Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-16

pour into patty pans which have been lined
with pun paste and bake for fifteen min
utes.
Almond Cakes-Cream one-fourth pound
OF putter with half pound of sugar; add
SIX unbeaten eggs, one at time. beating
each one in thoroughly before adding the
next one. Stir in half pound of blanched
ground almonds. one teaspoonful of ground
| bitter almonds and the grated rind of
| lemon. Lastly. stir in lightly six ounces of
sifted flour Butter small molds. half fill
with the mixture. sprinkle with chopped
| almonds and bake in a moderate oven until
| the cakes cleave slightly from the sides of
| the mclds.
! Almond Orange Pound Cake-Stir to a
! light foam three-quarters of a pound of
| butter and one pound of sugar: add one
| at time. eight eggs and beat for twenty
| minutes: then add wine glass of orange
| juice and alternately one pound of ground
/ blanched almonds and three-qulrters of
pound of sifted -four. Beat for fifteen
| minutes Turn into paper lined hoop or
! pan and sprinkle the top thickly with
shredded candied orange peel pressing 1t
| just under the surface of the batter Bake
! in moderate oven until a straw inserted
! in the center of the cake will come out
| clean.
Nut Cutlets-Boil two cupfuls of milk
with piece of cinnamon bark Sift to-
| gether four tablespoonfuls of sugar and two
! tablespoonful each of -four and cornstarch,
| add the beaten yolks of four eggs and one
| fourth cupful of cold milk, and stir to a
/ smooth cream. Pour the boiling milk into
| the mixture. add three-quarters OF a cup
| fui OF chopped nuts, and cook in a double
| boiler for fifteen minutes. Add a tea
| spoonful of butter and a fiavoring of vanil-
| la. pour into a buttered shallow pan and
! set away to become firm. Prepare for the
table by turning from the pan onto a
pastry board dredged with macaroon
crumbs. dip in beaten egg, cover again with
coating of crumbs and fry for a moment
in hot butter Serve as "a luncheon sweet
with teaspoonful of barbecue Jelly on
each pntlpt and with wbipnpd
Nut Conserve-This IS novel and de-
licious conserve and should be in every
storeroom. Thinly slice twelve large
oranges add the juice and grated rind of
four lemons, six pounds of raisins seeded
and chopped; three pounds of English wal
nuts and a pound and half of blanched
chopped almonds. Dissolve seven pounds
of sugar in two pnts of grape juice add
the aforementioned ingredients and sim
mer slowly until reduced to thick mar
| malade- Put in glasses and seal. Serve
with game or roast.
Pumpkin Pie.
To make a pumpkin pie that will be rich
delicious and at the same time wholesome
allow for two pies. three eggs. beaten sep
| arately, one cupful sugar four large table
spoonfuls of pumpkin stewed dry and
mashed fine one pint cream or ric. I'M
SKINNED milk, pinch of salt, cinnamon,
nutmeg and ginger to season to taste. Beat
Lie yOlkS SIUOOlH anu DSnI, dU0 lie sugar,
spices and salt, then the cream and pump
kin. Stir all we'll together then field in the
whipped whites of the.eggs. Line pie pans
with light pastry, fill with the custard,
and bake in steady oven. When the pies
come from the oven stand the pans on
inverted tin cups to cool. This method pre-
vents the pie crust from becoming soggy.
A modernized form of the pumpkin pie
Is the pumpkin tartlet~ which. while none
the less savory than the +oid-time PIE. is a
little more dainty and attractive to the
eye, and when the company to he served is
large it is much more economical, because
there is no waste in cutting.
To make pumpkin tartlets prepare a mix
ture as for pumpkin pies. Have patty
shapes baked empty but not Drowned Half
fill. each shape with the custard, then bake
until well set Take from the and
cover each with meringue heaped high in
the center; return to the oven and brown
slowly
For those to whom the delights of pastry
are forbidden, yet who desire to honor Gus
tom, the pumpkin pie assumes the shape
of pudding. Prepare a custard according
to the directions given for pumpkin pie,
turn it into buttered pudding DISH and
bake in a steady oven. Cover with me-
ringue heaped in little mounds and stand
in slow oven until of golden brown
color.
Midwinter Fruits.
Pomegranate Jelly-The pulp of two
fruits will be needed for each person. Press
the pulp through sieve heat 1t and add
one teaspoonful of sugar and half a tea
spoonful of gelatin. When dissolved pour
into the shells and set ice until firm.
Serve with whipped cream cap each.
Fig Cream-Cook one-fourth of a pound
of figs in cupful of water until tender:
chop fine. Beat the whites of five eggs
and a pinch of cream of tartar until dry;
then add five level tablespoonful of sugar
and the figs. beating constantly. Bake in
a border mold about half an hour; serve
with stewed figs, stuffed nuts and pass
plain cream.
Suited Bananas-Cut off one-quarter of
the ends of a banana. Remove the pulp
and press through sieve. Add to each
cupful the juice of half lemon and two
tablespoonfuls of fine sugar; whip a cup
full of cream; fill shells; set on ice; serve
with cake.
Dates and Cereal-Cook any preferred
cereal until well done and just moist. Re
move pits from large dates and in their
places put roasted and shelled peanuts.
Roll in graduated sugar; heap on a dish
and surround with hot cereal.
Apple Sherbet-Cook the pulp of six ap- |
Piles in quart of cider seasoned to
taste with sugar and cinnamon. When |
tender rub through a seive, cool and freeze |
when partly frozen add the stiffiy beaten |
whites of two eggs. Serve in chilled apple |
Shells
PIanked Fish.
First select hardwood plank an inch |
and half in thickness. 1t may be made |
to fit the bottom of the oven and sufficient |
ly wide to hold the fish, Have the fish |
cleaned and split. If the board is round |
at the corners you would better cut out |
the thin portion of the fish and place the |
two halves together, the thinner sides to
the center. Brush with melted butter and
dust with salt. Have the board thoroughly
heated, place the fish, thin side down, and
put it before an open wood fire or down
in the bottom of your gas oven or in the
oven of an ordinary stove. Basic once or
twice with melted butter and cook until
golden brown. Have ready four or five
good sized potatoes boiled and mashed; add
to them a level tablespoonful of butter,
four or five tablespoonfuls of hot milk,
and a palatable seasoning of salt and |
pepper; heat until light. Put into pastry
bag at the end of which you have a star
tube; press the potato into a ropelike form
around the entire fish. Run it again under
the gaslight in the oven for a few
moments until brown. Garnish with lemon 1
and serve on the plank
English Cheese Straws.
Take two tablespoonfuls of stale bread |