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

three inch squares; brush with ice water
put teaspoonful of raspberry jam in the
center of each square, bring the corners
together, wash with egg and water. place
In buttered pans and bake in a moderately
Arrowroot Biscuit-Sift together two cup
fuls of arrowrOot and one cdpful of flour.
Put two-thirds of a, cupfuI of butter into
milk sufficient to make stiff dough. Roll
out into thick sheet. beat with-the rolling
pin, fold, roll out and beat again. and re-
peat the rolling and beating for five min
utes. Roll out the last time about one inch
thick, cut with round gutter. brush with
egg, sprinkle with sugar, and bake in a
moderate oven with a stronger bottom heat.
Rice Crusts.-Heat cupful of milk in
a double boiler, add a pint of cold boiled
rice and cook until the rice is soft. Add
two spoonfuls of sugar two beaten eggs. a
busting of salt and -four to make stin
batter. Spread on buttered tin. having
the mixture not over half an inch thick,
and bake In a hot oven until crisp. Split
and eat with butter and grated maple su-
gar.
Homny Crumpets.-These. must be ''set'
over night. Beat we'll together one pint of
milk, one fourth OF cupfui Of sugar. two
tablespoonfuls of melted butter, four cup
fuls OF flour and one cupful' Of well-boiled
homny. Add one compressed yeast cake
dissolved In four tabIespoonfuls of water
and teaspoonful of salt and set in a warm
place. Half an hour before breakfast is
served add oHe-fourth of teaspoonful of
soda, dissolved in little hot water, beat
thoroughly for five minutes, partly fill muf-
fin rings. and stand in a warm place for
half an hour. Bake quickly and serve pip
ing hot.
Honey Mufins-Stir together three cup
fuls of flour, three teaspOonfuls of baking
powder, and half a teaspoonful of salt.
Work in three rounding tablespoonfuls of
butter, add three beaten eggs, one cupful
of milk, and one teacupful of strained
honey Bake in muffin rings or in gem
pans in hot oven.
Egg Oddities.
Baked Eggs.-Butter the bottom of a
shallow earthenware or. enamel dish. Put
in a layer of breadcrumbs and break into
this carefully as many fresh eggs as the
dish will hold. Give each egg plenty of
room, and do not let them run together If
possible. Cover these thickly with layer
of grated cheese season with salt and pep
per. and pour over them a small cupful of
cream. and add two three tiny bits of
butter. Bake in a moderate oven until the
surface Is Drowned over. Serve at once.
This Is a breakfast or luncheon dish.
Eggs and Mushrooms.-Take the whites
of six hard-boiled eggs and chop them fine
with six mushrooms. Into a frying pan
put a tablespoonful of butter, and when
melted add tablespoonful Of flour and
mix until smooth. Pour in half a pint of
cream and stir the mixture until 1t boils.
Add dash of pepper. a little salt and a
good pinch of curry powder, If any is liked
then add the eggs and mushrooms and cook
for about three minutes. Serve hot. This
dish is suitable to either dinner, luncheon
or supper. -t 81
Deviled Eggs.-Carefully remove the shells
of six hard-boiled eggs. Take a sharp knife
and cut them in half. Collect yolks into a
bowl and add to them a tablespoonful of
olive oil. teaspoonful of vinegar, salt
spoonful of salt, dash Of red pepper and
scant saltspoonful of dry mustard. With
silver fork beat this well together until
it is thoroughly blended. If too thick add
full Of grated onion. Cut a tiny slice from
bottom of each half of the white of the
egg so that they will stand up, and fill them
with the mixture just prepared. Serve on
lettuce leaves.
Snow Eggs.-This Is an entirely new sort
of breakfast dish that is greatly appreciat-
ed by most people, and that can be recon-
mended to invalids or those whose digestion
side Of as many custard cups as the eggs
you wish to use, which are best prepared
separately. Separate the white from the
yolk of the egg and beat the white to a
stiff froth. Put this into the buttered cup.
making a hole in the middle, in which to
put the yolk, which is not beaten, but left
unbroken as it comes from the egg. Squeeze
on top of this about three drops of lemon
juice. Three or four other eggs can be pre-
pared quickly in the same way, and when
all are ready the cups should be. set in
saucepans of boiling water. letting the
water come about half way up the cup and
cook thus until the white is set firm The
heat will make the froth rise so as nearly
to fill the cup. 1nvert a warm plate over
each cup and turn out each egg. Sprinkle
chopped parsley on top and serve at once
SCallODpN ERRS.-Rutter a Of
baking dish and sprinkle over 1t a layer
of stale bread crumbs and pour in enough
sweet milk to moisten them thoroughly
Slice a dozen or so, according to the size
of your dish, hard-boiled eggs across and
put in a layer of these. Season with salt
and pepper and sprinkle over with tiny
pieces of butter, and continue to alternate
layers of eggs and bread crumbs until the
dish Is full, putting layer Of crumbs on
last. Place tiny pieces of butter here and
there on top and set in the oven to bake
Salt Rising Bread.
Sift pint Of flour in a bowl and add half
a pint of scalding hot water; then as much
more flour as will make a thick batter; add
half teaspoonful of salt and beat until
smooth and full of bubbles; cover closely
and set in a warm place from five to eight
hours. This batter requires much greater
heat than bread made with yeast, a tenn
perature of 112 degrees; stir twice while
rising. In the morning scald pint of milk
and set aside to cool; when lukewarm add
a teaspoonful of salt and enough flour to
make batter that will DROP not pour.
from the spoon; into this turn the salt ris-
ing, which should be light and have an
unpleasant odor. Beat vigorously and con-
for five minutes, cover with a
cloth and set in a pan of warm water. Let
it stand in a warm place about two hours
then add flour sufficient to make dough
that will not stick to the hands; knead un-
til the mass Is smooth and elastic; mold
into loaves and place in creased pans.
Cover with cloth and when light bake In
moderate oven an hour. Be sure to keep
the batter much warmer than when made
with yeast or it will not rise.
Tomato Jelly Border.
For the salad of tomato jelly, nuts and
celery the following ingredients are re-
quired: One-half box of gelatin. one-half
cupful of cold water, one can of tomatoes.
a thick slice of onion. stalk of celery, one
bay leaf, two cloves. enc teaspoon of salt.
q dash of paprika and one tablespoonful of
tarragon vinegar. Cover the gelatin with
the cold water and let 1t soak half an hour.
Cook together the tomatoes, onion, celery,
bay leaf, cloves, salt and paprika for ten
Add the soaked gelatin and two