Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-22
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II IA

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pan and bake in ~ bot oven twenty min
| utes; separate the cikes without cutting, as
| cutting makes them heavy.
NO. II.-One quart flour, one-half cup of
| butter, eRe-half teaspoonful of salt. one
| tablespoonful sugar TWO heaptng teaspoon
| fuls of baking powder, milk enough to make
| soft dough. Mix and divide and bake as
! in the previous one
NO. III.-One pint -four. three tablespoons
| butter, one-half teaspoon salt, two table
| spoons of sugar, two scant teaspoons bak-
| ing powder. milk to mix TO stiff batter.
| Sift the dry ingredients; add milk TO make
! thick batter in which spoon viii stand
| upright. Turn into shallow, creased pan
/ and steam thirty minutes; place In hot oven
/ ten minutes When cold split in two or
| three thicknesses.
| NO. Iv.-Cream one-half cup butter and
| one cup sugar. Add TWO well-beaten eggs.
one-half teaspoonful salt; then, alternately
/ eue-half cup milk and two cups -four In
| which is sifted two teaspoonfuls of baking
powder. Bake in layer cake tins and use
/ when cold.
FILLING FOR sHoRTCAKE-Picb. hull
wash and drain berries. sweeten. spread
between bottom layers of shortcake. Gar
/ nlsh top layer with large, whole berries,
| dust with sugar and serve with cream or
| custard. In the early season, when the
| berries are high, one use half the guam
| tity of canned berries for the bottom lay
ers, mixing the fresh berries with them,
and using the fresh ones on top.
Oysters.
This is the last month with an r.
PANIED OYSTERS. = Pick over the
opened oysters to remove bits of shell.
wash quickly in cold water and drain on
| sieve. Put into saucepan with one table
| spoon of butter for twenty-five oysters and
| dash Of salt and pepper. Cover and shake
| over hot fire until the edges ruffie and
oysters are plump. May be served on
| toast.
scALLoPED oYsTERs-Pick, wash and
| drain one solid quart oysters. Put in lay
| ers in baking dish, alternating with dry
bread or cracker crumbs and seasoning.
When dish is filled add strained oyster
liquor and sufficient milk to moisten. Cover
| with crumbs add one tablespoon butter
| in bits and bake one-half hour in hot oven.
| P1CKLED OYSTERS-Two gallons large
| oysters; drain and rinse them. Put one
| pint oyster juice in one quart vinegar over
fire; seald and skim until clear. Add one
tablespoon whole pepper, one tablespoon
cloves. one tablespoon mace. one even ia
| blespoon salt. ScaId a minute; then throw
| in oysters; let them just como to a boil.
| The oysters should be picked day before
wanted, as they grow tough after standing
| few days In vinegar.
l. OYSTER PATES.-One quart oysters
| minced fine with a sharp knife, one cup rich
| drawn butter, based upon milk; cayenne and
| black pepper to taste. Stir minced oysters in
| drawn butter and cook five minutes. Have
| ready some shapes of pastry, baked in pate
/ pans, then slipped out Fill these with the
! mixture. Set in oven two minutes to heat,
| and send TO table.
OYSTER PIE.-One quart oysters drained;
| pepper and salt and butter to taste One
| quart -four, two tablespoons lard one table
| spoon salt; mix with water for pie crust.
| Butter plate, then line pie plate with crust,
| MI with oysters. seasoned, put over a crust
| and bake
/ DREAMED oYsTERs-Prepare one cup
| sticky cream sauce. Pan one pint cleaned
| oysters. drain and add to sauce Season
l and
| few drops lemon juice.
OYSTERS FRIED IN BATTER.-Half a
| pint oysters, two eggs. half pint milk, suf-
hcient flower to make the batter. Pepper and
| salt to taste; when liked, a little nutmeg
| hot lard. Scald the oysters In their own
| liquor, beard them and lay them on
cloth to drain thoroughly Break the egg
| into basin, mix the flour with them add
the milk gradually, with nutmeg and sea-
soning, and put. the oysters in a batter
Make some lard hot in a deep frying pan;
put in the oysters, one at time. When
done take up with a sharp-pointed skewer
! and dish them on a napkin. Fried oysters
| are frequently used for garnishing boiled
fish, and then few breadcrumbs should be
added to the flour.
Braised Beef
Take about three pounds of f1let of beef
Lard 1t in three or four rows on the top;
tie 1t into a neat shape with string. Melt
two ounces of butter in a stewpan, put in
the meat and brown 1t nicely on both sides,
then lift 1t onto a dish. Wash and pre-
pare two carrots one turnip and two
onions. Cut them all into large dice, put
| them into O pan with bunch OF parsley
| and herbs, one teaspoonful of salt six
| peppercorns. one and a half pints of water
| and a dozen button mushrooms Lay thu
| beef on the vegetables, cover IL with a
| piece of creased paper. Put the lid on the
| pan, and let the contents simmer gently for
| about and a half hours. or till 1t feels
| tender when pierced with a skewer. Ar
| range it on a hot dish Strain the stock
| into another pan, skim IL well. and let IT
boil quickly with the lid off till little more
| than half is left. Pour 1t round the meat.
| Garnish it prettily with little heaps of veg
etables; round each heap pipe a neat Dor
| der Of mashed potatoes.
Pancakes.
Mix "a quarter of pound of -four in a
basin with quarter OF a teaspoonful of
| salt Make a hole in the middle OF the
flour and break In one raw egg; first ascer-
tain If It is good Put about two teaspoon
fuls of milk on the egg and stir in smooth
ly with wooden spoon.
When this is as thick as thick cream add
more milk till all the flour is mixed in with
| about a quarter Of pint of milk. Then
beat we'll for five minutes. Now add the
remains of half a pint OF milk and let this
| batter stand for two hours.
When ready TO Try strain IL into a jug,
| Melt three ounces OF lard in a little sauce
| pan and pour enough of it to make thin
| film of fat over a small frying pan. When
| this fat begins to smoke pour In enough
batter to thinly cover the bottom of the
| pan. Let this set over the fire. shake 1t
| gently. to be sure 1t is not sticking, peep
| underneath. and IL good brown toss It
| over to the other side. This requires cour-
/ age and little practice. When that side
I is also brown slip 1t out of the pan onto
| piece OF paper busted with caster sugar.
Squeeze over 1t little lemon Juice and a
/ little dredge of caster sugar. Roll up
| lightly. and put on a hot dish in a hot
place while YOU make the others.
To Clean Sponges.
Place pennyworth of salts OF lemon in a
:! quart of boiling water and soak the sponge
| In It. After an hour rinse thoroughly in
warm water. or drop the sponge into water
4 in which large lump OF soda has been dis
solved. afterward boiling slowly. Rinse in
cold water, then throw IT into your basket