Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-06-03
H 0 u S E H OIL D HINTS

While there are shortcakes and short
cakes. the good old New England straw
berry shortcake is one that can hardly be
improved upon. The best pastry -four
makes the best shOrtcake that made from
the new process or bread flour, being
much dryer. The shortcake made from sour
milk or sour cream and soda is the tender
est, and in many ways the most delicious of
all cakes; but judgment is required to know
the proportion Of soda to use, because of the
varying acidity of the milk. If the milk is
extremely sour, a teaspoonful of soda for
every pint Of sour milk will Suffice but If
freshly lcppered, half teaspoonful of soda
will answer For the inexperienced house
keeper sweet milk and baking powder will
be found the most reliable
Put quart of flour into bowl RIB into
1t thoroughly two tablespoonfuls of butter
add half tCaspUonfui of salt and two tea
spoonfuls baking powder. Mix thoroughly;
then add about one and One-half cupfuls of
milk. or sufficient TO make a soft dough
handling at this stage light as possible.
Take out a board. pat into shape and roll
out into a cake about one inch in thickness.
Put this in creased pan, brush with milk
and bake in a quick oven about twenty min
utes- While this Is baking hull one quart
of berries, mash with wooden pestle and
sprinkle over them half cupful of sugar
When the cake is done remove from the
oven and split Put the under crust on a
plate, butter spread with the berries but
ter the upper crust and put on; put layer
OF berries on top and serve with without
whipped cream. If a sweet cake Is desired
a little sugar and well-beaten egg may
be added to the dough
Mayonnaise dressing Is one of the most
reliable standbys that the housekeeper de-
sirous OF being prepared for an emergency
can keep on hand. If put in a glass can
and placed where II is cool 1t will keep a
month, and the evolution of a salad then
becomes the work of few moments. Many
cooks have an unnecessary dread of making
may onnaise. for fear 1t will curdle If the
Ingredients all cold to start with, the
beating is done in cool place, the oil is
doubiy sure, half teaspoonful of the white
of egg be added before the oil IS put in
there need be fear of trouble.
Put into a small bowl one teaspoonful
of mustard, one-half teaspOonful powdered
sugar, one-half teaspoonful salt and quar-
ter saltspoon of cayenne. Mix and add the
yolks of two raw eggs slightly beaten. stir
ring well with wooden spoon; add a half
teaspoOnfui Of the white of egg and then
begin stirring in the olive oil a few drops
at time until about a half pint is used.
If by chance you drop in too much oil do
not attempt to stir it all in at once, but
take it gradually. When it begins TO get
| very thick put in a little lemon juice alter
mating oil and lemon. 1t will require two
| beat in two tabiespoonfuis of vinegar
| little by littles Many prefer to commence
] the beating with a Dover egg beater, but
! the dressing soon becomes too thick 10 use
| the heater to advantage. and then fork
| will be required to finish the process. Just
/ before serving half cup of whipped cream
| is frequently added. when one wishes the
/ mayonnaise particularly nice
| Before asparagus leaves for the sea-
| son try the English and scientific method
| Of cooking it. then store the idea away for
| future reference. Cut the stalks of equal
| lengths and boil them in a deep saucepan
i the heads standing out of the water by two
| or three inches. Being the tenderest part
| OF the plant, the steam will have sufficed to
| cook them tender while the stalky part is
| given the longer boiling. This may require
from forty to fifty minutes. but the whole
length of the asparagus Will be found prop
| erly cooked. When tender 1t may be served
| with drawn butter. white sauce or simply
| with salt, pepper and butter. Gourmets fire.
| quently assert that asparagus. to be in per-
| lection. should always be eaten tend: but
| many prefer II cold. served with dressing
| of salt, pepper. oil and vinegar.
An excellent jelly cake roll Is made In this