The Washington herald., 1912-11-26
Turn Cake.

Turn Cake.
This is the famous Yorkshire break
fast, or turncake. Take three cups Of
| flour, three teaspoonfuls of baking pow
der, one heaping teaspoonful of butter,
half a pint of milk, to make a dough
soft enough to roll out readily. Roll
about an inch thick and spread on a
well creased, hot griddle; cover with a
basin the size Of the griddle.- Bake on
top of the stove with asbestos pad under
the griddle II you use a gas stove. In
ten minutes turn the cake over and
again cover and bake ten minutes longer.
Split open and butter and divide with
two forks. Do not cut with a knife
while it is hot, or 1t will not be so light.
Blueberries in season. are nice in this
cake, and in the winter you can add half
a cup OF dried currants, but it is good
enough without either.
Hot Ham Toast.
Remove the fat from cold cooked ham
and chop fine enough to make half a
pint. Heat the ham in a frying pan with
very little butter; add two or three
hard boiled eggs; add enough Worces-
tershire sauce to flavor to taste, or a
little dry mustard mixed with vinegar
and hot water, enough to slightly mois-
hot buttered toast arranged on a heated
platter. Serve at once. Instead Of the
hard boiled eggs, use two or three raw
eggs beaten just enough to mix the
yolks and whites: also add a tablespoon
full of finely chopped cucumber pickle
or picked green pepper. This is tasty
way to use up the broken, crumbly bits
OF ham. either cold boiled or baked.
Oysters a la Richmond.
Take good-sized frying oysters and
drain, but do not wash them. Lay them
on a platter or piece of parafin paper
and dredge with salt, pepper, and plenty
OF -four Have ready heated an iron
frying pan or skillet, in which heat
enough butter or lard and butter mixed
TO keep the oysters from sticking. Lay
in as many oysters as will cover the
bottom OF the pan and brown quickly;
dredge salt, pepper, and flour on the
uncooked side of the oysters; turn them
over and brown other side quickly. Do
not cook them a minute too long, or
they lose their plumpness and delicious
favor. Place on hot buttered toast; pour
over them the eXhuded juice and serve
at once with garnish of parsley or curled
celery and lemon slices. This is a good
recipe for the chatting dish and Sunday
night supper. They are often cooked
this same way, ana just DeIOEe LdhlIlB
out of the pan a little sherry or Madeira
wine poured over them, making a nice
gravy for the toast.
Dreaded Sausage.
Take a pound of small linked sausage
little pig sausage-wipe them dry.
Take a cup of bread crumbs well dried
in the oven. Beat up an egg with a
teaspoonful of warm water until thor
oughIy blended Dip the sausage in the
egg. then cover with the crumbs. Place
them in your frying basket and plunge
into deep, hot fat and cook about ten
minutes. Serve with boiled apples and
toast points. If you do not possess a
regular deep frying kettle, basket, &c,
deep iron skillet will answer if you
use enough fat to cover the sausage
while frying.
Milk Soup.
Boil two good-sized white potatoes un-
til you can mash them through a cOlan-
der Slice thin a medium-sized white
onion. keeping the slices in place. Then
cut the slices in strips. Add the potato,
onion, half dozen allspice, and two table
spoonfuls of tapiOca to three plnts of
cold water and cook until the onion is