The Washington herald., 1913-08-26
Corn Soup,

Corn Soup.
Scrape enough green corn pulp to make
a pint. Boil the cobs for half an hour
in enough water to cover them, having a
pint when strained. Put ii on to heat.
and when boiling add the corn pulp and
cook fifteen minutes. Add a teaspoonful
of flour rubbed smooth with tablespoon
full of butter. Season to taste with salt
and pepper, add a pint of hot rich milk
or thin cream, boil five minutes and
serve at once.
Warm Soft Gingerbread.
Melt butter the size OF an egg and stir
into a sup of warmed molasses. Add
also a tablespoonful of ginger and tea
spoonful cinnamon. Let get cool, then
stir in two cups of -four sifted twice
Lastly stir in a teaspoonful of baking
soda dissolved in tablespoonful of hot
water Bake in long shallow or loaf
pan in moderate oven until it is done in
the middle.
Peach Dumping.
Make a rich biscuit dough and cut in
small squares. Pare peaches and cut
in halves, extracting the seeds and
putting sugar in the cavities and cover
ing with other half of peach with a little
sugar on top. Pinch the edges of the
dough carefully over the peach and bake
in a moderate oven for half an hour.
Serve hot or cold with sugar and cream.
Velvet Cakes.
To a well-beaten egg add a tablespoon
of melted butter, half pint of milk, half
teaspoon salt, half pint of flour in which
is mixed one teaspoon cream tartar. Add
half teaspoon soda dissolved in a table
spoon hot water. Beat up light and
smooth and bake at once on a we'll
creased griddle.
Tomato OmeIet.
Peel five medium-sized ripe tomatoes
and chop fine. Put into a saucepan with
one onion finely chopped, one teaspoon
butter, half teaspoon salt, quarter tea
spoon pepper. and one cracker pounded
fine Cover closely and let simmer for an
hour. Beat three eggs to a froth and
stir into the tomatoes, beat well and
pour into a hot. well-greased omelet pan
and brown nicely, then fold and turn over
on a heated dish and serve
Beef Pie with Potato Crust.
Scraps of cold roast and steak may be
used up in this dish. making a very ap-
petizing dish. Boil FIVE large potatoes in
salted water until they are tender. but
not broken. Drain and slice a layer into
a buttered baking dish: then add a layer
Of meat sprinkled with salt, pepper, a
little onion Juice, and minced parsley.
Add more potatoes. seasoning. &C A
little tomato and green pepper adds to
this dish. Also a dash Of celery salt
When the dish is full mash enough OF the
potatoes to make a cupful; add table
spoon of butter, and when cool stir in a
egg, one cup Of milk. and
W,k1
light and then work in enough -four
mixed with a level teaspoon baking pow
der to make a dough that will roll out
in a sheet about half an inch thick. Pour
over your potatoes and meat any gravy
you have left from the roast or made
from bones and trimmings, cut slits in
your crust and lay It over the top OF the
pie and bake.
Corn Fritters.
To q pint Of corn pulp add two we'll
beaten eggs, Iuarter of a cup of milk,
salt and pepper to taste, and Just enough
-four to hold together. Bake on a hot
griddle. Too much -four added TO green
,orn fritters or pudding destroys the del
cate, fine flavor of the corn.
Green Apple Governor.
Peel, core. and slice the apples thin.
Fill a pie pan heaping full of apples
without seasoning or crust. Cover with
paste made with kitchen spoonful of
half lard, half butter, cut
through two heaping kitchen spoOnfuls
II flour. mixed lightly together. Use
.rough ice water to make a dough that
will roll out thin. Bake until apples are
ender, lifting crust to make sure. When |
lone, remove crust and place it top side |
iown on a plate. Let get cold before |
erving. Just before ready to serve add |
o the apples a cup of white sugar and |
tir and mash smooth. Spread on the \
rust and CRATE nutmeg over them. Serve |
With plain or whipped cream.
French Pancakes.
Separate three eggs, one cup OF milk, |
Iuarter teaspoonful salt, one teaspoonful |
rgar. half cup flour, ard a tablespoon |
ull Of olive oil. Add the milk, salt. and |
ugar to the beaten yolks. Pour a third |
Il the mixture on the flour and stir /
mooth; then add remainder OF the milk |
nd beat well; then add the OIL Heat |
nd butter a pan and pour into it |
nough mixture to cover the pan bottom /
nd about half an inch up the side. /
Brown on one side, then turn and brown /
n the other; spread with jelly. dust with
ugar, and serve.
New Peach CobbIer.
Fill a pudding dish with whole peeled
caches and pour over them a pint of |
water. Cover closely and bake until
hey are tender. Then drain of the
uice from the peaches and let stand
ntll cool. Add to the juice one pint of I
weet milk, four well-beaten eggs, one
up of sugar, one tablespoonful of but