Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-02
Table and Kitchen.
Mullins and Cookies Made Without
Eggs.

Eggs.
The cost of an egg seems but small
item in the sum total of food expenses In
the average household. but when one con-
siders their bulk alone, and not the addi-
tional nutriment they furnish in connection
with other materials which compose the
dish, they are not cheap. They come under
the head of luxuries when they are not
used as necessary food and solely depended
upon In place of like quantities for body
nutrition. There are innumerable recipes
which call for eggs, such as cakes. In which
the number might be lessened without any
serious detriment or loss to the CONNECTION
In fact, there are some recipes which, when
closely followed as to number Of eggs to be
used, have a very decided and not palatable
"eggy'' taste. AS 1t Is, the little foxes that
steal the grapes the small waste and use
less expendh ures which give the housewife
the most annoyance, as they require Uhe
closest watching and study, 1t is always
help to find ways and means OF avoiding
these pitfalls when practicable. ..
There is decided difference in flavor and
quality In ordinary fowls eggs, the feeding
and forced habits having far greater ln-
f1uence over the favor than is usually rec
ogniZed. The breed of the fowl also in
f1uences quality, and the length of time Of
keeping egg after 1t has been laid, has
much to do with it's value. Most decidedly
one should not use any but the freshest
eggs for serving meat, and while an
egg may be too fresh-laid for cake-making.
it must be strictly fresh" to get the best
results. Therefore If it is necessity to
save in the expenditure for eggs, curtaii In
number used, not in quality. Unlike meat,
the price of eggs is not determined by Gus
tom or fancy, but quality alone and the
cheaper eggs are not just good or lit
tie more nutritious as may be the case with
the former.
Mullins Without Eggs.
A quart of fresh buttermilk, one teaspoon
full of soda, a pinch Of salt and enough
flour to make a stiff batter and two or three
of sour cream. Dissolve the
soda in a little of the buttermilk, then add
to the rest; add salt and cream and the
flour. Bake in gem pans in hot oven.
Bread Sponge Mullins.
Late in the evening set a sponge as for
water bread, allowing pint of warm water
for a dozen mullins, third of cake of
compressed yeast, and pinch of salt. Mix
the batter a little thicker than for pan
cakes and beat thoroughly. In the morning
have gem pans creased, and in cold weather
warm them; pour in the batter without
stirring; filling half full; let rise at least
an hour and bake in hot oven..
Hygienic Mullins.
oven to get very hot. In the meantime put
a pint of ice water and teaspoonful of
salt in a large mixing bowl; measure three
and half cups Of entire wheat or sifted
graham -four and taking 1t up in the hand,
holding it high over the bowl, which should
stand in a current of air, If possible, let
1t sift slowly between the fingers into the
ice water. while you heat rapidly: as soon
as all is in and batter smooth, pour it into
4 n w q
hot oven and bake thirty minutes.
Maple Biscuit.
Measure a quart of sifted flour, add to it
three teaspoonfuls Of baking powder and
a little salt and sift again. Then rub two
tablespoonfuls Of butter well through the
flour with spatula or flexible knife; the
success of the biscuit depends on the care
with which this is done. Stir in enough
sweet rich milk. about pint. to make a
soft dough. At this point add a cup of
maple sugar cut into pieces about the size
of peas. Turn out the dough a Toured
board, dredge it lightly with flour, roll out
quickly until about an inch thick; cut out
with small biscuit cutter, two inches in
diameter, and place them in a creased pan
SO they will not touch. Bake for fifteen
minutes in a quick oven. Serve hot, ,s..5
Eggless Cookies. -..,....-
Take two-thirds of cup of melted but
ter (not oily, one and one-half cups Of
sour mot too thick cream. two cups of
sugar, a pinch of soda and enough -four to
roll out easily. Stir the butter and cream
together, then add the sugar and beat well.
Add the soda to the flour and mix into
smooth dough, roll out, cut and bake in a
quick oven. Keep all the materials az cold
as possible while mixing, rolling and cut
ting. and the cakes will require less flour
and be very much nicer and crisper.
Eggless Cake.
Beat one cup of sugar and half a cup Of
butter to a cream; add a cup Of milk, mea-
sure two cups of sifted flour, add three tea
spoonfuls of baking powder. a level tea
spoonful of cinnamon, half teaspoonfu of
grated nutmeg and pinch of cloves. Sift
several times until the flour is light and
fluffy. then stir into the other materials
and add cup of seeded Toured raisns.
Bake in moderate oven.
Eggless Gingerbread.
Mix one cup Of molasses, one cup of
brown sugar and one tablespoonful of but
ter together, add gradually, one cup of
milk Measure five cups of flour, add two
teaspoonfuls of baking powder and one and
one-half teaspoonfuls of ginger and the
same of cinnamon. Sift and add TO the
other mixture. Bake in large shallow
biscuit pan and eat warm.
Ginger Waters.
Cream one cup Of butter with one cup of
sugar and add one cup of molasses and
half a cup of strong cold coffee. Sift to-
gether two teaspoonfuls of soda, one table,
spoonful Of ginger and enough -four to
make a dough just stiff enough to roll out
thin. Cut out with a cookey cutter and
bake in a quick oven.
Eggless Ginger Gems.
Put one cup of mola sses;- one cup of SUI
gar and one large tablespoonful of butter
in a saucepan and warm slightly. beat up
well and stir for ten or twelve minutes
then add two teaspoonfuls of ginger, one
teaspoonful of cinnamon, and gradually
stir in one cup of milk. Sift two tea
spoonfuls of baking powder with five cups
of sifted -four and add to the mixture If
you want them little richer. stir in half
cup of seeded raisins or chopped dates
Bake them in well creased gem pans and
eat them hot for luncheon or tea.
Boiled Icing Without Eggs.
Put one cup of sugar, half cup of milk
and teaspoonful of butter in a saucepan
and boil ten minutes. or until it is thick,
add teaspoonful Of vanilla and beat until
cool enough to spread on the cake