The Washington herald., 1912-11-23
THE KITCHEN AND TABLE
BY Ida AMEs WILLIS.

then add four tablespoonfuls 81 milk
Beat whites up stifT and fold them into
the yOlks all will be light and puffy
| Pour the mixture into a buttered pan and
/ cook slowly until the underside begins
! to turn brown: about two minutes. Put
| the pan on the CRATE in the oven for a
minute or two longer to cook the up
/ per surface. Have ready broiled a small
thin slice of ham, thoroughly well done
Run knife under the Omelet to lossen IL
| from pan, lay the ham. hot, on half
of it and fold over the other half and
carefully turn II out on a platter. Serve
at once.
- Oatmeal Mullins.
Take two hcaping cups OF -four. two
| teaspoonfuls OF baking powder, one tab
lespOonful OF salt, two tahlespoonfuls
sugar. one egg, one cup of milk. one cup
of cooked oatmeal, and one tablespoon
full of melted butter. Beat the egg very
lightly and stir into the salt sugar and
milk. then the flour which has been
siftcd. Last OF all add the oatmeal and
butter. Beat vigorously a minute: then
pour into gem pans or muffin rings and
nlace in hot oven for half an hour
The oatmeal should be cooked rather
dry.
Hot GInEerbread.
t7fboldAt lNb FSbSs btdl NblhS llEuNs
add half cup butter. half cup milk. one
cup molasses with half tablespoonful soda
dissolved in 1t: two cups flour. and the
whites of the eggs beaten stifT. Beat all
hard for five minutes Bake in a mod
crate oven for about forty-five minutes
Oyster Pie, Richmond Sauce.
Make a biscuit dough with one quart
of flour. three teaspoonfuls baking pow
Il Ia1f .F,rI
spoonfuls shortening. and milk or water
to make soft dough. Take two-thirds
OF the dough and roll out to fit a good
sized baking dish. Dredge this with
flour and put in a quart of good stew
ing oyster Then the juice of the oys-
tiers strained and mixed with teaspoon
full of corn starch. Cover the oysters
with small Jumps of butter and season
with plenty of salt and pepper, Roll
out the remaining dough and cover the
pit with it. making incisions in the top
to let out the steam. Bake in moderate
oven until the crust is a rich brown
Richmond Sauce.
One pint of stewed tomatoes. one cup
water, two cloves. two aIlspice berries,
two pepper corns, one teaspoonfuI of
herbs. mixed, and two sprigs of parsley
Put all on to boil in a granite sauce
pan. Fry one tablespoonful minced
onions in one tablespoonful Of butter
until yellow. Then add a heaping table, |
spoonful corn starch and stir into the to- !
mato; simmer ten minutes; add half |
teaspoonful salt, and dash Of pepper. a |
dash OF cayenne. and then strain through
a sieve and serve
MoIasses Cake.
Take one cup molasses. three CUBS Of !
hour half cup butter, grated rind Of a |
lemon and one teaspoonful soda Beat the
ingredients together thoroughly and
drop in teaspoonful buttered tins Bake
IN hve or six minutes in a quick oven |
Mutton RnEOut.
Three pounds of mutton without bones.
cut iR strips three inches long and one
inch wide. two lambs sweetbread, one
cup of gravy made fro mthe bones and
skim and trimming Of the mutton. Two
eggs. quarter pound salt pork. one fried
onion. one cup green peas. pepper. sail
and tablespoonful OF minced parslev
and little dripping for frying and brown
ed Hour Fry the onion in plenty Of
dripping. then fry the meat about five
minutes. parboil the sweetbreads, throw
into cold water to blanch, wipe and slice
and also fry them in the fat Law sliced
pork in bottom of the saucepan and
place the mutton on this: then the
sweetbread, onion peas. pepper. salt, and
parsley. Cover with the gravy, then
closely with a lid and stew gently for
half an hour after il comes to a bofI /
Take up the meat and sweetbreads
thicken the gravy with Drowned four
and pour 1t on the two beaten eggs. stir
1ne minute over the fire and pour upon
he meat and serve
4