Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-11
Eat Currants.


Only few years ago nobody knew that
there was any food value to the little dried
so-called Greek currant. Since then food
chemists have demonstrated that there Is
far more nutrition in them than In lean
beef. Sir Francis Lakfng, physician TO hilig
Edward SAYS that nutrition In white bread
is greatly increased by them and that thirty
parts of currants should be added to seven
ty parts of dough- To add them to bread
wash. dry we'll and mix with the flour after
sitting 1t with the salt. They also make
good winter substitute in all bread and pat
ter recipes that call for fresh huckleberries.
The best variety to get are the Zantf cur
rants, which come from the Island of Fan
IT, They are really not currants, but are
small variety of seedleSs grape.
To use them with sour cream, salt cup
Of sour cream. Put in a little less than you
believe to be just enough soda to neutralize
the acid. Beat it until foamy. Sift pint
of -four with one cup of sugar and one tea
spoonful of baking powder. Add one cup
of dried currants or fresh biueberries and
bSke mullins
Currant Tea Cake.-Bake this in sheets
and use as hot bread or as a dessert with
sugar and thick cream; or. If preferred a
handy sauce. Sift two cups of -four with two
thirds of a cup of sugar one heapiHg tea
spoonful of baking powder and a pinch OF
salt. Mix with one cup of sweet milk, add
one beaten egg, a tablespoonful of melted
butter and one large cup of currants pre-
vlously steamed or simmered fora few
minutes
Currant Pancakes-Make batter with one
egg one pint of milk. enough flour to make
a thin batter salt, two teaspoonfuls of bak-
ing powder and a tablespoonful of melted
lard Add scant cup of eurrants and serve
buttered and sprinkled with sugar.
Bread and Butter Pudding.-Strew layers
of dried currants between slices of buttered
bread. crusts cut off. Pour over them
boiled custard favored with nutmeg or 9th
about fifteen minutes
Currant Brown Betty-Alternate equal
quantities of currants and bread crumbs IN
a baking dish. Add one-half cup of sugar
and two tablespoonfuls of butter cut up In
small bits and bake until done, keeping IL
covered closely. You can add few thin
slices of sharp apple If you ike. serve IL
hos with cold cream.
The Lady in the Kitchen
VIII not sacrifice her hands where 1t is
possible to give them protection. and If
trained worker she has many little devices
for quick accomplishment, order and saving
herself. Over her sink are a half dozen I'M
PIGMENTS to make dishwashing easy, the
small mop for the glasses. the larger one
for dishes. the little whisk broom for GUS
tard kettles or the saucepan in which milk
has been scalded,- the wire dfshcloth for the
mrsh kettle and the glutfnous things which
in spite of soaking adhere tenaciously. And
there are the sand soap and the little match
to the vegetable brush, both of which are
needed for the iron pan in which there has
been both little frying and q little thick
ening. To clean the sink there is the COM
mon scrubbing brush with faring bristles
to touch the corners-only this is kept half
size
She is not disturbed by what Is said In
abuse OF the mop, but knows that If the
much maligned mopstick is furnished with
a soft spongy, half-woolen and haif-cotton
cloth that can be easily wrung. 1T only
needs constant cleansing and freshening un-
der the hot-water faucet to make II perform
wonders in the way of getting IN the cor
ners. She leaves getting down on her
kr ees for people that are better fitted for
1t and saves her back.
Another strong point of the trained work
er is the way she keeps everything, includ-
ing the floor, clean as she goes along. No
dish that she empties of its contents at the
range is stacked or put to soak" but Is
held under the hot water and the manipula-
ton of the little whisk broom until cleansed
while it Is still hot. If iron 1t will dry by
its own heat under this treatment and be
ready TO put away. It takes only min
ute. but saves infinite labor after the grease,
sugar and meat juices have hardened on.
So deftly does she handle things that she
can get a dinner from start to finish and
her apron, dress and hands are as clean
and her kitchen as orderly when she IS
through as when she began.
Household work is not dirty IL properly
done and one OF the secrets of its not being