Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-02
sod and applied by
N. c. Whelan, HOS Z st. INV.

flour. a half teaspoonful salt, a half tea
spoonful soda and a teaspoonful cream of
tartar Add two tablespoonfuls butter or
good dripping and rub in with the tips of
the fingers. Beat one egg light and add to
1t a scant cup milk Then stir into the
dry mixture. The dough should be quite
soft. Turn into a shallow baking tin Peel.
core and slice three or four tart apples and
arrange symmetrically on top OF the pan.
letting the slices overlap. Put the sharp
edge of the slices down and press slightly
into the dough. Sprinkle with two table
spoonfuls sugar and nutmeg or cinnamon.
Bake in a hot oven. AS soon as done
brush the top lightly with hot water
Goldfish Balls.
The story Is told in one of the cooking
classes of German drayman who was so
enraptured with the fish balls that his wife
had learned to cook and served for the
first time for his supper that he devoured
fifty at a sitting and suggested that next
time she increase the quantity. To make
them, pick up fine cup and a half of cod
fish. peel and slice enough raw potatoes
to make three cups, and boil together until
the potatoes are done. Mash fine, add
pepper to taste, two tablespoonfuls butter
and one egg unbeaten, then beat all to-
gether until as light as feathers. Shape
with spoon and drop by the spoonful into
boiling fat, frying to a rich golden brown.
Drain on brown paper in the mouth of the
oven, where they will keep hot until ready
to serve.
The Gospel of Cornmeal.
The gospel of cornmeal, that is contin-
ually preached to the women Of the tene-
ments, is one that needs spreading else
where. 1t is so cheap, so easily cooked.
so wholesome and nutritious as a cold
weather dish, particularly, that we might
all add it to our dietaries with distinct ad
cornmeal Cruel is found specially effica-
cious. 1t must, however, be cooked a long
time, three or four hours being none too
much 1t does not require rapid cooking,
but may be pushed back on the range or
cooked over hot water where it will simply
simmer.
The proportions of meal and water vary
according to the thickening qualities of the
meal, but never use less than one cup of
meal to four cups of water.
Fried Mush.
Fried mush makes a delightful breakfast
dish served with or without crisped bacon
In cooking the meal for frying a little
flour helps hold the meal together. A good
proportion for this is three tablespoonfuls
flour sifted twice with three cups Indian
meal, sprlnkIing in little by little three
pints boiling water. Add a teaspoonful
salt, and cook from two to three hours,
then pour in a large fiat dish to the depth
of half an inch or pour In brick shaped
pans and slice when cold. Cut In squares
or Slices dip in sifted -four and fry slowly
to nice brown on a griddle with a little fat.
Or. the slices may be dipped in beaten egg,
then into bread crumbs and fried in boiling
fat.
Polenta.
The Italians are extremely fond OF corn
meal, their polenta being not unI.Ae our
hasty pudding. Sometimes a tablespoonful
of chopped onion is fried in olive oil or
butter and added to the water in which
the meal is cooked. or a seasoning of butter
and grated cheese is added just before serv-
ing.
Polenta Quenelles.
These are excellent served in tomato soup.
To make them, put pint of water lightly
sailed on to boil. When it reaches the boil
ing point sift in gradually a half cup yell
low meal. Cook for an hour. take from the
fire. add a tablespoonful each onion and
parsley chopped fine, two whole eggs lightly
beaten, and a suspicion of nutmeg. when
cold mold In tiny balls roll in flour, drop
into the boiling soup and cook half an hour
Cooling Drinks for "Grippy" Patients.
In the prevalence of grip End feverish
colds. quickly made cooling drinks are in
demand One patient relishes most orange
Juice squeezed into a glass the same as
lemon for lemonade Put the oranges out
of doors to get thoroughly cold before serv-
ing. Currant or plum jelly makes another
refreshing drink. Have glass of fresh
cold water and stir into 1T a tablespoonful
of the jelly. The water in which rice has
been cooked lightly sailed or sweetened. as
preferred, is another nourishing well as
cooling drink. Applicable is refreshing. Peel
and quarter a tart apple. and COOK in
enough water to cover well. When tender
press the apple to pulp, cool, sweeten
slightly, then strain into a glass OF cold
water. II not tart enough. the juice of half
q lemon may be added. Dried apricofs
soaked over night in plenty of cold water.
then cooked in the same water. which is
afterward strained of, gives pleasant and
wholesome acid drink. drink often served
in. sanitariums Is made with grape Juice as
a foundation. Put in the bottom of wine
glass two ntablespoonfuls Of the Juice, add
to this the beaten white of an egg, and
little Clipped Ice Of you are assured or the
purity of the ice). Sprinkle sugar over the
top and serve.
Oatmeal Water.
Put one cup Of oatmeal In q stone 5sr
with cup of sugar. juice and thin yellow
rind or three lemons. Cover with three
quarts of bofiip3 water and let II stand
until sugar II e1 loivsd. strain and put on
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