Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-30

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cate brown rolled up instantly. If you
have no wafer irYn pace muffin rings on q
creased griddle, spouI in q teaspoonful OF
the mixture, which must be thin enough to
spread quickly. and set in the oven to bake.
Sugar Drops.
Cream three-querteEs Of a pound of sugar
with three-Quarters Of a cup Of butter. Add
six eggs beaten very stiff and beat again to
| cream. Crate one small nutmeg into q
pound Of sdfted hour add the -four to the
| other Ingredients and beat to a smooth bat
leaving a spaoeMof shout two inches be-
tween each one. Sprinkle with small red
bonbons, chopped almonds. grated cocoa-
nut or any decorations that may please the
Date Patty Cakes.
Mix third Of cup Of soft butter with
one and one-third cupfuls Of brown sugar.
When partly creamed break in two eggs
and beat the mixture until very light. Then
add half a cup Of milk. Measure one and
three-fourth cups Of flour, and two tea
spoonfuls Of baking powder and when mix
ed add the -four to the other mixture. Beat
to smooth batter, then stir In half a
teaspoenful each OF cinnamon and nutmeg.
Stone half pound Of dates and cut them
then beat hard for two or three minutes.
Bake In small heart-shaped patty pans in
a moderately hot oven and when cold cover
them with vanilla icing.
Cocoanut Cones.
Separate the whites from the yolks Of
three eggs, put the whites on a chilled
platter and beat them to stiff froth; then
fold in lightly half a pound of powdered
sugar and six ounces Of prepared shredded
cocoanut Take out teaspoonful Of the
mixture at time and form it into a cone
as quickly as possible, on buttered paper,
and bake In quick oven until the cones
are a golden brown on the tip.
Pepper Nuts.
Take ono pound Of white sugar. three
eggs, two teaspoonfuls Of baking powder.
almonds or other nuts. currants and citron,
allspice, cloves and cinnamon to taste and
flour to make a stiff dough. A pinch Of salt
added to the nuts is an improvement.
Separate the eggs and beat them to a
cream and mix them with the whites of the
eggs. which have been whipped to stiff
froth; gradually beat in the sugar, then the
nuts and fruit, spices and salt. Sift three
cups OF flour two or three times with the
baking powder and mix until you have a
dough that looks crumbly; 1t may be nee
essary to add a little more -four. Pinch off
small pieces of the dough, about the size
tered tins. some distance apart, dust with
powdered sugar and bake In a moderately
hot oven for about twenty minutes.
Creme Bavaroise, With Ginger.
Chop fine. pound to a paste and rub
through q sieve four ounces Of candied
ginger; mix this with a pint Of syrup made
by boiling sugar and water together and
davortng with vanilla, then again run
through a finer sieve. Add half box
Of gelatine which has been soaked in cold
water; dissolve the gelatine in the syrup
by standing 1t over hot water; then set over
ice and stir until 1t begins to th1cken; then
carefully fold in quart Of cream beaten
to a stiff broth; adding handful of can
died ginger cut into fine shreds. Pour the
mixture into cylindrical mold and keep on
ice until it is we'll set. When ready to
serve turn out on a dish and surround with
small lady fingers Iced
Sally Lunn.
For Sally Lunn raised with yeast, warm
half a cupful of butter in a pint Of milk,
then beat in thoroughly one teaspoonful Of
pints and one-half of, flour measured after
it is sifted. When the mixture is luke
warm, add four well-beaten eggs and final
1y half cup Of good lively yeast, or half
of a compressed yeast cake dissolved in
lukewarm water Beat hard until the bat
ter Is full of large air bubbles. Cover close
ly and set to rise where the temperature
will remain uniformly warm all night In
the morning stir In half teaspoonful Of
soda dissolved in g little warm water. Pour
the batter into a shallow, we'll buttered
pan and set once more to, rise for fifteen
or twenty minutes. e Bake in a quick oven
for about twenty minutes, or until light
brown. Tear these cakes apart, as cutting
makes them heavy.
Plain Mince Meat.
1t is best to make mince meat several
weeks before it is needed, as it improves
with age.
Stew two pounds Of lean beef very gently
in as little water as possible until it is very
tender: then let 1t cool in the water, drain
and chop as fine as possible Mix with this
one pound of finely chopped beef suet, four
pounds of peeled chopped and tart apples.
three pounds of sugar, three pounds of cur
rants, two pounds Of seeded raisins, one
grated nutmeg, half. a teaspoonful of ground
mace, the grated rind Of two oranges and
one lemon, one tablespoonful Of salt, the
juice Of half a dozen oranges and two
lemons, half pint Of cider and one wine
glass Of brandy (you can omit the brandy
and use the same proportion Of cider or
rich fruit juice. Thoroughly mix these in
gradients together and pack them In a stone
jar. closely cover and set in a cold place.
The mince meat should be thoroughly
stirred every time any is taken out, and
occasionally moistened with orange or fruit
Juice left from canned or preserved fruit.
Menus.
WEDNESDAY
BREAKFAST.
Fruit.
Cereal. Cream.
Baked Eggs Lyonnaise Potatoes.
Griddle Cakes Maple Strip.
Coffee
LUNCH
Corn and Potato Chowder.
Fried Oysters. Spiced Cabbage.
Cranberry Tarts. Cocoa.
DINNER.
Cream and Rice Soup.
Planned Rabbit. Mashed Potatoes.
Dreamed Turnips. Celery Mayonnaise.
Chocolate Pudding. Vanilla Sauce.
THURSDAY
BREAKFAST
Oranges
Cornmeal Mush. Cream.
Grilled Bacon. Stewed Potatoes.
Cereal Griddle Cakes Maple Sirup.
LUNCH.
Baked Macaroni. Stewed Tomatoes
Canned Fruit. Hot Soft Gingerbread.
Tea
DINNER
Cream Of Celery Soup.
Braised Duck. Rice CroouetteS
Creamed Onions.
Emit Salad