Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-17
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puiD, TWO eggs, one CeaSpOOnIul SAT-, Oic
| tablespoonful pepper, one-half saltspoonful
| Of paprika, one tablespoonful butter, melt
| ed; one teaspoonful sugar, four tablespoon
| fuls white bread crumbs. Chop the corn
and wash through strainer, then measure
| sifted pulp. Beat the eggs and mix with
the corn; add the seasoning, emitting the
| sugar If the corn is sweet. The bread
should be in fine crumbs. The whole mix
| ture should be stiff enough to drop from the
spoon. Turn into buttered timbale molds.
filing them two-thirds full. Place in a pan
| Of hot water, cover with buttered paper
and bake about twenty minutes. or until
they puff up all over. Serve alone or with
tomato sauce.
Hungarian Potatoes.-Wash. pare and cut
enough potatoes in one-third-inch cubes to
fill three cups. Parboil for three minutes
and drain; add one-third cup butter and
cook until potatoes are soft and slightly
Drowned. Melt two tablespoons butter and
add few drops of onion juice and two
tablespoons of flour, then pour on grad
ually one cup hot milk. Season with salt
and paprika: pour over potatoes and sprin-
kle with finely chopped parsley:
Potato CroQuet MiXture.-Slice three hot
potatoes, thea mix two tablespoons butter,
one-half teaspoon salt, one-eighth tea
spoon pepper few drops onion juice, one
teaspoon finely chopped parsley, and the
yolk of one egg. Butter and season the po-
tatoes and beat until we'll mixed. Add the
egg mixture and beat again.
Fruit Cake.
One cup butter, two cups of sugar, one
cup molasses. four cups flour, four eggs
beaten together. one cup milk and water
mixed, one and one-half teaspoons soda,
two teaspoonfuls cream tartar, one pound
currants, two pounds raisins, one pound
dates, spices. This makes two loaves.
Apple Sauce Cake.-Cream together one
cup sugar and one-half cup shortening.
ADJ one saltspoon Of salt, one-half tea
spoon cloves, one teaspoon cinnamon a lit
tie nutmeg one cup raisins. Dissolve one
teaspoonful of soda in little warm water;
stir into 1t one cup Of sour apple sauce, let
ting it foam up over the top of the rest of
the ingredients in the bowl. Beat all thor
oughly and add one and three-quarters cups
of flour. Make into loaves and bake forty
five minutes.
one teaspoon butter. Add one well-beaten
egg and one-half cup sour cream in which
one-half teaspoon soda has been dissolved
and the grated rind of one orange, reserv-
quarter cups flour with two teaspoons bak-
ing powder. and add alternately with one
half cup sweet milk. Bake in two sheets.
Put together with orange filling and sprin-
kle powdered sugar over top.
Sponge Cake.-Break three eggs in a large
bowl and beat with egg beater until light.
Add one cup sugar, one and one-quarter
teaspoonfuls of soda and one Of cream tar
tar. Then add one-third cup boiling water.
This is easy to make and is nice with
whipped cream.
Smells as a Garnish.
Smells often are fried plain or rolled in
meal or -four and then fried. They may be
used to garnish other varieties Of fish.
With baked fish they are arranged around
the dish in any form the taste of the cook
may dictate. In garnishing fish or any other
dish the arrangement always should be sim
pie. thus simplifying the serving.
Smells also are seasoned well with salt
and pepper, dipped first in butter, then in
flour, and placed in a hot oven for eight or
ten minutes to obtain a handsome brown.
They then are served as a garnish or on
slices of buttered toast. When using smelts
as garnish serve one on each plate to-
gether with the other fish. If you wish to
serve the smelts in the form of rings as
garnish fasten the tails In the openings of
the gills with small wooden eoothpick;
then dip them first in beaten egg and then
in crumbs; place In the frying basket and
plunge into boiling fat. When cooked take
out the skewers and they will retain the
form of rings.
Hot Beef Loaf
Take three pounds Of steak from the
round and grind 1t through the meat chop
per. Add two beaten eggs. pepper and salt. |
and one and one-half cupfuls of fresh soft |
bread crumbs. Press this into a shallow, |
oblong, tin-loaf-shape pan and cover with |
about eight slices of salt pork cut thin. |
Add one-half cupful of water to the pan, !
bake an hour. basting often, then put 1t !
on a warm platter, removing pieces of |
pork. Thicker the gravy in the pan with a |
little -four, and one-half canful of stewed /
mushrooms, pour over and around the |
meat and serve hot. 1t is good when cold |
IL cut in slices and served with lettuce |
salad.
Many Pudding
Such as coacoanut, apple and lemon which |
usually are baked in a crust. are equally as /
good and more wholesome when made by |
stewing grated bread crumbs over but |
tered pie plate or pudding dish to the usual /
depth of crust, pour in the pudding, /
strew another layer of bread crumbs on, /
and bake