Evening star., 1902-08-09

the old method, and, contrary to prc con-
ceived ideas, does not leave taste of yeast.
Allow TWO yeast cakes to one quart milk
or water or half and half one tablespoon
full of sugar, two tablespOonfuls shortening
and one teaspoOnful of salt Dissolve the
yeast cakes in some lukewarm water, add
the sugar and shortening and -four to make
as sun batter as you can beat. The more
you beat the less kneading will be required.
Beat ten minutes at least, then add all the
flour, turn out on a floured board and knead
from hfteen to twenty minutes.
Allow 1t to rise to double it's bulk. This
Will take from two to three hours, with the
temperature from 20 to 50 degrees.
Then make into loaves, handling as little
as possible. When double its bulk again
bake, having hot oven to start, and al
lowing 1t to cool gradually. II you want
rolls, make a stiffer dough than for bread
Sugar is added to bread sponge to assist
in the fermenta ton.
With the first new cooking apples in mar
ket, try this Canadian apple pudding some
day "hen you want to give the good man
u treat. Ironing day, when you have a hot
oven, will be good time to give it trial
Butter a deep pudding dish and put into it
Two quarts pared and quartered apples,
Scant cup Of sugar, One-half cUpful of water
and good grating of nutmeg. Set in a
moderate oven about twenty minutes.
Mix well in a sieve and rub through it one
pint or Hour two tablespoonfuls sugar, one
tablespoonful baking powder and one-half
teaspoonful of salt. Beat one egg until
iight, add to 1t one cupful milk and stir into
the slfted flour until a smooth dough is
formed. Then add three tablespoonfuls
melted butter. Remove the pudding dish
from the oven and spread the batter over
the apples. Return the dish to the oven,
increase the heat and bake twenty minutes.
When ready to serve turn the pudding out
on TO nat dish, having the crust under
nr n 10 1tSh IL,
which 1t was baked Serve with nutmeg or
lemon sauce.
If you want recipe for good rich, yet
inexpensive, Ice cream, here 1t is: The in
sreulehts are three cupfuls of milk, one
cuprui OF cream one large egg, two table
spoon1uls of flour. one cupful of sugar, one
Ie'el tablespoonful of gelatine df you wish
10 mold ~ one-half pound of English wal
nuts In the shell and one-Quarter pound of
figs. -
soak the gelatine in a little Of the cold
hiih ana reserve two or three tablespoon
Iuls OF milk to go with the sugar, flour and
Egg; neat the remainder of the milk in
uouDle boiler, and when 1t scalds, stir into
he :. .he nour, sugar and egg thoroughly
oeaten INTO the reserved milk. Cook few
moments III to thickeH. stirring carefully.
rake from the fire. add the dissolved gela
tlne' one teaspoonful of vanilla and the cup
OF cream. Cool and freeze When frozen.
remove the dasher andtstir in the chopped
"Aiu hSS Beat wen dhu poSh
III you put it in a mold and It shows signs
OF sucking when yoa come to turn it out,
wei a towel in hot water and wind around
II Tor moment tosloosen. Then if the out
siae seems soft. set In the icebox a moment
to harden again.
IN selecting a lobster. the rock lobster
best.
An excellent accompaniment for cold or
warmed over meat or fish is
TURKISH RICE.
wash one cupfnl rice in three waters.
1ut IN stew pan with one cupful strained
tomato, two eupfuls cold water. two table
spoeafais butter, one teaspoenfm of salt
ana TWO ounces finely chopped ham. When
II II begins to boil push ba ok on stove where
the contents will barely simmer for about
Iorty minutes. At serving time turn the
rice into warm dish, taking care not to
break 1t.
Never boil fish in, cold water and never
pour boiling water-on 1t. Put into scalding
water (not bubbiing). ,,-- - =
With white. dry fish butter sauce is best
With the dark fish use sauce tartare.