The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-05-24
INTERESTING PAGE FOR WOMAN AND THE HOME
The Table and the Kitchen
Baking Podwer Biscuit.
BY Ida AMES WILLIS.

Baking Podwer Biscuit.
good rule for mixing a plain biscuit
dough is to allow TO every cup OF nour'
sifted before. measuring, rounoeo yea
spoon of baking powder. quarter OF
teaspoon of salt. and teaspoon oil puttef
or lard. Rub the shortening in with nm
ger tins until thoroughly mixed with the
-four: then moisten to a soft dough with
milk. roll the dough out lightly ABOUT
half an inch thick, and cut IN rounos-
Or, IL you wish to do the work qulchly
and not waste or knead over the DTS OF
dough, cut it into squares with snafp
knife. Gauging the quantities of ingre-
dients In this way, you can make as
MANY or as few biscuits as required. II
water Is used instead of milk for moisten-
p ing the -four. add more shortening II you
do not like your biscuit dry.
Cream of A.paraEu. Soup.
This soup is more to the taste If made
with stock which can be made from
homes ana meat trimmings from your
steak or roast 1t can be kept for some
length of time even in warm weather, in
a glass Jar in your ice chest. ToN make
the soup, put two ounces of butter into
a saucepan and stir in three tablespoons
of butter. When smooth add about three
pints of the soup stock, previously
warmed. Add half a bunch of asparagus,
using the hard ends only; twelve whole
black peppers, salt to taste, a spr4g oil
thyme, two whole cloves, and sprig OF
fresh parsley. Boil gently for half an
hour, strain out the vegetables, and a
kitchen tablespoon Of cream. A table
spoon of unsweetened condensed mix
will answer just as well as fresh cream.
Use the tender asparagus tips for vege-
table dish or salad
EGG Sauce for Boiled Leg Mutton.
Melt two level tablespoonfuls butter
and stir into four level tablespoonfuls
-four and when smooth moisten with
three cups of mutton broth from the
boiled mutton Let il boil up well.
Meanwhile mash the yolks OF two hard-
boiled eggs fine and smooth, moisten
with a little of the broth; then add the
chopped whites of the eggs ana table
spoon or more of lemon juice.
Quaker Omelet.
Take three eggs, half a cup OF milk;
one and one-half tablespoonfuls OF corn
starch: half teaspoon salt. and table
spoon of butter. Put on the omelet pan
and cover that will At closely. Heat
with the tablespoon of butter, but DO not
let !; brown. Have the yolks OF the
eggs well beates with the corn starch
ana salt. Add the milk; beat the whites
to a stiff froth and add to the mixture
Turn into the pan; shake gently two or
three times; cover and place on part
of the stove where it will brown, but not
burn. Cook about seven minutes, fold,
turn into a hot dish and serve with
cream sauce poured aroused it.
Rhubarb Charlotte.
Make rich, SWEET rhubarb sauce and
rub fine through a sieve When cold
beat I'd with a cup of whipped cream
to two cups charlotte; line stemmed
glasses with split lady fingers. cut IN
halves: fill in with the charlotte made
ice cold, heap a teaspoon OF the cream
whip on top of each charlotte. and a
candied cherry or piece of preserved gin
ger on top of this.
Mutton Ragout.
You may use up the odds and ends
of your boiled mutton. or If there is
not enough for this dish, save II Tor
cream rnince on toast for breakfast and
get three pounds of the cheap parts of
mutton, the neck will do II not too fat.
Cut the meat into small pieces; put three
tablespoonfuls each of butter and flour
into the stewpan and Ehen hot ana
smooth add the meat and stir until a
rich brown, then add quart of water,
and set where il will simmer. Put three
tablespoonfuls more of butter or nice
suet, dripping into a frying pan. ana
when hot PUT in one onion and a large
white turnip cut in cubes, teaspoontul
of -four. and stir well together until a
golden brown, then drain into the meat
with a BOUQUET of sweet herbs. Let SIM
mer for one and -one-half hours and
serve hot with boiled rice. To make
bouquet of sweet herbs, take two sprigs
of parsley, lay across them two bay
leaves, not too large. two sprigs Of
thyme, two of summer savory and two
leaves Of sage. Tie all of these dried
herbs together with fresh parsley.
Sponge Drops.
Take three eggs, one cup -four. three
tablespoonfuls cold water, one cup sugar,
two teaspoonfuls baking powder; favor
preferred. Beat the whites of the eggs
stiff and stand in A cold place where
air will not strike them. Sift the flour
with the baking powder twice Beat
yolks of eggs very light; add sugar, beat
well together. then add cold water: the
-four, a little at a time, and last of all
the whites of the eggs. Have gem pans
well buttered. half fill and bake at once
in a quick oven. This should make
about a dozen cakes.
Cheese Padding.
Crate or chop enough cheese to make
half a pint, crumb a cupful of bread and
put these materials g. in alternate layers.
bread first, in buttered pudding dish,
busting a little salt. cayenne, or paprika,
and little mustard over each layer of
cheese. Mix one beaten egg with tea
spoonful butter and teaspoonful corn
starch. When smooth add half pint Of
milk. Pour over the cheese and crumbs
and bake in a moderate oven about one
quarter of an hour or until the custard
is firm In the middle. Serve at once
Snowflake with Crushed Strawber-
rfes.
Cream half cup OF butter; add cup
of fine g-anulated sugar, and beat well.
Mix two teaspoons Of baking powder with
two cups of -four and add. alternating,
with half cup of milk or water. Beat the
whites of four eggs to stiff froth and
fold into the batter lightly. Fill buttered
custard cups half full of batter and
steam them over hot water for half an
hour; then turn out, bottom side up, dust
with powdered sugar, and serve crushed
81 r Ell the