Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-03-21

Jumps bake in a we'll buttered fryinnr
pan. making the cakes about eight inches
in diameter. AS soon as brown on one
side turn. When cooked on both sides
remove to hot serving dish and sprinkle
with crushed and sweetened pineapple.
Bake the remainder of the batter in the
same way, piling In layers with the pine
apple between the cakes. Cut in tri-
angular pieces like pie and serve very
hot.
Candied Violets.
Gather the required quantity Of perfect
sweet violets. white or blue. II possible
pick in the early morning while the dew
is still on them. Spread on an inverted
sieve and stand in the air until slightly
dried, but not crisp. Make a strip using
half pound of pure granulated sugar
and half pint water. Cook without
stirring until it spins a thread. Take
each violet by the stem. dip into the hot
Sirup and return to the sieve. which
should be slightly oiled. Leave for sew
eral hours. If the flowers then look pre-
served and clear they will not require a
second dipping; but ii they appear dry
as though some portions Of the petals
were not properly saturated dip again
Now have ready half cupful melted
fondant Add drop or two of violet ex-
tract and few drops Of water to reduce
the fondant to thin grayish paSte-like
consistency. Dip the flowers I'm this. one
at a time. dust with powdered crystallized
sugar and lay on oiled paper to harden
Rose leaves may be candied in the same
way, substituting essence of rose for the
violet and a drop or two of cochineal
TO make the required color A candy
dipper or fine wire can be used for dip
ping the rose petals.
CrystalIized Cowslips.
These make priced English confection.
much used for ornamenting fancy des-
serts. The flowers are gathered when in
full bloom. washed gently and placed on
screen TO dry. When this is accomplish
ed the stems are cut TO within two inches
of the head and the flowers are then laid
heads down the tray of the crystalliZ-
ing tin, pushing the stalks through so the
flowers shall be upright. When full put
the tray in the deep tin and fill with the
same crystalliZing strip. pouring round the
sides and not over the flowers. When dry
arrange in baskets or use in decorating.
A Simple Way Of Sugaring Flowers.
A simpler way of sugaring flowers,
where they are to be used at once, con-
sists In making the customary strip and
cooking to the crack degree. Rub the
inside OF cups with salad oil. put into
each cup four tablespoonfuls of the flow
ers and sugar. let stand until cold. turn
out and serve piled one on top of the
other.
Dandelion Wine.
Measure out three quarts dandelion
flowers pressing hard into a quart meas
ure SO as to be sure and have enough TO
make the wine good and bitter Turn
over them four quarts boiling water anu
let stand over night. The next day boil
twenty minutes, then strain. Aad to the
strained juice three pounds sugar. one
orange and one lemon sliced and cook .
few moments longer. Take from the fire,
cool to lukewarm and add one yeast cane ,
that has been softened i'm lukeWarm water.
Let stand two days, turn into a demijOin
or cask, keeping full by adding a little
sweetened water occasionally. Let rest
two months keeping full. When fermen-
tation has ceased close tightly, let stand
a month longer then rack off and bottle.
This is fine tonic particularly good In /
blood and liver troubles.
EMMA PADDOCK TELFORD.