The Washington herald., 1913-02-16
SIMPLE HOME DISHES
GENERALLY LIKED
A Group Of Economical and Season.
able Recipes.
BY Ida AMES WILLIS.
Potato ScOns.

aDie NeCIPe3.
BY Ida AMES WILLIS.
Potato Scons.
To one heaping cupf,sI-of mashed po-
tatoes add a tablespoonful of milk, half
cup of -four. half teaspoonful salt;
work the -four in well, roll out half an
inch thick, cut in rounds. pick with
, fork TO prevent their blistering. bake in
quick oven. Split and butter and eat
hot.
Cornmeal FlapJackh
Scald a pint of Indian meal with a
quart of boiling milk, and let stand over
night, adding while hot a large table
spoonful of butter and a Tablespoonful
or brown sugar or molasses. Cover
closely In the morning add two we'll
oedten eggs; scant cup of -four. and 4
teaspoonful of salt. Heat and grease the
griddle, then add to the batter a tea
spoonful of soda dissolved in a little hot
milk, and, last of all, the whites of two
eggs beaten to white foam. IL the
batter is too stiff in the morning, stir
iE a little cold milk. In mixing the bat
ter. you can use part milk and part
water.
Friar's OmeIet.
Stew six large cooking applies and press
through sieve. While hot add cup
of sugar and a teaspoonful of butter.
When cool add three beaten eggs. Heat
a large tablespoonful OF butter and
brown In IT cup of stale bread
crumbs rubbed fine. Butter a mold.
sprinkle the crumbs over the bottom
and sides and fell with the prepared
apple. favored with the juice of a lem
'on. Cover with crumbs, bake half an
hour. When cool turn out on tIse plat
ter and eat with cream and sugar.
Eat while hot if preferred.
Cnper Sauce.
To serve with your boiled corn beef,
take tablespoonful OF butter and one
of -four melted together. Add a cup of
boiling water and stir until smooth.
Season with half teaspoonful salt, a
dash of pepper, an a tablespoon Of ca
pers.
Bsnapa Float.
Put half box of gelatin TO soak in
half cup of cold water. Boil three
fourths of a quart of milk and heap
ing cup of sugar. and while boiling dip
out enough of the hot milk to dissolve
the gelatin, add this to the other milk
and heat thoroughly, then strain into
a glass mold and when cold. but not
stiff. add three very ripe bananas bro
ken up with a fork. Set in a cold place
until following day and then turn from
the mold and serve with whipped
cream. When Strawberries are in sea
son you can decorate the mold with
some fine ripe berries and beat a few
into the cream to color and flavor it.
Sponge Pudding.
Take five pieces of plain sponge
cake. split them and spread with but
ter: put them together again and lay
in the bottom OF a covered buttered
dish Make an icing OF three
eggs, three cups of milk. and half
cup of sugar. Flavor with a teaspoon
full of vanilla. and pour over your cake
and bake half an hour. The cake will
swell and I'LL the custard.
Cream of Rice.
To three pints of new milk add a
stick Of cinnamon. two tablespoonfuls
rice and three tablespoonfuls sugar.
Bake down slowly until it is reduced
to one quart. Serve cold.
Buttered Eggs.
Put a tablespoonful of butter in your
omelet pan and when melted break in
as many eggs as you require
without crowding them. however. As
soon as they begin to set pour over
them enough hot water to just cover
them, and let them finish cooking with
out boiling. Season with salt and pep
per and carefully place each egg on a
round of well buttered softened toast.
Onions stuffed with Nuts.
Boil good-sized Spanish onions in
slightly salted water until they are
an hour-cleanSing the
water three times. Lift them out with
a cloth, scoop out a portion of the CEN
ters. Fill each cavity with a dressing
made of two tablespoonfuls bread
crumbs, large tablespoonful finely
English walnut or pecan nut
meats. cream to moisten, and salt and
pepper to suit the taste. Mash little
onion with the stuffing. Wrap each
onion in a piece of buttered or waxed
paper. twisting tightly at the top.
Bake in a buttered pan in a moderately
hot oven for about an hour. Then take
of the papers, arrange the onion in
serving dish. and dust with salt and
pepper and pour hot melted butter over
Them Sprinkle lightly with minced
parsley and serve very hot
Oyster Pot Pie.
Cream the oysters. but do not cook
them: simply drop them into the hot
cream sauce. Have ready. parboiled,
half pint of potato balls or cubes to a
pint of creamed oysters. Put both In
a batter baking dlsh ana drop III
few tiny balls of baking powder bis
,uit dough. well shortened Roll out
enough of this dough to make a cover
FOR the pie, half an inch thick. Make
IN opening in the center. and roll the
Tough around edge of the dish; do not
,ut it. Bake in biscuit oven" until
,rust is light and brown; then serve
1t once.
Graham Cake.
Take cup each OF raisins. sugar.
md sour cream. Stew the raisins ten
Ter: add flour to them and a teaspoon
Iul each of allspice and cinnamon: half
teaspoonful soda, pinch of salt and
enough graham flour to make rather
,tifr. Two eggs my he added which
will improve the cake which is an ex-
,ellent one.