Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-25
More About Currants.

culinary LrlumpnS are those which not
only delight the palate but nourish and sus-
tain the body The little dried currant is a
good instance, for this fruit is nearly all
nourishment. AS fact it holds two thirds
it's weight of materials for giving energy
and vitality. whereas lean meat is nearly
all waste To get the best out of this fruit
for both flavor and nourishment It should
be chopped and minced; this enables the
rich juice to blend perfectly with the other
ingredients.
Currant Loaf.-Scald one pint of milk, let
cool. and when it is lukewarm add one-halr
cup Of butter. one-half cup of sugar, two
well-beaten eggs, one yeast cake, flour
enough to make stiff sponge and one-halr
pound of minced currants. Set this mixture
at night to rise, and in the morning add
sufficient -four to make into loaves and rise.
Make into loaves, rise again and bake.
English Recipes-Buns.-Mix together two
pounds of -four, sugar to taste, one tea
spoonful mixed spice, half teaspoonful of
salt and half pound of currants. Put two
pounds of flour in a pan, make a hole in
the center and pour one wineglassfu of
yeast mixed with half pint of warm milk;
make thin batter and set to rise. When
risen add small cup of melted butter and
sufficient milk to make the whole into a
soft dough; cover with dust of flour and
set to rise again for half an hour Shape
the uOuSh INTO DuIlS, set on TINS 10 fiS6
again for half an hour. Bake in a quick
oven for from fifteen to twenty minutes
They may be glazed over with little milk.
Bread Pudding.-Butter a dish and cover
bottom with thin slices of bread and but
ter; sprinkle a little sugar and some cur
rants, then another layer of bread with
sugar and currants as before, and so on
till the dish is half full. Then pour in a
half pint of milk and bake for hour.
This is a good way of using up stale bread.
The dish may be varied by adding grated
cocoanut. few slices of apple or candled
peel to each layer.
Norfolk Dumplings.-Take one pound of
-four. three teaspoonfuls of baking powder,
three ounces of butter and plenty of cur
rants. Rub the butter into the flour, mix
with a little water into dough- then work
with the hands into dumplings and boil
twenty minutes.
Eccles Cake.-Make a good puff paste in
the ordinary way, roll into sheet about
an eighth of inch thick, and cut the
sheet into disks about three and one-half
inches in diameter with a plain cutter. Roll
the disks out thin lay them on board
dampen with water, and then thickly cover
with currants mixed with little chopped
peel and sugar; gather up the edges and
press fat with the palm of the hand. 1t
should be a round cake. Roll 1t slightly
with rolling pin, keeping as round as pos
sible Notch the cakes with blunt knife,
dust with powdered sugar and bake In
moderate over.
Currant Semolina Pudding-Take half a
breakfastcupful of currants, - three table,
spoonfuls of sugar. two dessertspoonfuls OF
butter. and place all together In a pan with
a pint and half of water Boil slowly for
twenty minutes, stirring frequently. Warm
a pie DISH butter the inside and empty the
boiling semolina into 1t. Beat up two eggs,
add gradually a pint Of milk, then pour
slowly into the pudding, which should be
well stirred at this stage. Flavor to taste
with nutmeg cinnamon or the grated rind
of a lemon, and cook in moderate oven
from twenty to thirty minutes.
Apple Pies by Famous Cooks.
Janet Mckenzie Hill: Fill the space be-
tween the crusts with apples, sliced thin,
rounding up the slices so to make full
pie; add two or three tablespoonfuls OF
water and bake in slow oven. When
done, cut around the pie between the two
crusts with sharp knife and carefully lift
of the upper crust. To the apples add half
a cup or more of sugar, few grains OF
salt, tablespoonful of butter and a graf
ing of nutmeg: mix thoroughly with a sill
Yer spoon or knife, spread evenly over the
crust. replace the upper crust. pressing IL
down to meet the apple, Ii necessary, ana
sift powdered sugar over the top. Serve
when slightly cooled with cream and sugar.
Mary ]. Lincoln: Fill lower crust with
sour apples. plling slightly 10 the middle.
When the applss are not juicy add little