Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-01-21
FROM MANY COOKS
Odd Leaves. These, From
Home- Made Books.
TASTE LIKE MOTHERS
TooTHsoME CAKES THAT CANNOT
BE DUPLICATED IN BAKEsHoPs.
An Appetizing Chicken Soup and a De-
pendable Receipt for Seal
loped Oysters.


Written for The Evening star
There is no denying" said O clever New
I ork woman recently returned from a pill
grlmage among upstate relatives. that we
city housewives are losing our grip on good
oid-fashioned cooking. Never until I went
on this tour of family visits did I realize
now much the delicatessen shop. the bak-
cry and the restaurant have done to draw
US away from the sort of cooking our
mothers used to do. Incidentally, as went
from family to family. 1 gathered up re-
ceipts of their favorite dishes, and there
will be change in our daily menu for a
while at least
Here are some of the leaves from her
notebook: .fr
Aunt Sally's White Mountain Cake
Whites of eight eggs stifffy beaten. pound
sugar. 1 pound flour, l cup sweet milk, n
pound butter (scanD, " teaspoonful soda. 2
teaspoonfuls cream Of tartar. Cream the
outer and sugar and add slowly the milk
with the soda dissolved In tepid water. Sift
the cream of tartar with the -four and add
the flour alternately with the whites Of the
eggs Flavor with vanilla, bake in thick.
square layers and Ice with pulverized sugar
beaten with the white of an egg and
drop or two of ice cold water. The more
TINS cake Is beaten the finer will be its
grain: and confectioner's sugar may be
substituted for the graduated sugar II de-
sired.
Aunt Mary's Sand Tarts-One pound
graduated sugar 1 pound -four. " pound
butter, l nutmeg grated into the dough.
yolks of eggs. white of egg. V pound
almonds. Blanch almonds and slice very
thin. Roll the dough thin and cut into
squares or diamonds with a steel cutter.
Lay them In a creased pan. Wash them
over with white of egg, sprinkle lightly
with cinnamon. and sugar. and then lay
on the top the almond halves, three to
each tart. Hickory nuts may be substitute
ed for the almonds. Bake quickly. These
little cakes will be greatly improved II the
dough is mixed and then allowed to stand
over night.
Hetty's Fruit Cake.-Two pounds raisins
two pounds currants, half pound citron,
two pounds sugar. two pounds flour. one
pound butter. one dozen eggs. half pint
milk. one tumbler thick preserved cherries,
one pound figs one tumbler thick preserved
strawberries, one pound dates, cloves. Gin
namon and nutmeg to taste. Cut the but
ter into half dozen pieces and drop it
into bowl of warm water for a moment.
Now pour off the water and beat the butter
until it is light and white. Add the sugar
gradually and beat for fully ten minutes.
Now add the eggs, yolks and whites beaten
together and 1.-THE -four. When smooth add
the spices. Mix the fruit and dust with
half a cup of -FOUR chopping the figs and
dates fine. Add the fruit to the dough and
bake in a fruit cake pan lined with creased
paper. Bake two hours in a moderate
oven. and increase the heat during another
hour. a. ..E.
Sylvia's Sponge Cake-Eigft eggs, their
weight in granulated sugar. half their
weight in -four. and the juice and rind Of
one lemon. Beat theN eggs separately. Add
sugar to the yoiks and beat hard to secure
the fine grain. Then add the Juice and rtnl
of the lemon and last the flour alternately
with the beaten whites. Bake in a mod
crate oven forty minutes.
Mrs. Flemings Jumbles.-One cup butter
ftxyn nJ,rN r,,,1n faI
full soda, two eggs, juice half lemon, rind
one lemon. Dissolve the soda In tea
spoonful of hot water and mix above in
gradients together we'll Add a pinch of
salt and flour enough to roll out well Roll
the dough out thin, cut round with hole In
the center and bake in a quick oven
Ginger Snaps.-Heat to boiling one cup
OF shortening (Which may be half butter
and half clarified drippings, or all butter If
preferred), one cup molasses, two cups
brown sugar, one tablespoonful ginger. one
tablespoonful cinnamon one scant table
spoonful soda Take from the stove. Beat
well. Add two eggs and flour enough TO
make stiff dough. 1t will take about six
cups Of -four to make the dough roll well.
Stand all night and the following morning
roll thin, cut with round cutter and bake
in quick oven.
Mrs. Sellers Calls Head Terrapin.-BoiI
Calls head as for soup until bones fall
apart. Remove meat from bones and set
per and salt. Add two blades of mace
Chop four hard-boiled eggs and add them
to a cup Of the broth in which head has
been boiled, together with one cup of
cream, a scant half pound of butter and
two tablespoonfuls of Drowned hour Let
them all simmer thoroughly Add one-haR
teacupful of sherry and serve. Do not boil
after adding sherry.
Mrs. Mccormick 8 Chicken Terrapin-Cut
a cold chicken into neat pieces Put into
pan with half pint of cream. a quarter
OF pound Of butter rubbed into one table
spoonful of flour. Add pepper and salt to
taste. Chop three hard-boiled eggs and
add with one wineglassful of sherry to the
chicken mixture.
Cousin Hates Croquettes - Twelve
fuls -four. 1 cup cream. Mincs or grind
meat fine Rub butter and -four together
and put in saucepan over fire with the
cream. Stir these together until thick
off the fire and do not cook. Season with
salt, pepper and nutmeg. Set In the re-
higerator to chill. Form into pyramids.
fry in boiling hot lard
Grandma's Chicken Soup-Skim well three
pints of water in which chicken has been
boiled. Boil hard four eggs. mash the
yolks with one cupful Of bread crumbs
which have been moistened with a little
milk. Into this stir one pint Of heated
cream. Add this. mixture to the chicken
water and boil five minutes. Season to
taste. The whites Of the eggs. chopped
fine. may be added.
Mrs McHugh's. Escalloped oysters-Drain
the liquor fEap4 the oysters into a dish.
Look over the oysters to remove all shells
or grit. Cover the bottom Of pudding dish
with bread zofumbscs Put In a layer of
oysters, season with salt, pepper and a
generous bit. OF buffer. Add another layer
of crumbs ana so Son until the dish Is
filled, leaving scraTiiss on top. Dot with
butter and bake Take the oyster liquor
and a generous piece of butter, and Keep
hot on the STOKE to, rbaste the oysters with,
should they ,bsSomebtoo brown and dry on
the top. tbs y Gpnsidered better than
or cream can be mixed with the liquor If
desired. xs5g Il
large cup of maple syrup until It ropes.
Pour slowly Eoverethg well-beaten yolks Of
eight eggs. beating CONSTANTLY until smooth.
ting It boil. 81 Remove from the fire and
Let 1t become cold then stir into one pint
OF whipped cream. Turn into q freezer,
pack well In Toe and salt and let 1t stand
for three or four hours.
n NJ