Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-14
I IOUSE=
TOLD
llNT"S

For the housewife who wants to honor
| Washingtons birthday with some special
delicacy suited to the occasion, here are d.
| rections a week ahead for Washington
| cake as handed down in an old family cook
| book:
| Stir together until quite white a pound
| Of sugar and three-quarters of a pound of
butter. Then add four beaten eggs. Stir in
| gradually pound and half of flour. Dis
solve teaspoonful of saeratus in a teacup
Of milk, strain and mix with a glass of
wine then stir into the cake together with
teaspoonful of rose water and half a nut
meg Lastly, add pound of seeded raisins
dredged with flour.
Virginia Sally Lunn is good on general
principles, but might be considered particu-
larly desirable on the day when Dixie
diet. properly prevails. If it is to appear
at the Sunday night supper, early in the
morning boil, peel and mash fine two large
potatoes. Make into sponge with two
large tablespoonfuls of sifted flour, one ia
blespoonful Of sugar, one teaspoonful Of
salt and about quart of lukewarm water
has been dissolved. By 10 o'clock the
sponge should have raised sufficiently to
be made into a batter; beating in three
pints of flour, four well-beaten eggs, and
a heaping tablespoonful of lard and but
ter mixed. Cover and put where it will
keep warm. About o'clock pour care
fuzzy into creased molds-a Turks head Is
the time-honored mold-let it raise little
longer, then bake three quarters of an hour
in a moderate oven. .
Cut as you would sponge cake with a
sharp steel knife heated Half of the above
recipe is usually sufficient for an ordinary
FAMILY. II Sally Lunn is desired for break
1ast 1t may be mixed at night adding the
eggs in the morning. Let the batter stand
for an hour-then bake in gem pans or in
creased layer cake pans. After the eggs
are auoed pans must be taken not to
break the air bubbles in the dough-
Beaten biscuit are another southern stand
by suited to the day, but the northern cook
should understand that the success of these
delicious breads depends largely upon the
beating, and 1t takes, to quote southern
woman, "a mighty, strong arm or very
skillful one to beat Well" With quart Of
flour mix heaping tablespoonful of lard, a
saltspoon OF salt and cupful of rich, sweet
milk, or enough to make stiff dough-
much sitter than for bread. Knead until
soft and pliable, then take a biscuit beater
or rolling pin and beat long and hard until
the dough blisters and pops when pulled
off. Mold into small biscuits, making an
impression in the center with the thumb
Prick with fork, place in perforated sheets
and bake in quick oven Some cooks re
Gently have caught the Idea that putting
the dough through a meat chopper several
times was an improvement on the beating
process. and the results have certainly been
most satisfactory. These little biscuits are
delightful for the luncheon basket, and are
certainly wholesome and digestible.
A woman seeking information recently as
to how the butter cakes or "sinkers' that
are such feature of the quick" restau-
rants are made was told. by the general
manager or the bennett restaurants that it
was as impossible for the home cook to
| make them as it was for the restaurant
cook to make the old-f shioned home buck
wheat cakes. 1t had been tried in his own
al, n,,1ty TO n
complete failure. A writer in what to
Eat however. declares that she has work
| ed the restaurant recipe out to her own
| complete satisfaction, and gives the follow
| ing directions:
Sift together three cupfuls of flour, four
| and one-half level teaspoonfuis of baking
| powder and three-fourths of "A level tea
| spoon of salt. Into this rub two tablespoon
RUS of butter until the flour looks mealy.
| Add one and one-fourtfp cups of milk and
| beat to a smooth dough. Turn out on a
well-foured molding cloth and toss into a
ball with a knife. Slip a'woven cover over
a rolling pin and rub ttea texture of it full
or flour, then roll out the dough with light
pats This should be very moist, so that it
would stick to anything butt weE-houred
canvas. 1t should not Be touched by the
hands, executing when tile cakes are laid
on the griddle After rolling The dough in
an even sheet three-foufthso of an inch
thick, cut with biscuit cutter and bake
| ON creased griddle. Do not put so close
that they will stick and do not have fire
too hot Watch carefully. When they puff
up to double their size, turn eand bake on
the other side. Have a fresh batch baking
while the others are being eaten griddle
cake fashion. Serve at lbnce. 5They should
be hot enough to melt the butter spread be-
tween them when split.
While the prepared hominy is great saw
Ing OF both time and labor. there comes
occasionally longing for taste of the
"hulled corn" that used to taste so good
with milk for luncheon in the far-away
days when we visited grandmother on the
old farm. To make it, soak the corn, either
white or yellow, over night in a strong so
luton of condensed lye This loosens the
hulls SO that the next morning they may
be removed by three or four thorough
washings. Cook nearly all day in salted
water in double boiler until the grains
are tender and palatabIe
There is great and growing fancy
among the housewives who take pride IN
| the attractiveness of their tables for the
! dainty drawnwork paper doilies. and me
| fancy paper cases for holding individual
| salads lees, sonffles. 'pattias. charlotte
russes and the like. Nene< of these are
very expensive and. in the case of he
l doilfes, they save the laundering, which is