Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-27
LUNCHEON TID-bITS
Savory Hot Dishes for Mid
day and. Evening Meals.
EASY HOT BREADS
PoP-OvER VARIETIES AND HINTS
ON WAFFLE IMPROVEMENTS.
True Secret Of Fashioned English
Pancakes-Three Substan-
tial Recipes.
EASY HOT BREADS


tial Recipes.
Cold weather always brings to the house
wife the question of providing a variety Of
simple but pleasing warm dishes for the
lunch or evening tea table. The inevitable
cold meat. salad. relish or preserve can
easily be relieved by a single hot dish which
will appease the appetite and give a GER
tain air of hospitality to the table not Sc
cured by a menu made up entirely Of cold
dishes. A simple solution OF the problem
is plate of warm biscuit or bread made
by any Of the following recipes:
Pop-Overs.-Take one cupful Of flour
one-quarter teaspoonful Of salt, scant cup
of milk, two eggs and one-half teaspoonful
OF melted butter. Rub the salt into the
-four, add the milk gradually, then the eggs
and the butter. Turn into sizzling hot gem
pans. or, If a glazed surface Is desired,
into buttered earthen cups, and bake in a
hot oven half an hour. Remember that in
this recipe. as in all given for puffs or pop
overs. the secret Of success lies in spending
two minutes by the clock in beating the
batter with q Dover egg beaten.
Graham Pop-Overs-Take two-thirds Of
cupful OF whole wheat -four, fill the cup
~
recipe for pop-overs.
Fadges.-Mix to a smooth batter a cupful
each Of entire wheat flour and cold water:
then use an egg beater for two minutes
and bake as pop-overs. These have q clean,
nutty favor and owe their lightness en-
tfrely to beating.
Hoe Cake.-Rub into one and one-half
cupfuls Of Indian meal small teaspoonful
OF soda and the same Of SALT Stir with
fuyn frrl 90
Wen-beaten eggs. Grease the bottom and
sides of a short-handled frying pan with at
least two teaspoonfuls of butter and bake
on the middle shelf Of hot oven for TWEEN
ty minutes.
English Pancakes.-For the batter, meas
use pint of sifted flour, and siu a second
time with a teaspoonful of baking nowder
and half teaspoonful of salt Measure a
pint OF sweet milk, bearing in mind that 1t
| Is safe to scant the -four. but never the
milk. Beat four eggs separately, having
the whites very stiff Have the Iong-han-
died frying pan very hot and grease with
butter or sweet lard tied in cloth. Mix
the hour to a smooth batter with the yolks
| OF the eggs and the milk. The mixture
should be no thicker than ordinary cream
Last thing of all stir in the whites Put
| large spoonful Of the batter in the center
on the not pan, grasp the latter by the
nanoie ana deftiy WELD it so that the bat
Ter spreads entirely over the bottom Il
should be no thicker than wafer Return
TO the hot fire Shake gently to prevent
burning, and In moment one side should
| pea ne an even brown Famous cooks turn
these cakes In a flash by toss of the pan.
put the novice will find thin cake turner
more sure Brown quickly on the other
sloe. ana send to the table rolled up on a
hot plate
Marmalade may be spread on the cakes
before rolling and bits of lemons with
powdered sugar also make a tasty filling.
Inc latter filling Is the more digestibIe
WafHes.-Here is something new in these
toothsome morsels. 1t has long been recog-
nized that soft boiled hominy added to the
ordinary recipe for waffles is a decided Inn
provement but q "natural-born', cook has
recently discovered another secret which
gives even better results. 1t calls for the
the tablespoonful or more Of stewed corn
| left from dinner the night before and chop
| 1t as fine as possible. Stir into the usual
waffle mixture TX taking care to beat yigor-
ed. II green corn is used it should be
grated from the cob or the kernels scored
with knife and the pulp pressed out.
Baked Cheese Savory.-Grease a tin plate
or dish, and have ready a light stale loaf
Of bread. If the bread is not sufficiently
oven, otherwise the mixture will be soggy
and heavy and the dish ruined When the
bread Is thoroughly dry CRATE it in alter
nate rows with cheese until the dish is
filled, dotting it occasionally with bits of
butter and dashes Of red or black pepper to
each layer, according to taste. If two cups
Of bread crumbs have been used make a
batter Of two eggs and a pint Of milk to
which add salt if the butter and cheese are
fresh Pour this over the mixture and bake
slowly, as you would custard
Tender Dreamed Beef-Soak thin slices
of smoked or. dried beef for q few minutes
in plenty of tepid water, then remove from
the water and press between the folds of
10th TO vf1 80
make the beef perfectly dry. Fry in two
tablespoonfuls Of flour and add gradually
one-half pint Of milk, stirring carefully.
The result will be very tender beef, sur
rounded with sauce Of just the right con-
sistency, without the trouble of mixing
flour or the use of extra dishes.
Veal Savory.-The cockney's idea of luxu-
rious seasoning is to have his veal cut with
"ammy' knife. His taste is shared by
all good cooks, who believe in combining
the fatted calf with pork The combina-
ton is admirably secured by the following
directions:
Add to two pounds or pints of minced
veal half the quantity of minced ham, and
chopped parsley and scant teaspoonful of
finely chopped lemon rind with the white
skin carefully removed Salt and pepper to
taste. Rub through this mixture a small
cupful of light, dry bread crumbs, ground
fine and mixed to paste with the beaten
yolks of three eggs and one-half cupful of
strong DrOtn or gravy Tree from rat. The
whole should now be shaped into loaf or
roll, sufficiently thick to insure moistness.
Dust little flour over it, lay 1t in a cake
pan and cover until heated through. Re-
move the cover. making sure that the oven
is hot enough to brown the roll in a few
minutes, when it Is to be rubbed quickly
with the beaten white of an egg and shut
in the hot oven once mere for minute to
secure the final and all-important glaze.
This is really a cannelon, simple though 1t
seems, and any careful cook may accom-
plish it, After being turned out carefully
on hot dish 1t should have a rather thick
brown gravy poured over 1t. The gravy
should be made the day before. so that any
grease which may form upon it can be re-
moved before it is heated up for final use.