Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-25
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water Cover with crust without wetting
tns cages and bake about half an hour
Wnen nearly done boil one-half cup OF
! minutes Add the grated rind of enc
/ quarter of q lemon or one tablespoon of
| lemon juice. When the pie is done remove
| 10 an earthen plate. pour the strip through
q Cur III the top, or raise the upper crust
| ana pour 1t over the fruit or simply sprfn-
| kte with sugar and bits of butter Replace
| sugar an
Mrs. F. L. Gillette: sift two cunfuIs or
| stewed sour apples; add one large table
spoonful of butter. two tahlespoonfuls or
siited Hour. one lemon Juice and grated
rind), one cupful of sugar and three yoIks
| OF eggs; stir well. Bake with lower crust
| only Make meringue of the whites of
the eggs, beaten stiff. with two spoonfuls
OF powdered sugar, and spread over the top.
return to the oven and brown a delicate
| straw color
| Maria Parloa: Pare, quarter, core and
stew nice tart apples in water enough to
prevent them from burning. When tender
sMeeten very sweet with white sugar; fill
| the PIE plate which has been lined with
paste, CRATE on little nutmeg, cover and
bake forty-five minutes
Linda Hull Larned: Line pie tin with
paste and fill full with sliced apples. sn-sn-
kle with sugar and bits of butter, dust with
cinnamon or nutmeg, and bake until the
a s,ih3,s are sort; cover with one cupful Of
whipped cream and serve hot.
Mrs. Sarah Tyson Rorer: Pare core and
quarter SIX tart apples; put them in the
baking dish sprinkle over with one-halr
cup of sugar: add a half Gun of water PM
one pint of flour into bowl; add a tea
spoonful of salt and one rounding teaspoon
| fui of baking powder; slft twice and
moisten gradually with milk When you
nave soft dough, roll it out quickly make
hole in the center and place it neatly over
the apples. Brush the top with beaten
White of egg and bake in moderate oven
forty-fve minutes. Serve with cold cream
Some Recipes
Individual Salads.-Cups of crisp lettuce
are made by placing the leaves together so
as to form nest and arranging on salad
plates Use as filling for these shells one
cup each of chopped celery, English wal
nuts and apples, and little salt Put a
large tablespoonful of this mixture in each
cup The mayonnaise can be either mixed
with the ingredients or put on top after the
filling has been inserted Chicken. lobster
and shrimp salads are used in the same
way Only head lettuce can be used for the
cups, as the leaves of Roman and ordinary
lettuce are too fiat and flexible
Potato Balls-Grate four cold boiled no.
tatoes: add one tablespoonful Of chopped
parsley and one teaspoonful of melted but
ter. Beat thoroughly with the yoks of two
eggs and the white of one. Make into small
balls. roll in breadcrumbs and fry In hot fat
until brown. Place around the edge of fried
or broiled fish
aff1es-Southern cooks never wash their
waffle irons but clean them with salt.
Sprinkle salt generously on the irons and
heat: then rub with piece of brown paper
or cloth. Waf1es never stick when the
irons are kept clean and smooth in this
way.
Waffies for Four-Beat the yolks of six
eggs stiff, add two cups of water half a
teaspoonful of salt a teaspoonful of sugar
and enough flour to make a thick batter.
Stir in the beaten whites and two table,
spoonfuis of any baking powder which does
not contain alum. Grease irons and bake
Immediately.
Waffies Made With Sweet Milk.-Three
well-beaten eggs, one pint of sweet milk
two heaping teaspoonfuis of baking DOW
der. little salt, teaspoonful of sugar,
one-half cup of melted butter and -four
enough to make thick batter Bake in
stantly over hot fire.
Waffies Made With Sour Mlk-Mlx to-
gether pint of -four and one pint of sour
milk into which half teaspoonful of soda
has been stirred add one-half cup of melt
ed butter. Stir into this the weil-beaten
yolks of three eggs, then the beaten whites.
Beat hard for two minutes and bake in a
hot iron.
New Ways for Old Drinks
Coffee as in Cuba.-Put three pints OF
sweet, rich milk into the brightest of new
coffee pots and let 1t come to a boil Put
in teacupful of ground coffee and boil five
minutes. Strain off and serve
Chocolate as in Spain.-The Spaniard's
usual breakfast is a cup las small as an
afterdinner cup) Of chocolate. a small roll
and a roll-shaped piece of sweet, white SUBJ
stance like the outside of meringue The
nourishment is in the cup of chocolate,
which is so thick that It is eaten instead of
slipped from spoon. To the one cup goes
an ounce of sweetened and cinnamon-fia-
'vored chocolate melted over the fire, with
just enough water to stir it smooth
French Punch.-Pour into saucepan one
quart of California claret, one-quarter
pound of sugar, a stick of cinnamon and
the strained juice Of two lemons and three
oranges. Let 1t come to the boiling point
Pour into hot pitcher, add a couple, OF
slices each of orange and lemon cut into
tiny pieces; dip large bunch of dampen-
ed mint into powdered sugar and stick in
the top of the pitcher so that the punch
viii pour through it. glass pitcher is ,
more attractive If gradually heated.
English Tea.-Use English breakfast tea
and if it is of the best everyday qualify
say 81 pound, allow a heaping teaspoon
full for each cup. This tea as In no other
cases. is either allowed to boil for iust a
minute, or is stepped eight or ten minutes
It's color Is bright brown. almost like cof-
fee, and 1t IS never made light like oolong
or Japan teas. Full rich cream is used In |
1t, though skim milk is used for teas with
more delicate aroma.
Easy Hot Bread
If one learns the trick of relocating rolls
1t Is simpler matter to have hot bread
every day by baking them once or twice a
week than it is to stir up popovers or some
thing requiring eggs every morning. If you !
do not bake bread, this recipe is little trou- |
Dixie Biscuit.-Mfx one teaspoonful of salt |
into three pints of flour. Put one teacup- |
full Of milk on the stove with three pints |
of -four to warm. Pour this on two we'll |
beaten eggs Add the -four. with one cake |
of yeast. dissolved In a teacupful OF luke