Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-11-10
SEASONABLE RECIPES.
Wamas.

Cold boiled rice is an Improvement to
i, vafles. Sift together one and three
quarter cups Of -four, three teaspoons of
baking powder. a teaspoon of salt and
two tablespoons of sugar; work into it
with a fork half cup of boiled rice and a
|. ia blespoon of melted butter: add cup of
milk and two eggs, beaten separately;
heat the waffle irons, grease both sides,
put spoon of batter ins each section,
close and turn at once; they should be
an even brown and crisp when done.
! Light and Wholesome Griddle Cakes.
Pare the crust from a stale loaf of
bakers or light homemade bread, crumb
it into a porcelain dish and pour over
it a pint of boiling milk, cover and let
ii stand for ten minutes; when it swells
add the yolk Of two eggs, we'll beaten, a
| Ia blespoon of melted butter. a half tea
spoon of salt. quarter cup of sifted -four
and the stifffy beaten whites of the eggs:
lhen beat until the batter is smooth and
velvety cream: add no baking powder,
as the beating makes it light: drop it in
little cakes on hot griddle. bake quick
~.
Delicious Toast.
Cut rather thick slices of stale light
bread and lay them in the oven till dried
through then put them in toaster and
hold over the Goals until golden brown;
have ready some scalded cream or new
milk made only as thick as cream with
a tablespoon of butter and -four rubbed
together; pop the hot toast into this
moment and then pile it in heated
covered dish; make plenty of it, for it is
| likely to be eaten, but any that is left
will be better than at first If a little
cream is poured over it and it is set in
the oven until heated through.
Beef for Corning.
It must be freshly killed. Wipe every
| piece with a dry towel If the pieces are
| very large cash here and there, to allow
| the brine to penetrate. To every fifty
| pounds of meat allow one and a half
ounces Of saltpeter. a pound and a half
| of brown sugar. nine or ten gallons of
water and enough Liverpool salt to make
! brine that will bear up an egg or potato.
/ Pack the meat in sweet, clean barrel
| and pour the brine over 1t, skimming
off whatever may float Cover with a
/ cloth and watch 1t for a week, skim
ming every day. The brine must cover
! the meat. If necessary, make more and
/ add. In about two months drain this
| brine off and cover with a new brine
made the same as before. In this way
the meat should keep perfectly sweet
/ two weeks. The Swimming is important,
also the use of the best quality of salt
! Tongues may be put in the same tub
| for three or four weeks before smoking.
A Wholesome Breakfast Dish.
| Soak wheat fresh from the granary
| over night and cook it all day on the back
of the range This makes food unequal
ed as to nutriment. A bowl Of this wheat
served with rich milk makes a good
breakfast for a growing child
Invalid's Dish.
Very strengthening, good for an invalid
who can take it, is made of a pound OF
the first round of raw beef. Trim off fat
slice two small onions. season with pep
per and salt, chop all together till re-
duced almost to a pulp Spread on thin
slices of bread and butter. Whole wheat
or rye bread is best. Put another thin
slice on top to hide the meat, which
tastes better than it sounds and will be
more relished if the patient dose not
know what ii is.
Southern Beaten Biscuits.
These are excellent if you have some one
with strong arms to beat them Work a
tablespoonful of lard into three cups of
-four. in which has been mixed a level
teaspoonful of salt. Stir into this milk
and water in equal parts to make
stiff a dough as be handled. Lay
this. on a clean block of wood and beat
steadily with the fiat side of an AK or
Ratchet for as long as you canaan hour
is none too much, but half or a quarter
of the time will answer. Cut the dough
into round cakes prick them on top with
a fork and bake in a moderate oven.
New York Hash.
To every cup of cooked. chopped meat
take two cups of chopped potatoes, two
tablespoons of butter. half cup of boiling
| water or stock; season to taste; for this
| hash beef is most generally used, al
| though corned beef, chicken, turkey, veal
or even mutton may be used; the cold
meat should be chopped rather fine, and
the potatoes not until cold; season the
/ meat and potatoes, put the water and
| butter over the fire and when the water
| bols again add the meat and potatoes;
nothing is better TO COOK hash in than
an oId-fashioned iron saucepan or spider;
| the difficulty of making good hash lies in
the cooking, for it must be stirred, yet
j not too much, or it will be pasty; the
/ water should boil away. yet the hash
must not be dry. nor yet watery; let it
| cook stirring occasionally, until there is
/ which the hash can be freed without
i sticking. Serve at once.
Sponge Cake.
l Made in this way it will keep fresh and