Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-27
Good Things to Eat
From Various Exchanges.
Pie Crust.

Pie Crust.
For a plain paste allow 70 each cupfuI OF
| pastry -four, heapirg. one-half cupfuI of
shortening lard or beef drippings. or lard
and butter. pinch of salt. a sa,tspoonful OF
baking powder and just enough ice water 10
| make stin paste. This amount sufiices for
one pie. Sift the salt and baking powder
| with the flour and rub In the lard and mos.
| OF the butter with the tips of the fingers
| Wet with the ice water. putting In a little
| at a time until the required stiffness. Sprin-
| kle little -four on the molding board and
toss the ball of paste on 1t. Pat it deftly
| into shape and, having Toured the rolling
pin roll out lightly forward. to the right or
| left. or even backward. but always lightly
When rolled into a rectangular sheet nut "A
| few dabs of butter over it at intervals, dust
a HIT e hour over the buttered dough- roll
up pat into shape and again roll out. Di-
vide In the middle and stand one piece
side while the other is rolled out about the
| size of the pie tin. Experience soon teaches
one how TO gauge this almost exactly. Fold
over. lift up. and having dredged the pie
| tn with little flour. lift onto the tin. Tn
| foo and press around the rim, taking care
| that all the air bubbles get out. Otherwise
the under crust will pun up into the fillag
of the pie. Now put In the filling, whatever
II may be. III Il is very juicy fruit, like
| berries. 1t Is wise to brush over the under
crust with the white of an egg before FILL
ing. Roll out the top crust. 70 over once
| In the middle and cut or prick a few OPEN
| ings to allow for the escape of steam. Cover
the pie. showing up with the hands around
the edge so as to give the crust plenty of
fullness. Brush the edges OF the crust
with a little cold water so they will stick
| closely together and prevent the juice run
ming out. Old-fashioned housewives still
use fork to pinch the edges together but
1t will be lighter and better IL simply press
ed away from the edge of the pan. leaving
1t firm and uniform on the edge. Bake In "A
moderate oven, rather quick at first. but
speedily reduced. The English fashion of
baking all fruit pies in deep dishes with
under crust is rapidly becoming popular
here.
Dreamed Oysters.
Put one pint of cream (or part milk and
part creamy over the fire in double boiler.
Stir smooth a generous tablespoonful OF
flour with little cold milk and add to the
hot cream. Season with salt. a little cay
| enne pepper and a teaspoon of onion juice.
Heat the oysters in their own liquor. drain
and pour the creamed mixture over the
oysters. Have on a hot p after square
pieces of toast. well buttered. Turn the
mixture over them and serve at once.
A Delicious Apple Dessert.
Make a syrup Of pound of sugar. two
thirds cup water. three or four tablespoon
fuis of sherry, two of rum; vanilla and stick
cinnamon to flavor: cook whole apples
(pared, oored and steamed) in this mixture
until SOFT place in pudding dish to serve:
Dol the syrup. down until very thick; add
equal part Of whipped cream and pour the
whole over the app
Hash in Ramekins.
Cook potato with suspicion of onion ard
salt to season. Mash light, add pepper. but
no cream. Have ready equal quantity
fine minced beef, add to the hot potato.
toss until well Incorporated; put into rame-
kin, drop quickly in the oven; dot with but
ter and brown quickly in the oven. Served
with toast and cup of tea, this makes
delicious luncheon.
Marguerites.
Boil one cup sugar. one-half cup water
until the syrup threads. remove to back
part of range and add five marshmaiIows
cut In pieces; pour onto the whites of two
eggs, beaten stiff, then add two tablespoon
fuis shredded cocoanut, one-quarter tea
spoon vanilla, one cup English walnut
meats chopped fine. Spread saltines with
mixture and bake until delicately Drowned.
Very nice to serve at al afternoon tea.
Breakfast Eggs.
Butter ramekins and break into each one
or two eggs. taking care not to break the
yolks. Sprinkle with salt and pepper and
bake until the yoks are set Dot with bits
of butter and arrange couple of thin slices
X.
the table the ramekins set ON folded nap
kin on each plate.
Sugar Cookies.
One and one-half cups of white sugar, one
cup shortening. part lard and part butter:
one egg, one cup milk. one teaspoonful of
salt two teaspoonfuls of cream tartar, one
teaspoonful soda, little nutmeg. vanilla or
caraway seeds for flavoring. Mix in order
given enough flour to thicken, roll thin and
bake in quick oven.
Peanut Kisses.
Shell and remove the brown skin from one
quart roasted peanuts. Put them through
a nut grinder and mix with one-half pound
powdered sugar and the unbeaten whites of
four eggs. Whip and drop by spoonfuls on
buttered paper, spread a fiat tin and
bake a golden brown. Very fine, indeed.
Coffee Custards.
Grind two ounces freshly roasted coffee.
add one cup boiling milk and set in a warm
place forty minutes. Strain it, mix In the
ordinary way with sufficient milk and eggs
to make one quart of custard and pour i'm
cups. Bake these IN a pan of water very
carefully and serve cold A very old French
recipe.
Mock Mince Pie.
One egg, one-half cup sugar one half cup
sour milk, one-half teaspoon soda one-half
cup chopped raisins. one-half cup currants.
one-half teaspoon salt, one-half teaspoon
each cloves and cinnamon; bake with two
crusts-> This tastes almost exactly like real
mince 49,
Ginger Snaps.
One-ha'f cup butter. one half cup sugar.
one-half cup molasses. dessertspoon
ginger. Boil all together ten minutes One.
teaspoon soda in three dessertspoons hot
water and quickly stir in as much flour as
possible. Roll very thin.
French Toast.
Two well-beaten eggs, add one-half cup
of sweet milk: DIP stale Slices of white
bread and brown in butter
Avoiding the Insult.
Business Girl. in the Pilgrim.
When your business life throws YOU with