Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-12-31

roasted. Greens Should cover the taDle.
and, If possible. the floor. At either end OF
the table should be the f1agons. IL not Of
nut browne ale," at least of sweet cider,
or strictly temperance fruit punch. II
oysters are on the menu. they come hrst,
served on tin or wooden p.ates, just as they
come from the fire. If not. bowls of barley
broth are appetizing and true to tradition.
Beside this the menu may include small in
dividual mutton pies. plenty of cold beer
and mustard, rye bread, pumpernickIe or
oaten loaves, Stiiton cheese to eat with the
pipkins, and last. out by no means least, the
Twelfth Night cake.
Twelfth Night Cake.-While any good
pound-cake recipe. used plain or plentifully
stuffed with raisins and caraway seeds,
and deliberately frosted, will answer the
purpose, the genuine may be made as FOL
lows:
Beat to a cream three-fourths of a pound
of butter, with a pound of sugar; add two
tablespoonful of brandy and a half tea
spoonful of soda. Stir in the yolks of five
eggs, thoroughly beaten: the grated rnd OF
one lemon, pound of flour, Sifted, with
a teaspoonful of cream of tartar. and the
whites of ten eggs, beaten to a stiff froth.
Beat the batter thoroughly before adding
the whites of the eggs, which should he
simply folded in. Have ready a large,
round cake pan, lined with buttered pa
per, and as the batter is poured in add a
pea, a bean and a Glove, designating their
places by running a straw or slip of stiff
white paper in next them, marking the pa
rer so that you can tell which is which.
Bake slowly for at least an hour in a mod
crate oven, covering the top with paper,
should it brown too rapidly at first.
When the cake is baked, cool in the
pan, then ice with a plain white icing,
made of the white of one egg, table
spoonful of water or lemon juice, and pow
dered sugar to spread. When this is
slightly dried it is time for the ornamen-
tai icing, for the Twelfth Night cake is
nothing if not gorgeously ornamental. Put
the whites of two eggs in a bowl, and
sugar, sifted, to free from all lumplneSS.
Beat three or four spoonfuls of this sugar
with the eggs for few moments, then add
as many more and beat again. Continue
until all the sugar has been added, beating
thoroughly between additions. Lastly add
teaspoonful of lemon juice, and beat un-
til Stin enough to stand alone. Spread a
thin coat OF this icing over the cake; then
with a confectioner's tube and rubber bag,
or stiff white paper funnel, filled with
the icing, decorate with border OF leaves,
fancy scrolls or any other fancy marking
that taste may dictate. Place fancy fig
ures of the king, queen and knave these
may be obtained at almost any confec-
tioner's) at the places indicated by the
StrawS or slips: then finish the ornamen-
tation of the cake with candied cherries,
cut in halves, the green angelica, shaped
like leaves, and other candied fruits, cut
in stars or other fancy shapes. In the CEN
ter place a tiny Christmas tree. In cut
ting the cake, the persons who receive the
queen and knave, and assume those char
acters for the evening.
Plum Pudding Glace.-1n case plum
pudding is desired at a twelfth night sup
per, an iced one is pleasing variation.
This is little more than a plain ice cream
decorated with an abundance of fruits and
nuts. If desired the cream may be par
chased from the confectioners, then mixed
sherry and repacked in ice and salt until
needed. If made at home, try this rule,
which by the way, Is good one for any
wintry festivity. Put two cups and three
quarters of milk in a double boiler and
bring to a scald. Stir in gradually two full
tablespoonfuls of flour and one cup of sugar
dissolved in three tablespoonful of milk.
Stir until thickened and smooth, then add
one beaten egg, deep, yellow one pre-
ferred Have ready one level tablespoonful
of gelatine which has soaked for twenty
minutes in three tablespoonfuls of cold
milk. and add to. the custard as soon as
taken from the fire. Stir until dissolved,
add cup of cream and teaspoonful of
vanilla, and set aside until cold. Then
freeze. Meanwhile have in readiness one
quarter pound chopped figs. the same guam
tity seeded raisins, two tablespoonfuls of
candied orange peel and citron and quar-
ter cup chopped English walnuts, all of
for half an hour. After freezing add the
fruit and nuts, turn the freezer five min
utes, then pack in ice and salt. If in
emptying from the mold, the iced pudding
d.
water around it for a moment to loosen.
Then if it seems creamy, set on ice a mo-
ment to harden. This may be served with
or without pudding sauce. II desired,
for any frozen pudding may be served
Iced Pudding Sauce.-Beat together the
yolks of two eggs and two tablespoonfuls
of sugar in a bowl, then set in a pan of
boiling water, on the stove where the water
will be kept at the boiling point. AS it be-
gins to thicken add slowly two tablespoon
fuls of brandy, stirring all the time. Take
from the fire, add pint of whipped, sweet
ened cream beat well, and set on the ice
until time to serve the pudding.
Barley Broth.-Wash one-half cup of pearl
barley and soak over night in cold water.
Take two pounds of the scrag or neck of
mutton, remove every bit of fat and skin,
scrape the meat from the bones and cut the
meat into small pieces. Put the bones on to
boil in two cups of cold water and cover
the meat in a good-sized saucepan, with
three pnts of cold water. When the latter
begins to boil, skim carefully, then throw
i'll half cup of cold water. Let 1t come
again to boil, and skim again. Now add
the soaked barley and push back on the
range where the broth will simmer, not
boil Cut into neat and uniform pieces car
rot turnip, onion and celery, until you have
tablespoonfuls of good drippiugs or butter
in a frying pan, add the vegetables and toss
until light brown. Add to the meat and
simmer all together for four hours. Thicker
with tablespoonful or nour, season with
salt and pepper, add the strained water
from the bones simmer ten minutes longer
add a tablespoonful of chopped parsley and
serve without straining
Mutton Pies or Patties.-Line patty tins
with good paste. Pound together equal
weight of lean mutton and fat bacon, sea-
son with salt, pepper and spice, make into
round balls, place one in each patty tin and
cover with crust, which has a little slit left
in the center. Bake in a quick oven, and
when done pour into each patty, through a
funnel, enough well-seasoned gravy to
rnoisten thoroughly.