The Washington times., 1909-04-03
hot CROSS BUNS"
FOR GOOD FRIDAY
How They Are Made For
Holy Week in New
England.

Hot cross buns arc still served in
some families on Cool friday, so 1 give
here the rule which is used in England
for those which are aawked about the
streets during Holy Week.
To three cups of milk add -four enough
10 make a thick batter. Into this stir
one cake of compressed yeast dissolved
in warm water Set this to rise over
right. In the morning add a few spoon
fuls OF melted butter and One-haIf
spoonful Of grated nutmeg. one salt
spoonful Of salt. one teaSpoOnful Of soda
and -four enough TO make a stiff dough
like biscuit knead we'll and let rise
five hours. Roll TO one-half inch thick
ness, cut in round cakes and put IN
buttered baking pans, Let stand until
light. Make two deep gashes in each
With a knife TO form a rough cross.
Bake In a moderate oven until light
brown. Brush over the top with The
beaten white OF an egg and sprinkle
with powdered sugar
not necessary that they be eaten only
once a year.
Now that eggs are cheap. plentiful
and much IN demand because Of the
season of fasting from meat a few re-
cipes for their preparation 2 little differ
eLt from those usually followed by the
housewife may not be out Of order.
Fancy Egg Dishes.
Eggs a Fardenaise, for instance, are
very good. Beat to a stiff froth the
whites OF six eggs, seasoned with one
teaspoonfuI Of finely chopped parsley
and pepper and salt 10 taste. A few
drops Of onion juice may be added also
If desired. Butter hre-proof dish and
turn the eggs in. and pour Oh top very
carefully four tab!espoonfuls Of thick
cream. Place at equal distance the uu-
broken yoIks an bake quickly in the
oven until the yOIks are well set. Serve
in the same dish
Egg tlmb8leS-AllOW one egg for each
timbale. To four eggs slightly beaten
add one-fourth cupfui Of cream, a few
drops Of onion juice, One-fOurth tea
spoonful of salt and dash Of paprtka-
Turn the mixture INTO small buttered
mOlds; set in a pan Of hot water and
cook until firm. Turn from the mold
and serve with a mushroom sauce
Strawberry Shortcake.
A forehanded correspondent asks for
a recipe for strawberry shortcake. The
one I give is the unsweetened shortcake
which must be eaten hot. To make it
really delicious the berries should be
prepared some time before the dessert
is to be served. They must be washed.
capped. chopped, and sweetened, so
that there will be plenty of juice.
l. or lNQlNlCQal SnOfLCaheSs STU To-
gether two cupfuls Of dOur, a half tea
spoonful Of salt, and a heaping Il a
spoonful Of bank-Gg powder; rub IN with
the hnger-tips a heapinS tablespoonful
or butter and add enough milk 20 make
soft dough. Turn out on a Toured
board, mold lightly, roll about a half
inch thick and cut with Large biscuit
cutter Put two cakes together, one on
little softened butter. Bake in a rather
quick oven When a delicate brown
split each cake, butter again and fill
with the fruit, heaping the fruit on top.
Nothing makes d prettter addition to
the salad course than Neufchatel cheese
prepared In various fashions. At q Ger
tain tearOom one Of the most popular
salads consists Of rounds CT this cheese,
each with English walnut meat in the
center, served on lettuce with a mayon-
nalse dressing
Tomato Sandwiches.
After a bridge game the other night
a Baltimore hostess served tomato sand
wtches. The bread for these was cut
into rounds with a biscuit cutter, and
between the slices was placed q mod
erateIy thick slice Of tomato, peppered.
salted and covered with may0nnaise.
The result was a refreshing and whole
some dainty.
The following mullins were served at
a luncheon the other day and met with
such unanimous approval that I give
the formula for the benefit of my read
ers: Beat together one cupfUl OF sugar
and one tablespoonful OF melted butter.
Add two eggs, beaten very light a pinch
or salt, grating OF nutmeg and one
oupful Of milk. Sift IN two cupfuIs OF
hour and three level teaspoonfuis OF
baking powder. Bake in hot-buttered
muffin tins or N a shallow baking pan
Date gems are liked by Children. To
make them take one cupfUi OF oates.
seeded and chopped fine. two cupfuls OF
milk. two tablespoonfuls of nelIed but
ter, on1 AeaDiDg teaEDOOOf1Il NJ ba trfDg
powder, three cupfuls OF -four and one
egg well beaten Mix the egg and milk.
silt the dry ingredients together, add
the chopped dates and combine mix
tures. Beat hard and bake In we'll
buttered gem irons for about twenty
Inin11faa Atn.n nr-.ncr -. L ----S