Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-23
Good Things to Eat

From New England Exchanges.
An Original Pudding.-Allow one apple
| to a person and one-half cup of rice TO an
I, apple; pare and core the apples and place
| them in an earthen pudding dish that has
been well buttered: wash the rice by let
ting the water run over 1t from the faucet,
using a fine wire strainer to hold the rice;
turn the rice into an carthen dish and
cover with boiling water; watch closely,
and do not let II burn: keep plenty of
boiling water in the dish. the rice will
COOK rapidly; when about three-quarters
cooked, let the water boil OFF till the rice is
ory; remove from fire; with the finger push
as much rice into the opening of each apple
as VIII one-half NIL it. drop in finger-end
sized DIT OF butter, a teaspoonful of sugar
and a grating of nutmeg: I'LL the apples up
with rice and pack 1t between. around and
| In thin layer over the fruit; turn enough
wel-salted, warm milk over all to one
| hair NIL the pudding dish: cover closely and
COOK TIL apes are soft in a quick oven
| or on the top of the stove; serve one apple
! (unbroken) with rice around it to each
person; maple sugar dissolved in hot water
and boiled down one-third is the sauce to
be used; use one-half pound sugar to two
cups of water; another way to prepare the
rice and apples is to sweeten. add butter
ana cinnamon to each apple; sailed milk to
| Just cover; serve with sweetened thin cream
or milk.
Chicken and Asparagus Jelly-BoiI slow
iy a good-sized chicken until tender Take
the chicken from the kettle, letting the
nquor cool to remove all the fat. Remove
the meat from the bones rejecting the skin
Crack the bones. chop fine one small onion,
blade of mace. small teaspoonful of
celery seed, add to the liquor and simmer
uhtll reduced to about one pint. Then put
| in one heaping teaspoonful gelatin pre-
Vlously soaked in cold water. Salt and
| pepper to taste. Boil the tips of a bunch
| of asparagus until tender. drain, add tea
spoonful salt just before removing from the
| hre. Moisten square mold or tin with
cold water. arrange a layer of chicken on
the bottom, then layer of asparagus.
Continue until all the chicken and as
paragus have been used. Strain over the
| whole the pint of chicken stock. Set aside
| to cool and harden. Garnish with parsley
| and slices of hard-boiled eggs and serve
with hot rolls.
| Molasses Candy.-Into a kettle holding
about four times the amount of molasses to
| be used put the quantity of mo!asses re-
| quired, and boil about one-half hour over
rather slow fire. stirring all the time and
| taking off the kettle IL there is any danger
| or contents running over, and be careful
and not let the candy burn. When a little
dropped into cold water becomes lard
and brittle (boiled long enough for this
to occur after trying, add a teaspoon Of
| common baking soda free from Jumps to
every two quarts of the boiled molasses,
stir quickly to mix and pour on platter
Wnen
ciently cool pull back and forth (greasing
| the hands beforehand with butteO until
the candy Is a yellowish brown color; add
ftavoring il wished.
Cracker Pudding-Eight common crack.
ers. split and well buttered one cup raising
cleaned and stoned. two eggs well beaten,
one quart milk, one-half cup sugar, salt
to taste, nutmeg. flavor. Here is the way
1t is put together: Place layer Of split and
butrered crackers in bottom of maple. then
q nj xIrffh eo1A
and flavor. then layer OF crackers and
SO on until all are used. Now pour over ell
| little of the milk which has been scalded
and Is still hot Let stand until cool, then
add the well-beaten eggs with the rest Of
| milk. Place In oven and let bake three
| quarters Of an hour. Serve with sauce
Try Washing Doughnuts.-Do you ever
wash your doughnuts? When frying
doughnuts have a kettle Of boiling water
near the doughnut kettle. and as you take
out each one on your fork plunge It into
the boiling water (Which must be boiling
all the time). As quickly as possible let
this water stand until cold and you will
be surprised at the amount Of grease that
will rise on top. Doughnuts done in this
way will never be indigestible.
A Luncheon Dish.-Hollow out the center
of square sponge cake. leaving bottom
and sides thick enough to hold one quart
Of Jelly Make either a plain lemon
wine jelly. and when It IL nearly cold MI
up the space In the cake and set in a
cold place to harden. When ready to serve
pile up the top with whipped cream; adding
chopped nuts to the jelly improves 1t.
Potato Omelet-Mash sufficient hot DO
tatoes to make pint. Beat three eggs
until light. season with salt and pepper and
mix with the potatoes. Melt a tablespoon
of butter in the frying pan, pour in the
mixture and turn from side to side to
brown evenly. When the bottom is colored
fold carefully and serve at once.
Salad Dressing.-Two cups OF milk. two
tablespoons corn starch, moistened with
some Of the milk. tablespoons of sugar,
one tablespoon Of salt, one small table,
spoon Of dry mustard, three eggs beaten
well. two tablespoons of butter, one cup of
vinegar.
Date and Orange Saudwiches.-One- half
cup finely chopped dates, two tablespoons
orange juice; blend fruit and orange tu ce
thoroughly. Use between buttered slices
Of whole wheat bread
Pie Crust.-Four cups flour (pastry), one
cup lard (rounding). little salt. Mix with
Ice water. Use tin measuring cup.