Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-09

hot plate and serve at once. If preferred
the sauce can be omitted and slices of
lemon be used instead.
German Waf1es.
These. too, are appropriate for this week
Of cakes. Sft together one quart flour,
three tablespoonfuls sugar, three scant
tablespoonful baking powder, a half tea
spoonful salt. Rub in with the tips of the
fingers two tablespoonfuls chilled lard or
butter, then add four well-beaten eggs
the grated yellow rind of a lemon. table,
spoonful extract cinnamon or nutmeg and
two cups rich milk. Mix into a smooth
rather thick batter and bake in hot waffle
irons. Serve with sugar and lemon.
French Pancakes.
Beat the yolks of three eggs until lemon
colored and thick, add a cup of milk, a
teaspoonful sugar and half teaspoonful
Of salt. Sift half cup -four into third
Of the mixture and when smooth add the
rest and beat thoroughly. Lastly add a
half teaspoonful olive oil. Bake in a hot
buttered frying pan, turning when brown.
Take from the fire. spread with jelly, roll
up, dust with powdered sugar and serve.
Geneva Pancakes.
i Rub to a cream two tablespoonfuls butter
and four tablespoonfuls sugar. Add four
egg yolks. one at a time, beating between
each addition. Sift together three cups
flour. two teaspoonfuls baking powder and
half teaspoOnful salt, and add to the but
ter and sugar mixture together with the
whites Of the eggs, whipped to dry froth
Mix into smooth batter, and bake in
small cakes on hot griddle AS soon as
brown on one side turn to the other. Have
ready a buttered plate and as fast as
Drowned lay it and spread with rasp-
berry jam. Repeat this, adding cakes and
u am to is the Pile of cakes cake until have
dered sugar over them and serve hot.
Flannel Cakes.
Sfft together one quart flour. two tea
spoonfuls baking powder, a tablespoonful
sugar and teaspoonful salt. Add two
well-beaten eggs and three cups Of milk
and mix into a smooth batter Bake on a
hot griddle until a rich brown, and serve
with maple syrup.
Home-Made Maple Syrup.
Break one-half pound maple sugar in
small pieces and put over the fire, together
with a pound cut loaf or brown sugar and
three pints water. Simmer until the
sugar Is well dissolved, skim, then cool
and bottle for use.
South Carolina Griddle Cakes.
Put one quart Of milk In the double
boiler over the fire and add a quarter
pound Of butter. Bring to a boil. Pour
the hot milk over two cups fine Indian
meal. to which a teaspoonful of salt has
been added. Let this cool. then add five
even teaspoonfuls wheat flour and four
well-beaten eggs, whites and yolks sep
arately. Add the yolks first. beating we'll,
then fold In the whites. Bake on q hot
griddle.
Kentucky Wahies.
These wahies. vouched for as perfect"
in a book Of famous old receipts contrib
uted by descendants of famous southern
cooks. are made as follows: Beat three
eggs. whites and yolks separately. Add
to the yolks two pints sifted -four and
the batter very thin with sweet milk. Add
three tablespoonfuls melted lard, a tea
spoonful soda dissolved in a little cold
milk then lastly the whites of the eggs.
Bake quickly In hot irons.
Hot Cross Buns.
Scald one cupful milk, add to it one
Tablespoonful butter. quarter Of a cup of
sugar and a half teaspoonful salt. When
cooled to lukewarm add half a compressed
yeast cake dissolved in little water and
about a pint Of flour. Let this batter rise
until light and foamy, then add a half
cup sugar mixed with quarter Of tea
spoonful mixed spice, cinnamon, nutmeg
and mace. half a cupful cleaned currants
or seeded raisins, and -four to make a
dough that can be kneaded. Let this rise
until doubled in bulk keeping well covered
with light cloth. Shape with the hands
into balls and place on a buttered tin.
leaving space enough between to prevent
their Joining. Set one side for few mo-
sharp knife in the shape Of a cross, taking