Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-06-22


brown on the other side. When done spread
with marmalade or fruit jam and roll up
quickly. Serve at once.
koIatschep.
Put one cup of milk in a saucepan with
two ounces of butter. three level teaspoon
fuls of sugar and a quarter of teaspoon
full of salt; as soon as the milk boils throw
in four ounces of sifted -four, stirring rap
idly and constantly until smooth paste is
formed which looSenS itself from the bot
tom and sides of the saucepan; transfer
this to a bowl and set away to get cold,
stirring occasionally Then add one whole
ture by spoonfuls on buttered tins, placing
each portion two inches apart; brush over
with beaten egg and bake in rather quick
oven until a light brown and perfectly light
to the touch. When done, brush over the
top of each with one egg mixed with a ia
blespoonful of milk and one of sugar; sprin-
kle with chopped almonds and return to the
oven for a few minutes. When they are
cold cut an opening in the side of each puff
and fill with whipped cream and strawber
Eies. Whip half cup of good sweet cream
to stiff dry froth; add half a cup of fresh
crushed Strawberries sweetened with pow
dered sugar.
Apple Cake.
Measure two cups of sifted flour. add two
teaspOOnfuls of baking powder and half a
teaspoonful of salt and sift again into a
mixing bowl; make well in the center;
beat whites of two and yolk of one egg
until light, add grated rind of a lemon, one
tablespoonful of melted butter and a cup Of
milk; mix this gradually into the -four until
you have a thick batter or very soft
dough. Spread this shallow, well-but-
tered tins, having batter not more than
half an inch thick. Pare and cut into
eighths enough large. tart apples to cover
the top OF the cakes by laying the pieces
closely together in rows. pressing the sharp
edges into the dough; brush well with
softened but not melted butter. sprinkle
thfCkly with graduated sugar and bake in
a hot oven. When done, dust with pow
dered sugar and cinnamon.
Peach Cake.
Make good, rich baking powder biscuit
dough and roll out until not more than
half an inch thick. Place in long biscuit
pans; brush well with butter and cover the
entire top of each cake with sliced peaches,
arranged in symmetrical rows. Sprinkle
generously with graduated sugar, cover
the pan with a tin baking sheet or another
biscuit pan and bake for twenty-five or
thirty minutes. The idea is to cook the
fruit thoroughly without reducing it to a
pulp or drying it up and to retain the
shape. If peaches are well ripened they
rounded side up.
These cakes are very simple and make
plain but delicious desserts when fresh
fruits are in season. They closely resemble
the American open-fruit pies, but are more
wholesome than the rich pastry of the pie
crust.
American Pineapple Cake
This makes a delicious summer dessert
For the cake part beat three eggs without
separating until very light and foamy. Add
IL cups of sugar and juice of half a lemon
and beat again until it is a foamy mass
Then beat in a scant cup of cold water
mot ice-cold), measure two cups of sifted
flour. add two teaspoonfuls of baking DOW
der and sift again Add this to cake mix
ture and beat until the batter is very
smooth Spread the batter in two iayer
cake tins and bake in a rather slow even
for at least twenty-five minutes. 1t must
be thoroughly done, but not baked too dry.
The Filling.
Select a very ripe sugar-loaf pineapple,
pare and remove eyes and core. chop as
fine as possible and then pound to a paste.
add sugar enough to sweeten the pineapple
10 taste ana spread between the layers
quarter OF an inch thick; or cook the pine
apple and sugar together until YOU have q
thlck marmalade; this Will prevent the
juices from running away from the min
while the meringue is baking Whom the
cake is put together. cover it with n mer
fngHe made by beating the whites of thrae
eggs 10 a stlf froth and adding three table
spoonfuls of powdered sugar and a table
spoonful of lemon juice. Bake the mer
lngue very slowly in the oven for ten min
utes; II 1t cooks too fast it will be spoiled
How to Use Barley,
Scotch barley should be more generally
used than 1t is, especially included in diet
for children, the aged and those with weak
digestive organs
IT may be cooked in any kind of meat
broth and served as vegetable or served
as cream of barley soup using milk Scotch
proth Is delicious, nOurishing and most suit
able for children and invaids as we'll as for
the robust
Wash the barley well in cold water and
cook 1t at least two hours before serving.
Scotch Broth.
Take goodrsiZed neck of mutton not
too fat, have it we'll cracked; cover with
cold water and let 1t stand over a moderate
fire until the water is well colored with the
juices; then bring to a boil, skim and sim
mer gently for an hour. Add half a Gun of
well-washed barley and simmer for two
hours longer, adding enough boiling water
TO keep the meat well covered and sufficient
to serve six persons. When DONE remove
the meat and season to taste and serve
strawberry Sauce.
Mrs. S. E. K. requests a recipe for straw
berry sauce
Beat two ounces of butter to a cream,
then beat in gradually a cup of powdered
sugar Continue to beat until very white
and foamy. Just before serving crush five
or six fine. ripe Strawberries, dust with
sugar and add them to the sauce, beating
them in we'll.
DelmOnicO Cream Roll.
Same writer wishes a recipe for potatoes
cooked in this way:
Pare and chop raw potatoes very fine;
add just enough cream sauce to bind them
together. Put them into a buttered, shall
low baking dish and place in a moderately
hot oven in a pan of hot water. Cook until
the potatoes are done; then roll them over
like an omelet; let them stand q few min
utes longer, but do not let them brown
Turn out on a heated dish and garnish with
parsley and bacon.
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