Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-17
7 lfiFc5pfN

cake tins, cold and fully creased, and bake
| In good, steaoy oven seven eight min
utes.
| English Muffins.-One quart -four, one
half teaspoon sugar, one teaspoon salt,
two large teaspoons of baking powder. one
and one-fourth pinta of milk. Sift to-
| gether flour, sugar, salt and powder; add
| milk and mix into smooth batter trifie
sitter than for griddle cakes. Have grid
die heated all over. grease 1t and lay on
muffin rings, half fill them, and when risen
well up to the tops of the rings turn gem
| tly with a cake turner. They should not
| be too brown-just buff color. When all
| cooked, pull each open in half. toast deli
! cately. butter WELL serve on folded nap
| kin and hot
| Rice Mufffns.-Two cups of cold boiled
| rice. one pint Of flour, one teaspoon SALT
one tablespoon sugar, one and one-half tea
| spoons or baking powder, one-ha1f pint OF
! milk, three eggs. Dilute rice made free
| from Jumps with milk and beaten eggs:
sift together flour, sugar. salt and powder;
|. add to the rice preparation, mix into
| smooth. quite firm batter; muffin pans to
| be cold and well creased; then fill two
| thirds; bake in hot oven fifteen minutes.
Berry Muffins.-One pint -four. one-quar-
| ter teaspoon salt, two tablespoons of melt
| ed butter, one-quarter cup sugar, two small
| teaspoons baking powder, one egg. one cup
milk, one cup berries; mix as for plain
| mullins; add berries last. busting them with
little flour Bake in muffin pans in hot
! oven. .s-
| Cornmeal Mufflns.-One pint of cornmeal
one pint flour. one tablespoon sugar. one
teaspoon salt, two teaspoons baking pow
der. one tablespoon butter, two eggs. one
pint milk: sift together cornmeal, -four,
sugar, salt and powder; rub IN the short
ening, add eggs beaten and milk; mix into
batter of consistency of cup cakes: muffin
| pans to be cold and well creased then I'LL
| twc-thirds. Bake in a hot oven fifteen
minutes.
| Mountain Muffin-Pour one and one
quarter cups of scalding milk on one cup
of white cornmeal; cover; let stand ten
minutes; add one cup cold boiled rice;
mix: add one cup -four mixed with three
teaspoons baking powder, two tablespoons
sugar. one teaspoon salt, two well-beaten
eggs. two tablespoons melted butter; beat
hard. Bake in creased muffin pans in hot
oven.
Dumplings.
Recipes for making dumplings for a stew
or fricassee frequently call for shortening.
This is mistake and usually results in
heavy. soggy dumplings. Heaviness also
may be caused by removal of the lid of
the pot or steamer before the dumplings
are done. Flour. salt. baking powder and
sweet milk are all that are needed to make
tender, fluffy dumplings of this kind. The
dry ingredients should be sifted carefully
together, then quickly mixed with the milk
During the cooking the liquid In pot or
No more batter or dough should be dropped
in at one time than will cover the surface
of the liquid or rest on top of the meat.
for If too many dumplings are dropped in
at once those underneath are sure to be
soggy. The cover should not be lifted I'M
til the dumpiings done.
English Dumplings.-One pint -four one
cup finely chopped suet, one teaspoon salt,
one teaspoon baking powder. Mix and sift
60Ur salt and ha txinU
Mix to firm dough with ice water. Knead
for two minutes; roll out one-haf inch
thick Put a Toured cloth over a board;
on 1t spread the crust FIJI with sliced
apples mixed with sugar and a little CHINA
mon. Draw up crust and cloth SO as to
completely cover apples; tie cloth, allowing
a little room to swell Drop in kettle of
rapidly boiling water, with twist at bottom
boil for two hours. II water stops boiling
the dumplings will be heavy. Or place in
steamer and steam three hours. Serve hot
with cream and sugar or liquid sauce.
Suet Dumping (Danish).-One cup suet,
chopped fine; one cup grated bread crumbs
one cup flour. one-half teaspoonful baking
powder, one-half cup sugar, two eggs, one
pint milk large pinch salt, Sift together
powder and flour, add beaten eggs, grated
bread, sugar, salt and milk; form with
smooth batter, which drop by tablespoons
into pint of boiling milk, three or four at
time. When done dish and pour over
Potato Dumpling.-One dozen large pota-
toes, six tablespoons flour. two tablespoons
baking powder, one tablespoon butter,
three eggs, salt and nutmeg. Crate pota-
toes, which have been boiled and skinned
the day before; mix with the -four, pre-
viously sifted together with baking powder,
add the melted butter and eggs one by
one, and salt and nutmeg to taste; form
into balls about the size of a small apple,
put with boiling water which has been well
sailed, boil fifteen minutes; take out with
a skinner and serve with any kind of
frfcassee or pot roast.
Egg Dumping for Soup.--Beat two eggs
add one-quarter teaspoon salt, two table,
spoons milk. Sft one cup flour. with one
scant teaspoon baking powder, add egg
mixture and more flour If necessary 10
spoonfuls in boiling soup; cover; cook ten
minutes
Cheese.
Baked Cheese Souffie.-Two and one-half
ounces of grated cheese, half an ounce of
flour, half an ounce of butter one gill OF
milk. Salt and pepper, two whole eggs and
one extra yolk. half teaspoonful of made
mustard. Well butter a plain souffie tin.
Melt the butter in a saucepan, add the flour
and mix 1t in smoothly. Pour in the milk
and stir 1t gently over the fire till 1t boils;
let 1t boil gently for three minutes. Then
let it cool for lew minutes. Add the yolks
of the eggs one by one, beating them well
in; add the grated cheese all but one tea
spoonful; season the mixture carefully with
mustard, salt and pepper. Beat the whites
of the eggs to stiff froth and stir them
lightly into the other ingredients Put the
mixture into the soufi1e mold and bake in
a quick oven about twenty-five minutes
Serve at once in the dish In which 1t was
cooked. Sprinkle the rest Of the cheese
over the top.
Cheese Straws--Roil out pie crust thin.
Sprinkle with grated sharp cheese and a
dust of cayenne fold in three, roll out and
dust second time with cheese. Fold, roll
out quite thin, cut in fine strips or straws
with tagging iron, lay on fiat pans and bake
IN moderate oven.
Welsh Rarebit.-Select richest and mildest |
American cheese. the milder the better, as
melting brings out strength To make five |
rarebfts take one pound cheese, CRATE and |
put In tin or porcelain saucepan: add ale |
Gold is the best) enough to make the cheese |
sufficiently thin, say, about one wineglass |
to each rarebit. Place over fire, stir until |
1t is melted. Have slice of toast ready for |
each rarebit (crusts trimmedD. put a slice |
on each plate and pour cheese enough over |
each piece to cover it. Serve while hot.