Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-29

The ingredients called for here are one
pound each butter and sugar. one and one
eighth pounds -four, one level dessertspoon-
full caraway seed, one tablespoonful ice Wa
ter and candied caraway seed to sprinkle on
top the cakes. Have the butter. the mix
ing bowl and hands cold possible.
Cut the butter in small pieces and work into
the flour quickly and thoroughly. Add sugar
and mix lightly. Sprinkle in the caraway
seed, mix through, then add one tablespoon
full ice water. Make the dough into a ball,
-four the molding board. lay the dough on
it and roll out quickly. Beat level with the
rolling pin. Fold the ends and beat
again. Do this three times the last time
rolling out in shape to fit the pan In which
1t is to be baked; preferably this should be
shallow sheet-iron pan. Line with paper.
Put the dough in to about three-quarters
of an inch in thickness, spread smooth with
a knife and bake twenty minutes in
steady oven When done it should be an
even light brown on top and a darker brown
on the bottom. If il shows signs of brown
ing too quickly protect with paper. Cut in
squares when first taken from the oven
and when cold pack in tin boxes.
Russian Tea.
Russian hospitality is proverbial and
when one is invited to help celebrate the
New Year the table actually groans be-
meath its weight of smoked fish. cold meats.
serves pickles and other delicacies. 10 say
nothing of the eyer-steaming samoVar.
Among the good things that will find
their way on Russian tables here may be
mentioned delicious entremet:
Kluskis au Frontage a la Creme.
Mix together half pound butter, six
eggs six large spoonfulls cream cheese,
pinch of nutmeg. sugar to taste, cup OF
breadcrWmbs and cream enough to make
light Dust the hands with flour and form
into balls. Drop into saltcd boiling water.
They should at rise to the surface.
Turn over and cook the other side. re-
move drain, cover with butter and brown
in the oven.
Russian Vatrouskis.
Somewhat similar are these past!es made
also from cream cheese and eggs. The
cheese is first pressed in a cloth until all
moisture is extracted. Place in a mortar
with a piece of butter and when pounded
smooth season with salt and nutmeg. Work
the yollls of four eggs into the paste, place
on small rounds of puff paste, turn the
edges over and press together, leaving in
a crescent shape. set near the fire 10 rise
for twenty minutes. then coat with beaten
yolk of egg and bake in moderate oven.
Koulbac.
Make a paste and lay away until the
following day. Work with the hands and
roll out bottom crust the size the plate is
to be- Put a buttered paper in bake
pam Have ready some filets OF fresh NUT
ton, beef, pork or fowl that have been
cooked en- casserole with seasoning spices
and herbs, the gravy thickened with rice
and hard boiled eggs minced. Spread the
filling that has been allowed to cool on
the lower sheet in layers, first a thin layer
of the meat, then egg. then rice, these
being used in rotation until the pate has
fta 20. flfa hal hall yyff a
crust, pinch the paste together and deco
rate with crsped strips of pastry. Serve
hot Instead of rice hominy may be used
and fish take the place of meat.
Night Cake.
In homes of all nationalities the twelfth
night cake finds welcome among the young
people. To make 1t beat to a ceram half
a pound of butter and a pound of sugar.
Add the beaten yolks Of five eggs and one
cupful milk. In another bowl sift together
four cups pastry -four, a half teaspoonful
soda and a teaspoonful cream of tartar.
Sift several times, then add to the other
ingredients Stir into the mixture the
juice and grated rind of a lemon, the
whipped whites of five eggs and, IL de-
sired, cupful of raisins and citron. This
is matter of individual option. A quarter
Of pound bfanched and shredded almonds
may also be added. Turn into large
round cake pan, lined with buttered paper,
drop a bean, pea and Glove in different
places in the cake, marking the places
with little straws that project above the
cake so they can be drawn out at the
proper time.
When baked, ice with a pure white icing
and decorate with candied cherries, angeli-
ca and candied pears cut In halves Put
on three fancy figures to represent king,
queen and knave and IN the center set a
tiny Christmas tree.