Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-09
Fruit Cakes.

GERMAN APPLE CAKE-One pint OF
flour. one and one-half teaspoonful baking
powder. one-hah teaspoon salt, mixed and
sifted. Put In two tabIespoonfuis butter.
add one beaten egg. and milk to make a
thick butter. Spread one inch deep In
creased shallow tins. have ready several
pared cored and Quartered app:es. Press
points with dough. sprinkled thickly with
sugar mixed with little cinnamon. Bake
In hot oven.
DUTCH PEACH CAKE-Make a soft his
cult dough with one quart -four. two table,
spoons butter, one-half teaspoonfui salt, two
teaspoons baking powder and sufficient cold
milk to mix. Roll out two-thirds of an
inch thick, lay on fiat creased pans. Have
ready some peaches pared and -Quartered.
Press these into the top of the dough in
rows. Sprinkle with graduated sugar and
bake in a hot oven. Cut in squares while
hot.
sTRUCTED CAKES-Mix one quart -four,
one teaspoon salt. one tablespoon sugar. two
teaspoons baking powder. Put in four ia
teaspoons butter, mix to soft dough with
milk. roll out one-half inch thick. Have
ready mixed one cup chopped almonds. one
half pound seedless raisins, one-half cup
grated maple sugar. Cut dough in two
pieces; on one spread nut mixture. cover
with other piece, roll together with pin
Cut in four inch squares: brush tops with
milk. sprinkle with maple sugar, bake in
quick oven.
BUCHTELs-sift together one pint -four.
one tablespoon sugar. one-half teaspoon
salt, one heaping teaspoon baking powder.
Put in two tablespoons butter. mix with
milk to soft dough: Roll out one-h half
iron. In center Of each place two stewed
and pitted prunes and pinch Of grated
lemon rind. Draw corners OF dough to-
gether.. pinch: place close together in
unI Mt ruyhgf nf ASYoy
sprinkle with graduated sugar and bake
In hot oven.
ECCLES BISCUIT-Sift together one pint
-four. one-half teaspoon salt. one teaspoon
baking powder. put in two scant table,
spoons butter. mix to soft dough with
milk; roll out one-third inch thick Have
ready a mixture Of one-ha3 cup each chop
ped seeded raisins, citron, cleaned currants.
finely chopped almonds or other nuts. two
tablespoons graduated sugar. one-Quarter
of cloves. and just enough good brandy or
sherry to mofsten. Cut the dough In ovals
On each put a spoonful OF the filing; brush
edges with white OF egg; fold over to make
press lightly to fiatten With sharp scissors
make three short cuts across top. Sift over
powdered sugar, place well apart on creased
pans. and bake in quick oven till pale
brown. Good for lunch.
HUCKLEBERRY SHORTCAKE Two
cups sugar, OHe-HdiI cup UutteE, one Ccd-
spoon salt. one pint milk two heaping tea
spoons baking powder. sifted into three
cups flour. one quart well washed and
drained huckleberries more flour to maze
thick batter. Bake In creased dripping
pan, break in squares, serve hot with butt
ter. So -. @s-- 7
A Dish for Luncheon. 70
pretty ornamental dish for luncheon or
tea Is made Of oranges in this way: Cut a
large round piece out Of the top of each or
ange and after removing all the pulp cut
the edge of the opening all around in points
Then mix shredded cocoanut with the pulp
and fill 1t in the orange shells again. Stand
them on a plate. as many as 1t Will hold,
and garnish with a few green leaves.
Cold Chicken in Jelly.
SINCE draw and wipe, inside and out, with
a clean wet towel tender chicken weigh
ing from three to four pounds Sprinkle
inside and out with q small teaspoonful of
salt and a haf teaspoonful OF white pep
per; press tightly to make the breast bulge.
Prick with a fork a piece Of white paper SO
as to be able to haste through: smear with
a tablespoonful Of butter and wrap the
chicken in it. Put in the roasting pan with
four tablespoonfuls of broth. or II this Is
not at hand the same quantity of water and
half tablespoonful of butter. Basic
every ten minutes. Remove the paper, cool
the chicken. First carve the wings, the
wishbone and the legs then cut the carcass
in four pieces. Lift up all the skin; the
chicken must be white. Prepare the day
before some chicken jelly as follows: Put
in saucepan four quarts of cold water one
good-sized fowi, one large veal knuckle,
two nice white calfs feet. Watch the boil
ing and skim thoroughly three times add
ing at each time half p1a Of cr1G
Season with one teaspoonful of salt one
half saltspoonful Of black pepper, TWO large
carrots, two large onions, bouquet two
leeks. three sprigs of parsley, one smai
After the boiling has started put the cover
over. leaving a small space open. Cook
constantly for three hours. Take out all
the meat and strain in bowl, first through
strainer and after through ciean napkin
previously dipped In cold water. The jelly
will be stiff and clear the next day. When
ready to use it take off the fat from the top,
but leave little of the jelly at the bot
sediment. Put in a clean saucepan over
the fire and boil to reduce to one quart. Re-
move from the fire to cool. When cold but
not stin dip In the pieces of chicken and lay
them separately on platter. each well and
evenly covered with the jelly, Put the
balance Of the jelly over the ice to become
solid enough to chop and serve around the
chicken.
Cut two-thirds from the top OF a round
loaf Of stale bread: dress the pieces OF
chicken over the bottom, putting in the
center a block of bread. Fasten a paper
ruff1e to the wings and bones OF the legs.
Keep on ice as 1t must be served cold
Hatelets de Frontage.
Boil one ounce Of semolina in half pint
Of milk tin 1t is thick enough to stand
alone. season 1t with salt and pepper. Then
add to 1t the raw yolks Of two eggs ana
one ounce of grated Parmesan cheese: stir
the mixture over the fire for minute or
two to cook the yolks. Turn and spread
the mixture on to q plate-it should be half
an inch thick. When 1t is cold stamp It
into rounds with cutter the size of u shilI-
Ing. Cut half a pound of gruyerc cheese
into rounds alternately on a short skewer.
beginning and ending with cheese; there
should be three rounds Of cheese and two
OF cemOlina on each. Brush these over
with beaten egg and cover them with white
crumbs, then fry them a pretty golden
color in hot fat. While they are hot draw
the skewers out carefully Pile the hate
let's upon a hot dish and serve them a.
once.
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