Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-03

dish. Beat the whites until stiff: add a
teaspoonful OF sugar, and spread icing on
top OF the pudding and then brown in the
over night, as the oranges would then give
or too much of their Juice before serving.
Graham Pudding.-One tablespoonful of
melted butter, two-thirds cupful Of granu-
lated sugar. one egg, one cupful of New
Orleans molasses, one cupful OF sweet
milk, one cupfui Of seedless raisins, one
tablespoonful OF saleratus, one table
full Of cloves, two cupfuls of graham flour.
Beat eggs till light; then stir eggs. sugar,
butter and spices together. Add the mo-
lasses. then milk and soda, and lastly the
flour, In which the raisins have previously
been well mixed. Stir all thoroughly and
steam two hours
Sauce for Graham Puddng.-One cupful
OF sugar, one-fourth- cupful Of butter. one
blespoonful of -four, juice and rind Of one
lemon, two or more cupfuls of boiling
water. Stir flour and sugar together; dry,
then add butter and lemon. Pour water
over gradually. stirring all the time. Boil
five minutes. Put lump Of soda the size of
pea in bottom Of bowl before turning
into bowl to serve.
Salt Mackerel-
VIII be freshened II, 1t II soaked over
night in sour milk. ~
Bread Fingers
Particularly good with soup, need only a
little care easily to be made at home, and
It will be found that the family will take
most kindly to them.
Put one pint of milk over the fire; when
steaming hot take from the fire and add
two ounces Of butter. When lukewarm
add one yeast cake, dissolved in a half
cupfm Of warm water and teaspoonful
salt. Stir In sufficient flour to make q
and stand in a warm place for three hours.
Turn out on board, cut into small bits,
form into roll. lengths and size of finger.
place on creased pans. Cover and stand
aside for one hour. Brush with white of
egg beaten together with two tablespoon
for fifteen minutes.
Very Sour Apples
Used for a sauce or pie. take on spicy
Potatoes
Creole Sweet Potatoes.-Boil three or four
medium-sized sweet potatoes, pare and
cut in pieces the size of nutmeg Place
in frying pan one-half cup Of brown
sugar and one-quarter cup butter. Cook
the potatoes in this mixture till the whole
Is soft. Cook slowly, shaking the pan oc-
casionally to keep them from burning.
These potatoes are rich, but delicious, es-
pecially with game or poultry.
Stuffed Potatoes:-Bake large potatoes
until soft-about forty-fve minutes-cut off
round piece at one end and scoop out the
inside. Mix this with butter, a little grated
cheese, pepper and salt. and the yoIk of
one egg. Refill the skins and bake ten
minutes.
Potato Pufrs.-one cupful mashed pota-
one-half cup cream or milk, salt and pep
per to taste. Beat the egg lightly without
separating and melt the butter. Add to the
mashed potatoes with cream or milk sea-
son and beat until light. Fill creased
pans half full Of this mixture and brown
in a quick oven. Take out carefully with a
Timber knife and serve at once on heated
DISH
Escalloped Potatoes-Pare and let stand
in cold water for a few minutes six good
sized potatoes Slice them not too thin and
cover bottom of baking dish. Then layer
of sliced onions. salt and pepper. add small
Jumps of butter, then another layer of po-
tatoes, until the dish is full. Butter on
top generously and cover with milk. Bake
one hour.
Potato Dumplings.-one dozen large pota-
toes. six tablespoonful Of flour, two table
spoonfuls of baking powder, one table
spoonful Of butter. three eggs, salt and
nutmeg. Crate potatoes, which have been
boiled and skinned the day before. Mix
with -four previously sifted together with
baking powder, add the melted butter and
eggs one by one, and salt and nutmeg to
taste; form into balls about the size of
small apples place in boiling water. which
has been well sailed, boil fifteen minutes;
take out with a skinner, and serve with
any kind Of fricasse or pot roast
Potato Croquettes.-Mix together one
pint hot mashed potatoes, one teaspoon
salt, one-eighth teaspoon pepper. one tea
spoon Of onion Juice, one tablespoon butter,
one tablespoonful chopped parsley, yolks
of two beaten eggs. Stir over fire until
shape into croquettes, dip each in beaten
egg, roll in crumbs and fry to a brown
in deep kettle Of hot fat.
Delicious Cakes
To serve at clock teas are made from
pound grated sweet chocolate
pound sugar. three-eighths
pound -four, three eggs. and one-quarter
pound almonds. Have the almonds blanched
and cut fine lengthwise. Mix together, add
Ing the beaten eggs last, and knead well,
busting with little flour to prevent stick
Ing, roll out not too thin. Cut with fancy
cutters. bake on sheets rubbed over with
the best of salad OIL in a moderate oven.
Fish Pasties-
Take one pound Of any white fish, like
halibut, Goldfish, or haddock, free 1t from
skin and bone. mash it up with two table,
spoonfuls Of butter and the same amount
Of bread crumbs When reduced to
paste add two well beaten eggs and salt
and cayenne to taste Blend thoroughly
and make into little pats about half an
inch thick. Dip into egg and cracker
crumbs and fry a golden brown. Place
between squares of pastry which has been
baked.
A Cake
OF magnesia and a clothes brush are good
friends, and save many trips to the clean
ers.
Rub the spot with magnesia and let 1t re-
main q few hours. then brush away. The
stain will have disappeared. Rub both sides
Of the spot II possible and let the magnesia
remain for two days or more IL the spot Is
q bad one. This can be used for spots on
silk
Delicious Accompaniment
To a green salad or cheese sandwiches |
wasted or saute. Crate the cheese, season |
lightly with salt, pepper and mustard, add |
enough creamed butter to transform into a |
paste. Spread thin between folds Of white |
bread, then toast on both sides or saute /
brown In butter. Serve piping |