Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-18
lNM2ffFcpfN
Peerless Potatoes

Peerless Potatoes
The cold weather dearth of vegetable and
| fruit variety will be most delectably olfnlh-
| ished at least In appearance, IL the Few
| potatoes at the house mistress command
| be served in variety of ways This Is
| good time to look up novel ways or pre-
| pairing potatoes, onions, turnips ana other
| winter staples
| Potato Cones.-Two cups mashed pota-
toes. two cups -four. two level tablespoons
rich. melted butter, one teaspoon salt, two
teaspoons baking powder. sufficient milk to
make dough. Rub the butter into the
-four and add to It the potatoes. salt and
baking powder, mix with the milk into
| dough, and roll out about half an inch
| thick Cut into shape and bake in a quick
| oven for twenty five minutes.
Potato Casserole.-To a quart of sea-
| soned mashed potatoes add the yolks of
| six eggs. Stir it over the fire to dry II
| well; then mold into a cup-shaped form;
| brush 1t over with the yolk OF an egg and
| place for a few minutes In an oven to
| brown. FIJI the center with any minced
| meat or creamed fish.
Potato F'ritters.-Two large potatoes, four
eggs, two tablespoons cream. two table
| spoons sweet wine, two tablespoons lemon
| juice, half teaspoon grated nutmeg. Boil
a fork. Beat the eggs well. leaving out one
of the whites. Add the other ingredients
and beat them all together for at least
twenty minutes Have plenty of hot butter
or lard In the frying kettle; drop table
spoon Of the butter at time into II and Try
until golden brown. Serve with sauce.
Potato Puff.-Take two cups cold mashed
potatoes and stir into 1t one tablespoon OF
melted butter, beating to a white cream
before adding anything else Then put
1eaf rflplxr lflybt
one cup cream and salt to taste. Beat all
well and pour into a. deep dish, and bake
in quick oven until 1t is nice and brown
If properly mixed 1t will come out Of the
oven light, puffy and delectable.
Sweet Potato Pudding.-Peel and wash
large sweet potato, wipe dry and CRATE
with large crater. While the potato is
being grated heat one quart of milk. stir
a cup of the grated potato into the hot
milk and let 1t boil. Meantime beat four
eggs to a. cream. add one tablespoon butter
to the milk and potatoes, and take them
off the fire. Stir the beaten eggs with the
milk and potatoes, season the pudding
palatably with salt and pepper, and put into
an earthen dish and bake for twenty min
utes, or until the custard is firm. Serve
hot as vegetable
Fruit Puddings-
The English way is to make these pud-
dings the day before required This not
only insures their having sufficient time
blend together and the fruits to give out
their full fiavors. A mixture OF wheaton
fours is a good thing in a plain pudding.
Whole rice, cooked and used dry, added to
ordinary -four, makes sweet and nourish-
ing pudding, while faxed rice with the adj
dltion of an egg will make a pudding by
itself that will be OF quite another texture
and equally nourishing. The faxed rice and
milk should be at first boiled together until
stiff. the egg added with butter. fruit.
spices and sugar. then placed In mold
and steamed for an hour.
A fruit pudding whose foundation IS bread
may be allowed to stand a least five min
utes before being turned out of its mold in
order to settle its shape; If -four has been
the foundation Ii must be turned out just
before serving. The common fault Of pud-
dings of this sort Is want of sufficient boil
ing. 1t Is difficult to overboil a rich pud-
ding, and a plain one grows richer by long
boiling. Four and even five hours boiling
will make plain pudding look and taste
like one twice It's cost in materials
Turkish Phddlng.-Half pound of stale
bread crumbs; to this add two tablespoons
shred pearl sage, three-fourths pound figs,
finely shredded the same shred of suet two
ounces chopped candled ginger. two ounces
pounded almonds, a little salt and three
spoonfuls golden strip with three beaten
eggs. Mix well over night and steam or
boil in a buttered mold for four hours
Fig Pudding-Take equal amounts -four
bread crumbs and chopped figs; add strip
or brown sugar enough to sweeten pinch
OF salt and the same of mixed spice but
If too dry add a little milk. Make this
also over night and boil four five hours.
Serve with sweet wine sauce
Childreu'S RaiSin Pudding.-MiX together
equal quantities of finely shred suet, -four.
bread crumbs and raisins. chopped and
stoned; moisteu with milk or with strip
and little water. Boil three or four hours
and serve with more strip or with custard
sauce.
Chopped figs or large raisins cut fine,
soaked In strip or honey, make delicious
roll buildings for the nursery table.
Paradise Pudding.-Half pound each Of
dry crumbs and self-raising flour, the same
same of raisins. stoned and chopped, and
of currants, six well-beaten eggs. a glass
full of brandy. half pound each of chopped
suet and brown sugar; mix all thoroughly
and keep a day before boiling. Allow four
hours for cooking.
English Fruit Cakes
During the winter wild Is the time to make
the most delicious OF fruit cakes and fruit
buildings which, in other season, are
tasted with equal relish. The English cooks
have long known how to juggle with the |
winter fruits and dried fruits and have
many surprisingly good ideas to offer their
sister kitchen queens all the world over.
Currant wheatlets for light supper are
fine. Make a batter with one egg and a
cupful of rolled oats, another cup of self
raising -four, a teaspoon of salt and milk,
enough to make all into thick cream; add
as many washed currants as you please
Stir up and leave for an hour before using;
then rub heated frying pan with morsel
of beef fat. pour in sufficient batter to
cover the bottom well fry on both sides
and serve the cakes with sfted sugar.
A mixture OF fruits In a rich cake adds
much to its flavor Minced figs are an i'm
provement. as are dates. but as prunes can
not be used without long previous soaking
they are not suited to cakes. A mixture
Of chopped nuts, walnuts, almonds ground
hazel and hickory nuts, with a glass of
liquor. added to plain pound cake mixture,
make another delictsus and nourishing cake
where fruits cannot be eaten.
All fAllt cakes Of the richer sorts are bet |
ter for being kept in alright boxes for
some time before cutting, thus giving the |
fiavors a chance to mature and blend A
fortnight is none too long to keep a really |
good plum cake before using.
With Rice Flour.-Four ounces butter TO |
half pound finest flour and half pound rice |
-four or creme de rig; one pound small cur |
rants, washed and dried, and four eggs |
,,,i,h I,olf cit