Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-24
Good Things to Eat


Prune Batter.-Soak 1 pint of prunes over
night. drain and remove the stones In your
wooden bowl chop 2 ounces of beef suet
very fine. add ounces of sugar ChaIf a Gun,
the same of -four. 4 eggs saltspoon of
ground cinnamon. one-half ,saltspoon OF
grated nutmeg. Mix this thoroughly with
wooden spoon for minutes then beat
IN tablespoons of thick cream and .
ounces OF bread crumbs G. heaping table,
spoons), mix thoroughly and then add the
prune pulp lightly. Butter and -four your
puuding bag or a stout cloth, and drawing
up the four corners of the latter, tie them
lightly. Drop into pot of boiling water
and boil 21s hours Then hang II I'm 70
drain about 10 minutes suspendiny from
nook over dish. Unite turn out on a
deep dish dredge over with powdered sugar
ana serve with hard or foamy sauce ia
vored with lemon ~
Potato Muffins.-These are delicious ITse
large mealy potatoes, 2 ounces of butter,
eggs, cupful of yeast 3 pints of fionr 1
pint of warm water, 4 small teaspoonful-of
soda and a little salt. Boil and masif tho
potatoes. keeping them as dry as possible
Beat them smooth with the butter and
SAT- adding sufficient warm water to make
the consistency of very thick cream Well
WHIP the eggs, mix them in and then add
the dried and sifted flour. Mix all together,
a a,i a PINT OF warm water. stir in the, soda
and yeast, and allow the mixture to stand
an night. Next morning bake the rniiffins
on griddle until they are a pale brown.
beeI Tea IN Haste:-Cut all the fat from
pound of lean, juicy beef, put IL on a
BOARD and with strong, sharp knife scrape
IL SO quickly that the lean becomes a fine
pulp. leaving only the stronger muscles un-
Have ready a very small saucenan nut
In the pulped meat cover with four table,
spoons of cold water; beat It with a silver
FORK to free the Juice, place It on back
part fstove on asbestos mat to heat
gradually. pressing the pulp occasionally
Ior SIX or eight minutes. Strain add a
Few grains of salt, simmer for about two
seconds. and 1t is ready for use
Potato Pudding.--Take one-haH pound Of
potatoes, one-half pound Of sugar one-half
pound OF butter, 1 teaspoonful of baking
powder, o eggs. and the juice and rind OF
through a, sieve. add the sugar the butter
previously beaten to a creamy, the eggs
(well beaten). and the juice and rind of ina
lemon, the latter to be grated fine: mix all
thoroughly together put into a buttered
dish and bake for half an hour I'm a ouIck
oven. Serve at once.
Escalloped Eggs.-Six hard boiled eggs
chopped fine l cup of ham or corned beef
chopped, cup cracker crumbs Moistep
cracker crumbs with Il cup of melted but.
ter, cups scalded milk mot boiledD. When
mix is scalded have ready 2 even teaspoons
or butter and % OF -four thoroughly MIXED
and free from Jumps. Pour the mill, grad
ually into the thickening. Stir until smooth
and season with salt Arrange one-third
VI TIE cracker crumbs and cover with one
half or the egg and one-half of the sauce
one-half of the meat. Repeat and then put
the remainder Of the crumbs on top Bake
In hot oven minutes
Potato Puffs.-For serving with afternoon
tea, potato puffs are particularly good
rake 3 ounces of -four, ounces OF sugar,
+" large boiled potatoes, a piece of butter
the size of nutmeg. . eggs and littls
grated nutmeg. Put all the Ingredients to-
gether, make to nice paste and fry a deli
cate brown with plenty of butter. Serve
on a paper dolly and keep them as hot
as as possible. If you wish them for a course
Potato Cheese Cakes.-Take one pound OF
mashed potatoes. 4 pound of currants.
sugar and butter, and 4 eggs Beat the
eggs well and mix smoothly with the rest
Of the ingredients placed together in a pud-
ding BASIN Have ready some puff paste
line the patty cases and half bake them
Remove from the oven. fill with the mix
ture and rebake until delicate brown
Amsterdam Sandwiches.-Cut stale bread
in A-inch slices, remove crusts and cut
slices in halves crosswise. Beat eggs
slightly. add tablespoons sugar Y tea
spoon salt and q cup milk; strain into a
shallow dish Soak bread In mixture until
soft and soak in butter. Spread n the
pieces with jam or marmaade, cover with
remaining pieces and serve with thin, hot
vanilla or wine sauce.
Mans Gingerbread.-Melt / tablespoon of
butter In saucepan, add " cup of molasses
when it comes to boiling point remove from
ring brisky. Add " cup sugar, / egg.
cup sour milk, ~ teaspoons OF ginger IL
cups of flour and pinch Of salt. Bake in
nine-inch square tin for % minutes. Al
ways use measuring cup and pastry -four ,
for cakes. Sprinkle top with powdered
sugar.
Coffee Cakes fGerman).-Take l quart of
flour. " cup of butter, cup of sugar, l cup
of sweet milk, 2 teaspoonfuls of cream tar
tar, teaspoonful of soda. Mix and roll
inch thick. Sprinkle the dough one
third of cup of sugar. mixed with l tea
spoonful of cinnamon and roll like Jelly
roll. Cut Off the thickness of cookies and
bake, being careful not to have them too
near together in the pans. These are very
nice to eat with coffee in place of dough-
nuts.
Steamed Steak.-Take about 2 pounds OF
round steak and cover with a dressing as
for chicken, then roll the steak up and
tie 1t with a good string. Put it in a lard
pail and cover tightly. Set this pail in
kettle of water and steam for about hours
Take from pail and thicken very little the
gravy in bottom of pail.