Evening star., 1902-02-11
Banana and Cornmeal Gems.


one tablespoonful Of sugar and beat until
creamy. Stir in three well-beaten eggs; one
pint of milk; one cup of cornmeal; two
thirds Of a cup Of flour; three teaspoon
fuls Of baking powder and one teaspoonful
of salt sifted together. Bake in a hot oven
In gem pans. If the pans are deep allow
half an hour and twenty-five minutes for
shallow pans. Slice two bananas into the
batter, just before going into pans.
Old Virginia Pone.
Make a thin batter with one quart of
milk, one teaspoonful of salt, and large
tablespoonful of butter, softened but not
oily. Just before pouring into the pans
add three well-beaten eggs. Bake in mod
crate oven.
Baked Indian Pudding.
Scald one quart Of milk; sift in small
Gun of yellow cornmeal and salt to taste.
Cook for ten or fifteen painutes; then take
from the fire and add another quart of
milk; let stand until lukewarm. then add
two eggs, well beaten; one cupful and a
third of sugar; fiavoring of nutmeg and
cupful of stewed and chopped prunes. Heat
a budding dish: put in a large tablespoonful
of butter; then pour in the batter and bake
for three hours. When nearly done spread
softened butter over the top; sift sugar
over it and let finish baking. Serve not,
with lemon butter or sauce
Boiled Indian Pudding.
Warm one pint of milk with one pint of
molasses add four eggs well beaten; one
pound of suet chopped fine; one teaspoonfui
cinnamon; half grated nutmeg and grated
lemon peel Mix well; then add sufficient
cornmeal to make thick batter. Pour into
a pudding bag that has been scalded and
Toured, allowing room for the pudding to
oil
with following sauce: Put one cup OF brown
sugar in saucepan with one tablespoonful
of butter: one Of vinegar; one OF flour or
flour starch and q pinch Of salt Beat all
together; then add a pint Of boiling water
and stir until it has boiled ten minutes.
Stewed Tomatoes.
Perhaps 1t is lack of seasoning and fla
yoring that makes your tomatoes unpala-
table They will admit of quite variety
Of these Sometimes we stew our tOma-
toes in the following way: Put a table
spoonful of butter In a saucepan do not
use iron or TIM and If you use onion at
ALL add a few slices and fry rich brown;
then turn in the tomatoes; add a teaspoon
full Of sugar; this gives a finer flavor II
added to the butter and onion while brown
ing; season to taste with salt and pepper
and simmer gently for an hour. A stalk OF
celery; piece of bay leaf few cloves or
srrig of parsely may be used for season.
ing; using them all together or one or two
at time you desire. If you desire to
full OF soda to modify the acidity of the
tomatoes and prevent the milk from cur
ding. If you like them quite thick use
fine bread or wheat biscuit crumbs instead
of crackers or flour.
For twenty-four guests would have in
dividual ice creams; these are rather ex-
pensive, but for a small number of guests
furnish more entertainment. as they may
1Soy doA ~, md
tain characteristics OF each guest may
be carried out with these individual molds.
A gallon Of cream nodded In brick shape
| win cost half the price Of the fancy molds,
however, but not furnish as much amuse-
ment and pleasure. The Ice cream bricks
can be frozen in colored layers and when
sliced down for serving are very pretty.
If your decorations are pink. have your
gallon OF cream in brick molds will be
sufficient for twenty-four people. II
served in fancy shapes, one mold for each
guest. Serve the cream on little lace pa
per doilies.
II you do not have any other meat
course. 1t will take three quarts OF salad.
A good plan Is to have oyster patties and
salad served on same plate. This gives
you two courses and takes less OF each.
One pattie and large spoonful Of salad
In crisp lettuce leaf on the plate beside
the patty case. With this course serve
waters. olives and coffee. The waters and
olives, as well as bonbons and salted al
monds, should be placed on the table in
fancy little dishes when table is first ar
| ranged. The olives must be ice cold. The
coffee cups may be allowed to remain on
the table and when the cream is served
they can be refillec. Serve one solid cake,
sliced. and macaroons and kisses with the
cream.
Decorate your table in red or pink. A
good deal OF amusement Is furnished when
the guests are well enough acquainted to
know one another's tastes by having q
large punch bowl In the center Of the table
filled with little prizes or souvenirs. one
red or pink. with one end attached to each
one and the end fastened to name card
placed beside the plate. either with q tiny
little monkey for the gentlemen and but
terfy for the ladies. or pins with red or
the dozen Tor ave Or ten oents). Have