Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-29

flashed Brown Potatoes
Buckwheat Cakes. Maple Syrup.
Coffee.
DINNER.
Celery soup.
Mangoes. Celery.
Roast Chicken. Cream Gravy.
Baked Sweet Potatoes.
Caulihower, au Gratin. Beets.
Cheese Waters.
Cider Jelly with Whipped Cream
Cup Cakes.
Coffee.
Cold Ham Dreamed Potatoes
Olives. Rolls.
Raisin Cakes.
Preserved Pineapple.
Tea.
In the interim between the passing of
Thanksgiving and the active preparations
for Christmas the housekeeper's fancy"
turns principally and most prosaically in
the direction of "coal and blankets"
That is, to getting everything taut, trim
and ready for cold winter.
If the windows rattle and let in all man
ner of unreasonable blasts, they must be
frightened, for horrid little crack and crevice
draughts are more frequently productive
of severe colds than widely opened win
dow.
If there Is a shortage of blankets, heavy
f1annels, mittens, warm stockings and I'M
derwear, now Is the time to get them In
before the day of actual need is upon one,
and the stores so crowded with Christmas
shoppers that it takes hours to get waited
See that the bird does not hang in a
draught; that the vegetables in the cellar
are properly protected; the tender rose
bushes tucked in their winter covers, and
the family dietary arranged SO as to in
clude a large proportion of heat producing
foods.
Now indeed, is the time when the brown
buckwheat pan cake becomes the GROWING
JOY of the breakfast table. Not the pallid,
grease-soaked, stodgy connection of our
European kitchen imports, who never saw
one before, but the golden-brown, fragrant,
tender hemispheres that melt in your
mouth-the cakes, in short, that mother
used to make"
There are today in the. market num-
Der OF self-raising pancake mixtures, good
in their way, and a saving IN time and
labor; but they lack the characteristic
flavor the distinct essence of the fragrant
harvest field.
To make the cakes thatado, buy the best
brand of pure buckwhesa, getting 1t, if
possible, direct from the mill before it gets
adulterated with inferior flour. To four
cupfuls Of the pure buckwheat add a half
cupful yellow Indian meal, a tablespoonful
of molasses and teaspoonful of salt. Mix
together one eupful of cold milk
makes the mixture lpkeWarm Add
the liquid little by little to ting dry ingre-
dents, beating vigorously. Dissolve fresh
yeast cake in little lukewarm water, add
to the batter and beat again for five or
six minutes. A big pitcher or. preferably,
an earthen buckwheat pail with a spout
and tin cover, should be used for the batter
Mix early In the evening" and stand be-
hind the stove or in some warm place,
wrapping in bread-blanket IL there Is
any danger of it's getting chilled. Just be-
fore baking in the morning dissolve an
even teaspoonful Of soda in a cup of warm
milk and beat into the batter until 1t
foams up in great bubbles. Have the grid
die smoking hot, and brush over with a
piece Of beef suet tied up in bit of cheese
cloth, or keep a little piece of fat salt
pork Tor the purpose. Do not allow the
srlodIe TO be too greasy. Drop the cakes
In perfect circles-not too large AS quick
as they brown on one side turn with the
pancake turner. Serve as soon as baked
Although these cakes may be made en-
Eirely or water instead Of milk, they are
much more light and tender and brown
better when milk is used. The batter left
from the mornings baking will answer for
leaven for the next morning, simply add
Ing more buckwheat, meal, salt and wet
ting, preserving the original proportions
AS buckwheat is very heating, II shonId
not be used save in cold weather, and not
100 regularly then. Fresh batter should be
made about once week
Cornmeal Is another excellent cold
weather food, and withal so CHEAP and nu-
tritious that 1t deserves to be much more
widely adopted than 1t is. While it is the
most distinctly national of all our food
products, having been Introduced to the
Pilgrims under the name NAHUM on the
occasion of their first visit to Massasoit
IN 162o, 1t has never been properly esti-
mated at it's true value. When well pre-
pared 1T fs an easily digested food but If
served as a cereal 1t needs much longer
cooking than its old name, "hasty pud-
ding" would imply. This our forbears
understood, and the pot of. mush used to
stand on the back Of the stove or hang
on one side Of the crane, where it could
splutter slowly away for several hours,
with the wooden pudding stick standing
up In 1t ready for an occasional stir.
Among the host of excellent dishes to be
evolved from this cereal none go better
with the morning cup Of coffee than the
old-fashioned sour-milk Johnny cake,
whether baked in loaf, in the Spider or
in muffin tins.
If you could be sure Of getting the sweet,
freshly ground meal of the old grist mill
both sugar and eggs would prove superfiu--
Gus, but as most of us now have to depend
upon the kiln-dried meal of the northern
| markets, richer materials are required
Here are directions for a good, plain,
everyday sour-milk Johnny cake:
Stir to cream one heaping tablespoon
full butter or the fat Of a fowl tried out,
and tablespoonful of sugar. Add one
well-beaten egg, a tablespoonful of salt and
one cupful OF sour milk in which tea
| spoonful OF soda has been dissolved.
Beat well until it stops singing then
| stir in -four and cornmeal In the proper
| tion of two-thirds of meal to one-third of
| flour. Do not make too stiff Have 1t thin
| enough to float out easily when poured in
| creased tin. Bake in aIhot STEADY oven
and serve with your coffes~,. 81
And here are corn mullins from "Ole Vir-
| g1nny, made of sweet White meal. Sift
| together two heaping cupfuls indian corn
! meal, one of flour, two teaspoonfuls baking
| powder and one teaspoonful saat. Add to
three well-beaten eggs enc tablespoonful
| melted lard and three cupfuls sweet milk.
| Pour the liquid mixture over the meal, beat
| vigorously, bake quickly IN rings or small
patty pans and serve hot IfIthe mullins
are made from the northern meal, add sugar
"a tablespoonful and increase the shorten
| ing.
One OF the standbys at Pratt Institute for
| many years was Katie's Boston brown
bread, which always WENT with Thursday
Boston baked beans. Made I'm quantity
after this recipe 1t may be divided to suit
family use. To four quarts Of cornmeal
and four quarts of rye flour sifted together
add four quarts Of sour milk in which eight
teaspoonfuls of soda have been dissolved.
| two quarts Of molasses and eight teaspoon
| fuls OF salt. Stir until well mixed, pour
In creased molds with tight covers and
steam Tor flve hours never allowing the
4 Tow 60 ertn AzAI1 80