Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-03-30

soft, a grated nutmeg, salt spoon of salt
and flour enough to make a firm dough.
knead thoroughly and set to rise in q
warm place. When quite light place the
dough on the molding board. well sprinkled
with flour. knead again and roll out in a
sheet half an inch thick. Divide into
pieces weighing about three ounces each
and mold round. Let them stand a few
moments; then, with the palms of the
hands roll into oblong shapes about six
inches long by three wide. Lay in rows ir
a buttered dripping pan little way apart
and let them rise in warm place from
thirty to forty-five minutes. Make a deer
cross on each bun with a sharp knife and
instantly place in the oven. Bake a light
brown, and as soon as they are done wash
the tops with syrup made of sugar and
water boiled together. Eat warm and well
buttered.
Currants and finely shredded candied
lemon peel may be added to the dough
when set at night if desired
Although Simnel cake belonged original
ly to the middle Sunday in Lent, it may
now be found on sale at the confection-
er's from the beginning of Lent until
Easter.
The modern rendition of the old-time
Simnel is as follows: Bake as a founda-
tiol: a fair-sized round pound Madeira
cake, fiavoring with essence of almond
and coloring rich yellow by the liquid eX-
tracted from little saffron dipped in boil
ing water and squeezed through a piece of
cheesecloth. When perfectly cold build a
wall of frosting top of the cake around
the edge. leaving a good-sized hole in the
center for the candied fruit.
To make the frostfng blanch a half
pound of Jordan almonds and pound to
paste in a mortar, moistening with
tablespoonful of orange-f1ower water. Add
to the almonds the whites of two eggs and
confectioner's sugar to make a stiff FROST
ing that will stand of itself. Build the
wall on the cake and place in a slow oven
oil, how 1rfn hnY
When the cake is cold fill the middle of
the well with mixture of candied fruits.
plums pears, orange slices. cherries and
strawberries, interspersed with blanched
whole almonds. If the tyro in cake baking
prefers to buy her almonds already pound
ed, for the paste. she can do so at the
confectioner's.
The sole is the favorite fish for Good FRI
day in England ana as this much-vaunted
fish is rapidly becoming part of our own
menu. suggestions on the English method
Of cooking 1t may be found opportune
Clean the fish thoroughly. pull off the
brown skin, cut off the head transversely
and with sharp pair of scissors trim the
fins away close to the fllet. Wash and
egg and then in fine bread crumbs, and set
away on the Ice until twenty minutes be-
fore serving. Fry In a kettle of boiling
lard, drain on napkin and serve with
watercress or fried parsley.
For the deep-fat frying select moderate
sized fish, as thick fish take so long to cook
that they are apt to absorb portion of the
fat. The English housewife usually serves
toasted mullins with sole for breakfast.
The next time you have a cup Of fruit
Juice left over from a can try this simple
pudding for dinner:
Bring to boil a cup of water and cup
of fruit Juice. Thicker with three table
spoOnfuls of cornstarch dissolved in little
cold water and cook in double boiler from
twenty minutes to half an hour. Add q
pinch of salt and sugar to taste. and set
back on the range. Beat the whites Of
three eggs until stiff and stir into the
starch. Turn into a mold wet with cold
water. and serve cold with thin boiled
custard. made from the yolks Of the eggs
and a pint of milk