Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-06
SOME FAMOUS RECIPES
SECRET OF A SAUCE AT THE 10
TUS CLUB.
Beaten Biscuit in True Maryland
Style Deserve the Labor
Required.

Written for The Evening Star.
Nearly every one of the big clubs of the
country has made some special recipe
famous. The chef regards it as his es-
pecial pride and joy, and to dine at the
club, If you are a stranger, is to be called
upon to admire the gastronomic pet of the
establishment.
For the woman who likes variety, who
has mastered the A B c Of housekeeping
and wants to win a little reputation for
having the knack'' on certain unusual
dishes, here are a few suggestions. The
first Of them is a club recipe made famous
by the Lotos Club of New York. 1t is not
difficult to make and Is most toothsome
and delicate. The other recipes are all
well worth trial, too, and are not COM
mon.
Lotos Club Sauce Ito be served with fish or
cold meaD.-To one quart bottle Of tomato
catsup allow ten shalots. bunch Of
chervil, a small bunch of chives. tea
spoonful OF Worcestershire sauce, a dash
of tabasco sauce and one-half pint of vine
gar Chop the shalots the cheryile and
the chives very fine; then add them to the
other ingredients and beat all well to-
gether until you have smooth mixture.
Pour into bottles and required. The
relish will be found particularly piquant
nent place on the bill of fare Of the Lotos
Club.
Maryland Beaten Biscuit.-Sift one quart
of flour with one teaspoonful Of salt, blend
thoroughly with one tablespoonful of lard
and mix into a very stiff dough, with equal
parts of sweet milk and water. knead for
five minutes then beat hard and continue
ously for thirty minutes, or until very soft
and smooth. This sounds somewhat siren
uous,' but 1t is in this fashion that the
famous beaten biscuits have made their
reputation. Then form into small round
biscuits, stick with a fork and bake in a
moderate oven for twenty or twenty-five
minutes They should be brown on top.
white as snow inside, and have a slight
crack at the sides.
Southern Egg Bread-For one ordinary
one cupful Of buttermilk, half cupful Of
sweet milk, one Tablespoonful Of melted but
ter. one teaspoonful of salt, and half
teasponful of baking soda. Pour two good
meal and stir well. Then add the salt,
buttermilk, sweet milk, butter and eggs
beaten separately until very light. Lastly,
dissolve the soda In a little boiling water
stir in thoroughly, and again beat the mix
ture and pour into deep pan. Bake in a
moderate oven and serve hot in the dish in
which it is cooked.
White Fruit Cake.-Dark fruit cake is
familiar to all households, but this more
delicate recipe is not SO well known. It is
highly recommended Rub one-half pound
of the best butter ana one pOunu OF sugar
to a cream. Add 1t to one pound Of sifted
flour and the whites Of twelve eggs beaten
stiff. Flavor with one wineglassful of
brandy and one grated nutmeg. Stir in
one teaspoonful OF baking powder, and
when the cake Is well beaten add one pound
Of citron cut into shreds, one pound of
blanched and CHARTERED almonds. and one
pound Of grated cocoanut. Stir all lightly
together and pour into q creased Turks
head pan. Bake IN Q moderate oven.
Easy Cake.-This cake. as its name i'm
piles. can be quickly and readily made. It
will be found very palatable. To be at its
best It should be eaten fresh, but not warm.
Sift together one and one-half cupsfui OF
flour, one cupfd Of sugar. and one heaping
teaspoonful Of baking powder. FIJI half
pint cup one-third fun Of melted butter.
Add 1t to the unbeaten eggs and al the cup
with milk Stir all into the sifted -four and
beat for moment Bake In shallow pans.
Maple Mousse.-This unusual ice Is de-
| licious and amply worth trial. In COM
mon with all mousses, 1t requires no turn
ing of the freezer and, consequently, In
wolves only slight amount of labor. To
| one quart Of cream allow the yolks of three
eggs and one cup of maple syrup. Whip
| the cream in q bowl untA thick, and beat
| the eggs and syrup in another bowl until
we'll blended. Then add them to the cream
q little at Tina, whipping steadily the
while. Pour into the can OF tho freeser.
pack In Ice and salt and let stand for three
hours.