Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-23
Hot Cross Buns.

Hot Cross Buns.
Although all bakers nowadays make a
point of providing hot cross buns for their
patrons, many housekeepers have sent-
ment about making their own.
For two dozen buns sCald one cup of milk,
add to 1t a tablespoonful OF butter. quarter
| of cup of sugar and a saltspoonful of salt.
When cooled to lukewarm, add half a COM
pressed yeast cake Softened In a little luke
| warm water and pint of flour. This should
be mixed early in the evening. Beat well
and let the batter rise until foaming and
| about double its bulk. Then add a half cup
| of sugar, a quarter teaspoonful of mixed
| cinnamon. nutmeg and mace a half cup of
| currants thoroughly picked over, washed
! and dried a tablespoonful of finely shred
candied lemon peel and enough -four to
| make a dough that can be kneaded. Knead
| WELL cover and set in warm place to raise
| over night. In the morning turn out on a
| well-foured board and divide into pieces
| weighing about three ounces each. Put them
! out round, let stand a few moments, then
| roll into oblong shapes and lay in a creased
| dripping pan far enough apart to give them
room to expand. Let them rise again from
half to three-quarters Of an hour, dip
| knife In boiling water and cut a cross In the
| center of each, taking pains not to cut deep
enough to make the dough settle. Bake
about half an hour in moderate oven. AS
soon as they are done rub over with a strip
made by dissolving tablespoonful of sugar
in two of water and return to the oven a
moment to dry and glaze. Eat hot and well
buttered. Chopped almonds other nuts,
raisins seeded and chopped chopped
prunes or dates may be substituted for cur
rants if desired and an egg may be added
just before the first kneading
Scotch Shortbread.
While this is in order all the year round.
1t is particularly welcome in the Lenten
season. when cakes and various breads are
in unusual demand
real Scotch recipe for its making is
this: Put two pounds butter in a basin,
warm and beat to cream with a wooden
spoon. Add slowly pound and a quarter
of fine granulated or sifted crushed loaf
sugar, stirring well to obtain a white ap-
pearance. Add a little grated yellow rlnd
of lemon and a small quantity of milk with
flour to make short paste, taking pains
not to have it too stiff. Divide into pieces,
roll out about a quarter OF inch in
thickness, forming them square oval as
desired. They should be about the size of a
breakfast plate. Pinch the edges all around
with the fingers, dock the surface with
biscuit decker, sprinkle few caraway COM
fits on top and bake in a moderate oven.
Some cooks dredge them with sugar before
baking; in about twenty minutes dredge
again, then bake ten minutes longer.
Good Friday Cake.
This Is a simple tea cake made from one
pound flour, half pound butter, two ounces
sugar, half a teaspoonful lemon juice, a tea
water to make stiff paste. Divide the
dough into two equal parts and roll into
large round cakes about the size of break
fast plates Mark the edges in a fancy de-
sign with jigger or pinch them with the
fingers. Mark each cake in quarters, brush
over with the white of egg, lay a strip
of candied lemon peel on each. sprinkle
with graduated sugar and bake Serve
either hot or cold.
Flawns or Cheesecakes
Fill the oven with fawns, Jennie, pause not for
sleep,
For tomorrow thy father his wake day will keen"
So runs the old English song, dating back
to Elzabethan days.
Small wonder Jennie was obliged to stay
up all night to provide her father with
'wake-day' refreshments when we con-
slider the old-time tedious process Of sep
arating curds from whey and the bray
ing Of the curds In stone mortar with
rose water and almonds. The twentieth
century housekeeper knows how to shorten
the operation and In place Of using milk
takes Neufchatel or cottage cheese as the
foundation for her fawns This is crum-
bled fine and added to the other in
gradients, allowing to one Neufchatel q
scant cup OF sugar. a half cup rolled
cracker crumbs four eggs, a half cup
cream a half cup currants well washed.
thoroughly dried and Toured the grated
rind and half the Juice of a lemon. a tea
spoonful rose water and cinnamon and
nutmeg to taste. Mix we'll and I'LL small
patty tins lined with puff paste. Ornament
the top with currants and narrow strips OF
citron, and bake In q quick oven, not allow
ing the fawns to get too brown.
Water Lily Salad.
While this looks almost too pretty to eat
1t tastes as good as # looks. Cut the
whites Of hard boiled eggs into pointed
petal-llke strips. Save out a couple Of
yolks, but mash the rest. Mix with mayon-
naise, and fill the calyx of the arranged
petals with the mixture. Put the remaining
yolks through a ricer or fine Sieve drop
ping over the petals to give the appearance
OF pollen. Cut lettuce leaves in fine points
to simulate the outer green. This is most
appropriately served on low glass dish.
or small individual dishes to represent
water.