Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-03-02
INEXPENSIVE RECIPES
'"P'e ingredients to Give Novelty tn
Well-knOwn Dishes.

"eii-knOwn Dishes.
| Baked cabbage-Boil a firm white cabb.ya
| Tor hfteen minutes in sailed water: pour
| OH the water and add fresh water; boil I'M
III tender; set aside until cold; chop finely.
Butter baking dish and fill with the chop
| ped cabbage. Make a sauce with these In
| gradients: One tablespoonful butter. ons
tablespoonful -four. one-half pint water in
| which the cabbage was first cooked salt
| pepper, four tablespoonfuls cheese. Stir
all the sauce ingredients except the cheese
| over the fire until smooth Season with
| salt and pepper; add the cheese, finely gra-
| ted Pour the sauce over the cabbage and
bake for ten minutes In a quick oven.
| An old-fashioned plum pudding-One cof-
| Zee cup suet, one pound raisins, four slices
| pread, one cup sugar. alspice, salt and
! nour to make stiff dough Chop the suet
| chop the bread knead with flour enough to
| make stiff dough; boil in pudding bag for
th'ee hours. For the pudding sauce use
| one pint of pater, one cup sugar, one-half
tablespoonful butter, two tablespoonfuls
| brandy or vanilla. The pudding will keep
for months, will fruit cake
Velvet cream-A delicious dessert which
| may be made in a few minutes: Two ia
DlespoonfulS gelatfne, one-haf cup water,
one pint rich cream, four tablespoonful
sugar, wine glass of sherry.
Iaploca cream to serve with canned fruit
Five dessertspoonfuls of tapioca one
quart milk one pint cold water. three eggs
one cup sugar, one teaspoonful vanilla. Soak
the tapioca five hours; boil the milk, add
the tapioca. stir until boiling; add the eggs
well beaten and the sugar; pour in bowl
and cool upon ice. Serve with canned cher
ries or peaches.
Graham griddle cakes-for family Of four
Two cups sour milk, small teaspoon
full Of Soda one-half spoonful salt: add
sufficient graham -four to make the batter
considerably thicker than for other cakes;
bake; cover tightly few minutes before
serving.
Orange fritters-Batter consisting OF one
half pint sweet milk, two eggs one tea
spoonful baking powder. one tablespoonful
flour. Slice oranges crosswise and dip in
batter. Fry in hot lard.
Orange f1oat-One quart water, juice and
pulp of two lemons and one-half cups
of sugar, five tablespoonfuls cornstarch.
five sliced oranges, white Of two eggs,
vanilla. Boil the water, the lemon juice and
pulp, and when boiling add the cornstarch.
Boil five minutes, stirring all the time.
When cold pour over sliced oranges. Spread
the whole with the beaten white Of two
eggs favored with vanilla.
Frosted figs-Whites of two eggs, table
spoonful powdered sugar, figs. Beat the
eggs stif1y, add the sugar and dip the
figs singly In the frosting. Set to harden
or place in hot oven for a moment.
Alabama beaten biscuit-One quart flour,
one tablespoonful lard and butter. mixed;
teaspoonful salt: mix into stih dough
is soft and "blisters;' roll out the dough
until three-quarters Of an inch thick; cut
out with small biscuit cutter: mark with
fork holes. Bake in moderate oven.
German sauce-Four eggs, four table.
spoonfuls sugar; lemon juice to taste. Beat
the whites and yolks of the eggs separately:
add sugar to each, mixing each separately
add whites to yolks; beat lightly; navor
with lemon juice to taste Serve with cakes
or buildings.