Evening star., 1902-01-25
HELP FOR HOUSEkEEPERS
RECIPES THAT WILL IMPROVE THE
WINTER MEALS.
PineappIes, Once Thought Bad for
Delicate StOmachs, Really
Assist Digestion.

Written for The Evening Star.
The average waffle served in the north is
brown, tender and palatable, but has not
the crispness considered essential by good
southern cook. The following has Just been
begged from the right source and if fol-
lowed to the letter gives most delicious re-
suits: Cream the yolks of two eggs, then
stir in two teaspoonfulS of cold boiled hon.
my, two teaspoonfuls of butter and a small
one of salt. Sift two scant cups Of flour
into the above, with two teaspoonfuls Of
baking powder, and have ready two tea
cupsful of milk to mix all to a smooth bat
ter. Add the stifiy beaten whites at the
last. Do not wet the flour until the irons
are creased and getting hot, for unless
these are ''szzling'' hot when used all will
be ruined. The hominy should be smooth
and well boiled.
Pineapple Salad.
Few people are aware that owing to the
cultivation of pineapples for medicine they
may be found, ripe, high favored and in
expensive, even during this wintry weather
For 10 cents one was bought recently that
became the foundation for salad 'ft for
the gods" When it is remembered that in
vaids who crave meat and hitherto have
in certain diseases are now allowed it, if
eaten in conjunction with this delightful
fruit, it is not to be wondered at, as it
takes higher gastronomic place than ever.
For the salad choose a tender, juicy pine
apple (mind that it has bouqueD; if not
just right keep it until satisfactory, as
everything depends on due ripeness. Peel
the fruit and cut in dice; avoid sugar. Pre-
pare nice head of lettuce and spread fruit
on the heart leaves in the center Of the
bowl, add little celery, also cut in dice, if
liked. AT the last cover with a thick may
onnaise and serve with saltine biscuits.
Unless the fruit has a full pineapple aroma
the salad will not be a success, and as it
is when this fruit is too ripe to keep well
that it may be bought cheap it is a luxury
the home caterer who watches the market
properly may allow, though she must use
strict economy.
To Vary the Fish Course.
Pra WINS will be found less difficult to pre-
pare than shrimps or lobster, less expen-
siye than the latter, and yet with the de-
sired shellfish flavor. Half a pound costs
20 cents ready cooked) will serve four or
five people, as all the prawn is usable but
the thin shell. After this is removed cut
into dice with silver knife and mix with
crumbs of light stale bread in equal guam
tity. Melt tablespoonful of. butter; when
hot stir in dessertspoonful of sifted flour;
when smooth add gradually a large cupful
ol CREAMY nllh. HOur tnlS out TO cool, then
blend it through the crumbs and prawns.
The latter are naturally salty, so it will be
necessary to taste before using. Salt and
either white or cayenne pepper should be
used, as preferred. Fill the mixture into
individual shells or tiny earthenware
dishes; put dried and sifted bread crumbs,
well mixed through with egg, on top, and
brown on the top shelf Of hot oven or
under the fame in the gas range, as they
should be cooked only long enough to be
made thoroughly hot