace the tea table every
night. Ann sets the sponge in the morn
ing, according to the weather. If cool,
1890 witnesses the inception of these crispy
delights - varying from that hour until
11:3O according to the temperature. One or
two potatoes previously boiled in some
thing bright, Sc the water won't be black"
are mashed very fine and creamy and
compressed yeast cake dissolved in little
lukewarm water is added to the potato
and potato water. To these ingredients
further additions are made in the shape of
salt and sugar Ito taste and half table,
spoon of melted lard or butter. She then
Sits into the breadpan about three quarts
OF the best new process flour, and making
hole in the center of this pours in the
liquid mixture with the addition of about
pint and half of milk and water. This
is stirred with spoon, adding more wet
ting, II necessary, until the dough is of
tiic ilSHt CONSISTENCY 10 WOTk with the
hand. At this stage it should be just stiff
enough so it does not stick to the board.
When 1T feels soft and velvety to the touch,
1t is returned to the bread bowl, and lightly
creased over with butter, lard or drippings
so that no crust will be formed. Now the
pan is lightly covered and set one side,
but never on the back of the range, as so
many cooks do. This is point insisted
upon by Ann, who eTlphatically declares,
Il never wraps mine up in fianncis an
blankets like baby; but sets it whar it is
cool an comfortable. If de kitchen is too
hot, l sets it outdoors" Now the soft,
elastic mass is allowed to rise until it
blsters and cracks, but not until it puifs up
and falls, for then the strength is gone.
When this condition is reached, which is
usually by o'clock. the dough is again
worked into round ball. and then cut into
long strips about as large around a roll
ing pin. These strips are next cut into
pieces large enough fer medium-sized
biscuit-"not too large" says Ann 'or it
VIII be broke up and wasted'-and each one
Is again lightly creased over the top with
just bit of melted butter. When this is
all accomplished and the round balls laid
in symmetrical snowy rows on the board,
Ann begins at the first one cut off, gives it
two or three quick rolls with the rolling pin
on the creased side, turns it over so that
the creased surface comes to the outside
and folds over like a turnover, letting the
edges come almost together. AS they rise
they naturally open a little, and if folded
only half way over they apt to open
too far She then puts them In the drip
ping pans about an inch apart, covers them
with a light cloth, and sets aside in cool
place to rise for about an hour, or until
raised half their bulk. Lastly they are
baked fifteen or twenty minutes in quite
lot oven. whence they emerge, brown, fra
grant, crusty outside and as tender inside
as a Taiden's heart.
For breakfast the same rolls are as fresh
as If newly baked. if put in the oven five
minutes before serving.
While the winters supply of pickles is
being made re ady, a cabbage pickie from
Virginia will re found worth the IRVING.
Take one peck of cabbage, cut each head
in line pieces, lay in jar with sal. be-
tween IN" layers, and let it Stard over
night In the morning drain, squeeze from
the liquor, ard put in a kettle. alternating
layers Of the cabbage VITA the following
spices well mixei: Two ounces of tu-
meric. one ounce of race. one ounce of
cloves. two oi:nccs of celery sce,', two
pounds of sugar, one-i,alf teicupful black
pepper, two ounces of allspice. one ounce
powdered ginger. four tablespoonfuls mus
tard, and four onions chopped fine. Cover
with vinegar and boil two hours, after
which II is ready to pack in jars for win
ter use.
After using the wringer. the screw should
be loosened, that the cylinders may not
become fiattened, the cogs wiped dry, and
tfen wiped over with a cloth wet in kero-
sene. This will clean them. If the ma
over the cog wheels and turn the machine
several times, then wipe the coss with a
clean CLOTH: After this put few drops of
machine Oil the cogs and work the
wringer for a few moments.
A new wrinkle to many housckeepers is
that apples make delicious sweet pickle.
Cut the apples in halves, leaving on the
STEM as we'll as the skin-or simply core
II preferred. Put two or three cloves in
each half apple. Make syrup, allowing
three pounds OF sugar and one pint Of vim
eear to every six pounds of apples. Put
the apples In and cook until you can pierce
them with q straw.
With cooler mornings corn bread returns
to grace the family board at the matutinal
meal A good rule calls for two eggs one
half cupful of sugar. one-half cup butter, one
cupful sweet milk, five tabespoonfuls corn
meal, five tablespconfuls wheat -four ono
falf teaspoon soda, one teaspoon cream
tartar and a saltspoon Of salt. Beat vigor-
ously and bake in a rather hot oven
When shaking heavy rugs, hold from the
sides, never from the ends. If possible.
spread on clean grass or boards with the
wrong side up; beat first to dislodge th,
dirt. then brush thoroughly and hang on
the line to air. using judgment about Ieay-
irg too long In the hot sun. This is the
method employed by the Turks. who should
be connoisseurs in the care Of rugs
Pretty and effective lamp shades that
can be readily changed when soiIed are
made from the little Japanese or Chinese
umbrellas. These can be bought for a few
cents at any of the japanese stores.
round hole is cut in the center to fit the
gioDe' and the whiiom umbrella is tied into
position with piece of baby ribbon.
In making any of the desserts where
milk ana geiattne are employed. 1t must be
remembered that IL the gelatine is 1nixed
with the sugar before dissolving 1t in the
milk. there will be no danger Of the milk
curdling. -"
In wiping china dishes, do not pile one
upon another while still hot Spread mt
to cool of. then pack. Piling together
"hiie warm is apt to make the glaze crack
Raising Bison.
From the Milwaukee News.