Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-10-08

and the mixture beaten until smooth A.
| stone pudding dish is now to be well but
| tered, the batter poured in and at the last
moment quart of cold milk added. Bake
| IN very slow oven four or five hours and
| serve with hard sauce or cream.
|
Corn Pone.-Sift together three cups Of
| Hour ana one and one-half cups of corn
/ meal. Add one pint of sweet milk three
| heaplng teaspoonfuls of baking powder one
cup or sugar, half q cup of butter and a
| half teaspoonful of salt. Bake three-quar-
tiers of an hour in a slow oven.
Boston Brown Bread.-Sift together one
| pint each of rye and cornmeal. Add pint
or sour milk in which a teaspoonful of soda
| has been beaten, a cup of molasses and a.
| teaspoonful of salt. Stir until well mixed,
| pour in creased mold with q tight cover
| and steam three hours, never allowing the
| water to stop boiling. Where small loaves
| are desired, baking powder cans are ex-
| cellent for the purpose.
Corn Muffins.-Sift together a pint and a
| half of flour. one cup of cornmeal, three
| teaspoonfuls of baking powder. tea
| spoonful of salt and one tablespoonful Of
| sugar. Add two tablespoonful of butter or
| lard, heated to soften 0he lard makes the
more tender gemsl. one pint of milk and
! two beaten eggs. Have mtfffin tins hot and
| well creased and fill with the batter. Bake
| in a hot oven.
| CheaD.
but Good.-Stir together one tablespoonful
| of chicken fat and one of sugar. Add one
| cupful of sour milk, into which has been
| beaten one-half teaspoonful of soda and
| SaItSpoonful of salt. Add -four and meal
/ In the proportion of two-thirds of meal to
one-third of flour. Do not make too stiff,
When poured into the pan it should be
| t4ln enough TO hatten out easily. There Isl
| great difference in the thickening quali-
| ties OF meal, so that good deal has to be
| left to the judgment.
Another Cheap Hoe Cake.-Moisten one
quart OF Indian meal which has had a tea.
! spoonful OF salt sifted with 1t to a dough.
! with boiling water or milk Let il stand
| three or four hours, until 1t shows air huh
| bles on the surface. then make into thick
cakes and bake on creased tins in the oven,
| or cut IN slices and fry in pork fat on a
| griddle Break in pieces instead of cutting
| and eat while hot.
bannocks:-Sift together one pint of corn.
meal one tablespoonful of sugar and one
teaspoonful of salt. Pour over the mixture /
SuH1clent milk or milk and water to moist.
en-. Let II stand until cool, add three wellI
peaten eggs, spread half an inch thick on
| Wel-greased pans and bake In q hot oven.
| Cut INTO squares, split and serve hot and
well buttered.
Cornmeal Flapjacks.-For the old-fash,
Toned fapjack sift together two cups OF
| spoon of sugar. Add a Tablespoonful OF
melted butter and pour over the mixture
enough milk or water to thoroughly wet
the meal Let this stand until cool Then
add two we'll beaten eggs and cold milk
enough to make a very soft batter Bake
on griddle. /
Moonshiners' Corncake-Make tbIcte
| batter with yellow cornmeal and warm
water, salt to taste. cover and let it stand
in a warm place out of the way of drauphfs
| until 1t rises. Have muffin pans very hot.
put them on the stove, drop a teaspoonfuI
or butter IN the bottom of each. and when
1t bubbles fill the pans half full of batter.
Bake in a moderate oven. They should
rise to the top of the tins
Over the Kitchen Sink-Every woman
who has to keep her hands in dishwater a I;
good deal of the time knows how soon they
get rough In cold weather If she will keep
she has finished her dishwashng wash her
hands, and while still damp rub them I'M
indian meal, she will be delighted to find
how soft and white she can keep them.
Mrs. Rorer's recipe for French potato
rolls are considered one Of the best. Pare
two good-sized potatoes, cover with boiling
water and cook I'VE minutes: Drain off this
water and throw II away. Now cover with
one pint of boiling water and boil until the
potatoes are soft and mealy. Drain, saving
the water. Mash the potatoes and add to
them one pint of scalded milk. Beat until
smooth. Now add the water in which they
were boiled Add a level teaspoonful of
SALT and when the mixture IS lukewarm
one cake of compressed yeast dissolved in
four tablespoonfuls of water. Add a pint
and half of good bread -four, beat thor
oughly, cover and stand in a warm place
for two hours. Now add sufficient -four to
make a soft dough and knead lightly as
possible until the mixture loses its stcki-
ness. Put this back into a bowl, and when
it has doubled it's bulk Zone and a half to
two hours) pinch off by tablespoonfEls and
make into tiny little rolls. Put into j.
creased French roll pan, cover, and when
very light run into quick oven for fifteen
minutes The dough must be soft aa
possible without being sticky.
Mushroom Catsup. Select large. fresh
mushrooms and wipe, but do not
wash them. They must be perfectly
dry when used Take care, however,
that no grit remains on them. Put them In
layers In an earthen jar withfalternate lay
ers of salt and salt on top. Stand them
in a warm place for twenty-four hours,
stirring occasionally with a wooden spoon
or stick Drain off all the juice that you
can without pressing the mushrooms, and
set over the fire in porcelain-lned kettle.
Add to the mushrooms pepper corns in the
proportion of a half ounce to each pint,
with half tablespoonful each to the pint
of allspice, green ginger root cut in bits,
cloves, blade of mace and a half tea
spoonful of mustard seed. Boil half an
hour strain through a flannel and seal
when cold having the bottles alright This
will keep Indefinitely The impressed mush-
rooms can DO utilized for immediate use.
Heat them over a slow fire. press through
a sieve to extract the juice, then proceed
as with the other. The flavor will be ale
most rs good, but 1t Will not look as nice