Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-04-06
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

Practical Suggestions About What to
Eat and How to Prepare Food.
Many of the delightful old observances at
tached to Eastertide have become almost
obsolete The practice of serving special
kinds of breads and cakes on certain days
is still kept up by those who love the old
time customs.
The list of these breads and cakes con-
sidered appropriate, or having any slsnlh-
canoe in connection with the days. Is not
very varied, being confined to pancakes
fritters and buns. But ignoring the mean
ing attached to all observances of this sea-
son, we may take the same liberty In this
line as We do in choosing other dishes to
serve during the Lenten season. II we stlll
observe the eternal fitness of things III
the selection of the materials composing
them.
Plain Pancakes.
Break six eggs into a bowl and beat until
very light. Allow to each egg gill OF milk
an eighth of a teaspoonful of salt and about
an ounce Quarter of cup of -four. Silt
flour into bowl. Make well in the CEN
ter and add the eggs and milk gradually,
mixing to a smooth batter. If eggs are
large little more flour may be necessary.
The batter must be the consistency OF thich
cream.
Place smooth iron frying pan on the
| fire; see that it is perfectly clean and
smooth or the pancake will stick. When
pan is hot put in small piece of sweet
butter. When it is melted pour IN just
enough batter to cover the bottom of the
! pan; about half a cup for pan hve lnches
| in diameter. If made thin enough they need
: not be turned. When done sprinkle over
with powdered sugar. roll it up in the pan
! and take out with large cake turner. Place
on a hot dish before the fire until you have
sufficient quantity fried to serve. They are
better served as soon as fried niue
grated lemon or orange rind may be adoeo
to the batter sifted with the sugar.
If the whites of the eggs are beaten sep
arately and added to batter the last thing
the pancakes will be lighter. Allow four
or five minutes for the very thin pancake
and six or eight for the thicker one. Very
rich pancakes are made with eggs, cream
, sugar sherry, grated nutmeg and flour.
Orange Fritters.
Measure a cupful of sifted flour and sift
into a mixing bowl With a level teaspoon
, full of salt Beat the yolk of one egg with
2 a tablespoonful of good salad oil; mix
j these gradually into the flour by making
| a well in the center of the flour and add
2 ing egg and oil When the batter Is
i smooth add gradually enough water to
2 | make batter thick enough to hold a
Y | drop let fall from the mixing spoon. Beat
whites of the eggs to n smooth froth and
. fold lightly into the batter Put two or
) three slices of orange into this batter;
y cover them we'll and then slide into hot
i fat and fry a golden brown. Remove with
= a SKINNER wire egg whip; dust with
q powdered sugar and serve hot.
4 POpOvers.
2 Mix to a smooth batter two cups of
- flour and two cups of milk and the yolks
, of two eggs; add a level teaspoonful of
y | salt. If you do not possess iron popover
\ | pans, butter six little edrthen custard cups
Z and place in a pan in d hot oven. Beat
q the whites of the eggs TO a stiff froth and
\ fold lightly and quickly into the batter.
y Fill the hot, butter2d cups about halt
\ full of batter and bake until they are
Z brown and perfectly light when handled
4 These can be served for breakfast, eaten
Z with butter, or for luncheon or dinner, as
q a dessert, using a Sood sweet sauce OF
\ maple syrup.
Breakfast Rolls.
D Heat to scading point pint of milk
y with a large tablespoonful of butter, q
Y tablespoonful of sugar, level teaspoonfu
q of salt. Turn into a bowl and when luke
\ warm add half a yeast cake dissolved il
Z a little lukewarm water. Beat in floul
y enough to have rather a thick batter; bea
\ for five minutes until full of bubbles, ther
Z add flour to make a dough. knead fol
\ at least ten minutes, until the dough i!
Y smooth and elastic to the touch. Set il
4 a moderately warm place and let rise FOL
Z four hours watch that it does not gel
d too light. Knead down well; take piece!
of dough about the size of egg, roll on
. or board, having the roll about an incl
= thick in the middle ard pointed at eacf
\ end. Place some distance apart in well
Y buttered tins; and let rise for al
\ hour; then bake in a quick oven.
Y Hot Cross Buns.
z Two pounds of sifted -four two cups o.
q sugar two cups of currants, half tea
\ | spoonful of salt and teaspoonful of mixed
Z | spices. Mix these all together in a bowl
. | Make a hole in the center and add half
\ pint of warm milk and half a cake o
Z | yeast dissolved in half cup of lukewarn
4 | water. Mix slowly into the flour until yol
Y ! have a smooth, thin batter; cover and Sc
q in a warm place until light, then add hal
\ a pound of melted butter and milk enough
y to make a soft dough of all the flour; cove
\ this with a thin coating of flour and lie
4 rise once more for half hour Shape int
= buns and lay them far apart in buttere
. tins. Cover and set to rise for half a.
hour. Just before going in the oven make
cross on each one by pressing the back o
a knife almost entirely through the dough
Ter Bake in quick oven for ten or fifteen min
uteS.
Angel Food Cake.
me Take one and one-half cups of granulate
'hs sugar and sift twice. one cup of flour sift
ed four times the whites of eleven egg
a teaspoonful of vanilla and half tea
De- spoonful of cream tartar.
Add a pinch of salt to the whites an
beat them about half stiff then add tn
-, cream tartar and continue whipping unit
elP eggs are very stiff; sprinkle the sugar
re- lightly, then add the fiavoring beat IL
then fold in the flour lightly as possible
sprinkling it in, spoonful at time L
re? thu mar pour into an .,raasad 80 or
bake in a moderate oven for forty minute
Angel Charlotte.
an Make a loaf of angel cake by aboy
De- recipe. When perfectly cold carefully CT
,, out the center, leaving wall at least q
orc inch thick. Ice the sides and top wit
ush poliSu icing tlieIi M t!e center WIN sWee
Da lotte russo, heaping it up roughly. Sea
ter over the whole Candied violets
out Molasses Cookies.
,me Cream one cun of butter with q o,n
"S brown sugar; dissolve a teaspoonful
the baking soda in two tablespoonfuls of bo
ing water and stir into cup of molasse
rom Add this to the butter and sugar and m
WE'LL add tablespoonful of ginger, a lit
en- | grated nutmeg and teaspoonful of CHM
who mon. Add flour enough to make a dou,